궁채의 영양성분 분석과 항산화 활성 (Analysis of Chemical Composition and Antioxidant Activity of Celtus)

서지정보

· 발행기관 : (사)한국조리학회
· 수록지 정보 : Culinary Science & Hospitality Research / 27권 / 12호 / 125 ~ 133페이지
· 저자명 : 신언환, 이석원

초록

This study examined the components and physicochemical properties of dried mountain jelly vegetable as a natural health food source by measuring the general and antioxidative contents. Total contents of carbohydrates, crude protein, crude lipid, and ash were 57.92%, 24.64%, 0.34%, and 17.09%. Caloric content of the vegetable was 231.31 kcal. Regarding mineral contents, K was the most abundant mineral, followed by P, Mg, and Ca. Total phenol contents and total flavonoid of the 80% ethanolic extracts was 7.12±0.04mg GAE/g and 4.36±0.4mg RE/g. The antioxidative activities were significantly increasing in a dose dependent manner on DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging. Therefore, the general nutrients and other antioxidant bioactive materials in dried mountain jelly vegetable proved meaningful possesses a high potential materials as a nutritious food.

영어초록

This study examined the components and physicochemical properties of dried mountain jelly vegetable as a natural health food source by measuring the general and antioxidative contents. Total contents of carbohydrates, crude protein, crude lipid, and ash were 57.92%, 24.64%, 0.34%, and 17.09%. Caloric content of the vegetable was 231.31 kcal. Regarding mineral contents, K was the most abundant mineral, followed by P, Mg, and Ca. Total phenol contents and total flavonoid of the 80% ethanolic extracts was 7.12±0.04mg GAE/g and 4.36±0.4mg RE/g. The antioxidative activities were significantly increasing in a dose dependent manner on DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging. Therefore, the general nutrients and other antioxidant bioactive materials in dried mountain jelly vegetable proved meaningful possesses a high potential materials as a nutritious food.

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