• 한국식품조리과학회지
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• 제32권4호
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• pp.383-389
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• 2016

Purpose: This study was conducted to evaluate the effect of rehydration and subsequent heating at high temperature on the pigments and antioxidants of dried samnamul (Aruncus dioicus) and daraesoon (Actinidia arguta). Methods: Rehydration included 16 h-soaking in cold water, and 30 min-boiling and 1 h-infusion in water. Rehydrated samnamul and daraesoon were heated at $180^{\circ}C$ for 10 or 20 min with or without perilla oil addition (10%) for cooking. Pigments and antioxidants were determined by HPLC and spectrophotometry. Results: Rehydration caused decreases in pigment and polyphenol contents, but increase in tocopherol content. Cooking by heating without addition of perilla oil resulted in increases in chlorophyll and carotenoid contents, but decreases in polyphenol and tocopherol contents. Decrease in tocopherol content by heating at $180^{\circ}C$ was reversed by the addition of perilla oil. Conclusion: This study strongly suggested that cooking of samnamul and daraesoon at $180^{\circ}C$ with perilla oil could improve color, texture, and potential health functionality by recovering the loss of antioxidants and pigments with antioxidant activity.

• 한국식품조리과학회지
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• 제33권3호
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• pp.275-284
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• 2017

Purpose: This study was performed to evaluate the effects of sannamul or herb extract addition to a soybean oil-in-water emulsion during photooxidation in the presence of chlorophyll. Methods: The emulsion mainly consisted of purified soybean oil and citric acid buffer (pH 4.0) at a weight ratio of 4 to 6, with chlorophyll a addition at 6 mg/kg. Ethanol extract of daraesoon, samnamul, basil, or peppermint was selectively added to the emulsion at 400 mg/kg, and emulsions in glass serum bottles were oxidized at $5^{\circ}C$ under 2,600 lux light for 48 hours. Lipid oxidation of the emulsions was evaluated based on determination of headspace oxygen content, peroxide value, and p-anisidine value. Pigments and antioxidants were also monitored. Results: The emulsion with added samnamul extract with high contents of polyphenols and low chlorophyll content showed lower oxygen consumption, peroxide values, and p-anisidine values, whereas basil and peppermint extracts with high chlorophyll contents increased photooxidation. Chlorophylls were degraded during photooxidation of the emulsions, and the degradation rate was highest in the emulsion with added samnamul extract. Conclusion: The high antioxidant activity of samnamul extract in the photooxidation of soybean oil-in-water emulsion could be due to low chlorophyll content, high concentrations of polyphenol compounds in the extract, as well as rapid degradation of chlorophylls during oxidation.

• 동아시아식생활학회지
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• 제21권1호
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• pp.60-67
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• 2011

울릉도농업 특산물인단호박, 삼나물및 부지깽이의항산화능의 조사와 이를 이용하여 제조한 엿의 품질 특성을 조사하였다. 삼나물의 총 폴리페놀 함량(dry basis as raw plant)은 물 추출물에서는 2.95 mg%이었으나 에탄올 추출물에서는 3.57 mg%였으며, 부지깽이는 물 추출물과 에탄올 추출물에서 2.75~2.77 mg%로 뚜렷한 차이를 보이지 않았다. 단호박에서는 물 추출물과 에탄올 추출물이 큰 차이가 없이 0.32 mg%이었다. 0.01%에서의 환원력은 삼나물 추출물과 부지깽이 추출물이 1.62~1.91($OD_{700}$)로 단호박의 0.02~0.03($OD_{700}$)에 비하여높았다. 삼나물과 부지깽이의 물 또는 에탄올 추출물(0.01% solution)의 전자공여능은74.91~79.21%로단호박에탄올추출물의 14.99%보다 높았으며 단호박 물 추출물의 전자공여능은 3.79%이었다. 호박엿을 제조하기 위한 호박과 물엿의 적정 비율은 색상과 종합적인 기호도로 평가한 결과 25:75(w/w)이었다. 단호박 엿에 삼나물 에탄올 추출물의 적정 첨가 비율은 0.4%이었으며, 부지깽이 에탄올 추출물은 3% 첨가가 우수하였다. 삼나물 및 부지깽이 분말의 적정 첨가 비율은 각각 0.5~1.0%(w/w) 및 1%(w/w) 범위였다.

