The acai berry (Euterpe oleracea Mart.) contains vitamin B complex, vitamin C, anthocyanin and so on. Especially acai berry was seen as nutritionally comparable to blueberry and related berries. The acai berry has significant aging-reducing properties. Compounds have been found to have anti-aging and antioxidant components. Acai berry was extracted with 70% methanol, 70% ethanol and CM (chloroform:methanol=2:1, v/v). After sample and reagents of each experiment was reacted, DPPH radical scavenging activity and ABTS radical scavenging activity, ferric reducing antioxidant power, reducing power were measured to determine the antioxidant capacity, and as results of comparing each extract. Ethanol (70%) extraction was measured highest. Anthocyanin, total phenol, flavonoid also appeared similar to the results. In addition, the antioxidant activities of the extraction solvents were increased significantly with increasing concentrations, but showed lower antioxidant activity than the positive control (ascorbic acid). As a result, antioxidant activities of sample supposed to affect by the anthocyanin, phenol and flavonoid contents.

This study was conducted to investigate the physiological activity of acai berry (Euterpe oleracea Mart.) extracts from three different solvents (water, methanol, and ethanol). We measured total polyphenol and total flavonoid content, DPPH radical scavenging activity, nitrite scavenging activity, metal chelating effect, and reducing power. The extraction yield from water, methanol, and ethanol was 17.10, 9.50, and 37.51%, respectively. The highest total polyphenol content (10.54 mg/100 g) and total flavonoid contents (1.88 mg/100 g) was observed in water extract. DPPH radical scavenging activity was the highest in both water extract (72.03%) and methanol extract (74.79%) at levels of 5 mg/mL, which was similar to that of BHT (78.90%). Water extract yielded the highest metal chelating effect (92.54%) and reducing power (1.09) at levels of 5 mg/mL. Taken together, these findings suggest that extracts of acai berry can be used as functional food materials with antioxidative and nitrite scavenging activities.

Purpose – Retail companies are turning from one type of retailer to multiple business categories through various reasons, such as taking advantage of existed types of retailers’ channel distribution, information and know-how, and entering into new types of retailers. However, there is few research conducted about multiple type of retailers. Research design, data, and methodology – In this research, the references, data and new stores on E-mart will be collected. The dissertation, annual report, statistical data, land-book of E-mart will be also collected to confirm whether E-mart has made any acquisition towards another company. Results – There is a tendency to new stores expansion, store enlargement and prolonging the opening preparation of new stores, based on the core of new stores expansion of E-mart as a general supermarket type of retailers. Based on general supermarket type of retailers, E-mart begins to diversify its retail company’s type of retailers. Conclusions – As a general supermarket which is the most important type of retailers, E-mart is expanding into SSM type of retailers to seek new power of growth while slowdown growth is shown in general supermarket type of retailers. The expansion into SSM type of retailers would be a wise option as a retail company, E-mart is able to keep growing in the future.

본 연구는 최근 건강에 대한 관심의 고조로 인해 아사이베리에 대한 관심이 증가되고 있어 다양한 생리적 효능과 영양학적 특성이 우수한 아사이베리의 실제적인 활용방안을 모색하기 위한 일환으로 기능성 효과를 가진 아사이베리 분말을 0%, 2%, 4%, 6%, 8% 배합비율로 첨가하여 쿠키를 제조한 후 품질 특성을 살펴보고 최적의 첨가량을 살펴본 결과가 다음과 같다. 아사이베리 분말 쿠키의 수분함량은 아사이베리 분말의 첨가량이 증가함에 따라 수분함량은 증가하는 경향을 보였으나 유의적인 차이는 나타나지 않았다(p＜0.05). 아사이베리 분말 쿠키의 pH는 아사이베리 분말 첨가량이 증가함에 따라 유의적으로 감소하는 경향을 보였다(p＜0.05). 아사이베리 분말 쿠키의 퍼짐성은 아사이베리 분말 첨가량에 따라 퍼짐성은 유의적으로 감소하는 경향을 보였다(p＜0.05). 아사이베리 분말 쿠키 색도에 있어 명도의 경우 대조군에 비해 아사이베리 분말을 첨가할수록 명도는 유의적으로 감소하는 경향을 보였으며 아사이베리 분말 첨가량이 증가함에 따라 적색도의 경우 증가하는 경향이 나타났고, 황색도의 경우는 감소하는 경향을 보였다. 아사이베리 분말 쿠키 경도는 아사이베리 분말의 첨가량이 증가함에 따라 경도의 값이 유의적으로 증가하는 경향을 보였다(p＜0.05). 아사이베리 분말 쿠키의 관능 평가에 있어 색깔(color), 맛(taste), 향기(flavor), 조직감(texture), 전체적인 기호도(overall acceptability) 항목에 있어서 대조군에 비해 아사이베리 분말 6% 첨가 쿠키가 가장 높게 평가되었다.