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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.28 no.3, 2012년, pp.319 - 326
장민선 (덕성여자대학교 식품영양학과) , 박미지 (덕성여자대학교 식품영양학과) , 정문철 (한국식품연구원) , 김동만 (한국식품연구원) , 김건희 (덕성여자대학교 식품영양학과)
This study was designed to investigate the properties related to browning of hot water and 80% ethanol extracts of green tea (Camellia sinensis) and propolis. The extracts were assessed for polyphenol oxidase (PPO) inhibitory activity and total phenolic and flavonoid contents. In addition, apples we...
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핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
신선편이 농산물은 어떤 장단점이 있는가? | 최근 건강 및 천연식품에 대한 사회적 관심의 증가와 더불어 신선편이 농산물의 소비도 급속히 늘어나고 있는 추세이다(Chung HS 등 2008). 이러한 신선편이 농산물은 소비자가 바로 이용할 수 있는 장점이 있지만 가공공정을 거치면서 품질이 저하될 수 있는 단점이 있다(Park SY 등 2001, Donard VS 1995). 원형 시료와는 달리 과육의 노출과 조직손상에 기인된 효소적 갈변 발생, 호흡량의 증가 그리고 미생물 번식 등과 같은 품질 변화가 빠르게 진행되며 이러한 특징은 신선 편이 농산물의 저장수명 단축과 안전성을 저하시키는 요인으로 작용하게 된다(Kim DM 1999, Ahvenainen R 1996). | |
녹차의 주성분인 catechin은 어떤 기능이 있는가? | 그 중에서 주성분인 catechin은 폴리 페놀화합물로서 epicatechin (EC), epigallacatechin (GC), epicatechin gallate (EGC) 및 epigallocatechin (EGCG)의 4종류로 나누어지며 EGC > EGCG > EC > ECG의 순으로 항산화 활성이 보고되고 있다(Lu MJ와 Chen C, 2008). 또한 이들은 혈중 콜레스테롤을 저하시키고, 고혈압과 동맥경화를 예방하며 식품의 항산화제 및 항균제, 중금속 제거효과 등(Kim SJ 등 2010, Jeong CH 등 2003, Abe Y 등 1995, Kim MJ와 Rhee SJ 1994, Muramatsu K 등 1986, Rhi JW와 Shin HS 1993)의 연구가 보고되었으며 이러한 항산화 활성은 ascorbic acid, tocopherol 또는 β-carotene에 비하여 폴리페놀화합물과 더욱 관계있는 것으로 보고되었다(Lin SD 등 2008). 그러나 갈변에 영향을 주는 PPO 활성 제어와 직접적으로 농산물 갈변억제에 적용된 연구는 미비한 실정이다. | |
프로폴리스란? | 프로폴리스(propolis)는 벌이 나무, 꽃, 잎, 잎눈 등으로부터 수집하는 밀랍(beewax)과 수지(resin) 물질을 타액과 혼합시켜 만든 물질로서 민간요법에서는 이미 기원전 300년부터 사용 되어왔으며 항균과 항바이러스(Kujumgiev A 등 1999), 항염증 (Park EH 등 1996), 항암작용(Chiao C 등 1995), 항산화 (Shigenori K 등 1990, Shigenori K 등 2004) 등과 같은 생리 활성 효과를 보이는 것으로 알려져 있다(Kim SH 등 2009, Kim EJ 등 2005, Burdock GA 1998, Kujumgiev A 등 1999). 프로폴리스에는 다양한 화학성분인 polyphenols (flavonoid aglycones, phenolic acid와 esters, phenolic aldehyde, alcohols 및 ketones), sesquiterpene, quinones, coumarins, steroids, amino acid 및 inorganic compound와 같은 160가지 이상의 성분이 함유되어 있으며, 식물의 종과 지역적으로 매우 그 종류가 다양하다고 보고되어 있다(Bonvehi JS 등 1994, Greenaway W 등 1991). |
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