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Evaluation of Green Inhibition Properties of Rhus verniciflua Plant Extract
Mayakrishnan Prabakaran(마야크리쉬난 프라바카란),Seung Hyun Kim(김승현),Kyoung Jin Youn(윤경진),Yong Taek Oh(오용택),Taek Jun Lee(이택준),Gyeong Rok Yang(양경록),Min Jeong An(안민정),Kyoung Jin Lee(이경진),Sung Kyu Park(박성규),Na Youn 한국약용작물학회 2016 한국약용작물학회 학술대회논문집 Vol.2016 No.1
박성규,프라바카란 마야크리쉬난,안연주,권창,김소연,양유진,김승현,정일민 한국작물학회 2018 한국작물학회지 Vol.63 No.4
Soybean (Glycine max L.), a major part of Asian diet, is consumed primarily for its nutritional value. However, poor storage stability often leads to loss of nutritional value or deterioration in quality. This study focused on the storage stability of soy flour obtained from raw and roasted “Saedanbaek” soybeans packed in polyethylene (PE) and polypropylene (PPE) film bags that were stored at 4°C, 20°C and 45°C for 48 weeks. The early acid values (diene and p-anisidine) of raw soybean flour (RSF) at high temperature (HT) were higher than those at refrigerated temperature (RFT) and room temperature (RT) during 48 and 12 to 36 weeks, respectively. In the case of roasted soybean flour (ROSF), which was stored at RFT and RT, the acid and conjugated diene values gradually increased after 24 weeks. In RSF, the peroxide value increased since the beginning of the 24th week. The p-anisidine value also increased during 12 to 36 weeks but was much lower than the values obtained from HT storage. As the peroxide values decreased, the p-anisidine values increased, indicating an inverse relationship. Lipoxygenase activity of ROSF at all storage conditions was lower than RSF. Several differences were observed between the packing materials used. This study could, therefore, provide useful information for the industrial use of soybean flour (SF).
박수윤,김재광,김은혜,김승현,프라바카란 마야크리쉬난,정일민 한국작물학회 2018 한국작물학회지 Vol.63 No.4
The levels of 12 isoflavones were measured in soybean (Glycine max (L.) Merrill) sprouts of 68 genetic varieties from three countries (China, Japan, and Korea). The isoflavone profile differences were analyzed using data mining methods. A principal component analysis (PCA) revealed that the CSRV021 variety was separated from the others by the first two principal components. This variety appears to be most suited for functional food production due to its high isoflavone levels. Partial least squares discriminant analysis (PLS-DA) and orthogonal projections to latent structures discriminant analysis (OPLS-DA) showed that there are meaningful isoflavone compositional differences in samples that have different countries of origin. Hierarchical clustering analysis (HCA) of these phytochemicals resulted in clusters derived from closely related biochemical pathways. These results indicate the usefulness of metabolite profiling combined with chemometrics as a tool for assessing the quality of foods and identifying metabolic links in biological systems.