Article

Comparison of Chemical Composition, Flavor and Bioactive Substances Between Korean and Imported Velvet Antler Extracts

Yong An Kim1, Sang-Woo Kim2, Myung-Ho Lee3, Hak-Kyo Lee2, Inho Hwang1,*
Author Information & Copyright
1Department of Animal Science, Chonbuk National University, Jeonju 54896, Korea.
2Department of Animal Biotechnology, Chonbuk National University, Jeonju 54896, Korea.
3Department of Food Science & Culinary Arts, Shinhan University, Uijeongbu 11644, Korea.
*Corresponding Author: Hwang Inho, Department of Animal Science, Chonbuk National University, Jeonju 54896, Korea, Republic of. E-mail: inho.hwang@jbnu.ac.kr.

© Copyright 2021 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Dec 08, 2020 ; Revised: Jan 21, 2021 ; Accepted: Jan 23, 2021

Published Online: Jan 27, 2021

Abstract

The aim of this study was to compare the antioxidant activity, chemical composition, flavor and bioactive compounds between Korean and imported velvet antlers (VAs)-derived extracts. The Korean (KVA), Russian (RVA) and New Zealand (NZVA) VAs (n=24 each, dry form) purchased from a local supplier were used in the investigation. After extracting with water (750 g VA with 6000 mL water) for 20 h at 95oC, the VA extracts (VAE) were then used for analysis of antioxidant activity, amino acids, flavor and bioactive compounds. Compared to the RVA and NZVA, the KVA extract showed significantly higher 2,2-Diphenyl 1 picrylhydrazyl (DPPH) and 2,2’-Azino-bis (3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radicals scavenging activities (p˂0.05). Significantly higher Fe content was found in the KVA while, higher Mn, Zn and Ca contents were found in the RVA (p˂0.05). Twenty amino acids were detected in all three VAEs and some of them (e.g., glycine and alanine) were higher in the KVA (p˂0.05). A higher diversity (quality and quantity) of flavor compounds was found in the KVA extract compared to the imported VAs-derived extracts. Over six hundred metabolic compounds were identified in the VAEs. Among them, 412 compounds were commonly found in all the VAE types while, 109, 107 and 84 biomarker compounds were only found in the KVA, NZVA and RVA extracts, respectively. Based on the results obtained in this study, it may be concluded that the country of origin partly affected the antioxidant activity, chemical composition, flavor and bioactive compounds of the VAEs.

Keywords: velvet antler; extract; antioxidant; flavor; bioactive compound


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The name of the journal has been changed from Korean Journal for Food Science of Animal Resources to Food Science of Animal Resources from January 2019.

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