양파껍질을 이용한 우육포의 항산화 활성 및 품질 특성

정의엽,심기현,Jung, Eui Yoeb,Sim, Ki Hyeon 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.1

The objective of this study was to reduce the waste rate of onion peel, which has excellent functionalities, and to promote its industrial utilization. The methodology involved preparing beef jerkies using liquid seasonings with 0% (OPE0), 50% (OPE50) and 100% (OPE100) onion peel extract (OPE) of domestically produced onion, respectively; and assessing their antioxidant activities and quality characteristics. As the amount of added OPE increased, the contents of crude protein and crude ash increased, while those of crude fat decreased. As for color values, increase in the amount of added OPE led to increase in L value and b value, but decrease in a value. The measurement of mechanical texture showed that hardness and cohesiveness decreased as the amount of added OPE increased. TBARS (thiobarbituric acid reactive substance) content decreased as the amount of added OPE increased. And the amount of added OPE increased, all the antioxidant activity of beef jerky increased. Acceptability test showed the highest preference for OPE50 with regard to flavor, taste texture and overall acceptability. Quantitative descriptive analysis (QDA) showed that increase in the amount of added OPE led to increase in meat color, salty taste, sweet taste, meat flavor and chewiness and decrease in off-flavor. According to principal component analysis (PCA), OPE50 and OPE100 had high levels of the sensory attributes that increase preference-such as meat color, salty taste, sweet taste, meat flavor and chewiness. Based on such results, it was established that 50% is the optimal mixing ratio of OPE for preparing a beef jerky of high preference that also has excellent quality characteristics and antioxidant activity.

대봉감즙을 첨가한 식빵의 품질특성 및 항산화 활성

박영희 한국식품조리과학회 2019 한국식품조리과학회지 Vol.35 No.6

Purpose: This study compared the quality characteristics and antioxidant activity of breads prepared by adding extracted Daebong persimmon juice (DPJ). Methods: Instead of water being used for bread dough, 0%, 10%, 20% and 30% DPJ were added to prepare a control and three kinds of DPJ bread. The weight, volume, baking loss rate, color, texture, antioxidant activity, and sensory evaluation of bread added with DPJ were determined. In addition, the moisture content and pH change of the bread during 7 days storage at 25℃ were measured to examine the shelf life of the bread. Results: The volume, specific volume and baking loss of bread tended to decrease with the addition of DPJ. The color of bread was increased in redness (a) as the amount of DPJ increased, and the lightness (L) and yellowness (b) decreased. The hardness, gumminess, and chewiness of bread were significantly different according to the addition of DPJ (p<0.001), especially in the bread added with 30% DPJ. The antioxidant activity of DPJ was also observed in the bread added with DPJ. The total phenolic content and DPPH radical scavenging activity of bread were increased with the addition of DPJ, and the antioxidant activity was highest in the bread added with 30% DPJ. As a result of the characteristic difference test, there was a significant difference in the surface color, internal color, and roasted taste of the bread (p<0.001). The preference test showed the highest overall acceptance of bread added with 30% DPJ. The moisture content and the pH of the DPJ bread decreased during storage for 7 days at 25℃. Conclusion: As a result, DPJ affected the quality characteristics and antioxidant activity of the bread. In particular, the bread prepared by adding 30% DPJ had the high antioxidant activity and it was considered to have the best quality characteristics.

국내 유통 혼합잡곡 제품의 품질 및 항산화 특성

김미정 ( Mi-jung Kim ),고지연 ( Jee Yeon Ko ),이경하 ( Kyung Ha Lee ),김현주 ( Hyun-joo Kim ),이석기 ( Seuk Ki Lee ),박혜영 ( Hye Young Park ),심은영 ( Eun-yeong Sim ),오세관 ( Sea Kwan Oh ),우관식 ( Koan Sik Woo ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.1

