This study was carried out to investigate the effect on the growth and antioxidant activities of Cichorium intybus L.(CLE), Cichorium intybus L. var. folisum ‘treviso’ (CLET), Cichorium intybus L. var. folisum ‘rosaitaliana’ (CLER) in hydroponics added with Cr3+ or Selenium (Se) for 4 weeks. Total polyphenol, total flavonoids contents and FRAP values of three species of chicory were grown hydroponically with Cr3+ or Se were increased. These extracts were also showed stronger DPPH and ABTS scavenging activity than chicory extracts. In particular, chicories added with Cr3+ had higher antioxidant activities than chicories added with Se. CLER and CLE extracts added with Cr3+ were also showed α-glucosidase inhibition activities. These results indicate that chicories were cultivated in culture fluid added with Cr3+ or Se could be used as high functional vegetables.

ABSTRACT
 재료 및 방법
  치커리의재배
  추출물제조
  총 폴리페놀 및 총 플라보노이드함량
  Ferric reducing/antioxidant power (FRAP) 측정
  α-α-diphenyl-bbbbb-picrylhydrazyl (DPPH) radical및 ABTS radical 소거활성
  α-glucosidase 저해활성 측정
  통계처리
  치커리 추출물의 추출 수율, 총 폴리페놀 및 총 플라보노이드 함량
  치커리 추출물의 Ferric reducing/antioxidant power(FRAP)
  치커리 추출물의 DPPH radical 소거능
  치커리 추출물의 ABTS radical 소거능
  치커리 추출물의 α-glucosidase 저해활성
 요 약
 참고문헌

• 최준혁(계명대학교식품가공학과) | Jun-Hyeok Choi (Department of Food Science and Technology, Keimyung University)
• 박윤희(계명대학교식품가공학과) | Yun-Hee Park (Department of Food Science and Technology, Keimyung University)
• 이성규(계명대학교식품가공학과)
• 이소희(계명대학교식품가공학과)
• 유미희(계명대학교식품가공학과) | Mi-Hee Yu (Department of Food Science and Technology, Keimyung University)
• 이무상(㈜신일) | Mu-Sang Lee (SHINIL Co., LTD)
• 박순화(㈜신일) | Sun-Hwa Park (SHINIL Co., LTD)
• 이인선(계명대학교식품가공학과) | In-Seon Lee (Department of Food Science and Technology, Keimyung University)
• 김현정(계명대학교식품가공학과, 계명대학교 전통미생물자원개발 및 산업화연구센터) | Hyun-Jeong Kim (Department of Food Science and Technology, Keimyung University, The Center for Traditional Microorganism Resources, Keimyung University) Correspondence to