ArticleFood science of animal resources2021
Comparisons of Chemical Composition, Flavor and Bioactive Substances between Korean and Imported Velvet Antler Extracts.
Article in Food science of animal resources, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 10 citations in OpenAlex.
- Combination of red ginseng and velvet antler extracts prevents skin damage by enhancing the antioxidant defense system and inhibiting MAPK/AP-1/NF-κB and caspase signaling pathways in UVB-irradiated HaCaT keratinocytes and SKH-1 hairless mice.Journal of ginseng research · 2024Article
- Enhanced γ-aminobutyric acid and sialic acid in fermented deer antler velvet and immune promoting effects.Journal of animal science and technology · 2022Article
- Erratum to: Comparisons of Chemical Composition, Flavor and Bioactive Substances between Korean and Imported Velvet Antler Extracts.Food science of animal resources · 2021Article
- Transcriptional Changes in the Developing Rice Seeds Under Salt Stress Suggest Targets for Manipulating Seed Quality.Frontiers in plant science · 2021Article
Corrections and comments
- Erratum issued
Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
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 6,000 mL water) for 20 h at 95°C, the VA extracts (VAE) were then used for analysis of antioxidant activity, amino acids (AAs), 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 AAs 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.
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