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http://dx.doi.org/10.3746/jkfn.2012.41.3.327

Antioxidant Activities of Native Gwangyang Rubus coreanus Miq.  

Lee, So-Mi (Dept. Food and Nutrition, Chonnam National University)
You, Yang-Hee (Dept. Food and Nutrition, Chonnam National University)
Kim, Kyung-Mi (Dept. Biofood Analysis, Korea Bio Polytechnic)
Park, Jeong-Jin (Dept. Food and Nutrition, Chonnam National University)
Jeong, Chang-Sic (Dept. Food and Nutrition, Chonnam National University)
Jhon, Deok-Young (Dept. Food and Nutrition, Chonnam National University)
Jun, Woo-Jin (Dept. Food and Nutrition, Chonnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.41, no.3, 2012 , pp. 327-332 More about this Journal
Abstract
In other to promote the utilization of native Gwangyang Rubus coreanus Miq. as an antioxidant material in functional food, its general composition, free sugars, vitamin C, vitamin E, and anthocyanin content were examined. Free sugars were mainly $2.83{\pm}0.01%$ glucose and $3.49{\pm}0.17%$ fructose. Native Gwangyang Rubus coreanus Miq. included higher vitamin C (0.04 g/100 g) and E (0.04 g/100 g) contents than other Rubus coreanus Miq. Anthocyanin was detected to be 2.41 g/100 g. Two extracts from native Gwangyang Rubus coreanus Miq., hot water extract (RCW) and 80% ethanol extract (RCE), were prepared by reflux, filter, and freeze-dry. The phenolic compound levels of RCW and RCE were 5.99% and 6.20%, respectively. In DPPH- and ABTS-radical scavenging activities, and lipid peroxidation formation inhibitory activity, RCE exhibited relatively high activities when compared to RCW (89.29% vs. 65.04%, 47.65% vs. 30.22%, 23.27% vs. 3.6%, respectively). Based upon these results, it is suggested that RCE from native Gwangyang Rubus coreanus Miq. possesses the antioxidant potentials for radical scavenging and anti-lipid peroxidation activities.
Keywords
Rubus coreanus; antioxidant activity; DPPH; ABTS; anthocyanin;
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Times Cited By KSCI : 11  (Citation Analysis)
Times Cited By SCOPUS : 3
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