• 한국식생활문화학회지
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• 제31권5호
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• pp.473-480
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• 2016

The objectives of this study were to investigate the quality characteristics of Jeungpyun added with goji berry powder (0, 2, 4, 6%) and to develop functional Jeungpyun as snack for the elderly. The volume of batter without goji berry powder increased 2.9 times after 4 hrs of fermentation, whereas those with 2, 4, and 6% goji berry powder increased 1.8~1.9 times. The pH and brix of the batter increased by increasing the concentration of goji berry powder. The expansion volume of Jeungpyun decreased by increasing the concentration of goji berry powder. The pH of Jeungpyun was higher than that of Jeungpyun batter in all groups. However, the brix of Jeungpyun was lower than that of Jeungpyun batter in all groups. The L value of Jeungpyun decreased, whereas a and b values increased by increasing the concentration of goji berry powder. The consumer acceptability score was higher in the elderly than in university students. Jeungpyun with 4% goji berry powder had best ratings in taste and overall preference. The DPPH free radical scavenging antioxidant activity of Jeungpyun significantly increased with increasing concentration of goji berry powder. Therefore, goji berry Jeungpyun is available as a snack for the elderly and can be added to goji berry powder up to 4%.

• 한국약용작물학회지
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• 제28권2호
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• pp.136-141
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• 2020

Background: The leaves of the goji berry (Lycium chinense Mill.) are used as raw materials in processing and by replace fruits to some extent. The reason is that the leaves are cheaper, however, betaine content is higher than in the fruits. These experiments were conducted to determine the planting density and cutting height for producing a large number of leaves. Methods and Results: The cultivar 'Myeongan' with many branches was used. When the shoot height reached 50 cm - 70 cm, harvesting was possible four times a year. The time to next harvest was approximately 38 days after regeneration of new shoots. Leaf quantity was in the order of 1st > 2nd > 4th > 3rd harvest. Insect damage occurred during the third harvest in late July and early August, therefore, eco-friendly control was necessary. The total yield was higher at the planting density 60 cm × 30 cm than that of 60 cm × 20 cm or 60 cm × 40 cm. The yield at cutting for shoot height of 60 cm was increased by 6.3 percent compared to that of 50 cm, At the cutting height of 70 cm, harvest was difficult owing to hardening of stems and thorns. Betaine content, an indicator component of goji berry, was not significantly different according to planting densities and cutting height. Conclusions: The ideal cutting period to produce leaves of goji berry for processing is when the shoots grow to approximately 60 cm, and the leaves can be harvested 4 times a year. The dried-leaf yield was highest at the planting density of 60 cm × 30 cm.

• 한국자원식물학회지
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• 제33권5호
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• pp.436-445
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• 2020

구기자 잎을 이용한 특허제품 개발 및 기능성 식품소재에 관한 연구는 다수 진행되고 있으나 구기자 잎을 규격화 표준화하여 대량으로 공급할 수 있는 생산체계는 확립되어 있지 않다. 이에 구기자 육성품종 중에서 잎 생산에 알맞은 품종을 선발하고 가공용 잎을 대량으로 생산할 수 있는 예취시기를 확립코자 하였다. 구기자 11품종 중 잎 생산에 적합한 품종은 '명안'이었고, 다른 품종에 비하여 잎이 크고 분얼과 재생력이 왕성하였을 뿐만 아니라 잎 건물수량도 높았다. '명안' 품종에서 구기자 잎 생산에 적합한 예취시기는 초장이 약 60 ~ 70 cm 자랐을 시기였고, 잎 수량은 5월 16일 수확 시 평균 106 kg/10a, 6월 20일 수확시 평균 287 kg/10a로서 수확시기가 늦어질수록 직선적으로 증가되었다. 구기자의 지표성분인 베타인 함량을 1.43 ~ 2.63% 범위였고, 품종과 예취시기에 따라 함량이 다른데 생육이 진전될수록 증가되는 경향이었다. 구기자나무 잎의 주요 생리기능성을 조사한 결과 항고혈압성을 나타내는 ACE 저해활성이 평균 84.4 ~ 90.8%로 높은 편이었고, 나머지 생리기능성은 20% 이하로 낮거나 검출되지 않았다.

• 한국식품과학회지
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• 제51권3호
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• pp.227-236
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• 2019

Antioxidant activity in water and ethanol extracts of dried Lycium chinense fruit, as a result of the total phenolic and tannin content, was measured using a number of chemical and biochemical assays for radical scavenging and inhibition of lipid peroxidation, with the analysis being extended by applying a bootstrapping statistical method. Previous statistical analyses mostly provided linear correlation and regression analyses between antioxidant activity and increasing concentrations of phenolics and tannins in a concentration-dependent mode. The present study showed that multiple component or multivariate analysis by applying multiple regression analysis or regression planes proved more informative than linear regression analysis of the relationship between the concentration of individual components and antioxidant activity. In this paper, we represented the multivariate analysis of antioxidant activities of both phenolic and tannin contents combined in the water and ethanol extracts, which revealed the hidden observations that were not evident from linear statistical analysis.

• 한국식품과학회지
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• 제52권5호
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• pp.482-486
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• 2020

Cases of inflammatory bowel diseases including ulcerative colitis are increasing in Korea and development of non-steroidal anti-inflammatory drugs (NSAIDs) are widely investigated. Natural products with anti-inflammatory properties are rising as safe candidates for NSAIDs. The extract of turmeric or puffed turmeric mixed with herbal extract (goji berry, liquorice, lycium root, and dong quai) was treated to acute colitis mice by oral gavage. The symptoms of colitis, i.e., body weight loss, fecal score, and shortened colon length, were significantly attenuated by puffed turmeric extract with the herbal extract. Non-puffed turmeric extract with herbal extract, however, exhibited a very marginal recovery. Tissue culture supernatant of colons further revealed that both puffed turmeric and non-puffed turmeric extracts with herbal extract suppressed pro-inflammatory cytokine production at a comparable level. These results indicate that puffing is a simple and promising process of turmeric for enhancement of anti-inflammatory properties.