Go to the main menu
Skip to content
Go to bottom
REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
The Korean Journal of Food And Nutrition
Journal Basic Information
Journal DOI :
The Korean Society of Food and Nutrition
Editor in Chief :
Volume & Issues
Volume 27, Issue 6 - Dec 2014
Volume 27, Issue 5 - Oct 2014
Volume 27, Issue 4 - Aug 2014
Volume 27, Issue 3 - Jun 2014
Volume 27, Issue 2 - Apr 2014
Volume 27, Issue 1 - Feb 2014
Selecting the target year
Antioxidant Activity of Jujube and Curd Yogurt Addition to Jujube
Kim, An-Na ; Park, Suk-Hyeon ; Jung, Hyeon-A ;
The Korean Journal of Food And Nutrition, volume 27, issue 3, 2014, Pages 331~338
DOI : 10.9799/ksfan.2014.27.3.331
The purpose of this study was to evaluate the jujube hot-water extraction and antioxidant. After extraction of hot-water jujube, general composition analysis and functional tests were performed. The results of general composition analysis showed 22.33% of moisture content, 0.71% of crude lipid, 5.21% of crude protein, and 3.87% of ash. From DPPH test results, in concentrations of
of jujube extracts, electron donating ability was shown with 68.24%. The SOD ability in concentrations of
was 13.12%. The nitrite scavenging ability of jujube extracts was 11.79% at
. The yogurt with 0, 1, 2, 3 and 4% of jujube extracts was made, and the general composition analysis and the functional tests were performed. The results of the general composition analysis of jujube yogurt, showed 74.71~76.56% of moisture contents, 1.31~3.38% of crude lipid, 2.13~3.40% of crude protein, and 1.18~1.28% of ash. The DPPH test results showed 46.33% for 1% added jujube extract, 53.78% for 2% added jujube extract, 90.87% for 3% added jujube extract, and 89.58% for 4% added jujube extract. The SOD ability showed 4.93% for 1% added jujube extract, 7.28% for 2% added jujube extract, 11.38% for 3% added jujube extract, and 11.50% for 4% added jujube extract.
A Study on the Classifying Quality Standard by Comparison with Physicochemical Characteristics of Virgin, Pure, Pomace Olive Oil
Cho, Eun-Ah ; Lee, Young-Sang ;
The Korean Journal of Food And Nutrition, volume 27, issue 3, 2014, Pages 339~347
DOI : 10.9799/ksfan.2014.27.3.339
This study investigated the classification of olive oils that are mainly distributed in Korea via imports. The fatty acid contents, degree of color, pigments, anti-oxidants, and sterol contents are analyzed on the different types of olive oil as follows: 10 kinds of extra virgin olive oil, 5 kinds of pure olive oil, and 5 kinds of refined olive-pomace oil. As a result of fatty acid analysis, the majority of oleic acid (
) and palmitic acid (
), and minority of linoleic acid (
) and stearic acid (
) were detected without any significant differences between the grades of olive oils. The UV spectrum is related to the
, and it is a part of the analysis factor for the purity and degree of degradation of the oil. Extra virgin olive oil had
of almost 0, pure olive oil had 0.07~0.12, and refined olive-pomace oil had 0.1~0.13. These differed from extra virgin oil, and the pure or pomace oil
had a confirmed distinct difference. The color degrees of chlorophyll with a low
(green) and carotenoid with
(yellow) were confirmed to have correlation between extra virgin and other olive oils. To compare chlorophyll and carotenoid as natural pigment in olive oils, 417 nm and the ratio of the absorbance at 480 nm (417/480) was calculated at 1.62 of extra virgin, 1.85 of pure olive oil, and 3.32 of refined olive-pomace oil. Therefore, it will be possible to distinguish when the extra virgin or pure olive oil are mixed with olive-pomace oil. The total amount of tocopherol, an anti-oxidant, were 19.06 in extra virgin, 10.91 in pure olive oil, and 27.88 in refined olive-pomace oil. The high content of tocopherol in pomace oil caused recovery of solvent extraction from olive pulp. Thus, extra virgin oil and pure olive oil were distinguished by olive-pomace oil. Polyphenol compounds in extra virgin olive oil measured high only in ferulic acid with 0.543 mg/kg, caffeic acid with 0.393 mg/kg, and other vanillic acid, vanillin, and p-coumaric acid had similar amount of 0.3 mg/kg. All grade of olive oils had the highest
-sitosterol content. Af (Authenticity factor) value were estimated with campesterol and stigmasterol content ratio (%). Af value was 19.2 in extra virgin olive oil, 17.1 in pure olive oil, 16.9 in refined olive-pomace oil, which were distinctive from sunflower oil with 3.7, corn oil with 2.4, and soybean oil with 2.0. It can provide important indicator of olive oil adulteration with other cheap vegetable oils. The results of this study can be used as a database for the classification of olive oil grade and distinguishing between the different types of oils.
