• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2019년도 추계학술대회
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• pp.54-54
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• 2019

Color-fleshed potatoes 'Hong-young' and 'Ja-young' were developed by RDA, and it has reported that they have high content of anthocyanin. Additionally they show higher radical scavenging activity compared to white or yellow fleshed potatoes. So it will be expected that the consumption of color-fleshed potatoes gradually increase by pre-peeled potatoes and color potato chips. This study was conducted to enhance the utilization of the tuber of color-fleshed potatoes. At first, we isolated four compounds from the organic solvents soluble layer in ethanol extract of tuber, and their structures were characterized by spectroscopic methods and by comparing their data to those in the literature. Their structures were characterized to be caffeic acid (1), chlorogenic acid (2), gallic acid (3) and protocatechuic acid (4) for the first time reported from this source. These compounds were already reported ingredients but considered to exhibit a high physiological activity. The quantitative determination on the four compounds in tuber of color-fleshed [Hong-young (HY) & Ja-young (JY)] and white-fleshed [Superior (SP)] potatoes samples were measured using HPLC. The concentration of caffeic acid in each total fractionations of HY (184.4 g/g) and JY (435.1 g/g) were higher than in total fractionation of SP (31.1). The concentration of gallic acid in each total fractionations of HY (282.1 g/g) and JY (315.2 g/g) were higher than in total fractionation of SP (143.3 g/g). The concentration of chlorogenic acid contents appeared to be highest in total fractionation of SP (954.2 g/g). The concentration of protocatechuic acid in total fractionation of HY (120.3 g/g) was higher than in each total fractionationss of JY (74.4 g/g) and SP (102.7 g/g). Overall, color-fleshed potatoes had higher amount of physicochemical properties than 'Superior'. Therefore, color-fleshed potatoes are expected to be highly valuable items for the development and applications of a functional food. In addition, these results will provide fundamental information for improving sitological value, and breeding of new cultivar.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2021년도 춘계학술대회
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• pp.47-47
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• 2021

This study was carried out to obtain a basic information for the improvement of human health and the development of variety through analysis of organic compounds, contents of three CQA(3-caffeoylquinic acid, 4-caffeoylquinic acid and 5-caffeoylquinic acid) and five anthocyanin (petunidin-3-p-cumaroylrutinoside-5-glucoside, pelargonidin-3-p-cumaroylrutin-oside-5-glucoside, peonidin-3-p-cumaroylrutinoside-5-glucoside, pelargonidin-3-p-feruloyl-rutinoside-5-glucoside and peonidin-3-feruloylrutinoside-5-glucoside)to color potatoes is Hong-young(HY) and Ja-young(JY). The analytical results on organic compounds in color potatoes were shown as follow, The contents of CQA and Anthocyanin of JY variety were shown to be higher than HY, while CQA and Anthocyanin were appeared to be highest in peel of JY. Overall, JY had higher amount of physicochemical properties than HY. The results of this study reveal the quantitative analysis of functional compounds seperated from various kind of potatoes, which will enable the acquisition of new bioactive candidates and the establishment of new profit generation models for farmers.

• 한국식품저장유통학회지
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• 제13권4호
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• pp.438-444
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• 2006

감자와 고구마의 박피 방법별 초기 품질을 비교 검토하였다. 박피 방법별 감모율은 회전식 마찰형 박피기로 박피한 감자가 평균 7.9%, 고구마가 7.3%로 가장 우수하였다. 박피후 수분함량은 박피방법별로는 큰 차이가 없었으며 박피후 3시간까지 대체적으로 감소하였다. pH는 박피후 감자는 5.8-6.8, 고구마는 6.23-6.63이었으며 박피후 시간의 경과에 따라 다소 감소하였다. 경도는 일반과도를 이용한 수작업 박피가 우수하였다. 감자의 갈변도는 $100^{\circ}C$, 10% NaOH 90초 침지한 화학적 박피가 가장 컸으며, 고구마의 경우에서도 화학적 박피가 가장 큰 것으로 나타났다. 감자의 박피후 색차는 박피 전용도구를 이용한 수작업 박피, 회전식 칼날 삭피형 박피기와 회전식 브러시형 박피기를 이용한 박피가 변화량이 작았다. 고구마의 색차 변화는 회전식 칼날 삭피형 박피기를 이용한 박피가 가장 작았으며, 마찰형 박피기와 $100^{\circ}C$ 10% NaOH 처리 박피 고구마의 색차 변화가 상대적으로 모두 큰 것으로 나타났다.

