• 한국습지학회지
• /
• 제15권2호
• /
• pp.251-264
• /
• 2013

도요 물떼새들은 만조시에 해안 내륙 휴식지에서 휴식을 취하는데, 휴식지를 선택할 때 여러 가지 요소들을 고려한다. 우리는 도요 물떼새 8종(알락꼬리마도요 Numenius madagascariensis, 청다리도요 Tringa nebularia, 큰뒷부리도요 Limosa lapponica, 개꿩 Pluvialis squatarola, 민물도요 Calidris alpine, 중부리도요 Numenius phaeopus, 마도요 Numenius arquata, 뒷부리도요 Xenus cinereus)을 대상으로 휴식지의 시공간적 이용과 그 이용에 영향을 미치는 요인들을 분석하였다. 휴식지 내 고인 물의 면적과 길이, 기온, 풍속, 종별로 이동시기, 방해정도를 변수로 고려하였다. 시공간적으로, 이용하는 종이 달랐으며 개체수 또한 변동을 거듭하였다. 그리고 도요 물떼새의 휴식지 이용에 영향을 미치는 요인은 종-특이적이었다. 연구지역의 휴식지는 폐장한 새우양식장이었으나 조사 기간 중 염생습지에서 자라는 함초 Salicornia herbacea 농장으로 전환하였다. 휴식지가 필요한 상황에서, 도요 물떼새들의 생태를 기초로 해서 기존 휴식지를 관리할 것을 권한다. 더불어, 여름철 가뭄에는 양식장의 수문을 열어주어 도요 물떼새들이 물을 이용해 체온관리를 할 수 있게 해주고, 만조시 도요 물떼새들이 양식장 안으로 날아 들어올 수 있도록 새들이 휴식지를 찾기 시작하는 만조 전네 시간부터는 농장 작업을 안 할 것을 권한다.

• KSBB Journal
• /
• 제28권6호
• /
• pp.372-379
• /
• 2013

This study was to investigate the chemical properties and nitrite scavenging and acetylcholinesterase inhibitory activities from Salicornia herbaciea seed. The lactic acid content of seed was about 2.0 fold higher than that of stem. Among various free sugars, the maximum fructose of seed, glucose of stem, and mannose contents of root were obtained, 176.3, 125.6, and 112.8 mg/100g, respectively. The maximum leucine content of seed among the essential amino acid was obtained, 853.7 mg/100g, which was about 3.0 or 6.0 folds higher than that of root or stem. In the case of glutamic acid of seed, it was 2,388.7 mg/100g, which was 5.6 or 9.8 folds higher han that of root or stem. The ratio of essential amino acid and total amino acid of seed was 30.14%. The ${\gamma}$-aminobutyric acid contents of seed, stem, and root were 43.87, 23.88, and 27.8 mg/100g, respectively. The catechin content of seed was an order of epigallocatechin (723.2 mg/100g) > epigallocatechingallate (654.3 mg/100g) > epicatechin (443.5 mg/100g) > gallocatechin (314.1 mg/100g). Especially, the non-gallated catechins content was about 2.0 folds higher than that of gallated catechins content. The nitrite scavenging activity of seed increased from 38.7 to 65.9% when the hot-water extract content of seed at pH 1.2 increased from 1.0 to 5.0 mg/mL. However, it was decreased to 25.7% at pH 6. The acetylcholinesterase inhibitory activity of seed was increased from 13.2 to 44.6% when the extract content increased from 20 to 100 mg/mL. These results show that S. herbaciea seed has a good potential to be used as a source of material or additive in cosmetics, food, and drug compositions.

• 한국식품영양학회지
• /
• 제20권2호
• /
• pp.150-157
• /
• 2007

Hamcho(Salicorinia herbacea, glasswort), a halophyte, is an annual succulent shrub that grows on coastal wetlands and has been regarded as a functional food for good health. Natural dried red and green Hamcho were extracted with 25% ethanol and water at 70$^{\circ}C$. The antioxidant activities of these four extracts were examined by six different assays, including the measurement of total phenolics, radical scavenging effects on 1,1-diphenyl-2-picrylhydrazyl(DPPH), nitric oxide(NO) and nitrite(NO$_2$) scavenging effects, reducing power, and the inhibitory effect on tyrosinase activity. The total phenolic contents of the four extracts were high at 237 ${\sim}$ 255 mg of gallic acid equivalents per 1 g of dried sample tested. The green Hamcho extracts contained more phenolic compounds than the red Hamcho extracts. When they were compared to tocopherols, the antioxidant activities of the green and red Hamcho powders were significantly higher at the same concentration levels(5 mg and 3 mg, respectively) in a POV test. The inhibition effects of the four extracts at a level of 75 ${\mu}l$ were higher than 98% in the POV test. The red Hamcho 25% ethanol extract showed a high significant effect on DPPH radical scavenging(SC$_{50}$, 90.1 ${\mu}l$). The green Hamcho 25% ethanol extract, however, showed a high significant effect on NO radical scavenging(SC$_{50}$, 6.1 ${\mu}l$). The NO$_2$ radical scavenging effect was assayed at pH 1.2, 4.2 and 6.0, and all the Hamcho extracts scavenged the NO$_2$ radical much more effectively at pH 1.2. The NO$_2$ scavenging effect of the red Hamcho 25% ethanol extract(64%) was as high as that of 5 mM vitamin C at pH 1.2(p<0.05). In the reducing power test, the red Hamcho 25% ethanol extract revealed the highest ferric ion reducing activity among the Hamcho extracts, and its activity was as high as that of 0.33 mg/ml of vitamin C. The four Hamcho extracts showed high tyrosinase inhibition effects of more than 80%, and their activities were higher than 50${\mu}$g of kojic acid. The green and red Hamcho 25% ethanol extracts totally inhibited tyrosinase activity(100%). Therefore, the results suggest that red Hamcho extracts may serve as useful natural antioxidants along with green Hamcho extracts.

