The purpose of this study was to examine the quality characteristics of cookies made with Angelica gigas Nakai fermented by Lactobacillus paracasei. As the content of Angelica gigas Nakai fermented by L. paracasei (AFL) powder increased, the pH of the cookies decreased from 6.3 to 5.2. There was no significant difference in the moisture content depending on AFL powder content. The content of reducing sugar also increased with increasing AFL powder content. Regarding the surface color of the cookies, the L- and b-values decreased with increasing AFL powder content, whereas the a-value increased. As the AFL powder content increased, the total polyphenol content and ABTS and DPPH radical scavenging activities significantly increased. Cookies with 8% AFL powder (AC8) had the highest levels of 107.16 mg%, 38.69%, and 65.56%, respectively. The texture, adhesiveness, and cohesiveness of the cookies with various AFL powder levels were not significantly different, and hardness, springiness, gumminess, and chewiness showed no tendencies toward changes. Taken together, these results showed that when AFL powder was added to cookies, bioactivities such as antioxidant activity increased, making AFL powder a good material with high potential for use in commercially baked products.

Antioxidant properties and antioxidant activities were analyzed for water extracts and 50% and 70% ethanol extracts of the leaf of Angelica gigas Nakai. The polyphenol and flavonoid contents in water, 50%, and 70% ethanol extract of the leaf of Angelica gigas Nakai, it was found that the polyphenol contents were 18.75 mg GAE/g, 28.95 mg GAE/g, and 34.73 mg GAE/g, respectively, and flavonoid contents were respectively. The DPPH IC50 scavenging activity was 45.84 mg/mL, 36.44 mg/mL, 19.11 mg/mL, respectively, and theABTS+radical scavenging ability (1 mg/mL) was 28.73%, 22.79%, and 12.70%, respectively. Tyrosinase inhibitory activity, 70% ethanol extract, 50% ethanol extract, and water extract 33.14%, and 4.53%, respectively. Nitrite scavenging activity, 70% ethanol extract, 50% ethanol extract, and water extract were in the order of 1 mg/mL scavenging activity, 36.43%, 34.80%, and 18.85%, respectively.

Angelica gigas Nakai (A. gigas) easily changes its color during storage, and appropriate thermal treatment can improve storage stability through inactivation of enzymes such as polyphenol oxidase. Therefore, this study was performed to determine quality characteristics of dried A. gigas in response to high-temperature-short-time (HTST) treatment during storage. Dried A. gigas were treated at 120-180℃ for 10 min, the samples were stored at 4℃ and 50℃ for 10 weeks, and used for the analysis of qualities. Concerning the color values, the sample treated at 120℃ was similar to the control, and the color change was large when treated above 180℃. However, color difference (△E* ab) was lower in treated samples than in control. Browning index was similar for all the samples except for the sample treated at 180℃. Functional qualities (phenolics content, antioxidant activities, and level of major components) showed a slight difference according to storage periods in all samples without control, and nodakenin content was observed in control. The results of this study showed that HTST treatment improved storage stability such as stability of colors and browning index in dried A. gigas during storage, and the appropriate treatment temperature was 120℃ in terms of stability in color and browning index.

Method development and validation of decursin for the standardization of Angelica gigas Nakai as a functional ingredient and health food were accomplished. The quantitative determination method of decursin as a marker compound of aerial parts of Angelica gigas Nakai extract (AAGE) was optimized by HPLC analysis using a C18 column (3×150 mm, 3 μm) with 0.1% TFA in water and acetonitrile as the mobile phase at a flow rate of 0.5 mL/ min and detection wavelength of 330 nm. The HPLC/PDA method was applied successfully to quantification of the marker compound in AAGE after validation of the method with linearity, accuracy, and precision. The method showed high linearity in the calibration curve at a coefficient of correlation (R2) of 0.9994 and the limit of detection and limit of quantitation were 0.011 μg/mL and 0.033 μg/mL, respectively. Relative standard deviation (RSD) values of data from intra- and inter-day precision were less than 1.10% and 1.13%, respectively. Recovery of decursin at 0.5, 1, 5 and 10 μg/mL were 92.38 ~ 104.11%. These results suggest that the developed HPLC method is very useful for the determination of marker compound in AAGE to develop a health functional material.

