• Nutrition Research and Practice
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• 제3권2호
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• pp.114-121
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• 2009

The effect of diet supplemented with red beet (Beta vulgaris L.) leaf on antioxidant status of plasma and tissue was investigated in C57BL/6J mice. The mice were randomly divided into two groups after one-week acclimation, and fed a high fat (20%) and high cholesterol (1%) diet without (control group) or with 8% freeze-dried red beet leaf (RBL group) for 4 weeks. In RBL mice, lipid peroxidation determined as 2-thiobarbituric acid-reactive substances (TBARS value) was significantly reduced in the plasma and selected organs (liver, heart, and kidney). Levels of antioxidants (glutathione and $\beta$-carotene) and the activities of antioxidant enzyme (glutathione peroxidase) in plasma and liver were considerably increased, suggesting that antioxidant defenses were improved by RBL diet. Comet parameters such as tail DNA (%), tail extent moment, olive tail moment and tail length were significantly reduced by 25.1%, 49.4%, 35.4%, and 23.7%, respectively, in plasma lymphocyte DNA of RBL mice compared with control mice, and indicated the increased resistance of lymphocyte DNA to oxidative damage. In addition, the RBL diet controlled body weight together with a significant reduction of fat pad (retroperitoneal, epididymal, inguinal fat, and total fat). Therefore, the present study suggested that the supplementation of 8% red beet leaf in high fat high cholesterol diet could prevent lipid peroxidation and improve antioxidant defense system in the plasma and tissue of C57BL/6J mice.

• Food Science and Biotechnology
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• 제14권2호
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• pp.196-199
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• 2005

Antimicrobial activity of persimmon leaf tea methanol extracts on Klebsiella pneumoniae and Staphylococcus aureus was examined through paper disk diffusion bioassay. K. pneumoniae and S. aureus showed 87.64 and 99.35% growth inhibitions by addition of steamed tea methanol extracts (10 mg/ml), respectively. The number of microorganisms in rice cakes was significantly reduced when leaf tea powder was added during production of rice cakes. Addition of 1% steamed leaf teas to rice cakes decreased the number of microorganisms by over 50%, and over 70% reduction was observed when final 2% (dried weight w/w) steamed leaf tea was added, whereas no significant effect was observed over 2%. These results indicate that different microorganisms were detected from persimmon leaf and rice cake, and persimmon leaf can inhibit normal microbial growth in rice cake.

• 한국지역사회생활과학회지
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• 제28권2호
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• pp.203-215
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• 2017

This study was carried out to compare the major nutrient components and antioxidant activities of Stachys sieboldii Miq leaf and root powders. For proximate compositions, crude protein and crude fat contents of leaf powder were higher than those of root powder, whereas contents of crude ash and carbohydrates were lower in leaf powder. The content of glutamic acid was greater in amino acids of leaf and root powders, and contents of total amino acids and essential amino acids were higher in leaf powder compared with root powder. Root powder contained a higher level of total unsaturated fatty acids than leaf powder. Total contents of organic acids were higher in leaf powder; tartaric acid was the major organic acid in leaf powder, and malic acid was the major organic acid in root powder. The content of vitamin A was higher in leaf powder than in root powder. However, vitamin E content was higher in root powder than in leaf powder. Total mineral contents of leaf powder were higher than those of root powder, and mineral contents of leaf and root powders were in the order of K>Ca>Mg. Extract yields of leaf and root powders were 27.21% and 58.51%, respectively. Total polyphenols and total flavonoids of leaf extract were 236.35 mg/g and 1.90 mg/g, respectively, which were higher than those of root extract. The $IC_{50}$ values of leaf and root ethanol extracts based on DPPH hydroxyl scavenging were 0.69 mg/mL and 5934.31 mg/mL, respectively, and antioxidative activities of ethanol extracts from all Stachys sieboldii Miq parts dose-dependently increased. These results suggest that Stachys sieboldii Miq can be recommended as an edible functional food material.

