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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 충남대학교 농업과학연구소 Korean Journal of Agricultural Science Korean Journal of Agricultural Science Vol.43 No.1
- 발행연도
- 2016.3
- 수록면
- 87 - 99 (13page)
이용수
초록· 키워드
오류제보하기
Phytosterol contents in nine vegetables such as paprika (red, yellow, and orange), kohlrabi, bamboo shoot, cherry tomato, cucumber, Chinese chive, and corn were analyzed by gas chromatography. Individual contents of β-sitosterol, campesterol, and stigmasterol in fresh and cooked vegetables (boiling, grilling, stir-frying, deep-frying, steaming, roasting, and microwaving) were determined and compared. Total phytosterol content of paprika, cucumber, Chinese chive and cherry tomato ranged from 23.19 to 46.51 ㎎/㎏ (0.002-0.005%) of fresh weight of raw vegetables. Total phytosterol content variation (%) was obtained as follows: [(the content of phytosterol after cooking) - (the content of phytosterol before cooking)] / (the content of phytosterol before cooking) × 100. Total phytosterol content was found to be high in raw kohlrabi at 138.99 ㎎/㎏ fw (0.01%), in corn at 302.86 ㎎/㎏ fw (0.03%), and in bamboo shoot at 443.15 ㎎/㎏ fw (0.04 %). Total phytosterol content variation (%) in orange paprika ranged from 27.5 to 267.3 while that in cherry tomato ranged from –11.0 to 337.5. Generally, high content variation of total phytosterol was found in stir-fried and deep-fried vegetables. Therefore, higher phytosterol levels were obtained from cooked vegetables than raw vegetables. We suggest that these data will be useful to investigate cooking methods for increased intake of phytosterols.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusion
References
참고문헌 (25)
참고문헌 신청
Claumarchirant L, Matencio E, Sanchez-Siles LM, Alegria A, Lagarda MJ. 2015. Sterol composition in infant formulas and estimatedintake. Journal of Agricultural and Food Chemistry 63:7245-7251.
Clement LM, Hansen SL, Costin CD, Perri GL. 2010. Quantitation of sterols and steryl esters in fortified foods and beverages byGC/FLD. Journal of the American Oil Chemists' Society 87:973-980.
Fernandes P, Cabral JMS. 2007. Phytosterols: Applications and recovery methods. Bioresource Technology 98:2335-2350.
Han JH, Yang YX, Feng MY. 2008. Contents of phytosterols in vegetables and fruits commonly consumed in China. Biomedical andEnvironmental Sciences 21:449-453.
Jang H, Lee E, Shim YS, Seo D, Hwang J, Lee S, Ha J. 2013. Chemical characteristics and flavors of bamboo-shoot vinegar. KoreanJournal of Food Science and Technology 45:675-681. [in Korean]
Clement LM, Hansen SL, Costin CD, Perri GL. 2010. Quantitation of sterols and steryl esters in fortified foods and beverages byGC/FLD. Journal of the American Oil Chemists' Society 87:973-980.
Fernandes P, Cabral JMS. 2007. Phytosterols: Applications and recovery methods. Bioresource Technology 98:2335-2350.
Han JH, Yang YX, Feng MY. 2008. Contents of phytosterols in vegetables and fruits commonly consumed in China. Biomedical andEnvironmental Sciences 21:449-453.
Jang H, Lee E, Shim YS, Seo D, Hwang J, Lee S, Ha J. 2013. Chemical characteristics and flavors of bamboo-shoot vinegar. KoreanJournal of Food Science and Technology 45:675-681. [in Korean]
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UCI(KEPA) : I410-ECN-0101-2016-480-002738502