Cassia tora seed was processed by germination and roasting to develop a germinated Cassia tora tea. The effects of extraction temperature on antioxidative compounds in tea extracts were examined and compared to four different commercial Cassia tora tea products. The contents of antioxidative compounds, such as phenolics, flavonoids, and β-carotene, increased as the extraction temperature increased (5 to 80oC), subsequently increasing in vitro antioxidant activities (DPPH and ABTS radical scavenging activities). Germinated Cassia tora tea had higher antioxidative activity than selected commercial Cassia tora teas, and the difference was significant at low extraction temperature. Therefore, the germinated Cassia tora tea could contribute to a new type of tea product with enhanced bioactive and antioxidative activities by adopting appropriate processing and extraction conditions.

The characteristics of extracts and precipitates after extraction at different water temperature (25, 50, 75, 95oC), ethanol ratio (25, 50, 75, 100%), and extraction method (stir, soak, autoclave) of yam powder and raw yam were investigated. The total polyphenol content was the highest in the 50% ethanol extract of yam powder. The DPPH radical scavenging activity was the highest in the 75% ethanol extraction and the crude saponin content was the highest in the 95oC water extraction. Tyrosinase inhibitory activity was the highest in 95oC water extraction, low concentration of ethanol extraction, and autoclave extraction. The peak viscosity, trough, and final viscosity of the precipitates increased after ethanol extraction, whereas decreased after the 95oC water extraction and the autoclave, indicating the destruction of starch granules. This was confirmed by observing the starch granules broken using the SEM. The significance of this study was to investigate the possibility of the use of yam resources as a material, processing product development, skin beauty functional food and cosmetic material.

이온성 액체를 이용하여 질산 용액으로부터 Am(Ⅲ)과 Eu(Ⅲ)의 추출 거동을 조사하고 이온성 액체의 활용가능성을 살펴보았다. 이온성 액체로는 1-alkyl-3- methylimidazolium bis(trifluoromethylsulfonyl)imide ([Cnmim][Tf2N])을 사용하였고, noctyl( phenyl)-N,N-diisobutyl carbamoylmethyl phosphine oxide (CMPO)와 tri-n-butylphosphate (TBP)를 추출제로 사용하여, Am(Ⅲ)과 Eu(Ⅲ)의 추출 분배계수를 질산농도, CMPO, TBP와 같은 변수들의 함수로서 측정하였다. 이온성 액체를 사용함으로써 기존의 n-doodecane (n-DD)과 비교하여 추출 효율이 현저히 증가하였다. 질산 용액의 농도가 높을수록 Am(Ⅲ)과 Eu(Ⅲ)의 추출률은 감소하였으며, Eu(Ⅲ)의 추출률은 Am(Ⅲ)보다 전반적으로 작았다. 이온성 액체를 이용한 Am(Ⅲ)과 Eu(Ⅲ)의 추출 메카니즘은 n-DD와 같은 분자성 유기용매를 사용하는 경우와는 달리 양이온 교환 메카니즘에 의해 일어나는 것으로 판명되었다. 사용한 모든 이온성 액체에 대하여 Am(Ⅲ)과 Eu(Ⅲ)의 추출 분배계수는 CMPO의 농도가 높을수록 증가 하고, CMPO 농도에 대한 추출 데이터의 직선 기울기 값은 약 3.0으로 이온성 액체를 이용한 Am(Ⅲ)과 Eu(Ⅲ)의 추출반응에서 3분자의 CMPO가 복합착물을 형성하는 것으로 나타났다.

본 연구에서는 몇 가지 벼 품종(삼광, 미광, 칠보, 청해진미 및 조운)의 도정 부산물인 미강에 대한 추출 온도에 따른 70% 에탄올 추출물의 항산화 성분(polyphenol, flavonoid)과 항산화 활성(DPPH radical 소거능, ABTS radical 소거능, 환원력)을 비교?분석하여 기능적 가치를 평가함으로써 이용 가능성을 살펴보고자 하였다. 추출 온도에 따른 미강의 항산화 성분을 측정한 결과, 총 polyphenol 함량에서는 추출 온도가 높을수록 다소 증가하는 경향을 나타낸 반면, 총 flavonoid 함량은 추출 온도에 따른 차이는 보이지 않았다. 항산화 활성측정 결과, DPPH radical 소거능을 제외한 총 항산화력(ABTS radical 소거능)과 환원력은 온도가 높아짐에 따라 유의적으로 증가하는 경향을 나타내었다. 또한 조사되어진 품종들의 미강 최적 추출조건은 청해진미로 25℃에서 추출하였을 경우에 가장 우수한 항산화 효과를 얻을 수가 있었다. 이에 본 연구결과를 토대로 최적의 기능성 성분을 활용할 수 있는 추출 온도를 제공함으로써 도정 부산물의 최적 추출조건 및 품종별 쌀의 기초 자료를 제공할 수 있을 것이라 사료된다.

