참고문헌
- Benedet JA, Umeda H, Shibamoto T (2007) Antioxidant activity of flavonoids isolated from young green barley leaves toward biological lipid samples. J Agr Food Chem 55(14): 5499-5504. https://doi.org/10.1021/jf070543t
- Candan N, Tarhan L (2003) Changes in chlorophyll-carotenoid contents, antioxidant enzyme activities and lipid peroxidation levels in Zn-stressed Mentha pulegium. Turk J Chem 27(1): 21-30.
- Canjura FL, Watkins RH, Schwartz SJ (1999) Color improvement and metallo-chlorophyll complexes in continuous flow aseptically processed peas. J Food Sci 64(6): 987-990 https://doi.org/10.1111/j.1365-2621.1999.tb12265.x
- Dudjak J, Lachman J, Miholova D, Kolihova D, Pivec V (2004) Effect of cadmium on polyphenol content in young barley plants (Hordeum vulgare L.). Plant Soil Environ 50(11): 471-477.
- Ferreira ICFR, Baptista P, VilasBoas M, Barros L (2007) Freeradical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: Individual cap and stripe activity. Food Chem 100: 1511-1516. https://doi.org/10.1016/j.foodchem.2005.11.043
- Ferruzzi MG, Bohm V, Courtney PD, Schwartz SJ (2002) Antioxidant and antimutagenic activity of dietary chlorophyll derivatives determined by radical scavenging and bacterial reverse mutagenesis assays. J Food Sci 67(7): 2589-2595. https://doi.org/10.1111/j.1365-2621.2002.tb08782.x
- Jang JH, Choi HS, Cheong HS, Kang OJ (2007) A comparison of the antioxidant activity of barley leaf tea and green tea according to leaching conditions in distilled water. Korean J Food Cook Sci 23(2): 165-172.
- Jones ID, White RC, Gibbs E, Butler LS, Nelson LA (1977) Experimental formation of zinc and copper complexes of chlorophyll derivatives in vegetable tissue by thermal processing. J Agr Food Chem 25(1): 149-153. https://doi.org/10.1021/jf60209a030
- Kim JM, No JH, Shin MS (2015) Development of fine bamboo leaf powder and its color stability. Korean J Food Cook Sci 31(4): 405-412. https://doi.org/10.9724/kfcs.2015.31.4.405
- Koca N, Karadeniz F, Burdurlu HS (2006) Effect of pH on chlorophyll degradation and colour loss in blanched green peas. Food Chem 100(2): 609-615. https://doi.org/10.1016/j.foodchem.2005.09.079
- Lee IS, Lee HY, Kim HL, Ko KH, Chang HC, Kim IC (2008) Effect of metal ions on stabilization of codium fragile's pigments. Korean J Food Preserv 15(3): 352-360.
- Lee NY, Kim YK, Choi ID, Cho SK, Hyun JN, Choi JS, Park KH, Kim KJ, Lee MJ (2010) Biological activity of barley (Hordeum vulgare L.) and barley by-product extracts. Food Sci Biotechnol 19(3): 795-791.
- Laborde LF, Elbe JH (1990) Zinc complex formation in heated vegetable purees. J Agr Food Chem 38(2): 484-487. https://doi.org/10.1021/jf00092a033
- Laborde LF, Elbe JH (1994) Chlorophyll degradation and zinc complex formation with chlorophyll derivatives in heated green vegetables. J Agr Food Chem 42(5): 1100-1103. https://doi.org/10.1021/jf00041a010
- Min DB, Boff JM (2002) Chemistry and reaction of singlet oxygen in foods. Comp Rev Food Sci Food Safety 1(3): 58-72. https://doi.org/10.1111/j.1541-4337.2002.tb00007.x
- No JH, Kim HS, Lee KA, Shin MS (2012) The antioxidant activities of the Korean variety mung bean hull extracts as dependent on the different extraction methods. Korean J Food Cook Sci 28(5): 605-612. https://doi.org/10.9724/kfcs.2012.28.5.605
- Ngo T, Zhao Y (2005) Retaining green pigments on thermally processed peels-on green pears. J Food Sci 70(9): C568-C574.
