$\require{mediawiki-texvc}$
  • 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
안녕하세요!
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

조리방법에 따른 고사리의 항산화활성 및 항균활성 비교

Comparison of Antioxidant and Antimicrobial Activities of Bracken (Pteridium aquilinum Kuhn) according to Cooking Methods

초록

조리방법(non-blanched, blanched, seasoned)에 따른 고사리의 총 폴리페놀, 플라보노이드 함량 및 항산화활성과 항균활성을 측정하였다. 80% ethanol에서 추출한 고사리의 추출수율은 볶은 후가 4.29%로 가장 높았으며, 그 뒤를 이어 데치기 전이 2.69%로 높았고, 데친 후가 0.30%로 가장 낮은 수율을 보였다. 총 폴리페놀 함량은 볶은 후가 $96.11{\pm}0.34mg\;GAE$/100 g RW로 가장 높았으며, 총 플라보노이드 경우에도 볶은 후가 $20.90{\pm}0.28mg\;CE$/100 g RW로 가장 높은 함량을 보였다. 3가지 항산화 실험(DPPH assay, ABTS assay, reducing power) 결과, 볶은 후 > 데치기 전 > 데친 후 순으로 볶은 후 고사리가 가장 우수한 활성을 나타냈다. 항균활성 측정 결과, 데치기 전 고사리는 S. aureus를 제외한 모든 균에서 활성을 보였으며, 특히 P. aeruginosa균에 대해서 우수한 항균활성을 보였는데, 5 mg/disc의 농도에서 $10{\pm}0.71mm$, 10 mg/disc의 농도에서 $10.25{\pm}0.35mm$의 생육 저해 환을 형성하였다. 그러나 데친 후와 볶은 후의 고사리는 어떠한 균에서도 항균활성을 나타내지 않았다. 따라서 항균활성 측면에서 고사리는 조리과정을 거치지 않고 섭취하는 것이 이로우나, 건조나물의 특성상 섭취하기 위해서는 물에 불리고 데치는 과정을 거쳐야 한다. 또한 고사리는 발암성분인 청산을 함유하고 있으므로 반드시 데치는 조리과정을 거친 후 섭취해야 한다. 데치는 과정을 거치면서 총 폴리페놀과 플라보노이드가 손실되지만, 이는 조리하는 과정에서 갖은 양념이 첨가됨으로써 데치기 전보다 생리활성 물질 및 항산화활성이 증가하므로 고사리는 데치거나 볶는 과정을 거쳐 섭취하는 것이 건강적인 측면에서 이로울 것으로 사료된다.

Abstract

This study was carried out to evaluate the yield of extract, antioxidant compounds (total phenolic and total flavonoid), antioxidant (DPPH assay, ABTS assay and reducing power), and antimicrobial activities of bracken (Pteridium aquilinum Kuhn), according to cooking methods (non-blanched, blanched and seasoned). The yield of seasoned bracken extracts showed a high value of (4.59%) followed by non-blanched bracken and blanched bracken with 2.69% and 0.30%, respectively. In the total polyphenol and flavonoid contents, seasoned bracken extracts showed higher antioxidant compounds ($96.11{\pm}0.34mg\;GAE$/100 g RW, $20.90{\pm}0.mg\;CE$/100 g RW) than non-blanched and blanched. The total antioxidant activities (DPPH assay, ABTS assay and reducing power) were shown to be in the order of seasoned bracken > non-blanched bracken > blanched bracken. In the antimicrobial activities, non-blanched bracken extracts showed antimicrobial activity against B. cereus, B. subtilis, E. cloacae, E. coli, S. enterica, and P. aeruginosa except for S. aureus. The non-blanched bracken extracts (5 and 10 mg/disc) especially showed strong antimicrobial activity against P. aeruginosa ($10.00{\pm}0.71$ and $10.25{\pm}0.35mm$). The inhibition zone diameter from the extracts of blanched bracken and seasoned bracken was not detected. Many seasonings added in the process of cooking can increase the antioxidant capacities. The overall results of this study demonstrate that the cooked bracken with seasoning would be the most efficient way of ingesting antioxidant compounds.

