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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.27 no.6, 2014년, pp.1067 - 1077
A study was undertaken to examine the effect of adding freeze dried maquiberry powder on the quality of pound cakes. Freeze dried maquiberry was added to the flour at a ratio of 0.5, 1, 1.5 and 2.5%. The antioxidant activity was estimated by DPPH free radical scavenging activity, the total phenolic ...
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핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
머큐베리란 무엇인가? | 머큐베리(Aristotelia chilensis(Molina) Stuntz)는 남미 원산 지의 사철 푸른 관목으로 높이는 3~5 m이고, 블루베리와 유사한 자색이나 검정색의 직경 6 mm 정도의 열매를 맺는 과일로, 총 페놀 함량은 211.9±0. | |
in vivo에서 머큐베리의 메탄올 농축액에 의한 보고된 효능은? | Rubilar 등(2011)은 머큐베리 과육 추출물의 in vitro에서 항혈액 응고 효과, Suwalsky 등(2008)도 잎 추출물은 적혈구 세포막에서 유리기 확산 방해, 폴리페놀 화합물 유도체들의 iNOS 발현, PGE2의 생성, COX-2 발현 억제, 머큐베리의 메탄올 농축액은 in vivo에서 허혈성 심장병에서 심장 지질 산화 감소 등 항염증 및 항산화능에 의한 심장병 예방 잠재력을 보고하였다(Cespedes 등 2010). | |
머큐베리 분말을 첨가한 파운드케이크의 총 페놀 함량은 밀가루를 첨가한 것에 비하여 어떤 차이를 보였는가? | 총 페놀 화합물 함량은 동결 건조 머큐베리 분말은 481.94± 7.25 mg GAE/100 g이고, 밀가루는 38.87±1.65 mg GAE/100 g 으로, 냉동 블루베리 분말의 125.83±15.15 mg GAE/100 g보다는 3.5배 높고, 밀가루에 비해서는 10배 이상이 높았다. |
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