• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.157-157
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• 2003

우리나라에서 생산되는 감귤은 지리적 기후 조건으로 내한성이 강한 만다린계 온주밀감이 주종을 이루나 최근 과잉생산으로 인한 가격하락과 수입자유화에 따른 대처의 일환으로 경쟁력이 높은 품종을 장려 보급하고 있다. 감귤의 국내 연간 생산량은 56만 톤으로 과일 전체 생산량의 약 30%를 차지하며 과실의 약 20%가 과피로서 그 일부가 한약재로 쓰이나 대부분이 버려지고 있다. 감귤의 과피에는 carotenoids, bioflavonoids, pectin 및 terpenes가 풍부하게 함유되어 있으며, 천연에서 발견되고 있는 약 300여종의 carotenoids계 색소 중 115종이 감귤에 존재한다. 감귤 과피의 주요 carotenoids로는 비타민 A의 역할을 하는 $\beta$-carotene과 cryptoxanthin을 비롯한 $\beta$-citraurin이며 천연 착색제로 활용되고 있다. 또, 주요 bioflavonoids로는 모세혈관의 수축을 촉진시켜 고혈압 예방과 이로 인한 각종 질환을 방지하는 작용을 가진 hesperidin과 혈액내 LDL 콜레스테롤의 양을 줄이는 작용이 알려진 naringin이 있다. 그 외의 감귤 flavonoids도 항산화작용, antimutagen 활성, 항암, 항알레르기 및 항바이러스 효과가 알려져 있다. 밀감 과피의 bioflavonoids는 약 60여종이 분리되어 그 구조가 밝혀져 있으나 90% 이상이 hesperidin이다. 또 과피유에는 $\delta$-limonene을 주성분으로 하는 휘발성 향미성분이 함유되어 있어 향미 개선제로서의 활용이 기대되고 있다. 본 연구는 최근 식생활의 서구화로 쌀 위주의 식생활에 많은 변화를 가져와 쌀 소비량은 해마다 줄어들고 있는 반면 기능성을 가미한 쌀의 소비가 늘고 있음을 감안하여, 우리나라 제주도에서 생산되고 있는 감귤 과피의 물 균질액을 쌀에 코팅하여 아름다운 색상과 기능성을 지닌 유색미를 제조함과 동시에 그 취반 특성을 조사하였다. 그 결과 유색미의 색상은 진노랑(L＊; 63.6, a＊; -7.87, b＊; 46.35)으로 취반 후에도 유사한 색상을 나타내었다. Total carotenoids는 감귤과피에서는 10.74mg%, 과피의 물 균질액에는 0.46mg%이었으며 유색미에는 0.l2mg%, 유색미 취반에는 0.05mg%를 나타내었다. Hesperidin은 과피, 물 균질액, 유색미 및 유색미 취반에서 각각 2173.l2mg%, 108.65mg%, 21.73mg% 및 8.67mg%이었으며, naringin은 각각 1468.40mg%, 73.38mg%, 14.62mg% 및 5.87mg%를 나타내었다. 감귤과피의 유리아미노산은 asparagine이 94.22mg%로 가장 높았으며, methionine이 24.88mg%, alanine이 19.64mg%, ${\gamma}$ -aminoisobutylic acid가 15.37mg%로 이들 4종의 아미노산이 전체 유리아미노산함량의 70%를 나타내었다. 유색미 취반에는 백미 취반에 비하여 총 유리아미노산의 함량이 15%정도 증가되었으며, 그 중에서 glutamic acid는 2.5 배가 증가되었다. 감귤과피의 주요 무기질은 K(652.60mg%)와 Ca(222.50mg%)로 전체 무기질 함량의 86%를 차지하였으며 유색미 취반은 백미 취반에 비하여 K는 2.3배, Mn는 76%, Ca, P, Mg은 16~26%, Fe는 13%가 각각 증가되었다. 취반의 경도, 점착성 및 깨짐성은 유색미 취반과 백미 취반간에 차이가 없으나 응집성과 탄력성은 유색미 취반에서 높았다. 색상에 대한 기호도, 구수한 맛 및 종합적인 기호도는 유색미 취반에서 높았으며 단맛, 쓴맛은 백미 취반과 차이를 보이지 않았다.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.762-769
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• 2002

