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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2024.9
- 수록면
- 173 - 183 (11page)
- DOI
- 10.22889/KJP.2024.55.3.173
이용수
초록· 키워드
오류제보하기
Napa cabbage (NC) contains many components with bioactivities recognized to have effects on chronic diseases such as cardiovascular diseases, neurodegenerative diseases, and cancer. Additionally, anthocyanins possess various bioactivities, including improvements in cognitive function and cardiovascular disease prevention. However, previous research on the anthocyanin content of red napa cabbage (RNC) has not yet been conducted. Therefore, our study investigated the anthocyanin content and composition of RNC. Analysis using LC-MS/MS revealed that anthocyanins are present in RNC but not in NC. Qualitative analysis of the RNC water extract and 50% ethanol (EtOH) extract identified cyanidin-3-sinapoyldiglucoside-5-glucoside and cyanidin-3-(feruloyl)-diglucoside-5-glucoside. Quantitative analysis showed that the water extract contained 13.8% and 8.5%, while the 50% ethanol extract contained 7.9% and 4.2%. The total anthocyanin content was found to be 22.3 ± 0.3% in the RNC water extract and 16.4 ± 0.5% in the 50% ethanol extract, whereas NC exhibited very low levels. This study demonstrates that the RNC water extract has a high anthocyanin content.
목차
Abstract
재료 및 방법
결과 및 고찰
결론
인용문헌
참고문헌 (33)
참고문헌 신청
Hwang, E. S., Hong, E. Y. and Kim, G. H. (2012) Determination of bioactive compounds and anti-cancer effect from extracts of Korean cabbage and cabbage. Korean J. Food Nutr. 25: 259-265.
Park, S. M., Kim, K. R., Kim, K. N., Kim, H. W., Lee, C. J. and Sung, J. H. (2024) Method validation for the determination of sulforaphane in cruciferous vegetables. J. Korean Soc. Food Sci. Nutr. 53: 385-391.
Kim, S., Rho, H. Y. and Kim, S. (2022) The effects of climate change on heading type Chinese cabbage (Brassica rapa L. ssp. pekinensis) economic production in South Korea. Agronomy 12: 3172.
Jang, M. R. and Kim, G. H. (2017) Glucosinolate and isothiocyabate contents according to processing of Kimchi cabbage (Brassica rapa L. ssp. pekinensis). Food Science and Preservation 24: 367-373.
Rao, F., Yuting, Z., Yiran, G., Tong, P. and Fang, C. (2016) Hepatoprotection using Brassica rapa var. rapa L. seeds and its bioactive compound, sinapine thiocyanate, for CCl4-induced liver injury. J. Funct. Foods 22: 73-81.
Park, S. M., Kim, K. R., Kim, K. N., Kim, H. W., Lee, C. J. and Sung, J. H. (2024) Method validation for the determination of sulforaphane in cruciferous vegetables. J. Korean Soc. Food Sci. Nutr. 53: 385-391.
Kim, S., Rho, H. Y. and Kim, S. (2022) The effects of climate change on heading type Chinese cabbage (Brassica rapa L. ssp. pekinensis) economic production in South Korea. Agronomy 12: 3172.
Jang, M. R. and Kim, G. H. (2017) Glucosinolate and isothiocyabate contents according to processing of Kimchi cabbage (Brassica rapa L. ssp. pekinensis). Food Science and Preservation 24: 367-373.
Rao, F., Yuting, Z., Yiran, G., Tong, P. and Fang, C. (2016) Hepatoprotection using Brassica rapa var. rapa L. seeds and its bioactive compound, sinapine thiocyanate, for CCl4-induced liver injury. J. Funct. Foods 22: 73-81.
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