• 한국수산과학회지
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• 제17권4호
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• pp.344-352
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• 1984

굴비의 가공 및 저장중 발암성물질로 알려진 nitrosamine의 전구물질인 아질산염질소 및 DMA 질소의 생성을 억제하기 위하여 염장시 몇몇종의 보존료를 첨가하여 이들의 변화를 분석 검토하였고, 동시에 이들의 생성에 관련이 있다고 생각되는 질산염질소, TMAO 및 TMA 질소의 변화를 실험하였다. 굴비의 가공 및 저장중 질산염질소는 계속해서 감소하였고, 반면에 아질산염질소는 증가하는 경향이었다. 그러나 ASC 구, CYS 구 및 BEN 구는 질산염의 환원을 억제시켰고, TET 구는 오히려 촉진시키는 결과였다. TMAO 질소는 염장 및 천일건조중 감소하다가 저장중 약간 증가하였으나 TMA 질소는 가공 및 저장 공정중 계속해서 증가하였다. 보존료의 첨가가 TMA 질소의 생성은 크게 억제시키지 못하였다. DMA 질소는 굴비의 가공 및 저장공정중 계속해서 증가하여 대조구의 경우 저장 7일후에는 생시료에 비해 3.2배, 건조 20일후에는 3.6배, 저장 30일 후에는 11.6배에 달하였다. ASC 구, CYS 구 및 BEN 구에서는 DMA 질소의 생성을 크게 억제하여 대조구에 절반치에 가까웠으나, TET 구에서는 오히려 DMA 질소의 생성을 촉진시키는 결과를 나타내었다.

• 한국식품영양과학회지
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• 제30권4호
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• pp.635-640
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• 2001

천연부산물을 첨가한 소시지의 이화학적 특성을 알아보기 위하여 대조구의 pH와 수분함량을 비교한 결과 이들 성분의 변화는 유사한 경향을 나타내었다. 그런, 보수력은 대조구에 비하여 chitosan, sesamol 첨가구가 약간 높은 경향을 나타내었다. 부산물 첨가 소시지의 지방산화도는 1$0^{\circ}C$와 3$0^{\circ}C$ 저장에서 대조구에 비하여 다소 낮은 TBARS값을 나타내어 저장성이 있는 것으로 나타났다. 이러한 부산물 첨가 소시지의 지방산화도는 potassium sorbate 0.5% 첨가구와 유사한 경향을 나타내었다. 잔존아질산염 함량은 대조구에 비하여 부산물 첨가구가 약간 낮은 경향을 나타내었으며, 그중에서도 감귤껍질 첨가구가 가장 낮은 값을 나타내었다. 부산물 첨가 소시지의 명도는 대조구와 유사하였으며, 적색도는 대조구에 비하여 chitosan 첨가구가 약간 높은 것으로 나타났다. 부산물 첨가구와 대조구의 관능적인 차이는 인정되지 않았다. 따라서, 대조구에 비하여 부산물 첨가 소시지는 지방산화도와 잔존아질산염의 함량을 낮추는 특성이 있으며, 제품의 이화학적 특성은 대조구와 유사하여 육제품 제조시 첨가추출물로서의 이용가능성을 확인하였다.

• Preventive Nutrition and Food Science
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• 제6권3호
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• pp.142-146
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• 2001

This study was performed to investigate chemical and functional properties of Glechoma hederacea leaves in respect to its potential use as food material or as a medicinal herb. The chemical compositions on a dry harris were 20.38% in protein, 3.96% in fat, 59.58% in carbohydrate, 15.78% in ash, 5.36% in reducing sugar, 14.11% in total sugar and 0.26% in polyphenol, respectively. The free sugars were mainly comprised of glucose, fructose and sucrose. In fatty acids compositiosn, linolenic acid showed the highest concentration at 45%, while the ratios of saturated to unsaturated fatty acids were 1 : 1.91. Seventeen kinds of total amino acids were determined, with the highest concentration (2,465.71 mg%) of glutamic acid. Among the free amino acids, praline showed the highest concentration (260.09 mg%), followed by glutamine, $\alpha$ -amino adipic acid, glutamic acid and valine. The contents of major minerals were 647.32 mg% in Na, 597.53 mg% in K and 239.75 mg% in Ca. The antioxidative activity of 10% water extract was similar to that of 50 ppm tocopherol. The nitrite scavenging ability reached the highest bevel at pH 1.2 and the lowest at pH 6.0.

