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- 저자 : 김성웅 ( Sung-woong Gim ) (검색결과 3 건)
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미숙과와 완숙과 복분자 추출물의 항산화 및 항균 활성 비교
류은혜 ( Eun-hye Ryu ),김성웅 ( Sung-woong Gim ),이수정 ( Su-jung Lee ),김용석 ( Yong-suk Kim ),권지웅 ( Ji-wung Kwon ) 한국식품조리과학회 2021 한국식품조리과학회지 Vol.37 No.5
Purpose: This study compared and analyzed the antioxidant and antimicrobial activities of unripened and ripened black raspberry (Rubus occidentalis) extracts. Methods: Unripened and ripened extracts were prepared with water, 25%, 50%, and 75% ethanol. To estimate in vitro antioxidant activity, total polyphenol, total flavonoid, and total anthocyanin contents were measured and DPPH and ABTS radical and nitric oxide (NO) scavenging activity were analyzed. In addition, antimicrobial activity against pathogenic microorganisms and bronchus disease-inducing bacteria was measured. Results: Total polyphenol and total flavonoid content were higher in unripened than in ripened black raspberry extracts, and total anthocyanin content was higher in ripened extracts. The DPPH and ABTS radical scavenging activity of ripened extracts was also found to be superior to that of the unripened extracts. The NO scavenging activity was found only in unripened extracts. Further, it was confirmed that the unripened extract had a relatively high antimicrobial activity except against K. pneumoniae KCTC 2245 compared to the ripened extract. Conclusion: These results suggest that unripened black raspberry (Rubus occidentalis) extracts have better antioxidant and antimicrobial activity than ripened extract. Thus, unripened black raspberry extracts have a higher potential for development as antimicrobial material such as a natural antioxidant and preservatives.
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김의진 ( Eui Jin Kim ),김성웅 ( Sung Woong Gim ),류은혜 ( Eun Hye Ryu ),나행요 ( Haeng-yo Na ),권지웅 ( Ji-wung Kwon ),이수정 ( Su Jung Lee ) 한국식품조리과학회 2024 한국식품조리과학회지 Vol.40 No.2
Purpose: In this study, investigated antioxidant and antibacterial effect of red leaf mustard and compared to Dolsan leaf mustard that local specialized food. Methods: According to the harvest times of red leaf mustard and Dolsan leaf mustard, compared composite include crude protein, crude fat, dietary fiber and ash. Also analyzed the total polyphenol, flavonoid, anthocyanin each extract solvents and its antioxidant effect include 2,2-diphenyl-1-picrylhydrazyl(DPPH), 2,2’-Azino-Bis-3-Ethylbenzothiazoline-6-Sulfonic acid(ABTS), reactive oxygen species(ROS) and antibacterial effects. Results: The total polyphenol was high in the red leaf mustard more than the Dolsan leaf mustard every harvest time, and the total anthocyanin was high in the Dolsan leaf mustard more than the red leaf mustard. The antibacterial activity was generally high in the red leaf mustard. Conclusion: The abundance of polyphenols in red mustard is believed to be responsible for the antioxidant and antibacterial activity of red leaf mustard. As a result of this study, it is believed that red leaf mustard has a sufficient potential to be used as a functional food.
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복분자 착즙박을 이용한 식초의 이화학적 특성 및 항산화 활성
류은혜(Eun-Hye Ryu),채규서(Kyu-Seo Chae),김성웅(Sung-Woong Gim),김용석(Yong-Suk Kim),김기덕(Ki-Deok Kim),권지웅(Ji-Wung Kwon) 한국식품과학회 2021 한국식품과학회지 Vol.53 No.1
본 연구에서는 복분자 가공 후 버려지는 부산물의 활용성을 높이기 위하여 착즙박의 발효를 통해 식초를 제조한 후, 전통 발효식초의 소재로서의 이용 가능성을 살펴보고자 발효 특성 및 항산화 활성을 포함한 이화학적 특성을 분석하였다. 알코올 발효후 이화학적 특성 분석 결과, 총 산도와 알코올 함량은 착즙액보다 착즙박에서 각각 0.49, 1.32% 만큼 낮게 나타났으며, 초산발효 후에는 알코올 함량과 당도가 착즙액에서 각각 0.72, 0.6 °Brix 만큼 높게 나타났다. 착즙박에서 pH는 0.32 낮았고 총 산도가 0.38% 높게 나타났다. 이러한 결과에 비추어 볼 때 착즙박 또한 원활한 발효가 진행됨이 확인되었다. 유기산 분석 결과 착즙박에서는 acetic acid가 착즙액에서는 citric acid가 더 높게 나타났다. 복분자 착즙박을 이용한 식초의 총 폴리페놀, 총 플라보노이드, 총 안토시아닌 함량을 측정한 결과 각각 51.58 TAE mg/mL, 9.55RUE mg/mL, 6.05 CYE mg/mL로 대조구인 복분자 착즙액 식초보다 높은 함량을 보였다. 복분자 착즙박 식초의 산화 방지 활성측정을 위해 DPPH 및 ABTS 라디칼 소거능의 IC<SUB>50</SUB> 값을 측정한 결과 각각 10.23, 18.30 μL/mL로 착즙액 식초보다 높은 활성을 나타내었으며, 환원력 및 FRAP 또한 착즙박을 이용한 식초에서 높게 나타났다. 이러한 결과를 종합해볼 때 복분자 가공 부산물로 버려지는 착즙박은 초산발효 결과가 우수하고, 높은 산화 방지 활성을 나타내어 기능성 발효식초로 활용이 가능할 것으로 판단된다. In this study, vinegar was prepared using black raspberry pomace to increase its utilization capacity. As a result of alcohol fermentation, the final alcohol content was 8.90% and the sugar content was 7.03°Brix. The total acid content after acetic acid fermentation was 4.44%, which was 0.38% higher than that of the juice. Among the organic acid content, the acetic acid content was higher in the pomace than in the juice. The total polyphenol (51.58 TAE mg/mL), total flavonoid (9.55 RUE mg/mL), and total anthocyanin (6.05 CYE mg/mL) contents of vinegar produced using black raspberry residue were higher than those of the juice. In addition, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity, reducing power, and ferric reducing antioxidant power (FRAP) activity were higher than those of the juice, indicating strong antioxidant properties. Thus, black raspberry pomace has excellent acetic acid fermentation ability and high antioxidant activity, indicating that it can be used as a functional fermented vinegar.
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