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한국식품과학회지
→ 한국식품과학회지2021 ; 53(3): 290-295
Antioxidant effect of complex extracts from pine needle, green tea, and sea buckthorn leaves
솔잎, 녹차 및 비타민나무 잎 혼합추출물의 항산화효과
Hee Young Ji1, Min Gyu Park1, and Shin Youn Joo1,*
1Department of Food Science and Nutrition, Daejin University
지희영1 · 박민규1 · 주신윤1,*
1대진대학교 식품영양학과
ABSTRACT
This study investigated the antioxidant effects of complex extracts from pine needles (PN), green tea (GT), and sea buckthorn leaves (SL). Measurement of total polyphenol and flavonoid content, DPPH radical scavenging activity (DPPH), ABTS+ radical scavenging activity (ABTS), and reducing power (RP), showed that SL extract (SE) had the highest values. The superoxide radical scavenging activity (SSA) and nitrite scavenging activity (NSA) were the highest in the GT extract (GE). In most experiments, the PN extract (PE) showed higher activity in complex extracts than in single extracts. The combination of GT and SL led to a higher activity than that exhibited by GT (DPPH and ABTS at 300 ppm, RP at 100 and 500 ppm) and SL (SSA at 100 ppm and NSA at 300 ppm) alone. These results suggest that the combination of PE, GE, and SE may be a useful functional food material in the food industry.
KEYWORD
pine needle, green tea, sea buckthorn leaves, functional food, radical scavenging
한국식품과학회지 2021 Jun; 53(3): 290 - 295
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