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KMID : 1160620090140020109
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Preventive Nutrition and Food Science
2009 Volume.14 No. 2 p.109 ~ p.115
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Radical Scavenging Activities of Korean Traditional Rice Wine, Takju
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Hong Yang-Hee
Bae Song-Hwan
Jung Eun-Young
Son Heung-Soo
Shin Kwang-Soon
Kwon Ki-Han
Suh Hyung-Joo
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Abstract
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The principal objective of this study was to assess the radical scavenging activities and total polyphenols, flavonoids, and flavonol contents of takju, a Korean traditional rice wine. The antioxidant properties of the wine and takju samples were evaluated using five distinct assays: specifically, 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2-azino-di-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS); hydroxyl; superoxide anion; and nitric oxide (NO) radical-scavenging activity assays. In this study, the takju evidenced strong scavenging activities against the hydroxyl, superoxide anion, and NO radicals. Furthermore, the total polyphenol contents of T-2 were similar to those previously observed in white wine (p<0.05). However, the flavonoids and flavonol contents of all takju samples were significantly (p<0.05) lower than that of white wine. The results of this study show that takju possesses a powerful radical scavenging activity against a variety of oxidative systems. The findings of this study also indicate that takju should be considered a useful antioxidant, and that their functional compound reduces oxidative stress.
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KEYWORD
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takju, radical scavenging activity, total polyphenol, flavonoids, flavonol
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