추출 온도와 시간이 옻나무 추출물의 항산화활성에 미치는 영향

박혜진(Hye Jin Park),윤건묵(Gun Mook Yoon),이상훈(Sang Hoon Lee),장귀영(Gwi Yeong Jang),김민영(Min Young Kim),Li Meishan,이준수(Junsoo Lee),정헌상(Heon Sang Jeong) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.11

추출 온도와 시간에 따른 옻나무 부위별 추출물의 총 페놀 및 플라보노이드 함량과 항산화활성을 측정하였다. 옻나무 추출물의 총페놀 함량은 추출 온도 160℃에서 47.82 mg GAE/g으로 가장 높았으며, 100℃ 이하의 추출 온도에서는 유의적인 차이가 없었으나 120℃ 이상의 추출 온도에서는 추출 시간 3시간까지는 증가하다가 5시간에서는 감소하였다. 총 플라보노이드는 추출 온도가 증가함에 따라 증가하여 140℃, 1시간에서 8.04 mg CE/g으로 가장 높은 함량을 나타내었다. DPPH 라디칼 소거활성은 추출 시간의 증가에 따라 증가하여 140℃, 3시간에서 34.23 mg TE/g으로 가장 높았으며, 그 이후에는 감소하였다. ABTS 라디칼 소거활성은 DPPH 라디칼 소거활성과 유사하였고 140℃에서 3시간 추출한 수피 추출물에서 51.58 mg AEAC/g으로 높게 나타났다. 총 페놀과 총 플라보노이드 함량과 DPPH와 ABTS 라디칼 소거활성을 감안할 때 옻나무 부위별 효율적인 추출 조건은 추출 온도 140℃와 추출 시간 3시간이었다. Rhus verniciflua was extracted at different temperatures and times, and the extracts were evaluated for contents of total phenolics and flavonoids, and antioxidant activities using DPPH and ABTS radical scavenging activities. Extraction temperatures and times were 80, 100, 120, 140 and 160℃, and 1, 3 and 5 hr. The total phenolic and flavonoid contents as well as antioxidant activities by DPPH and ABTS increased as the extraction temperature increased. The total phenolic contents did not significantly increase at less than 100℃ with different extraction times. However, they were increased at 3 hr and decreased at more than 120°C. The total flavonoid contents reached a high value of 8.04 mg CE/g at 140℃. The antioxidant activity by DPPH increased as the extraction temperature increased and reached high values of 34.28 mg TE/g at 140℃. The total antioxidant activity by ABTS was similar to DPPH. These results presumed that the optimum extraction temperature and time in the process of Rhus verniciflua extraction are 140℃ for 3 hr.

국산 콩 장려품종의 Minerals, Oxalate 및 Phytate 함량

김기찬(Ki Chan Kim),황인국(In-Guk Hwang),윤건묵(Gun Mook Yoon),송항림(Hang Lin Song),김홍식(Hong Sig Kim),장금일(Keum Il Jang),정헌상(Heon Sang Jeong) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.7

본 연구는 국산 113종 콩 장려품종의 total oxalate(Ox), phytate(InsP?)와 calcium(Ca), magnesium(Mg), sodium(Na), zinc(Zn), potassium(K)을 분석하여 옥살산칼슘 결정 생성을 최소화할 수 있는 품종의 선발 및 안전한 콩 가공식품 제조를 위한 자료를 제시하고자 하였다. 113종의 콩 장려품종에서 Ca과 Mg 함량 분포는 각각 0.586~3.177과 0.559~3.085 ㎎/g이었으며, Ca는 다올콩은 3.177 ㎎/g으로 가장 높았고, Mg는 선흑콩은 3.085 ㎎/g으로 가장 높은 함량을 보였다. Ca과 Mg 사이에서 품종간 유의적인 차이가 나타나지 않았다. Ox와 InsP? 함량 분포는 각각 1.24(선흑콩)~3.81(다원콩)과 0.43(만리콩)~4.72(다기콩) ㎎/g 범위이었고, 옥살산칼슘 결정의 저해물질인 InsP?의 함량이 Ox의 함량보다 상대적으로 높은 함량 분포로 존재하였다. 또한 Ca, Mg, Ox 및 InsP? 함량 사이의 교차상관관계분석을 통해 Ca과 InsP? 함량이 Ox 함량보다 높은 선흑콩과 단미2가 옥살 산칼슘 생성의 잠재적 위험성을 최소화할 수 있는 품종으로 판단되었다. This study was conducted to select the soybean cultivar to minimize the formation of calcium oxalate, and investigate the ingredients for total oxalate (Ox), phytate (InsP?) and minerals such as calcium (Ca), magnesium (Mg), sodium (Na), zinc (Zn), and potassium (K) in 113 recommended soybean cultivars in Korea. Ca content ranged from 0.586 ㎎/g in Saealkong to 3.177 ㎎/g in Daolkong, and Mg content ranged from 0.559 ㎎/g in Taekwankong to 3.085 ㎎/g of dry seed in Seonheukkong. The total oxalate content ranged from 1.24 ㎎/g in Seonheukkong to 3.81 ㎎/g in Ilmikong, and InsP? content ranged from 0.43 ㎎/g in Mailikong to 4.72 ㎎/g of dry seed in Dagikong. In the cross-correlation analysis for the contents of Ca, Mg, Ox and InsP?, Seonheukkong and Danmi2 were selected to minimize the formation of calcium oxalate because the contents of Ca and InsP? were much higher than the content of Ox. These cultivars could be useful for producing soy foods beneficial to populations at risk for calcium oxalate kidney stones and for improved mineral bioavailability.

