Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 31 Issue 4
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- Pages.1090-1095
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- 1999
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- 0367-6293(pISSN)
Characteristics of Antioxidative and Antimicrobial Activities of Various Cultivars of Sweet Potato
고구마의 품종별 항산화성과 항미생물 특성
- Lee, Hyang-Hee (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
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Kang, Seong-Gook
(Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
;
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Rhim, Jong-Whan
(Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
- Published : 1999.08.31
Abstract
Antioxidative and antimicrobial activities of ethanol extracts from 2 colored sweet potatoes such as purple and yellow, 5 pale yellow sweet potatoes, and 8 general cultivars of sweet potato were investigated. Colored sweet potatoes showed the highest antioxidative activity, followed by Saengmi and Yeonmi, which were pale yellow sweet potato cultivars, and Hwangmi, which was a general cultivar of sweet potato. Colored sweet potatoes also showed distinctively lower mold and surface microbial number (cfu) than the pale yellow sweet potatoes and the general cultivars of sweet potato. Although all sweet potatoes tested did not represent any antimicrobial activity against yeast and mold, they exhibited strong antimicrobial activity against Streptococcus faecalis. Especially, purple and yellow sweet potatoes showed antimicrobial activity against wide range of bacteria.
자색, 황색의 유색고구마와 미황색 및 일반고구마의 알코올 추출물의 항산화성과 항미생물활성을 조사하였다. 고구마의 항산화성은 자색고구마와 황색고구마가 가장 높았으며, 다음으로 미황색고구마인 생미, 연미, 그리고 일반 품종의 고구마인 황미가 높게 나타났다. 외관적인 곰팡이의 발생율과 표면세균 및 곰팡이의 수는 유색고구마인 자색고구마와 황색고구마가 미황색고구마나 일반고구마에 비해 뚜렷하게 낮았다. 사용한 모든 고구마가 효모와 곰팡이에는 항균활성을 나타내지 않았으나, Streptococcus faecalis에 대해서는 현저한 생육억제효과가 나타났으며, 특히 유색고구마는 일반적인 박테리아에 대해 항균성을 나타냈다.