• 동아시아식생활학회지
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• 제21권5호
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• pp.677-682
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• 2011

This study explores the antioxidant activities of solvent extracts from Rhus verniciflua, and the results were as follows. Total phenolic compound and flavonoid contents of Rhus verniciflua were $4.32{\pm}0.17$ mg/100 g and $0.16{\pm}0.02$ mg/100 g, respectively. Electron-donating abilities of solvent extracts from Rhus verniciflua proportionally increased with concentration, and ethyl acetate extract ($95.4{\pm}0.4%$) showed higher activity than that of BHT ($93.3{\pm}1.7%$) at a concentration of 1,000 ${\mu}L$/mL. Reducing power of the solvent extracts from Rhus verniciflua was the highest in ethyl acetate extract ($2.45{\pm}0.03$) at a concentration of 1,000 ${\mu}L$/mL. Nitrite scavenging ability of the solvent extracts from Rhus verniciflua (pH 1.2, 1,000 ${\mu}L$/mL) was the highest in ethyl acetate extract ($95.5{\pm}0.7%$). Therefore, ethyl acetate extract from Rhus verniciflua has similar antioxidant activity as that of BHT.

• Journal of Nutrition and Health
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• 제10권4호
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• pp.111-115
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• 1977

Vegetables and fruits purchased from several markets in Seoul from July to October in 1977 were analyzed to know the level of nitrate-and nitrite-nitrogen accumulation in relation to a public health. Radishes and chinese cabbages utilized mainly as pickled vegetables in Korea resulted in the highest concentration of nitrate-nitrogen. Some of the levels for radishes and chinese cabbages were notably high and exceeded a recommended upper limit of 300 ppm $No_{3}-N$, and thus these levels would render these samples unsafe for use. The levels in some of vegetables other than radish and chinese cabbage, e.g., spinach, lettuce, green onion, cabbage were relatively high and considered to be unsafe for use in feeding infants, where as those of green pepper, bean sprouts and parsely were very low and safe. And also the levells in fruits were very low and safe. Nitrite-nitrogen contents in all tested vegetables and fruits ranged to trace and appeared not to be accumulated in fresh vegetables and fruits. Stems and roots of radishes and chinese cabbages accumulated approximately 2 fold more nitrate-nitrogen than leaves in 5 samples of each vegetable tested.

• Food Science and Biotechnology
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• 제14권1호
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• pp.168-170
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• 2005

The myeolchi-jeot samples were divided into different groups with or without the supplementation with biogenic amines. Subsequently, the samples were placed in an oven at $80^{\circ}C$ for 1 hr to allow the chemical reaction to proceed, and then were analyzed for N-nitrosamine contents using GC-TEA. N-nitrosamine was not detected in any of the myeolchi-jeot samples which had been treated with/without sodium nitrite. On the other hand, the yield of N-nitrosopyrrolidine from 1,000 mg/kg of putrescine and spermidine in the myeolchi-jeot samples (treated with 5 mg/kg of sodium nitrite) was 0.002 and 0.014%, respectively. N-nitrosamine was not produced from any other biogenic amines like, histamine, tyramine, cadaverine and spermine. In addition, curing and heating were the factors which influenced the formation of N-nitrosamine during the nitrosation of biogenic polyamines. For the formation of N-nitrosamine in the food systems, treatment with sodium nitrite and heating at appropriate temperature along with the satisfied supplementation of biogenic polyamines are required.

• Applied Biological Chemistry
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• 제29권2호
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• pp.148-158
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• 1986

돈육 등심의 각 가열처리조건에 따른 아질산염이 중량감소, pH, 발색율, 색도 및 지 지질산화에 미치는 영향을 연구한 결과 다음과 같은 결과를 얻었다. 고온에서 가열처리하든가 미세하게 간 돈육 시료는 중량감소가 컸으나 아질산염을 처리한 시료의 중량감소는 적었고 가열처리함에 따라 pH가 떨어졌는데 아질산염을 처리한 시료의 pH저하가 억제되었다. 아질산염을 처리함에 따라 발색율, lightness, redness, 및 Chroma값이 높아져서 변색이 억제되었고 가열처리를 하면 전반적으로 malonaldehyde의 함량이 높아졌으나 고온장시간의 가열처리에서는 시료의 malonaldehyde의 함량이 오히려 감소되었다. 또한 아질산염을 처리하면 과산화물 및 malonaldehyde의 함량이 줄어들어 산화방지에 효과를 나타냈는데 가열처리 온도가 높아지고 시간이 길수 그 효과는 적었다. 돈육을 가열처리하면 각 지질성분의 함량은 대체로 낮아졌는데 인지질성분은 주로 phosphatidyl choline과 phosphatidyl ethanolamine이었으며 이들의 생성은 가열처리를 함에 따라 감소되었다. 총지질을 구성하는 주요 지방산은 oleic acid와 palmitic acid였으며 인지질을 구성하는 주요지방산은 linoleic acid와 palmitic acid였고 인지질은 필수지방산 및 이중결합이 2개 이상인 불포화지방산의 조성이 높았는데 이들 지방산은 가열처리함에 따라 그 조성이 감소되었으며 아질산염을 처리하면 총지질 및 인지질을 구성하는 이중결합이 2개 이상인 불포화지방산의 산화가 억제되었다.

