• 한국지하수토양환경학회지:지하수토양환경
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• 제21권1호
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• pp.80-85
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• 2016

Acoustic cavitation can induce various sonochemical effects including pyrolysis and radical reactions and sonophysical effects including microjets and shockwave. In environmental engineering field, ultrasound technology using sonochemical effects can be useful for the removal and mineralization of recalcitrant trace pollutants in aqueous phase as one of emerging advanced oxidation processes (AOPs). In this study, the effect of liquid height, the distance from the transducer to the water surface, on sonochemical oxidation reactions was investigated using KI dosimetry. As the liquid height/volume increased (40~400 mm), the cavitation yield steadily increased even though the power density drastically decreased. It was found that the enhancement at higher liquid height conditions was due to the formation of standing wave field, where cavitation events could stably occur and a large amount of oxidizing radicals such as OH radicals could be continuously provided.

• 한국식품영양학회지
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• 제34권4호
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• pp.415-422
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• 2021

This study assessed the preparation and quality characteristics of cookies prepared from Taraxacum coreamm powder (TCP) (0, 2, 4, 6, 8%) substituting wheat flour. The pH of the cookie dough significantly decreased with increasing TCP. However the density of the cookie dough was not significantly different among the test groups. The baking loss rate of the groups with TCP was slightly lower, whereas the moisture content was higher than the control group. The spread factor of the cookies decreased significantly with increasing TCP. The hardness of the cookies increased as TCP increased. In Hunter's color value, the L and a value of the cookies decreased with increasing TCP, while the b value increased. The DPPH radical scavenging activity of the cookies significantly increased with increasing TCP. Based on the above results, this study suggested that TCP can be a good ingredient to increase the functionality of cookies.

• 대한예방한의학회지
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• 제17권3호
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• pp.165-176
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• 2013

Objective : The purpose of this study was to establish the simultaneous analysis for six compounds in Gumiganghwal-tang (GMGHT, Jiuweiqianghuo-tang) and to investigate the anti-atherosclerotic effects of GMGHT in vitro. Methods : The column for separation of six compounds was used Luna $C_{18}$ column and maintained at $40^{\circ}C$. The mobile phase for gradient elution consisted of two solvent systems, 1.0% acetic acid in water and 1.0% acetic acid in acetonitrile. The analysis was carried out at a flow rate of 1.0 mL/min with pothodiode array (PDA) detection at 254, 280, and 320 nm. The injection volume was 10 ${\mu}L$. The antioxidant activities of GMGHT were evaluated by measuring free radical scavenging activities on 2,2'-Azinobis-3-ethyl-benzothiazoline-6-sulfonic acid (ABTS) and 1-1-diphenyl-2-picrylhydrazyl (DPPH). The inhibitory effects on low-density lipoprotein (LDL) oxidation were evaluated by the formation of thiobarbituric acid relative substances (TBARS), relative electrophoretic mobility (REM), and fragmentation of apolipoprotein B (ApoB)-100. Results : Calibration curves were acquired with $r^2{\geq}0.9998$. The contents of liquiritin, ferulic acid, baicalin, baicalein, glycyrrhizin, and wogonin in GMGHT were 1.784, 1.693, 37.899, 0.258, 1.869, and 0.034 mg/g, respectively. The GMGHT showed the radical scavenging activity in a dose-dependent manner. The concentration required for 50% reduction ($RC_{50}$) against ABTS and DPPH radicals were 72.51 ${\mu}g/mL$ and 128.49 ${\mu}g/mL$. Furthermore, GMGHT reduced the oxidation properties of LDL induced by $CuSO_4$. Conclusion : HPLC-PDA is considered as an available and convenient method for quality control and standardization of GMGH and GMGHT has potentials on anti-atherosclerosis by anti-oxidative effect and suppressive effect on LDL oxidation.

• 한국재료학회지
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• 제3권4호
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• pp.327-335
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• 1993

Helmholz구성을 가진 두개의 전자석에 의해 작동되는 RF cylindrical magnetron을 사용하여 이의 플리즈마 성질을 가한 자장의 함수로 조사하고, 또한 $CHF_3$와 $CF_4/H_2$를 3mTorr의 낮은 압력하에서 사용하여 실리콘의 반응성 이온 건식식각 특성을 조사하였다. 또한 여러 자장의 크기 및 개스 분위기하에서 식각한 실리콘으로 제조한 Schottky다이오드의 전류-전압 특성으로 식각으로 인한 실리콘의 손상정도를 측정하였다. Cylindrical magnetron에 가한 자장을 증가시킴에 따라 플라즈마내이온밀도 및 분해될 개스밀도(radical density)가 직선적으로 증가하였으며 시편이 위치한 전극에 유도되는 직류 자기 바이아스 전압(dc self-bais voltage)은, 반면, 지수적인 감소를 하였다. 100Gauss부근의 자장을 가한 경우에 최대의 식각속도를 갖고 이때의 실리콘의 식각속도가 자장을 가하지 않은 경우에 비해서 5배정도로 증가하였으며, 전지적인 특성 역시 습식방법을 사용하여 식각한 실리콘에 가까운 정도의 이온 손상이 없느 식각상태를 얻을 수 있었다.

