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한국식품영양학회지 = The Korean journal of food and nutrition v.31 no.5, 2018년, pp.647 - 652  
본 등재정보는 저널의 등재정보를 참고하여 보여주는 베타서비스로 정확한 논문의 등재여부는 등재기관에 확인하시기 바랍니다.

반건조 장어 과산화에 대한 식물 주정 추출물의 항산화 효과
Antioxidant Effects of Ethanol Extracts from Plants on Peroxide Content in Semi-Dried Eels

송희순   (광주보건대학교 식품영양과  ); 김영모   (광주보건대학교 식품영양과  );
  • 초록

    Extracts from bay leaves, Chongbaek (Allium fistulosum L.), Hutgae (Hovenia dulcis Thunb.) fruit, and green tea, using Soju (Korean alcohol, $30^{\circ}$ ) as a solvent were analyzed for their antioxidative properties. The eels were evenly coated with the extract concentration equivalent to 2% of their total weight and dried for 15 hours at $35^{\circ}C$ using an air blower. The DPPH radical scavenging effect, acid value and peroxide value of semi-dried eel, and linoleic acid peroxidation of eel oil were investigated. The highest level of DPPH radical scavenging was found in green tea extracts, followed by Hutgae fruit extract and bay leaves extract (p


  • 주제어

    eel .   peroxide .   antioxidant .   Hutgae (Hovenia dulcis Thunb.   ) .   green tea.  

  • 참고문헌 (23)

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