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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
- 발행연도
- 2022.2
- 수록면
- 83 - 99 (17page)
- DOI
- 10.7856/kjcls.2022.33.1.83
이용수
초록· 키워드
오류제보하기
This study compared the quality characteristics, nutritional components, and anti-oxidative effects of carrots and parsnips. The pH and sugar content in the carrots were higher than the parsnips. The “L”, “a” and “b” values were higher in the carrots than in the parsnips. The crude protein and carbohydrate contents were significantly higher in the carrots than the parsnips, but the ash and crude fat contents were significantly higher in the parsnips than in the carrots. The total amino acid and ornithine contents were significantly higher in the carrots than in the parsnips, while γ-amino-n-butyric acid, lysine, and arginine were significantly higher in parsnips than in carrots. The saturated fatty acid content in carrots was higher than those in parsnips, while the polyunsaturated fatty acid content in parsnips was higher than those in carrots. The major organic acids were malic acid, formic acid, and acetic acid in the carrots and parsnips. Citric acid was only detected in parsnips and succinic acid was only detected in carrots. Also, vitamin A was only detected in carrots. The vitamin C content in carrots was higher than parsnips. An analysis of the mineral contents in carrots showed that K was the highest followed by Na, Ca, Mg, Fe, Mn, and Cu. In parsnips too K was the highest, followed by Ca, Mg, Na, Fe, Cu, Zn, and Mn. There were no significant differences in total polyphenol and total flavonoid contents between carrots and parsnips. The DPPH and ABTS radical scavenging activities of carrots were higher than those of parsnips. These results may provide the basic data for future studies seeking a better understanding of the biological activities of carrots and parsnips.
목차
ABSTRACT
Ⅰ. 서론
Ⅱ. 연구방법
Ⅲ. 결과 및 고찰
Ⅳ. 요약 및 결론
References
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