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Chemical properties and antioxidant activity of beverage with ethanol extracts from the roasted Maegmundong (Liriope platyphylla tubers)
Author(s) -
Lee Kyongae,
Kim Boram
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.862.1
Subject(s) - chemistry , food science , abts , polyphenol , ascorbic acid , antioxidant , vitamin c , dpph , ethanol , saponin , biochemistry , medicine , alternative medicine , pathology
The antioxidant activity of beverage with ethanol‐extract from the roasted Maegmundong ( Liriope platyphylla tubers ) were studies along with free amino acid and mineral composition analysis, and saponin content determination. Antioxidant activity determined by electron‐donating ability and ABTS radical scavenging activity. Five major free amino acids of the Maegmundong beverage were proline (14.00mg%), methionine (13.95 mg%), alanine (11.46 mg%), aspartic acid (10.10 mg%) and arginine (7.53 mg%). The mineral compositions of the Maegmundong beverage were potassium(244.32mg%), magnesium(10.14mg%), sodium(7.68mg%), calcium(7.54mg%) and iron(0.55mg%). Crude saponin in the Maegmundong beverage was 6.9%. Electron donating ability and ABTS radical scavenging activity of the Maegmundong beverage were 97.5 and 984.7%, respectively, of control L‐ascorbic acid. Contents of total flavonoids and polyphenols were 33.2 and 812.5 mg/mL, respectively. High electron donating ability and ABTS radical scavenging activity of the Maegmundong beverage were possibly related with amino acid composition as well as high contents of polyphenols and flavonoids in beverage