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http://dx.doi.org/10.3839/jabc.2017.016

Antioxidation activity of residue after omija (Schisandra chinensis) juice extract  

Park, Bo Na (Department of Food & Biotechnology and Biotechnology Graduate School, Hankyong National University)
Lee, Jin-Won (Faculty of Health & Food/Medicinal Plant, Suwon Women's University)
Publication Information
Journal of Applied Biological Chemistry / v.60, no.2, 2017 , pp. 95-100 More about this Journal
Abstract
The physicochemical properties and schizandrin contents of various solvent ($H_2O$, 50% EtOH, 75% EtOH, 95% EtOH) extracts from residue after Omija juice was investigated using total polyphenol contents (TOC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity (RAS), anthocyanin contents (ANC), and schizandrin contents level (SCL). Total polyphenol contents, radical scavenging activity, and anthocyanin contents of 50% EtOH extract were the highest among all residue after Omija juice extracts, and was 16.70 mg/mL in the TOC and 86.16% in the DPPH-RAS. This meant that 50% EtOH extract from residue after Omija juice had more available antioxidant matters. As extraction time increases all extract treatments significantly reduced in the ANC contents (p <0.05). Amount of the SCL were observed higher value in 95% EtOH extract of residue after Omija juice.
Keywords
Electron donating ability; Omija; Residue after omija juice; Schizandrin; Total polyphenol;
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Times Cited By KSCI : 11  (Citation Analysis)
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