This study was undertaken to examine the quality characteristics of nonblanched carrots (CON) and carrots blanched in distilled water, 2% NaCl water and 2% citric acid at 100oC for 3 minutes. This moisture contents of CON was the highest at 85.91%, whereas NT had the lowest moisture at 83.92% (p<0.01). Compared to CON values the L values of pretreatment groups were decreased whereas the b values were increased (p<0.001) A comparison of true retention (TR), revealed that NT had the highest TPC TR 101.04% and TFC TR 91.59% (p<0.001). β-Carotene contents were determined to be higher in NT (1.98 mg/100 g) and CT (1.94 mg/100 g) than in other groups, with highest levels obtained in NT (106.64%) (p<0.001). Examination of the DPPH and ABTS+ radical scavenging activities revealed that the NT group had maximum scavenging activity. The total bacterial count was determined to be 3.37 log CFU/g in the CON, whereas no microorganisms were observed in all the pretreatment groups. Our study indicates that blanching in 2% NaCl water is the most desirable in order to increase the biochemical content and nutrient preservation rate of carrots, and to inhibit the growth of microorganisms.

This study compared and analyzed the antioxidant effect of Doenjang prepared from vegetable water, and explored the optimal addition ratio of vegetables of 5 kinds and the possibility of application to Doenjang. The sample is three kinds of vegetable water (VW1, VW2, VW3) prepared by adding different ratios of radish, carrot, green onion, onion and shiitake mushroom and Denjang prepared using it. Doenjang was aged and fermented at about 40°C for 40 days, and then separated and used only solids. The content of their antioxidant compounds was measured the content of total phenolic acid contents and total flavonoid contents. In addition, the antioxidant effect was measured by electron donating activity, SOD-like activity, ABTs radical scavenging activity and reducing power. The total phenolic acid contents and total flavonoid contents were high at VW3 and that Doenjang made with VW3. Electron donating activity and SOD-liked activity were high at VW2 and Doenjang made with VW2. ABTs radical scavenging activity was high in Doenjang made of VW3, and Reducing power was high in VW3. Therefore, if Doenjang is prepared with vegetable water prepared by properly mixing 5 types of vegetables, the possibility of developing Doenjang with high antioxidant effect was suggested.

본 연구는 hesperidin과 hesperidin의 aglycone 형태인 hesperetin의 2,2'-azobis (2-aminopropane) dihydrochloride (AAPH)에 의해 신장 독성이 유도된 쥐에서 신장 보호 효과에 대해 연구하였다. Hesperidin과 hesperetin은 200 mg/kg/day의 농도로 7일간 위내투여하였으며, AAPH를 복강주사하여 급성 신장 손상을 유도하였다. 이 후 쥐의 신장 조직에서 지질과산화 함량, nitric oxide (NO) 생성량, catalase 효소 활성을 측정하였으 며, nuclear factor-kappa B (NF-κB) 및 inducible nitric oxide synthase (iNOS) 단백질 발현량을 측정하였다. AAPH로 신장 독성을 유도한 control군의 신장 내 지질과산화 및 NO 생성량은 신장 독성을 유도하지 않은 normal군에 비해 유의적으로 증가하여 산화적 손상이 유도됨을 확인하였다. 반면 hesperidin과 hesperetin를 투여했을 때 신장 내 지질과산화 및 NO 생성량이 control군에 비해 유의적으로 감소하여 산화적 스트레스 개선 효과를 확인하였다. Hesperidin과 hesperetin을 투여한 군의 경우 신장 내 항산화 효소인 catalase 활성을 유의적으로 증가시켰다. 뿐만 아니라, hesperidin과 hesperetin의 투여는 AAPH로 신장독성을 유도한 control군 100% 대비 NF-κB 단백질을 각각 66% 및 71%로, iNOS 단백질 발현을 각각 46% 및 33%로 억제시켰다. 따라서 본 연구를 통해 hesperidin과 hesperetin의 투여가 항산화 활성 조절을 통해 AAPH로 유도된 신장 독성을 억제하는 것을 알 수 있었다.

