Chemical properties and antioxidant activity of beverage with ethanol extracts from the roasted Gugija (Lucii fructus) (647.41)

• Published in: The FASEB journal Vol. 28; no. S1
• Main Authors: Lee, Kyongae, Park, Jinsook
• Format: Journal Article
• Language: English
• Published: The Federation of American Societies for Experimental Biology 01-04-2014
• ISSN: 0892-6638; 1530-6860
• DOI: 10.1096/fasebj.28.1_supplement.647.41

The antioxidant activity of beverage with ethanol‐extract from the roasted Gugija (Lucii fructus) were studied along with free amino acid and mineral composition analysis. Antioxidant activity determined by DPPH and ABTS radical scavenging activity. Five major free amino acids of the Gugija beverage were methionine (20.91 mg%), aspartic acid (16.91), alanine (12.52 mg%), %), proline (11.39 mg%), and arginine (7.53 mg%). The three major mineral in beverage with the ethanol‐extracts of the roasted Gugija were potassium, magnesium and calcium at 472.9, 16.47 and 9.66 mg% , respectively. Electron donating ability and ABTS radical scavenging activity of the Gugija beverage were 94.8 and 94.9%, respectively, of control L‐ascorbic acid, whereas those of ethanol‐extract were 85.4%, and 80.4%, respectively. Contents of total polyphenols and flavonoid of Gugija beverage were 325.5 mg tannic acid/g and 97.9 mg quercetin /g, respectively. The total polyphenol content and flavonoid was higher in Gugija beverage, which correspond to 3.77 and 4.49 times, respectively of that of ethanol extract. High DPPH and ABTS radical scavenging activity of the Gugija beverage were possibly related with amino acid composition as well as high contents of polyphenols and flavonoids in beverage