본 연구에서는 참나물의 처리 조건에 따른 이화학적 특성 및 항산화 활성의 변화를 살펴보기 위하여 씻기, 데치기 및 찌기에 따른 특성 변화를 살펴보았다. 원료 참나물의 조단백질 함량은 24.43%, 조지방은 9.02%, 회분은 17.74% 그리고 식이섬유는 33.50%이었다. pH는 5.99～6.49 범위로 데친 참나물이 높았고, 찐 참나물이 5.99로 낮았다. 색의 L 값은 열처리에 따라 감소하였으며, 녹색을 나타내는 －a값은 데친 참나물이 크게 나타났다. β-Carotene은 원료에 비해 씻은 참나물은 18%, 데친 참나물은 54% 그리고 찐 참나물은 10% 증가하였다. 엽산은 씻은 참나물, 원료, 찐 참나물 및 데친 참나물이 각각 848.87, 772.16, 271.54 및 260.74 ㎎/100 g으로 씻은 참나물이 높게 나타났다. 주요 무기성분은 K, Ca, Na 및 Mg 이었으며, K이 93.13～244.38 ㎎/100 g으로 가장 높았다. 총 polyphenol 및 flavonoid 함량, DPPH radical 소거능 모두 데친 참나물, 찐 참나물, 씻은 참나물, 원료 참나물 순으로 높았으며, 비가열 처리보다 가열 처리에서 항산화 성분 및 생리활성이 높게 나타났다.

In this study, antimicrobial and antioxidative activities were investigated using the hot water extracts of Rhus verniciflua Stokes (RVS) in order to develop RVS as a natural antimicrobial and antioxidative material. The antimicrobial activity was not found against five strains of yeasts (Saccharomyces cerevisiae, Saccharomyces pastorianus, Torulaspora delbrueckii, Zygosaccharomyces rouxii, and Zygosaccharomyces bailii) while the activity was confirmed against five strains of bacteria (Bacillus subtilis, Staphylococcus aureus, Bacillus licheniformis, Escherichia coli, and Pseudomonas aeruginosa) at the RVS extract concentration of 0.2-1.0% (w/v) by plate cultural method. In the investigation for 24 hours by turbidometry, the antimicrobial activity showed a relatively high growth inhibition of 79.7% against Bacillus subtilis. The highest growth inhibition of 82.6% was against Bacillus licheniformis at the RVS extract concentration of 2,000 μg/mL. The lowest growth inhibition was 25.7-44.1% against E. coli at the extract concentration of 250 μg/mL and 2,000 μg/mL. The total polyphenol and flavonoid contents of the RVS extract were 42.48 mg/g and 5.42 mg/g, respectively. The highest antioxidative activity at 79.15% was observed at the RVS extract concentration of 0.5 mg/mL by DPPH. Also the antioxidative activity by ABTS demonstrated the highest level at 81.56% at the same concentration. It can be gleaned from these results that the hot water extract of RVS has a great potential to be a natural antioxidant and antimicrobial material against gram positive bacteria(Bacillus subtilis and Bacillus licheniformis).

This study investigated the effects of temperature, solvent concentration, and pH on the β-glucan extraction. Oat bran β-glucan was extracted with different extraction conditions, using various combinations of experiment factors, such as temperature (40, 45, 50, 55, and 60℃), ethanol concentration (0, 5, 10, 15, and 20%), and pH (5, 6, 7, 8, and 9). Under the various extraction conditions, β-glucan extraction rate and overall mass transfer coefficient of oat bran β-glucan, and viscosity of oat bran extracts were investigated. As increasing the extraction time, the extraction rate of β-glucan increased. The overall mass transfer coefficient of β-glucan ranged from 3.36×10^-6 to 8.55×10^-6 ㎝/min, indicating the lowest at the extraction condition of 45℃, 15% and pH 8, and the highest at 50℃, 0% and pH 7. It was significantly greater with increasing extraction temperature and decreasing ethanol concentrations of extraction solvent, except for solvent pH. There were positive correlations among the overall mass transfer coefficient, the extraction rate of β-glucan, and the viscosity of extract.

