강황 분말의 첨가가 마요네즈의 품질특성, 항산화활성 및 산화안정성에 미치는 영향에 대해 평가하였다. 들기름으로 제조된 마요네즈에 강황 분말을 0.5%, 1%, 2%, 3% 농도로 첨가하여 4°C에서 12주 동안 저장하였으며, 강황 분말 무첨가구와 비교하였다. 강황 분말 첨가량이 많아짐에 따라 들기름 마요네즈의 L* (명도) 값은 유의적으로 감소하였고, a* (적색도)는 모든 실험구에서 negative (-)값이었으며, b* (황색도)값은 유의적으로 증가되는 경향이었다(p<0.05). 강황 분말 첨가량이 많아짐에 따라 총 페놀 함량 및 항산화 활성이 유의적으로 증가하였다(p<0.05). 마요네즈를 저장하는 동안 과산화물가는 유의적으로 증가하였으나, 강황 분말 첨가 시료에서는 유의적으로 낮았다(p<0.05). 마요네즈의 유화안정성은 저장 초기에 비해 저장 기간이 길어질수록 감소되는 경향이었으나, 0.5%의 강황 분말 첨가구는 무첨가구에 비해 유의적으로 높은 유화안정성을 보였으며, 1%의 강황 분말 첨가구는 무첨가구와 유의차를 보이지 않았다. 점도는 저장 기간이 경과됨에 따라 감소되었으나, 무첨가구에 비해 1% 이상의 강황 분말 첨가구에서 유의적으로 높았다. 들기름 마요네즈에 강황 분말 첨가 시 항산화 활성 증대 및 과산화물의 생성 억제에 효과적이었으며, 특히 0.5~1% 첨가시 마요네즈의 유화안정성 및 점도 개선에 도움이 될 것으로 판단된다.

The purpose of this study was to investigate the antioxidant activities, quality characteristics, and storage stability of perilla oil mayonnaise (PM) with different levels of onion powder (OP) from 0 to 3%. As the amount of OP increased, the L, a, and b values increased, but pH decreased (p<0.05). The addition of OP raised viscosity (p<0.05). The addition of OP to PM proportionally increased the total phenolic content, and antioxidant activities as measured by DPPH and ABTS radical scavenging activity, and FRAP assay. When compared to PM without OP, PM that contained OP had a peroxide value that was almost 1.94 times lower. The emulsion stability was between 97.62 to 94.92% in the PM without OP and PM with OP groups was 99.60% for 12 weeks. This study showed that the inclusion of OP in PM has the potential to inprove its quality, antioxidant activities, and storage stability.

This study was carried out to investigate the effects of supercritical carbon dioxide (SC-CO2) extracts from sweet potatoes (SP) and watermelon (WM) on the oxidative stability of perilla seed oils (POs) over the existing ones. A comparison was done between the oxidative stability of perilla oil (PO) after the addition of 0.1% of SP, and WM extracts and PO without extract. The oxidative stability was measured based on the viscosity, acid value (AV), peroxide value (POV), antioxidant (DPPH) activity, p-anisidine value (p-AV), and fatty acid composition. The viscosities ranges were: PO without extract, from 53.99±0.99 to 74.38±1.61 cps, PO with SP extract, from 53.99±0.10 to 58.73±0.8 cps, and PO with WM extract, from 53.98±0.10 to 56.00±0.70 cps. While the PO containing the SC-CO2 extracts had significantly lower AV, POV, and p-AV, their antioxidant activity was approximately 10 times higher than that of the PO without extract. There were no significant differences in fatty acid composition between SC-CO2 extracts added groups and PO without extract (p<0.05). The findings of this study confirmed that the SC-CO2 extracts from sweet potatoes and watermelon enhanced the oxidative stability of perilla seed oils, and are potential natural antioxidants for use in the food industry.

This study aimed to investigate the changes in antioxidant activities, quality characteristics, and storage stability of mayonnaise prepared with perilla oil with the addition of mulberry powder ranging from 0 to 5%. The antioxidant activities of perilla oil mayonnaise (PM), as determined by DPPH and ABTS radical scavenging activity, as well as FRAP and total phenolics content were improved by the addition of mulberry powder compared with the control sample. Antioxidant activities were dependent on the amount of mulberry powder added. Lipid oxidation of PM decreased with a higher amount of mulberry powder, based on measurements of peroxide value. The emulsion stability of PM increased with decreases in the amount of mulberry powder level. The a-value in PM color increased with increasing amount of mulberry powder. Sensory evaluation showed that the highest score in overall acceptability of PM was achieved with 4% mulberry.

