http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : 전현일 (검색결과 39 건)
- 무료
- 기관 내 무료
- 유료
-
-
전현일,장소원,오현화,정도연,송근섭 한국식품영양과학회 2019 한국식품영양과학회지 Vol.48 No.11
본 연구에서는 다양한 생리활성을 가졌다고 알려진 블루베리의 식품산업 이용률을 높이고자 3종의 추출용매(water, 15% ethanol, 30% ethanol solution)를 4개의 추출온도(20°C, 40°C, 60°C, 80°C)에서 추출하여 항산화 성분(TAC, TPC, TFC)의 함량을 살펴본 결과, 3종의 추출용매에 적합한 추출온도를 60°C로 선정하였다. 선정된 추출조건(60°C, 3시간)으로 추출하여 동결건조 한 블루베리 추출물의 항산화 성분(TAC, TPC, TFC)은 추출용매의 에탄올 농도가 증가할수록 증가하여 water 추출물보다 30% 에탄올 추출물의 TAC, TPC, TFC가 각각 1.58배, 1.72배, 3.33배가 증가하였으며, 항산화 활성(DPPH radical scavenging activity, ABTS radical scavenging activity, reducing power)과도 양의 상관성을 나타내었다. 한편 블루베리 추출물의 주된 안토시아닌은 malvidin 3-O-galactoside, delphinidin 3-O- galactoside, petunidin 3-O-arabinoside 등 3종으로 나타났다. 결과적으로 블루베리 추출물 중에서 water 추출물보다 30% 에탄올 추출물은 항산화 성분과 항산화 활성이 증가하였기에 건강기능식품 소재로 적합할 것으로 판단된다. This study was carried out to investigate the effects of antioxidant activity and anthocyanins in blueberries under various extraction conditions. Four extraction temperature (20°C, 40°C, 60°C, and 80°C) for three aqueous mixtures of ethanol (water, 15% ethanol, and 30% ethanol) were analyzed in order to determine the most effective extraction temperature. We selected for 60°C as the extraction temperature for the antioxidant activity of blueberries containing total anthocyanin content (TAC), total phenolic content (TPC), and total flavonoid content (TFC) compared to the other extraction temperatures. The antioxidant activities of three extracts from three aqueous mixtures of ethanol (60°C and 3 h) were investigated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical assay, 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical assay, and reducing power analysis. Among the three extracts, 30% ethanol extract showed the highest antioxidant activity as well as TAC, TPC, and TFC. The EC50 values of 30% ethanol extract were 1.44, 1.54, and 1.55 times lower than those of water extract in the DPPH radical assay, ABTS radical assay, and reducing power, respectively. In addition, the major anthocyanins of the three extracts were malvidin 3-O-galactoside, delphinidin 3-O-galactoside, and petunidin 3-O-arabinoside. These results suggest that 30% ethanol extract may be useful as a potential functional food ingredient for enhancing health.
-
전현일,장하나,안달래,김대근,양재헌,윤봉식,김영수 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.6
This study was carried out to identify phenolic compounds with antioxidant activity from Allium hookeri root (AHR). A methanol extract of AHR was sequentially fractionated and separated based on solvent polarity (methylene chloride, ethyl acetate, and n-butanol) using column chromatography (Sephadex LH-20 and Kiesel gel 60). The antioxidant activity of AHR was investigated by assessing the 1,1-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH RSA), superoxide quenching activity (SQA), and superoxide radical scavenging activity (SRSA) of the isolated fractions. Based on the DPPH RSA results and yield of each fraction, the n-butanol fraction (8.4-85.2% and 3.9%) was selected for further analysis. There was no significant difference between the EC50 value for SRSA of compound 1 purified from the n-butanol fraction and ascorbic acid. We identified compound 1 using mass spectrometry (MS) and nuclear magnetic resonance (NMR) as ferulic acid-4-O-β-Dglucopyranoside (FAG). Thus, this is the first report of a FAG isolated from AHR.
-
Antioxidant Activity of Phenolic Compounds from Canola (Brassica napus) Seed
전현일,Dennis P. Wiesenborn,김영수 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.6
The antioxidant activities of various extractsfrom canola (Brassica napus) seed were investigated usingthe DPPH assay, ABTS radical assay, and reducing power. An 80% methanol extract from canola seed was sequentiallyfractionated and separated according to the solvent polarityand Sephadex LH-20 chromatography, respectively. Theantioxidant activities of various extracts and their totalphenolic content (TPC) and total flavonoid content (TFC)were closely correlated, resulting in correlation coefficientvalues higher than 0.87. Of all extracts, the sub-fraction 3had the highest TPC (462.3 μg/mg) and TFC (75.4 μg/mg)while it showed the lowest EC50 value (183.1 μg/mL). TheEC50 value of sub-fraction 3 measured using the DPPHradical assay was 1.3 times lower than that of butylatedhydroxytoluene (BHT). The major free phenolic compoundwas trans-sinapic acid (193.4 μg/mg) and sinapic acidderivatives identified as 1-O-β-D-glucopyranosyl sinapateand 1,2-di-O-sinapoyl-β-D-glucose in sub-fraction 3.
