Korea is a major chestnut producer, and about half of its production is discarded as chestnut shells. This study aimed to manufacture an environmentally friendly adsorbent using these wastes. For this purpose, the optimum carbonization temperature of chestnut shells was derived through thermogravimetric analysis, with structural change confirmed through SEM analysis. The results showed that the sample that carbonized at 350oC for 60 min after phosphorylation had both the highest initial acetaldehyde removal rate and the longest duration compared to other samples. As a result, an eco-friendly adsorbent for acetaldehyde was produced from chestnut shell biomass. Through this research, it was confirmed that the adsorbent can be effectively used for acetaldehyde control while addressing the issue of recycling chestnut shell wastes.

This study investigated the influence of incorporating chestnut inner shell powder (CISP) at varying levels (0%, 3%, 6%, 9%, and 12% w/w) on the quality, antioxidant potential, and consumer preference of garaetteok, a Korean rice cake. Findings revealed a decrease in moisture content and pH with increasing CISP content. Color analysis indicated a reduction in lightness (L) and yellowness (b) values, while redness (a) values increased. Textural properties displayed an increase in hardness, chewiness, and gumminess, but a decrease in springiness, adhesiveness, and cohesiveness with increasing CISP levels. Sensory evaluation for appearance, taste, flavor, texture, and overall preference revealed the sample containing 6% CISP to be the most favorable. Moreover, the antioxidant activity of the garaetteok exhibited a positive correlation with increasing CISP content. In conclusion, incorporating 6% CISP resulted in improved quality characteristics for garaetteok development, offering enhanced nutritional value, antioxidant properties, and overall consumer preference.

본 연구의 목적은 율피 색소로 1제형 산성 염모제를 제조하여 1제형 산성 염모제의 단점인 색상의 발색력을 높이고 오랜 지속력을 살펴보는 것이다. 이를 위해, 분광측색계를 이용하여 염색력을 측정하고, 모발의 퇴색 정도를 살펴보기 위해 광학밀도(O.D.) 값을 측정하였으며, 모발의 탄력성은 인장강도를 측정하여 분석하였다. 각 레벨의 모발 시료에 대해 다른 방치 시간과 처리 방법을 적용한 결과를 비교한 결과, 20분간 열처리한 실험군이 가장 높은 염색력을 나타내었다. 이어 자연방치 40분, 열처리 10분, 자연 방치 20분 순으로 확인되었다. 그리고 10레벨까지 올라갈수록 색상 표현이 높아지는 것을 확인하였다. 그러나 10레벨에서는 3일 후에도 약간의 수분 손실이 발생하고 인장강도도 낮은 것을 확인하였다. 이러한 결과는 앞으로 뷰티 업계가 다양한 천연염색 성분이 함유된 1제형 산성 염모제를 대중화하여 현대인의 웰빙과 건강한 심신을 유지하는 데 도움을 줄 것을 시사한다.

This study investigates the quality characteristics of dough and bread added with 6% chestnut shell powder and extruded chestnut shell powder at various conditions. As extrusion process variables, melt temperature (110°C, 130°C, 150°C) and moisture (25% and 30%) were controlled. Total dietary fiber content was slightly increased in extruded chestnut shell powder group. In the farinogram, absorption was significantly increased in the group of 25% moisture content and 30% moisture content (p<0.05). After 2 hours and 3 hours, the leavening heights of dough for control showed a similar tendency to that of dough with extruded chestnut shell at a melt temperature 150°C and with moisture content of 25% and 30%. Specific volume was the highest at a control of 3.74±0.08 cc/g and extruded chestnut shell powder group was slightly higher than the chestnut shell powder group. Firmness after 1 day on control of 107.42±14.52 g was similar to that of the bread with extruded chestnut shell at a temperature of 150°C and moisture content of 25% for 113.33±6.17 g. In conclusion, the extrusion-cooking of chestnut shell powder improved the quality characteristics of dough and bread. The optimum combinations of conditions in tested range were melt temperature at 150°C and moisture content at 25%, and melt temperature at 130°C and moisture content at 30%.

