원문정보
초록
영어
This study qualitatively and quantitatively analyzed various carotenoids, L- ascorbic acid, and tocopherol and their anti-oxidant properties from four varieties (Special, Chelsea, Cupra, and Fiesta) and three different color stages [green (GP), yellow (YP) and red (RP)] of paprika harvested in Korea. Seven carotenoids were identified, mainly lutein in GP (Special: 4.65±0.84 mg/kg fresh weight (fw)) and YP (Fiesta: 5.19±0.05 mg/kg fw), and capsorubin (3.16±0.35 mg/kg fw) and capsanthin (53.70±6.23 mg/kg fw) in Special of RP. RP was the highest in total carotenoids, L-ascorbic acid, and α-tocopherol contents, while GP was the highest in γ-tocopherol content. RP showed the strongest antioxidant activity (IC50=62.40±0.03 μg/mL in an ABTS assay and 182.77±31.74 μg/mL in a DPPH assay). Paprika in different color stages has many phytochemicals even though they have different kinds of carotenoids. Therefore, dietary intake of paprika may be helpful for improving human health.
목차
서론
재료 및 방법
실험 재료
시약
Carotenoids 분석
L-Ascorbic acid와 tocopherol 분석
항산화능 측정
통계분석
결과 및 고찰
Carotenoids 함량의 비교
L-Ascorbic acid와 tocopherol 함량의 비교
파프리카 색상별 항산화능 비교
요약
문헌