-
전현일,유선희,송근섭,김영수 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.7
This study was carried out to investigate the effect of particle size of naked oat flour (NOF) on physicochemical property and antioxidant activity. The NOF was passed through 250 μm and 160 μm size sieves to obtain three fractions (fraction A: 250 μm or more, fraction B: 160-250 μm, and fraction C: 160 μm or less). Moisture, crude protein, crude fat, and crude ash contents of NOF were 8.4, 15.7, 10.0, and 1.8%, respectively, and these contents were increased as the particle size of NOF decreased. The mineral and free amino acid contents of NOF also had a similar tendency. The contents of total starch, amylose, starch damage, total dietary fiber, β-glucan, total phenolics, and flavonoids in NOF were 56.4%, 21.4%, 11.7%, 11.0%, 4.7%, 237.8 μg/g and 90.9 μg/g, respectively. As the particle size of NOF decreased, total starch, amylose, and starch damage contents increased, whereas total dietary fiber, β-glucan, total phenolic and flavonoid contents decreased. Also, three antioxidant activities of NOF were closely correlated with their total phenolics and flavonoids contents, showing high correlation coefficient values (R2=0.87 and 0.81, respectively).
-
Physicochemical Properties and Antioxidant Activity of Korean Cactus (Opuntia humifusa) Cladodes
전현일,차미나,양은인,최동근,김영수 한국원예학회 2013 Horticulture, Environment, and Biotechnology Vol.54 No.3
Physicochemical properties and antioxidant activity of Korean native cactus (Opuntia humifusa) cladodes (KCC)were investigated to evaluate the possibility for its application in new health functional foods. The KCC showed a high amount of crude ash (201.2 g·kg-1 DW), characterizing Ca (1,967.8 mg·100 g-1 DW), Mg (1,411.2 mg·100 g-1 DW),K (1,269.6 mg·100 g-1 DW), and P (1,110 mg·100 g-1 DW) as the major minerals, as well as a high total dietary fiber (503.3 g·kg-1 DW) including soluble dietary fiber (233.2 g·kg-1 DW). The water holding capacity (WHC), oil holding capacity (OHC), and swelling power of KCC were 20.6 g·g-1, 2.6 g·g-1, and 16.8 mL·g-1, respectively. The viscosity of a 100 g·L-1 KCC suspension showed a non-Newtonian flow behavior with shear thixotropy and time dependency. The ethyl acetate fraction from an 80% ethanol extract of KCC showed the highest antioxidant activity as well as the highest total phenolic (112.8 g·kg-1 fraction) and flavonoid (89.7 g·kg-1 fraction) contents compared to other fractions. The most abundant phenolic compound within the ethyl acetate fraction was taxifolin (13.97 g·kg-1 fraction). The results suggest that KCC could be used as potential sources of Ca and dietary fiber as well as a natural antioxidant. It might be possible to manufacture functional food products using the unique physical properties of KCC.
-
-
전현일,유선희,송근섭,김영수 한국식품저장유통학회 2019 한국식품저장유통학회지 Vol.26 No.1
쌀가루에 쌀귀리 가루를 혼합한 혼합쌀 가루로 제조한 쌀식빵의 품질특성을 조사하였다. 쌀귀리 가루 첨가량이 증가할수록 수분을 제외한 일반성분과 β-glucan 함량은 증가한 반면에 전분과 관련된 성분은 감소하는 것으로 나타났다. 쌀가루의 호화특성은 쌀귀리 가루 첨가량이 5%에서 15%까지 증가함에 따라 혼합쌀 가루의 최고점도, 최저점도, 최종점도 및 치반점도는 소폭 감소하는 경향을 나타내었다. 쌀귀리 가루 첨가량별 혼합쌀 가루 반죽은 발효시간이 증가함에 따라 반죽의 pH는 감소하였으나 반죽의 팽창률은 증가하였으며, 특히 쌀귀리 가루 첨가량이 증가할수록 팽창률이 낮아졌다. 쌀식빵의 부피와 비용적도 및 굽기 손실률은 10%와 15% 첨가군이 0%와 5% 첨가군보다 낮았다. 쌀귀리 가루 첨가량별 쌀식빵 속질의 색도는 쌀귀리 가루 첨가량이 증가할수록 L 값은 감소하였으나 a와 b 값이 증가하였다. 혼합쌀 가루로 제조한 쌀식빵의 품질특성 결과, 쌀귀리 가루 첨가량이 증가할수록 쌀식빵의 경도는 증가하였으나, 응집성과 탄성은 쌀귀리 가루 첨가량에 상관없이 유의적 차이를 보이지 않았다. 검성과 씹힘성은 0%와 5% 첨가군에서는 유사하였으나 10%와 15% 첨가군에서는 높게 나타났다. 결과적으로 쌀귀리 가루를 첨가한 쌀식빵 제조 시 쌀귀리 가루 5% 첨가군이 가장 좋은 품질특성을 나타내었다.
-
-
연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
