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A Study on the Antioxidation and Antimicrobial Effect of "Megmoondong(Liriope platyphylla Wang et Tang)" Water Extracts  

Lee, Sook-Kyung (Dept. of Food Engineering, Dankook University)
Park, Jong-Ho (Dept. of Food Engineering, Dankook University)
Kim, Youn-Tae (Dept. of Food Engineering, Dankook University)
Publication Information
The Korean Journal of Food And Nutrition / v.22, no.2, 2009 , pp. 279-285 More about this Journal
Abstract
Antioxidant and antimicrobial efficiency were investigated for: i) water extract of green tea(Camellia sinensis), ii) water extract of middle drying megmoondong(Liriope platyphylla Wang et Tang) and iii) water extract of drying megmoondong. The electron donating ability of the green tea(Camellia sinensis) and drying megmoondong(Liriope platyphylla Wang et Tang) extract were 88 and 79, respectively, while that of the middle drying megmoondong extract showed low levels. The relative inhibitory abilities against lipid peroxidase were: green tea(Camellia sinensis) extract > drying megmoondong(Liriope platyphylla Wang et Tang) extract > middle drying megmoondong extract. The green tea(Camellia sinensis) extract showed the strongest antimicrobial effect against Staphylococcus aureus. The middle drying(Liriope platyphylla Wang et Tang) and drying megmoondong extracts showed no antimicrobial effect against Staphylococcus aureus. The green tea(Camellia sinensis) extract had the strongest antimicrobial effect against Escherichia coli. The middle drying megmoondong(Liriope platyphylla Wang et Tang) and drying megmoondong extracts showed no antimicrobial effect against Escherichia coli.
Keywords
green tea; megmoondong; antioxidation; antimicrobial;
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Times Cited By KSCI : 8  (Citation Analysis)
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