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Heejeong Kim,Daekil Song,Yeonji Kook,Yihyung Chung 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
This study was carried out to identify and compare the antioxidant capacity of three different extraction methods of Cranberry extract (i.e. HWE; hot water extraction; AUE, ultrasonic extraction; EE, 70% ethanol extraction;) and the effect of the human kidney epithelial cell(293T cell) proliferation was examined. Analyses of phenolic compounds were carried out by measuring the total polyphenol, total anthocyanin and proanthocyanidin content. Cell proliferation was determined using WST assay. The results showed a significant increase in the level of phenolic compounds in the Cranberry extract using 70% ethanol(EEE) compared to those using hot water extraction(HWE) or ultrasonic extraction(AUE). The 70% ethanol extraction(EEE) showed proliferation of human kidney epithelial cells compared to those using hot water extraction(HWE) or ultrasonic extraction(AUE). In conclusion, compared to other two extracts, usage of 70% ethanol could improve the nutritional value of Cranberry by enhancing the phenolic compounds and human kidney epithelial cell proliferation. These results suggest that Cranberry extract would have Anti-oxidant effects which needs to be further studied in rodents.