In vitro antioxidant and lipase inhibitory activities of Makgeolli supplemented with Jeju Camellia Mistletoe (Korthalsella japonica Engl.) during fermentation
2017
Ko, E.H., Jeju National University, Jeju, Republic of Korea | Park, E.M., Jeju National University, Jeju, Republic of Korea | Kim, M.Y., Jeju National University, Jeju, Republic of Korea
The objective of the present study was to evaluate in vitro antioxidant activity, antioxidant content and pancreatic lipase inhibitory activities of Makgeolli supplemented with 0, 1, 2, and 4% (w/v) Jeju camellia mistletoe during fermentation. Total phenolic and flavonoid contents tended to increase as content of Jeju camellia mistletoe increased. Supplementation with Jeju camellia mistletoe resulted in a significant increase in the scavenging capacities of 1,1-diphenyl-2-picrylhydrazyl, hydrogen peroxide, nitric oxide and superoxide anion radicals, and reducing power activity. Moreover, pancreatic lipase inhibitory activity was significantly elevated by Jeju camellia mistletoe addition. These results suggest that Jeju camellia mistletoe is considered to be a good material to improve antioxidant and pancreatic lipase inhibitory activities of makgeolli.
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