Influence of the Addition of MACA (Lepidium meyenii) Hot Water Extract on the Quality and Antioxidant Activity of Yogurt
![]() |
Chung, Hai-Jung
(Department of Food Science & Nutrition, Daejin University)
Chu, Young-Ran (Department of Food Science & Nutrition, Daejin University) Park, Han-Na (Department of Food Science & Nutrition, Daejin University) Jeon, In-Sook (Department of Food Science & Nutrition, Daejin University) Kang, Yong-Soo (Eue Gene General Food Ltd.) |
1 | Kwon YS, Jeon IS, Hwang JH, Lim DM, Kang YS, Chung HJ. 2009. Biological Activities of Maca (Lepidium meyenii) Extracts. J. Korean Soc. Food Sci. Nutr., 38(7):817-823 과학기술학회마을 DOI |
2 | Sung YM, Cho JR, Oh NS, Kim DC, In MJ. 2005. Preparation and quality characteristics of curd yogurt added with chlorella. J. Korean Soc. Appl. Biol. Chem., 48(1):60-64 과학기술학회마을 |
3 | Valentova K, Buckiova D, Kren V, Peknicova J, Ulrichova J, Simanek V. 2006. The in vitro biological activity of Lepidium meyenii extracts. Cell. Biol. Toxicol., 22(2):91-99 DOI ScienceOn |
4 | Wang YW, Wang YW, McNeil B, Harvey LM. 2007. Maca: an Anden crop with multi-pharmacological functions. Food Res. Int., 40:783-792 DOI ScienceOn |
5 | Yoon WJ, Lee JA, Kim JY, Oh DJ, Jung YH, Lee WJ, Park SY. 2006. Anti-oxidant activities and anti-inflammatory effects on Artemisia scoparia. Kor. J. Pharmacogn., 37:235-240 과학기술학회마을 |
6 | Lepidium meyenii http://en.wikipedia.org/wiki/Lepidium_meyenii Wikipedia, the free encyclopedia |
7 | Ono T, Tsuruta R, Fujita M, Aki HS, Kutsuna S, Kawamura Y, Wakatsuki J, Aoki T, Kobayashi C, Kasaoka S, Maruyama I, Yuasa M, Maekawa T. 2009. Xanthine oxidase is one of the major sources of superoxide anion radicals in blood after reperfusion in rats with forebrain ischemia/reperfusion. Brain Res., 1305:158-167 DOI ScienceOn |
8 | Rasic JL, Kurmann JA. 1978. Yogurt. Technical dairy publishing House, Copenhagen, Denmark. pp 369-380 |
9 | Rubio J, Dang H, Gong M, Liu X, Chen S, Gonzales GF. 2007. Aqueous and hydroalcoholic extracts of Black Maca (Lepidium meyenii) improve scopolamine-induced memory impairment in mice. Food Chem. Toxicol., 45(10):1882-1890 DOI ScienceOn |
10 | Rubio R, Caldas R, D?vila S, Gasco M, Gonzales GF. 2006. Effect of three different cultivars of Lepidium meyenii (Maca) on learning and depression in ovariectomized mice. BMC Complement Altern Med., 6:23-29 DOI |
11 | Shin UM, Won CW, Sim HJ, Kim MH, Kim MY, Kwon OY, Kim MR. 2008. Quality characteristics and antioxidant activity of spirulina added yogurt. Korean J. Cookery Sci., 24(1):68-75 과학기술학회마을 |
12 | Kim MS, Ahn ES, Shin DW. 1993. Physico-chemical properties of commercial yogurt in Korea. Korean J. Food Sci. Technol., 25(4):340-344 |
13 | Suh HJ, Kim YS, Kim JM, Lee H. 2006. Effect of mulberry extract on the growth of yogurt starter cultures. Korean J. Food Sci. Ani. Resour., 26(1):144-147 과학기술학회마을 |
14 | Lee YJ, Kim SI, Han YS. 2008. Antioxidant activity and quality characteristics of yogurt added yuza (Citrus junos Sieb ex Tanaka) extract. Korean J. Food & Nutr., 21(2):135-142 과학기술학회마을 |
