• Bulletin of Food Technology
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• v.15 no.2
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• pp.45-58
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• 2002

본 연구에서는 국내산 몰로키아 잎에서 추출한 mucilage의 이화학적 특성, 동물실험을 통한 콜레스테롤 대사에 미치는 영향가 임상실험에서의 비만 및 체지방대사에 미치는 영향을 검토하였다. 몰로키아 잎은 식이섬유의 함량이 37.4%, 단백질의 함량은 24.4%를 차지하고 있으며, 칼슘의 함량이 2,000mg% 이상으로 대단히 높았다. 몰로키아 앞에서 추출된 mucilage의 경우 단백질의 총당에 대한 비율이 $50^{\circ}C$에서 57.6%를 차지하였으며, 구성다당류의 분자량은 약 500,000 dalton의 크기를 나타내었고 40,000 dalton 이하의 것도 일부 존재하는 것으로 나타났다. 동물실험에서는 혈장의 총 콜레스테롤 함량은 대조구인 셀룰로오스 첨가군과 유의적인 차이가 나타나지 않았지만, 간에서의 지방 농도는 몰로키아 분말과 mucilage 첨가군이 유의적으로 감소되었고 변으로의 콜레스테롤 배설량도 몰로키아 분말 첨가군과 mucilage 첨가군 순으로 높았다. 몰로키아의 섭취가 다이어트와 변비개선에 미치는 효과를 검토한 결과, 체중의 감소는 아주 낮은 유의성을 보였고, 혈액 내 생화학적 수치에서 초기치와 8주 후의 값에는 유의한 차이를 보이지 않았지만, 체지방율의 경우에는 현저히 줄어들었다. 또한 몰로키아의 섭취로 배변이 2배 이상 증가하였으며, 배변시의 통증도 상당히 완화시키는 것으로 나타났다.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.379-385
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• 2003

Effects of molokhia (Corchorus olitorius) and its mucilage on in vitro bile acid adsorption capacity and lipid composition using cholesterol-fed SD rats were investigated. Mucilage showed stronger affinity toward bile acid than hot water extract of molokhia powder. As the extracting temperature increased from 50 to $80^{\circ}C$, bile acid binding capacity of mucilage also increased from 41 to 83%. When molokhia powder or its mucilage added into cholesterol diet at 5 or 10% levels (as fiber source) was compared with cellulose-added group, total cholesterol and triglyceride levels of plasma showed no significant differences, whereas, HDL-cholesterol level of cellulose group significantly increased. Accumulation of cholesterol and triglyceride in liver were significantly inhibited in molokhia and mucilage groups. Molokhia and mucilage lowered the liver weights significantly. As the concentration of molokhia or mucilage increased, cholesterol and triglyceride levels in the liver was lowered. Cholesterol and triglyceride excreted through feces were significant increased in molokhia- or mucilage-fed group, with excretion of cholesterol by molokhia-fed group being mere distinct.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.445-451
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• 2009

In this study, the effects of Corchorus olitorius powder on the quality characteristics of emulsion type sausages during storage at $4^{\circ}C$ for 28 days was evaluated. Sausages were produced containing 0.5%, 1.0% and 1.5% C. olitorius powder. The pH values of sausage containing C. olitorius powder were higher than the control during 28 days of storage. The L and a values of sausage containing C. olitorius powder significantly decreased with increasing C. olitorius powder content; however, the b values significantly increased. The volatile basic nitrogen (VBN) and nitrite content of sausage containing C. olitorius powder were lower than that of the control. Especially, the VBN and nitrite content of sausages containing 1.5% C. olitorius powder were significantly lower compared to the control. In addition, sausages with $0.5{\sim}1.0%$ C. olitorius powder had higher hardness, cohesiveness, gumminess and brittleness than the control. In regards to the sensory evaluation, sausages containing 0.5% C. olitorius powder had the highest overall acceptability. Therefore, these results suggest that it may be possible to manufacture sausages containing 0.5% C. olitorius powder to help improve the overall quality of sausage.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.757-761
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• 2002

Proximate composition, phenolic compounds, and amino acid composition of molokhia (Corchorus olitorius) and molecular weight distribution of its mucilage were determined. Concentrations of dietary fibers and protein were 37.4 and 24.4% of the total dry weight, respectively. Mucilage was obtained by extracting dry molokhia leaves with hot water, followed by the addition of 55% ethanol. Although about 50% of the mucilage was lost during the extration, it was still rich in polyphenol compounds. In mucilage, proteins were composed of glutamic acid, glycine, alanin, and aspartic acid, and molecular weight of most polysaccarides ranged from $40,000{\sim}500,000$ daltons based on gel filtration chromatography.

