• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1732-1739
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• 2016

The general components and cyclitol compounds of ice plant (Mesembryanthemum crystallinum) were analyzed to examine the possibility of using extracts as functional food materials, the antioxidant effects and antidiabetic activities of the extracts by solvent fraction were tested. Among the mineral contents, contents of K and Na were the largest ($1,213.33{\pm}2.52$ and $545.53{\pm}12.01mg/100g$, respectively), followed by S, Ca, P, and Mg in order of precedence. Among cyclitol compounds, content of D-pinitol was the largest ($4.04{\pm}0.08mg/g$) while contents of chiro-inositol and myo-inositol were relatively small ($2.82{\pm}0.01$ and $0.25{\pm}0.01mg/g$, respectively). Among total phenol contents by solvent fraction, contents of chloroform and ethyl acetate fractions were large ($35.80{\pm}1.33$ and $23.70{\pm}0.62mg\;GAE/g$, respectively). Among antioxidant activity levels examined by DPPH, ABTS, FRAP, and lipid/MA assays, the chloroform fraction commonly showed the highest level of activity while the ethyl acetate fraction showed relatively high levels of activity. The antioxidant activity levels were proportional to total phenol contents by solvent fraction. As for antidiabetic effects, all solvent fractions showed at least 50% ${\alpha}-glucosidase$ inhibitory activity levels while the ethyl acetate, butanol, and chloroform fractions showed high levels activity of $90.33{\pm}0.40$, $87.98{\pm}0.16$, and $86.38{\pm}0.51%$, respectively. The ${\alpha}-amylase$ inhibitory actively levels were in the range of $25.63{\pm}1.45{\sim}60.34{\pm}2.67%$, which was lower than the ${\alpha}-glucosidase$ inhibitory activity levels, but the inhibitory activity levels by solvent fraction were similar. Given the above study results, ice plant can be utilized as a natural material with antioxidative and antidiabetic functionality.

• Journal of Practical Agriculture & Fisheries Research
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• v.26 no.3
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• pp.17-22
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• 2024

This study was conducted to evaluate bamboo salt usage as a curing agent of chicken breast meat focusing on water holding capacity. Chicken breast meat with a lightness greater than 48 and less than 53 was selected and randomly allocated to five treatment groups. The five treatments were as follows: 1) unsalted control (C), 2) bamboo salt 2.1% (w/w, BS), 3) refined salt 2.1% (w/w, S), 4) sodium polyphosphate 2.1% (w/w, SP), and 5) mixed refined salt and sodium polyphosphate 4.2% (w/w, S+SP). Measurements related to water holding capacity were brine absorption, drip loss, filter paper compression loss, and cooking loss. There was no significant difference in brine absorption between BS, S, and SP treatments except for the control, and S+SP treatment showed the highest brine absorption (P<0.05). Drip loss was also not significantly different between BS, S, and SP treatments. However, the S+SP treatment had significantly (P<0.05) less drip loss than the SP treatment, and the control had the least (P<0.05) drip loss compared with the curing treatment. No significant differences were observed in Filter paper compression loss and cooking loss between treatments regardless of curing or not and curing agents. In conclusion, considering that the concentration of 4.2% in the S+SP treatment was twice the concentration of the other curing treatments, bamboo salt which has various beneficial physiological effects and contains many minerals can be used as a curing agent without compromising the water holding capacity of chicken breast meat.