• 한국식품영양학회지
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• 제21권1호
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• pp.35-42
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• 2008

To develop physiological functionality of Omija extracted with water was evaluated on antioxidative activity. Omija, high acid material with pH 3.6, contain $57.5{\pm}1.03%$ of moisture, and $18.8{\pm}0.12%$ of crude fat. This material have $12.6{\pm}0.04%$ of carbohydrate and $11.1{\pm}0.07%$ of crude protein as well, but ash and crude protein contents were found less than 10%. 10 mineral contents were also found, too; K and Ca showed the highest level, then Al, Mg, Na and Mn were followed. In composition amino acid contents, glutamic acid took the largest portion, $131.7{\pm}1.3$ mg/100 g, aspartic acid $51.5{\pm}0.6%$, and other composition amino acid under 50%. In case of free sugar contents, 7 types were found. Most of them were glucose and fructose. Total phenolic compounds showed the highest level, $2,862.6{\pm}31.7$ mg/100 g. $197.8{\pm}14.6$ mg/100 g of flavonoid and $225.6{\pm}18.2$ mg/100 g were included. In terms of electron donating ability, radical scavenging ability activated as the amount of Omija extract increased. In particular, Omija extract in 1,000 ${\mu}g/m{\ell}$ demonstrated almost similar electron donating ability, $72.4{\pm}0.21%$, to BHT. It was also found that antioxidant activities of electron donating ability, SOD-like ability, hydroxyl radical scavenging ability and nitrite scavenging ability were highly promoted as Omija extract concentration increased. The nitrite scavenging ability was significant when the extract belonged to strong acid region and doping concentrations increased.

• 한국식품영양학회지
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• 제33권1호
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• pp.91-97
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• 2020

The purpose of this study was to provide the basic data of butternut squash (Cucurbita moschata) according to the drying methods. The proximate composition and chromaticity of freeze-dried and hot air-dried Cucurbita moschata powders were evaluated, and the antioxidant effects of these ethanolic extracts were analyzed by DPPH, ABTS, FRAP, reducing power activity, total phenolic, and flavonoid content. As a result, Cucurbita moschata was revealed to have high carbohydrate and crude protein contents, while crude ash and crude fat contents were relatively low. Also, it was confirmed that the hot air-dried Cucurbita moschata had lower L, a, and b values than the freeze-dried Cucurbita moschata. Additionally, as a result of analyzing the antioxidant activity of Cucurbita moschata ethanolic extracts, hot air-dried Cucurbita moschata ethanolic extract showed significantly superior antioxidant activity than freeze-dried Cucurbita moschata ethanolic extract. Also, hot air-dried Cucurbita moschata ethanolic extract was revealed to have a higher polyphenol content, but slightly lower flavonoid content than freeze-dried Cucurbita moschata ethanolic extract. Based on the data from this study, further experiments on Cucurbita moschata material are necessary.

• 동아시아식생활학회지
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• 제16권1호
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• pp.99-106
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• 2006

New application of rice was carried out by coating the rice with the mixture solution of ginseng and chungkukjang water extract The physicochemical characteristics of the coated rice were investigated. Moisture content of uncoated (15.26%) and coated rice$(15.57\sim15.66%)$ was not different significantly. The contents of crude protein, crude fat, and crude ash of the coated rice were higher as much as $4.28\sim11.82%\;8.47\sim47.46%$, and $11.54\sim42.31%$ than those of control, respectively. As total free amino acids in coated rice were increased by augmenting the amount of the extract, total free amino acids according to rate was increased to $3.1\sim7.8$ times. The major amino acids in the coated rice was alanine$(19.56\sim39.88\;mg%)$, leucine$(5.14\sim17.66\;mg%)$, and proline$(9.98\sim16.82\;mg%)$. Of those amino acids, alanine and $\gamma-aminobutyric$ acid in only coated rice were detected to the level of $19.56\sim39.88\;mg%$ and $7.78\sim12.36\;mg%$ respectively. The calcium amount of coated rice was increased to 15% to 20%. As increasing the coating rate, hardness, cohesiveness, chewiness, and brittleness of coated rice were decreased, but springiness was increased. Before cooking, the color of coated rice appeared yellow and after cooking turned to the light yellow. The color intensity was increased feasibly as increasing the coating rate. The sensory characteristic of rice coated manufactured by adding 15% of the extract was best and found to be similar to that of the control.

