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

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 95^oC, 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.