최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기생명과학회지 = Journal of life science, v.31 no.7, 2021년, pp.617 - 625
김지은 (부경대학교 식품공학과) , 신지영 (부경대학교 식품공학과) , 양지영 (부경대학교 식품공학과)
To enhance the applications of apple pomace, which is a by-product of apple, this study analyzed the nutritional components, ursolic acid content, and antioxidant activity of different solvent (distilled water, fermented alcohol, and methanol) extracts. The samples included hot air-dried and freeze-...
Antonic, B., Jancikova, S., Dordevic, D. and Tremlova, B. 2020. Apple pomace as food fortification ingredient: A systematic review and meta-analysis. J. Food Sci. 85, 2977-2985.
AOAC. 1995. Total, soluble and insoluble dietary fiber in food. AOAC official method 991.43. Official Methods of Analysis. 16th ed. Washington, DC, USA.
AOAC. 2005. Official method of analysis. 18th ed., Association of official analytical chemists. Washington D.C. USA., 45, 21-22.
Boyer, J. and Liu, R. H. 2004. Apple phytochemicals and their health benefits. Nutr. J. 3, 1-15.
Cargnin, S. T. and Gnoatto, S. B. 2017. Ursolic acid from apple pomace and traditional plants: A valuable triterpenoid with functional properties. Food Chem. 220, 477-489.
Cui, T., Li, J. Z., Kayahara, H., Ma, L., Wu, L. X. and Nakamura, K. 2006. Quantification of the polyphenols and triterpene acids in Chinese Hawthorn Fruit by high-performance liquid chromatography. J. Agr. Food Chem. 54, 4574-4581.
Dick, A. J., Redden, P. R, DeMarco, A. C., Lidster, P. D. and Grindley, T. B. 1987. Flavonoid glycosides of spartan apple peel. J. Agr. Food Chem. 35, 529-531.
Diplock, A. T. 1997. Will the good fairies please prove to us that vitamin E lessens human degenerative disease? Free Radic. Res. 27, 511-532.
Do, Y. S., Whang, H. J., Ku, J. E. and Yoon, K. R. 2005. Organic acids content of the selected Korean apple cultivars. Kor. J. Food Sci. Technol. 37, 922-927.
Eberhardt, M. V., Lee, C. Y. and Liu, R. H. 2000. Antioxidant activity of fresh apples. Nature 405, 903-904.
Figuerola, F., Hurtado, M. L., Estevez, A. M., Chiffelle, I. and Asenjo, F. 2005. Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment. Food Chem. 91, 395-401.
Ikeda, Y., Murakami, A. and Ohigashi, H. 2008. Ursolic acid: An anti-and pro-inflammatory triterpenoid. Mol. Nutr. Food Res. 52, 26-42.
Jin, H., Kim, H. S., Shin, M. K., Kim, J. H. and Lee, J. W. 2002. Production of heteropolysaccharide-7 by Beijerinckia indica from agro-industrial byproducts. Enzyme Microb. Tech. 30, 822-827.
Kim, M. J., Kim, Y. G., Kim, H. S., Cheong, C., Jang, K. H. and Kang, S. A. 2014. Effects of antioxidant activities in ethanol extract of apple peel, grape peel, and sweet potato peel as natural antioxidant. J. Kor. Acad-Industr. Coop. Soc. 15, 3766-3773.
Lee, K. M., Jeong, G. T. and Park, D. H. 2004. Study of antimicrobial and DPPH radical scavenger activity of wood vinegar. Kor. J. Biotechnol. Bioeng. 19, 381-384.
Lu, Y. and Foo, L. Y. 1998. Constitution of some chemical components of apple seed. Food Chem. 61, 29-33.
Lu, Y. and Foo, Y. 2000. Antioxidant and radical scavenging activities of polyphenols from apple pomace. Food Chem. 68, 81-85.
Mehrlander, K., Dietrich, H., Sembries, S., Dongowski, G. and Will, F. 2002. Structural characterization of oligosaccharides and polysaccharides from apple juices produced by enzymatic pomace liquefaction. J. Agr. Food Chem. 50, 1230-1236.
Meir, S., Kanner, J., Akiri, B. and Philosoph-Hadas, S. 1995. Determination and involvement of aqueous reducing compounds in oxidative defense systems of various senescing leaves. J. Agr. Food Chem. 43, 1813-1819.
Moreano, M. I. N., Isla, M. I., Sampietro, A. R. and Vattuone, M. A. 2000. Comparison of the free radical-scavenging activity of propolis from several regions of Argentina. J. Ethnopharmacol. 71, 109-114.
Nile, S. H., Nile, A., Liu, J., Kim, D. H. and Kai, G. 2019. Exploitation of apple pomace towards extraction of triterpenic acids, antioxidant potential, cytotoxic effects, and inhibition of clinically important enzymes. Food Chem. Toxicol. 131, 110563.
Oyaizu, M. 1986. Studies on products of browning reaction: antioxidative activities of products of browning reaction prepared from glucosamine. Jpn. J. Nutr. Diet. 44, 307-315.
Price, K. R., Prosser, T., Richetin, A. M. F. and Rhodes, M. J. C. 1999. A comparison of the flavonol content and composition in dessert, cooking and cider-making apples; distribution within the fruit and effect of juicing. Food Chem. 66, 489-494.
Sharma, O. P. and Bhat, T. K. 2009. DPPH antioxidant assay revisited. Food Chem. 113, 1202-1205.
Sudha, M. L., Baskaran, V. and Leelavathi, K. 2007. Apple pomace as a source of dietary fiber and polyphenols and its effect of the rheological characteristics and cake making. Food Chem. 104, 686-692.
Wang, Z., Sun, J., Liao, X., Chen, F., Zhao, G., Wu, J. and Hu, X. 2007. Mathematical modeling on hot ar drying of thin layer apple pomace. Food Res. Int. 40, 39-46.
Wolfe, K., Wu, X. and Liu, R. H. 2003. Antioxidant activity of apple peels. J. Agr. Food Chem. 51, 609-614.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.