• 한국식품과학회지
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• 제35권6호
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• pp.1064-1071
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• 2003

국내에서 유통 중인 올리브오일 extra virgin 및 pure 등급 13종에 대한 영양성분 및 유해성분 분석을 통해 품질특성을 조사하였다. Tintometer 색도에서는 yellow값, red값 모두 extra virgin 등급이 pure 등급보다 높았으며, Hunter 색도에서는 a값에서만 extra virgin 등급이 높고, L값은 pure 등급이 높아서 extra virgin급이 다소 색이 진한 것으로 나타났다. 산화안정성을 나타내는 Rancimat실험을 한 결과, 유도기간이 extra virgin 등급$(38.03{\sim}8.47hr)$이 pure 등급$(32.40{\sim}9.94hr)$보다 다소 길어서 산화안정성이 비교적 양호한 것으로 나타났다. 영양성분 분석결과에 있어서는 지방산 조성은 $C18:1(72.01{\sim}78.53wt%)$, $C18:2(4.88{\sim}10.36wt%)$, $C18:3(0.56{\sim}1.09wt%)$ 순으로 높았다. Tocopherol 함량은 ${\alpha}$체 $4.09{\sim}13.89mg/100g$, ${\beta}$체 $0.57{\sim}1.34mg/100g$, ${\gamma}$체 $3.41{\sim}8.03mg/100g$ 범위로 ${\alpha}-tocopherol$ 함량이 가장 많았다. 올리브 오일 등급간의 지방산 조성과 tocopherol 함량은 거의 차이가 없었다. Sterol 함량은 extra virgin 등급 올리브오일의 ${\beta-sitosterol}$이 $124.52{\pm}19.33mg/100g$, campesterol이 $1.10{\pm}0.62mg/100g$으로 pure 등급$({\beta}-sitosterol\;92.68{\pm}17.44mg/100g,\;campesterol\;0.59{\pm}0.35mg/100g)$보다 많았다. 유해성분인 benzo(a)pyrene 함량은 extra virgin 등급이 $0.287{\pm}0.106{\mu}g/kg$, pure 등급은 $1.204{\pm}2.130{\mu}g/kg$이었다.

• Biomolecules & Therapeutics
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• 제16권3호
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• pp.293-298
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• 2008

Cirsium japonicum water extracts has been used to treat vascular related diseases. We have previously reported that Cirsium japonicum extracts activated estrogen receptors. It is widely known that estrogen increases the high density lipoprotein cholesterol and decrease the low density lipoprotein cholesterol on the lipid profile. But effects of Cirsium japonicum on lipid profile are not reported yet. Therefore, we have studied the effects of Cirsium japonicum on the lipid content in ovariectomized rats. Thirty Sprague-Dawley (SD) rats of $210{\pm}20\;g$ were studied for 10 weeks. The rats were divided into five groups; (I) sham, no ovariectomized rats plus olive oil, (II) ovariectomized rats plus olive oil, (III) ovariectomized rats plus 0.5 mg/kg $17{\beta}$-estradiol (E2) in olive oil, (IV) ovariectomized rats plus 0.5 mg/kg Cirsium japonicum in olive oil, and (V) ovariectomized rats plus 5 mg/kg Cirsium japonicum in olive oil. Treatment with Cirsium japonicum or E2 induced significant reduction in total cholesterol, low density lipoprotein cholesterol/total cholesterol, total cholesterol/high density lipoprotein cholesterol and low density lipoprotein cholesterol/high density lipoprotein cholesterol compared to control group as well as increase in uterine weight. However, changes in triglycerides levels were different. Our results suggest that Cirsium japonicum is functionally similar to E2 in vivo as well as in vitro.

• 한국식품영양학회지
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• 제27권4호
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• pp.706-715
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• 2014

The purpose of this study was to determine the optimal mixing ratio of Alaska Pollack (Theragra chalcogramma) and olive oil in the preparation of sausage. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 10 experimental points including 2 replicates for Alaska Pollack and olive oil. The physical, mechanical and sensory properties of test materials were measured. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. Measurement results of the physical and mechanical properties showed a significant increase or decrease in the following properties: dough sweetness (p<0.05); sausage L (p<0.05), a (p<0.001), and b (p<0.01); hardness (p<0.01), chewiness (p<0.05), and gumminess (p<0.01). Also, the sensory measurements showed a significant improvement in color (p<0.05), flavor (p<0.01), taste (p<0.001), tenderness (p<0.05), chewiness (p<0.01), mositness (p<0.05), and overall quality (p<0.01). As a result, the optimum formulation by numerical and graphical methods was calculated as Alaska Pollack 35.74 g and olive oil 7 g.