혼합잡곡의 작목별 구성비, 수분특성, 호화특성 등의 품질특성과 페놀성분 함량, radical 소거활성 등의 항산화특성을 검정하여 추후 기능성 강화 잡곡 혼합비율 설정을 위한 기초자료로 활용하기 위해 시중에 유통되고 있는 혼합잡곡 37제품을 구입하여 혼합비율을 조사한 결과, 5~25가지의 작목으로 구성되어 있었으며, 15개 작목이 혼합된 제품이 13개로 가장 많은 것으로 조사되었다. 혼합잡곡 제품의 수분결합력, 용해도 및 팽윤력은 각각 99.83~122.83, 6.91~39.26 및 7.76~86.92%의 범위로 나타났다. 최고점도, 최저점도, 강하점도, 최종점도, 치반점도는 각각 31.53±20.17, 25.24±13.22, 6.29±7.43, 50.27±25.84 및 18.74±8.68 RVU로 나타났다. 혼합잡곡 제품의 총 폴리페놀 함량은 817.14~2,524.29 μg GAE/g의 범위로 나타났고 총 플라보노이드 함량은 106.36~1,099.09 μg CE/g의 범위로 나타났다. 혼합잡곡 제품의 DPPH radical 소거활성은 31.91~151.70 mg TE/100 g의 범위로 나타났으며, ABTS radical 소거 활성은 28.09~119.92 mg TE/100 g의 범위로 나타났다. 페놀 성분 함량과 radical 소거활성이 높은 제품들은 현미, 유색미, 보리, 콩 등 작목의 함유량이 높은 제품이 높은 것으로 조사되었다. This study was undertaken to evaluate the quality characteristics and antioxidant characteristics of commercially available mixed grains in Korea. The quality characteristics of mixed grain products studied were the mixing ratio, water binding capacity, water solubility, swelling power, and pasting characteristics. The antioxidant characteristics assessed the total polyphenol, flavonoid contents, DPPH and ABTS radical scavenging activities. The mixing ratio of commercially available mixed grain products consisted of 5~25 kinds of grains, with maximum products containing 15-grain products. The water binding capacity, water solubility, and swelling power in commercially available mixed grain products were 99.83~122.83%, 6.91~39.26% and 7.76~86.92%, respectively. The peak, trough, breakdown, final and setback viscosity were 31.53±20.17 RVU, 25.24±13.22 RVU, 6.29±7.43 RVU, 50.27±25.84 RVU and 18.74±8.68 RVU, respectively. Total polyphenol and flavonoid contents were 817.14~2,524.29 μg GAE/g and 06.36~1,099.09 μg CE/g, respectively. The DPPH and ABTS radical scavenging activities were 31.91~151.70 mg TE/100 g and 28.09~119.92 mg TE/100 g, respectively. Products with high phenol content and radical scavenging activity were found to contain greater proportion of brown rice, colored rice, barley and soybean.

청양고추 착즙액 첨가에 따른 생면의 품질특성

황인국(In-Guk Hwang),김하윤(Ha-Yun Kim),황영(Young Hwang),정헌상(Heon-Sang Jeong),유선미(Seon-Mi Yoo) 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.6

본 연구에서는 청양고추즙 농도를 고형분 기준 1%, 2%, 4%가 되도록 첨가하여 제조한 생면의 품질 특성과 항산화활성 변화를 조사하였다. 청양고추즙을 첨가한 생면의 조리 후 중량, 부피 및 국물의 탁도는 대조구와 비교하여 유의적인 차이가 없었고, 수분흡수율은 감소하는 경향을 보였다. 조리 전 색도는 청양고추즙을 첨가하였을 때 L값과 a값은 감소하고 b값은 증가하였으며, 조리 후 면의 색도는 조리전에 비해 L값은 증가하였으나, a값과 b값은 감소하였다. 청양고추즙 첨가면의 조리 전후 견고성, 부착성, 탄력성, 검성, 씹힘성 등의 조직감은 대조구와 유의적인 차이를 보이지 않았다. 조리면의 관능검사 결과 전반적 기호도에서 2% 청양고추즙 첨가 면이 대조구에 비해 유의적(p<0.05)으로 높게 평가되었다. Capsaicin, dihydrocapsaicin, polyphenol 함량 및 항산화 활성은 청양고추즙 첨가 농도가 증가할수록 증가하였다. 이상의 결과로부터 제면 시 청양고추즙의 첨가는면의 품질특성은 유지하면서 관능적 특성 및 항산화 기능을 향상시킬 수 있으며, 적정첨가 농도는 2% 이내가 적합할 것으로 판단된다. We conducted this study to investigate the quality characteristics and antioxidant activity of noodles combined with Cheongyang hot pepper juice (CPJ). The noodles were evaluated for cooking properties (weight, volume, water absorption, and turbidity), Hunter’s color values, texture characteristics, sensory characteristics, capsaicin, dihydrocapsaicin, polyphenol contents, and antioxidant activity. The cooked weight, volume, and turbidity of the cooked treated noodles were not significantly different from the cooked control noodles but water absorption decreased. The Hunter’s color L value of the cooked noodles was not significantly different between treatment types, but there was a significantly higher b value with increasing concentrations of CPJ. The texture characteristics (hardness, adhesiveness, springiness, gumminess, and chewiness) of the cooked treated noodles were not significantly different from the cooked control noodles. A sensory evaluation indicated that cooked noodles treated with 2% CPJ were significantly (p<0.05) better than the cooked control noodles. Capsaicin, dihydrocapsaicin, and polyphenol contents, and antioxidant activity were significantly (p<0.05) increased with increasing concentrations of CPJ. In conclusion, CPJ could be used as an ingredient to increase the sensory and antioxidant properties of wheat flour noodles without affecting their quality characteristics.

