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퀴노아의 품질특성 및 생리활성에 대한 로스팅 온도의 영향 KCI 등재

Effects of Roasting Temperature on Quality Characteristics and Biological Activity of Quinoa

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  • URLhttps://db.koreascholar.com/Article/Detail/408742
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韓國食生活文化學會誌 (한국식생활문화학회지)
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

The present study aimed to evaluate the effects of roasting temperature on the quality characteristics and biological activity of quinoa. Quinoa was roasted at 160, 200, and 220oC for 20 min. The lightness (L*) of quinoa decreased, however, the redness (a*) increased as the roasting temperature increased. The yellowness (b*) was the highest at 160oC and decreased at 200 and 220oC. The highest contents of total polyphenol, flavonoid, and quercetin were observed at 220oC, the highest roasting temperature. The highest radical scavenging activities of 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (73.65%) and α,α-diphenyl-β-picrylhydrazyl free radicals (47.82%) were found in roasted quinoa at 220oC. The α- glucosidase activity was inhibited by 62.13% at this temperature. The roasted quinoa at 220oC also showed a significant cytoprotective effect against oxidative stress in HepG2 cells. These results could be useful in the development of food products using quinoa.

목차
Abstract
I. 서 론
II. 연구내용 및 방법
    1. 실험 재료 및 시약
    2. 퀴노아의 로스팅 및 추출물 제조
    3. 색도 측정
    4. 총 폴리페놀 함량 측정
    5. 총 플라보노이드 함량 측정
    6. ABTS 라디칼 소거능 측정
    7. DPPH 라디칼 소거능 측정
    8. 환원력
    9. Alpha-glucosidase 억제능 측정
    10. Quercetin 함량 분석
    11. 세포 배양
    12. 세포 독성 및 세포 보호효과 측정
    13. 통계분석
III. 결과 및 고찰
    1. 로스팅 온도에 따른 퀴노아의 색도 변화
    2. 로스팅 온도에 따른 퀴노아의 총 폴리페놀, 총 플라보노이드 및 quercetin 함량 변화
    3. 로스팅 온도에 따른 퀴노아의 in vitro 항산화 활성 및alpha-glucosidase 억제능
    4. 로스팅 온도에 따른 퀴노아의 산화적 스트레스에 대한 간세포 보호효과
IV. 요약 및 결론
References
저자
  • 진민근(경성대학교 식품응용공학부) | Mingeun Jin (Department of Food Science and Biotechnology, Kyungsung University)
  • 전아영(경성대학교 식품응용공학부) | Ahyeong Jeon (Department of Food Science and Biotechnology, Kyungsung University)
  • 권지현(경성대학교 식품응용공학부) | Jihyun Kwon (Department of Food Science and Biotechnology, Kyungsung University)
  • 김나은(경성대학교 식품응용공학부) | Naeun Kim (Department of Food Science and Biotechnology, Kyungsung University)
  • 김영화(경성대학교 식품응용공학부) | Younghwa Kim (Department of Food Science and Biotechnology, Kyungsung University) Corresponding author