본 연구에서는 쌀 섭취의 중요성에 착안하여 건강 기능성 쌀로 개발된 특수미의 항산화 활성과 성분을 분석하고 항산화력과 성분 간의 상관성을 비교·분석하고자 하였다. 특수미 시료 중 흑미의 polyphenol, vitamin E, phytic acid, anthocyanin 함량은 각각 444.38, 0.79, 130.92, 146.90 ㎎/100 g으로 E를 제외하고 다른 특수미에 비해 가장 높은 함량을 나타내었다. 또한 흑미 methanol 추출물의 총 항산화력(697.27 AEAC), 환원력(2.32 A700), 지질과산화 억제력(84.18%), 금속이온 제거능(38.47%), xatnhine oxidase 억제활성(66.52%)은 금속이온제거능을 시료에 활성을 성분과 활성간의 상관분석 결과 polyphenol 함량이 높을수록 항산화력(R2=9921), 환원력(R²=9856) xanthine 억제 활성(R2=8032)이 증가하는 것으로 나타났다. 흑미와 더불어 적색미도...

This study investigated the effect of cooking methods including steaming, blanching, microwaving, boiling, and roasting on true retention minerals, vitamins, bioactive compounds in shiitake mushrooms (Lentinus edodes). The proximate composition significantly decreased after cooking. In general, retentions minerals were lowest boiled samples. Microwaved roasted samples showed higher than other methods. Boiling resulted levels vitamins compounds, while values. 2,2-diphenyl-1-picrylhydrazyl...

본 연구에서는 컨베이어식 원적외선 건조기를 이용하여 송풍속도와 건조온도에 따른 표고버섯의 건조특성과 건조제품의 색도변화를 조사하고 건조조건에 항산화성분과 항산화력의 변화를 분석함으로써 고품질의 건조 표고버섯 제품 생산을 위한 기초 자료를 제시하고자 하였다. 건조의 경우 건조실온도가 높고, 풍속이 증가할수록 건조속도가 빠른 것으로 나타났으며 열풍건조에 배해 건조시간을 약 3~6.5시간 단축할 수 있는 나타났다. 건조에 의한 감소율은 60℃-0.6 m/s, 60℃-0.8 70℃-0.6 m/s 조건일 경우에만 비해 적은 나타났으며, 그 이상의 조건에서는 열풍건조보다 손실률이 큰 따라서 내부의 건조조건을 저온?저속으로 결정한다면 손실을 최소화하고 열풍건조기에 신속하고 색도의 변화가 최소화된 제품을 생산할 있을 생각된다.

The objective of this study was to evaluate the protective effect black rice extract (BRE) on tert-butyl hydroperoxide (TBHP)-induced oxidative injury in HepG2 cells. Methanolic from evaluated for TBHP-induced Several biomarkers that modulate cell survival and death including reactive oxygen species (ROS), caspase-3 activity, related cellular kinases were determined. TBHP induced apoptosis by a rapid increase ROS generation activity. Moreover, stress resulted transient ERK1/2 activation...

Black rice contains many biologically active compounds. The aim of this study was to investigate the protective effects black extracts (whole grain extract, WGE and bran RBE) on tert-butyl hydroperoxide (TBHP)-induced oxidative injury in HepG2 cells. Cellular reactive oxygen species (ROS), antioxidant enzyme activities, malondialdehyde (MDA) glutathione (GSH) concentrations were evaluated as biomarkers cellular status. Cells pretreated with 50 100 ㎍/mL or RBE more resistant stress a...

We evaluated the protective effect of a tocotrienol-rich fraction (TRF) from grape seeds on tert-butyl hydroperoxide (TBHP)-induced oxidative injury in HepG2 cells. Generation cellular reactive oxygen species (ROS), concentrations lipid peroxidation products and reduced glutathione, antioxidant enzyme activity were used as biomarkers status. Cells pretreated with TRF (10–500 μg/mL) showed an increased resistance to stress dose-dependent manner, revealed by higher percentage surviving cells...

The National Standard Food Composition Table published by the Rural Development Administration (RDA) provides foundations in research, nutrition monitoring, policy and dietary practices Korea. This databases consists of several sets data including food descriptions, nutrients, portion weights, source data. have been since 1970 and, recently, new version (8th edition) which has quantitative qualitative nutrient is released 2011. In addition, User-friendly divided into adult, children, elderly...

