돼지고기에 대한 EM(Effective Microorganism) 함초 발효액의 항산화 효과

The study was conducted to determine the antioxidant activity of EM (Effective Microorganism) fermented glasswort liquid for utilizing as a functional food material. Glasswort leaves by freezing-dried were showed the highest 20.19% contents, it was 20% salt contents of cooked salts. To compare antioxidant effects of glasswort plant parts (dried ground leaves, stems, and roots of glasswort) were exploited for investigation of antioxidant activity. Antioxidant activity for the samples was investigated by TBA (Thiobarbituric acid reactive method). EM fermented glasswort liquid from coastal region, the highest antioxidative activity showed in the oven-dried leaves at 14 days after storage. It was showed antioxidant effect more than 5.3 times than control. In conclusion, antioxidative effect of glasswort was apparently exhibited through measurement of TBARS (Thiobarbituric acid reactive substances).