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KMID : 1011620170330040413
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 4 p.413 ~ p.419
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Antioxidative and Antidiabetic Effects of Roasted Gugija (Lycii fructus) Extracts
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Lee Kyong-Ae
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Abstract
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Purpose: This study was performed to evaluate the potential of Gugija (Lycii fructus) as a functional food application.
Methods: Antioxidative and antidiabetic activities of Gugija hot water and ethanol extracts were investigated with free amino acid analysis as well as total polyphenol and flavonoid determination. Antioxidative effects were examined by analyzing electron donating ability and ABTS radical scavenging activity, whereas antidiabetic effect was determined by measuring α-glucosidase inhibitory activity.
Results: Total polyphenol and flavonoid contents of ethanol extract were higher than those of hot water extract. Ethanol extract showed higher electron donating ability and ABTS radical scavenging activity. Ethanol extract was more effective in inhibiting α- glucosidase activity. The three major free amino acids and derivatives in the two extracts were asparagine, proline and methionine.
Conclusion: This results suggested that Gugija could be useful as an antioxidative and hypoglycemic food source.
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KEYWORD
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Gugija (Lycii fructus), antioxidative effect, antidiabetic effect, free amino acid
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