풋귤, 유자, 감귤과피 첨가 약주의 품질특성 및 항산화효과

손종연,심재용,이채연,강성원 한국식품조리과학회 2024 한국식품조리과학회지 Vol.40 No.1

Purpose: This study examined the quality characteristics and antioxidant effects of Yakjus produced using immature citrus, citron, and citrus peel. Methods: The quality characteristics and antioxidant effects of Yakjus were estimated based on the pH, ethanol content, total acid, total polyphenol, total flavonoid, naringin and hesperidin content, electron donating ability, and nitrite scavenging ability. Results: The pH values of Yakjus produced using immature citrus, citron, and citrus peel decreased after one days of fermentation and then increased after 3 days of fermentation, with the final pH ranging from 4.02 to 4.04. The alcohol content in Yakjus produced with immature citrus, citron, and citrus peel were 16.43, 16.91, and 16.51%, respectively. The total polyphenol contents in Yakju produced using immature citrus, citron, and citrus peel were 62.24, 66.71, and 69.24 mg/100 mL, respectively. The total flavonoid contents of in Yakju produced with immature citrus, citron, and citrus peel were 29.82, 18.32 and 26.52 mg/100 mL, respectively. The naringin and hesperidin contents in Yakjus produced using immature citrus peel were 15.03 mg/100 mL and 23.35 mg/100 mL, respectively. The nitrite scavenging ability and electron donating ability were the highest in Yakjus produced using immature citrus peel. Conclusion: These results suggested that Yakjus produced using immature citrus, may have functional properties owing to its antioxidant effects.

$\beta$-Glucosidase 처리된 참깨박 추출물의 항산화 및 상승효과

손종연,강동우,신길만 한국식품영양학회 2001 韓國食品營養學會誌 Vol.14 No.6

참깨 탈지박에 다량존재하는 수용성 lignan화합물을 $\beta$-glucosidase로 처리하여 얻어진 참깨박 추출물의 항산화 효과 및 기존 항산화제들과의 상승효과를 비교, 검토하고자 하였다. 참깨박 추출물 중에서도 sesamin 및 sesamolin이 peak가 확인되었으며, 각각 8.32%(8,315.4mg/100g) 및 0.28%(2,824.5mg/100g)의 함량을 나타냈다. Sesamin과 sesamolin은 배당체의 aglycone으로서 탈지박 중에 존재하는 것으로 나타났다. 참깨박 추출물의 항산화효과는 첨가농도가 증가함에 따라 증가되었으며, 이들의 효과는 같은 농도(100ppm)의 $\alpha$-tocopherol이나 ascorbyl palmitate 첨가구보다 항산화효과가 우수하였으나 BHA보다는 다소 약한 효과를 보였다. 또한 가수분해 물은 $\alpha$-tocopherol과 강한 상승 작용을 보여주었으나 ascorbyl palmitate와는 비교적 약한 상승작용을 나타내었다. The antioxidant and synergistic effects of sesame oil cake extract treated with $\beta$ -glucosidase were examined. The sesamin and sesamolin were identified from the 80% ethanol extract of seame oil cake treated with $\beta$ -glucosidase, which suggested the presence of the active substances as their glycosides in sesame seed. The contents of sesamin and sesamolin in sesame oil cake extract were about 8.32% (8,315.4 mg/100g) and 0.28% (2,824.5mg/100g) , respectively. Sesame oil cake extract showed antioxidant activity at concentrations of 50ppm, 100ppm and 200ppm, and the effect was Increased with the addition of sesame oil cake extract. The antioxidant effect of sesame oil cake extract was stronger than that of $\alpha$-tocopherol or ascorbyl palmitate, but weaker than of BHT Also, when the sesame oil cake extract(50ppm) was used in combination with $\alpha$-tocopherol(50 ppm), the sesame oil cake showed very strong synergistic effect.

