Antioxidant activity and cell protective effects of Citrus reticulata peel extracts prepared by different extraction methods 추출 방법에 따른 감귤피 유래 추출물의 항산화 활성 및 세포 보호 효과
김정헌 Jeong-heon Kim , 김예지 Yea-ji Kim , 차지윤 Ji Yoon Cha , 금동현 Dong Hyun Keum , 김태경 Tae-kyung Kim , 강민철 Min-cheol Kang , 천지연 Ji-yeon Chun , 최윤상 Yun-sang Choi
Antioxidant activity and cell protective effects of Citrus reticulata peel extracts prepared by different extraction methods 추출 방법에 따른 감귤피 유래 추출물의 항산화 활성 및 세포 보호 효과
김정헌 Jeong-heon Kim , 김예지 Yea-ji Kim , 차지윤 Ji Yoon Cha , 금동현 Dong Hyun Keum , 김태경 Tae-kyung Kim , 강민철 Min-cheol Kang , 천지연 Ji-yeon Chun , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2025.41.4.213
Abstract
Purpose: This study examined the antioxidant effects of dietary fiber obtained from Citrus reticulata peel using different pretreatment methods, including hot water (SDFH), ultrasound (SDFU), enzymatic (SDFE), and untreated control (SDF), and evaluated the effectiveness of each method for enhancing the extraction efficiency. Methods: Citrus reticulata peel was extracted using an alkaline solvent after various treatments. The antioxidant effects of the extracted SDFs using the four processing methods were compared. Results: The extraction yield was significantly higher in the SDFH and SDFU groups than in the SDF group. SDFH also showed the highest total sugar content. In addition, SDFH and SDFU showed significantly higher polyphenol and flavonoid contents, which were associated with increased DPPH and ABTS radical scavenging activities. In particular, SDFH and SDFU significantly reduced intracellular ROS production and improved the cell viability under H2O2-induced oxidative stress conditions. Among them, SDFU had the strongest cytoprotective effects, including reduced DNA fragmentation and cell death. Therefore, ultrasound pre-treatments enhance the yield and antioxidant properties of dietary fiber and improve its cellular antioxidant and protective activities. Conclusion: Hot water and ultrasound treatments improved the yield, sugar content, and antioxidant activity of dietary fiber extracted from citrus peel. Among them, the ultrasound treatment had in the strongest cytoprotective effects, including ROS reduction and DNA damage suppression. These findings suggest that ultrasound-assisted extraction is a suitable method for enhancing the functional and bioactive properties of citrus peel dietary fiber.
Quality characteristics of tofu with different ratios of chickpeas (Cicer arietinum L.) 병아리콩(Cicer arietinum L.)의 비율을 달리한 두부의 품질 특성
이선형 Sunhyung Lee , 박효순 Hyosun Park , 김선아 Suna Kim
DOI:10.9724/kfcs.2025.41.4.225
Abstract
Purpose: This study explored the use of chickpeas (Cicer arietinum L.) as a partial substitute for soybeans in tofu production. Methods: Tofu was prepared by substituting soybeans with chickpeas at varying ratios, and its physicochemical properties, antioxidant activity, and anti-diabetic potential were evaluated. Initially, tofu formation failed at substitution levels above 75% due to starch gelation or interference during heating. However, after removing the starch, we successfully produced tofu with substitution at all levels (0%, 20%, 40%, 60%, 80%, 100%), which were labeled C0, C20, C40, C60, C80, C100, respectively. Results: The tofu yield showed a negative correlation with moisture content but a positive correlation with the amount of chickpeas used. Redness and yellowness increased as the amount of chickpeas added increased. Elasticity was highest in the C0 group at 7.11 mm and decreased with the higher chickpeas content. Hardness was highest in the C20, measuring 45.29 g. The content of free amino acids, particularly GABA, increased in the C20 compared to tofu made solely with soybeans and chickpeas. The ABTS radical scavenging ability and α-glucosidase inhibition activity were highest in the C20 at 71.65% and 75.50%, respectively. Conclusion: Replacing 20% of the soybeans with chickpeas is suggested to produce tofu with desirable quality and enhanced functional properties, including improved antioxidant and potent anti-diabetic effects.
