Antioxidant activities and nutritional properties of Jeonyak prepared with beef bone stock and gelatin

The antioxidant activities and nutritional properties of Jeonyak made with beef bone stock and gelatin were investigated. Traditional Jeonyak (J1) was prepared with beef bone stock, whereas modified Jeonyak was made with gelatin and honey (J2) or with gelatin and oligosaccharides (J3). All 3 kinds o...

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Bibliographic Details
Published in:Food science and biotechnology 2014, 23(1), , pp.81-87
Main Authors: Ku, Su Kyung, Seo, Dong Won, Kim, Sun Im, Sim, Ki Hyeon
Format: Article
Language:English
Subjects:
Chemistry
Chemistry and Materials Science
Food Science
Nutrition
Research Article
식품과학
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Summary:The antioxidant activities and nutritional properties of Jeonyak made with beef bone stock and gelatin were investigated. Traditional Jeonyak (J1) was prepared with beef bone stock, whereas modified Jeonyak was made with gelatin and honey (J2) or with gelatin and oligosaccharides (J3). All 3 kinds of Jeonyak had antioxidant activities and J1 had the highest activity. The α-glucosidase inhibitory activity was measured to investigate the antidiabetic effect and J3 had the highest inhibitory activity of 80.47%. Glycine was the most abundant amino acid in all 3 kinds of Jeonyak . Both traditional and modified Jeonyaks have antioxidative and antidiabetic effects, suggesting that Jeonyak can be used as an effective traditional functional food.
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-014-0011-x