Antioxidative Activity of Mugwort extracts ( Artemisia Princeps Var. Orientalis ) on Human Low Density Lipoprotein 쑥 추출물의 사람 Low Density Lipoprotein 에 대한 항산화능
강정옥Jeong Ock Kang
16(6) 623-628, 2000
Title
Antioxidative Activity of Mugwort extracts ( Artemisia Princeps Var. Orientalis ) on Human Low Density Lipoprotein 쑥 추출물의 사람 Low Density Lipoprotein 에 대한 항산화능
강정옥Jeong Ock Kang
DOI:
Abstract
The antioxidative effect of mugwort extracts was measured by DPPH and LDL with four different solutions (70% acetone, ethanol, hot water, cold water). Mugwort extracts contained 3.2% of polyphenol, 380RE/100g of vitamin A, 16.2㎎/100g of vitamin C, and 5.1 α-TE/100g of vitamin E. DPPH revealed the effect in the order of 70% acetone, hot water, ethanol, and cold water. In particular, 70% acetone showed outstandingly stronger activity than the control group. Also, when 10㎕ was added, the effect was well noticed. But the antioxidative activity was hardly seen at 15㎕. LDL exhibited the same order of strength in proportion to mugwort`s concentration. Against the control group, the activity of 70% acetone was 7 times, hot water and ethanol 6 times, and cold water 2 times. This result is attributable to the antioxidative increase of polyphenol and antioxidative vitamins.
Key Words
A Study on the antioxidant activity of products of caramel - type - browning reaction Caramel 갈색화 반응 생성물의 항산화성에 관한 연구
신민자Min Ja Shin,안명수Myung Soo Ahn
16(6) 629-639, 2000
Title
A Study on the antioxidant activity of products of caramel - type - browning reaction Caramel 갈색화 반응 생성물의 항산화성에 관한 연구
신민자Min Ja Shin,안명수Myung Soo Ahn
DOI:
Abstract
The study was carried out to compare the antioxidant activities of products from caramel-type-browning reaction of xylose(XY), glucose(GL), sucrose(SU), glucose + citric acid (GLCA), glucose + sodium citrate(GLSC), glucose + glycine(GLGC) heated at 80, 120 or 140℃ for 24 hr. 1. The hydrogen donating ability (HDA) of browning reaction products was generally enhanced as the browning temperature and time increased. The HDAs of the browning reaction products heated at 80℃ for 24 hr were in the order of GLSC (0.387)＞GLSC (0.362)＞GLCA (0.301)＞GL(0.299)＞XY(0.290)>SU(0.281). But they were in the order of GLSC (0.543)>SU(0.328)>GL(0.309) >GLGC(0.325)>XY(0.298)>GLCA(0.275) under the condition of heating at 140℃ for 24 hr. 2. The antioxidant activities of the anhydrous ethanol extracts of the browning mixtures were inferior to that ofTBHQ as measured in corn oil, but SU was superior to tocopherol in its antioxidant activity. All the browning mixtures showed antioxidant activities when heated at 80℃; however, only SU and GLCA showed the activities at 120 or 140℃. And the antioxidant activity of the SU extract was higher than that of TOCO. The antioxidant activities of the ethanol extracts were in the order of TBHQ>GLCA>GLGC>TOCO>SU>XY>GL＞GLSC>control at 80℃, TBHQ＞SU>TOCO>GLCA>control>GLSC>XY>GL>GLGC at 120℃, and TBHQ>SU>TOCO>GLCA＞control >GLSC＞GLGC>XY>GL at 140℃
Key Words
Effects of Addition Ratio of Reddish - brown Pigmented Rice on the Qualit Characteristics of Seolgiddeok 적갈색 유색미의 첨가 비율이 설기떡의 품질 특성에 미치는 영향
이재경Jae Kyoung Lee,김기숙Ki Sook Kim,이건순Gun Soon Lee
16(6) 640-643, 2000
Title
Effects of Addition Ratio of Reddish - brown Pigmented Rice on the Qualit Characteristics of Seolgiddeok 적갈색 유색미의 첨가 비율이 설기떡의 품질 특성에 미치는 영향
이재경Jae Kyoung Lee,김기숙Ki Sook Kim,이건순Gun Soon Lee
DOI:
Abstract
This study was carried out to investigate the effects of addition ratio of reddish-brownpigmented rice(Suwon 451) on the color difference, mechanical characteristics and gelatinization degree, sensory characteristics of Seolgiddeok. As the amount of reddish-brown pigmented rice was increased, redness was getting increased, lightness and yellowness was getting decreased. In hardness, adhesiveness, cohesiveness and chewiness, as the amount of pigmented rice was increased, was getting decreased and springiness was getting increased. As the amount of pigmented rice was increased in Seolgiddeok, gelatinization was getting increased. In sensory evaluation, quality characteristics of Seolgiddeok with 20% reddish-brown pigmented rice added was better in color, sweetness and overall quality than those of Seolgiddeok without reddish-brown pigmented rice.