Angelica gigas Nakai has been used for traditional Korean medicine which acts anti-inflammatories, protects the liver, and enhances the immune system. Subcritical water extraction (SWE) is an eco-friendly extraction method in which the pressure is applied between the boiling point and critical temperature of water that maintains the liquid state. The aim of study was to determine the optimal extraction conditions for subcritical water extraction of the decursin and nodakenin from Angelica gigas Nakai, comparing two scales, laboratory-scale (22 mL) and pilot-scale (8 L) devices to assess the feasibility of industrial applications. Extraction efficiencies were evaluated by measuring total polyphenol contents and DPPH radical scavenging activity with a spectrophotometer, extraction yields of decursin and nodakenin with a high-performance liquid chromatography. The subcritical water extraction conditions of pilot-scale were as follows: extraction temperature of 150, 170, 190 and 210°C; extraction times of 5, 10, 15, and 20 min. The highest yields of decursin and nodakenin were at 190°C/15 min (17.65 mg/g Angelica gigas) and 170°C/20 min (4.35 mg/g Angelica gigas), respectively. These were not significantly different from the maximum contents of decursin (13.49 mg/g Angelica gigas), and nodakenin (4.66 mg/g Angelica gigas) for lab-scale subcritical water extraction. The maximum values for total polyphenol content and DPPH scavenging activity of subcritical water extraction were 64.32 mg/g Angelica gigas and 74.4%, respectively. On the other hand, those of conventional extraction method using methanol (60°C/120 min) were obtained as 14.31 mg/g Angelica gigas and 41.9%. Therefore, the subcritical water extraction is a rapid and efficient method for extracting polyphenols and anti-oxidative compounds.

당귀는 미나리과에 속하는 약용식물로서 한국, 일본, 중국 등에서 재배된다. 본 실험의 목적은 형광등과 LED 광조사가 당귀 생육의 발달과 기능성 물질로 알려진 Decursinol angelate와 Decursin의 생성에 미치는 영향을 분석하고자 수행하였다. 당귀 ‘만추’ 종자를 우레탄 스폰지에 파종 후 4주간 유리온실에서 육묘하였다. 본엽이 3 매 전개된 120주를 저면관수 시스템에 이식하였다. LED [적색: peak wavelength 660nm, 청색: peak wavelength 455nm, white = 3:2:4 비율]와 형광등 조건에서 최상부 군락에서 광합성유효광량자속은 180±7μmol·m-2·s-1로 동 일하였으며 16:8의 일장조건에서 5주간 재배하였다. LED 처리에서 당귀의 엽수는 유의적 차이는 없었지만, 형광등 처리와 비교하여 13.5% 증가하였으며, 형광등 처리에서 당귀의 엽장과 엽폭의 비율과 초장은 각각 24, 13% 증가하였으며 최대 근장은 두 그룹이 유사하였다. LED 처리한 당귀의 지상부 생체중과 건물중은 50, 42% 씩 증가하였으며, 지하부는 125, 45%씩 증가하였다. 형광등에서 재배된 당귀의 Decursin과 Decursinol angelate 는 LED처리한 당귀보다 지상부에서 단위 건물중당 188, 27% 증가하였으며, 지하부에서 78, 8% 각각 증가 하였다. LED와 형광등 처리에서 재배된 당귀의 한 개체 당 Decursin과 Decursinol angelate의 함량은 132과 122mg 이었다. 결론적으로 기능성 물질은 형광등에서 증가되고 생장은 LED 조건에서 증가되는 것으로 나타났다.

We have hybridized Angelic gigas Nakai flower extract (AGNF) and two-dimensional layered double hydroxide (LDH) nanomaterials through reversible dehydration-hydration in order to obtain the nanopowder of natural extract. The Angelica gigas Nakai flower was treated with methanol to extract carbohydrate, polyphenol, and flavonoid components. LDH with an uniform size of 250 nm was prepared by hydrothermal method and calcined at 400ºC to obtain layered double oxide (LDO) precursor. For hybridization, AGNF in 40% methanol was reacted with LDO powder at various AGNF/LDO weight ratios: 0.15, 0.30, 0.85, and 1.70. The hybrids were obtained in fine powder which had enhanced hydrophilicity and water dispersity compared with dried AGNF. The X-ray diffraction and scanning electron microscopic results revealed that the house-of-cards structure of nanomaterials could encapsulate AGNF moiety inside their cavity. Quantitative analyses using UV-Vis spectra exhibited that the content of AGNF in hybrid increased upon AGNF/LDO ratio in reactant increased. According to 1,1-diphenyl-2-picrylhydrazyl radical scavenging assay, AGNF/LDO showed higher antioxidant activity compared with an equivalent amount of AGNF itself.

