참고문헌
- Adefegha SA, Oboh G. 2011. Cooking enhances the antioxidant properties of some tropical green leafy vegetables. Afr J Biotechnol 10:632-639
- Ajandouz EH, Desseaux V, Tazi S, Puigserver A. 2008. Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems. Food Chem 107:1244-1252 https://doi.org/10.1016/j.foodchem.2007.09.062
- Ajandouz EH, Tchiakpe LS, Ore FD, Benajiba A, Puigserver A. 2001. Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems. J Food Sci 66:926-931 https://doi.org/10.1111/j.1365-2621.2001.tb08213.x
- Choi Y, Lee SM, Chun J, Lee HB, Lee J. 2006. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chem 99:381-387 https://doi.org/10.1016/j.foodchem.2005.08.004
- Cotelle N, Bemier JL, Catteau JP, Pommery J, Wallet JC, Gaydou EM. 1996. Antioxidant properties of hydroxylflavones. Free Radic Biol Med 20:35-43 https://doi.org/10.1016/0891-5849(95)02014-4
- Dewanto V, Wu X, Adom KK, Liu RH. 2002. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem 50:3010-3014 https://doi.org/10.1021/jf0115589
- Du G, Li M, Ma F, Liang D. 2009. Antioxidant capacity and the relationship with polyphenol and vitamin C in Actinidia fruits. Food Chem 113:557-562 https://doi.org/10.1016/j.foodchem.2008.08.025
- Gill SS, Tuteja N. 2010. Reactive oxygen species and antioxidant machinery in abiotic stress tolerance in crop plant. Plant Physiol Biochem 48:909-930 https://doi.org/10.1016/j.plaphy.2010.08.016
- Habib NC, Honore SM, Genta SB, Sanchez SS. 2011. Hypolipidemic effect of Smallanthus sonchifolius (yacon) roots on diabetic rats: Biochemical approach. Chem-Biol Interact 194:31-39 https://doi.org/10.1016/j.cbi.2011.08.009
- Hwang IG, Kim HY, Joung EM, Woo KS, Jeong JH, Yu KW, Lee J, Jeong HS. 2010. Changes in ginsenosides and antioxidant activity of Korean ginseng (Panax ginseng C.A. Meyer) with heating temperature and pressure. Food Sci Biotechnol 19:941-949 https://doi.org/10.1007/s10068-010-0132-9
- Hwang IG, Kim HY, Woo KS, Lee S, Jeong HS. 2011. Biological activities of Maillard reaction products (MRPs) in a sugar-amino acid model system. Food Chem 126:221-227 https://doi.org/10.1016/j.foodchem.2010.10.103
- Jeong SM, Kim SY, Kim DR, Jo SC, Nam KC, Ahn DU, Lee SC. 2004. Effect of heat treatment on the antioxidant activity of extracts from citrus peels. J Agric Food Chem 52:3389-3393 https://doi.org/10.1021/jf049899k
- Jia Z, Tang M, Wu J. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64:555-559 https://doi.org/10.1016/S0308-8146(98)00102-2
- Ju HK, Chung HW, Hong SS, Park JH, Lee J, Kwon SW. 2010. Effect of steam treatment on soluble phenolic content and antioxidant activity of the Chaga mushroom (Inonotus obliquus). Food Chem 119:619-625 https://doi.org/10.1016/j.foodchem.2009.07.006
- Kim AR, Lee JJ, Jung HO, Lee MY. 2010a. Physicochemical composition and antioxidative effects of yacon (Polymnia sonchifolia). J Life Science 20:40-48 https://doi.org/10.5352/JLS.2010.20.1.040
- Kim AR, Lee JJ, Lee YM, Jung HO, Lee MY. 2010b. Cholesterollowering and anti-obesity effects of Polymnia sonchifolia Poepp. & Endl. powder in rats fed a high fat-high cholesterol diet. J Korean Soc Food Sci Nutr 39:210-218 https://doi.org/10.3746/jkfn.2010.39.2.210
- Lan X, Liu P, Xia S, Jia C, Mukunzi D, Zhang X, Xia W, Tian H, Xiao Z. 2010. Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylosesoybean peptide system: Further insights into thermal degradation and cross-linking. Food Chem 120:967-972 https://doi.org/10.1016/j.foodchem.2009.11.033
- Manzocco L, Calligaris S, Mastrocola D, Nicoli MC, Lerici CR. 2001. Review of non-enzymatic browning and antioxidant capacity in processed foods. Trends Food Sci Technol 11: 340-346
