• 한국식품조리과학회지
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• 제24권1호
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• pp.76-83
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• 2008

The aim of this study was to use arrowroot powder to develop a recipe for a nutritional cookie having the optimal composition of ingredients and texture to elict a strong preference response in all age groups. Wheat flour was partially substituted with arrowroot powder to reduce the wheat flour content of the cookie. Measurements were made and analyzed according to the Response Surface Methodology technique, which showed 16 experimental points including 2 replicates for arrowroot powder, yellow sugar and butter. The compositional and functional properties of the test were measured, and the values obtained were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final mixture product. The result of sensory evaluation showed very significant values for color (p<0.01), appearance (p<0.001), texture (p<0.05), overall quality (p<0.05), and flavor (p<0.05). Instrumental analysis showed significant values for lightness (p<0.001), redness (p<0.01), yellowness (p<0.01) and spread ratio (p<0.001). The optimal sensory ratios were determined to be 15g for the arrowroot powder, 70 g for sugar and 80 g for butter.

• 한국식품영양과학회지
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• 제44권7호
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• pp.1100-1103
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• 2015

크랜베리 농축액의 첨가량을 0~15%로 달리하여 젤리를 제조한 후 물리화학적 품질, 항산화 특성 및 소비자 기호도를 비교하였다. 크랜베리 농축액의 첨가 비율이 증가함에 따라 젤리의 pH와 경도는 감소하였고, 가용성 고형분 함량은 증가하는 경향을 보였다(P<0.05). 밝기를 나타내는 $L^*$값은 농축액의 첨가량이 증가할수록 유의적으로 감소하였고, 적색도를 나타내는 $a^*$값은 현저하게 증가하였다(P<0.05). 황색도를 나타내는 $b^*$값은 농축액 첨가에 따라 현저하게 감소하였으나, 첨가 농도와 직접적인 연관관계는 발견되지 않았다. 한편 농축액의 첨가량이 증가함에 따라 항산화 활성을 나타내는 DPPH와 ABTS 라디칼 소거능은 유의적 차이를 나타내며 증가하였다(P<0.05). 소비자 기호도 검사 결과 6% 첨가군이 대부분의 평가항목에서 유의적으로 높은 점수를 얻었고, 특히 전체적인 기호도 측면에서도 유의적으로 가장 높게 평가되어 젤리의 관능품질과 건강기능성 효과 등을 고려할 때 최적 첨가 농도로 6%가 가장 적합한 것으로 판단된다.

• 대한화장품학회지
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• 제44권1호
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• pp.9-14
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• 2018

본 연구에서는 항산화 및 미백 소재의 개발을 위해 다양한 추출법을 이용하여 용담화 추출물을 제조하고 항산화 효과 및 멜라닌 생합성 저해능을 평가하였다. 1,1-diphenyl-2-picrylhydrazyl (DPPH) 라디칼 소거활성을 평가한 결과 용담화 추출물의 항산화 활성은 모두 농도 의존적으로 증가하였다. 또한 용담화 추출물은 tyrosinase 활성을 저해시켰으며, B16F10 세포에서 멜라닌 생성을 감소시키는 효과를 보였다. 멜라닌 생합성에 관여하는 유전자의 발현에 미치는 영향을 알아보기 위해 tyrosinase-related protein (TRP)-1 및 2 mRNA 발현을 확인한 결과 용담화 추출물에 의해 TRP-1 및 2의 발현이 감소되는 것을 확인할 수 있었다. 이러한 결과로 보아 용담화 추출물은 항산화 및 미백 기능성 화장품 소재로서의 응용이 가능할 것으로 사료된다.