As a preliminary test for defining intact yellow croaker pigment, the pigment was analyzed by column chromatography and UV-vis spectrophotometry. All maximum absorbance wavelengths commonly showed three maximum absorbance ranges, similar to those of carotenoid, suggesting that the tested pigment may be carotenoid. We detected total six peak RT values in the chromatogram through PDA-HPLC under gradient mode (behavior A at 10% for initial 2 min and changed to behavior B for 60 min). Most pigments were detected at the peak with 3.27 RT value. Because seven peaks were detected under gradient mode and three under isocratic mode [methanol : methylene chloride (90 : 10, v/v)], gradient mode was determined to be more appropriate for quantitative analysis. By the comparison test of RT values among yellow pigment in croakers and reference pigments, such as zeaxanthine, ${\beta}-cryptoxanthine$, ${\beta}-carotene$, and astaxanthin, only ${\beta}-cryptoxanthine$ was detected in the white croaker, whereas such pigment of yellow croaker having RT value of 31.02 was not detected. Therefore, RT value was found to be applicable for detecting adulterated croaker.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.815-823
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• 2011

This study was carried out to analyze the change of major nutrient components of spaghetti squash by boiling. The moisture, crude protein, fat, ash and carbohydrate contents in fresh squash were 94.2%, 0.6%, 0.1%, 0.7% and 4.4% respectively as against 95.1%, 0.5%, 0.1%, 0.5% and 3.8% in boiled squash. The decrease in protein and ash contents of the boiled sample were found to be significant. Major component of the minerals were potassium and the fresh and boiled squash had the contents of 330 mg and 256 mg, respectively. There were no differences of dietary fiber between the fresh and boiled squash. Beta-carotene contents of the fresh and boiled spaghetti squash were $0.69{\mu}g$ and $2.22{\mu}g$, respectively. The contents of tocopherol were decreased as like 4.3 mg and 2.0 mg. A total of 17 kinds of amino acids were isolated from squash and they were decreased by boiling and the high content of amino acids in order were aspartic acid, glutamic acid, arginine, lysine, and leucine in raw squash. Particularly, total amino acid of fresh squash were 6,739.5 mg per 100 g edible portion and higher than that of boiled squash(4,820.3 mg). Total polyphenolic compound of the fresh squash from $297.3{\mu}g/mg$ was slightly decreased to $253.3{\mu}g/mg$ by boiling.

• Journal of the Korean Applied Science and Technology
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• v.34 no.1
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• pp.91-100
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• 2017

The object of this study was to measure the bioactivity and antioxidant activity of seed from Gardenia jasminoides Ellis fructus (GJE). GJE seeds were performed the extraction of them by chloroform:methanol (CM, 2:1, v/v), 70% ethanol and n-butanol. Sequentially, total phenol content, nitrogen oxide scavenging activity, antioxidant activity and lipid peroxidation inhibition activity of the extracts were investigated. Solvent extract bioactivity of increasing concentrations (0.2, 0.4, 0.6 mg/mL) were significantly increased (p<0.05). GJE seed extracts showed lower activity than positive control (ascorbic acid, BHA, trolox). The highest concentration of CM extracts was obtained in the same manner as the results of analysis of the total phenol contents of the GJE seed, and 70% ethanol extract showed the highest activity of reducing power. The water soluble carotenoids crocin and flavonoid were effective. As a result of this experiment. the seeds of GJE showed excellent antioxidant, and lipid peroxidation inhibitory properties.

• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.37-43
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• 2015

Nutritional composition and in vitro antioxidant activities of the ethanol extract of Korean traditional actinidia (Actinidia arguta) sprouts of the Otumsense variety were investigated to examine the sproutsi nutritional value. The most abundant mineral, amino acid, and fatty acid were calcium, glutamic acid, and ${\alpha}$-linolenic acid, respectively. The major free sugar of Otumsense sprouts was sucrose. The level of vitamin C, a natural antioxidant, was highest among other vitamins examined. The amount of total polyphenol was highest in the 40% ethanol extract. The 2,2'-azino-bis(3-ethylbenzo-thiazoline-6-sulphonic acid) radical scavenging activity of the 40% ethanol extract was about 94% at a concentration of $1,000{\mu}g/mL$. Malondialdehyde inhibition by the extract increased in a dose-dependent manner (from 0 to $100{\mu}g/mL$). Intracellular reactive oxygen species accumulation resulting from $H_2O_2$ treatment of PC12 cells significantly reduced when the 40% ethanol extract was present in the media compared to that in PC12 cells treated with $H_2O_2$ only.

