Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Chemical Components and Antimicrobial Effects of Corni fructus

산수유의 영양성분과 항균효과

  • Lee, Soon-Ok (Hotel Cuisine, Korea Tourism College) ;
  • Han, Sag-Myung (Dept. of Food Science and Nutrition & The Korean Institute of Nutrition, Hallym University) ;
  • Kim, Hye-Mi (Dept. of Food Science and Nutrition & The Korean Institute of Nutrition, Hallym University) ;
  • Jeung, Seung-Kyoung (Dept. of Food Science and Nutrition & The Korean Institute of Nutrition, Hallym University) ;
  • Choi, Jin-Young (Dept. of Food Science and Nutrition & The Korean Institute of Nutrition, Hallym University) ;
  • Kang, Il-Jun (Dept. of Food Science and Nutrition & The Korean Institute of Nutrition, Hallym University)
  • 이순옥 (한국관광대학 호텔조리과) ;
  • 한삭명 (한림대학교 식품영양학과.한국영양연구소) ;
  • 김혜미 (한림대학교 식품영양학과.한국영양연구소) ;
  • 정승경 (한림대학교 식품영양학과.한국영양연구소) ;
  • 최진영 (한림대학교 식품영양학과.한국영양연구소) ;
  • 강일준 (한림대학교 식품영양학과.한국영양연구소)
  • Published : 2006.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

The chemical components and antimicrobial effects were investigated to provide basic data that will predict the usefulness of Corni fructus as food materials. The carbohydrate, crude protein, lipid and ash contents of Corni fructus were 87.7, 3.2, 4.5 and 4.6% in dry basis, respectively. Total amino acid content of Corni fructus was 2,470 mg%. Major amino acids of Corni fructus were aspartic acid (523 mg%) and glutamic acid (247 mg%). The compositions of total saturated and unsaturated fatty acids of Corni fructus were 30.8% and 69.2%, respectively. Major fatty acids of Corni fructus were linolic acid (33.3%), palmitic acid (25.1%), linolenic acid (21.6%) and olcic acid (13.2%). The mineral contents of Corni fructus were 2067.5 mg% of K, 372.9 mg% of Ca and 98.4 mg% of Mg in dry basis. The organic acid contents of Corni fructus were 19,478 mg% of formic acid, 18,167 mg% of succinic acid, 14,487 mg% of malonic acid and 13,018 mg% of malic acid. Naengmyon yuksu (beef stock for cold noodles) were prepared with the addition of Corni fructus. Corni fructus added to Naengmyon yuksu inactivated microorganism and inhibited the growth of microorganism during storage at $10^{\circ}C$. Naengmyon yuksu added 1.5 g of Corni fructus showed the highest sensory scores.

산수유의 영양성분과 냉면육수 제조시 항균효과를 조사하여 식품소재로써 산수유의 이용성을 증대시키는 기초자료로 삼고자하였다. 산수유의 일반성분은 건량기준으로 탄화물 87.7%, 조단백질 3.2%, 조지방 4.5%, 회분 4.6%이었다. 산수유의 총아미노산 함량은 2,470 mg%로 나타났다. 아미노산 조성으로는 산성아미노산인 aspartic acid가 523 mg%, glutamic acid가 347mg%로 높게 나타났다. 지방산은 총 포화지방산 함량 30.8%, 총 불포화지방산 함량 69.2%로 다가불포화지방산의 함량이 높게 나타났다. 지방산 조성을 살펴보면 linoleic acid가 33.3%로 가장 높았고, 그 다음으로는 palmitic acid (25.1%), linolenic acid(21.6%), oleic acid(13.2%) 순이었다. 무기질 중 칼륨함량이 건물기준으로 2,067.5mg%로 가장 높았고 그 다음으로는 Ca 372.9 mg%, Mg 98.4 mg% 순이었다. 산수유의 유기산 함량은 gallic acid가 19,478 mg%로 가장 그 함량이 높았으며, 그 다음으로는 succinic acid(18,167mg%) 순이었다. 산수유 3 g을 첨가하여 제조한 냉면육수는 살균효과를 향상시켜줄 뿐 아니라 저장기간에도 균의 생육을 충분히 억제시켰다. 관능검사 결과는 산수유 1.5 g을 첨가하여 만든 육수가 색깔, 냄새, 맛 및 전체 기호도에서 좋은 영향을 미치는 것으로 나타났다.

