Studies for Component Analysis and Antioxidative Evaluation in Acorn Powders

도토리 가루의 성분분석과 항산화능 평가

  • Shim, Tae-Heum (Gangwon Research Institute of Health and Environment) ;
  • Jin, Ying-Shan (Division of Biotechnology, Kangwon National University) ;
  • Sa, Jae-Hoon (Gangwon Research Institute of Health and Environment) ;
  • Shin, In-Cheol (Gangwon Research Institute of Health and Environment) ;
  • Heo, Seong-Il (Division of Biotechnology, Kangwon National University) ;
  • Wang, Myeong-Hyeon (Division of Biotechnology, Kangwon National University)
  • 심태흠 (강원도보건환경연구원 식의약품분석과) ;
  • 김영선 (강원대학교 생명공학부) ;
  • 사재훈 (강원도보건환경연구원 식의약품분석과) ;
  • 신인철 (강원도보건환경연구원 식의약품분석과) ;
  • 허성일 (강원대학교 생명공학부) ;
  • 왕명현 (강원대학교 생명공학부)
  • Published : 2004.10.31

Abstract

Chemical components and physiological activities of acorn powders were investigated to develop functional food. Proximate components were 87.29% crude fiber, 1.18% crude fat, 0.84% crude protein, and 0.12% crude ash. Potassium was most predominant mineral, followed by phosphorus, calcium, magnesium, and sodium. Contents of unsaturated fatty acids, such as oleic, linoleic, and linolenic acids, were higher than those of saturated fatty acids. Water and 75% ethanol extracts of acorn powders showed higher absorbency at 285 nm. Water and 75% ethanol extracts exhibited antioxidative activity with $IC_{50}$ of 19.0 and $21.4\;{\mu}g/mL$, respectively, indicating they are the major biological component in acorn powders. Results suggest water extract of acorn can be used as new material for natural antioxidant and functional food.

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