• 산업식품공학
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• 제15권3호
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• pp.195-202
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• 2011

Physiological characteristics of brown rice and black rice were investigated to provide the fundamental information of physiological property of rice and to show the potential of rice as a functional ingredient. Bioactive compounds were extracted from brown and black rices with aqueous solvents like 80% ethanol. Total phenolics, flavonoids and antioxidative capacity of brown and black rices' extracts were determined. Brown rice showed much higher amount of total phenolics and flavonoid contents as well as antioxidative capacity than those of milled rice indicating that most of bioactive compounds are located in the bran layer. Black rice showed higher total phenolics and flavonoid contents and antioxidative capacity than those of brown rices. The highest antioxidative capacity was obtained from Heugjinju followed by Heugseol, Sinnongheug-chal, Hopum and Samkwang. This result indicated that antioxidative capacity is affected by total phenolics and flavonoid contents. Both brown and black rices contained higher amount of ferulic acid than that of p-coumaric acid.

• 한국식품영양학회지
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• 제28권1호
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• pp.9-15
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• 2015

This study was conducted to improve the quality of Wanja-jeon, a Korean traditional food utilizing beef. Antioxidative evaluation of the ingredients in Wanja-jeon showed that soybean powder was highest in DPPH, ABTS radical scavenging activities and in reducing power among the food ingredients tested. Since soybean powder demonstrated high antioxidative activity, beef was replaced with soybean powder in Wanja-jeon to increase the antioxidative activity. All antioxidative activities such as DPPH and ABTS radical scavenging activities as well as reducing power increased with increases in the amount of soybean powder replacing beef. In texture analysis, the hardness, chewiness and brittleness of Wanja-jeon were highest when beef was replaced with 20% soybean powder, whereas the springiness and cohesiveness of the Wanja-jeon were highest with 50% of the beef replaced with soybean powder. The Hunter's color L and b values were highest in Wanja-jeon with 50% soybean powder replacing beef, while the a value of the color was highest in Wanja-jeon with 30% soybean replacing beef.

• 한국식품조리과학회지
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• 제22권4호통권94호
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• pp.514-520
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• 2006

The quality characteristics of doenjang which contained Astragalus membranaceus water extracts were investigated in this study. The contents of moisture, crude protein, and crude fat were not significantly different in the doenjang which contained Astragalus membranaceus water extracts. The crude ash content was significantly higher in the doenjang which contained Astragalus membranaceus water extracts. The doenjang which contained Astragalus membranaceus water extracts showed higher a-value. Antioxidative activity was evaluated by using the thiobarbituric acid reaction products assay and peroxide value. Antioxidative activity and hydrogen donating activity were increased in doenjang which contained Astragalus membranaceus water extracts. Doenjang which contained Astragalus membranaceus water extracts showed no differences with traditional doenjang in sensory profiles of taste, color, flavor, and overall quality. These result showed the applicability and higher quality of doenjang which contained Astragalus membranaceus water extracts.

• Human Ecology Research
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• 제53권1호
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• pp.17-27
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• 2015

This study was performed to investigate the antioxidative properties of sea buckthorn (Hippophae rhamnoides L.; leaf, fruit and stem) and the quality characteristics of brown rice sulgidduk prepared using a powder of sea buckthorn leaves. First, the antioxidative activities of sea buckthorn were measured to choose the most effective part of this plant. By analyzing the measured values, we concluded that the effective part of sea buckthorn was its leaves. The $IC_{50}$ value of the DPPH radical scavenging activity and the ABTS radical scavenging activity in sea buckthorn leaves were $7.78{\mu}g/mL$ and $264.04{\mu}g/mL$, respectively. The total polyphenol and total flavonoid contents of sea buckthorn leaves were 3.80 mg/mL and .19 mg/mL, respectively. Therefore, the brown rice sulgidduk was prepared using a powder of sea buckthorn leaves in the weight ratio of 0%, .5%, 1.0%, 1.5%, 2.0% and 2.5%. For analyzing the quality characteristics of the prepared sulgidduk, proximate compositions, color and texture profiles were measured and a sensory evaluation was conducted. With an increase in the added content of the sea buckthorn leaf powder (SBLP), the L-value significantly decreased while the a-value and the b-value increased. In the case of texture profiles, the control group (control A) had a higher score for hardness than the case groups in which the SBLP was added. However, springiness, chewiness and adhesiveness were not significantly different among the groups. In the sensory evaluation, the sample containing 1.5% SBLP yielded the best results. Therefore, we suggest that the powder of sea buckthorn leaves is a good ingredient for increasing the consumer acceptability and functionality of sulgidduk.

• 동아시아식생활학회지
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• 제21권4호
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• pp.535-544
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• 2011

The purpose of this study was to investigate the quality characteristics and antioxidative effect of cookies prepared with Curcuma longa L. powder (0, 1, 2, 3, 4%) substituted for flour. The pH of cookie dough decreased significantly in response to the addition of all levels of Curcuma longa L. powder (CLP). However, there were no significant differences in dough values among the test groups. Furthermore, when the spread factor values were compared among the groups, they were found to be inversely proportional to the CLP concentration. In addition, Hunter's color L value significantly decreased with increasing CLP content, whereas the a and b values increased. According to textural measurements, substitution of 1~4% for CLP resulted in increased hardness, cohesiveness, springiness, and brittleness when the samples were compared to the control. The results of sensory evaluation showed that the cookies containing 2% CLP had the highest scores. The acid value, peroxide value, and thiobarbituric acid value were all lower in cookies with 2% and 3% CLP than in cookies made with 4% CLP and control cookies.