• 한국축산식품학회지
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• 제37권3호
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• pp.376-384
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• 2017

The objective of this study was to investigate the effect of using gelled emulsion (olive oil 46%, inulin 9%, gelatin 3%) as fat replacer on some quality parameters of chicken patties. For this purpose GE, prepared with olive oil, gelatin and inulin was replaced with beef fat at a level of 0%, 25%, 50%, 100% (C, G25, G50, G100). In this study syneresis, thermal stability, centrifuge and creaming stability of gelled emulsion were analyzed. Chemical composition, technological paramerers (cooking yield, water holding capacity, diameter reduction, fat and moisture retention) and textural and sensory properites were evaluated in comparision to control patties. High thermal stability was recorded in GE (93%), also creaming stability results showed that GE protected its stability without any turbidity and separation of the layer. The complete replacement of beef fat with GE showed detrimental effect on all investigated cooking characteristics except fat retention. Replacement of beef fat with GE at a level of 50% resulted similar cooking characteristics with C samples. Color parameters of samples were affected by GE addition, higher CIE $b^*$ values observed with respect to GE concentration. The presence of GE significantly affected textural behaviors of samples (p<0.05). Our results showed that GE prepared with inulin and olive oil is a viable fat replacer for the manufacture of chicken patty.

• Applied Biological Chemistry
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• 제48권3호
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• pp.217-221
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• 2005

쇼트닝을 4% 첨가한 식빵과 올리브유를 0, 4, 6% 첨가한 식빵의 품질특성을 조사하기 위하여 수분함량, 굽기 손실, 비용적, 경도 및 탄력성 등을 측정하였다. 제품의 수분함량은 쇼트닝을 4% 첨가한 식빵이 $38.68{\pm}0.41%$, 올리브유를 4%와 6% 첨가한 식빵이 39.8% 내외로 유사한 값을 나타냈고, 굽기 손실은 쇼트닝 및 올리브유를 첨가한 식빵에서 차이를 나타내지 않았으나 유지를 첨가하지 않은 식빵은 낮은 굽기 손실을 나타냈다. 비용적은 쇼트닝을 4% 첨가한 식빵이 올리브유를 4% 첨가한 식빵보다 약간 높은 값을 나타냈고, 올리브유를 6% 첨가한 식빵은 3.90 ml/g로 유지를 첨가한 실험군 중 가장 낮은 값을 나타냈다. 경도와 탄력성은 쇼트닝을 4% 첨가한 식빵과 올리브유를 4%와 6% 첨가한 식빵에서 유의적인 차이가 없었고, 올리브유를 첨가하지 않은 식빵의 경도 값이 가장 커 조직이 단단한 것으로 나타났다.

• 한국식품영양학회지
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• 제29권4호
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• pp.583-594
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• 2016

The purpose of this study was to determine the optimal mixing ratio of olive oil, parmesan cheese, and nuts for preparation of pesto with spinach. Based on a surface response methodology (RSM), the independent variables were olive oil (100~300 g), parmesan cheese (25~75 g) and nuts (12~36 g). The dependent variables were physico-chemical properties as pH, color values (L, a, and b values), viscosity and sensory evaluation. pH decreased with increasing parmesan cheese levels. The L value decreased and the a and b values increased with increasing olive oil levels. Viscosity was negatively correlated with olive oil levels but positively correlated with the amounts of parmesan cheese and nuts. The addition of oil exerted a positive effect on gloss, and oily taste. In the sensory evaluation, the values of appearance, color, flavor, taste and overall acceptance were in the range of 4.4~7.2, 3.7~7.4, 4.4~7.1, 3.9~7.3 and 3.5~7.6, respectively. The sensory evaluation results showed significant values in appearance (p<0.01), flavor (p<0.01), taste (p<0.01) and overall acceptance (p<0.05). The optimal amounts of spinach pesto with olive oil, parmesan cheese, and nuts were determined by numerical optimization of a canonical model and graphical optimization. The optimal amounts were 175.29 g of olive oil, 49.51 g parmesan cheese, and 27.37 g of nuts per 100 g of spinach.

• 한국발생생물학회지:발생과생식
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• 제20권3호
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• pp.255-266
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• 2016

The optimum concentrations of clove oil as an anesthetic for olive flounder (Paralichthys olivaceus) and the stress response of the fish to clove oil anesthesia were determined over a range of water temperatures, and investigated in a simulated transport experiment using analysis of various water and physiological parameters. While the time for induction of anesthesia decreased significantly as both the concentration of clove oil and water temperature increased, the recovery time increased significantly (P<0.05). The plasma cortisol concentration in fish at each temperature increased significantly up to 12 h following exposure (P<0.05), then decreased to 48 h (P<0.05). The DO dissolved oxygen concentrations, pH values, and the fish respiratory frequencies decreased over 6 h following exposure to clove oil in all experimental groups (P<0.05), whereas the $NH_4{^+}$ and $CO_2$ concentrations in all experimental groups increased up to 6 h (P<0.05). The pH values and DO concentrations increased with increasing clove oil concentration (P<0.05) in the 6 h following exposure, and the $CO_2$ and $NH_4{^+}$ concentrations and the respiratory frequencies decreased with increasing clove oil concentration (P<0.05). The results of this experiment suggest that clove oil reduced the metabolic activity of olive flounder, thus reducing $NH_4{^+}$ excretion and $O_2$ consumption. In conclusion, clove oil appears to be a cost-effective and efficient anesthetic that is safe for use and non-toxic to the fish and users. Its use provides the potential for improved transportation of olive flounder.

