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Extraction Characteristics and Antioxidative Activity of Lycium chinense Extracts  

Kim Hyun-Ku (Korea Food Reasearch Instititute)
Na Gyung-Min (Korea Food Reasearch Instititute)
Ye Su-Hyang (Korea Food Reasearch Instititute)
Han Ho-Suk (Korea Food Reasearch Instititute)
Publication Information
Food Science and Preservation / v.11, no.3, 2004 , pp. 352-357 More about this Journal
Abstract
The present study was conducted to investigate extraction characteristics and antioxidative activity of Lycium chinense extracts. Lycium chinense were extracted by reflux extraction(RE) under different extraction conditions including solvent. The solid yield, turbidity, color value, titratable acidity, free sugar contents, electron donating ability(EDA) and superoxide dismutase(SOD)-like ability of Lycium chinense extracts were determined. The highest solid yield value were obtained with water of 10 fold. No significant difference in turbidity and color value were found among the extracts prepared with various extraction solvents, 75$\%$ ethanol, 50$\%$ ethanol and water. The highest titratable acidity were obtained with water of Lycium chinense. The free sugar contents of Lycium chinense extracted with water showed the highest value. Lycium chinense extracts with water included higher contents of free sugar compared with those of the other solvent extracts, 50$\%$ ethanol and 75$\%$ ethanol extracts. The total polyphenol compounds content of Lycium chinense extracted with 50% ethanol showed the highest value. Lycium chinense extracts with 50$\%$ ethanol included higher contents of total polyphenol compound compared with those of the other solvent extracts, water and 75$\%$ ethanol extracts.
Keywords
Lycium chinense; electron donating ability(EDA); superoxide dismutase(SOD)-like ability;
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