본 연구는 아이스플랜트의 기능성 소금 대체제로서의 가능성을 조사하고자 천연 및 정제소금과의 NaCl, Dpinitol, 총 페놀, 총 플라보노이드 및 DPPH 라디칼 소거능에 대한 기초자료를 비교 조사하였다. 아이스플랜트 동 결건조분말의 NaCl 함량을 분석한 결과 19%이었고 Dpinitol의 함량은 777 mg/100 g으로 천일염 및 정제염에 비해 NaCl 함량은 유의적으로 낮으나 D-pinitol을 함유하고 있어 건강기능성에는 도움이 될 것으로 사료된다. 또한, 아이스플랜트 동결건조분말의 총 페놀 및 플라보노이드 함량은 각각 115 mg/100 g 및 985 mg/100 g을 함유 하고 있어 DPPH라디칼 소거능의 항산화효과를 갖는 것으로 나타났다. 따라서 아이스플랜트 분말의 bioactive compound을 함유한 대체 소금 천연소재로서 가능성을 확인한 기초 연구를 제공하였다.

This study investigated the suitability of freeze-dried ice plant (Mesembryanthemum crystallinum) as the source of an edible healthy salt alternative by examining the content of NaCl, D-pinitol, total phenols, total flavonoids, and DPPH radical scavenging activity compared with those of natural and purified salts. Our results showed that the NaCl content of freeze-dried ice plant, natural and purified salts was 19, 94 and 99%, respectively. The Dpinitol content of freeze-dried ice plant was 777 mg/100 g, whereas D-pinitol was not detected in either natural or purified salts. The total phenol and flavonoid contents of freeze-dried ice plant were 115 mg GAE/100 g and 985 mg RE/100 g, respectively. The DPPH radical scavenging activity of freeze-dried ice plant was markedly higher than that of natural and purified salts. Altogether, these results show that freeze-dried ice plant contains both NaCl and bioactive compounds and can be used as a source of edible salt with positive health effects.

ABSTRACT
Materials and Methods
    Sample and reagent preparation
    Measurement of NaCl content
    Measurement of D-pinitol content
    Determination of total phenol and flavonoid contents
    DPPH radical scavenging activity
    Statistical analysis
Results and Discussion
    Contents of NaCl and D-pinitol in freeze-dried ice plant
    The antioxidant activity of freeze-dried ice plant
국문요약
References

• Wan-Sup Sim(Department of Food Science and Biotechnology, Kangwon National University)
• Sung-Ho Park(Department of Food Science and Biotechnology, Kangwon National University)
• Sun-Il Choi(Department of Food Science and Biotechnology, Kangwon National University)
• Bong-Yeon Cho(Department of Food Science and Biotechnology, Kangwon National University)
• Seung-Hyun Choi(Department of Food Science and Biotechnology, Kangwon National University)
• Xionggao Han(Department of Food Science and Biotechnology, Kangwon National University)
• Gill-Woong Jang(Department of Food Science and Biotechnology, Kangwon National University)
• Hee-Yeon Kwon(Department of Food Science and Biotechnology, Kangwon National University)
• Ye-Eun Choi(Department of Food Science and Biotechnology, Kangwon National University)
• Xiao Men(Department of Food Science and Biotechnology, Kangwon National University)
• Sangjin Yoon(Department of Food Science and Biotechnology, Kangwon National University)
• Young-Jun Kim(Department of Food Science and Technology, Seoul National University of Science and Technology)
• Ju-Hyun Cho(Haram Central Research Institute)
• Ok-Hwan Lee(Department of Food Science and Biotechnology, Kangwon National University) Correspondence to