지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.1
- 수록면
- 57 - 69 (13page)
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Recently, an interest in functional foods has been increasing. It was recommended placing a short definition. Therefore, we performed research on the chemical functions and antioxidant ability of broccoli. This research is vital for preparing the most favorable conditions and environment for highly-functional broccoli. Broccoli produced after applying sprouting and light sources were used for research. The chemical properties of the broccoli, including composition, free sugar, citric acid, mineral and vitamin (A, C, E) content, were analyzed. In addition, the ability of broccoli compounds to reduce total phenolic compounds, SOD-liked activity, EDA (electron donating ability), and hydroxyl radicals were inspected. Total analysis relied on the SAS (statistical analysis system). Broccoli sprouts produced through plant factory system's photosynthesis, treated under different light sources, had superior amounts of crude protein, crude fat, and crude ash, compared to normal sprouts under fluorescent light. Is it a facility or does it refer to the inner metabolism of the cell? Broccoli sprouts under red light had superior amounts of glucose, fructose, malic acid, and oxalic acid, while broccoli sprouts under turquoise light had superior amounts of citric acid. Broccoli sprouts under white light had superior amounts of various minerals, such as potassium, magnesium, and sodium. In terms of antioxidant activity, data from the plant factory system shows an increase in EDA antioxidants (1.63 mg/mL, 30.82%). Sprouts applied with turquoise light had superior amounts of hydroxyl radical scavenging (65.62%), and sprouts applied with white light had superior amounts of activated SOD-like activity (52.69%). Research on dehydrated broccoli sprouts showed that sprouts dehydrated with cold air had superior amount of malic, citric, oxalic acid compared to sprouts dehydrated with hot air. In terms of vitamin levels, sprouts dehydrated with cold air had five times the normal amount of vitamin A and E, whereas sprouts dehydrated with hot air had higher amounts of vitamin C. Dehydration at low temperature also produced a higher amount of activated antioxidants (1.6 mg/mL of activated antioxidant ability, 63.04% of SOD-like activity, and 67.76% of hydroxyl radical scavenging). Our results show that antioxidant ability can vary by the type of photosynthesis and temperature level in which the sprouts are dehydrated. Therefore, thorough foundational data is required to product the most functional broccoli.
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참고문헌 (82)
참고문헌 신청
Approved Method Committee / 2000 / Approved Methods of the American Association of Cereal Chemists / American Association of Cereal Chemists, Inc :15~46
Bevenuti S / 2004 / Polyphenols, anthocyanins, ascorbic acid and radical scavenging activity of rubus, ribes and aronia / J Food Sci 69:164~169
Brooks JD / 2001 / Potent induction of phase 2 enzymes in human prostate cells by sulforaphane / Cancer Epidemiol Biomarkers Prev 10:949~954
Brown CS / 1995 / Growth and photomorhpogenesis of pepper plants under red lightemitting dioes / J Amer Soc Hort Sci 120:808~813
임수빈 / 2011 / 노각나무(Stewartia koreana Nakai)의 cDNA library 제작 및 EST 분석 / 원예과학기술지 29(2):116~122
Bevenuti S / 2004 / Polyphenols, anthocyanins, ascorbic acid and radical scavenging activity of rubus, ribes and aronia / J Food Sci 69:164~169
Brooks JD / 2001 / Potent induction of phase 2 enzymes in human prostate cells by sulforaphane / Cancer Epidemiol Biomarkers Prev 10:949~954
Brown CS / 1995 / Growth and photomorhpogenesis of pepper plants under red lightemitting dioes / J Amer Soc Hort Sci 120:808~813
임수빈 / 2011 / 노각나무(Stewartia koreana Nakai)의 cDNA library 제작 및 EST 분석 / 원예과학기술지 29(2):116~122
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