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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.2
- 수록면
- 110 - 116 (7page)
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In this study, the antioxidative activity and functional food activities of water and ethanol extracts from Pinus densiflora root were examined. It was more effective to use ethanol than water when extracting phenolic compounds. The extracted phenolic compounds from Pinus densiflora root for biological activities were examined. The phenolic compounds extracted with water and 80% EtOH were 1.86±0.04 mg/g and 6.85±0.16 mg/g, respectively. DPPH free radical scavenging activity of water and EtOH were each 86% and 85% at 100 μg/mL phenolics, respectively. ABTS radical decolorization activity was 48% in water and 68% in EtOH at 200 μg/mL. Antioxidant Protection Factor (PF) were 1.74 PF in water and 1.96 PF in EtOH at 50 μg/mL. TBARs of water and EtOH were 93% and 98%, respectively at 100 μg/mL. The inhibition activity on xanthine oxidase was 83.7% in water extracts and 79.6% in ethanol extracts. Inhibition on xanthine oxidase of water and ethanol extracts showed a higher inhibition effect than allopurinol. The inhibition activity on α-glucosidase was 14.8% in water extracts and 91.6% in ethanol extracts. The result suggests that P. densiflora root extracts may be useful as as functional food material.
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참고문헌 (36)
참고문헌 신청
[학술지(정기간행물)] - 심재석 / 2005 / 신선초에서 분리된 flavonoid glycosides의 생리활성 / 한국식품과학회지 37 (1) : 78 ~ 83
[학술지(정기간행물)] - 조영제 / 2008 / 진달래꽃(Rhododendron mucronulatum Turcz. Flower) 추출물의 생리활성 탐색 / 한국식품영양과학회지 37 (3) : 276 ~ 281
[단행본] - Kim TW / 1996 / Trees of Korea / Gyohaksa : 28 ~ 36
[학술지(정기간행물)] - Oh YA / 1997 / Changes in enzymes activities and growth of lactic acid bacteria in pine needle added kimchi during fermentation / J Food Sci Technol 9 : 75 ~ 85
[학술지(정기간행물)] - Oh YA / 1997 / Quality of pine needle added kimchi / J Food Sci Technol 9 : 51 ~ 56
[학술지(정기간행물)] - 조영제 / 2008 / 진달래꽃(Rhododendron mucronulatum Turcz. Flower) 추출물의 생리활성 탐색 / 한국식품영양과학회지 37 (3) : 276 ~ 281
[단행본] - Kim TW / 1996 / Trees of Korea / Gyohaksa : 28 ~ 36
[학술지(정기간행물)] - Oh YA / 1997 / Changes in enzymes activities and growth of lactic acid bacteria in pine needle added kimchi during fermentation / J Food Sci Technol 9 : 75 ~ 85
[학술지(정기간행물)] - Oh YA / 1997 / Quality of pine needle added kimchi / J Food Sci Technol 9 : 51 ~ 56
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UCI(KEPA) : I410-ECN-0101-2018-059-003060424