연구논문 : 뽕잎 항산화능 및 뽕잎가루 머핀의 품질특성

이혜연 ( Hye Yeon Lee ),정현아 ( Hyeon A Jung ),김동한 ( Dong Han Kim ),권후자 ( Hoo Ja Kwon ),이명희 ( Myung Hee Lee ),김안나 ( An Na Kim ),박찬성 ( Chan Sung Park ),양경미 ( Kyung Mi Yang ),배현주 ( Hyun Joo Bae ) 한국식품조리과학회(구 한국조리과학회) 2011 한국식품조리과학회지 Vol.27 No.4

The function of mulberry leaves and the quality of muffins including mulberry leaves were examined. The electron donating ability of both a water and ethanol extract was 40% for both at 100 ppm, 62 and 72% at 500 ppm, and 77 and 83% at 1,000 ppm respectively. These experiments showed good oxidized substance activity. The SOD-like ability of the water and ethanol extracts at 1,000, 500, and 300 ppm was 49% and 55%, 33% and 39%, and 28% and 33% respectively. These results show that the ethanol extract had higher SOD-like ability than that of the water extract. The nitrite scavenging abilities of 1,000 ppm of the mulberry leaf water extract and ethanol extract at pHs of 1.2 and 3.0 were 40.5 and 47%, and 20 and 22% respectively. The Hunter lightness value tended to be lower as the amount of added mulberry leaves increased compared to the contrast set, so the lightness level with a 7% addition was the lowest. The contrast set was the highest for redness and added mulberry leaves tended to decrease redness at 3% but tended to increase it again with additions >3%. The b-value (yellowness) showed a similar tendency as redness. Adding Mulberry leaves tended to decrease the contrast set to the lowest level, then values increased slowly to a peak at 5% added mulberry leaf and then decreased thereafter. Strength and hardness were less after increasing added mulberry leaf. Cohesiveness, springiness, gumminess and brittleness, decreased at up to 5% added mulberry leaves but the 7% addition showed the same level as the contrast set. The mulberry leaves muffins were less preferred to the contrast set in appearance and color. However, the mulberry leaf muffins were preferred to the contrast set in taste and flavor but the result was not significant. Overall the quality of the muffins with 3% added mulberry leaves was preferred over the 1% added mulberry leaf muffins.

오디용 뽕나무 시설재배 수형별 뽕잎생산량과 누에 사육량 분석

김동완,문형철,김은지,김정만 한국유기농업학회 2015 韓國有機農業學會誌 Vol.23 No.4

This study was considered chances of additional income, if farmers raised silkworms in unused mulberry leaves, after harvesting mulberry, investigated yields of mulberry leaves in vinyl-house and optimal amount in raised silkworms, First, the results was investigated productions of mulberry leaves in the mulberry tree-shape of vinyl-house, T-shape harvested 7.07 kg, Y-shape was 6.55 kg, in comparison with convention of it was harvested 4.75 kg mulberry leaves/1 mulberry tree, was harvested 49%, 38% more each. Also, yields of mulberry leaves was used 302 kg when was raised 1box of silkworms in the mulberry tree-shape of vinyl-house. In other hand, yields of raising silkworms was analysed in the mulberry tree-shapes of vinyl-house, mulberry leaves of 1,000 ㎡ vinyl-house mulberry tree was raised average of 3.74 boxs silkworms, in the concrete conventional-shape was 3.24 boxs, T-shape did 4.17 boxs and Y-shape was 3.83 boxs, Consequently, if the farmers of 1,000 ㎡ vinyl-house mulberry tree raised silkworms with unused mulberry leaves, could get 1~1.2 million won additionally.

뽕잎 분말 첨가 쌀 파스타 제조의 최적화에 관한 연구

송은주(Eun Ju Song),김기쁨(Ki Bbeum Kim),이광석(Kwang Suck Lee),최수근(Soo Keum Choi) 한국조리학회 2010 한국조리학회지 Vol.16 No.4