장미, 동백 및 맨드라미꽃 첨가 약주의 품질 특성 및 항산화효과

손종연,조애경,김계원,Son, Jong-Youn,Cho, Ea-Kyong,Kim, Gye-Won 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.4

Purpose: This study investigated the quality characteristics and antioxidant effects of Yakju added with rose, camellia, or cockscomb flower during fermentation. Methods: The quality characteristics and antioxidant effects were estimated including pH, amino acidity, total acid, ethanol content, color value, sensory test, electric donating ability, nitrite-scavenging ability, and ferrous ion chelating effect. Results: The pH values of Yakjus added with rose, camellia, or cockscomb flower were decreased after 2 days of fermentation and then increased after 4 days of fermentation, with final pH ranging from 4.15 to 4.27. Total acid content and amino acidity were increased during fermentation. The ethanol content in Yakjus fermented with rose, camellia, or cockscomb flower was rapidly increased after 2 days of fermentation, reaching the maximum content of 19.1% after 8 days of fermentation. In color evaluation, the L values of Yakjus added with rose, camellia, or cockscomb flower did not changes during fermentation, whereas values of a and b were increased. Total phenolic compound contents in Yakjus added with rose, camellia, or cockscomb flower were 0.67, 0.59, and 0.52 mg/mL, respectively. Total flavonoid contents in Yakjus added with rose, camellia, or cockscomb flower were 0.20, 0.09, and 0.26 mg/mL, respectively. In sensory test, the overall acceptability of Yakjus added with cockscomb flower was higher than that of Yakju added with rose or camellia flower. However, the difference was not statistically significant (p<0.05). Electron donating ability and nitrite-scavenging abilities were the highest in Yakjus added with rose flower, whereas ferrous ion chelating effect was the highest in Yakjus added with cockscomb flower. Conclusion: These results indicated that Yakjus added with rose, camellia, or cockscomb flower might have valuable functional properties due to their antioxidant effects.

통밤을 첨가한 탁주의 품질특성 및 생리활성

손종연,정일진,Son, Jong-Youn,Jung, Il-Jin 한국식품조리과학회 2014 한국식품조리과학회지 Vol.30 No.6

This study investigated the quality characteristics and physiological activities of takju prepared with whole chestnut (15%, 30% and 50% with steamed rice) during fermentation. The pH level began to decrease after the secondary brewing stage. The total acid as well as the organic acid content increased during fermentation. Lactic acid and succinic acid were the main organic acids in takju fermented with whole chestnut. The level of total sugar and reducing sugars in takju fermented with whole chestnut increased at the first brewing stage and then slowly decreased after 4 days of fermentation. Also, the total number of viable cells and microbial populations such as lactic acid bacteria and yeast in the treatments increased to about 108 CFU/mL after 1 days of fermentation and then decreased gradually afterward. The ethanol content in takju fermented with whole chestnut rapidly increased during the initial 4 days of fermentation, to a maximum content of 18.2% after 8 days. The colour values of the treatments did not show any significant differences between 0% and 15% chestnut content. However L value decreased, while the a and b values increased when the whole chestnut content above 30%. The total polyphenol level, electron donating ability, nitrite-scavenging ability and ferrous ion effect also increased as the ratio of whole chestnut increased. Sensory scores of takju fermented with 15% chestnut were greater than those of takju prepared by other treatments.

저장기간에 따른 건면의 품질변화 및 유통기간의 예측

손종연,이성갑,이근보 한국조리과학회 1999 한국식품조리과학회지 Vol.15 No.2

건면을 7개월 동안 저장하면서 수분활성도, 호화양상, 색깔의 변화 및 조리면의 특성변화를 측정하여 이들 지표항목으로부터 적절한 shelf-life를 예측하였다. 저장기간중의 수분활성도는 0.43-0.56 정도로 저장온도 및 기간에 따라 일률적인 변화를 보이지 않았다. 아밀로그람에 의한 최고점도, breakdown 값은 저장기간이 증가함에 따라 증가하였다. 한편 저장기간에 따른 건면류의 색차(color difference)는 저장기간 및 저장온도에 따라 비례적으로 증가되는 경향을 보였으며, 이는 관능검사와 좋은 상관관계를 보여 건면의 품질지표로 이용할 수 있었다. 건면의 색택의 변화에 대한 활성화 에너지는 75.21 kJ/mol이었으며, 온도계수(Q_10 value)는 25℃-35℃에서 2.76, 35℃-45℃에서 2.51이었다. 건면의 저장한계 기간은 25℃에서 27.9개월 정도인 것으로 나타났다. Dried noodles (somyon) were stored for 7 months at 25, 35 and 45℃, and changes of water activity, amylograms and color of dried noodle at 4 week intervals were comparatively analyzed. The water activities during storage period were 0.43-0.56 at all storage temperature. The breakdown of dried noodle by RVA(rapid visco analyser) increased as storage period increased. Color difference (△E) was chosen for quality index due to the highest correlation coefficient between sensory score and color difference. The shelf-life of dried noodle was estimated from change of color, which was linearly increased as the storage period increased. The activation energy and Q_10 value for color difference were 75.21 kJ/mol and 2.76 at 25℃, respectively. Shelf-life of dried noodle at 25 were 27.9 months, respectively.