추출조건에 따른 옻나무 부위별 Phenolics 함량

박혜진(Hye Jin Park),이상훈(Sang Hoon Lee),장귀영(Gwi Yeong Jang),Meishan Li,김민영(Min Young Kim),김성태(Sung Tae Kim),이지현(Ji Hyun Lee),윤건묵(Gun Mook Yoon),이준수(Junsoo Lee),정헌상(Heon Sang Jeong) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.1

추출 온도와 시간에 따른 옻나무의 주요 페놀화합물의 함량을 부위별로 분석하고 이들의 효율적인 추출조건을 확립하였다. 옻나무 추출물의 gallic acid 함량은 추출 온도가 증가함에 따라 증가하여 수피의 160°C, 5시간 처리구에서 385.33 mg%로 가장 높았다. Protocatechuic acid 함량은 수피의 120°C, 1시간 처리구에서 9.25 mg%로 높았지만 그 이상의 온도에서는 크게 감소하였다. Fustin은 120°C 이상에서는 감소하였으며 목질의 100°C, 3시간 처리구에서 206.97 mg%로 가장 높았다. Fisetin은 추출 온도가 증가함에 따라 증가하여 목질부의 160°C, 5시간 처리구에서 가장 높았다. Sulfuretin은 fisetin과 유사한 경향을 나타내었으며, 목질부의 160°C, 3시간 처리구에서 16.40 mg%로 가장 높았다. Butein은 추출 온도 및 추출 시간이 증가함에 따라 증가하였으며, 목질부의 160°C, 5시간 처리구에서 1.49 mg%로 가장 높았다. 통계분석 결과 옻나무의 주요 페놀화합물 추출에 영향을 미치는 요인은 추출 온도가 가장 큰 것으로 나타났다. 유효성분, 추출 수율, 경제성 등을 감안할 때 옻나무 부위별 효율적인 추출조건은 추출 온도 140℃와 추출 시간 3시간이었다. This study investigated changes in phenolic contents of different parts of Rhus verniciflua Stokes (RV) according to extraction conditions. Bark and xylem parts of RV were extracted at 80, 100, 120, 140, and 160°C for 1, 3, and 5 h, respectively. Major phenolic compounds (gallic acid, protocatechuic acid, fustin, fisetin, sulfuretin, and butein) of RV were analyzed. The gallic acid, fisetin, sulfuretin, and butein contents significantly increased as extraction temperature increased. Protocatechuic acid and fustin contents increased as increasing extraction temperature to 120°C and decreased afterward. The gallic acid, protocatechuic acid, and butein contents of bark were higher than those of xylem extracts. The optimal extraction conditions of gallic acid, protocatechuic acid, fustin, fisetin, sulfuretin, and butein were 160°C/3 h (380.22 mg%), 120°C/1 h (9.25 mg%), 100°C/3 h (206.97 mg%), 140°C/5 h (93.84 mg%), 140°C/5 h (16.07 mg%) and 160°C/5 h (1.49 mg%), respectively. These results suggest that the optimum extraction temperature and time considering RV extraction yield and cost are 140°C and 3 h, respectively.

대추 품종별 영양성분 및 생리활성 분석

박재호 ( Jae-ho Park ),정지은 ( Jieun Chung ),강혜정 ( Hye Jeong Kang ),오하경 ( Ha Kyung Oh ),이경희 ( Kyeong Hee Lee ),김영호 ( Youngho Kim ),윤건묵 ( Gun-mook Yoon ),엄현주 ( Hyun-ju Eom ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.4

This study investigated the nutritional compositions and physiochemical properties of three domestically cultivated jujube fruits (Boeun, Sangwhang, and Bokjo). Nutrient contents were analyzed by freeze-drying the jujube fruits. The results showed that the proximate compositions of the three jujube cultivars ranged from 7.85~13.52% for moisture, 4.65~5.24% for crude protein, 1.29~2.38% for crude ash, 0.17~1.09% for crude lipid, and 7.66~16.63% for crude fiber. The above proximate contents of jujube cultivars were significantly different. Mineral contents of Al, Fe, Mg, Ca, Na, and K in the three jujube fruits were also determined. Mn, Cu and Zn were not detected in any of the varieties. The content of Al was higher in Sangwhang, while Boeun had higher contents of Ca and K. The total polyphenol, ABTS values, and hypoglycemic effect were slightly higher in Boeun as compared to the other varieties. Taken together, Boeun could be an important source of natural antioxidant as a functional food.

추출온도에 따른 옻나무 부위별 추출물의 이화학적 특성

장귀영, 윤건묵, 정헌상 忠北大學校 農業科學硏究所 2016 農業科學硏究 Vol.32 No.1

This study was performed to investigate the physicochemical characteristics of different parts�ﾠ�ﾠ of Rhus verniciflua extracts with extraction temperatures. As increasing temperatures, total solid contents of bark and xylem were increased from 3.29% and 1.69% to 14.66% and 17.87%, respectively. Glucose and fructose of free sugars were detected in bark and xylem extracts, and free sugar are almost exist in the glucose. In xylem extract, glucose was significantly increased with increasing temperature, and those contents of bark and xylem extracts at 160oC were 0.26 and 0.36%, respectively. As increasing temperatures, pH was decreased, and total acidity was increased in all samples. Browning index and 5-HMF content were significantly increased with an increasing temperature, and 5-HMF was detected only at above 100oC. Significant correlation were observed among extraction temperature, total solid content, glucose content, pH, total acidity, browning index, and 5-HMF content.