• 대한본초학회지
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• 제33권3호
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• pp.37-43
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• 2018

Objectives : Butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) were well known as anti-oxidant, but they were limited to use because of toxicity. So, many studies are being done to develope natural anti-oxidant. Total phenolic and flavonoid contents along with total antioxidant capacity of the ethanolic extract of Plantaginis Herba (PH) were evaluated to explore the reliable and potential sources of novel natural antioxidants. Methods : Total polyphenol contents and total flavonoid contents in PH ethanol extract were determined by colorimetric method. And DPPH(1.1-diphenyl-2-picrylhydrazyl), ABTS(2'-azino-bis (3-ethylbenzothiazoline-6-Surfonicacid)) free radical scavenging capacity and reducing power inhibition activities of PH ethanol extract were measured at 100, 500, 1000, $5000{\mu}g/m{\ell}$ concentrations by spectrometric assay. Results : The total polyphenol contents and total flavonoid contents of the extract were 161.99 mg/g, 144.05 mg/g, respectively. Also, DPPH, ABTS free radical scavenging capacity and reducing power of PH ethanol extract in treated concentrations (100, 500, 1000, $5000{\mu}g/m{\ell}$) increased dose dependently. In particular, DPPH free radical scavenging capacity of PH ethanol extract from $500{\mu}g/m{\ell}$ was significantly increased compared to positive control (BHA). ABTS free radical scavenging capacity of PH ethanol extract from $1000{\mu}g/m{\ell}$ was significantly higher than BHA. Also, reducing power showed that PH ethanol extract from $500{\mu}g/m{\ell}$ was significantly increased compared to BHA. Conclusions : These results suggest that PH ethanol extract has effects to scavenge free radicals, thus PH has potential and applicable benefits for development of materials and products to have anti-oxidation functions.

• 한국식품영양과학회지
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• 제45권5호
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• pp.765-770
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• 2016

꽃고추(Capsicum annuum var. abbreviatum)는 Capsicum annuum 속의 변이종으로 열매 성숙과정에 따라 고추의 색이 초록색, 보라색, 노란색, 주황색, 빨간색 및 검은색으로 변하여 오색고추라고도 명명한다. 현재 꽃고추는 화려한 색 때문에 관상용으로 다량 재배되고 있지만, 꽃고추의 생리활성 및 생리활성 물질 분석에 관한 연구들은 전무후무하다. 따라서 본 연구에서는 현재 관상용으로만 재배되는 꽃고추의 기능성에 관하여 알아보기 위하여 꽃고추와 국내에서 식용으로 가장 많이 유통되고 소비되는 2종(Capsicum annuum, 홍고추; Capsicum annuum var. angulosum, 홍피망)의 폴리페놀 함량 및 항산화 활성에 관하여 비교해 보았다. 천연물 항산화력의 지표물질인 총 폴리페놀 및 플라보노이드 함량이 꽃고추가 국내에서 식용으로 널리 알려진 고추 2종보다 더욱 높게 측정되었다. 또한 꽃고추가 DPPH와 ABTS 라디칼 소거능 및 환원력 평가에서도 다른 2종보다 더 높은 항산화 활성을 나타냈다. 이는 현재 관상용으로만 재배되는 꽃고추가 천연 항산화 소재로 개발될 가능성이 충분함을 보여주고 있다.

• 한국조리학회지
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• 제22권2호
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• pp.29-43
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• 2016

페스토는 잣, 해바라기씨, 호박씨, 호두, 아몬드를 넣고 제조하여 항산화성(총 폴리페놀, 총 플라보노이드, 전자공여능)과 관능검사를 실시하였고, $4^{\circ}C$에서 20일간 저장하면서 색도, pH, 점도, 총 균수를 측정하였다. 페스토의 총 폴리페놀과 총 플라보노이드 함량이 높을수록 항산화력이 높았으며, 일반적으로 사용되는 잣보다 해바라기씨나 호두를 이용할 때 바질 페스토가 더 기능성이 있을 것으로 사료된다. 특성 차이 검사 결과, 색의 강도, 견과류 맛, 씁쓸한 맛, 까끌까끌 정도와 후미는 AMP(아몬드)가, 기름진 맛, 걸쭉한 정도는 WNP(호두)가 유의적(p<0.001)으로 강하다고 평가되었고, 윤기, 바질 냄새, 견과류 냄새, 바질 맛은 견과류 종류에 따른 유의적인 차이가 없었다. 기호도 검사 결과, 냄새의 기호도는 유의적인 차이를 보이지 않았고, 외관, 맛, 텍스처 및 전체적인 기호도는 잣을 이용한 PNP와 해바라기씨를 이용한 SSP가 가장 높았다. 바질 페스토는 저장기간이 길어질수록 a, b값과 점도가 증가한데 반해, L값과 pH는 감소하였다. 총 균수는 저장 기간이 길어짐에 따라 증가하였다가 어느 일정 시점이 지남에 따라 다소 감소하였으나, 본 연구의 총 균수는 식품의 오염에 해당하지 않으므로 미생물학적으로 비교적 안정하였다. 따라서 페스토 제조시 잣 이외에도 해바라기씨를 이용하는 것에 대한 가능성이 확인되었다.

