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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.25 No.1
- 발행연도
- 2020.3
- 수록면
- 84 - 92 (9page)
- DOI
- 10.3746/pnf.2020.25.1.84
이용수
초록· 키워드
오류제보하기
The aim of this study is to evaluate the antioxidant properties of 70% methanolic extracts and the correlation between several antioxidant activities in selected Umbelliferae plants, based on total phenolic content (TPC) and total flavonoid content (TFC). For Umbelliferae plants extracts, the IC<SUB>50</SUB> of DPPH radical (100 µM) quenching activities for extract, TPC, and TFC were 39∼179㎍ dry weight (DW)/mL, 14.08∼38.11㎍ TPC/mL, and 0.36∼1.51㎍ TFC/mL, respectively. The oxygen radical absorbance capacity (ORAC) of extracts ranged from 11.44 to 42.88 mg Trolox equivalent (TE)/g DW extract, whereas ORAC for TPC and TFC was 47.40∼240.19 mg TE/g and 0.72∼11.22 g TE/g, respectively. The TPC had a superior linear correlation (r²=0.817) with 2,2’-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) values. Of the 14 Umbelliferae plant extracts, Sanicula rubiflora, Sanicula chinensis, Torilis japonica, Torilis scabra, and Angelica fallax showed the strongest antioxidant activity.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (39)
참고문헌 신청
Cherng JM / 2008 / Immunomodulatory activities of common vegetables and spices of Umbelliferae and its related coumarins and flavonoids / Food Chem 106:944~950
Číž M / 2010 / Different methods for control and comparison of the antioxidant properties of vegetables / Food Control 21:518~523
Croft KD / 1998 / The chemistry and biological effects of flavonoids and phenolic acids / Ann NY Acad Sci 854:435~442
Del Rio D / 2013 / Dietary(poly)phenolics in human health : structures, bioavailability, and evidence of protective effects against chronic diseases / Antioxid Redox Signal 18:1818~1892
Di Majo D / 2008 / The antioxidant capacity of red wine in relationship with its polyphenolic constituents / Food Chem 111:45~49
Číž M / 2010 / Different methods for control and comparison of the antioxidant properties of vegetables / Food Control 21:518~523
Croft KD / 1998 / The chemistry and biological effects of flavonoids and phenolic acids / Ann NY Acad Sci 854:435~442
Del Rio D / 2013 / Dietary(poly)phenolics in human health : structures, bioavailability, and evidence of protective effects against chronic diseases / Antioxid Redox Signal 18:1818~1892
Di Majo D / 2008 / The antioxidant capacity of red wine in relationship with its polyphenolic constituents / Food Chem 111:45~49
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UCI(KEPA) : I410-ECN-0101-2020-594-000508633