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

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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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Authors and Affiliations

  1. Department of Traditional Dietary Life, Graduate School of Traditional Culture and Arts, Sookmyung Women’s University, Seoul, 140-742, Korea

    Ki Hyeon Sim

  2. Korea Food Research Institute, Gyeonggi, 463-746, Korea

    Su Kyung Ku & Dong Won Seo

  3. Korean Food Institute, Sookmyung Women’s University, Seoul, 140-742, Korea

    Sun Im Kim

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  1. Su Kyung Ku
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  2. Dong Won Seo
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Correspondence to Ki Hyeon Sim.

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Ku, S.K., Seo, D.W., Kim, S.I. et al. Antioxidant activities and nutritional properties of Jeonyak prepared with beef bone stock and gelatin. Food Sci Biotechnol 23, 81–87 (2014). https://doi.org/10.1007/s10068-014-0011-x

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