마늘의 다양한 생리활성 기능은 잘 알려져 있음에도 불구하고 휘발성 황 화합물을 비롯한 마늘의 독특한 향과 맛으로 인해 가공식품 및 건강기능식품으로 활용하는데 있어 제한점이 많다. 따라서 본 연구에서는 대표적인 김치 발효균인 Lactobacillus plantarum KCTC 3104를 이용하여 마늘을 유산 발효시키고, 발효 마늘을 다시 적정 온도로 가열 처리함으로써 발효과정과 열처리가 마늘의 휘발성 황화합물과 항산화 활성에 어떠한 영향을 미치는지 평가하고자 하였다. 본 연구의 결과를 요약하자면 다음과 같다. (i)마늘에 존재하는 주요 휘발성 황 화합물인 allyl methyl sulfide 및 allyl sulfide, diallyl disulfide는 발효과정과 발효와 열처리 병행과정에서 감소하였으며 특히 열처리는 마늘의 자극적 향미성분을 감소시키는데 크게 기여하였다. (ii)무처리한 G와 발효를 한 FG, 그리고 발효와 열처리를 병행한 FG-H 간에 유의적인 peroxyl radical 소거활성은 차이는 없었다. (iii) 발효와 열처리를 병행한 FG-H는 마늘시료 G 에 비하여 hydroxyl raidcal 소거활성이 증가하였으며 이 증가된 hydroxyl radical 소거활성은 발효 및 열처리를 통해 새로이 생성된 물질에 의한 환원력 및 metal chelating 활성 증가에 기인된 것으로 추측된다. 이상의 연구결과는 발효 및 열처리를 통해 마늘의 자극적 향미를 개선할 수 있다는 가능성을 제시할 뿐만 아니라, 발효 및 열처리 마늘은 항산화 활성, 특히 hydroxyl radical 소거활성이 증가된 식품개발에 기초자료로 사용될 수 있을 것으로 생각된다.

We conducted this study to investigate the quality characteristics of mashed red pepper(MRP) with different freezing(－20, －30, －40, －50, －60 or －70℃) and thawing(4, 10, 20, 30, 40 or 50℃) temperature. Frozen and thawed MRP was evaluated for ascorbic acid contents(AsA), capsaicinoids contents, free sugar contents, ASTA value, and flavor patterns. The AsA of frozen MRP with freezing temperature showed a range of 67.08～80.35 ㎎/100 g FW, and the mean AsA losses after frozen were 57～64% compared to raw red pepper. Capsaicinoids contents, free sugar contents, and ASTA values of frozen MRP with freezing temperature were no significant difference compared to raw red pepper. The AsA of thawed MRP with thawing temperature showed a range of 70.34～81.59 ㎎/100 g FW, and the mean AsA losses after thawed were 45.12～52.69% compared to raw red pepper. Capsaicinoids contents and free sugar contents of thawed MRP with thawing temperature were no significant difference compared to raw red pepper, whereas the ASTA value decreased according to the increasing of thawing temperature. Flavor patterns of thawed MRP after 20～50℃ thawing were clearly different from the raw red pepper. Overall, it is recommended that the best freezing and thawing temperature for preserving the quality of MRP is freezing at －20℃ and thawing at 10℃.

We conducted this study to investigate the quality characteristics of extruded noodles(EN) mixed with cereals. The EN were evaluated for cooking properties(weight, water absorption, volume, and turbidity), Hunter`s color values, texture characteristics, and sensory characteristics. The cooked weight, water absorption, and volume of the cooked EN were significantly decreased relative to that of control noodles, whereas the turbidity increased. Hunter`s color L- and b-value of EN were decreased compare with the control noodles, but a-value was increased. Hunter`s color L-value of cooked EN was increased, whereas a- and b-value was increased. The texture characteristics(hardness, adhesiveness, springiness, gumminess, and chewiness) of the cooked EN-2 and EN-3 were similar to the cooked control noodles. A sensory characteristics (appearance, flavor, texture during mastication, taste, and overall quality) of EN-1 were significantly decreased relative to that of control noodles, but EN-2 and EN-3 was not different to control noodles. As the results of this study indicate that extrusion processing could be used to make the EN mixed with cereals.

Two sorghum(Sorghum bicolor L. Moench cv. Hwanggeumchal-susu and Miryang 3) samples were milled using different milling methods, and their physicochemical properties were tested. Particle size was classified into five groups such as pin mill and low temperature-microparticulation(LTM; 10, 000, 20, 000, 30, 000, and 40, 000 rpm). The water absorption index (WAI), water solubility index(WSI), and a rapid Visco analyzer(RVA) were used to examine particle size distribution and color differences. Particle size of sorghum flour prepared using LTM was lower than that prepared using a pin mill. Particle size was further reduced by successive dry milling of the LTM flour. Lightness of colored pigments increased when particle size decreased. The WAI of Miryang 3 pin milling(M1) flour was the lowest after LTM, and WSI was higher in the order of M2, M3, M4, and M5. LTM sorghum flour had significantly higher pasting viscosity, as determined using a rapid Visco analyzer. LTM Miryang 3 sorghum flour(M2～M5) flour showed lower breakdown viscosity and higher final viscosity compared to those of M1 flour, resulting in an increased setback value.

