지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2007.8
- 수록면
- 520 - 531 (12page)
이용수
초록· 키워드
오류제보하기
In this study, we found that the moisture content of black sesame seeds increased in proportion to steaming time, and it decreased in reverse proportion to the roasting temperature and time. The crude fat and crude ash contents were shown to be in the order of steamed black sesame＞raw black sesame and roasted black sesame＞raw black sesame, Crude protein decreased in reverse proportion to the steaming time, and more crude protein was found in the raw black sesame samples than in the roasted black sesame samples. The contents of sesamin, sesamolin, and total lignans were shown to be in the order of roasted black sesame＞raw black sesame＞steamed black sesame. In the steamed black sesame samples, sesamin showed its highest level with 20 minutes of treatment, and sesamolin showed its highest level with 15 minutes of treatment. In the roasted black sesame samples, sesamin, sesamolin, and total lignans showed their highest levels with 15 minutes of treatment at 100℃. The phenolic compound content increased in proportion to steaming time in the steamed samples, and reached a peak after 15 minutes of treatment at 100℃, and then decreased after 20 minutes. SOD-like activity reached a peak after 15 minutes of treatment, and in the roasted sample it reached a peak after 15 minutes of treatment, and then decreased after 20 minutes. SOD-like activity was comparatively lower than tocopherol and higher than sesamol. The intensity of electron donating ability, following 30 minute treatments, was shown to be highest in the steamed black sesame samples after 25 minutes of treatment, and next highest in the roasted black sesame samples after 15 minutes at 100℃. The electron donating ability was comparatively lower than tocopherol and sesamol. With regard to lecithin's antioxidant effects, the steamed samples showed a higher oxidation restriction rate in proportion to time, and the roasted samples showed the highest rate after 15 minutes of treatment, and then decreased after 20 minutes of treatment. For hydroxyl radical scavenging, similar scavenging activity to tocopherol, and comparatively higher scavenging activity than sesamol, was shown in all samples: all samples showed scavenging abilities of 90% or higher. In summary, this study applied three different treatment methods to black sesame to determine the optimum treatment conditions, and also examined the antioxidant effects and functional characteristics. The results showed that roasting can be used for other purposes than producing oil, and also suggested that methods other than roasting can be used in a variety of ways in cooking. Also, the different treatment methods can be applied in cooking in a variety of ways, to enhance functionality and preference.
목차
Abstract
서론
재료 및 방법
결과 및 고찰
요약 및 결론
문헌
참고문헌 (34)
참고문헌 신청
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
찹쌀, 찹쌀현미, 찰흑미 가루를 첨가한 흑임자죽의 항산화활성 및 품질특성
한국식품조리과학회지
2013 .01
-
Comparison of Estrogenic Activity of Sesame and Black Sesame
동아시아식생활학회 학술발표대회논문집
2004 .10
-
한국음식에서 참깨와 참기름의 전통적 이용
동아시아식생활학회지
2005 .04
-
Physicochemical properties and antioxidant contents of the roasted sesame oil during manufacturing
한국식품조리과학회 학술대회지
2005 .01
-
[화학]Liquid Chromatographic determination of α-, β-, γ-, and δ-tocopherol in sesame oils of different origin
분석과학
2002 .06
-
한국음식에서 참깨와 참기름의 전통적 이용
동아시아식생활학회 학술발표대회논문집
2004 .10
-
한국산 감자의 기관별, 품종별, 중량별, 분포별 및 조리 방법에 따른 총 페놀 함량과 DPPH 라디칼 소거능에 관한 연구
동아시아식생활학회지
2009 .06
-
홍삼 추출물을 첨가한 요구르트의 항산화능
한국식품조리과학회지
2008 .01
-
Alteration of black chokeberry components and its antioxidant activities during heat processing and cooking
한국분석과학회 학술대회
2019 .11
-
Antioxidant Activity from functional compounds in various cultivars of Yuza : Citrus junos Seib ex TANAKA
한국생명과학회 심포지움
2008 .10
-
Comparison of Total Polyphenol, Total Flavonoid Content and Antioxidant Activity of Codonopsis lanceolata Extracts Stored at Different Temperatures and for Different Durations
한국지역사회생활과학회지
2018 .08
-
생체 내 sesamol 의 안정성 및 항산화 효과
동아시아식생활학회 학술발표대회논문집
2004 .10
-
Comparison of Methods to Determine Antioxidant Activity and Free Radical Scavenging Capacity in Medicinal Plants
한국식물학회 학술발표대회
2002 .01
-
흰깨, 검은깨, 들깨 중의 무기질 및 Saponin 함량
대한가정학회지
1986 .01
-
Mushrooms Collected from Deogyu Mountain, Muju, Korea and Their Antioxidant Activity
Mycobiology
2012 .01
-
항산화물질을 생산하는 해양방선균 Streptomyces sp. ACT-18의 동정 및 Electron Spin Resonance Spectrometry를 이용한 항산화활성
한국미생물·생명공학회지
2010 .01
-
Antioxidant and free radical scavenging activity of methanol extract of chungkukjang
한국생명과학회 심포지움
2006 .09
-
카라멜화 반응 생성물의 갈색도와 항산화 효과와의 관계
한국식품조리과학회지
2002 .01
-
유자과피 열수 추출물의 항산화 활성
생명과학회지
2008 .12
-
감태 추출물의 항산화 활성에 미치는 열 안정성
한국해양바이오학회지
2017 .12
이 논문의 저자 정보
이 논문과 함께 이용한 논문
검은깨의 항산화 활성물질
안찬영
,
현규환
,
박근형
한국식품과학회지
1992
.02
Antidiabetic Effects of Leaves Extracts of Psidium guajava L. and Lagerstroemia speciosa L. in STZ-induced Rats
Sang Geun Roh
,
Kyun Ha Kim
,
Won Chul Choi
생명과학회지
2009
.01
박피 유무에 따른 전처리 백연근의 항산화능 및 항고혈압능 효과
김진숙
,
황동주
,
강은정
외 3명
동아시아식생활학회지
2015
.08
박피 유무에 따른 전처리 연근의 이화학적 특성
황동주
,
강은정
,
김진숙
외 1명
동아시아식생활학회지
2014
.12
대추 및 발효대추의 라디칼 소거능 및 모발 성장 촉진 효과
정지은
,
조은주
한국식품영양과학회지
2014
.08
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2009-594-016978581