• Asian-Australasian Journal of Animal Sciences
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• 제32권9호
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• pp.1423-1429
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• 2019

Objective: In this study, we evaluated the nutritional value and antioxidant activity of black goat loin (BGL) and black goat rump (BGR) meat. Methods: We evaluated the proximate compositions, collagen and mineral contents, and fatty acid compositions of BGL and BGR with respect to their nutritional value. The levels of bioactive compounds such as L-carnitine, creatine, creatinine, carnosine, and anserine were also measured. The ferric reducing antioxidant power (FRAP), 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging, and oxygen radical absorption capacity (ORAC) were assessed to evaluate the antioxidant activity of BGL and BGR. Results: BGR showed higher collagen, Fe, Ca, P, and Na contents than did BGL (p<0.05). Notably, the Ca/P ratio was high in both BGR and BGL (1.82 and 1.54, respectively), thus satisfying the recommendation that the Ca/P ratio is between 1 and 2. BGL showed a significantly higher content of desirable fatty acids (stearic acid and total unsaturated fatty acids) than did BGR. In addition, the levels of creatine, carnosine, and anserine in BGL were higher than those in BGR (p<0.05). There was no significant difference in the antioxidant activity between BGL and BGR, as assessed by FRAP (both $15.92{\mu}mol$ Trolox equivalent [TE]/g of dry matter [DM]), ABTS (12.51 and $12.90{\mu}mol\;TE/g\;DM$, respectively), and ORAC (101.25 and $99.06{\mu}mol\;TE/g\;DM$, respectively) assays. Conclusion: This was a primary study conducted to evaluate the differences in nutritional value and antioxidant activity between loin and rump cuts of black goat meat. Our results provide fundamental knowledge that can help understand the properties of black goat meat.

• 한국물환경학회지
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• 제20권1호
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• pp.78-85
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• 2004

As an ozone contactor, we newly adopted HJLR (High-performance Jet Loop Reactor) for the decolorization of Reactive black 5 and the mineralization of oxalic acid, which has been applied exclusively in biological wastewater treatments and well-known for high oxygen transfer characteristics. The ozonation efficiency for organic removals and ozone utilization depending on the mass transfer rate were compared to those of Stirred bubble column reactor, which was controlled by varing energy input in the HJLR and Stirred bubble column reactor. The results were as follows; first, the decolorization rate of Reactive black 5 in the HJLR reactor was nearly proportional to the increasing $k_La$. When the $k_La$ was increased by 25 % from $13.0hr^{-1}$ to $16.4hr^{-1}$, 30 % of the k' (apparent reaction rate constant) was increased from 0.1966 to $0.2665min^{-1}$ (Stirred bubble column; from 0.1790 to $0.2564min^{-1}$). Ozone transfer was found to be a rate-determining step in decolorizing Reactive black 5, which was supported by that no residual ozone was detected in all of the experiments. Second, the mineralization of oxalic acid was not always proportional to the increasing $k_La$ in the RJLR reactor. The rate-determining step for this reaction was OH(OH radical) production with ozone transfer, because residual ozone was always detected during the ozonation of oxalic acid in contrast with Reactive black 5. This result indicates that the increase of $k_La$ in the HJLR reactor is beneficial only when there are in ozone transfer limited regions. In addition, regardless of $k_La$, the mineralization of oxalic acid was nearly accomplished within 60 minutes. It was interpreted as that the longer staying of residual ozone by whirling liquid in the HJLR reactor contributed to an high ozone utilization(83-94%), producing more OR radicals.

• Food Science and Biotechnology
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• 제18권1호
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• pp.213-217
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• 2009

In this study, the effects of processed small black soybeans on the intestinal morphological characteristics of rats were examined. Adult male rats were fed diets containing raw, cooked, or acidified small black soybean powders for 4 weeks. The total short chain fatty acid (SCFA) level was significantly higher in the acidified small black soybean supplemented group than in the raw and cooked soybean diet groups. The major SCFAs found in the experimental groups were acetate, followed by propionate and butyrate. The duodenal villus height and colonic mucosal thickness were also significantly higher in the acidified small black soybean supplemented group than in the raw and cooked soybean diet groups. The acidified small black soybean supplemented group showed the densest colonic mucosa by staining with alcian blue (AB), as compared to the raw and cooked soybean diet groups. The acidified small black soybean supplemented group exhibited strongly stained $CD4^+$ in the mucosal lamina propria, while cooked and acidified diet groups were more strongly stained $CD8^+$ in the submucosal lamina propria than the raw diet group. These results suggest that acidified small black soybeans may help improve intestinal function.