• 대한본초학회지
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• 제30권4호
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• pp.101-108
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• 2015

Objectives : Positive effects of Ginseng has great research attentions such as anticancer, anti-diabetic, antiaging, liver, immune function, CNS, etc. In this study, we investigated Hydroponic-cultured Ginseng Folium fermented byBacillus subtilisto establish fermentation conditions for enhancing functionality.Methods : Ginseng Folium were cultivated hydroponic-cultured and were extracted with methanol. We inoculateBacillus subtilisfor fermentation by adding to 0%, 3% and 5% sugar respectively and checked antioxidant activities, total phenolic content and total saponin content in 2 days intervals during 11 days. The antioxidant activities were studied by the 1,1-diphenyl-2-picryl hydrazyl(DPPH) radical, 2, 2'-Azino-bis(3-ethylbenzothiazoline-6 sulfonic acid) diammonium salt(ABTS) radical scavenging assay and Reducing power assay. We analyzed the Total phenol content, crude saponin content and ginsenoside content. Moreever, Hepatoprotective effects by Glutamic oxaloacetic transaminase(GOT) and Glutamic pyruvic transaminase(GPT) in Sprague-Dawley rat.Results : The results of DPPH and ABTS were 66.89% and 96.72%, respectively. The reducing power was resulted in optical density of 0.7312 with 3% sugar after 9 days of fermentation. and the concentration at 200 ㎍/㎖. Total phenol content was 36.92㎎/g with 3% sugar after 9 days of fermentation, in which crude saponin content wasn't changed, and ginsenoside content such as Rg3, Re and Rb was increased. Activities of GOT and GPT concentration were decreased in rat.Conclusions : This study suggests that hydroponic-cultured Ginseng Folium fermented byBacillus subtilisin 9 days showed significant efficacy of hepato-protection as well as antioxidant compared to the others. In addition, it shows not only improved value but also utilized hydroponic-cultured Ginseng Folium by fermentation.

• 한국조리학회지
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• 제18권3호
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• pp.215-226
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• 2012

본 연구는 쌀가루 첨가량을 달리하여 울금 쿠키를 제조한 다음 이화학적 및 관능적 품질 특성을 조사하였다. 쿠키 반죽의 밀도는 대조군이 1.32로 가장 높았고 유의적인 차이가 있었다. 쿠키 반죽의 pH는 쌀가루 첨가량이 증가함에 따라 증가하는 경향을 보였다. 쿠키의 수분함량은 쌀가루 첨가량이 증가함에 따라 증가하였다. 쿠키의 퍼짐성 지수는 쌀가루 첨가군이 유의적으로 감소하였다(p<0.001). 쌀가루 첨가 울금 쿠키의 DPPH radical 소거능을 측정한 결과 대조군(58.72%)보다 쌀가루 첨가군(59.26~61.41%)이 유의적으로 높았다(p<0.001). 쿠키의 색도에서 명도 L값은 쌀가루 첨가량이 증가할수록 증가하였으나(p<0.001) 적색도 a값과 황색도 b값은 쌀가루 첨가량이 증가할수록 낮아졌다(p<0.001). 쿠키의 경도(hardness)는 쌀가루 첨가군보다 대조군이 더 높았다(p<0.001). 쿠키의 외관, 향, 맛, 조직감 및 전반적인 기호도에서 관능평가 점수가 쌀가루 50% 첨가군, 75% 첨가군 순으로 높게 나타났다. 이와 같은 결과 울금을 이용한 쌀쿠키 제조에 있어서 쌀가루 첨가비율은 50~75%가 최적의 배합비율로 사료된다.

• 한방안이비인후피부과학회지
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• 제30권2호
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• pp.100-111
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• 2017

