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
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.17 No.4
- 발행연도
- 2012.12
- 수록면
- 269 - 273 (5page)
이용수
이 논문의 연구 히스토리 (4)
- 이 논문의 후속연구가 궁금하신가요?
- 연관 학술논문 또는 학술발표를 통해 보다 발전된 연구결과를 확인하실 수 있습니다.
- 이 논문의 연구 히스토리 확인하기
초록· 키워드
오류제보하기
Shinseoncho and kale were divided into stem [shinseoncho stems (SS) and kale stems (KS)] and leaf parts [shinseoncho leaves (SL) and kale leaves (KL)] and made into green vegetable juices for analyses of nutritional compositions and antioxidant activities. Higher values of total acidity were observed in SL (0.736%) and KL (0.841%) than in SS (0.417%) and KS (0.335%) (p 0.05). Neutral sugar content showed higher values in SS(21.740 mg/mL) and SL (18.657 mg/mL) when compared with KS (1.497 mg/mL) and KL (1.452 mg/mL) (p 0.05). Protein content showed the highest value in SL (7.610 mg/mL) (p 0.05), while SS (0.403 mg/mL) and KS (0.403 mg/mL) showed similar lower values. Total polyphenol contents of SL (423.139 μg/mL) was significantly higher value (p 0.05) than those of other samples, which occurred in the following order: SL KL (218.494 μg/mL) KS (107.269 ?g/mL) SS (75.894 μg/mL). KL exerted the highest DPPH radical scavenging activity (84.834%) (p 0.05), which occurred in the following order: KL SL (63.473%) KS (52.894%) SS (35.443%). ABTS radical scavenging activity showed that SL (66.088%) and KL (38.511%) had higher scavenging activities, whereas SS (7.695%) and KS (9.609%) demonstrated to be lower activities (p 0.05). In general, leaf parts had much higher antioxidant activities as well as total polyphenol contents than those of the stem parts. In conclusion, shinseoncho and kale, particularly their leaf parts, offer antioxidant properties in green vegetable juices and the consumption of them may be beneficial as a nutrition source and in health protection.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGMENTS
REFERENCES
참고문헌 (33)
참고문헌 신청
1. [학술지(정기간행물)] - Halliwell B / 1997 / Antioxidants and human disease: A general introduction / Nutr Rev 55 : 44 ~ 52
2. [학술지(정기간행물)] - Pietta P / 1998 / Antioxidant activity of selected medicinal plants / J Agric Food Chem 46 : 4487 ~ 4490
3. [학술지(정기간행물)] - Williams C. / 1995 / Healthy eating: clarifying advice about fruit and vegetables / Brit Med J 310 : 1453 ~ 1455
4. [단행본] - Skjervold H / 1993 / Lifestyle diseases and human diet. In Abstracts to minisymposium－Lifestyle diseases and the human diet. A challenge to future food production / National Institute of Animal Science Denmark : 16 ~ 19
5. [학술지(정기간행물)] - Diplock AT / 1994 / Antioxidants and disease prevention / Mol Aspects Med 15 : 293 ~ 376
2. [학술지(정기간행물)] - Pietta P / 1998 / Antioxidant activity of selected medicinal plants / J Agric Food Chem 46 : 4487 ~ 4490
3. [학술지(정기간행물)] - Williams C. / 1995 / Healthy eating: clarifying advice about fruit and vegetables / Brit Med J 310 : 1453 ~ 1455
4. [단행본] - Skjervold H / 1993 / Lifestyle diseases and human diet. In Abstracts to minisymposium－Lifestyle diseases and the human diet. A challenge to future food production / National Institute of Animal Science Denmark : 16 ~ 19
5. [학술지(정기간행물)] - Diplock AT / 1994 / Antioxidants and disease prevention / Mol Aspects Med 15 : 293 ~ 376
이 논문의 저자 정보
이 논문과 함께 이용한 논문
토종효모를 이용한 블루베리 발효주의 발효 특성 및 항산화 활성
윤해훈
,
채규서
,
손락호
외 1명
한국식품영양과학회지
2015
.06
유기농 및 일반농 케일 착즙액의 항산화 활성
김종대
,
이옥환
,
이종석
외 1명
한국식품영양과학회지
2014
.05
Effects of kimchi supplementation on blood pressure and cardiac hypertrophy with varying sodium content in spontaneously hypertensive rats
Seung-Min Lee
,
Yoonsu Cho
,
Hye-Kyung Chung
외 4명
Nutrition Research and Practice
2012
.08
Antioxidant and Acetylcholinesterase Inhibition Activity of Mulberry Fruit Extracts
Young Ju Lee
,
Ka-Hwa Lee
,
Chang-Bum Ahn
외 2명
Food Science and Biotechnology
2009
.12
Antioxidant activities of carrot and cherry tomato juices prepared using various extractors
Sang-Wook Lim
,
Min-Ju Kim
,
Min-Jung Kang
외 2명
한국식품영양과학회 학술대회발표집
2016
.10
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2014-511-000596553