• 한국식품과학회지
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• 제53권1호
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• pp.104-110
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• 2021

본 연구에서는 복분자 가공 후 버려지는 부산물의 활용성을 높이기 위하여 착즙박의 발효를 통해 식초를 제조한 후, 전통 발효식초의 소재로서의 이용 가능성을 살펴보고자 발효 특성 및 항산화 활성을 포함한 이화학적 특성을 분석하였다. 알코올 발효 후 이화학적 특성 분석 결과, 총 산도와 알코올 함량은 착즙액보다 착즙박에서 각각 0.49, 1.32% 만큼 낮게 나타났으며, 초산발효 후에는 알코올 함량과 당도가 착즙액에서 각각 0.72, 0.6 °Brix만큼 높게 나타났다. 착즙박에서 pH는 0.32 낮았고 총 산도가 0.38% 높게 나타났다. 이러한 결과에 비추어 볼 때 착즙박 또한 원활한 발효가 진행됨이 확인되었다. 유기산 분석 결과 착즙박에서는 acetic acid가 착즙액에서는 citric acid가 더 높게 나타났다. 복분자 착즙박을 이용한 식초의 총 폴리페놀, 총 플라보노이드, 총 안토시아닌 함량을 측정한 결과 각각 51.58 TAE mg/mL, 9.55 RUE mg/mL, 6.05 CYE mg/mL로 대조구인 복분자 착즙액 식초보다 높은 함량을 보였다. 복분자 착즙박 식초의 산화 방지 활성측정을 위해 DPPH 및 ABTS 라디칼 소거능의 IC50 값을 측정한 결과 각각 10.23, 18.30 µL/mL로 착즙액 식초보다 높은 활성을 나타내었으며, 환원력 및 FRAP 또한 착즙박을 이용한 식초에서 높게 나타났다. 이러한 결과를 종합해볼 때 복분자 가공 부산물로 버려지는 착즙박은 초산발효 결과가 우수하고, 높은 산화 방지 활성을 나타내어 기능성 발효식초로 활용이 가능할 것으로 판단된다.

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2011년도 춘계학술대회 초록집
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• pp.95.1-95.1
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• 2011

In this work, graphene was prepared by modified Hummers method and prepared graphene was applied to electrode materials for supercapacitor. In addition, to enhance the electrochemical performance of graphene, carbon black was deposited onto graphene via chemical reduction. The effect of the carbon black content incorporated on the electrochemical properties of the graphene-based electrodes was investigated. It was found that nano-scaled carbon black aggregates were deposited and dispersed onto the graphene by the chemical reduction of acid treated carbon black and graphite oxide. From the cyclic voltammograms, carbon black-deposited graphene (CB-GR) showed improved electrochemical performance, i.e., current density, quicker response, and better specific capacitance than that of pristine graphene. This indicates that the carbon black deposited onto graphene served as an conductive materials between graphene layers, leading to reducing the contact resistance of graphene and resulted in the increase of the charge transfer between graphene layers by bridge effect.

• Journal of Electrochemical Science and Technology
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• 제10권4호
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• pp.416-423
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• 2019

A novel non-enzymatic oxalic acid (OA) sensor based on the platinum/carbon black-nickel-reduced graphene oxide (Pt/CBNi-rGO) nanocomposite is reported. The nanocomposites were prepared by the ethylene glycol reduction method. Their morphology and chemical composition were characterized by scanning electron microscopy (SEM), energy dispersive X-ray spectroscopy (EDX) and transmission electron microscopy (TEM). The results clearly demonstrated the formation of the Pt/CB-Ni-rGO nanocomposite. The electrocatalytic activity of the Pt/CB-Ni-rGO electrode was investigated by cyclic voltammetry. It was determined that the appropriate amount of Pt enhanced the catalytic activity of Pt for oxalic acid electro-oxidation. Moreover, the modified electrode was determined to be highly selective for oxalic acid without interference from compounds commonly found in urine including uric acid and ascorbic acid. The chronoamperometric signal gave a wide linearity range of 20 μM-60 mM and the detection limit (3σ) was found to be 2.35 μM. The proposed method showed high selectivity, stability, and good reproducibility and could be used with micro-volumes of sample for the detection of oxalic acid. Finally, the oxalic acid content in artificial and control urine samples were successfully determined by our proposed electrode.

