Radical scavenging activities of korean traditional rice wine, takju

Yang Hee Hong, Song Hwan Bae, Eun Young Jung, Heung Soo Son, Kwang Soon Shin, Ki Han Kwon, Hyung Joo Suh

Research output: Contribution to journalArticlepeer-review

8 Citations (Scopus)


The principal objective of this study was to assess the radical scavenging activities and total polyphenols, flavonoids, and flavonol contents of takju, a Korean traditional rice wine. The antioxidant properties of the wine and takju samples were evaluated using five distinct assays: specifically, 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2-azino-di-(3-ethylbenzothiazoline-6- sulfonic acid) (ABTS); hydroxyl; superoxide anion; and nitric oxide (NO) radical-scavenging activity assays. In this study, the takju evidenced strong scavenging activities against the hydroxyl, superoxide anion, and NO radicals. Furthermore, the total polyphenol contents of T-2 were similar to those previously observed in white wine (p<0.05). However, the flavonoids and flavonol contents of all takju samples were significantly (p<0.05) lower than that of white wine. The results of this study show that takju possesses a powerful radical scavenging activity against a variety of oxidative systems. The findings of this study also indicate that takju should be considered a useful antioxidant, and that their functional compound reduces oxidative stress.

Original languageEnglish
Pages (from-to)109-115
Number of pages7
JournalJournal of Food Science and Nutrition
Issue number2
Publication statusPublished - 2009


  • Flavonoids
  • Flavonol
  • Radical scavenging activity
  • Takju
  • Total polyphenol

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics


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