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.22 No.3
- 발행연도
- 2017.9
- 수록면
- 216 - 222 (7page)
이용수
초록· 키워드
오류제보하기
Antioxidant rich green leafy vegetables including garden spinach leaf, water spinach leaf, Indian spinach leaf, and green leaved amaranth were selected to evaluate the effects of water boiling and oil frying on their total phenolic content (TPC), total flavonoid content (TFC), reducing power (RP), and antioxidant capacity. The results revealed that there was a significant increase in TPC, TFC, and RP in all the selected vegetables indicating the effectiveness of the cooking process on the antioxidant potential of leafy vegetables. Both cooking processes enhanced significantly (P<0.05) the radical scavenging ability, especially the oil fried samples showed the highest values. There is a significant reduction in the vitamin C content in all the vegetables due to boiling and frying except in the Indian spinach leaf. However, the present findings suggest that boiling and frying can be used to enhance the antioxidant ability, by increasing the bioaccessibility of health-promoting constituents from the four vegetables investigated in this study.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (34)
참고문헌 신청
[단행본] - Halliwell B / 2007 / Free radicals in biology and medicine / Oxford University Press : 440 ~ 487
[학술지(정기간행물)] - Cooke MS / 2003 / Oxidative DNA damage : mechanisms, mutation, and disease / FASEB J 17 : 1195 ~ 1214
[학술지(정기간행물)] - Gülçın İ / 2003 / Screening of antioxidant and antimicrobial activities of anise(Pimpinella anisum L.) seed extracts / Food Chem 83 : 371 ~ 382
[학술지(정기간행물)] - Chu YF / 2002 / Antioxidant and antiproliferative activities of common vegetables / J Agric Food Chem 50 : 6910 ~ 6916
[학술지(정기간행물)] - Scalbert A / 2005 / Dietary polyphenols and the prevention of diseases / Crit Rev Food Sci Nutr 45 : 287 ~ 306
[학술지(정기간행물)] - Cooke MS / 2003 / Oxidative DNA damage : mechanisms, mutation, and disease / FASEB J 17 : 1195 ~ 1214
[학술지(정기간행물)] - Gülçın İ / 2003 / Screening of antioxidant and antimicrobial activities of anise(Pimpinella anisum L.) seed extracts / Food Chem 83 : 371 ~ 382
[학술지(정기간행물)] - Chu YF / 2002 / Antioxidant and antiproliferative activities of common vegetables / J Agric Food Chem 50 : 6910 ~ 6916
[학술지(정기간행물)] - Scalbert A / 2005 / Dietary polyphenols and the prevention of diseases / Crit Rev Food Sci Nutr 45 : 287 ~ 306
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UCI(KEPA) : I410-ECN-0101-2018-594-001354845