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http://dx.doi.org/10.7318/KJFC/2017.32.2.144

Change in Icariin Contents and Antioxidant activity during Ripening Period of Epimedium Wine  

Jang, Miran (Plant Resources Research Institute, Duksung Women's University)
Kim, Gun-Hee (Plant Resources Research Institute, Duksung Women's University)
Publication Information
Journal of the Korean Society of Food Culture / v.32, no.2, 2017 , pp. 144-149 More about this Journal
Abstract
This study was designed to investigate the contents of icariin during ripening of Epimedium koreanum with sugar and Soju (25, 30, and 35% alcohol contents) using a homemade method. Contents of icariin of Epimedium wine were examined using high performance liquid chromatography. Icariin levels in Epimedium wine increased during the first 3 days of storage; after 6 days, icariin contents decreased gradually until 30 days. Contents of icariin in Epimedium wine by storage temperature (5 and $20^{\circ}C$) were not different during storage. After 30 days, icaiin was not detected in all tested Epimedium wines. Epimedium wines were assessed for 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) and (ABTS) radical scavenging activity. DPPH and ABTS radical scavenging activities increased in early storage periods, however, after 6 or 9 days, activities decreased gradually.
Keywords
Epimedium koreanum; wine; icariin; DPPH; ABTS;
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Times Cited By KSCI : 5  (Citation Analysis)
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