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이근종(Kun-Jong Lee),최봉순(Bong-Soon Choi) 동아시아식생활학회 2015 동아시아식생활학회지 Vol.25 No.2
The characteristics of Heunmi (brown waxy rice)-ssuck (mugwort)-injeolmi containing different contents of mugwort over a storage period of 2 days were studied. The pH level ranged from 6.4 to 6.5, whereas moisture rate ranged from 34.4 to 51.4% with different amounts of mugwort. Heunmi-ssuck-injeolmi with different amounts of mugwort showed significantly different characteristics in the texture analysis. Hardness, gumminess and chewiness all decreased, whereas adhesiveness, springiness and cohesiveness increased with greater amount of mugwort added. Colorimeter analysis showed that L-, a- and b-values of Heunmi-ssuck-injeolmi were inversely proportional to the amount of mugwort. Scanning electron microscopy (SEM), confirmed that the stoma size of Heunmi-ssuck-injeolmi was directly proportional to the amount of mugwort, whereas the largest stable stoma size was observed with 30% mugwort. In the control group, retrogradation was preceded by expelling water, known as syneresis, whereas Heunmi-ssuck-injeolmi showed less retrogradation with a higher moisture rate. It is expected that mugwort containing cellulose discourages the retrogradation process. In conclusion, 30% mugwort showed the least retrogradation and was the most preferred in terms of taste with stable stoma over the storage period at 25℃ Therefore, it is appropriate for the manufacture and commercialization of Heunmi-ssuck-injeolmi.
자일리톨을 첨가한 고구마순김치의 발효 중 품질 특성 연구
이근종(Kun Jong Lee) 동아시아식생활학회 2018 동아시아식생활학회지 Vol.28 No.5
To increase the utilization of sweet potato stalks, it is necessary to study their beneficial activity during the fermentation periods. The antioxidant effects, and texture profile analysis (TPA) of 3 types of control group (Con), sugar group (SG), xylitol group (XG) of sweet potato stalks kimchi were evaluated by measuring the pH, acidity, color, DPPH radical scavenging effects, reducing power and reducing sugar during the storage periods (0, 7 and 14 days). The hardness of XG was highest among the three groups. pH was highest for Con, followed in other by SG and, XG. The acidity was highest for SG. but, on 14 day, the other was XG and Con. The color value (L, a, b) and △E value were significant. The DPPH radical scavenging effects of IC<SUB>50</SUB> was highest in the order of Con (2.30 mg/mL), XG (4.25 mg/mL) and SG (4.86 mg/mL) on day 14. The sucrose content was initially 1.89 mg%, during fermentation, which decreased to 0.33 mg%. The xylitol contents was 6.82 mg%. These beneficial effects of sweet potato stalks kimchi are believed to caused mainly by sugars. The reducing power of SG can increase during fermentation. DPPH radical scavenging effects increased during fermentation also.
청겨자채 추출물의 뇌조직 내 Oxidative Stress 억제활성물질의 동정
이근종(Kun-Jong Lee),김미리(Mee Ree Kim),심재석(Jae-Seok Shim),황재관(Jae-Kwan Hwang) 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.5
마우스 뇌조직에서 지질과산화를 막아주는 것으로 알려진 청겨자채에 대해서 50% MeOH추출물(2 mg/mL)을 사용하여 소 뇌조직의 산화적스트레스를 유발하는 ascorbate/Fe(^3)+system에서 항산화 활성을 조사하였다. 청겨자채 추출물의 용매 순차추출 후 TBARS 활성을 각각의 용매 분획(100 μg/mL) 별로 확인한 결과 각각의 용매 분획 중 n-BuOH 분획(49%)이 가장 높았고, EtOAc(40%), H₂O(9%) 및 n-hexane(0%) 순이었다. n-BuOH 분획을 silica gel column chromatography를 반복하였으며 CE, TLC를 통해서 sinapic acid와 ferulic acid를 확인하였다. CE를 통하여 그 함량을 정량한 결과, 건조중량(g) 당 sinapic acid는 24.3 ppm이었고 ferulic acid는 42.8 ppm으로 나타났다. 최종 정제활성물질을 ¹HNMR(CDCl₃)와 ¹³C-NMR(CDCl₃)로 확인하였으며 sinapic acid methyl ester, ferulic acid methyl ester로 각각 구조 동정되었다. 또한 순수한 sinapic acid와 ferulic acid의 Rf 치가 일치하는지 여부를 TLC 상에서 비교하였다. 동일한 50 μg/mL 농도에서 sinapic acid methyl ester는 40%, ferulic acid methyl ester는 35%의 항산화 활성을 나타내었으며 이것은 시판되는 표준물질인 sinapic acid(22%)와 ferulic acid(18%)에 비해 약간 높게 나타났다. 이것은 이 화합물에 라디칼을 소거하는 작용기와 관계가 있는 것으로 여겨진다. 청겨자채 추출물 중에도 항산화 활성이 비교적 널리 분포된 것으로 보아 이 성분들은 체내에서 단독으로 또는 상호작용으로 항산화 작용을 나타낼 것으로 예상된다. Green mustard leaves were found to effectively prevent lipid peroxidation of bovine-brain tissue by ascorbate/Fe^(3+)system. The 50% methanol extracts of mustard leaves were separated into four solvent fraction using n-hexane, EtOAc, n-BuOH and water. The n-BuOH fraction exclusively exhibited the antioxidative activities at concentration above 100 μg/mL. The n-BuOH fraction was further isolated to a single compound using TLC analysis and silica gel chromatography. The active antioxidative compounds were identified as sinapic acid methyl ester and ferulic acid methyl ester by ¹H-NMR and ¹³C-NMR. The sinapic acid methyl ester and ferulic acid methyl ester were prepared by methylating of sinapic acid and ferulic acid with diazomethane. The results strongly suggested that sinapic acid and ferulic acid could be employed as a potential antioxidative agents for preventing the bovine brain lipid peroxidation.
