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Antioxidant capacity of japchae, Korean stir-fried sweet potato noodles with vegetables

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Abstract

Antioxidant capacities of japchae, a Korean traditional food were investigated. Japchae showed concentration dependent radical scavenging abilities with half maximal inhibitory concentration values (IC50) of 0.68 and 1.36 mg/mL from DPPH and ABTS assays, respectively. Positive correlations were observed between radical scavenging effects and the contents of total polyphenol (TPC), retinol, β-carotene, and ascorbic acid. Lipid peroxidation was inhibited by japchae with IC50 values of 1.49 and 1.40 mg/mL based on ferric thiocyanate (FTC) and thiobarbituric acid reactive substances (TBARS) assays, respectively.

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Correspondence to Eun Kyoung Mo.

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Kim, H.Y., Mo, E.K. Antioxidant capacity of japchae, Korean stir-fried sweet potato noodles with vegetables. Food Sci Biotechnol 23, 361–364 (2014). https://doi.org/10.1007/s10068-014-0050-3

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  • DOI: https://doi.org/10.1007/s10068-014-0050-3

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