Free radical-scavenging and tyrosinase-inhibiting activities of extracts from sorghum distillery residue(BREWING AND FOOD TECHNOLOGY)

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概要

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• This study evaluated the potential free radical-scavenging and tyrosinase-inhibiting activities of extracts from sorghum distillery residue (SDR). The results demonstrated that methanol was a more efficient solvent for extracting the active components of SDR, and methanol extracts showed the highest radical-scavenging and tyrosinase-inhibiting activities.

著者

• Shyu Yuan-tay

  Department Of Horticulture National Taiwan University

• Ng Chang-chai

  Department Of Horticulture National Taiwan University:chen Yung Memorial Foundation

• Wang Chung-yi

  Biodiversity Research Center National Taiwan University

• Lin Hsin-Tang

  Department of Food Science, Nutrition and Nutraceutical Biotechnology, Shih Chien University

• Lin Hsin-tang

  Department Of Food Science Nutrition And Nutraceutical Biotechnology Shih Chien University

• Ng Chang-chai

  Department Of Horticulture National Taiwan University

関連論文

• Lactic acid bacterial fermentation on the production of functional antioxidant herbal Anoectochilus formosanus Hayata(BREWING AND FOOD TECHNOLOGY)
• Free radical-scavenging and tyrosinase-inhibiting activities of extracts from sorghum distillery residue(BREWING AND FOOD TECHNOLOGY)

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