This study investigated the effects of temperature, solvent concentration, and pH on the β-glucan extraction. Oat bran β-glucan was extracted with different extraction conditions, using various combinations of experiment factors, such as temperature (40, 45, 50, 55, and 60℃), ethanol concentration (0, 5, 10, 15, and 20%), and pH (5, 6, 7, 8, and 9). Under the various extraction conditions, β-glucan extraction rate and overall mass transfer coefficient of oat bran β-glucan, and viscosity of oat bran extracts were investigated. As increasing the extraction time, the extraction rate of β-glucan increased. The overall mass transfer coefficient of β-glucan ranged from 3.36×10^-6 to 8.55×10^-6 ㎝/min, indicating the lowest at the extraction condition of 45℃, 15% and pH 8, and the highest at 50℃, 0% and pH 7. It was significantly greater with increasing extraction temperature and decreasing ethanol concentrations of extraction solvent, except for solvent pH. There were positive correlations among the overall mass transfer coefficient, the extraction rate of β-glucan, and the viscosity of extract.

Background: We investigated the optimal aqueous extraction conditions for recovery of high yields of total phenolic compounds from roots of Arctium lappa L. (burdock, Asteraceae), and we compared their antioxidant capacity.Methods and Results: The antioxidant activity of the extracts was tested using 2,2-diphenyl-1-picrylhydrazyl, 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)-diammonium salt, and oxygen radical absorbance capacity assays. In addition, the major phenolic compounds present in the extracts were determined by high performance liquid chromatography analysis. Our results suggest that the roasted burdock 100°C, 15 min extract exhibited the strongest radical scavenging activity and possessed the highest concentration of phenolic compounds. The polyphenol content of both dried burdock and roasted burdock significantly increased with increase in the extraction temperature and time.Conclusions: These results indicated a relationship between phenolic compound levels in burdock and their free radical scavenging activities. This suggests that phenolic compounds significantly increase the antioxidant potential of burdock extracts.

Skin anti-wrinkle activities of the stems and leaves of Abeliophyllum distichum Nakai were evaluated by theextracts obtained from various extraction processes such as using hot water at 100oC, 70% ethanol at 85oC, and 70% etha-nol with ultrasonication at 60oC The ultrasonicated extract showed 95.62% of the highest cell viability in addition of0.3㎎/㎖ of the extracts into the normal human fibroblast cell, CCD-986sk. For antioxidant activities, the extracts usingultrasonicated extract showed the highest DPPH free radical scavenging as 80.27%, followed by 75.88% and 62.44% for theextracts using ethanol extract and water extract. The ultrasonicated extract also showed the highest elastase inhibition activ-ity as 25.32%, compared to ethanol extract and water extract based method at 22.01% and 12.88%, respectively. MMP-1production was most effectively decreased down to 2908.1pg/㎖ with ultrasonicated extract while 6640.8pg/㎖ with waterextract and 3609.3pg/㎖ with ethanol extract, in addition of 0.3㎎/㎖. Collagen production was increased up to 154.7ng/㎖in addition of ultrasonicated extract, and followed by 121.4ng/㎖ and 31.2ng/㎖ for ethanol extract and water extract,respectively. These results indicate that the ethanol extract should have skin anti-wrinkling activities and can be improvedby the ultrasonication process that high energy input elute more amounts of bioactive substances eluting more amounts ofbioactive substances from the high energy input of ultrasonication.

