• 한국생활과학회지
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• 제22권5호
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• pp.519-528
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• 2013

To evaluate the effect of Ulmus devidiana powder, muffins with Ulmus devidiana powder were made after supplementation with Ulmus devidiana powder(0, 5, 10 and 15%(all w/w)). Proximate composition of Ulmus devidiana powder was 7.49% moisture, 2.33% crude protein, 0.84% crude lipid, 66.74% carbohydrate, 14.09% crude fiber and 8.5% crude ash. The sample with 15% of Ulmus devidiana powder showed significantly lower volume compared to other groups. The symmetry of the sample with 5% of Ulmus devidiana powder was significantly lower than that of control group. No significant uniformity changes were observed. The height and baking loss rate of muffins with 15% Ulmus devidiana powder showed lower than that of other groups. But the weight of muffins with 15% Ulmus devidiana powder showed heavier than that of other groups. In color, L value and b value of muffins were decreased as the increase of the Ulmus devidiana powder. a value of muffins with Ulmus devidiana powder were higher than that of the control group. Hardness, gumminess and chewiness of groups with Ulmus devidiana powder were increased significantly as the increase of the amount of Ulmus devidiana powder. No changes of springness and cohesiveness were observed. Color, hardness, root odor and bitter taste intensity increased significantly with the increased addition of Ulmus devidiana powder. Acceptance of appearance, taste and overall acceptability of groups with 10% of Ulmus devidiana powder were significantly higher than that of the control group. As a result, 10% of Ulmus devidiana powder will be ideal to make muffins.

• 한국조리학회지
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• 제9권2호
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• pp.1-10
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• 2003

느릅나무 추출액을 0, 10, 20, 30% 첨가한 식빵을 제조한 결과, 추출액의 첨가량이 많을 수 록 반죽수율은 다소 증가하였으며, 식빵의 부피도 약간 증가한 것으로 나타났다. 빵의 기계적 특성을 조사한 결과 경도(hardness)의 경우 느릅나무 추출액 30%에서 가장 높았으며, 탄력성(springiness)의 경우 20% 첨가군에서 가장 높은 결과를 나타내었고, 점착성(gumminess)과 씹힘성(chewiness)은 느릅나무 추출액 함량이 높을 수 록 증가하였다. 색도의 경우 L 값은 대조군에 비해서 느릅나무 추출액 농도가 높을 수 록 낮은 값을 나타냈었으며, a 값은 느릅나무 추출액 10%, 20% 첨가군에서 대조군에 비해 약간 증가되었고, b 값은 모든 첨가군에서 뚜렷한 차이가 없었다. 관능검사에서는 느릅나무 추출액 10% 첨가군에서 가장 좋은 기호도를 보였으나, 반죽수율이나, 물성 특성에 미치는 영향과 느릅나무 추출액의 기능성 성분을 고려할 때 20% 첨가군이 적합한 것으로 판단된다.

• 한국식품영양과학회지
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• 제29권5호
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• pp.893-899
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• 2000

Oil emulsion에 느릅나무 근피(한국산, 중국산), 수피(한국산) 각 추출물 0.05% 첨가에 의한 항산화 작용의 실험 결과는 다음과 같다. 활성 산소종, 금속이온 참가에 따른 지방 산화 억제능은 근피, 수피 각 용매 추출물의 $H_2O_2,-OH,\;KO_2$에 대한 포집능은 모두 우수하여 높은 항산화 효과를 나타내었으며, 각 추출물과 $Fe^{2+}$ ion과 $Cu^{2+}$ ion도 강한 활성 유리 라디칼 포집능으로 우수한 항산화 효과를 보였다. 지방 산화를 촉진하는 nonheme iron 함량에서 $Fe^{2+}$ 함량과 total iron 함량은 근피(중국산) 에탄올, 메탄올 추출물이 가장 높은 함량을 나타내었고, 한국산 근피, 수피의 에탄올, 메탄올 그리고 부탄올 추출물군에서 80% 이상의 높은 활성을 보였고, 물 추출물군의 경우 20~55%의 범위로 낮은 효과를 보였다. SOD 유사활성은 근피(중국산) 부탄올 추출물, 수피(한국산) 물 추출물에서 가장 높은 활성능을 보였다. 아질산염 소거능의 경우도 근피, 수피 에탄올, 메탄올 그리고 부탄올 추출물군 모두 우수한 소거능을 보였고, 특히 pH 1.2에서는 가장 높은 아질산염 소거능을 보였으며, pH 6.0으로 갈수록 급격히 감소하였다.

• 대한본초학회지
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• 제20권2호
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• pp.103-114
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• 2005

Objectives : This studies were carried out to evaluate the effects on anti-oxidation activities in different parts as trunk bark and root bark of Ulmus devidiana Planchon. var. japonica Nakai and Hemipteleae davidii (Hance) Planchon. Methods : For evaluation of antioxidative effects, scavenging activity on superoxide anion radical and DPPH radical were measured. Also, inhibitory activity on LDL oxidation and linoleic acid peroxidation were measured in each samples. In the in vivo test, inhibitory activity on TBARS production, GSH contents in rat liver were measured. SOD, Catalase, GSH-px and ALDH activity were analysed in ethanol extracts of Ulmi Radicis Cortex. Result : 1. Scavenging activity on superoxide anion radical was higher in water extract than in ethanol extract even in low concentration of 50ppm as over 90%. 2. There was no difference between water extract and ethanol extract in the scavenging activity on DPPH radical but, Ulmi Raclicis Cortex and Ulmi Trunci Cortex showed high effect even in low concentration of 10ppm. 3. GSH reduction was prevented and antioxidative activity such as Mn-SOD, GSH-px in the rat liver recovered in the treatment of ethanol extracts of Ulmi Radicis Cortex. Conclusion : Ulmi Radicis Cortex recorded as Ulmi Trunci Cortex in official regulation book. But, it was known that Ulmi Radicis Cortex was more effective than Ulmi Trunci Cortex in most physical activities.