Study on the Nutritional Composition and Antioxidative Capacity of Mulberry Fruit(Ficus-4x)

전체 글

(1)KOREAN J. FOOD SCI. TECHNOL. Vol. 36, No. 6, pp. 995~1000 (2004). ©The Korean Society of Food Science and Technology. 4VW > Ê(Ficus-4x)J:®«~ '·Wª 5 ÖzË ¦ï B;*ÁBöÁÖ¾Ò¢1ÁB.2ÁB*3Áª'\4ÁB«\5 B*& ®'·", 1^*&v ¶"¦ ®'·", 2ã\&v ÿ*~&ö, 3 ³ë"8Fö ÆÒ Ï¦, 4&*&v ®'·", 5ã8&v &7¦. Study on the Nutritional Composition and Antioxidative Capacity of Mulberry Fruit(Ficus-4x) Ae-Jung Kim*, Mi-Won Kim, Na-ri-Yah Woo1, Sun-Yeou Kim2, Hyun-Bok Kim3, Young-Hee Lim4, and Myung-Hee Kim5 Department of Food and Nutrition, Hyejeon College Department of Food and Nutrition, Hoseo University 2 Graduate School of East-West Medical Science, Kyunghee University 3 Department of Sericulture and Entomology, National Institute of Agriculture Science and Technology 4 Department of Food and Nutrition, Daejon University 5 Department of Food Service Management, Kyonggi University 1. Nutritional composition and antioxidative capacity of mulberry fruit (Ficus-4x) were investigated for evaluation as new red-colored fruit. Contents of moisture, crude fat, crude protein, and vitamin C were similar, whereas that of crude ash was higher, to those of other berry fruits. Contents of minerals (Ca, 14.33 mg/100 g; P, 39.98 mg/100 g; Fe, 6.01 mg/100 g; Zn, 4.04 mg/100 g; Mn, 2.26 mg/100 g), particularly Fe, were higher than those of other berry fruits. Hardness, springness, cohesiveness, gumminess, and chewiness of mulberry fruit were higher, and color values (L, 36.03; a, 1.80; b, 1.54) were lower than those of strawberry. Relative scavenging activities of mulberry fruit methanol extract and its cyanidine 3-glucoside on 1, 1-diphenyl-2-picrylhydrazy radical (DPPH) were 35.7 and 78.2%, respectively, using butylated hydroxyanisole (BHA) as standard. Antioxidant activities in corn oil (peroxide values and conjugated dienoic acid) were tertiary butylhydroquinone (TBHQ) > mulberry fruit ethanol extract > mulberry fruit water extract > butylated hydroxytoluene (BHT) > tocopherol. Results show mulberry fruit can be very useful red-colored fruit for development of functional foods with beneficial effects on radical scavenging and antioxidative capacities. Key words: mulberry fruit (Ficus-4x), nutritional composition, antioxidative capacity. B. . f 3® ê²ö Ö>Ú ®º ; polyphenolzb flavonoidö ³~º &' Âï²B E, "¢(ß® ÆÒ ~), ¢j ö 6Ò ª~ J2æ, 'ï, Óï" ?f Cf ïzj ¾æÞ (2). anthocyanin ï²º ê, :ÆÒ, ^ V, ¶v, ª¶ ?f Ó"bö ï F" ® 6Ò Ï >Ú z . &Ú ;¾ ö ®Ú ª¶f FÒ~ Æ Ò~ö ³~º {¾Z ¦Öb J:º jçræ "¢B~ f Ôb¾, J¾*¦V B~V êÛö £ÒÎË ®º © b ^òçö >>Ú ®b, £Ïb~ ¢«b ª~> ® . $ J:~ Wª 7 flavonoidº £Ïb~ ã Ö¾" ÒWö &~º bî ®º ©b Ã«>î. (3). Kim (4)~ ö ~~ J:~ "ï²º anthocyanin 7{" 4VW > Ê J:®«(Ficus-4x)f ¯f ï²~ ï ¸ . 4VW > Ê J:®«~ anthocyaninïf Cyanidin 3-glucoside(C3G) ; 0.794% DW F>Ú ® (5). 4VW > Êº êº Ôb¾ ß&" ³ò;. ~VF~ B ï >« Ë> _ & ôj ê >, Û&~ æzf Úÿ¦b '« z, .{ B~Vêî~" ÷, *ËË, ~^¾&." W ÷ /Ãö V¢ VËW®ö & ²j¶ ~ & ¸ jæ ® . ö ®ª¢öBê " ÒWbî~ öï 5 Î" « B ¯fïj º ®ö & &ê&. Ö ¸f ; (1). ¯, Âï²ö & · Ò W Î" Nö V¢ ¯fï "¢ö F>Ú ®º ï² ö &Bê & ¸j^ z . Âï² &Ú anthocyanin *Corresponding author: Ae-Jung Kim, Hyejeon College, San 16, Heongsung-gun, Choongnam 350-702, Korea Tel: 82-41-630-5249 Fax: 82-41-630-5175 E-mail: [email protected] 995.

