지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
이용수
초록· 키워드
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Paprika is a popular vegetable with high visual appeal and desirable flavor, the health benefits of which are increasingly attracting interest. In this study, the physical qualities, antioxidant content, and activities of six mini paprika cultivars were investigated. Both the edible part (flesh) and the by-products were studied. The average total phenolics and total antioxidant activities were higher in the flesh than in the by-products. The total flavonoids of the flesh and the byproducts were 16.41 and 37.80 mg/100 g FW, respectively. “YW glory” and “Raon yellow” flesh had the highest (245.52 mg/100 g FW) and lowest (179.96 mg/100 g FW) total phenolics among the six cultivars, respectively. However, the “RD glory” cultivar showed the highest total phenolic content (232.70 mg/100 g FW) among the by-product samples. The total phenolics in the flesh and by-products were highly correlated to the ABTS radical scavenging activity, with R=0.961 and 0.984, respectively.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusion
References
참고문헌 (37)
참고문헌 신청
Antonio AS, Wiedemann LSM, Junior VV. The genus Capsicum: a phytochemical review of bioactive secondary metabolites. RSC Adv. 8: 25767-25784 (2018)
Barbosa S, Campmajo G, Saurina J, Puignou L, Nunez O. Determination of phenolic compounds in paprika by ultrahigh performance liquid chromatography-tandem mass spectrometry: Application to product designation of origin authentication by chemometrics. J. Agric. Food Chem. 68: 591-602 (2019)
Cho SD, Park JY, Kim EJ, Kim DM, Kim GH. Quality evaluation of fresh-cut products in the market. J. Korean Soc. Food Sci. Nutr. 36: 622-628 (2007)
Floegel A, Kim DO. Chung SJ, Koo SI, Chun OK. Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods. J. Food Compos. Anal. 24: 1043-1048 (2011)
Go SM, Kim HS, Park MR, Jeong RD. Antibacterial effect of nonthermal atmospheric plasma against soft rot bacteria on paprika. LWT-Food Sci. Technol. 117: 108600 (2020)
Barbosa S, Campmajo G, Saurina J, Puignou L, Nunez O. Determination of phenolic compounds in paprika by ultrahigh performance liquid chromatography-tandem mass spectrometry: Application to product designation of origin authentication by chemometrics. J. Agric. Food Chem. 68: 591-602 (2019)
Cho SD, Park JY, Kim EJ, Kim DM, Kim GH. Quality evaluation of fresh-cut products in the market. J. Korean Soc. Food Sci. Nutr. 36: 622-628 (2007)
Floegel A, Kim DO. Chung SJ, Koo SI, Chun OK. Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods. J. Food Compos. Anal. 24: 1043-1048 (2011)
Go SM, Kim HS, Park MR, Jeong RD. Antibacterial effect of nonthermal atmospheric plasma against soft rot bacteria on paprika. LWT-Food Sci. Technol. 117: 108600 (2020)
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UCI(KEPA) : I410-ECN-0101-2020-594-001159405