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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.4
- 수록면
- 290 - 296 (7page)
- DOI
- 10.9799/ksfan.2017.30.2.290
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초록· 키워드
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In this study, using the surface dielectric barrier discharge (DBD) produced at atmospheric pressure to improve the physiological activities of quercetin was investigated. Quercetin (at 200 ppm) was treated using air DBD with an input power of 250 W. The tyrosinase inhibition effect and total phenolic content of quercetin increased from 38.96 to 91.58% and from 134.53 to 152.93 ppm, respectively, after 20 min of plasma treatment. The antioxidant activity of quercetin treated for 20 min in the lipid models was higher than that of quercetin treated for 0, 5, and 10 min. Furthermore, plasma-treated quercetin exhibited antimicrobial activity against Listeria monocytogenes, Salmonella Typhimurium, and Staphylococcus aureus, whereas activity was not shown in the control. Structural modifications of the quercetin molecule induced by plasma might be responsible for the improvements in its physiological activity. These results indicate that DBD plasma could be used to enhance the physiological activity of quercetin for various applications in food.
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등록된 정보가 없습니다.
참고문헌 (34)
참고문헌 신청
An BJ / 2004 / Biological and anti-microbial activity of irradiated green tea polyphenols / Food Chem 88:549~555
Byun MW / 2004 / Effects of gamma irradiation on colour characteristics and biological activities of extracts of Lonicera japonica(Japanese honey suckle)with methanol and acetone / LWT-Food Sci Technol 37:29~33
Choi J / 2009 / Improvement of color and physiological properties of tuna-processing by-product by gamma irradiation / Radiat Phys Chem 78:601~603
Choi J / 2010 / Changes in colour and antioxidant activities of Hizikia fusiformis cooking drips by gamma irradiation / LWT-Food Sci Technol 43:1074~1078
Cook NC / 1996 / Flavonoids-Chemistry, metabolism, cardioprotective effects, and dietary sources / J Nutr Biochem 7:66~76
Byun MW / 2004 / Effects of gamma irradiation on colour characteristics and biological activities of extracts of Lonicera japonica(Japanese honey suckle)with methanol and acetone / LWT-Food Sci Technol 37:29~33
Choi J / 2009 / Improvement of color and physiological properties of tuna-processing by-product by gamma irradiation / Radiat Phys Chem 78:601~603
Choi J / 2010 / Changes in colour and antioxidant activities of Hizikia fusiformis cooking drips by gamma irradiation / LWT-Food Sci Technol 43:1074~1078
Cook NC / 1996 / Flavonoids-Chemistry, metabolism, cardioprotective effects, and dietary sources / J Nutr Biochem 7:66~76
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