Corni Fructus (CF) is a fruit of Cornus officinalis Sieb. et Zucc. and has been used as traditional oriental medicine. It has various functional qualities such as being antioxidative, anti-inflammatory, antidiabetic, antihyperglycemic, and immunity-regulating. In the current study, CF was extracted from two conventional extract solvents (distilled water (DW) and 70% ethanol) with/without high-speed homogenization (HSH) treatments. The extract was characterized by measuring the total polyphenol contents and antioxidant activities. The HSH treatment significantly improved the total polyphenol content (from 28.4±0.9 mg/mL to 35.5±0.9 mg/mL), ABTS (from 59.8±0.4% to 78.4±2.7%), and DPPH radical scavenging activities (from 50.8±1.4% to 59.7±2.8%) of the DW extract and showed a level similar to that of 70% ethanol extract. The CF extracts were further used to prepare functional jelly with gelatin and other components such as pectin, fructooligosaccharide, and citric acid. The jelly’s hardness, springiness, gumminess, and cohesiveness were characterized using a texture profile analysis (TPA).

Abstract
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결과 및 고찰
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References

• 이재열(한국식품안전관리인증원) | Jae Yeol Lee (Korea Agency of HACCP Accreditation and Services)
• 백은주(국립농산물품질관리원 시험연구소) | Eun Joo Baek (Experiment and Research Institute, National Agricultural Products Quality Management Service)
• 홍수정(경희대학교 식품영양학과) | Su Jung Hong (Department of Food and Nutrition, Kyung Hee University) Corresponding author
• 김준태(경희대학교 식품영양학과) | Jun Tae Kim (Department of Food and Nutrition, Kyung Hee University) Corresponding author