• 한국식품영양학회지
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• 제37권4호
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• pp.180-188
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• 2024

In this study, chemical properties and functional ingredients of ginger and ginger pomace discarded after juice were analyzed. Ginger and ginger pomace were subjected to hot air drying, steaming, followed by hot air drying, soaking in vitamin C for 1 hour and 3 hours. When soaked in vitamin C for 3 hours, the moisture content was highest at 9.2% for ginger and 7.3% for ginger pomace. Among inorganic ingredients, the potassium (K) content was high at 2,633.6 mg% in hot air-dried ginger after steaming and at 1,584.3 mg% in ginger pomace. Total flavonoid content of ginger pomace was high at 67.3 mg/g when soaked in vitamin C for 3 hours. Gingerol content was the highest at 9.8 mg/g when ginger was dried with hot air. It was 10.5 mg/g in ginger pomace. After ginger pomace was steamed and dried with hot air, shogaol content was as high as 2.0 mg/g.

• Journal of Nutrition and Health
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• 제49권1호
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• pp.51-58
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• 2016

본 연구에서는 체리와 로메인 중 저장 시 저장 기간 및 저장 온도, 저장 온도의 변동폭에 따른 항산화 성분과 항산화 영양소의 보존율을 분석하고자 하였으며 총 폴리페놀, 총 플라보노이드, 총 항산화능, DPPH 소거능, 비타민 C 함유량을 분석하였다. 저장 조건은 온도와 저장 온도 변동폭에 따라 세 개의 조건에서 실험을 진행하였다. 체리는 9일 동안 저장 후 실험하였고, 로메인은 7일 동안 저장 후 실험하였다. 실험 결과, 로메인과 체리 시료 모두에서 수분 보유량은 $0.7{\pm}0.6^{\circ}C$에서 가장 높았다. 체리의 경우 $0.7{\pm}0.6^{\circ}C$에서 TAC의 함량 및 플라보노이드 함량이 유의적으로 높았으며 (p < 0.05), 로메인의 경우, 비타민 C 함량이 $0.7{\pm}0.6^{\circ}C$에서 유의적으로 높게 유지되었다 (p < 0.05). DPPH 활성은 $0.7{\pm}0.6^{\circ}C$ 저장시 유의적으로 높게 유지되었으며, $0.7{\pm}0.6^{\circ}C>4.7{\pm}1.4^{\circ}C>3.5{\pm}2.8^{\circ}C$의 순서로 활성이 저하되었다.

• 대한화학회지
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• 제52권5호
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• pp.482-487
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• 2008

• Preventive Nutrition and Food Science
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• 제1권2호
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• pp.234-238
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• 1996

The purpose of this study was to determine whether vitamin {TEX}$B_{6}${/TEX} deficiency and age affect the blood cho-lesterol profile in exercising rats. Fifty four rats were fed either a viramin {TEX}$B_{6}${/TEX} deficient dief(-{TEX}$B_{6}${/TEX}) of a control diet(+{TEX}$B_{6}${/TEX}) for 6 weeks, then subdivided into 3 groups:non-exercise group(NE), exercise and sacrifice group(ES), exercise and recuperation group(ER). ES group was exercised in treadmill({TEX}$10^{o}${/TEX}, 0.5~0.8km/h) for 2 hours and sacrifice. ER group was recuperated three days with respective diet after exercise. At week 3 and 6, and level of plasma total cholesterol(TC), high density lipoprotein cholesterol(HDL_C) and low density lipoprotein cholesterol(LDL_C) were compared. In NE group, there was no difference in the levels of TC, HDL_C and LDL_C between +{TEX}$B_{6}${/TEX} rats and -{TEX}$B_{6}${/TEX} rats. The plasma levels of TC and LDL_C of 6 weeks were higher than those of 3 weeks and on difference in HDL_V between 3 weeks rats and 6 weeks rats. In ES group, there was also no difference in the levels of TC, HDL_C and LDL_C between +{TEX}$B_{6}${/TEX} rats and -{TEX}$B_{6}${/TEX} rats and there was no difference in TC, LDL-cholesterol between 3 weeks rats and 6 weeks rats. The level of HDL_C pf 6 weeks was lower than that of 3 weeks rats. In ER group, there was no difference in the levels of TC and LDL_C not only between +{TEX}$B_{6}${/TEX} rats and-{TEX}$B_{6}${/TEX} rats but also between 3 weeks rats and 6 weeks rats. The level of HDL_C was lower in -{TEX}$B_{6}${/TEX} rats than in +{TEX}$B_{6}${/TEX} rats and higher in 6 weeks rats than in 3 weeks rats. These results suggest that vitamin {TEX}$B_{6}${/TEX} deficiency may affect the HDL_C during exercise and after recuperation. The desirable effect of exercise on plasma Cholesterol profile is strengthened in adult age than young age.