(2) ®"²æ B 36 ² B 6 ^ (2004). 996. Table 1. Operating condition of TA-XT2 Texture analyzer for measuring the texture of Mulberry Fruit (Ficus-4x) Parameter Test type Measuring type Deformation ratio Plunger type Sample size Probe speed. Fig. 1. Mulberry fruit (Ficux-4x) sample.. (ò³ nB)æ j& Ï~ . æ &®ö 'Ï öò/öB ®«ö j Ö FÒ~ " > ® . ¾ J:ö & &¦ª~ " nÆ nï²f ?f VËW bîöï¾ þÿbj &çb J :~ ÎË, Öz·Ï, ²"Î" ö & ©(6-12)b "¢B Ï&~& ¸f ®«j Fê~ /~¶ ~ º K¾ &f Ö ê ;î . V¢B ö Bº F¯Ö" (6-12)j " ~, VöB Ò¾ « ^Vf FÒ V¢ æò 4VW > Ê J:®«(Ficis-4x: ï 2.5Ü3.5 cm)~ "¢ Ï&~¢ ¸¶ ¢>Wª, ZVîï, bW' ßW, ïê 5 DPPH²Ëö ~ Öz Î"f Fæö & Öz W j Ò ~ .. Òò 5 O» Òò ö 7 (Fig.. ö ÒÏB J:º 2003j 6ú 19¢ö ÏÓÎê sW ²Ò B*&Ú ³ËöB ³£j Ú~æ p ÒV {¾Z &Ú &Ë ®« 4VW > Ê J:®« 1)j −70oC ïÿ~ ò ÒÏ~& .. ¢>Wª ªC 4VW > Ê J:(Fig. 1)~ ¢>Wªf AOAC»(13)ö V¢ ;ï~& . ¯, >ªf 105-110oC~ VöB 6²B 7ï j >ªïb ~º ç{&»j Ï~&, æOj ªC~V *B ò¢ Ò 90oC 1-2* ê ör ¢ ºÂÏ B Soxhlet æOºÂV¢ ÒÏ~ 16-32* ÿn ®öB æîj ³ ºÂ Ê ºÂöB ör¢ B ~ 95-100oC B áÚê º~bj æOb ÒÏ~º Soxhlet ºÂ»j Ï~& . Wf Kjeldahl »j Ï~&b, ²ª ïf ²z»j ÒÏ~& . ê 5 jæ" C ;ï êº j?B J:¢ O¿~ áf ¿j êê(Hand refractometer, K. Fuji, NO. 6099, Tokyo, Japan) G;~&b Brix % ~& . Ò C jæ" C~ ïf 2,4-DNP(2, 4-dinitrophenyl hydrazine)jï»ö ~~ ;ï~& (14,15). pHf CÖ~ ;ï J:~ pHº pH meter(microprocessor pH/mV/oC meter.. Operating condition TPA test Two bite compression 50% cylindrical type 50 mm 30Ü30 mm 1.0 mm/s. mode 18417, Hanna Instruments., Singapore, Singapore) G; ~&, CÖ~ ïf ò 10 mL¢ ~ 0.1 N NaOH Ï b ';~&b, r NaOH~ ²ºïö &~ citric acid (%)·b ~Ö~& (16). Total acid content (%) = 0.0064Üvolume of 0.1 N NaOHÜfactor of 0.1 N NaOH Ü100 mL of sample Z8î ªC ¢¾, ¢" ?f ïZVî, Æª, Ò, j, *" ? f ïZVîf Ûª»(17) &~ ïÿò 1 gö HNO3 : HClO4(2 : 1, v/v)~ ÖªÏ 10 mLj &~ &6 öB 100Û10oC ª ïb æ rræ ª ê ZVîj F~æ pf "æ(Whatman No. 40)¢ ÒÏ~ 50 mL ;Ï~& . Î ò Bf ÏV ^¿ö 2N Ã~ >(demineralized water)¢ ÒÏ~& . ICP ª7ªCV(inductively