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Antioxidant activities and nutritional properties of Jeonyak prepared with beef bone stock and gelatin |
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| Authors: | Su Kyung Ku Dong Won Seo Sun Im Kim Ki Hyeon Sim |
| Affiliation: | 2. Korea Food Research Institute, Gyeonggi, 463-746, Korea 3. Korean Food Institute, Sookmyung Women’s University, Seoul, 140-742, Korea 1. Department of Traditional Dietary Life, Graduate School of Traditional Culture and Arts, Sookmyung Women’s University, Seoul, 140-742, Korea |
| Abstract: | 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. |
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