이지연(Ji Yeon Lee),김나연(Na Yeon Kim),오혜림(Hye Lim Oh),이근종(Kun Jong Lee),양기현(Kee Heun Yang),도은수(Eun Soo Doh),김미리(Mee Ree Kim) 동아시아식생활학회 2011 동아시아식생활학회지 Vol.21 No.6
The objective of this study is to evaluate antioxidant activities of Rehmanniae Radix Preparata (RRP) prepared from dried root through nine repeated steaming-drying cycles. The total phenolic content of the final cycle of RRP increased to 165.2% compared with that of the 1st cycling product. Antioxidant activities which were determined by ferric-reducing antioxidant potential (FRAP), 2,2-azinobis(3 ethybenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging, 1,1-diphenyl-2-picrydrazyl (DPPH), and hydroxyl radical scavenging activities, increased remarkably as the number of steaming-drying cycles increased. Especially, FRAP value increased to 89.1%. Further, IC50 values for DPPH and hydroxyl radical scavenging activities of the final 9th-cycling product decreased to 58.3% and 67%, respectively. Based on these results, it was observed that the antioxidant activities of RRP improve according to an increased number of steaming-drying cycles.
이승희 ( Seung Hee Lee ),김미리 ( Mee Ree Kim ),김효진 ( Hyo Jin Kim ),이근종 ( Kun Jong Lee ),이지연 ( Jee Yeon Lee ) 한국식품조리과학회(구.한국조리과학회) 2010 한국식품조리과학회지 Vol.26 No.6
In this study, the quality characteristics of tofu prepared with added spirulina(0, 0.25, 0.5, 0.75, and 1%). As the concentration of spirulina increased, tofu yield decreased and the pH and turbidity increased. The Hunter L(lightness) and a(redness) values of tofu decreased as the amount of spirulina increased. Phycocyanin(C-phycocyanin, allophycocyanin and phycoerythrin) contents increased according to the spirulina amount. Moreover the antioxidant activity of tofu increased as the concentration of spirulina increased(IC50 values for control was 150.7 mg/g; 1% spirulina, 82.5 mg/g). Textural properties(TPA) for hardness, gumminess, and chewiness were higher in spirulina with added tofu, compared to those of control. Regarding the overall acceptability of sensory properties, spirulina with 0.5% added tofu had the highest scores among all treatments. From these results, it was suggested that the optimal amount of added spirulina was 0.5% for the preparation of high quality tofu.
신숙경,민아영,김현정,이수진,심은경,이근종,이보담,김미리,Shin, Suk Kyung,Min, A Young,Kim, Hyun Jeong,Lee, Su Jin,Sim, Eun Kyoung,Lee, Kun Jong,Lee, Bo Dam,Kim, Mee Ree 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.2
The aim of this study was to evaluate the quality characteristics and anti-oxidative activities in the rice cookies with R. glutinosa Preparata (0%, 4%, 8%, 12%) and bean flour (10%). The moisture of cookies was increased depending on amount of R. glutinosa Preparata (RRP). The pH of cookies with RRP was lower than that of the control cookies. Sugar content and reducing sugar of cookies were increased according to the amount of RRP. L-value and b-value of cookies with 12% RRP were lower than the control, whereas a-value was higher than the control. Spread factor of cookies with RRP was lower than the control, and hardness of cookies was increased depending on amount of RRP added. The antioxidant activity such as DPPH radical and hydroxyl radical scavenging activity was significantly increased in the cookies with RRP, compared with that of the control. Also, total phenol content of cookies was increased according to the amount of RRP. In sensory test, cookies with 8% RRP received the highest score for overall preference. As a result, the optimum amount of RRP concentrate to be added in the cookies was found to be 8%.