Broccoli and cabbage are known to have antioxidant, cholesterol-lowering, and anticancer effects due to their high bioactive component levels. This study applied 70% ethanol and hydrothermal extraction to separate bioactive components from broccoli and cabbage. 30oBrix extracts were freeze-dried and then diluted in various concentrations with distilled water for analysis. Total polyphenol contents, DPPH radical scavenging activity, ABTS radical scavenging activity, ferric ion reducing antioxidant power, and hydrogen peroxide scavenging activity were analyzed. The diverse antioxidant assays, except DPPH radical scavenging activity, showed that hydrothermal extracts had significantly higher activity than the 70% ethanol extracts (p<0.05). In this study, it suggested that hydrothermal extraction is relatively effective in producing broccoli and cabbage extracts. Moreover, hydrothermal extraction conditions could be low-cost and environmentally friendly.

서 론
재료 및 방법
    실험재료
    시료의 제조
    총 폴리페놀 함량
    DPPH radical scavenging activity
    ABTS radical scavenging activity
    Ferric ion reducing antioxidant power
    Hydrogen peroxide scavenging activity
    통계처리
결과 및 고찰
    총 폴리페놀 함량
    DPPH radical scavenging activity
    ABTS radical scavenging activity
    Ferric ion reducing antioxidant power (FRAP)
    Hydrogen peroxide scavenging activity
요 약
감사의 글
References
Author Information

• 전경학(제주대학교 식품생명공학과) | Kyeong-Hak Jeon (Department of Food Bioengineering, Jeju National University)
• 허승환(제주대학교 식품생명공학과) | Seung-Hwan Heo (Department of Food Bioengineering, Jeju National University)
• 이유림(제주대학교 식품생명공학과) | Yu-Lim Lee (Department of Food Bioengineering, Jeju National University)
• 황은주(제주대학교 식품생명공학과) | Eun-Ju Hwang (Department of Food Bioengineering, Jeju National University)
• 현지용(제주대학교 식품생명공학과) | Ji-Yong Hyun (Department of Food Bioengineering, Jeju National University)
• 이유진(제주대학교 식품생명공학과) | Yu-Jin Lee (Department of Food Bioengineering, Jeju National University)
• 박재완(제주농장 영농조합법인) | Jae-Wan Park (Jejufarm Agriculture Association Crop)
• 이혜윤(제주대학교 식품생명공학과) | Hye-Yoon Yi (Department of Food Bioengineering, Jeju National University) Corresponding author
• 천지연(제주대학교 식품생명공학과) | Ji-Yeon Chun (Department of Food Bioengineering, Jeju National University) Corresponding author