본 연구에서는 추출 온도에 따른 금불초 꽃(I. britannicavar. chinensis) 추출물의 항노화 효능을 알아보았다. 추출 온도에 따른 세포독성을 살펴본 결과, 상온, 45 ℃와 65 ℃ 추출물 모두 0.1% 이하의 농도에서 세포독성이 관찰되지 않았다. 0.1% 이하의 농도에서 항노화 효능평가를 수행한 결과, 0.1% 농도의 상온 추출물 경우에 멜라닌 생성 억제율은 24.5%로 45 ℃와 65 ℃ 추출물과 비교하여 멜라닌 생성 억제율이 큰 것으로 나타났다. 0.1% 농도의 상온 추출물을 처리한 세포의 히알루론산 합성 관련 유전자 HAS-1, HAS-2 및 HAS-3의 발현율은 각각 123.3%, 137.8% 및 133.2%를 나타냈으며, 이는 비교물질인 L-ascorbic acid (115.6%, 121.0% 및 131.4%) 경우 보다 약간 크게 나타났다. 금불초 꽃 45 ℃ 추출물의 경우, 0.1%의 농도에서 염증유발 유전자인 TNF-α, COX-2 및 IL-1α의 발현율이 대조군 대비 각각 30.3%, 12.8%, 25.7%로 감소하였으며, 이는 상온, 65 ℃ 추출물과 비교하여 염증유발 유전자 발현 억제 효과가 더 큰 것으로 나타났다. 이상의 결과들로 볼 때, 금불초 꽃 추출물은 추출 온도에 따라 멜라닌 생성 억제, 히알루론산 합성 관련 유전자 발현 증가 효과, 염증유발 유전자 발현 억제 효과를 나타내며, 그로 인하여 피부에서 미백, 보습, 항염 효능을 통해 피부 항노화 효능을 가질 것으로 사료된다. 이는 금불초 추출물이 항노화 화장품 원료로서 응용 가능성이 있음을 시사한다.

This study was performed to investigate the enhancement of immunomodulatory activities of Lithospermum erythrorhizon by extreme process. The extracts are WE100 (water extract for 24 hours at 100℃), WE80 (water extract for 24 hours at 80℃), EE (70% ethyl alcohol extract for 24 hours at 80℃) and EPE (extreme process for 30 minutes at 25℃, 500 MPa after 70% ethyl alcohol extracts for 3 hours at 40, 50, 60℃). Extraction yield was increased up to 5~10% by extreme process, compare to the normal extraction such as water solvent extraction, 70% ethyl alcohol solvent extraction. The cytotoxicity of the extracts was showed in the range of 12.68~15.89% at 1.0mg/ml for human lung cell (HEL299). The EPE40 was showed the lowest cytotoxicity 12.68%. The EPE60 extracted by extreme process increased the growth of human B and T cells up to 12.12×104 cells/ml and 14.88×104 cells/ml, respectively and the EPE60 greatly increased the cytokine secretion of both IL-6 and TNF-α. The extracts by extreme process also exhibited higher levels of nitric oxide production from macrophages than the lipopolysaccaharides. It can be concluded that Lithospermum erythrorhizon has immune activities and The extreme process could increase higher immune activities possibly by immunomodulatory compounds.

In this study, ginseng flower water extracts were analyzed to set up the ginsenoside content and quality optimization condition. The highest total ginsenoside content among the ginseng flower water extracts was 67.44mg/g which was extracted at 85℃ for 3 hours. In addition, the ginsenoside content decreased according to the increased extraction temperature and time. The highest total content of Rb2 and Re was 37.42mg/g at 75℃ for 6 hours. Total content of Rb2 and Re decreased according to the increased extraction temperature and time. The highest prosapogenin (Rg2 + Rg3 + Rh1) content among the total of ginseng flower water extracts was 18.58mg/g which was extracted at 95℃ for 12 hours. The sweetness, absorbance were increased according to the increased extraction temperature and time. But pH was decreased according to the increased extraction time.

본 연구는 홍삼의 가능성 식품개발을 위한 기초 자료로 활용하기 위하여 추출 시간에 따른 홍삼 부위별 ginsenoside의 함량 변화를 비교하였다. 동체, 지근 및 세근의 총 ginsenoside 최고 함량은 동제 21시간, 지근 18시간, 세근 12시간 추출하였을 때 각각 23.04, 65.68 295.92 mg/100 ml이었고, 추출시간이 증가할수록 ginsenoside의 총량은 감소하였다. Ginsenoside Rg1 과 Rb1 의 최고 함량은 동제 21시간, 지근 15시간, 세근 12시간 추출하였을 때 각각 5.76, 28.39, 117.83 mg/100 ml 이었고, Rb2 와 Re의 함량은 동체 21시간, 지근 18시간, 세근 9시간 추출하였을 때 각각 5.76, 28.39, 117.83 mg/100 ml이었다. 홍삼으로부터의 총 ginsenoside의 추출비율은 동체 21.3%, 지근 21.1%, 세근 67.1%이었다.