본 연구에서는 천연 생리활성물질인 에코사펜타엔산을 다량 함유한 흑해삼의 항산화 효과를 조사하여 기능성 화장품 원료로서의 우수성을 제시하였다. 세포내 산화질소(NO) 생성 억제 효과에 대 해 해삼 추출물의 활성산소 제거능을 평가하였다. 해삼의 생리활성물질은 활성산소를 제거하는 항산화 효과가 있으며, 평가 결과 우수한 NO 생성이 억제됨을 확인하였다. 연구에 따르면 생리활성 물질은 낮 은 농도에서도 높은 항산화 효능을 보여 항산화 효과, 면역 및 염증 반응 조절에 관여하는 것으로 나타 났습니다. 해삼의 항산화 제거능은 해삼 추출물의 EPA(eicosapent aenoic acid)를 함유하는 페놀 성분의 항산화 효능에 크게 기여하는 것으로 생각된다. 해삼의 항산화 성분이 작용한다는 보고와 유사한 것으로 밝혀졌다. 또한 해삼 추출물에 다량 함유된 에이코사펜타엔산(EPA) 성분이 염증 활성 억제 효과에 관여 하는 것으로 입증돼 상처 치유에도 탁월하다. 본 연구의 결과, 해삼 추출물에 함유된 페놀 성분의 효과 가 항산화 활성과 밀접한 인과관계가 있음을 확인하였다.

This study investigated the physicochemical and antioxidant properties of sponge cakes made using different amounts (2 and 4%) of barley sprout powder (BSP) and green tea powder (GTP), respectively. The results showed that the baking loss rate of GS2 (2% green tea) and GS4 (4% green tea) was 12.39% and 11.96%, respectively in the green tea addition group, which was higher than that of the barley sprout group, but significantly lower than that of the control group at 13.34% (p<0.05). The specific volumes of the sponge cake containing barley sprout and green tea 2% and 4% were between 2.84- 2.95 mL/g, which was significantly higher compared to the control group at 2.69 mL/g (p<0.05). The sugar content was significantly higher in the control group and the barley sprout addition group at 2.30oBrix (p<0.05). As for the volume index, the control group with the lowest value at 13.43 showed a significant difference compared to the addition groups. The volume index significantly decreased as the addition amount increased, measuring 14.07 in BS4 (4% BSP) compared to 14.87 of BS2 (2% BSP) in the barley sprout group (p<0.05). In cross-sectional photography, the color became darker than that of the control group as the quantum of additives increased. In terms of the DPPH and ABTS radical scavenging activity, the total phenol content, and total flavonoid content, the groups with the addition of barley sprout and green tea showed higher antioxidant activity than the control group (p<0.05).

This study aimed to evaluate the changes in the content of functional components and antioxidant activity of rice and barley according to the milling process used. A considerable amount of γ-oryzanol was observed in unmilled rice and barley. However, γ-oryzanol was not detected in the rice and barley after the milling process. The highest content of γ-aminobutyric acid (GABA) was observed in the unmilled Keunalbori-1-ho barley. The contents of biotin in all samples also decreased in the milled grains compared to the unmilled grains. The highest content of total polyphenols and flavonoids was observed in the Heuksujeongchal barley, and the highest radical scavenging activity was also found in this grain. The milling process led to a decrease in the content of functional components, including γ-oryzanol, GABA, biotin, polyphenols, and flavonoids in both rice and barley. These results may be useful in the development of processed foods using cereal grains.

Omija seed oil was extracted from Omija seeds, a by-product of Omija, using an eco-friendly pressed extraction method. Physicochemical properties and antioxidant activities of 12 extracts using different combinations of seed moisture content (5, 7.5, and 10%) and extraction temperature (25, 49, 75, and 100℃) were then investigated. The highest extraction yield was 31.33% at moisture of 5% and temperature of 75℃. The lowest acid value was 4.18±0.25 at moisture of 5% and temperature of 49℃ or moisture of 7.5% and temperature of 25℃. Peroxide value, iodine value, and saponification value were the lowest at 0.64±0.56 meq/kg, 159.38± 6.03, and 57.60±9.40, respectively, at moisture of 5% and temperature of 25°C. The content of total polyphenolics was the highest at 4,413±125 mg TAE/100 g when the moisture content was 10% and the extraction temperature was 25℃. DPPH radical scavenging activities of oil extracts at 20~100 mg/mL were 28.68±7.30~87.65±2.20%. The maximum antioxidant activity and IC50 were 87.65±2.20% and <20 mg/mL, respectively, for extract obtained at moisture of 10% and temperature at 100℃. As a result, the extraction yield, acid value, peroxide value, iodine value, saponification value, and so on were excellent at moisture content of 5% and extraction temperature of 25℃ or 49℃. However, the content of total polyphenolic compounds and antioxidant activity were the highest at moisture of 10% and extraction temperature of 100℃. In conclusion, extracting Omija seed oil from Omija seeds, a by-product of Omija, is effective with a pressed extraction method.

