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KMID : 1011620150310020207
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Korean Journal of Food and Cookey Science
2015 Volume.31 No. 2 p.207 ~ p.213
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Antioxidative and Anti-Diabetes Activity, and Free Amino Acid and Mineral Contents of Beverage with Gugija (Lycii fructus) Extracts
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이경애:Lee Kyong-Ae
저자없음:No authors listed
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Abstract
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Free amino acid and mineral analysis of beverages with Gugija (Lycii fructus) extracts performed to determine the antioxidative and anti-diabetes activities of the beverages. The four major free amino acids in the water- or ethanol-extracts of the Gugija beverages were asparagine (115.23, 51.95 mg%), methionine (20.02, 22.07 mg%), aspartic acid (19.65, 13.72 mg%) and taurine (18.64, 22.44 mg%). The mineral contents of the Gugija beverages with water- and ethanol-extracts were in the order K>Mg>Na>Ca>Zn>Fe. Antioxidant activity determined by DPPH and ABTS radical scavenging activity. There was no significant difference in DPPH and ABTS radical scavenging activities between the water-extract beverages and the ethanol-extract beverages, although more phenolics and flavonoids were found in the ethanol-extract beverage. Higher anti-α-glucosidase activity was observed in the ethanol-extract beverage compared to acabose, which was used as the control and is an inhibitor of α-glucosidase, suggesting that the Gugija beverage with ethanol extract could be a potential hypoglycemic agent.
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KEYWORD
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Gugija (Lycii fructus), beverage, free amino acid, antioxidative activity, anti-α-glucosidase activity
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