• Food Science and Biotechnology
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• 제18권3호
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• pp.766-770
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• 2009

Hot water extracts of Camellia japonica flower buds were found to have the higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity than the other solvent extracts. Five phenolic compounds were isolated and purified from the ethyl acetate soluble-neutral fraction of hot water extracts by Sephadex LH-20 column chromatography and octadecyl silane-high performance liquid chromatography using the guided assay of DPPH radical scavenging. Based on mass spectrometer and nuclear magnetic resonance, the isolated compounds were identified as p-hydroxybenzaldehyde (1), vanillin (2), dehydroxysynapyl alcohol (3), 7S,7'S,8R,8'R-icariol $A_2$ (4), and (-)-epicatechin (5). Four compounds (1-4) except for 5 were newly identified in this plant. Their DPPH radical scavenging activities as 50% scavenging concentration decreased in order to 5 $(20\;{\mu}M)>{\alpha}-tocopherol$ $(29\;{\mu}M)>4$ $(67\;{\mu}M)>3$ $(72\;{\mu}M)>1=2$ ($>250\;{\mu}M$). These results indicate that the antioxidant effect of the hot water extract of C. japonica flower buds may partially due to 5 isolated phenolic compounds.

• 한국축산식품학회지
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• 제36권2호
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• pp.275-282
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• 2016

This study was conducted to evaluate the antioxidative and anti-inflammatory effects of boiled pork powder (BPP) and hot water extract powder (HWEP) from 4 cuts of meat from Landrace × Yorkshire × Duroc (LYD). The highest DPPH radical scavenging activities determined were from BPP of Boston butt (13.65 M TE) and HWEP of loin (19.40 M TE) and ham (21.45 M TE). The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities of BPP from shoulder ham (39.28 M TE) and ham (39.43 M TE) were higher than those of other meat cuts, while HWEP of ham exhibited the highest ABTS radical scavenging activity. A higher oxygen radical absorbance capacity was determined for BPP from ham (198.35 M TE) and in HWEP from loin (204.07 M TE), Boston butt (192.85 M TE), and ham (201.36 M TE). Carnosine content of BPP and HWEP from loin and were determined to be 106.68 and 117.77 mg/g on a dry basis, respectively. The anserine content of BPP (5.26 mg/g, dry basis) and HWEP (6.79 mg/g, dry basis) of shoulder ham exhibited the highest value as compared to the extracts from the other meat cuts. The viability of RAW 264.7 cells was increased with increasing HWEP from loin and ham treatment. In addition, the expression of IL-6 and TNF-α was significantly reduced by HWEP from loin and ham, in a dose dependent manner. These results suggested that boiled pork and hot water extract of pork have antioxidative and cytokine inhibitory effects.

• 한국식품영양과학회지
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• 제39권11호
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• pp.1580-1586
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• 2010

민들레 꽃, 잎, 뿌리, 전초의 부위별 항산화성과 생리활성을 탐색하기 위해 열수 추출물에서 총 플라보노이드와 총폴리페놀 함량을 측정하였으며 항산화활성 그리고 tyrosinase 억제활성을 분석하였다. 총 플라보노이드 및 폴리페놀 함량은 다른 부위보다 꽃 추출물에서 32.91 mg/g, 49.31 mg/g으로 가장 높았다. 전자공여능은 1 mg/mL의 농도에서 꽃, 잎 그리고 전초 추출물이 각각 87.07%, 87.66%, 81.06%를, 뿌리 추출물은 66.20% 나타내었으며 농도 의존적으로 활성이 증가되었다. SOD 유사활성능은 1.0 mg/mL의 농도에서 부위별 추출물이 9.07~10.97%를 나타내었다. pH 1.2 조건에서 측정한 아질산염 소거능은 1 mg/mL의 농도에서 꽃과 잎 추출물이 각각 36.34%, 38.16%로 전초와 뿌리보다 높았다. Tyrosinase 저해활성은 1 mg/mL의 농도에서 잎추출물이 34.19%로 가장 높았으며 전초와 뿌리 추출물에서도 20% 이상의 저해활성이 나타났다. 이상의 결과 민들레 꽃, 잎, 뿌리 및 전초 열수 추출물이 우수한 항산화 활성을 지녀 이를 기능성 건강식품의 소재로 활용할 수 있다고 사료된다.