coupled plasma: Lactam 8440 Plasmalac, Wien, Austria) ¢ ÒÏ~ ;ï~&b, ªCf washing time: 22 seconds, integration time: 1.0 seconds, pump rate(L/min): 15, wavelength(nm)º Ca(422.673), P(214.914), Fe(259.940), Zn (213.856), Mn(257.610)î . bW¦Ò J:º >{ ê : texture analyzer(Model TA-XT2, London, UK)¢ ÒÏ~ bWj G;~&b, G;f Table 1" ? . TPA(texture profile analysis)O»ö ~ two bite compression test 3² > G;~ ï8j ~& ' òö & ãê(hardness), êKW(springiness), _¾W(chewiness), ¦W(gumminess), w÷W(cohesiveness)j G;~& . ïê/; J:~ ïêº ïêê(Model whiteness checker RF-1, Nippon Denshoku Kogyo Co., Tokyo, Japan)¢ ÒÏ~ G;~& ' ò~ L(«ê), a('ïê), b(ïê)8j 3² G;~ ~& . J:ºÂb~ DPPH ²ö ~ Öz Î ¦ï J:¢ ïÿ~ & ò Ú 5V~ Methanol Ïb ºÂ ê ºÂj ïÿö &~B þö Ï ~& . ' ò~ Öz Wf DPPH free radical ²»ö ~ *¶Ëb G;~& (18,19). ' ºÂO»ö ~ ~ ºÂB ò 100 mLö DPPH(1,1-diphenyl-2-picryl hydazyl) £ 3 mL¢ &~, NöB 30ª* O~ ê UV-visible spectrophotometer(Phanrmaca biotech Ultraspec 3000, London,.

(3) 4VW > Ê(Ficus-4x)J:®«~ '·Wª 5 ÖzË ¦ï. 997. Table 2. Proximate composition and vitamin C levels of the Mulberry Fruit (Ficus-4x) Components (%). Ficus-4x. Strawberry1). Raspberry1). Blueberry1). Moisture (%) Crude fat (%) Crude protein (%) Crude ash (%) Vitamin C (mg) Brix (%) Total acidity (%) pH. 88.450 0.24 2.23 0.88 53.200 11.000 8.00 4.41. 91.50 0.2 0.8 0.4 9900. -. 91.20 0.4 1.3 0.4 2800. -. 84.60 0.4 0.7 0.2 1300. -. 1). Food composition table, National Rural Living Science Institute, RDA, 5th edition, p.146, 153, 154, 1996.. Table 3. Mineral contents of the Mulberry Fruit (Ficus-4x) Variables (mg/100 g). Mulberry. Strawberry1). Raspberry1). Blueberry1). Ca P Fe Zn Mn. 14.33Û0.45 39.98Û1.07 06.01Û0.39 04.04Û0.21 02.26Û0.26. 1300. 1700. 0.5 -. 2100. 3100. 0.6 -. 60. 1000. 0.2 -. Values represent MeanÛSD 1) Food composition table, National Rural Living Science Institute, RDA, 5th edition, p.146, 153, 154, 1996.. UK)¢ Ï~ 517 nmöB G;~&b &º methanol j Ï~& . EDA (%) =. 