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      • SCOPUSKCI등재
      • SCOPUSKCI등재
      • SCOPUSKCI등재
      • KCI등재
      • KCI등재

        건조 삼나물과 다래순의 재수화와 고온 가열조리 중 색소와 산화방지성분의 함량 변화

        안해천,최은옥,An, Haechun,Choe, Eunok 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.4

        Purpose: This study was conducted to evaluate the effect of rehydration and subsequent heating at high temperature on the pigments and antioxidants of dried samnamul (Aruncus dioicus) and daraesoon (Actinidia arguta). Methods: Rehydration included 16 h-soaking in cold water, and 30 min-boiling and 1 h-infusion in water. Rehydrated samnamul and daraesoon were heated at $180^{\circ}C$ for 10 or 20 min with or without perilla oil addition (10%) for cooking. Pigments and antioxidants were determined by HPLC and spectrophotometry. Results: Rehydration caused decreases in pigment and polyphenol contents, but increase in tocopherol content. Cooking by heating without addition of perilla oil resulted in increases in chlorophyll and carotenoid contents, but decreases in polyphenol and tocopherol contents. Decrease in tocopherol content by heating at $180^{\circ}C$ was reversed by the addition of perilla oil. Conclusion: This study strongly suggested that cooking of samnamul and daraesoon at $180^{\circ}C$ with perilla oil could improve color, texture, and potential health functionality by recovering the loss of antioxidants and pigments with antioxidant activity.

      • KCI등재

        들기름 에멀젼의 산화안정성 및 산화방지제에 대한 클로로필 첨가 및 빛의 영향

        최지수,최은옥,Choe, Jeesu,Choe, Eunok 한국식품조리과학회 2013 한국식품조리과학회지 Vol.29 No.1

        Lipid oxidation and antioxidants changes in perilla oil emulsion added with chlorophyll were studied during storage in the dark or under 1,700 lux light at $25^{\circ}C$ for 48 h. The emulsion was consisted of perilla oil (33.12 g), 5% acetic acid (66.23 g), egg yolk powder (0.5 g), and xanthan gum (0.15 g), and Chlorophyll b was added to the emulsion at 0, 2.5 and 4 mg/kg. The lipid oxidation was evaluated by headspace oxygen consumption and hydroperoxide formation, and tocopherols and polyphenols were monitored by HPLC and spectrophotometry at 725 nm, respectively. The lipid oxidation of the perilla oil emulsion in the dark was not significant regardless of the addition of chlorophyll. Light increased and accelerated the lipid oxidation of the emulsion, and increased addition level of chlorophyll under light increased it further. However, there was no significant change in fatty acid composition in any case. Contents of tocopherols and polyphenols in the emulsion were not significantly changed during storage in the dark regardless of chlorophyll addition, indicating their little degradation. Tocopherols and polyphenols in the emulsion were significantly degraded during storage of the emulsion under light, and the degradation rate of polyphenols was increased with addition level of chlorophyll. The lipid oxidation of the perilla oil emulsion was inversely related with the residual amounts of tocopherols and polyphenols, with more dependent on the retention of polyphenols than that of tocopherols.

      • KCI등재

        콩기름 에멀션의 광산화에 대한 산나물과 허브 추출물의 첨가 효과

        송애림,최은옥,Song, Aerim,Choe, Eunok 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.3

        Purpose: This study was performed to evaluate the effects of sannamul or herb extract addition to a soybean oil-in-water emulsion during photooxidation in the presence of chlorophyll. Methods: The emulsion mainly consisted of purified soybean oil and citric acid buffer (pH 4.0) at a weight ratio of 4 to 6, with chlorophyll a addition at 6 mg/kg. Ethanol extract of daraesoon, samnamul, basil, or peppermint was selectively added to the emulsion at 400 mg/kg, and emulsions in glass serum bottles were oxidized at $5^{\circ}C$ under 2,600 lux light for 48 hours. Lipid oxidation of the emulsions was evaluated based on determination of headspace oxygen content, peroxide value, and p-anisidine value. Pigments and antioxidants were also monitored. Results: The emulsion with added samnamul extract with high contents of polyphenols and low chlorophyll content showed lower oxygen consumption, peroxide values, and p-anisidine values, whereas basil and peppermint extracts with high chlorophyll contents increased photooxidation. Chlorophylls were degraded during photooxidation of the emulsions, and the degradation rate was highest in the emulsion with added samnamul extract. Conclusion: The high antioxidant activity of samnamul extract in the photooxidation of soybean oil-in-water emulsion could be due to low chlorophyll content, high concentrations of polyphenol compounds in the extract, as well as rapid degradation of chlorophylls during oxidation.

