Cr3+ 및 Se을 첨가하여 수경 재배한 치커리 3종의 에탄 올 추출물을 각각 제조하여 추출물별 항산화 활성을 비교 검토하였다. 그 결과 양액만으로 재배한 치커리보다 양액에 Se이나 Cr3+을 첨가한 치커리 추출물에서 총 폴리페놀 함량, 총 플라보노이드 함량 및 FRAP 환원능이 증가하였으며, DPPH 라디칼 소거능 및 ABTS 라디칼 소거능도 증가하였다. 특히 Se을 첨가한 치커리보다 Cr3+을 첨가한 치커리에서 더 우수한 항산화 활성을 나타내었다. 또한 Cr3+ 을 첨가한 CLER 및 CLE의 경우 α-glucosidase 저해활성이 있음을 알 수 있었다. 따라서 치커리 추출물의 수경재배 과정에서 양액에 Cr3+, Se의 첨가는 치커리의 항산화 활성 및 α-glucosidase 저해활성 증진에 영향을 주는 것으로 확인되었다.

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 DPPH radical 소거능
  치커리 추출물의 ABTS radical 소거능
  치커리 추출물의 α-glucosidase 저해활성
 요 약
 참고문헌

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