• 한국식품영양학회지
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• 제33권1호
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• pp.64-73
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• 2020

The purpose of this study was to investigate the antioxidant activity and β-glucan content of extracts extracted by varying the temperature at 30, 55 and 80℃ after hot air drying or freeze drying of Pleurotus ostreatus and Pleurotus eryngii. For the analysis antioxidant activity of each mushroom, β-glucan, total phenol, flavonoid contents, and DPPH·ABTS⁺·Nitrite assay were measured. Also, the β-glucan content, total flavonoid content and ABTS⁺ scavenging activity increased with freeze drying rather than hot air drying, and increased with increasing extraction temperature in both mushrooms. However, the total phenol and nitrite scavenging activity increased with hot air drying rather than freeze drying, and decreased with increasing temperature in both mushrooms. DPPH scavenging activity was not significant in both mushrooms, but decreased with increasing extraction temperature. Pearson's correlations between total flavonoid content and antioxidant activities were r=0.719~0.753 (p<0.01). As a result, the β-glucan content, total flavonoid content, and ABTS radical cation scavenging activity were highest during freeze drying and extraction at 80℃. And the highest total phenol content, DPPH radical scavenging activity and nitrite scavenging activity were obtained during hot air drying and extraction at 30℃.

• 한국식품영양학회지
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• 제21권2호
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• pp.148-156
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• 2008

The purpose of this study was to analyze the changes in physicochemical characteristics and NDMA formation of Orostachys japonicus A. Berger according to harvest times. The results showed moisture, carbohydrate, crude fiber and crude protein contents of <$48.5{\pm}1.4%$, $38.2{\pm}1.2%$, $l5.8{\pm}0.4%$ and $13.2{\pm}0.6%$ respectively. The total mineral content was 4,817.1 mg/100 g, where Ca was highest($2,577.0{\pm}3.2$ mg/100 g), followed by K, Mg, Na, P and Fe. The composition amino acid of O. japonicus A. Berger showed high levels of glutamic acid and aspartic acid. And among the five free sugars detected, galactose and glucose were most abundant at $32.2{\pm}0.02$ mg/100 g and $25.3{\pm}0.1O$ mg/100 g, respectively. Upon comparing O. japonicus A. Berger extracts that came from plants harvested during $August{\sim}October$, total phenolic compound($2,703.l{\pm}5.2l{\sim}2,428.0{\pm}3.52$ mg/100 g) and flavonoid($634.2{\pm}2.33{\sim}1,324.6{\pm}1.87$ mg/100 g) contents were higher in the methanol extract than in the water extract. Also, within a reaction system, nitrite scavenging ability and NDMA inhibition were most effective at pH 2.5, and increased in proportion to the extract concentration. Finally, the methanol extract of O. japonicus A Berger harvested during $August{\sim}October$ had the highest nitrite scavenging and NDMA inhibition effects.

• 대한본초학회지
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• 제31권6호
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• pp.45-52
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• 2016

Objectives : This study was performed to investigate the antioxidant activity of water and ethanol extracts from Sasa borealis leaves, stems and roots. Methods : Sasa borealis leaves, stems and roots extract were prepared using water and ethanol. The total polyphenol and total flavonoid contents were analyzed. 2,2-diphenyl-1-picrylhydrazyl(DPPH) radical scavenging activity, SOD like activity, 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)(ABTS), hydroxyl radical scavenging activity, and Nitrite scavenging activity assays were carried out to determine the antioxidant activities. Results : The antioxidant activities of the Sasa borealis appeared higher in ethanol extract than water extracts. Total polyphenol and total flavonoids contents in ethanol extracts of leaves were $24.6mg/m{\ell}$ and $14.3mg/m{\ell}$, respectively, which were much higher than those of any other parts. SOD like activity was 70% ethanol extract of the leaves was highest with 15.68%. Electron donating ability was 70% ethanol extract of the leaves had the highest 59.07%. It exhibited high electron donating ability than BHT(45.68%). Nitrite scavenging activity of 70% ethanol extract was higher than the water extract at pH 2.5 and pH 4.2. Nitrite scavenging activity was 70% ethanol extract of the leaves was the highest 75.2%. Hydroxyl radical scavenging activity was 70% ethanol extract of the leaves was highest with 16.16%, showed very low activity than BHT(61.56%). Conclusions : These results suggest that 70% ethanol extracts from Sasa borealis leaves, exhibited higher antioxidant activities than those of root and stem, and can be potentially used as proper natural antioxidants.