• Title/Summary/Keyword: 박인준

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Antioxidative Activity and Related Compounds of Apple Pomace (사과박의 항산화 활성 및 항산화 성분)

  • Lee, Jae-Ho;Kim, Young-Chan;Kim, Mi-Yeon;Chung, Hun-Sik;Chung, Shin-Kyo
    • Korean Journal of Food Science and Technology
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    • v.32 no.4
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    • pp.908-913
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    • 2000
  • To enhance the utilization of apple pomace for the functional food resources, we analyzed the useful components and examined the antioxidant activity of apple pomace. The contents of total dietary fiber, total flavonoid, total phenolic acid and vitamine C were 55.56%, 458 mg%, 1048 mg% and 19.8 mg%, respectively. Protocatechuic acid, cinamic acid, caffeic acid, ferulic acid, syringic acid, vanillic acid and phydroxybenzoic acid were identified in the apple pomace extract by GC-MS. Phloridzin and quercetin-3-glucoside were identified in the apple pomace extract by HPLC. Ethyl acetate fraction showed the highest antioxidative ability by ferric thiocyanate method. Malondialdehyde(MDA) formation in normal rat liver tissue also showed the lowest in ethyl acetate fraction.

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The Effect Control of Root-knot Nematode by Using Rapeseed Meal in Continuous Cultivation at Greenhouse (유채박 이용 시설하우스 연작재배 시 뿌리혹선충 밀도억제효과)

  • Lee, Hoo-Kwan;Lee, Young-Hwa;Kim, Kwang-Soo;Jang, Young-Seok;Choi, In-Hu
    • Korean Journal of Plant Resources
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    • v.28 no.1
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    • pp.93-100
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    • 2015
  • The objective of this study was to determine the effectiveness of rapeseed meal in controlling soil nematode. Two different rapeseed meals (Jeju local rape varieties and 'Sunmang' variety) were mixed with the soil to control nematodes environmentally. When soil physical properties in the rapeseed meal-mixed soils were analyzed, OM (organic matter), $P_2O_5$, Ca, Mg, CEC (Cation Exchange Capacity) value increased. Especially, the level of OM was 3-fold higher than control soil. Glucosinolate content of rapeseed meal was higher in Jeju local rape varieties than 'Sunmang' variety. The major components of glucosinolates were consisted of progoitrin, gluconapin, glucobrassiaca napin, and sinigrin. These components were likely to be involved in reducing nematode density.

Studies on the Improvement in Quality of Rice Candy by adding Red Ginseng Marc. (홍삼박 첨가에 의한 엿의 품질향상에 관한 연구)

  • Lee, B.Y.;Lee, E.K.;Kim, B.G.;Kim, K.C.
    • Journal of Practical Agriculture & Fisheries Research
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    • v.15 no.1
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    • pp.53-61
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    • 2013
  • To improve the quality of rice candy, We studied on manufacturng method and characteristic of rice candy by adding ratio of red ginseng marc. The results obtained were as follows: The boiled rice was added with 15 % malt extract to 1.2 times. After it was saccharified for 12 hours to 70℃, we concentrated it and made black rice candy. Then red ginseng marc was dried at 18% of moisture content and disrupted to 30 mesh below for manufacturing red ginseng marc's powder. Maintained at about 100℃, black rice candy added red ginseng marc's powder. These were mixed evenly and dried. Finally, rice candy adding red ginseng marc was completed. According to the characteristics of rice candy by adding red ginseng marc, the more amounts of red ginseng marc was increased, the less hardness and adhesiveness of rice candy was decreased. Also the brightness of the color difference was decreased. but yellowness and redness was increased. When adding red ginseng marc at 17.5%, it was evaluated to the good score in sensory evaluation.

Anti-oxidative and Anti-inflammatory Effects of Black Garlic Pomace Extract (흑마늘박 추출물의 항산화활성 및 항염효과)

  • Geon-Woo Kim;Yeong-Bin Yoon
    • Advanced Industrial SCIence
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    • v.2 no.1
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    • pp.8-14
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    • 2023
  • This study was performed as a preliminary experiment to develop functional feed additives using by-products generated during the production of black garlic. Therefore antioxidant and immune enhancing activity of black garlic pomace were measured. As a result of measuring the antioxidant activity of black garlic pomace, it was found antioxidant activity. Nitric oxide (NO) assay was performed to test the immune enhancing activity of vegetable samples including black garlic pomace among the samples used in the experiment. As a result of the NO assay experiment, highest concentrations of black garlic pomace, aster glehni, and MIX form produced NO, which Garlic pomace (69.4%), aster glehni (35.9%), and MIX (45.3%), respectively, compared to LPS (100%). In conclusion, it is considered that black garlic pomace contains an anti-inflammatory effect, and if the optimal mixing ratio of black garlic pomace and aster glehni is selected, it will be of sufficient value as a feed additive containing an anti-inflammatory effect.

