추출용매에 따른 아사이 베리의 생리활성

정해정 한국식생활문화학회 2012 韓國食生活文化學會誌 Vol.27 No.1

This study was conducted to investigate the physiological activity of acai berry (Euterpe oleracea Mart.) extracts from three different solvents (water, methanol, and ethanol). We measured total polyphenol and total flavonoid content, DPPH radical scavenging activity, nitrite scavenging activity, metal chelating effect, and reducing power. The extraction yield from water,methanol, and ethanol was 17.10, 9.50, and 37.51%, respectively. The highest total polyphenol content (10.54 mg/100 g)and total flavonoid contents (1.88 mg/100 g) was observed in water extract. DPPH radical scavenging activity was the highest in both water extract (72.03%) and methanol extract (74.79%) at levels of 5 mg/mL, which was similar to that of BHT (78.90%). Water extract yielded the highest metal chelating effect (92.54%) and reducing power (1.09) at levels of 5mg/mL. Taken together, these findings suggest that extracts of acai berry can be used as functional food materials with antioxidative and nitrite scavenging activities.

Quality Attributes of Cookies Prepared with Tomato Powder

정해정 한국식품영양과학회 2007 Preventive Nutrition and Food Science Vol.12 No.4

This study was conducted to investigate the quality characteristics of cookies added with different levels of tomato powder. Cookies were prepared with five different levels of tomato powder (0, 2.5, 5.0, 7.5, and 10.0%) and the physicochemical properties were examined. The pH of cookie dough decreased significantly by the addition of tomato powder (p<0.05). Crude protein and ash content of the cookies containing 5.0, 7.5 and 10.0% tomato powder were significantly higher than those of control and those with 2.5% (p<0.05). The spread factor of control cookie was lower than that of cookies containing 5.0, 7.5, and 10.0% tomato powder. The incorporation of tomato powder in cookies lowered the lightness values but increased redness and yellowness values. Rheology testing showed that cookies with 5.0, 7.5, and 10.0% tomato powder had significantly lower hardness value than control. Sensory evaluation revealed that overall desirability scores were not significantly different between control and tomato powder added groups. Therefore, cookies with up to 10.0% added tomato powder would be as acceptable as control cookies without depressing cookie quality.

손바닥 선인장의 항산화 및 항균특성

정해정 한국조리과학회 2000 한국식품조리과학회지 Vol.16 No.2

손바닥 선인장 열매를 극성을 달리하는 여러 용매로 추출하여 항산화력과 항균력을 측정한 결과 95% ethanol과 methanol을 사용하였을 때 우수하게 나타났고 ethanol 추출물의 항균활성은 그람음성균보다 그람양성균에서 효과적이었다. 농도별 항균력시험 결과 추출물의 농도가 증가할수록 비례하여 저해율도 크게 증가하였고 열에 대한 안정성 시험에서는 40∼120℃의 범위에서는 안정하여 동일한 항균력을 유지하였으나 160℃ 이상에서는 그 활성이 상실된 것으로 나타났다. 추출물의 첨가농도를 달리하여 미생물의 생육도를 측정한 결과, 그람양성균은 3.0∼4.5㎎/㎎의 첨가 범위에서 증식이 억제되었으나 그람음성균은 본 실험에서 사용한 첨가농도로는 완전한 증식억제효과가 나타나지 않았다. 손바닥 선인장 ethanole 추출물을 hexane, chloroform, ethyl acetate, butanol 및 water 등의 용매로 순차 분획하여 항균활성을 측정한 결과 ethyl acetate분획이 효과가 가장 큰 것으로 검색되었다. The extracts of Opuntia ficus indica var. saboten were obtained by using seven solvents of increasing polarity and their antioxidative and antimicrobial activities were investigated along with thermal stability. The highest antioxidative activity expressed as electron donating ability and antimicrobial activity were observed in the 95% ethanol extract. Cell growth inhibition was not apparent on Escherichia coli, Pesudomonas aeruginosa and Salmonella typhimurium, but was great on Bacillus subtilis, Micrococcus luteus and staphylococcus aureus at the level of 4.5 ㎎/㎎ medium. The ethanol extract of Opuntia ficus indica var. saboten showed the thermal stability in the range of 40∼120℃. It was re-extracted sequentially with hexane, chloroform. ethyl acetate, butanol, and water, among which ethyl acetate fraction showed the highest inhibitory effect against Bacillus subtilis, Micrococcus luteus and Escherichia coli.

