Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Physical properties and antioxidant activities of Lycii fructus beer

구기자 맥주의 물리적 특성 및 항산화 효과

  • Kang, Myung-Hwa (Dept. of Food Science & Nutrition, College of Natural Science, Hoseo University) ;
  • Choi, Chang-Suk (Dept. of Food Science & Nutrition, College of Natural Science, Hoseo University) ;
  • Chung, Hae-Kyung (Dept. of Food Science & Nutrition, College of Natural Science, Hoseo University)
  • 강명화 (호서대학교 자연과학부 식품영양) ;
  • 최창숙 (호서대학교 자연과학부 식품영양) ;
  • 정혜경 (호서대학교 자연과학부 식품영양)
  • Published : 2003.12.30
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Abstract

This study was conducted to investigate the effect of physical properties and antioxidant activities of the beer made by Lycii fructus for development of functional beer. Physical properties such as $Brix^{\circ}$, pH and hunter values were determined and compared with commercial beer. L(lightness) value was not significant difference among beer, although a(redness) and b(yellowness) values were higher in Lycii fructus beer than those of the commercial beer. Total phenolic acid contents were 0.790 mg/mL in Lycii fructus beer and 0.603 mg/mL in commercial beer. Electron donatin ability was 93% in Lycii fructus beer and 87% in commercial beer. Lycii fructus beer showed higher SOD-liked activities than in the commercial beer. The relative antioxidant effects of the Lycii fructus beer showed 19% inhibitory effect on the peroxidation of egg yolk lecithin.

Keywords

References

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