Development of Substrates for the Production of Basidiocarps of Flammulina velutipes (팽나무버섯 자실체 생산을 위한 기질개발)

  • Song, Chi-Hyeun;Lee, Chang-Ho;Huh, Tae-Lin;Ahn, Jang-Hyuk;Yang, Han-Chul
    • The Korean Journal of Mycology
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    • v.21 no.3
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    • pp.212-216
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    • 1993
  • Agricultural and forest wastes were tested as substrate for the production of Flammulina velutipes. Among the meranti, pine tree, mixed sawdust, coffee waste and peanut hull tested, coffee waste was the best basal substrate for the production of basidiocarps. When various supplements, such as ricebran, brewer's grain, defatted corn flour, defatted soybean flour and defatted rapeseed flour were tested, defatted corn flour was chosen for the production of basidiocarps. Maximum yield of basidiocarps(129.38 g/bottle) was obtained from the mixed medium at 4 : 1 ratio of coffee waste and defatted corn flour.

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Substitute cheap supplements development for Pleurotus ostreatus cultivation usiug food by-product dried wastes (음식부산물 건조박을 첨가한 배지에서 느타리버섯의 균사생장 특성)

  • Chang, Hyun-You;Park, Hyun-Soo;Yoon, Jeong-Shick
    • Journal of Mushroom
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    • v.6 no.3_4
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    • pp.126-130
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    • 2008
  • The combination ratio of oyster mushroom cultivation supplements have used poplar sawdust(PS) 50% : beet pulp(BP) 30% : cotton seeds meal(CS) 20%. we substituted cotton seeds meal and beet pulp for food by-product dried wastes(DW) 10, 20. 30% respectively. In case of mixing with DW 10% except from BP, mycelial growth was inhibited a little, but mycelial density was accelerated. The more DW contents increase, the more mycelial growth was inhibited, but mycelial growth was accelerated a little, respectively. In case of mixing with DW except from CS, mycelial growth was similar to control almost. In case of mixing with DW except from CS and BP, mycelial growth was inhibited remarkably. CHUNCHU variety developed resistance to developed than SUHAN variety.

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Antioxidant Activities and Quality Characteristics of Mulberry Concentrate, Freeze-dried Mulberry, and Pomace (건오디, 건오디박, 오디 농축액의 품질특성 및 항산화성)

  • Jeon, Hye Lyun;Hong, Yoon Pyo;Lee, Ji Hyun;Kim, Hyung Don;Kim, Mee Ree
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.10
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    • pp.1402-1408
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    • 2012
  • Mulberry pomace, a by-product obtained from mulberry juice, has not been utilized as food. In this study, antioxidant activities, proximate composition and physiochemical characteristics of mulberry pomace were evaluated and compared with those of mulberry fruit or mulberry concentrate. Mulberry fruit was pressed and filtered. The filtrate and residue were used as mulberry juice and mulberry pomace, respectively. Mulberry juice was evaporated, after which a concentrate ($24.7^{\circ}Brix$) was obtained. Moisture contents of mulberry concentrate, freeze-dried mulberry, and pomace were 68.7%, 6.03%, and 7.32%, respectively. Reducing sugar contents were 45.7% in freeze-dried mulberry, 24.5% in pomace, and 30.9% in mulberry concentrate. The pH and acidity of the three samples ranged from 5.80~5.92 and, 0.035~0.080%, respectively. Carbohydrate and crude ash contents were the highest in mulberry fruit, whereas crude protein, fat, and fiber contents were the highest in pomace. Redness of the Hunter color system was 4.7 in mulberry and 4.3 in pomace. Total phenolic content was the highest in mulberry fruit, whereas total flavonoid content was the highest in pomace. Antioxidant activities (DPPH, hydroxyl, and ABTS radical scavenging activities) were enhanced in the order of mulberry fruit> pomace> mulberry concentrate. Especially, antioxidant activities, such as DPPH and hydroxyl radical scavenging activities, of mulberry pomace were similar with those of mulberry fruit. Based on these results, freeze-dried mulberry pomace may be considered as a functional as well as an additive material for food processing.

