Over the past 40 years, Korea's defense industry has been deepening into a low-efficiency industrial structure as the government directly controls prices, quantities, and costs. By implementing the Defense Industry Building Act in 2021, the government is creating a healthy ecosystem for the defense industry and strengthening its global competitiveness. In this study, based on KPC's Productivity Management System (PMS), a diagnostic model of defense companies implemented since 2013, the on-site diagnosis was performed from 4 to 28 days depending on the size of the company data was collected based on the results. The causal relationship was analyzed through structural equation model path analysis for the effect of innovation capability on productivity performance. As a result, it suggests that defense materials suppliers should focus on which core processes to innovate and strengthen and improve their innovation capabilities.

The content of bioactive substances and antioxidative activity in conventionally grown brown rice (CGBR) and organically grown brown rice (OGBR) were compared. Minerals (mg/100 g) such as magnesium (OGBR, 168.59±2.62; CGBR, 121.43±2.22), copper (OGBR, 0.50±0.06; CGBR, 0.41±0.05), and manganese (OGBR, 4.70±0.04; CGBR, 2.49±0.02) were higher in OGBR than in CGBR (p<0.05). In addition, levels of (μg/100 g) vitamins B2 (OGBR, 27.22±2.56; CGBR, 22.12±2.24) and B6 (OGBR, 46.32±2.66; CGBR, 39.91±3.32) were higher in OGBR than in CGBR (p<0.05). The contents (mg/100 g) of β-sitosterol (OGBR, 27.40±2.79; CGBR, 24.75±1.06), total phenolic (OGBR, 6.72±0.02; CGBR, 6.64±0.02), and ferulic acid (OGBR, 1.75±0.45; CGBR, 1.11±0.14) as well as the antioxidative activity (OGBR, 53.09±1.90%; CGBR, 48.29±3.38%) evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging assay were higher in OGBR than in CGBR, although no significant differences between samples were observed. In comparison to the control group, brown rice samples significantly inhibited cholesteryl ester hydroperoxide formation in rat plasma subjected to copper ion-induced lipid peroxidation. The inhibitory effect of OGBR was higher than that of CGBR. These results indicate that OGBR showed higher levels of bioactive substances and enhanced antioxidative activity than CGBR, although the differences were not statistically significant.

전라남도 연안에서 대량 생산되고 있는 해조류 5종(다시마․미역․김․파래․톳)을 대상으로 새로운 추출방법인 아임계 추출법을 도입하여 기존의 추출방법(열수, 용매추출)과 비교를 통하여 전남산 해조류의 기능성 측정 및 효율적인 추출물에 대한 자료를 확보하기 위해 조사를 실시하였다. 해조류 추출물 제조는 열수(80℃, 4시간), 용매추출(methanol, ethanol, 실온, 4시간)과 아임계 추출(압력 3 MPa, 온도 90, 150, 210℃)을 이용하여 제조하였다. 추출 수율은 아임계 추출＞열수 추출＞용매 추출 순으로 높게 나타났으며, 아임계 추출의 경우 추출 온도 조건이 높아지면서 수율 또한 증가하였으며 210℃에서 가장 높은 수율 결과를 나타냈다. 해조류 추출물의 총당 분석 결과 열수와 용매 추출의 경우 모든 시료에서 열수 추출이 높은 총당 함량을 보였으며, 아임계 추출의 경우 모든 조건(90, 150, 210℃)의 추출물이 용매 추출보다는 높은 총당 함량을 보였다. 시료별 총당 함량의 경우 열수 추출물은 파래, 김, 톳, 미역, 다시마 순으로 당 함량이 높았으며, 이러한 결과는 아임계 추출의 경우에서도 동일한 결과를 보였다. 환원당 분석 결과도 총당 결과와 유사하였다. 5종 해조류 추출물의 총 폴리페놀 함량은 210℃ 아임계 추출물＞150℃ 아임계 추출물＞90℃ 아임계 추출물＞열수 추출물＞methanol 추출물＞ethanol 추출물 순으로 높게 나타났다. 해조류 추출물의 DPPH radical 소거능을 측정한 결과, 모든 해조류 시료에서 열수 추출, 용매 추출, 3 MPa, 90℃ 아임계 추출물의 SC50 값은 서로 유사한 결과를 보였으며, 150℃ 아임계 추출물의 경우 농도가 조금 낮아졌으며, 특히 210℃아임계 추출물의 경우 SC50 농도가 현저히 낮아져 항산화 활성이 크게 증가하는 것으로 나타났다. 미백효과 실험을 위해 tyrosinase 저해 효과를 살펴본 결과 톳과 김이 가장 효과가 좋았으며 미역, 다시마, 미역귀 순으로 나타났고, 파래의 경우 거의 효과가 없는 것으로 나타났다. 결론적으로 새로운 추출방법인 아임계 추출법은 다른 방법에 비하여 높은 항산화 활성을 보여준다는 사실을 확인할 수 있었고, 이러한 추출공정은 식품소재로부터 기능성 성분을 보다 더 효과적으로 추출하는 방법으로 적용할 수 있을 것으로 판단된다.