Evaluation of the Biological Activity of Extracts from Star-Anise (Illicium verum)

정해정 한국식품영양과학회 2009 Preventive Nutrition and Food Science Vol.14 No.3

This study was carried out to investigate the biological activities of star anise extracts obtained from four different solvents (water, methanol, ethanol and chloroform) by measuring total polyphenol and flavonoid contents, DPPH radical scavenging, hydroxyl radical scavenging, nitrite scavenging activity and antimicrobial activity. The methanol extract showed the highest extraction yield, followed by ethanol, water and chloroform. The properties of the extracting solvents significantly affected the total polyphenol content. Methanol extracts contained more total polyphenols than any other extracts. The highest DPPH radical scavenging activity was found in methanol extract. The hydroxyl radical and nitrite scavenging activity were highest in methanol and ethanol extracts. In antimicrobial activity, water extract showed stronger activities than methanol and ethanol extract against Micrococcus luteus and Bacillus subtilis, and no inhibitory effects on Gram negative bacteria were found in all extracts at the concentration used.

소규모 피부관리실 운영자들의 감성마케팅 인식도 조사

정해정 한국피부미용향장학회 2014 한국피부미용향장학회지 Vol.9 No.4

In this study, a survey was conducted with managers of small-size skin care salons regarding awareness of emotional marketing, which contributed to booming of the coffee industry, in order to find a way to activate the small-size skin care market. Awareness and importance of emotional marketing and five-sense (sight, smell, hearing, tasting, emotion) marketing was surveyed and compared by 178 managers of skin care salons in Seoul, Daegu, Gwangju, and Jeju, and frequency analysis was performed according to the highest educational attainment, management experience, size of salons, and monthly income. The result shows that, among the five senses in the emotional marketing, visual marketing showed the highest awareness (77%), and emotional marketing had the highest influence on the revenue (83.7%). In terms of awareness of emotional marketing according to the educational background and management experience, subjects with higher education and longer management experienced were more aware of emotional marketing, and people who were more aware of emotional marketing had higher monthly income. Longer management experience and larger size of the salon was correlated to higher awareness of visual marketing. In conclusion, this study suggests that higher awareness of emotional marketing and visual, olfactory, auditory, gustatory, and emotional marketing can improve revenue and generally help the managers of skin care salons. The author hopes that this study will provide solution to problems experienced by small-size skin care salons and foundation to activate the skin care industry.

엽외 폐분리증의 비정형적 발현: 1예 보고

정해정,이기열,유석종,심재찬,이기재,김호균 대한영상의학회 2002 대한영상의학회지 Vol.46 No.4

엽외 폐분리증은 기관지폐 분리증의 드문 유형으로, 기능을 할 수 없는 폐실질의 일부가 자신만의 늑막으로 둘러싸여 있고, 체동맥으로부터 혈류공급을 받는 선천성 기형이다. 저자들은 비정형적 양상을 보인 엽외 폐분리증 1예를 보고하고자 한다. 전산화단층촬영상 종괴는 우측주엽간열 내에 위치하는 조영증강이 되지 않는 고밀도 병소로 관찰되었다. 수술소견상 폐동맥분지로부터 혈액공급을 받고 좌심방으로 유출되는 정맥을 갖는 종괴로, 병리소견상 엽외 폐분리증으로 확진되었다. Extralobar pulmonary sequestration, a rare form of bronchopulmonary sequestration, is a congenital anomaly in which a portion of nonfunctioning lung tissue is surrounded by its own pleura and is supplied by a systemic artery. We describe a case of extralobar pulmonary sequestration with unusual features. CT scanning of the chest demonstrated a non-enhancing, hyperdense mass within the right major fissure, and thoracotomy revealed that the mass received blood from a branch of the right pulmonary artery and drained into the left atrium. The pathologic diagnosis was extralobar pulmonary sequestration.