• 한국조리학회지
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• 제21권5호
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• pp.171-179
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• 2015

본 연구의 목적은 한국에서 재배된 70% 오이풀 에탄올 추출물을 이용하여 총페놀, 총플라보노이드, 페놀릭 화합물과 항산화성(DPPH, ABTS, FRAP, 환원력)에 대해 실험결과를 제공하는 것이다. 연구결과 총페놀과 총플라보노이드의 함량은 각각 $119.3{\pm}1.54mg$ gallic acid and $59.6{\pm}1.43mg$ rutin를 나타내었다. 또한, 추출물에 함유된 페놀릭 화합물의 주된 물질은 Catechin으로 나타났으며, 항산화성을 나타내는 DPPH, ABTS, FRAP, 환원력은 농도의존적으로 증가하는 경향을 나타내었다. 이상의 결과로 오이풀 추출물은 천연 항산화성 및 기능성 식품 첨가물로서 좋은 재료가 될 것으로 판단된다.

• 한국식품과학회지
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• 제44권1호
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• pp.76-81
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• 2012

본 연구에서는 3가지 홍화자, 향부자, 형개 추출물의 미백효과를 연구하였다. 멜라닌 생성 첫 단계인 tyrosinase 억제활성과 멜라닌 생성 억제효과를 측정한 결과, 홍화자 에탄올 추출물이 tyrosinase 활성과 B16F10 melanoma 세포의 멜라닌 생성 억제하였다. 그 결과, 홍화자 추출물은 B16F10 melanoma 세포에서 melanogenesis 따른 tyrosinase 형성 억제에 따른 멜라닌 합성 관련 인자 MITF, tyrosinase, TRP-1, TRP-2 의 발현을 억제함에 따라 홍화자 추출물의 미백효과를 확인하였다. 따라서 홍화자는 미백효과를 가진 천연 기능성 재료로서 가능성이 매우 높은 것으로 판단된다.

• 한국가금학회지
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• 제43권2호
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• pp.89-96
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• 2016

This study aimed to determine the effect of different dietary level of rice bran extract (RBO) on the laying performance, egg quality, blood parameter, cholesterol, and fatty acids in yolk of Hy-Line Laying hens. In all, 144 Hy-Line Brown laying hens (29 weeks old) were randomly allocated to one of 4 dietary treatments, with 4 replicates per treatment. A commercial basal diet was used and three additional diets were prepared by supplementing 2.5, 5.0 or 10.0 g/kg of RBO to the basal diet. The experimental diets were fed on an ad libitum basis to the bird during 8 weeks. Hen-day egg production increased (quadratic, p<0.05) with inclusion level of RBO, but feed intake, egg weight, and egg mass were not influenced by inclusion of level of RBO in diet. However, the supplementation of RBO did not have an effect on eggshell strength, eggshell thickness, egg yolk color, and HU during the feeding trial. There were no significant differences in the level of leukocyte. However, heterophil and lymphocytes decreased (quadratic, p<0.01) with inclusion level of RBO. H:L ratio tended to decrease (linear p=0.08) with inclusion level of RBO. As expected, increasing inclusion level of RBO in diets decreased (linear, p<0.01) the concentrations of total cholesterol in plasma. AST, ALT, glucose, and albumin were not affected by inclusion of RBO in diets. Egg yolk cholesterol increased (linear and quadratic, p<0.05) with inclusion level of RBO in diet. The results of this study indicate that dietary supplementation of RBO improves laying performance and decreased total cholesterol and egg yolk cholesterol levels in laying hens. Therefore, dietary RBO is considered a valuable functional ingredient to improve the performance of birds.

• 한국식품과학회지
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• 제48권5호
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• pp.515-520
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• 2016

본 연구에서는 꽃송이버섯 자실체와 기부의 항산화 활성, 베타글루칸 함량 및 면역 활성을 비교하였다. DPPH 라디컬제거능 실험결과 꽃송이버섯 기부의 항산화 활성이 자실체에 비해 약 2.3배 높은 활성을 보였다. 건조 중량 기준 꽃송이버섯 추출물의 베타글루칸 함량 또한 기부가 23.7 g/100 g로 자실체의 함량 13.8 g/100 g보다 유의하게 높은 것으로 측정되었다. 면역 저하에 대한 꽃송이버섯 추출물의 투여는 $TNF-{\alpha}$, IL-2, IL-10, IgE 함량에서 유의미한 결과를 도출하였지만, 자실체와 기부의 효과는 유의적인 차이가 없었다. 혈액 내의 백혈구 함량 및 비장의 무게는 꽃송이버섯 자실체보다 꽃송이버섯 기부 추출물을 경구 투여한 실험군에서 효과적이었다.