• 한국식품과학회지
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• 제31권6호
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• pp.1589-1595
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• 1999

생강 추출액의 저장안정성을 제공하기 위하여 적정농축 및 건조방법을 선정코자 감압증류 및 RO(역삼투압)에 의한 농축과 냉동 및 분무건조방법별로 분말화한 다음 관능특성을 비롯한 이화학적인 품질특성을 비교하여 보았다. 농축 및 건조방법별 분말제품을 제조한 결과 갈변도는 감압증류법이 RO보다. 분무건조가 냉동건조보다 갈변이 덜 진행된 상태인 반면에 당 함량이나 유리아미노산은 농축방법의 영향을 인식할 수 없었으나 건조방법에 있어서는 냉동건조시 대체로 이들 성분의 손실율을 적게할 수 있었다. 효소적 액화추출액 분말은 생강 추출액 분말보다 단백질과 조회분함량이 낮은 반면 조지방 함량은 약간 높게 나타났으며, 농축 및 건조 중 갈변도와 유리 아미노산의 변화율을 생강 추출액 분말보다 억제하면서 용해도를 증가시킬 수 있는 효과가 있었다. 또한 생강분말에 대한 기호도 검사결과, 농축방법에서는 생강 추출액 및 효소적 액화추출액에서 RO농축한 제품이 우수한 결과를 보였으며 건조방법에서는 냉동건조가 우수한 결과를 나타내었다. 특히 효소적 액화 추출액의 경우에는 RO농축한 후 냉동건조하면 종합 기호도에 있어서 생강추출액 분말에 대한 기호도 특성과 거의 차이가 없는 것으로 나타났다.

• 한국식품위생안전성학회지
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• 제27권4호
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• pp.473-478
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• 2012

톳 발효 추출물을 첨가하여 개량식 방법으로 고추장을 제조하고 이에 따른 성분분석을 측정하였다. 일반성분 분석에서 톳 발효 추출물 첨가 고추장 및 일반 고추장을 비교하였을 때 조단백, 조지방 및 탄수화물등은 비슷한 함량을 나타내었다. 아미노산 분석 결과 총 아미노산 함량은 톳 발효 추출물 첨가 고추장이 15,929.5 ng/mg이며 일반 고추장이 14,965.6 ng/mg으로 톳 발효 추출물 첨가 고추장이 일반 고추장에 비해 더 높았다. 아미노태질소분석시 일반 고추장의 경우 1044.80 mg%로 나타난 반면에 톳 발효 추출물 첨가 고추장의 경우 1715.88 mg%로 매우 높은 함량을 나타내었다. 일반 고추장과 톳 발효 추출물 첨가 고추장의 식염은 각각 15.97%, 6.12%로 나타났으며 무기질은 톳 발효 추출물 첨가 고추장이 칼슘이 더 많았으며, 나트륨 함량은 일반 고추장에 비해 현저하게 낮았다.

• 한국식품영양학회지
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• 제35권5호
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• pp.283-294
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• 2022

The purpose of this study was to develop a functional beverage by using Caragana sinica extract and Tremella fuciformis Berk, which have high physiological effects such as anti-diabetic, antioxidant, anticancer, anti-lipidemic and anti-inflammatory. To this end, we used various mixing ratios of Caragana sinica extract, Tremella fuciformis Berk, and isomalto oligosaccharide, and measured the physicochemical properties of those beverages. The analyses showed the following: moisture content of those beverages using Caragana sinica extract and Tremella fuciformis Berk was 50.51~67.64%, pH was 5.19~5.38, and crude fat content was 0.28~0.52%, crude protein content was 1.26~1.80%, ash content was 0.47~0.80 and sugar content was 8.55~26.98°Brix. The lightness (L) of the beverages was 37.70~58.11, the redness (a) was 6.88~16.94, the yellowness (b) was 13.72~23.68, the total polyphenol content was 2.07~3.46 mg/g, and the total flavonoid content was 0.37~0.42 mg/g. Based on the results, it was confirmed that the nutritional components and total polyphenols of functional beverage using Caragana Sinica Extract, Tremella Fuciformis Berk and isomalto oligosaccharide were high at a mixing ratio of 1:1.3:25%. These results will increase the use of Caragana Sinica Extract and Tremella Fuciformis Berk, as functional materials in the future, and provide a framework for the manufacturing of diluted beverages comprising mineral water and carbonated water.