An analysis of changes in herbal tea composition according to the difference in processing conditions showed slightly reduced crude protein content and increased, moisture, crude fat and solid elution rate after treatment using the ash puffing process compared to roasting. Benzopyrene content was significantly reduced to 0.18 ppb from 0.51 ppb. This result indicated that, the B(α)P content differed depending on the processing condition and raw materials. Generation of food B(α)P is mainly include the thermal decomposition of food cooking, when the processing which is a main component of food carbohydrate, protein, fat reason despite severe heat treatment as a whole is to be detected even though the B(α)P in this way is considered to be. The taste, aroma and color did not show a large difference, but the strong bitters taste decreased.

한방차의 roasting 온도를 80∼140℃ 범위로 하여 성분 변화를 분석한 결과, 온도의 상승에 따라 수분함량이 감소하고 일부 탄화가 발생하며 조 회분 함량이 소폭 상승하였고, 조 지방 및 조단백질 함량은 소폭 감소하였다. 한방차의 고형분 용출율은 0.15~0.32%(w/w)를 나타내었는데, roasting 온도가 상승할수록 감소하는 경향을 나타내었다. 처리온도가 80∼110℃구간에서는 큰 변화를 나타내지 않은 반면 110∼140℃구간에서는 고형분 용출율이 급격히 감소하였다. 온도가 상승할수록 용출율이 감소하는 것은 내부 조직이 치밀하여 상대적으로 용출이 어렵기 때문이다. 벤조피렌 함량은 0.29~0.51ppb으로 온도가 높을수록 B(α)P함량이 증가하였다. 처리온도와 원재료에 따라 B(α)P 함량에 차이가 발생하며, 내부온도는 약 200℃정도지만 roaster 표면의 실제 온도는 약 2000℃에 이르는데 표면과 접촉한 부분에서 B(α)P가 생성된다. B(α)P는 주로 음식을 조리, 가공할 때 식품의 주성분인 탄수화물, 단백질, 지방 등이 열분해 되어 생성되는 것으로 생각된다.

본 연구는 생약재로 이용되는 참당귀의 다용도 기능성 소재 개발을 통한 이용가치를 높이기 위하여 효소처리를 활용한 기능성 다당체 분리방법에 대한 연구를 수행하였다. 참당귀의 세포벽 성분 분해를 위한 최적의 효소는 Viscozyme L로 선정되었다. 다당체 분리를 위한 효소처리는 단백분해효소(Alcalase 및 Flavorzyme)와 전분분해효소(Termamyl120L)를 Viscozyme L과 함께 복합적으로 처리한 VAFT처리구가 추출 수율과 총당 함량이 각각 12.20%, 76.80%로 다른 효소처리구(T, AFT 처리구)에 비하여 가장 높았으며, 제거된 전분 함량 역시 29.62%로 가장 높게 나타났다. 또한 비전분다당체 함량이 22.58%로 T 처리구의20.78%과 AFT 처리구의 21.98%에 비하여 유의적(p<0.001)으로 가장 높게 나타나 참당귀 다당체 분리를 위한 최적효소처리 조건으로 선정되었다. 비전분다당체의 주성분인arabinose, galactose의 함량은 대조구보다 T, AFT, VAFT의모든 효소처리구에서 유의적(p<0.001)으로 높게 나타났다.또한 참당귀 다당체의 분자량 분석을 통하여 대조구(491,000Da)에 비하여 VAFT 효소처리구가 13,000Da로가장 저분자화되는 것을 확인할 수 있었다. 따라서 VAFT효소처리에 의한 참당귀 기능성 다당류의 효율적인 분리방법은 참당귀를 활용한 새로운 산업적 기능소재 및 제품 개발에 활용 가능성이 높을 것으로 기대되었다.

