Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 18 Issue 3
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- Pages.302-310
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- 2008
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
Physico-chemical Properties and In Vivo Anti-cancer Effects of Potato Kimchi Prepared by adding Hot Water Extracts of Potato
생감자의 열탕 추출물을 첨가한 감자 김치의 이화학적 특성 및 In Vivo에서의 항암 효과
- Chang, Sang-Keun (Dept. of Tourism and Hotel Cuisine, Kangwon Tourism College) ;
- Kim, Hee-Joo (Dept. of Tourism and Hotel Cuisine, Kangwon Tourism College)
- Published : 2008.06.30
Abstract
In this study, potato kimchi was prepared by applying heat to raw potatoes, and then the physico-chemical properties and anti-cancer effects of the kimchi were analyzed. The texture results indicated the potato kimchi had very good hardness and springiness attributes. During th late storage period, total vitamin C content of the kimchi slowly increased. In addition, the potato kimchi had non-volatile organic acid changes that promoted early aging; however, after the complete aging period, it was comparatively similar to other types of kimchi. Using the methanol extracts of various kimchi samples, the potato kimchi(solid 100%) showed the highest anti-carcinogenic effects in terms of anti-tumor activity in tumor bearing Balb/c mice with sarcoma-180 cells. In addition, the effects of the methanol extracts on hepatic glutathione S-transferase content were