The purpose of this study was to evaluate the appearance, sensory and physicochemical characteristics of muffin added glutinous(GSP) and non-glutinous sorghum powder(NGSP). As increasing the amounts of sorghum powder, proximate (moisture, ash and protein) and minerals composition(K, Ca, Mg and Na) of muffin were significant difference. The weight, volume, height, lightness(L-value) and yellowness(b-value) were decreased as increasing the amounts of sorghum powder. In the results of sensory evaluation, appearance, color, flavor, taste, texture and overall quality of untreated muffin were 1.4, 1.6, 1.4, 1.0, 1.1 and 0.9, and muffin added 10% GSP and NGSP were scored relatively high. Antioxidant compounds contents of muffin added sorghum powder were increased as increasing the amounts of sorghum powder. DPPH and ABTS free radical scavenging activities on methanolic extracts of untreated muffin were 0.74 and 1.31 ㎎ TE/g ER, respectively. DPPH and ABTS free radical scavenging activities of 100% GSP muffin were 9.40 and 19.14 ㎎ TE/g ER, and 100% NGSP muffin were 10.59 and 18.78 ㎎ TE/g ER, respectively. The results of this study show that notable antioxidant compounds and antioxidant activity on muffin added sorghum powder are considered to have significant health benefits.

To evaluate the antioxidant and potential of Humulus japonicus, total polyphenol and flavonoid content, radical scavenging activities, and antitumor activities were measured. The total polyphenol and flavonoid contents of the methanol extracts from Humulus japonicus were 30.13±1.13 and 13.61±0.49 ㎎ gallic acid equivalent/g extract, respectively. DPPH radical and hydroxyl radical scavenging activities of methanol extracts of Humulus japonicus were 60% and 35%, respectively. The Humulus japonicus higher activities of anticancer activities on liver cancer cell lines compared to other cancer cell lines.

This study was performed to investigate the antioxidant effects of 4 citrus fruits including Hallabong,Cheonhyehyang, Cheonggyeon, and Jinjihyang. In this study the citrus fruits were separated in three parts of peel, pulp segment membrane (PSM), and pulp and extracted with methanol, then concentrated using a rotary vacuum evaporator. Total polyphenol contents ranged 23.497~42.341 mg/g in peel, 13.285~21.872 mg/g in PSM and 6.333~11.627 mg/g in pulp of the citrus fruits. The total polyphenol contents were highest in the peel and PSM of Jinjihyang and in the pulp of Cheonhyehyang. 1,1-diphenyl-2picryl hydrazyl (DPPH) radical scavenging activities were highest in the peel and PSM of Jinjihyang and in the pulp of Cheonhyehyang. 2,2’-Azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacities were also highest in the peel and PSM of Jinjihyang and in the pulp of Cheonhyehyang. Reducing powers were highest in the peel of Cheonggyeon, in the PSM of Jinjihyang,and in the pulp of Cheonhyehyang. There were significant correlations in between total polyphenol contents and the radical scavenging activities, and reducing power each other. These results indicate that the 4 citrus fruits (Hallabong, Cheonhyehyang, Cheonggyeon, and Jinjihyang) evidently have antioxidant capacities and their peel parts have the highest antioxidant activities.

The objective of this study was to produce muffins with added dukeum ramie leaf powder and to compare them to a control. We used two different optimal composition ratios to produce muffins. The physical and sensory characters were varied by changing the ratio of dukeum ramie leaf powder, butter, and sugar to identify a critical value using response surface regression analysis. The ranges for the added dukeum ramie leaf powder, sugar, and butter were 15-35, 60-100, and 60-100 g, respectively. Muffins with added dukeum ramie leaves had comparable mineral and antioxidant vitamin compositions to those of dried ramie leaves. Muffins with added dukeum ramie leaf powder satisfied the suitability of the model, showing a p-value within 5% of significance level (p<0.05) for every aspect Volume and height differed without any association to ingredients. Lightness increased when less dukeum ramie leaf powder was added with more butter and sugar, redness increased when more dukeum ramie leaf powder and sugar were added with 70-80 g of butter, whereas yellowness increased when less dukeum ramie powder was added. Texture and toughness increased when less dukeum ramie leaf powder was added. The degree of gumminess and chewiness depended hugely on the amount of sugar. Cohesiveness, decreased with more dukeum ramie leaf powder and butter, whereas hardness increased with a medium range of ingredients. Sensory character increased with less dukeum ramie powder, and overall quality increased with more butter and sugar, but depended on the amount of added dukeum ramie power. The critical values from the sensory characteristics showed that 27 g of dukeum ramie powder, 72 g of sugar, and 86 g of butter was optimum.

