Antioxidant Activity and Quality Characteristics of Rice Wine Cakes Cookies with Different Ratio of Astragalus memvranaceus

Lim, Ji-Min; Kwon, Hyuk‐Jun; Yong, Si-Eun; Choi, Jung‐Ho; Lee, Choong-Hwan; Kim, Tack-Joong; Park, Pil-Sang; Choi, Yoon-Hee; Kim, Eun‐Mi; Park, Shin-Young

doi:10.9724/kfcs.2013.29.1.11

Cited by 14 publications

(5 citation statements)

References 16 publications

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“…1A). 한편, 기존의 보고된 주박의 생리활성으로는 항산화 활성 [14,17,20,21,27]이 가장 많으며, 최근에는 항혈전 [14,15,16,17], 항염증 [7,30,31,34,38], 항균 [14,15,20] 및 암세포 성장억제 활성 [7,8,38]들이 보고되고 있다. 그 외, 항주름 및 미백활성 [26,37], 항당뇨 [10,18], 알러지 감소 [9], 항비만 및 고혈압 억제 활성 [22,25,34]도 알려져 있어(Fig.…”

Section: 서 론unclassified

“…1B), 전통주 주박은 다양한 생리활성을 가지고 있음이 확인되어 있다. 전 통주 주박의 식품 부재료로서의 적용성 연구로는 떡류 [3,21], 장아찌 [5,32], 쿠키 [27], 돼지고기 가공 [6,36] 등에 집중되어 있으며, 그 외 머핀 [38], 소스 [24], 약과 [1], 국수 [19], 케이크 제 조 [4] 등에도 사용되고 있다(Fig. 1C).…”

Section: 서 론unclassified

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Application of the Lees of Domestic Traditional Wine and its Useful Biological Activity

김미선¹,

신우창²,

손호용³

2015

Journal of Life Science

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The lees of Korean traditional wine called as Jubak or Sul-jigemi in Korea is byproduct from alcohol fermentation industry, which is remnant of fermentation broth after filtration, centrifugation, distillation, or sedimentation during aging. Since, Korean traditional wines are produced from edible plant sources such as rice, foxtail millet, fruits and medicinal herbs with nuruk (a traditional fermentation starter and starch degrader), the Jubak from rice wine (takju), medicinal herb wine (yakju) and fruits wine are considered as safe byproduct and have various useful bioactivity. Considering the recent rapid increased production of Jubak from takju industry, and the reinforcement of dispose of Jubak as waste material in worldwide, the development of efficient reuse process for Jubak is necessary in traditional wine industry. In this review, the status of current industry, research and patent trends in relation with Jubak production, treatment, utilization and renewal was analyzed and different bioactive compounds including phenolic acids from Jubak were provided. Jubak is not any more waste material, and is the source of bioactive functional materials for food, cosmetics and medicinal industry. To develop the efficient and economic renewal technology including recovery process for bioactive substances from Jubak, systematic collaboration and research among the industry, academy and government is necessary.

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Section: 서 론unclassified

Application of the Lees of Domestic Traditional Wine and its Useful Biological Activity

김미선¹,

신우창²,

손호용³

2015

Journal of Life Science

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“…Modern pharmacological researches showed that it had significant cardiovascular system protection, anti-inflammatory, antitumor, antioxidant and improved immunity effects (Meng et al, 2021;Wei et al, 2021;Wang et al, 2022;Chen et al, 2023;Yang et al, 2023). As a homology between medicine and food product, Astragalus membranaceus plays an important role in dietary supplements due to its diverse chemical composition and pharmacological action and is mainly applied in the production of functional beverages, cookies, yogurt, etc (Lim et al, 2013;Liu et al, 2013). Lim et al developed rice wine cake cookies with different ratio of Astragalus membranaceus.…”

Section: Introductionmentioning

confidence: 99%

“…They found that the addition of Astragalus membranaceus increased the content of phenols and flavonoids as well as improved the scavenging ability for DPPH free radicals of the cookies. However, excessive addition of Astragalus membranaceus resulted in cookies with unique flavour and texture as well as a decrease in sensory scores (Lim et al ., 2013).…”