Comparison of Antioxidant and Antimicrobial Activities of Bracken (Pteridium aquilinum Kuhn) according to Cooking Methods
Park, Cho-Hee ; Kim, Kyoung-Hee ; Yook, Hong-Sun ;
The Korean Journal of Food And Nutrition, volume 27, issue 3, 2014, Pages 348~357
DOI : 10.9799/ksfan.2014.27.3.348
This study was carried out to evaluate the yield of extract, antioxidant compounds (total phenolic and total flavonoid), antioxidant (DPPH assay, ABTS assay and reducing power), and antimicrobial activities of bracken (Pteridium aquilinum Kuhn), according to cooking methods (non-blanched, blanched and seasoned). The yield of seasoned bracken extracts showed a high value of (4.59%) followed by non-blanched bracken and blanched bracken with 2.69% and 0.30%, respectively. In the total polyphenol and flavonoid contents, seasoned bracken extracts showed higher antioxidant compounds (
/100 g RW,
/100 g RW) than non-blanched and blanched. The total antioxidant activities (DPPH assay, ABTS assay and reducing power) were shown to be in the order of seasoned bracken > non-blanched bracken > blanched bracken. In the antimicrobial activities, non-blanched bracken extracts showed antimicrobial activity against B. cereus, B. subtilis, E. cloacae, E. coli, S. enterica, and P. aeruginosa except for S. aureus. The non-blanched bracken extracts (5 and 10 mg/disc) especially showed strong antimicrobial activity against P. aeruginosa (
). The inhibition zone diameter from the extracts of blanched bracken and seasoned bracken was not detected. Many seasonings added in the process of cooking can increase the antioxidant capacities. The overall results of this study demonstrate that the cooked bracken with seasoning would be the most efficient way of ingesting antioxidant compounds.
The Prevalence of Obesity by Percentage of Body Fat, Waist Circumference, and Body Mass Index and Their Association with Prevalence of Chronic Diseases of Elderly in Seoul Area
Kang, Min Jeong ; Park, Jung Young ; Kim, Jung Yun ; Lee, Yeon Joo ; Do, Min Hee ; Lee, Sang Sun ;
The Korean Journal of Food And Nutrition, volume 27, issue 3, 2014, Pages 358~368
DOI : 10.9799/ksfan.2014.27.3.358
The purpose of this study was to compare the validity of obesity indices among the body mass index (BMI), waist circumference (WC), and body fat percentage (BF%), and to determine which is the most useful index to predict the risk of chronic diseases of elderly people. This study was conducted as a cross-sectional study at welfare centers in Seoul. The total number of subjects was 261 (68 men and 193 women) with age
years. The distribution of obesity using 3 obesity indices in the subjects with hypertension, diabetes, or arthritis was BF%>WC>BMI in elderly men and WC>BF%>BMI in elderly women. In elderly women, odds ratios (ORs) for hypertension in BMI and WC quartiles were significantly increased in quartile 2 and 3 (p<0.05). The ORs for hypertension, hyperlipidemia, and arthritis in BF% quartiles were significantly increased in quartile 3 and 4 (p<0.05). The BF% was sensitive obesity index for predicting the occurrence of chronic disease in men, and the WC was sensitive index in women. Our results suggested maintaining BMI less than
, WC less than 82 cm, and BF less than 35% in order to prevent chronic diseases in elderly women.
