• Title, Summary, Keyword: Mulberry mixed beverage

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Development of a Beverage Using the Extracts from Bombyx mori L., Morus alba L., Dioscoreae rhizome and Inonotus obliquus (누에, 뽕나무, 산약 및 차가버섯 추출물을 이용한 음료 개발)

  • Kim, Eun-Joo;Kim, Soon-Hee;Kim, Soo-Min
    • Korean Journal of Food Preservation
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    • v.18 no.6
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    • pp.844-852
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    • 2011
  • In this study, various antioxidant propertieswere evaluated by analyzing the proximate composition and free-sugar and DNJ contents of the Bombyx mori L., Mori fructus, Morus ramulus, Mori folium, Dioscoreae rhizome and Inonotus obliquus extracts, and the antidiabetic effect was evaluated through an in-vivo experiment. Product evaluation was conducted after preparing a beverage for the easy use of the mixed extract for biological activity, as a functional resource. The biochemical composition of the extracts was 0.31% crude protein, 0.114 g/100 mL free sugar and 161.02 mg/gdw DNJ, all of which showed excellent results in all the antioxidant ability and ${\alpha}$-glucosidase inhibition ability experiments. The beverage showed the following functionalities. The total-polyphenol content was 71.93%, but the electron-donating ability was highest in the 5% extract concentration. Moreover, when the TBARS values were experimented on, KO2 showed an especially high scavenging ability. During the five-week beverage supply after inducing diabetes with streptozotocin (STZ), the change in the blood sugar was measured, and the STZ-induced diabetes+oral-beverage group (C) showed a lower blood sugar level than the diabetes comparative group (B) in the second week. In the STZ-induced diabetes+free-diet/beverage group (D), the blood glucose level also slowly decreased in the second week. The lowest blood glucose level among the STZ-induced diabetes groups was shown in the fifth week.