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KMID : 1134820070360121578
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 12 p.1578 ~ p.1582
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Effects of Antioxidant Activity and Changes in Vitamin C during Storage of Lycii folium Extracts Prepared by Different Cooking Methods
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Kim Tae-Su
Park Wan-Jong
Kang Myung-Hwa
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Abstract
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Contents in polyphenol and vitamin C and their antioxidant activities during storage of Lycii folium prepared by different treatment methods were investigated. The antioxidant activity of extracts prepared from 80% MeOH was evaluated using DPPH radical scavenging and SOD-liked activities. Total phenolic acid contents were 1.34 ㎎/mL when dry, but extracts during 15-day storage after NaCl 0% treatment decreased. DPPH radical scavenging activity of extracts was 65.48% when dry and decreased during 15-day storage after dry and NaCl 0% treatment. SOD-liked activity was 98.63% in NaCl 0% during 15-day storage after dry. Contents of vitamin C decreased during 15-day storage after dry and NaCl 0% treatment. Consequently, our results indicate that Lycii folium prepared from dry treatment could be a promising biomaterial for the production of functional food for total phenolic acid and vitamin C.
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KEYWORD
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Lycii folium, dry, NaCl, DPPH radical scavenging, SOD-liked activity, vitamin C
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