복숭아 씨앗 분말을 첨가한 청포묵의 항산화 기능 맟 품질 특성

류형민 ( Hyung Min Ryu ),전대광 ( Dae Kwang Jeon ),김상아 ( Sang A Kim ),정현정 ( Hyun Jung Chung ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2013 한국식품저장유통학회지 Vol.20 No.3

본 연구는 폴리페놀이 다량 함유되어 있는 복숭아씨를 분말상태로 우리 나라의 전통 식품인 청포묵에 적용하여 품질특성 및 항상화성에 미치는 영향을 알아보았다. 복숭아씨 분말의 비율을 각각 0, 0.5, 1.0, 1.5%로 하여 제조한 청포묵은 비율이 높아질수록 명도(L)와 적색도(a)는 낮아지는 경향을 보였으나, 황색도(b)는 1.5%에서 가장 높은 값인 -58.96을 나타내었다. 청포묵의 기계적 품질 특성은 대조군이 모든 특성면에서 가장 높았고, 복숭아씨 분말이 첨가될수록 경도, 응집성, 탄력성, 씹힘성, 부서짐성이 모두 유의적으로 낮아지는 경향을 보였다. 총 폴리페놀 함량의 경우는 복숭아씨 분말을 첨가한 청포묵이 대주군에 비해 높았으며 복숭아씨 분말을 1.5% 첨가하였을때 가장 높은 값을 나타내었다. 또한 복숭아씨 분말 첨가량이 높은 청포묵이 높은 DPPH라디칼소거능을 나타내었다. 관능적 품질 특성은, 다른 관능적 특성은 비슷한 경향을 보였으나 향과 맛에 있어서는 차이점을 보였다. 특히 0.5%를 첨가한 청포묵에서 향 6.0점, 맛 5.5점으로 가장 높은 기호도를 보였고, 첨가량이 증가하게 되면 오히려 기호도가 줄어드는 경향을 보였다. 이러한 결과를 종합해 보면, 기호도 측면에서 대고죽와의 차이가 크지 않은 0.5%를 첨가하는 것이 청포묵의 항산화성도 증진시키고 기계적 및 관능적 품질 특성에도 기여할 것으로 사료된다. The objective of this study was to evaluate the quality characteristics of mungbean starch gels that were prepared with different concentrations (0, 0.5, 1.0 and 1.5%) of peach seed powders (PSP), which exhibit antioxidant characteristics. Mungbean starch gel samples were prepared and subjected to quality characteristics such as moisture content, general components, color, texture profile analysis, total polyphenol contents, DPPH radical scavenging activity, and sensory qualities. The L-value and the a-value for color decreased significantly, whereas the b-value increased significantly as the PSP concentration increased (p<0.05). In the texture profile analysis, the mungbean starch gel with 1.5% PSP showed significantly lower degrees of hardness, cohesiveness, springiness, gumminess and brittleness (p<0.05). The total polyphenol content was highest in the 1.5% PSP to which mungbean starch gel was added, which also showed a higher than 70% DPPH radical scavenging activity level in a dose-dependent manner (p<0.05). In the sensory test of the mungbean starch gel, its sensory scores for flavor and taste were highest in the 0.5% PSP to which mungbean starch gel was added.