• 한국자원식물학회지
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• 제26권5호
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• pp.533-538
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• 2013

본 연구센터에서는 백색과 황색의 기존 품종의 감자보다 anthocyanin함량이 높고 생리활성이 우수한 것으로 확인된 신품종인 컬러감자 '홍영'과 '자영'을 개발하였으며, 차후 컬러감자를 산업화 용도로 가공 시 전량 폐기되는 외피의 활용도를 높이기 위하여 다음과 같은 생리활성 연구를 실시하였다. 컬러감자외피의 추출물과 분획물을 이용하여 항염증 효과를 검토한 결과, 대식세포인 RAW264.7 cell에서 염증매개물질인 lipopoly sacchride(LPS)로 염증을 유발시켜 nitric oxide(NO), prostagland-in $E_2(PGE_2)$ inducible nitric oxide synthase(iNOS), 그리고 cyclo oxygenase-2(COX-2)같은 염증유발인자들의 억제효과를 확인하였다. 자색감자인 자영외피 Chloroform분획물의 염증유발인자 억제 시 $IC_{50}$ value를 측정하여 $25{\sim}50{\mu}g/ml$의 농도에서 유의성 있는 항염증 효과를 보였다. Nitric oxide 생성을 농도의존적으로 현저하게 저해하는 농도는 $36.15{\mu}g/ml$이며, 세포독성이 없는 최고 농도인 $100{\mu}g/ml$의 농도에서 LPS에 의해 유도된 $PGE_2$를 76.68%만큼 유의성 있는 저해 효과를 보였다. 그리고 iNOS와 COX-2단백질을 유의성 있게 저해하는 농도는 $50{\mu}g/ml$ 처리였으며, 특이적으로 iNOS는 $25{\mu}g/ml$을 처리하였을 때부터 유의성 있는 저해효과를 보였다. 따라서 본 연구 결과는 자영외피의 chloroform 분획물이 유의성 있는 항염증 효과를 나타내며, 이러한 효능은 예방의학적 기능성을 충분이 가지고 있기에 염증성질환의 예방을 위한 건강기능성식품의 개발가능성을 제시할 수 있을 것으로 사료된다.

• 한국식품영양학회지
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• 제25권1호
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• pp.50-56
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• 2012

This paper examines the effects of various methods of soft steaming(i.e., forced convection-boiler, forced convection-fan, and natural convection) on the quality of potatoes. In particular, the paper investigates the effects of cooking conditions (the steaming method, the treatment time, and the temperature) on the color(L, a, b), moisture content, texture profile, and ascorbic acid of potatoes. The results indicate that not only the cooking method, the treatment time, and the temperature but also the heat transfer mechanism had considerable influence on potato quality. In addition, natural convection steaming was superior to other treatment methods in terms of nutrient retention and texture maintenance. The results of this study should be useful for establishing commercial standards for processing potatoes and improving the quality of thermally processed foods.

• 한국식품조리과학회지
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• 제27권2호
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• pp.73-81
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• 2011

Two kinds of steamed sweet potatoes were dried with mild hot air to improve quality, convenience and preference as a snack. Steamed sweet potatoes were dried at temperatures ranging from 35 to $65^{\circ}C$ for 12 hr, and moisture contents, colors, texture, and taste were evaluated. The lowest moisture content was 0.25% at $65^{\circ}C$. Color values (L, a, b and ${\Delta}E$) decreased with increasing drying temperature and drying time in both chestnut-sweet potatoes and pumpkin-sweet potatoes. Reducing sugars and soluble solids increased quickly at high drying temperatures. The highest hardness value for chestnut-sweet potatoes was $26.31\;kg_f /cm^2$when they were dried at $65^{\circ}C$ for 12 hrs. Springiness and cohesiveness were higher than those in chestnut-sweet potatoes. The highest taste score was for a dried chestnut-sweet potatoes at $55^{\circ}C$ for 6 hr and a dried pumpkin-sweet potatoes at 45 or $55^{\circ}C$ for 6 hr.

• 한국식품영양과학회지
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• 제39권10호
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• pp.1476-1480
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• 2010

육질색에 따른 일반고구마, 주황색고구마 및 자색고구마로부터 갈변방지제 처리와 건조방법을 달리하여 분말을 제조한 후 고구마 분말의 이화학적 특성을 분석하였다. 고구마 분말의 조단백질, 회분 및 식이섬유 함량은 자색고구마에서 가장 높았고 조지방과 전분 함량은 주황색고구마에서 가장 높게 나타났다. 고구마 분말의 평균 입자크기는 주황색고구마 분말에서 가장 크게 나타났으며 각각의 고구마 분말에서 둥근형 또는 다각형의 전분입자 형태를 관찰할 수 있었다. 고구마 분말의 수분흡수지수 및 oil 흡수율은 열풍건조방법으로 제조한 분말이 동결건조에 의한 분말보다 높은 경향을 주었다. 고구마 분말의 수분용해도지수는 일반고구마와 자색고구마의 경우 건조조건에 따른 차이가 크지 않은 반면, 주황색고구마의 경우 열풍건조 한 분말에서 수분용해도지수가 높게 나타났다.

