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.21 No.2
- 발행연도
- 2016.6
- 수록면
- 132 - 137 (6page)
이용수
초록· 키워드
오류제보하기
Enhanced production of individual phenolic compounds by subcritical water hydrolysis (SWH) of pumpkin leaves was investigated at various temperatures ranging from 100 to 220℃ at 20 min and at various reaction times ranging from 10 to 50 min at 160℃. Caffeic acid, p-coumaric acid, ferulic acid, and gentisic acid were the major phenolic compounds in the hydrolysate of pumpkin leaves. All phenolic compounds except gentisic acid showed the highest yield at 160℃, but gentisic acid showed the highest yield at 180℃. The cumulative amount of individual phenolic compounds gradually increased by 48.1, 52.2, and 78.4 ㎍/g dry matter at 100℃, 120℃, and 140℃, respectively, and then greatly increased by 1,477.1 ㎍/g dry matter at 160℃. The yields of caffeic acid and ferulic acid showed peaks at 20 min, while those of cinnamic acid, p-coumaric acid, p-hydroxybenzoic acid, and procatechuic acid showed peaks at 30 min. Antioxidant activities such as 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power values gradually increased with hydrolysis temperature and ranged from 6.77 to 12.42 ㎎ ascorbic acid equivalents/g dry matter and from 4.25 to 8.92 m㏖ Fe<SUP>2+</SUP>/100 g dry matter, respectively. Color L<SUP>*</SUP> and b<SUP>*</SUP> values gradually decreased as hydrolysis temperature increased from 100℃ to 140℃. At high temperatures (160℃ to 220℃), L<SUP>*</SUP> and b<SUP>*</SUP> values decreased suddenly. The a<SUP>*</SUP> value peaked at 160℃ and then decreased as temperature increased from 160℃ to 220℃. These results suggest that SWH of pumpkin leaves was strongly influenced by hydrolysis temperature and may enhanced the production of phenolic compounds and antioxidant activities.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS ANS DISCUSSION
REFERENCES
참고문헌 (26)
참고문헌 신청
[학술지(정기간행물)] - Mukhopadhyay S / 2006 / Optimization of extraction process for phenolic acids from black cohosh(Cimicifuga racemosa)by pressurized liquid extraction / J Sci Food Agric 86 : 156 ~ 162
[학술지(정기간행물)] - Chiou A / 2007 / Currants(Vitis vinifera L. )content of simple phenolics and antioxidant activity / Food Chem 102 : 516 ~ 522
[학술지(정기간행물)] - Kunyanga CN / 2012 / Total phenolic content, antioxidant and antidiabetic properties of methanolic extract of raw and traditionally processed Kenyan indigenous food ingredients / LWTFood Sci Technol 45 : 269 ~ 276
[학술지(정기간행물)] - Balasundram N / 2006 / Phenolic compounds in plants and agri-industrial by-products : antioxidant activity, occurrence, and potential uses / Food Chem 99 : 191 ~ 203
[학술지(정기간행물)] - Wiczkowski W / 2008 / Quercetin from shallots(Allium cepa L. var. aggregatum)is more bioavailable than its glucosides / J Nutr 138 : 885 ~ 888
[학술지(정기간행물)] - Chiou A / 2007 / Currants(Vitis vinifera L. )content of simple phenolics and antioxidant activity / Food Chem 102 : 516 ~ 522
[학술지(정기간행물)] - Kunyanga CN / 2012 / Total phenolic content, antioxidant and antidiabetic properties of methanolic extract of raw and traditionally processed Kenyan indigenous food ingredients / LWTFood Sci Technol 45 : 269 ~ 276
[학술지(정기간행물)] - Balasundram N / 2006 / Phenolic compounds in plants and agri-industrial by-products : antioxidant activity, occurrence, and potential uses / Food Chem 99 : 191 ~ 203
[학술지(정기간행물)] - Wiczkowski W / 2008 / Quercetin from shallots(Allium cepa L. var. aggregatum)is more bioavailable than its glucosides / J Nutr 138 : 885 ~ 888
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Phenolic Compound Extraction from Buckwheat Leaves by Subcritical Water
한국식품영양과학회 학술대회발표집
2016 .10
-
Enhancement of Phenolic Production and Antioxidant Activity from Buckwheat Leaves by Subcritical Water Extraction
Preventive Nutrition and Food Science
2017 .12
-
Comparison of the active ingredients and antioxidant activity of four different types of pumpkins
한국식품영양과학회 학술대회발표집
2019 .10
-
Study of sugar production from rice husk based on the impact of subcritical water and enzymatic hydrolysis
한국식품영양과학회 학술대회발표집
2022 .10
-
호박잎 분말을 첨가한 스폰지 케이크의 품질 특성, 항산화 활성 및 저장 기간에 따른 노화 억제 효과
한국식품영양학회지
2016 .12
-
Comparison of Phenolic Compounds and Antioxidant Activity of Small Berry Fruits Produced in Korea
한국식품영양과학회 학술대회발표집
2019 .10
-
Physiological Activities and Bioactive Compound from Laver (Pyropia yezoensis) Hydrolysates by Using Subcritical Water Hydrolysis
한국수산과학회 양식분과 학술대회
2019 .05
-
Influence of High Hydrostatic Pressure Phenolic Compounds and Antioxidant Activities of Aged ginseng
한국식품영양과학회 학술대회발표집
2016 .10
-
대두(Glycine max L. Merrill)와 호박(Cucurbita moschata Duch.) 씨를 이용하여 제조한 호박씨 두부의 품질 및 조직감 특성
한국식품영양학회지
2018 .01
-
Effect of subcritical water process on the structure and antioxidant properties of milk proteins
한국식품영양과학회 학술대회발표집
2022 .10
-
Antioxidant and Antihypertensive Activities of Grains in Relation to Phenolic Compound and Amino Acid contents
한국식품영양과학회 학술대회발표집
2023 .10
-
Physiological Activities of Pumpkin Extracts Fermented by Bacillus spp.
한국식품영양과학회 학술대회발표집
2020 .10
-
전분 첨가 호박 페이스트의 저장 중 품질 특성 변화
한국식품영양학회지
2018 .01
-
몽골산 Iris bungei 추출물의 자유 라디칼 소거 및 α-glucosidase 저해 활성
Food Science and Preservation
2017 .10
-
Extraction Conditions for Phenolic Compounds with Antioxidant Activities from White Rose Petals
Journal of applied biological chemistry
2015 .01
-
Selected Phenolics for Health Management
한국식품영양과학회 학술대회발표집
2015 .08
-
Characterization of Blue Mussel (Mytilus edulis) Hydrolysates Obtained by Subcritical Water Hydrolysis
한국수산과학회 양식분과 학술대회
2020 .07
-
번행초(Tetragonia tetragonioides)로부터 추출한 Phenolic Compounds의 미용 식품 활성
한국식품영양과학회지
2016 .03
-
Antioxidant Activity of Subcritical Water Extract of Apple Pomace by Response Surface Methodology
한국식품영양과학회 학술대회발표집
2018 .10
-
Estimates of Genetic Variability for Seedling Traits in Fluted Pumpkin (Telfairia occidentalis Hook. F)
Plant Breeding and Biotechnology
2016 .01
이 논문의 저자 정보
이 논문과 함께 이용한 논문
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2017-594-000856773