References
- Kwon YS, Jeon IS, Hwang JH, Lim DM, Kang YS, Chung HJ. 2009. Biological activities of Maca (Lepidium meyenii ) extracts. J Korean Soc Food Sci Nutr 38: 817-823. https://doi.org/10.3746/jkfn.2009.38.7.817
- Miquel J, Quintaniha AT, Weber II. 1989. Handbook of free radicals and antioxidants in biomedicine. CRC Press, Boca Raton, USA. Vol 1, p 223.
- Kwon SC, Jo C, Lee KH. 2009. Gamma irradiation for sanitation of vegetable fresh juice containing non-thermal process materials. J Korean Soc Food Sci Nutr 38: 964-969. https://doi.org/10.3746/jkfn.2009.38.7.964
- Kim JS, Kim CS. 1997. A study on the constituents from the roots of Astragalus membranaceus (II). Kor J Pharmacogn 28: 75-79.
- Min SH, Lee BR. 2008. Effect of Astragalus membranaceus powder on yeast bread baking quality. Korean J Food Culture 23: 228-234.
- Yin Y, Heo SI, Jung MJ, Wang MH. 2009. Antioxidant and antidiabetic effects of various sections of Astragalus membranaceus. Kor J Pharmacogn 40: 1-5.
- 대한한의과대학 교재편찬위원회. 2005. 본초학. 연림사, 서울.
- Cui B, Jnoue J, Takeshita T, Kinjo J, Nohara T. 1992. Triterpene glycoside from the seeds of Astrgalus sinicus L. Chem Pharm Bull 40: 3330-3333. https://doi.org/10.1248/cpb.40.3330
- Kitagawa I, Wang HK, Saito M, Takagi A, Yoshikawa H. 1983. Astrgalosides I, II and IV, acetyastragaloside I and isoastragalosides I and II. Chem Pharm Bull 31: 698-708. https://doi.org/10.1248/cpb.31.698
- Ionkova I, Alfermann W. 1990. Transformation of Astragalus species by Agrobactrium rhizogenes and their saponin production. Planta Med 56: 634-635.
- Guo JK. 1996. International collation of traditional and folk medicine. Kumura T, ed. World Scientific Publisher, Singapore. p 1-16.
- Choi HS, Joo SJ, Yoon HS, Kim KS, Song IG, Min KB. 2007. Quality characteristic of Hwangki (Astragalus membranaceus) Chungkukjang during fermentation. Korean J Food Preserv 14: 356-363.
- Miller GL. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem 31: 426-428. https://doi.org/10.1021/ac60147a030
- Park YK, Kim SH, Choi SH, Han JG, Chung HG. 2008. Changes of antioxidant capacity, total phenolics and vitamin C contents during Rubus coreanus fruit ripening. Food Sci Biotechnol 17: 251-256.
- Moreno MN, Isla MIN, Sampietro AR, Vattuone MA. 2000. Comparison of the free radical scavenging activity of propolis from several region of Argentina. J Enthnopharmacol 71: 109-114. https://doi.org/10.1016/S0378-8741(99)00189-0
- AOAC. 1995. Official methods of analysis. 16th ed. Association of Official Analytical Chemist, Washington, DC, USA.
- Kikuzak H, Nakatani N. 1993. Antioxidant effect of some ginger constituents. J Food Sci 58: 1407-1410. https://doi.org/10.1111/j.1365-2621.1993.tb06194.x
- Blois MS. 1958. Antioxidant activity determination by the use of a stable free radical. Nature 181: 1199-1200. https://doi.org/10.1038/1811199a0
- Robert R, Nicoletta P, Anna P, Ananth P, Min Y, Catherine RE. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
- Mau JL, Lin HC, Song SF. 2002. Antioxidant properties of several specialty mushrooms. Food Res Int 35: 519-526. https://doi.org/10.1016/S0963-9969(01)00150-8
- Yena GC, Duhb PD, Tsaia L. 2002. Antioxidant and prooxidant properties of ascorbic acid and gallic acid. Food Chem 79: 307-313. https://doi.org/10.1016/S0308-8146(02)00145-0
- Park NY, Jeong YJ. 2006. Quality properties of oak mushroom (Lentinus edodes) based on extraction conditions and enzyme treatment. J Korean Soc Food Sci Nutr 35: 1273-1279. https://doi.org/10.3746/jkfn.2006.35.9.1273
- Kim MJ, Lim KR, Jung TK, Yoon KS. 2007. Anti-aging effects of Astragalus membranaceus root extract. J Soc Cosmet Korea 33: 33-40.
- Kim YC, Cho CW, Rhee YK, Yoo KM, Rho JH. 2007. Antioxidant activity of ginseng extracts prepared by enzyme and heat treatment. J Korean Soc Food Sci Nutr 36: 1482-1485. https://doi.org/10.3746/jkfn.2007.36.11.1482
Cited by
- Evaluation of physicochemical properties and fermenting qualities of apple wines added with medicinal herbs vol.22, pp.4, 2013, https://doi.org/10.1007/s10068-013-0181-y
- Isolation and Identification of Antioxidants from Methanol Extract of Sword Bean (Canavalia gladiata) vol.45, pp.6, 2013, https://doi.org/10.9721/KJFST.2013.45.6.777
- Microbial Hazard Analysis of Astragalus membranaceus Bunge for the Good Agricultural Practices vol.29, pp.3, 2014, https://doi.org/10.13103/JFHS.2014.29.3.181
- Physicochemical components of Astragalus membranaceus fermented with mushroom mycelia vol.23, pp.1, 2016, https://doi.org/10.11002/kjfp.2016.23.1.49
- Quality Characteristics of 4 Year-old Ginseng by Enzymatic Hydrolysis Conditions vol.40, pp.2, 2011, https://doi.org/10.3746/jkfn.2011.40.2.229
- Physicochemical and Sensory Properties of Red Pepper Extract treated with Enzyme Complex vol.28, pp.4, 2015, https://doi.org/10.9799/ksfan.2015.28.4.628
- Effect of Dietary Supplementation of the Combination of Gallic and Linoleic Acid in Thigh Meat of Broilers vol.25, pp.11, 2012, https://doi.org/10.5713/ajas.2012.12260
- Effects of Complex Carbohydrase Treatment on Physiological Activities of Pear Peel and Core vol.43, pp.3, 2014, https://doi.org/10.3746/jkfn.2014.43.3.404
- Physicochemical properties of Salvia miltiorrhiza Bunge following treatment with enzymes vol.22, pp.5, 2015, https://doi.org/10.11002/kjfp.2015.22.5.699
- Physiochemical Characteristics of Panax ginseng C. A Meyer Sprout Cultivated with Nanobubble Water and Antioxidant Activities of Enzymatic Hydrolysates vol.52, pp.4, 2018, https://doi.org/10.14397/jals.2018.52.4.109
- 상황버섯균 접종 황기의 배양 중 이화학적 성분변화 vol.23, pp.5, 2010, https://doi.org/10.11002/kjfp.2016.23.5.680
- 조류 인플루엔자 예방 및 면역 증진을 위한 천연 사료 첨가제 특허동향 분석 vol.18, pp.3, 2010, https://doi.org/10.5392/jkca.2018.18.03.062
- 트립신 처리에 따른 적송잎 추출물의 항산화 활성 및 항균 효과 vol.44, pp.3, 2010, https://doi.org/10.5668/jehs.2018.44.3.293