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가열처리 및 저장조건에 따른 당근과 시금치퓨레의 Carotenoids 함량변화와 이성질화 형성에 관한 연구
김혜영,임양이,Russell, Robert M. 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.1
Investigations were conducted on the changes in carotenoids content, and quantiflcation of cis-trans-β-carotene Isomers in pureed and cooked carrot and spinach during storage. The isomerization and degradation of carotenoids were monitored by high-performance liquid chromatography on a C_30 reversed-phase column with diode-array detection. The results showed that lutein, all-trans-β -carotene, α -carotene, 9-cis-β -carotene and 13-cis-β -carotene were present in carrot and spinach. Zeaxanthin and cryptoxanthin were present in raw spinach. The contents of lutein, zeaxanthin, cryptoxanthin, α -carotene and all-trans-β -carotene in pureed and cooked carrot and spinach decreased with increasing storage period. The 9-cis and 13-cis carotenoid isomers were the major types formed in cooked carrot during storage. Cooking was not found to alter the carotenoid profile of the sample, but increased the total amount of carotenoids compared with pured ones. This increase could be explained that cooking itself increased the extraction efficiency and inactivated the enzymes degradating carotenoids.
Carotenoids and total phenolic contents in plant foods commonly consumed in Korea
Gun-Ae Yoon,Kyung-Jin Yeum,Yoon-Suk Cho,C-Y. Oliver Chen,Guangwen Tang,Jeffrey B. Blumberg,Robert M. Russell,Sun Yoon,Yang Cha Lee-Kim 한국영양학회 2012 Nutrition Research and Practice Vol.6 No.6
Phytochemicals are reported to provide various biological functions leading to the promotion of health as well as the reduced risk of chronic diseases. Fat-soluble plant pigments, carotenoids, are extensively studied micronutrient phytochemicals for their potential health benefits. It is noteworthy that specific carotenoids may be responsible for different protective effects against certain diseases. In addition, each carotenoid can be obtained from different types of plant foods. Considering the fact that the phytochemical content in foods can vary according to, but not limited to, the varieties and culture conditions, it is important to establish a database of phytochemicals in locally produced plant foods. Currently, information on individual carotenoid content in plant foods commonly consumed in Korea is lacking. As the first step to support the production and consumption of sustainable local plant foods, carotenoids and total phenolic contents of plant foods commonly consumed in Korea are presented and their potential biological functions are discussed in this review.