Composition of Biologically Active Substances and Antioxidant Activity of New Zealand Deer Velvet Antler Extracts

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