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RISS 인기검색어
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- 주제어 : Almond seed (검색결과 4 건)
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Comparative Analysis of Antioxidant Activity in Almond and Pistachio Seeds
Lu Lu Wang,노광수 계명대학교 자연과학연구소 2014 Quantitative Bio-Science Vol.33 No.1
In order to compare the antioxidant activity of almond and pistachio seeds, total flavonoid content, total polyphenol content, ABTS free radical scavenging activity, and DPPH electron donating activity were measured. In case of almond seed, the highest value of the total flavonoid content and the total polyphenol content was observed from hot water extracts, while the highest values were observed from 100% methanol extracts in pistachio seed. Total flavonoid content was higher in almond than in pistachio seed, and the total polyphenol content was higher in pistachio seed. ABTS free radical scavenging activity of both almond and pistachio seeds were observed to be highest from hot water extracts, and it is higher in pistachio than in almond seed for all solvent extracts. Higher DPPH free radical scavenging activity was observed from hot water extracts rather than other solvent extracts in both almond and pistachio seeds. DPPH free radical scavenging activity was higher than ABTS free radical scavenging activity. In consequence, almond and pistachio seeds showed antioxidant activity, and these two nuts are worth being utilized as natural antioxidants in many fields.
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해바라기, 아몬드, 땅콩의 給與가 생쥐의 增體量 臟器重量 및 血液像에 미치는 影響
朴玉潤,宋瑛敏,金哲浩 진주산업대학교 1990 論文集 Vol.28 No.-
本 試驗은 해바라기, 아몬드 및 땅콩의 種實을 기초사료에 5%수준으로 혼합하여 생쥐에 給與하였을 때 미치는 飼養成績, 臟器重量 및 血液像등을 調査한 結果를 要約하면 다음과 같다. 1. 終了時 體重은 아몬드나 땅콩을 혼합하여 給與하였을 때가 해바라기를 給與하였을 때보다 암수 共히 높았다(p<.05) 2. 內部臟器의 重量에서 肝臟과 腎臟은 해바라기, 아몬드를 給與한 생쥐가 암수 共히 基礎飼料 給與區보다 높았다. 3. RBC, Hb, PCV, MCV 및 MCHC는 해바라기나 아몬드 및 땅콩의 給與에 따른 뚜렷한 影響이 없었고 WBC는 해바라기를 給與하였을 때 다른 處理區보다 높았다. 4. 해바라기를 給與하였을 때 r-GTP와 Total cholesterol含量은 암수 共히 높았으나 BUN含量은 낮았다. This experiment was conducted to investigate the effect of substituting ration with sunflower seed, almond and peanut on the performance, internal organs weight and hemocytological constitution of mouse The cxperimental design was divided into 4 treatments: control, 3 experimental groups added 5% sunflower seed, 5% almond, and 5% peanut to 95% basic diets of mouse The results were summarized as follows: The final body weight of mouse fed the diets substituting ration with almond or peanut seed was significantly(P<0.05) higher compared to those of mouse fed sunflower seed, In the internal organs weight, liver weight or kidney weight of mouse fed the diets sugstituting ration with sunflower or almond seed were higher the those of mouse fed the basic diets There were no difference in RBC, Hb, PCV, MCV, and MCHC ansong mice fed sunflower, almond, and peanut. But WBC in mouse fed sunflower seed was higher the that ao the other treantment groups r-GTP and total cholesterol level of mouse fed sunflower seed were high, but BUN was low
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PSL, TL 및 ESR 분석을 통한 수입산 들깨, 아몬드 및 대두의 방사선 조사 여부 판별 특성
한인준,윤영민,최수정,송범석,김재경,박종흠,이주운,김재훈,김규헌,조태용,윤혜성,한상배,이정은,김정미,이미희 한국방사선산업학회 2012 방사선산업학회지 Vol.6 No.4
This study examined radiation detection properties of imported perilla seeds, almonds,and soybeans. Food samples were irradiated at doses of 0.5, 1, 2, and 4 kGy and analyzed byphoto-stimulated luminescence (PSL), thermoluminescence (TL), and electron spin resonance(ESR). The results of PSL showed that photon counts of irradiated perilla seeds and soybeanswere 32,959 counts∙60 sec-1 and 7,234 counts∙60 sec-1, respectively, at an irradiation dose of0.5 kGy, and the photon count of irradiated almonds was 5,581 counts∙60 sec-1 at an irradiationdose of 1 kGy. The results of TL showed that this technique is useful for detecting irradiatedsamples; the TL ratios (TL1/TL2) measured for the food samples at an irradiation dose of 0.5 kGywere 0.2301 for perilla seeds, 0.4595 for almonds, and 0.4827 for soy beans. Lastly, results of ESRspectroscopy for only soybeans revealed specific signals derived from free radicals captured in thecellulose. In conclusion, PSL, TL, and ESR methods can be used for the detection of gammairradiatedsoybean samples, whereas gamma-irradiated perilla seeds and almonds can beconfirmed by a serial detection with a TL method after PSL.
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홍수지(Su Ji Hong),윤혜현(Hye Hyun Yoon) 동아시아식생활학회 2020 동아시아식생활학회지 Vol.30 No.1
This study investigated the quality characteristics of macarons prepared using pumpkin seed powder. Macaron samples were prepared by replacing almond with 0%, 25%, 50%, 75%, and 100% pumpkin seed powder. The moisture contents of the samples with increasing amount of pumpkin seed powder ranged from 7.65 to 11.06% for macaron batter and from 3.43 to 5.25% for macaron products. With increasing amount of punpkin seed powder, there was a decrease in the L-values and redness and an increase in the yellowness of macarons. Both the spread factor and baking loss rate of macarons increased with increasing amount of pumpkin seed powder. Texture profile analysis revealed a significant increase in the hardness, springiness and gumminess with increasing pumpkin seed powder. Acceptance tests by 79 consumers showed that the control had the significantly highest scores for color (p<0.001). However no significant differences were observed among the samples with respect to odor, taste, texture and overall acceptance.
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