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기능성식품의 구매 및 섭취 실태와 아로니아 첨가식품 개발에 대한 소비자의 인식
박민규(Park, Minkyu),주신윤(Ju, Shinyun),허남주(Heo, Namjoo),이홍미(Lee, Hongmie) 충북대학교 생활과학연구소 2020 생활과학연구논총 Vol.24 No.2
This study was conducted to provide the basic information in order to develop the aronia added functional foods by determining the consumers’s needs and status of consuming functional foods and those with aronia. The subjects were 43 men and 142 women over 20 years of age who had regular income residing Seoul and Gyeonggi area. The information were obtained by using self-administered questionnaire and data were analysed by SPSS 25.0. The proportion of the subjects who had experienced eating aronia and aronia added foods were only 64.9% and 35.1%, suggesting insufficient supply to market yet as of 2019. The subjects evaluated the importance of 8 factors when they purchase the functional foods; physiological active function and easiness to consume the highest (4.19, respectively); patent or certification (4.03), price (3.79), recommendation (3.65), brand (3.61), advertisement or broadcasting (2.75), and design (2.64). More over, ‘physiological function’ was evaluated higher by women, by those graduated with food and nutrition major, by those with more concern of their own health and by those who buy functional foods for their own or family members’ health; ‘the easiness to consume’ by the subjects who had experience of purchasing functional foods; ‘price’ by younger subjects under 30 years of age; ‘brand’ by those with experience of buying the functional foods than by their counterparts, respectively (p<0.05). The most answered reason for dissatisfaction with the foods with aronia was ‘unsatisfactory taste’ (52.4%) and followed by ‘unsatisfactory effectiveness’ (33.3%) and the most wanted type of foods with aronia was beverage (41.8%) followed by jam (26.9%), jelly (11.5%), bakery (10.4%), and sauce such as gochujang (7.1%), which should be reflected in developing new functional foods with aronia.
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추출 조건에 따른 오미자 추출물의 항산화 및 혈당 강하에 관한 연구
김순임 ( Sun Im Kim ),심기현 ( Ki Hyeun Sim ),주신윤 ( Shin Yoon Ju ),한영실 ( Young Sil Han ) 한국식품영양학회 2009 韓國食品營養學會誌 Vol.22 No.1
오미자의 전통식품소재로의 활용성을 높이기 위해 물과 에탄올, 그리고 추출온도와 시간을 달리하여 추출하여 얻은 추출물로부터 항산화능과 혈당 강하능을 살펴보았다. 총 페놀함량은 추출온도에 따른 차이를 크게 나타내었다. 60℃에서 추출하였을 때 실온에서 추출한 것보다 51~68% 더 높은 함량을 나타내었고, 또한 물 추출보다는 60% 에탄올로 추출하였을 때 더 높은 페놀을 함유한 것으로 나타났다. DPPH 유리 라디칼 소거능을 비롯한 ABTS+ 라디칼, Nitrite 소거능 또한 60℃에서 60% 에탄올로 추출하였을 때 유의적으로 가장 높았으며, 환원력도 60% 에탄올 추출물이 가장 높은 환원력을 나타내었다. 오미자 추출물의 인슐린 비의존형인 제2형 당뇨환자들의 식후 혈당을 저하시키는 효능을 검토하기 위해 α-glucosidase의 활성 저해력을 살펴본 결과, 5가지 추출 조건 중 60℃에서 60% 에탄올로 추출한 추출물이 유의적으로 가장 높은 저해력을 보이는 것으로 나타났다. 이상의 결과로 볼 때 오미자로부터 유용성분 용출 및 기능성 증대를 위해 60℃에서 60% 에탄올로 추출하는 것이 바람직하다고 생각된다. This study investigated anti oxidative and hypoglycemic activities of Omija for evaluation of usefulness as a functional food resource. Omija water extracts were extracted with water for 24 hr, 6 hr and 3 hr at room temperature, 60℃ and 100℃, respectively. Omija ethanol extracts were extracted with 60% ethanol for 24 hr and 3 hr at room temp temperature and 60℃, respectively. The antioxidant properties of Omija(Schizandra chinensis Baillon) extracts prepared under different extraction conditions were evaluated by a variety of radical scavenging assays including DPPH, ABTS+, and nitrite and reducing power. Hypoglycemic activity was examined for α-glucosidase inhibition using an in vitro model. The total phenolic content was also determined. Antioxidant activities of Omija were the highest in the group extracted with 60% ethanol for 3 hr. The ethanol extracts showed higher activity than water extracts. An extraction temperature was the highest in 60℃. The total phenolic content extracted with 60% ethanol for 3 hr at 60℃ was 530 mg GAE/100 g. The water extract extracted with water for 24 hr at room temperature showed the lowest antioxidant activity and phenolic content. α-glucosidase inhibitory activity was the highest in the group extracted with 60% ethanol for 3 hr at 60℃, followed by the group extracted with 60% ethanol for 24 hr. The results suggest that extraction of Omija by 60% ethanol for 3 hr at 60℃ will be useful as a functional food resource with natural antioxidants and hypoglycemic activities.
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기능성식품의 구매 및 섭취 실태와 아로니아 첨가식품 개발에 대한 소비자의 인식
박민규, 주신윤, 허남주, 이홍미 충북대학교 생활과학연구소 2008 생활과학연구논총 Vol.24 No.2
This study was conducted to provide the basic information in order to develop the aronia added functional foods by determining the consumers’s needs and status of consuming functional foods and those with aronia. The subjects were 43 men and 142 women over 20 years of age who had regular income residing Seoul and Gyeonggi area. The information were obtained by using self-administered questionnaire and data were analysed by SPSS 25.0. The proportion of the subjects who had experienced eating aronia and aronia added foods were only 64.9% and 35.1%, suggesting insufficient supply to market yet as of 2019. The subjects evaluated the importance of 8 factors when they purchase the functional foods; physiological active function and easiness to consume the highest (4.19, respectively); patent or certification (4.03), price (3.79), recommendation (3.65), brand (3.61), advertisement or broadcasting (2.75), and design (2.64). More over, ‘physiological function’ was evaluated higher by women, by those graduated with food and nutrition major, by those with more concern of their own health and by those who buy functional foods for their own or family members’ health; ‘the easiness to consume’ by the subjects who had experience of purchasing functional foods; ‘price’ by younger subjects under 30 years of age; ‘brand’ by those with experience of buying the functional foods than by their counterparts, respectively (p<0.05). The most answered reason for dissatisfaction with the foods with aronia was ‘unsatisfactory taste’ (52.4%) and followed by ‘unsatisfactory effectiveness’ (33.3%) and the most wanted type of foods with aronia was beverage (41.8%) followed by jam (26.9%), jelly (11.5%), bakery (10.4%), and sauce such as gochujang (7.1%), which should be reflected in developing new functional foods with aronia.
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