Quality Characteristics and Antioxidant Potential of Seeds of Native Korean Persimmon Genotypes

김일두,Sanjeev Kumar Dhungana,김혜련,신동현 한국자원식물학회 2017 한국자원식물학회지 Vol.30 No.6

Persimmon seeds contain considerable amounts of minerals, amino and organic acids, natural antioxidants and phenolic compounds. The objective of this study was to investigate quality characteristics and antioxidant potential of Korean persimmon seeds. The pH (4.88-4.94), color values, contents of minerals, free amino acids, organic acids, and phenolic compounds and DPPH free radical scavenging potentials of persimmon seed extracts significantly (p < 0.05) varied with the genotypes. This study showed that the seeds could be used as a source of different mineral elements (47.14-85.07 ㎎/㎏) without any measureable amount of heavy metals such as arsenic, cadmium, lead and mercury. Similarly, considerable amounts of organic (1550.13-2413.08 ㎎/㎏) and essential amino (50.85-54.03 ㎎/㎏) acids and total phenolic compounds (1227.91-1307.78 ㎍ gallic acid equivalent/g) were also found in the seed extracts, indicating their potential food value as a natural antioxidant. Results of the present study imply that prethanol-A, a food preservative, can be used as an effective extraction to obtain the minerals, organic and free amino acids, and phenolic compounds from the persimmon seeds, which possess a big potential to be commercially used in food, cosmetic and pharmaceutical industries.

천마 및 표고버섯 첨가 전통간장의 숙성기간별 품질특성 및 항산화 활성

권혁진,김화선,최윤희,최지호,최혜선,송진,박신영 한국식품저장유통학회 2014 한국식품저장유통학회지 Vol.21 No.2

This study was performed to investigate the changes in antioxidant activity and quality characteristics of soy sauce with Gastrodia elata (GK) and oak mushroom (MK) in maturation period to develop a new Kanjang product with improved functional and sensory characteristics. The pH was decreased, and the total acidity was higher in GK at 25-day maturation period. Although the total sugar content increased at 15 days with GK, it was reduced after 20 days. The reducing sugar, however, showed no notable differences after 20 days. The protease activities of GK was rapidly increased after 20 days. The total polyphenol and flavonoid contents tended to be similar and dramatically increased after 15 days. On the other hand, the DPPH radical scavenging activity of MK was higher than that of GK. These results showed that the 20-day maturation period of GK greatly enhanced its antioxidant activity and quality characteristics. It is thus expected to be used as functional materials.

몰로키아 분말을 첨가한 양갱의 항산화 활성 및 품질특성

정은,한수봉,김인숙,이재준 한국지역사회생활과학회 2023 한국지역사회생활과학회지 Vol.34 No.4

The objective of this study was to evaluate the antioxidative activities and quality characteristics of Yanggaeng made with the addition of Molokhia (Corchorus olitorius L.) powder. Molokhia powder (1, 3, 5, and 7%) was added based on the total weight of white bean paste. Total polyphenol and flavonoid contents, as well as 2,2-diphenyl-1-picrylhydrazy (DPPH) radical and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical scavenging activities of Yanggaeng, increased with the increase in the Molokhia powder content. There was no significant difference in the moisture content of Yanggaeng between the control and additive groups. The pH value and Hunter’s L value of Yanggaeng made with the addition of Molokhia powder, tended to decrease with an increase in the content of Molokhia powder. However, Hunter’s a and b values significantly increased as the amount of the Molokhia powder added increased. The sugar content of Yanggaeng in the control group was significantly higher than that in the group of samples made with the addition of Molokhia powder. The texture evaluation of Yanggaeng indicated that an increase in the Molokhia powder content resulted in an increase in the hardness, cohesiveness, fracturability, and chewiness, whereas adhesiveness and springiness decreased. These results indicate that the addition of Molokhia powder to Yanggaeng may be useful in improving its antioxidative activities and quality characteristics.

