Culinary science and hospitality research (한국조리학회지)
- Volume 19 Issue 5
- /
- Pages.136-145
- /
- 2013
- /
- 2466-0752(pISSN)
- /
- 2466-1023(eISSN)
Component Analysis and Digestive Enzyme Activities of Fermented Crataegi Fructus Extracts
산사 발효액의 함유 성분 분석 및 소화 활성
-
Park, Sung-Jin
(Dept. of Tourism Food Service Cuisine, Hallym Polytechnic University) ;
- Rha, Young-Ah (Dept. of Food Technology and Services, Eulji University)
- Received : 2013.10.22
- Accepted : 2013.12.15
- Published : 2013.12.31
Abstract
Currently many studies aimed at enhancing efficacy of medicinal food on biological activity using bioconversion technology including fermentation process. In this study, the quality characteristics and antioxidative activity of fermented Crataegi fructus was investigated. The antioxidant activity of fermented Crataegi Fructus was assessed by various radical scavenging assays using DPPH (2,2-Diphenyl-1-picrylhydrazyl), FRAP (Ferric ion reducing antioxidant power), Reducing power and ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)). Moisture content of fermented Crataegi Fructus was
본 연구에서는 산사 발효액의 품질특성 및 항산화 및 소화활성 효과를 평가하였다. 산사 발효액의 수분함량은
Keywords
- Crataegi Fructus;
- fermentation;
- antioxidant activity;
- quality characteristics;
- digestive enzyme activity;
- proteolytic activity