This study aimed to examine the possibility of upcycling extracts of Angelica keiskei and Oenanthe javanica juice by-products through comparing enzyme extraction (EE) and complex extraction (CE) methods to increase the extraction yield and flavor of materials. A higher extraction yield was obtained for free amino acid content with EE and CE for A. keiskei and O. javanica juice by-products, respectively, and a higher extraction efficiency was achieved with juice by-products than with extracts prepared from raw materials before juice production. The content of major amino acids varied depending on the extraction method used. When used according to the characteristics of the extract, their use as a functional material was confirmed along with improvement in the flavor of the food. Consistently high extraction yields for organic acid and sugar levels were obtained with CE in A. keiskei and O. javanica juice by-products. The DPPH radical scavenging ability and TPC were consistently high with CE in A. keiskei and O. javanica juice by-products; the increase in extracted content was likely because of the reaction between the ethanol used for CE and the phenolic compounds. However, because the antioxidant capacity of the juice by-product extracts was somewhat lower than that of the extracts from raw materials before juice production, the amount used should be reviewed. The TFC was found to be higher in extracts obtained with EE than with CE for A. keiskei juice by-products; however, no significant difference was observed between EE and CE in the O. javanica juice by-products. Through this study, the taste compounds and antioxidant properties of extracts obtained from juice by-products produced after the production of A. keiskei and O. javanica green juice were analyzed, and the availability of high value-added materials was confirmed. Based on these research results, expanding specific R&D for practical use should be explored.

Materials and Methods
    실험재료
    추출물 및 효소추출물의 제조
    복합추출물의 제조
    유리아미노산 분석
    유기산 분석
    당류 분석
    DPPH 라디칼 소거능 분석
    총 페놀 함량 분석(TPC)
    총 플라보노이드 함량 분석(TFC)
    통계분석
Results and Discussion
    유리아미노산 조성
    유기산
    당류
    DPPH 라디칼 소거능
    총 폴리페놀 함량
    총 플라보노이드 함량
국문요약
Conflict of intersts
ORCID

• 이현정(삼성웰스토리㈜ 상품R&D파트, 한양대학교 식품영양학과) | Hyun Jung Lee (Product Development, SAMSUNG WELSTORY Inc., Seongnam, Korea, Department of Food and Nutrition, Hanyang University, Seoul, Korea)
• 유하나(삼성웰스토리㈜ 상품R&D파트) | Ha Na Ryoo (Product Development, SAMSUNG WELSTORY Inc., Seongnam, Korea)
• 이현규(한양대학교 식품영양학과) | Hyeon Gyu Lee (Department of Food and Nutrition, Hanyang University, Seoul, Korea) Corresponding author