• 한국식품과학회지
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• 제43권5호
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• pp.564-569
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• 2011

본 연구에서는 파프리카(Capsicum annuum L.)의 색상별, 품종별 phytochemical들의 성분 분석 및 항산화 활성을 비교, 분석하고자 하였다. Phytochemical은 carotenoids, L-ascorbic acid, ${\alpha}$, ${\gamma}$-tocopherol 함량을 측정하였으며, 항산화 활성은 ABTS와 DPPH radical 소거 활성을 측정하였다. 파프리카에서 7종의 carotenoids를 정성 및 정량 분석한 결과, lutein은 녹색과의 Special품종과 황색과의 Fiesta 품종이 각각 4.65${\pm}$0.84, 5.19${\pm}$0.05 mg/kg fw로 다른 파프리카에 비해 그 함량이 높았다. 적색과의 Special 품종의 capsanthin 함량이 53.70${\pm}$6.23 mg/kg fw로 다른 파프리카에 비해 많이 함유되어 있었으며, 총 carotenoids의 함량도 다른 파프리카보다 유의하게 높았다. L-Ascorbic acid는 녹색과에서 적색과로 갈수록 그 함량이 증가하는 양상을 나타내었다. Tocopherol의 함량은 10.48-35.17 mg/kg fw으로 나타났으며, 녹색과에서 그 함량이 높았다. ${\gamma}$-Tocopherol의 함량은 녹색과의 Cupra와 Special에서 각각 29.31${\pm}$1.56, 23.34${\pm}$2.26 mg/kg fw로 다른 두 색상에 비해 높은 함량을 나타내었으며, ${\alpha}$-tocopherol은 적색과 Cupra 품종에서 26.02${\pm}$2.89 mg/kg fw로 그 함량이 가장 높았다. 파프리카의 색상별 ABTS와 DPPH radical 소거활성을 살펴본 결과 추출물의 농도가 증가함에 따라 radical 소거활성이 증가하는 경향을 나타내었으며, 모든 색상의 파프리카 추출물이 ${\beta}$-carotene보다 그 활성이 높은 것을 확인할 수 있었다. 특히 적색과가 다른 색상의 파프리카에 비해 항산화능이 높았는데, 이는 적색과에 다량의 capsanthin, L-ascorbic acid, ${\alpha}$-tocopherol과 같은 phytochemical들이 함유되어 있어 항산화능이 높은 것으로 사료된다.

• 한국식품영양과학회지
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• 제45권4호
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• pp.518-523
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• 2016

건여주의 다양한 가공식품 개발을 위하여 영양성분 및 생리활성을 분석하였다. 건여주의 영양성분으로 일반성분은 탄수화물 87.20%, 수분 6.10%, 조단백질 3.31%, 조지방 1.08% 및 조회분 2.31%였고 비타민 C 함량은 908.84 mg/100g으로 분석되었다. 무기질 중 칼륨의 함량이 가장 많이 함유되어 있었고 다음으로 Mg, P, Na, Ca, Zn, Cu, Mn 순으로 검출되었다. 가장 많이 함유된 아미노산은 arginine, urea, asparagine, ${\gamma}-aminobutyric$ acid, alanine이며, 전체 아미노산에 대한 필수아미노산 함량 비율이 37.86%로 나타났다. 건여주의 생리활성은 70% 에탄올로 추출하여 측정하였다. 총 폴리페놀 및 플라보노이드 함량이 각각 36.08, 15.66mg GAE/g으로 나타났다. 2,2-Diphenyl-1-picrylhydrazyl 라디칼 소거능의 $IC_{50}$은 9.81 mg/mL로 나타났다.

• 한국식품영양학회지
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• 제31권2호
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• pp.313-317
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• 2018

This study investigated the nutritional composition of green pepper (Capsicum annuum L. cv. DangZo). Specifically vitamin C, minerals and amino acids content in green peppe were measured. The crude ash, crude protein, and crude fat contents of green pepper were found to be 0.64, 2.10 and 1.20 g/100 g, respectively. The ascorbic acid content in green pepper was 99.34 mg/100 g. The K content was found to be the highest with regard to mineral. This was followed by P, Mg, Na, Ca, Zn, Cu, Mn which means green pepper is an alkali material. The K, P, Mg, Na, Ca, Zn, Cu, Mn contents of green pepper found to be 980, 68.33, 60, 34.14, 30.88, 5.87, 5.25 and 3.07 mg/100 g respectively. The total amino acid content ranged from 7.0 to 1,625.3 mg/100 g, respectively. With regard to amino acid contents, arginine and citrulline were found to be abundant. From the results, green pepper could be suggested as beneficial for food processing.

• International Journal of Industrial Entomology and Biomaterials
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• 제8권1호
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• pp.81-87
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• 2004

In order to investigate the effects of supplementary nutrients on silkworms, Bombyx mori, an experiment was conducted with ascorbic acid treatments. Dietary supplements of ascorbic acid 1, 2 and 3% were fed to silkworm larvae through 1st to 5th instar, The larvae were fed by mulberry loaves of Kokoso variety and the supplementary loaves were used once a day. These treatments resulted in a significant increase of biological parameters such as larval weight, the rate of food consumption and the approximate digestibility of the food. But the economical parameters such as cocoon weight and cocoon shell weight didnt show considerable difference compared to control. Dietary supplement of 2% ascorbic acid increased the larval weight by 7.8% and reached to 1.065g, which had the highest weight increase in the fourth day of 4th instar larvae. The percentage of daily weight increase in this group of larvae (79.01%) had significant difference compared with other treatments. The nutritional efficiency index in this group of larvae was better than others. Also the abundance of biochemical macromolecules such as glucose, cholesterol, triacylglycerol and urea in haemolymph of larvae fed by 2% ascorbic acid increased to become 29.75 (mg/㎗), 24 (mg/㎗), 75.4(mg/㎗) and 32.1(mg/㎗) respectively. But protein contents of haemolymph of larvae in each treatment were not significantly different. Since all the results achieved were not considerable either statistically or economically, this method could not be recommended to improve the sericultural parameters.

