Comparisons of Chemical Composition, Flavor and Bioactive Substances between Korean and Imported Velvet Antler Extracts
In: Food Science of Animal Resources, Jg. 41 (2021-05-01), S. 386-401
Online
unknown
Zugriff:
The aim of this study was to compare the antioxidant activity, chemical composition, flavor and bioactive compounds between Korean and imported velvet antlers (VAs)-derived extracts. The Korean (KVA), Russian (RVA) and New Zealand (NZVA) VAs (n=24 each, dry form) purchased from a local supplier were used in the investigation. After extracting with water (750 g VA with 6,000 mL water) for 20 h at 95°C, the VA extracts (VAE) were then used for analysis of antioxidant activity, amino acids (AAs), flavor and bioactive compounds. Compared to the RVA and NZVA, the KVA extract showed significantly higher 2,2-diphenyl 1 picrylhydrazyl (DPPH) and 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radicals scavenging activities (p
Titel: |
Comparisons of Chemical Composition, Flavor and Bioactive Substances between Korean and Imported Velvet Antler Extracts
|
---|---|
Autor/in / Beteiligte Person: | Kim, Yong-An ; Kim, Sang-Woo ; Lee, Myung-Ho ; Lee, Hak-Kyo ; Hwang, In-Ho |
Link: | |
Zeitschrift: | Food Science of Animal Resources, Jg. 41 (2021-05-01), S. 386-401 |
Veröffentlichung: | Korean Society for Food Science of Animal Resources, 2021 |
Medientyp: | unknown |
ISSN: | 2636-0780 (print) ; 2636-0772 (print) |
DOI: | 10.5851/kosfa.2021.e4 |
Schlagwort: |
|
Sonstiges: |
|