[논문]미선나무 잎 추출물을 이용한 음료 개발 및 이화학적 특성

이호진; 권순영; 정필문; 김은아; 이경행

doi:10.9799/ksfan.2023.36.2.122

미선나무 잎 추출물을 이용한 음료 개발 및 이화학적 특성
Beverage Development using Abeliophyllum distichum Leaf Extract and Its Physicochemical Properties 원문보기

한국식품영양학회지 = The Korean journal of food and nutrition, v.36 no.2, 2023년, pp.122 - 128

이호진 (한국교통대학교 식품영양학 전공) , 권순영 (미선나무식품화사업단) , 정필문 (미선나무식품화사업단) , 김은아 ((주)클린힐 R&D) , 이경행 (한국교통대학교 식품영양학 전공)

Abstract ▼ AI-Helper

A beverage was developed using the Abeliophyllum distichum leaf (AL). The beverage was prepared by adding it to apple juice by concentration, and physicochemical quality, antioxidant activities, and sensory evaluation were measured. Soluble solid and reducing sugar content of the control were 12.57 °Brix and 11.40%, respectively, and there was no difference from the group with addition of the AL extract. However, pH was slightly increased upon addition of AL extract. Lightness and yellowness increased when AL extract was added. Verbascoside content was not detected in the control, but it increased as the concentration of AL extract increased. The contents of ascorbic acid and flavonoids were 5.38 and 20.42 mg%, respectively, and there was no significant difference between the groups. However, the content of polyphenols increased as the concentration of the AL extract increased. DPPH radical and metal ion scavenging activity were increased by addition of the AL extract, but there was no difference in the ABTS radical scavenging activity. As a result of the sensory evaluation, there was no difference from the control even wihen the AL extract was added; thus, it was considered that there was no problem with the degree of acceptability when added within about 300 ppm.

주제어

표/그림 (7)

표 Table 1. Soluble solid, reducing sugar content and pH of the beverages with Abeliophyllum distichum leaf extract
표 Table 2. Hunter's color values of the beverages with Abeliophyllum distichum leaf extract
표 Table 3. Verbascoside content of the beverages with Abeliophyllum distichum leaf extract (unit: μg/mL)
표 Table 4. Ascorbic acid, flavonoids and polyphenols contents of the beverages with Abeliophyllum distichum leaf extract (unit: mg %)
표 Table 5. Antioxidant activities of the beverages with Abeliophyllum distichum leaf extract (unit: %)
표 Table 6. Correlation coefficients among antioxidant compounds and antioxidant activity of the beverages with Abeliophyllum distichum leaf extract
표 Table 7. Sensory properties of the beverages with Abeliophyllum distichum leaf extract

참고문헌 (17)

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

상세보기
Chae SK, Kang KS, Ma SJ, Bang GW, Oh MH, Oh SH. 2000.？Standard Food Analysis. pp. 299-301, 403-404. Jigumunhwasa
Chang SJ, Jeon NB, Park JW, Jang TW, Jeong JB, Park JH. 2018. Antioxidant activities and anti-inflammatory effects of？fresh and air-dried Abeliophyllum distichium Nakai leaves.？Korean J Food Preserv 25:27-35
Galli A, Marciani P, Marku A, Ghislanzoni S, Bertuzzi F, Rossi？R, Di Giancamillo A, Castagna M, Perego C. 2020.？Verbascoside protects pancreatic β-cells against ER-stress.？Biomedicines 8:582
Hong SP, Han MJ. 2002. The floral dimorphism in the rare？endemic plant, Abeliophyllum distichum Nakai (Oleaceae).？Flora Morphol Distrib Funct Ecol Plants 197:317-325
Jang TW, Park JH. 2017. Antioxidative activities and whitening effects of ethyl acetate fractions from the immature seeds of？Abeliophyllum distichum. J Life Sci 27:536-544
Kim NY, Lee HY. 2015. Enhancement of anti-wrinkle activities？of Abeliophyllum distichum Nakai through low temperature？extraction process. Korean J Med Crop Sci 23:231-236
Lee KH, Jang DB, Lee JJ, Han KJ, Bae KA, Lee WJ, Kwon？SY, Lee HJ. 2023. Changes in physicochemical quality of？the extracts by solvents in the enzyme-treated Abeliophyllum？distichum leaves. Korean J Food Nutr 36:42-49
Lee NN, Choi YE, Moon HK. 2014. Effect of LEDs on shoot？multiplication and rooting of rare plant Abeliophyllum？distichum Nakai. J Plant Biotechnol 41:94-99
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
Park WS. 2017. A study on relationship between Nagoya？protocol and international treaty on plant genetic resources？for food and agriculture -Focus on possible policy and？practical approaches for food and agricultural industries.？Chung-Ang Law Rev 19:33-66
Park Y, Kim SH, Choi SH, Han J, 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
Song NE, Yoo HD, Baik SH. 2013. Preparation of functional？beverage by using dandelion (Taraxacum mongolicum H.)？extracts and its functional components. J East Asian Soc？Diet Life 23:733-741
Yen GC, Duh PD, Tsai HL. 2002. Antioxidant and pro-oxidant？properties of ascorbic acid and gallic acid. Food Chem？79:307-313

상세보기
Yoou MS, Kim HM, Jeong HJ. 2015. Acteoside attenuates？TSLP-induced mast cell proliferation via down-regulating？MDM2. Int Immunopharmacol 26:23-29

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

미선나무 잎 추출물을 이용한 음료 개발 및 이화학적 특성
Beverage Development using Abeliophyllum distichum Leaf Extract and Its Physicochemical Properties 원문보기

Abstract ▼ AI-Helper

주제어

표/그림 (7)

표/그림 (7)

참고문헌 (17)

이 논문을 인용한 문헌

저자의 다른 논문 :

관련 콘텐츠

원문 보기

원문 URL 링크

오픈액세스(OA) 유형

이 논문과 함께 이용한 콘텐츠

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

선택된 텍스트

연합인증

미선나무 잎 추출물을 이용한 음료 개발 및 이화학적 특성 Beverage Development using Abeliophyllum distichum Leaf Extract and Its Physicochemical Properties 원문보기

Abstract ▼ AI-Helper

주제어

표/그림 (7) 모든 표/그림 보기

표/그림 (7) 슬라이드로 보기

참고문헌 (17)

이 논문을 인용한 문헌

저자의 다른 논문 :

이경행 (63)

관련 콘텐츠

원문 보기

원문 URL 링크

오픈액세스(OA) 유형

이 논문과 함께 이용한 콘텐츠

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

선택된 텍스트

미선나무 잎 추출물을 이용한 음료 개발 및 이화학적 특성
Beverage Development using Abeliophyllum distichum Leaf Extract and Its Physicochemical Properties 원문보기

표/그림 (7)

표/그림 (7)