Antioxidant activities of soymilk added with green tea and rosemary extract

Abstract

The objective of this study was to compare antioxidant activities of green tea, rosemary, lemon and bamboo leaves extracts using three different extraction methods (80% ethanol sonication extraction, distilled water autoclave extraction, distilled water extraction at room temperature). As a result, green tea and rosemary extracts showed relatively high antioxidant activities compared with those of lemon and bamboo leaves. These green tea and rosemary extracts were subsequently added to soymilk and their mixtures were examined for antioxidant activities. Soymilk added with 10% green tea distilled water autoclave extracts and distilled water at room temperature extracts showed relatively high DPPH, 85.09±2.26%, 84.38±1.97%, and ABTS radical scavenging activities, 73.43±2.78%, 81.34±4.78%, respectively. On the other hand, soymilk added with 10% rosemary distilled water autoclave extracts showed remarkably higher DPPH radical scavenging activity while their ABTS radical scavenging ability was similar to that of non-added soymilk. In conclusion, our results suggest that the addition of green tea distilled water autoclave extracts, distilled water at room temperature extracts and rosemary distilled water autoclave extracts to soymilk could contribute to the development of added value soymilk products with increased antioxidant activities. Key words：antioxidant, green tea, jeju island, rosemary, soymilk 서 론 1)

Correlation of antioxidant and radical scavenging activity in Hydrangea macrophylla L. extract from various cultivars

“…Additionally, enzymatic antioxidants such as superoxide dismutase, catalase, and glutathione peroxidase are also found (Kim et al, 2012). Research is actively underway to develop natural antioxidants derived from plants that can indirectly increase or directly eliminate reactive oxygen species without side effects on the human body (Ryu et al, 2017). The development of safe and highly effective natural antioxidants that can replace the existing antioxidants is an urgent need (Kim et al, 2022).…”

녹차 추출물의 민물장어 과산화 억제효과

“…Thanks to recent developments in farming skills, eel's supplies increased, and their consumptions consequently increased (8,9); but there is few research on how to prevent eel's peroxide for improving storage and distribution capabilities. Because green-tea has been reported in many literatures for its high antioxidant effects based on its polyphenol compound having antioxidant capacity (2,3,5,10,11). The aim of this research was to found out the antioxidant effects of green-tea extracts in regards to eel's peroxide when they were pre-applied.…”