과채류 농축액의 항산화 및 상승효과

Title
과채류 농축액의 항산화 및 상승효과
Other Titles
Antioxidant and synergistic activities of fruit and vegetable concentrates
Author
이현규
Keywords
antioxidant activity; fruit; vegetable; synergistic effect
Issue Date
2015-04
Publisher
Tong Kwahak Hoe
Citation
Korean Journal of Food Science and Technology, v. 47, NO 2, Page. 240-245
Abstract
The principal objective of this study was to investigate the antioxidant and synergistic effects of fruit and vegetable concentrates. Ten foods from two categories, including fruits (raspberry, blackberry, blueberry, acai berry, aronia, cranberry, wild berry, and red grape) and vegetables (spinach and cabbage) were combined in pairs. The antioxidant activity of the individual and combined samples was measured using DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) and FRAP (ferric reducing antioxidant power) assays. Synergistic antioxidant activities of the combinations of cabbage and acai berry, and blueberry and cranberry showed the most significant (p˂0.05) increase in the DPPH and FRAP assays, respectively. In addition, the combination of cabbage and red grape demonstrated significantly high synergistic interaction in both DPPH and FRAP assays (p˂0.05). These results indicate the importance of strategic selection of foods and their composition ratio for maximum synergistic antioxidant activity.
URI
http://koreascience.or.kr/article/ArticleFullRecord.jsp?cn=SPGHB5_2015_v47n2_240http://hdl.handle.net/20.500.11754/24070
ISSN
0367-6293
DOI
10.9721/KJFST.2015.47.2.240
Appears in Collections:
COLLEGE OF HUMAN ECOLOGY[S](생활과학대학) > FOOD & NUTRITION(식품영양학과) > Articles
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