• Preventive Nutrition and Food Science
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• 제21권3호
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• pp.263-270
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• 2016

This study investigated the phenolic, flavonoid, and vitamin constituents in the main root, root hair, and leaf of ginseng. The total individual phenolic and flavonoid contents were the highest in the leaf, followed by the main root and root hair. Ferulic acid and m-coumaric acid were found to be the major phenolics in the main root and root hair, while p-coumaric acid and m-coumaric acid were the major phenolics in the leaf. Catechin was the major flavonoid component in the main root and root hair, while catechin and kaempferol were the major flavonoid components in the leaf. Pantothenic acid was detected in the highest quantity in the non-leaf parts of ginseng, followed by thiamine and cobalamin. Linolenic acid and menadione were the major components in all parts of ginseng.

• 한국식품영양과학회지
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• 제37권12호
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• pp.1627-1631
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• 2008

다양한 방법으로 건조한 보리 잎의 생리활성을 분석한 결과, 보리 잎의 추출수율은 건조방법 간에 유의적인 차이를 보이지 않았다. 총 페놀함량은 건조방법별 함량에 유의적인 차이가 없었으나, 총 플라보노이드 함량은 열처리 후 건조한 보리 잎에서 생잎 다음으로 높게 나타났고, 음건, 진공 동결 건조, 전자레인지 후 건조한 보리 잎에서는 유의성을 보이지 않았다. SOD 유사활성은 생잎 $95.69{\pm}0.33%$, 열처리 후 건조한 보리 잎 $94.96{\pm}0.77%$, 음건 $92.04{\pm}1.35%$, 진공 동결건조 $91.53{\pm}0.40%$, 전자레인지 건조 $92.58{\pm}0.27%$로 90% 이상의 높은 활성을 보였으며, 대조군인 항산화제 sesamol $88.42{\pm}0.80%$, tocopherol $88.86{\pm}0.61%$, BHT $86.62{\pm}0.89%$에 비해 유의적으로 높은 활성을 나타냈다. 또한 생잎과 전자레인지 건조한 보리 잎을 제외하고 80% 이상의 peroxyl radical 소거능 및 90% 이상의 높은 xanthine oxidase 저해능을 보였다. 본 연구결과, 건조방법별 보리 잎의 총 페놀, 총 플라보노이드 함량은 건조방법에 따라 차이를 보였으나, 항산화 능력에는 크게 영향을 미치지 않는 것으로 사료된다.

• 한국식품조리과학회지
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• 제25권1호
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• pp.55-61
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• 2009

This study examined the effects of added amounts of lotus leaf powder on the physical and sensory properties of Jook. As the level of lotus leaf powder in samples increased, L-values and a-values decreased and b-values increased. In addition, the Jook had higher viscosity and lower spreadability values as the amount of lotus leaf powder increased. Sensory characteristics such as color intensity, viscosity, astringency, and nutty taste increased significantly with the addition of lotus leaf powder. And the results of the consumer acceptability test showed that the Jook containing $2%{\sim}3%$ lotus leaf powder had the highest score. In conclusion, to enhance the quality of Jook, a 2% addition of lotus leaf powder would be the most beneficial.

• 한국식품조리과학회지
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• 제29권3호
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• pp.241-248
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• 2013

들깻잎은 독특한 향미가 있어 다양한 형태로 빈번히 식용되고 있는 반면 참깻잎은 특별한 향미가 없어 그 기호성이 낮아 거의 식용되지 않는 폐자원이다. 들깻잎의 경우 다양한 기능성이 보고된 바 있으나, 참깻잎의 경우에는 통상적으로 식품으로 이용되는 자원이 아니기 때문에 그 기능성에 대한 연구가 전무한 실정이다. 이에 본 연구에서는 들깻잎과 참깻잎의 항산화 성분함량 및 활성을 비교하여, 참깻잎의 항산화 및 항암 기능성을 조명해 보고자 하였다. 식물성 식품에 널리 존재하는 대표적인 항산화 성분인 폴리페놀과 플라보노이드의 함량을 들깻잎과 참깻잎 추출물에서 측정한 결과, 참깻잎의 총 폴리페놀 및 총 플라보노이드 함량은 들깻잎의 함량의 약 1.5-1.6배 수준이었으며(p<0.05), 참깻잎의 ABTS radical 및 DPPH radical 소거활성 또한 들깻잎 활성의 약 1.7-2배 수준이었다(p<0.01). 또한 참깻잎은 들깻잎보다 대장암세포의 성장을 억제하는 활성이 높은 것으로 나타났다(p<0.001). 이러한 연구 결과는 향후 참깻잎의 항암성을 포함한 다양한 기능성 및 관련 작용기전을 규명하고, 나아가 참깻잎을 이용한 기능성 식품을 개발하기 위한 기초자료로 이용될 수 있을 것으로 생각된다. 또한 참깻잎의 기호성을 증진시키기 위한 조리과학적 연구 등과 같은 참깻잎의 식품학적 가치를 재조명하는 다양한 연구들이 앞으로 종합적으로 수행된다면, 이제까지 폐자원으로 여겨졌던 참깻잎의 새로운 자원화를 통한 경제적인 효과도 기대할 수 있을 것으로 생각된다.

