Browse > Article
http://dx.doi.org/10.9799/ksfan.2019.32.5.462

Analysis of Nutritional Components and Cell-based Antioxidant Activity on Brassica juncea Cultivated in Jeongseon, South Korea  

Kwon, Hee-Yeon (Dept. of Food Science and Biotechnology, Kangwon National University)
Choi, Sun-Il (Dept. of Food Science and Biotechnology, Kangwon National University)
Cho, Bong-Yeon (Dept. of Food Science and Biotechnology, Kangwon National University)
Choi, Seung-Hyun (Dept. of Food Science and Biotechnology, Kangwon National University)
Sim, Wan-Sup (Dept. of Food Science and Biotechnology, Kangwon National University)
Han, Xionggao (Dept. of Food Science and Biotechnology, Kangwon National University)
Jang, Gill-Woong (Dept. of Food Science and Biotechnology, Kangwon National University)
Choi, Ye-Eun (Dept. of Food Science and Biotechnology, Kangwon National University)
Yeo, Jin-Hui (Jeongseon Agriculture Technology & Extension Center)
Cho, Ju-Hyun (Haram Central Research Institute)
Lee, Ok-Hwan (Dept. of Food Science and Biotechnology, Kangwon National University)
Publication Information
The Korean Journal of Food And Nutrition / v.32, no.5, 2019 , pp. 462-472 More about this Journal
Abstract
The purpose of this study was to demonstrate the quality characteristics of Brassica juncea cultivated in Jeongseon (BJJ), South Korea. We analyzed the nutritional components and antioxidant activity of BJJ. As a result of the free sugar analysis, the contents of glucose and fructose in BJJ were $0.29{\pm}0.02g/100g$ and $0.10{\pm}0.00g/100g$, respectively. The major fatty acids were palmitic acid, octadecenoic acid and stearic acid. The palmitic acid was the highest at 31.22% of all fatty acids. The major minerals were identified as Ca, P, K, Mg and Na. The contents of vitamin $B_1$, vitamin $B_2$, vitamin $B_6$, vitamin C and vitamin E in BJJ were $0.02{\pm}0.00mg/100g$, $0.087{\pm}0.01mg/100g$, $0.02{\pm}0.00mg/100g$, $0.56{\pm}0.06mg/100g$ and $0.20{\pm}0.03mg\;{\alpha}-TE/100g$, respectively. As a result of the free amino acid analysis, total amino acid contents in BJJ were $2,801.21{\pm}115.38mg/100g$. L-proline content was the highest ($744.30{\pm}119.06mg/100g$) in BJJ. BJJ extract inhibits reactive oxygen species production in 3T3-L1 adipocytes. Also, BJJ extract exhibits a protective effect on oxidative stress in $H_2O_2$-induced human dermal fibroblast. These results indicate that BJJ comprises various valuable nutrients which can be used as functional food ingredients.
Keywords
Brassica juncea; nutritional components; antioxidant; 3T3-L1; human dermal fibroblast;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Park SK, Cho YS, Park JR, Chun SS, Moon JS. 1993. Non-volatile o, mineral, fatty acids and fiber compositions in dolsan leaf mustard (Brassica juncea). J Korean Soc Food Sci Nutr 22:53-57
2 Park SK, Park JR, Lee SW, Seo KI, Kang SK, Shim KH. 1995. Antimicrobial activity and heat stability of water-pretreated extract of leaf mustard Dolsan (Brassica juncea). J Korean Soc Food Sci Nutr 24:707-712
3 Vahouny GV, Kritchevsky D. 2012. Dietary Fiber: Basic and Clinical Aspects. pp.35-48. Plenum Press
4 AOAC. 1995. Official Methods of Analysis. 16th ed. pp.11-15, 71-73. Association of Official Analytical Chemists
5 Choi MR, Yoo EJ, Song SH, Kang DS, Park JC, Lim HS. 2001. Comparison of physiological activity in different parts of dolsan leaf mustard. J Korean Soc Food Sci Nutr 30:721-725
6 Cho YS, Ha BS, Park SK, Chun, SS. 1993a. Contents of carotenoids and chlorophylls in dolsan leaf mustard (Brassica juncea). J Korean Soc Food Cult 8:153-157
7 Cho YS, Park SK, Chun SS, Moon JS, Ha BS. 1993b. Proximate, sugar and amino acid compositions of Dolsan leaf mustard (Brassica juncea). J Korean Soc Food Sci Nutr 22:48-52
8 Choi HY, Kim GH. 2014. Inhibitory effects of Allium sacculiferum Max. methanol extracts on ROS production and lipid accumulation during differentiation of 3T3-L1 cells. J Korean Soc Food Sci Nutr 43:822-828   DOI
9 Henderson JW, Ricker RD, Bidlingmeyer BA, Woodward C. 2000. Rapid, accurate, sensitive, and reproducible HPLC analysis of amino acids. Agilent Technologies. Available from https://www.agilent.com/cs/library/chromatograms/59801193.pdf [cited 20 August 2019]
10 Farrell KT. 1998. Spices, Condiments and Seasonings. 2nd ed. pp.138-140. Springer Science & Business Media
11 Hwang JH. 2015. Fermentative and sensory characteristics of kimchi added mustard root (Brassica juncea). Korean J Food Nut 28:926-932   DOI
12 KFIA. 2016. 2016 KOREA FOOD CODE I. Korea Food Industry Association, Seocho-gu, Seoul, Republic of Korea pp.292-303, 325-333, 339-389
13 Kim DJ, Jung JH, Kim SG, Lee HK, Lee SK, Hong HD, Lee BY, Lee OH. 2011a. Antioxidants and anti-obesity activities of hot water and ethanolic extracts from Cheonnyuncho (Opuntia humifusa). Korean J Food Preserv 18:366-373   DOI
14 Kim H, Kim JY, Kim HJ, Kim DK, Jo HJ, Han BS, Kim HW, Kim JB. 2011b. Anticancer activity and quantitative analysis of glucosinolates from green and red leaf mustard. Korean J Food Nut 24:362-366   DOI
15 Oh SK, Kim KW, Bae SO, Choi MR. 2015. Sinigrin content of different parts of dolsan leaf mustard. Korean J Food Preserv 22:553-558   DOI
16 Kim HY, Lee KB, Lim HY. 2004. Contents of minerals and vitamins in organic vegetables. Korean J Food Preserv 11:424-429
17 Lee SM, Rhee SH. 1997. Inhibitory effect of various cruciferous vegetables on the growth of human cancer cells. Korean J Life Sci 7:234-240