This study was conducted to investigate the effect of chestnut inner shell powder on antioxidant activity and the quality characteristics of cookies. Cookies were prepared with different amounts of chestnut inner shell powder(in ratios of 0, 0.5, 1, 3 and 5% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenol content in chestnut inner shell powder and cookies. For analyzing quality characteristics, bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. The spread ratio, a values, total phenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing chestnut inner shell powder(p<0.001), while the pH of the dough, L values and b values of the cookies significantly decreased with increasing chestnut inner shell powder content(p<0.001). The consumer acceptability score for the 3% chestnut inner shell cookie groups ranked significantly higher(p<0.01) than those of the other groups in overall preference, flavor, taste and color. From these results, we suggest that chestnut inner shell is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

대두유에 율피의 용매분획별(에테르, 부탄올, 물) 추출물과 tocopherol, BHA를 각각 0.02% 첨가한 후 자동산화 및 가열 산화시 항산화효과를 비교하였다. 1. 자동산화시 과산화물가를 통한 항산화력 비교에서 45℃에서 42일간 저장한 경우 부탄올추출물 〉 에테르추출물 〉 무첨가구 〉 BHA 〉 토코페롤 순으로 항산화력이 있었고, 60℃에서 32일간 저장한 경우에도 부탄올 추출물이 강한 항산화력을 보였으며, 에테르추출물은 무첨가구와 큰 차이가 없었다. 2. 가열산화의 경우 에테르추출물이 우수한 항산화력을 나타내었다. 3. 추출물의 용매별 항산화성분의 분석결과 에테르추출물에는 ellagic acid, quercetin, morin, naringenin, flavanol로서 주요성분은 ellagic acid이었다. 이들 성분의 총량은 에테르추출물 49.09%(w/w), 부탄올추출물 76.26%(w/w)로서 부탄올 추출물에 폴리페놀성분이 다량 함유되어있어 우수한 항산화효과에 영향을 미친 것으로 판단된다. 부탄올추출물에는 ellagic acid, naringenin, gallic acid, flavanol이 있었으며, 주요성분은 naringenin, gallic acid로서 이들 성분들이 항산화 효과에 영향을 미친 것으로 사료된다.

율피, 솔잎, 호프로부터 70% 아세톤 추출물을 획득하여 대두유, 돈지, 대두유 유탁액, 돈지 유탁액에 대한 항산화력을 토코페롤과 비교하였다. Rancimat의 유도기간에 따른 항산화력 비교에서는, 대두유에서는 솔잎〉율피〉호프〉토코페롤〉무첨가구, 돈지에서는 토코페롤〉율피〉솔잎〉호프〉무첨가구로서 항산화력이 있었다. Peroxide value의 측정을 통한 항산화력 비교에서는, 대두유나 대두유 유탁액, 돈지나 돈지 유탁액에서 이들 세 추출물은 같거나 우수한 항산화력을 나타내었으며, 율피가 가장 좋은 것으로 판단되었다. 폴리페놀화합물의 분석결과, 율피 추출물에는 ellagic acid가 솔잎 추출물에는 flavanol이 항산화력에 큰 영향을 미친 것으로 보인다.

