Rosemary, Sage, Oregano와 Ginger의 메탄올과 헥산 추출물의 항산화 작용에 대한 카테킨과 아스코르브산의 상승 효과

안채경(Chae Kyung Ahn),한대석(Daeseok Han),이영경(Young-Kyung Rhee),이영철(Young-Chul Lee) 한국식품영양과학회 2005 한국식품영양과학회지 Vol.34 No.5

역마이셀 미강유를 기질로 하여 rosemary, sage, oregano와 ginger의 메탄올과 헥산 추출물 500 ppm에 카테킨 또는 아스코르브산 200 ppm을 각각 첨가하여 Rancimat으로 유도기간을 측정하여 항산화 상승효과를 조사하였다. Rosemary, sage, oregano와 ginger의 메탄올 추출물에 카테킨 첨가시 모두 상승효과를 나타내었으며, 아스코르브산을 첨가시 ginger를 제외하고는 항산화 상승효과를 보였다. 항산화 상승효과는 전반적으로 아스코르브산보다 카테킨이 높게 나타났다. 헥산 추출물의 경우, 카테킨 첨가시 oregano와 ginger에서 강한 상승효과를 보였으며, ascorbic acid 첨가시, rosemary와 sage에서 상승효과가 나타났다. This study was performed to investigate the synergistic effects of catechin and ascorbic acid on antioxidative activities of methanol and hexane extracts (500 ppm) from rosemary, sage, oregano, and ginger. Ascorbic acid (200 ppm) and (-)-catechin (200 ppm) could be solubilized in a rice bran oil via a reverse micelles using small amount of water and dioctyl sulfosuccinate as the surfactant. Methanol extracts from rosemary, sage, oregano, and ginger showed the synergistic effects by (-)-catechin. However, methanol extracts showed the synergistic effect by ascorbic acid except that of ginger. The synergistic effects of (-)-catechin on methanol extracts were higher than those of ascorbic acid. Hexane extracts of oregano and ginger showed the synergistic effects by (-)-catechin, and no synergistic effects by ascorbic acid. On the other hand, rosemary and sage showed the synergistic effects by ascorbic acid and no synergistic effects by (-)-catechin.

용매에 따른 카레 향신료 추출물의 항산화 효과 및 혼합효과

안채경(Chae-Kyung Ahn),이영철(Young-Chul Lee),염초애(Cho-Ae Yeom) 한국식품과학회 2000 한국식품과학회지 Vol.32 No.3

산지별 홍화씨의 화학적 성분 특성

이영철,안채경,Lee, Young Chul,Ahn, Chae Kyung 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.5

This study was carried out to investigate the chemical properties of safflower seeds cultivated at some areas in Korea. Safflower was used as one of the functional foods and medicinal plants for many centuries. Porximate compositions of safflower seeds were moisture, 4.8~8.1%, crude protein 16.5~19.5%, crude ash 2.7~3.3%, curde fiber 38.5~43.4%, and crude fat 16.6~24.4%, respectively. Glutamic acid, aspartic acid and arginine were the major amino acids and their contents were 2,587.4~3,143.5 mg%, 1,315.8~1,654.8 mg%, and 1,171.9~1,484.2 mg%. K, P, Ca, and Mg were major minerals and their contents were 611.6~886.3 mg%, 501.5~596.7 mg%, 208.5~641.2 mg%, and 530.6~639.5 mg%, respectively. The free sugars that were identified include raffinose, sucrose, glucose, fructose. ${\alpha}$-tocopherol content was 0.14~3.82 mg%. Contents of vitamin C was 0.43~3.39 mg%. The safflower seeds fatty acids were palmitic acid, stearic acid, oleic acid, linoleic acid and linoleic acid. The major fatty acid was linoleic acid it's content was 74.8~82.9%.

콩떡의 저장성에 관한 연구

염초애,안채경 한국조리과학회 1992 한국식품조리과학회지 Vol.8 No.3

This investigation was undertaken for the purpose of studying the quality, acceptibility and storage of soybean rice cake containing various levels of soybean. Soybean rice cake was stored at 30℃, room temperature (18∼20℃) and 5∼6℃. Sensory evaluation was done by panels of 7 judges. Objective measurements were made by utilizing the Instron and Hunter Colormeter. The results were as following; 1. By sensory evaluation, 30% soybean of soybean rice cake was better than others during storage periods. 2. By Instron measurement of soybean rice cake, Hardness was tend to increase as addition level of soybean decreased and as storage periods increased. Hardness had significant relationship with consistency, moistness and texture during storage at 5∼6℃. 3. By color value of soybean rice cake, b value was tend to increase as the addition level of soybean increased and decrease as storage periods increased. The Hunter of L,a,b showed that color of sensory evluation had significant relationship with only b value.

