한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제31권1호
  • /
  • Pages.91-97
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  • 2015
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
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전자레인지 조리에 의한 적양배추의 항산화력 및 대장암세포 증식억제

Comparison of Antioxidant and Anti-colon Cancer Activities of Red Cabbage (Brassica oleracea) by Microwave Cooking

  • 권태은 (덕성여자대학교 식품영양학과) ;
  • 정하숙 (덕성여자대학교 식품영양학과)
  • Guon, Tae-Eun (Department of Foods and Nutrition, Duksung Women's University) ;
  • Chung, Ha Sook (Department of Foods and Nutrition, Duksung Women's University)
  • 투고 : 2015.01.14
  • 심사 : 2015.02.27
  • 발행 : 2015.02.28
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초록

The present study was performed to investigate antioxidant and anti-colon cancer activities of red cabbage (Brassica oleracea L. var. capitata f. rubra DC) according to the cooking conditions (raw, microwave, blanching and steaming). The contents of red cabbage extracts were determined as follow: total phenolic contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis-(3-ethy lbenzo-thiazoline-6-sulfonic acid) (ABTS), 3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide (MTT) assay, western blot analysis. The total contents of polyphenol and flavonoid of red cabbage were 20.27 mg GAE/g Dry weight ${\pm}0.03$ and $2.55{\pm}0.02mg$ RE/g Dry weight. In this study, the total contents of polyphenol were decreased to both microwave and steam cooking. Total antioxidant activity and growth inhibition of HCT116 human colon cancer cells were in the order of raw > microwaving > steaming cooking methods. These results indicate that red cabbage extracts might have antioxidant and anti-proliferative activity according to the cooking conditions.

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