• 한국식품저장유통학회지
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• 제20권2호
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• pp.227-233
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• 2013

본 연구는 홍화씨의 식품학적 성분 및 항균활성을 분석하였다. 홍화씨의 수분함량은 $5.58{\pm}0.09%$, 조단백질 $37.16{\pm}0.85%$, 조회분 $3.52{\pm}0.04%$, 조지방 $13.69{\pm}8.98%$, 탄수화물 40.05%이었다. 홍화씨의 총 아미노산은 391.99 mg%이고, 이중 필수아미노산의 함량은 122.97 mg%이었다. 홍화씨의 아미노산 중 alanine (75.43 mg%), arginine (37.93 mg%) 및 aspartic acid (33.24mg%)을 많이 함유하고 있었다. 홍화씨의 주요 유리당은 fructose가 3.29%이었고, linoleic acid (C18:2)는 약 79.46%의 비율을 차지하여 홍화씨의 조지방 중 가장 많은 것으로 나타났다. 또한, Oleic acid (C18:1)도 약 10.42%를 함유하여 불포화지방산의 함유량도 매우 높게 나타났다. 홍화씨의 무기질 함량 측정 결과, K 및 Ca의 함량이 1,528 및 1,005 mg%으로 가장 많이 함유되어 있었다. 총 페놀 및 총 플라보노이드 함량은 $55.52{\pm}0.99$ mg GAE/g, $78.69{\pm}0.91$ mg QE/g으로 나타났다. 홍화씨의 항균활성은 농도가 증가함에 따라 Staphylococcus aureus, Salmonella typhimurium, Escheria coli, Candida albicans, Bacillus cereus, Listeria monocytogenes, Vibrio parahaemolyticus 및 Clustridium perfringens 균에 대한 항균 효과가 높아지는 것으로 나타났다.

• 대한수의학회지
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• 제2권2호
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• pp.15-24
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• 1962

In the previous report it was demonstrated that aqueous extracts of two Korean indigenous crude drugs, Radix Jingyu and Fructus ponciri, have an excellent tick repellent effect, and also the need for further analytical study of these crude drugs was suggested. In the experiments to be reported herein, attempts were made to find out the active ingredients from Radix Jingyu, since the aqueons extract of Radix Jingyu proved to be mone effective than that of Fructus ponciri. It will be shown that the active ingredient is indicative of Lycaconitine, a known alkaloid. An aqueons solution containing 1.5 Gms of Lycaconitine in tartrate when sprayed on a cow exerted tick repellent effect against Boophilus microplus which lasted approximately 25 days without any harmful influences on cattle. It will also be shown that the oil-fat components of Radix Jingyu act synergistically with Lycaconitine in accelerating and lengthening the effect, although the components alone have no effect under the conditions tested. It was of interest to note that the oil-fat components of Radix Jingyu showed definite repellent effect against the larvae of Boophilus microplus in laboratory experiments by the method newly devised. On the basis of these observations, it was concluded that Lycaconitine can be used as cattle tick repellent, and the evidence seems to warrant a large scale production of Lycaconitine for its widespread use. Further studies on the possible effect of the alkaloid on other genera or species of ticks and related vermins were also indicated.

• 한국식품저장유통학회지
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• 제15권2호
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• pp.269-273
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• 2008

매실의 개체당 평균 수분 함량은 $88.34{\sim}90.04%$ 범위로서 수확시기에 따른 차이가 없었으며 조단백질과 조지방은 수확시기별로 수확시기가 늦어질수록 함량이 다소 감소하였으나 조섬유는 수확시기가 늦어짐에 따라 함량이 증가하였다. 또한 polyphenol 함량은 매실이 성숙함에 따라 점차 증가하는 경향을 보였다. methanol, water, hexane, ethylacetate 및 ether 추출물의 항균활성 검색 결과 methanol에서 가장 크게 나타났으며 수확시기가 늦어질수록 항균활성은 증가하는 경향을 나타내었다. 항균활성을 가진 메탄을 추출물의 활성은 $100^{\circ}C$에서 30분 가열한 조건에서도 안정함을 확인하였고, pH 변화에 따른 안정성은 큰 차이를 보이지 않았다. 용매에 따른 전자공여능은 methanol > ethylacetate > water > ether > hexane 순으로 높게 나타났으며 수확시기에 따른 차이는 크지 않았다.

• Journal of Ginseng Research
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• 제4권1호
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• pp.88-95
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• 1980

Red ginseng was extracted with water and analyzed for yield, saponin, pectin and other chemical composition. It was found that: (1) The total solid content in extract after 6 times of extraction was 46.8%,: including 13.6% of centrifugal residue; (2) 83.7% of total extractable solids and 86% total saponin was extracted after the initial three runs of extraction. (3) No significant changes were observed in HPLC pattern of extracted saponins over a range of extractions; (4) The ratio of centrifugal residue to total solids increased as the number of extractions increased; (5) The ratios of fat, protein, reducing sugar and pectin contents decreased with repeating extraction while those of crude fiber, total sugar and 35% alcohol insoluble residue increased when they were compared with total solids.