Antioxidant activities of Rhus verniciflua seed extract and quality characteristics of fermented milk containing Rhus verniciflua seed extract
| Autor: | Hee-Yeon Jin, Hye-Jung Moon, Joong-Hyun Nam, Yu-Jin Choi, Jae-Hee Jeong, Chang-Ki Huh, Sang-Cheon Lee |
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| Rok vydání: | 2016 |
| Předmět: |
0106 biological sciences
0301 basic medicine 030109 nutrition & dietetics Antioxidant Traditional medicine Chemistry medicine.medical_treatment Urushiol 010603 evolutionary biology 01 natural sciences 03 medical and health sciences chemistry.chemical_compound medicine Fermentation Quality characteristics Food Science |
| Zdroj: | Korean Journal of Food Preservation. 23:825-831 |
| ISSN: | 2287-7428 1738-7248 |
| Popis: | This study was carried out to investigate the quality characteristics of fermented milk containing Rhus verniciflua seed (RVS) extracts (0.0%, 0.1%, 0.3% and 0.5%) and antioxidant activity of RVS extracts. The proximate composition of RVS was moisture (4.76%), crude ash (1.40%), crude fat (5.33%) and crude protein (11.10%). A total polyphenol content of 70% ethanol extract of RVS (554±2.64 mg/g) was higher than that of RVS water extract (145±3.47 mg/g). 70% ethanol extract (1103±6.42 mg/g) of RVS showed higher content in the total flavonoids (37±2.30 mg/g) and activities on DPPH free radical scavenging (73.23%) and ABTS free radical scavenging (83.47%) when compared with water extracted of RVS. The quality characteristics, such as pH, titratable acidity, and the number of lactic acid producing bacteria were not remarkably different between the fermented milk samples subjected to treatments with and without the addition of RVS extracts. |
| Databáze: | OpenAIRE |
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