• 한국식품저장유통학회지
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• 제17권2호
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• pp.230-235
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• 2010

사과주스의 열수 살균조건과 저장기간에 따른 이화학적 품질 특성을 조사하였다. 살균 조건에 따른 당도, 산도 및 pH는 차이가 나타나지 않았으며 색도는 살균처리구가 대조구에 비해 크게 감소하였으며 무첨가구의 색도 값이 비타민 C 첨가구(0.1%)에 비해 살균 전에 비하여 크게 감소하였다. 살균온도 $65^{\circ}C$에서 10분과 20분간 처리한 구에서만 일반세균과 곰팡이, 효모가 검출되었고 그 외의 처리구에서는 미생물이 검출되지 않았다. 비타민 C 함량은 살균시간 보다는 살균온도에 더 영향을 미치는 것으로 나타났다. 살균조건을 달리하여 저장온도 $4^{\circ}C$와 $37^{\circ}C$에서 3주간 저장한 결과, 산도, 당도 및 pH의 변화는 살균조건과 저장기간에 관계없이 거의 변화가 나타나지 않았으며, 색도는 저장기간이 길어질수록 색도 값이 감소하였다. 각각의 살균과 저장조건을 달리한 비타민 C함량은 살균온도가 높을수록 함량은 낮게 나타났으며, 저장기간이 길어질수록 크게 감소하는 경향을 나타내었으며, 관능평가는 taste, color와 전반적 기호도에서 $75^{\circ}C$에서 20분이 가장 높게 나타났다. ASC값은 $4^{\circ}C$의 저장온도와 살균온도가 높을수록 낮게 나타났으며 저장기간이 길어질수록 ASC값은 증가하는 경향을 나타내었다. 이상의 결과 사과주스의 품질특성은 비타민 C를 첨가하여 $75^{\circ}C$, 20분 살균 처리하여 $4^{\circ}C$에서 저장하는 것이 우수하였다.

• 한국식품과학회지
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• 제28권1호
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• pp.8-14
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• 1996

다양한 온도에서 살균과 저장이 오렌지 쥬스의 품질에 미치는 영향을 알아보기 위하여 orange juice$(12^{\circ}Brix)$를 75, 85, $95^{\circ}C$에서 각각 15초간 살균한 뒤 10, 20, $30^{\circ}C$의 incubator에서 32일간 저장하며 미생물, 이화학적 및 관능검사를 실시하였다. Vitamin C와 sucrose함량, 그리고 색은 $10^{\circ}C$ 저장시에 안정성이 우수하였으나, $20^{\circ}C$, $30^{\circ}C$에 저장하였을 때 저장기간이 증가함에 따라 현저한 감소를 나타내었다. 반면, 살균온도에 따른 손실량의 차이는 미약하였다 Furfural은 저장기간이 증가함에 따라 생성량의 급격한 증가를 나타내었으며 $10^{\circ}C$ 저장시 생성량이 가장 적었다. 또한 살균온도에 따른 생성량 차이는 미약하였다. Furfural은 vitamin C가 분해되어 생성되며 색을 어둡게 만들었다. 저장기간동안 오렌지 쥬스의 pH는 일정하게 유지되었으며, 일반세균과 효모, 곰팡이의 검출결과는 음성으로 나타났다. 관능검사 결과 $10^{\circ}C$ 저장시료는 저장 32일까지 대조군과 차이가 없었고, $20^{\circ}C$와 $30^{\circ}C$ 저장시료는 24일과 20일만에 각각 대조군과 차이를 나타내었다. 따라서 오렌지 쥬스의 품질은 살균온도보다 저장온도에 의하여 더 큰 영향을 받으며, 저온저장이 품질변화의 억제에 효과적임을 알 수 있었다.

