• 동아시아식생활학회지
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• 제23권2호
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• pp.250-256
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• 2013

We investigated noodles supplemented with turmeric, purple sweet potato, or seaweed (Hizikia fusiforme) for their functional properties, including total phenol, flavonoid contents, electron donating abilities, and nitrite scavenging abilities. The percentage of total phenolic compounds in turmeric, purple sweet potato, and seaweed noodles were 2.40, 2.47, and 1.27%, respectively, whereas the percentage of total flavonoid contents were 0.55, 0.92, 0.74%, respectively. Results showed that purple sweet potato noodles had the highest amount of phenolic compounds and flavonoids compared to the other types of noodles. The electron donating abilities of the turmeric, purple sweet potato, and seaweed noodles were 4.72, 4.11, and 3.11 at 1,000 ppm respectively. The nitrite scavenging abilities of the turmeric, purple sweet potato, and seaweed noodles were 75.93, 79.81, and 73.51% at pH 1.2, respectively. Purple sweet potato noodles had the highest nitrite scavenging abilities, with an effect better than BHT and ascorbic acid. The ferrous ion chelating effect of turmeric, purple sweet potato, and seaweed noodles were 12.17, 13.63, and 42.12%. All of the experimental results showed good anti-oxidative activity; thus rice noodles supplemented with turmeric, purple sweet potato, or seaweed, have good functional effects for human beings.

• 한국식품영양과학회지
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• 제29권5호
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• pp.790-795
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• 2000

To establish the optimum conditions for the extraction of anthocyanin pigment from purple-fleshed sweet potato, a suitable extraction solvent with the optimum citric acid concentration for acidification of the solvent, and the optimum extraction time and temperature were determined. Twenty percent ethanol solution acidified with citric acid was found to be a good solvent for the extraction of the pigment from purple-fleshed sweet potato. About 10 hour extraction at room temperature was appropriate for the extraction. pH of the extract was below 3 when more than 0.7% citric acid was added. The higher the concentration of citric acid added was, the higher the total optical density (TOD) of the extract was. However, the increase in TOD of the extract was insignificant when more than 1% of citric acid was added. Therefore, addition of 1% citric acid was determined for acidification of the extracting solvent. Though the initial rate of the pigment extraction increased as the extracting temperature increased, extraction at higher temperatures of 60 or 8$0^{\circ}C$ for an extended time caused a decrease in the extraction yield due to degradation of the pigment. The optimum extraction temperature for the anthocyanin pigment from purple-fleshed sweet potato with the solvent used was determined as 4$0^{\circ}C$.

• 한국의류산업학회지
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• 제5권4호
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• pp.399-407
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• 2003

The natural dyeing of silk fabric with Purple-Fleshed Sweet Potato (PSP) was investigated. The colorant was extracted with distilled water, and the color difference (${\Delta}E^*$) was increased with increasing the amount of PSP in extraction. The proper temperature and time for the extracting of colorant with PSP were $60^{\circ}C$ and 60 minutes. The optimum temperature, time and pH for the dyeing of silk with extracted PSP were $60^{\circ}C$, 60 minutes and pH 4 respectively. In various mordanted methods, the color difference values of post-mordanted silk fabric were higher than those of pre- and simultaneous-mordanted method. And the wide range of colors( GY, Y, YR, R, RP) were obtained according to various mordants, mordanting methods and mordant concentrations. Light colorfastness of the mordanted silk fabric was improved. Laundering colorfastness, dry cleaning colorfastness and perspiration colorfastness were shown to be good.

• 한국식생활문화학회지
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• 제18권3호
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• pp.202-210
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• 2003