Hepatoprotective and antioxidant activities of Acer mono and A. okamotoanum were compared after beingextracted by low temperature and high pressure (LTHP) at 20 MPa and 60℃ for 15 minutes. Extraction yield of both A.mono and A. okamotoanum was increased about 40~43% by this extraction process. On scavenging activities, the bark of A.okamotoanum from this extraction process showed the highest activity as about 97%. This value was higher than that fromconventional water extraction and A. mono extracts. Both of A. mono and A. okamotoanum showed high ability on nitritescavenging, but decreasing tendency according to increasing of pH. On SOD-like test, A. okamotoanum had the highestactivity as 46.28% at 1.0㎎/㎖ concentration. A. okamotoanum extracted by LTHP also showed the highest activity as197.38% in adding 1.0㎎/㎖ concentration. Generally, the extracts from low temperature and high pressure extraction pro-cess are higher hepatoprotective and antioxidant activities than that from conventional water extraction. It can concludethat the bark of A. okamotoanum has better biological activities than other parts of A. mo

In this study, raw ginseng water extract solutions were analyzed to set up the functional saponin content and quality optimization condition. The highest saponin content among the total raw ginseng water extracts was 74.6 mg/100 ml which was extracted at 75℃ for 24 hours. In addition, the saponin content decreased according to the increased extraction temperature and time. The highest total content of Rb2 and Re was 19.9 mg/100 ml at 75℃ for 12 hours which decreased according to the increased extracted temperature and time. The highest prosapogenin (Rg2 + Rg3 + Rh1) content among the total raw ginseng water extracts was 28.6 mg/100 ml which was extracted at 85℃ for 36 hours. The reducing sugar content, sweetness and turbidity were increased according to the increased extraction temperature and time. But pH were decreased according to the increased extracted time.

마황 (Ephedrae Herba)과 복분자 (Rubus Fructus)의 추출 수율은 60℃ 초음파 병행 추출물이 100℃ 물 추출물에 비해 1.6배 이상 높게 추출되었으며, 이는 추출 시 초음파 처리에 의해 액체간의 상호 탈기 작용에 의한 것으로 보이는 작용으로 인하여 기존의 고온 물 추출보다 호율적인 추출이 이루어진 것을 확인할 수 있었다 인간 면역 세포는 마황, 복분자 60℃ 초음파 병행 추출물이 1.0g/l 농도에서 각 1.64, 1.68배 이상의 생육을 증진시키는 것이 관찰되었고, 단순 100℃ 물 추출물 보다 평균 30% 이상의 생육 증진을 확인하였다. 면역 세포의 생육도는 복분자의 60℃ 초음파 추출물들이 각각 T, B 세포에서 13×104 cells/ml와 10×104 cells/ml을 나타내어 단순 100℃ 물 추출물의 경우와 비교하여 4일째에 높은 면역 세포의 활성도를 나타내었다. cytokine의 분비 실험에서는 T세포의 IL-6는 복분자 60℃ 초음파 병행 추출물이 13.9×10-4 (pg/cell)로 가장 높은 분비 효과를 나타내었고 물 추출물에 비해 70%의 증진 효과를 확인하였다. 100℃ 열수추출물들보다는 60℃에서 초음파를 병행한 추출물이 인간 면역세포인 T 세포의 IL-2를 비롯한 유용활성 물질의 분비를 촉진시켜, 물 추출물보다 20% 이상의 활성 증가를 보였다. Macrophage의 NO- 활성 실험에서 복분자는 물추출물은 15μM와 초음파 추출물은 22μM을 나타내었고, 복분자와 LPS의 혼합처리 시 23μM와 31μM을 나타내어 복분자가 가장 높은 활성을 그리고 초음파 병행 추출에 의한 시료가 가장 높은 활성을 나타내었다. 이러한 결과에 따라 초음파 병행 추출을 통한 생리활성 효과를 확인하였고, 이외의 새로운 공정의 개발을 위한 추출방법을 확립하여 이를 이용한 다양한 기능성 소재 및 기능성 식품의 제조를 위한 연구가 지속되어야 할 것으로 보인다.

Even though plum is well known as a health food, the available processed food of it is quite limited. Furthermore it is difficult to find an easy processing method for leading to a value added product at farmhouse. This study was investigated to effects of temperature for plum extract juice by osmosis of yellow sugar. The plum was mixed with yellow sugar at equal ratio(w/w) to obtain yellowish extracted plum juice and then located in incubator at 15, 25, 35, respectively. The sugar content of extract was high at the early period but decreased throughout extraction period and it was about 66.1~67.4Brix. The color difference was increased yellowish throughout the extract period. The pH of it was decreased throughout extract processing but citric acid content was increased. The speed of extraction during extraction processing was more rapid at 15 than 3. However sensory evaluation score of taste and flavour was obtained at 15 than 3, so the prefer temperature for plum extract juice by osmosis of yellowish sugar was 15~2