This study evaluated the antioxidant activity and quality characteristics of rice cookie with added butterbur powder in a ratio of 0, 5, 10, 15, and 20% to confirm the possibility of butterbur as a functional food. The moisture content, spread factor, leavening rate, and hardness of rice cookies increased with an increase in the amount of butterbur powder; whereas a decrease in the pH and baking loss rate was observed. The L and b values d ec reased as the amount of butterbur powder increased, but the value was the lowest when 5% of butterbur powder was added. The sensory liking score showed the highest preference for 10% butterbur powder regarding appearance, flavor, taste, texture, and overall preference. In the principal component analysis (PCA), the addition of 10% butterbur powder positively affected the measure of food acceptance in terms of organoleptic properties of butterbur. Besides, as the amount of added butterbur powder increased, the antioxidant activity of rice cookies increased. Based on these results, it appears that the addition of butterbur powder to rice cookies in a 10% ratio can produce rice cookies with excellent antioxidant activity, overall quality, and high preference.

The pre-treatment conditions of butterbur stem such as blanching, freezing, and thawing were studied to optimize it for producing frozen butterbur stem to improve its storage ability. Butterbur stems were hot water blanched at 100oC for 3, 5, or 7 min respectively and then soaked in cold water. After peeling out and cutting into blocks (4.5×1.0×0.5 cm), butterbur stems were air-dried for 5, 10, or 15 min respectively. Dried samples were analyzed for their physicochemical properties. With blanching, the hardness value increased from 2.91 kg to 3.64 kg (p>0.05); however, adhesiveness decreased drastically after 5 min of blanching (p<0.05), which changed to a crisp texture. In addition, considering other physicochemical properties, it was assumed that 5-min blanching was optimal pre-treatment to maintain the original quality of butterbur stem for freezing. Five-minute blanched butterbur stems were airdried 5 min, frozen and thawed with several methods, and analyzed for their properties. Considering the thawing loss, hardness, and color change, the fastest freezing and thawing method had the lowest changes on the quality of frozen butterbur stem. Therefore, to produce frozen butterbur stem, it was assumed that immersion freezing and running water or room temperature thawing (25oC) were the best process.

The principal objective of this study was to assess the antioxidative activities of Petasites japonicus against oxidative stress in bovine brain tissue . Petasites japonicus is found with a relatively widespread distribution, and is cultivated as a culinary vegetable in Korea. Petasites japonicus samples were dried either by freeze-drying or by hot air-convection drying (80℃), then evaluated for their antioxidative activity by measuring 1-dipheny-1，2-picrylhydrazyl (DPPH) radical scavenging, and by measuring thiobarbituric acid-reactive substances (TBARS) in brain homogenates subjected to Fe2+ -mediated lipids with or without the addition of botanical extract. Hot air convection-drying resulted in a slight increase in the extraction yie1d as compared with freeze-drying. However, total phenol and flavonoid contents in freeze-dried Petasites japonicas were significantly higher than those of hot air convection-drying. Freeze-drying increased the free radical scavenging activity of Petasites japonicas, leaves, and stems by 52.6, 28.6, and 248.0%, as compared with hot air convection-drying. Additionally, the IC50 values measured by TBARS in hot air convection-dried Petasites japonicas， leaves, and stems were increased by 36.0, 31.6, and 15.9%, as compared to those of freeze-drying. Although antioxidative activity was reduced slightly by heat processing in Petasites japonicas, freeze-drying for each portion of Petasites japonicus was the most appropriate for use as a functional food and pharmaceutical material.

머위 유엽의 조기생산 가능성을 구명코자 근주의 정식시기, ABA 함량과 휴면과의 관계에 대해서 조사한 결과를 요약하면 다음과 같다. 자연환경 조건하에서 근주의 휴면은 10월 상순경부터 시작되어 11월 중순경에 가장 깊었으며, 그 후 서서히 타파되기 시작하여 12월 하순경 이후에는 안전히 각성됨을 알 수 있었고, 이 기간의 5℃ 이하 저온누적시간은 900시간 정도이다. 이는 근주의 휴면이 타파되기 위해서는 반드시 저온이 요구됨을 의미한다. 근주의 생육시기별 ABA 함량은 머위의 생육성기인 4월부터 9월까지는 ABA가 전혀 존재하지 않았는데 이는 휴면기간 동안 다른 저장양분과 함께 근주내에 존재하던 ABA가 맹아와 함께 지상부로 이동되었기 때문이며, 반대로 10월부터 ABA가 근주내에 존재하기 시작한 것은 외기기온의 하강과 더불어 지상부가 고사되면서 지상부에 존재하던 ABA가 근주로 이동되었기 때문인 것으로 사료된다. 따라서, 식물체내에서 생육을 억제하고 휴면을 유도하는 물질로 알려진 ABA는 머위 근주의 휴면과 밀접한 관계가 있는 것으로 판단되었다.

머위의 뿌리, 줄기, 잎을 사용하여 추출물에 따른 항산화 활성을 분석하였고, 추출물을 분획 정제하여 암세포 생장 억제성을 실험하였다. SOD 유사활성은 머위 잎의 에탄올 추출물이 96.7%의 가장 높은 활성을 보였으며, 추출 용매에 따른 머위의 SOD 유사활성은 물 추출보다는 에탄올 추출물이 더욱 높은 항산화 활성을 나타냈다. 총폴리페놀 함량은 물 추출물에서 전체적으로 높은 함량을 나타내었으며, 머위 잎이 223mg/g dry weight으로 가장 높았다. 시료별로 전자공여능 효과를 살펴보면 머위 뿌리의 물 추출물에서 61.5%, 머위 잎의 에탄올 추출물에서 34.9%로 가장 높은 전자공여능을 나타냈다. 암세포 생존 억제성의 실험에서 머위 추출물의 분획물들은 정상세포 DC2.4의 생육에는 크게 영향을 미치지 않으면서도 위암세포주 SNU-719의 생육은 41.9%로 크게 억제시켰고, 간암세포주 Hep3B의 생육은 72.7% 억제시켰다. 본 연구 결과들을 종합해 볼 때 머위를 이용한 새로운 기능성 식품 소재 및 약용자원식물로 개발이 가능하다.