Study on the Satisfaction for School Food Service and Dietary Habits of Middle School Students in Sejong Special Self-Governing City
Na, Jeong Ah ; Lee, Je-Hyuk ; Kim, Myung Hee ;
The Korean Journal of Food And Nutrition, volume 27, issue 3, 2014, Pages 369~382
DOI : 10.9799/ksfan.2014.27.3.369
The aim of this study is to provide the fundamental information on satisfaction for school food service and dietary habits of middle school students in Sejong Special Self-Governing City. Generally, the subjects had a high satisfaction level for school food service. The boys had comparatively more satisfactory days for school food service than the girls. The most dissatisfactory factors of school food service were the taste and variety of menu for the girls, and the time and place for lunch and the service of employee for the boys. The intersexual differences existed with a significant difference in the irregular intake of meals, the reasons to skip meals, and the eating speed. For the boys, the main reason to skip meals was due to lack of appetite, and for the girls, it was the weight-control. The boys finished each meal within 5~10 min and ate more than the amount the girls eat in general. The main components of breakfast for the subjects were a cooked rice, soup, and side dish in 65.9%, and the frequency of skipping breakfast was high with 32.8%, which was once per week. The favorite snacks for the middle school students were cookies and beverages in 29.4%, instant foods in 24.3%, and hamburger and pizza in 21.4%. The intake frequency of snacks was once or twice per week in 46.5% of the subjects. In addition, the subjects had a very high intake frequency of fastfoods with once or twice per week in 72.7%, and the most favorite fastfood was ramen in 57.7%. The subjects in 45.3% took dairy food every day. In conclusion, the middle school students need nutrition education to improve their eating habit and to increase the frequency of breakfast.
Relationship between Sweet Preferences and Motivation Factors of 2
Woo, Taejung ; Lee, Kyung-Hea ;
The Korean Journal of Food And Nutrition, volume 27, issue 3, 2014, Pages 383~392
DOI : 10.9799/ksfan.2014.27.3.383
This study was implemented to understand the motivation factors for
grade schoolchildren that effect on their preference for the sweet taste. The subjects included were 118 children (59 boys and 59 girls) and 118 children's guardians, from one elementary school. Children participated in sweet preference test and questionnaire survey with researcher's guidance provided in the school. Children's guardians were asked to fill out the questionnaire via home-letters. The results were as follows: 59% of the children preferred the cocoa beverage with the highest concentration of sugar among five cocoa beverages (0%, 2.5%, 5%, 7.5%, and 10% of sucrose/milk volume). The variables consisted of affective attitude, cognitive attitude, self-efficacy, parenting style, and sweets frequency. According to the analysis, sweet preferences were correlated with children's affective attitude (r=-0.207, p<0.01), self-efficacy (r=-0.288, p<0.01), frequency of drinking carbonated beverage (r=0.272, p<0.01), preference for yogurt (r=0.184, p<0.05), and preference for sweet bread (r=0.226, p<0.05). These results indicated that children can be more affected by affective attitude than cognitive attitude, and self-efficacy can be an important motivation factor to control the eating behavior related to sweets. Therefore, nutrition educators need to focus on developing various methods related to increasing self-efficacy for encouraging and motivating healthy eating behavior in children.
The Effect of the LOHAS Tendency on the Attitude and Purchase Intention for Environmental-Friendly Food Materials: From the Perspective of New Seniors
Kim, Younghee ; Youn, Hyewon ;
The Korean Journal of Food And Nutrition, volume 27, issue 3, 2014, Pages 393~399
DOI : 10.9799/ksfan.2014.27.3.393
The purpose of this study is to analyze the LOHAS tendency of new seniors' and its effects on the attitude and purchase intention for environmental-friendly food materials. Data were collected through a questionnaire survey from random sample of 162 senior customers in Seoul and Kyunggi area. The LOHAS tendency of new seniors can be divided into three factors; environmental-friendly, sustainability and sociality. Environmental problems affected the environmental-friendly factor the most while manufacturing techniques for sustainable products and recycling habits were key variables for the sustainability factor. The idea of companies sharing their value system of LOHAS tendency was the most significant for the sociality factor. Each of these LOHAS tendency factors influenced the purchase intention of the new seniors.
