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- 한국식품영양과학회
- Preventive Nutrition and Food Science 학술저널
- Preventive Nutrition and Food Science Vol.23 No.1
- 2018.3 35 - 45 (11page)
- DOI : 10.3746/pnf.2018.23.1.35
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초록·키워드
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To explore the potential of berries as natural sources of bioactive compounds, the quantities of free, esterified, and insoluble-bound phenolic acids in a number of berries were determined. In addition, the antioxidant activities of the berries were determined using 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, ferric reducing antioxidant power, and Trolox equivalent antioxidant capacity assays, in addition to determination of their metal ion chelating activities. Furthermore, several phenolic compounds were detected using high-performance liquid chromatography. Of the 6 tested berries, black chokeberry and blackberry exhibited the strongest antioxidant activities, and the various berry samples were found to contain catechin, caffeic acid, p-coumaric acid, epicatechin, vanillic acid, quercitrin, resveratrol, morin, naringenin, and apigenin. Moreover, the antioxidant activities and total phenolic contents of the fractions containing insoluble- bound phenolic acids were higher than those containing the free and esterified phenolic acids. The results imply that the insoluble-bound fractions of these berries are important natural sources of antioxidants for the preparation of functional food ingredients and preventing diseases associated with oxidative stress.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (44)
참고문헌 신청
[학술지(정기간행물)] - Prior RL / 1998 / Antioxidant capacity as influenced by total phenolic and anthocyanin content, maturity, and variety of Vaccinium species / J Agric Food Chem 46 : 2686 ~ 2693
[학술지(정기간행물)] - Dixon RA / 1995 / Stress-induced phenylpropanoid metabolism / Plant Cell 7 : 1085 ~ 1097
[학술지(정기간행물)] - Masisi K / 2016 / Antioxidant properties of diverse cereal grains: a review on in vitro and in vivo studies / Food Chem 196 : 90 ~ 97
[학술지(정기간행물)] - Soobrattee MA / 2005 / Phenolics as potential antioxidant therapeutic agents: mechanism and actions / Mutat Res 579 : 200 ~ 213
[학술지(정기간행물)] - Acosta-Estrada BA / 2014 / Bound phenolics in foods, a review / Food Chem 152 : 46 ~ 55
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