간행물
한국식품영양학회지 KCI 등재 The Korean Journal of Food And Nutrition
- 발행기관 한국식품영양학회
- 자료유형 학술지
- 간기 격월간
- ISSN 1225-4339 (Print)2287-4992 (Online)
- 수록기간 1988 ~ 2025
- 주제분류 자연과학 > 생활과학 자연과학 분류의 다른 간행물
- 십진분류KDC 594DDC 641
권호리스트/논문검색
Vol.38 No.4 (2025년 8월) 4건
1.
2025.08
구독 인증기관 무료, 개인회원 유료
This study investigated the quality characteristics of gochujang based on the amount of green onion added and aimed to propose standardizing the green onion extract content in the gochujang manufacturing process. Green onion extract was used as a substitute for distilled water at 0% (CON), 4% (GO1), 7% (GO2), 10% (GO3), and 14% (GO4) of the total weight of distilled water. Among the quality characteristics, the pH significantly increased only in the GO4 group (p<0.05). Conversely, the moisture content initially decreased before increasing again. The total available solids and Brix significantly increased (p<0.001), as did salinity (p<0.05). In terms of color value, the L value (brightness) significantly increased, while the a value (red) and b value (yellow) significantly decreased (p<0.001). Regarding antioxidant activity, the polyphenol, DPPH, and ABTS+ radical scavenging activities significantly increased with higher extract content (p<0.001), and the flavonoid content also increased significantly. As the extract content increased, overall acceptance improved significantly, with the characteristic intensity evaluation scoring highest in the GO3 group (p<0.001).
4,200원
2.
2025.08
구독 인증기관 무료, 개인회원 유료
This study assessed the processing suitability and functional potential of sweet potato paste by comparing quality characteristics across different cultivars and heat treatment methods (steaming and baking). Generally, moisture content was higher after steaming, with the ‘Bodami’ and ‘Pungwonmi’ cultivars retaining more moisture, while ‘Jinyulmi’ and ‘Danjami’ had lower moisture levels. Purple-fleshed cultivars displayed negative a* and b* values, indicating bluish hues, whereas yellow-fleshed cultivars maintained stable b* values after heating. Both °Brix and free sugar levels increased after treatment, with baking significantly elevating maltose levels and enhancing sweetness. Apparent viscosity was higher in ‘Danjami’, ‘Jinyulmi’, and ‘Bodami’, while ‘Hogammi’, ‘Hopungmi’, and ‘Sodammi’ exhibited lower viscosity. Additionally, ‘Bodami’ and ‘Danjami’ demonstrated the highest levels of polyphenols, flavonoids, and antioxidant activities, confirming their potential as valuable functional ingredients. These findings underscore the importance of selecting appropriate cultivars and heat treatments to optimize the physicochemical and functional qualities of sweet potato paste.
4,000원
3.
2025.08
구독 인증기관 무료, 개인회원 유료
This study examined the anti-inflammatory potential and metabolite profiles of Perilla frutescens var. frutescens leaf germplasm. The anti-inflammatory activity was assessed in vitro by measuring nitric oxide (NO) production and interleukin-8 (IL-8) secretion. Among the germplasm tested, PL7 and PL6 exhibited the strongest inhibitory effects on both NO and IL-8. Metabolite profiling, conducted using liquid chromatography-mass spectrometry (LC-MS), identified 60 compounds, primarily flavonoids and phenolic acids. Principal component analysis (PCA) grouped the samples into four distinct clusters: PL1–PL5, PL6, PL7, and PL8–PL10. Variable importance in projection (VIP) analysis highlighted 15 key metabolites (VIP>1.0), including tuberonic acid glucoside, caffeic acid, luteolin, and salicylic acid, which contributed to the separation of these groups. Heatmap visualization revealed distinct patterns of metabolite accumulation: vitexin and rosmarinic acid were abundant in PL1–PL5; vanillic acid-4-glucoside and prulaurasin were prominent in PL6; 5'-O-β-D-glucosylpyridoxine and esculin were concentrated in PL7; and luteolin and D-pantothenic acid were enriched in PL8–PL10. Further analysis identified key anti-inflammatory metabolites, such as apigenin-6,8-diglucoside, salicylic acid, and pinocembrin in PL6, along with quercetin-3-O-glucuronide, rosmarinic acid-3'-glucoside, and quercetin-3-O-glucoside in PL7. These findings highlight the functional diversity among perilla germplasm and their potential as valuable sources of anti-inflammatory food ingredients.
4,600원
4.
2025.08
구독 인증기관 무료, 개인회원 유료
In this study, domestic soybean cultivars were extracted using water, 70% ethanol, and 100% ethanol. The contents of polyphenols, flavonoids, and antioxidant activities of these extracts were measured. For the water extracts, the polyphenol content was significantly higher in the Daewon cultivar compared to the others. Ethanol extracts contained lower levels than the water extracts, and, unlike the water extracts, there was no significant difference between the cultivars. The flavonoid content in the Jinpung cultivar was the highest among the water extracts, and this content was greater in the water extract than in the ethanol extract. In terms of ABTS radical scavenging activity, Daewon and Taekwang exhibited significantly higher activity in the water extracts. The Jinpung cultivar showed the highest activity in the 70% ethanol extract, which was slightly lower than that of the water extract. DPPH radical scavenging activity was found to be higher in Taekwang than in the other cultivars. In the 70% ethanol extract, Taekwang demonstrated high antioxidant activity, similar to that of the water extract. A correlation analysis of antioxidant components and antioxidant activity in soybean cultivars revealed the highest r value of 0.9326 between the contents of flavonoid compounds and polyphenol compounds.
4,000원