Secretion of Inflammatory Cytokines by Aloe vera Extract in HepG2 Cells
Kim, Ilrang ;
The Korean Journal of Food And Nutrition, volume 27, issue 3, 2014, Pages 400~405
DOI : 10.9799/ksfan.2014.27.3.400
Recently, cases of Aloe vera induced-toxic hepatitis have been reported. However, the precise inflammatory effects of Aloe vera extract have not been clearly elucidated yet. In this study, the inflammatory effects and the mechanism of 70% ethanolic Aloe vera extract on liver were evaluated by in vitro assays using human hepatoma HepG2 cells. Cell viability was investigated using MTT assay at
of Aloe vera extract. To evaluate inflammatory effect of the Aloe vera extract, the secretion of pro-inflammatory cytokine Interleukin 8 (IL-8) and Macrophage colony-stimulating factor (M-CSF) were detected. Aloe vera extract did not induce cell death at concentrations of
. However, Aloe vera extract significantly increased the IL-8 secretion by 15.7~25.8% and the M-CSF secretion by 36.6~61.5% at the same concentrations. These results indicate that Aloe vera extract shows an inflammation-related mild hepatotoxicity than a severe toxicity such as cell death and this hepatitis is mediated by the secretion of inflammatory cytokine IL-8 and M-CSF.
Study on the Prevalence of Iron-deficient Anemia in Korean Preschool Children
Shin, Kyung-Ok ;
The Korean Journal of Food And Nutrition, volume 27, issue 3, 2014, Pages 406~413
DOI : 10.9799/ksfan.2014.27.3.406
The objective of this study was to identify the nutritional risk factors by blood analysis, in 1,083 preschool children of age 3 to 6 years. The frequency of anemic children was 7.3% with Hb<11.1 g/dL, 29.9% with ferritin<20 ng/mL, and 16.7% with transferrin Fe saturation(%)<15%. The prevalence of anemia in these children were 12.8% for those with MCV<79 fL, and it was 71% for those with TIBC>
. Serum ferritin concentration was 20 ng/mL in the normal children. Thirty two percent of the children had anemia with Hb<12 g/dL, which is below the normal range of Hb. Exactly 15.4% of the children had serum Fe concentration of
. The transferrin Fe saturation of the children (16.3%) was >15%. The serum ferritin concentration showed low correlations with Hb, Fe, transferrin Fe saturation, and MCV. The transferrin Fe saturation, higher Hb concentration, MCV, and Hct values were increased significantly. Consequently, iron-deficiency anaemia was thus defined as having Hb concentration <12 g/dL accompanied by ferritin concentration <20 ng/mL or Hct <33%.
Characteristics and Yield of Jochung Processed by Different Preparation Methods
Choi, Yoon-Hee ; Baek, Ji-Eun ; Park, Shin-Young ; Choi, Hye-Sun ; Song, Jin ;
The Korean Journal of Food And Nutrition, volume 27, issue 3, 2014, Pages 414~420
DOI : 10.9799/ksfan.2014.27.3.414
This study was performed to increase the yield and to reduce the processing times for the preparation to improve the productivity and quality of rice jochung, a traditional food in Korea. In order to evaluate the quality characteristics and yield of jochung, the viscosity, color value, mineral contents and the sensory evaluation were measured. Jochung is prepared from steamed rice (STR), wet-milled rice flour (WRF) and dry-milled rice flour (DRF) by processing methods of rice and reacting times (6 hours or 13 hours) of liquefaction and saccharification. There is commonly added liquefying enzyme for rice liquefaction (0.4%/10 kg rice, at
for 1 hour or 4 hours) and saccharogenic enzyme with malt (2.5% or 4.5%/10 kg rice, at
for 5 hours or 9 hours). The inner structural properties of WRF showed the more distinct shape regular structure of uncombined starch particles but the DRF closely maintained particles of rice flour observed by SEM. If processing times for liquefation and saccharification were reduced from 13 hours to 6 hours, the yield of jochungs prepared with WRF increased 8%, the DRF 7%, and the STR 3% respectively and the sensory evaluation as well as color values and overall desirability received high scores. The viscosity, color a and b values of jochung processed with WRF for 6 hours were lower than that processed for 13 hours. The viscosity and color a, b value and Ca content were decreased in the jochung processed with WRF or DRF for 6 hours, but Mg, P and K were increased than that of STR. Jochung processed by 0.4% liquefying enzyme and 2.5% malt with WRF for 6 hours will increase the yield, save manufacturing times and costs and will thereby enable cost-effective techniques.
