|
KMID : 0665220130260010150
|
|
Korean Journal of Food and Nutrition
2013 Volume.26 No. 1 p.150 ~ p.153
|
|
|
Comparison of Antioxidant Activities of Various Meat Broths Served with Oriental Noodles
|
|
Kim Sung-Hun
Park In-Shik
|
|
|
Abstract
|
|
|
|
The objective of this research was to compare the antioxidant activities of meat broths served with oriental noodles. For this purpose, we estimated DPPH, ABTS radical scavenging, and SOD-like activities as well as reducing power of meat broth of oriental noodles such as Korean, Chinese and Japanese style. DPPH radical scavenging activities of Korean, Chinese and Japanese meat broth at the concentration of 2 ㎎/㎖ were 2.78%, 25.37%, and 40.74%, respectively. The Korean and Chinese meat broths exhibited little hydroxyl radical scavenging activities, whereas Japanese broth showed 59.06% hydroxyl radical scavenging activity at the concentration of 0.5 ㎎/㎖. The peroxy radical scavenging activities (IC50) of Korean, Chinese and Japanese meat broth were 0.121 ㎎/㎖, 0.222 ㎎/㎖, and 0.013 ㎎/㎖, respectively. The Korean and Japanese meat broth exhibited higher ABTS radical scavenging activity than that of Chinese.
|
|
|
KEYWORD
|
|
|
oriental noodle, meat broth, antioxidant activities
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|