고구마 품종별 영양 및 색소 성분과 항산화활성

• 영문명: Nutrients, pigments and antioxidant activity of various sweetpoptato cultivars
• 발행기관: 전남대학교 생활과학연구소
• 저자명: 송지영(Ji-Young Song) 신말식(Malshick Shin)
• 간행물 정보: 『生活科學硏究』生活科學硏究 第18輯, 1~9쪽, 전체 9쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2008.12.30

영문 초록

Nutritional components, pigments, enzyme and antioxidant activity of sweetpotato cultivars were investigated to develop the new products using different sweetpotatoes. Sinhwangmi and Juhwangmi had the higher ash and lipid content than the others. Alcohol insoluble solid of Singunmi and Sinyulmi were 31.15% and 31.92% but those of Sinhwangmi and Juhwangmi had lower values. Total starch content of Singunmi was the highest. Sinhwangmi and Juhwangmi had the lower total starch and the higher free sugar contents. Polyphenol oxidase activity caused enzymatic browning reaction of sweetpotato was the highest on Singunmi and β-amylase acitivity caused sweety taste after cooking sweetpotato was the highest on Gunmi. Juhwangmi had the highest β-carotene content. Sinjami with high-anthocyanin was the highest antioxidant activity (76.85%) using DPPH free radical scavenging assay.

목차

Abstract

Ⅰ. 서론

Ⅱ. 재료 및 방법

Ⅲ. 결과 및 고찰

참고문헌