A Study on the USA and Japan Consumer's Perception of the Korean Flower Tea and Their Willingness-to-Pay for It
Lee, Seog-Won ; Yang, Sung-Bum ;
The Korean Journal of Food And Nutrition, volume 27, issue 3, 2014, Pages 421~426
DOI : 10.9799/ksfan.2014.27.3.421
The objective of this study is to propose an export strategy due to an analysis of USA and Japan consumer's perception and willingness-to-pay for flower tea. For that, we conducted a survey on the consumer's perception on flower tea compared with leaf tea such as green tea. We also analyzed the willingness to purchase and pay for it. The reasons of drinking of flower tea for USA consumer are 'flavor'-followed by 'taste', and for Japanese consumer 'relaxation'-followed by 'flavor' in order. Both of them consider 'quality', 'safety'- and 'origin' in order when they purchase flower tea. USA consumers have a willingness-to-pay of about 8.3% and Japanese consumers have a willingness-to-pay of about 29.1%. Based on those results, it is necessary to differentiate the process and marketing strategies for the export of flower tea.
Quality Evaluations of Cookies Containing Mugwort Powder
Bang, Byung-Ho ; Kim, Kwan-Pil ; Rhee, Moon-Soo ; Jeong, Eun-Ja ;
The Korean Journal of Food And Nutrition, volume 27, issue 3, 2014, Pages 427~434
DOI : 10.9799/ksfan.2014.27.3.427
This study investigated the quality characteristics of cookies containing mugwort powder, which is well known for its various functions and biological activity. Cookie samples were made by adding the mugwort powder at different levels of 0%, 1%, 3% and 5%. In this study, moisture, pH, color, spread factor, hardness, antioxidant activity and sensory evaluation of cookies were examined. The pH and moisture were increased when increasing levels of mugwort powder were used. The L, a and b color values were significantly (p<0.001) decreased when increasing levels of mugwort powder were used. The spread factor of the cookies was significantly (p<0.01) decreased when increasing levels of mugwort powder were used.. The hardness and DPPH radical scavenging activity of cookies were significantly (p<0.001) increased when increasing levels of mugwort powder were used. Cookies containing 3% of mugwort powder showed the highest taste and texture scores. The scores for Flavor and color decreased when more mugwort powder was added.
Optimization of Rice Cookies Prepared with Chinese Artichoke (Stachy sieboldii Miq) Powder using Response Surface Methodology and Quality Characteristics
Chung, Minju ; Lee, Sun-Mee ; Joo, Nami ;
The Korean Journal of Food And Nutrition, volume 27, issue 3, 2014, Pages 435~446
DOI : 10.9799/ksfan.2014.27.3.435
This study was conducted to develop an optimal composite recipe of nutritional cookies containing Chinese artichoke (Stachy sieboldii Miq) powder. Rice powder was partially substituted with Chinese artichoke (Stachy sieboldii Miq) powder to reduce its content. The optimal sensory composite recipe was determined by 3 concentrations of Chinese artichoke (Stachy sieboldii Miq) powder, butter, and sugar, using the central composite design. In addition, the mixing condition of Chinese artichoke (Stachy sieboldii Miq) powder rice cookies was optimized by subjecting the cookies to a sensory evaluation and instrumental analysis using the response surface methodology (RSM). The effects of the addition of the three variables on the quality of Chinese artichoke (Stachy sieboldii Miq) rice powder cookies were assessed in terms of color, hardness, sweetness and sensory evaluation. The results of the sensory evaluation produced values very significant for flavor, texture, sweetness, appearance, and overall quality (p<0.05). The results of instrumental analysis showed significant values in moisture content, spreadability, sweetness (p<0.01), lightness, redness, and hardness (p<0.001). As a results, the optimal sensory ratio of Chinese artichoke (Stachy sieboldii Miq) rice cookies was determined to be Chinese artichoke (Stachy sieboldii Miq) powder 4.22 g, butter 120.00 g, and sugar 130.00 g.
