• 한국식생활문화학회지
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• 제8권3호
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• pp.231-241
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• 1993

A survey of food intake and waste rate on 60 Korean style restaurants in Seoul. The results were summarized as follows: 1. The total served weight of Pibimbab(mixed rice) was 475.66 g per person, waste rate was 6.0%, frequent side dishes were bae-chu kimchi, kak-du-gi, suk-ju-namul by the order. 2. Han- jeong-sik(Korean style full course food) were served with many kinds and varied numbers of side dishes, and waste rate of those were higher than other menu items. 3. The average serving size of Naeng-myeun(Cold noodle) was 641.00 g, and the waste rate was 11.1%. The waste rate of side dishes was about zero. 4. Man-du kuk(dumpling soup) was served 695.34 g. Most of side dishes served has high waste rate which is more than 50%, average. 5. Seol-nong tang(meat soup) was served 755.70 g, side dishes of that were simple such as kak-du-ki or paek kimchi. The average waste rate of side dishes was about 40%. Yuk-gae-jang(Hot meat soup) was 494.83 g a person, waste rate of that were 24.1%, and minimum and maximum waste rate of side dishes were 3.3, 100%, respectively. 6. Kimchi chigae(Kimchi stew) and Doen-jang chigae(fermented soy stew) were served with varied number of side dishes. 7. Deong-sim gui(grilled meat) and Pulgogi(grilled meat with sauce) were served 196.83 g and 308.98 g. The average waste rate of those were 0.7% and 5.8%, respectively. But waste rate of side dishes was 33%. We would like to decrease waste rate by proposing recommended items and weight of some food for ${\ulcorner}Good{\;}Menu{\lrcorner}$.

• 한국식품영양학회지
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• 제32권6호
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• pp.598-610
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• 2019

The purpose of this study was to investigate the quality characteristics and antioxidant activity by collecting four times on six samples of Jeonbuk regional soybean pastes (Doenjang) traditionally prepared for this study. The water content of samples decreased according to progress of the aging period and the water content of the fourth sample collected was 42.40~59.64% (p<0.05). The salinity of the fourth Doenjang samples was 11.80~18.60%. The amino-type nitrogen content was 122.67~540.33 mg% immediately after the preparation of Doenjang in the Jeonbuk region and the content of the fourth collection samples increased from 251.49 to 982.36 mg% (p<0.05). The isoflavone glycosides decreased but daidzein, genistein and glycitein, which are aglycones, increased during aging periods. The total polyphenol content of the fourth collected samples was 11.99~19.27 mg GAE/g (p<0.05). The DPPH radical scavenging activity, ABTS radical scavenging activity and FARP of the fourth Doenjang samples were 51.88~81.21%, 84.14~90.32%, and 1.08~3.11 mg Trolox/g, respectively. As a result of quality analysis on Doenjang, the superiority of traditional Doenjang has been proven by the increase of amino nitrogen content and antioxidant activity according to the aging period. However, factor analysis on quality differences of regional Doenjang should be conducted to ensure standardization and quality improvement.

• Geomechanics and Engineering
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• 제19권1호
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• pp.49-60
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• 2019

Crack instability propagation during coal and rock mass failure is the main reason for electromagnetic radiation (EMR) generation. However, original cracks on coal and rock mass are hard to study, making it complex to reveal EMR laws and mechanisms. In this paper, we prefabricated cracks of different inclinations in coal and rock samples as the analogues of the native cracks, carried out uniaxial compression experiments using these coal and rock samples, explored, the effects of the prefabricated cracks on EMR laws, and verified these laws by measuring the surface potential signals. The results show that prefabricated cracks are the main factor leading to the failure of coal and rock samples. When the inclination between the prefabricated crack and axial stress is smaller, the wing cracks occur first from the two tips of the prefabricated crack and expand to shear cracks or coplanar secondary cracks whose advance directions are coplanar or nearly coplanar with the prefabricated crack's direction. The sample failure is mainly due to the composited tensile and shear destructions of the wing cracks. When the inclination becomes bigger, the wing cracks appear at the early stage, extend to the direction of the maximum principal stress, and eventually run through both ends of the sample, resulting in the sample's tensile failure. The effect of prefabricated cracks of different inclinations on electromagnetic (EM) signals is different. For samples with prefabricated cracks of smaller inclination, EMR is mainly generated due to the variable motion of free charges generated due to crushing, friction, and slippage between the crack walls. For samples with larger inclination, EMR is generated due to friction and slippage in between the crack walls as well as the charge separation caused by tensile extension at the cracks' tips before sample failure. These conclusions are further verified by the surface potential distribution during the loading process.

