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    Please use this identifier to cite or link to this item: https://ir.fy.edu.tw:8080/ir/handle/987654321/15265


    Title: Development of beverage product from Gynura bicolor and evaluation of its antioxidant activity
    Authors: Chih-Huei Lu;Hui-Chiu Yang;Wei-Lin Chang;Yueh-Ping Chang;Chih-Chung Wu;Shu-Ling Hsieh
    Contributors: 輔英科技大學 保健營養系
    Keywords: antioxidant activity;Gynura bicolor (Roxb.);sensory evaluation;vegetable juice
    Date: 2013-05-01
    Issue Date: 2013-08-28 14:34:38 (UTC+8)
    Abstract: Gynura bicolor (Roxb & Willd.) DC. is widely distributed in Asia and is very popular for vegetarian cuisine in Taiwan. This study used G. bicolor as the main ingredient to develop a new vegetable juice. Its chemical composition and antioxidant activity were analyzed, and consumer preferences of G. bicolor vegetable juice (GBVJ) evaluated. The results showed that the major compounds in GBVJ were rutin, β-carotene, anthocyanin, and chlorophyll. The antioxidant activity of GBVJ including 1,1-diphenyl-2-picrylhydrazyl free radical scavenging activity, 2,2?-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), and superoxide anion were 85.1%, 95.9%, and 80.1%, respectively. The reducing power was about 60% of that of vitamin C (1 g/L). The consumer preferences for each investigated item were all above 5 points (total score 7 points). These results suggest that GBVJ may have positive effects on the antioxidant activity, and the high consumer acceptance may be used as the preliminary information to support that G. bicolor would be commercially viable in the food industry.
    Relation: Genomic Medicine, Biomarkers, and Health Sciences 4(4),131-135
    Appears in Collections:[保健營養系] 期刊論文

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