The purpose of this study is to develop fresh pasta added with mulberry leaf powder as functional fresh pasta. Through previous research, the mixture of 40% of flour and 60% of rice powder was optimum for making noodles with mulberry leaf powder. Making fresh pasta with 40% of wheat flour, 60% of rice powder (optimum ratio for making noodles) and mulberry leaf powder(0.5%, 1.0%, 1.5%, 2.0%) was done, followed by the mechanical test(moisture content, color value, texture, tension) and the sensory analysis(quantitative descriptive analysis, preference test). Moisture contents of raw pasta and cooked pasta were the highest in control; scores for moisture contents of cooked pasta were higher than those of raw pasta. The result indicated that the more mulberry leaf powder was, the lower L-value and a-value were in raw pasta and cooked pasta. While the b-vale(yellowness) of raw pasta was the highest in control(9.81), 1.0% of mulberry powder addition sample was the highest in cooked pasta. For hardness, the 2.0% of mulberry leaf powder addition sample has high scores, and adhesiveness and chewiness were no significant difference. The 0.5% of mulberry leaf powder addition sample was the longest in tension distance, which was resulted from the lack of water contents in mulberry leaf powder. In cooked pasta, tension distance had no significant difference between the samples, and force showed the highest score in control. The quantitative descriptive analysis showed that color intensity, savory taste, bitterness were the highest in the 2.0% of mulberry leaf powder addition sample. Gloss and chewiness were no significant difference between the samples. Grassy flavor, savory flavor, bitterness and grainess were intense as mulberry leaf powder was added. The preference test showed that MRP 1.5 containing 1.5% of mulberry leaf powder was the most preferable for color, texture and overall quality. In conclusion, 40% of wheat flour, 60% of rice powder and 1.5% of mulberry leaf powder made the best formula of fresh pasta with mulberry leaves.

뽕국수 제조에서 뽕잎의 조건이 뽕국수의 물리적 성질과 화학성분 함량에 미치는 영향

김현복,양성열,이용기 한국잠사학회 1996 한국잠사곤충학회지 Vol.38 No.1

The physical properties of mulberry leaf noodle were compared with 3 level of rates(5, 10, and 20%) of mulberry leaf powder to wheat flour and 6 times of leaf picking seasons. The contents of rutin, r.aminobutyric acid (GABA) and inorganic compounds in mulberry leaf were analyzed with seasons and pretreatment of mulberry leaf. Dry matter content of mulberry leaf powder was about 20%. The leaf powder passed through 100 mesh sieve was 6% from fresh leaf weight. Through the taste test, 10% of mulberry powder rate to four was the best. Rutin content decreased with season, 319 mg/100g DW on May 13, but 111 mg/100g DW on May 26 and 43 mg/100g DW on June 9. Rutin in dry leaf lost 37% by steaming and 83% by in boiling water. GABA content on leaf decreased with season, 27.7 mg/100g FW on May 13 and about 60% of on June 9.

뽕잎 엽위별 이화학성분 함량 변화

박장현(Jang Hyun Park),남승희(Seung Hee Nam),임순희(Sun Hee Yim),구희연(Hui Yeon Koo),김현진(Hyun Jin Kim),김윤경(Yoon Kyeong Kim),최향철(Hyang Choul Choi) 한국차학회 2013 한국차학회지 Vol.19 No.4

Mulberry leaves contain the highest amount of total nitrogen, total amino acid, tannin, and vitamin C at the first leaf with 5.33%, 3,607 mg 100 g⁻¹, 5.91%, or 309 mg 100 g⁻¹, respectively. The caffeine content of mulberry tea was 1.95% at the first leaf and decreased with 1.86% at the fourth leaf but increased with 1.92% at the fifth leaf. Mulberry tea showed the highest amount of sucrose at the first leaf, fructose at the second leaf, sorbitol at the third leaf and glucose at the sixth leaf. The total phenolics, flavonoid and antioxidant activity of mulberry tea were the highest at the third leafwith 586 mg 100 g⁻¹, 813 mg 100 g⁻¹, and 34.4%, respectively. The NO scavenging activity was high at the first leafwith 8.54% but low at the sixth leaf with 3.32%. The color value of mulberry tea showed the high L value at the third leave and high a and b values at the first leaf. The sensory evaluation data showed that the third leaf tea received the highest score with 84.9 points whereas the sixth leave tea showedthe lowest score with 78.2 points.

Mathematical Constants for Non-Destructive Rapid Method of Leaf Area Determination in Mulberry (Morus spp.)

Singhal, B.K.,Dhar, Anil,Sharma, Aradhana,Jand, Seema,Bindroo, B.B.,Saxena, N.N.,Khan, M.A. Korean Society of Sericultural Science 2003 International Journal of Industrial Entomology Vol.6 No.2

Mathematical constants for multiplication with leaf length (I) or breadth (b) or l ${\times}$ b have been worked out for determining leaf area in promising mulberry genotypes viz., Chinese White, S-146, Chak Majra and Sujanpur Local of sub-tropical India. When pooled, the mathematical constants worked out were 8.1132, 10.1019 and 0.5992 for multiplication with leaf length, breadth and l ${\times}$ b, respectively, for genotypes bearing un-lobbed leaves and 6.9447, 8.2761 and 0.5009 for multiplication with leaf length, breadth and l ${\times}$ b, respectively for genotypes bearing lobbed leaves. Leaf area can be worked out by using any constant by multiplying either with leaf length or breadth or both (l ${\times}$ b). Estimated leaf areas worked out were found significantly and positively correlated with actual leaf area (r=999$^{**}$). The suggested present non-destructive method by using mathematical constants is very quick and alternative to electronic leaf area meter for spot leaf area determination in mulberry which is the only food source for mulberry silkworm in sericulture industry.