방풍나물 분말을 첨가한 쿠키의 항산화활성 및 품질특성

우혜은 ( Hye-Eun Woo ),최진희 ( Jin-hee Choi ) 한국식품조리과학회 2021 한국식품조리과학회지 Vol.37 No.4

Purpose: This study examined the quality characteristics and antioxidant activities of cookies prepared with different concentrations of Glehnia littoralis powder(1.25%, 2.5%, 5%, and 7.5% of flour). Methods: Antioxidant activity was measured based on DPPH-ABTS+ radical scavenging ability, and total polyphenol and flavonoid contents of Glehnia littoralis cookies. To evaluate the quality characteristics of cookies, we measured the such as the bulk density and pH of dough, moisture content, spread factor, loss rate, leavening rate, color values, and hardness, followed by sensory evaluation. Results: Total polyphenol, and flavonoid content and radical scavenging ability significantly increased as the amount of added powder increased(p<0.001). The bulk density, moisture content and leavening rate of cookies decreased compared to the control group, but the changes were not significant. Quality characteristics such as spread factor, loss rate and “L” values significantly decreased with the amount of Glehnia littoralis powder added(p<0.001). According to the amount of Glehnia littoralis powder, pH, “a (-greenness)” and “b” values significantly increased, whereas hardness of the cookies was not significant different. Regarding consumer acceptability, the scores for the control group, and 1.25% and 2.5% Glehnia littoralis powder groups showed no significant differences in terms of overall preference, flavor, and taste. Conclusion: Based on these results, addition of 2.5% Glehnia littoralis powder can increase the value of cookies by increasing preference and quality characteristics. Further, Glehnia littoralis functional food material.

GROWTH CHARACTERISTICS AND ANTIOXIDANT PROPERTIES OF THE BENTHIC DIATOM <i>NAVICULA INCERTA</i> (BACILLARIOPHYCEAE) FROM JEJU ISLAND, KOREA¹

Affan, Abu,Karawita, Rohan,Jeon, You-Jin,Lee, Joon-Baek Blackwell Publishing Ltd 2007 Journal of phycology Vol.43 No.4

<P>Benthic diatoms are a commonly used food source in shellfish aquaculture. Diatoms of the genus <I>Navicula</I> are the most abundant benthic diatoms occurring year-round on the coast of Jeju Island, Korea. We isolated an axenic strain of <I>N. incerta</I> Grunow; estimated its growth characteristics under 27 different combinations of temperature, salinity, and nutrients; and determined its biochemical composition and antioxidant activities. The maximum specific growth rate (&mgr;<SUB>max</SUB>), defined as the increase in cell density per unit time, was 0.81–1.04 · d<SUP>−1</SUP>, and the maximum cell density, 7.99 × 10<SUP>5</SUP> cells · mL<SUP>−1</SUP>, was reached at 0.88 · d<SUP>−1</SUP> &mgr;<SUB>max</SUB>, 20°C, 30 psu salinity, and F/2 nutrient concentration on day 12 of the culture period. The approximate cellular composition was as follows: 7.0 ± 0.04% protein, 1.7 ± 0.28% lipid, 12.8 ± 0.85% carbohydrate, 68.4 ± 0.09% ash, and 10.1 ± 0.44% moisture. The antioxidant properties of <I>N. incerta</I> were determined for various extracts. The rates of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free-radical scavenging for Neutrase and methanol extracts were 81.6% and 62.8%, respectively. Flavourzyme extract had a superoxide-scavenging rate of 57.7%. Kojizyme and Ultraflo extracts had nitric-oxide-scavenging rates of 42.2% and 40.6%, respectively, significantly higher than commercial antioxidants, such as &agr;-tocopherol and butylated hydroxytoluene (BHT). The metal-chelating activities of the methanol, Neutrase, and Termamyl extracts were 68.5%, 45.2%, and 41.2%, respectively, four to six times higher than commercial antioxidants. The Termamyl extract showed the highest linoleic acid peroxidation inhibition, exceeding &agr;-tocopherol and on par with BHT.</P>