• 한국수산과학회지
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• 제27권3호
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• pp.265-271
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• 1994

천연산 및 양식산 미꾸라지와 미꾸리 표피의 carotenoid 조성을 thin-layer chromatography, column chromatography로 분리하고, $I_2$에 의한 이성화 반응 및 용매에 따른 가시부 흡수 spectrum을 비교, 검토한 결과는 다음과 같다. 1) 미꾸라지 표피의 총 carotenold함량은 천연산 $4.76mg\%$인데 비하여 양식산 $3.43mg\%$로서 천연산이 양식산보다 함량이 높았다. Carotenoid 조성은 천연산에서 lutein $30.5\%$, ${\beta}$-cryptoxanthin $24.6\%$, ${\beta}$-carotene $20.6\%$, cynthiaxanthin $11.7\%$로서 주성분을 이루고, 그 외 zeaxanthin $4.7\%$, tunaxanthin $4.5\%$, a-cryptoxanthin $1.0\%$의 순으로 함유되었으며, 양식산에는 lutein $35.4\%$, ${\beta}$-cryptoxanthin $17.9\%$, cynthiaxanthin $16.0\%$, ${\beta}$-carotene $12.7\%$로서 주성분을 이루고, 그 외 zeaxanthin $8.2\%$, tunaxanthin $5.0\%$, a-cryptoxanthin $0.9\%$순으로 함유되어, 천연산은 양식산에 비하여 ${\beta}$-carotene 및 ${\beta}$-cryptoxanthin의 함유비가 높은 반면, lutein의 함유비가 낮은 경향을 보여 서로 차이를 나타내었다. 2) 미꾸리 표피의 총 carotenoid함량은 천연산 $4.00mg\%$인데 비하여 양식산 $2.99mg\%$로서 미꾸라지에서와 같이 천연산이 양식산보다 함량이 높았다. Carotenoid조성은 천연산에서 lutein $32.9\%$, ${\beta}$-cryptoxanthin $18.8\%$, cynthiaxanthin $17.0\%$, ${\beta}$-carotene $15.1\%$로서 주성분을 이루고, 그 외 zeaxanthin $6.5\%$, tunaxanthin $6.0\%$, a-cryptoxanthin $1.5\%$의 순으로 함유되었으며, 양식산에는 lutein $51.8\%$, cynthiaxanthin $19.9\%$, ${\beta}$-cryptoxanthin $10.8\%$로서 주성분을 이루고, 그 외 ${\beta}$-carotene $5.0\%$, zeaxanthin $4.8\%$, tunaxanthin $4.5\%$, a-cryptoxanthin $0.2\%$의 순으로 함유되어, 미꾸라지에서와 같이 천연산은 양식산에 비하여 ${\beta}$-carotene 및 ${\beta}$-cryptoxanthin의 함유비가 높은 반면, lutein의 함유비가 낮은 경향을 보여 서로 상이 하였으며, 미꾸라지와 미꾸리 표피의 carotenoid 함유비는 다소 차이는 있었지만, 조성에 있어서는 서로 유사하였다.

• 한국양식학회지
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• 제19권4호
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• pp.261-266
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• 2006

본 연구는 쉬리(Coreoleuciscus splendidus)를 대상으로 사료내 색소원으로서 paprika 및 spirulina 첨가와 원료 각각의 첨가량을 달리하여 쉬리의 생존율과 색택개선에 미치는 영향을 조사하였다. 실험어는 평균체중 약 4.4 g인 쉬리를 사용하였으며, 총 8개(Control, P1, P2, P3, S1, S2, S3 및 P2+S2)의 실험 사료를 설계하였다. 사료 P1, P2 및 P3는 paprika를 각각 2%, 5% 및 10%를 첨가하였으며, 사료 S1, S2 및 S3는 spirulina를 각각 5%, 10% 및 20%를 첨가하여 제조하였다. 또한 P2+S2 사료는 paprika 5%와 spirulina 10%를 혼합하여 제조하였다. 실험종료 후, 쉬리의 생존율은 spirulina가 첨가된 모든 실험구인 S1, S2, S3 및 P2+S2에서 100%로 대조구(80%) 및 paprika 첨가구($73{\sim}93%$)보다 높게 나타났다. 쉬리의 표피 및 지느러미의 총 carotenoids 함량은 색소원이 첨가되지 않은 대조구에서 1.58 mg/100 g으로 가장 낮았으며, spirulina 10% 첨가구인 S2 실험구에서 2.23 mg/100 g으로 가장 높았다. Paprika와 spirulina가 혼합되어 첨가된 실험구인 P2+S2는 1.61 mg/100 g으로 paprika와 spirulina가 각각 첨가된 P2 (2.14 mg/100 g) 및 S2 (2.23 mg/100 g)보다 낮은 총 carotenoids 함량을 보였다. 쉬리의 표피를 육안으로 관찰한 결과 색소원이 첨가된 모든 실험구에서 대조구에 비하여 체색이 더욱 선명화 됨을 관찰 할 수 있었다. 이상의 결과를 고려할 때, 쉬리의 사료내 paprika 첨가시 5%, spirulina 첨가시 10%가 쉬리의 색택개선에 좋을 것으로 판단된다.