Key Words
The antidiabetic properties of fractions of Lycopus lucidic Turcz in streptozotocin diabetic rats 택란 분획물이 당뇨유발 흰쥐에서의 혈당강하에 미치는 영향
김명화Myung Wha Kim
16(6) 644-651, 2000
Title
The antidiabetic properties of fractions of Lycopus lucidic Turcz in streptozotocin diabetic rats 택란 분획물이 당뇨유발 흰쥐에서의 혈당강하에 미치는 영향
김명화Myung Wha Kim
DOI:
Abstract
This study was carried out to evaluate the effects of fractions of methanol(MeOH) extracts of Lycopus lucidic Turcz on hyperglycemia and energy metabolites in streptozotocin(STZ) diabetic rats. Diabetes mellitus was induced in male Sprague-Dawley rats weighing 200-220g by an injection of STZ dissolved in a citrate buffer into the tail vein at a dose of 45㎎/㎏ of body weight, and the rats were divided into 7 groups, that is, one normal group and 6 diabetic groups: STZ-control, hexane, chloroform(CHCl₃), ethylacetate(EtOAc), butanol(BuOH) and H₂O fraction-fed groups. All groups were fed an AIN-93 diet and the fractions of Lycopus lucidic Turcz were administered orally with 2% Tween 80 for 14 days after the STZ injection. Body weight, diet intake and organ weights were monitored. The plasma levels of blood glucose, insulin and protein were determined. The plasma concentrations of cholesterol, HDL-cholesterol, triglycerides and free fatty acid were assayed. The plasma activities of aspartate aminotransferase (AST) and alanine aminotransferase(ALT) were also measured. Body weight losses were observed by feeding the fractions of Lycopus lucidic Turez in STZ experimental groups, and the kidney weight was increased. The extent of blood glucose decrement was significantly greater in the hexane and BuOH fraction-fed groups than STZ-control group. The plasma protein level was significantly lower in the H₂O fraction-fed group. The plasma cholesterol level was decreased in BuOH and H₂O fraction-fed groups compared with the STZ-control group. The levels of free fatty acids in the CHCl₃and H₂O fraction-fed groups were significantly decreased(p<0.05). ALT activitiy of BuOH fraction-fed group was lower than control but it was not significantly different. These results suggest that the fractions of Lycopus lucidic Turcz are capable of lowering blood glucose and fat metabolites concentrations when administered to STZ-treated rats, and AST/ALT activity and insulin levels show the possibility of therapeutic use to diabetes mellitus.