100 − òÎ&~ 7ê Ü100 ò ZÎ&~ 7ê. J: ºÂb~ Fæö & Öz Î òFæ K>>Fö & ÖNê ãËj jv~V *~ 4VW > Ê J:®«j öêR" bj Ï~ Ï ê º Âb B~ j '' òFæö &~ 0.02, 0.05%O Î&~ 60Û2oC~ NV(Dae Yang Scientific Instrument, Seoul, Korea)öB 30¢* &Ë~B ¢;V* î ' ò ¢ j~ "Özb&(peroxide values, POV)f 7Ö& (conjugated dienoic acid value, CDV)¢ G;~& . J:ºÂb j Fæö Î& O»f J:ºÂbj bö ê Span 20 j ÏÎ Fæö BB® Î&~B hot plate magnetic stirrer v>~& . Ò Fæö b" Span 20òj Î&~ control ÒÏ~& . öêR ºÂbê ?f O»b ~&. (20). "Özb&º AOCS cd. 8-53O»(21)ö V¢ G;~ Fæ 1 kg &Òï(milli equivalent weight: meq/kg)> ¾æ Úîb 7Ö&º AOCS Ti-la-64O»(22)ö V¢ UVVIS spectrophotometer(Phamarcia Biotech. Ultraspec. 2000, Cambridge, UK)¢ ÒÏ~ 233 nmöB 7ê¢ G;~&b , 4VW > Ê J:~ Ï êºÂb~ ÖzWj jv~V *~ ÂÖzB tocopherol" WÖzB BHT, TBHQ(Sigma, Washington, USA)¢ 0.02%O Î&~ jv ¦ ï~& . Ûê¾Ò þöB áÚê Î ¶òº SAS(statistical analysis system) package¢ Ï~ F~Wj ¦Ã~& ªC O»b ªÖªC(analysis of variance, ANOVA)" 7º*¦;. (Duncan’s multiple range test)j ÒÏ~& (23). Î ¶òº SAS *Îj ÒÏ~ ªC~&b, Duncan~ 7ªÖª C(Duncan’s multiple range test)ö ~ ï~*~ F~W ¦ ;j ~& .. Ö 5 V 4VW > Ê J: ®«~ '·Wª ªC J:~ ¢>Wª ïf Table 2ö BB :f ? >ª, æO, W, ²ª ï '' 88.45, 0.24, 2.23, 0.88%&. . J:f ?f ÆÒ~ö ³~º ^V, ª¶, :ÆÒf j v(24) >ªïf ^Vf ª¶ º Ô~æò : ÆÒfº FÒ~& . æOf ^Vfº FÒ~&b¾ ª¶ f :ÆÒ º Ô~ . W~ ãÖº ª¶ º ¸ ^Vf :ÆÒ º Ô~ . ²ª ïf ÆÒ~ ö j ú® ¸~ . jæ" C, Öê 5 pHº '' 53.20 mg/100 g, 8.00%, 4.41î . jæ" C ïf Bï« ^V(99 mg/100 g), ª¶(28 mg/100 g), :ÆÒ(13 mg/100 g) " j v(24) Bï«^V º Ô~æò ª¶f :ÆÒ. º ¸f >&î . '·Wª Ö"¢ {¾Z~ ¦¶ö J:º ÆÒ~ö ³~º ^V, ª¶f jv~ "¢B ¶ï ìj ©b 'B . 4VW > Ê J: ®«~ Z8îï ªC J:~ ZVî ïf Table 3ö BB :f ? ¢¾, î J¾, Æª ï '' 14.33 mg/100 g, 3.20 mg/100 g, 6.01 mg/100 g& . J:f ?f ÆÒ~ö ³~º ^V, ª¶, : ÆÒf jv ¢¾f ª¶ º Ô~, ^Vfº FÒ >&îb :ÆÒ(25) 2Vç~ >&î . Æ ªïf ^V, ª¶, :ÆÒö j ú® ¸² ¾æ¾ OöB .B ÒÏN "(26)& ¢ Û ¦Ã >î " > ® . ÚÖ~ WËö j>' VËF.

