대추 추출물과 이를 첨가한 호상 요구르트의 항산화능

김안나,박숙현,정현아,Kim, An-Na,Park, Suk-Hyeon,Jung, Hyeon-A 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.3

The purpose of this study was to evaluate the jujube hot-water extraction and antioxidant. After extraction of hot-water jujube, general composition analysis and functional tests were performed. The results of general composition analysis showed 22.33% of moisture content, 0.71% of crude lipid, 5.21% of crude protein, and 3.87% of ash. From DPPH test results, in concentrations of $1,000{\mu}g/mL$ of jujube extracts, electron donating ability was shown with 68.24%. The SOD ability in concentrations of $1,000{\mu}g/mL$ was 13.12%. The nitrite scavenging ability of jujube extracts was 11.79% at $1,000{\mu}g/mL$. The yogurt with 0, 1, 2, 3 and 4% of jujube extracts was made, and the general composition analysis and the functional tests were performed. The results of the general composition analysis of jujube yogurt, showed 74.71~76.56% of moisture contents, 1.31~3.38% of crude lipid, 2.13~3.40% of crude protein, and 1.18~1.28% of ash. The DPPH test results showed 46.33% for 1% added jujube extract, 53.78% for 2% added jujube extract, 90.87% for 3% added jujube extract, and 89.58% for 4% added jujube extract. The SOD ability showed 4.93% for 1% added jujube extract, 7.28% for 2% added jujube extract, 11.38% for 3% added jujube extract, and 11.50% for 4% added jujube extract.

대추 추출물이 장내 미생물의 생육에 미치는 영향 및 항산화 활성

정혜미(Hye Mi Jeong),김이슬(Yi Seul Kim),안승준(Seung Joon Ahn),어미선(Mi Sun Auh),안준배(Jun Bae Ahn),김광엽(Kwang Yup Kim) 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.4