A Research Study on Seoul Region School Nutritionists' Perception of HACCP System, CCP Control Standards & Performance Conditions and Sanitation & Safety Inspection - Focusing on CCP 1 & CCP 2 -
Kim, Gyoung-Mi ; Lee, Ae-Rang ;
The Korean Journal of Food And Nutrition, volume 27, issue 3, 2014, Pages 447~457
DOI : 10.9799/ksfan.2014.27.3.447
A research was conducted on Seoul regional elementary, middle, and high school nutritionists to study about their perception of HACCP control standards & performance conditions and sanitation & safety inspection, to seek for more efficient methods of school meals' sanitation system settlement. All surveys were distributed and collected via email. A total of 305 survey papers were collected, and out of these, 300 school results were analyzed. As for CCP 1 performance conditions, 43.3% of the nutritionist put emphasis on temperature control for cooking duration and 71.0% said that they manage both temperature and PHF food control. In CCP 2 stage, 65.8% of the nutritionists maintained the food's temperature, and 56.7% documented the recordings after cooking. A total of 79.3% of the schools scored above 90 points on school meal sanitation & safety inspection, 3.72 points on necessity for revisions, 3.38 points on objectivity, and 3.34 points on reliability. As for these results, a clear CCP control criteria as well as training must be set. Also, because the necessity of revision for sanitation & safety inspection is higher than reliability and objectivity, appropriate complementary measures must be taken.
A Study on the Nutrition Knowledge, Dietary Behaviors, and Dietary Habits according to the Gender in High School Students in Chungnam Area
Jeong, Kyeong Jin ; Lee, Je-Hyuk ; Kim, Myung Hee ;
The Korean Journal of Food And Nutrition, volume 27, issue 3, 2014, Pages 458~469
DOI : 10.9799/ksfan.2014.27.3.458
Aim of this study is to investigate the nutrition knowledge, dietary behaviors, and dietary habits by the gender in high school students in Chungnam province. Girls students had a higher score than boys students for nutritional knowledge, not in the significant difference. However, boys students had a higher score for dietary behaviors than girls students. Dietary habits showed a significant difference in the unbalanced food habit and eating speed by the gender, and the eating speed of boys students was faster than that of girls students. For boys students, the nutritional knowledge and dietary behaviors did not have the significant correlation. Otherwise, girls students had the positive correlation between the nutritional knowledge and dietary behaviors, and had the characteristics of behaviors that the higher the nutritional knowledge score, the better eating habit. In addition, the boys and girls students had the positive correlation between the score of nutritional knowledge and the frequency of breakfast, and the score of nutritional knowledge and the frequency/regularity of breakfast, respectively. Because some dietary habits/behaviors are related closely to their nutritional knowledge, the high school students need the systematic and steady nutritional education to apply their known nutritional knowledge to actual life.
The Effect of Nutritional Management and Exercise on Serum Homocystein Level and Antioxidant Intake in Middle Aged Obese Women
Han, Jung-Soon ; Kim, Ae-Jung ;
The Korean Journal of Food And Nutrition, volume 27, issue 3, 2014, Pages 470~477
DOI : 10.9799/ksfan.2014.27.3.470
The purpose of this study was to investigate the association of homocysteine and antioxidant nutrients with obesity in Korean middle aged women. The study subjects included were middle-aged obese women (n=36) whose body mass index (BMI) was greater than
. A total of 36 participants were randomly divided into two groups. They were assigned to either the Nutritional Management and Exercise (NME) program or the Exercise Management (EM) program, which were both conducted for 3 months. We measured serum homocysteine, total cholesterol and HDL cholesterol levels of the participant. We also measured the dietary intakes of antioxidant nutrient, cholesterol, body weight, body mass index, blood pressure, and
. At the end of both programs, please confirm this change. It was unclear when these measurements were shown to have decreased. The body weight and BMI of NME group were decreased compared to those of EM group. The serum total cholesterol levels of the participants in NME group were significantly decreased, in contrast to EM group. Also, serum homocysteine levels of NME group participants were decreased compared to EM group, but the difference was not statistically significant. In the NME group, there were significant differences in the change of dietary cholesterol and vitamin C intake. These results showed that participating NME program will continuously promote the healthy status of the middle aged obese women, compared to participating only in the EM program.
Changes of Antioxidant Activities of Soft Tofu Manufactured with Red Ginseng Extract during Storage
Hwang, Jong-Hyun ; Lee, Kyung-Haeng ;
The Korean Journal of Food And Nutrition, volume 27, issue 3, 2014, Pages 478~483
DOI : 10.9799/ksfan.2014.27.3.478
To develop tofu with bioactivity, red ginseng extract was added and soft tofu was prepared without pressuring and forming steps. Then, the content of antioxidant components and antioxidative activities were measured using the prepared soft tofu during storage. The contents of polyphenols of the control and the sample added red ginseng extract were
. The content of the polyphenols was proportional to the concentration of added red ginseng extract. The content of ascorbic acid of the control was 6.42 mg%, and the ascorbic acid contents of the sample added red ginseng extract were higher than that of the control. The contents of polyphenols and ascorbic acid of control were lower than those of the sample added red ginseng extract during the storage. The addition of red ginseng extract increased reducing power and ABTS radical cation decolorization.
