적치커리 추출물의 항산화 및 당대사 관련 효소 활성
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 최문희 | - |
dc.contributor.author | 김명현 | - |
dc.contributor.author | 한영실 | - |
dc.date.accessioned | 2023-11-08T08:48:41Z | - |
dc.date.available | 2023-11-08T08:48:41Z | - |
dc.date.issued | 2022-08 | - |
dc.identifier.issn | 1226-4768 | - |
dc.identifier.issn | 2288-1247 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/152574 | - |
dc.description.abstract | The study investigated the chemical components, antioxidant activities, and glucose-regulating enzyme activities of red chicory (Cichorium intybus L.). On a dry weight the contents of moisture, crude protein, crude fat, crude ash, crude fiber, and carbohydrate were 7.36, 28.0, 4.33, 19.63, 10.84 and 40.52%. The contents of mineral were Na (772.39 mg/100 g), K (5,686.03 mg/100 g), Mg (307.48 mg/100 g), Ca (804.94 mg/100 g), Fe (8.61 mg/100 g), and P (1,145.24 mg/100 g). Chlorophyll a, Chlorophyll b, total chlorophyll (793.80, 363.06, 1,156.86 mg/100 g,), total carotenoid (171.82 mg/100 g), and anthocyanin (79.49 mg/100 g) contents were measured. Antioxidant activities were analyzed for water and 70% ethanol extract. The polyphenol contents 23.67, 32.58 GAE mg/g, and flavonoid contents were 18.15, 28.76 RE mg/g, respectively. The DPPH scavenging activity IC50 was 694.48, 76.12, μg/mL, and the ABTS scavenging activity IC50 1,154.90, 566.00 μg/mL, respectively. In reducing power, the 70% ethanol extract showed a higher reducing power. In α-glucosidase and α-amylase inhibition activity IC50, the 70% ethanol extract (5.87, 17.91 mg/mL, respectively) showed a higher than water extract (8.87, 100 < mg/mL, respectively). This study is expected to provide basic data for developing functional food ingredients for red chicory. | - |
dc.format.extent | 11 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 한국산업식품공학회 | - |
dc.title | 적치커리 추출물의 항산화 및 당대사 관련 효소 활성 | - |
dc.title.alternative | Antioxidant and Glucose-Regulating Enzyme Activities of Red Chicory (Cichorium intybus L.) Extract | - |
dc.type | Article | - |
dc.publisher.location | South Korea | - |
dc.identifier.doi | 10.13050/foodengprog.2022.26.3.177 | - |
dc.identifier.scopusid | 2-s2.0-85139198816 | - |
dc.identifier.bibliographicCitation | 산업식품공학, v.26, no.3, pp 177 - 187 | - |
dc.citation.title | 산업식품공학 | - |
dc.citation.volume | 26 | - |
dc.citation.number | 3 | - |
dc.citation.startPage | 177 | - |
dc.citation.endPage | 187 | - |
dc.identifier.kciid | ART002870367 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | red chicory | - |
dc.subject.keywordAuthor | Cichorium intybus L. | - |
dc.subject.keywordAuthor | chemical components | - |
dc.subject.keywordAuthor | antioxidant activities | - |
dc.subject.keywordAuthor | glucose-regulating enzyme activities | - |
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