This study investigated the physiological activities of a 70% ethanol extract of jicama by measuring its polyphenol and flavonoid contents, as well as its DPPH and ABTS radical scavenging activities, and α-amylase and α-glucosidase inhibition activities. The polyphenol and flavonoid contents of the extract were found to be 2.45 GAE/g and 3.98 CE/g, respectively. At a concentration of 5 mg/mL, the DPPH and ABTS radical scavenging activities, along with the α-amylase and α-glucosidase inhibition activities, were 52.32%, 45.60%, 47.44%, and 36.96%, respectively.

Abstract
서 론
재료 및 방법
    1. 재료 및 추출물의 조제
    2. 항산화 함량측정
    3. DPPH(1,1-diphenyl-2-picrylhydrazyl) free radical 소거활성
    4. ABTS free radical 소거활성
    5. α-Amylase 저해 활성
    6. α-Glucosidase 저해활성 측정
    7. 통계처리
결과 및 고찰
    1. 히카마 70% 에탄올 추출물의 항산화 성분.
    2. 히카마 70% 에탄올 추출물의 항산화 활성
    3. 히카마70% 에탄올추출물의α-amylase 와α-glucosidase저해활성 측정
요약 및 결론
References

• 이연리(대전보건대학교 식품영양학과 부교수) | Youn Ri Lee (Associate Professor, Dept. of Food and Nutrition, Daejeon Health Institude of Technology, Daejeon 34504, Korea) Corresponding author