• 동아시아식생활학회지
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• 제25권5호
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• pp.880-886
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• 2015

본 연구는 당뇨병, 콜레스테롤 저하작용, 면역조절효과, 관절염 치료 등의 효과가 있다고 알려진 마를 식품소재로써 활용하고자 국내 재배되고 있는 마 품종별 성분을 분석하고, 이용성을 조사하였다. 마 품종별 이화학적 특성 비교 결과, 유리당 함량(mg/g)은 단풍마(28.13) > 장마(24.98) > 산마(20.50) > 둥근마(20.40) 순으로 단풍마가 가장 높았으며, 유기산 함량(mg/g) 또한 단풍마(179.29) > 장마(112.51) > 산마(88.72) > 둥근마(19.23) 순으로 단풍마가 가장 높았다. 조사포닌의 함량(mg/g)은 단풍마(630.3) > 둥근마(66.3) > 장마(42.8) > 산마(38.9) 순으로 단풍마가 가장 높았다. 마의 항산화 활성 결과, 단풍마가 폴리페놀 함량과 DPPH radical 소거능이 높았다. 마의 품종별 성분 특성의 차이를 확인함으로써 마를 활용한 식품 소재화 및 제품 개발을 위한 기초 데이터 자료로 활용될 수 있을 것이라 사료된다.

• 한국식품영양학회지
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• 제25권4호
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• pp.793-799
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• 2012

본 연구에서는 오가피순 추출물의 항산화 효과를 평가하였다. 오가피순 추출물의 총 페놀 함량과 플라보노이드 함량은 각각 $116.33{\pm}6.09mg\;GAE/g$, $65.07{\pm}4.10mg\;RE/g$으로 나타났다. 오가피순 추출물의 항산화능은 다양한 항산화 모델(DPPH, FRAP, Reducing power, ABTS, ORAC assay)을 이용하여 평가하였다. ORAC assay를 제외한 위의 항산화 모델에서는 0.1, 0.5 및 $1.0mg/m{\ell}$의 농도로 측정한 결과, DPPH 라디칼 소거능은 오가피순 추출물의 농도가 증가함에 따라 $23.3{\pm}0.8$, $28.8{\pm}1.3$ 및 $33.7{\pm}3.7%$로 평가되었고, ABTS 경우에는 6.42, 12.47 및 16.69%로 측정되었다. 또한, FRAP 활성은 0.081, 0.160 및 0.259로, Reducing power는 0.034, 0.097 및 0.180으로 나타나 추출물의 농도가 증가함에 따라 항산화활성도 증가하였다. 한편 $0.1mg/m{\ell}$에서의 ORAC value는 $103.4{\pm}3.6{\mu}M\;TE/g$으로 나타났고, 아질산염 소거능은 0.1, 0.5 및 $1.0mg/m{\ell}$의 농도에서 각각 3.6, 9.0 및 13.2%로 나타났다. 최근 건강기능 식품의 관심도가 증가하는 것을 고려해 볼 때, 오가피순 추출물은 기능성식품 또는 천연 항산화제의 소재로써의 이용 가능성을 보였다.

