• 한국식품영양과학회지
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• 제30권6호
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• pp.1038-1040
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• 2001

본 연구에서는 호박을 이용한 제품개발의 기초자료로 활용하기 위하여 부위별 성분 특성을 비교 검토하였다. 호박의 조단백질의 함량은 껍질부위가 19.82%, 내부 섬유상부위가 16.43%로서 과육부위에 비하여 많았으며 , 조지방함량은 껍질부위가 2.84%로서 과육 및 내부 섬유상부위에 비하여 많은 편이었다. 조섬유 함량은 내부 섬유상부위에서 6.98%로서 껍질 및 과육에 비하여 3배정도 많았다. 호박의 부위별 전당의 함량은 과육부위가 비교적 많았으며,환원당의 함량은 과육부위에 비하여 씨를 감싸고 있는 내부 섬유상부위에 많이 함유되었다. 또한, 유리당 함량은 전반적으로 과육, 내부 섬유상부위와 껍질 순으로 나타났다. 건조된 늙은 호박의 100 g에 함유되어 있는 내부 섬유상부위가 총 phenol함량은 379.8$\pm$9.76 mg으로 총 phenol성분의 47%이상 함유되어 있었으며 , 총 carotenoid의 함량에서는 43.71$\pm$1.46 mg으로 총 carotenoid 성분의 62% 이상 함유되어 가장 높게 나타났다. 총 flavonoid의 함량은 껍질에 81.5$\pm$3.56 mg에 가장 높은 함량을 나타내었다.

• 한국식품영양과학회지
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• 제28권6호
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• pp.1316-1320
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• 1999

Antioxidative effect of ethanolic extracts of various tea materials(Camellia sinensis, Cassia tora, Lyc ium chinense, Polygonatum odoratum, Schizandrae chinensis) on red pepper seed oil was investigated. Ethanolic extracts were added to red pepper seed oil at a concentration of 0.05%(w/v). Two experimental conditions were employed : 50$\pm$0.1oC for 45 days and 150$\pm$3oC for 24 hours. Oxidation of red pepper seed oil was determined by measuring peroxide value and acid value. Electron donating ability(EDA) and total phenolic contents of each extract were also determined. The result showed that the extracts possess an antioxidative activities. The effectiveness of them was in the following order: C. sinensis>C. tora>P. odoratum>S. chinensis >L. chinense. Ethanolic extracts of C. sinensis showed substantially higher EDA value and total phenol contents than other tea materials. These results indicate that the antioxidative effect was strongly related with EDA and total phenol contents.

• Journal of Nutrition and Health
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• 제37권1호
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• pp.38-44
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• 2004

Food irradiation has been steadily increased in many countries concomitantly with increasing international trades and concerns about naturally occurring harmful contaminants of food. Although, irradiation provides an excellent safeguard for the consumer by destroying harmful bacteria, it would be necessary to investigate nutritional adequacy of irradiated foods with a special emphasis on such foods as red pepper powders, cold-water fishes (mackerel), sesame seeds that are widely consumed in Korea. These food items are of special concern due to the fact that most of them are imported and that several nutrients contained in them are sensitively reacting to irradiation. We observed changes in the antioxidant nutrients contents, such as vitamin A, $\beta$-carotene, vitamin C and total phenol, and also vitamin B$_1$ in the foods that were irradiated at different dose levels. The nutrients contents in red pepper were respectively 98.6% and 92.3％ for total phenol, and 97.8% and 94.5% for $\beta$-carotene, right after irradiation at the dose of 10 and 20 kGy. The vitamin C contents decreased with irradiation doses up to 76.4% (10 kGy) and 68.5% (20 kGy) and B$_1$ contents decreased to 54.9% and 80.7% of non irradiated red pepper. When the mackerel was irradiated at the applied dose of 3 and 7 kGy, total phenol concentration of the irradiated fish was respectively 91.3% and 94.2% of non irradiated fish. The amounts of vitamin A were 82.6% (3 kGy) and 78.0% (7 kGy) of unirradiated sample and vitamin B$_1$ contents reduced to 30.5% and 51.5%. $\alpha$-Tocopherol content was 33.9% of the non-irradiated one when it was irradiated at 7 kGy. Vitamin A and ${\gamma}$-tocopherol contents in sesame seeds linearly decreased with the applied doses (5 and 10 kGy) Vitamin A contents decreased up to 87.8% (5 kGy) and 82.9% (10 kGy) and that of ${\gamma}$-tocopherol were 72.4% and 66.5% of the unirradiated sample.