• 생명과학회지
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• 제20권4호
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• pp.511-518
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• 2010

전 세계적으로 알레르기 환자가 증가하고 있고, 특히 운동이 알레르기 질환을 증가 시켜 운동 유발성 알레르기에 대한 연구가 주목되고 있다. 운동 유발성 알레르기 질환은 운동 중과 운동 후 혈관부종, 두드레기, 호흡, 위와 장계의 증후 및 아나플락시스 등이 나타나는 질환이다. 따라서 본 연구는 운동 유발성 알레르기 질환의 분석 및 비타민 C와 catalase 투여에 대한 항 알레르기 효과와 활성 산소종 생성 조절제 들의 상호작용을 규명하고 전반적인 운동 유발성 알레르기 질환의 치료효과를 규명하는데 그 목적이 있다. 연구방법으로는 무병원성환경에서 사육한 생후 7주령의 BALE/c마우스(Female)를 그룹핑 하여 통제군과 훈련군에게 각각 알레르기를 유발한 후, 서로 다른 기간의 운동 효과를 분석하였고, 운동 유발성 알레르기 군에게 비타민c와 catalase를 투여하여 투여 효과를 분석하였다. 본 연구결과 운동 유발성 알레르기 질환은 훈련기간이 늘어남에 따라 증가함을 알 수 있었고, 이러한 운동 유발성 알레르기 질환과 쇼크사는 복강 림프구에서 발현하는 ROS는 큰 연관이 있다는 것, 그리고 운동 유발성 알레르기 치료 효과는 catalase를 투여하는 것 보다 비타민을 투여하는 것이 더욱 효과적임을 알 수 있었다. 추후 이에 대한 원인을 규명하는 기전적 연구가 필요할 것으로 여겨진다.

• Asian-Australasian Journal of Animal Sciences
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• 제23권11호
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• pp.1482-1489
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• 2010

This study aimed to determine the effects of vitamin C and propolis-supplemented feeds on some blood parameters, lipid peroxidation, and activities of some antioxidant enzymes in broilers exposed to oxidative stress. 360 three-day-old broiler chicks (Ross 308) were randomly divided into four treatment groups each containing 90 animals, including six replicate groups for each treatment. The experimental groups were designated for a 3-42 days period as follows: no supplement to basal ration (Control-Group I); supplement of 500 ppm vitamin C and 200 ppm lead (as lead acetate) to basal ration (Group II); supplement of 1 g/kg propolis and 200 ppm lead (as lead acetate) to basal ration (Group III); and supplement of 200 ppm lead (as lead acetate) to basal ration (Group IV). The highest TG level (86.83 mg/dl) was observed in the lead supplemented group; however, the lowest aspartate aminotransferase (SGOT) level (90.71 IU/L) was observed in the control group (p<0.05). The addition of lead increased the plasma malondialdehyde (MDA) level (p<0.01) compared to other treatments. However, the addition of vitamin C and propolis decreased the plasma MDA level close to control levels. The highest erythrocyte superoxide dismutase (SOD) activity was observed in the lead addition group (p<0.01) while no significant differences were observed for SOD activities of the control, vitamin C +lead, and propolis+lead groups. The plasma reduced glutathione (GSH) activity of the control ($2.30{\mu}mol$/ml) was significantly lower than the lead administered group ($6.20{\mu}mol$/ml) (p<0.01); while this parameter was determined to be similar to other groups. No significant differences were observed between groups for liver GSH activity, but heart GSH activity of the control was significantly higher in comparison to other treatments (p<0.05). To obtain similar antioxidant effects, it is recommend that using propolis (1 g/kg) and vitamin C (500 mg/kg) supplementation in broiler diets may overcome the adverse effects of oxidative stress originating from dietary lead.