한국산 품종별 뽕나무 잎(桑葉)의 화학적 성분 특성

이성갑,천동현,선종연 한국기술사회 2001 技術士 Vol.34 No.3

This study was conducted to investigate the possible use of Mulberry leaf as a functional supplement for Mulberry leaves. Chemical characteristics of mulberry leaf were investigated in eleven mulberry varieties, including Suwon, Chongil, Gumseol, Sugae, Yongchun, Hongol, Daeryk, Kaerang, Donae, Chungol and Kuksang20 varieties. The chemical compositions of minerals, amino acids, rutin as flavonol glucoside were analyzed by AOAC methods, HPLC method, amino acid analyzer, respectively. The results are as follows: In case of KukSang Mulberry leaf with spring harvest, the content of general components was crude protein 16.28%, carbohydrate 69.12%, crude fiber 9.15%, crude ash 8.44% and crude fat 2.57% respectively. It is noteworthy that ferrious content of KukSang mulberry leaves contains twice as great as that in other variety of mulberry leaves. The content of alanine was the highest among amino acids in all variety mulberry leaf. Spring leaf contain more utin content than fall leaf, among the variety, spring HongAll leaf rutin contain 260mg/100g as higher than that of fall ChungAll leaf 70mg/100g).

오디용 뽕나무 시설재배 수형별 뽕잎생산량과 누에 사육량 분석

김동완,문형철,김은지,김정만 한국유기농업학회 2015 韓國有機農業學會誌 Vol.23 No.4

This study was considered chances of additional income, if farmers raised silkworms in unused mulberry leaves, after harvesting mulberry, investigated yields of mulberry leaves in vinyl-house and optimal amount in raised silkworms, First, the results was investigated productions of mulberry leaves in the mulberry tree-shape of vinyl-house, T-shape harvested 7.07 kg, Y-shape was 6.55 kg, in comparison with convention of it was harvested 4.75 kg mulberry leaves/1 mulberry tree, was harvested 49%, 38% more each. Also, yields of mulberry leaves was used 302 kg when was raised 1box of silkworms in the mulberry tree-shape of vinyl-house. In other hand, yields of raising silkworms was analysed in the mulberry tree-shapes of vinyl-house, mulberry leaves of 1,000 ㎡ vinyl-house mulberry tree was raised average of 3.74 boxs silkworms, in the concrete conventional-shape was 3.24 boxs, T-shape did 4.17 boxs and Y-shape was 3.83 boxs, Consequently, if the farmers of 1,000 ㎡ vinyl-house mulberry tree raised silkworms with unused mulberry leaves, could get 1~1.2 million won additionally.

산뽕잎 및 은행잎 차의 항산화 활성과 플라보노이드 함량

황인욱,김지은,정신교 경북대학교 농업과학기술연구소 2010 慶北大農學誌 Vol.28 No.-

산뽕잎, 은행잎 및 혼합차의 침출시간에 따른 항산화 활성을 DPPH 라디칼 소거 활성과 FRAP 방법으로 조사하였으며, 총 페놀 화합물의 함량은 Folin-Ciocalteu법, 플라보노이드 함량은 HPLC로 분석하였다. 침출시간에 따라서 DPPH 라디칼 소거활성과 FRAP 활성은 은행잎차, 혼합차, 산뽕잎차 순으로 높게 나타났다. 총 페놀 성분 함량은 은행잎차, 혼합차, 산뽕잎차 순으로 높았으며 산뽕잎에 은행잎을 2:1로 혼합하였을 때 항산화 활성이 증가하였다. 침출시간 3분 정도에서 산뽕잎차 및 혼합차는 비교적 항산화 활성이 높았으며 은행잎차는 6분 까지 활성이 증가하였다. HPLC로 분석한 플라보노이드 성분 함량은 quercetin이 모든 차에서 가장 함량이 높았으며, 은행잎차, 혼합차, 산뽕잎차 순으로 플라보노이드의 총 함량이 높게 나타났다. 제조한 침출차 들의 항산화 성분 함량과 항산화 활성의 상관계수는 0.87 이상으로 상관성이 상당히 높았다. The antioxidant activities and flavonoid contents of the mulberry leaves and the ginko leaves teas were investigated. The antioxidant activities were examined by FRAP and DPPH radical scavenging assays, and total phenolic content and the flavonoid contents by HPLC were also determined. The ginko leaves tea showed the highest antioxidant activities and antioxidant contents, while the wild mulberry leaves tea showed the lowest. The antioxidant activities of the mixture tea of wild mulberry leaves and ginko leaves were increased more than the wild mulberry leaves tea. The flavonoid contents of the leaves(ginko, wild mulberry and mixture) powders were higher than those of infusion teas. Compared with wild mulberry tea, the mixture tea showed a little increase of flavonoid contents. The total phenolic contents and the flavonoid contents of the teas showed good correlations with their antioxidant activities, such as FRAP and DPPH radical scavenging activities(). The antioxidant capacities of wild mulberry leaves tea could be enhanced by the addition of the ginko leaves.

