봄 산채 5종(두릅, 엄나무, 오갈피, 참죽, 옻 새순)의 영양성분, 항산화 및 ACE 저해 활성
(주)코리아스칼라
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- 2023.07.31
- 최종 저작일
- 2023.06
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서지정보
ㆍ발행기관 : 한국식품영양학회
ㆍ수록지정보 : 한국식품영양학회지 / 36권 / 3호
ㆍ저자명 : 이종국, 이정, 조윤정, 주정일, 박진주
목차
Abstract
서 론
재료 및 방법
1. 실험재료
2. 봄 산채의 이화학적 성분 분석
3. 산채 추출물의 생리활성 측정
4. 통계분석
결과 및 고찰
1. 봄 산채의 이화학적 성분
2. 산채 추출물의 생리활성
3. 성분 함량과 항산화 활성과의 연관성
요약 및 결론
감사의 글
References
영어 초록
This study analyzed the chemical characteristics and physiological activity of five kinds of fresh vegetables produced in trees in early spring and tried to use them as basic data for wild vegetable producers and processed food manufacturers using wild vegetables. The crude protein, minerals, ascorbic acid, folate, total phenol, total flavonoid, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and ACE (angiotensin converting enzyme) inhibitory activity were determined. Five spring wild vegetables contain high protein and phosphorus, indicating that they are useful food ingredients as sources of protein and phosphorus. Vitamin C content was high in R. venicifera and C. sinensis shoots, and in particular, R. venicifera and A. cortex shoots have high folic acid (folate) contents of 1,903.91 ug% and 1,525.35 ug%, respectively, which is considered a good food for folic acid intake in spring. The total phenol content was between 0.52% and 1.27%, and it was the highest in C. sinensis of 1.27%, followed by the order of R. venicifera, A.cortex, K.pictus, and A. elata, which tended to be consistent with the total flavonoid content. As for DPPH radical scavenging ability, C. sinensis (55.93%) showed the highest activity, and ACE inhibitory activity showed the highest activity in A. cortex (88.04%).
참고 자료
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