들기름 및 미강유를 베이스로 개발한 혼합 식용유는 오메가-3 지방산인 리놀렌산 함량이 약 20% 정도로 매우 높다. 이는 기존의 일반 식용유 중 오메가-3 지방 함량이 매우 높은 콩기름과 카놀라유의 리놀렌산 함량이 각각 6% 및 10% 내외인 점을 감안하면, 이들 식용유에 비하여 새로 들기름과 미강유를 혼합한 식용유는 2~3배 높은 비율로 오메가-3 지방산을 제공할 수 있어서, 오메가-3 지방산 섭취가 부족한 현대인의 식단에서 중요한 오메가-3 지방산 급원으로서의 역할을 할 수 있을 것이다. 뿐만 아니라, 토코페롤 함량도 약 46.77 ㎎/ 100 g oil 정도인데, 가장 주목할 일은 토코페롤 동족류 중 비타민 E의 활성이 가장 강한 알파-토코페롤(31.71 ㎎/100 g oil)이 가장 많이 존재하여, 총 토코페롤의 64%를 차지하고 있어서 비타민 E로서의 기능이 높다. 혈중 콜레스테롤 함량을 낮추는 기능성이 알려진 파이토스테롤 함량이 들기름과 미강유를 혼합한 식용유에 약 7,200 ppm 함유되어 있어, 일반적인 식용유의 3,000 ppm의 약 2.3배에 달한다. 본 연구에서 개발한 들기름과 미강유를 혼합한 식용유는 일반적인 식용유인 콩기름과 거의 유사한 산화안정성을 갖는 것으로 확인되어, 일반 들기름에 비하여 현저히 높은 산화안정성이 확보되었다.

본 연구는 들기름을 농도별로 배추김치에 첨가하여 6주의 발효기간 동안 pH, 산도, 젖산균수, 산가, 과산화물가, 색도 등의 품질특성과 관능특성을 조사하였다. 또한, 들깨로부터 볶지 않고 냉압착한 들기름과 볶은 후 가열 압착한 들기름을 같은 농도별로 배추김치에 첨가하여 분석하였다. 모든 실험군에서 발효가 진행됨에 따라 pH는 감소하였으며 6주 후에는 최적 pH인 4.48~5.38 범위였고, 산도도 점차 증가하여 1.20~2.09% 범위였다. 젖산균 수는 발효 0~1주 사이에 급격하게 증가하여 발효 6주에는 4.48~6.04 log CFU/g에 도달했으며, 냉압착 및 가열압착 들기름을 첨가하였을 때 젖산균이 더 증가하였다. 산가와 과산화물가는 발효기간에 따라 점차 증가하였으며, 들기름 첨가비율이 높아짐에 따라 증가하는 경향을 보였다. 가열압착 들기름 첨가군에 비해 모든 실험군에서 발효 기간 경과와 더불어 색도 중 L 값과 a 값은 점차 증가하였으며 b 값은 1주까지는 증가하다 점차 감소하는 경향이었다. 들기름을 첨가하여 제조한 김치의 관능평가를 한 결과 5% 냉압착 들기름을 첨가하였을 때 관능성이 가장 우수하였다. 이상의 결과들을 종합하면 배추김치 제조 시 냉압착한 들기름의 첨가는 발효 시 유용한 젖산균을 증가시키고 관능특성을 향상하는 것으로 판단된다.

Our objectives in this experiment were to study the effects of oils that are high in contents of unsaturated fatty acids (olive, flaxseed, and perilla oils) and pyroligneous liquor on plasma lipid concentrations in mice. Male ICR-mouse (n=10 per group) were fed powdered form diets containing oil and pyroligneous liquor for 60 days. The cholesterol level of the PP group (96.71±25.75 ㎎/㎗) was lower than that of the COW group (133.56±21.53 ㎎/㎗). Levels of triglyceride of COP, CFP, and CPP groups were 121.10±50.79 ㎎/㎗, 77.80±38.58 ㎎/㎗, and 92.40±33.04 ㎎/㎗, respectively (p<0.05). The dietary addition of olive oil increased the plasma lsevels of cholesterol and LDL-cholesterol. On the other hand, the dietary addition of flaxseed oil and pyroligneous liquor increased the plasma level of HDL-cholesterol and decreased the plasma levels of LDL-cholesterol and triglyceride compared with those of the control group. Further, the dietary addition of perilla oil decreased plasma triglyceride but increased HDL-cholesterol. The decrease in the cholesterol level was much higher in the CFP group. In conclusion, the dietary addition of long-term pyroligneous liquor effectively decreased the plasma levels of cholesterol and triglyceride and increased the plasma level of HDL-cholesterol. The additional dietary administration of flaxseed and perilla oils increased the effect of pyroligneous liquor.