• Food Science and Preservation
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• v.21 no.6
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• pp.878-884
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• 2014

Increased antimutagenic and in vitro anticancer effects were observed by the fermentation process during Kochujang manufacturing. In order to confirm the increased functionality, wheat grain, first fermented wheat grains (FFWG), second fermented wheat grains (SFWG), final fermented wheat grains (FiFWG), red pepper powder (RPP), and commercial Kochujang (CK) were prepared. Kochujang manufactured with final fermented wheat grains and red pepper powder were further fermented for 15 days and 30 days. The antimutagenic effects were determined by counting the number of revertants in Salmonella Typhimurium TA100 against N-methyl-N'-nitro-nitrosoguanidine (MNNG, 1.0mg/mL). The final fermented wheat grains (52% inhibition) showed higher antimutagenic effects than the wheat grain (34%), and the commercial Kochujang showed the highest antimutagenic effects (55%). We tested the inhibitory effect on the growth of HT-29 human colon carcinoma cells and AGS human gastric adenocarcinoma cells by using MTT (3-(4,5-dimethyl-thiazol)-2,5-diphenyltetrazolium bromide) assay. The results showed that increased fermentation process continually increased the growth inhibitory effect on both cancer cells. The further fermentation for 15 days of the Kochujang product also increased inhibitory growth of the AGS cancer cells. In conclusion, the methanol extract from fermented wheat grains and commercial Kochujang showed sequentially increased antimutagenic and in vitro anticancer activity, and thus the final commercial Kochujang revealed the highest effect.

• Food Science and Preservation
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• v.21 no.6
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• pp.784-789
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• 2014

This work aimed to investigate the changes in the nutrient contents and antioxidant activity of Peucedanum japonicum Thunb. by ripening stage, growing condition, and blanching. The crude protein content of the young leaves (3.6~4.3%) was higher than that of the mature leaves (3.1~3.9%). Higher calcium contents were observed in the greenhouse-cultivated samples (225.9~259.2 mg/100 g) compared to the field-cultivated samples (178.5~199.5 mg/100 g). The vitamin C and folate contents (18.1~83.8 and 175.8~220.2 mg/100 g, respectively) of the field-cultivated samples were significantly (p<0.05) higher than those of the greenhouse-cultivated samples (13.1~57.7 and 133.0~148.8 mg/100 g, respectively). The growing condition and blanching were significant factors affecting the changes in the vitamin and polyphenol contents. The ${\beta}$ carotene contents of the blanched samples increased 2.6-fold compared to those of the raw samples. The total polyphenol contents (10.2~17.1 mg/g extract) and DPPH radical scavenging activity ($IC_{50}=2.0{\sim}3.0mg/ml$) of the blanched samples were significantly (p<0.05) higher than those of the raw samples (1.8~4.3 and $IC_{50}=16.2{\sim}21.1mg/ml$, respectively).

• Journal of the Korean Society of Food Culture
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• v.13 no.4
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• pp.293-305
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• 1998