• 대한가정학회지
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• 제26권1호
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• pp.51-59
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• 1988

In the present study, an attempt was made to observe the effect of calcium-sources and preservatives on Kimchi fermentation. After pre-fermentation at room temperature for 16 hours, each Kimchi was stored at 4$^{\circ}C$. Changes of vitamin contents(vitamin C, thiamin, riboflavin and $\beta$-carotene) during the fermentation of Kimchi were determined. It was also attempt to relate the fermentation of Kimchi with the changes in chemical and organoleptic characteristics, such as pH, total acidity and reducing sugar. The findings were summarized as follows; 1. During Kimchi fermentation, the pH decreased steady and total acidity increased slowly in the follow order: K-Sorbate+acetic acid, k-Sorbate, Ca-Lactate and Control. the lower of pH and the higher of total acidity, the less of reducing sugar was remained. 2. changes of total vitamin C and reduced ascorbic acid contents during the Kimchi fermentation did not differ significantly from each other. At the begining of fermentation, Kimchi samples contained 20~25mg/100g of total vitamin C and 5~14 mg/100g of reduced ascorbic acid. In the final stage, however, 15~19 mg/100g of total vitamin C and 1~3 mg/100g of reduced ascorbic acid were remained. 3. The contents of thiam in and riboflavin were 30 to 42 meg/100g and 50 to 67 meg/100g at the initial stage, respectively. They increased with the degree of maturity (approximately 2 times of the content of the initial stage) and then gradually decreased. The content of $\beta$-carotene was found to be decreased with the degree of maturity. 4. The results of sensory evaluation indicated that Kimchi added with Ca-Carbonate, Ca-Carbonate+acetic acid and Ca-lactate were better than Control.

• 한국식품영양과학회지
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• 제28권6호
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• pp.1201-1207
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• 1999

To utilize the leaves of broccoli, the shape of which was similar with that of kale leaves, as a vegetable juice, the extracts from two types of vegetable leaves were subjected to the analyses of proximate com ponents, volatile sulfur compounds, vitamin C and minerals. The sensory evaluation of the juices, prepared from kale and broccoli leaves, were performed by duo trio test and scoring test. Among eight varieties of broccoli, four varieties('Pilgrim', 'Greenbelt', 'Salinas' and 'Shasta')were not significantly different from kale(p<0.05), based on the duo trio sensory test. Sulfur and nitrogen compounds present in the dichloromethane extracts of kale and broccoli leaves 'Pilgrim' were identified as 3 butenyl, allyl, butyl and 4 methylsulfinylbutyl isothiocyanate(sulforaphane), 4,5 epithiovalero, 4,5 epithio 3 hydroxyvalero, benzenepropane, 3 hydroxy 4 propene, 4 methylthio butane, 3 hydroxy 3 phenylpropane, 5 methy lsulfinylpentane, 4 methoxyphenyl 3 hydroxypropane nitrile and dimethyl trisulfide by GC/MSD analysis. Proximate components were observed to be relatively similar between kale and broccoli leaves. Vitamin C and sugar content were higher in broccoli leaves(125∼180mg% and 8∼12°Brix) than in kale(101mg% and 7oBrix). In mineral analysis by AA and ICP Mass, 'Pilgrim' showed a higher content of K, Fe, Mn, Zn and Se. In separate experiment, sensory scores of bitter taste and astringent taste were lower and scores of over all taste and over all acceptability, higher in broccoli('1243') juice than those in kale juice.