The purpose of this study was to investigate the effects of dietary purple sweet potato(Ipomoea batatas) powder on serum lipid levels and antioxidative enzymes in normal and pretective effect on hepatotoxicity rats induced by carbon tetrachlolide. Four groups of rats (3-week-old inbred Sprague-Dawley male rats) were normal rats fed control diet(C), induced hepatotoxicity rats fed control diet(EC), normal rats fed purple sweet potato diet(P), and induced hepatotoxicity rats fed purple potato sweet diet(EP). Rats were induced by single injection of 50% carbon tetrachlolide(0.1 mL/100 g B.W., i.p.). The rats were fed ad libitum each of the experimental diet for 5 weeks. After 5 weeks the rats were sacrificed and activities of antioxidant enzymes and lipid peroxidation products were determined in their liver homogenates. But serum concentrations of lipid was not significant in all groups. Serum alanine aminotransferase(ALT/GPT) and aspartate aminotransferase(AST/GOT) of the EC and EP groups were heigher than the C and P groups. The hepatic glucose 6-phosphatase(G6Pase) activity of the group fed purple potato diet(P) was lower than the other groups(p<0.05). However, The glutathione peroxidase(GPx) activities was not statistically different between the groups. Renal glutathione S-transferase(GST) activity of the EC and EP groups were lower than the C and P groups(p<0.05). In conclusion, these results suggest that purple sweet potato is believed to be possible protective effect on hepatotoxicity rats induced by carbon tetrachlolide.

• 한국식품영양학회지
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• 제27권6호
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• pp.1090-1095
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• 2014

Anthocyanins, a class of flavonoids, are natural water-soluble pigments, which are mainly found in vegetables and fruits. Anthocyanins have attractive pharmacological activities, such as anti-oxidant, anti-inflammatory, anti-cancer, and anti-diabetic. The purpose of this study was to investigate the protective effects of anthocyanins-rich fraction (ANF) from Korean purple sweet potato variety, "Shinjami", against hydrogen peroxide ($H_2O_2$)-induced oxidative stress. In our results, pre-treatment of HepG2 cells with ANF ($10{\mu}g/mL$) significantly prevented cell death and maintained cell integrity, following exposure to 0.9 mM hydrogen peroxide. The $H_2O_2$-dependent production of intracellular ROS was also significantly decreased by pre-treatment with ANF (6 h, $10{\mu}g/mL$). In addition, ANF increased the mRNA levels of antioxidant enzymes, catalase and glutathione level in $H_2O_2$-treated HepG2 cells. These results indicated that ANF protected HepG2 cells against $H_2O_2$-induced oxidative stress by inducing protective system.

• 한국식품영양학회지
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• 제27권4호
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• pp.558-569
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• 2014

The quality and characteristics of purple sweet potato sponge cake were studied with the addition of different proportions of purple sweet potato powder depending on storage period The pHs, heights, and weights of doughs were in the ranges of 6.3~6.5, 4.8~4.4 cm and 397~418 g, respectively. The sponge cake groups with the addition of different proportions of purple sweet potato powder showed significantly different characteristics in hardness, adhesiveness, cohesiveness, gumminess, and chewiness, according to texture profile analysis. The difference in colors of sponge cakes with addition with purple sweet potato revealed that L-value and b-value were significantly reduced but a-value especially increased according to the density. Using scanning electron microscopy (SEM), it was confirmed that the stoma size of purple sweet potato sponge cake become smaller and the stoma wall became thicker in proportion to the contents of purple sweet potato powder, which could result in an increased level of water content after a long period pf storage. According with the observations, water content remarkably increased after 4~6 days of storage and the ability to keep water content seemed to contribute to extention the shef-life of sponge cakes. In sensory evaluation, sponge cakes with high contents of purple sweet potato were preferred and cakes with the addition of 25% and 30% purple sweet potato powder was most preferred. It was expected that the shelf-life of purple sweet potato sponge cake was 4 days under the normal temperature.

• 동아시아식생활학회지
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• 제22권4호
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• pp.489-496
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• 2012

This research investigated the quality characteristics and anthocyanin content of wet noodles according to the amount of freeze-dried purple sweet potato powder. For viscosity, initial pasting temperature tended to increase compared to the control group, whereas peak viscosity, peak viscosity time and final viscosity steadily decreased. As the amount of purple sweet potato powder increased, breakdown value of viscosity and set back value significantly decreased. For chromaticity, as the amount of purple sweet potato powder increased, L-value decreased gradually, whereas a-value gradually increased and b-value significantly decreased compared to the control group. Anthocyanin content significantly increased in the addidtive group (91.79) compared to the control group (70.20). Measurement of texture characteristics found that hardness was highest in the control group, but it decreased as the amount of purple sweet potato powder increased. Springiness, gumminess and chewiness were highest in the control group. In the sensory evaluation, color, odor, chewiness, and overall acceptance were high in the 6% addictive group. In this study, by investigating the anthocyanin contents, quality characteristics and sensory attributes of wet noodles with freeze-dried purple sweet potato powder, we found that the 6% additive group is the best. Our results provide basic information for the development of noodles with purple sweet potato powder.