참치유의 산화 안전성에 미치는 일부 합성 및 천연 항산화제의 효과

손종연,임재호,손흥수 한국식품영양학회 1995 韓國食品營養學會誌 Vol.8 No.2

합성 항산화제인 BHA, BHT 및 TBHQ와 천연항산화제 중 비교적 강한 항산화 작용이 인정되는 sesamol, caffeic acid, pyrogallol 및 rosemary 추출물의 효과를 비교, 검토하고자 하였다. 합성항산화제(0.02%)와 천연항산화제 (0.05%)를 첨가한 기질은 대조구와 함께 37℃로 유지된 항온기에서 8일간 저장하였다. 항산화제의 효과는 과산화물가를 측정하여 평가하였 다. 그 결과는 다음과 같았다. 실험에 사용된 합성항산 화제는 모두 참치유의 산화속도를 억제하였으며 그들의 항산화효과 크기는 TBHQ>BHT>BHA순으로 TBHQ의 효과가 BHA나 BHT보다 우수하였다. Rosemary추출물은 참치유의 산화속도를 거의 억제하지 못하였으며 sesamol과 caffeic acid의 항산화 효과는 BHA보다 강하였다 특히 pyrogallol TBHQ에 비견할 만한 매우 강한 항산화 작용을 보였다. Sesamol, caffeic acid, pyrogallol의 항산화 효과의 크기는 pyrogallol>sesamol>caffeic acid순이었다 The antioxidant activity of synthetic antioxidants, BHA, BHT and TBHQ and natural antioxiants, rosemary extract, sesamol, caffeic acid and pyrogallol in a skip jack oil were studied. A control and substrates containing synthetic (0.02%) and natural antioxidant(0.05%) were stored in an incubator kept at 37℃ for 8 days. The antioxidant activity of synthetic and natural antioxidants was investigated by comparing peroxide values. The results of this study were as follows: All the synthetic antioxidants used for this study exhibited antioxidant activity in skip jack oils. The antioxidant activity of TBHQ was greater than that of BHA and BHT. The rosemary extract did not show antioxidant activity in skip jack oils. The antioxidant activity of sesamol and caffeic acid were greater than those of BHA. Especially Pyrogallol exhibited very strong antioxidant activity, comparable to that of the TBHQ. The antioxidant activity of the sesamol, caffeic acid and pyrogallol used skip jack oil, in decreasing order as follows: pyrogallol> caffeic acid>sesamol.

향신료 메탄올 추출물의 항산화 및 항균효과

손종연(Jong-Youn Son) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.5

본 연구에서는 메탄올로 추출한 향신료 추출물(생강, 마늘 양파, 산초 및 후추)의 총 페놀 및 총 플라보노이드 함량, 전자공여능, 아질산염 소거능, 항산화 및 항균효과에 대하여 비교, 조사하였다. 생강, 마늘, 양파, 산초 및 후추 메탄올 추출물의 총 페놀 함량은 각각 20.3, 10.0, 4.3, 6.6 및 12.8%이 었으며, 총 flavonoid 함량은 각각 19.3, 1.0, 0.5, 3.4 및 7.9% 이었다. 아질산염 소거능(2,000 ppm)은 생강(67.2%)> 후추 56.8%)> 산초(39.7%)> 마늘(26.6%)> 양파(19.6%)의 순이었다. 항균효과의 경우, 생강 메탄올 추출물은 Bacillus cereus에 대해서, 마늘 추출물은 Salmonella enteritidis에 대해서 항균효과를 보였다. 양파 추출물은 모든 균에 대하여 항균효과를 보이지 않았다. DPPH radical 소거능은 ascorbic acid> 생강 추출물> BHT> 후추 추출물> 산초 추출물> 마늘 추출물> 양파 추출물의 순이었다. Linoleic acid 기질에서의 향신료 추출물(0.05%)의 항산화효과는 BHT (0.02%)> 생강> 산초> 후추> 마늘> α-tocopherol(0.02%) > 양파의 순이었고, linoleic acid 에멀젼 기질에서의 항산화 효과는 BHT> α-tocopherol> 생강> 후추> 산초> 마늘> 양파의 순이었다. This study investigated the antioxidant activities and antimicrobial effects of MeOH extracts from some spices. The total flavonoid contents of MeOH extracts from ginger, garlic, onion, Chinese pepper (Zanthoxylum schinifolium) and black pepper (Piper nigrum) were 20.3%, 10.0%, 4.3%, 6.6% and 12.8%, while the total phenol contents were 19.3%, 1.0%, 0.5%, 3.4% and 7.9%, respectively. The order of the nitrite-scavenging abilities of spice extracts were ginger> black pepper> Chinese pepper> garlic> onion (p<0.05). MeOH extract from ginger showed antimicrobial activity to Bacillus cereus, and garlic extract showed strong antimicrobial activity to Salmonella enteritidis. However, onion extract did not show any antimicrobial activity. The electron donating ability of MeOH extract from ginger was markedly higher than those of garlic, Chinese pepper, black pepper and onion extracts. Antioxidative activities in linoleic acid substrates were in order of BHT> ginger> Chinese pepper> black pepper> garlic> α-tocopherol> onion. Antioxidative activities in linoleic acid emulsion substrates were in order of BHT> α-tocopherol> ginger> black pepper> Chinese pepper> garlic> onion.