• 한국식품영양과학회지
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• 제31권1호
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• pp.39-44
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• 2002

검정콩 청국장의 품질개선과 이취생성 억제를 목적으로 키위와 무를 첨가하여 42$^{\circ}C$에서 3일간 발효시킨 검정콩 청국장의 몇 가지 맛성분 및 기호도를 조사하였다. 검정콩 청국장은 대두 청국장보다 유리아미노산의 함량이 적었지만, 키위와 무를 첨가하여 발효시키면 유리아미노산의 함량이 증가되어 콩단백질 분해에 효과적이었다. 유기산은 모든 청국장에서 citric acid가 가장 많았으며, 다음으로 acetic acid, lactic acid순으로 많았고, 지방산은 linoleic acid(9.93~15.51%) 순으로 많았다. 청국장의 종류별로 유기산과 지방산 비율은 유의적인 차이가 없었다 청국장의 주요 휘발성 성분으로 2.5-dimethyl pyrazine 및trimethyl pyrazine이었으며, 청국장의 독특한 향미 성분인 pyrazine류 함량은 대두 청국장에 비하여 키위와 무를 넣은 검정콩 청국장에서 훨씬 감소되었다. 주요 핵산관련물질은 uracil과 UMP였으며, 다른 핵산관련물질은 유사하였다. 청국장의 관능검사에서 키위와 무를 첨가하면 냄새생성 억제 효과가 있었고, 검정콩 청국장의 찌개가 대두 청국장에 비해 단맛이 있어서 기호도가 높게 나타났다.

• 한국환경과학회지
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• 제25권12호
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• pp.1717-1726
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• 2016

In this study, the reductive decolorization of three acid and basic dyes using modified zero-valent iron (i.e., acid-washed iron (Aw/Fe) and palladium coated iron (Pd/Fe)) at various pH conditions (pH 3~5) was experimentally investigated and the decolorization characteristics were evaluated by analyzing the absorbance spectra and reaction kinetics. In the case of acid dyes such as methyl orange and eriochrome black T, color removal efficiencies increased as initial pH of the dye solution decreased. However, the color removal of methylene blue, a basic dye, was not affected much by the initial pH and more than 70% of color was removed within 10 min. During the decolorization reaction, the absorbance of methyl orange (${\lambda}_{max}=464nm$) and eriochrome black T (${\lambda}_{max}=528nm$) decreased in the visible range but increased in the UV range. The absorbance of methylene blue (${\lambda}_{max}=664nm$) also decreased gradually in the visible range. Pseudo-zero order, pseudo-first order, and pseudo-second order kinetic models were used to analyze the reaction kinetics. The pseudo-second order kinetic model was found to be the best with good correlation. The decolorization reaction rate constants ($k_2$) of methylene blue were relatively higher than those of methyl orange and eriochrome black T. The reaction rate constants of methyl orange and eriochrome black T increased with a decrease in the initial pH.

• 한국식품영양학회지
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• 제31권1호
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• pp.94-103
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• 2018

The quality characteristics of bread with black rice flour were investigated to find the most preferred ratio of black rice flour. Its moisture, ash content, crude protein, crude fat, amino acids, and texture were analyzed. A sensory evaluation was also performed. The moisture and crude fat of bread with black rice flour were decreased in proportion to the added amount of black rice flour, but the crude protein and ash content were increased. The volume of bread decreased as the added amount of black rice flour increased. The pH value of bread increased in proportion to the added amount of black rice flour. The value of brightness and yellowness of the dough were the highest in the control. The added amount of black rice flour was negatively correlated with the brightness and the yellowness of the dough, but was positively correlated with the redness. Total free amino acids were found, and the dough with 5% black rice flour contained the highest amount, followed by 3%, 2%, and 1%. When evaluating the storage days, the springiness and cohesiveness of bread with black rice flour they decreased with time, but the chewiness and brittleness increased. Regarding the taste, preference was given to the bread with 2% black rice flour, which had the lowest rejection rate and was not affected by time in any meaningful sense. The bread with 2% black rice flour won the highest scores in the overall preference measurement.

• 한국자원식물학회지
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• 제24권3호
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• pp.319-323
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• 2011

The purpose of this study is to analyze antioxidant activity and multidrug resistance reversing activity in several Korean colored soybean (Glycine max Merr.) cultivars. Antioxidant activity of methanol extracts from colored soybean cultivars was evaluated by TBARS (thiobarbituric acid reactive substances), DPPH (1, 1-diphenyl-2-picrylhydrazyl) and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) methods. By means of TBARS, cultivar "Jeonnam #1" showed the highest activity until 7 days, and followed by "Black #1", "Jinyul" and "Black #3", showing lower activity than that of BHT (butylated hydroxytoluene). Methanol extracts of all cultivars proved that DPPH radical scavenging activity is dose-dependent. Methanol extract from cultivar "Jeonnam #1" showed highest DPPH radical scavenging activity, and followed by cultivars "Black #1". MDR (multi-drug resistance reversing) activity, however, showed the highest effect in "Black #3" and the lowest "Black #1" cultivar. These results suggest that seed colors of soybean may play an important role in antioxidant activity and MDR activity.