• 한국식품위생안전성학회지
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• 제12권2호
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• pp.107-110
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• 1997

To examine the effects of residual phosphorus content on color reversion and storage stability of corn germ oil, the changes of Lovibond total color and stability of oxidation were determined according to the different storage periods at room and incubating temperature, respectively. The residual phosphorus content and storage temperature had the synergistic effect on color reversion during short time storage. The extent of color change was the greatest when oils were stored for 1.0∼1.5 years at room temperature and thereafter gradually tended to reverse color reversion. It is supposed that the double bonds of carotenoids in oils were oxidized and then turned to the volatiles such as epoxide, ionone, and etc. In contrast, the residual phosphorus content increased oxidation stability of oils. The residual phosphorus content was closely correlated with the color reversion and storage stability, respectively.

• 한국가정과학회지
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• 제7권2호
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• pp.31-46
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• 2004

The purpose of this study was to investigate the physiological functionality of Coriolus versicolor Quel (CV) and Ganoderma IUCIdum (Fr.)Karst (GL) by estimate the proximate composition and content of antioxidant components. 1. In the physicochemical property. the content of proximate composition of GL was higher 08.28% of moisture, 10.3% of crude protein, 78.4% of crude fiber) than that of CV, but the content of crude lipid and ashes of GL was higher than that of CV. 2. CV had relatively higher content of antioxidant components such as total phenol, carotenoids and v itamin C. than GL did. Antioxidant mineral components such as magnesium and zinc also had relatively higher in CV than in GL. 3. TBA value, conjugated diene production, LDL oxidation, DPPH of methanol extracts in CV and GL were as high as a-Tocopherol.

• 한국식품영양과학회지
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• 제24권4호
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• pp.625-630
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• 1995

This study was conducted to develop pumpkin-citron-honey(PCH) drink. The product is made fro natural ingredients : pumpkin, citron and honey. It does not contain any kind of food additives. It's characteristics and effectiveness are as follows. The product is a water soluble pumpkin(WSP) paste from natural ingredients only. It is easily soluble in water, and becomes a PCH drink with a good taste and a beautiful color. Dried pumpkin powder and dried WSP paste powder contain β-carotene which contents are 1/3 of total carotenoids. The result of sensory evaluation of WSP paste and PCH drink showed good response to number of people.

• 생명과학회지
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• 제5권4호
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• pp.181-189
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• 1995

Carotenoids liberated from the red carotenoprotein from the skin of ascidian(Halocynthia roretzi)were developed on TLC, and two bands were obtained with different Rfvalues. Their chemical reactivities and spectroscopic properties were studied and elucidated as astaxanthin diester and astaxanthin monoester. After saponification of carotenoid ester, GC analysis was performed. The carotenoid ester contained oleic acid, palmitic acid and palmitoleic acids as 50% of total amount, and had higher content unsaturated fatty acid including eicosapentanoic acid than saturated fatty acid.

• 한국식품과학회지
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• 제51권6호
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• pp.592-595
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• 2019

Paprika (Capsicum annuum L.) contains various phytochemicals, including carotenoids, ascorbic acid, tocopherol, flavonoids, and phenolic compounds, as well as natural food colorants. Very little information is available regarding wine produced from different colored paprikas. The objectives of this study were to prepare wines from red, orange, and yellow paprika and evaluate their physicochemical characteristics. The alcohol concentration, pH, titratable acidity, and reducing sugar content were not significantly affected by the type of paprika. Hunter's color values varied with the color of paprika. The total mineral content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging potential of red paprika wine were significantly higher; however, the total polyphenol content of yellow paprika wine was significantly higher than that of the other wine samples. This study suggested that paprika could be used to prepare wine and red paprika might be appropriate for producing good-quality wine.

