• Advances in Traditional Medicine
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• 제4권3호
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• pp.197-209
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• 2004

The study was aimed at evaluating the antioxidant and antimicrobial activities of methanol extract of Caesalpinia bonducella leaves (MECB) (Family: Caesalpiniaceae). The effect of MECB on antioxidant activity, reducing power, free radical scavenging (DPPH radical, nitric oxide radical, superoxide anion radical, hydroxyl radical and hydrogen peroxide radical scavenging), total phenolic content and antimicrobial activities were studied. The antioxidant activity of MECB increased in a dose dependent manner. About 50, 100, 250 and 500 g of MECB showed 53.4, 61.2, 69.1 and 76.2 % inhibition respectively on peroxidation of linoleic acid emulsion. Like antioxidant activity, the effect of MECB on reducing power increased in a dose dependent manner. The free radical scavenging activity of MECB was determined by DPPH radical scavenging method. The potency of this activity was increased with increased amount of extract. MECB was found to inhibit the nitric oxide radicals generated from sodium nitroprusside $(IC_{50}\;=\;102.8\;g/ml)$ whereas the $IC_{50}$ value of curcumin was 20.4 g/ml. Moreover, the MECB was found to scavenge the superoxide generated by photoreduction of Riboflavin. MECB was also found to inhibit the hydroxyl radical generated by Fenton reaction, where the $IC_{50}$ value is 104.17 g/ml compared with catechin 5 g/ml, which indicates the antioxidant activity of MECB. The MECB capable of scavenging hydrogen peroxide in a concentration-dependent manner. The amounts of total phenolic compounds were also determined. Antimicrobial activities of MECB were carried out using disc diffusion methods with five Gram positive, four Gram negative and four fungal species. The results obtained in the present study indicate that MECB leaves are potential source of natural antioxidant and antimicrobial agents.

• 펄프종이기술
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• 제38권3호
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• pp.47-60
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• 2006

This study was carried out to investigate the sheet formation properties of Morus Hanjis, made of bast and whole stalk pulps by different pulping methods, such as alkali, alkali-peroxide and sulfomethylated pulping. Two species of Morus, M. alba and M. lhou, were used. Effect of morphological properties of pulp stocks on the sheet formation and its gray levels based on optical property were evaluated using an Image analyzer. In addition, the effect of fiber distribution index(FDI) which was calculated from tile data of Confocal laser scanning microscopy(CLSM) on the sheet formation and optical properties of Morus Hanji were also discussed. On the sheet formation, Hanji from whole stalk pulp was superior than that of bast pulp. The more the sheet formation improved, the more paper opacity decreased. In the aspect of Hanji's surface characteristics analyzed by an Image analyzer, the average gray level and its standard deviation of Hanji from the whole stalk pulp were rather lower than those of bast pulp because of better sheet formation of the former. However, high brightness Hanji showed high value of gray level. The sheet formation and paper opacity were increased with the decrease of standard deviation of gray level. From these results, gray level measurement could be used to predict the paper opacity as well as sheet formation. Sheet formation of whole stalk Hanji and its FDI measured by CLSM were higher than those of bast fibers. In conclusion, the sheet formation and opacity of Hanji could be evaluated by standard deviation value of Hanji's gray level using an Image analyzer and by fiber distribution index using CLSM.

• 한국식품조리과학회지
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• 제14권4호
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• pp.380-387
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• 1998

The stability of red pepper seed oils during storage at 20${\pm}$3$^{\circ}C$, 40${\pm}$3$^{\circ}C$ and heating at 140${\pm}$3$^{\circ}C$ or 180${\pm}$3$^{\circ}C$ were measured to evaluate red pepper seed oil as a cooking oil. Two species of red pepper seeds (native, improved) were dried by either sunlight or heating to prepare the oil samples of NS (native, sunlight-dried), IS (improved, sunlight-dried), NF (native, heated), and IF (improved, heated). During storage at 20${\pm}$3$^{\circ}C$ or 40${\pm}$ 3$^{\circ}C$, acid values (AV) of all red pepper seed oils were higher than that of soy bean oil (SBO), however, peroxide values (POV) were similar to SBO. Antioxidative stability of NS was better than SBO but IF was not. By the heat treatments at 140${\pm}$3$^{\circ}C$ or 180${\pm}$3$^{\circ}C$, NS was identified to have better antioxidative stability than SBO and IF was the lowest. In sensory evaluation of each deep-fat fried potato-chip at 180${\pm}$5$^{\circ}C$, potato-chips fried in NS were better than that of SBO for color, taste, and flavor. NS-fried potato-chips got the highest score in overall acceptance (p<0.05), however, those of IF showed little acceptance. When blended oils (SBO: NOS, 0, 25, 50, 75%) were used, 50% blended oil was the best for taste, color, flavor, cripness, and total acceptance.

