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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.11 No.1
- 발행연도
- 2006.3
- 수록면
- 6 - 9 (4page)
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초록· 키워드
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This study was conducted to evaluate the antioxidant activity of each fraction from Sedum sarmentosum. Antioxidant activity of each fraction was measured using the DPPH radical assay, the ferric thiocyanate (FTC) method, and thiobarbituric acid (TBA) method. The antioxidant activities were then compared with that of BHT (synthetic antioxidant). The ethyl acetate and butanol fractions were found to have significant DPPH radical scavenging activity, with scavenging potencies showing 90.61% and 87.02%, respectively. Total phenolic compound contents, determined according to the Folin-Denis method, were found to be in the order of ethyl acetate＞butanol＞ethanol＞chloroform＞aqueous fraction. From the results, we have been able to establish a positive correlation between the antioxidant activity and the total phenolic compound content of the sample. The antioxidant activity in a linoleic acid system was measured using the ferric thiocyanate (FTC) method and thiobarbituric acid (TBA) method. The ethyl acetate fraction had the highest antioxidant activity among the tested fractions. On the basis of these results, the ethyl acetate fraction provided equivalent or higher antioxidant activity as compared to BHT. These results suggest that Sedum sarmentosum is a potentially useful antioxidant for foods, cosmetics, and medicine.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
참고문헌 (27)
참고문헌 신청
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Frnkel EN, Waterhouse AL, Teissedre P. 1995. Principal phenolic phytochemicals in selected California wine and their antioxidant activity in inhibiting oxidation of human low density lipoproteins. J Agric Food Chem 43: 890-894.
Gazzani G, Papetti A, Massolini G, Daglia M. 1998. Antioxidative and pro-oxidant activity of water soluble components of some common diet vegetables and the effect of thermal treatment. J Food Chem 6: 4118-4122.
Yen GC, Wu SC, Duh PD. 1996. Extraction and identification of antioxidant components from the leaves of mulberry. J Agric Food Chem 44: 1687-1690.
Miyake T, Shibamoto T. 1997. Antioxidative activities of natural compounds found in plants. J Agric Food Chem 45: 1819-1822.
Frnkel EN, Waterhouse AL, Teissedre P. 1995. Principal phenolic phytochemicals in selected California wine and their antioxidant activity in inhibiting oxidation of human low density lipoproteins. J Agric Food Chem 43: 890-894.
Gazzani G, Papetti A, Massolini G, Daglia M. 1998. Antioxidative and pro-oxidant activity of water soluble components of some common diet vegetables and the effect of thermal treatment. J Food Chem 6: 4118-4122.
Yen GC, Wu SC, Duh PD. 1996. Extraction and identification of antioxidant components from the leaves of mulberry. J Agric Food Chem 44: 1687-1690.
Miyake T, Shibamoto T. 1997. Antioxidative activities of natural compounds found in plants. J Agric Food Chem 45: 1819-1822.
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UCI(KEPA) : I410-ECN-0101-2009-511-015484096