The Journal of the Convergence on Culture Technology (문화기술의 융합)

The International Promotion Agency of Culture Technology (국제문화기술진흥원)
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Antioxidant Activity Evaluation of Vegetable Complex Extract of Pre-Heat Treatment Process

사전 열처리 공정 처리한 야채류 복합추출물의 항산화활성 평가

  • 김현경 (서원대학교 식품공학과) ;
  • 황혜영 (서원대학교 휴머니티교양대학) ;
  • 김흥태 (서원대학교 생물교육과) ;
  • 김혜진 (서원대학교 음악교육과) ;
  • 서수진 (서원대학교 체육교육과)
  • Received : 2022.02.28
  • Accepted : 2022.03.08
  • Published : 2022.03.31
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Abstract

As a food ingredient, the extract has been proven of its antioxidant properties and safe to be consumed. It's increased antioxidant activity was evaluated by comparing its activity to the complex extract of fruits and vegetables, which is known to exhibit both antioxidant and physiological activities. In this experiment, after pre-heat treatment process, the increased antioxidant extract showed 41% of DPPH radical scavenging activity. The remarkable antioxidant activity of the produced extract will become useful in creating cosmetic or health products.

식재료로서 안전성이 확립되고 항산화성이 입증되어 있으며, 유익한 생리활성을 나타내는 성분을 동시에 섭취할 수 있는 과일 및 야채의 복합 추출물을 항산화 활성이 더욱 증가하도록 가공한 항산화성 복합 추출물의 항산화 활성을 평가하였다. 실험 결과에 의하면 항산화성 복합 추출물은, 사전 열처리 과정을 추가하는 것에 의해 DPPH 라디컬 소거능으로 측정되는 항산화능이 41% 증가하여 항산화성이 현저하므로, 항산화능을 이용한 약학 조성물, 화장료 조성물 또는 식품 조성물에 유용하게 사용될 수 있다는 결과를 얻었다.

Keywords

Acknowledgement

본 연구논문은 연구재단의 인문사회기초연구(R&D)2021S1A5A2A03068781)의 지원으로 수행하였으며 이에 감사 드립니다.

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