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- 저자 : 이경행(Kyoung-Haeng Lee) (검색결과 5 건)
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서방형 이산화염소 가스 젤팩을 이용한 딸기저장 중 주요 성분 및 항산화 활성의 변화
이경행 ( Kyung-haeng Lee ),윤예지 ( Ye-ji Yoon ),이봄 ( Bom Lee ),봉소정 ( So-jung Bong ),김현경 ( Hyun-kyoung Kim ),곽일환 ( Il-hwan Kwak ),김홍길 ( Hong-gil Kim ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.4
To increase the shelf-life of strawberry, samples were treated with two gel packs containing slow-released chlorine dioxide (ClO2) gas at 3~5 ppm for 6 days at room temperature and the changes in the major chemical components (ascorbic acid, polyphenols, flavonoids and anthocyanin) contents and antioxidative activities (DPPH, ABTS radical scavenging and metal chelating activity) were investigated. The content of ascorbic acid of control was 40.38 mg% and contained 35.67~44.75 mg% during 6 days. There was no tendency to increase or decrease during storage period. The contents of ascorbic acid of control and 3~5 ppm ClO<sub>2</sub> gas treated samples were not significantly different during storage period. The content of polyphenol compounds of initial stage was 111.23 mg% and contained 117.78~132.40 mg% during 6 days. The contents of polyphenol compounds of 3~5 ppm ClO<sub>2</sub> gas treated samples were 103.51~130.25 mg%. There were no significant different between them during storage. The flavonoids and anthocyanin contents were not different from the control during storage period regardless of 3~5 ppm ClO<sub>2</sub> gas treatment. Furthermore, antioxidative activities were not different among the control and ClO<sub>2</sub> gas treatments during storage.
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복숭아 유과 씨 추출물을 이용한 화장품 소재 개발에 관한 연구
김다미(Da-Mi Kim),김경희(Kyoung-Hee Kim),김영식(Young Shik Kim),고종호(Jong-Ho Koh),이경행(Kyong-Haeng Lee),육홍선 한국식품영양과학회 2012 한국식품영양과학회지 Vol.41 No.1
본 연구에서는 복숭아 유과 씨의 품종에 따른 총 폴리페놀 함량과 항산화능, tyrosinase 저해활성 및 elastase 저해활성을 알아보고자 하였으며 폴리페놀 화합물과 총 항산화력 과의 상관관계를 비교?분석하고자 하였다. 품종별 복숭아 유과씨의 추출수율을 관찰한 결과, 몽부사에서 가장 높게 나타났으며, 5.20~6.16%의 수율을 갖는 것으로 관찰되었다. 총 폴리페놀 함량은 18.33~27.08 mg/g의 함량을 나타내었으며, DPPH 및 ABTS radical 소거능에서 천중도의 radical 소거능이 가장 높게 나타났다. Tyrosinase 저해활성에서는 용택골드, 천중도백도에서 높은 tyrosinase 저해능을 보였으나, elastase 저해활성에서는 마도카에서 다른 품종에 비해 유의적으로 높은 elastase 저해능을 보였다. 총 폴리페놀 함량과 항산화활성과 높은 상관관계를 가졌으며 항산화능과 tyrosinase 저해활성 또한 비교적 높은 상관관계를 나타내었다. 따라서 본 연구 결과에 따라 복숭아 유과 씨는 항노화, 미백, 주름방지로 화장품 산업에서 천연 물질로 잠재적인 기능성을 가지고 있을 것으로 사료된다. Various unripe peach (Prunus persica L. Batsch) seeds, which were picked on late May, were subjected to 80% methanol extracts to investigate the antioxidant activities, whitening effects, and anti-wrinkle activities. The yield of 6 cultivars (Takinosawa Gold, Kawanakawase Hakuto, Madoka, Yumefuji, Nagasawa Hakuho, and Hong Bak) from unripe peaches were the highest on Yumefuji, followed by Madoka, Kawanakawase Hakuto, Takinosawa Gold, Hong Bak, and Nagasawa Hakuho (6.16%, 6.08%, 5.65%, 5.25%, 5.23%, and 5.20%). The content of the total polyphenol of seed extracts ranged from 18.33 to 27.08 mg/g. The antioxidant in vitro assays including the DPPH and ABTS radical scavenging activities were the highest with Hong Bak and Kawanakawase Hakuto. The tyrosinase inhibition activity greatly affected the Takinosawa Gold and Kawanakawase Hakuto. Compared to the elastase inhibition activity of 6 cultivars, Madoka was higher than others, while the lowest was Hong Bak. The significant correlation coefficient values were determined (more than p=0.05) between the yield, total polyphenol content, antioxidant activities, tyrosinase inhibition, and elastase inhibition activities. The results suggested that the total polyphenol content has a high positive value on the DPPH, ABTS radical scavenging activity, and tyrosinase inhibition activity. Also, the tyrosinase inhibition activity and elastase inhibition activity showed a significant correlation (r=+0.594). The ABTS inhibition activity and tyrosinase inhibition activity that is the most suitable character represented significant positive correlation (r=+0.846). This data suggested that the methanol extracts from these unripe peaches could be potential candidates for natural cosmetics.
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김재현(Jae-Hyun Kim),류기형(Gi-Hyung Ryu),안현주(Hyun-Joo Ahn),이경행(Kyoung-Haeng Lee),이현자(Hyun-Ja Lee),변명우(Myung-Woo Byun) 한국식품영양과학회 2000 한국식품영양과학회지 Vol.29 No.5
시판 멸치액젓의 객관적 품질평가 및 그 기준에 대한 기초자료를 제시하고자 현재 국내에서 유통되는 6개사 멸치액젓의 미생물학적, 화학적, 물성학적 및 관능적 품질특성을 검토하였다. 식염농도의 경우 시판제품 모두 품질 규격보다 높게 나타났고, 수분함량 및 pH의 경우 적합하였다. 아미노태 질소, 휘발성 염기태 질소 및 TMA도 제품간의 함량 범위가 다양하게 나타났으며, 시판 제품중에는 아미노태 질소 함량이 규격치에 도달하지 못하고 관능적으로 부적합한 제품이 유통되는 것으로 나타났다. 미생물의 경우 식품에 존재시 위해 가능성이 있는 병원성 세균이 검출되어 품질의 안정화를 위한 위생화 기술이 요구되었다. 관능검사와의 상관관계에서 아미노태질소, 휘발성 염기태질소 및 물리적 특성인 점도가 상관성이 큰 것으로 나타나 품질평가의 기준으로 적합하였다. Commercially distributed salted and fermented anchovy sauces in Korea were purchased from six different companies. Microbiological, chemical, rheological and sensory analyses were carried out to evaluate the quality and safety and to provide basic information of the products. The salinity of every product was lower than that of regulatory standard. All samples tested had acceptable in moisture content and pH. However, wide range of amino nitrogen (AN), volatile basic nitrogen (VBN), and trimethylamine (TMA) contents were observed. One product among tested had lower level of AN than regulatory standard. Pathogenic micro- organisms were also detected from the samples, therefore sanitation procedure will be needed to ensure safety. From the results, AN, VBN, and viscosity were highly correlated to sensory scores, suggesting that these values can be utilized as a standard method to evaluate quality of the salted and fermented anchovy sauce.
ScienceON
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