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아스파라거스 부위별 유효성분 및 생리활성 분석

Analysis of Biological Activities and Functional Components in Different Parts of Asparagus

한국식품과학회지 2020년 52권 1호 p.67 ~ 74
권순배 ( Kwon Sun-Bae ) - 강원도농업기술원 농식품연구소

권혜정 ( Kwon Hye-Jeong ) - 강원도농업기술원 농식품연구소
전신재 ( Jeon Shin-Jae ) - 강원도농업기술원 원예연구과
서현택 ( Seo Hyun-Taek ) - 강원도농업기술원 산채연구소
김희연 ( Kim Hee-Yeon ) - 강원도농업기술원 농식품연구소
임재길 ( Lim Jae-Gil ) - 강원도농업기술원 농식품연구소
박지선 ( Park Ji-Seon ) - 강원도농업기술원 농식품연구소

Abstract


In this study, various constituents and biological activities of different parts of asparagus were analyzed and compared. The Ca content was high in the leaves, K was significantly high in the top 25 cm of the spear, and Fe and Na were significantly high in the roots. The ascorbic acid, rutin, total polyphenol, and total flavonoid contents were high in the leaves, and the asparagine and glutathione contents were significantly high in the top 25 cm of the spear and roots, respectively. The bottom 5 cm of the spear had the highest saponin content compared with all other parts. The DPPH and ABTS radical scavenging activities were the highest in the leaves. The bottom 5 cm of the spear had the highest α- amylase inhibitory activity, whereas the stem showed the highest anti-inflammatory activity. These results suggest that the usually inedible parts of asparagus may be highly valuable as high-quality functional components owing to their antioxidative and anti-inflammatory activities.

키워드

Asparagus officinalis; root; spear; leaf; stem
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