참고문헌 (41)

  1. Zhishen J, Mengcheng T, Jianming W. 1999. The determination of flavonoid contents in mulberry and they scavenging effects on superoxide radicals. Food Chem 64:555-559 
  2. Song WY, Sung BH, Kang SK, Choi JH. 2010. Effect of water extracts from Phellinus linteus on lipid composition and antioxidative system in rats fed high fat high cholesterol diet. J Korean Soc Food Sci Nutr 39:71-77 
  3. Sultana B, Anwar F, Iqbal S. 2008. Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan. Int J Food Sci Technol 43:560-567 
  4. Yoon HS. 2012. Greens Cooking (namul yori). pp.128-129. Haseo 
  5. Yoon JY, Lee SR. 1988. Effect of reaction conditions on the thiamine decomposition by bracken. Korean J Food Sci Technol 20:600-605 
  6. Yoon JY, Lee SR. 1988. Mutagenic activity by ames test of bracken grown in Korea. Korean J Food Sci Technol 20:558-562 
  7. Yu MH, Im HG, Lee HJ, Ji YJ, Lee IS. 2006. Components and their antioxidatives of methanol extracts from ascocarp and seed of Zizyphus jujuba var. inermis Reger. J Korean Food Sci Technol 38:128-134 
  8. Lee YM, Bae JH, Jung HY, Kim JH, Park DS. 2011. Antioxidant activity in water and methanol extracts from Korean edible wild plants. J Korean Soc Food Sci Nutr 40:29-36 
  9. Lee YM, Bae JH, Kim JB, Kim SY, Chung MN, Park MY, Ko JS, Song J, Kim JH. 2012. Changes in the physiological activities of four sweet potato varieties by cooking condition. Korean J Nutr 45:12-19 
  10. Moon GS, Cheigh HS. 1987. Antioxidative characteristics of soybean sauce in lipid oxidation process. Korean J Food Sci Technol 19:537-542 
  11. Muller L, Theile K, Bohm V. 2010. In vitro antioxidant activity of tocopherols and tocotrienols and comparison of vitamin E concentration and lipophilic antioxidant capacity in human plasma. Mol Nutr Food Res 54:731-742 
  12. Oyaizu M. 1986. Studies on product of browning reaction prepared from glucose amine. Jap J Nutr 44:307-315 
  13. Park JH. 2012. Impact of eating characteristics on the preferences of Korean foods. MS Thesis, Sejong Univ. Seoul. Korea 
  14. Sa YJ, Kim JS, Kim MO, Jeong HJ, Yu CY, Park DS, Kim MJ. 2010. Comparative study of electron donating ability, reducing power, antimicrobial activity and inhibition of ${\alpha}$-glucosidase by sorghum bicolor extracts. Korean J Food Sci Technol 42:598-604 
  15. Seung TH, Lee JW, Byun MW, Kim MR. 2006. Effect of gamma irradiation on the softening of dried fernbrake at different moist-heating conditions. J Korean Soc Food Sci Nutr 35: 104-108 
  16. Shin BG, Kwon YJ. 2010. Difference analysis on the cognition, image, attitude and globalization of Korea foods among American Chinese and Japanese groups. J Foodservice Management 13:311-332 
  17. Kim GS, Kim DH, Jeong MR, Jang IB, Shim KB, Kang CH, Lee SE, Seong NS, Song KS. 2004. Quantitative analysis of sesamin and sesamolin in various cultivars of sesame. Korean J Crop Sci 49:496-502 
  18. Kim JA, Lee JM. 2004. Changes of chemical components and antioxidant activities in Hizikia fusiformis (Harvey) Okamura with blanching times. Korean J Soc Food Cookery Sci 20:219-226 
  19. Kim JH, Kim JK, Kang WW, Ha YS, Choi SW, Moon KD. 2003. Chemical compositions and DPPH radical scavenger activity in different sections of safflower. J Korean Soc Food Sci Nutr 32:733-738 
  20. Kim JS. 2012. Greens Notebook (namul suchup). pp. 204-205. Woodumji 
  21. Kim KH, Kim HJ, Byun MW, Yook HS. 2012. Antioxidant and antimocrobial activities of ethanol extract from six vegetables containing different sulfur compounds. J Korean Soc Food Sci Nutr 41:577-583 