(4) ®"²æ B 36 ² B 6 ^ (2004). 998. Table 4. Texture characteristics of the Mulberry Fruit (Ficus-4x) and strawberry Variables. Hardness (g/cm2). Springiness (%). Cohesiveness (%). Gumminess (%). Chewiness (Ü104 g/cm2). Ficus-4x Strawberry Improved strawberry. 808.803 287.401 428.437. 0.632 0.591 0.883. 0.194 0.138 0.173. 156.884 39.736 74.136. 99.052 23.464 65.462. æ 5 ç¾²ö 'Ëj ~º VËj æò j(25)ï~ ãÖ ï 4.04 mg/100 g >Ú ®b, >~º ®'· &(25)ö BB 0.15 mg/100 g ¸f 8ÚB ÚÖ~ ²Ëï j/ö®b ²Ë ò ~ . ;ç' Ï~ ; W 5 7ºãê~ VËö &~º *(25)~ ãÖê ï 2.26 mg/100 g F>Ú ®ÚB, WÎ¶~ ãÖ ~ö J:¢ 100 g ;ê S öB B~º n*';S ï(2-3 mg/day) ÏF > ® . 4VW > Ê J: ®«~ bW' ßW Table 4º J:~ bW' ßWj ÆÒ~ö ³~º ^Vf j v © . ãê(hardness), êW(springness), w÷W(cohesiveness), ¦W(gumminess), _¾W(chewiness) f '' 808.803, 0.632, 0.194, 156.884, 99.052 G;>î . ãêº 4VW >. Ê J:®« 808.803b &Ë ¸f 8j ¾æÚî, êW f êï« ^V(0.883) > 4VW > Ê(0.632) > Ò¾«(0.591)~ Bb ¾æÒ . w÷W, ¦W, _¾Wf '' 0.194, 156.884, 99.052 4VW > Ê J:& &Ë ¸f ©j ¾æÚÚB & ¦ª~ bW' ßW ±f ©b ¾æ¾ &ËWö ®ÚB ^ Vö j FÒ ©b 'B . 4VW > Ê J: ®«~ ïê J:º O(K)öBº ç¶ ®Ò ;ËB(\) )¾ ê;B( ) ÒÏB .& ® . Kim(27)ö ~~ J:ö FB "B ï²ê anthocyanin¢ . Anthocyaninf b'b '« Ï, ~ j F~ zª~ >ª 5 « ¶~ {Öö V öò jî¢(28) zÛB, ïË~ ~ ò 5 KBF Î", Öz·Ï · ÒWj <º ©b (29)Nö V¢ Úö Z Âï² 5 VËW ²ÒB '7A ® . J:~ ïê¢ G; Ö"º Table 5öB ¾æÂ ©" ? «ê(L)º 36.03, 'ïê(a)º 1.80" ïê(b)º 1.54 G;>î . «êº Ò¾« ^V(45.32) > 4 VW > Ê(36.03) > êï« ^V(32.40)~ Bb ¾æÒ . ' ïêº Ò¾« ^V(26.03) > êï« ^V(25.33) > 4VW > Ê (1.80)~ Bb ¾æÒ . ïê~ 8ê Ò¾« ^V& 13.39 &Ë ¸~ 4VW > Ê& 1.54 ïê& &Ë Ô² ¾ æÒ . 