• 한국식품조리과학회지
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• 제15권6호
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• pp.611-617
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• 1999

자동산화된 유지의 산패도와 돌연변이원성과의 관련성을 알아보고자 대우유를 $60{\pm}2^{\circ}C$에서 자동산화시키면서 과산화물가가 일정한 수치에 도달한 시료를 대상으로 Salmonella typhimurium 변이균주 중 구조이동형(frame shift) 변이균주인 TA98, TA1537과 염기치환형(base-pair substituent) 변이균주인 TA100, TA1535 및 102를 사용하여 Ames test를 수행하였다. TA98은 대사활성화법에서, TA100은 직접법에서, TA1535 및 TA1537은 직접법과 대사활성화법 모두에서 돌연변이 활성이 인정되었으나 TA102는 시료유지의 전자동산화기간에서 돌연변이 활성이 나타나지 않았다. 또한 돌연변이원성이 과산화물가가 높은 시기에 나타나 유지의 과산화물 함량과 돌연변이 활성간에 갚은 관련성이 있는 것으로 생각되었다.

• 한국식생활문화학회지
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• 제19권4호
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• pp.399-406
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• 2004

율피, 솔잎, 호프로부터 70% 아세톤 추출물을 획득하여 대두유, 돈지, 대두유 유탁액, 돈지 유탁액에 대한 항산화력을 토코페롤과 비교하였다. Rancimat의 유도기간에 따른 항산화력 비교에서는, 대두유에서는 솔잎>율피>호프>토코페롤>무첨가구, 돈지에서는 토코페롤>율피>솔잎>호프>무첨가구로서 항산화력이 있었다. Peroxide value의 측정을 통한 항산화력 비교에서는, 대두유나 대두유 유탁액, 돈지나 돈지 유탁액에서 이들 세 추출물은 같거나 우수한 항산화력을 나타내었으며, 율피가 가장 좋은 것으로 판단되었다. 폴리페놀화합물의 분석결과, 율피 추출물에는 ellagic acid가 솔잎 추출물에는 flavanol이 항산화력에 큰 영향을 미친 것으로 보인다.

• 한국식생활문화학회지
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• 제32권2호
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• pp.128-134
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• 2017

The purpose of this study was to investigate the quality characteristics of roasted peanuts and the antioxidative effect of peanut oil added with sesame oil. Saltiness of roasted peanut increased with increasing salt content. In terms of color value, L and b values decreased as increasing concentration increased, whereas a value increased with increasing salt content. Overall, sensory evaluations proved that roasted peanuts with 15% added salt was preferred over other samples. For peanut oil added with sesame oil, acid values increased during the storage period, whereas samples made with sesame oil had lower values than the control group. Peroxide values increased rapidly for 21 days and then decreased. The acid and peroxide values were lower in peanut oil added with 50% sesame oil compared to peanut oil added with 30%, 10%, and 70% sesame oil, as well as the control. The TBA values of peanut oil made with 50% and 30% sesame oil were lower than those of the control and 70% and 10% sesame oil. According to the Rancimat method, PS-50% (524 min) and PS-30% (453 min) demonstrated longer induction periods as compared to the control (280 min), PS-70% (445 min), and PS-10% (291 min) samples.

• 한국식품과학회지
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• 제30권1호
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• pp.77-81
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• 1998

쌀눈 및 쌀겨에 함유된 유지를 추출, 온도별 저장 안정성과 지방산조성을 비교하였다. 쌀눈 및 쌀겨유지를 $40^{\circ}C$ 및 $60^{\circ}C$에 31일간 저장 중 유지의 산가는 큰 차이가 없었고 과산화물가는 저장 온도가 높아짐에 따라 크게 상승하였는데, $40^{\circ}C$저장 31일에는 건조처리한 쌀눈의 유지가 가장 높아 146.2 meq/kg이었고 정제유는 15.1 meq/kg 이었으며, $60^{\circ}C$저장 24일에는 정제유는 219.6 meq/kg, 건조쌀눈유지는 151.7meq/kg 이었다. 쌀눈과 쌀겨유지 중 주 지방산은 쌀눈은 linoleic acid (39.0%)와 oleic acid (34.7%)이었고 쌀겨는 oleic acid (40.1%)와 linoleic acid (38.1%)였으며, 저장 중 주 지방산의 조성은 쌀눈의 건조처리나 저장온도에 큰 영향을 받지 않았으나 linolenic acid의 함량은 모든 처리에서 감소하는 경향이었다.