• 한국조리학회지
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• 제22권8호
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• pp.67-77
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• 2016

This study investigated the physicochemical, antioxidative activity, and sensory characteristics of yanggaeng prepared with various amounts of peach powder. According to the results, the pH of yanggaeng was decreased significantly by addition peach powder, but total titratable acidity of yanggaeng was increased significantly by addition peach powder. The sweetness ($^{\circ}brix%$) and moisture content of groups by the addition of peach powder were lower than those of control group. At the result of color measurement, L value of groups by the addition of peach powder was lower than that of control group, but a value and b value of groups by the addition of peach powder were higher. Texture measurement score in terms of hardness and brittleness for yanggaeng were increased significantly by addition peach powder. The contents of DPPH radical scavenging activity, and ABTS radical scavenging activity of groups by the addition of peach powder were higher than those of control group. As peach powder increased, antioxidative activity also became bigger. Sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 4% and 6% peach powder were higher significantly when compared to the control group.

• 한국식생활문화학회지
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• 제21권5호
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• pp.541-549
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• 2006

The purpose of this study was to investigate the antioxidative effect and quality characteristics of cookies made with Sea tangle powder(STP). The cookies were at $30^{\circ}C$ for 45 days. The 3% STP had higher pH value compared to the other groups and control. As more STP was added, the L-value and b-value decreased, and the a-value increased for the color values. The results of sensory evaluation and acceptance test showed that the cookies with 3% STP was significantly more preferable in overall acceptability than the others. The acid value, peroxide value, and thiobarbituric acid value were lower in cookies with 3% and 6% STP than in those cookies made 9% STP and the control cookies.

• 한국식품영양과학회지
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• 제22권5호
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• pp.570-575
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• 1993

양조간장 분말을 Sephadex 겔 여과 크로마토그래피법으로 분획한 후, 가장 갈색도가 높은 melanoidin 관련 물질의 획분인 melanoidin related products(MRPs)을 모아 동결 건조시킨 다음, 이의 free redical scavenger 기능, 항산화 효력상승제의 기능과 금속 킬레이터로서의 기능, 리폭시게나아제 활성 저해능, 그리고 저장안전성 등에 대한 항산화 특성을 고찰한 결과 다음과 같다. MRPs는 첨가농도(혹은 갈색도)의 증가에 따라 과산화물의 생성을 저해하였으며, 그 항산화력은 ${\alpha}-토코페롤$ 보다는 낮았다. 그리고 free redical scavenger로서의 능력을 가지고 있어 리놀레산 혼합물의 산호를 지연 시켰으며, 염화제일철에 의하여 촉매된 산화반응에서 synergistic antioxidative effect를 나타내었다. 또한 양조간장 MRPs는 리폭시게나아제 활성을 저해하여 conjugated dienoic acid 생성량을 감소시켰다. 한편, 이 MRPs는 저장 안전성이 상당히 있어, $50^{\circ}C$에서 15일간 저장되어 있어도 항산화 효과의 상실이 거의 없음이 관찰되었다.

• 한국식품과학회지
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• 제19권6호
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• pp.537-542
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• 1987

가열우육과 양조간장의 model system을 조제한 후 $6^{\circ}C$에서 5주간 저장할 때, 우육지방질에 대한 양조간장의 항산화효과를 살펴보았다. 그 결과 양조간장의 조합비율을 1/10, 2/10, 3/10, 4/10, 5/10수준으로 달리 했을 때 그 비율이 높을수록, 그리고 발효숙성기간을 0, 2, 4, 6개월로 달리한것들을 조합했을때 숙성기간이 긴 것일수록 항산화효과가 크게 나타났다. 그리고 양조간장의 항산화효과의 원인으로 추정되는 유리아미노산 함량, 총phenol량과 Maillard형 갈색반응 물질 등에 대하여 숙성기간 변화양상을 관찰하고 또 항산화성과의 상관성을 살펴보았다. 그 결과 갈변반응 물질이 가장 유력한 항산화효과의 원인 물질로 추정되었으며, 갈변물질과 환원력은 양조간장의 발효숙성 기간에 따라 항산화성과 높은 상관관계를 보였다.

• Applied Biological Chemistry
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• 제46권3호
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• pp.165-170
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• 2003

발효식품 시료로부터 분리된 세균을 $DPPH({\alpha},{\alpha}'-diphenyl-{\beta}-picrylhydrazyl)$ 전자공여능으로 항산화 활성을 측정하여 가장 활성이 강한 균주를 선별하여 형태학적, 생화학적, 생리학적 특성 및 165 rRNA 염기서열을 조사한결과 Bacillus sp.으로 판명되어 FF-7로 명명하였다. DPPH 전자공여능법에 의한 Bacillus sp. FF-7이 생산하는 항산화물질의 최적 생산 배지조건은 탄소원 2% galactose와 질소원 1% tryptone 첨가였다. Bacillus sp. FF-7에 의해 생성된 항산화 물질의 활성을 DPPH 전자공여능, 흰쥐 각 조직 microsomal 실험계 및 linoleic acid 과 산화지질 실험계에서 malondialdehyde를 thiobarbituric acid(TBA)방법으로 측정하였다. 흰쥐 각 조직 microsomal 실험계에서 지질과산화에 대한 항산화 효과는 뇌(97.50%) >심장(79.95%) >신장(77.84%) >비장(77.47%) >고환(69.96%) >간장(62.45%) 순이였다. Linoleic acid의 과산화지질를 TBA법으로 측정한 결과 반응 4일째까지 억제 효과가 강하게 나타났으며, 동시에 대조구로 사용한 0.05% BHT 첨가구에서도 실험종료시까지 항산화 활성이 강하게 나타났다.