• Journal of the Korean Applied Science and Technology
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• v.36 no.3
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• pp.821-829
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• 2019

This study was conducted to evaluate the applicability of the extracts from nipa palm, molokhia, and finger root in functional cosmetics as a natural active ingredient. The extracts were obtained through the processes of heating under reflux with ethanol, filtration, concentration, and freeze-drying. UV absorption and blocking effects of the extracts were examined by using the UV-vis spectrophotometer equipped with an integrating sphere. Antioxidant activity and its stability between the extracts were compared using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay. Also, total polyphenol content in the extracts was determined quantitatively using the Folin-Ciocalteu reagent, with gallic acid as the standard. Antibacterial activity of the extracts was investigated by the disc diffusion test against Staphylococcus aureus (gram-positive) and Escherichia coli (gram-negative). Finally, collagenase inhibitor assay was performed to examine the anti-wrinkle effect of the extracts. From the results of this study, the extract of nipa palm showed the potential for use in cosmetics as an antioxidant and anti-wrinkle agent, and the extract of finger root as a sunscreen and antibacterial agent.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.375-380
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• 2011

This study was performed to investigate cholesterol improvement effects of adding fermented defatted soybean grit (FD) and FD added to 5 or 10% Corchorus olitorius (FDC). Cholesterol adsorption in the FD and FDC group was more than 70%. Apolipoprotein AI and CIII improved in HepG2 cells, and a greater improvement effect was shown in FDC than that in FD. We also investigated the effect of FDC on body lipid metabolism and a high-fat diet for 4 weeks. Rats were divided into control (Con), high-fat (HF), HF treated with 20% FD (HF-FD), and HF treated with 20% FDC (HF-FDC) groups. Plasma total cholesterol and low density lipoprotein-cholesterol concentrations, hepatic total cholesterol, and triglyceride contents were significantly lower in the HF-FDC group than those in the HF group. Additionally, fecal total cholesterol and triglyceride contents increased in rats treated with FDC. Hepatic 3-hydroxy-3-methylglutaryl-coenzyme A reductase activities were significantly lower in the HF-FDC group than those in the HF group.

• The Korean Journal of Food And Nutrition
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• v.28 no.4
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• pp.676-684
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• 2015

This study was performed to produce WBM (wheat and barley mixture) bread containing molokhia powder with quality characteristics and antioxidant activities. Analysis of the chromaticity of WBM prepared with molokhia powder showed that; the lightness and redness were decreased, but yellowness was increased. In mechanical properties, hardness, gumminess, and chewiness were significantly increased as the amount of molokhia powder was increased. However, cohesiveness was significantly decreased. In sensory evaluation, WBM bread containing 1.5% of molokhia powder (MB1.5) showed an overall high preference level. The total polyphenol content of molokhia powder EtOH extract and MB1.5 were 29.19 and 58.18 mg TAE/g, respectively. The total flavonoid contents of molokhia powder EtOH extract and MB1.5 were 20.62 mg and 33.25 mg RE/g, respectively. The radical scavenging ability ($IC_{50}$) of DPPH ($IC_{50}$) for molokhia powder EtOH extract and MB1.5 was 31.04 and $58.18{\mu}g/mL$, respectively while that of ABTS was 33.25 and $54.15{\mu}g/mL$, respectively. The ${\alpha}-glucosidase$ inhibitory effects of molokhia powder EtOH extract and MB1.5 were 494.88 and $814.88{\mu}g/mL$, respectively. MB bread containing 1.5% molokhia powder showed antioxidative effects and ${\alpha}-glucosidase$ inhibitory activity, meaning that not only molokhia but also MB1.5 bread has the potential to prevent chronic degenerative diseases such as diabetes.