Earticle

초록

영어

Ginger (Zingiber officinale Rosc.) is a well known edible plant that is traditionally used to treat various illnesses related to inflammation and oxidative stress. Steam distillated ginger oil or water extract are mainly used for related products; however, it is unclear whether these fractions contain most of the bioactive compounds or the highest efficacy. This investigated the antioxidant effects of extracts prepared by supercritical fluid extraction (SFE). 6-Gingerol was the most abundant component in hexane fraction of ethanol extract from ginger. The antioxidative properties of SFE oil and Marc ethanol fractions were demonstrated using the 2,20-diphenylpicrylhydrazyl (DPPH) and 2,2'-azinobis 3-ethyl benzothiazoline-6-sulfonic acid (ABTS) radicals scavenging assays. A clear correlation was observed between total polyphenol contents and RC50 values in the Marc ethanol fraction. These results indicate that not only SFE oil but the marc after SFE could be good sources for the food industry.

목차

Abstract
 서론
 재료 및 방법
  생강 에탄올 추출물 제조 및 계통 분획
  초임계 추출물 제조(SFE Oil)
  초임계 박 추출물 제조(Marc ethanol)
  Gingerol 및 shogaol 함량
  총 폴리페놀 함량 측정
  총 플라보노이드 함량 측정
  DPPH radical 소거활성
  ABTS radical 소거활성
  통계처리 방법
 결과 및 고찰
  생강 에탄올 추출물의 계통적 분획 및 초임계 추출물의 수율
  생강 추출물 및 분획의 유용성분 함량
  총 폴리페놀 및 플라보노이드 함량
  ABTS radical 소거활성
 요약
 문헌

키워드

저자

• 이은주 [ Eun-Ju Lee | 계명대학교 ]
• 양선아 [ Seun-Ah Yang | 계명대학교 ]
• 최희돈 [ Hee-Don Choi | 한국식품연구원 ]
• 임효권 [ Hyo-Gwon Im | (재)대구테크노파크 ]
• 황기 [ Key Whang | 계명대학교 ]
• 이인선 [ In-Seon Lee | 계명대학교 ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국식품과학회지 [Korean Journal of Food Science and Technology]

• 간기

  격월간

• pISSN

  0367-6293

• 수록기간

  1969~2011

• 십진분류

  KDC 574 DDC 664