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http://dx.doi.org/10.3746/jkfn.2011.40.3.379

Chemical Composition and Antioxidant Activities of Prunus salicina Formosa Produced in Gimcheon  

Yoon, Ok-Hyun (Dept. of Food and Nutrition, Gimcheon University)
Jeong, Bo-Young (Dept. of Food Science and Nutrition, Dankook University)
Kim, Eun-Kyoung (Dept. of Culinary Science and Food Service Management, Kyung Hee University)
Jeong, Yoon-Hwa (Dept. of Food Science and Nutrition, Dankook University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.40, no.3, 2011 , pp. 379-384 More about this Journal
Abstract
The present study was designed to investigate the chemical composition and antioxidant activities of Prunus salicina Formosa produced in Gimcheon. The free sugar amounts in Prunus salicina Formosa were fructose>glucose>sucrose>maltose, and malic acid contents in Prunus salicina Formosa were the highest among all the organic acids found in the present study. Each Prunus salicina Formosa extract was obtained by treating Prunus salicina Formosa with distilled water, 80% ethanol, 60% acetone, and 80% methanol at 25 and $50^{\circ}C$. The highest contents of total polyphenol and flavonoid were observed in the 60% acetone extract and 80% ethanol extract, respectively. The 60% acetone extract exhibited the greatest DPPH radical scavenging ability, reducing power, and nitrite scavenging ability. However, SOD-like activity was not considerably different for all the extracts studied. The results from the present study could be helpful for developing antioxidant products using Prunus salicina Formosa produced in Gimcheon.
Keywords
Prunus salicina Formosa; total polyphenol; DPPH radical scavenging ability; SOD-like activity; reducing power;
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