• Journal of Nutrition and Health
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• 제51권6호
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• pp.599-606
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• 2018

Purpose: Various plants, herbal medicines, and marine foodstuffs have been used in kimchi preparation to improve its overall quality. Teff, which is rich in minerals and starches, facilitates stable blood glucose levels and is well-suited for use in gluten-free products; hence, it can be used to reinforce the mineral composition of kimchi. In this study, we probed the antioxidant activities of hydrolysates prepared by treatment of brown teff with three proteases under different conditions. Methods: The mineral composition of brown teff was determined by inductively coupled plasma spectrophotometry-mass spectrometry, and we established optimal hydrolysis conditions by determining the total phenol and flavonoid contents of teff hydrolysates obtained using three different proteases (protamax, flavourzyme, and alcalase), two different protease concentrations (1 and 3 wt%), and three different incubation times (1, 2, and 4 h). The antioxidant activity of the hydrolysates was further investigated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, total antioxidant capacity (TAC), and ferrous reducing antioxidant power (FRAP) assays. Results: Brown teff was rich in I, K, Mg, and Ca, and the highest total phenol content ($24.16{\mu}g/mL$), total flavonoid content ($69.08{\mu}g/mL$), and TAC were obtained for 1 wt% protamax treatment. However, the highest DPPH scavenging activity and FRAP values were observed for hydrolysates produced by alcalase and flavourzyme treatments, respectively. Conclusion: Treatment of brown teff with proteases affords hydrolysates with significantly increased antioxidant activities and high total phenol and flavonoid contents, and these antioxidant activities of teff hydrolysates have the potential to enhance the quality and functionality of kimchi in future applications.

• 한국약용작물학회지
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• 제23권3호
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• pp.207-213
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• 2015

The purpose of this study was to determine the possibility of using Wasabi japonica Matsum leaves as natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of Wasabi japonica Matsum leaves were measured. The contents of carbohydrate, crude protein, crude lipid and ash are 53.41%, 25.00%, 7.95% and 13.64%. And the calories of Wasabi leaves was 385.23 Kcal. Total dietary fiber was 52.27%. The K was the largest mineral followed by Ca, P, Mg which means Wasabi leaves is alkali material. The contents of sinigrin and allyisothiocyanate in the wasabi leaves were 69.2 mg/g and 241.0 mg/g, respectively. Total phenol contents of the hot water extract and the 70% ethanolic extract were $19.44{\pm}0.23$ and $19.33{\pm}1.17mg$ GAE/g, respectively. The total flavonoids content of the hot water extract and the 70% ethanol extract were $7.69{\pm}0.71$ and $19.25{\pm}1.41mg$ QE/g, espectively. The general nutrients and other antioxidant bioactive materials in Wasabi japonica Matsum leaves were also potential materials for good health food.

• 한국응용과학기술학회지
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• 제32권3호
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• pp.418-426
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• 2015

Total phenol contents, total flavonoid contents and antioxidant activity of 70% methanol, 70% ethanol and chloroform-methanol (CM, 2:1, v/v) extracts from onion (Allium cepa L.) peels were studied. The $IC_{50}$ values of DPPH (2,2-diphenyl-1-picrylhydrazyl) radical and ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity in 70% ethanol extract were remained to be lowest followed by 70% methanol extract and CM extract. And the total phenol content ($113.56{\pm}0.86mg\;CAE/g$), total flavonoid content (49.63 mg QE/g) and ferric reducing antioxidant power value were also found to be the highest. In contrast, 70% methanol extract possessed the strongest antioxidant activity by ${\beta}$-carotene bleaching assay. CM extract displayed the lowest antioxidant activity compared with other extracts. Onion peels exhibited strong antioxidant activity and abundant phytochemicals, which could be used in a various food products to add phytochemicals and promote good health.