한국의 농업유전자원센터로부터 분양받은 40점과 국내에서 수집되어진 28점을 포함한 총 68점의 아주까리 유전자원에 대한 종실특성과 지방함량 및 지방산 조성을 구명하고, 그 상호관계를 파악하여 육종 및 재배기술의 기초자료로 이용고자 수행하였으며 요약한 결과는 다음과 같다. 1. 종실 100립중의 평균은 26.6 g이었으며, 그 범위는 최소 20.1 g부터 최대 37.1 g이었다. 종실 1 l중의 평균은 481.1 g이었으며, 범위는 407.2~531 g이었다. 2. 종실길이의 평균은 12.3 mm이었으며, 범위는 10.1~14.9mm이었고, 종실넓이는 평균 5.7 mm이었으며, 범위는 4.8~6.4mm이었다. 3. 유전자원의 지방함량의 평균은 47.8%이었으며, 그 범위는 최소 41.6%에서 최대 57.2%이었고, 지방함량이 50%이상인 자원은 6종으로서 IT032142, IT104010, IT104993, IT162783, CCB056 및 CCB057이었다. 4. 포화지방산인 palmitic acid(16:0)와 stearic acid(18:0)의 함량의 범위는 각각 0.9~1.8%와 1.0~2.1%이었다. 불포화지방산인 oleic acid(18:1)의 함량의 범위는 3.6~6.5%이었고, linoleic(18:2) 및 linolenic acid(18:3) 함량의 범위는 각각 4.7~7.3% 및 0.5~1.2%이었다. Ricinoleic acid(18:1-OH) 함량의 평균은 86.2%로 아주까리의 지방산에 있어서 대부분을 차지하였고, 범위는 82.5~88.7%이었다. 5. 종실의 지방함량, palmitic, stearic, oleic, linoleic 및 linolenic acid는 ricinoleic acid 및 불포화지방산과는 부의상관, 포화지방산과는 정의 상관이었다. ricinoleic acid는 포화지방산과는 부의 상관, 불포화지방산과는 정의 상관이었고, 포화지방산과 불포화지방산과는 부의 상관이었다.

국산 재배삼 4년근의 뿌리, 장뇌삼 4년근과 8년근의 잎과 뿌리에 대한 물 및 80% 에탄올 추출물에 대한 구성사포닌 및 항산화 활성을 분석하였다. 재배삼 80% 에탄올 추출물에 대한 조사포닌 함량은 3.85% (d.b) 이었으며, 4년근 장뇌삼 뿌리와 잎의 조사포닌 함량은 각각 6.75 및 8.57% (d.b)이었으며, 8년근 장뇌삼은 각각 6.53 및 7.54% (d.b)이었다. 재배삼의 구성사포닌은 ginsenoside-Rh1의 함량이 6.07 mg/g으로 가장 높았고, 4년근 장뇌삼뿌리는 -Rb1이 11.63 mg/g, 잎은 -Re가 24.35 mg/g으로 가장 높았고 8년근 장뇌삼 뿌리는 -Rh1이 19.77 mg/g, 잎은 -Re가 20.43 mg/g으로 가장 높았다. 항 산화활성 (IC50값)은 삼의 종류 및 연근별로 1.84~21.88 mg/mL의 범위이었고 8년근 장뇌삼 잎 80% 에 탄올 추출물에서 가장 높았다. 총 항산화력은 5.56~20.67 mg AA eq/g의 범위를 나타내었으며, 8년근 장뇌삼 잎 증류수 추출물에서 가장 높은 값을 나타내었다.

마늘의 주요 저장성분인 fructan을 산 가수분해시키고 열처리에 따른 폴리페놀함량과 항산화활성의 변화를 살 펴보았다. 마늘 fructan의 최적 산가수분해 조건은0.3N H2SO4으로 5분간 반응시켰을 때로 나타났다. 열처리에 의한 fructan 함량은 열처리 온도가 증가함에 따라 240.5 mg/g에서 2.0 mg/g으로 분해되어 감소하였으며, 총 폴리페놀 함량은 열처리 온도 증가에 따라 0.85 mg/g에서 13.74 mg/g으로 증가하였고, 항산화활성 (IC50)은 열처리온도가 증가에 따라 52.9 mg/mL에서 1.5 mg/mL으로 증가하였다. 열처리 후 산가수분해시 총 폴리페놀 함량 및 항산화활성은 증가하였다. 마늘 fructan을 분해하여 식품소재로서의 활용과 동시에 항산 화활성을 강화시키기 위한 열처리 조건으로는 130℃, 2 시간 처리가 적합한 것으로 판단되었다.