4VW > Ê J: ®«~ Öz Î ¦ï J:¢ j ¯f ïj º "¢öº " anthocyanin ê Û~ ï²¢ &æ ®b cyanidin 3-glucosidef cyanidin 3rutinoside& "º Wªª C&^ ® (5). &Ú Kim" Kim (5,22)ö ~~ J:ö F>Ú ®º ¯f ï²º cyanidin 3-glucoside 4VW > Ê J:®«öº 0.794% DW& >Ú ® . ïf J:®«(Cheongilppong: 0.666, Cheongsipyung: 0.639, Haenam: 0.650, Hwanyoupkeomji: 0.567)ö j ¸f >&î . öB. Table 5. Color values of the Mulberry fruit (Ficus-4x) and strawberry Variables. L. a. b. Ficus-4x Strawberry Improved strawberry. 36.03 45.32 32.40. 1.80 26.03 25.33. 1.54 13.39 11.11. Table 6. Scavenging effects of extract from fruit of Ficus-4x and it’s cyanidin 3-glucoside on 1, 1-diphenyl-2-picrylhydrzyl (DPPH) radical Materials. Radical scavenging rate (%)1). Total extract of Mulberry fruit Cyanidin 3-glucoside BHA. 35.7Û2.4 78.2Û0.7 100.0Û1.3. 1). Each value represents the meanÛSD (n=3).. º 4VW > Ê J:®«~ ÖzËj ¦ï~¶ DPPH(1,1diphenyl-2-picrylhydrazyl radical) ²VËj Û~ free radical ²VË~ Wæ ÒÏ~& . DPPHº ¶Ú& free radicalV r^ö Öz W ®º zb ãÖ DPPH ~ ¶ïj B~º VËj &ê ©b rJ^ ® . Ö" º Table 6ö BB :f ? BHA¢ V&(100%)b ®j r cyanidin 3-glucosideº 78.2%, J:zêRºÂbf 35.7% cyanidin 3-glucoside~ 40%~ ²ËKj ªb {¾Z . J:& Red Food &ö ¯f "¢ " & > ®º Öz "¢ &~& ® 6B . 4VW > Ê J: ®«~ Fæö & Öz Î ®& J:~ wÏ&~¢ rj¶ J: ºÂbj K >>Fö Î&~ ÖzÎ"¢ Ö"º Fig. 2-5f ? . J:öêR ºÂbö & "Özb&º &Ë .V 3¢ K >>F& 25.28Û0.08 meq/kg of oil j öêR ºÂb 0.02%f 0.05%¢ '' Î&~&j ãÖ 8.25Û0.69 meq/kg of oil, 4.90Û0.00 meq/kg of oilî . öêR ºÂbj Î& ~ &Ë 15¢ö K>>Fº 154.41Û6.47 meq/kg of oil Ö N& /Ï® ê¯B > 0.02%f 0.05%¢ Î& ãÖ 76.91 Û1.67 meq/kg of oil, 63.18Û0.26 meq/kg of oil Ôf ÖNê ¢ ¾æÚî . WÖzB BHT 0.02%¢ Î& ãÖ~ "Özb&& 107.29Û0.43 meq/kg of oil J: öêR ºÂ b~ ÖzK K>>Fö &~ Ö ¸² ï&>î . J :~ bºÂb 0.02%f 0.05%¢ '' Î&~&j ãÖ &Ë 15¢ö 84.85Û3.75 meq/kg of oil, 79.54Û1.74 meq/kg tocopherol¾ BHT ê ¸f ÖzKj ¾æÚî . Han (30)~ êN ºÂb" Won (31)~ º´ºÂb~ Öz Î"¢ K>>Fö Î&~ ÖNê¢ G; Ö"f jv~ &j r Âb J: ºÂb~ ÖzKf Â .