• 한국축산식품학회지
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• 제35권1호
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• pp.130-136
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• 2015

This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12% canola oil), T5 (4% grape seed oil + 8% olive oil + 8% canola oil), and T6 (4% grape seed oil + 12% olive oil + 4% canola oil). Proximate analysis showed significant (p<0.05) differences in the moisture, protein, and fat content among the emulsion-type pork sausages. Furthermore, replacement with vegetable oil mixtures significantly decreased the ash content (p<0.05), increased water-holding capacity in emulsion-type pork sausages. Also, cholesterol content in T6 was significantly lower than T2 (p<0.05). In the texture profile analysis, hardness and chewiness of emulsion-type pork sausages were significantly (p<0.05) decreased by vegetable oil mixtures replacement. On the contrary, cohesiveness and springiness in the T4 group were similar to those of group T1. The unsaturated fatty acid content in emulsion-type pork sausages was increased by vegetable oil mixtures replacement. Replacement of pork fat with mixed vegetable oils had no negative effects on the quality properties of emulsion-type pork sausages, and due to its reduced saturated fatty acid composition, the product had the quality characteristics of the healthy meat products desired by consumers.

• 생명과학회지
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• 제29권2호
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• pp.223-230
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• 2019

오존은 박테리아, 원생동물, 효모 및 진균과 같은 미생물을 사멸시킬 수 있는 기체 분자이다. 그러나 오존 가스는 대기 중에서 불안정하기 때문에 쉽게 사용할 수 없다. 최근에 오존을 쉽고 효율적으로 사용할 수 있도록 식물성 오일을 활용하는 방법이 개발되었고, 활용성에 대한 연구가 진행되고 있다. 오존은 지방산의 C-C 이중 결합과 반응하여 오존화된 오일로 전환 될 수 있다. 이 반응에서 오존 처리된 오일의 지방산 내에서 오각형 고리 구조화합물인 오조나이드가 생성된다. 이 연구에서는 올리브 오일을 사용하여 오존 처리된 오일이 4 종류의 세균과 곰팡이에 대해 중요한 항미생물 활성을 갖는다는 가설을 연구하였다. 오존화 올리브 오일을 4 가지 피부 감염미생물 Staphylococcus aureus (ATCC 25922), Staphylococcus epidermidis (ATCC 12228), Pseudomonas aeruginosa (ATCC 27853), Candida albicans (ATCC 10231) 및 장내 세균인 Escherichia coli에 처리하였다. 항미생물 활성은 미국 국립 임상 실험 표준위원회 방법(National Clinical Laboratory Standards, USA)에 따른 disk 확산 방법을 사용하여 분석하였다. 최소억제농도(MIC)는 S. aureus에 대해 0.25 mg, S. epidermidis에 대해 0.5 mg, P. aeruginosa에 대해 3.0 mg 및 E. coli에 대해 1.0 mg로 나타나 오존화 올리브 오일은 그람음성균보다 그람양성균에 더 효과적이었다. 또한, S. aureus와 MRSA에 대한 항균활성을 비교하였을 때 MRSA에서 오존화된 올리브 오일이 S. aureus보다 더 민감하게 작용하였으며, 진균인 C. albicans는 한 시간 이내에 사멸되었다. 따라서 본 연구의 결과는 오존화 올리브 오일이 강력한 항미생물 물질로 사용될 수 있는 가능성을 제시하였다.

• 한국수산과학회지
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• 제52권4호
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• pp.366-373
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• 2019

The objective of this study was to investigate the utilization of diacylglycerol (DAG) as a new dietary ingredient replacing fish oil in feed for juvenile olive flounder Paralichthys olivaceus. Fish oil based control diet (CON) was prepared and four other diets were formulated by replacing 50% of the fish oil in CON with one of five DAG: DAGL (1,3-lauryl glycerol) or DAGP (1,3-palmityl glycerol) in low or high concentrations (designated as DAGLL, DAGLH, DAGPL and DAGPH). Another diet was prepared replacing 100% of the fish oil in CON with a 1:1 mixture (DAGLP) of DAGL and DAGP. Olive flounder (13.4 g) were fed to apparent satiation, twice a day, for 12 weeks. Following the feeding trials, no significant differences were observed in growth performance, blood parameters and non-specific immune responses between CON and any of the DAG groups. Polyunsaturated fatty acid levels were not significantly affected by the inclusion of DAGs. Thus, DAGL or DAGP could be used to replace up to 50% of fish oil in fish feed without reducing growth performance, health or innate immunity. The replacement of up to 100% of dietary fish oil in olive flounder feed by DAGLP is also feasible.