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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.23 No.1
- 발행연도
- 2018.3
- 수록면
- 22 - 29 (8page)
- DOI
- 10.3746/pnf.2018.23.1.22
이용수
초록· 키워드
오류제보하기
The present investigation was designed to evaluate the mineral element bio-accessibility and antioxidant indices of blanched Basella rubra at different phases of simulated in vitro digestion (oral, gastric, and intestinal). The phenolic composition of processed vegetable was determined using high-performance liquid chromatography (HPLC)-diode-array detection method. Mineral composition, total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), and total antioxidant activity (TAA) of the in vitro digested blanched and raw vegetable were also determined. HPLC analysis revealed the presence of some phenolic compounds, with higher levels (mg/g) of polyphenols in raw B. rubra (catechin, 1.12; p-coumaric acid, 6.17; caffeic acid, 2.05) compared with the blanched counterpart, with exeption of chlorogenic acid (2.84), that was higher in blanched vegetable. The mineral content (mg/100 g) showed a higher value in enzyme treated raw vegetable compared to their blanched counterparts, with few exceptions. The results revealed a higher level of some of the evaluated minerals at the intestinal phase of digestion (Zn, 6.36/5.31; Mg, 5.29/8.97; Ca, 2,307.69/1,565.38; Na, 5,128/4,128.21) for raw and blanched respectively, with the exception of Fe, K, and P. The results of the antioxidant indices of in vitro digested B. rubra revealed a higher value at the intestinal phase of in vitro digestion, with raw vegetal matter ranking higher (TPC, 553.56 mg/g; TFC, 518.88 mg/g; FRAP, 8.15 mg/g; TAA, 5,043.16 μM Trolox equivalent/g) than the blanched counterpart. The studied vegetable contains important minerals and antioxidant molecules that would be readily available after passing through the gastrointestinal tract and could be harnessed as functional foods.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (50)
참고문헌 신청
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[학술지(정기간행물)] - Oboh G / 2005 / Effect of some post-harvest treatments on the nutritional properties of Cnidoscolus acontifolus leaf / Pak J Nutr 4 : 226 ~ 230
[학술지(정기간행물)] - Caunii A / 2010 / Chemical composition of common leafy vegetables / Stud Univ Vasile Goldis Ser Stiint Vietii 20 : 45 ~ 48
[학술지(정기간행물)] - Aletor VA / 1995 / Nutrient and anti-nutrient components of some tropical leafy vegetables / Food Chem 53 : 375 ~ 379
[학술지(정기간행물)] - Mulokozi G / 2004 / In vitro accessibility and intake of
[학술지(정기간행물)] - Oboh G / 2005 / Effect of some post-harvest treatments on the nutritional properties of Cnidoscolus acontifolus leaf / Pak J Nutr 4 : 226 ~ 230
[학술지(정기간행물)] - Caunii A / 2010 / Chemical composition of common leafy vegetables / Stud Univ Vasile Goldis Ser Stiint Vietii 20 : 45 ~ 48
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UCI(KEPA) : I410-ECN-0101-2018-594-001907097