Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Isolation of Chlorophyll Derivatives and $\beta$-Carotene from Mustard Leaf and Their Antioxidative Activities on the Lipid Autoxidation

갓에서 Chlorophyll 유도체 및 $\beta$-Carotene의 분리와 이들의 항산화 작용

  • 송은승 (부산대학교 식품영양학과 및 김치연구소) ;
  • 전영수 (부산대학교 식품영양학과 및 김치연구소) ;
  • 최홍식 (부산대학교 식품영양학과 및 김치연구소)
  • Published : 2001.06.01
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Abstract

Chlorophyll a and b, pheophytin a and b and $\beta$-carotene, crude chlorophylls and carotenoids (CCC) extracts of mustard leaf kimchi were isolated by DEAE-sepharose CL-6B and Sepharose CL-6B colume and TLC. The effects of chlorophyll a and b, pheophytin a and b and $\beta$-carotene on linoleic acid autoxidation were examined by the determination of peroxide value and conjugated dienoic acid content. Among them, chlorophyll a showed greater antioxidative activity than others, followed by chlorophyll b, pheophytin a, pheophytin b and $\beta$-carotene. Degradation of pheophytin b was observed to be slower than others and $\beta$-carotene showed highest degradation level during the autoxidation reaction of linoleic acid.

Keywords

References

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