Abstract ▼ AI-Helper

This study was carried out to investigate antioxidant effects of different parts (stems, leaves, and seeds) of Bokbunja (Rubus occidentalis) for utilization as food. Different parts of Bokbunja were extracted by water and ethanol with various concentrations (25, 50, 75, and 100%) using the reflux or...

This study was carried out to investigate antioxidant effects of different parts (stems, leaves, and seeds) of Bokbunja (Rubus occidentalis) for utilization as food. Different parts of Bokbunja were extracted by water and ethanol with various concentrations (25, 50, 75, and 100%) using the reflux or ultrasonication extraction methods. The extracts were determined a total phenolic compounds, total flavonoid contents, DPPH radical scavenging activity, and reducing power. From these results, the stem parts were selected as most effective part based on total phenolic compounds and antioxidant activities. For making the Bokbunja stem tea with high antioxidative activity, Bokbunja stems were steamed for 1 hr and roasted by different times (10, 20, and 30 min). The results are as follows;

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