Physiological Activities of Thiacremonone Produced in High Temperature and High Pressure Treated Garlic

우관식,황인국,김현영,이상훈,정헌상 한국식품영양과학회 2016 Preventive Nutrition and Food Science Vol.21 No.1

To examine the possibility of using thiacremonone isolated from high-temperature-high-pressure treated garlic, this study investigated the physiological activities properties. The IC50 values of hydroxyl, superoxide, hydrogen peroxide, and nitric oxide radical scavenging activities of thiacremonone were 92.50, 65.05, 12.60, and 81.53 μg/mL, respectively. On the other hand, the activities of vitamin C were 104.93, 99.43, 42.42, and 122.64 μg/mL, and the activities of butylated hydroxyanisole were 37.22, 68.45, 22.47, and 40.54 μg/mL, respectively. The IC50 value of ACE inhibition activities of thiacremonone and captoprill were 0.265 and 0.036 μg/mL, respectively. The IC50 value of xanthine oxidase inhibition activities of thiacremonone and allopurinol were 39.430 and 9.346 μg/mL, respectively. The IC50 value of tyrosinase inhibition activities of thiacremonone and kojic acid were 101.931 and 65.648 μg/mL, respectively.

혼합잡곡 첨가 취반 밥의 품질 및 항산화특성

우관식,김현주,김미정,심은영,고지연,이춘기,전용희 한국작물학회 2017 한국작물학회지 Vol.62 No.4

This study evaluated the quality characteristics, polyphenolic compounds, and radical scavenging activity of cooked-rice added to commercially available mixed grains. L-value of cooked-rice with various mixed grains decreased compared to that of cooked-white rice; however, a- and b-values increased. Hardness and elasticity of cooked-rice added to various mixed grains were significantly lower in the pressure cooker compared to the electric cooker. There was no significant difference in adhesiveness and stickiness between rice from the electric cooker and pressure cooker. Total polyphenol and flavonoid contents of cooked-rice added to various mixed grains were significantly increased. The average total polyphenol content of cooked-rice added to various mixed grains cooked in an electric cooker and pressure cooker were 16.50 ± 3.86 and 15.88 ± 3.52 mg gallic acid equivalent /100 g, and flavonoid contents were 1.58 ± 0.00 and 1.55 ± 0.02 mg catechin equivalents/100 g, respectively. The average of 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity was 9.27 ± 2.62 and 8.72 ± 2.41 mg trolox equivalent (TE)/100 g, and 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity was 22.89 ± 4.60 and 23.07 ± 4.49 mg TE/100 g for cooked-rice added to various mixed grains cooked in an electric cooker and pressure cooker, respectively. Phenol content and radical scavenging activity of cooked rice was in proportion to the amount of added grains, such as brown rice, colored rice, barley, soybean, and sorghum. 본 연구에서는 국내 시중에서 유통되는 있는 혼합잡곡 제품을 첨가하여 취반 후 품질특성과 페놀성분 함량, radical 소거활성을 검정하여 추후 소비자의 수요와 용도별 잡곡 혼합비율 설정을 위한기초자료로 활용하고자 하였다. 시중 유통 혼합잡곡 제품 첨가 취반 밥의 명도는 백미에 비해 감소하였으며, 적색도와 황색도는 증가하는 경향을 보였다. 경도와 탄력은 압력밥솥에서 유의적으로 낮았으며, 부착성과 찰기는 일반밥솥과 압력밥솥에서 유의적인 차이가 없었다. 혼합잡곡 첨가에 따라 총 폴리페놀 및 플라보노이드 함량은 유의적으로 증가하였으며, 시중유통 혼합잡곡 첨가 취반 밥 에탄올 추출물의 총 폴리페놀 함량은 일반밥솥과 압력밥솥에서 각각 16.50±3.86 및 15.88±3.52 mg GAE/100 g이었고 총플라보노이드 함량은 각각 1.58±0.00 및 1.55±0.02 mg CE/100 g이었다. 일반밥솥과 압력밥솥으로 취반한 혼합잡곡 첨가 취반 밥 에탄올 추출물의 DPPH radical 소거활성은 각각 9.27± 2.62 및 8.72±2.41 mg TE/100 g으로 일반밥솥으로 취반한경우가 유의적으로 약간 높았다. ABTS radical 소거활성은각각 22.89±4.60 및 23.07±4.49 mg TE/100 g으로 압력밥솥으로 취반한 경우가 약간 높았으나 유의적인 차이는 없었다. 현미, 유색미, 보리, 콩, 수수 등의 잡곡 함유율이 높을수록제품의 페놀 성분 함량과 radical 소거활성이 높게 나타났다.

