건조방법에 따른 고구마 식물체 부위별 항산화특성

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 36권 / 4호
ㆍ저자명 : 황엄지, 김태화, 박원, 이교휘, 남상식, 박유진, 김세희, 이형운, 정미남, 하태정, 우관식

목차

Abstract
서 론
재료 및 방법
1. 실험재료
2. 총 폴리페놀 및 플라보노이드 함량 분석
3. Radical 소거활성 측정
4. 통계분석
결과 및 고찰
1. 건조방법에따른고구마식물체부위별항산화성분함량
2. 건조방법에 따른 고구마식물체 부위별radical 소거활성
요약 및 결론
감사의 글
References

영어 초록

This study investigated the antioxidant characteristics of sweet potato according to different plant parts and drying methods. The sweet potato plant parts were divided into root tubers, stems, stalks, leaves, and tips, and the drying methods were freeze-drying and hot air drying. Total polyphenol and flavonoid contents and radical scavenging activity of the sweet potato plant parts were significantly different depending on the plant parts and drying methods. The total polyphenol content of freeze-dried sweet potato leaves and tips were 52.76 and 46.19 mg chlorogenic acid equivalents/g sample, and the total flavonoid contents were 222.47 and 214.12 mg quercetin equivalents/g sample, respectively, and decreased with hot air drying. DPPH radical scavenging activity was higher in freeze-drying than hot air drying and was significantly different depending on the plant parts. The ABTS radical scavenging activity of freeze-dried sweet potato leaves and tips were 43.48 and 44.68 mg Trolox equivalents/g sample, respectively, and decreased with hot air drying. Therefore, additional studies on the functionality of using by-products from sweet potato cultivation are needed.

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