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Screening of Antioxidant Activity in Dansam(Salvia miltiorrhiza) and Additional Effect on the Shelf-Life and the Characteristics of Yakgwa  

김윤화 (숙명여자대학교 식품영양학전공)
한영실 (숙명여자대학교 식품영양학전공)
백재은 (부천대학 식품영양과)
송태희 (배화여자대학 식품영양과)
Publication Information
Korean journal of food and cookery science / v.19, no.4, 2003 , pp. 463-469 More about this Journal
Abstract
This study was carried out to investigate the antioxidant activities of Dansam (S. miltiorrhiza). The Dansam (S. miltiorrhiza) was extracted with ethanol and methanol, and the extracts were fractionated with hexane, chloroform, ethyl acetate and butanol and water, in that order. The antioxidant activities of Dansam (S. miltiorrhiza) were determined by measuring the radical scavenging effects, using the 1, l-diphenyl-2-picryl-hydrazyl (DPPH) method. The electron donating ability was shown to be about 50% (IC50) at concentration of L-ascorbic acid, Dansam that reflected eliminatory effect by 50% were 9.48$\mu\textrm{g}$/$m\ell$, 8.28$\mu\textrm{g}$/$m\ell$, and l2.59$\mu\textrm{g}$/$m\ell$ respectively. According to the results of the above anti oxidation experiments, those for the group with the added Dansam showed a decreased oxidation, but the antioxidation increased with time. With a storage temperature of 60 C for 5 days, the acid value for the relative antioxidant activities were higher than in the Control group. The peroxide values for the relative antioxidant activities were also higher than in the Control group. The TBA values for the relative antioxidant activities were higher than in the Control group.
Keywords
Yakgwa; Dansam (S. miltiorrhiza); antioxidant activity;
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