들깨 종자를 10일 간 발아시키면서 얻어지는 싹에 대하여 일반성분 및 항산화력의 변화를 분석하였고, 들깨유 산화에 대한 싹 추출물의 억제효과를 조사하였다. 종자의 수분 함량(2.9%)은 발아 10일째 싹에서 9.2%로 증가하였으나 조회분 함량은 유의적인 변화가 없었다. 종자에서 46.8%와 20.7%이었던 조지방과 조단백질 함량은 발아 10일째 싹에서 각각 18.2%와 18.3%로 감소하였지만, 환원당과 조섬유 함량은 2.2% 및 14.8%에서 각각 12.8%와 22.4%로 증가하였다. 깻잎과 비교하면 10일째 싹은 조지방, 탄수화물, 환원당, 조섬유 함량이 더 높았고 수분, 조회분 및 조단백질 함량은 더 낮았다. 발아동안 항산화력은 증가하여 8일째에 최대치에 도달하였는데, DPPH와 ABTS 라디칼 소거능에 기반한 Trolox 당량 항산화력(TEAC)은 각각 133.1과 136.8 Trolox eq. mmol/kg이었으며, 3가 철이온 환원력(FRAP)는 399.3 Fe(II) eq. mmol/kg이었다. 폴리페놀 함량(19.2 g/kg)도 이 단계에서 가장 높았다. 한편, 깻잎은 발아 8일째의 싹과 유사한 TEAC를 보였으나 FRAP은 더 높았다. 발아 8일째 싹의 메탄올 추출물을 들깨유에 첨가 시 농도 의존적으로 산화가 억제되었는데, 대조 들깨유에서 1.67 hr이었던 산화유도기간이 2.5%(w/w) 추출물 첨가 들깨유에서는 4.62 hr로 나타나 들깨유의 산화 안정성이 약 2.8배 증가하였다. 이러한 산화유도기간은는 동일농도의 BHT 첨가구와 비교 시 약 38% 수준에 해당하였다.

Effect of perilla oil on the fatty acid composition, ACAT and HMG-CoA reductase in the liver microsomes, or cholesterol and protein in serum of rabbit were examined. 1. The content of total protein in serum was almost same amount of both groups, but α1-globulin and r-globuline were incresed or β-globulin was decresed compared with control. 2. The content of high density lipoprotein incresed, and the content of low density lipoprotein decresed in lipoprotein. 3. Total cholesterol and triglyceride were decresed, and the content of phospholipid was incresed. 4. Perilla oil did not effect for changing blood glucose and Na+, K+ electrolytes. 5. Perilla oil did not effect for changing serum GOT and GPT in rabbit. 6. The activity of ACAT decresed and the activity of HMG-CoA reductase incresed. The activity of ACAT and HMG-CoA reductase in liver microsomes were reciprocal. 7. There were arachidonic acid 20:4, eicosapentaenoic acid 20:5, and docosahexaenoic acid 22:6 in the liver microsomes of rabbits. These highly polyunsaturated fatty acids were convented from linolenic acid 18:3 n-3.