• 한국응용과학기술학회지
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• 제34권3호
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• pp.602-612
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• 2017

본 연구에서는 잣나무 잎으로 70% 에탄올 추출물과 증류수 추출물을 얻은 후 항산화 효과, 항염증, 미백효과 등 다양한 효과를 검증하고자 연구를 수행하였다. 항산화 실험 결과, 폴리페놀, 플라보노이드 효과에서는 폴리페놀과 플라보노이드 함량이 농도 의존적으로 증가하였다. 폴리페놀과 플라보노이드 함량은 증류수 추출물에 비해 에탄올 추출물에서 높은 것으로 확인되었다. B16F10, RAW264.7 세포에서 농도별로 세포독성이 나타나지 않았으며, NO 생성 억제능 측정 결과, LPS로 유도된 NO 생성을 효과적으로 억제하여 항염증 활성이 있을 것으로 예측되었다. 멜라닌 생합성 억제능 측정결과, 유의한 감소효과를 확인하였으며, western blot을 수행하여 MITF, Tyrosinase 단백질 발현억제 실험결과, 농도 의존적으로 현저히 억제됨을 확인할 수 있었다. 따라서 본 연구결과로부터 잣나무 잎추출물은 화장품 소재로서의 다양한 활용 가능성이 있을 것으로 사료된다.

• 한국식품과학회지
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• 제44권2호
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• pp.185-190
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• 2012

음나무 잎 추출물의 총 폴리페놀 및 총 플라보노이드 함량은 각각 $75.9{\pm}6.1mg/g$, $59.0{\pm}6.7mg/g$으로 나타났으며, FRAP 값은 $0.3{\pm}0.0mmol\;Fe^2/g$이고, 그리고 DPPH에 대한 높은 항산화 활성이 존재하였다. 또한 음나무 잎을 첨가하여 돈피 튀김을 제조한 다음 품질특성을 살펴본 결과, 대조구에 비해 음나무 잎 첨가량이 증가할수록 돈피 튀김의 경도 및 TBARS값이 감소되었고, 콜라겐의 함량은 대조구에 비해 시료 첨가구에서 유의적인 높은 값을 보였다.

• 한국식품조리과학회지
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• 제33권3호
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• pp.247-255
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• 2017

Purpose: The aim of this study was to investigate the effects of various leaf powders on chocolate by analyzing quality characteristics, antioxidant activities, and sensory characteristics. Methods: Pine needles, mulberry leaves, ramie leaves, barley leaves, and squash leaves were freeze-dried, powdered, and added to the chocolate. Results: Water contents of all leaf powder-added groups were significantly higher than that of the control (15.78%). The pH values of chocolate with leaf powder were lower than that of the control (6.33) while that of mulberry leaf chocolate (6.56) was higher than that of the control. In color measurement, L-value, a-value, and b-value were highest in pine needle chocolate (30.31, 3.52, and 4.78, respectively). The ${\Delta}E$ value (total color difference compared to white board) was the highest in squash leaf chocolate (69.51) and significantly different from that of the control (67.69). The hardness of leaf powder-added chocolate was lower than that of the control (6.84 N), except for pine needles. In the antioxidant activity analysis, chocolate with pine needles and squash leaves had higher polyphenols, flavonoids, and ABTS radical scavenging antioxidant activity than those of the control. Overall consumer acceptability was the most preferred in the control compared to the other groups. However, chocolate with mulberry and barley leaves also received high scores (5.60 and 5.40, respectively) for overall acceptability. Conclusion: It can be concluded that chocolate with barley leaves is desirable for making functional chocolate due to its high consumer preference and positive effects on improving antioxidant activities.

