• 한국식품조리과학회지
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• 제14권5호
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• pp.584-588
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• 1998

Red pepper powders with variuos seed contents (0%, 10%, 20%) and particle sizes were stored at 0$^{\circ}C$, 20$^{\circ}C$, and 30$^{\circ}C$ for 90 days, and the changes in their characteristics were monitored. The initial moisture content was about 13%, and the powders were packed in 0.1 mm-thick polypropylene (PP) bags. Moisture content of each power remained constantly, so PP bags appeared to be effective to prevent moisture transmission. All the values of L＊, a＊ and b＊ were higher in fine particles than in coarse particles. Storage at 0$^{\circ}C$ did not change any color values, however, overall color values devreased apparently when stored at 30$^{\circ}C$ for 90 days. Capsanthin contents decreased gradually at all storage temperatures and more rapidly at higher temperature. The contents of capsaicinoids in fine particles (49∼59 mg%) were twic as much as those in coarse particles (15∼36 mg%), and they did not change throughout the storage.

• 한국식품과학회지
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• 제23권4호
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• pp.447-451
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• 1991

분말고추가루에 씨앗이나 꼭지를 혼입시켜 저장시킨 결과 capsanthin, capsaicin, total-sugars 등의 성분이 감소되었으며 특히 꼭지가 혼입된 시료보다 씨앗이 혼입된 시료에 있어서 품질의 열화정도가 큼을 알 수 있었다. 이와 관련하여 씨앗이나 꼭지의 함량을 근적외 분광분석법으로 측정할 수 있는지의 가능성을 조사한 결과 씨앗의 혼입량은 1.76%의 측정오차로, 꼭지의 혼입량은 0.43%의 측정오차로 각각 30초 이내에 통시 측정할 수 있음을 확인하였다.

• Nutrition Research and Practice
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• 제4권1호
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• pp.11-15
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• 2010

The purpose of the present study was to investigate the effect of ethanol extracts from red pepper seeds on the antioxidative defense system and oxidative stress in rats fed a high fat high cholesterol diet. Rats were divided into four experimental groups which were composed of high fat high cholesterol diet group (HF), high fat high cholesterol diet with 0.1% ethanol extracts from red pepper seeds supplemented group (HEA), high fat high cholesterol diet with 0.2% ethanol extracts from red pepper seeds supplemented group (HEB) and high fat high cholesterol diet with 0.5% ethanol extracts from red pepper seeds supplemented group (HEC). Supplementation of ethanol extracts from red pepper seeds groups (HEA, HEB and HEC) resulted in significantly increased activities of hepatic glutathione peroxidase and catalase. Hepatic superoxide radical contents in microsome and mitochondria were significantly reduced in the groups supplemented with red pepper seeds ethanol extracts. Hepatic hydrogen peroxide content in the mitochondria was reduced in ethanol extracts from red pepper seeds supplemented groups. TBARS values in the liver were reduced in red pepper seeds ethanol extracts supplemented groups. Especially, HEB and HEC groups were significantly decreased compared to the HF group. Hepatic carbonyl values were significantly reduced in mitochondria in these supplemented groups. These results suggest that red pepper seeds ethanol extracts may reduce oxidative damage, by activation of antioxidative defense system in rats fed high fat high cholesterol diets.

• 한국식품과학회지
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• 제9권1호
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• pp.61-67
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• 1977

고추씨를 분리(分離)하는 방법(方法)으로 자유낙하(自由落下), 상하진탕, 회전사(回轉篩)를 이용(利用)하는 방법(方法)과 그 기구(機構)에 관(關)하여 연구(硏究)한 결과(結果) 씨의 분리(分離)는 고추에 가(加)해 주는 충격량(衝擊量)으로 설명(說明)할 수있었으며, 이를 운동량(運動量)의 크기로 분석(分析)하였다. 씨의 분리(分離)에 기여(寄與)하는 운동량(運動量)의 영향은 속도(速度)를 얻은 방법(方法)에 따라 상이(相異)하였다. 한편 동일속도하(同一速度下)에서 운동량(運動量)의 씨분리효과(分離？果)를 산출(算出)하였으며, 자유낙하(自由落下), 상하진탕 및 회전사방법(回轉篩方法)에서 각각(各各) $2.50{\times}10^{-6}$, $2.09{\times}10^{-6}$과 $3.94{\times}10^{-8}$의 값을 보였다. 고추씨의 분리속도(分離速度)의 변화율(變化率)은 고추의 건조속도(乾燥速度)의 변화율(變化率)과 유사한 경시적(經時的) 변화양상(變化樣相)을 갖고 있었다.