      • KCI등재

        달걀 노른자위 레시틴의 첨가가 물/카놀라 기름 에멀션의 지방질 산화에 미치는 영향

        최지수(Jeesu Choe),최은옥(Eunok Choe) 한국식품과학회 2015 한국식품과학회지 Vol.47 No.5

        350 ppm 농도로 물/카놀라 기름 에멀션에 첨가된 달걀 노른자 위 레시틴은 에멀션 기름의 철 이온에 의한 자동산화와 클로로필에 의한 감광산화에 유의한 영향을 나타내지 않았다. 에멀션의 산화 중 달걀 노른자위 레시틴으로부터 유래한 인지방질은 분해되었으며 감광산화에 비해 자동산화에서 분해 속도가 높았다. 그러나 PC와 PE 사이의 분해 속도는 두 종류의 산화에서 모두 유의한 차이를 보이지 않았다(p>0.05). Effect of the addition of egg yolk lecithin at a concentration of 350 mg/kg on iron-catalyzed autoxidation and chlorophyll-photosensitized oxidation of a water/canola oil emulsion (W/O) during storage at 25℃ was studied based on headspace oxygen consumption and hydroperoxide production. Changes in the phospholipid (PL) composition of the emulsion were determined by high performance liquid chromatography. Headspace oxygen consumption and hydroperoxide content of the emulsion increased with storage time, and addition of egg yolk lecithin did not have any significant effect on these parameters during iron-catalyzed autoxidation and chlorophyll-photosensitized oxidation of the emulsion. PL content of the emulsion decreased during both oxidations, and the degradation rate was higher during autoxidation than during photosensitized oxidation. Phosphatidylcholine content ratio tended to increase during autoxidation. The results suggest that egg yolk lecithin in canola oil emulsion behaves differently during iron-catalyzed autoxidation and chlorophyll-photosensitized oxidation.

      • KCI등재

        고지방 물속 콩기름 에멀션의 지방질 자동 산화에서의 바질 추출물과 철 첨가 효과

        김지희,이해인,최은옥,Kim, Jihee,Lee, Haein,Choe, Eunok 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.1

        Purpose: Lipid autoxidation of a soybean oil-in-water emulsion with high oil content was studied under after basil extract and/or iron addition. Methods: The emulsion consisted of tocopherol-stripped soybean oil (40 g), citrate buffer (60 g, pH 4.0), and/or $FeSO_4$ (0.5 mg) with 75% ethanol extract (200 mg/kg) of basil (Ocimum basilicum). Lipid oxidation was evaluated using headspace oxygen content, hydroperoxide contents, and p-anisidne values of the emulsion. Polyphenol compound retention in the emulsion during oxidation was determined spectrophotometrically. Results: Addition of basil extract significantly (p<0.05) decreased reduced hydroperoxide contents of the emulsion, and iron significantly (p<0.05) increased anisidine values and decreased oxygen contents. Co-addition of basil extract and iron showed significantly (p<0.05) lower reduced hydroperoxide contents in the emulsion than compared to those of the emulsion with added iron and the control emulsion without basil extract nor or iron. During the emulsion oxidation, polyphenol compounds in the emulsion with added basil extract were degraded, but more slowlywhich was slowed degraded in the presence of iron. Conclusion: The iIron increased the lipid oxidation through hydroperoxide decomposition, and basil extract showed antioxidant activity through radical-scavenging and iron-chelation. Polyphenol degradation was decelerated by iron addition, which suggested suggests iron chelation may be more preferred topreferentially activated over radical scavenging in the antioxidant action by of basil extract in the oil-in-water emulsion with high oil content.

      • KCI등재

        삼나물 추출물이 첨가된 콩기름 에멀션의 광산화에 대한 pH의 영향

        송애림 ( Aerim Song ),최은옥 ( Eunok Choe ) 한국식품조리과학회(구 한국조리과학회) 2020 한국식품조리과학회지 Vol.36 No.4

        Purpose: This study was conducted to assess the pH effects of a soybean oil-in-water emulsion(4:6, w/w) with added samnamul(Aruncus dioicus) extracts on the chlorophyll-photosensitized oxidation of the emulsion lipids. Methods: Emulsions consisted of tocopherol-stripped soybean oil and citrate buffer(pH 2.6, 4.0, 6.0, and 7.0) with the addition of samnamul extract(400 mg/kg) and chlorophyll a(6 mg/kg), and were oxidized under 2,600 lux light at 5℃. The lipid oxidation of emulsions was evaluated based on the headspace oxygen consumption and hydroperoxide contents. Contents of chlorophyll and polyphenols were determined by HPLC and spectrophotometry. Results: The oxygen consumption and hydroperoxide production were faster in the emulsion at pH 2.6 or 4.0 than at pH 6.0 or 7.0; however, the opposite results were observed in the polyphenol degradation. The residual chlorophyll contents were higher in the emulsion at pH 6.0 or 7.0. Conclusions: The photo-oxidative stability of the soybean oil emulsion with the added samnamul extract was higher at a neutral pH than an acidic pH, which could be related to higher chemical quenching of polyphenols derived from the samnamul extract on the singlet oxygen at the neutral pH.

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