재배방법에 따른 고구마의 품질특성 및 항산화활성

우관식,이용환,송석보,고지연,김정인,이재생,서혜인,김현영,김기영,정태욱,곽도연,오인석,정헌상 한국식품영양학회 2012 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2012 No.12

종자친과 화분친을 달리한 옥수수의 품질 및 이화학 특성

우관식,배환희,정건호,손범영,김현주,Woo, Koan Sik,Bae, Hwan Hee,Jung, Gun Ho,Son, Beom-Young,Kim, Hyun-Joo 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.4

This study investigated on the chemical components, quality characteristics, antioxidant compounds, and activity of maize hybrids according to the cultivar, and breeding maize seeds crossed with seed and pollen parent. The moisture, crude fat, crude ash, crude protein, carbohydrate, and amylose contents of maize hybrids were significantly different among cultivars, and seeded and pollinated maize. The L-, a- and b-value of maize hybrids were 39.81~47.21, -0.01~0.55 and 5.85~18.47, respectively. Water binding capacity, water solubility index and swelling power were 123.29~153.32, 4.69~5.76 and 20.11~21.47%, respectively. The phenolic compounds and radical scavenging activity of maize hybrids were significantly different among cultivars, and seeded and pollinated maize. Total polyphenol and flavonoid contents of maize hybrids were 1,335.41~1,876.29 ㎍/g and 184.24~453.95 ㎍ CE/g, respectively. The DPPH and ABTS radical scavenging activities were 171.75~239.16 and 299.44~364.09 mg TE/100 g, respectively. As a result, it could be used as a basic data for cultivating phenol compounds and antioxidant activity in maize breeding.

논 재배 배수방법이 팥 에탄올 추출물의 항산화성분 및 항산화활성에 미치는 영향

우관식,정기열,송석보,고지연,이재생,최영대,윤을수,정태욱,오인석 한국작물학회 2014 한국작물학회지 Vol.59 No.3

This study investigated the changes of antioxidantcompounds and antioxidant activity of adzuki bean bydrainage methods in poorly drained sloping paddy field. The soil moisture contents of under pipe and open ditchdrainage on very poorly drained paddy soil were 18.52±4.58and 19.01±4.25%, and imperfectly drained paddy soil were14.87±4.82 and 18.64±3.85%, respectively. Moisture, protein,fat and ash contents of adzuki bean with drainage methodswere 10.10~11.60, 14.13~21.75, 0.02~0.73 and 2.81~3.45g/100 g, respectively. The total polyphenol, flavonoid andtannin contents, and radical scavenging activity of adzukibean showed significant differences by drainage methods. The total polyphenol, flavonoid, and tannin contents by drainagemethods were 2.73~4.14 mg GAE/g, 1.07~1.43 mg CE/g,and 1.27~1.84 mg TAE/g, respectively. The DPPH andABTS radical scavenging activities were 2.84~4.47 and5.11~6.74 mg TE/g, respectively. The antioxidant compoundsand radical scavenging activity of the adzuki bean by drainagemethods were frequently affected soil water.

고품질 쌀의 품종별 영양성분 및 취반 특성

우관식,이석기,이병원,김정주,이지혜,이유영,이병규,김현주,Woo, Koan Sik,Lee, Seuk Ki,Lee, Byong Won,Kim, Jeong-Ju,Lee, Jihae,Lee, Yu-Young,Lee, Byoungkyu,Kim, Hyun-Joo 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.2

The objective of this study was to evaluate quality properties of high quality rice. Seven rice varieties, Dabo, Daebo, Samkwang, Sindongjin, Sukwang, Jinsumi, and Haiami, were investigated for proximate contents and physicochemical characteristics. Moisture content was highest in the Jinsumi (13.13%). Protein and lipid content was highest in the Haiami. The amylose content of the rice cultivars was 20.15~22.51%. The degree of amylopectin polymerization (DP) was analyzed, and in all cultivars, DP 13-24 content was found to be highest, at more than 53%, whereas DP ${\geq}37$ content was lowest, at less than 5.81%. With regard to free sugar, maltose content in rice was the highest (${\geq}46%$). Toyo value of rice was highest in Samkwang, Daebo, and Jimsumi. Palatability characteristics were highest in Daebo and Jimsumi. Thus, the results of this study suggested that Samkwang, Daebo, and Jinsumi can be effectively used as processed cooked rice, though further studies should be required regarding changes in the quality of rice after cooking.

중북부지역 생산 녹두의 품종별 품질 및 항산화 특성

우관식,김성국,정건호,김현주,이지혜,이병원,이유영,전용희,이병규 한국식품영양학회 2018 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2018 No.06

Thermal Degradation Characteristics and Antioxidant Activity of Fructose Solution with Heating Temperature and Time

우관식,In Guk Hwang,Hyun Young Kim,Keum Il Jang,이준수,강태수,Heon Sang Jeong 한국식품영양과학회 2011 Journal of medicinal food Vol.14 No.1

