항산화 기능은 암이나 심혈관질환 발생을 억제하는 것으로 보고되고 있어서 다양한 식물들에 대해서 항산화 효 과가 연구되고 있다. 그러나, 채소류에 대해서는 항산화 효과에 대한 광범위한 조사는 이루어지지 않아 단지 몇몇 천연 항산화제만이 식품 산업에서 이용되고 있다. 따라서, 본 연구에서는 식품 산업에서 다양한 천연 항산화제를 이용 할 수 있도록, 여러 가지 채소류에 대해 항산화 활성을 조사하여 채소류 중 항산화 효과에 대한 과학적 자료를 제공하기 위해 수행되었다. 24 품목의 채소류를 대상으로 총 275개의 시료를 구입하여 항산화 효과를 측정하였다. 총 페놀 함량(TPCs)은 gallic acid를 대조 표준용액으로 Folin- Ciocalteu 시약을 사용하여 비색법으로 측정하였으며 DPPH 라디컬 소거능은 IC50(DPPH 라디칼을 50% 저해하는데 필요한 추출물의 농도) 농도로 측정하였다. 조사 결과 여러 가지 채소류에 대한 총 페놀 함량은 0.32~49.26 μg/kg 였으며 DPPH 라디컬 소거 활성은 0.0~2.43 mg/mL로 조사 되었다. 본 연구에서 조사된 채소류 중 항산화 효과가 가장 좋은 채소는 2가지 항산화 측정 방법에서 모두 마늘 이였다.

After it was known that an antioxidant function was associated with a reducing risk of cancer and cardiovascular disease, a large number of plant have been investigated for their antioxidant activity. However, lacking of the extensive antioxidant data in vegetables, a few natural antioxidant was used in the food industry. Therefore, this study was carried out to provide some scientific antioxidant activity data in the various vegetables. The samples (n = 275) including 24 kinds of vegetables were examined for antioxidant activity. Total Phenol Contents (TPCs) were measured colorimetric determination method using the Folin-Ciocalteu reagent by gallic acid as the control group. DPPH radical scavenging activity were also investigated using calculation of IC50(concentration of extracted needed to inhibit 50% of the DPPH radical). The contents of TPCs were 0.32~49.26 μg/kg and DPPH radical scavenging activity (CI50) was 0.0~2.43 mg/mL in vegetables. The best antioxidant effect was shown in Garlic for both antioxidant assay methods.

ABSTRACT
 재료 및 방법
  조사대상 선정 및 검체 수거
  시약 및 초자
  시료 전처리
  Total phenol contents (TPCs) 측정
  DPPH radical scavenging activity 측정
 결과 및 고찰
  채소류 중 Total phenol contents (TPCs)
  채소류 중 DPPH 소거능
 고 찰
  채소류의 항산화 효과 검토
  요 약
 참고문헌

• 서정혁(식품의약품안전평가원 식품평가부) | Junghyuck Suh (Food Safety Evaluation Department, Institute of Food and Drug Safety Evaluation) Correspondence to
• 백옥진(식품의약품안전평가원 식품평가부) | Ock Jin Paek (Food Safety Evaluation Department, Institute of Food and Drug Safety Evaluation)
• 강영운(식품의약품안전평가원 식품평가부) | YoungWoon Kang (Food Safety Evaluation Department, Institute of Food and Drug Safety Evaluation)
• 안지은(식품의약품안전평가원 식품평가부) | Ji Eun Ahn (Food Safety Evaluation Department, Institute of Food and Drug Safety Evaluation)
• 윤지숙(식품의약품안전평가원 식품평가부) | Jisuk Yun (Food Safety Evaluation Department, Institute of Food and Drug Safety Evaluation)
• 오금순(식품의약품안전처 건강기능식품기준과) | Keum-Soon Oh (Functional Food Standards Division, Ministry of Food and Drug Safety)
• 안영순(식품의약품안전처 위해사범중앙조사단) | Yeong-Soon An (Criminal Investigations Office, Food Safety Evaluation Department, Ministry of Food and Drug Safety)
• 박선희(식품의약품안전평가원 식품평가부) | Sun-Hee Park (Food Safety Evaluation Department, Institute of Food and Drug Safety Evaluation)
• 이상재(식품의약품안전평가원 식품평가부) | Sang-Jae Lee (Food Safety Evaluation Department, Institute of Food and Drug Safety Evaluation)