• 한국식품과학회지
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• 제30권5호
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• pp.1058-1063
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• 1998

감마선 조사에 의한 건고추와 고춧가루의 위생화 및 장기저장을 위한 일련의 연구를 수행하면서, 감마선 조사후 저장조건 별 시료를 대상으로 수분활성과 지방산 조성의 변화를 검토하였다. 건고추의 부위별 일반 성분 조성에서 수분함량은 과피 21.75%와 씨 9.30%였고, 조지방 함량은 과피 7.20% (신선물 기준)와 씨 22.50%였으며, 일반성분은 감마선(max. 10 kGy) 조사에 의해서도 유의적인 변화가 없었다. 건고추와 고춧가루는 PE (0.1 mm)/폴리마대 및 nylon $15\;{\mu}m/PE\;100\;{\mu}m$에 각각 포장하였을 경우 실온$(3{\sim}30^{\sirc}C,\;RH\;50{\circ}95%)$ 저온$(5{\sim}10^{\circ}C)$에 각각 9개월간 저장 하여도 수분함량과 수분활성도(Aw)의 변화는 거의 없었다. 건고추의 주요 지방산은 $8{\sim}9$종으로 linolenic acid, oleic acid, palmitic acid, linolenic acid의 순으로 구성되어 있었다. 특히 고추씨$(84{\sim}85%)$에는 과피$(73{\sim}76%)$에 비해 불포화지방산 함량이 매우 높아았으나 감마선 조사 직후나 6개월 간 저장된 시료에서도 지방산 조성에는 뚜렷한 차이가 확인되지 않았다.

• 한국식물병리학회:학술대회논문집
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• 한국식물병리학회 2003년도 정기총회 및 추계학술발표회
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• pp.95.1-95
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• 2003

Plant growth promoting rhizobacteria (PGPR) have been shown to suppress phytopthora blight. This suppression has been related to both microbial antagonism and induced resistance. The PGPR isolates were screened by dual culture plate method and most of the isolates were showed varying levels of antagonism. Among the PGPR isolates pyoverdin, pyochelin and salicylic acid producing strains showed the maximum inhibition of mycelial growth of Phytopkhora capsici and increased plant growth promotion in red pepper. PGPR isolates further analysed for its ability to induce production of defence related enzymes and chemicals. The activities such as Phenyle alanin ammonia Iyase (PAL), Peroxidase (PO), Polyphenol oxidase (PPO) and accumulation of phenolics were observed in PGPR pretreated red pepper plants challenged with Phytopkhora capsici. The present study shows that an addition of direct antagonism and plant growth promotion, induction of defense related enzymes involved to enhance resistance against invasion of P. capsici in red pepper.

• 한국산학기술학회논문지
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• 제19권4호
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• pp.57-62
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• 2018

본 연구는 국내에서 생산 된 호박씨, 동백씨, 고추씨 그리고 땅콩에서 오일을 압착 추출하여 오일의 정제과정에서 사용되는 흡착제인 활성탄, 산성백토, 백도토를 사용해서, 흡착제 사용에 따른 항산화 활성과 지방산 및 활성성분의 조성을 비교분석했다. 각 오일의 성분 분석 및 흡착제에 따른 변화는 가스마토그래피/질량분석기(GCMS)를 사용하여 분석했고 DPPH 라디컬 소거능과 ABTS 라디컬 소거능 측정을 통해 항산화 활성능력을 비교했다. 흡착제 처리 시, 실험에 사용된 4종의 국내산 식물성 오일에 포함 되어 있는 대부분의 지방산 및 항산화 능에 관여하는 화합물의 양이 감소되는 것을 관찰하였다. 호박씨 오일은 세 종류의 흡착제가 linoleic acid과 erythrodiol 성분을 감소시켰으며, 동백씨 오일의 경우 지방산들이 대체적으로 감소하였으나 산성백토로 정제한 군에서는 vitamin E의 손실이 없었고, 고추씨 오일의 매운 성분에 관여되는 capsaicin 화합물은 산성백토로 정제 시 53.33% 감소되었고, 땅콩 오일의 경우 활성탄을 처리한 군에서 sitosterol 화합물의 손실이 가장 적은 것을 확인 하였다. 항산화 활성은 호박씨 오일(백도토>산성백토>활성탄), 동백씨 오일(산성백토>백도토>활성탄), 고추씨 오일(백도토>산성백토>활성탄) 그리고 땅콩 오일(활성탄>산성백토>백도토)순으로 나타남을 확인하였다.