This study investigated the thermal degradation characteristics of fructose. A 20% fructose solution was heated to 110–150°C for 1–5 hours. Chromaticity, pH, organic acid, 5-hydroxymethylfurfural (HMF), fructose content, electron-donating ability (EDA) (as a percentage), and ascorbic acid (AA) equivalent antioxidant capacity (AEAC) of heated fructose solutions were evaluated. With increasing heating temperature and time, the L-value decreased, and the a- and b-values increased to 120°C for 4 hours and 2 hours, respectively, and then decreased thereafter; however, total color difference increased. The pH and fructose content decreased. Organic acids, such as formic acid, lactic acid, and levulinic acid, and HMF content increased with increasing heating temperature and time. Antioxidant activity increased with increasing heating temperature and time (no antioxidant activity in 20% fructose solution). The EDAs after heating at 130°C for 3 and 4 hours were 17.21% and 31.73%, respectively, and the highest antioxidant activity was 94.57% (150°C for 4 hours). The AEAC was 1.71mg of AA eq/g before heating and 24.43mg of AA eq/g after heating at 150°C for 4 hours. These results suggest that heat treatment may be a useful method for increasing the antioxidant activity of fluid foodstuffs such as fruit juices and fructose-containing foods.

조 유전자원 222계통의 항산화성분 및 항산화활성

우관식,이재생,고지연,송석보,김정인,서혜인,김현영,김기영,정태욱,곽도연,오인석,정헌상 한국식품영양학회 2012 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2012 No.12

누룩 및 기장 첨가량을 달리한 발효주의 이화학적 특성

우관식,송석보,이재생,고지연,강종래,오병근,남민희,류인수,서명철 한국작물학회 2010 한국작물학회지 Vol.55 No.2

대표적인 잡곡 중에 하나인 기장의 이용성 제고를 위하여 기장을 이용한 발효주를 제조하여 이에 대한 이화학적 특성을 검토한 결과 알코올 함량은 100% 찹쌀만으로 발효시킨 시료의 경우 SH업체와 BS업체 누룩에서 각각 12.36 및 12.53%로 나타났으며, 기장을 첨가함에 따라 약간 증가하였으나 SH업체 및 BS업체 누룩 모두 12.87~13.21%의 범위로 유의적인 차이를 보이지 않았다. 당도는 SH업체와 BS업체 누룩 대조구에서 각각 21.6 및 22.4 ºBx 로 나타났으며, 기장 첨가량이 증가함에 따라 감소하는 경향을 보였다. pH는 대조구에서 각각 3.74 및 3.40이었고 총산도는 각각 1.40 및 1.51%로 나타났으며, 기장첨가량에 따라 유의적인 차이를 보이기는 하였으나 뚜렷한 경향을 얻었다. 탁도는 대조구에서 각각 0.441 및 0.149로서 BS업체 누룩을 이용한 발효주가 탁도가 낮은 것으로 나타났으며, 기장첨가량이 증가에 따라 증가하는 경향을 보여 탁해지는 것을 확인할 수 있었다. 색도는 SH업체 누룩의 경우 기장첨가량이 증가함에 따라 L, α 및 b-value 모두 감소하는 경향을 보였으며, BS업체 누룩은 L- 및 b-value는 감소하고 α-value는 증가하는 경향을 보였고 색차(δEab )는 증가하는 것으로 나타났다. 발효주의 주된 유기산은 lactic acid와 acetic acid가 주를 이루었고 이중 lactic acid의 함량이 높게 나타났으며, 기장 첨가량이 증가함에 따라 pH와 총산도와 마찬가지로 뚜렷한 경향을 찾기 어려웠다. 유리당으로는 glucose가 검출되었으며, 대조구에서 각각 7.580 및 7.116%로 나타났고 기장첨가량이 증가할수록 감소하는 경향을 보였다. 관능평가 결과 SH업체 누룩을 이용하여 기장을 30% 첨가한 발효주가 가장 양호한 관능적 특성을 보였다. This study was carried out to compare the physicochemical characteristics of Korean traditional wine fermented from proso millet and nuruk at different mixing rate. The alcohol contents of the fermented wine ranged from 12.36 to 13.21%. Two kinds of nuruk, SH and BS nuruks were used. The brix degrees of proso millet wine fermented by SH and BS nuruks were 21.6 and 22.4 ~circBx , respectively. The pH, total acidity, and turbidity the wines fermented by SH and BS nuruks were 3.74 and 3.40, 1.40 and 1.51%, and 0.441 and 0.149, respectively. With increasing the addition amount of proso millet, brix degree, pH, turbidity L-value decreased, and total acidity and avalue increased. Total color difference (δEab ) parameter of the wine fermented by SH nuruk were 4.33, 6.63 and 26.13, and by BS nuruk were 4.08, 5.29 and 10.59 in 30, 70 and 100% addition rates of proso millet. With increasing the addition amount of proso millet, glucose content decreased. The organic acids such as lactic acid and acetic acid were predominantly detected in the fermented wine. Finally, based on sensory evaluations, the wine fermented by SH nuruk showed the best overall quality at 30% addition rate of proso millet.