[논문]효소처리 병풀(Centella asiatica)의 이화학적 품질 변화 및 이를 이용한 잼의 제조

이경행; 주가영; 김채영; 한기정; 장다빈; 윤지혜; 유광원; 배윤정

doi:10.9799/ksfan.2021.34.6.612

[국내논문] 효소처리 병풀(Centella asiatica)의 이화학적 품질 변화 및 이를 이용한 잼의 제조
Physicochemical Quality Change of Enzyme-Treated Centella asiatica and Preparation of Jam using Enzyme-Treated Centella asiatica 원문보기

한국식품영양학회지 = The Korean journal of food and nutrition, v.34 no.6, 2021년, pp.612 - 620

이경행 (한국교통대학교 식품영양학 전공) , 주가영 (한국교통대학교 식품영양학 전공) , 김채영 (한국교통대학교 식품영양학 전공) , 한기정 (한국교통대학교 식품영양학 전공) , 장다빈 (한국교통대학교 식품영양학 전공) , 윤지혜 (한국교통대학교 산학협력단) , 유광원 (한국교통대학교 식품영양학 전공) , 배윤정 (한국교통대학교 식품영양학 전공)

Abstract ▼ AI-Helper

To increase the utilization of Centella asiatica (CA), enzymes such as cellulase and pectinase were added and the physicochemical properties of the treated CA were analyzed. In addition, apple-CA jam was prepared using the enzyme-treated CA, which had the best antioxidant properties, and the physicochemical and sensory qualities of the jam were measured. There was a high content of ascorbic acid, polyphenols, flavonoids, reducing sugar, amino acid, minerals and DPPH radical scavenging activity in the enzyme-treated group. The antioxidant component and activity in the jam prepared by adding enzyme-treated CA increased with an increase in the amount of enzyme-treated CA. In the soluble solids, the higher the amount of enzyme-treated CA, the higher the value, but there was no significant difference in pH. The sensory evaluation of the jam, in particular the taste, showed that the highest preference was observed when the enzyme-treated CA was added in the range of 5.0~6.7%, and the control group showed the lowest preference. There was no significant difference in flavor and spreadability among the treatment groups, however, the control group showed the highest color preference. In the overall acceptability, when 5.0% of enzyme-treated CA was added, the highest acceptability was shown.

Keyword

표/그림 (10)

표 Table 1. HPLC gradient conditions for the measurement of amino acid in enzyme-treated Centella asiatica extract
표 Table 2. Operation condcitions of ICP-OES for the measurement of amino acid in enzyme-treated Centella asiatica extract
표 Table 3. Formula for apple-Centella asiatica (CA) jam containing calcium and fructo-oligosaccharide
표 Table 4. Antioxidants content, reducing sugar content and antioxidant activity of enzyme-treated Centella asiatica (CA)
표 Table 5. Amino acid contents of enzyme-treated Centella asiatica (unit: mg%)
표 Table 6. Mineral contents of enzyme-treated Centella asiatica (unit: mg%)
표 Table 7. Antioxidant activities and of antioxidants content in apple-Centella asiatica jam with different contents of Centella asiatica
표 Table 8. Correlation coefficients among antioxidant compounds and antioxidant activity in apple-Centella asiatica jam with different contents of Centella asiatica
표 Table 9. °Brix and pH in apple-Centella asiatica jam with different contents of Centella asiatica
표 Table 10. Sensory properties of apple-Centella asiatica jam with different contents of Centella asiatica

참고문헌 (26)

AOAC. 1995. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists
Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200

상세보기
Bonte F, Dumas M, Chaudagne C, Meybeck A. 1994. Influence of asiatic acid, madecassic acid, and asiaticoside on human collagen I synthesis. Planta Med 60:133-135

상세보기
Booncong P. 1989. A pharmacognostic and taxonomic study of Centella asiatica (Apiaceae). Ph.D. Thesis, Miami Univ. OH. USA
Brinkhaus B, Lindner M, Schuppan D, Hahn EG. 2000. Chemical, pharmacological and clinical profile of the East Asian medical plant Centella asiatica. Phytomedicine 7:427-448

상세보기
Chae SK, Kang KS, Ma SJ, Bang GW, Oh MH, Oh SH. 2000. Standard Food Analysis. pp. 299-301, 403-404. Gigumunhwasa
Chassaud LF, Fry BJ, Hawkins DR, Lewis JD, Sword IP, Taylor T, Hathway DE. 1971. The metabolism of asiatic acid, madecassic acid and asiaticoside in the rat. Arzneimittelforschung 21:1379-1384
Choudhari SM, Ananthanarayan L. 2007. Enzyme aided extraction of lycopene from tomato tissues. Food Chem 102:77-81

상세보기
Chun YK, Choi HS, Cha BS, Oh HI, Kim WJ. 1997. Effect on enzymatic hydrolysis on the physicochemical properties of persimmon juice. Korean J Food Sci Technol 29:198-203
Cinar I. 2005. Effects of cellulase and pectinase concentrations on the colour yield of enzyme extracted plant carotenoids. Process Biochem 40:945-949

