• Journal of the Korean Applied Science and Technology
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• v.36 no.1
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• pp.1-12
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• 2019

After making tea by steaming the Artichoke(Hellanthus tuberosus) nine times and drying them nine times, the ingredients and functions of the Artichoke tea were compared to those of M. It had 342.27kcal/100g in its own deloped Artichoke tea, 73.87g/100g of carbohydrates, 6.80g/100g of crude ash and 8.21g/100g of crude protein. The total of free sugars were 32.66mg/100, among them, fructose 17.40, sucrose 9.03 and glucose 6.05 mg/100g. The total mineral contents of the developed tea was 2,785.67mg/100g. It was 2,563.93mg/100g of potassium, 97.52mg/100g of calcium and 88.78mg/100g of magnesium. The saturated fat of Artichoke tea was 30.34mg/100g and unsaturated fat was 69.66mg/100g, among which the linoleic acid was 47.0mg/100%, palmitic acid was 25.31mg/100% and linolenic acid was 8.61mg/100g. DPPH radical scavenging was 34.2% of teas that were developed, 5.2% of M's for comparison, and 44.0% of index materials. ABTS radical scavenging was 93.0% of teas developed, 61.9% of M's tea and 47.6% of index materials, and SOD like activity was 2.7% of teas developed and 1.6% of M's tea. The flavonoid content was 2.8 fold of the tea developed, 2.0 fold of M's tea and 1.7 fold of index material. The polyphenol content was 38.2 fold, 8.92 fold of M's tea and 14.0 fold of index material. The inhibition rate for ${\alpha}$-glucosidase was 9.83% teas developed and 8.92% of M's. The sensory evaluation compares to the one time extract and the five time extract. Based on the one-time extract, color of tea developed was 83.7%, the M's tea was 50.0%, the flavor was 78%, M's tea was 42.5%, the delicate taste was 66.7% of teas developed and M's tea was 37.5% and the overall acceptability was 73.3% of teas developed, M's tea was 47.5%. The comparison of M's tea showed that the extract decreased as we made it, and the overall symbol level decreased to 46.3% after five time-extyracts, while that of the developed tea decreased to 73.3%. The Artichoke tea developed this way is believed to have greater antioxidant function, higher effective substance content, and a higher affinity than M's tea an index material for comparison purposes.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.259-267
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• 2010

This study is to determine the optimum amount(0, 3, 6, 9, 12%) of Jerusalem artichoke to powder(JA) addition to rice flour in the preparation of Sulgidduk added JA. The quality characteristics of Sulgidduk added JA were investigated in moisture content, pH, color, texture, and sensory evaluation. The moisture content of control was 44.22%, but Sulgidduk added JA was 36.10~5.89%. In the change of color, L-value was decreased with degree of JA added. In color analysis, lightness, redness and yellowness of the control showed 84.56, -0.66, and 11.50, respectively. Lightness was decreased, but redness and yellowness was increased against the control when ratio of addition was increased. In the texture analysis of Sulgidduk added JA, hardness was the highest in the control($5958.33\;g/cm^3$) while JA added group was $4,702.24{\sim}5,744.44\;g/cm^3$. The adhesiveness of Sulgidduk added JA had lower value than that of the control according to the ratio of addition. In cohesivenss, Sulgidduk added with 3% of JA showed the highest value as 82.72% while the group with 12% added had the lowest value as 26.03%. The springiness showed no significant difference, but the gumminess significantly differs according to the ratio of addition; the group with 3% of JA added showed the highest value, which showed the tendency of decrease according to the ratio of addition. In the sensory evaluation of Sulgidduk added with JA, the addition of 6% of JA had the highest score in color, taste and overall preference. These results suggest that the suitable amount of JA for making Sulgidduk is 6%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.8
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• pp.1114-1121
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• 2016

