In this study, I have prepared hot water extract and ethanol extract from the fruit of Cornus officinalis to develop an healthy foods and processed foods using C. officinalis. From the extracts prepared, nutritional components and bio-active components were analyzed, and various useful bioactivitie...
In this study, I have prepared hot water extract and ethanol extract from the fruit of Cornus officinalis to develop an healthy foods and processed foods using C. officinalis. From the extracts prepared, nutritional components and bio-active components were analyzed, and various useful bioactivities such as antioxidant, antimicrobial, and anticoagulation activity of the fruit of C. officinalis and its processed foods were evaluated. And, then, the possibility of yeast fermentation using the extract of C. officinalis was examined, and fermentation broth was achieved. Finally, the extract beverage of C. officinalis and the fermented beverage product from extract of C. officinalis were developed, which containing an unique taste and smell of the fruit of C. officinalis and maximized bioactivity. The major findings are as follows:
1. The fruit of C. officinalis contains a variety of beneficial and nutritionally superior bioactive compounds that ensures high-value food ingredients.
2. The extract of fruit of C. officinalis shows minor antimicrobial activity, anti-diabetic activity, and antioxidant activity. However, the thrombin enzyme inhibitory activity against human blood clots formation was the most significant.
3. The hot water or ethanol extracts of fruit of C. officinalis showed a powerful anticoagulant activity and the ethanol extract was extraordinarily inhibition activity that was comparable to aspirin, a commercial available anticoagulant.
4. As a result of the fermentation of C. officinalis extract using different yeast, antioxidant activity and anti-thrombotic activity were not different to those of the non-fermented extracts. In addition, evaluation of the flavor, smell and overall preference showed that the fermented broths of C. officinalis extract with commercial six different Saccharomyces cerevisiae were not superior than the extract of C. officinalis. However, fermentation using Issatchenkia orientalis proved the increase of appealability and overall preference. Therefore, the results suggested that functional fermented beverages using I. orientalis and the extract of fruit of C. officinalis could be possible.
5. Using C. officinalis extract and fermented broth of C. officinalis using I. orientalis, the appealability-enhanced beverages were produced. Especially, addition of organic agave syrup into the fermented broth resulted in outstanding appealability of the beverages, while the bioactivity of C. officinalis extract was maintained.
In this study, I have prepared hot water extract and ethanol extract from the fruit of Cornus officinalis to develop an healthy foods and processed foods using C. officinalis. From the extracts prepared, nutritional components and bio-active components were analyzed, and various useful bioactivities such as antioxidant, antimicrobial, and anticoagulation activity of the fruit of C. officinalis and its processed foods were evaluated. And, then, the possibility of yeast fermentation using the extract of C. officinalis was examined, and fermentation broth was achieved. Finally, the extract beverage of C. officinalis and the fermented beverage product from extract of C. officinalis were developed, which containing an unique taste and smell of the fruit of C. officinalis and maximized bioactivity. The major findings are as follows:
1. The fruit of C. officinalis contains a variety of beneficial and nutritionally superior bioactive compounds that ensures high-value food ingredients.
2. The extract of fruit of C. officinalis shows minor antimicrobial activity, anti-diabetic activity, and antioxidant activity. However, the thrombin enzyme inhibitory activity against human blood clots formation was the most significant.
3. The hot water or ethanol extracts of fruit of C. officinalis showed a powerful anticoagulant activity and the ethanol extract was extraordinarily inhibition activity that was comparable to aspirin, a commercial available anticoagulant.
4. As a result of the fermentation of C. officinalis extract using different yeast, antioxidant activity and anti-thrombotic activity were not different to those of the non-fermented extracts. In addition, evaluation of the flavor, smell and overall preference showed that the fermented broths of C. officinalis extract with commercial six different Saccharomyces cerevisiae were not superior than the extract of C. officinalis. However, fermentation using Issatchenkia orientalis proved the increase of appealability and overall preference. Therefore, the results suggested that functional fermented beverages using I. orientalis and the extract of fruit of C. officinalis could be possible.
5. Using C. officinalis extract and fermented broth of C. officinalis using I. orientalis, the appealability-enhanced beverages were produced. Especially, addition of organic agave syrup into the fermented broth resulted in outstanding appealability of the beverages, while the bioactivity of C. officinalis extract was maintained.
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