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http://dx.doi.org/10.3746/jkfn.2007.36.12.1578

Effects of Antioxidant Activity and Changes in Vitamin C during Storage of Lycii folium Extracts Prepared by Different Cooking Methods  

Kim, Tae-Su (Dept. of Food Science & Nutrition, Hoseo University)
Park, Won-Jeong (Dept. of Food Science & Technology, Kongju National University)
Kang, Myung-Hwa (Dept. of Food Science & Nutrition, Hoseo University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.36, no.12, 2007 , pp. 1578-1582 More about this Journal
Abstract
Contents in polyphenol and vitamin C and their antioxidant activities during storage of Lycii folium prepared by different treatment methods were investigated. The antioxidant activity of extracts prepared from 80% MeOH was evaluated using DPPH radical scavenging and SOD-liked activities. Total phenolic acid contents were 1.34 mg/mL when dry, but extracts during 15-day storage after NaCl 0% treatment decreased. DPPH radical scavenging activity of extracts was 65.48% when dry and decreased during 15-day storage after dry and NaCl 0% treatment. SOD-liked activity was 98.63% in NaCl 0% during 15-day storage after dry. Contents of vitamin C decreased during 15-day storage after dry and NaCl 0% treatment. Consequently, our results indicate that Lycii folium prepared from dry treatment could be a promising biomaterial for the production of functional food for total phenolic acid and vitamin C.
Keywords
Lycii folium; dry; NaCl; DPPH radical scavenging; SOD-liked activity; vitamin C;
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Times Cited By KSCI : 12  (Citation Analysis)
Times Cited By SCOPUS : 2
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