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KMID : 1134820120410091301
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 9 p.1301 ~ p.1304
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Alkaline and Antioxidant Effects of Bamboo Salt
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Zhao Xin
Jung Ok-Sang
Park Kun-Young
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Abstract
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Mineral contents of various salts were determined by the ICP-OES method. Bamboo salt (baked 9 times) contained more potassium, calcium, magnesium, and manganese, compared to purified and solar salts. Bamboo salt had a pH of 11.04, higher than those of purified (6.29) and solar (9.13) salts. Contents of [OH-] were measured by using the FT-IR spectra. Bamboo salt exhibited higher reduction potential and contained more OH groups than purified and solar salts. The reduction peak of bamboo salt was observed to be about three times broader than that of solar salt in terms of redox potential amperometry. At a salt concentration of 25%, bamboo salt showed higher radical scavenging activities (81.4%) than solar (5.0%) and purified (2.0%) salts, as evaluated by DPPH assay. Bamboo salt revealed alkaline property, more OH groups and antioxidative activity.
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KEYWORD
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bamboo salt, FT-IR, amperometry, DPPH, antioxidation
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