15 | Lopez-Fando A, Gomez-Serranillos MP, Iglesias I, Lock O, Upamayta UP, Carretero ME. 2004. Lepidium peruvianum chacon restores homeostasis impaired by restraint stress. Phytother Res., 18(6):471-474 DOI ScienceOn |
16 | Nagai T, Inoue R, Inoue H, Suzuki N. 2002. Scavenging capacities of pollen extracts from Cistus Ladaniferus on autoxidation, superoxide radicals, hydroxyl radicals, and DPPH radicals. Nutr. Res., 22(3):519-526 DOI |
17 | Kim KH, Hwang HR, Jo JE, Lee SY, Kim NY, Yook HS. 2009. Quality characteristics of yogurt prepared with flowering cherry (Prunus serrulata L. var. Spontanea Max. wits.) fruit powder during storage. J. Korean Soc. Food Sci. Nutr., 38(9):1229-1236 과학기술학회마을 DOI |
18 | Ko SH, Kim S, Han YS. 2008. The quality characteristics of yogurt add supplemented with low grade dried-persimmon extracts. Korean J. Cookery Sci., 24(6):735-741 과학기술학회마을 |
19 | Gilliland SE. 1989. Acidopilus milk products: A review of potential benefits to consumers. J. Dairy Sci., 72:2483-2494 DOI ScienceOn |
20 | Lee JH, Hwang HJ. 2006. Quality characteristics of curd yogurt with Rubus coreanum Miquel juice. Korean J. Culinary Res., 12(2):195-205 |
21 | Jeong EJ, Bang BH. 2003. The effect on the quality of yogurt added water extracted from sea tangle. Korean J. Food & Nutr., 16(1):66-71 과학기술학회마을 |
22 | Kang H, Kim CJ. 2009. Lactobacillus bulgaricus fermentation characteristics of yogurt with added Buckwheat sprout. Korean J. Food Culture, 24(1): 90-95 과학기술학회마을 |
23 | Bang BH, Seo JS, Jeong EJ, Kim KP. 2004. Studies on the Manufacture of Peanut Yogurt. Korean J. Food & Nutr., 17(1):53-59 과학기술학회마을 |
24 | Kim SI, Ko SH, Lee YJ, Choi HY, Han YS. 2008. Antioxidant activity of yogurt supplemented with red ginseng extract. Korean J. Cookery Sci., 24(3):358-366 과학기술학회마을 |
25 | Kim HY, Woo KS, Hwang IG, Lee YR, Jeong HS. 2008. Effects of heat treatments on the antioxidant activities of fruits and vegetables. Korean J. Food Sci. Technol., 40(2):166-170 과학기술학회마을 |
26 | Kim KB, Yoo KH, Park HY, Jeong JM. 2006. Anti-oxidative activities of commercial edible plant extracts distributed in Korea. J. Korean Soc. Appl. Biol. Chem., 49(4):328-333 과학기술학회마을 |
27 | Blois M.S. 1958. Antioxidant activity determination by the use of a stable free radical. Nature, 181:1199-1200 DOI ScienceOn |
28 | Cho JR, Kim JH, In MJ. 2007. Effect of garlic powder on preparation and quality characteristics of yogurt. J. Korean Soc. Appl. Biol. Chem., 50(1):48-52 과학기술학회마을 |
29 | Cicero AFG, Bandieri E, Arletti R. 2001. Lepidium meyenii Walp improves sexual behaviour in male rats independently from its action on spontaneous locomotor activity. J. Ethnopharmacol., 75(2):225-229 DOI |
30 | Cho YS, Kim SI, Han YS. 2008. Effect of slander glasswort extract yogurt on quality during storage. Korean J. Cookery Sci., 24(2):212-221 과학기술학회마을 |
31 | Folin O, Denis W. 1912. On phosphotungastic-phosphomolybdic compounds as color reagent. J. Biol. Chem., 12:239-243 |
32 | Balick MJ, Lee R. 2002. Maca: from traditional food crop to energy and libido stimulant. Altern. Ther. Health Med., 8:96-98 |
33 | Bae HC, Cho IS, Nam MS. 2005. Effects of the biological function of yogurt added with Lycium chinence miller extract. J. Anim. Sci. & Technol(Kor)., 47(6):1051-1058 DOI |
![]() |