Effects of Catechin and α-Tocopherol Addition on the Autoxidative Stability of Diacylglycerol Oil Derived from an Olive Oil and Perilla Oil Mixture

정이진,Edwald Lee,최은옥 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.6

The effects of tea catechin and α-tocopheroladdition (1 mM) on the oxidative stability of oleic andlinolenic acid-rich diacylglycerol (DAG) oil derived froman extra virgin olive oil and perilla oil mixture (6:4, w/w)were evaluated. Oil was oxidized at 50oC for 10 days, afterwhich oxidation was evaluated based on headspace oxygenconsumption and peroxide values (POV). The polyphenoland tocopherol contents were also monitored. Addition ofcatechin did not affect the oxygen consumption or POV ofDAG oil, whereas α-tocopherol acted as a prooxidant. Addition of antioxidants had no significant (p>0.05) effecton the fatty acid composition of the oil. Degradation of γ-tocopherol during oil oxidation was inhibited by additionof α-tocopherol, and addition of antioxidants inhibitedpolyphenol degradation. The autoxidative stability of DAGoil can be improved using polar rather than non-polarantioxidants.

소설 속편 쓰기를 통한 문학 지도의 실험적 연구

정이진 한국국어교육학회 1983 새국어교육 Vol.37 No.1

국외 수집 홍화 유전자원의 항산화 활성 및 세로토닌 유도체 함량 분석

정이진,Awraris Derbie Assefa,이호선,이혜경,성정숙 한국자원식물학회 2019 한국자원식물학회지 Vol.32 No.5

In order to select potential plant resources as functional materials and natural antioxidants, we evaluatedantioxidant activity and serotonin derivatives of safflower germplasm collected from five countries. N-(p-Coumaroyl)serotonin (CS) and N-feruloylserotonin (FS) were analyzed by using Ultra Performance Liquid Chromatography (UPLC). Total polyphenol content (TPC) was determined by Folin-Ciocalteu method and antioxidant activities were estimated by2,2-diphenyl-1-picryl-hydrazil (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS),Ferric reducing antioxidant power (FRAP) and Reducing power (RP) assays. The TPC showed a range of 28.25 to 90.53㎍gallic acid equivalent (GAE)/㎎ dried extract (DE). DPPH, ABTS, FRAP and RP assay were in the range of 18.76 to 93.98,48.91 to 163.73, 3.80 to 132.29 and 26.32 to 80.08 ㎍ ascorbic acid equivalent (ASCE)/㎎ DE, respectively. Among the fivecountries, safflower seed collected from Iran had the highest levels of serotonin derivatives and antioxidant activities thanother countries (p<0.05). CS showed high correlation with TPC, ABTS and DPPH (r=0.673,0.727,0.820), and FS showedhigh correlation with DPPH (r=0.740). Accessions IT321214 and IT321215 could be useful for development of newfunctional materials and could be used as a source of valuable natural antioxidant materials. 본 연구는 이란 등 5개국에서 수집한 홍화자원을 대상으로하여 천연항산화제로써 홍화종자의 항산화 활성을 평가하고,세로토닌 유도체인N-(p-Coumaroyl) serotonin과N-feruloylserotonin의 함량을 측정하여 항산화 활성과의 상관관계를 조사하였다. 총폴리페놀함량은 28.25 ~ 90.53 ㎍GAE/㎎DE의범위를 나타내었고, 색소화합물인 DPPH 라디칼과ABTS+을 이용한 유리라디칼소거능을 측정하는 DPPH assay와 ABTS assay의 값은 18.76 ~ 93.98 및 48.91 ~ 163.73 ㎍ ASCE/㎎ DE의범위를 나타내었다. 시료의 환원능을 측정하는 방법인 FRAPassay과 RP assay는 3.80 ~ 132.29 및 26.32 ~ 80.08 ㎍ASCE/㎎DE의 범위로 나타내었다. UHPLC를 이용하여 CS와FS를 분석한 결과, CS 함량은 2.56 ~ 64.99 ㎎/g DE이고, FS함량값은 1.92 ~ 65.36 ㎎/g DE이었다. 5개국 중 이란 원산종은 다른 나라에 비해 세로토닌 유도체 함량과 항산화 활성의 평균값이 높게 측정되었다. 항산화 활성과 세로토닌 유도체 함량간의 상관관계 분석 결과, CS는 TPC와 ABTS, DPPH와 높은상관성을 보였고(r = 0.673, 0.727, 0.820), FS는 DPPH와 높은 상관성을 보였다(r = 0.740). RACI를 통하여 선발된IT321214과 IT321215는 항산화 활성이 높은 자원으로 천연항산화제 소재 탐색 및 개발에 기초자료로 활용할 수 있을 것으로생각된다.