본 연구에서는 대추 추출물과 장내 유익균의 생육을 조절하여 장내 부패를 방지하기 위한 probiotics로서 유산균을 조합하기 위하여 대추 추출물이 장내 유익균 중에서도 유산균의 생육에 미치는 영향을 in vitro 상에서 알아보고자 하였다. 또한 증식인자로서 대추 추출물에 존재하는 당이 유산균의 생육에 어떠한 영향을 미치는가를 알아보기 위하여 추출방법을 달리하여 당 함량이 다른 대추 1차 및 2차 열수, 에탄올 추출물을 각각 제조하였다. 이와 더불어 지역 특산물인 보은대추를 기능성식품 소재로 활용하기 위하여 페놀성 화합물과 항산화성을 검색하여 기능성식품으로 상품화하기 위한 기본 자료를 확보하고자 하였다. TLC와 HPLC 분석을 통해 장내 유익균의 증식인자로 작용할 수 있는 대추 추출물의 당 조성은 fructose, glucose, sucrose인 것을 확인하였고, 1차 추출물에 비하여 2차 열수 추출물은 fructose, glucose, sucrose가 각각 69, 74, 89% 감소하였으며 2차 에탄올 추출물은 63, 62, 83% 감소한 것을 확인할 수 있었다. 인체 장내세균에 대하여 대추 추출물을 50 mg/mL 농도로 하여 생육증진 효과를 분석한 결과, 대추 1차 열수 추출물에서 B. bifidum과 B. adolescentis가 다른 시험균주들에 비하여 대조군과 대수기에 도달하는 시간은 비슷하였지만, 대조군보다 높은 흡광도 값을 나타내어 생육을 증진시키는 결과를 보였다. 이는 대추 추출물에 존재하는 당이 prebiotics로 작용하여 Bifidobacterium 속의 생육을 증진시킨 것으로 사료되며 인체 장내 균총 조성을 바람직한 방향으로 개선시켜 장내 기능을 향상시킬 것으로 기대된다. 또한 당이 아닌 다른 기능성 성분에 의해 생육이 증진되는지를 알아보기 위해 기능성 물질인 페놀류의 함량과 항산화성을 분석하였다. 총 폴리페놀과 총 플라보노이드 함량을 측정한 결과, 대추 1차 열수 추출물에서 각각 11.63 mg/g, 247.45 μg/g으로 다른 추출물에 비해 높은 함량을 보여 주었다. DPPH에 의한 라디칼 소거능을 살펴본 결과, 대추 추출물의 농도가 높을수록 우수한 전자공여능을 나타내었으며 대추 1차 열수 추출물의 경우 다른 추출물에 비해 가장 높은 85.60%의 전자공여능을 보여 천연 항산화제인 ascorbic acid에 견줄 수 있는 기능성이 있음을 확인하였다. ABTS free 라디칼 소거활성을 통해서도 대추 1차 열수 추출물은 679.91 mg AA eq/g의 항산화력을 지니고 있어 다른 추출물에 비해 가장 좋은 항산화 활성을 나타내었다. 따라서 대추 1차 열수 추출물에는 당뿐만 아니라 항산화능, 폴리페놀, 플라보노이드 함량도 높아 B. bifidum과 B. adolescentis의 생육이 증진된 것으로 사료되며, 기능성 식품소재로 생리활성 성분을 함유하고 있는 대추추출물에 Bifidobacterium 속을 이용하여 유산발효를 진행함으로써 기능성 발효 음료 개발 및 이유식과 같은 다양한 식품 개발에 응용될 수 있을 것으로 판단된다. This study was carried out to investigate the effects of jujube extracts on intestinal microflora, along with their antioxidant activities, according to extraction method. The antimicrobial activities of the extracts were measured using the agar diffusion method with a jujube extract concentration of 50 mg/mL. Neither the first nor second jujube extracts were inhibitory against the tested intestinal bacteria. However, water extracts of jujube significantly enhanced the growth of lactic acid bacteria, especially Bifidobacterium bifidum and Bifidobacterium adolescentis. Total phenol compounds and flavonoid compounds were higher in the 1st than in the 2nd water extracts. The EDA values of both water and ethanol extracts increased in proportion to the extract concentration. The 1st water extract showed the highest value among all the others, which was 85.60% at the concentration of 0.05 mg/mL. Furthermore, the 1st water extract showed stronger antioxidant activity than the other samples with an activity of 679.91 mg AA eq/g. These results support the potential use of jujube water extracts as a functional food component and a valuable resource for the development of nutraceutical foods, to increase the growth of Bifidobacterium spp. in the human intestine.

흑대추와 일반 건조대추의 추출 및 유산발효과정 중 특성 변화

어미선(Mi Sun Auh),김이슬(Yi Seul Kim),안승준(Seung Joon Ahn),안준배(Jun Bae Ahn),김광엽(Kwang Yup Kim) 한국식품영양과학회 2012 한국식품영양과학회지 Vol.41 No.10

This study was carried out to investigate the characteristics of black jujube and Zizyphus jujube extracts during lactic acid fermentation. Both extracts were fermented using Lactobacillus fermentum YL-3. As a result, viable cell number rapidly increased until 24 hours, after which it gradually decreased. Before lactic acid fermentation, the IC50 of black jujube, which was 0.014 mg/mL, was lower than that of Zizyphus jujube. Further, black jujube showed stronger antioxidant activity (374.21 mg AA eq/g) than Zizyphus jujube. Contents of total polyphenolics in both extracts were 15.46 mg/g and 13.61 mg/g, respectively, whereas contents of total flavonoids were 374.21 μg/g and 64.25 μg/g. After lactic acid fermentation, there was no significant increase in DPPH or ABTS free radical scavenging activity. Total polyphenolic content of Zizyphus jujube decreased to 12.39 mg/g upon fermentation, whereas flavonoid content significantly increased to 291.58 μg/g. Further, polyphenolic and flavonoid contents of black jujube increased from 15.46 mg/g to 17.46 mg/g and from 374.21 μg/g to 1,135.29 μg/g, respectively. These results demonstrate that 9-Times Steamed and Dried increased functional components. Especially, lactic acid fermented black jujube showed remarkably high antioxidant activity. These results confirm the potential use of lactic acid fermented black jujube as a valuable resource for the development of functional foods.