• 한국식품저장유통학회지
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• 제18권6호
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• pp.817-823
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• 2011

Angelicae gigas Nakai has been used as a traditional medicine as well as an edible vegetable in South Korea. In this study, the total phenolic and flavonoid content and antioxidants of A. gigas Nakai leaves were examined in vitro via hydroxyl-radical-scavenging activity, reducing power activity, metal chelating assay, and DPPH-free -radical-scavenging assay. Among all the extracts from A. gigas Nakai leaves, the ethanol extract showed the strongest effects in all of the assays. The $EC_{50}$ values for the DPPH-radical-scavenging activities of ethanol, methanol, and water extracts were 31.47, 42.14, and $58.47{\mu}g/mL$, respectively. Among the extracts from A. gigas Kakai leaves, the ethanol extract had the highest levels of total phenolics ($7.84{\pm}1.46$ mg TAN/g) and total flavonoids ($4.23{\pm}0.03$ mg QE/g), which correlated strongly with the individual phenolic-compound (p-hydroxybenzoic acid, vanillin, and trans-ferulic acid) contents. The ethanol extract also showed stronger antioxidant activity than tocopherol in hydroxyl- radical-scavenging activity assay. These results indicate that the ethanol extract of A. gigas Kakai leaves possesses significant antioxidant properties, which suggests its great potential as a functional-food ingredient in the food industry.

• 한국식품영양학회지
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• 제34권2호
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• pp.196-206
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• 2021

The main purpose of this study was to examine the correlation between the consumption of red ginseng-based 'SSR' for 30 days and the reduction in human fatigue, blood component changes, and immune cell activity in 35 human subjects. 'SSR' is composed of zinc oxide, folic acid, and D-α-tocopherol with red ginseng as the main component. According to the protocol criteria of the study, 35 subjects who understood the purpose of the study and signed an informed consent form were selected. The fatigue survey was conducted through a questionnaire, and after taking 'SSR', a decreased tendency of physical, mental, and neurosensory fatigue was observed. In hematological analysis, no significant changes were observed in the levels of WBC, RBC, and hemoglobin; however, AST (SGOT) and ALT (SGPT) levels were statistically significantly decreased. In immunological analysis, it was observed that the proliferative effect of T cells (CD3+CD4+) was greater than that of NK cells (CD16+CD56+). The collected data were subjected to t-test analysis using the SPSS 25.0 statistical program. The result from this study proposes that 'SSR' can be used as a functional food material as it reduces human fatigue and enhances immune function.

• 산업식품공학
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• 제15권3호
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• pp.195-202
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• 2011

Physiological characteristics of brown rice and black rice were investigated to provide the fundamental information of physiological property of rice and to show the potential of rice as a functional ingredient. Bioactive compounds were extracted from brown and black rices with aqueous solvents like 80% ethanol. Total phenolics, flavonoids and antioxidative capacity of brown and black rices' extracts were determined. Brown rice showed much higher amount of total phenolics and flavonoid contents as well as antioxidative capacity than those of milled rice indicating that most of bioactive compounds are located in the bran layer. Black rice showed higher total phenolics and flavonoid contents and antioxidative capacity than those of brown rices. The highest antioxidative capacity was obtained from Heugjinju followed by Heugseol, Sinnongheug-chal, Hopum and Samkwang. This result indicated that antioxidative capacity is affected by total phenolics and flavonoid contents. Both brown and black rices contained higher amount of ferulic acid than that of p-coumaric acid.