• 한국식품영양학회지
• /
• 제29권5호
• /
• pp.684-691
• /
• 2016

In this study, we analyzed the biochemical factors in lotus (Nelumbo nucifera) leaf, stem, and yeonjabang and their effects on serum factor levels in mice fed a high-fat (HF) diet. The loutus leaf showed $9.47{\pm}0.30%$ moisture content, $8.25{\pm}0.39%$ ash, $21.45{\pm}1.25%$ crude protein, and $2.21{\pm}0.13%$ crude fat content; the lotus stem showed $11.84{\pm}0.43%$ moisture, $10.21{\pm}0.64%$ ash, $17.55{\pm}0.92%$ crude protein, and $4.16{\pm}0.23%$ crude fat content; and the lotus yeonjabang showed $11.86{\pm}0.50%$ moisture, $6.81{\pm}0.51%$ ash, $18.71{\pm}1.02%$ crude protein, and $3.95{\pm}0.15%$ crude fat. Blood triglyceride levels were higher in the HF group ($146.43{\pm}38.81mg/dL$), and lower in the HF+yeonjabang groups ($98.00{\pm}17.18mg/dL$). In particular, blood triglyceride levels were significantly lower in the groups that had 10% dry yeonjabang powder added to the high-fat diet. The inclusion of excessive high-fat diet increased concentrations of serum insulin and leptin. Serum leptin concentrations were highest in the HF group mice ($3.00{\pm}1.35ng/dL$), whereas they were significantly lower in the HF+yeonjabang groups by $1.34{\pm}0.52ng/dL$ (p<0.05). Thus, addition of dry yeonjabang powder to the high-fat diet was more effective in regulating the levels of serum triglycerides and leptin in mice. Additional studies would help in the development of yeonjabang as a functional food.

• 한국식품조리과학회지
• /
• 제24권2호
• /
• pp.266-271
• /
• 2008

In this study, Jeolpyon(imprinted with flow patterns) was prepared with different amount of added Astragalus membranaceu extracts(0%, 3%, 6%, 9% and l2%)and then the quality and sensory characteristic effects were examined. All togather the chemical composition of the samples was as follows: $53.l2{\pm}0.04%$ of moisture, $l4.43{\pm}0.05$ crude protein, $7.6l{\pm}0.11%$ crude fat, and $21.35{\pm}0.09%$ crude ash. Hardness and cohesiveness significantly increased(p <0.001), and springiness, chewiness and adhesiveness decreased, with increasing amounts of Astragalus membranaceus extract. In the chromaticity analysis, the L-value(brightness)significantly decreased with increasing Astragalus membranaceus extract content, and the b-value(yellowness) increased in direct proportion to the extract content. Finally, in the sensory evaluation, the Jeolpyon containing 9.0% extract received the highest overall preference scores.

• 생명과학회지
• /
• 제10권4호
• /
• pp.326-332
• /
• 2000

In order to investigate the possibility of functional property improvement of meat products, four kinds of pork patties were prepared with water 10% as control, mugwort extract 10%, pine needle extract 10% and fatsia leaf extract 10%, respectively. In case of control moisture content was higher, but crude fat was lower, compared to patties treated with plant extracts. Crude ash content of pine needle extract treatment showed higher level than that of other patties. pH range of patties revealed to 5.92∼5.978. In raw patties Hunter's L-and a-value of control were higher than those of plant extract treatment, and a-value of raw patties showed higher level than that of cooked. Yield, water holding capacity, salt soluble protein extractability and gel strength among patties did not show significant differences. In control patty, fat retention was lower compared to other plant extract treatments, but water soluble protein extractability was higher compared to pine needle. Values such as hardness, springiness, cohesiveness, gumminess and chewiness were not significantly different among the patties. In sensory scores such as aroma, juiciness and palatability, significant differences were not observed among cooked patties, but texture score was higher in the order pine needle, mugwort, fatsia leaf and control.

• 한국식품저장유통학회지
• /
• 제4권3호
• /
• pp.311-315
• /
• 1997

Proximate compositions of black rice and antioxidative effects of its methanol extract on refined perilla oil were investigated. Black rice seeds were composed of water 12.4%, crude protein 7.9%, crude fat 2.2%, crude fiber 1.0%, ash 1.4% and N-free extract 75.1%. The hexane and 80% methanol fractions in yields were higher than 80% ethanol and chloroform. In AOM(active oxygen method) test, antioxidative effects of black rice added to the refined perilla oil was increased with dose-dependent fashion in concentration of the black rice extracts. Among several extracts tested, 80% aqueous methanol extract showed the highest antioxidative activity, followed by hexane, chloroform, in that order. The peroxide value and TBA value for their antioxidation stability were also lower than that of control. This result was similar to that of AOM test.

