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함초의 항산화 및 산화 촉진 효과 KCI 등재

Antioxidant and Pro-oxidant Activities of Hamcho (Salicornia herbacea L.)

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한국식품영양학회지 (The Korean Journal of Food And Nutrition)
한국식품영양학회 (The Korean Society of Food and Nutrition)
초록

Hamcho (Salicornia herbacea) extracts were evaluated for total polyphenol content, antioxidant and pro-oxidant activities. The total polyphenol content was 1.81 g and 0.72 g per 100 g of dried sample in water and ethanol extracts respectively. Both water and ethanol extracts of Hamcho significantly exhibited antioxidant activity. The scavenging activity of hydroxyl radical was 13.8~26.2% and 14.2~16.0% in water and ethanol extracts respectively. The inhibitory effect of conjugated diene formation was 24.6~39.1% and 28.4~39.6% in water and ethanol extracts respectively. However, pro-oxidative effect was also observed in the Hamcho extracts. The Hamcho water extract showed the pro-oxidant effect by enhancing the formation of hydroxyl radical and conjugated diene. The ethanol extract of Hamcho induced conjugated diene formation at 0.5 mg/mL but not at 1 mg/mL. The hydroxyl radical formation was not induced by the Hamcho ethanol extract. Taken together, these results show that Hamcho extracts can act as pro-oxidants by generating hydroxyl radical or conjugated diene in addition to their antioxidant properties. Therefore, this study suggests that the physiological properties of Hamcho and its use as food materials should be considered with caution because antioxidant dietary plants such as Hamcho possess possible adverse effects induced by pro-oxidant activity.

목차
 서 론  재료 및 방법   1. 실험재료   2. 함초 추출액 제조   3. 총 폴리페놀 함량 측정   4. Deoxyribose assay   5. Conjugated diene assay   6. 통계처리  결과 및 고찰   1. 추출 수율 및 총 폴리페놀 함량   2. 항산화 효과   3. 산화 촉진 효과  요약 및 결론  감사의 글  References
저자
  • 김일낭(울산과학대학교 식품영양과) | Kim, Ilrang