Earticle

초록

영어

This study investigated change in the chemical components and antioxidant activity of ramie (Boehmeria nivea) leaves (RL) for the development of functional foods. Proximate compositions of protein, crude ash, and crude fat were 24.49, 11.41, and 4.89%, respectively. Contents of minerals of calcium (Ca), potassium (K), magnesium (Mg), and iron (Fe) were 1,874, 1,433, 362, and 16 mg/100 g, respectively. α, β, and γ-Tocopherol contents were 9.79, 0.18, and 1.44 mg/100 g, respectively. Linoleic and linolenic acid contents were higher than those of palmatic and stearic acid. Total phenolic and flavonoids contents showed the high level of 149 and 49 mg/g. The IC50 values of 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl, and superoxide radical scavenging of RL extracts were 688, 424, and 596 μg/mL, respectively, while the radical scavenging values by butylated hydroxylanisole (BHA) were 92, 58, and 98 μg/mL, respectively. Thus, RL has the potential to be used as a healthy and functional food ingredient.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Youn Ri Lee [ Department of Food Science and Technology, Chungbuk National University ]
• Jin Woo Nho [ Department of Food Science and Technology, Chungbuk National University ]
• In Guk Hwang [ Department of Food Science and Technology, Chungbuk National University ]
• Woon Ju Kim [ Department of Food Science and Nutrition, Chungbuk National University ]
• Yu Jin Lee [ Department of Food Science and Nutrition, Chungbuk National University ]
• Heon Sang Jeong [ Department of Food Science and Technology, Chungbuk National University ] Corresponding Author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664