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핑거루트( Boesenbergia pandura )와 생강( Zingiber oficinale Rosecoe)의 항산화 및 항균 활성 비교

Comparison of Antioxidant and Antimicrobial Activities of Fingerroot (Boesenbergia pandura) and Ginger (Zingiber officinale Roscoe)

한국식품영양학회지 2020년 33권 1호 p.105 ~ 110
이경행 ( Lee Kyung-Haeng ) - 한국교통대학교 식품영양학과

신은수 ( Shin Eun-Su ) - 한국교통대학교 식품영양학과
심은주 ( Sim Eun-Joo ) - 한국교통대학교 식품영양학과
배윤정 ( Bae Yun-Jung ) - 한국교통대학교 식품영양학과

Abstract


In this study, fingerroot (Boesenbergia pandurata) and ginger (Zingiber officinale Roscoe) were extracted with water, 70% and 100% ethanol, respectively. The contents of polyphenols, flavonoids and ascorbic acid, antioxidant and antimicrobial activities of these extracts were measured. With respect to the polyphenol compound content, both fingerroot and ginger extract showed the highest in 70% ethanol extract, and the fingerroot extract showed a generally higher content than the ginger extract. The content of flavonoids, fingerroot and ginger extracts showed values of 1,247.14~1,259.93 μg%, and there was no big difference between extracts. The content of ascorbic acid was the highest in 100% ethanol extract in both fingerroot and ginger. Fingerroot extract was slightly higher than ginger extract in all extracts. The DPPH radical scavenging activity of fingerroot and ginger extracts showed the highest antioxidant activity in 100% ethanol extract, and fingerroot showed a slightly higher activity than ginger. The ABTS radical scavenging activity was high in 70% and 100% ethanol extracts of both fingerroot and ginger. In the activity between fingerroot and ginger extracts, ginger was higher in water extract and fingerroot was slightly higher in ethanol extract. Fingerroot and ginger extracts showed antimicrobial activity against Staphylococcus aureus and Bacillus cereus. Key words: fingerroot, ginger, antioxidant activity, antimicrobial activity.

키워드

fingerroot; ginger; antioxidant activity; antimicrobial activity
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