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KMID : 1011620140300060785
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Korean Journal of Food and Cookey Science
2014 Volume.30 No. 6 p.785 ~ p.791
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Antioxidative Activity of Beverage with Water and Ethanol Extracts of Maegmundong (Liriope platyphylla)
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이경애:Lee Kyong-Ae
박진숙:Park Jin-Sook
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Abstract
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The antioxidative activities of beverages with water or ethanol extracts from Maegmundong (Liriope platyphylla) were investigated with free amino acid and mineral analysis, as well as saponin, total phenolics and flavonoid determination. Antioxidative activity was evaluated by electron donating ability and ABTS radical scavenging activity. There was only a small difference between water extract beverages and ethanol-extract beverages with respect to their electron donating ability and ABTS radical scavenging activity, although the total saponin, total phenolics and flavonoid were found to be greater in the ethanol extract beverages than in the water extract beverages. Three major free amino acids of the Magemundong beverages with water- or ethanol extract were asparagine (58.30, 60.68 mg%), methionine (15.10, 13.95 mg%, respectively) and proline (12.31, 14.00 mg%, respectively). The most abundant mineral in the Maegmundong beverage with water and ethanol extract was potassium (238.68, 244.32 mg%, respectively).
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KEYWORD
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Maegmundong (Liriope platyphylla), beverage, antioxidative activity, extract
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