참고문헌
- Ahn H, Choe E. 2016. Content changes of pigments and antioxidants of dried samnamul (Aruncus dioicus) and daraesoon (Actinidia arguta) during rehydration and high temperature cooking. Korean J Food Cook Sci 32(4):383-389. https://doi.org/10.9724/kfcs.2016.32.4.383
-
Ahn H, Chung L, Choe E. 2015. In vitro antioxidant activity and
${\alpha}$ -glucosidase and pancreatic lipase inhibitory activities of several Korean sanchae. Korean J Food Sci Technol 47(2):164-169. https://doi.org/10.9721/KJFST.2015.47.2.164 - An S, Lee E, Choe E. 2014. Improvement of chlorophyllphotosensitized oxidation of fish oil-enriched emulsion by sesame oil addition and antioxidant content changes. Korean J Food Sci Technol 46(2):127-134. https://doi.org/10.9721/KJFST.2014.46.2.127
- AOAC. 2006. Official methods of analysis. 17th ed. Association of Official Analytical Chemists, Arlington, VA, USA. Method 970.64.
- AOCS. 2006. Official methods and recommended practices of the American Oil Chemist's Society. 4th ed. AOCS Press, Champaign, IL, USA. Cd 18-90.
- Choe E, Min DB. 2005. Chemistry and reactions of reactive oxygen species in foods. J Food Sci 70(9):R142-R159. https://doi.org/10.1111/j.1365-2621.2005.tb07087.x
- Choe E, Min DB. 2009. Mechanisms of antioxidants in the oxidation of foods. Compr Rev Food Sci Food Saf 8(4):345-358. https://doi.org/10.1111/j.1541-4337.2009.00085.x
- Choe J, Choe E. 2013. Effects of chlorophyll addition and light on the oxidative stability and antioxidant changes of perilla oil emulsion. Korean J Food Cook Sci 29(1):53-62. https://doi.org/10.9724/kfcs.2013.29.1.53
- Chung HY, Kim HB. 2000. In vitro studies on the superoxide scavenging activities, the cytotoxic and the immunomodulating effects of thirteen kinds of herbal extracts. Korean J Food Sci Technol 32(3):699-705.
- Derakhshani Z, Hassani A, Pirzad A, Abdollahi R, Dalkani M. 2012. Evaluation of phenolic content and antioxidant capacity in some medicinal herbs cultivated in Iran. Botanica Serbica 36(2):117-122.
- Frankel EN, Huang SW, Aeschbach R, Prior E. 1996. Antioxidant activity of a rosemary extract and its constituents, carnosic acid, carnosol, and rosmarinic acid, in bulk oil and oil-inwater emulsion. J Agric Food Chem 44(1):131-135. https://doi.org/10.1021/jf950374p
- Gomez-Coronado DJM, Ibanez E, Ruperez FJ, Barbas C. 2004. Tocopherol measurement in edible products of vegetable origin. J Chromatogr A 1054(1):227-233. https://doi.org/10.1016/j.chroma.2004.08.072
- Im KH. 2010. Effects of acid treatments on chlorophyll, carotenoid and anthocyanin contents in Arabidopsis. Res Plant Dis 16(1):81-85. https://doi.org/10.5423/RPD.2010.16.1.081
- Kim J, Choe E. 2016. Effects of selected herb extracts on ironcatalyzed lipid oxidation in soybean oil-in-water emulsion. Food Sci Biotechnol 25(4):1017-1022. https://doi.org/10.1007/s10068-016-0164-x
- Kopsell DA, Kopsell DE, Curran-Celentano J. 2005. Carotenoid and chlorophyll pigments in sweet basil grown in the field and greenhouse. HortSci 40(5):1230-1233.
- Krasovsky AA. 1979. Photoluminescence of singlet oxygen in pigment solutions. Photochem Photobiol 29(1):29-36. https://doi.org/10.1111/j.1751-1097.1979.tb09255.x
- Kwak CS, Lee JH. 2014. In vitro antioxidant and anti-inflammatory effects of ethanol extracts from sprout of evening primrose (Oenothera laciniata) and gooseberry (Actinidia arguta). J Korean Soc Food Sci Nutr 43(2):207-215. https://doi.org/10.3746/jkfn.2014.43.2.207
- Lee J, Choe E. 2009. Effects of phosphatidylcholine and phosphatidylethanolamine on the photooxidation of canola oil. J Food Sci 74(6):481-486. https://doi.org/10.1111/j.1750-3841.2009.01242.x
- Lee SH, Choe E, Lee HG, Park GH. 2001. Factors affecting the components of chlorophyll pigment in spinach during storage. J Korean Soc Agric Chem Biotechnol 44(2):73-80.
-
Lee Y, Choe E. 2011. Interaction of phosphatidylcholine and
${\alpha}$ -tocopherol on the oxidation of sunflower oil and content changes of phosphatidylcholine and tocopherol in the emulsion under singlet oxygen. J Food Sci 76(3):498-503. https://doi.org/10.1111/j.1750-3841.2011.02096.x - Schwartz SJ, von Elbe JH. 1983. Kinetics of chlorophyll degradation to pyropheophytin in vegetables. J Food Sci 48(4):1303-1306. https://doi.org/10.1111/j.1365-2621.1983.tb09216.x
- Straumite E, Kruma Z, Galoburda R. 2015. Pigments in mint leaves and stems. Agron Res 13(4):1104-1111.
- Triantaphyllou K, Blekas G, Boskou D. 2001. Antioxidative properties of water extracts obtained from herbs of the species Lamiaceae. Int J Food Sci Nutr 52(4):313-317. https://doi.org/10.1080/09637480120057512
- Young AJ, Lowe GM. 2001. Antioxidant and prooxidant properties of carotenoids. Arch Biochem Biophys 385(1):20-27. https://doi.org/10.1006/abbi.2000.2149
피인용 문헌
- Contribution of minor compounds present in the peppermint (Mentha piperita) to the iron-catalyzed lipid oxidation of soybean oil-in-water emulsion vol.27, pp.5, 2018, https://doi.org/10.1007/s10068-018-0386-1
- Effect of Addition Level of Samnamul-Peppermint Mixture on the Consumer Acceptance and Lipid Oxidative Stability of Soybean Oil-in-Water Emulsion vol.34, pp.5, 2018, https://doi.org/10.9724/kfcs.2018.34.5.527