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Antioxidant abilities and physiological properties of dried Haw extracts prepared using different drying methods
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  • Journal title : Korean Journal of Food Preservation
  • Volume 23, Issue 2,  2016, pp.246-251
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2016.23.2.246
 Title & Authors
Antioxidant abilities and physiological properties of dried Haw extracts prepared using different drying methods
Nam, San; Kwon, Yu-ri; Chung, Hun-Sik; Youn, Kwang-Sup;
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 Abstract
This study was performed to determine the effects of drying methods (HD, hot air drying; FD, freeze-drying) on the antioxidant and physiological abilities of Haw (Crataegus pinnatifida Bunge). Powder color values of dried Haw, L and b, were higher for HD, while the chroma values were higher for FD. The total polyphenol, and flavonoid contents of HD Haw and FD Haw were found to be and , and and , respectively. DPPH radical scavenging abilities at 100 mg/mL concentration were higher for FD (64.90%) than HD (28.66%), as were the reducing power, ABTS radical scavenging ability, and nitrite scavenging ability. However, the HMG-COA reductase of HD (74.67%) was higher than that of FD (72.10%). The inhibitory abilities of HD and FD at a concentration of 0.1 mg/mL were 24.69% and 97.38%, respectively. These results indicate that Haw is a potential functional material and that freeze-drying Haw is better than hot air drying.
 Keywords
Haw (Crataegus pinnatifida Bunge);Drying method;Antioxidant ability;
 Language
Korean
 Cited by
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