Evaluation of Nutrient Intake and Food Variety in Korean Male Adults according to Framingham Risk Score
Choi, Mi-Kyeong ; Bae, Yun-Jung ;
The Korean Journal of Food And Nutrition, volume 27, issue 3, 2014, Pages 484~494
DOI : 10.9799/ksfan.2014.27.3.484
The purpose of this study was to evaluate dietary intake according to the risk of coronary heart disease (less than 10% = low-risk group; 10~20% = middle-risk group) based on Framingham risk score (FRS), on 122 male adult subjects. The body weight and body mass index were not significantly different between the groups, while height of the low-risk group was shown to be significantly high compared to that of the middle-risk group. The daily energy intake was shown to be significantly high in the low-risk group with 1,910.88 kcal, compared to 1,606.63 kcal of the middle-risk group. As a result of analyzing nutrient intake per 1,000 kcal of energy, while the low-risk group had significantly high intake of animal protein, fat, and animal fat compared to the middle-risk group, the intake of plant protein, carbohydrate, and plant iron was found to be significantly low. The daily food intake was shown to be significantly high in the low-risk group (1,445.16 g), compared to the middle-risk group (1,075.12 g). The low-risk group was found to have significantly high intake of sugars, eggs, and beverages compared to the middle-risk group, while mushrooms intake was significantly high in the middle-risk group. Dietary variety score (DVS) was significantly high in the low-risk group with 26.42, compared to 22.66 of the middle-risk group. Dietary diversity score (DDS) was indicated to be significantly high in the low-risk group with 3.70, compared to 3.27 of the middle-risk group. The low-risk group was indicated to have significantly high score in DDS of dairy products and fruit group, compared to the middle-risk group. In the correlation between diversity index of food intake (DVS and DDS) and FRS, DDS was shown to have significantly negatively correlation with FRS after adjusting for confounding factors. To sum up these results, the adult males with low-risk of coronary heart disease had more various consumptions of fruits and milk, compared to the subjects with the middle-risk. The proportion of consuming major food groups such as cereals, meat group, milk, fruits, and vegetables more than a fixed quantity was indicated to be high. Accordingly, dietary habit for intake of various food seems to be necessary, to prevent coronary heart disease.
The Effect of a Community-Based Nutrition Intervention Program on Dietary Behavior and Nutritional Status of Low-Income Elderly Women in Gwangju City
Kim, Bok Hee ; Yang, Ji-Suk ; Kye, Seung-Hee ; Lee, Yoonna ;
The Korean Journal of Food And Nutrition, volume 27, issue 3, 2014, Pages 495~506
DOI : 10.9799/ksfan.2014.27.3.495
This study was conducted to measure the effect of a community-based nutritional intervention program on dietary behaviors and nutrient intakes of low-income elderly women in Korea. The subject of the study was a group of 88 elderly women using the free meal service in Dong-gu, Gwangju city in Korea. The study was carried out from April to July 2009, and the pretest, application of nutrition education, and post-test were applied in each stage. This community-based nutrition intervention program consisted of snack supplement and nutrition education provided three times a week and 36 times in total. The nutrition education was led by the nutritionists and professionals using various educational media. Snack supplement included were milk, soymilk, carrot juice, bread, yogurt, and bananas. The result of pretest showed that the nutrient intakes of the subjects were much below the Recommended Nutrient Intake (RNI) level of Dietary Reference Intake for Koreans. Comparison of the dietary behavior score and nutrient intakes before and after the nutritional intervention program indicated that the food behavior score increased from 3.1 to 5.6 (P<0.001) and intake of energy, protein, carbohydrate, thiamin, niacin, vitamin C, iron, and potassium of the subjects all increased significantly (P<0.05). Mean Adequacy Ratio (MAR) of their nutrient intakes was also improved from 0.53 to 0.64 (P<0.01). These results indicated that the nutrition intervention program conducted in this study was effective in improving dietary behavior and nutrient intakes of elderly women in local community.