• 한국산림과학회지
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• 제105권2호
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• pp.208-215
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• 2016

우리나라 자생수종인 정금나무는 낙엽활엽관목으로 열매는 식약용으로 사용되어 왔으나 기능성성분 함량 및 항산화 활성에 관한 연구는 미진한 실정이다. 따라서 본 연구는 국내 자생 정금나무 4집단 24개체의 열매에 대한 형태적 특성, 식물생리활성물질(폴리페놀, 플라보노이드, 안토시아닌) 및 항산화활성을 분석하였다. ANOVA 분석결과 모든 특성들에서 집단 및 개체간의 유의적인 차이가 인정되었다. 총 페놀 함량은 4.40~10.58 mg GAE/g, 총 플라보노이드 함량은 2.02~8.09 mg NE/g, 총 안토시아닌 함량은 232.5~684.3 mg CGE/100g, 환원력은 0.15~1.43, DPPH 자유라디컬 소거능은 400 ppm 농도에서 49.1-97.5% 범위를 각각 나타냈다. 특히, 정금나무 열매의 기능성 성분 함량 및 항산화활성이 국내재배 및 북미산 블루베리에 비해 우수한 것으로 나타나 육종소재 및 기능성 성분 소재로서의 이용 가치가 높은 수종으로 판단된다.

• 공업화학
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• 제27권3호
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• pp.280-284
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• 2016

본 연구에서는 안젤리카로부터 기능성 유효성분을 추출하기 위해 기존의 용매추출법과 마이크로웨이브 추출법을 이용하여 각 변수에 따른 추출량을 확인하였다. 또한 안젤리카로부터 추출된 유효성분의 항산화능 및 플라보노이드성분 함량, 총폴리페놀성분 함량 등을 측정함으로써 유효성분의 기능성을 평가하였다. 기존의 용매추출법의 최적조건인 추출시간(2 h), 주정/초순수의 부피비(60 vol%), 추출온도($60^{\circ}C$)에서 20.6 wt%의 유효성분이 추출되었다. 또한 마이크로웨이브 추출법의 최적조건인 마이크로웨이브 조사시간(6 min), 마이크로웨이브 세기(600 W), 주정/초순수의 부피비(60 vol%)의 조건에서 유효성분이 22.8 wt% 추출되어 기존의 용매추출법에 비해 빠른 시간에 추출이 완료됨을 알 수 있었다. 안젤리카로부터 추출된 유효성분의 추출량 유효성분의 항산화능은 DPPH radical scavening activity로 31.46%이었고, 플라보노이드성분 함량은 14.20 mg QE/mg dw, 그리고 총 폴리페놀 함량은 11.70 mg GAE/g으로 나타났다.

• 한국식품영양학회지
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• 제30권3호
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• pp.501-509
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• 2017

This study investigated the quality characteristics and antioxidant activities of gluten-free cookies containing teff flour. By substituting 0% (control), 25% (TF25), 50% (TF50), 75% (TF75), and 100% (TF100) of wheat flour with teff flour, five samples were produced. Baking loss rate was the highest in TF25 at 13.76% and the lowest in TF75 at 4.03%. Spread factor was significantly higher in cookies made with teff flour (83.00~85.00) than in the control (81.33) (p<0.05). There was no significant difference in density among the samples at 1.17~1.25 g/mL (p<0.05); however, pH significantly decreased at 6.42~6.04 (p<0.05). While the L-value and b-value significantly decreased with the amount of teff flour, the a-value significantly increased (p<0.05). The ${\Delta}E$ value was the highest in the control at 31.31 and the lowest in TF100 at 58.69. Hardness was the highest in the control at 42.04 N than in cookies containing teff flour. The content of polyphenols was the highest in TF100 at $3.37{\mu}g\;GAE/mg$ and the lowest in the control at $1.32{\mu}g\;GAE/mg$. The content of flavonoids was the highest in TF100 at $3.66{\mu}g\;QE/mg$ and the lowest in controls at $0.45{\mu}g\;QE/mg$. The value of DPPH $IC_{50}$ was the highest in the control at $3,723.00{\mu}g/mL$ and the lowest in TF 100 at $405.27{\mu}g/mL$. The value of ABTS $IC_{50}$ was the highest in the control at $1,822.32{\mu}g/mL$ and the lowest in TF100 at $529.30{\mu}g/mL$. In sensory evaluation, while control, TF75, and TF100 had a higher score in appearance at 5.52~5.60, all samples had no significant differences in flavor, sweetness, savory taste, chewiness, and overall acceptability (p<0.05). These results showed that the gluten-free cookies containing teff flour can improve the quality characteristics and antioxidant activities of a cookie. We concluded that gluten-free cookies containing 100% teff flour are desirable.