This study evaluated the quality characteristics and antioxidant activities of cookies after adding black ginseng powder at ratios of 0%, 1%, 3%, 5%, and 7%, and the potential of black ginseng as a functional food. The moisture content increased with an increase in the black ginseng powder content while the pH decreased. The L value d ec reased with increase in the black ginseng powder content while the a and b values increased. The hardness decreased with increase in the black ginseng powder content. Notably, antioxidant activities, such as 2,2-diphenyl-1-picryl-hydrazyl (DPPH), 2-2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt (ABTS) radical scavenging showed the highest increases in cookies containing 7% black ginseng powder. The total phenol and flavonoid contents significantly increased according to the amount of black ginseng powder added. These results suggest that black ginseng powder can be applied to cookies to achieve high quality and antioxidant activity.

The purpose of this study is to compare the quality characteristics and antioxidant activities of the tagatose yogurt with different contents (6, 8, 10%) of cold brew liquid coffee. Tagatose is a low-calorie food ingredient with putative health-promoting benefits. The tagatose yogurt was fermented with Lactobacillus delbrueckii subsp. bulgaricus at 37±1oC for 20 h. The changes in acid production (pH and titratable acidity), viscosity, and lactic acid bacteria were determined every 5 h during fermentation. Color value was determined before and after fermentation, and antioxidant activities were performed after fermentation in triplicate. The yogurts containing cold brew liquid coffee had lower pH, higher acidity, and viscosity than the control, regardless of the liquid coffee contents. All samples had increasing levels of lactic acid bacteria over the fermentation period, but lactic acid bacteria of yogurts with the addition of cold brew liquid coffee increased further than the control. The total polyphenol/flavonoid content, DPPH/ ABTS/H2O2 radical scavenging activities, and reducing power increased when the liquid coffee content of the yogurt rose. Consequently, the optimal quality of tagatose yogurt was found when 6-8% of cold brew liquid coffee was added according to the overall results of quality properties and antioxidant activity.

The quality characteristics and antioxidant activity of Tteokbokkidduk alone or supplemented with 3%, 6%, 9%, and 12% wheat bran powder were assessed, to increase use of the wheat bran by-product of wheat milling. The moisture content, pH, and starch elution of Tteokbokkidduk increased with increasing wheat bran powder, while the water absorption rate did not. The L color value decreased and the a and b values increased with increasing wheat bran powder. Scanning electron microscopy of Tteokbokkidduk prepared with 0% and 3% wheat bran powder revealed uniform pore size distribution. In terms of texture profile analysis, hardness and chewiness increased, while cohesiveness decreased with increased content of wheat bran powder. Acceptance was highest for samples with 6% wheat bran powder. Quantitative description analysis (QDA) revealed increased brownness, roughness, nutty, bitterness, astringency, savory character, and hardness, and decreased adhesiveness, springiness, and chewiness with increased wheat bran powder. Principal component analysis (PCA) revealed highest overall acceptance of samples prepared with 6% wheat bran powder, reflecting the relatively low values of detrimental sensory characteristics. Antioxidant activities of Tteokbokkidduk increased as wheat bran powder content increased. The addition of 6% wheat bran powder resulted in excellent Tteokbokki in terms of acceptance, quality, and antioxidant activity.

본 연구에서는 비건 인증(Vegan) 화장품 원료 7종 혼합추출물의 항산화능 및 미백효과를 확인 하였다. 라디컬 소거능으로서 DPPH, ABTS, FRAP 실험, 항산화 물질 측정으로서 폴리페놀과 플라보노이 드 함량 측정을 실시하였다. DPPH 실험에서는 105.74 mg ascorbic acid / g의 항산화능을 나타내었으며, ABTS 실험에서는 85.31 mg ascorbic acid / g의 항산화능을 나타내었다. FRAP에서는 7종 혼합추출물의 1 mg이 ascorbic acid 198.01±5.50 μg의 환원력을 보였다. 폴리페놀 함량은 30.19±0.75 mg/g으로 나타 났으며, 플라보노이드 함량은 9.12±0.36 mg/g으로 나타났다. 한편 세포실험에서는 세포 독성과 미백활성 을 알아보았다. 세포독성의 경우 20% 이하의 세포 독성을 보였으며, 100 μg/mL 농도에서 34.70±2.97% 의 멜라닌 생성 억제능을 보여 7종 혼합추출물의 기능성 화장품 원료로서의 가능성을 확인하였다.