Keywords

References

  1. Chung SR, Jeune KH, Park SY, Jang SJ. 1993. Toxicity and lectins constituents from the seed of Cornus officinalis. Korean J Pharmacogn 24: 177-182
  2. Lee JY. 1981. Iridoid glycosides of Cornus officinalis. MS thesis. Seoul National Univ, Seoul, Korea
  3. Seo KI, Lee SW, Yang KH. 1999. Antimicrobial and antioxidative activities of Corni fructus extracts. Korean J Postharvest Sci Technol 6: 99-103
  4. Kim YH. 1999. Isolation of constituents from the fruits Cornus officinalis. Siebold 14: 287-292
  5. Guilian T, Zhang T, Yang F, Ito Y. 2000. Separation of gallic acid from Cornus officinalis Sieb. et Zucc by high-speed counter-current chromatography. J Chromatogr A 886: 309-312 https://doi.org/10.1016/S0021-9673(00)00480-5
  6. Kim OK. 2005. Antidiabetic and antioxidative effects of Corni fructus in streptozotocin-induced diabetic rats. J Korean Oil Chem Soc 22: 157-167
  7. Park YK, Whang WK, Kin HI. 1995. The antidiabetic effects of extract from Cornus officinalis seed. Chung-Ang J Pharm Sci 9: 5-11
  8. Peng Q, Wei Z, Lau B. 1998. Medicinal plants research- corni fructus attenuates oxidative stress in macrophages and endothelial cells. Am J Chinese Med 26: 291-300 https://doi.org/10.1142/S0192415X98000336
  9. Choi WY, Chun HJ, Lee JH, Baek SH. 2003. Effects of methanol extract from Corni fructus on melanogenesis. Korean J Pharmacogn 34: 70-74
  10. Kim BH, Park KW, Kim JY, Jeong IY, Yang GH, Cho YS, Yee ST, Seo KI. 2004. Purification and characterization of anticarcinogenic compound from Corni fructus. Korean J Food Sci Technol 36: 1001-1007
  11. Dai Y, Hang B, Huang Z. 1992. Inhibition of Corni fructus on experimental inflammation. Chung Kuo Chung Yao Ts Chih 17: 307-309
  12. Yamahara J, Mibu H, Sawada T, Fujimura H, Takino S. 1981. Antidiabetic principles of Corni fructus experimental diabetes induced by streptozotocin. Yakugaku Zasshi 101: 86-90 https://doi.org/10.1248/yakushi1947.101.1_86
  13. Won DH, Cho JH, Kim HS, Ko JH, Lee J, Park SA, Lee HJ, Yook CS, Kim IH, Won BP. 1996. Studies on the analysis of Corni fructus and its preparation. The Annual Report KFDA 1: 197-201
  14. Lee YC, Kim YE, Lee BY, Kim CJ. 1992. Chemical compositions of Corni fructus and separating properties of its flesh by drying. Korean J Food Sci Technol 24: 447-450
  15. AOAC. 2000. Official Methods of Analysis. 16th ed. Association of official analytical chemists, Washington, DC. p 17-24
  16. Andrew RP, Candon GD, Balder NA. 1983. Amino acid determination in feed constituents using the LKB 4150 alpha amino acid analyzer, protein chemistry note, No. 27, LKB Biochrom LTD
  17. Bligh EG, Dyer WJA. 1959. Rapid method of total lipid extraction and purification. Can J Biochem Physiol 37: 911- 917 https://doi.org/10.1139/o59-099
  18. Metcalf LD, Schumitz AA, Pelka JR. 1996. Rapid preparation of fatty acid esters from lipids for gas chromatographic analysis. Anal Chem 38: 514-522
  19. Osborne DR, Voogt P. 1981. The analysis of nutrients in foods. In Food Science and Technology. Stwart GF, Mrak EM, Chichester CO, Scott JK, Hawthhorn J, Von Sydow E, eds. Academic Press, London. p 166-169
  20. Andrew PM, Anthong KT. 1983. Analysis of sugars and organic acid in ripening mango fruits by high performance liquid chromatography. J Sci Food Agric 36: 561-564 https://doi.org/10.1002/jsfa.2740360707
  21. APHA. 1976. Compendium of Methods for the Micribiological Examination of Foods. Speck M, ed. American Public Health Association, Washington, DC
  22. SAS Institute, Inc. 1988. SAS/STAT user's guide. Version 6.2th. NC, USA
  23. Kim YD, Kim HK, Kim KJ. 2003. Analysis of nutritional components of Cornus officianalis. J Korean Soc Food Sci Nutr 32: 785-789 https://doi.org/10.3746/jkfn.2003.32.6.785
  24. Kang KL. 1997. Study on major components of dried corni fructus. MS thesis. Chonnam National Univ, Gwangju, Korea
  25. Mau J, Chen C, Hsieh P. 2001. Antimicrobial effect of extracts from Chinese chive, cinnamon, and Corni fructus. J Agric Food Chem 49: 183-188 https://doi.org/10.1021/jf000263c

Cited by

  1. The Addition Effect of Lentil and Opuntia ficus-indica on Storage Stability for Sausages vol.31, pp.5, 2015, https://doi.org/10.9724/kfcs.2015.31.5.565
  2. Antioxidant and Antigenotoxic Effects of Sansuyu Fruit (Corni fructus) Extracted with Water at Different Temperatures vol.40, pp.2, 2011, https://doi.org/10.3746/jkfn.2011.40.2.149
  3. Quality Characteristics of Muffin with Added Corni fructus Powder vol.30, pp.6, 2014, https://doi.org/10.9724/kfcs.2014.30.6.726
  4. Antioxidant and biological activities of untreated and steam-treated Corni fructus extracts vol.25, pp.3, 2018, https://doi.org/10.11002/kjfp.2018.25.3.366
  5. 가시상추 유래 생리활성물질의 분리 및 특성 규명 vol.19, pp.2, 2009, https://doi.org/10.5352/jls.2009.19.2.206
  6. 산수유 종자 추출물의 화장품 방부효능에 관한 연구 vol.33, pp.2, 2006, https://doi.org/10.12925/jkocs.2016.33.2.333
  7. Change of Physiological Activities of Chungkukjang according to the Addition Stage of Cornus officinalis, Heat Treatment and Salt Concentration vol.27, pp.6, 2006, https://doi.org/10.17495/easdl.2017.12.27.6.600
  8. 산수유(Cornus officinalis)로부터 혈전용해물질의 확인 및 특성 연구 vol.33, pp.4, 2020, https://doi.org/10.7732/kjpr.2020.33.4.237