• 한국식생활문화학회지
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• 제24권6호
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• pp.756-761
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• 2009

The objective of this study was to assess the quality characteristics of almond Dasik prepared with the addition of purple sweet potato powder (PSPP). Five different levels (0, 5, 10, 15, and 20%) of PSPP were added and the physicochemical properties of the Dasik were examined. Crude protein and crude fat contents decreased as the level of PSPP increased (p<0.05). The Hunter L-value decreased while the a-value increased as the PSPP level increased. Texture measurements showed that the addition of PSPP increased hardness, cohesiveness, and brittleness. Total polyphenol content and antioxidant activity were assessed in terms of estimating the functionality of the Dasik. The results showed that incorporating PSPP into the Dasik provided higher polyphenol content and antioxidant activity compared to the control Dasik (p<0.05). The results of a consumer acceptance test revealed that the Dasik sample made with 15% PSPP was most preferred and the 20% sample was the least preferred. Therefore, it is suggested that purple sweet potato powder can be incorporated into Dasik up to 15% without reducing its quality.

• 한국자원식물학회지
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• 제24권1호
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• pp.105-112
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• 2011

선발된 13종의 천연색소 추출물에 대하여 free radical 소거활성 및 아질산염 소거활성, 그리고 항산화효소 활성에 대하여 조사하였다. 천연색소 종류별 free radical 소거 활성을 보면 적양배추(red cabbage), 양파껍질(onion peel), 레드비트(redbeet), 흑미(black rice), 오디(mulberry) 색소 등에서 상대적으로 높게 나타났고, 청치자(blue gardenia) 및 황치자(yellow gardenia), 완숙여주(mature bitter melon) 색소 등에서는 비교적 낮은 활성을 보였다 또한 아질산염에 대한 소거능을 조사한 결과, 반응용액 pH 1.2의 경우 양파껍질, 레드비트, 치자황, 지황(chinese foxglove), 치자청 색소에서 높은 소거 활성을 나타냈으며, 적양배추와 오디 색소에서는 상대적으로 낮은 소거활성을 보였다. 그리고 반응용액 pH 6.0에서는 대부분의 색소 추출물에서 아질산염 소거활성을 나타내지 않았다. 그리고 항산화효소활성 결과를 보면, SOD 활성의 경우 여주, 흑미, 포도과피 등에서 높은 활성을 나타냈고, 자색고구마, 지황에서도 비교적 높은 활성을 보였다. 또한 APX 활성은 뽕잎, 오디, 지황의 순으로 높은 활성을 보였으며, CAT 활성도 APX 결과와 비슷한 양상으로 나타났다. 이는 천연색소에 있어 항산화 효소의 종류에 따라 그 활성에 차이가 있음을 알 수 있다. 본 연구결과를 통해 다양한 생리활성을 지니고 있는 천연식물색소에 대해 높은 항산화 기능성을 확인함으로서 향후 고부가가치의 향장소재 및 식품소재로서의 개발가능성이 매우 높음을 시사해 주고 있다.

• 한국식품과학회지
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• 제29권5호
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• pp.901-906
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• 1997

전통식 고추장의 품질개선과 담금방법을 표준화하여 산업화하기 위하여 담금원료를 달리한 고추장을 90일간 숙성시키면서 미생물과 효소활성의 변화를 표시하였다. 고추장의 수분함량은 숙성 중 서서히 증가하였으나 조단백질과 NaCl 함량은 불규칙적인 증감을 보였으며, 마늘의 첨가로 고추장의 pH와 적정산도의 변화는 적었다. 고추장 중의 호기성 세균과 효모는 60일경까지 증가하다 그 이후 감소하였으나 마늘 첨가구는 숙성 90일경까지 증가하였고, 혐기성 세균수는 시험구간의 차이는 없으나 숙성후기에 감소하였다. 고추장의 전분액화효소와 당화효소 활성은 엿기름 첨가시 급격히 증가하였고 40일경까지는 감소하나 60일경에는 증가하였다. 단백질 분해활성은 담금초 산성 protease활성이 높았으나 중성 protease활성은 숙성 중 증가하여 $30{\sim}45$일경에 높은 활성을 유지하였고 간장, 구기자, 자색고구마 첨가 고추장에서 높았다.