A Study on the Health Status, and Nutrient Intakes according to Body Mass Index (BMI) of College Men in Seoul Area
Shin, Kyung Ok ; Choi, Kyung Soon ;
The Korean Journal of Food And Nutrition, volume 27, issue 3, 2014, Pages 507~521
DOI : 10.9799/ksfan.2014.27.3.507
The purpose of this study was to investigate the eating patterns, nutrient intakes, blood levels, and health status of male college students in Seoul according to body mass index (BMI). In this study, we classified subjects into normal weight (n=240), under weight (n=11), and obese (n=46) groups according to BMI. The weight and BMI were significantly higher in the obese group compared to other groups (p<0.0001). The obesity was associated with overeating and frequent eating. The under weight group showed significantly higher consumption of fast food, snacks, and fried foods compared to the other groups (p<0.05). The intakes of milk, meat, fish, eggs, and fried food and preference ratios were higher in the obese group (p<0.05). The male college students in this study showed insufficient intakes of calories, vitamin C, folic acid, and calcium. The plasma LDL-cholesterol levels in the obese group were higher compared to the other groups. In conclusion, intake of nutrients among male college students is found to be insufficient and requires nutritional education. The under weight group showed regular eating habits and increased nutrient intake. The obese group was shown to need more exercise with higher intakes of vegetables and fruits.
Optimization of Cookies Prepared with Mori cortex radicis Powder
Park, Young Il ; Joo, Nami ;
The Korean Journal of Food And Nutrition, volume 27, issue 3, 2014, Pages 522~531
DOI : 10.9799/ksfan.2014.27.3.522
The purpose of this study was to investigate the antioxidant effects of Mori cortex radicis powder and to determine the optimal composite recipe by testing different amount of Mori cortex radicis powder and sugar in cookies prepared with Mori cortex radicis powder. In regard to its antioxident effects, Mori cortex radicis powder had a total phenolic content and DPPH free radical scavenging activity of 149.56 mg GAE/g and
, respectively. The response surface methodology was used to obtain ten experimental points (including two replicates for Mori cortex radicis powder and sugar) and Mori cortex radicis cookie formulation was optimized using rheology. The results of the sensory evaluation produced significant values for color (p<0.05), texture (p<0.05), sweetness (p<0.01) and overall quality (p<0.05), and the results of instrumental analysis showed significant values in sweetness (p<0.001), redness (p<0.01) and spread ratio (p<0.5). As a result, the optimum formulations obtained by numerical and graphical methods were found to be 16.84 g of Mori cortex radicis powder and 64.42 g of sugar.
Isolation and Purification of Berberine in Cortex Phellodendri by Centrifugal Partition Chromatography
Kim, Jung-Bae ; Bang, Byung-Ho ;
The Korean Journal of Food And Nutrition, volume 27, issue 3, 2014, Pages 532~537
DOI : 10.9799/ksfan.2014.27.3.532
Cortex Phellodendri (CP) is derived from the dried bark of Phellodendron amurense. It has been widely used as a drug in traditional Korea medicine for treating diarrhea, jaundice, swelling pains in the knees and feet, urinary tract infections, and infections of the body surface. Many analytical methods have been used to study oriental herbal medicines, such as thin-layer chromatography, column liquid chromatography, and high performance liquid chromatography (HPLC). In this study, preparative centrifugal partition chromatography (CPC) was successfully carried out in order to separate pure compounds from a CP methanol extract. The optimum two-phase CPC solvent system was composed of n-butanol: acetic acid: water (4:1:5 v/v/v). The flow rate of the mobile phase was 3 mL/min in ascending mode with rotation at 1,000 rpm. The CPC-separated fraction and purification procedures were carried out by preparatory HPLC. The
NMR spectrum revealed that the resonances at
4.10 and 4.20 ppm corresponded to three protons (
), whereas those at
6.10 ppm corresponded to two protons (
). Further, two aromatic protons (H-11 and H-12) conveys a doublet-doublet pattern. The H-11 doublet and H-12 doublet appear at
7.98 and 8.11, respectively. The
NMR. spectrum showed a tetrasubstituted with a methylenedioxy group at C2 and C3, and two methoxy groups at C9 and C10. The chemical structure of the berberine was identified by
-nuclear magnetic resonance and electrospray ionization-mass spectroscopy spectral data analysis.