  22. Kim NR, Kwon HJ, Cho JS, Lee CH. 2012. Antioxidant activities of fractions obtained from Dryopteris crassirhizoma, D. nipponensis and Polystichum lepidocaulon. Korean J Plant Res 25:176-183 
  23. Ku KH, Lee KA, Kim YE. 2008. Physiological activity of extracts from radish (Raphanus sativus L.) leaves. J Korean Soc Food Sci Nutr 37:390-395 
  24. Lee BH, Kim DR, Kang SM, Kim MR, Hong JI. 2010. Changes in the chemical stability and antioxidant activities of curcuminoids under various processing conditions. Korean J Food Sci Technol 42:97-102 
  25. Lee JY. 2009. A study on planning the policy for the globalization of Korean food. MS Thesis, Chung-ang Univ. Seoul. Korea 
  26. Lee SY, Park KY, Park YH. 2010. Nutrient contents of bracken (Pteridium aquilinum L.) and soil chemical properties of Its habitat in the coastal area. Korean J Soil Sci Fert 43:631-636 
  27. Ewald C, Modig SF, Johansson K, Sjoholm I, Akesson B. 1999. Effect of processing on major flavonoids in processed onions, green beans, and peas. Food Chem 64:231-235 
  28. Fellegrini N, Roberta R, Min Y, Catherine RE. 1998. Screening of dietary carotenoids and carotenoid-rich fruit extract for antioxidant activities applying 2,2'-azinobis (3-ethylenbenzothiazoline-6-sulfonic acid) radical cation decolorization assay. Method Enzymol 299:379-389 
  29. Folin O, Denis W. 1912. On phosphotungstic-phosphomolybdic compounds as color reagents. J Biol Chem 12: 239-243 
  30. Han YL, Lee SY, Lee JH, Lee SJ. 2013. Cellular flavonoid transport mechanisms in animal and plant cells. Korean J Food Sci Technol 45:137-141 
  31. Harborne JB, Williams CA. 2000. Advances in flavonoid research since 1992. Phytochemistry 55:481-504 
  32. Hong JJ, Ahn TH. 2005. Changes in total flavonoid and total polyphenol contents of leafy vegetables (spinach, chard and whorled mallow) by blanching time. Korean J Food Cookery Sci 21:190-194 
  33. Hwang KT, Rhim JW. 1994. Effect of various pretreatments and drying methods on the quality of dried vegetables. Korean J Food Sci Technol 26:805-813 
  34. Hyon JS, Kang SM, Senevirathne M, Koh WJ, Yang TS, Oh MC, Oh CK, Jeon YJ, Kim SH. 2010. Antioxidative activities of extracts from dried Citrus sunki and C. unshiu Peels. J Korean Soc Food Sci Nutr 39:1-7 
  35. Kang MJ, Yun HS, Shin JH. 2012. Chemical properties and biological activity of garlic (Allium sativum L.) shoots. J Agric Life Sci 46:129-139 
  36. Kim DM. 2012. Whitening and physiological activities of solvent extracts from fermented flower-buds of Panax ginseng CA. Meyer. MS Thesis, Chungnam Univ. Daejeon. Korea 
  37. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200 
  38. Chae SH. 2000. Color characteristics and antioxidizing ability of Korean traditional soy sauces prepared from different conditions. Doctor's Thesis, Yonsei Univ. Seoul. Korea 
  39. Cho JS. 2000. Food Materials. pp.268. Munwoondang 
  40. Choi NS, Oh SS, Lee JM. 2001. Changes of biologically functional compounds and quality properties of Aster scaber (Chamchwi) by blanching conditions. Korean J Food Sci Technol 33:745-752 
  41. Chung YC, Chiang BH, Wei JH, Wang CK, Chen PC, Hsu CK. 2008. Effect of blanching, drying and extraction processes on the antioxidant activity of yam (Dioscorea alata). Int J Food Sci Technol 43:859-864 

이 논문을 인용한 문헌 (1)

  1. Choi, Seon-Hyo ; Kwon, Sang-Chul 2016. "A Study on Microbiological Hazards in Sterilization Processing of Pteridium aquilinum and Platycodon grandiflorum" 한국산학기술학회논문지 = Journal of the Korea Academia-Industrial cooperation Society, 17(1): 646~653 

원문보기

원문 PDF 다운로드

  • ScienceON :

원문 URL 링크

원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. (원문복사서비스 안내 바로 가기)

상세조회 0건 원문조회 0건

DOI 인용 스타일