고올레산과 고리놀산 홍화 유전자원의 항산화 활성 비교

정이진,김다정,아와리스 더비 아세파,전영아,허온숙,노나영,옥현충,이주희,이명철,백형진,성정숙 한국약용작물학회 2017 한국약용작물학술대회 발표집 Vol.2017 No.09

용매별 홍화 추출물의 항산화 활성 비교

정이진,김다정,아와리스 더비 아세파,허온숙,노나영,이재은,이주희,성정숙 한국약용작물학회 2018 한국약용작물학술대회 발표집 Vol.2018 No.05

Background : The objective of this study was to determine the antioxidant activities of safflower (Carthamus tinctorius L.) seed extracts using various solvents. Method and Results : The safflower seed extracts was obtained using methanol (50, 75, 100%), ethanol (50, 75, 100%) and water. Total phenolic content (TPC) w as determined by Folin-Ciocalteu method and antioxidant activities w ere estimated by 2,2-diphenyl-1-picryl-hydrazil (DPPH), 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical scavenging activities, ferric reducing antioxidant power (FRAP) and reducing power (RP). Average TPC of safflower seed extracts were 72.03 ㎍·GAE·㎎-1 DE in methanol, 50.16 ㎍·GAE·㎎-1 DE in ethanol, and 28.47 ㎍·GAE·㎎-1 DE in water. TPC were significantly different (p < 0.05) between the solvents. DPPH, ABTS, FRAP and RP a average activities of methanol extracts showed the highest antioxidant activity, with value of 62.95 ㎍·ASC·eq/㎎ DE, 123.48 ㎍·ASC·eq/㎎ DE, 171.68 ㎍·ASC·eq/㎎ DE, and 76.07 ㎍·ASC·eq/㎎ DE, respectively. Values of Ethanol extracts showed DPPH 32.26 ㎍·ASC·eq/㎎ DE, ABTS 81.02 ㎍·ASC·eq/㎎ DE, FRAP 159.24 ㎍·ASC·eq/㎎ DE, and RP 34.83 ㎍·ASC·eq/㎎ DE. There was no significant difference between extracts of ethanol and methanol in FRAP value. The 75% ethanol extracts showed higher antioxidant activity than 50% and 100% ethanol extracts (p < 0.05). The 75% ethanol extracts had TPC 68.98 ㎍·GAE·eq/㎎ DE, DPPH 70.07 ㎍·ASC·eq/㎎ DE, ABTS 166.59 ㎍·ASC·eq/㎎ DE, FRAP 208.78 ㎍·ASC·eq/㎎ DE, and RP 82.16 ㎍·ASC·eq/㎎ DE. Conclusion : Although ethanol extracts had lower antioxidant activity compared to methanol, it was suggested to be more suitable for further studies as it is less toxic and a recommended food grade solvent. It is estimated that the bioactive substance is extracted extensively from 75% ethanol with high antioxidant activity.

Lipid oxidation-related characteristics of gim bugak (Korean fried cuisine with Porphyra) affected by frying oil

정이진,최은옥 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.3

The effect of frying oil on the lipid oxidation, antioxidants, and in vitro antioxidant activity of gim bugak was studied. Bugak was prepared by pan-frying at 180 C in unroasted sesame, soybean, extra virgin olive, or palm oil. The degree of lipid oxidation based on conjugated dienoic acid and p-anisidine values was higher in the bugak fried in soybean or sesame oil with high contents of polyunsaturated fatty acids and tocopherols. However, the oil oxidation was lower in olive and palm oils, which showed higher degradation of tocopherols and polyphenols than in sesame or soybean oil during frying. Although the bugak fried in palm oil contained less antioxidants than that fried in soybean or sesame oil, the in vitro antioxidant activity was not different (p[0.05). Results suggest that palm oil can replace unroasted sesame oil for the preparation of gim bugak with improved lipid oxidative stability and health functionality.

