The purpose of this study was to determine the possibility of using Wasabi japonica Matsum leaves as naturalhealth food source. To accomplish this purpose, the contents of general and antioxidative nutrients of Wasabi japonica Mat-sum leaves were measured. The contents of carbohydrate, crude protein, crude lipid and ash are 53.41%, 25.00%, 7.95%and 13.64%. And the calories of Wasabi leaves was 385.23Kcal. Total dietary fiber was 52.27%. The K was the largestmineral followed by Ca, P, Mg which means Wasabi leaves is alkali material. The contents of sinigrin and allyisothiocyanatein the wasabi leaves were 69.2㎎/g and 241.0㎎/g, respectively. Total phenol contents of the hot water extract and the 70%ethanolic extract were 19.44±0.23 and 19.33±1.17㎎ GAE/g, respectively. The total flavonoids content of the hot waterextract and the 70% ethanol extract were 7.69±0.71 and 19.25±1.41㎎ QE/g, respectively. The general nutrients andother antioxidant bioactive materials in Wasabi japonica Matsum leaves were also potential materials for good health food.

서 언
 재료 및 방법
  1. 고추냉이 잎 추출물의 준비
  2. 고추냉이 잎의 일반성분 분석
  3. 식이섬유 함량 분석
  4. 고추냉이 잎의 무기질 조성 분석
  5. 고추냉이 잎의 sinigrin 및 isothiocyanate 함량 분석
  6. 총페놀 및 총플라보노이드 함량 분석
  7. DPPH radical 소거작용
  8. 환원력 측정 (Reducing power)
  9. 통계처리
 결과 및 고찰
  1. 일반성분 및 식이섬유소 함량
  2. 무기질 함량
  3. 고추냉이 잎의 sinigrin 및 isothiocyanate 함량
  4. 고추냉이 잎 추출물의 추출 수율 및 항산화 성분
  5. 항산화 활성
 REFERENCES

• 박성진(한림성심대학교 관광외식조리과) | Sung Jin Park
• 이현용(서원대학교 식품공학과) | Hyeon Yong Lee