지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2009.10
- 수록면
- 1,258 - 1,262 (5page)
이용수
초록· 키워드
오류제보하기
Total phenolics and antioxidant properties of various Korean commercial vinegars (apple vinegar, AV; blueberry vinegar, BV; grape vinegar, GV; lemon vinegar, LV; Opuntia ficus vinegar, OFV; persimmon vinegar, PV; Prunus mume vinegar, PMV; rice vinegar, RV) were investigated. The total phenolic contents of 8 vinegars were within the range of 54.18-491.02 ㎍/㎖. The vinegars were also capable of scavenging 1,1-dipehnyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radicals in a manner dependent on concentration. The greatest reducing power was observed in PV relative to the other vinegars. The ferric reducing ability of plasma (FRAP) of PV, PMV, GV, and BV were 1.012, 0.969, 0.931, and 0.856 at a dose of 1 ㎖, respectively. Therefore, our study verified that the GV, PV, and PMV have powerful antioxidant activities which are correlated with its high level of phenolics, particularly gallic acid, and epigallocatechin.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Investigation into factors influencing antioxidant capacity of vinegars
Applied Biological Chemistry
2016 .01
-
식초산업의 현황과 기능성 그리고 발전 전략
식품과학과 산업
2020 .06
-
Physicochemical and Antioxidant Properties of Commercial High Acidity Vinegars
한국식품영양과학회 학술대회발표집
2012 .10
-
시판 고산도 식초의 이화학적 품질 및 항산화 특성
한국식품영양과학회지
2013 .08
-
Antioxidant properties of commercial fruit juices and vinegars
한국식품영양과학회 학술대회발표집
2015 .08
-
Comparison between compositions of wood and rice hull vinegars
한국유기농업학회 학술발표대회 논문집
2009 .01
-
Volatile Flavor Components in Pumpkin Vinegar
Journal of Food Science and Nutrition
1998 .06
-
Physicochemical Qualities and Flavor Patterns of Traditional Chinese Vinegars Manufactured by Different Fermentation Methods and Aging Periods
Preventive Nutrition and Food Science
2017 .03
-
An History of the Manufacturing Technology of Korean Native Vinegar : Referred especially on Vinegars which appeared in Old Texts of Korean Agriculture
한국식품과학회지
1971 .04
-
Comparison of Physicochemical Qualities and Antioxidant Activities of Four Chinese Famous Vinegars
한국식품영양과학회 학술대회발표집
2015 .08
-
정치배양 및 시판 현미식초의 품질특성 비교
Food Science and Preservation
2012 .04
-
Development and Antioxidant Effects of Vinegar with concentrated Apple Juice
한국식품영양과학회 학술대회발표집
2013 .11
-
시판 과일식초의 발효방법에 따른 이화학적 특성 비교
한국식품영양과학회지
2013 .05
-
배를 이용한 발효식초의 품질특성
Food Science and Preservation
2016 .12
-
[P8-246] Antioxidant, antihypertensive and anticancer activities of onion vinegar
한국식품영양과학회 학술대회발표집
2009 .11
-
Physicochemical Components and Antioxidant Activities of Daebong Persimmon (Diospyros kaki cv. Hachiya) Peel Vinegars
경북대농학지
2013 .01
-
토마토 유묘생육 및 양분흡수에 관한 목초액의 영향
한국유기농업학회지
2003 .01
-
Domestic and Overseas Vinegar Industry Status
한국식품영양과학회 학술대회발표집
2019 .10
-
Effect of Liquid Herbicide Combined with Rice Vinegar and Wood Vinegar on Barnyard Grass (Echinocloa crus-galli)
한국잡초학회 별책(학술대회 초록집)
2011 .12
-
In Vitro Inhibitory Effects of Organic Acids Identified in Commercial Vinegars on α-Amylase and α-Glucosidase
Preventive Nutrition and Food Science
2020 .09
이 논문의 저자 정보
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2013-573-000874461