• 한국식품영양과학회지
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• 제41권8호
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• pp.1035-1040
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• 2012

유색감자의 식품학적 가치를 향상시키고, 고기능성 유색감자 신품종 육성 및 기능성식품의 천연소재로써 기초자료를 제공하고자 일반감자인 '수미'와 다양한 유색감자의 생리 활성을 평가하였다. 총 폴리페놀 함량은 '수미'가 120.0 mg/100 g powder, '블루'가 151.1 mg/100 g으로 유색감자가 일반감자보다 더 많은 폴리페놀을 함유하고 있는 것으로 나타났다. 전자공여능은 추출물의 농도가 높아질수록 활성이 증가하였으며, '레드'와 '하령'을 제외한 유색감자의 활성이 '수미'보다 뛰어났다. Hydroxyl radical 소거능은 $2,000{\mu}g/mL$ 농도에서 '하령'을 제외한 나머지 유색감자의 활성이 '수미' 보다 높았으며, 특히 '블루'가 65.5%로 가장 높았다. 전단구 백혈병 세포주인 THP-1에 대한 세포 독성은 '블루', '자서', '자심'이 강한 활성을 나타내었고, 간암세포 $HepG_2$에 대한 증식 억제 효과는 '블루'만이 높은 항암효과를 나타내었다. 이상의 결과, 유색감자는 일반감자보다 항산화 및 항암활성이 뛰어난 것으로 나타났으며, 특히 유색감자 중에서도 '블루'의 생리활성이 높은 것으로 나타났다. 따라서 '블루'를 비롯한 다양한 종류의 유색감자는 기능성식품 소재로써 개발할 가치가 매우 높음을 알 수 있으며, 특히 감자가 주식 또는 부식으로 손쉽게 섭취하는 식용작물임을 감안할 때 그 가능성은 더욱 증대될 수 있을 것으로 판단된다.

• 한국식품조리과학회지
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• 제27권2호
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• pp.19-29
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• 2011

Sweet potato powders made from eight Korean varieties, including purple-fleshed, orange-fleshed, and commercial dry type sweet potatoes, were investigated for physicochemical and pasting properties to develop processed food. Crude protein and lipid contents of Shinjami and Borami were higher than those of other varieties. The lightness value of raw sweet potato flesh was the highest value in Shinchunmi, and the lowest in Shinjami. Using the color difference (${\Delta}E$), color similarities compared to the white plate occurred in the following order; purple-fleshed > orange-fleshed > commercial dry type sweet potatoes. Total and damaged starch contents were significantly different (p<0.05). Total starch content of sweet potatoes was higher in commercial dry sweet potatoes (61.89-70.46%), particularly Shinchunmi (70.46%) but lower in orange-fleshed sweet potato (48.87 and 49.53%, respectively). Water binding capacity of Yeonwhangmi, swelling power and solubility of Shinyulmi were the highest values (174.70, 25.54 and 87.49%, respectively) among them (p<0.05). But oil absorptions of Shinyulmi and Shinchunmi showed lower values (97.08 and 97.54%, respectively). All sweet potato powders had an A type x-ray diffraction pattern. The initial pasting temperatures of sweet potato powders ranged from 69.50 to $75.95^{\circ}C$ and the amylolytic enzyme in sweet potato powder lowered pasting viscosity.

• Journal of Biosystems Engineering
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• 제30권3호
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• pp.172-178
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• 2005

Grading and sorting an indeterminate form of agricultural products such as sweet potatoes and potatoes are a labor intensive job because its shape and size are various and complicate. It costs a great deal to sort sweet potato in an indeterminate forms. There is a great need for an automatic grader fur the potatoes. Machine vision is the promising solution for this purpose. The optical indices for qualifying weight and appearance quality such as shape, color, defects, etc. were obtained and an on-line sorting system was developed. The results are summarized as follows. Sorting system combined with an on-line inspection device was composed of 5 sections, human inspection, feeding, illumination chamber, image processing & control, and grading & discharging. The algorithms to compute geometrical parameters related to the external guality were developed and implemented for sorting the deformed sweet potatoes. Grading accuracy by image processing was $96.4\%$ and the processing capacity was 10,800 pieces per hour.