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Antioxidant activity and calcium bioaccessibility of Moringa oleifera leaf hydrolysate, as a potential calcium supplement in food

Food Science and Biotechnology 2020년 29권 11호 p.1563 ~ 1571
윤예랑, 오수진, 이민중, 최윤정, 박성진, 이미애, 민성기, 서혜영, 박성희,
소속 상세정보
윤예랑 ( Yun Ye-Rang ) - World Institute of Kimchi
오수진 ( Oh Su-Jin ) - World Institute of Kimchi
이민중 ( Lee Min-Jung ) - World Institute of Kimchi
최윤정 ( Choi Yun-Jung ) - World Institute of Kimchi
박성진 ( Park Sung-Jin ) - World Institute of Kimchi
이미애 ( Lee Mi-Ai ) - World Institute of Kimchi
민성기 ( Min Sung-Gi ) - World Institute of Kimchi
서혜영 ( Seo Hye-Young ) - World Institute of Kimchi
박성희 ( Park Sung-Hee ) - World Institute of Kimchi

Abstract


Moringa oleifera leaf (ML) is rich in vitamins and minerals, specially abundant calcium, therefore it is widely used as a calcium supplement for food. This study aimed to investigate the antioxidant activity and calcium bioaccessibility of M. oleifera leaf hydrolysate (MLH) as a calcium supplement for kimchi. MLH was prepared under three different proteases, two different protease contents, and three different incubation times. Total phenol content (TPC), total flavonoid content (TFC), and antioxidant activities were investigated. Cellular activity and calcium bioaccessibility were also investigated. The highest calcium level of MLH was observed in 3% Protamex treatment for 4 h. TPC, TFC, and antioxidant activities of MLH in Protamex and Alcalase treatments were higher than those in Flavourzyme treatment (p?

키워드

Antioxidant activity; Alkaline phosphatase activity; Bioaccessibility; Calcium; Moringa oleifera leaf hydrolysate; Protease

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