• 한국식품영양학회지
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• 제21권2호
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• pp.176-183
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• 2008

This study examined the anti-microbiological effects of chlorine treatment on the surface of fresh fruits, in order to improve microbiological safety in school foodservice operations. Non-peeled fruit(strawberries) and peeled fruit(bananas) were treated with different concentrations of chlorinated water and rinsing numbers, followed by microbiological testing. The fruits were immersed at different concentrations of chlorinated water(0 ppm, 50 ppm, and 100 ppm) and durations(3 min and 5 min), and were then rinsed with tap water(one time, two times, or three times). The total viable cell counts of both the strawberries and bananas ranged from $10^3$ CFU/g to $10^4$ CFU/g, and coliform levels ranged from $10^2$ CFU/g to $10^3$ CFU/g. As the chlorine concentration, immersion time, and rinsing number increased, anti-microbiological activity increased. The largest microbial reduction was shown with immersion for 5 min in 100 ppm chlorinated water and three rinsings. In the strawberries, this treatment reduced the initial population of total viable cells and coliforms by 3.29 log CFU/g and to an undetectable level, respectively, no total viable cells or coliforms were detected on the banana surface following this treatment. However, after a sterilization treatment with immersion for 5 min in 50 ppm chlorinated water and three rinsings, the total viable cell counts and coliform counts of the strawberries and bananas decreased to acceptable levels, based on the microbiological standards for ready-to-eat foods. Overall, it was shown that the sterilization treatment of 50 ppm chlorinated water, soaking for 5 min, and three rinsings provided an effective reduction in surface microbes, and enhanced the microbiological safety of the fruit.

• Food Science and Biotechnology
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• 제14권3호
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• pp.380-386
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• 2005

Optimal conditions of ultrafiltration (UF) and nanofiltration (NF) were investigated for separation and concentration of isoflavones and oligosaccharides from Sunmul. Levels of COD, BOD, and suspended solids (SS) in UF and NF permeates were also determined to evaluate effectiveness of these processes for reducing water pollution. Optimal UF operation conditions to achieve minimal fouling and maximal flux were $33-34^{\circ}C$ operating temperature and 2.3-2.4 bar trans-membrane pressure. Recovery yields of isoflavones and oligosaccharides in UF retentate were 11.49-28.16% and 12.77-27.57%, respectively. Increase in volumetric concentration factor (VCF) resulted in more functional compounds of isoflavones and oligosaccharides passing through UF membrane. Total isoflavone and oligosaccharide yields decreased by 3% as VCF increased from 6.0 to 8.0 and from 8.0 to 10.0, while decreased significantly by 10% as VCF decreased from 4.0 to 6.0. Optimal NF operating conditions were 192-195 psig operating pressure at $30-33^{\circ}C$. Total yields of isoflavones and oligosaccharides significantly decreased at VCF 8.0, whereas did not decrease up to VCF 6.0 during NF operation. Therefore, VCF 6.0 was recommended for economical process. COD and BOD decreased by more than 98% after NF process, and SS were not detected after UF process. These results indicated sequential filtration process was useful for separation of isoflavones and oligosaccharides from Sunmul and for reducing water contaminants.

• 한국식품영양과학회지
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• 제26권1호
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• pp.10-16
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• 1997

김의 유용성분을 식품가공에 응용키 위한 기초적 연 구로 건조김과 배소김을 에탄을 농도를 달리 하여 추출하고 추출물의 수율, 단백질, 다당, 핵산, 타우린, 클로로필 및 카로티노이드의 함량, 갈색도 및 주요 추출처리구의 관능적 특성을 검토하였다. 단백질, 다당질 및 핵산 성분은 에탄을 농도가 낮을수록 높은 추출성을 보였으나 단백질의 경우 건조김이, 다당 및 핵산의 경우에는 배소김이 상대적으로 3배 이상 높은 추출성을 보였다 타우린은 건조김이나 배소김에 관계없이 0~70%에탄을 범위에서 1,000mg%이상의 높은 추출성 을 보였다. 카로티노이드의 경우는 95% 에탄을 농도에서 건조김 146.6mg%, 배소김 138.4mg%로서 최대를 보였으나 이 수준은 메탄올/아세톤을 혼합용매로 추출하는 경우의 66~80% 수준이었다. 유리 당과 아미노산 의 반응을 반영하는 갈변도는 배소김을 대상으로 한 경 우 50~60% 에탄을 추출물이 가장 높게 나타난 반면 추출수율은 물만을 용매로 한 경우가 26.3~27.5%로 최대를 보였다. 한편 주요추출물의 관능특성을 조사한 결과, 배소김의 추출물이 맛과 향 등 관능적 측면에서 우수한 것으로 판단되어 배소김을 대상으로 한 물/에탄을 추출물이 각종 식품소재로서 응용가치가 클 것으로 평가되었다.

