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품종별 곶감(Diospyros kaki)의 영양성분 분석, 산화방지 효과 및뇌 신경세포 보호효과
- Kim, J.M.;
- Park, S.K.;
- Kang, J.Y.;
- Park, S.H.;
- Park, S.B.;
- ... Heo, H.J.;
- 외 4명
SCOPUS
8초록
This study was conducted to compare nutritional analysis and neuroprotective effect of 5 cultivars of Diospyros kaki (Dungsi, Godongsi, Gojongsi, Gabjubaekmok, and Bansi). In nutritional analysis, three free sugars: sucrose, glucose, and fructose, and six fatty acids: tartaric acid, hexadecanoic acid, palmitic acid, oleic acid, octadecenamide, and octadecane, were detected. Potassium and phosphorus levels were the highest in inorganic component analysis, and glutamic acid and aspartic acid were the highest contents in amino acid analysis. Vitamin C was detected in all cultivars. Total phenolic content was the highest in Dungsi. Antioxidant activities such as ABTS (3-ethylbenzothiazoline-6-sulfonic acid), DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activities, FRAP (ferric reducing/antioxidant power), and MDA (malondialdehyde) inhibitory effect were the highest in Gabjubaekmok. Acetylcholinesterase inhibitory activity, cell viability, intracellular reactive oxygen species (ROS) accumulation, and lactate dehydrogenase (LDH) release were measured to confirm the neuroprotective effect in MC-IXC cells. Gabjubaekmok showed significant acetylcholinesterase (AChE) inhibition and neuroprotection. ? 2018 The Korean Society of Food Science and Technology.
키워드
- 제목
- 품종별 곶감(Diospyros kaki)의 영양성분 분석, 산화방지 효과 및뇌 신경세포 보호효과
- 제목 (타언어)
- Nutritional composition, antioxidant capacity, and brain neuronal cell protective effect of cultivars of dried persimmon (Diospyros kaki)
- 저자
- Kim, J.M.; Park, S.K.; Kang, J.Y.; Park, S.H.; Park, S.B.; Yoo, S.K.; Han, H.J.; Lee, S.-G.; Lee, U.; Heo, H.J.
- 발행일
- 2018-04
- 유형
- Article
- 저널명
- 한국식품과학회지
- 권
- 50
- 호
- 2
- 페이지
- 225 ~ 237
- 언어
- KOR
- 출판사
- Korean Society of Food Science and Technology
- 발행국가
- 대한민국
- 분량
- 13 페이지
- ISSN
- P 0367-6293