ABSTRACT
Sung Wooh Hong
Department of Bio-Nano Mechatronics
The graduate School, Hoseo University
Asan, Korea
( Supervised by professor Myung-Hwa Kang )
The past Korea has used the pepper leaves and easy to get
around to the food material. Pepper leaves have anti-cancer,<...
ABSTRACT
Sung Wooh Hong
Department of Bio-Nano Mechatronics
The graduate School, Hoseo University
Asan, Korea
( Supervised by professor Myung-Hwa Kang )
The past Korea has used the pepper leaves and easy to get
around to the food material. Pepper leaves have anti-cancer,
anti-allergic, anti-obesity, anti-bacterial and antioxidants such as
contain functional materials, the study seeks to add a useful
ingredient in food or want to use the substance itself. The
foregoing there going research on antioxidants developed enzyme
family of SOD (superoxidismutase), catalase, glutathion peroxidease
as natural antioxidant efficacy of the antioxidant vitamin C,
carotenoid, glutathion and synthetic antioxidants BHA, BHT, etc.
have been reported .
In this study, we analyze the physicochemical characteristics
- 133 -
and antioxidants in pepper leaves extract, along the pepper leaves in
a dry manner with a solvent investigate the antioxidant activity and
antimicrobial investigate the possibilities and availability of
functional foods using natural additives, the characteristics well
appeared dry made noodles with pepper leaves was a comprehensive
assessment of how the quality characteristics of color, texture,
tensile strength, such as sensory evaluation of the noodles.
Pepper leaves were used as a hot-air drying, freeze drying,
steam drying samples, a hot air drying conditions were drying at 60
℃ pepper leaves for 24 hours by using a hot air dryer is
freeze-dried by using a freeze dryer for 48 hours at -67 ℃ drying
was used as a vapor drying was followed by drying at 30 ℃ for
72 hours by steaming the sample.
Pepper leaves the sample extract to mathanol solvent and
extraction with H2O n-Hexane, chloroform, Ethyl ether, sequential
fraction per solvent in n-Butanol of the extracted solvent,
concentrated under reduced pressure to each fraction layer by
means of a rotary vacuum concentrator, after the freeze-drying mg
after the composition was adjusted to mg / ml were used in the
experiments.
Analysis of the chemical composition of water pepper leaves
are 76.14%, it was found to contain 1.49% crude fat, crude ash
1.68%, 1.09% crude protein, carbohydrates 19.60 trillion.
Pepper leaves dry conditions according Solvent extracts of
- 134 -
antioxidants total flavonoid contents, total phenolic acid contents,
SOD-liked activity, Electron donating activity, hydroxyl radical
scavenging activity, reducing power activity, ABTs radical activity
for use by analyzing the antioxidant activity it can be seen that the
drying conditions and solvent properties shown a high level.
Pepper leaves dry powder to 30% water: and freezing the
HPLC analysis a 70% acetonitrile as for revisions than hot air dried
pepper leaves powder dried pepper leaves powder capsaicin-a is
known to be detected by some higher level, in particular
capsaicin-b is significantly freezing could see only that detection
pepper leaves, dry powder.
ethanol was, ethanol, n-hexane, seen pepper leaves extract
is extracted with H2O solvent out of the stability in bacteria, and
showed the sensitivity depending on the drying conditions and
solvent properties in pepper leaves gram-positive and gram-negative
bacteria. And the concentration level to inhibit 50% of bacterial
activity than the dry hot wind pepper leaves in Bacillus was lower
in freeze-dried pepper leaves by in vitro dilution, Staphylococcus
aureus, Salmonella, Escherichia coli, the craze inhibit dry pepper
leaves 50% bacterial activity than the freeze-dried pepper leaves
this low concentration levels that.
Put the noodles in pepper leaves powder processed products
were produced. Cooking characteristics and results of the surface
color and sensory evaluation of the noodle added pepper leaves
- 135 -
pepper leaves, dry powder is put more powder was found to
increase in the turbidity of the water absorption could see that the
value of the overall chroma increases. And given the bitter and
spicy feel as freeze-dried pepper leaves one side faces containing
4%, color, elasticity, texture, and overall acceptability according to
the evaluators high score pepper leaves the entrance to the sensory
evaluation.
