Nitrite Scavenging Effect of Methaol Fraction Obtained from Green Yellow Vegetable Juices

녹즙추출물의 아질산염 소거능에 대한 연구

  • Chung, So-Yong (Dept. of Food Evaluation, Korea Food and Drug Administration) ;
  • Kim, Nak-Kyung (Dept. of Food Evaluation, Korea Food and Drug Administration) ;
  • Yoon, Sun (Dept. of Food and Nutrition, Yonsei University)
  • 정소영 (식품의약품안정청 식품평가부) ;
  • 김낙경 (식품의약품안정청 식품평가부) ;
  • 윤선 (연세대학교 식품영양학과)
  • Published : 1999.04.01


The objectives of this study were to investigate biological activities such as nitrite scavenging effect of water and methanol fractions obtained from each green juice(Angelica keiskei, kale, carrot) under different pH conditions, and antioxidant vitamin contents in green juice made of green yellow vegetables. The result shows that nitrite scavenging effect of each green juice was 14.0~91.2% in model system. The methanol fraction provided higher effect than the water fraction. The nitrite degradation was the highest at pH 1.2. Nitrite scavenging effect of methanol fraction obtained from kale juice was 91.2% at pH 1.2 which was the highest among tested samples in this experiments. Consequently, extracts of kale juice were shown to provide the greatest functional properties among the vegetables tested. Contents of vitamine E and C in the extracts of kale were higher than the others.


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