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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.20 No.3
- 발행연도
- 2015.9
- 수록면
- 169 - 175 (7page)
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Shinseoncho and kale were made into green vegetable juices by building block [shinsenocho branch (SB), shinsenocho leaf (SL), kale branch (KB), and kale leaf (KL)]. Fluctuations in their phenolic contents and antioxidant capacities were analyzed during refrigerated storage at 4℃ for 28 days. Total polyphenolic contents of leaf parts showed a decreasing tendency after 4 days (SL) or 7 days (KL), whereas branch parts showed fluctuating values during the entire storage period. The 2,2"-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging capacity was rapidly decreased in SB and in SL at 28 days (P＜0.001), whereas KL showed a slightly increasing tendency after 14 days. For the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, SL showed a sharp fall at 28 days (P＜0.001), and KL showed a decreasing tendency after 14 days (P＜0.001). SB showed a steady decrease during the entire storage period and KB indicated a nearly zero (0.97%) at 28 days. Pearson’s coefficients for the correlation between antioxidant capacities measured by the ABTS and DPPH assays, and the total polyphenolic contents were determined. The results showed that the ABTS assay (r=0.934, P＜0.001) was more strongly positively correlated with the total phenolic contents than the DPPH assay (r=0.630, P＜0.001). In conclusion, when considering all building blocks, green vegetable juices, including kale and shinseoncho may have kept antioxidant capacities for up to 14 days under refrigeration, and the ABTS assay better reflects a positive correlation with the total phenolic contents when compared to the DPPH assay.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (43)
참고문헌 신청
[학술지(정기간행물)] - Halliwell B. / 1997 / Antioxidants and human disease : a general introduction / Nutr Rev 55 : S44 ~ S523
[학술지(정기간행물)] - Pietta P / 1998 / Antioxidant activity of selected medicinal plants / J Agric Food Chem 46 : 4487 ~ 4490
[학술지(정기간행물)] - Giovaneli G / 2009 / Antioxidant composition of tomato products typically consumed in Italy / Ital J Food Sci 21 : 305 ~ 316
[학술지(정기간행물)] - Lichtenthäler R / 2005 / Total oxidant scavenging capacities of common european fruit and vegetable juices / J Agric Food Chem 53 : 103 ~ 110
[학술지(정기간행물)] - Bub A / 2000 / Moderate intervention with carotenoid-rich vegetable products reduces lipid peroxidation in men / J Nutr 130 : 2200 ~ 2206
[학술지(정기간행물)] - Pietta P / 1998 / Antioxidant activity of selected medicinal plants / J Agric Food Chem 46 : 4487 ~ 4490
[학술지(정기간행물)] - Giovaneli G / 2009 / Antioxidant composition of tomato products typically consumed in Italy / Ital J Food Sci 21 : 305 ~ 316
[학술지(정기간행물)] - Lichtenthäler R / 2005 / Total oxidant scavenging capacities of common european fruit and vegetable juices / J Agric Food Chem 53 : 103 ~ 110
[학술지(정기간행물)] - Bub A / 2000 / Moderate intervention with carotenoid-rich vegetable products reduces lipid peroxidation in men / J Nutr 130 : 2200 ~ 2206
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UCI(KEPA) : I410-ECN-0101-2016-594-001972807