So it will help in the treatment of chronic degenerative
diseases, antioxidant activity of pepper leaves, while the general
manufacturing components and minerals, chlorophyll, antibacterial
activity and processed products as new functional foods are
expected to create new value.
ABSTRACT
Sung Wooh Hong
Department of Bio-Nano Mechatronics
The graduate School, Hoseo University
Asan, Korea
( Supervised by professor Myung-Hwa Kang )
The past Korea has used the pepper leaves and easy to get
around to the food material. Pepper leaves have anti-cancer,
anti-allergic, anti-obesity, anti-bacterial and antioxidants such as
contain functional materials, the study seeks to add a useful
ingredient in food or want to use the substance itself. The
foregoing there going research on antioxidants developed enzyme
family of SOD (superoxidismutase), catalase, glutathion peroxidease
as natural antioxidant efficacy of the antioxidant vitamin C,
carotenoid, glutathion and synthetic antioxidants BHA, BHT, etc.
have been reported .
In this study, we analyze the physicochemical characteristics
- 133 -
and antioxidants in pepper leaves extract, along the pepper leaves in
a dry manner with a solvent investigate the antioxidant activity and
antimicrobial investigate the possibilities and availability of
functional foods using natural additives, the characteristics well
appeared dry made noodles with pepper leaves was a comprehensive
assessment of how the quality characteristics of color, texture,
tensile strength, such as sensory evaluation of the noodles.
Pepper leaves were used as a hot-air drying, freeze drying,
steam drying samples, a hot air drying conditions were drying at 60
℃ pepper leaves for 24 hours by using a hot air dryer is
freeze-dried by using a freeze dryer for 48 hours at -67 ℃ drying
was used as a vapor drying was followed by drying at 30 ℃ for
72 hours by steaming the sample.
Pepper leaves the sample extract to mathanol solvent and
extraction with H2O n-Hexane, chloroform, Ethyl ether, sequential
fraction per solvent in n-Butanol of the extracted solvent,
concentrated under reduced pressure to each fraction layer by
means of a rotary vacuum concentrator, after the freeze-drying mg
after the composition was adjusted to mg / ml were used in the
experiments.
Analysis of the chemical composition of water pepper leaves
are 76.14%, it was found to contain 1.49% crude fat, crude ash
1.68%, 1.09% crude protein, carbohydrates 19.60 trillion.
Pepper leaves dry conditions according Solvent extracts of
- 134 -
antioxidants total flavonoid contents, total phenolic acid contents,
SOD-liked activity, Electron donating activity, hydroxyl radical
scavenging activity, reducing power activity, ABTs radical activity
for use by analyzing the antioxidant activity it can be seen that the
drying conditions and solvent properties shown a high level.
Pepper leaves dry powder to 30% water: and freezing the
HPLC analysis a 70% acetonitrile as for revisions than hot air dried
pepper leaves powder dried pepper leaves powder capsaicin-a is
known to be detected by some higher level, in particular
capsaicin-b is significantly freezing could see only that detection
pepper leaves, dry powder.
ethanol was, ethanol, n-hexane, seen pepper leaves extract
is extracted with H2O solvent out of the stability in bacteria, and
showed the sensitivity depending on the drying conditions and
solvent properties in pepper leaves gram-positive and gram-negative
bacteria. And the concentration level to inhibit 50% of bacterial
activity than the dry hot wind pepper leaves in Bacillus was lower
in freeze-dried pepper leaves by in vitro dilution, Staphylococcus
aureus, Salmonella, Escherichia coli, the craze inhibit dry pepper
leaves 50% bacterial activity than the freeze-dried pepper leaves
this low concentration levels that.
Put the noodles in pepper leaves powder processed products
were produced. Cooking characteristics and results of the surface
color and sensory evaluation of the noodle added pepper leaves
- 135 -
pepper leaves, dry powder is put more powder was found to
increase in the turbidity of the water absorption could see that the
value of the overall chroma increases. And given the bitter and
spicy feel as freeze-dried pepper leaves one side faces containing
4%, color, elasticity, texture, and overall acceptability according to
the evaluators high score pepper leaves the entrance to the sensory
evaluation.
So it will help in the treatment of chronic degenerative
diseases, antioxidant activity of pepper leaves, while the general
manufacturing components and minerals, chlorophyll, antibacterial
activity and processed products as new functional foods are
expected to create new value.
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