Mulberry and Peppermint Leaves Mixing Ratio Optimization for Skin Beauty

Shin-Young Lee,Min-Ju Kim,Ae-Jung Kim 한국피부과학연구원 2021 아시안뷰티화장품학술지 Vol.19 No.3

목적: 본 연구는 뽕잎과 페퍼민트잎의 생리활성 평가를 실시하여 최적 혼합비율을 찾고, 이를 통해 inner beauty 소재 및 화장품 소 재로의 이용가치를 규명하고자 하였다. 방법: 뽕잎과 페퍼민트잎의 혼합비율 최적화를 위해 뽕잎과 페퍼민트잎 혼합 시료의 total polyphenol 함량, total flavonoid 함량, DPPH radical 소거능, ABTS radical 소거능, tyrosinase 저해활성, elastase 저해활성을 측정 하였다. 결과: 뽕잎과 페퍼민트잎 혼합 시료의 total polyphenol 함량은 최대 46.58 mg TAE/g, total flavonoid 함량은 최대 45.54 mg QE/g, DPPH radical 소거능과 ABTS radical 소거능은 각각 최대 74.18%, 40.60%였다. Tyrosinase 저해 활성과 elastase 저 해 활성은 각각 최대 67.46%, 35.01%였다. 흥미구간 내 항산화 활성과 tyrosinase 저해 활성이 최대로 발현된 뽕잎과 페퍼민트잎 의 혼합 비율은 뽕잎이 1.49 g, 페퍼민트잎이 0.75 g이었다. 실험구간 내 항산화 활성과 tyrosinase 저해 활성이 최대로 발현된 뽕잎 과 페퍼민트잎의 혼합 비율은 뽕잎이 1.79 g, 페퍼민트잎이 0.80 g이었다. 항산화 활성과 elastase 저해 활성이 최대로 발현된 뽕잎 과 페퍼민트잎의 혼합 비율은 뽕잎이 1.11 g, 페퍼민트잎이 0.75 g이었다. 결론: 본 연구 결과로 뽕잎과 페퍼민트잎의 항산화 활성, tyrosinase 및 elastase 활성 억제 효능의 우수성을 규명하고, 최적 혼합 비율도 도출할 수 있었다. 이를 통해 inner beauty 소재 및 화장품 소재로써 이용가치가 높을 것으로 판단된다. Purpose: This study aims to determine the optimal mixing ratio of mulberry and peppermint leaves and evaluates their biological activities to identify whether the estimated ratio is suitable for use in inner beauty and cosmetic ingredients. Methods: Total polyphenol and flavonoid contents, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities, and tyrosinase and elastase inhibition activities were measured to optimize the mixing ratio of mulberry and peppermint leaves. Results: The mixture of mulberry and peppermint leaves showed a total polyphenol content of up to 46.58 mg TAE/g, a total flavonoid content of up to 45.54 mg QE/g, and DPPH and ABTS radical scavenging activities of up to 74.18% and 40.60%, respectively. Tyrosinase and elastase inhibition activities were up to 67.46% and 35.01%, respectively. In the interest section, the maximum antioxidant and tyrosinase inhibitory activities were obtained at a mulberry:pepperint mixing ratio of 1.49:0.75 (g:g). In the experimental section, the maximum antioxidant and tyrosinase inhibitory activities were obtained at a mulberry:pepperint mixing ratio of 1.79:0.80 (g:g). Further, the maximum antioxidant and elastase inhibitory activities were obtained at a mulberry:pepperint mixing ratio of 1.11:0.75 (g:g). Conclusion: This study determined the superiority of the antioxidant activity, tyrosinase and elastase activity inhibition efficacies, and optimal mixing ratios of mulberry and peppermint leaves. Based on our findings, we believe that mulberry and peppermint leaves at an optimal mixing ratio will have considerable use as inner beauty and cosmetic ingredients.