한국산 고구마의 기관별, 부위별, 품종별, 조리방법에 따른 총 폴리페놀 함량과 항산화 활성에 관한 연구
The total phenolic contents and DPPH radical scavenging activities of Korean sweet potatoes according to plants parts, varieties, and by distribution and cooking methods
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초록
This study was conducted to measure the total polyphenol contents and DPPH radical scavenging activities of different sweet potato plants parts, varieties, and by distribution and different cooking conditions. The results were as follows. The more sweet potatoes contained the polyphenol compounds, the stronger they have antioxidant activity using the method of DPPH radical-scavenging activity [RSA(%)], FTC, and TBA. In part of regions in sweet potatoes, the antioxidant activity was strong as following orders: stem end, bud end, and middle. According to the species, this activity was high as following orders: Shinhwangmi, Shinjami, Borami,Shingeonmi, Biomi, Yeonhwangmi, Yeonmi, Yulmi. The DPPH radical scavenging activity (RSA%) by recipe was following orders: Oven (6.62%) Microwave (5.66%), Steaming (4.45%), Sauteing (4.34%), Deepfrying (3.41%), Boiling (2.53%).
Abstract
This study was conducted to measure the total polyphenol contents and DPPH radical scavenging activities of different sweet potato plants parts, varieties, and by distribution and different cooking conditions. The results were as follows. The more sweet potatoes contained the polyphenol compounds, the stronger they have antioxidant activity using the method of DPPH radical-scavenging activity [RSA(%)], FTC, and TBA. In part of regions in sweet potatoes, the antioxidant activity was strong as following orders: stem end, bud end, and middle. According to the species, this activity was high as following orders: Shinhwangmi, Shinjami, Borami,Shingeonmi, Biomi, Yeonhwangmi, Yeonmi, Yulmi. The DPPH radical scavenging activity (RSA%) by recipe was following orders: Oven (6.62%) Microwave (5.66%), Steaming (4.45%), Sauteing (4.34%), Deepfrying (3.41%), Boiling (2.53%).
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