• 한국응용곤충학회지
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• 제48권3호
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• pp.377-383
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• 2009

곤충병원성진균 20종의 총 페놀 함량, 항산화활성 및 항균활성간의 관계를 조사하기 위해 본 실험을 수행하였다. 총 페놀 함량은 Aspergillus flavus에서 $553.0{\pm}52.15{\mu}g/g$, A. parasiticus에서 $529.9{\pm}60.10{\mu}g/g$으로 가장 높게 나타났으며, 다른 균주는 $26.6{\sim}121.9{\mu}g/g$으로 나타났다. DPPH(1, 1-diphenyl-2-picrylhydrazyl) radical 소거능은 대부분의 균주에서 나타났으며 다른 균주에 비하여 A. flavus와 A. parasiticus에서는 각각 $90.9{\pm}2.90%$와 $77.9{\pm}4.13%$로 높게 나타나 항산화활성과 총 페놀 함량 간 높은 연관성이 나타났다. 항균활성은 모든 식중독균에 대하여 나타났으며 Listeria monocytogenes와 Escherchia coli에 대하여 특히 강하였다.

• 한국식품조리과학회지
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• 제30권1호
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• pp.33-40
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• 2014

The purpose of this study was to examine the antioxidative activity of feral haw (Crataegus pinnatifida BUNGE) seed extracts using 70% methanol, 70% ethanol, chloroform:methanol (CM, 2:1, v/v), n-butanol and ethyl acetate (EA). The total phenol content of the five extracts ranged from 37.29 mg/g to 55.53 mg/g. Moreover, the content was high in the 70% methanol and, 70% ethanol extracts, but low in the n-butanol extract. On the contrary, the total flavonoid content decreased in the order of n-butanol (2.93 mg/g), EA (2.67 mg/g), 70% methanol (1.00 mg/g), 70% ethanol (0.88 mg/g) and CM (0.67 mg/g) extracts. The $NO_2$ radical scavenging activity, antioxidant activity by ${\beta}$-carotene bleaching assay and, superoxide dismutase (SOD) like ability decreased in the order of 70% methanol, 70% ethanol, CM, EA and, n-butanol extracts; further, a similar tendency was also observed in the total phenol contents. Overall, these results indicated that the antioxidative activity of feral haw seeds was closely related to the total phenol and flavonoid contents. Therefore, haw seeds might be usefully applied to natural antioxidants as well as functional foods.

• 생물환경조절학회지
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• 제18권4호
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• pp.468-474
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• 2009

지역별 백리향 지상부 잎의 phenols 성분의 효과적인 추출을 알아보기 위해 추출용매를 달리하여 추출하고, GC-MS로 분석한 결과thymol과 carvacrol을 포함한 phenol함량이 methanol 추출 시 울릉도, 제주 중간산지, 경기도, 제주도 고산지, 강원도 종이 각각 92.21, 84.92, 77.43, 74.16, 73.51%로 추출되었으며, ethanol 추출 시 전체 추출 성분 중 강원도, 제주도 중간산종, 경기도, 울릉도, 제주고산종이 각각 93.64, 93.62, 90.74, 89.52, 72.65% 순으로 나타났다. Hexane을 용매로 추출하였을 때에는 강원도와 울릉도 서식의 백리향은 거의 100, 95.71%의 phenol만 추출되었다.

• Food Science and Biotechnology
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• 제18권2호
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• pp.390-395
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• 2009

Red radish seeds were irradiated at doses up to 8 kGy using electron beam (e-beam) and gamma ray ($\gamma$-ray). The seed viability and functional properties (carotenoid, chlorophyll, ascorbic acid, and total phenol) of sprouts grown from these irradiated seeds were evaluated. High germination percentage ($\geq$97%) was observed in seeds irradiated at $\leq$5 kGy, but the yield ratio and sprout length significantly decreased with increased irradiation dose. Irradiation at $\geq$6 kGy resulted in curling of the sprout roots. Sprouting enhanced the functional properties of red radish seeds as indicated by the increased carotenoid, chlorophyll, ascorbic acid, and total phenol contents during germination. However, radiation treatment hampered the growth of seeds resulting in underdeveloped sprouts with decreased carotenoid, chlorophyll, ascorbic acid, and total phenol contents. In general, e-beam and $\gamma$-ray irradiation of red radish seeds showed similar effects on the seed viability and functional properties of sprouts. Postharvest storage reduced the functional quality of sprouts.