(5) 4VW > Ê(Ficus-4x)J:®«~ '·Wª 5 ÖzË ¦ï. 999. & Ô² ¾æ¾ ^V jv' ÚvÚ ¯fïj î, ' ïê, ïê $ ^Vö j ² Ôf Ö"¢ ¾æÚî . 4VW > ÊJ:®«~ ÖzËj ¦ï~¶ DPPH²Ë ¦ï BHA¢ V&(100%)b ®jr J:zêRºÂbf 35.7% cyanidin 3-glucoside~ 40%~ ²ËKj & . Ò Fæ &Ë ÖzËj rj Ö" K>>Vª &Ë 15 ¢ ê¦Vº J:~ öêRºÂb" bºÂb ÎvöB Æ z¾" BHA ê n; ãËj ¾æÚî . º " ÂböB ºÂB FÒ Wªj Î&b Ï~Jº Ï' " ¾ ¢~B > ®b Fæ~ FêV*j Ë~ ËV j * ÖzBB~ &~& ® ÒòB . Fig. 2. Changes of peroxide values of the corn oil containing various concentrations of the Ficus-4x ethanol extracts.. 6Ò~ º "Ò Ï' V.(R04-2003-10010-0)~ æöb >¯B Ö"~ ¢¦, ö 6Òãî .. ^. Fig. 3. Changes of peroxide values of the corn oil containing various concentrations of the Ficus-4x water extracts.. ÖzB Ö> Î"¢ "î . ¾ ' Ï ê Î& ³ê Ã&ö V Öz Î"º N¢ æ p~b, Lim (32)~ ÚÖ £ÏºÂb~ ÖzÎ"¢ ¦ï Ö" ³ê~ Ã&º Öz Î"ö 'Ëj ~æ pº º f FÒ Ö"¢ & . CDV~ Ö"ê &Ë 15¢ö '' jv ~&j ãÖ K>>F& 1.76Û0.00 j~ J:~ öêR ºÂb" bºÂb 0.63Û0.01-0.79Û0.01 ¾æÒb tocopherol" BHT& '' 1.96Û0.00" 1.19Û0.00b POVf F Ò ÖN ãËj "î . Þ Lim (4)~ J:ºÂb~ Özf "Ãö & öB Özf "Ã·Ïf &W ¸ ~&, 7{ > ¦J{ > > Ê > Ó¢{~ B b Öz·Ï ~& .. º. £. {¾Z &Ú &Ë ®« 4VW > Ê J:®«(Ficus4x)~ ¢>Wªïj ÆÒ~ö ³~º «~~ "¢" jv FÒ >&îb¾, ²ª ïf ^V, ª¶, :Æ Ò ö j ¸f >&j & . jæ" Cï~ ãÖê ª¶f :ÆÒ ¸f >&î . ZVîï ªCÖ" ¢¾ïf ^Vf FÒ >&îb¾, :ÆÒö jBº 2V ç ¸~ . ß® Æªïf ^V, ª¶, :ÆÒö j ú® ¸² ¾æ¾ OöB .B ÒÏN "& ¢ Û «Ã>î " > ® . bW' ßW~ ãÖ w÷W, ¦W, _¾W ^Vö j ¸² ¾æ¾ &ËW ö B ^Vö j Ö> ©b 'B . ïê ªC Ö" «ê. ò. 1. Kim AJ, Kim MW, Woo NRY, Kim MH, Lim YH. Quality characteristics of Oddi-Pyun prepared with various levels of mulberry fruit extract. Korean J. Soc. Food Cookery Sci. 19: 708-714 (2003) 2. Kim HB, Kim SY, Moon JY. Quantification and varietal variation of anthocyanin pigment in mulberry fruits. Korean J. Breed 34: 207-211 (2002) 3. Anton R. Biochemical, cellular, and medicinal properties. In: Plant Flavonoids in Biology and Medicine II. pp. 423-439. Cody V, Iddleton E Jr, Harborne JB, Beretz A (eds). Alan R, Liss, New York, USA (1988) 4. Kim SY, Park KJ, Lee WC. Antiinflammatory and antioxidative effects of Morus spp. fruit extract. Korean J. Med. Crop Sci. 6: 204-209 (1998) 5. Kim HB, Kim SY, Moon JY. Quantification and varietal variation of anthocyanin pigment in mulberry fruits. Korean J. Breed 34: 207-211 (2002) 6. Kim HB, Ryu KS. Sensory characterisitics of mulberry fruit jam and wine. Korean J. Seric. Sci. 42: 73-77 (2000) 7. Kim HB, Lee YW, Lee WC, Moon JY. Physiological effects and sensory characteristics of mulberry fruit with chongilppong. Korean J. Seric. Sci. 43: 16-20 (2001) 8. Rhim JW, Lee JW. Degradation kinetics of anthocyanins in purple-fleshed sweet potato pigment concentrates and a Japanese plum juice based beverage. Korean J. Food Sci. Technol. 