Effects of hot-air drying temperature on rehydration capacity, vitamins, carotenoids, and antioxidant activity of Namhae spinach (Bomeulcho) 남해 시금치(보물초)의 열풍건조 온도별 수화복원성, 비타민, 카로티노이드 및 항산화 활성 비교
박유빈 Yubin Park , 정광호 Kwangho Jeong , 한송이 Songyi Han , 김지나 Jina Kim , 박소영 Soyoung Park , 박윤진 Younjin Park
Effects of hot-air drying temperature on rehydration capacity, vitamins, carotenoids, and antioxidant activity of Namhae spinach (Bomeulcho) 남해 시금치(보물초)의 열풍건조 온도별 수화복원성, 비타민, 카로티노이드 및 항산화 활성 비교
박유빈 Yubin Park , 정광호 Kwangho Jeong , 한송이 Songyi Han , 김지나 Jina Kim , 박소영 Soyoung Park , 박윤진 Younjin Park
DOI:10.9724/kfcs.2025.41.4.234
Abstract
Purpose: This study aimed to analyze the rehydration capacity, vitamins, carotenoids and antioxidant activity of Namhae spinach (Bomeulcho) under different drying temperatures, and to provide scientific evidence for suggesting the optimal drying conditions according to the drying purpose and product application. Methods: Harvested Bomeulcho was washed, blanched, and dried at 50℃, 60℃, and 70℃ until the moisture content reached 14 ± 4%. To evaluate the bioactive properties of the dried samples, their vitamin levels, carotenoid content, antioxidant activity, and polyphenol content were measured. Results: The rehydration capacity was highest at 50℃. The optimal drying temperature varied depending on the compound: vitamin A and carotenoids were highest at 60℃, folate was most abundant at 50℃, and antioxidant activity, total polyphenols, and flavonoids were highest at 70℃. When compared with fresh Bomeulcho, the dried samples showed higher levels of zeaxanthin, α-carotene, β-carotene, vitamin A, and folate. Conclusion: The rehydration ratio was highest at 50℃. The optimal drying temperature varied depending on the compound. Vitamin A and carotenoids were highest at 60℃, folate was most abundant at 50℃, and antioxidant activity, total polyphenols, and flavonoids were highest at 70℃. Therefore, 50℃ is suitable when rehydration capacity or folate preservation is prioritized, 60℃ is optimal for maintaining Vitamin A and carotenoids, and 70℃ is most appropriate when targeting functional products with enhanced antioxidant activity. The choice of drying temperature should thus be tailored to the intended purpose and product application of Bomeulcho.
Quality characteristics of rice muffins added with Seoritae flour 서리태 가루를 첨가한 쌀 머핀의 품질특성
김가영 Ga Yeong Kim , 정복미 Bok-mi Jung
DOI:10.9724/kfcs.2025.41.4.243
Abstract
Purpose: This study evaluated the quality characteristics of rice muffins prepared with the addition of 0, 5, 10, and 15%(W/W) Seoritae flour. Methods: The pasting properties of the mixed flour, the approximate compositions, color, texture, and consumer preference of the rice muffins were measured. Results: The pasting temperature of the mixed rice flour (Seoritae flour added at levels of 0, 5, 10, 15%) was highest in the control and lowest in the 15% Seoritae flour added sample. Peak viscosity, breakdown, setback, and final viscosity values all significantly decreased as the amount of Seoritae flour added increased. The crude protein and crude fat were the lowest in the control and increased significantly as the amount of Seoritae flour added increased. The weight, volume, and specific volume of the muffins were highest in the control. However, there were no significant differences between the samples. The L value (lightness) and b value (yellowness) of the muffins significantly decreased, and the a value (redness) significantly increased as the amount of Seoritae flour added increased. The hardness of the muffins was significantly lower in the control group, and although it tended to increase with the addition of Seoritae flour, there was no significant difference between the groups. Springiness and chewiness did not show significant differences with the amount of Seoritae flour added. Cohesiveness was significantly lower in the 10% flour added group. However, there was no difference according to the amount of flour added. Among the consumer preference test items relating to the rice muffins prepared with the addition of Seoritae flour, appearance and color were lower in the addition groups compared to the control, and there was no difference between the groups with added flour. Conclusion: As a result of the consumer preference test, appearance and color were rated lower than the control. However, there was no difference in overall preference, thus highlighting the possibility of adding up to 15% of Seoritae flour when making rice muffins.
