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Antimicrobial, Antioxidant and SOD-Like Activity Effect of Jubak Extracts  

Kim, Tae-Young (Fermentation & Food Processing Division, National Academy of Agricultural Science, Rural Development Administration)
Jeon, Tae-Woog (Fermentation & Food Processing Division, National Academy of Agricultural Science, Rural Development Administration)
Yeo, Soo-Hwan (Fermentation & Food Processing Division, National Academy of Agricultural Science, Rural Development Administration)
Kim, Sang-Bum (Planning & Coordination Division, National Academy of Agricultural Science, Rural Development Administration)
Kim, Jin-Sook (Korean Food & Culture Division, National Academy of Agricultural Science, Rural Development Administration)
Kwak, Joon-Soo (Dept. of Korean Food and Cullinary Arts, Youngsan University)
Publication Information
The Korean Journal of Food And Nutrition / v.23, no.3, 2010 , pp. 299-305 More about this Journal
Abstract
The purpose of this study was to investigate antimicrobial, antioxidant, DPPH radical scavenging and SOD-like activity effect of Jubak(AFC) extract using hot water and ethanol solvent. All extracts from Jubak(AFC) had antimicrobial activities in the Bacillus subtilis, Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli. Antioxidant activities of the Jubak(AFC) using soybean oil emulsion was confirmed to be higher in the extract using ethanol and hot water than control and the antioxidant was practically effective when concentration of the Jubak was 200 ppm. Scavenging effect of DPPH radical of Jubak extracts showed inhibition effect was above 80%. SOD-like activity were higher in hot water extracts than in ethanol extracts. If keeping up Jubak's study, it could have potential as a cosmetic raw material. Additionally, Jubak could be expected as functional material in food by different extract method.
Keywords
Jubak; antimicrobial; SOD; DPPH; antioxidant;
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Times Cited By KSCI : 4  (Citation Analysis)
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