This study was done to determine the effect of antioxidants added perilla oil diet on the content of cholesterol, vitamin E, and lipid peroxide in serum and tissue of rats. Four groups of experimental diets, such none added perilla oil diet, ascorbic acid added perilla oil diet, vitamin E added perilla oil diet, EDTA added perilla oil diet were fed ad libitum to the 4 weeks white male rats of Sprague-Dawley strain. The results obtained are summarized as follow: 1) The body weight gain in all experimental diet groups was higher than the control gorup and EDTA added diet group was lower than the other experimental diet group, while food intake in vitamin E added diet group was the highest and vitamin C added diet group was the lowest in the control group. 2) Total cholesterol levels in serum of all experimental diet groups were lower than that of the control group and especially the level of total cholesterol in none added diet group and vitamin C added diet group were significantly lower than that of control group. 3) HDL-cholesterol levels of all experimental diet groups were lower than that of the control group and especially none added diet group was significantly lower than that of control group. 4) The activities of glutamic oxaloacetic transaminase (GOT) in serum of all experimental diet group except EDTA added diet group were higher than that of the control group and especially none added diet group was significanly higher than that of the control group. The activites of glutamic pyruvic transaminase (GPT) in serum of all experimental diet groups except vitamin C added group were higher than that of control group. 5) Vitamin E levels in serum of none added diet group and vitamin C added diet group were lower than that of the control group and vitamin E added diet group and EDTA added diet group were higher than that of the control group. 6) Vitamin E levels in liver of all experimental diet groups were higher than that of control group and especially none added diet group and vitamin E added diet group were significantly higher than that of the control group. 7) Lipid peroxide in serum of all experimental diet group were lower than that of control group and especially EDTA added diet group. 8) Lipid peroxide in liver and spleen of all experimental diet groups were higher than that of the control group and lipid peroxide in kidney of all experimental diet groups except EDTA added diet group were higher than that of the control group. Four these results, as vitamin C, vitamin E and EDTA added diets have an effect to lipid peroxide by antioxidants, it could be suggested that perilla oil diet has required to add antioxidant because it has not sufficient vitamin E for antioxidant and intake and overtake level of perilla oil diet should be studied to go ahead.

인삼, 들깨 기름, 칼슘 및 마그네슘이 함유되어 있는 식이로 사육한 토끼의 혈장 콜레스테롤과 HMG-CoA reductase의 활성을 조사하였다. 간에 포함되어 있는 HMG-CoA reductase의 활성은 인삼과 들깨 기름 및 마그네슘 첨가 식이군에 있어서 증가되었으며 혈장 콜레스테롤의 농도는 감소되었다. 혈장 LDL-콜레스테롤은 대조군보다 감소하였으나 HDL-콜레스테롤은 증가되었다. 또한 베타 글로블린의 분포도 인삼과 마그네슘 및 들깨 기름을 첨가 급여한 실험군에 있어서 가장 낮았으며, α-2-글로블린은 대조군에 비하여 가장 높은 값을 보였다. 전해질은 K+은 인삼 첨가로 감소 되었으나 Na+은 증가되었다. 혈장 마그네슘의 농도는 인삼의 첨가로 변화가 없었지만 칼슘과 들깨 기름 및 인삼 첨가식이로 마그네슘의 농도가 더 증가되었다. 혈장 칼슘의 농도는 마그네슘과 인삼을 첨가한 식이군에 있어서 감소하였다.

The Korean daily intake of vegetable oils has increased about 2.5-fold from 17 g/day to 46 g/day for the last several decades. Perilla (Perilla frutescens var. frutescens) has been cultivated in Korea for a long time as a dietary oil seed which has the highest content of α-linolenic acid, accounting for nearly 60%. It is known that the main role of ALA is as a precursor to the longer-chain ω-3, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), the metabolic products of α-linolenic acid (ALA, ω-3). Dietary ω-3 fatty acids reduce inflammation and the risk of chronic diseases such as heart disease, cancer, and arthritis, but they also may act as functional components for cognitive and behavioral function. Thus, α -linolenic acid is one of the essential nutrients in modern dietary patterns in which much linoleic acid is consumed. Nevertheless, perilla oil, rich in α-linolenic acid, can be easily oxidized, giving rise to controversies with respect to shelf life, the deterioration of the product’s commercial value, and further related toxicity. Recent research using genetic modifications has tried to develop new plant oil seeds that balance the ratio of ω-6/ω-3 fatty acids. Such trials could be a strategy for improving an easily oxidizable property of perilla oil due to high α-linolenic acid. Alternatively, appropriate application of antioxidant to the oil can be considerable.

다유'는 종실수확을 목적으로 하는 품종육성을 위하여 대엽 들깨를 모본으로 하고, YCPL1846을 부본으로 인공교배하여 계통육종법으로 선발한 SF94007-2B-13-2-1 계통으로 계통명은 '밀양30호'이며 주요특성을 요약하면 다음과 같다. 1. '다유'는 화색은 흰색, 잎색은 녹색이며, 종자는 진한갈색의 구형이다. 2. 노지재배시 경장이 127 cm로 경장이 낮아 도복에 유리하며 화방군당 삭수가 많고 화방군장이 길다. 3. 기름함량이 48.5%로 표