Antioxidant capacity of japchae, Korean stir-fried sweet potato noodles with vegetables

Antioxidant capacities of japchae , a Korean traditional food were investigated. Japchae showed concentration dependent radical scavenging abilities with half maximal inhibitory concentration values (IC 50 ) of 0.68 and 1.36 mg/mL from DPPH and ABTS assays, respectively. Positive correlations were o...

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Bibliographic Details
Published inFood science and biotechnology Vol. 23; no. 2; pp. 361 - 364
Main Authors Kim, Hye Young, Mo, Eun Kyoung
Format Journal Article
LanguageEnglish
Published Heidelberg The Korean Society of Food Science and Technology 01.04.2014
한국식품과학회
Subjects
Chemistry
Chemistry and Materials Science
Food Science
Nutrition
Research Note
Solanum tuberosum
식품과학
DPPH
antioxidant capacity
TPC
ABTS
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Summary:Antioxidant capacities of japchae , a Korean traditional food were investigated. Japchae showed concentration dependent radical scavenging abilities with half maximal inhibitory concentration values (IC 50 ) of 0.68 and 1.36 mg/mL from DPPH and ABTS assays, respectively. Positive correlations were observed between radical scavenging effects and the contents of total polyphenol (TPC), retinol, β-carotene, and ascorbic acid. Lipid peroxidation was inhibited by japchae with IC 50 values of 1.49 and 1.40 mg/mL based on ferric thiocyanate (FTC) and thiobarbituric acid reactive substances (TBARS) assays, respectively.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
G704-000139.2014.23.2.040
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-014-0050-3