This study investigated the food components and antioxidant activities of dried Jerusalem artichoke (Helianthus tuberosus L.) with white and purple colors. For the proximate composition of dried Jerusalem artichoke, regardless of color, carbohydrate content was highest, followed by crude protein, ash, and moisture contents, and breed-specific differences were not detected. The highest mineral content of dried Jerusalem artichoke was potassium, followed by calcium, magnesium, sodium, and iron. The major minerals of white color sample were calcium, magnesium, and zinc, whereas those of the purple color sample were potassium, sodium, copper, and manganese, and no significant differences between the samples were detected. The main amino acid of dried Jerusalem artichoke was arginine, regardless of color, followed by asparagine, aspartic acid, and ${\gamma}-amino-n-butyric$ acid in order. Cysteine, leucine, and tyrosine were significantly (P<0.05) more abundant in the purple color sample than in the white color sample. In contrast, phosphoethanolamine was significantly (P<0.05) higher in the white color sample than in the purple color sample. Antioxidant activity was higher in the purple color sample than in the white color sample for all activities except the 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) assay methodology. Ferric-reducing antioxidant power and oxygen radical absorbance capacity assays at low concentrations of extracts found no differences between the two samples, although the purple sample at high concentration showed relatively high antioxidant activities.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.870-877
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• 2016

In this study, we evaluated the nutritional components and functional activities of Wooung (burdock, Arctium lappa L.) and Jerusalem artichoke (Helianthus tuberosus L.) tea. Roasting burdock' contained 75.87% carbohydrates; in addition, the moisture content, crude fat, crude protein, and crude fiber were 10.43%, 1.77%, 8.50%, and 3.43%, respectively. Roasting Jerusalem artichoke showed 77.477% carbohydrate content, with moisture content, crude fat, crude protein, and crude fiber of 10.67%, 1.23%, 7.83%, and 2.80%, respectively. Roasting burdock's water-soluble dietary fiber content was 4.8 g/100 g and insoluble dietary fiber content was 1.5 g/100 g; whereas, roasting Jerusalem artichoke' water soluble dietary fiber content was 2.4 g/100 g and insoluble dietary fiber content was 1.6 g/100 g. The highest mineral contents in roasting burdock and Jerusalem artichoke were potassium and magnesium, in order. The results of amino acid analyses s indicated a total of 25 types in roasting burdock, with total amino acid content of 1,382.112 mg/100 g, and essential amino acid content of 766.031 mg/100 g. In total, 24 types of amino acids were separated and identified in roasting Jerusalem artichoke, with total amino acid content of 2,678.018 mg/100 g, and total essential amino acid content of 157.294 mg/100 g. Roasting burdock and Jerusalem artichoke' polyphenol contents were 32.56 and 29.56 mg GAE/g each, and their flavonoid contents were 16.54 and 16.71 CE/g each. $IC_{50}$ values of DPPH radical-scavenging activity of roasting burdock and Jerusalem artichoke were 12.99 and 19.74, respectively; and $IC_{50}$ values of hydroxyl radical-scavenging activity were 25.96 and 22.93, respectively.

• Journal of Life Science
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• v.28 no.6
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• pp.671-680
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• 2018

Hypoglycemic and hypolipidemic effects of Jerusalem artichoke composites (JAP) with extracts of G. procumbens (12.5%), M. charantia (12.5%), and C. longa (12.5%) to H. tuberosus concentrate (JA, 50%) were evaluated in streptozotocin (STZ) induced diabetic rats. Rats were divided into seven groups: normal (Normal), diabetic control (Diabetic), group fed G. procumbens extract (0.5 g/kg bw, D-GPE), group fed JAP (0.5 g/kg bw, D-JAP1; 1.5 g/kg bw, D-JAP2), group fed JA (0.5 g/kg bw, D-JA), and group fed Metformin (0.2 g/kg bw, D-MET) as a positive control. The blood glucose levels over 4 weeks were significantly decreased in the D-JAP2 and D-MET groups compared to the other groups after 3 weeks. The serum insulin level was not significant among the groups fed an experimental diet, but the HOMA-IR value was significantly decreased compared to the diabetic control group. AST and ALT activities in the serum were lowest in D-JAP1. Total lipid and triglyceride contents in the serum decreased in the groups fed an experimental diet, and the HDL-C contents of D-GPE, D-JAP1, and D-JAP2 were significantly increased compared to the diabetic control group. Triglyceride contents in the liver tissue were significantly lower in the D-GPE, D-JAP1, and D-JAP2 groups, and hepatic TBARS content was significantly decreased in the D-JAP1 and D-JAP2 groups compared to the diabetic control group. Hepatic antioxidative enzyme levels, such as SOD, catalase, and GSH-Px, were significantly elevated in groups fed an experimental diet compared to the diabetic control group. Therefore, JAP may be more effective than JA in the human body due to its hypoglycemic and hypolipidemic activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.31-35
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• 2010