• Journal of Animal Science and Technology
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• 제60권1호
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• pp.30.1-30.10
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• 2018

Background: The poultry industry suffers losses from problems as pale, soft and exudative (PSE), and dark, firm and dry (DFD) meat can develop in meat as a result of short- and long-term stress, respectively. These abnormalities are impacted by pre-slaughter animal welfare. Methods: This work evaluated the effects of open vehicle container microclimate, throughout the $38{\pm}10km$ journey from the farm to the slaughterhouse, on commercially turkey transported during the Brazilian winter season. The journey was initiated immediately after water bath in truck fitted with portable Kestrel anemometers to measure air ventilation, relative humidity, temperature and ventilation. Results: The inferior compartments of the middle and rear truck regions showed highest temperature and relative humidity, and lower air ventilation. In addition, the superior compartments of the front truck regions presented lower temperature and wind chill, and highest air ventilation. The breast meat samples from animals located at the inferior compartments of the middle and rear truck regions and subjected to with water bath (WiB) treatment presented highest DFD-like and had lowest PSE-like meat incidence than those from animals located at other compartments within the container. Lower incidence of PSE-like meat was observed in birds without water bath (WoB). Conclusions: Assessment on turkeys transported under Brazilian southern winter conditions revealed that breast meat quality can be affected by relative humidity, air ventilation, temperature, and transport under subtropical conditions promoting color abnormalities and the formation of simultaneously PSE-like and DFD-like meat.

• 한국식품영양과학회지
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• 제39권3호
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• pp.406-413
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• 2010

황기 추출액의 수율 및 생리적 기능성을 향상시키기 위하여 황기에 효소를 첨가하여 시간별로 가수분해 시킨 후 가열처리하고 여과시킨 추출액에 대하여 이화학적, 항산화 활성 및 관능적 평가를 측정하였다. 효소처리 황기 추출액의 $^{\circ}Brix$의 변화는 대조군보다 ClariSEB 및 Fungamyl 처리 시 증가하였으며 pH 및 산도는 효소처리에 의하여 약간 낮은 pH와 높은 산도를 보였다. 색상변화에서는 ClariSEB 및 Fungamyl 처리 시 lightness가 증가하였으며 redness와 yellowness는 감소하였다. 환원당, flavonoid 및 polyphenol 화합물 함량은 효소처리에 의하여 함량이 증가하였으나 ascorbic acid는 대조군과 유사하였다. 황기 추출액의 지질과 산화 억제능은 효소처리 시 억제능이 약간 증가하는 것으로 나타났고 DPPH 항산화 활성, ABTS 항산화 활성 및 금속이 온 제거능에서는 ClariSEB 및 Fungamyl 처리 시 증가하였으나 환원력은 대조군과 유사하였다. 또한 황기 추출액에 대한 관능검사 결과 전반적으로 효소처리를 하지 않은 대조군에 비하여 효소처리 시 기호도 면에서 우수한 것으로 나타났다.

• 한국식품저장유통학회지
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• 제19권6호
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• pp.901-908
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• 2012

본 연구는 건대추와 건대추를 이용하여 온도 $50^{\circ}C$, 습도 90%의 항온항습기에서 숙성시켜서 제조한 발효 흑대추의 열수 및 에탄올 추출물에 항산화성을 평가함으로서 대추의 식품학적인 기능성을 검토하고자 하였다. 건대추와 발효 흑대추의 열수 및 70% 에탄올 추출물의 수율은 발효 흑대추 추출물에서 높았으며, 70% 에탄올 추출물이 열수 추출물에 비해 높았다. 총 폴리페놀 함량은 흑대추 추출물에서 높게 나타났으며, 열수 추출물이 70% 에탄올 추출물보다 높은 함량을 보였다. 전자공여능은 건대추와 발효 흑대추의 추출물의 열수 및 에탄올 $1,000{\mu}g/mL$의 농도에서 각각 85.0% 이상의 전자공여능을 보였고, SOD 유사활성능은 발효 흑대추 추출물이 건대추 추출물에 비해 높았으며, 대체적으로 열수 추출물에서 높게 나타났다. pH 1.2에서의 아질산염 소거능은 에탄올 추출물에 비해 열수 추출물에서 높았으며, 발효 흑대추보다 건대추 추출물에서 높게 나타났다. Xanthine oxidase 저해활성은 건대추 및 흑대추 추출물의 농도가 증가함에 따라 증가하였으며, 열수 및 에탄올 추출물에서는 건대추에 비해 발효 흑대추 추출물의 저해활성이 높았다. 이상의 결과로 발효 흑대추의 열수 및 에탄올 추출물에서 높은 항산화 활성을 확인 할 수 있었으며, 발효 흑대추는 우수한 기능성 식품으로서의 가능성을 확인할 수 있었다.

• 한국식품영양과학회지
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• 제28권2호
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• pp.342-347
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• 1999

The objectives of this study were to investigate biological activities such as nitrite scavenging effect of water and methanol fractions obtained from each green juice(Angelica keiskei, kale, carrot) under different pH conditions, and antioxidant vitamin contents in green juice made of green yellow vegetables. The result shows that nitrite scavenging effect of each green juice was 14.0~91.2% in model system. The methanol fraction provided higher effect than the water fraction. The nitrite degradation was the highest at pH 1.2. Nitrite scavenging effect of methanol fraction obtained from kale juice was 91.2% at pH 1.2 which was the highest among tested samples in this experiments. Consequently, extracts of kale juice were shown to provide the greatest functional properties among the vegetables tested. Contents of vitamine E and C in the extracts of kale were higher than the others.