들깨의 볶음처리가 헥산 추출유의 항산화 성분함량 및 활성에 미치는 영향

• 영문명: Effect of Roasting on Antioxidant Contents and Activities of Perilla Seed Oils Extracted by n-Hexane
• 발행기관: 충북대학교 생활과학연구소
• 저자명: 송보람(Bo ram Song) 주지형(Ji hyeung Ju)
• 간행물 정보: 『생활과학연구논총』생활과학연구논총 제19권 제2호, 59~65쪽, 전체 7쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2015.12.30

영문 초록

The aim of the current study was to investigate the effect of roasting on antioxidant contents and activities of perilla seed oil extracted by n-hexane. The total polyphenol level of roasted perilla seed extract (RP; 27.1 mg gallic acid equivalent/100 g) was similar to that of unroasted perilla seed extract (UP; 29.4 mg gallic acid equivalent/100 g). The total flavonoid level of RP (42.2 mg quercetin equivalent/100 g) was higher than that of unroasted perilla seed extract (UP; 31.1 mg quercetin equivalent/100 g; p<0.05). The radical scavenging activity and ferric reducing antioxidant power of RP at the concentration of 350 μg/mL was 30.9%, and 13.1%, respectively, which were higher than the corresponding levels of UP (27.6% and 7.4%, respectively; p<0.05). These results indicate that roasting is effective in increasing the total flavonoid content and antioxidant activities of perilla seed oil extracted by n-hexane.

목차

Abstract

Ⅰ. 서론

Ⅱ. 연구 방법

Ⅲ. 결과 및 고찰

Ⅳ. 결론 및 제언

참고문헌

키워드

perilla seed roasting total polyphenol total flavonoid radical-scavenging activity ferric reducing antioxidant power