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
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.3 No.4
- 발행연도
- 1998.12
- 수록면
- 309 - 314 (6page)
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초록· 키워드
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Vegetables are known to contain high amounts of natural antioxidants such as ascorbate, α-tocopherol, β-carotene, and flavinoids. The antioxidant activities of several vegetables including broccoli, carrot, green pepper, spinach and tomato, and their blends were investigated using various iron-catalyzed lipid peroxidation systems. In linoleic acid micelles, carrot and spinach significantly inhibited lipid peroxidation by 29.0% and 35.8%, respectively (p<0.05). Blends of two, three, or four vegetables including spinach increased the inhibitory effect on lipid peroxidation, mainly due to high level of antioxidants in spinach. In beef homogenates, tomato significantly inhibited lipid peroxidation by 19.9% (p<0.05), whereas spinach and broccoli significantly stimulated lipid peroxidation by 67.3% and 11.5%, respectively (p<0.05). In the presence of 100 μM ferrous ions, all vegetables inhibited degradation of deoxyribose by 43.6~77.6% (p<0.05). In the presence of 100 μM ferric ions, broccoli and spinach stimulated deoxyribose degradation by 39.8% and 55.8%, respectively. These results indicate that the antioxidant activity of vegetables varied with the different model systems and depended on the provided environment such as iron content and substrates. The activity of the various combinations (blends) of vegetables was strongly related to that of the individual vegetable.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
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