여러 가지 쌈채소의 기능성 연구

Study on the Functionality of Various Vegetables

  Ten among various vegetables used with cooked rice was selected to be examined their functional properties; chongkyungchae, new green, mustard leaves, lomain, red chicory, dachae, beet leaves, sinseoncho, kostamary, kale. Total vitamin C was highest in dachae as 203.6㎎/100g, and lowest in red chicory as 32.1㎎/100g. Total contents of phenolic compounds was highest in red chicory as 35.3%, and lowest in mustard leaves as 10.5%. Regarding nitrite scarvenging activity of aqueous fraction, dachae appeared strongest as 84.7% at pH 1.2 and lomain was weakest as 26.6% at pH 6.0. Regarding nitrite scarvenging activity of methanol extracts, new green was appeared strongest as 94.9% at pH 1.2 and lomain was weakest as 26.6% at pH 6.0.