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우관식,황인국,노영희,정헌상,Woo, Koan-Sik,Hwang, In-Guk,Noh, Young-Hee,Jeong, Heon-Sang 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.6
국산 감초를 처리온도, 시간 및 첨가수분함량을 변수로하여 열처리한 다음 에틸아세테이트와 에탄올로 추출하여 성분 및 생리활성 변화를 분석하고 반응표면분석으로 최적화 조건을 조사하였다. 에틸아세테이트 추출물의 추출수율은 $130^{\circ}C$, 3시간, 가수량 50%일 때 10.90%로 무처리구의 0.80%보다 높았으며, 에탄올 추출물은 $120^{\circ}C$, 2시간, 가수량 20%로 처리한 시료가 25.00%로 무처리구의 15.80%보다 높았다. 총 폴리페놀 함량은 열처리구가 무처리구보다 높았으며, 에탄올 추출물의 $120^{\circ}C$, 2시간, 가수량 20% 처리구가 845.67 mg/100 g으로 무처리구의 277.00 mg/100 g보다 높았다. 항산화활성($IC_{50}$)은 열처리구가 무처리구보다 높게 나타났으며, 에틸아세테이트 추출물 $120^{\circ}C$, 2시간, 가수량 20% 처리구에서 0.53 g/L로 무처리구의 12.34 g/L보다 매우 높게나타났다. 총항산화력(AEAC)은 모든 처리구에서 무처리구보다 높게 나타났는데 에틸아세테이트 추출물 $120^{\circ}C$, 2시간, 가수량 40% 처리구에서 1,584 mg AA eq로 무처리구의 1,263 mg AA eq보다 높게 나타났다. 본 연구결과 감초의 항산화활성, 총 폴리페놀 함량 등을 증가시키기 위한 최적의 열처리 조건은 $120^{\circ}C$, 2시간, 가수량 $20{\sim}40%$로 판단되었다. Antioxidative activity and polyphenol contents of heated licorice in Korea extracted by ethyl.acetate (EtOAc) and ethyl.alcohol (EtOH) were evaluated at various heating temperatures (110, 120, 130, 140, and $150^{\circ}C$), times (1, 2, 3, 4, and 5 hr), and moisture contents (10, 20, 30, 40, and 50%). Maximum extraction yields of EtOAc extract was 10.9% at $130^{\circ}C$, 3 hr, and 50% moisture content and that of EtOH extract was 25.0% at $120^{\circ}C$, 2 hr, and 20% moisture content, whereas those of control were 0.8 and 15.8%, respectively. The highest total polyphenol content was 845.67 mg/100 g in EtOH extract at $120^{\circ}C$, 2 hr, and 20% moisture content (control: 277.00 mg/100 g). The antioxidative activity ($IC_{50}$) was the highest value of 0.53 mg/mL in EtOAc extract at $120^{\circ}C$, 2 hr, and 20% moisture content (control: 12.34 mg/mL). The highest ascorbic acid equivalent antioxidant activity value of 1,584 mg ascorbic acid (AA) eq was obtained from EtOAc extract at $120^{\circ}C$, 2hr, and 40% moisture content (control: 1,263 mg AA eq). Optimum heating conditions for the improvement of antioxidative activity of licorice in Korea was $120^{\circ}C$, 2 hr, and $20{\sim}40%$ moisture content.
검정콩가루의 품질 및 항산화 특성에 미치는 발아 및 볶음처리의 영향
우관식,이지혜,이병원,이유영,이병규,김현주 한국산업식품공학회 2018 산업 식품공학 Vol.22 No.1
The change of quality characteristics and antioxidant properties of black soybean flours after germination and roasting treatment were evaluated. The moisture content of roasted black soybean flours decreased significantly according to roasting temperatures and times, and the crude ash, protein, and fat contents increased. The water binding capacity of roasted black soybean flours with and without germination increased significantly according to roasting temperatures and times; however, water solubility index and swelling power decreased. The lightness of roasted black soybean flours was significantly decreased, and the redness and yellowness increased. The phenolic compounds and radical scavenging activity of roasted black soybean flours increased with increasing roasting temperatures and times. The total polyphenol contents of roasted black soybean flours with and without germination were 5.43-7.81 and 4.52-6.17 mg GAE/g, and total flavonoid contents were 2.90-3.50 and 2.34-3.01 mg CE/g, respectively. The DPPH radical scavenging activity of roasted black soybean flours, with and without germination, was 254.98-415.05 and 171.95-295.15 mg TE/100 g, and the ABTS radical scavenging activity was 459.74-596.37 and 422.95-526.85 mg TE/100 g, respectively. As a result, it is necessary to establish quality standards for each application by considering the quality characteristics and antioxidant properties of roasted black soybean flours.
우관식,김현주,이지해,고지연,이병원,이병규 한국식품영양과학회 2018 Preventive Nutrition and Food Science Vol.23 No.1
This study aimed to compare the phenolic compounds and antioxidant activity of barley at different proportion (0, 5, 10, 15, and 20%), and using different cooking methods. The grains used in this experiment are barley (Hordeum vulgare L. cv. Huinchalssal) and Samkwang rice. The rice-barley mixture was cooked using general and high pressure cooking methods with and without fermented alcohol. The quality characteristics such as water binding capacity, pasting characteristic, water solubility, and swelling power of different proportions of barley were evaluated. The antioxidant characteristics evaluated are total polyphenol, flavonoid contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2-azinobis(3-ethylbenothiazoline-6-sulphonic acid) (ABTS) diammonium salt radical scavenging activities. Results showed that peak [195.0∼184.0 rapid visco units (RVU)], trough (130.0∼116.2 RVU), final (252.0∼221.8 RVU), and setback viscosity (57.0∼37.5 RVU) decreased correspondingly with the increase in the amount of barley. Water binding capacity (187.31∼136.01%) and swelling power (162.37∼127.58%) decreased as amounts of barley increases, however the water solubility (5.35∼6.89%) increased. Moreover, the total polyphenol and flavonoid, and the DPPH and ABTS radical scavenging activities contents increased as the amounts of barley in the mixture increases. This study generally aims to provide useful information for the manufacturing of processed products.
저온 플라즈마 처리한 벼의 저장온도 및 기간에 따른 미생물학적 및 이화학적 특성 변화
우관식,용해인,조철훈,이석기,이병원,이병규,이유영,오세관,김현주 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.7
Cold plasma (CP) was applied to examine microbial safety and physicochemical properties of rough rice. CP was generated in a square-shaped plastic container (250 W, 15 kHz, ambient air) and dielectric barrier discharge plasma treatment was applied for periods of 0, 10, and 20 min during 2 weeks at 4 and 25℃. As a result of observing changes in growth of microorganisms, 3.46-3.86 log CFU/g of total aerobic bacteria and 2.27-2.86 log CFU/g of mold were detected in the early stage of storage. The growth of total aerobic bacteria and mold was increased depending on the storage temperature and period, but there was no big difference between cultivars. Microbial analysis after storage showed that microorganisms of plasma-treated group were less grown approximately 1.50 log CFU/g. Moisture content of rough rice was decreased by storage temperature and periods. As for the amylose content, changes in the content by plasma were not observed in Samkwang, Cheongpum and Misomi, whereas Palbangmi showed a tendency to increase. The results of this study indicated that CP treatment improved the microbial quality of rough rice, but further studies should be conducted to reduce the deterioration of sensory quality induced by CP.