연근, 김, 깻잎 부각의 산화방지 활성, 폴리페놀 화합물과 토코페롤 함량

정이진,송영옥,정라나,최은옥,Jung, Leejin,Song, Yeongok,Chung, Lana,Choe, Eunok 한국식품조리과학회 2014 한국식품조리과학회지 Vol.30 No.6

찹쌀풀과 생참기름을 이용한 전통적인 방법으로 제조한 연근, 김, 깻잎 부각의 산화방지활성과 산화방지 성분을 평가하였다. 깻잎 부각이 가장 높은 라디칼 소거 활성과 환원력을 보였으며 연근 부각의 활성이 가장 낮았는데 부각 원료인 데친 연근, 김, 깻잎의 활성과 동일한 순서이었다. 폴리페놀 화합물 함량은 연근, 김 부각보다는 깻잎 부각에서 더 높았고, 부각의 토코페롤은 대부분 튀김유인 참기름에서 유래하였다. 부각의 산화 방지 활성은 폴리페놀 화합물 함량과 높은 상관관계를 보였으나 토코페롤 함량과의 상관관계는 매우 낮아 폴리페놀 화합물이 부각의 산화 방지 활성에 더욱 긴밀하게 기여하고 있음을 의미하였다. In vitro antioxidative activities and antioxidants of the lotus root, dried laver, and perilla leaf bugak, Korean traditional fried cuisine, were evaluated. The bugak was prepared with fermented glutinous rice batter and unroasted sesame oil for use in the pan-frying. The perilla leaf bugak showed the highest radical scavenging activity and reducing power, with the lowest in the lotus root bugak. The antioxidative activity of the blanched lotus root was lower than the dried laver or the perilla leaf. Polyphenol content was higher in the perilla leaf bugak than the lotus root or the dried laver bugak, and tocopherols were mainly derived from frying oil. The antioxidative activity of bugak was correlated well with polyphenol contents, but there was no correlation between tocopherol contents and the antioxidative activity.

Effects of gardenia seed, green tea, and cactus pear in rice batter on the chemical quality of lotus root bugak and frying oil

정이진,송영옥,최은옥 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.4

This study investigated the effects of the addition of gardenia seed, green tea, or cactuspear (Opuntia ficus-indica) to rice batter at 10% on the lipid oxidation, pigments, antioxidants, andantioxidant activity of lotus root bugak and frying oil. Lipid oxidation was evaluated based on theconjugated dienoic acid and p-anisidine values. Lipid oxidation and tocopherol degradation weresignificantly reduced in the gardenia seed-added bugak and frying oil, whereas the cactus pear-addedbugak and frying oil showed an increase. The addition of green tea had no significant effects on thelipid oxidation of bugak and frying oil. The in vitro antioxidant activity of lotus root bugak significantlyincreased with the addition of gardenia seed, green tea, or cactus pear. The results suggested thatgreen tea and gardenia seed could improve the health and food functionality of antioxidation for lotusroot bugak, respectively.

제조 조건에 따른 김, 연근, 깻잎 부각의 in vitro 산화방지활성

정이진,송영옥,정라나,최은옥 한국식품영양과학회 2013 한국식품영양과학회 학술대회발표집 Vol.2013 No.11

AI 기반 식품 품질 관리용 전자코에 관한 연구

정이진 ( Yi-jin Jung ),이혜빈 ( Hye-bin Lee ),황다은 ( Da-eun Hwang ),서세진 ( Se-jin Seo ) 한국정보처리학회 2023 한국정보처리학회 학술대회논문집 Vol.30 No.2

본 연구는 이기종 기체 센서를 활용하여 식품의 부패 및 발효 정도를 측정하기 위한 AI 기반 식품품질 관리용 전자코에 관한 내용이다. 정확한 부패 및 발효 정도 측정을 위해 신호 처리 및 분석 기술을 활용하며, 로지스틱 분석 및 회귀 분석을 통해 결과를 도출하고자 한다. 이는 인간의 후각으로 정확하게 맡기 힘든 냄새를 측정함으로써 식중독 사고의 방지 및 식품의 생산/보관/운송을 효율적으로 관리할 수 있다. 또한, 본 연구 결과를 바탕으로 환경, 농업, 의료 등 다양한 분야에서의 적용 가능성을 기대할 수 있다.