호박죽의 재료와 배합비 변화에 따른 기호도 연구

염초애,안채경,조혜정 한국조리과학회 1996 한국식품조리과학회지 Vol.12 No.2

Determining the optimal mixing ratio of pumpkin, water, glutinous rice powder, red bean, kidney bean in preparing Hobakjook has been attempted and on the basis of it, Hobakjook with glutinous rice powder was set to be A group, and the one that glutinous rice powder was replaced by brown glutinous rice powder for the purpose of enhancing preference and nutrition was set to be B group. A group and B group with additional 0%, 5%, 10%, 15% perilla powder of pumpkin weight was labeled as A1-A4 and B1-B4 respectively, and then analyzed nutritionally. Optimal material mixing ratio and preference was investigated by use of sensory evluation and instrumental test. As a result, the optimal material mixing ratio was determined as pumpkin 400g, water 60㏄, glutinous rice powder 40g, red bean 30g, kidney bean 30g, salt 4g, sugar 10g. In sensory evaluation significant difference (P < 0.05) was shown among the samples in color, flavor I, falvor II and overall quality. And A3 in viscosity, A2 in color, A4 in sweetness, B2 in flavor I, A1 and B2 in flavor II, and B2 in overall quality was preferred most. Instrumental measurement shows that B4 in viscosity and A4 in sweentness was highestly recorded and showed significant difference (P < 0.05). As the addition of perilla powder increased, the viscosity and sweetness was increased. In color measurement A4 in L value, A3 in a value, and Bl in b value was highestly recorded. And as perilla powder was added, L value and a value was increased while b value was decreased. Color in sensory evaluation was significantly correlated to b value in instrumental measurement. In summary, Hobakjook with brown glutinous rice was superior to the one with glutinous rice in preference and proximate composition, and as the addition of perilla powder was increased, proximate composition was increased but preference was rather decreased, and Hobakjook with 5% addition of perilla powder to brown glutinous rice powder was preferred most.

다시마 식이섬유를 첨가한 기능성 소보루 빵의 품질특성

한경희,최미숙,안채경,윤미자,송태희 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.6

To enhance the nutritional quality of the Soboru bread, a dietary fibers extracted from Kombu was added into wheat flour in the amounts of 0, 1, 3, and 5% and the quality of the baked products was characterized. The inherent water holding capacity of the added dietary fibers raised weight of the bread while specific volume and density values were decreased at the same time. Increasing the amount of dietary fiber resulted in the decreased setback time of the raw materials in amylogram. The lower textural hardness of the dietary fiber-enriched bread after one-day storage at room temperature could be attributed to the retarded retrogradation of the starch. Darkened surface of the bread as indicated by the Hunter colorimetric values and the accompanied change in flavor did not significantly influence the sensory evaluation of the products. Judging from texture, taste and overall acceptability of the product, recommended substitution level for the dietary fiber in Soboru bread was 3% or less. Increased intake of the dietary fibers, accompained with more use of seaweed, was expected through the suggested functional bread.

콩떡의 제조 및 기호도에 관한 연구

염초애,김동희,송태희,안채경 한국조리과학회 1992 한국식품조리과학회지 Vol.8 No.1

This study attempted to examine the effects on sensory characteristics, texture and color of steamed soybean rice cake in various levels of soybeans. Sensory evaluation was done by panels of 7 judges. Objective measurements were made by utilizing the Instron and Hunter Colormeter. The results were as follows; 1. The content of moisture, total ash, protein, fat and carbohydrate in rice were shown to be about 13.47%, 0.48%, 6.40%, 0.54% and 79.11%. Those of soybean were 10.95%, 4.54%, 30.67%, 20.36% and 33.48%. 2. The results of sensory evaluation revealed that rice cake containg 20% of soybean produced the best quality in most sensory characteristics. 3. By Instron measurement of various levels of soybean in steamed soybean rice cake, hardness and cohesiveness were not different. By color value of that, b value was tend to increase as the addition level of soybean.