정보공개
발효 균주에 따른 삼채뿌리 열수추출물의 항산화능 비교연구
- 작성일2017.05.15 00:00
- 분류
- 조회수2,013
- 링크http://www.dbpia.co.kr/Journal/ArticleDetail/NODE06156193
- 저널명한국식품조리과학회지
- 저자장자영,이지은,김현주,최은지,최학종,오영준,이성현
- 구분
- 유형
제목
발효 균주에 따른 삼채뿌리 열수추출물의
항산화능 비교연구
요약
Allium hookeri, a member of the onion family, has long been mainly cultivated for food and medicinal use in Southeast Asian countries, owing to its various biological properties. However, no studies of the anti-oxidative effects of fermented A. hookeri root extracts have been conducted to date. Therefore, this study investigated the effect of different starter cultures on the antioxidant activities of hot water extract of A. hookeri root by using the following five strains: Lactobacillus acidophilus, Bifidobacterum longum, Enterococcus faecium, Streptococcus thermophilus, and Saccharomyces cerevisiae. DPPH and ABTS radical scavenging activity, total phenolic acid contents, and total antioxidant capacity were higher in the hot water extract of A. hookeri root fermented with starter cultures than those of A. hookeri root. Among hot water extract of A. hookeri root fermented with starter cultures, fementing with S. cerevisiae showed the highest antioxidant activities. The results of this study provide new evidence of the anti-oxidative properties of A. hookeri root with starter cultures, indicating that it may be highly valuable as a natural product owing to its high-quality functional components.
Key words: Allium hookeri, starter culture, antioxidant activities, free radical scavenging activity, total phenolic acid
콘텐츠 정보책임자
- 담당부서 사업예산실
- 담당자 고재덕
- 연락처 062-610-1708