The purpose of this study was to demonstrate the quality characteristics of Brassica juncea cultivated in Jeongseon (BJJ), South Korea. We analyzed the nutritional components and antioxidant activity of BJJ. As a result of the free sugar analysis, the contents of glucose and fructose in BJJ were 0.29±0.02 g/100 g and 0.10±0.00 g/100 g, respectively. The major fatty acids were palmitic acid, octadecenoic acid and stearic acid. The palmitic acid was the highest at 31.22% of all fatty acids. The major minerals were identified as Ca, P, K, Mg and Na. The contents of vitamin B1, vitamin B2, vitamin B6, vitamin C and vitamin E in BJJ were 0.02±0.00 mg/100 g, 0.087±0.01 mg/100 g, 0.02±0.00 mg/100 g, 0.56±0.06 mg/100 g and 0.20±0.03 mg α-TE/100 g, respectively. As a result of the free amino acid analysis, total amino acid contents in BJJ were 2,801.21±115.38 mg/100 g. L-proline content was the highest (744.30±119.06 mg/100 g) in BJJ. BJJ extract inhibits reactive oxygen species production in 3T3-L1 adipocytes. Also, BJJ extract exhibits a protective effect on oxidative stress in H2O2-induced human dermal fibroblast. These results indicate that BJJ comprises various valuable nutrients which can be used as functional food ingredients.

Abstract
서 론
재료 및 방법
    1. 실험재료 및 시약
    2. 유리당 분석
    3. 지방산 분석
    4. 무기질 분석
    5. 비타민 분석
    6. 유리 아미노산 분석
    7. 세포배양
    8. 세포독성평가(XTT assay)
    9. 정선 갓 추출물의 ROS 생성 억제효과
    10. H2O2로 유도된 산화적 스트레스에 대한 피부세포 보호효과
    11. 통계처리
결과 및 고찰
    1. 정선 갓의 유리당 함량
    2. 정선 갓의 지방산 조성
    3. 정선 갓의 무기질 함량
    4. 정선 갓의 비타민 함량
    5. 정선 갓의 유리아미노산 함량
    6. 정선 갓 추출물의 세포독성 평가 (XTT assay)
    7. 정선 갓 추출물의 세포기반 항산화 활성
    8. H2O2로 유도된 산화적 스트레스에 대한 피부세포 보호효과
요약 및 결론
REFERENCES

• 권희연(강원대학교 식품생명공학과) | Hee-Yeon Kwon (Dept. of Food Science and Biotechnology, Kangwon National University)
• 최선일(강원대학교 식품생명공학과) | Sun-Il Choi (Dept. of Food Science and Biotechnology, Kangwon National University)
• 조봉연(강원대학교 식품생명공학과) | Bong-Yeon Cho (Dept. of Food Science and Biotechnology, Kangwon National University)
• 최승현(강원대학교 식품생명공학과) | Seung-Hyun Choi (Dept. of Food Science and Biotechnology, Kangwon National University)
• 심완섭(강원대학교 식품생명공학과) | Wan-Sup Sim (Dept. of Food Science and Biotechnology, Kangwon National University)
• 한웅호(강원대학교 식품생명공학과) | Xionggao Han (Dept. of Food Science and Biotechnology, Kangwon National University)
• 장길웅(강원대학교 식품생명공학과) | Gill-Woong Jang (Dept. of Food Science and Biotechnology, Kangwon National University)
• 최예은(강원대학교 식품생명공학과) | Ye-Eun Choi (Dept. of Food Science and Biotechnology, Kangwon National University)
• 여진희(정선군 농업기술센터) | Jin-Hui Yeo (Jeongseon Agriculture Technology & Extension Center)
• 조주현(하람 중앙연구소) | Ju-Hyun Cho (Haram Central Research Institute)
• 이옥환(강원대학교 식품생명공학과) | Ok-Hwan Lee (Dept. of Food Science and Biotechnology, Kangwon National University) Corresponding author