- Ngo T, Zhao Y (2007) Formation of zinc-chlorophyll-derivative complexes in thermally processed green pears (Pyrus communis L.). J Food Sci 72(7): C397-C404. https://doi.org/10.1111/j.1750-3841.2007.00465.x
- Nithiyanantham S, Selvakumar S, Siddhuraju P (2012) Total phenolic content and antioxidant activity of two different solvent extracts from raw and processed legumes, Cicer arietinum L. and Pisum sativum L.. J Food Composit Analy 27(1): 52-60. https://doi.org/10.1016/j.jfca.2012.04.003
-
Nurhayati N, Suendo V (2011) Isolation of chlorophyll a from spinach leaves and modification of center ion with
$Zn^2+$ : Study on its optical stability. JMS 16(2): 65-70. - Oh HI, Lee HJ, Moon TH, Noh BS, Kim SJ (2008) Food Chemistry. Soohaksa, Korea. pp 334-335.
- Ozkan G, Bilek SE (2015) Enzyme-assisted extraction of stabilized chlorophyll from spinach. Food Chem 176: 152-157. https://doi.org/10.1016/j.foodchem.2014.12.059
- Re R, Pelllegrini N, Proteggente A, Pannala A, Yang M, Riceevans C (1999) Antioxidant activity applying an improved ABTs radical cation decolorization assay. Free Radical Biol Med 26(9/10): 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
- Saeidnejad AH, Kafi M (2013) Alleviative effects of zinc on physiological properties and antioxidants activity of maize plants under salinity stress. Intl J Agr Crop Sci 5(5): 529-537.
- Senklang P, Anprung P (2010a) Microencapsulation of Znchlorophyll pigment from pandan leaf by spray drying and its characteristic. Int Food Res J 17(4): 1031-1042.
- Senklang P, Anprung P (2010b) Optimizing enzymatic extraction of Zn-chlorophyll derivatives from pandan leaf using response surface methodology. J Food Process Preserv 34(5): 759-776. https://doi.org/10.1111/j.1745-4549.2009.00393.x
-
Takeuchi Y, Amao Y (2005) Light-harvesting properties of zinc complex of chlorophyll-
${\alpha}$ from spirulina in surfactant micellar media. Biometals 18(1): 15-21. https://doi.org/10.1007/s10534-004-5770-z - Tonucci LH, Elbe JH (1992) Kinetics of the formation of zinc complexes of chlorophyll derivatives. J Agr Food Chem 40(12): 2341-2344. https://doi.org/10.1021/jf00024a004
- Yu YM, Chang WC, Chang CT, Hseieh CL, TSAI CE (2002a) Effects of young barley leaf extract and antioxidative vitamins on LDL oxidation and free radical scavenging activities in type 2 diabetes. Diabetes Metab 28(2): 107-114.
- Yu YM, WU CH, Tseng YH, Tsai CE, Chag WC (2002b) Antioxidative and hypolipidemic effects of barley leaf essence in a rabbit model of atherosclerosis. Jpn J Pharmacol 89(2): 142-148. https://doi.org/10.1254/jjp.89.142
- Zarco-Tejada PJ, Miller JR, Harron J, Hu B, Noland TL, Goel N, Mohammed GH, Sampson P (2004) Needle chlorophyll content estimation through model inversion using hyperspectral data from boreal conifer forest canopies. Remote Sensing Environ 89(2): 189-199. https://doi.org/10.1016/j.rse.2002.06.002
피인용 문헌
- Color Stability of Traditional Fermented Rice Cake, Gijeongtteok Added with Chlorophyll-Stabilized Young Barley Leaf Powder vol.33, pp.5, 2016, https://doi.org/10.9724/kfcs.2017.33.5.504
- Quality and antioxidant properties of morning bread added with sourdough according to the mixing ratios of sea buckthorn leaf vol.28, pp.5, 2016, https://doi.org/10.11002/kjfp.2021.28.5.621