• Preventive Nutrition and Food Science
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• 제16권3호
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• pp.253-260
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• 2011

This study was performed to investigate the physical, chemical and microbial characteristics of Gwamegi to provide basic data for the standardization of marine processed foods and for the improvement of the quality of commercial Gwamegi. The acid values of commercial Gwamegi were 5.8, 5.3 and 5.2 mg KOH/g for fillet type (F-type), "two divide" type (T-type) and whole type (W-type), respectively, and the peroxide values were 51.6, 51.5 and 53.2 meq/kg for each. There was a positive correlation between the acid value and the peroxide value (r=0.555) at confidence intervals (CI) of 99%. Trimethylamine (TMA) content of F-type, T-type and W-type products were 2.9, 2.6 and 3.6 mg%, respectively, while volatile basic nitrogen (VBN) contents were 22.4, 21.5 and 21.8 mg%. There was a strong positive correlation between TMA and VBN (r=0.961) at a CI of 99%. The histamine content was detected to be as much as 122 mg/kg, with about 36 % of the samples exceeding the CODEX criteria for histamine of 100 mg/kg. The total microbial count of 4 products exceeded 5 Log CFU/g and coliform group of 11 products exceeded the criteria of less than 1 Log CFU/g. Staphylococcus aureus in 27% of the samples exceeded the criteria of less than 2 Log CFU/g.

• 한국관광식음료학회지:관광식음료경영연구
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• 제12권2호
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• pp.1-41
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• 2001

The effect of smoking on the quality sausage Sausages were prepared from beef, port, chickens, games, fish and shellfish with polyphosphate salt and spices. Sausage history goes back to 3,000 years of age. The procedure of sausage 1) Meat Curing 2) Meat Control 3) Add Spices 4) Permissible Ingredients 5) Grinding 6) Mixing Emulsion 7) Stuffing 8) Showing 9) Smoking 10) Cooking 11) Drying 12) Packaging Sausage Product to get information on the effect of smoking onto the quality of meat produces. Sausage was smoked under a given conditions. Smoking was conducted as 35f$^{\circ}C$to 6$0^{\circ}C$ the related humidity of smokehouse was still at 60 to 70 percent. Results are as follows: 1. The Penetrated smoke in sausage was prolonged < p.<0.02 when sausage was smoked 2hours at 60~$65^{\circ}C$ the penetrated amount of free acetone in sausage was 0.5mg%. 2. Peroxide value of sausage as heating treatment both at 3$0^{\circ}C$ and at 5$0^{\circ}C$ was prolonged. 3. When sausage was heated at 3$0^{\circ}C$, bacteria of sausage increased In number while at 60~$65^{\circ}C$ bacteria of sausage increased In number fourteen hours. 4. When sausage was treated with smoking the distribution of free amino acids in sausage was changed markedly. 5. The longer smoking time of the products was the higher the content. 6. In case of oak wood smoke flavoring all of test samples. 7. Rapid decrease of does-response mutagenic curve of the smoke flavoring of oak wood and apple wood by in the peak of curve and phenol in the smoke flavoring. Continuous efforts are required to make sausages easily in the butcher shops and in the restaurants. 8. Sausage texture evaluation has 13 rules. It is Elasticity, Surface Moisture, Surface Smoothness, Center Hardness, Skin Toughness, Cohesiveness, Denseness, Moisture Release, Cohesiveness of Mass, Lumpiness, Graininess (of Contents), Skin separation, Oiliness and sensory 11 rules evaluation is color, texture, mold, flavor, sweet test, salty, sourness, bitter, and savory taste. 9. Smoked, component, peroxide value, bacteria, color, free amino acid, tenderness, flavor, shrinkage are important values.

• 한국자원식물학회지
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• 제21권4호
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• pp.292-298
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• 2008

본 실험은 전자공여능에 따른 $IC_{50}$을 살펴본 것으로 ethylacetate로 추출한 사철쑥 잎추출물에서 1.74${\mu}g/ml$, 잎과 줄기추출물에서 2.24${\mu}g/ml$, 더위지기 잎추출물에서 1.81${\mu}g/ml$, 잎과 줄기추출물에서 1.56${\mu}g/ml$로 가장 낮은 농도를 나타내었 으며 다음으로 ether추출물, methanol추출물, water추출물 순이었으며 hexane추출물에서는 전자공여능이 뚜렷이 나타나지 않았다. ethylacetate와 ether 추출물의 DPPH free radical 소거능을 기준으로 더위지기가 사철쑥에 비하여 높은 항산화활성을 나타내었다. 각 pH 조건에서 아질산염 소거능은 전반적으로 비극성 용매의 추출물보다는 극성 용매인 methanol추출물과 ethylacetate 추출물에서 높은 소거능을 보였다. pH 1.2에서 ethylacetate추출물은 53.75${\sim}$84.25%로 가장 높은 소거능을 나타내었으며 methanol추출물과 hexane추출물에서도 비교적 양호한 소거능을 보였고, water추출물과 ether추출물에서는 소거능이 확실히 나타나지 않았다. 3일간 저장한 linoleic acid 기질에 대한 추출물별 항산화활성은 ethylacetate추출물에서 367${\sim}$423meq/kg로 가장 높게 나타났으며, hexane, methanol, water, ether추출물순이었고 더위지기가 사철쑥에 비하여 조금 높은 활성을 보였으며 잎추출물과 잎과 줄기추출물사이의 차이는 유의적이지 않았다.