지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.19 No.1
- 발행연도
- 2014.3
- 수록면
- 40 - 48 (9page)
이용수
초록· 키워드
오류제보하기
Laver is one of the most consumed edible red algae seaweeds in the genus Porphyra. Laver is primarily prepared in the form of dried, roasted, and seasoned products. We investigated the total polyphenol and flavonoid contents of laver products, and evaluated the in vitro antioxidant properties of solvent extracts from commercially processed laver products. Significant differences in the concentration of phenolic compounds were found among differently processed laver. The total phenolic content for laver extracts ranged from 10.81 ㎎ gallic acid equivalent (GAE)/g extract to 32.14 ㎎ GAE/g extract, depending on extraction solvent and temperature. Laver extracts contained very few flavonoids (0.55 ㎎ catechin equivalent/g extracts to 1.75 ㎎ catechin equivalent/g extracts). 2,2-Diphenyl-1-picrylhydrazyl (DPPH), 2,2’-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS), hydroxyl radical, and superoxide anion scavenging assays were used to determine the radical scavenging capacities of laver extracts. These assays revealed that the processing method and extraction condition affected the antioxidant potentials of laver. Antioxidant activity of dried laver, roasted laver, and seasoned laver increased in a concentration-dependent manner (100∼1,000 ㎍/mL). The radical scavenging activities of 37℃ and 100℃ water extracts were lower than that of a 37℃ 70% ethanol extract. The highest radical scavenging capacity was observed in the 37℃ 70% ethanol extracts of dried laver, roasted laver, and seasoned laver. Overall, these results support that notion that laver contains bioactive compounds, such as polyphenols and flavonoids, which may have a positive effect on health.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
CONCLUSION
REFERENCES
참고문헌 (0)
참고문헌 신청이 논문의 저자 정보
이 논문과 함께 이용한 논문
EFFECT OF HEATING PROCESS AND STORAGE TIME TO DRIED LAVER QUALITIES
Yongjun Choi
,
Zuliyati Rohmah
,
Hyeonji Kim
외 5명
한국수산과학회 양식분과 학술대회
2015
.05
Microbiological Contamination Levels of Dried Laver and Marine Products in Korea
Yo A Lee
,
So young Chung
,
Mi
외 11명
한국식품영양과학회 학술대회발표집
2015
.08
STUDY ON THE POLYSACCHARIDES EXTRACTED BY ENZYME HYDROLYSIS FROM LAVER
Se
,
a An
,
Jaegeun Koo
한국수산과학회 양식분과 학술대회
2015
.05
김(Porphyra tenera)의 조리방법에 따른 아미노산, 무기질, 중금속 함량 분석
황은선
한국식품영양과학회지
2013
.08
김 추출물의 이화학적 특성
홍상필
,
구재근
,
조길석
외 1명
한국식품영양과학회지
1997
.01
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2015-510-001352363