산약(山藥), 당귀(當歸), 대추를 이용(利用)한 고형차(固形茶) 개발(開發)

정상환,강동균,민기군,김상국,최부술 한국약용작물학회 1998 한국약용작물학회지 Vol.6 No.3

국내 재배 산약 제품의 가공 이용방법개발의 일환으로 산약, 당귀, 대추 등 혼합약재를 이용한 고형차 개발시험의 기초 자료를 제공하고자 산약, 당귀, 대추의 각 약재별, 추출시간별, 약재 혼합비율별 총 추출수액, 당도, 엑스함량을 조사하고 과립화한 결과는 다음과 같다. 1. 산악, 당귀 및 대추의 각 약재를 130℃ 조건에서 8시간 추출하였을 때 각 약재의 총 추출 수액, Brix당도 및 엑스함량 모두 대추가 가장 높았고, 당귀, 산약의 순으로 나타나 산약의 단독이용보다는 흔합약재의 이용이 바람직한 것으로 평가된다. 2. 혼합약재 이용시 130℃조건에서 추출시간을 8시간과 12시간으로 달리 하였을 때 총 추출 수액의 량은 통계적으로 유의성 있는 차이를 나타내지는 않았다. 그러나 Brix당도 및 엑스함량은 12시간 추출이 8시간 추출보다 각 1.17%, 1.80% 높은 양상을 나타내어 통계적으로 유의성이 인정되었다. 3. 산약, 당귀, 대추 각 약재의 혼합비율별 총추출수액, Brix당도. 엑스함량을 조사한바 산약 : 당귀 : 대추가 30 : 40 : 30 (750g : 1,000g : 750g)의 비율로 혼합된 약재에서 가장 높았으며, 40 : 30 : 30 (1,000g : 750g : 750g)의 비율로 혼합된 약재가 가장 낮은 결과를 나타내었다. 4. 엑스 20%, 포도당 70%, 유당 10%로 배합한 것이 외관상 양호하였다. 5. 과립 굵기는 직경 1.5mm로 하는 것이 제조, 건조가 능률적이였고 제형이 우수 하였다. This experiment was conducted to investigate processing method and usage of dried yam, "Sanyak". Jujube showed the higher value in extract, brix and extract content compared with Danggui and Sanyak. Mixing of Sanyak with Jujube and Danggui was proper to raise extract and taste. Brix and extract content was 1.17˚ and 1.80% higher, respectively, in 12 hours of extraction than in 8 hours of extraction. The apt mixing ratio was 3 : 4 : 3 (Sanyak : Danggui : Jujube). By adding 70% of glucose and 10% of lactose to 20% of extract, good viscosity and appearance of paste were obtained. 1.5mm of granule thickness was proper in phase of manufacturing, drying and shaping.

약용식물 추출물의 대추나무 탄저병균 균사 생장 및 발병 억제 효과

김수준 ( Su Jun Kim ),김은수 ( Eun Su Kim ),김승희 ( Seung Heui Kim ),윤해근 ( Hae Keun Yun ) 한국국제농업개발학회 2018 韓國國際農業開發學會誌 Vol.30 No.2

