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Characterization of Antioxidant Activities from Chestnut Inner Skin Extracts

첫 페이지 보기
  • 발행기관
    한국식품과학회 바로가기
  • 간행물
    Food Science and Biotechnology SCIE KCI 등재 SCOPUS 바로가기
  • 통권
    Volume 18 Number 5 (2009.10)바로가기
  • 페이지
    pp.1218-1223
  • 저자
    Chang-Ho Jeong, Gwi Nam Choi, Ji Hye Kim, Ji Hyun Kwak, Sung-Gil Choi, Ho Jin Heo
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A112624

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원문정보

초록

영어
Total phenolics and antioxidant activities of water and 80% methanol extract of chestnut inner skin were investigated. The antioxidant properties of both extracts of chestnut inner skin were evaluated using different antioxidant tests, including 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging activities, reducing power, ferric reducing ability of plasma (FRAP), and inhibitory effects on β-carotene bleaching. The 80% methanol extract of inner skin exhibited the higher DPPH, ABTS radical scavenging activities, reducing power, and FRAP than water extract of inner skin and did also in a concentration-dependent manner. However, inhibitory effects on β-carotene bleaching of 80% methanol extract was similar to those of water extract, 35.09 and 39.07% at 1 mg/mL, respectively. The total phenolic contents of water and 80% methanol extract from chestnut inner skin were 5,801.42 and 9,735.56 mg/100 g, respectively. High performance liquid chromatography (HPLC) analysis showed that gallic acid was the predominant phenolic compound in water and 80% methanol extract from inner skin. These water and 80% methanol extracts of chestnut inner skin can be utilized as an effective and safe source of antioxidants.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

chestnut inner skin total phenolic antioxidative activity gallic acid

저자

  • Chang-Ho Jeong [ Division of Applied Life Sciences, and Institute of Agriculture and Life Science, Gyeongsang National University ]
  • Gwi Nam Choi [ Division of Applied Life Sciences, and Institute of Agriculture and Life Science, Gyeongsang National University ]
  • Ji Hye Kim [ Division of Applied Life Sciences, and Institute of Agriculture and Life Science, Gyeongsang National University ]
  • Ji Hyun Kwak [ Division of Applied Life Sciences, and Institute of Agriculture and Life Science, Gyeongsang National University ]
  • Sung-Gil Choi [ Division of Applied Life Sciences, and Institute of Agriculture and Life Science, Gyeongsang National University ]
  • Ho Jin Heo [ Division of Applied Life Sciences, and Institute of Agriculture and Life Science, Gyeongsang National University ] Corresponding Author

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    한국식품과학회 [Korean Society of Food Science and Technology]
  • 설립연도
    1970
  • 분야
    농수해양>식품과학
  • 소개
    본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.

간행물

  • 간행물명
    Food Science and Biotechnology
  • 간기
    격월간
  • pISSN
    1226-7708
  • 수록기간
    1992~2009
  • 십진분류
    KDC 574 DDC 664

이 권호 내 다른 논문 / Food Science and Biotechnology Volume 18 Number 5

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