• Advances in Traditional Medicine
• /
• 제10권4호
• /
• pp.288-293
• /
• 2010

Lindera erythrocarpa Makino (LE) is widely distributed on Jeju Island, where it has been used for various traditional therapies. Effects of a crude extract of LE were examined in rats with obesity induced by a high-fat diet (HFD). Anti-obesity effects were followed in rats receiving orally administered vehicle, 100mg/kg extract, or 250 mg/kg LE extract, for 56 days. LE extract (250 mg/kg) suppressed increases in body weight and epididymal fat, with amelioration of fatty changes in the liver. Additionally, serum levels of alanine aminotransferase, aspartate aminotransferase, and total cholesterol were significantly decreased compared with those of vehicle-treated groups (p < 0.05). These results suggest that oral administration of LE extract reduced rat obesity induced by HFD, possibly through the reduction of fat accumulation.

• 동아시아식생활학회지
• /
• 제21권4호
• /
• pp.520-525
• /
• 2011

This experiment was conducted to evaluate the quality characteristics of soybean Dasik containing different amounts of Hovenia dulcis Thunb. extract, and the results were as follows. In general components, the contents of moisture and crude protein increased with an increased amount of Hovenia dulcis Thunb. extract, whereas the crude fat content showed a tendency to decrease. The ash content was, however, not significantly different. In chromacity, the value of L, lightness, constantly decreased with an increase in the amount of added extract, whereas the a and b values increased. The hardness and gumminess decreased with an increase in the amount of extract added, whereas the springiness, cohesiveness, and chewiness increased. In sensory evaluation, the Dasik added with 20% of Hovenia dulcis Thunb. extract showed the highest score, and was evaluated as the best formulation for overall acceptability.

• 한국식품영양학회지
• /
• 제26권1호
• /
• pp.92-100
• /
• 2013

This study investigated the quality and antioxidative properties of a Korean fried rice cake, Gaeseong-Juak (doughnut of waxy rice) added with Prunus yedoensis Matsumura (PYM) extract, vitamin C and BHT. Gaeseong-Juak was prepared by adding PYM extract at 0, 0.5, 1, and 2% of waxy rice powder. The moisture contents of Gaeseong-juak added with PYM extract varied between 17.50% and 21.70%. Among the samples, the lowest moisture content was 2% Gaeseong-juak added with PYM extract. The contents of the samples obtained from crude protein, crude fat, crude ash were 4.47~4.73, 11.15~12.50, and 0.73~0.82%, respectively. The as the content of PYM extract increased, L-values significantly decreased while a-value and b-value significantly increased (p<0.001). The texture profile analysis of the Gaeseong-Juak was not significantly different at the samples. In the sensory test, the sample containing 0.5% PYM extract obtained good scores. The antioxidative effect of the Gaeseong-Juak significantly increased as the addition level increased, compared to the original Gaeseong-Juak (p<0.001). From these results, we suggest that PYM is a good ingredient for increasing the consumer acceptability and the functionality of Gaeseong-Juak.

• 한국식품영양과학회지
• /
• 제42권5호
• /
• pp.774-783
• /
• 2013

본 연구는 녹차, 오룡차, 홍차 추출물 0.5, 1, 1.5, 2%를 비육돈육(B 등급) 등심 수육에 첨가하여 수육의 일반성분, 보수력, 경도, pH, 색도, 미생물 수준, 휘발성 염기질소, TBARS, 관능검사의 품질특성을 측정하였다. 녹차의 수분 함량은 3.4%, 조단백질 31.8%, 조회분 5.5%, 탄수화물 57.7%였으며 차 종류에 따른 유의적인 차이는 없었다. 그러나 조지방은 녹차 1.6%, 오룡차 1.0%, 홍차 0.9%로 녹차의 조지방 함량이 오룡차나 홍차보다 유의적으로 높았다(p<0.05). 돼지고기 수육의 수분 함량은 55.1%, 조단백질 38.6%, 조지방 5.2%, 조회분 0.9%이었다. 보수력은 모든 차 추출물 첨가 수육에서 유의적으로 증가하였으며(p<0.05) 차 종류에 따른 차이는 없었다. 경도는 모든 차 첨가 수육에서 추출물 농도가 높아질수록 유의적으로 증가하였으며(p<0.05) 홍차 수육이 녹차와 오룡차 수육보다 경도가 낮았다. 수육의 pH는 제조일에는 각 처리구와의 유의적인 차이는 없었다. 그러나 저장기간이 경과함에 따라 무처리 수육과 모든 차 0.5% 수육에서 pH는 유의적으로 감소하였으나(p<0.05) 1, 1.5, 2% 녹차, 오룡차, 홍차 수육에서는 저장 중 pH의 유의적인 차이는 없었다. 녹차 수육은 추출물 농도가 증가할수록 명도와 황색도는 감소하였고 적색도는 감소하다가 2% 녹차 수육에서는 증가하여 0.5% 녹차 수육과 같은 수준이었다. 오룡차 수육은 추출물 첨가 농도가 증가함에 따라 명도와 황색도는 감소하였고 적색도는 증가하였다. 홍차 수육은 추출물 첨가 농도가 증가함에 따라 명도, 적색도, 황색도가 유의적으로 감소하였다. 미생물 수준은 모든 차 처리 수육에서 추출물 농도가 증가함에 따라 미생물 수준이 유의적으로 낮았으며(p<0.05) 저장 기간이 증가함에 따라 미생물 수준이 증가하였다. 수육의 휘발성 염기질소 함량은 제조일에는 각 처리구와의 유의적인 차이는 없었으며 저장 기간이 경과함에 모든 수육에서 유의적으로 증가하였다(p<0.05). TBARS 값은 제조일에는 무처리 수육보다 1, 1.5, 2% 녹차 수육과 오룡차 수육, 모든 홍차 수육이 유의적으로 낮았으며, 저장 기간이 경과함에 따라 모든 수육에서 TBARS 값이 높아졌다. 관능검사 결과 홍차와 오룡차 1% 추출물 첨가 수육이 색, 향, 종합적 기호도의 점수가 가장 높았으나 유의적인 차이는 없었으며 맛 점수는 유의적으로 높았다. 이상의 결과를 종합하여 볼 때 녹차보다 오룡차와 홍차 추출물의 첨가가 돼지고기 수육의 이취를 감소시키고, 특유의 색상을 부여하여 관능적 품질을 향상시킬 뿐만 아니라 가열 조리 및 저장 중 지방산패를 방지하여 품질 변화를 최소화하는데 효과적인 것으로 평가되었다. 특히 돼지고기 수육의 품질향상을 위해서는 홍차 추출물의 이용이 가장 좋았으며 오룡차와 홍차 추출물의 최적 첨가 농도는 1%로 나타났다.