Section: Introductionmentioning

confidence: 99%

Preparation of Astragalus membranaceus–cranberry biscuits and the evaluation of physicochemical properties and antioxidant activity

Wei,

Wang,

et al. 2024

Int J of Food Sci Tech

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SummaryAstragalus membranaceus, as a medicinal and edible product, contains a variety of active ingredients. The cranberry powder is rich in polyphenol, dietary fibre, vitamins and mineral. In this study, biscuits were prepared by enrichment with Astragalus membranaceus and cranberry powder. The basic nutrients, physicochemical indexes, odour characteristics, antioxidant properties and shelf life prediction of the Astragalus membranaceus–cranberry biscuits (AMCB) were evaluated and compared with commercial biscuits. Overall, the biscuits with the addition of Astragalus membranaceus and cranberry had low water content and high protein content of 8.3 g/100 g. The antioxidant properties of AMCB were analysed by DPPH radical scavenging activity and hydroxyl radical scavenging activity, and the results demonstrated that AMCB possessed higher antioxidant activity than cranberry biscuits (CRB) and control biscuits (CB). The water content and peroxide value index were used to predict the shelf life by accelerated test. According to the Arrhenius method, the shelf life of AMCB was about 112 days. The results showed that the addition of 23% Astragalus membranaceus and cranberry powder led to improved nutritional value, antioxidant properties and sensory characteristics of the biscuits.

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“…, 비만 억제 [31], 내분비 장애물질의 흡착 제거 [1], 고혈압 [16,17], 항산화 [18,22,32], nitrite 제거 효과 [16] 등이 있으며, 최근에는 주박의 보습 [29], 미백 및 주름개선 …”

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Evaluation of in-vitro Antithrombosis Activity of Lees of Korean Traditional Wine

김미선¹,

이예슬²,

김종식³

et al. 2014

Journal of Life Science

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In this study, ethanol and hot water extracts of lees from Korean traditional wine (J-B, J-S, J-Y, J-H, and J-W) were prepared, and their effects on blood coagulation, platelet aggregation, and hemolysis of human red blood cells (hRBCs) were investigated to develop functional food ingredients from lees. The pH and brix of the lees ranged from 3.90 to 4.29 and 5.0 to 27.0 o , respectively, and there was a huge difference in the water and ethanol content among the lees. The nuruk and additives used affected the color and physicochemical properties of lees. The J-W takju made from only rice and traditional nuruk, which has 13 o brix and 1.8% of alcohol, has potential as functional food ingredient. With regard to the extraction yields of lees, higher yields were obtained from J-H, which contains different medicinal plants, in ethanol, followed by J-W, J-B, J-S, and J-Y. Higher extraction yields of lees were obtained from J-S in hot water, followed by J-B, J-W, J-H, and J-Y, respectively. The ethanol extract of J-H and the hot water extract of J-Y had the highest contents of total polyphenol and total flavonoids among the lees extracts. The 10 lees extracts did not show hemolysis activity against hRBCs up to 5 mg/ml. In an anticoagulation activity assay, the ethanol extracts of three yakju lees (J-B, J-S, and J-Y) and the hot water extract of J-W inhibited thrombin activity, whereas the hot water extract of J-B, J-S, and J-H inhibited blood coagulation factors. In an antiplatelet aggregation activity assay, only the J-W takju lees showed significant inhibition activity. Our results suggest that lees from traditional wine had high potential as a novel antithrombosis agent.

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Antioxidant Activity and Quality Characteristics of Rice Wine Cakes Cookies with Different Ratio of Astragalus memvranaceus

Cited by 14 publications

References 16 publications

Application of the Lees of Domestic Traditional Wine and its Useful Biological Activity

Application of the Lees of Domestic Traditional Wine and its Useful Biological Activity

Preparation of Astragalus membranaceus–cranberry biscuits and the evaluation of physicochemical properties and antioxidant activity

Evaluation of in-vitro Antithrombosis Activity of Lees of Korean Traditional Wine

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