Physicochemical Properties of Functional Herb Mixtures

이명희,; 조덕조,; 윤성란,; 이기동,

doi:10.3746/jkfn.2007.36.12.1571

Journal of the Korean Society of Food Science and Nutrition

2007

DOI: 10.3746/jkfn.2007.36.12.1571

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Physicochemical Properties of Functional Herb Mixtures

이명희 이명희¹,

조덕조 조덕조²,

윤성란 윤성란³

et al.

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Cited by 4 publications

References 9 publications

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Quality characteristics and biological activity of Yanggaeng with Glechoma hederacea var. longituba Nakai powder

Lim¹,

Park²,

Lee³

et al. 2017

Korean Journal of Food Preservation

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The objective of this study is to investigate the quality characteristics of Yanggaeng by using the functional properties of Glechoma hederacea (GH). Sample was dried at 50℃ dry oven. The results of the study were as follows : The Phenolic compounds of GH was 12.99±0.3 mg/g in water extract (GHWE), 3.14±0.07 mg/g in 70% ethanol extract (GHEE). The antioxidant activity of GH was determined in various phenolic concentrations at 50-200 μg/mL. DPPH activities of GHWE and GHEE were 77.16-78.24% and 73.04-77.00%, respectively. The ABTS were 84.35-99.75% and 83.74-99.55%. The anti-oxidant protection factor (PF) were 1.54-1.62 PF and 1.62-2.09 PF and TBARS were 42.93-94.09% and 91.05-95.19%, respectively. Tyrosinase inhibitory activity of GHEE increased concentration dependently. Hyaluronidase inhibition activity of GHEE and GHWE, showing that there were increasing pattern depending on the increases in the phenolics concentration of GH. In texture, Hardness and springiness were significantly different in the control and 2% groups, but cohesiveness and chewiness did not show any significant difference. In color, L value decreased in proportion to concentration, and a and b values did not change. Sensory characteristics showed that the 1% group had the highest score and the 2% group had the lowest score. Thus, when the GHP Yanggaeng was prepared, in consideration of its sensory characteristics, and at appropriate concentration on below 1%.

show abstract

Quality characteristics and biological activity of Yanggaeng with Glechoma hederacea var. longituba Nakai powder

Lim¹,

Park²,

Lee³

et al. 2017

Korean Journal of Food Preservation

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Effect of Enzyme Treatment on Functional Properties of Nectarine Beverage

Youn¹,

Lee²,

Cho

et al. 2010

Journal of the Korean Society of Food Science and Nutrition

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The effects of water extract from Dictamnus dasycarpus Turcz on Hepatocellular Damage in vitro

Ha¹

2014

The Korea Journal of Herbology

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Physicochemical Properties of Functional Herb Mixtures

Cited by 4 publications

References 9 publications

Quality characteristics and biological activity of Yanggaeng with Glechoma hederacea var. longituba Nakai powder

Quality characteristics and biological activity of Yanggaeng with Glechoma hederacea var. longituba Nakai powder

Effect of Enzyme Treatment on Functional Properties of Nectarine Beverage

The effects of water extract from Dictamnus dasycarpus Turcz on Hepatocellular Damage in vitro

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