• Title, Summary, Keyword: chestnut inner shell

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Antioxidant Activity and Quality Characteristics of Cookies with Chestnut Inner Shell (율피 분말을 첨가한 쿠키의 항산화 활성 및 품질 특성)

  • Joo, Shin-Youn;Choi, Hae-Yeon
    • The Korean Journal of Food And Nutrition
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    • v.25 no.2
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    • pp.224-232
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    • 2012
  • This study was conducted to investigate the effect of chestnut inner shell powder on antioxidant activity and the quality characteristics of cookies. Cookies were prepared with different amounts of chestnut inner shell powder(in ratios of 0, 0.5, 1, 3 and 5% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenol content in chestnut inner shell powder and cookies. For analyzing quality characteristics, bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. The spread ratio, a values, total phenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing chestnut inner shell powder(p<0.001), while the pH of the dough, L values and b values of the cookies significantly decreased with increasing chestnut inner shell powder content(p<0.001). The consumer acceptability score for the 3% chestnut inner shell cookie groups ranked significantly higher(p<0.01) than those of the other groups in overall preference, flavor, taste and color. From these results, we suggest that chestnut inner shell is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

Effects of Chestnut Inner Shell Powder on Antioxidant Activities and Quality Characteristics of Pork Patties (율피분말 첨가가 돈육 패티의 항산화 활성과 품질특성에 미치는 영향)

  • Joo, Shin Youn;Choi, Hae Yeon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.43 no.5
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    • pp.698-704
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    • 2014
  • This study was conducted to investigate the effects of chestnut inner shell powder on antioxidant activities and quality characteristics of pork patties. Patties were prepared with different amounts of chestnut inner shell powder (0, 1, 3, and 5% of pork quantity). The total phenol contents and DPPH free radical scavenging activities of the patties significantly increased with increasing amount of chestnut inner shell powder. The moisture content and pH of row patties were not significantly different between the control group and treatment groups. The cooking loss rate significantly decreased with increasing chestnut inner shell powder amount. Reduction ratio of the diameter of experimental patties was lower than that of the control patties, although it was not significant. As the content of chestnut inner shell powder increased, L-value decreased while a-value increased in both row patties and cooked patties. However, b-value changed upon heating. The b-value of row patties also increased with increasing chestnut inner shell powder content, whereas the b-value of cooked patties decreased. The hardness, chewiness, gumminess, and cohesiveness of the control group were lower than those of the treatment group. The consumer acceptability score for patties with 1% chestnut inner shell powder was higher than that for patties in terms of overall preference, appearance, color, and texture. Further, overall preference, appearance, and color for patties with chestnut inner shell powder 3% were higher than those of the control group. We suggest that chestnut inner shell can be improve the quality characteristics and consumer acceptability of pork patties, as well as the development of health-oriented meat products.

The Antioxidant Activities of Acetone Extracts of Chestnut Inner Shell, Pine Needle and Hop (율피, 솔잎, 호프의 아세톤 추출물의 항산화작용)

  • Oh, Seung-Hee;Kim, Yong-Wook;Kim, Myoung-Ae
    • Journal of the Korean Society of Food Culture
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    • v.19 no.4
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    • pp.399-406
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    • 2004
  • The extracts 70% acetone from chestnut inner shell, pine needle and hop flower were added to soybean oil, lard, soybean oil-water emulsion and lard-water emulsion in order to test the antioxidant activity compared with ${\alpha}-tocopherol$, respectively. Induction period was determined by Rancimat and the antioxidant activities were recorded in the order of pine needle>chestnut inner shell>hop>tocopherol in the soybean oil, and in the order of tocopherol>chestnut inner shell>pine needle>hop in the lard treatment. These three extracts showed similar high antioxidant activity by peroxide value test in soybean oil, soybean oil-water emulsion, lard and lard water emulsion, respectively. The chestnut inner shell extract would be the highest antioxidant agent among the extracts tested in this study. Ellagic acid of chestnut inner shell and flavanol of pine needle would increase the antioxidant activity according to analysis result of polyphenol compound, respectively.