• Nutrition Research and Practice
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• 제7권5호
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• pp.373-379
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• 2013

The consumption of fruits and vegetables that have high polyphenol content has been previously associated with a reduced risk for cardiovascular disease. We investigated the effects of onion peel extract on plasma total antioxidant capacity, lipid peroxidation, and leukocyte DNA damage. This study was a randomized, double-blind, placebo-controlled, crossover trial. Healthy female subjects received either onion peel extract or placebo (dextrin) for two weeks, underwent a 1-week washout period, and then received the other treatment for an additional two weeks. After two weeks of onion peel extract supplementation, the total cholesterol level, low-density lipoprotein cholesterol level, and atherogenic index significantly decreased (P < 0.05). No changes were observed in activities of erythrocyte antioxidant enzymes or levels of lipid peroxidation markers following onion peel extract supplementation. Additionally, no significant difference was found in plasma antioxidant vitamin (retinol, tocopherols, carotenoids, and coenzyme Q10) levels or ex vivo $H_2O_2$-provoked oxidative DNA damage after onion peel extract supplementation. The present interventional study provides evidence of the health benefits of onion peel extract and demonstrates its effects in modulating lipid profiles in healthy young Korean women.

• 한국식품조리과학회지
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• 제15권5호
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• pp.475-482
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• 1999

This study was carried out to prepare green tea by traditional roasting process, Kujeungkupo, and to determine its sensory characteristics. The carotenoid content in green tea was increased by roasting and reached 1,317 mg/100 g by Kujeungkupo. Of all carotenoids, the contents of lutein and $\beta$-carotene were 1,170 mg/100 g and 111.1 mg/100 g, respectively. The total cathechin content in green tea was 14.57 g/100 g after 9th roasting. The more the number of roasting the little contents of cathechin in green teas. Of all cathechin, epigallocathechingallate was the highest(6.80g/100 g) followed by epicathechingallte and epicathechin. total cholrophyll content was 141 mg/100 g of green tea. The free sugar content in Kujeungkupo green tea wet 2.18 g/100 g, of which sucrose comprised 46% (1.01 g/100 g). The color value ($\Delta$E) of Kujeungkupo green tea was 16.25. In sensory evaluation, sweet taste was the highest in green tea roasted 3 times and the flavor was best in that roasted 5 times. The sweet and astringent tastes of green tea had negative relationships with a and b values. The content of cathechin in green tea had a negative relationship with sweet taste and a positive relationship with astringent taste.

• 한국양식학회지
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• 제21권4호
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• pp.213-217
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• 2008

우리나라 고유 어종인 버들붕어 (Macropodus chinensis)와 피라미 (Zacco platypus)를 대상으로 다양한 색소원을 사료에 첨가하여 성장률과 체색개선 효과에 관해 조사하였다. 색소원으로 Porphyra powder, Yeast astaxanthin, paprika extract, Spirulina powder를 사료에 첨가하여 실험사료를 제조하였다. 버들붕어의 경우, 생존율은 모든 실험구에 있어서 80%이상이었고, 성장률은 Porphyra powder 첨가구에서 가장 높게 나타났다. 피라미의 경우, 생존율은 모든실험구에서 80%이상이며 성장률은 Spirulina powder 첨 가구에서 가장 높았다. 색소원 첨가가 체색에 미치는 영향을 조사한 결과, 버들붕어 표피와 지느러미의 총 carotenoids함량은 색소원 무침가구에 비해 색소원을 첨가한 모든 실험구에서 높게 나타났으며, 특히 Porphyra powder 첨가구와 Spirulina powder 첨가구에서 높은 값을 보였다. 피라미 표피와 지느러미의 총 carotenoids 함량은 Spirulina powder 첨가구에서만 높게 나타났으며, 대조구를 포함한 다른 첨가구에 있어서는 뚜렷한 차이가 없었다. 버들붕어 및 피라미 지느러미의 붉은색은 paprika extract와 yeast astaxanthin 첨가구가 다른 원료 첨가구들보다 외관상으로 더 선명하게 관찰되었다.