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Comparison of Anti-Oxidant Activities of Chaff Vinegar Liquor  

Nam, Dong-Yoon (Departments of Food Science & Biotechnology, Kyungpook National University)
Lee, Si-Rim (Departments of Food Science & Biotechnology, Kyungpook National University)
Park, Chul-Hong (Departments of Food Science & Biotechnology, Kyungpook National University)
Park, Kyu-Sik (Bio-Industrial Machinery Engineering, Kyungpook National University)
Nam, Sang-Heon (Bio-Industrial Machinery Engineering, Kyungpook National University)
Heo, Jin-Chul (Food & Bio-Industry Research Institute, Kyungpook National University)
Lee, Sang-Han (Food & Bio-Industry Research Institute, Kyungpook National University)
Publication Information
Food Science and Preservation / v.17, no.3, 2010 , pp. 430-434 More about this Journal
Abstract
This study was carried out to compare anti-oxidant activities of chaff vinegar liquors. We examined the effects of several kinds of chaff vinegar liquor (CA; CA1, chaff vinegar liquor; CA2, wood vinegar liquor; CA3, chaff vinegar liquor with red ginseng; and CA4, chaff vinegar liquor with rosemary) by 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric reducing activity of plasma (FRAP) assay, and $Cu^{2+}$ reduction. The results showed that CA have potential in reducing DPPH, FRAP and $Cu^{2+}$ activity. CA was increased its anti-oxidant activity by the fermentation of rosemary extract. The present results suggest that the chaff vinegar liquor could be used for anti-oxidant agents and/or be developed for anti-oxidative potentiation of prototypes.
Keywords
chaff vinegar; DPPH; FRAP; anti-oxidant;
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Times Cited By KSCI : 9  (Citation Analysis)
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