Correlation between Physicochemical Properties and Peeling Ratio of Korean Chestnut (밤 내피 및 외피의 이화학적 특성 및 박피율과의 상관분석)

  • Hwang, Ja-Young
    • Korean journal of food and cookery science
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    • v.33 no.2
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    • pp.190-197
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    • 2017
  • Purpose: The purpose of this paper was to analyze the physicochemical properties related to peeling rate of Korean chestnut. Methods: Analyses were carried out for weight, thickness, polyphenol, amino acid and peeling ratio for Korean chestnut. The correlation between these physicochemical components and peeling ratio of chestnut was measured. Results: The average of thickness for inner shell and outer shell was 0.66 mm and 0.93 mm, respectively. The average peeling ratio was 77.51%. A significant negative correlation was found between peeling ratio and thickness of the inner shell ($r=-0.80^{***}$, p<0.001). Analysis for the polyphenol composition of inner shell by HPLC was carried out and peaks 2 ($r=-0.56^*$, p<0.05), 11 ($r=-0.68^{**}$, p<0.01), 14 ($r=-0.52^*$, p<0.05), 28 ($r=-0.66^{**}$, p<0.01) showed a significant negative correlation with the peeling ratio. Conclusion: Thickness of chestnut inner shell was determined as the most influential factors of peeling.

Effects of the Chestnut Inner Shell Extract on the Expression of Adhesion Molecules, Fibronectin and Vitronectin, of Skin Fibroblasts in Culture

  • Chi, Yeon-Sook;Heo, Moon-Young;Chung, Ji-Hun;Jo, Byoung-Kee;Kim, Hyun-Pyo
    • Archives of Pharmacal Research
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    • v.25 no.4
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    • pp.469-474
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    • 2002
  • The inner shell of the chestnut (Castanea crenata S. et Z., Fagaceae) has been used as an anti-wrinkle/skin firming agent in East Asia, and preliminary experiments have found that a 70% ethanol extract from this plant material can prevent cell detachment of skin fibroblasts from culture plates. In order to examine the molecular mechanisms underlying this phenomenon, its effects on the expression of adhesion molecules, such as fibronectin and vitronectin, were investigated using the mouse skin fibroblast cell line, NIH/3T3. Using fixed-cell ELISA, Western blotting and immunofluorescence cell staining, it was clearly demonstrated that the chestnut inner shell extract enhanced the expression of the cell-associated fibronectin and vitronectin. Scoparone (6,7-dimethoxycoumarin), isolated from the extract, also possessed similar properties. These findings suggest that the enhanced expression of the adhesion molecules may be one of the molecular mechanisms for how the chestnut inner shell extract preventing cell detachment and may be also responsible for its anti-wrinkle/skin firming effect.

PROTECTIVE EFFECTS OF ELLAGIC ACID AND INNER SHELL OF CHESTNUT ON HYDROGEN PEROXIDE-INDUCED OXIDATIVE DNA DAMAGE

  • Lee, Seung-Chul;Yang, He-Eun;Jo, Byoung-Ki;Kim, Hyun-Pya;Heo, Moon-Young
    • Proceedings of the Korean Society of Toxicology Conference
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    • pp.110-110
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    • 2001
  • Inner shell of chestnut (Castanea Mollissima, Fagaceae) is well-known anti-wrinkle agent, which has been used for long time in the treatment of skin aging. In this study, the extract of chestnut inner shell (CMIE) and its major component, ellagic acid (EA), were studied for their protective effects against free radical generation and hydrogen peroxide-induced oxidative DNA damages in the mammalian cells.(omitted)

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Inhibitory Effects of Water-Acetone Extracts of Chestnut inner shell, Pine needle and Hop on The Melanin Biosynthesis (율피.솔잎.호프의 수성 아세톤 추출물에 의한 Melanin 생성 억제 효과)

  • 양민진;김명길;임세진;안형수;안령미
    • YAKHAK HOEJI
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    • v.43 no.4
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    • pp.494-501
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    • 1999
  • The skin whitening effects of pine needle extract, hop extract and chestnut inner shell extract were evaluated both in vitro and in B 16 mouse melanoma cell lines. Each extracts significantly inhibited tyrosinase activity, dopa auto-oxidation and melanin biosynthesis in vitro and in B 16 cell lines. In vitro, hop extract inhibited melanin biosynthesis 15 times stronger than kojic acid at $10{\;}\mu\textrm{g}/ml$ concentration. Each extracts were stronger inhibitors of melanin biosynthesis than kojic acid in B 16 mouse melanoma cell at less than $4{\;}\mu\textrm{g}/ml$ concentration. These results show that extracts fo pine needle, hop and chestnut inner shell could be developed as skin whitening component of cosmetics.

