References
- Amin I, Norazaidah Y, Hainida KI. 2006. Antioxidant activity and phenolic content of raw and blanched Amaranthus species. Food Chem 94:47-52 https://doi.org/10.1016/j.foodchem.2004.10.048
- Arnao MB, Cano A, Alcolea JF, Acosta M. 2001. Estimation of free radical-quenching activity of leaf pigment extracts. Phytochem Anal 12:138-143 https://doi.org/10.1002/pca.571
- Benzie IFF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay. Anal Biochem 230:70-79
- Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200 https://doi.org/10.1038/1811199a0
- Catherine NK, Jasper KI, Michael WO, Hans KB, Vellingiri V. 2012. Total phenolic content, antioxidant and antidiabetic properties of methanolic extract of raw and traditionally processed Kenyan indigenous food ingredients. J Food Sci Technol 45:269-276
- Choi MJ. 2010. Characterization of nutritional composition of Korean spinach (Spinacia oleracea L.) in various cultivated areas. Doctor's Thesis, Youngnam University, Gyeongbuk, Korea
- Choi NS, Oh SS, Lee JM. 2001. Changes of biologically functional compounds and quality properties of Aster scaber (Chamchwi) by blanching conditions. Korean J Food Sci Technol 33: 745-752
- Folin O, Denis W. 1912. On phosphotungstic phosphomolybdic compounds as color reagents. J Biol Chem 12:239-243
- Harborne JB, Williams CA. 2000. Advances in flavonoid research since 1992. Phytochemistry 55:481-504 https://doi.org/10.1016/S0031-9422(00)00235-1
- Hong JJ, Ahn TH. 2005. Changes in phytochemical compounds and hazardous factors of spinach by blanching methods. Korean J Food Sci Thechnol 37:268-273
- Hwang ES, Kim GH. 2011. Different cooking methods for Korean cabbage and their effect on antioxidant activity and carotenoid and tocopherol contents. Korean J Food Cookery Sci 27: 713-721 https://doi.org/10.9724/kfcs.2011.27.6.713
- Hyon JS, Kang SM, Senevirathne M, Koh WJ, Yang TS, Oh MC, Oh CK, Jeon YJ, Kim SH. 2010. Antioxidative activities of extracts from dried Citrus sunki and C. unshiu peels. J Korean Soc Food Sci Nutr 39:1-7 https://doi.org/10.3746/jkfn.2010.39.1.001
- Hyun YH, Koo BS, Song CE, Kim DS. 2000. Food Material. Hyungsul Press, Seoul, Korea. pp 87-89
- Jia Z, Tang M, Wu J. 1999. The determination of flavonoid contents in mulberry and they scavenging effects on superoxide radicals. Food Chem 64:555-559 https://doi.org/10.1016/S0308-8146(98)00102-2
- Kim DM. 2012. Whitening and physiological activities of solvent extracts from fermented flower-buds of Panax ginseng CA. Meyer. MS Thesis, Chungnam University, Daejeon, Korea
- Kim JS. 2012. Greens Notebook (Namul suchup). Woodumji, Gangnam, Korea. pp 204-205
- Kim KH, Kim HJ, Byun MW, Yook HS. 2012. Antioxidant and antimocrobial activities of ethanol extract from six vegetables containing different sulfur compounds. J Korean Soc Food Sci Nutr 41:577-583 https://doi.org/10.3746/jkfn.2012.41.5.577
- Kim NY, Yoon SJ, Jang MS. 1993. Effect of blanching on the chemical properties of different kind of spinach. Korean J Soc Food Sci 9:204-209
- Kim YD, Kim KM, Hur CK, Kim ES, Cho IK, Kim KJ. 2004. Antimicrobial activity of garlic extracts according to different cooking methods. Korean J Food Preserv 11:400-404
- Ko SH, Bing DJ, Chun SS. 2013. Quality characteristics of white bread manufactured with Shinan seomcho (Spinacia oleracea L.) powder. J Korean Soc Food Sci Nutr 42:766-773 https://doi.org/10.3746/jkfn.2013.42.5.766
- Kwak HS. 2003. Contents of nitrate, organic acid and sugar fractions in Spinach oleracea L. as affected by fertilization, harvesting time and cultivation condition. MS Thesis, Dankook University, Gyeonggi, Korea