• 한국식품영양과학회지
• /
• 제44권6호
• /
• pp.882-887
• /
• 2015

본 연구는 미나리의 최적 추출 조건을 확립하기 위해 다양한 에탄올추출 농도가 미나리의 영양학적 성분 변화에 미치는 정도를 관찰함으로써 진행되었다. 본 실험에서는 열수추출물, 에탄올추출물(50%, 80%, 95%)로 추출 농도를 다르게 하여 미나리를 추출하였다. 수율을 측정한 결과 50% 에탄올 추출물에서 44.67%로 가장 높게 나타났다. 일반성분 분석 결과, 50% 에탄올추출물에서 단백질 함량이 6.76%, 탄수화물 함량이 19.60%로 가장 높게 나타났다. 지방 함량은 열수추출물과 비교하여 에탄올추출물에서 유의적으로 증가하였으며(P<0.05), 에탄올추출 농도에 따라 유의차가 있었다 (P<0.05). 식이섬유를 측정한 결과, 50% 에탄올추출물을 제외한 에탄올추출물(80%, 95%)에서 열수추출물과 유의차가 나타났으며(P<0.05), 두 실험군 간에도 유의적 차이가 있었다(P<0.05). 총당 함량을 측정한 결과, 열수추출물에 대해 에탄올추출물은 통계적 유의차가 있었고(P<0.05), 에탄올 농도에 따라서도 유의차를 나타냈으며(P<0.05), 95% 에탄올추출 시 5.35%로 가장 낮게 측정되었다. 비타민 A 함량은 열수추출물에 대해 에탄올추출물이 유의하게 증가하였으며(P<0.05), 에탄올추출 농도에 따라 유의차가 있었다(P<0.05). 무기성분 측정 결과, 나트륨, 칼슘, 철의 경우 열수추출물에 대해 에탄올추출물이 유의하게 감소하였고(P<0.05), 에탄올추출 농도가 증가함에 따라 유의적으로 감소하였다(P<0.05). 따라서 에탄올추출 방법을 사용 목적에 따라 적용함으로써 미나리를 이용한 우수한 가공식품 개발 가능성과 이용률 향상에 도움이 될 것으로 판단된다.

• 한국식품영양학회지
• /
• 제29권3호
• /
• pp.411-419
• /
• 2016

In this study, we determined the effect of the mulberry leaf powder on blood lipid metabolism and liver function improvement of mice fed a high fat diet. The mulberry leaf showed a moisture content of $10.74{\pm}0.56%$, ash $9.67{\pm}0.56%$, crude protein $25.24{\pm}1.02%$, and crude fat $2.66{\pm}0.08%$. In the group with high fat diet supplemented with mulberry leaf powder, serum low-density lipoprotein (LDL-cholesterol) and total cholesterol levels were significantly lower (p<0.05); also, serum phospholipid and aspartate amino transferase (AST) levels were significantly lower (p<0.05). Serum insulin and leptin levels were high in mice fed a high fat diet; however, addition of mulberry leaf powder 10% in the diet had no significant effect on blood insulin and leptin control. The results of the study suggested that various plant sterols in mulberry leaf improve lipid metabolism and liver function in ICR-mice.