Antioxidant and Anti-adipogenic Effects of Fermented Rhus verniciflua

Rha, YoungAh; 박성진,; Choi, Misook

doi:10.20878/cshr.2014.20.3.012012012

culinarysciencehospitalityresearch

2014

DOI: 10.20878/cshr.2014.20.3.012012012

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Antioxidant and Anti-adipogenic Effects of Fermented Rhus verniciflua

YoungAh Rha¹,

박성진 박성진²,

Misook Choi³

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Cited by 6 publications

References 15 publications

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Quality characteristics of lotus root (Nelumbo nucifera G.) snacks according to heat treatment methods and conditions

Choi¹,

Park²,

Kim³

et al. 2021

Korean J. Food Preserv.

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This work investigated the effects of various heating methods and conditions on the quality characteristics of lotus root (Nelumbo nucifera G.) snack. The lotus root snacks were processed using the following heating methods: oven heating (OV), microwave heating (MW), air frying (AF), and oil frying (FR). Twenty four samples were prepared based on the various temperatures and time durations used for heating. Based on the results of color and hardness analyses, OV (180℃, 9 min), MW (850 W, 8 min), AF (120℃, 10 min) and FR (180℃, 70 sec) were selected as appropriate conditions for producing the lotus root snacks. AF resulted in low carbohydrate content, crude fat content, and neural detergent fiber content and the highest moisture content. There were no significant differences in hardness among four methods. AF (120℃, 10 min) showed significantly higher L * values, total phenolics contents, and 2,2-dipheny-1-picrylhydrazyl, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid radical scavenging activity than other methods. In addition, water absorption and water solubility indexes were the lowest in AF. Therefore, AF (120℃, 10 min) was considered as an appropriate heating condition for the manufacturing of lotus root snacks.

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Quality characteristics of lotus root (Nelumbo nucifera G.) snacks according to heat treatment methods and conditions

Choi¹,

Park²,

Kim³

et al. 2021

Korean J. Food Preserv.

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Physicochemical qualities of doenjang stew sauce prepared with fermented Rhus verniciflua extract during storage, and its comparison with commercial available products in the physiological activities

Kang¹,

Yim²,

Jo³

et al. 2022

Korean J. Food Preserv.

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Doenjang stew sauce was prepared with fermented Rhus verniciflua extract, and changes in its physicochemical quality were measured while stored at 25, 35, and 45°C for 8 weeks. The Rhus verniciflua doenjang stew sauce (RDS) was compared with commercially available products in antioxidant, antidiabetic (AGI) and antiobesity (PLI) activities. No aerobic bacteria, coliforms, and fungi were detected during storage, and the pH decreased and titratable acidity tended to increase with the storage period. On the other hand, the sugar content and salinity did not significantly change during storage. As regards chromaticity, a and b values decreased with the storage period, while L and ΔE values did not significantly change with storage. The pH, titratable acidity, and a and b values, which showed significant changes with the storage period, were selected as quality indicators. Based on the forecasted distribution day by annual temperature, the shelf life of Rhus verniciflua doenjang stew sauce (RDS), based on pH with the shortest shelf life among quality indicators, was predicted to be 13.38 months. A comparison of antioxidant activity of RDS and commercial doenjang stew sauce (DS) revealed that DPPH and ABTS radical-scavenging activities were significantly higher, at 71.17% and 78.20%, respectively. AGI and PLI activities were also significantly higher, at 55.99% and 35.98%, respectively.

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Selection of Optimal Varieties Suitable for Indoor Cultivation Considering the Growth and Functional Content of Agastache Species

Won

Noh

Bok

et al. 2020

phpf

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The objective of this study was to select the right species among Agastache in the family Lamiaceae as the result of growth analysis and functional substance analysis. Among 22 species of Agastache, five species (Agastache cana, Agastache foeniculum, Agastache rugosa 'Spike Blue', Agastache rugosa 'Spike Snow', Agastache rupestris) were selected by referring to United States Department of Agriculture (USDA)'s plant hardiness zone area and Korea's one based on USDAs. These plants were cultured at 24 ± 1°C and 18 ± 1°C (day and night temperatures, respectively) and 65 ~ 75% relative humidity in a hydroponic culture system for 4 weeks. In terms of growth analysis experiment, stem length, root length, leaf width, leaf area, leaf number, SPAD value, and fresh and dry weights of shoots and roots were measured. The results showed that A. rugosa SS and A. rugosa SB have a higher overall balance value than other species. When compared functional substance value (rosmarinic acid, tilianin, and acacetin) of five species, A. rugosa SS and A. rugosa SB are significantly higher than other species in Agastache. It seems to be directly proportional to the growth analysis results. When considering the growth and functional substance part comprehensively, A. rugosa SS and A. rugosa SB are the most optimal high-value species among Agastache.

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Antioxidant and Anti-adipogenic Effects of Fermented Rhus verniciflua

Cited by 6 publications

References 15 publications

Quality characteristics of lotus root (Nelumbo nucifera G.) snacks according to heat treatment methods and conditions

Quality characteristics of lotus root (Nelumbo nucifera G.) snacks according to heat treatment methods and conditions

Physicochemical qualities of doenjang stew sauce prepared with fermented Rhus verniciflua extract during storage, and its comparison with commercial available products in the physiological activities

Selection of Optimal Varieties Suitable for Indoor Cultivation Considering the Growth and Functional Content of Agastache Species

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