Anthracnose is one of the serious diseases in jujube leaves and fruits resulting in reduced production and fruit quality in jujube production. The application of synthetic fungicide to control anthracnose induces various side effects to require for the development of new safe biofungicide for sustainable fruit production. In this study, antifungal activities against Colletotrichum gloeosporioides and inhibition effect of anthracnose development by ethyl acetate extracts of several medicinal plants were screened to select novel candidates applicable for control of anthracnose in jujube. Among medicinal plants, crude extracts from sweet wormwood and resin of peach trees showed inhibition of mycelial growth against C. gloeosporioides with inhibition zone of 15 mm and 17.7 mm in diameter in in vitro antimicrobial activity test, respectively. There was inhibition in development of anthracnose lesion by 58.3% by sweet wormwood, 64.2% by cockscomb, and 60.1% by resin of peach tree and asian plantain in jujube fruits. There was more effective inhibition activity in development of anthracnose by medicinal plant extracts in young fruits than ripening ones. Extracts of tested medicinal plants showing antifungal activities against pathogen and inhibitory effects on anthracnose development could be used as environment-friendly biofungicides in management of anthracnose in jujube production.

Evaluation of surface texture of dried Hami Jujube using optimized support vector machine based on visual features fusion

Xiuzhi Luo,Benxue Ma,Wenxia Wang,Shengyuan Lei,Yangyang Hu,Guowei Yu,Xiaozhan Li 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.4

The surface texture of dried jujube fruits is a significant quality grading criterion. This paper introduced a novel visual feature fusion based on connected region density, texture features, and color features. The singlescale Two-Dimensional Discrete Wavelet Transform was used to perform single-scale decomposition and reconstruction of dried Hami jujube image before visual features extraction. The connected region density was extracted by the two different algorithms, whereas the texture features were extracted by Gray Level Co-occurrence Matrix and the color features were extracted by image processing algorithms. Based on selected features which obtained by correlation analysis of visual features, the accuracy rate of the optimized Support Vector Machine classification model was 96.67%. In comparing with Extreme Learning Machine classification model and other fusion methods, the optimized Support Vector Machine based on selected visual features fusion was better.

대추 추출물이 유산균의 생육에 미치는 영향

정승원,노완섭,Jung Seung-Won,Noh Wan-Seob 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.3

This study was carried out to survey the effect of Jujube extract on the growth of 3 strains of lactic acid bacteria(LBA) starter cultures in the MRS broth by the addition of 0, 0.1, 0.5, 1 and 2% extract The pH, titratable acidity and OD of LAB were investigated in order to get fundamental knowledge for the development a new product. The effects of Jujube extract on the growth of LAB were variable depending upon the LAB species and concentrations of Jujube extract significantly (p<0.05). In the results, Jujube extract enhanced the acid production and propagation by the 3 LAB strains with increasing concentration of Jujube extracts until 2.0% added was to the MRS broth medium (p<0.05). Addition of Jujube extract markedly stimulated the acid production and propagation of Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium longum.

Studies on Fibrinolytic Activity of Jujube (Zizyphus mauritiana) Extract

이민경,Lee Min-Kyung Korean Society of Life Science 2006 생명과학회지 Vol.16 No.2

대추 추출물에서 fibrin을 가수분해 하는 생리활성 물질이 존재함을 알고 이 추출물의 열과 산에 대한 안정성 및 그 특징을 조사 하였다. Fibrin plate method 를 사용하여 측정된 fibrinolytic activity 는 대추 추출물의 첨가량이 증가할수록 높았으며, 이 추출물은 $100^{\circ}C$ 에서 10분간 열처리시에 안정한것으로 나타났다. 또한 pH 2.0, 3.0, 4.0 에서 3시간 보관후 fibrinolytic activity 를 측정한 결과 control의 80% 이상의 활성을 나타내었다. 한편 투석후 (분자량 12,000) 에는 활성이 나타나지 않았으며, 이는 대추에서 추출한 fibrin 분해 생리활성 물질이 분자량이 낮은 저분자 물질임을 알 수 있었다. Crude extract prepared from jujube (Zizyphus mauritiana) possseses fibrinolytic activity hydrolyzing fibrin. A clear transparent region is observed where fibrin is hydrolyzed, and its diameter increased as the added jujube extract increased. The fibrinolytic activity of jujube extract seems to be heat and acid stable since its activity was retained after heat treatment at $100^{\circ}C$ for 10 min or an acid treatment by incubating at pH 2.0, 3.0, and 4.0 for 3 hours. But the jujube extract dialyzed with a cellulose membrane with molecular weight cutoff of 12,000 and 2,000 lost its activity, which suggests the fibrinolytic activity might be compounds of low molecular weight.

