참고문헌 (29)

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2. Aparicio-Ruiz, Ramón, Mínguez-Mosquera, Mª Isabel, Gandul-Rojas, Beatriz. Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oils. Journal of food composition and analysis : an official publication of the United Nations University, International Network of Food Data Systems, vol.24, no.6, 811-820.

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4. Castro-Puyana, María, Herrero, Miguel, Urreta, Iratxe, Mendiola, Jose A., Cifuentes, Alejandro, Ibáñez, Elena, Suárez-Alvarez, Sonia. Optimization of clean extraction methods to isolate carotenoids from the microalga Neochloris oleoabundans and subsequent chemical characterization using liquid chromatography tandem mass spectrometry. Analytical and bioanalytical chemistry, vol.405, no.13, 4607-4616.

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5. Ghasemnezhad, M., Sherafati, M., Payvast, G.A.. Variation in phenolic compounds, ascorbic acid and antioxidant activity of five coloured bell pepper (Capsicum annum) fruits at two different harvest times. Journal of functional foods : the official journal of the International Society for Nutraceuticals & Functional Foods, vol.3, no.1, 44-49.

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6. The comparative biochemistry of the carotenoids Goodwin 1 1952 

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8. Heo, Ji‐Young, Kim, Suna, Kang, Jae‐Hyun, Moon, BoKyung. Determination of Lutein from Green Tea and Green Tea By‐Products Using Accelerated Solvent Extraction and UPLC. Journal of food science : an official publication of the Institute of Food Technologists, vol.79, no.5, C816-C821.

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9. Kamal, Ibtisam, Besombes, Colette, Allaf, Karim. One-step processes for in situ transesterification to biodiesel and lutein extraction from microalgae Phaeodactylum using instant controlled pressure drop (DIC). Green processing and synthesis, vol.3, no.6, 431-440.

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10. J Korean Soc Food Sci Nutr Kim 40 2 308 2011 10.3746/jkfn.2011.40.2.308 Screening α-amylase α-glucosidase and lipase inhibitory activity with Gangwon-do wild plants extracts 

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11. Kim, Ji‐Sun, Ahn, Jiyun, Lee, Sung‐Joon, Moon, BoKyung, Ha, Tae‐Youl, Kim, Suna. Phytochemicals and Antioxidant Activity of Fruits and Leaves of Paprika (Capsicum Annuum L., var. Special) Cultivated in Korea. Journal of food science : an official publication of the Institute of Food Technologists, vol.76, no.2,

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12. 김지선, 안지윤, 하태열, 이한철, 김선아. 국내산 파프리카의 색상별 phytochemical 및 항산화능 비교. 한국식품과학회지 = Korean journal of food science and technology, vol.43, no.5, 564-569.

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13. Kim, J.S., An, C.G., Park, J.S., Lim, Y.P., Kim, S.. Carotenoid profiling from 27 types of paprika (Capsicum annuum L.) with different colors, shapes, and cultivation methods. Food chemistry, vol.201, 64-71.

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14. Kim, J.S., Ha, T.Y., Kim, S., Lee, S.J., Ahn, J.. Red paprika (Capsicum annuum L.) and its main carotenoid capsanthin ameliorate impaired lipid metabolism in the liver and adipose tissue of high-fat diet-induced obese mice. Journal of functional foods : the official journal of the International Society for Nutraceuticals & Functional Foods, vol.31, 131-140.

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15. Kotake-Nara, Eiichi, Asai, Akira, Nagao, Akihiko. Neoxanthin and fucoxanthin induce apoptosis in PC-3 human prostate cancer cells. Cancer letters, vol.220, no.1, 75-84.

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16. Kumar, Sunil, Narwal, Smita, Kumar, Vipin, Prakash, Om. α-glucosidase inhibitors from plants: A natural approach to treat diabetes. Pharmacognosy reviews, vol.5, no.9, 19-29.

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17. 이보배, 박순례, 한창석, 한동열, 박은주, 박해룡, 이승철. 제비꽃 추출물의 항산화 활성 및 α-Amylase와 α-Glucosidase에 대한 저해 활성. 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, vol.37, no.4, 405-409.

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18. 이선미, 김지선, 안철근, 박종숙, 김선아. 파프리카 품종별 색상별 특성 비교를 위한 기기적, 관능적 품질 지표 평가. 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, vol.26, no.1, 34-43.

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19. MAOKA, Takashi, GOTO, Yukiko, ISOBE, Kaori, FUJIWARA, Yasuhiro, HASHIMOTO, Keiji, MOCHIDA, Kooichi. Antioxidative Activity of Capsorubin and Related Compounds from Paprika (Capsicum annuum). Journal of oleo science, vol.50, no.8, 663-665.

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20. Matsufuji, Hiroshi, Ishikawa, Keiko, Nunomura, Osamu, Chino, Makoto, Takeda, Mitsuharu. Anti-oxidant content of different coloured sweet peppers, white, green, yellow, orange and red (Capsicum annuum L.). International journal of food science & technology, vol.42, no.12, 1482-1488.

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22. 박효순, 문보경, 김선아. 전처리 조건에 따른 여주(Momordica charantia L.) 초절임의 쓴맛 감소와 품질평가. 한국식품과학회지 = Korean journal of food science and technology, vol.48, no.5, 466-473.

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23. J Food Biochem Park 40 5 696 2016 10.1111/jfbc.12252 In vitro and in vivo α-glucosidase and α-amylase inhibitory effects of the water extract of leaves of pepper (Capsicum annuum L. Cultivar Dangjo) and the active constituent luteolin 7-O-glucoside 

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26. Saini, Ramesh Kumar, Keum, Young-Soo. Carotenoid extraction methods: A review of recent developments. Food chemistry, vol.240, 90-103.

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27. Food Chem Sánchez 163 37 2014 10.1016/j.foodchem.2014.04.041 The effect of high pressure and high temperature processing on carotenoids and chlorophylls content in some vegetables 

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28. Simonne, A.H., Simonne, E.H., Eitenmiller, R.R., Mills, H.A., Green, N.R.. Ascorbic Acid and Provitamin A Contents in Unusually Colored Bell Peppers (Capsicum annuumL.). Journal of food composition and analysis : an official publication of the United Nations University, International Network of Food Data Systems, vol.10, no.4, 299-311.

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29. Volden, J., Bengtsson, G.B., Wicklund, T.. Glucosinolates, l-ascorbic acid, total phenols, anthocyanins, antioxidant capacities and colour in cauliflower (Brassica oleracea L. ssp. botrytis); effects of long-term freezer storage. Food chemistry, vol.112, no.4, 967-976.

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