Quality characteristics of butter cookies with various nut butter 견과류 버터 종류에 따른 버터 쿠키의 품질 특성
신희용 Hee Yong Shin , 윤혜현 Hye Hyun Yoon
DOI:10.9724/kfcs.2025.41.4.252
Abstract
Purpose: This study investigated the quality characteristics and consumer acceptance of cookies baked using various nut butters as substitutes for traditional butter. Methods: Cookie samples were formulated by substituting butter entirely with pecan butter (PC), pine nut butter (PN), walnut butter (WN), macadamia butter (MC), or hazelnut butter (HZ), whereas the control(CON) was prepared using 100% milk butter. Quality characteristics including moisture content, color values(L-value, a-value, b-value), hardness, spread ratio, and baking loss were measured. Consumer acceptance test involving 50 untrained panelists to assess appearance, odor, taste, texture, and overall acceptance. Results: Moisture content was highest in CON and lowest in MC (p<0.001). Hunter color measurements resulted that PC showed the lowest L-value, PN exhibited the highest a-value, and HZ had the highest b-value, indicating significant color variations among samples(p<0.001). Hardness were highest in MC and lowest in CON, revealing notable textural differences(p<0.001). Spread factor was highest in CON and lowest in WN, whereas baking loss was highest in CON and lowest in HZ(p<0.001). Consumer acceptance tests demonstrated that CON, MC, and PN received higher scores for taste and overall acceptance than WN and PC (p<0.001). Conclusion: These findings suggest that macadamia and pine nut butter could effectively substitute traditional butter, improving cookie quality and consumer preferences, thus representing promising alternatives for cookie production.
Monitoring of pesticide residues in citrus fruits from Jeju GAP farms using LC-MS/MS GC-MS/MS를 이용한 제주 지역 GAP 인증 감귤류의 잔류농약 분석 및 인체 위해성 평가
현지은 Ji-eun Hyun , 박은진 Eun-jin Park
DOI:10.9724/kfcs.2025.41.4.260
Abstract
Purpose: This study investigated the pesticide residues in citrus fruits from Good Agricultural Practices (GAP)-certified farms in Jeju and evaluated potential human health risks from major residues. Methods: A total of 260 pesticide compounds were analyzed using gas chromatography-mass spectrometry (GC-MS)/MS. The method was validated according to the national guidelines, including recovery rates (70~120%), precision (relative standard deviation [RSD]≤20%), and detection/quantification limits (limit of detection/limit of quantification [LoD/LoQ). Risk assessment was conducted using estimated daily intake (EDI) and percentage of acceptable daily intake (%ADI). Results: Among the 433 citrus samples, 334 (77.1%) contained detectable pesticide residues, while 99 samples (22.9%) showed no residues. A total of 35 compounds (13.5%) were detected, with prochloraz showing the highest frequency (53%). Buprofezin was detected in one sample at 1.004 mg/kg, exceeding the Korean maximum residue limits (MRL) of 0.5 mg/kg; repeat analysis confirmed an average concentration of 0.614 mg/kg, which was still above the limit. The %ADI values for the six major pesticides were all below 100%, with some under 0.1%, indicating a low risk of chronic exposure. Chlorpyrifos, which is now fully banned, was also detected in a few samples-possibly due to residual contamination in the soil or pre-ban application. Conclusion: Pesticide use on GAP-certified citrus farms is generally well controlled. However, instances of MRL exceedance highlight the need for enhanced monitoring of high-risk compounds. To improve food safety and align with international standards, strengthened pre-harvest inspections, residue mitigation strategies, and targeted farmer education are recommended.