Comparison of Jujube Extract with Tangerine Peel Extract in Lowering Plasma Lipids and Activities of Cholesterol Regulating Enzymes in Cholesterol-Fed Rats

Park, Myung-Sook,Bok, Song-Hae The Korean Society of Food Science and Nutrition 2001 Preventive Nutrition and Food Science Vol.6 No.2

A potential mechanism through which the jujube extract might produce a cholesterol-lowering effect was compared with that of tangerine peel extract in vivo. Two extracts were prepared using ethanol. Male rats were fed a high cholesterol (1%, w/w) lab chow with jujube extract (1.2%) or tangerine peel extract (6.3%, w/w) for 3 weeks. Activities of hepatic HMG-CoA reductase (289.6$\pm$12.9 and 296.7$\pm$11.6 nmole/min/mg vs. 347.9$\pm$17.5 nmole/min/mg) and ACAT (554.8$\pm$18.2 and 451.7$\pm$19.4 nmole/min/mg vs. 602.6$\pm$21.4 nmole/min/mg) were significantly lowered by both supplements compared to the control group. These two supplements also substantially reduced the concentrations of plasma cholesterol (103.3$\pm$15.9 and 101.6$\pm$19.4 mg/dL vs. 141.6$\pm$18.1 mg/dL) and triglyceride (61.3$\pm$5.5 and 55.5$\pm$3.9 mg/dL vs. 96.0$\pm$4.2 mg/dL). The inhibition of HMG-CoA reductase resulting from the supplementation of jujube or tangerine extracts could count for the reduction in plasma cholesterol. Accordingly, lipid-lowering action of both supplements appears to be similar in high-cholesterol fed rats.

대추 물추출 농축물의 교미(橋味) 효과

김소연,김미경,장경숙,김순동 대구효성가톨릭대학교 식품과학연구소 1994 식품과학지 Vol.6 No.-

건대추의 물추출 조건과 물추출 농축물(JWEC)의 일반성분 및 맛에 대한 특성을 조사함과 동시에 몇 종의 식품에 농도별로 첨가하였을때 맛의 변화를 조사한 결과는 다음과 같다. 추출조건은 건대추 100g에 물 750㎖을 가하여 80분간 끓인 것이 JWEC의 수율이 50%로 양호하였다. JWEC는 전당 90%, 환원당 58%를 함유하였다. JWEC 15%는 설탕 10%의 감미를 나타내었으며, 감미외에 떫은맛, 쓴맛, 신맛 및 짠맛이 있었다. JWEC를 커피에 1.5%, 고추장, 간장 및 식초에 10% 정도를 첨가함으로서 종합적인 맛이 크게 향상되었으며, 쓴맛, 매운맛, 짠맛 및 신맛이 바람직한 맛으로 교정되었다. The conditions of water extraction from the dried jujube (Zizyphus jujuba) were examined. The general components, taste, and effect of taste correction of jujube water extract concentrate (JWEC) were investigated. Desirable condition for extraction was that 100g of dried jujube was added to 750㎖ of water and heated for 80 minutes at 100℃. The yield of JWEC was 50% and the main component of it was sugar (90%). The major taste of JWEC was sweetness, and it had astringent, bitter, sour and salty tastes as incidental taste. The taste was changed to desirable taste when 15% of JWEC was added to coffee, 10% of JWEC was added to fermented soy sauce, thick soypaste mixed with red pepper, and vinegar, respectively.