Antioxidant capacity of japchae, Korean stir-fried sweet potato noodles with vegetables

被引：0
|
作者：
Kim, Hye Young [1 ]
Mo, Eun Kyoung [2 ]
机构：
[1] Woosong Univ, Dept Global Korean Culinary Arts, Taejon 300718, South Korea
[2] DBIO Inc, Ctr Res & Dev, Taejon 305764, South Korea
来源：
FOOD SCIENCE AND BIOTECHNOLOGY | 2014年 / 23卷 / 02期
关键词：
japchae; antioxidant capacity; DPPH; ABTS; TPC; CARNOSINE;
D O I：
10.1007/s10068-014-0050-3
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Antioxidant capacities of japchae, a Korean traditional food were investigated. Japchae showed concentration dependent radical scavenging abilities with half maximal inhibitory concentration values (IC50) of 0.68 and 1.36 mg/mL from DPPH and ABTS assays, respectively. Positive correlations were observed between radical scavenging effects and the contents of total polyphenol (TPC), retinol, beta-carotene, and ascorbic acid. Lipid peroxidation was inhibited by japchae with IC50 values of 1.49 and 1.40 mg/mL based on ferric thiocyanate (FTC) and thiobarbituric acid reactive substances (TBARS) assays, respectively.
引用
收藏
页码：361 / 364
页数：4
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