Development of new substrate using redginseng marc for bottle culture of oyster mushroom (Pleurotus ostreatus) (홍삼박을 이용한 병재배 느타리버섯의 첨가배지 개발)

  • Lee, Chan-Jung;Han, Hye-Su;Jhune, Chang-Sung;Cheong, Jong-Chun;Oh, Jin-A;Kong, Won-Sik;Park, Gi-Chun;Park, Chun-Geon;Shin, Yu-Su
    • Journal of Mushroom
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    • v.9 no.4
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    • pp.139-144
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    • 2011
  • This study was carried out to investigated mixing ratio of redginseng marc using organic waste resource for production cost-reduction of oyster mushroom. Redginseng marc were examined as substitute of cottonseed meal which was primary nutritive material of mushroom growing substrate. Total nitrogen and carbon source of redginseng marc was 45% and 2.7%, respectively and C/N ratio was 16.7. Total nitrogen source and pH of substrate mixed with redginseng marc was 4.6~4.9 and 2.5~2.8, respectively. The contents of $P_2O_5$, $K_2O$ and MgO were decreased by increasing redginseng marc, but increased at the 20% redginseng marc. The contents of CaO was increased by increasing redginseng marc, but there was no significant difference in $Na_2O$ content. The more mixing ratio of redginseng marc was increased in column test, the more mycelial growth growed slowly. Yields of fruiting body was no significant difference compared with control group by adding of 10~50% redsingeng marc instead of cottonseed meal, but decreased sharply at only 20% redsingeng marc without cottonseed meal. The L value of pileus by increasing redginseng marc decreased during mushroom harvest, but there was no significant difference in the a-value and the b-value.

Major Components of Mushroom Mycelia Cultivated with Citrus Juice Processing Wastes (감귤 주스 착즙박을 이용하여 재배된 버섯균사체의 성분)

  • Lee, Chang-Hwan;Yang, Min-Ho;Park, Seung-Rim;Kang, Yeung-Joo
    • Korean Journal of Food Science and Technology
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    • v.39 no.2
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    • pp.128-132
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    • 2007
  • This study investigated the major components of citrus juice processing wastes (CJPW) as well as mushroom mycelia that were cultivated with the CJPW, such as Pycnoporus coccineus (PC), Lentinus edodes (LE), Pleurotus eryngii (PE), Hericium coralloides (HC), Panellus serotinus (PS) and Ganoderma lucidum (GL). The organic acid contents of the mushroom mycelia were similar to or less than those of the CJPW, but the free sugar contents of the mycelia were lower than those of the CJPW. The narirutin contents of the mushroom mycelia ranged from 448.67-932.98 mg% and were similar to or less than those of the CJPW. However, the hesperidin contents of the mycelia ranged from 3019.94-4980.94 mg% (except for the PC mycelium) and were 17.81-52.61% greater than the CJPW. The dietary fiber contents of the mycelia were similar to or more than those the CJPW. With the exception of PE, the electron donating abilities (EDA) and nitrite scavenging abilities (NSA) showed a tendency to decrease.

Optimization of Preparation Conditions and Quality Characteristics of Sweet Pumpkin Stock (단호박 스톡 제조조건의 최적화 및 품질 특성)

  • Han, Chi-Won;Park, Won-Jong;Seung, Suk-Kyung
    • Food Science and Preservation
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    • v.15 no.6
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    • pp.832-839
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    • 2008
  • The stock that is the first step for preparation of soups and purees links to the taste of food. Many types of vegetable have been used in stocks, but this study focused on stocks prepared with sweet pumpkin. The stock preparation conditions including the weight of sweet pumpkin, the water volume, and the boiling time at $97^{\circ}C$ were optimized by response surface methodology. The quality characteristics of the resulting stock were investigated. The color, flavor, taste and overall acceptability were dependent parameters. A model equation was proposed with regard to the sweet pumpkin weight, water volume, and boiling time at $97^{\circ}C$. A sweet pumpkin weight of 357.9 to 403.0 g, a water volume of 689.8 to 768.5 mL, and a boiling time of 9.9 to 10.3 min at $97^{\circ}C$ were found to be the optimal stock preparation conditions. The quality characteristics of the sweet pumpkin stock prepared under the optimized conditions were pH 6.64, total acidity 0.18%, soluble solids $2.39\;^{\circ}Brix$, color value (L, 99.07 a, -2.43 b, 11.82), total polyphenol 280.75 mg/L, and electron donating ability 21.32%.