Dong-Ha Jeon, Eun-Ho Lee, Hye-Jin Park, Gi-Un Cho, Myung-Uk Kim, Seung-Yeol Lee, Byong-Oh Kim, Young-je Cho
{"title":"多元醇提取物的生物活性及其提取物粉末的理化和感官品质特征","authors":"Dong-Ha Jeon, Eun-Ho Lee, Hye-Jin Park, Gi-Un Cho, Myung-Uk Kim, Seung-Yeol Lee, Byong-Oh Kim, Young-je Cho","doi":"10.11002/kjfp.2022.29.7.1105","DOIUrl":null,"url":null,"abstract":"\n \n Total phenol content (TPC) of Polyozellus multiplex was the\n highest at 97.22±0.91 mg/g when extracted with 70% ethanol. ABTS\n radical cation decolorization of both water and 70% ethanol extract\n samples was greater than 95.00%. The TBARS inhibition activity of\n P. multiplex extracted with 70% ethanol was higher\n than that of water extract samples and anti-oxidation activity was identified as\n 80% or more at 50-200 μg/mL TPC concentration.\n The α-glucosidase inhibitory activity of P.\n multiplex showed above 85.0% in both water and 70%\n ethanol extracts at 150 μg/mL phenolics. Hyaluronidase\n inhibitory activity was 46.28% and 27.52% in the water and\n 70% ethanol extracts at 200 μg/mL TPC\n concentration, respectively. The white and red yanggaeng color\n values of L, a, and b were all changed with the added extracted powder.\n Rheological analysis of hardness, springiness, and chewiness, demonstrated\n decreases as the extracted powder content increased. However, as the added\n extracted powder increased, cohesiveness was not affected. As a result of the\n sensory test, it was determined that for white and red\n yanggaeng, the addition of 0.5% (white) and\n 1.0% or less (red) of the extracted powder is appropriate, respectively.\n Considering the intrinsic color of P. multiplex powder\n extracts, it is thought that it may be desirable to manufacture it based on red\n yanggaeng. Therefore, it was thought that can be expected\n biological activities of yanggaeng prepared with P.\n multiplex extracted powder.\n","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Biological activity of Polyozellus multiplex\\n extracts and physicochemical and sensory quality characteristics of\\n yanggaeng with its extract powder\",\"authors\":\"Dong-Ha Jeon, Eun-Ho Lee, Hye-Jin Park, Gi-Un Cho, Myung-Uk Kim, Seung-Yeol Lee, Byong-Oh Kim, Young-je Cho\",\"doi\":\"10.11002/kjfp.2022.29.7.1105\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\\n \\n Total phenol content (TPC) of Polyozellus multiplex was the\\n highest at 97.22±0.91 mg/g when extracted with 70% ethanol. ABTS\\n radical cation decolorization of both water and 70% ethanol extract\\n samples was greater than 95.00%. The TBARS inhibition activity of\\n P. multiplex extracted with 70% ethanol was higher\\n than that of water extract samples and anti-oxidation activity was identified as\\n 80% or more at 50-200 μg/mL TPC concentration.\\n The α-glucosidase inhibitory activity of P.\\n multiplex showed above 85.0% in both water and 70%\\n ethanol extracts at 150 μg/mL phenolics. Hyaluronidase\\n inhibitory activity was 46.28% and 27.52% in the water and\\n 70% ethanol extracts at 200 μg/mL TPC\\n concentration, respectively. The white and red yanggaeng color\\n values of L, a, and b were all changed with the added extracted powder.\\n Rheological analysis of hardness, springiness, and chewiness, demonstrated\\n decreases as the extracted powder content increased. However, as the added\\n extracted powder increased, cohesiveness was not affected. As a result of the\\n sensory test, it was determined that for white and red\\n yanggaeng, the addition of 0.5% (white) and\\n 1.0% or less (red) of the extracted powder is appropriate, respectively.\\n Considering the intrinsic color of P. multiplex powder\\n extracts, it is thought that it may be desirable to manufacture it based on red\\n yanggaeng. Therefore, it was thought that can be expected\\n biological activities of yanggaeng prepared with P.\\n multiplex extracted powder.\\n\",\"PeriodicalId\":17875,\"journal\":{\"name\":\"Korean Journal of Food Preservation\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-12-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Korean Journal of Food Preservation\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.11002/kjfp.2022.29.7.1105\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Preservation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11002/kjfp.2022.29.7.1105","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
Biological activity of Polyozellus multiplex
extracts and physicochemical and sensory quality characteristics of
yanggaeng with its extract powder
Total phenol content (TPC) of Polyozellus multiplex was the
highest at 97.22±0.91 mg/g when extracted with 70% ethanol. ABTS
radical cation decolorization of both water and 70% ethanol extract
samples was greater than 95.00%. The TBARS inhibition activity of
P. multiplex extracted with 70% ethanol was higher
than that of water extract samples and anti-oxidation activity was identified as
80% or more at 50-200 μg/mL TPC concentration.
The α-glucosidase inhibitory activity of P.
multiplex showed above 85.0% in both water and 70%
ethanol extracts at 150 μg/mL phenolics. Hyaluronidase
inhibitory activity was 46.28% and 27.52% in the water and
70% ethanol extracts at 200 μg/mL TPC
concentration, respectively. The white and red yanggaeng color
values of L, a, and b were all changed with the added extracted powder.
Rheological analysis of hardness, springiness, and chewiness, demonstrated
decreases as the extracted powder content increased. However, as the added
extracted powder increased, cohesiveness was not affected. As a result of the
sensory test, it was determined that for white and red
yanggaeng, the addition of 0.5% (white) and
1.0% or less (red) of the extracted powder is appropriate, respectively.
Considering the intrinsic color of P. multiplex powder
extracts, it is thought that it may be desirable to manufacture it based on red
yanggaeng. Therefore, it was thought that can be expected
biological activities of yanggaeng prepared with P.
multiplex extracted powder.
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.