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Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(4): 1013-1025
Studies on the physicochemical characteristics of the New Zealand deer’s tail, Cervus elaphus var. scoticus (III)
Nam Kyung Lee1 · Kyoung Hwa Jang1 · Jong Tae Lee1 · Jun Bae Kim1 · Sung Tai Han1 · Gyo In1
1 Laboratory of Fundamental Research, R&D Headquarters, Korea Ginseng Corp., 30, Gajeong-ro, Yuseong-gu, Daejeon 34128, Korea
ABSTRACT
This study was designed to determine the nutritional profile and functional components of the NZT (New Zealand deer’s tail, Cervus elaphus var. scoticus Lönnberg). Twenty-nine fatty acids, eighteen amino acids, twenty-five minerals, chondroitin, and phospholipids were detected by the auto-fatty acid analyzer, auto-amino acid analyzer, inductively coupled plasma optical emission spectrophotometer, absorbance measurements, and by weighing after separating, respectively. 7-Ketocholesterol was isolated from alcohol extract by silica gel column chromatography analysis. Four steroid hormones (androstene-3,17-dione, β-estradiol, testosterone, and dehydroepiandrosterone), one base and seven nucleosides, and N-acetylneuraminic acid were detected by a HPLCphotodiode array and HPLC-fluorescence detector. As a result, NZT was composed of many nutritional and functional ingredients found in New Zealand deer’s antler (NZA) which was one of deer co-products, and it was considered that NZT could be a novel health food resource such as NZA.
KEYWORD
New Zealand deer’s tail · Special byproducts of deer · Cervus elaphus var. scoticus · Physicochemical property
Food Science and Biotechnology 2019 ; 28(4): 1013-1025
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