469 0

Full metadata record

DC FieldValueLanguage
dc.contributor.author이현규-
dc.date.accessioned2016-11-02T02:01:20Z-
dc.date.available2016-11-02T02:01:20Z-
dc.date.issued2015-04-
dc.identifier.citationKorean Journal of Food Science and Technology, v. 47, NO 2, Page. 240-245en_US
dc.identifier.issn0367-6293-
dc.identifier.urihttp://koreascience.or.kr/article/ArticleFullRecord.jsp?cn=SPGHB5_2015_v47n2_240-
dc.identifier.urihttp://hdl.handle.net/20.500.11754/24070-
dc.description.abstractThe 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.en_US
dc.description.sponsorship본 연구는 농림축산식품부 고부가가치식품기술개발사업에 의해 이루어진 것임.en_US
dc.language.isoko_KRen_US
dc.publisherTong Kwahak Hoeen_US
dc.subjectantioxidant activityen_US
dc.subjectfruiten_US
dc.subjectvegetableen_US
dc.subjectsynergistic effecten_US
dc.title과채류 농축액의 항산화 및 상승효과en_US
dc.title.alternativeAntioxidant and synergistic activities of fruit and vegetable concentratesen_US
dc.typeArticleen_US
dc.relation.no2-
dc.relation.volume47-
dc.identifier.doi10.9721/KJFST.2015.47.2.240-
dc.relation.page240-245-
dc.relation.journalKorean Journal of Food Science and Technology-
dc.contributor.googleauthor정수지-
dc.contributor.googleauthor심희령-
dc.contributor.googleauthor이지수-
dc.contributor.googleauthor남희섭-
dc.contributor.googleauthor이현규-
dc.contributor.googleauthorJeong, Su Ji-
dc.contributor.googleauthorShim, Hee Ryung-
dc.contributor.googleauthorLee, Ji-Soo-
dc.contributor.googleauthorNam, Hee Sop-
dc.contributor.googleauthorLee, Hyeon Gyu-
dc.relation.code2015031541-
dc.sector.campusS-
dc.sector.daehakCOLLEGE OF HUMAN ECOLOGY[S]-
dc.sector.departmentDEPARTMENT OF FOOD & NUTRITION-
dc.identifier.pidhyeonlee-
Appears in Collections:
COLLEGE OF HUMAN ECOLOGY[S](생활과학대학) > FOOD & NUTRITION(식품영양학과) > Articles
Files in This Item:
There are no files associated with this item.
Export
RIS (EndNote)
XLS (Excel)
XML


qrcode

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

BROWSE