In this study, the antioxidative activity of Jeolpyun containing S. glauca (Bunge) Bunge powder (2%, 4%, 6%, and 8%) and extract (2%, 4%, 6%, and 8%) was evaluated based on the total polyphenol contents, electron-donating ability, scavenging of superoxide anion radical, and decomposition of hydrogen peroxide. Total polyphenol contents of Jeolpyun containing 8% S. glauca (Bunge) Bunge powder were the highest with a value of 2,280±0.00 μg GAE/mL. It was observed that total polyphenol content exhibited a significant relation with concentrations at p<0.05. The electron-donating ability of Jeolpyun containing 8% S. glauca (Bunge) Bunge extract was the highest with a value of 83.93±0.69%. The electron-donating abilities revealed significant differences between concentrations (p<0.05). The superoxide radical scavenging ability of the blank was 0.01523±0.00068 and Jeolpyun containing 6% S. glauca (Bunge) Bunge powder was the highest with a value of 0.00977±0.00842. The hydrogen peroxide decomposing ability of Jeolpyun containing 0% S. glauca (Bunge) Bunge powder was －0.00377±0.0049; 8% S. glauca (Bunge) Bunge powder revealed the highest decomposing ability of －0.0476±0.0234. Hydrogen peroxide decomposing abilities revealed significant differences between concentrations (p<0.05). Jeolpyun containing S. glauca (Bunge) Bunge powder and extract demonstrated improved antioxidative activities.

Abstract
서 론
재료 및 방법
    1. 실험재료
    2. 절편 제조
    3. S. glauca (Bunge) Bunge 함유 Jeolpyun에서의 추출액 제조
    4. 실험방법
결과 및 고찰
    1. 수득률
    2. 총 폴리페놀 함량
    3. 전자공여능측정(Electron donating ability measurement)
    4. Superoxide radical anion 제거능 측정
    5. Hydrogen peroxide 분해능 측정
요약 및 결론
References

• 박경숙(장안대학교 건강과학부 식품영양과) | Kyung-Sook Park (Dept. of Food & Nutrition, Jangan University) Corresponding author