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Studies on Antioxidant Activity, Total Flavonoids and Polyphenols, and Reducing Power in Yakju with Different Ratios of Dandelion Root  

Lee, Jong-Bok (Dept. of Food Science and Technology, Yeungnam University)
Park, Hye-Kyong (Dept. of Food Science and Technology, Yeungnam University)
Lee, Jong-Suk (Dept. of Food Science and Technology, Yeungnam University)
Kim, Myung-Hee (Dept. of Food Science and Technology, Yeungnam University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.21, no.6, 2011 , pp. 882-887 More about this Journal
Abstract
We investigated the physicochemical and antioxidant activity characteristics of Yakju with different ratios (0, 5, 10, and 15%) of dandelion (Taraxacum officinale) root powder in order to find out potential as a functional fermented rice alcohol. Yakju samples were measured to obtain total flavonoid content, total polyphenol content, 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity, and reducing power. Total flavonoid and polyphenol contents increased with increasing amounts of dandelion root. The DPPH radical scavenging activity increased with the addition of dandelion root. Also, the reducing power was higher in Yakju with dandelion root compared with controls such as gallic acid, butylated hydroxytoluene, and ${\alpha}$-tocopherol. It is concluded that the Yakju fermented with additional dandelion root is functionally superior to the rice alcohol without dandelion root.
Keywords
Taraxacum officinale; dandelion root; Yakju; total polyphenol; DPPH radical scavenging activity;
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