34: 238243 (2002) 9. Kim HB, Bang HS, Lee HW, Seuk YS, Sung GB. Chemical characteristics of mulberry syncarp. Korean J. Seric. Sci. 41: 123128 (1999) 10. Kim HB, Ryu KS. Sensory characteristics of mulberry fruit jam & wine. Korean J. Seric. Sci. 42: 73-77 (2000) 11. Kim TW, Kwon YB, Lee JH, Yang IS, Youm JK, Lee HS, Moon JY. A study on the antidiabetic effect of mulberry fruits. Korean J. Seric. Sci. 38: 100-107 (1996) 12. Kim TW, Kwon YB, Lee, JH, Yang IS, Youm JK, Lee HS, Moon JY. A study on antidiabetic effect of mullberry fruits. Korean J. Seric. Sci. 38(2): 100-107 (1996) 13. AOAC. Official Methods of Analysis of AOAC 15th ed. Association of Official Analytical Chemists, Washington, DC, USA (1990) 14. Jeong YJ, No HK. Effect of chitin derivatives on non-steamed alcohol fermentation of tapioca. Korean J. Food Sci. Technol. 36: 92-96 (2004) 15. The Korean Society of Food Science and Nutrition. Handbook of Experiments in Food Science and Nutrition. Hyoil Press, Seoul, Korea. pp. 258-259 (2000) 16. Joo HG, Cho GS, Park CG, Mah SC. Sikpumbunseok. Hakmun.

(6) 1000. ®"²æ B 36 ² B 6 ^ (2004). Pushlishing Co. Seoul, Korea. pp. 506-510 (1996) 17. Kim MH. A study on bone metabolism and minerals status of postmenoposal vegeterian women. PhD thesis, Sookmyung Women’s University, Seoul, Korea (2002) 18. Yoshida T, Mori K, Fujita Y, Okuda T. Studies on inhibition mechanism of autooxidation by tannins and flavonoids. Chem. Pharm. Bull. 37: 1919-1921 (1989) 19. Kang MH, Park CG, Cha MS, Seong NS, Chung HK, Lee JB. Component characteristics of each extract prepared by different extract methods from by-products of glycrrhizia uralensis. J. Korean Soc. Food Sci. Nutr. 30: 138-142 (2001) 20. Shin HK, Han CD. Antioxidative effect of sacorbic acid solubilized in oil via reversed micelle. J. Food Sci. 55: 247-252 (1990) 21. AOCS. Official and Tentative Methods cd 8-53, 4th ed. American Oil Chemists Society, Chicago, IL, USA (1990) 22. AOCS. Official and Tentative Methods Ti -la -64, 4th ed. American Oil Chemists Society, Chicago, IL, USA (1990) 23. Using SAS/STAT to solve a system of nonliner equations. Korean J. Soc. Quality Con. 28: 95-105 (2000) 24. NRLSI. Food Composition Table 5th ed. National Rural Living Science Institute, MS thesis, Suwon, Korea. pp. 146, 153, 154 (1996). 25. KNS. Recommended Dietary Allowances for Koreans. Korean Nutrition Society, Seoul, Korea (2000) 26. Lee YE, Hong SH. Chinese Food Sources. Kyomunsa, Seoul, Korea (2003) 27. Kim HB. Bioactive components and their functional properties of mulberry fruits as food resources. MS thesis, Seoul National University, Suwon, Korea (2003) 28. Francies FJ. Analysis of the Anthocyanins: Anthocyanins as a Food Colors. Academic Press, London, UK (1982) 29. Hong W, Guohua C, Ronald LP. Oxygen radical absorbing capacity of anthocyanins. J. Agric. Food Chem. 45: 304-309 (1997) 30. Han MN. A study on the antioxidative and antimicrobacterial effects of grape seeds extracts. MS thesis, Sungshin Women's University, Seoul, Korea (2003). 31. Won JS, Ahn MS. A study on the development and evaluation of the pine needle flavor oil. Korean J. Soc. Food Cookery Sci. 17: 39-49 (2001) 32. Lim DK, Choi U, Shin DH. Antioxidative activity of ethanol extract from korean medicinal plants. Korean J. Food Sci. Technol. 28: 83-90 (1996) (2004j 8ú 10¢ 7>; 2004j 10ú 26¢ j).

(7)