Publications
Detailed Information
Radical scavenging-linked antioxidant activities of commonly used herbs and spices in Korea
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Kim, Il-Suk | - |
dc.contributor.author | Yang, Mira | - |
dc.contributor.author | Goo, Tae-Hwa | - |
dc.contributor.author | Jo, Cheorun | - |
dc.contributor.author | Ahn, Dong-Uk | - |
dc.contributor.author | Park, Jung-Hyun | - |
dc.contributor.author | Lee, Ok-Hwan | - |
dc.contributor.author | Kang, Suk-Nam | - |
dc.date.accessioned | 2024-08-08T01:44:54Z | - |
dc.date.available | 2024-08-08T01:44:54Z | - |
dc.date.created | 2019-12-13 | - |
dc.date.created | 2019-12-13 | - |
dc.date.issued | 2012-08 | - |
dc.identifier.citation | International Journal of Food Sciences and Nutrition, Vol.63 No.5, pp.603-609 | - |
dc.identifier.issn | 0963-7486 | - |
dc.identifier.uri | https://hdl.handle.net/10371/207806 | - |
dc.description.abstract | Herbs and spices not only variety and racy flavour to Korean foods, they also are the richest source for antioxidant power. The present study evaluates the radical scavenging-linked antioxidant activities of hot water extracts from commonly used herbs and spices in Korea. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical and superoxide anion scavenging activities of bay extract were 39.5% and 22.1%, respectively. The hydroxyl radical scavenging activity was in order of dill (50.0%) > bay (31.3%) > garlic (27.9%) > white pepper and black pepper (15.1-15.3%) > onion (10.1%) extracts. Bay extract had the highest total phenolic content (17.86 mu g CE/g). High correlation coefficients were found between the total phenol content and DPPH radical scavenging activity (R = 0.9162). These results indicate that herbs and spices had high antioxidant activity that is partly due to the phenolic compounds and provide basic data for further development of processed food products. | - |
dc.language | 영어 | - |
dc.publisher | Taylor & Francis | - |
dc.title | Radical scavenging-linked antioxidant activities of commonly used herbs and spices in Korea | - |
dc.type | Article | - |
dc.identifier.doi | 10.3109/09637486.2011.641942 | - |
dc.citation.journaltitle | International Journal of Food Sciences and Nutrition | - |
dc.identifier.wosid | 000306427000011 | - |
dc.identifier.scopusid | 2-s2.0-84863902786 | - |
dc.citation.endpage | 609 | - |
dc.citation.number | 5 | - |
dc.citation.startpage | 603 | - |
dc.citation.volume | 63 | - |
dc.description.isOpenAccess | N | - |
dc.contributor.affiliatedAuthor | Jo, Cheorun | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordPlus | PHENOLIC-COMPOUNDS | - |
dc.subject.keywordPlus | MEDICINAL-PLANTS | - |
dc.subject.keywordPlus | EXTRACTS | - |
dc.subject.keywordPlus | POLYPHENOLS | - |
dc.subject.keywordPlus | FLAVONOIDS | - |
dc.subject.keywordPlus | ACIDS | - |
dc.subject.keywordPlus | FOOD | - |
dc.subject.keywordAuthor | herbs and spices | - |
dc.subject.keywordAuthor | radical scavenging-linked antioxidant activity | - |
dc.subject.keywordAuthor | total phenol content | - |
dc.subject.keywordAuthor | total flavonoid content | - |
- Appears in Collections:
- Files in This Item:
- There are no files associated with this item.
Related Researcher
- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
Item View & Download Count
Items in S-Space are protected by copyright, with all rights reserved, unless otherwise indicated.