상세 보기
- Sang, Chanthorn;
- Kim, Jin Yeong;
- Hong, Ki-Bae;
- Shin, Eui-Cheol;
- Lee, Youngseung;
- 외 1명
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0초록
Three new varieties of broccoli developed in Jeju Island, New-Tamlagreen (B2), Hallagreen (B3), and Samdagreen (B4), and the broccoli variety SK3-085 (B1), which is cultivated in large quantities in Korea, were harvested after cultivation. Bioactivity and nutritional composition analyses were conducted on each variety to choose a suitable variety and process. Composition analysis showed that B4 had highest protein content and antioxidant capacity measurements confirmed that B3 and B4 had similar or higher antioxidant activities than B1 or B2. HPLC showed that B4 broccoli had the highest sulforaphane content. Regarding processing methods, samples dried at 70°C and 105°C had the highest antioxidant activities, and freeze-drying resulted in less antioxidant activity and lower total polyphenol contents than the other drying methods. © 2024 The Korean Society of Food Science and Nutrition.
키워드
- 제목
- 제주도산 브로콜리 품종별 가공방법에 따른 성분 및 품질특성 비교 연구
- 제목 (타언어)
- Comparative Study of the Composition and Quality Characteristics of Broccoli Varieties from Jeju Island by Drying Methods
- 저자
- Sang, Chanthorn; Kim, Jin Yeong; Hong, Ki-Bae; Shin, Eui-Cheol; Lee, Youngseung; Park, Sung-Soo
- 발행일
- 2024-01
- 유형
- Article
- 저널명
- 한국식품영양과학회지
- 권
- 53
- 호
- 1
- 페이지
- 63 ~ 69