Background: There is an increasing surplus of chestnut that are abandoned due to their failure to meet customer awareness. Thus, we investigated the anti-proliferative and apoptotic effects of chestnut (Castanea crenata) inner shell extracts in hepatocarcinoma HepG2 cells as a potential source of anti-cancer materials. Methods and Results: Distilled water extract (CI-W) and ethanol extract (CI-E) were prepared from chestnut inner shell and evaluated their anti-proliferative effects in vitro. Each extract significantly decreased the cell viability of HepG2 cells in a dose- and time-dependent manner. Indeed, the morphology of HepG2 cells treated with CI-W or CI-D was distorted to shrunken cell masses. Furthermore, it was revealed that their extracts induced cell death as evidenced by increased reactive oxygen species (ROS), formation of apoptotic body and condensation. In addition, Their extracts clearly modulated the down regulated of Bcl-2 (anti-apoptoic)/ Bax (pro-apoptotic) family and cleaved caspase-3 as an effector caspase in a dose-dependent manner. Conclusion: These results indicate that the extracts of chestnut inner shell can be used as an anti-proliferative therapeutic agent or functional food.

본 연구에서는 숙성 흑율피 가루를 1, 3 또는 5% 첨가한 숙성 흑율피 양갱을 제조하여 품질 특성, 관능적 특성 및 항산화 특성을 분석하였다. 숙성 흑율피 양갱의 수분함량은 1% 첨가군은 대조군과 유사하였으나 숙성 흑율피 첨가량이 증가함에 따라 수분 함량은 증가하였다. 당도와 환원당은 숙성 흑율피 첨가량이 증가됨에 따라 낮아졌다. pH는 숙성 흑율피 첨가량이 증가함에 따라 감소하였고, 산도는 높아졌다. 명도(lightness)와 황색도(yellowness)는 숙성 흑율피 첨가량이 증가할수록 낮아졌으며, 적색도(redness)는 높아졌다. 기계적 조직감 측정결과, 경도(hardness)는 대조군이 높았고, 숙성 흑율피 첨가량이 증가함에 따라 경도는 증가하였다, 응집성(cohesiveness)은 숙성 흑율피 1% 첨가 양갱과 3% 첨가 양갱은 유의적인 차이를 나타내지 않았지만, 첨가량이 증가함에 따라 응집성은 감소하였다. 탄력성(springness)은 숙성 흑율피 첨가량이 증가할수록 낮아졌다. 총 페놀 함량은 숙성 흑율피 첨가량이 증가함에 따라 증가하였다. DPPH 라디칼 소거능과 hydroxyl 라디칼 소거능은 양갱에 숙성 흑율피 첨가량이 많을수록 IC50 값이 낮아져 항산화능이 높아졌다. 기호도 검사 결과, 숙성 흑율피 3% 첨가군의 전체적인 기호도 점수가 5.2점으로 가장 높은 점수를 받았다. 이상의 결과로부터 숙성 흑율피를 3% 첨가하여 양갱을 제조할 때 품질 특성, 항산화성 및 관능적 특성이 우수하였으므로, 이를 바탕으로 기능성 식품으로서 개발가능성이 높을 것으로 사료된다.

The present study was carried out to evaluate the antioxidant and anti-inflammatory activities of threeextracts (hot water, 50% ethanol and mixed solvent;water, ethanol, butylene glycol, propylene glycol) of dried chestnut,chestnut shell, chestnut leaves and dried chestnut leaves obtained from Castanea crenata tree. When conducted DPPH assay,radical scavenging activity of ethanol extract of chestnut shell was the highest with IC50 10.8㎍/mL among four extractsfrom these parts (p<0.05). In additional results by the xanthine oxidase assay, antioxidant activity showed that waterextract of chestnut leaves showed the highest xanthine oxidase inhibitory activity in the tested extracts (p<0.05). Futher-more, extracts of chestnut shell and leaves exhibited no cytotoxicity in RAW 264.7 cells (p<0.05). Also, anti-inflammatoryactivity by NO assay showed LPS-induced NO was significantly inhibited following treatment with extracts of chestnut shelland leaves of 3㎎/mL (p<0.05). These data suggest that extract of chestnut shell have antioxidant and anti-inflamantoryactivity including chestnut leaves. Therefore, it is considered that Castanea crenata research range and selection of functionalmaterial can broaden chestnut shell to other fractions such as chestnut and chestnut leaves.