This study was designed to evaluate anti-diabetes effect of Helianthus tuberosus extract (HT) in HIT-T15 cells. There were 5 experimental groups according to treatment NC (0 ${\muL/mL$), HT2 (1.1 ${\muL/mL$), HT3 (1.5 ${\muL/mL$), IN2 (1.8 ${\muL/mL$), IN3 (2.5 ${\muL/mL$). Inulin (IN) was used as a positive control for the Helianthus tuberosus extract groups. Cell viability was significantly increased in the HT3 (1.5 ${\muL/mL$), IN2 (1.8 ${\muL/mL$), IN3 (2.5 ${\muL/mL$) groups, compared with the NC group. There was no significant difference in cytotoxicity among all groups. Cell survival by MTT assay with alloxan was significantly increased in the HT2 (1.1 ${\muL/mL$), HT3 (1.5 ${\muL/mL$) groups, compared with the NC group. Insulin secretion and NAD+/NADH ratio were significantly increased in the HT3 group, compared with the NC group. We found that Helianthus tuberosus extract increased cell viability, had a protective effect on $\beta$-cells, and increased insulin secretion level and $NAD^+$/NADH ratio in HIT-T15 cells. These results suggest that Helianthus tuberosus extract improves the diabetes-related factors.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.414-419
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• 1991

Polyphenol oxidase from Jerusalem artichoke(Helianthus tuberosus L.) tubers was partially purified by precipitation with ammonium sulfate, followed by gel filtration on Sephadex G-100. The enzyme showed maximal activity at pH 6.5 and $4^{\circ}C$. Kinetic studies indicated $K_{m}$ value of 3 mM for catechol and activation energy of 72.6 kcal/mole. As for substrate specificity of polyphenol oxidase the enzyme showed high affinity towards diphenol compounds, but not towards monophenols. The enzamatic browning was completely inhibited at 1 mM concentration of L-ascorbic acid, sodium hydrosulfite and L-cystein(HCl). The activity of polyphenol oxidase in 0.1 M potassium phosphate buffer(pH 6.5) was fairly stable for a week at $4^{\circ}C$, while it decreased remarkably at $25^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.565-570
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• 1993

Peroxidase from Jerusalem artichoke tubers, which might be related to browning reaction, was purified by ammonium sulfate precipitation, DEAE-cellulose and Sephacryl S-200 chromatography. The optimum pH of the purified peroxidase was 5.0 and relatively stable at pH $5.0{\sim}6.0$ using substrate of p-phenylenediamine and $H_2O_2$. D-values for thermal inactivation at 60, 70 and $80^{\circ}C$ were 86, 45 and 33 sec, respectively. Activation energy was 4,111 J/mole. The enzyme showed the most sensitive specificity of substrate for p-phenylenediamine. The compounds such as 1mM potassium cyanide, 10mM sodium diethyldithiocarbamate, L-ascorbic acid, sodium hydrosulfite and L-cysteine inhibited completely while 1mM of $Ca^{2+}\;and\;Cu^{2+}$ activated the purified peroxidase.

