다양한 열처리 조건에 따른 우엉뿌리의 항산화 활성
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 박미영 | - |
dc.contributor.author | 박예옥 | - |
dc.contributor.author | 박영현 | - |
dc.date.accessioned | 2021-08-11T13:43:47Z | - |
dc.date.available | 2021-08-11T13:43:47Z | - |
dc.date.created | 2021-06-17 | - |
dc.date.issued | 2018 | - |
dc.identifier.issn | 1225-7060 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/sch/handle/2021.sw.sch/6776 | - |
dc.description.abstract | This study examined the changes in antioxidant activity and contents of phenolic compounds inblanched, steamed, and autoclaved burdock root (BR). The total polyphenolic and flavonoids contents of raw and cooked BR were determined spectrophotometrically. The antioxidant activity of BR was measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2- azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and oxygen radical absorbance capacity (ORAC) assays. The main phenolic compounds in BR were quantified by HPLC (high performance liquid chromatography). Both blanching and steaming treatments significantly increased the antioxidant activities of BR in all groups (5 min, 15 min, and 30 min), whereas in autoclaving treatment, the 30 min treatment only showed an increase in the antioxidant activities of BR. The 30 min blanched BR exhibited the strongest DPPH and ABTS radical scavenging activities and possessed the highest total polyphenol and flavonoid phenolic contents. The 15 min-steamed BR showed the highest ORAC value. The main phenolic compound of the 15 min-steamed BR was CGA (chlorogenic acid). These results suggest that heat cooking methods, such as blanching and steaming, improve the antioxidant activity of BR by increasing the concentration of phenolic compounds. | - |
dc.language | 한국어 | - |
dc.language.iso | ko | - |
dc.publisher | 한국식생활문화학회 | - |
dc.title | 다양한 열처리 조건에 따른 우엉뿌리의 항산화 활성 | - |
dc.title.alternative | Antioxidant Activities of Burdock Root (Arctium lappa L.) with Various Heat Treatment Conditions | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | 박미영 | - |
dc.contributor.affiliatedAuthor | 박영현 | - |
dc.identifier.doi | 10.7318/KJFC/2018.33.1.78 | - |
dc.identifier.bibliographicCitation | 한국식생활문화학회지, v.33, no.1, pp.78 - 85 | - |
dc.relation.isPartOf | 한국식생활문화학회지 | - |
dc.citation.title | 한국식생활문화학회지 | - |
dc.citation.volume | 33 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 78 | - |
dc.citation.endPage | 85 | - |
dc.type.rims | ART | - |
dc.identifier.kciid | ART002322005 | - |
dc.description.journalClass | 2 | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Antioxidant activity | - |
dc.subject.keywordAuthor | 2 | - |
dc.subject.keywordAuthor | 2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) | - |
dc.subject.keywordAuthor | burdock root | - |
dc.subject.keywordAuthor | 2 | - |
dc.subject.keywordAuthor | 2-diphenyl-1- picrylhydrazyl | - |
dc.subject.keywordAuthor | oxygen radical absorbance capacity | - |
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