본 연구는 구기자의 화장품 소재로서의 가능성을 검토하였다. 에탄올을 용매로 하여 얻어진 추 출물 중 총 폴리페놀 함량은 17.3 mg/mL이었으며, 추출물의 세포 독성을 확인하기 위해 MTT assay결과 1000 μg/mL 이하의 농도에서 세포 생장에 영향을 미치지 않았다. 항산화 효능 실험으로 DPPH radical 소거 시험을 실시한 결과 1000 μg/mL의 농도에서 84.97%의 소거능을 나타내었고, SOD 유사 활성 실험 결과 1000 μg/mL에서 80.54%의 결과로 우수한 항산화 효능을 보였다. Elastase 저해 활성을 측정한 결 과 1000 μg/mL에서 50.93%의 저해율을 나타내어 구기자 추출물이 elastase 저해에 효과가 있음을 확인 할 수 있었다. 본 연구로부터 구기자 70% ethanol 추출물은 항산화와 주름 개선 효능을 확인함으로써 기능 성 화장품 소재로의 활용 가능성을 확인하였다

백출(Atractylodes japonica)은 국화과(Compositae)에 속하는 다년생 식물로 한국에서 이뇨 작용, 수렴작용, 항알러지, 신경보호, 항암, 면역증강 및 위장관 보호효과 등으로 민간요법에서 널리 사 용되고 있다. 백출의 열수 및 70% 에탄올 추출물에 대한 DPPH 및 ABTS 자유라디칼 소거능으로 항산 화 활성을 측정하였다. 게다가 NO 생성, iNOS와 COX-2 단백질 발현을 웨스턴 블롯으로 측정하였으 며, 염증성 사이토카인의 발현을 RT-PCR 방법으로 측정함으로 항염증 효과를 측정하였다. 열수 및 70% 에탄올 추출물들의 항산화 활성은 농도-의존적인 효과를 보였지만, 추출용매에 따른 차이는 나타 나지 않았다. 70% 에탄올에 의한 백출 추출물에서 매우 강한 NO 활성 억제효과를 보였다. 백출 열수 및 에탄올 추출물은 NO 생성에 관여하는 iNOS 및 COX-2 단백질의 발현을 현저히 감소시켰다. 열수 및 70% 에탄올 추출물 모두 염증성 사이토카인인 IL-6 및 IL-1b는 현저히 억제시키지만, TNF-α의 발현은 약하게 억제시키는 결과를 얻었다. 본 연구를 통하여 백출 70% 에탄올 추출물이 NO 생성을 현 저히 억제하며, 염증성 사이토카인의 발현을 현저히 감소시키는 효과를 보이므로 염증성 질환 치료 및 개선에 널리 사용될 수 있으리라 생각한다.

본 연구는 강원도 태백시에서 관리 재배된 국내산 곰취(Ligularia fischen)의 70% 에탄올 추출 물(LFE)을 활용하여 항산화 활성을 확인하였다. 총 폴리페놀과 플라보노이드 함량을 측정하였으며, DPPH 와 ABTS 라디칼 소거능을 측정하였다. 세포독성 측정 후, NO 생성량을 측정하였으며, 관련 유전자인 NOS2의 발현량을 측정하여 그 결과를 확인하였다. LFE의 총 폴리페놀과 플라보노이드 함량은 각각 113.97±0.37 ㎎ GAE/g과 29.22±2.06 ㎎ QE/g으로 확인되었다. DPPH 라디칼 소거능을 측정한 결과, LFE 25 ㎍/㎖ 11.26±0.95%, 50 ㎍/㎖ 17.12±0.63%, 100 ㎍/㎖ 29.54±0.36%, 250 ㎍/㎖ 68.31±0.28%, 500 ㎍/㎖ 75.12±0.05% 및 1000 ㎍/㎖ 75.75±1.57%로 라디칼 소거능을 나타냈으며, ABTS 라디칼 소거능을 측정한 결과, LFE 25 ㎍/㎖ 13.75±0.21%, 50 ㎍/㎖ 26.71±0.20%, 100 ㎍/㎖ 56.92±0.22%, 250 ㎍/㎖ 91.30±0.12%, 500 ㎍/㎖ 93.40±0.02 및, 1000 ㎍/㎖ 93.19±0.04%로 라디칼 소거능을 나타냈다. LFE의 유의한 세포독성은 나타나지 않았다. NO 생성량은 LFE 50 ㎍/㎖ 79.40±2.64%, 100 ㎍/㎖ 55.01±5.36%, 200 ㎍/㎖ 30.93±3.11%로 유의적인 감소가 나타났으며, NOS2 유전자 발현량은 LFE 50 ㎍/㎖ 0.94±0.11, 100 ㎍/㎖ 0.59±0.05, 200 ㎍/㎖ 0.32±0.04로 유의 적인 감소가 나타났다. 본 결과는 곰취의 항산화 효능을 객관적으로 확인하였으며, 향 후 지속적인 심화 연 구를 통해 본 곰취를 활용하여 화장품 및 기능성 식품 소재로서의 활용 가능성을 확립할 수 있을 것이라 사료된다.