학술저널
Composition of Biologically Active Substances and Antioxidant Activity of New Zealand Deer Velvet Antler Extracts
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제30권 제1호
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2010.0220 - 27 (8 pages)
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Deer velvet antler was subjected to the extraction process using boiling water at three different temperatures (100, 110 and 120℃) and 70% ethanol solution. Functional components such as uronic acid, sulfated-glycosaminoglycans (sulfated-GAGs) and sialic acid in the extracts were analyzed, and their antioxidant activities were investigated using several in vitro models. Uronic acid and sulfated-GAGs content of each extract significantly decreased with increasing extraction temperature (p
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