The quality characteristics of commercial fermented vinegars made with different ingredients were compared. The pH levels of the persimmon, fig, and brewing and rice vinegars were 3.60, 3.37, and 2.62, respectively. The total acid contents of the brewing, apple, and plum vinegars ranged from 6.33 to 6.57%. The free amino acid contents were detected in the following order: brewing vinegar (521.05 mg/100 g) > fig vinegar (358.89 mg/100 g) > persimmon vinegar (353.02 mg/100 g) > rice vinegar (122.31 mg/100 g) > plum vinegar (103.52 mg/100 g). The free amino acid contents of the commercial fermented vinegars were 56.85~358.89 mg/100 g, and their gamma-aminobutyric acid (GABA) contents, 0.21~27.22 mg/100 g. In particular, the GABA content of the fig vinegar was 1.3- to 100- fold higher than those of the other vinegars. The total polyphenol compound and total flavonoid contents were detected in the following order: persimmon vinegar > fig vinegar > brewing vinegar > rice vinegar. Hence, the results of this study can provide a new alternative for making functional vinegars containing organic acid and GABA.

The purpose of this research is to distinguish the quantitative determination of phytochemicals in various agricultural products and to optimize an HPLC method for the determination of lycopene, lutein, α-carotene, β-carotene, and cryptoxanthin. Among the different conditions studied, the most suitable ones for our samples were the extraction with hexane/acetone/ethanol (50:25:25, v/v/v), dissolution of the dry extract in tetrahydrofuran/acetonitrile/methanol (15:30:55, v/v/v), injection on a C18 column with methanol/acetonitrile (90:10, v/v) + triethylamine 9 μM as mobile phase, and λdetection=475 nm. The mean percent recovery for the HPLC method were 120.7±4.1% (lycopene), 89.2±3.5% (lutein), 91.2±2.9% (α-carotene), 99.1±4.4% (β-carotene), and 100.0±5.3% (cryptoxanthin). The contents of lutein in the agricultural products were spinach, kiwi, tomato, blueberry, melon, respectively. However, the lycopene contents were the highest in the Black tomato (56.66±7.48 mg/kg) and Jangseong tomato (50.28±5.42 mg/kg). The concentration of β-carotene in all of the agricultural products ranged from 0.07 mg/kg to 65.03 mg/kg. The quercetin content of the agricultural products increased in the order of blueberry (986.57∼1,054.06 mg/100 g), kiwi (44.96∼55.09 mg/100 g), hallabong (31.92∼35.60 mg/100 g), and tomato (26.38∼34.94 mg/100 g). The highest kaempferol content was found in the blueberry (47.79∼76.15 mg/100 g) with results in all of the tested samples varying between 6.54∼48.11 mg/100 g. The total polyphenol contents of the various agricultural products increased in the blueberry (213.60∼229.96 mg/100 g), spinach (112.50∼141.67 mg/100 g) and kiwi (46.49∼70.44 mg/100 g). The total flavonoid content was the highest in both blueberry and spinach. Vitamin C content was detected in kiwi > hallabong > tomato > blueberry, respectively. The total anthocyanin contents (TAC) was detected in the Damyang blueberry and the imported blueberry.

The antioxidant substance in black onion was identified. The assays that used 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazo line-6-sulphonic acid) (ABTS+) radicals showed that the ethyl acetate fraction of black onion methanol extract had a higher level of radical-scavenging activity than the other fractions. Two antioxidative compounds were purified and isolated from the ethyl acetate fraction via column chromatographies of silica gel and Sephadex LH-20 using the guided DPPH radical-scavenging assay. The isolated compounds were identified as 3,4-dihydroxybenzoic acid (1) and quercetin (2) based on mass spectrometry and nuclear magnetic resonance. The isolated compounds showed a high level of DPPH and ABTS+ radical-scavenging activity. Compound 2 had a higher level of radical-scavenging activity than 1.

The antioxidant activities of makgeolli and other alcoholic beverages were compared. Based on the same volume (70 μL eq.) of the alcoholic beverages, the 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid ammonium salt) (ABTS+) radical-scavenging activities were as follows: whisky > makgeolli crude extract (MCE) > rice wine (RW) > clarified makgeolli (CM) > soju. Based on the same alcohol concentration (6%) of the alcoholic beverages, however, makgeolli showed the highest activity. In addition, based on the same volume (70 μL eq.), the inhibition effects against the formation of cholesteryl ester hydroperoxide (CE-OOH) were as follows: soju > whisky > RW > MCE > CM. Based on the same alcohol concentration (6%), however, the inhibition effects against the formation of CE-OOH were as follows: RW > MCE > soju > whisky > CM. Therefore, it was suggested that makgeolli may contain radical-scavenging- and metal-ion-chelate-type antioxidants and may increase the antioxidant activity in the blood.

전라남도 신안군에서 재배되는 시금치인 신안 섬초의 특성을 알아보기 위하여 신안 섬초(조생종 5건, 만생종 5건), 포항초(조생종 2건, 만생종 2건), 남해초(조생종 2건, 만생종 2건) 및 비닐하우스 시금치(조생종 2건) 등 20건을 대상으로 형태학적 및 이화학적 특성 등을 분석하였다. 시금치 잎의 두께는 신안 섬초 > 포항초 > 남해초 > 비닐하우스 시금치 순이었으며, 경도의 경우 포항초 > 남해초 > 신안 섬초 > 비닐하우스 시금치 순으로