• 한국식품조리과학회지
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• 제22권1호
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• pp.56-61
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• 2006

This study investigated the quality characteristics of jelly using sericultural products which were manufactured with various addition levels(0.5, 1, 1.5, 2%) of mulberry leaf powder. To establish the additional amount of mulberry leaf powder, physicochemical, sensory, and texture results were analyzed. The moisture and crude protein content of Pongnipjelly were higher than that of the control(p<0.05). The mineral content was increased with increasing addition levels of mulberry leaf powder. The color of Pongnipjelly darkened with increasing addition levels of mulberry leaf powder. As for the texture analyser, the hardness, gumminess, and chewiness increased with increasing addition of mulberry leaf powder(p<0.05), whereas the springiness decreased. Therefore, the optimal added amount of powder for the manufacture of Pongnipjelly was determined to be 1.5% of the total weight.

• 한국식생활문화학회지
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• 제24권3호
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• pp.315-320
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• 2009

This study was conducted to investigate the quality characteristics of tofu prepared with different concentrations of lotus leaf powder. The determined values for moisture, crude ash, carbohydrate, crude protein, and crude lipid in were 2.97%, 8.09%, 65.18%, 22.83%, and 0.93%, respectively. The yield rates of the tofu samples did not differ significantly according to the level of added lotus leaf powder; however, there was a significant decrease in pH and a significant increase in acidity. The L- and a-values of samples decreased as the amount of lotus leaf powder in the formulation increased, whereas the b value increased. Furthermore, hardness significantly increased as the level of lotus leaf powder increased. In terms of overall acceptability, the preferred tofu samples were the control and that containing 0.2% lotus leaf powder.

• 한국식품영양학회지
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• 제29권6호
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• pp.930-937
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• 2016

This study investigated the quality characteristics, antioxidant activities, and retarding retrogradation of sponge cakes made with 0%, 1%, 3%, 5% and 7% pumpkin (Cucurbita moschata Duch.) leaf powder. Specific capacity significantly increased with the addition (0.33~0.38), but baking loss and dough yield were not significantly different (p<0.05). In color, there was a decrease in the L-value, a-value and b-value, but ${\Delta}E$ increased in proportion to the amount of pumpkin leaf powder. Moisture content increased in the 0~3% additions, from 27.90~31.68%, but decreased in 5% and 7% (22.37% and 28.15%, respectively). pH tended to decrease significantly according to the amount of pumpkin leaf powder (p<0.05). Hardness increased with the addition of pumpkin leaf powder, and pumpkin leaf groups presented higher springiness and cohesiveness than the control. Chewiness was not significantly differ (p<0.05). In retarding retrogradation, Avrami exponent (n) showed that addition of 5% (0.1329) had more retarding retrogradation effect than the control (0.4319), whereas time constant (1/k) showed both 3% (100.00) and 5% (70.42) addition had more effect than control (18.45). Total phenols and flavonoids content increased proportionate to the addition levels. ABTS radical scavenging activity tended to increase according to the level of pumpkin leaf powder. In sensory properties, 5% addition showed maximum color, and 3% addition had the highest scores in flavor, moistness, sweetness, chewiness and overall acceptability. These results suggested that pumpkin leaf was a good addition to improve the quality characteristics, health and sensory preferences. The most appropriate proportion to have the effect of retarding retrogradation in sponge cake is 3%.