Antioxidant Activities of Various Extracts from Korean Yam (Dioscorea batatas DECNE.)
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- 2023.04.05
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- 2016.06
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서지정보
ㆍ발행기관 : 한국유화학회
ㆍ수록지정보 : 韓國油化學會誌 / 33권 / 2호
ㆍ저자명 : Yishan Duan, Gyeong-Hwuii Kim, Han-Soo Kim
영어 초록
The objective of this study was to investigate the antioxidant activity of Korean yam (Dioscorea batatas DECNE.) by different extraction solvents including 70% methanol, 70% ethanol and chloroformmethanol mixture (CM, 2:1, v/v). Raw yam was analyzed for its color property, total phenol content and antioxidant activity. Yam possessed high L* value and H value, which were 81.642.59 and 83.360.15, respectively. Raw yam was found to have great antioxidant activity evaluated through ABTS [2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, reducing power, and ferric reducing antioxidant power. Total phenol contents of various extracts from raw yam increased in the following order: 70% methanol extract (37.620.88 mg CAE/g), 70% ethanol extract (43.380.66 mg CAE/g) and CM extract (67.170.12 mg CAE/g), respectively. The same trend was also could be found in the ABTS radical scavenging activity, DPPH radical scavenging activity and ferric reducing antioxidant power assays. These results implied that Korean yam might play an important role in antioxidation and serve as the bio-health functional food to take a good part in prevention of human diseases and aging.
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