• Proceedings of the Korea Water Resources Association Conference
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• 2018.05a
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• pp.210-210
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• 2018

효과적인 물 사용과 물 관리 정책을 수립하기 위해서는 산업적 차원에서의 물 발자국 연구를 통해 산업 전반적인 수자원 활용 상황을 비교 분석할 필요가 있다. 또한 앞으로 국가 차원의 물 안보 정책을 수립하기 위해서는 기후변화와 국제환경 변화로 인해 우리나라의 물발자국 변화를 예측하는 것이 필수적이다. 국외에서는 일찍이 물과 환경전문 교육기관인 UNESCO-IHE를 중심으로 물발자국 산정방식의 이론적 연구와 함께 가상수 무역에 대한 연구를 진행해왔으며, 국제표준화기구(International Organization for Standardization, 이하 ISO)는 2014년 물발자국에 대한 가이드라인을 국제표준으로 지정하였다. 국내에서는 2009년 가상수와 물발자국에 대한 이론이 소개되어 공공기관의 주도로 가상수 및 물발자국과 관련된 연구가 진행되어 왔다. 이러한 연구결과를 바탕으로 데이터베이스를 구축하기도 하였으나 1차 산업 위주로 구성되어 있어 2차, 3차 산업 등 다른 산업에 대한 정보는 부족한 상태이다. 따라서 앞으로는 2차, 3차 산업 등에 대한 연구가 필요하다. 국제 가상수 거래의 도출을 위한 기초자료로서 WIOD의 input-output tables와 environmental accounts 등을 활용하였다. 본 연구에서는 생산량, 물사용량과 관련된 지표를 결합하여 가상수량을 도출하는 과정을 제시하고, 가상수 이동흐름 및 추이를 분석하였다. 이를 위해 주요 16개국(아르헨티나, 호주, 브라질, 캐나다, 중국, 프랑스, 독일, 인도, 일본, 한국, 러시아, 사우디아라비아, 태국, 미국, 베트남)의 농축산물 주요 10개 품목(쌀, 보리, 옥수수, 밀, 콩, 감자, 채소, 소고기, 돼지고기, 계란)을 대상으로 분석을 실시했다. 또한 국가별 가상수 교역량, 국가 간 가상수 교역량에 대한 1989년부터 2014년까지의 데이터셋을 구축하고 이에 대해 분석을 수행하였다. 가상수 교역의 품목별 분석결과 주요 16개국의 주요 가상수 수입 품목은 콩, 옥수수, 밀, 보리 순이며, 주요 가상수 수출 품목은 밀, 콩, 옥수수, 쌀 순으로 파악되었다. 가상수의 종류별로 분석한 결과 가상수 교역량은 지난 25년간 녹색 가상수가 94%의 압도적으로 많은 비중을 차지하고 있었다. 국가별로 가상수 수출입량을 분석한 결과 1989년에서 2013년까지 미국, 브라질, 아르헨티나, 호주 등 주요 농업 국가들이 전 세계 가상수 수출에서 우위를 점하고 있는 것으로 분석되었다.

• Journal of Applied Biological Chemistry
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• v.52 no.1
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• pp.8-14
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• 2009

This study was conducted to assess the effects of diet food containing Jerusalem artichoke's inulin, lotus leaf, and herb on weight and body fat. Participants in this study were selected based on the following criteria: BMI over $25kg/m^2$, body fat percentage higher than 25%, abdominal obesity level of 0.85 measured by body composition measurement unit (ZEUS 9.9 PLUS, Korea) total 24 female and male university students over 20 of age were assigned to two different groups: control group and diet group and the study was carried out for 30 days. When we measured what the tester's body weight and height, we used an automatic measure machin which is called IMI-1000 from Immanuel company and when we measured what the hip and wist circumference, we used a tape measure. When we measured body mss index (BMI), body Int, body mass, lean mass, waist/hip ratio (WHB), obesity index, we used a ZEUS9.9 PLUS-Korea which is based on bioelectrical impedance analysis, The food intake was checked by means of diet record method to be input into CAN program in order to analyze nutrient intake. Our findings indicated that the diet group, as compared to the control group, lost weight of approximately 2.5 kg and showed statistically significant difference. In addition the level of body Int, muscle, abdominal obesity, obesity, waist and bottom measurement all showed significant decrease after study period. However, there was no big difference in body fat percentage because both body fat level and muscle level dropped together, Putting all these together, diet food in this study containing Jerusalem artichoke's inulin, lotus leaf powder, and herbs powder including nettle, eucalyptus was found to be effective in significant reduction of weight and body fat and obesity-related body indicators. Also, it is considered that this diet food has potential to prevent and improve effectively obesity from abnormal fat accumulation.