The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Antioxidative Activity in Jeolpyun Containing Cnidium officinale M Extract

천궁 추출물 첨가 절편의 항산화활성

  • 박경숙 (장안대학교 건강과학부 식품영양학과)
  • Received : 2022.08.05
  • Accepted : 2022.08.12
  • Published : 2022.08.31
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Abstract

The purpose of this study was to evaluate the antioxidative activities of jeolpyun containing Cnidium officinale M extract (2%, 4%, 6%, 8%) by total polyphenol contents, electron donating ability on 2,2-diphenyl-1-picrylhydrazyl (DPPH), scavenging ability of superoxide anion radical and decomposing ability of hydrogen peroxide. In chromaticity analysis, the brightness significantly decreased with increasing Cnidium officinale M extract content. Jeolpyun containing 8% Cnidium officinale M extract revealing the highest value for the redness and the yellowness, 1.07, 12.70, respectively. The total polyphenol contents of jeolpyun containing 8% Cnidium officinale M extract were the highest content of 4,213 ㎍ gallic acid equivalent (GAE)/mL. The total polyphenol contents revealed significant difference (p<0.05). Jeolpyun containing 8% Cnidium officinale M extract revealing the highest electron donating ability (83.55%). The electron donating abilities were significantly related at p<0.05. The scavenging abilities of superoxide anion radical for jeolpyun containing 4% Cnidium officinale M extract revealed the highest ability (0.01676). There was no significant difference. The hydrogen peroxide decomposing ability for jeolpyun containing 8% Cnidium officinale M extract revealed the most hydrogen peroxide decomposing ability (-0.193) and the hydrogen peroxide decomposing ability revealed a significant difference (p<0.05).

Keywords

Acknowledgement

본 연구는 장안대학교 2022년도 자체연구비 지원에 의하여 연구되었으며, 이에 감사드립니다.

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