• 한국식품과학회지
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• 제49권1호
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• pp.63-71
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• 2017

This study aimed to assess the antioxidative potential of adding ethanolic extracts from Ulmus davidiana to Yackwa (Korean fried cookie). The reducing power and antioxidant activity of U. davidiana-treated Yackwa were assessed against DPPH, nitric oxide, superoxide anions, superoxide dismutase, and ABTS radicals. Increasing the amount of U. davidiana extract in Yackwa dough resulted in improved antioxidant properties. U. davidiana extracts were effective antioxidants with a radical scavenging potency similar to the potency of butylated hydroxytoluene (BHT) and L-ascorbic acid. The DPPH and nitric oxide radical scavenging activity of Yackwa containing 0.2% U. davidiana resulted in increased oxidative stability relative to control dough. Although the antioxidant effects of Yackwa containing U. davidiana extract were lower than those of Yackwa containing BHT and L-ascorbic acid, these results suggest that U. davidiana extracts have potent antioxidant activity. Accordingly, U. davidiana extract is a potential additive for deep-fried foods, such as Yackwa, to improve their oxidative stability.

• Journal of Applied Biological Chemistry
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• 제56권1호
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• pp.19-22
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• 2013

Plum (Prunus salicina L.) slices were dehydrated with red algae extract (RAE) at a concentration of 30% (w/w), and the dried samples were compared with maltodextrin (MD)-treated and hot-air dried samples in terms of physicochemical properties such as rehydration ratio, ascorbic acid, microstructure, and color. The rehydration ratios and colors of RAE-treated plum slices were better than those of MD-treated and hot-air dried samples. The ascorbic acid contents of RAE-treated samples were higher and their microstructures were finer than those of MD-treated or hot-air dried samples. These results suggest that plum slices can be dehydrated with RAE without loss of quality.

• 대한화장품학회:학술대회논문집
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• 대한화장품학회 2003년도 IFSCC Conference Proceeding Book II
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• pp.280-285
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• 2003

The cosmetic industry associated L-ascorbic acid (LAA) or not with its salts and esters, to be employed for fighting the cutaneous aging process. In large part, in the segment of cosmetics, the salts and esters of the LAA alone are employed more frequently than the pure LAA, since the former are chemically more stable, but result in less effective products. The present work refers to a process for stabilizing LAA in an aqueous medium, which includes the step of placed the LAA in contact with Polyvinylalcohol (PVA) through weak force like Van der Waals interaction. The PVA provides stability for LAA aqueous solution, which is stable for 106 days with a LAA content decrease only of 10% w/v.

• Archives of Pharmacal Research
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• 제28권4호
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• pp.377-381
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• 2005

Polymers, containing 5-(4-O-methylacryloylbenzyl)thiazolidine-2,4-dione [MABTZD]; poly (MABTZD), poly(MABTZD-co-AA) and poly(MABTZD-co-AMAA), were prepared, and identified by FT-IR, $^1H-$ and $^{13}C-NMR$ spectra. The MABTZD unit contents in poly(MABTZD-co-AA) and poly(MABZD-co-AMAA) were 11.3 and $27.7 mol\%$, respectively. The number average molecular weights of the polymers, as determined by GPC, ranged from 16,800 to 22,300, and with polydispersity indices of $1.2\sim1.4$.

• Food Science and Biotechnology
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• 제18권3호
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• pp.818-821
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• 2009

Total phenol, total flavonoid, reducing powder, electron donating activity, ascorbic acid equivalent antioxidant capacity, antimicrobial and antiproliferative activities of olive leaf extracts were investigated. The contents of total phenol and flavonoid were 257.48 and 92.33 mg in 100 g of olive leaf extract, respectively. The reducing power of the olive leaf extract increased with concentration increasing. Electron donating activity was high in 100 ${\mu}g/mL$ treated olive leaf extract as 95.20%. The ascorbic acid equivalent antioxidant capacity of the olive leaf extract was 68.93 mg/g olive leaf extract. The olive leaf extracts showed relatively high antimicrobial activity against Escherichia coli, Salmonella typhimurium, Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, and Pseudomonas aeruginosa. All of the cancer cell lines including MKN45, HCT116, NCI-H460, and MCF7 have 70-81% as effective growth inhibition.

• 한국약용작물학회지
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• 제11권1호
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• pp.1-4
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• 2003

천연물로부터 항산화 활성물질을 목적으로 DPPH 자유 라디칼 소거활성 검색법을 이용하여 검색을 실사하고, 유의한 활성을 나타낸 산국 메탄올 추출물로부터 2종의 화합물을 분리하고 기기분석을 이용하여 화합물 1과 2의 구조를 apigenin과 acacetin-7-O-rutinoside (Linarin)으로 동정하였다. 이들 화합물은 각각 13.3 및 $42.1{\mu}g$의 농도에서 DPPH 라디칼을 50% 소거하는 활성을 나타내었으며, 화합물 1은 양성 대조양물인 L-ascorbic acid $(RC_{50}\;=\;13.1{\mu}g)$에 비하여 강한 활성을 나타내었다.