• Applied Biological Chemistry
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• 제20권1호
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• pp.95-100
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• 1977

To get a basic information for improving Korean's pattern of comsuming red pepper and the possibility of its industrial production, consumer's ways of red pepper processing and his present dietary habits were surveyed and the results are follows; (1) Korean's daily consumption of red pepper was on the average 9.2 g on the basis of the whole dried red pepper. (2) The tendency of evading the home drying method was increased; 72.22% in urban community and 50.4% in rural community purchased the dried red pepper in the lump yearly. The household purchasing the fresh red pepper and using the home drying was 27.8% in urban community and 49.6% in rural community, so one third of urban household was still using the home drying method. The case of dependence on tine drying factory was no more than 2.6%. (3) Drying method was mainly sun drying which done on the poor circumstance like as the street side without the proper equipment of drying. Home process of red pepper by housewife was 70.8%, and the old, housekeeper were only 7.3% respectively. (4) The hygienic sense in the drying was rare; 68.8% was not washed and 51.9% of decayed red pepper was eaten. (5) Koreans prefered the strong pungency, deep red color and fine powder form. (6) While the 45.5% of seed was collected by second hand dealer and made use of as resources of edible oil, it was not used effectively due to complexity of its collection system. (7) While 40.1% desired the improvement of red pepper dietary life, 41.1% distrusted the present commercial red pepper powder on the market. From the results above, we conclude the fact many households have still hygienically poor red pepper processed at home, in spite of the red pepper is one of the most important spices in Korea. Considering the growing urban population, reduction of unemployed labor due to the increasing nuclear family and hygienic problems caused by the serious pollution, the improvement of red pepper processing method is urgently required. And it is believed that red pepper has a good prospect to be processed on the industrial scale in Korea.

• Plant Resources
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• 제8권1호
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• pp.17-26
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• 2005

From the point of breeding view for our future, 20 Korean varieties of red pepper for the contents of capsaicinoids, free amino acids, free fatty acids and organic acids with powder product and eating qualities were chosen, and the sensory properties of their water and ethanol extract were compared in order to investigate the influence of the composition of test components on sensory acceptability of Korean red pepper. The composition of taste components in red pepper powder varied wildly depending on the varieties; total capsaicinoids content variety from 0.029 to $0.913\%$, free sugar 8.45 to $20.2\%$, and organic acid 4.58 to $19.54\%$. Capsaicinoid contents especially dihydrocapsaicin content, were highly correlated with pungent taste of the methanol extract of red pepper power, but did not show significant relationship to the overall sensory acceptability. However, the components analyzed here and eating and processing qualities include high variations and future breeding sources.

• 한국축산식품학회지
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• 제39권2호
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• pp.286-295
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• 2019

Red pepper seed (RPS) is commonly removed during the production of red pepper powder, which is contains large amounts of dietary fibers and is abundant in nutrients, readily available. In this study, we determined the effects of adding RPS powder on the physicochemical properties of emulsified meat products. Meat emulsion samples were prepared with pork hind leg meat (60%) and back fat (20%), iced water (20%), various additives, and RPS powder at different concentrations [0% (control), 1%, 2%, 3%, and 4%]. For the physicochemical properties, moisture and fat content, pH value, color, emulsion stability, cooking yield, appearance viscosity, and textural properties were examined. Addition of RPS induced significantly higher values in moisture content, pH, cooking yield, and a* values of the meat emulsion samples, regardless of the amount added. However, lower values were obtained for emulsion stability, cooking yield, and viscosity in samples with RPS powder at 3% or 4% among all groups. In general, addition of RPS powder at 1% and 2% led to the greatest values in viscosity of the meat emulsion samples. Higher values (p<0.05) in hardness and springiness were observed in samples with RPS powder at 4% and 3%, respectively. For gumminess, chewiness, and cohesiveness, the addition of RPS powder at 1%, 2%, and 3% induced the highest values (p<0.05) in the meat emulsion samples. These results showed that addition of RPS powder at optimum levels (2%) could be utilized to improve quality properties of emulsified meat products as a non-meat ingredient.