본 연구는 할맥(Spb), 정맥상태의 흑맥(Pbb), 현맥상태의 유색보리(황맥: Hyb, 자맥: Hpb, 흑맥: Hbb) methanol 추출물의 항산화 성분과 활성을 비교하고자 하였다. 추출수율은 할맥, 흑맥, 유색보리(황맥, 자맥, 흑맥)에서 각각 2.85, 3.62, 4.62, 4.41과 6.58%를 나타내었다. Polyphenol과 flavonoid 함량은 시료 100 g당 Spb가 57.93과 24.02 ㎎, Pbb가 64.01과 27.92 Hyb가 122.88과 36.38 Hpb가 134.94와 36.51 Hbb가 163.43 and 39.70 ㎎으로 분석되었다. 활성도 이와 비슷하게 유색보리가 할맥과 흑맥보다 높았다. 이는 유색보리의 성분이 겨(bran) 층에 많이 분포하는 것으로 생각된다. 연구 결과는 기능성 및 이를 이용한 제품의 개발에 있어 기초자료로 이용될 기대된다.

Purpose: The objective of this study was to provide nutritional information (protein and amino-acid contents) soybeans (Baktae, Seoritae, Huktae, Seomoktae) with different cooking methods. Methods: Raw, boiled (in <TEX>$100{\pm}15^{\circ}C$</TEX> water for 4 hr), fried a pan at <TEX>$110{\pm}15^{\circ}C$</TEX> <TEX>$20{\pm}5min$</TEX>) soybean samples were prepared. Contents protein amino acids determined. Results: Protein content in raw Baktae, Seomoktae ranged from 361.0 386.8 mg/g....

Recently, the consumption of processed foods has been increasing due to changes in lifestyle.However, little is known about biotin content these foods.In this study, 28 kinds rice products, 29 wheat and 4 other grain products were investigated.It was observed that puffed cake, cooked pancake flour, sesame gangjung have highest each above food groups.Overall, levels higher than those products.The results confirmed using standard reference materials verify reliability accuracy experimental...

Recent reports have proposed possible anti-obesity mechanisms for antioxidants involving increased energy expenditure, pre-adipocyte differentiation and proliferation, decreased lipogenesis lipolysis, fat oxidation. The aim of this study was to examine confirm the effect oligomeric polymeric procyanidin fractions from defatted grape seeds. lipid metabolism-related mRNA level in mouse preadipocytes, 3T3-L1 cells, determined evaluate phenolic a seed meal. Lipid accumulation reduced by 19%...

Purpose: To provide the public with nutritional information on consumption types of garlic, we evaluated influence heat treatment method contents different species garlic. Methods: We determined content general components, minerals, vitamins, and fatty acids in each garlic produced Seosan Goheung by heating blanching or microwave roasting. Results: The results two-way analysis variance test indicated that particular, as well interaction, had an content. moisture crude fat was higher Southern...

The objective of this study was to compare two extraction methods for determination vitamin K1(phylloquinone) in vegetables. In addition, analytical method validation parameters such as accuracy, precision, limit detection (LOD), quantification (LOQ), and linearity were calculated ensure the validity. Vitamin K1 quantified by reversed-phase HPLC using post-column derivatization fluorescence (Exλ=243 nm, Emλ=430 nm). Higher values observed solvent compared those from enzyme method. results...

Nutritional composition and physicochemical properties changes in mustard leaf kimchi were investigated during fermentation of up to 3 months. The pH decreased, the titratable acidity gradually increased according increase periods. Fructose glucose major free sugars kimchi, their amounts significantly decreased with periods (p<0.05). Lactic acid content showed a significant maximum at All types contained 20 amino acids, but most fluctuated fermentation. Except for K Zn, other ingredients...

본 연구에서는 다양한 고추 가공품의 capsaicinoids 함량을 분석하고 분석 방법을 검증하고자 하였다. 역상 HPLC를 이용하여 고춧가루 및 capsaicin과 dihydrocapsaicin의 분석하였다. 연구 결과 capsaicin 함량은 0.21∼78.24 ㎎/100 g이었으며 dihydrocapsaicin 0.20∼38.82 g으로 나타났다. 고추장, 초고추장, 쌈장, 소스류에 비해 고춧가루의 함량이 높게 Capsaicinoids의 분석방법을 정밀도, 정확도, 특수성을 그 회수율은 90% 이상이었으며 재현성과 반복성의 CV%는 5% 이하로 우수하게 전반적으로 방법의 검증 parameter들은 우수하였다.