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A Study on the Production of Chestnut Powder in the inner Shell(endo carp) of a Chestnut from its Treatment Plant -Study on the Utilities of Separated Powder from Chestunt inner Shell- (밤가공공장의 밤껍질에서 밤분말의 생산에 관한 연구(IV) -밤껍질에서 분리한 분말의 수요개발-)

  • Jeon, Byung-Gwan;Park, chang-kyoun
    • Journal of the Korea Organic Resources Recycling Association
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    • v.8 no.4
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    • pp.111-120
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    • 2000
  • Chestnut processing plants have wasted large amounts of chestnut inner skin waste, which contains chestnut flesh. To review the availability of the chestnut flesh as a food ingredient, We have analyzed the physiochemical characteristics of the chestnut powder extracted from inner skin waste. Then, we have examined on tastes and other sensory tests using breads, noodles and jellies made from various percents of chestnut powder. The results are as follows; The water absorbing capability and amylose degradability of the powder from the inner skin waste are 40% and 8% higher than those of the core chestnut powder, respectively. Also, the power from the inner skin waste shows similar characteristics with one of the core chestnut in iodine reaction. The breads, noodles and jellies from the chestnut powder have similar characteristics in flavor, hardness, elasticity, cohesiveness, adhesiveness, chewing property, and gumminess with the traditional ones.

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Effects of Chestnut Inner Shell Extract on 3T3-L1 Preadipocyte Differentiation (율피 추출물이 3T3-L1 지방전구세포 분화에 미치는 영향)

  • Lee, Seon-Goo
    • Journal of Physiology & Pathology in Korean Medicine
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    • v.24 no.2
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    • pp.266-271
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    • 2010
  • Obesity occurred by energy imbalance, is increasing regardless of race, sex, age, and related to the metabolic syndrome, diabetes and cardiovascular disease. Since adipose tissue plays a critical role in regulating energy homeostasis, understanding of adipogenesis pathway and finding of regulatory mechanism for adipogenesis can be helpful to manage obesity as well as obesity-related diseases. In this study, to investigate the effects of Chestnut Inner Shell(CIS) extract on the adipogenesis in 3T3-L1 preadipocytes, 3T3-L1 preadipocytes were differentiated with adipogenic reagents for 9 days in the absence or presence of CIS extract ranging from 10 - 100 ${\mu}g/m{\ell}$. The effect of CIS extract on 3T3-L1 differentiation was examined by measuring intracelluar lipid droplet and triglyceride contents. CIS extract remarkably inhibited lipid accumulation(about 45% inhibition at 100 ${\mu}g/m{\ell}$ of CIS extract) and slightly decreased triglyceride contents(about 15% decrease at 100 ${\mu}g/m{\ell}$ of CIS extract) in 3T3-L1 preadipocytes at the concentration showing no cytotoxicity. These results demonstrated that CIS extract significantly inhibit adipogenesis and can be used for the regulation of obesity.

A Study on the Application of New Cosmetic Materials of Whitening Effect and the Physiological Activities of Chestnut Inner Shell (율피의 생리활성 몇 미백효과를 이용한 화장품신소재에 관한 연구)

  • Jung, Su-Hyun;Jo, Woo-A;Son, Jun-Ho;Park, Chan-Ik;Lee, In-Chul;An, Bong-Jeun;Son, Ae-Ryang;Kim, Sae-Ki;Kim, Young-Sun;Jung, Yeon-Suk;Kang, Bo-Yeon;Choi, Eun-Young;Lee, Jin-Tae
    • The Korea Journal of Herbology
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    • v.20 no.2
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    • pp.27-33
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    • 2005
  • Objectives : This is the study of the application as the ingredients of cosmetics through the examination of the function for physiological activity of Chestnut inner shell. Methods : Chestnut inner shell, which had been extracted, concentrated, and freeze drying with water and ethanol, have been used for the experiment. The effects on electronic donating ability, SOD-like activity, xanthine oxidase inhibition, whitening effect, nitric oxide inhibition have been investigated in the physiological activity measurement of function experiment. Results : We used BHA and kogic acid for the comparative. As a result of testing electron donating ability, at over 100ppm of water extract and ethanol extract, BHA showed relatively high donating ability by more than 90%. And as a result of measuring SOD like activity, 1000ppm of water extract showed an effect of 30% and ethanol extract showed an effect of 40%, BHA showed an effect of 30%. In the xanthine oxidase inhibition test, 1000ppm of water extract showed an effect of 70% and ethanol extract showed an effect of 63%, BHA showed an effect of 100%. In the tyrosinase inhibition test, 1000ppm of water extract showed an effect of 55% and ethanol extract showed an effect of 87%, Kogic acid showed an effect of 98%. In the anti-inflammatory test, the water extract and ethanol extract inhibited the generation of nitric oxide. Conclusions : The results indicated that extract of Chestnut inner shell can be used as a natural ingredients with biological function in cosmetics ingredients.

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