Key Words
Screening and prevention of the mutagenicity for fishes accordind to cookery and storage 어류의 가열조리 및 보존에 의해 생성되는 변이원성 물질의 정량적 해석과 제어법
홍이진I Jin Hong,이준경Jun Kyung Lee,구성자Sung Ja Koo
16(6) 652-662, 2000
Title
Screening and prevention of the mutagenicity for fishes accordind to cookery and storage 어류의 가열조리 및 보존에 의해 생성되는 변이원성 물질의 정량적 해석과 제어법
홍이진I Jin Hong,이준경Jun Kyung Lee,구성자Sung Ja Koo
DOI:
Abstract
This study was performed to measure the mutagenicity of fish by cooking and storage. Mutagenicity of the fish extract was measured by Ames test(Salmonella typhimurium reversion assay with TA 100) in virto and by micronucleus test in vivo. The fish samples screened in this study were white fish(Trichiurus, Croaker, Salted Croaker) and red fish(Saury pike, Mackerel, Yellowtail, Salmon). The number of revertants of red fish were significantly higher than that of white fish. And the mutagenicity of mackerel was higher than other red fish, so followed experiment was made by using the extract of mackerel. Mutagenicity of the samples cooked on microwave oven was the lowest, whereas there was no significant difference between the samples cooked on gas grill and the ones on electric grill. In the presence of S9 mixture, the methanol extract of mackerel showed 2∼4 times high values of mutagenicity in comparison with the extract without S9. The extract of mackerel cooked with various vegetable juices showed inhibitory effects on the mutagenicity in the order of green tea, ginger, and radish. Also, the number of revertants was increased in the stored samples. Mutagenicity of the samples stored in the refrigerator was higher than that of the freezer. In micronucleus test, the methanol extract treated with vegetable juice inhibited micronucleus formation in bone marrow by cyclophosphamide in the order of ginger, green tea. and radish. In TBA test, there was a tendency that TBA values were increased as the storage time increased. Also, the rancidity of sample were stored in the refrigerator was higher value than sample stored in the freezer. Samples cooked on microwave oven showed the highest value in rancidity. When the antioxidant effect of vegetable juice was measured by electron donating ability(EDA) of mackerel cooked with vegetable juice to DPPH, the samples treated with onion showed the highest value of EDA(%), and the samples treated with green tea, ginger and cabbage also showed the antioxidant effect.
Key Words
Preparation of the Functional Beverages by Fermentation and Its Sensory Characteristics 기능성 발효 음료 제조 및 관능적 특성
As an attempt to develop new functional beverages, various ingredients including pile needle, P. Japonica, C. Militaris, black tea, artemisia, cocoa, and persimmon leave tea, were used to make fermented beverages and their chemical and sensory properties were evaluated. The acidity of beverages produced was the highest in the one with C. Militaris, and the lowest in the ones with persimmon leave tea and pine needle. The pH of P. Japonica beverage, 2.54, was the lowest among all. The sugar content was the highest in the one of C. Militaris and the lowest in cocoa-used one. In sensory evaluation, the fermented beverages prepared with persimmon leave tea, pine needle, and artemisia were significantly more preferable in acceptability than the others (p＜.001). For purchase intention, the beverage prepared with persimmon leave tea got the highest score followed by the ones with pine needle and artemisia, and the scores of those three beverages were significantly higher than the others (p<.001). Hunter color test showed that fermented beverage added Black tea was the lowest in lightness, but the highest in redness and yellowness(p<.001). The beverages with high scores in sweet odor, sweet taste, and purchase intention were more favored in the sensory evaluation looking at the correlation among the sensory properties. And the lightness in color had a positive correlation, and the redness and yellowness had negative correlations with appearance quality of the beverages. Chemical properties like pH and acidity were negatively correlated with the acceptability, and the sugar content was positively correlated with sweet odor.