• Preventive Nutrition and Food Science
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• 제16권3호
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• pp.195-201
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• 2011

Opuntia humifusa contains high levels of antioxidants including vitamin C, flavonoids and polyphenols, which may provide beneficial effects such as hypolipidemic activity and the reduction of atherosclerosis in postmenopausal women. This study was conducted to determine if the intake of O. humifusa seeds powder (OHS) regulates lipid concentrations, glutamate-oxaloacetate transaminase (GOT), and glutamate-pyruvate transaminase (GPT) in the serum of ovariectomized rats. Sprague-Dawley female rats were randomly assigned to either a sham-operated group (Sham) or one of the following four ovariectomy (OVX) subgroups: OVX with vehicle (OVX), OVX with 100, 200, and 500 mg/kg/day OHS (OHS100, OHS200, OHS500). Daily oral administration of OHS was initiated one week after ovariectomy and continued for seven weeks. Upon completion of treatments, organs were weighed and GOT, GPT, total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C) and high-density lipoprotein cholesterol (HDL-C) levels were determined enzymatically. No significant differences in feed intake and organ index were observed among the groups. Significant decreases in GPT, TC and LDL-C (p<0.05) were observed in all of the OHS groups (OHS100, 200 and 500), while no significant changes in HDL-C were observed. In addition, the OHS200 and OHS500 treatment groups exhibited a lower level of serum GOT compared to the OVX group. These results indicate that supplementation with O. humifusa seeds could induce favorable changes in serum lipoprotein and lipid profiles, which frequently worsen with inadequate estrogen availability.

• 한국약용작물학회지
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• 제28권6호
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• pp.428-434
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• 2020

Background: This study aimed to investigate the quality characteristics of Astragalus membranaceus Bunge leaf (AMBL) fermented with lactic acid bacteria and the applicability of its biologically active compounds. Methods and Results: An assessment of physicochemical properties such as pH, total acidity, free sugars, and isoflavonoid (calycosin-7-o-β-d-glucoside, ononin, calycosin, and formononetin) was conducted. Furthermore, the levels of antioxidant compounds, including polyphenols and flavonoids, and radical scavenging activities of the extracts using 2,2-Diphenyl-1-picryl-hydrazyl-hydrate and 2,2-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) were investigated. The calycosin content in the water extract of AMBL fermented with Leuconostoc mesenteroides increased by approximately twice as much as the control. Conclusions: These results indicate that L. mesenteroides can be used to improve biological activity through fermentation, and that AMBL can be used as a functional materials and edible resource in industrial areas.

• 한국식품영양학회지
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• 제34권3호
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• pp.255-262
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• 2021

Centella asiatica (CA) is a vegetable that has been used for medicinal purposes for a long time, but it is not well known in Korea. In this study, the approximate analysis, physicochemical properties, free sugars, free amino acids and minerals of native and improved CA cultivated in Chungju area were measured. And the antioxidant contents and activities of CA solvent extracts were measured. There was no significant difference between native and improved species. As for the characteristics of CA, it was confirmed that the improved species had a large weight, size and a tough texture. Glucose was detected in native CA, fructose, glucose and sucrose were detected in improved species. A total of 15 free amino acids were detected and the content was slightly higher in improved species than in native species. The mineral content in CA was slightly higher in the improved species, and the detected minerals were Na, P, Ca, K, Mg and Fe. Polyphenols, ascorbic acid and flavonoids in each extraction solvent (water, 70% and 100% ethanol) were all higher in the improved species than in native species. And it was found that the antioxidant activities of ethanol extracts were higher than that of water.

• 산업식품공학
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• 제22권4호
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• pp.374-380
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• 2018

본 연구에서는 품종 및 숙도에 따른 아로니아의 품질 특성 및 항산화활성을 비교하였다. 물성의 경우 숙도 단계에 따른 변화는 1단계에서 가장 높은 값을 나타냈으며, 숙도 단계가 지날수록 유의적으로 감소하였다. 색도는 품종에 따라 큰 차이를 보이지 않았고 숙도별로는 명도의 경우 1단계에서 높았다가 점차 감소하는 경향을 보였고, 적색도는 1단계에서 가장 낮았고 4단계 이후 유의적 차이를 보이지 않았다. pH는 Mckenzie 품종이 가장 높았고 숙도별로 비교한 결과 pH의 변화는 크지 않았다. 당도는 Viking 품종이 가장 낮았으며 숙도가 높아질수록 당도는 유의적으로 증가하였다. 라디칼 소거능은 숙도가 진행될수록 높은 활성을 나타내었다. 총 폴리페놀 함량 및 총 플라보노이드 함량은 숙도가 진행될수록 점차 감소하는 경향을 보였다.