Black chestnut (BC) was obtained through aging of fresh chestnut (FC) at 80℃ for 15 days. Proximate and mineral compositions along with colors of FC and BC were evaluated. With aging, moisture contents decreased by 50%, whereas sugar contents, carbohydrate contents, and calories increased. Contents of minerals (Fe, P, Ca, Na, Mg, K) were significantly higher in FC than in BC, showing an order of Mg < Ca < P < K in both FC and BC. Using a Hunter color system, it was found that lightness (L), redness (a), and yellowness (b) values of FC were higher than those of BC. Antioxidant and cytotoxic activities of hot water and ethanol (50, 80, 100%) extracts prepared from FC and BC were evaluated. Extraction yields were lower with FC than with BC. Among water and ethanol extracts, water extract showed the highest DPPH radical scavenging activity for both FC and BC. IC50 values for ABTS+ radical scavenging activities increased after aging. Cytotoxicities of FC and BC extracts were similar to each other. They were different against various cell lines (3T3, HeLa, and Sarcoma-180). These results suggest that BC could be used as a new processed food using chestnut.

서 론
재료 및 방법
    1. 실험 재료
    2. 일반성분 분석
    3. 무기이온 분석
    4. 색도 측정
    5. 추출물 제조
    6. DPPH 라디칼 소거능 측정
    7. ABTS+에 의한 항산화력 측정
    8. 세포독성 평가
    9. 통계처리
결과 및 고찰
    1. 일반성분
    2. 무기이온
    3. 색도
    4. 추출 수율
    5. DPPH 라디칼 소거능
    6. ABTS+에 의한 항산화력
    7. 세포독성
요약 및 결론
감사의 글
References

• 이문희(공주대학교 응용생명공학과 박사과정 학생) | Moon Hee Lee (Ph.D. Student, Dept. of Applied Biotechnology, Kongju National University, Yesan 32439, Korea)
• 이지수(공주대학교 식품공학과 석사과정 학생) | Ji Su Lee (M.S Student, Dept. of Food Science and Technology, Kongju National University, Yesan 32439, Korea)
• 양지원(공주대학교 식품공학과 석사과정 학생) | Ji Won Yang (M.S Student, Dept. of Food Science and Technology, Kongju National University, Yesan 32439, Korea)
• 김인범((주)밤마을 대표이사) | In Beom Kim (CEO, Bammaeul Co., Ltd., Kongju 32590, Korea)
• 박윤제(공주대학교 식품공학과 교수, 공주대학교 응용생명공학과 교수) | Youn-Je Park (Professor, Dept. of Food Science and Technology, Kongju National University, Yesan 32439, Korea, Professor, Dept. of Applied Biotechnology, Kongju National University, Yesan 32439, Korea) Corresponding author