• 한국식품과학회지
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• 제47권2호
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• pp.164-169
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• 2015

묵나물 형태의 삼나물, 미역취, 다래순, 방풍나물, 생채인 참나물의 75% 에탄올 추출물의 산화 방지 활성, ${\alpha}$-glucosidase와 pancreatic lipase 저해 활성을 평가하고 폴리페놀 화합물, 플라보노이드, 토코페롤 함량을 구하여 이들 활성과의 상관관계를 분석하였다. DPPH 라디칼 소거활성은 삼나물과 다래순에서, ${\alpha}$-glucosidase 저해활성은 삼나물, 다래순, 방풍나물에서, pancreatic lipase 저해 활성은 미역취와 다래순에서 높았다. 삼나물 추출물은 폴리페놀 화합물과 플라보노이드 함량이 매우 높았으며, 다래순 추출물은 다른 산채에 비해 토코페롤 함량이 높았다. 산채 추출물의 산화 방지 성분 함량과 in vitro 활성 사이의 상관관계는 플라보노이드와 DPPH 라디칼 소거 활성 사이의 상관관계($r^2=0.8895$)를 제외하고는 높지 않았으나, ${\alpha}$-glucosidase와 pancreatic lipase 저해활성이 높았던 삼나물과 다래순은 항당뇨, 항비만 활성을 가진 잠재적인 식품 자원으로 기대되었다.

• 한국식품조리과학회지
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• 제30권2호
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• pp.200-211
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• 2014

This study was conducted to identify the sensory characteristics of four kinds of wild vegetables (samnamul, miyeokchwi, daraesoon and bangpung namul), which were prepared through three different soaking methods: SBS (soaking both before and after boiling), BS (soaking only after boiling) and B (never soaking). Moreover, it also compared the consumer acceptance of these samples in Korea. A descriptive analysis was performed on 12 samples (Sam_SBS, Sam_BS, Sam_B, Miyeokchwi_SBS, Miyeokchwi_BS, Miyeokchwi_B, Daraesoon_SBS, Daraesoon_BS, Daraesoon_B, Bangpung_SBS, Bangpung_BS and Bangpung_B) by 10 trained panelists. Furthermore, 115 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale; they also rated the perceived intensities of toughness, roughness and moistness using a 9-point just-about-right (JAR) scale. According to the results of the PLSR data, the Sam_SBS sample, which had significantly (p<0.05) high muddiness, moistness, brightness, redness, oily appearance, sesame oil flavor, softness and greasy attribute scores, presented the highest acceptability and consumer desire scores for consumers. On the other hand, the Miyeokchwi_B and Bangpung_B samples, which had relatively high toughness, crispiness, roughness, bitterness and, astringent attributes scores, were the least preferred samples. Therefore, the muddiness, moistness, brightness, oily appearance, sesame oil flavor, softness and greasy attributes were drivers of "liking," whereas toughness, crispiness, roughness, bitterness, astringent attributes acted as drivers of "disliking" for consumers.

• 한국식품조리과학회지
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• 제30권4호
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• pp.369-377
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• 2014

Obesity increases oxidative stress, which could contribute to the development of insulin resistance and hyperglycemia. The purpose of this study was to investigate the hypoglycemic and antioxidant effect of sanchae-namul (SN) in mice with diet-induced obesity. Five-week-old male C57BL/6J mice were fed a basal or high-fat and high-sucrose (HFHS) diet with or without 3% freeze-dried SN powder composed of chamnamul, daraesoon, miyeokchwi, bangpung namul, and samnamul for 12 weeks after a 1-week adaptation. After sacrifice, serum glucose and insulin were measured and the homeostasis model assessment for insulin resistance (HOMA-IR) was determined as well. Hepatic lipid peroxidation, glutathione (GSH), and activities of the antioxidant enzymes were determined. SN given at 3% of the total diet did not significantly influence body weight and food intake in mice fed the HFHS diet. Serum glucose and insulin levels, as well as HOMA-IR values, were significantly lower in the SN group than those in the HFHS group. Thiobarbituric acid reactive substances (TBARS) levels in the liver were decreased significantly in the SN group compared with those in the HFHS group. SN significantly increased the GSH levels and the activities of superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px) in the liver compared with those in the HFHS group. Overall, these findings suggest that SN may be useful in alleviating insulin resistance and hyperglycemia in mice fed HFHS diet; further, the improvement of insulin resistance could partly occur by reducing the oxidative stress.