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Nutritional Characteristics and Physiological Functionalities of Polyplant Extracts from Some Vegetables and Medicinal Plants  

Kim, Hyun-Kyung (Dept. of Life Science and Genetic Engineering, Paichai University)
Lee, Eun-Na (Dept. of Life Science and Genetic Engineering, Paichai University)
Geum, Jong-Wha (Dept. of Food Nutrition, Daejeon Health Science College)
Lee, Jong-Soo (Dept. of Life Science and Genetic Engineering, Paichai University)
Publication Information
The Korean Journal of Food And Nutrition / v.21, no.4, 2008 , pp. 410-415 More about this Journal
Abstract
The nutritional characteristics and functionalities of the polyplant extracts(PPE) from the extraction of various plants were assessed for the development of a new functional food. The PPE contained 42.95 g of glucose, 22.61 g of fructose, and 12.48 g of sucrose per 100 g of PPE as free sugar, and its reducing sugar contents was measured at 480.6 mg per g of PPE. Among free amino acids, proline contents was the highest at 0.58 g per 100 g of PPE, and it contained only 12.65 mg of malic acid and 6.92 mg of tartaric acid per g of PPE as an organic acid. The antioxidant activity of PPE was the highest at 91.6%, whereas SOD-like activity and xanthin oxidase inhibitory activity, which are associated with anti-aging effects, were 21.6% and 9.3%, respectively. HMG-CoA reductase inhibitory activity was 10.0% and anti-dementia acetylcholinesterase inhibitory activity was quite low(5.1%).
Keywords
polyplant extracts(PPE); nutritional characteristics; functionality;
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Times Cited By KSCI : 12  (Citation Analysis)
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