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KMID : 0665420030180060569
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Korean Journal of Food Culture
2003 Volume.18 No. 6 p.569 ~ p.574
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Physical properties and antioxidant activities of Lycii fructus beer
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Abstract
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This study was conducted to investigate the effect of physical properties and antioxidant activities of the beer made by Lycii fructus for development of functional beer. Physical properties such as Brix? pH and hunter values were determined and compared with commercial beer. L(lightness) value was not significant difference among beer, although a(redness) and b(yellowness) values were higher in Lycii fructus beer than those of the commercial beer. Total phenolic acid contents were 0.790㎎/mL in Lycii fructus beer and 0.603㎎/mL in commercial beer. Electron donatin ability was 93% in Lycii fructus beer and 87% in commercial beer. Lycii fructus beer showed higher SOD-liked activities than in the commercial beer . The relative antioxidant effects of the Lycii frutus beer showed 19% inhibitory effect on the peroxidation of egg yolk lectithin.
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