- Martins SIFS, Van Boekel MAJS. 2005. A kinetic model for the glucose/glycine Maillard reaction pathways. Food Chem 90:257-269 https://doi.org/10.1016/j.foodchem.2004.04.006
- Niki E. 2010. Assessment of antioxidant capacity in vitro and in vivo. Free Radic Biol Med 49:503-515 https://doi.org/10.1016/j.freeradbiomed.2010.04.016
- Ojansivu I, Ferreira CL, Salmine S. 2011. Yacon, a new source of prebiotic oligosaccharides with a history of safe use. Trends Food Sci Technol 22:40-46 https://doi.org/10.1016/j.tifs.2010.11.005
- Park JS, Yang JS, Hwang BY, Yoo BK, Han K. 2009. Hypoglycemic effect of yacon tuber extract and its constituent, chlorogenic acid, in streptozotocin-induced diabetic rats. Biomol Ther 17:256-262 https://doi.org/10.4062/biomolther.2009.17.3.256
- Ratnam DV, Ankola DD, Bhardwaj V, Sahana DK, Kumar MNVR. 2006. Role of antioxidants in prophylaxis and therapy: A pharmaceutical perspective. J Control Release 113:189-207 https://doi.org/10.1016/j.jconrel.2006.04.015
- Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26:1231-1237 https://doi.org/10.1016/S0891-5849(98)00315-3
- Takenaka M, Yan X, Ono H, Yoshida M, Nagata T, Nakanishi T. 2003. Caffeic acid derivatives in the roots of yacon (Smallanthus sonchifolius). J Agric Food Chem 51:793-796 https://doi.org/10.1021/jf020735i
- Tepe B, Sokmen M, Akpulat HA, Sokmen A. 2006. Screening of the antioxidant potentials of six Salvia species from Turkey. Food Chem 95: 200-204 https://doi.org/10.1016/j.foodchem.2004.12.031
- Wang S, Melnyk JP, Tsao R, Marcone MF. 2011. How natural dietary antioxidants in fruits, vegetables and legumes promote vascular health. Food Res Int 44:14-22 https://doi.org/10.1016/j.foodres.2010.09.028
- Woo KS, Jang KI, Kim KY, Lee HB, Jeong HS. 2006. Antioxidative activity of heat treated licorice (Glycyrrhiza uralensis Fisch) extracts. Korean J Food Sci Technol 38:355-360
- Wootton-Beard PC, Ryan L. 2011. Improving public health?: The role of antioxidant-rich fruit and vegetable beverages. Food Res Int 44:3135-3148 https://doi.org/10.1016/j.foodres.2011.09.015
- Yan X, Suzuki M, Ohnishi-Kameyama M, Sada Y, Nakanishi T, Nagata T. 1999. Extraction and identification of antioxidants in roots of yacon (Smallanthus sonchifolius). J Agric Food Chem 47:4711-4713 https://doi.org/10.1021/jf981305o
- Yu X, Zhao M, Hu J, Zeng S, Bai X. 2012. Correspondence analysis of antioxidant activity and UV-Vis absorbance of Maillard reaction products as related to reactants. LWTFood Sci Technol 46:1-9 https://doi.org/10.1021/es204242a
피인용 문헌
- Effects of the Aging Conditions on the Quality Characteristics of Garlic vol.28, pp.5, 2015, https://doi.org/10.9799/ksfan.2015.28.5.745
- Change of quality characteristics in fresh-cut‘Romaine’lettuce by heat treatment vol.23, pp.1, 2016, https://doi.org/10.11002/kjfp.2016.23.1.27
- Reduction in bitter taste and quality characteristics in pickled bitter melon (Momordica charantia L.) by different pretreatment conditions vol.48, pp.5, 2016, https://doi.org/10.9721/KJFST.2016.48.5.466
- Phytochemical Contents and Antioxidant Activities of Opuntia ficus-indica var. saboten vol.29, pp.5, 2016, https://doi.org/10.9799/ksfan.2016.29.5.767
- 저온숙성마늘 농축액을 첨가한 양갱의 품질특성과 항산화 효과 vol.30, pp.1, 2013, https://doi.org/10.9799/ksfan.2017.30.1.001
- 새싹 더덕의 항산화 활성 vol.32, pp.6, 2019, https://doi.org/10.9799/ksfan.2019.32.6.630
- 배추 유전자원의 항산화 효과 vol.33, pp.5, 2013, https://doi.org/10.9799/ksfan.2020.33.5.532
- Heat Treatment Improves UV Photoprotective Effects of Licorice in Human Dermal Fibroblasts vol.9, pp.6, 2021, https://doi.org/10.3390/pr9061040