According to economical status, under-nutrition and over-nutrition coexist in preschool children in Korea. Subjects consumed more than RDA in most nutrients, and children in of the upper income class tended to have more nutrients than those of the low income class. Especially in case of energy, protein, fat, vitamin $B_2$, and P there were significant differences among the different classes. The mean calorie compositions of carbohydrates, protein and fat were $57{\sim}59:\;16{\sim}17:\;26{\sim}27$ and fat calorie percentage was higher than quantity recommended for Korean adults. Energy, protein, Fe, vitamin A, $B_1$ and C intakes were taken mostly from plant food sources. In the upper income class group, intakes of protein and vitamin $B_2$ from animal food sources were higher than in any other income classes. Intakes of iron, vitamin A, $B_1$ and C were largely provided by plant food group. Especially 44-45% of vitamin A were taken from vegetable and fruits group, which indicated that about 50% of vitamin A intake was the form of ${\beta}-carotene$. Also compared with other groups, in the upper income class group, the intakes of energy, protein, Ca, p, vitamin $B_1$ and vitamin $B_2$ from cereal and potatoes were significantly lower, and those of Ca and P from milks and meats, fishes & eggs were significantly higher(p<0.05). The mean fat intake in all subjects was $38{\sim}43g/day$. Regardless of income class, oleic acid($6.6{\sim}8.4g$) and linoleic acid($6.7{\sim}8.1g$) were the most abundant fatty acids contained in the diet. The upper class group consumed significantly more total saturated fatty acids and total monounsaturated fatty acids(p<0.05). In polyunsaturated fatty acids, there were no differences between 3 different income classes, but intakes of total ${\omega}6$ fatty acids in the upper class tended to be higher and those of total o3 fatty acids in low class tended to be higher. Therefore, ${\omega}6/{\omega}3$ tended to be higher in the upper class group. Regardless of income classes, P/M/S and ${\omega}6/{\omega}3$ ratios in all subjects were $0.9{\sim}l.3/1.0{\sim}1.1/1.0$ and $5.2{\sim}7.4/1.0$, respectively and were in a desirable range. Cholesterol intake of subject was 184-218 mg/day, which was comparable to the value of Korean adult intake.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.291-298
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• 2004

Kimchi contains various antioxidative components, therefore it is expected that kimchi have the inhibitory activity on aging. Among the many factor related to aging, UV radiation is the easiest way to induce skin aging. This experiment was designed to demonstrate the antioxidative activity of dietary kimchi with and without UV radiation in tissues. Lyophilized Korean cabbage kimchi, mustard leaf kimchi and buchu kimchi were used for measurement of the contents of antioxidative components. Chlorophyll contents in buchu and mustard leaf kimchi were higher than cabbage kimchi, and the contents of carotene and ascorbic acid were higher in the mustard leaf kimchi. To clarify the antioxidative activity of various kimchi diets in vivo system, hairless mice were fed the diet containing 10% lyophilized kimchi for 20 weeks. Contents of superoxide anion and hydroxyl radical in liver were not shown significant differences, however hydrogen peroxide were significantly decreased in mustard leaf and buchu kimchi diet groups. Supplementation of all kinds of kimchi diets attenuated the hepatic NDA accumulation, especially in mustard leaf and leek kimchi group. In the skin, the contents of MDA were decreased in kimchi groups compared to control group, especially the buchu kimchi diet significantly inhibited the lipid peroxidation. To elucidate the effect of kimchi diets on photooxidation, the extent of oxidative damage in liver and skin was measured after UVB radiation treatment. The contents of lipid peroxides was decreased in mustard leaf kimchi group and cabbage kimchi group compared to control, while lipid peroxidation was increased in buchu kimchi diet group. It suggests that chlorophylls and other antioxidative nutrients in the various kimchi diets are related to antioxidation or photooxidation and it might be needed further study to certify the exact mechanisms.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1279-1285
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• 2010

This study was conducted to investigate the effects of green tea or coffee consumption on the serum lipids profiles. This study analyzed data of 1,343 participants (753 males and 590 females) among the people who underwent medical check-up. The subjects were divided by three groups as pattern of green tea or coffee consumption. Anthropometric measurements, biochemical analysis and nutrient intake using a food frequency questionnaire were performed. There were no significant differences among groups in height, % body fat, waist circumference, and body mass index. There was no significant difference among groups in energy intake. Fat intake was significantly higher in green tea and coffee group than the control group in men subjects. The intakes of dietary Fe, vitamin A, $\beta$-carotene, and folate was the lowest in coffee group (p<0.05). The intakes of dietary fat was the highest in coffee group in male subjects (p<0.05). Serum concentrations of total cholesterol and LDL-cholesterol were green tea< control< coffee group in order by multivariate analysis after adjusting for confounding factors. The serum concentrations of total cholesterol and LDL-cholesterol were significantly lower in green tea group than coffee group by multivariate analysis after adjusting for confounding factors (p<0.05). However, there was no significant difference in the serum concentrations of total cholesterol and LDL-cholesterol between green tea and control group. These results suggest that green tea consumption didn't show positive effects in preventing hyperlipidemia but coffee consumption showed negative effects in hyperlipidemia.