상세보기
Ha JH, Kwon MC, Kim Y, Jeong SS, Jeong MH, Hwang B, Lee HY. 2009. Enhancement of immuno-modulatory of Centella asiatica L. urban with edible polymer through nano-encapsulation process. Korean J Med Crop Sci 17:257-265
Kim YC, Cho CW, Rhee YK, Yoo KM, Rho J. 2007. Antioxidant activity of ginseng extracts prepared by enzyme and heat treatment. J Korean Soc Food Sci Nutr 36:1482-1485

원문보기 상세보기
Lee JY, Choi GH, Lee KH. 2015. Physicochemical and sensory properties of red pepper extract treated with enzyme complex. Korean J Food Nutr 28:628-634

원문보기 상세보기
Lee KH, Kim HY, Jang SJ. 2015. Quality characteristics of sugar free fruit-vegetable jam containing calcium. Korean J Food Nutr 28:829-834

원문보기 상세보기
Meyer AS, Jepsen SM, Sorensen NS. 1998. Enzymatic release of antioxidants for human low-density lipoprotein from grape pomace. J Agric Food Chem 46:2439-2446

상세보기
Meyer AS, Koser C, Adler-Nissen J. 2001. Efficiency of enzymatic and other alternative clarification and fining treatments on turbidity and haze in cherry juice. J Agric Food Chem 49:3644-3650

상세보기
Ministry of Food and Drug Safety [MFDS]. 1998. List of food ingredients. Available from http://www.foodsafetykorea.go.kr/portal/safefoodlife/foodMeterial/foodMeterialDB.do [cited 11 November 2021]
Moreno MIN, Isla MI, Sampietro AR, Vattuone MA. 2000. Comparison of the free radical-scavenging activity of propolis from several regions of Argentina. J Ethnopharmacol 71:109-114

상세보기
Orhan IE. 2012. Centella asiatica (L.) urban: From traditional medicine to modern medicine with neuroprotective potential. Evid Based Complement Alternat Med 2012:946259

상세보기
Park MK, Kim CH. 2009. Extraction of polyphenols from apple peel using cellulase and pectinase and estimation of antioxidant activity. J Korean Soc Food Sci Nutr 38:535-540

원문보기 상세보기
Park YK, Kim SH, Choi SH, Han JG, Chung HG. 2008. Changes of antioxidant capacity, total phenolics, and vitamin C contents during Rubus coreanus fruit ripening. Food Sci Biotechnol 17:251-256

원문보기 상세보기
Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26:1231-1237

상세보기
Santos D, Carvalho L, Lima DC, Leao DJ, Teixeira L, Korn MG. 2014. Determination of micronutrient minerals in coconut milk by ICP OES after ultrasound-assisted extraction procedure. J Food Composition and Analysis 34:75-80

상세보기
Weinberg ZG, Ashbell G, Hen Y, Azrieli A. 1995. The effect of cellulase and hemicellulase plus pectinase on the aerobic stability and fibre analysis of peas and wheat silages. Anim Feed Sci Technol 55:287-293

상세보기
Wilkins MR, Widmer WW, Grohmann K, Cameron RG. 2007. Hydrolysis of grapefruit peel waste with cellulase and pectinase enzymes. Bioresour Technol 98:1596-1601

상세보기
Zaidan MRS, Noor Rain A, Badrul AR, Adlin A, Norazah A, Zakiah I. 2005. In vitro screening of five local medicinal plants for antibacterial activity using disc diffusion method. Trop Biomed 22:165-170

상세보기

내보내기 구분	파일저장 인쇄 메일전송
구성항목	기본정보 상세정보 관리번호, 논문명, 저널/프로시딩명, 저자 , 발행년, 권, 호, 시작페이지, 끝페이지, 발행기관 관리번호, 논문명, 대등논문명, 저자 , 저널/프로시딩명, 발행기관, 발행년, 발행언어, 권, 호, 시작페이지, 끝페이지, ISBN, ISSN, 주제분야, 키워드, 초록(한글), 초록(영문), 저자(소속기관)
저장형식	Text(ASCII format) Excel format RefWorks Direct Export RIS format (for Reference Manager, ProCite, EndNote), Scholar's Aids, Mendeley
메일정보	받는사람 (필수) @ 보내는사람 (선택) @ 제목 내용 KISTI 검색결과 이메일 서비스
안내	총 건의 자료가 검색되었습니다. 다운받으실 자료의 인덱스를 입력하세요. (1-10,000) 검색결과의 순서대로 최대 10,000건 까지 다운로드가 가능합니다. 데이타가 많을 경우 속도가 느려질 수 있습니다.(최대 2~3분 소요) 다운로드 파일은 UTF-8 형태로 저장됩니다. 파일의 내용이 제대로 보이지 않을실 때는 웹브라우저 상단의 보기 -> 인코딩 -> 자동선택 여부를 확인하십시오. ~ Text(ASCII format) Excel format

연합인증