Influence of Purple Sweet Potato Powder Addition on the Quality Characteristics and Oxidative Stability of Cookies

정해정 한국식품영양과학회 2009 Preventive Nutrition and Food Science Vol.14 No.1

Cookies were prepared by adding different levels (0, 5, 10, 15, and 20%) of purple sweet potato powder (PSPP) and their physicochemical and sensory characteristics were examined. With increase of the PSPP level, moisture content decreased and ash content increased (p<0.05). The spread factor of control cookies was higher than that of cookies containing PSPP. The incorporation of PSPP in cookies lowered the lightness and yellowness but increased redness (p<0.05). Texture measurement showed that the addition of PSPP did not affect the hardness of cookies. Results of acceptance test revealed that overall acceptability score was not significantly different between the control and the PSPP added cookies. Therefore, it is suggested that PSPP can be incorporated into cookies up to 20% without affecting the cookie quality. Total polyphenol content and antioxidant activity were assessed to examine the functionality of cookies. In addition, substitution of wheat flour with PSPP yielded cookies with higher polyphenol content and antioxidative activity (p<0.05). The peroxide value (POV) and acid value increased during storage at 60oC for 80 days. The POV was significantly lower in cookies containing PSPP than the control cookies, suggesting that the addition of PSPP deterred the lipid oxidation (p<0.05).

부위별 꽈리(Physalis alkekengi var. francheti) 추출물의 항산화효과

정해정 한국식품저장유통학회 2010 한국식품저장유통학회지 Vol.17 No.6

본 실험에서는 꽈리를 열매, 꽃받침, 잎, 줄기, 뿌리 등 부위별로 구분하여 메탄올로 추출하고 추출 수율, 총페놀 함량, 총플라보노이드 함량, DPPH radical 소거능, 아질산염 소거능, superoxide anion radical 소거능, 환원력, 철 이온에 대한 킬레이트 효과 등을 측정하였다. 추출 수율은 열매가 가장 높았고 그 다음으로 꽃받침, 잎, 줄기, 뿌리 순이었다. 총페놀 및 총플라보노이드 함량은 잎 추출물이 가장 높았고 그 다음으로 꽃받침 추출물이었다. DPPH radical 소거능은 1 ㎎/㎖ 및 5 ㎎/㎖의 농도에서 잎 추출물이 가장 높았고 꽃받침 추출물도 높은 활성을 나타내었다. 아질산염 소거능은 모든 부위에서 농도에 따라 유의적인 차이 없이 높게 나타났다. 꽈리 추출물의 superoxide anion radical 소거능은 꽃받침과 잎 추출물이 높은 활성을 나타내었다. 환원력은 잎 추출물에서 가장 높게 나타났고 철 이온에 대한 킬레이트 효과는 꽃받침, 줄기 및 뿌리 추출물이 높은 활성을 나타내었다. 이상의 결과를 종합하여 보면 꽈리의 잎 추출물에서 총페놀 함량, 총플라보노이드 함량과 항산화 활성이 탁월하게 높게 나타났고 그 다음으로 꽃받침 추출물이 우수한 항산화 활성을 나타내어 향후 이를 이용한 천연 항산화제로 개발 가능성이 시사되었다.

Effects of Basil and Majoram Essential Oils with or without Ascorbic Acid on Color and Oxidative and Microbial Stability of Beef Patties

정해정 한국식품영양과학회 2004 Preventive Nutrition and Food Science Vol.9 No.1

Fresh ground beef was mixed with ascorbic acid, basil essential oil, majoram essential oil, or each essential oil combined with ascorbic acid and stored at 1±1oC for 7 days. Color, lipid oxidation (TBARS formation), aerobic bacterial counts and pH were determined. Basil and majoram essential oils were effective in inhibiting color deterioration, lipid oxidation and bacterial growth. The combined addition of basil and ascorbic acid showed the highest protection against color fading, followed by majoram+ascorbic acid, and ascorbic acid alone. Basil and majoram essential oils were most effective in delaying TBARS formation (p<0.01). Ascorbic acid did not exert an antioxidative effect and even exhibited a pro-oxidant effect. The pH values of all samples increased slightly, but no significant differences were observed, either among treatments or throughout the storage time (p>0.05).

한과의 계승 및 다양화를 위한 조리과학적 연구

정해정 한국식생활문화학회 2007 한국식생활문화학회학술대회논문집 Vol.2007 No.03