- Lee YM, Bae JH, Kim JB, Kim SY, Chung MN, Park MY, Ko JS, Song J, Kim JH. 2012. Changes in the physiological activities of four sweet potato varieties by cooking condition. Korean J Nutr 45:12-19 https://doi.org/10.4163/kjn.2012.45.1.12
- Meada N, Hada T, Murakaml-NaKai C, Kuriyama I, Ichikawa H, Fukumory Y, Hiratsuka J, Yoshida H, Sakaguchi K and Mizushina Y. 2005. Effects of DNA polymerase inhibitory and anitumor activities of lipase-hydrolyzed glycolipid fractions from spinach. J Nutr Biochem 16:121-128 https://doi.org/10.1016/j.jnutbio.2004.08.005
- Min HS. 1998. Changes of folate content in spinach by cooking and storage (The comparisons of thermal destruction and loss of folate into cooking water by blanching time of spinach). J Korean Soc Food Sci Nutr 27:286-290
- Oboh G. 2004. Effect of blanching on the antioxidant properties of some tropical green leafy vegetables. Science Direct 38: 513-517
- Oyaizu M. 1986. Studies on product of browning reaction prepared from glucose amine. Jap J Nutr 44:307-315 https://doi.org/10.5264/eiyogakuzashi.44.307
- Papetti A, Daglia M, Gazzani G. 2002. Anti and pro-oxidant water soluble activity of Chicorium genus vegetables and effect of thermal treatment. J Agric Food Chem 50:4696- 4704 https://doi.org/10.1021/jf020123y
- Park JY, Heo JH, Shin HM, Kwon YK, Lee JM, Chung SK, Lee SH. 2007. Spinacia oleracea extract protects against chemical- induced neuronal cell death. Korean J Food Preserv 14:425-430
- Park NY. 2001. Estimation of daily per capita intake of total phenolics, total flavonoids and antioxidant capacity from the most consumed fruits and vegetables in the Korean diet. MS Thesis, KyungHee University, Seoul, Korea
- Pellegrin N, Roberta R, Min Y, Catherine RE. 1998. Screening of dietary carotenoids and carotenoid-rich fruit extract for antioxidant activities applying 2,2'-azinobis (3-ethylenbenzo thiazoline-6-sulfonic acid) radical cation decolorization assay. Method Enzymol 299:379-389
- Price KR, Bacon JR, Rhodes MJC. 1997. Effect of storage and domestic processing on the content and composition of flavonol glucosides in onion (Allium cepa). J Agric Food Chem 45:938-942. https://doi.org/10.1021/jf9605916
-
Sa YJ, Kim JS, Kim MO, Jeong HJ, Yu CY, Park DS, Kim MJ. 2010. Comparative study of electron donating ability, reducing power, antimicrobial activity and inhibition of
$\alpha$ - glucosidase by sorghum bicolor extracts. Korean J Food Sci Technol 42:598-604 - Seo JH, Kang HW, Han JS. 2012. Quality characteristics of jajang noodles with added spinach. J East Asian Soc Dietary Life 22:278-289
- Shin YM, Kwon OY, Lee KJ, Kim HY, Kim MR. 2005. Storage characteristics of tofu added with spinach juice. Chungnam J Human Ecology 18:75-82
- Sultana B, Anwar F, Iqbal S. 2008. Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan. Int J Food Sci Technol 43:560-567 https://doi.org/10.1111/j.1365-2621.2006.01504.x
- Yadav SK, Sehgal A. 1995. Effect of home processing on ascorbic acid and beta-carotene content of spinach (Spinachia oleracia) and amaranth (Amaranthus tricolor) leaves. Plant Foods for Hum Nutr 47:125-131 https://doi.org/10.1007/BF01089261
- Yoo YJ. 1995. Mineral contents of spinach and broccoli blanched by conventional methoed. Korean J Soc Food Sci 11:337- 341
- Zhao J, Dixon RA. 2010. The 'ins' and 'outs' of flavonoid transport. Trends Plant Sci 15:72-80
Cited by
- Changes in the quality characteristics and chemical compounds of garlic shoots for blanching vol.23, pp.3, 2016, https://doi.org/10.11002/kjfp.2016.23.3.310