• KSBB Journal
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• 제32권1호
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• pp.63-70
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• 2017

Bamboo leaf has many nutritional and bioactive compounds such as polyphenols, and it can be used for various foods application. Fermentation is one of appropriate processes that can affect the nutrition, taste and flavor, and antioxidant activities of foods. In this study, a representative domestic bamboo tree (Sasa coreana Nakai) leaves were fermented by Bacillus subtilis KCCM 11315 and the changes of carbohydrates, minerals, amino acids, and phenolic compounds and antioxidant activities were investigated before and after fermentation. During the fermentation period, firstly, the leaf was softened and turned to brown. The constituent carbohydrates were slightly increased from $432.09{\pm}5.38mg/g$ to $458.42{\pm}7.39mg/g$, and free sugars decreased by 95% from $28.12{\pm}2.03mg/g$ to $1.4{\pm}0.14mg/g$. Mineral was $20987.5{\pm}345.1{\mu}g/mL$, which was slightly increased after the fermentation compared to $20804.1{\pm}364.6{\mu}g/mL$ before that. The total amino acids were increased to $73881.94{\pm}137.59mg/100g$ compared to $58464.51{\pm}109.12mg/100g$ before fermentation, and free amino acids decreased by more than 85% from $32782.67{\pm}92.49mg/100g$ to $4827.83{\pm}19.76mg/100g$. Total polyphenols content (TPC) increased from $25.51{\pm}1.04GAE^*mg/g$ to $35.34{\pm}0.91GAE^*mg/g$, and the total flavonoid content (TFC) increased to $80.57{\pm}0.22QE^*mg/g$ compared to $69.64{\pm}0.26QE^*mg/g$. The total catechin content (TCC) of TFC was decreased from $69.64{\pm}0.94mg/L$ to $58.23{\pm}0.76mg/L$. The DPPH radical $IC_{50}$ of bamboo leaves decreased to $2624.85{\pm}37.03{\mu}g/mL$ and the ABTS radical $IC_{50}$ of $187.26{\pm}4.78{\mu}g/mL$ was increased after the fermentation. These results could be used as essential nutritional data before developing processed food products using the bamboo leaf.

• 한국식품저장유통학회지
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• 제18권4호
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• pp.597-603
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• 2011

본 연구에서는 상대적으로 우수한 총 페놀화합물 함량(84.25, 318.25 mg GAE/g)을 나타낸 사과 과육 및 과피의 EtOAc 분획물의 in vitro 항산화 효과, 미백 및 주름개선 효과를 알아보기 위해 다양한 연구를 진행하였다. 사과 과육 및 과피의 EtOAc 분획물의 ABTS radical 소거활성과 FRAP assay결과 농도 의존적인 경향이 나타났으며, 과피에서 높은 in vitro 항산화 활성을 보여주었다. 미백 효능을 알아보기 위한 자외선 흡수도 측정 결과 역시 두 시료 모두 UV-B (270-290 nm) 영역을 효과적으로 흡수하였으며, 특히 과피의 경우 UV-A (350-370 nm) 영역에서도 높은 흡수도를 보여주었다. 또한 멜라닌 함량 저해 효과를 분석한 결과 두 시료에서 모두 농도 의존적인 멜라닌 함량의 감소를 나타냈으나 특히 과피의 경우 positive control로서의 arbutin보다도 높은 저해 효과를 보여주었다. 더불어 사과 과피의 EtOAc 분획물은 500 ${\mu}g$/mL의 농도에서 46.40%의 elastase 저해활성 역시 보여주었다. 본 연구결과를 종합해 볼 때 다량의 페놀성 화합물을 함유한 사과 과피의 EtOAc 분획물은 항산화, 미백 및 주름개선 기능성화장품 소재로서의 활용 가치가 높다고 판단된다.