Currently, the storage temperature of the production factory of medicinal herbs (hGMP) is about 5~ 12℃. This temperature is possible to suppress pest but can not kill the pests. For this reason, we need to lower the temperature during lethal time because the pest has often occurred inside the packaging of medicinal herbs in the distribution process in summer. In order to solve this problem, we have investigated the lethal time of the storage insect(Tribolium castaneum Herbst) After we froze medicinal herbs(Cnidium officinale Makino and Angelica gigas N. ) at approx. –70℃ and –15℃ respectively. We then investigated the change of bioactive components and exterior characteristics of medicinal herbs in order to determine whether there is a change of quality. The results were as follows. The lethal time of Tribolium castaneum Herbst is about 2 minutes if processed at approx. –70℃, while the other time is about 16 minutes at approx. –15℃. We investigated the change of quality after the treatment of the two medicinal herbs in the similar way but could not confirm the difference of color and brightness and the bioactive components on statistics. Through this research, it has been verified that the process of quick freezing for pest control can not affect the main quality of the medicinal herbs. Therefore this technology can be introduced in the manufacturing process of medicinal herbs through additional research.

팽화 처리온도를 각각 140~220℃로 한 한방차 제품의 성분변화를 분석한 결과는 다음과 같다. 처리온도의 상승에 따라 일부 탄화가 발생하며 조회분 함량이 상대적으로 상승하는 소폭의 변화가 있었고, 조단백질 및 조지방 함량은 거의 변화가 없는 것으로 나타났으며 수분함량은 감소하였다. 한방차의 고형분 용출률은 0.18~0.27%(w/w)로 나타내었는데, 팽화온도가 상승할수록 증가하였다. 고형분의 용출은 온도가 화학적 변화보다 물리적 변화에 의해 식품의 원재료 성분인 탄수화물, 단백질, 지방 등이 천연 상태에서 상호가교 결합이 물리적인 힘으로 어느 정도 파괴되어 성분의 용출이 용이해지기 때문인 것으로 생각된다. 벤조피렌 함량은 0.18~0.24ppb로 처리온도, 원재료에 따라 B(α)P 함량에 차이가 발생한 것으로 나타났다.

Some biological activities such as an electron donating capacity, the contents of total polyphenol compounds and flavonoids, fibrinolytic activity and α-glucosidase inhibitory activity have been detected in hot water extracts of Ligularia fischeri and Angelica gigas Nakai. To increase the usefulness of the functional ingredients for prevention and improvement of some metabolic disorders, ethanol-treated hot water extracts of Angelica gigas Nakai were prepared. A hot water extract of Ligularia fischeri has 92% of electron donating capacity, 39.4 mg/g of total polyphenol compounds, 24.8 mg/g of flavonoids and 29.8% of α-glucosidase inhibitory activity, but no fibrinolytic activity. A hot water extract of Angelica gigas Nakai has 94.7% of electron donating capacity, 5.8 mg/g of total polyphenol compounds, 2.6 mg/g of flavonoids, 0.48 plasmin units of fibrinolytic activity and no α-glucosidase inhibitory activity. However, with partial purification using cold ethanol treatment, the α-glucosidase inhibitory activity of Angelica gigas Nakai was increased to 70.5%. Thus, we expected a more useful effect with the use of the addition of a cold ethanol-treated Angelica gigas Nakai extract. The L, b values of cold buckwheat noodles using a mixture of 0~3% of Ligularia fischeri powder and 0.5% of an ethanol-treated hot water extract of Angelica gigas Nakai were decreased with the addition of an increasing amount of Ligularia fischeri powder. Among the mechanical qualities, only adhesiveness was significantly higher in 3% Ligularia fischeri noodles. From sensory evaluation data, it was determined that these two functional ingredients did not ruin the color, texture, and overall acceptance of the cold buckwheat noodles. A higher amount of the extracts improved the quality of the product with little added cost.

Anti-inflammatory effects of ethanolic extract of Angelica gigas (EAG 50, 150, and 500 mg/kg) were investigated in thermal burn-paw edema model. Immersion of rat hind legs into 48.5℃ water for 50 scincreased the leg volume by 0.46-0.55 ml. EAG attenuated not only the paw volume in a dose-dependent manner, but also blood lymphocyte counts and interleukin-6 level increased by burns, without influence on the level of tumor-necrosis factor-α. Moreover, EAG reduced alkaline phosphatase level, a parameter of hepatic injury, which was increased by thermal burns. The results indicate that EAG attenuates inflammatory aymptoms induced by thermal burn and EAG or its conmarin derivatives could be a promising anti-inflammatory drug candidate in inflammation diseases.