Culinary science and hospitality research (한국조리학회지)
- Volume 17 Issue 1
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- Pages.208-217
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- 2011
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
Antioxidant activity of solvent extracts from Vitis coignetiea skins
용매별 머루 과피 추출물의 항산화 효과
- Park, Hyun-Sil (School of Food Science and Food Service Industry, Yeungnam University)
- 박현실 (영남대학교 식품학부)
- Received : 2010.08.30
- Accepted : 2010.10.18
- Published : 2011.01.31
Abstract
This study explores the antioxidant activity of solvent extracts from Vitis coignetiea skins, and the result is as follows. Total phenolic compound and flavonoids contents were the highest in ethyl acetate extract,
총 페놀 화합물과 플라보노이드 함량은
Keywords
- Vitis coigneatiae;
- electron donating ability;
- reducing power;
- TBARS;
- nitrite scavenging ability;
- antioxidant activity