• 한국식품조리과학회지
• /
• 제22권5호통권95호
• /
• pp.666-680
• /
• 2006

To obtain basic data for the utilization of saltwort (Salicornia herbacea L.) as a functional ingredient in steamed foam cake, the optimum component ratios for major raw ingredients (saltwort, salt, and wheat flour) as independent variables that affect the product quality were scientifically determined using RSM (response surface methodology) technique. A three-factor and five-level rotational central composite design was used for treatment arrangement. The complete design consisted of 16 experimental points. The three independent variables selected for the RSM experiment were amounts of saltwort (X$_1$, 5${\sim}$25 g), salt (X$_2$, 0${\sim}$10 g), and wheat flour (X$_3$, 470${\sim}$530 g). The optimum responses in specific gravity of the batter and volume, color, texture, and sensory evaluation result of the cake were obtained. The specific gravity and viscosity of the batter at p<0.01 was verified from the regression curve. The characteristic of the batter was influenced by all independent variables, but was extremely dependent on the amount of saltwort ordinary points of the surface responses from the batter formed the minimum points for specific gravities of the batter while viscosities of the batter appeared with the saddle points. Analysis of the response indicated that the amount of saltwort was the most influential factor over the physical properties of the cake, among the dependent variables. Ordinary points of the surface responses from the cake formed the maximum points for loaf volume, hardness gumminess, and chewiness, while Hunter colorimetric parameters appeared with the saddle points. The result indicated that level of the saltwort deviating more or less from the optimal amount decreased the volume and increased the specific gravity with less tender product. Ordinary points of the surface responses of the sensory evaluation scores from the cake formed the maximum points for appearance, flavor, softness, and overall acceptability, while color values appeared with the saddle points. The result also indicated that the level of the saltwort deviating more or less from the optimal amount reduced the preference for the product. Integration of the optimum responses common to all dependent variables that overlapped all the contour maps finally indicated that the combination of 8.3${\sim}$13.8 g saltwort, 2.5${\sim}$6.6 g salt, and 486.5${\sim}$511.5 g wheat flour under the selected preparation recipe optimized the physical and sensory properties in the teamed foam cakes. Practical preparation of the product with median amounts of the ingredients, i.e., 11.0 g saltwort, 4.6 g salt, and 499.0 g wheat flour resulted in similar qualities to the predicted responses. In conclusion, these study results indicated that preparation of steamed foam cake with added saltwort ingredient could potentially produce a more nutritious product with less salt. Further research is required to acquire the optimum levels for sub-ingredients to improve the product quality.

• 한국유기농업학회지
• /
• 제28권3호
• /
• pp.387-403
• /
• 2020

본 연구는 고추의 항산화 물질향상을 위한 유기농자재의 적정 농도를 구명하고자 대조, P2: 고추, P3: 산야초, P4: 고추+산야초, P5: 약초, P6: 해초, P7-8: 고추+산야초, 약초, 해초의 혼합액비(P7 5%, P8 2.5%), P9: P7처리구+인삼+감태, P10: P7처리구+멸치+어분, P11: P7처리구+인삼+감태+당밀, P12: P7처리구+스테비아, P13: 7처리구+함초, P14: 인삼, P15: 감태 등 15처리하였다. 시험재료는 고추 '슈퍼마니따' 품종을 이용하여 완주군에 있는 원예특작과학원 시험포장에서 3월 25일 파종하였고 6월 15일에 비가림하우스에 정식하였다. 농자재처리에 따른 영양성분 분석은 9월 상순에 적색고추를 수확하여 분석하였다. 유기농자재 액비처리별 베타카로틴은 P3 산야초, P4 고추+산야초, P12 (P7+스테비아) 처리구에서 높았고, 비타민 C는 P14 인삼 처리구에서 높았고, 플라보노이드, 폴리페놀은 P12 처리구에서 높았으며 캡사이신은 처리 간에 큰 차이가 나타나지 않았다. 따라서 베타카로틴, 플라보노이드, 폴리페놀 등 전체적인 항산화 물질함량이 높은 P12 (총 혼합액비+스테비아) 처리구를 적정한 항산화물질 액비로 선발하였다. 액비처리별 고추 생육특성은 초장에서 P14 인삼, P15 감태처리구에서만 작았고, 나머지 처리구에서는 큰 차이가 나타나지 않았으며, 엽장, 옆폭 등에서는 차이가 나타나지 않았다. 한편, 액비처리별 과실특성은 홍과, 청과 모든 처리구에서 과장, 과폭, 중량 면에서 차이가 나타나지 않았다. 따라서 유기농자재 액비에 따른 고추영양성분과 항산화 물질향상에 영향을 미치는 것을 확인하였고, 앞으로 온도, 수분, 광합성 등 환경조건의 연구가 필요하다고 생각되었다.