Objectives : The purpose of this study was to research the antibiotic, antioxidant and whitening effects of Jwa Kum-Whan(JKW) and Soo Ryeon-Whan(SRW). Both Jwa Kum-Whan and Soo Ryeon-Whan are composed of Coptidis rhizoma and Evodiae fructus, but the ratios of the two species are different. JKW is composed of Coptidis rhizoma and Evodiae fructus by ratio of 6:1 and SRW's ratio is 1:1. Methods : Antibiotic activities of JKW and SRW's water extracts were studied by paper disc diffusion method. Four kinds of bacteria were applied in paper disc, and each extract was dropped, individually. The diameter of inhibition zone was measured. DPPH assay was used for studying free radical scavenging activity. DPPH is quantitatively decolorized from purple color by antioxidant material. Change of color was measured by spectrophotometer. Whitening activity was analyzed by tyrosinase inhibition assay. Tyrosinase is major enzyme for control process of making eumelanin. Optical Density was measured by spectrophotometer. Results : Candida albicans and Staphylococcus aureus's inhibition zone were made large available by Both prescriptions. Inhibition zone's diameter of JKW was preferable to SRW's. Radical scavenging activity was better at SRW, but JKW's activity was available, too. Tyrosinase inhibition activity was found out available only for JKW, not for SRW. Conclusions : JKW had antibiotic effects for Candida albicans, Staphylococcus aureus. And had antioxidant, whitening effects. SRW had antibiotic, antioxidant activities but not whitening effect.

• 한국식품조리과학회지
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• 제30권3호
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• pp.333-339
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• 2014

The purpose of this study was to evaluate the quality properties of muffin added with different concentration (0, 1, 3, and 5%) of ginseng leaves powder, which is discarded in the process of ginseng. Density of muffin was the highest at 1.45 g/mL in control, and pH (7.41) was at the highest level as well. There was no tendency at the bottom and upper dimensions according to addition of ginseng leaf powder. The height and baking loss rate of the muffins increased with increase in the powder concentration, but there were no significant differences. The weight of muffins did not show constant tendency, according to addition ratio of ginseng leaves powder. The degree of lightness and yellowness of muffin decreased as the concentration of the powder increased, whereas no significant difference in the redness was found with increased powder concentration. The factors of hardness and chewiness were higher at the control group and cohesiveness was the highest at 0.65 in 3% group, but springiness and gumminess did notshow significant differences. DPPH free radical scavenging activity of muffins was significantly increased with increasing ginseng leaves powder (p<0.05). For the sensory evaluation in 1% group, the intensity of color, smell, taste, softness, and moistness was the lowest, whereas the overall acceptability score of color, smell, taste, chewiness, and moistness was the highest. Thesensory properties of muffin linearly decreased as the concentration of ginseng leaves powder increased. Taken together, the results of this study suggest that ginseng leaf powder is a good ingredient for increasing the consumer acceptability and functionality of cookies.

• 한국식품조리과학회지
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• 제29권2호
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• pp.177-184
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• 2013

This study was conducted to investigate the effects of acorn (fruits of Quercus species) powder on the antioxidant activity and quality characteristics of cookies. Cookies were prepared with different amounts (0, 0.5, 1, 3 and 5% to the flour quantity) of acorn powder. The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenolic acid content in acorn powder and cookies. For analyzing quality characteristics, bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. The moisture contents, a values, total phenolic acid content and DPPH free radical scavenging activity of cookies significantly increased with increasing acorn powder (p<0.001), while the pH of the dough, L values and b values of the cookies significantly decreased with increasing acorn powder (p<0.001). The consumer acceptability score for the 3% acorn cookie groups ranked significantly (p<0.05) higher than the other groups in overall preference, appearance, flavor, taste and color. From these results, we suggest that acorn is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

• 생약학회지
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• 제45권3호
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• pp.240-248
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• 2014

Gyejibokryeong-hwan (GJBRH) has been used for treatment of patients with climacteric syndrome. In this study, an ultra-performance liquid chromatography-electrospray ionization-mass spectrometer (UPLC-ESI-MS) method was established for the simultaneous quantification of seven marker compounds in GJBRH extract. In addition, we assessed the antioxidant effects of GJBRH. All analytes were separated by gradient elution using two mobile phases on a UPLC BEH $C_{18}$ column and maintained at $45^{\circ}C$. The antioxidant activities of GJBRH were evaluated by measuring free radical scavenging activities on 2,2'-azinobis-3-ethyl-benzothiazoline-6-sulfonic acid (ABTS) and 1-1-diphenyl-2-picrylhydrazyl (DPPH). The inhibitory effects on low-density lipoprotein (LDL) oxidation were evaluated by the formation of thiobarbituric acid relative substances (TBARS) and relative electrophoretic mobility (REM). Regression equations of the seven compounds were acquired with $r^2$ values ${\geq}0.9988$. The amounts of the seven compounds, amygdalin, albiflorin, paeoniflorin, coumarin, cinnamic acid, cinnamaldehyde, and paeonol in GJBRH water extract were 21.71, 2.16, 17.17, 1.97, 0.40, 0.78, and 3.42 mg/g, respectively. The GJBRH showed the radical scavenging activity in a dose-dependent manner. The concentration required for 50% reduction ($RC_{50}$) against ABTS and DPPH radicals were $54.18{\mu}g/mL$ and $79.53{\mu}g/mL$. Furthermore, GJBRH reduced the oxidation properties of LDL induced by $CuSO_4$.