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국내산 자주색 참마 추출물의 항산화 활성 KCI 등재

Antioxidant Activities of Purple Yam (Dioscorea alata L.) Extract

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한국식품영양학회지 (The Korean Journal of Food And Nutrition)
한국식품영양학회 (The Korean Society of Food and Nutrition)
초록

The purpose of this study was to confirm the possibility of using Korean purple yam (Dioscorea alata) as proximate composition, material, and antioxidant activity. In the proximate composition of the freeze-dried purple yam powder, the carbohydrate content was the highest at 86.67%, and in minerals, potassium showed the highest content at 1,765.69 mg/100 g. To study the antioxidant activity of purple yam, distilled water and 70% ethanol were used as extraction solvents. The total polyphenol, total flavonoid, and total anthocyanin contents were 1.3~1.6 times higher in 70% ethanol extract, than in the distilled water extract. As a result of ORAC, DPPH and ABTS radical scavenging activity, SOD activity, and reducing power, the 70% ethanol extract showed higher antioxidant activity than the distilled water extract in all results. As a result of freeze-drying purple yam and measuring antioxidant activity by extraction solvents, it is concluded that purple yam can contribute to the food industry as a natural antioxidant and health functional material.

목차
Abstract
서 론
재료 및 방법
    1. 자주색 참마 추출물 제조
    2. 실험 시약
    3. 자주색 참마의 일반성분 분석
    4. 자주색 참마의 무기질 함량 분석
    5. 총 폴리페놀 함량 측정
    6. 총 플라보노이드 함량 측정
    7. 총 안토시아닌 함량 측정
    8. ORAC(Oxygen radical absorbance capacity) 측정
    9. DPPH radical 소거 활성 측정
    10. ABTS radical 소거 활성 측정
    11. SOD(Superoxide dismutase) 활성 측정
    12. 환원력(Reducing power) 측정
    13. 통계처리
결과 및 고찰
    1. 자주색 참마의 일반성분 분석 및 무기질 함량
    2. 추출 용매에 따른 자주색 참마의 추출 수율 및 총 폴리페놀, 플라보노이드, 안토시아닌 함량
    3. 추출 용매에 따른 자주색 참마의 항산화 활성
    4. 상관관계 분석
요약 및 결론
References
저자
  • 김현정(숙명여자대학교 식품영양학과 석사 졸업) | Hyeon Jeong Kim (Master of Science, Dept. of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea)
  • 김명현(숙명여자대학교 식품영양학과 강사) | Myung Hyun Kim (Part-Time Instructor, Dept. of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea)
  • 한영실(숙명여자대학교 식품영양학과 교수) | Young Sil Han (Professor, Dept. of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea) Corresponding author