Proceedings of the EASDL Conference (동아시아식생활학회:학술대회논문집)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

한국 전통 한 그릇 음식(비빔밥) 및 그 재료들의 DPPH 수소공여능과 아질산염 소거능

  • 구성자 (경희대학교 식품영양학과) ;
  • 조연옥 (경희대학교 식품영양학과)
  • Published : 2003.04.01
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Abstract

Electron donating ability by DPPH and nitrite scavenge were measured in ethanol extracts from raw, simple cooked and seasoned materials of Bibimbab(mixed rice), Korean traditional one-dish meal. Ethanol extracts of raw frugrantedible wild aster showed the highest electron donating abilities(80.28%) by DPPH. When its seasoned materials were compared with raw and simple cooked materials, it showed the highest electron donating abilities by DPPH.(중략)

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