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배추 유전자원의 항산화 효과

Antioxidant Activity of Chinese Cabbage (Brassica rapa L. ssp. pekinensis) using Different Genotypes

한국식품영양학회지 2020년 33권 5호 p.532 ~ 543
황병순, 김지영, 권수현, 김기창, 강해주, 이주희, 황인국,
소속 상세정보
황병순 ( Hwang Byung-Soon ) - RDA National Academy of Agricultural Science Department of Agro-food Resources
김지영 ( Kim Ji-Yeong ) - RDA National Academy of Agricultural Science Department of Agro-food Resources
권수현 ( Kwon Su-Hyun ) - RDA National Academy of Agricultural Science Department of Agro-food Resources
김기창 ( Kim Gi-Chang ) - RDA National Academy of Agricultural Science Department of Agro-food Resources
강해주 ( Kang Hae-Ju ) - RDA National Academy of Agricultural Science Department of Agro-food Resources
이주희 ( Rhee Ju-Hee ) - RDA National Academy of Agricultural Science Department of Agro-food Resources
황인국 ( Hwang In-Guk ) - RDA National Academy of Agricultural Science Department of Agro-food Resources

Abstract


This experiment was conducted to assess the high antioxidant activity varieties of Chinese cabbage (Brassica rapa L. ssp. pekinensis) from the 55 accessions. The antioxidant activity of Chinese cabbage were determined by the TPC, TFC, DPPH, ABTS, and chlorophyll, carotenoid contents. The TPC and TFC showed a range of 1.21~4.61 mg GAE/g DW, 0.18~3.09 mg CE/g DW. The DPPH and ABTS assay were in the range of 0.65~4.36 and 1.42~6.91 mg ascorbic acid equivalent (ASCE)/g DW, respectively. The UPLC analysis was performed quantitatively to identify chlorophyll and carotenoid in the Chinese cabbage extract. The levels of the total chlorophyll and total carotenoid were 86.60~1,235.91, and 75.86~490.11 μg/g, respectively. The comprehensive differences in the total and individual chlorophyll contents have also been observed among different varieties. These results will be valuable as basic data for the standardization of Chinese cabbage.

키워드

Brassica rapa L. ssp. pekinensis; Chinese cabbage; antioxidant activity

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