연구논문 : 한국 전통차의 생리활성 및 항산화작용

손종연 ( Jong Youn Son ),김태옥 ( Tai Ok Kim ) 한국식품조리과학회(구.한국조리과학회) 2011 한국식품조리과학회지 Vol.27 No.5

This study was investigated the antioxidative and antimicrobial activities of a water extract (70℃) of traditional Korean teas (rose, chrysanthemum, pine needles, mulberry, persimmon leaves, and green tea). Total phenol contents in rose, chrysanthemum, pine needles, mulberry, persimmon leaves, and green tea were 272.8, 74.6, 153.5, 73.5, 69.5, and 260.8 mg tannic acid/g extract, respectively, whereas total flavonoid contents were 75.1, 47.8, 26.8, 40.0, 27.9, and 99.5 mg quercetin/g extract, respectively. The order of electron donating abilities of Korean traditional tea water extracts (1 mg/mL) were : rose (96.8%) > green tea (95.3%) > pine needles (71.3%) > chrysanthemum (36.8%) > mulberry (28.9%) ≥ persimmon (28.8%). The order of nitrite-scavenging abilities at pH 1.2 (2 mg/mL) was green tea > rose > pine needles > chrysanthemum ≥ mulberry ≥ persimmon. The order of hydroxyl radical scavenging activity (5 mg/g) was chrysanthemum > mulberry > rose > persimmon leaves > pine needles > green tea. Rose extracts showed antimicrobial activity against Micrococcus luteus, Bacillus cereus, Salmonella enteritidis, and E. coli, whereas green tea extracts showed strong antimicrobial activity aginst S. enteritidis.

육두구의 생리활성에 관한 연구

손종연 ( Jong Youn Son ),복진흥 ( Jin Heuing Bok ),죽전보지 ( Yasutuki Takeda ),안등공일 ( Kouichi Ando ) 한국조리과학회 2007 한국식품조리과학회지 Vol.23 No.1

연구논문 : 닭튀김유의 품질 특성에 대한 Oil-water fryer의 효과

손종연 ( Jong Youn Son ),강근옥 ( Kun Og Kang ) 한국식품조리과학회(구 한국조리과학회) 2012 한국식품조리과학회지 Vol.28 No.4

This study was investigated the effect of an oil-water fryer on quality properties of deep frying oil used for chicken. The acid and conjugated dienoic acid values of frying oil using an oil-water fryer were lower than those using a deep fat fryer, whereas the iodine value of frying oil using an oil-water fryer was higher than that using a deep fat fryer. The peroxide values of frying oil did not increase with frying number. Frying oil with an oil-water fryer had lower palmitic acid, stearic acid and oleic acid, and higher linoleic and linolenic acid contents than those with a deep fat fryer. The contents of trans-fatty acids in frying oil using a deep fat fryer and oil-water fryer after frying 110 chickens were 0.75% and 0.47%, respectively. The benzopyrene contents of frying oil using a deep fat fryer and an oil-water fryer after frying 110 chickens were 2.20 and 1.61 μg/kg, respectively.