도토리 가루의 성분분석과 항산화능 평가

초록

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 IC50 of 19.0 and 21.4 μg/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.

키워드