Key Words
The Sensual Mechanical Characteristics of Dohaengbyoung in according to Concentrations of Glutinous rice 찹쌀 첨가량에 따른 도행병의 관능적, 기계적 특성
박금순Geum Soon Park,김향희Hyang Hee Kim,박어진Eo Jin Park
16(6) 670-676, 2000
Title
The Sensual Mechanical Characteristics of Dohaengbyoung in according to Concentrations of Glutinous rice 찹쌀 첨가량에 따른 도행병의 관능적, 기계적 특성
박금순Geum Soon Park,김향희Hyang Hee Kim,박어진Eo Jin Park
DOI:
Abstract
Dohaengbyoung was prepared with the addition of glutinous rice at 0%, 10%, 20%, 30%, 40% or 50%. and their sensory quality and Physical characteristics were compared. In sensory quality, the more g1utinous rice was added, the higher the color intensity, moistness hardness, chewiness, springiness and cohesiveness were. Meanwhile, the more glutinous rice was added, the lower the color quality was. Dohaengbyoung with 20% glutinous rice showed the highest score in taste, texture, moistness and overall quality. The control sample with 0% glutinous rice showed the highest values in lightness(L) and redness(a) in color, and the more glutinous rice was added, the lower the values were. In textural characteristics, as the amount of glutinous rice increased, the hardness, cohesiveness, gumminess and brittleness of Dohaengbyung were increased. The lightness and redness were negatively correlated with the moistness, hardness, cohesiveness and springness; however, they were positively correlated with the color quality. Scanning electron microscopy revealed that the addition of glutinous rice to Dohaengbyoung exhibited small pores and coarse surface.
Key Words
Comparison of Pungency Perception between Korean and Australian 한국인과 호주인의 매운맛 감지도에 대한 연구
김건희Gun Hee Kim,방혜열Hye Yeoul Bang
16(6) 677-680, 2000
Title
Comparison of Pungency Perception between Korean and Australian 한국인과 호주인의 매운맛 감지도에 대한 연구
김건희Gun Hee Kim,방혜열Hye Yeoul Bang
DOI:
Abstract
This study was performed to compare the pungency perception of Koreans with that of Australians by sensory evaluation using capsaicin and capsaicin-containing chilli powder. First, the sensory tests for various concentrations of capsaicin were carried out, and then capsaicin-containing chilli powder was added to water, porridge and noodle, and they were evaluated to find out the threshold concentrations of capsaicin in each medium. In the results, the pungency perception of Australians was higher in low concentrations of capsacin, while Korean perceived the pungency better in high concentrations, and the panels perceived hot taste better in water followed by porridge and noodle. The low concentrations of capsaicin was not easily perceived if it is contained in porridge or noodle.
Key Words
A Study on the Preparation and Evaluation of Dried Noodle Products made from Composite Flours utilizing Arrowroot Starch 칡전분 첨가국수의 제면특성에 관한 연구
이영순Young Soon Lee,임나영Na Young Lim,이경희Kyung Hee Lee
16(6) 681-688, 2000
Title
A Study on the Preparation and Evaluation of Dried Noodle Products made from Composite Flours utilizing Arrowroot Starch 칡전분 첨가국수의 제면특성에 관한 연구
이영순Young Soon Lee,임나영Na Young Lim,이경희Kyung Hee Lee
DOI:
Abstract
This study was an attempt to use arrowroot, a common plant in Korea used as food to relieve famine, for making noodles and to set up a standard formulaction for arrowroot-starch-containing nood1e. Arrowroot starch was mixed with wheat flour at a different ratio and used to make noodles. Cooking quality and texture were measured, and sensory evaluation was performed with the noodles prepared. Water binding capacity of arrowroot starch was higher than that of wheat flour. Maximum viscosity of the composite arrowroot-wheat flours was increased as the arrowroot starch content increased as measured by amylograph. Addition of arrowroot starch at 10% level improved the quality of noodles. Texture measurement showed that the noodles of the composite flour containing 10% or 20% arrowroot starch were superior to those of wheat flour alone; however, the scores of arrowroot-containing noodles were similar to those of wheat flour alone in sensory evaluation.
