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
- 2014.1
- 수록면
- 153 - 160 (8page)
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초록· 키워드
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In present research, vitamin K-rich dietary food products were prepared from spinach & soybean and evaluated for nutritional factors, phylloquinone and menaquinone-7 (MK-7) contents and sensory attributes. For the purpose, two spinach-based products (fresh cooked spinach (FCS), reconstituted spinach (RS), and fermented soybean (natto A; NA and Natto B; NB) were formulated. Nutritional composition indicated that natto were rich in protein and fat compared to spinach-based products. They also contained appreciable amount of mineral i.e. potassium, magnesium, calcium zinc, sodium cupper, and iron. High performance liquid chromatography revealed that FCS contained $368.81{\pm}13.96{\mu}g/100g$ of phylloquinone followed by $270.07{\pm}9.45{\mu}g/100g$ in RS, whereas minimum value $26.90{\pm}0.94{\mu}g/100g$ was observed in NA. However, maximum MK-7 concentration was recorded in NA at $803.82{\pm}21.14{\mu}g/100g$ trailed by NB $681.35{\pm}16.85{\mu}g/100g$. On the contrary, MK-7 was not detected in the spinach-based products. Antioxidant indices of products indicated that spinach-based products contained higher amount of the total phenolic content, DPPH free radical-scavenging activity, ferric reducing antioxidant power (FRAP), and antioxidant activity compared to natto. Sensory response of the products showed that spinach-based products attained higher scores than those of natto A and B. Conclusively, FCS and NA contained sufficient amount of phylloquinone and MK-7 along with antioxidant activity and has higher potential to modulate the coagulation and bone related abnormalities.
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