The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Antioxidative Activity of Jeolpyun Containing Smilacis chinae R. Extract

토복령 추출물 첨가 절편의 항산화 활성

  • 박경숙 (장안대학교 건강과학부 식품영양학과)
  • Received : 2021.09.13
  • Accepted : 2021.10.14
  • Published : 2021.10.31
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Abstract

In this study, antioxidative activities of Jeolpyun containing Smilacis chinae R. extract powder (2%, 4%, 6%, 8%) were evaluated using total polyphenol contents, electron donating ability on 2,2-diphenyl-1-picrylhydrazyl (DPPH) and decomposing ability of hydrogen peroxide. In chromaticity analysis, the brightness significantly decreased with increasing Smilacis chinae R. extract powder content. Jeolpyun containing 6% Smilacis chinae R. extract powder revealed the highest value (9.67±0.603) for the redness and 2% Smilacis chinae R. extract powder was the highest value (14.20±0.917) for the yellowness. Total polyphenol contents of Jeolpyun containing 8% Smilacis chinae R. extract powder were the highest content of 17,320±390.38 ㎍ gallic acid equivalent/mL (GAE/mL). Total polyphenol contents were significant relation at p<0.05. Electron donating ability for Jeolpyun containing 8% Smilacis chinae R. extract powder revealed the highest electron donating ability (74.24±0.827%). Electron donating abilities revealed significant difference (p<0.05). Jeolpyun containing 6% Smilacis chinae R. extract powder revealed the most hydrogen peroxide decomposing ability (-3.38±1.44) and hydrogen peroxide decomposing ability revealed significant difference (p<0.05).

Keywords

Acknowledgement

본 연구는 장안대학교 2021년도 자체연구비 지원에 의하여 연구되었으며 이에 감사드립니다.

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