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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Korean Journal of Food Science and Technology
Journal Basic Information
Journal DOI :
Korean Society of Food Science and Technology
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Volume & Issues
Volume 33, Issue 6 - Dec 2001
Volume 33, Issue 5 - Oct 2001
Volume 33, Issue 4 - Aug 2001
Volume 33, Issue 3 - Jun 2001
Volume 33, Issue 2 - Apr 2001
Volume 33, Issue 1 - Feb 2001
Selecting the target year
Effects of Extraction Conditions on the Functional Properties of Garlic Extracts
Byun, Pyung-Hwa ; Kim, Woo-Jung ; Yoon, Suk-Kwon ;
Korean Journal of Food Science and Technology, volume 33, issue 5, 2001, Pages 507~513
An effective extraction methods of a garlic were investigated in order to improve the functional properties of the extracts. The solid yield, electron donating ability (EDA), nitrite-scavenging effects (NSE), peroxide value (POV) and total thiosulfinates contents of garlic extracts were determined. In order to improve the functional properties of extracts prepared with several organic solvents and acids, concentration and pH adjustment of the selected solvent and addition of acids and salts to solvents were also examined. Among the solvents tested, the methanol and ethanol extracts were found to be the most effective on the base of functionality and solid yields. The highest EDA, NSE and thiosulfinate value were obtained with 50% ethanol. The pH control of solvent and addition of citric acid, NaCl and phosphates to 50% ethanol did not affect on the functionality of the extracts. Therefore the optimal solvent for the best functional properties of garlic extract was 50% ethanol.
Naturally Occurring of Sulfur Dioxide in Medicinal Herbs(Crude Drug Materials) and Its Origin
Kang, Kil-Jin ; Oh, Geum-Soon ; Kim, Hyung-Il ; Choi, Yong-Hoon ; Kim, Yong-Jae ; Chung, Youn-Chan ;
Korean Journal of Food Science and Technology, volume 33, issue 5, 2001, Pages 514~520
Naturally occurring sulfur dioxide in medicinal herbs(crude drug materials) and its origin was investigated. Sulfur dioxide content in 28 kinds (101 samples) of medicinal herbs was studied by two different methods, Monnier-Williams and acid-distillation ion chromatography. Generally, less than 5 ppm of sulfur dioxide was found from the tested herbs. In some herbs, Monnier-Williams method showed higher level of sulfur dioxide than acid-distillation ion chromatography probably due to the presence of volatile organic acid presence in herbs. Naturally occurring sulfur dioxide measured in medicinal herbs may be derived from sulfur compounds of medicinal herbs.
Study for Detection of Glyphosate Tolerant Soybean Using PCR
Kim, Hyun-Joong ; Park, Sun-Hee ; Kim, Hae-Yeong ;
Korean Journal of Food Science and Technology, volume 33, issue 5, 2001, Pages 521~524
A method using PCR was developed for the monitoring of glyphosate tolerant soybean (GTS) produced by the DNA recombination technique. We designed 3 pairs of specific oligonucleotide primers based on the gene sequences inserted in soybean and in lectin and ferritin genes as internal standards. Template DNAs were isolated from soybeans by the modified hexadecyl trimethyl ammonium bromide (CTAB)method and used for PCR with different primer sets. PCR, used with specific primer sets for GTS detection, showed the amplified DNA fragments with GTS template DNA but no product showed with non-GTS template. PCR amplified products were confirmed by DNA sequencing and were detected for up to 0.05% of GTS template DNA.
Establishments of Lead Standards through Monitoring Heavy Metals in Calcium, Chitosan, and Propolis Health Foods
Kim, Mee-Hye ; Chung, So-Young ; Sho, You-Sub ; Kim, Myung-Chul ; Kim, Chang-Min ;
Korean Journal of Food Science and Technology, volume 33, issue 5, 2001, Pages 525~528
This study was conducted to estimate the contents of heavy metals in some health foods available on Korean markets. The samples were digested with microwave system, then analyzed using GF-AAS for the contents of lead (Pb), cadmium (Cd) and arsenic (As). The contents of mercury (Hg) were determined using a mercury analyzer. The average values of Hg, Pb, Cd and As in calcium (Ca) health foods were 0.007, 1.08, 0.02 and 0.48 mg/kg respectively. Those values in chitosan health foods were 0.001, 0.36, 0.01 and 0.03 mg/kg respectively. Those values in propolis health foods were 0.013, 4.96, 0.01 and 0.13 mg/kg, respectively. The health foods that contained cow bone powders had the highest lead contents. Based on the variation in lead contents of those products, it could be possible that they might be contaminated through raw materials and/or manufacuring process. Some propolis products were also very high in lead contents. There could be risks for some population, especially the aged who overtake those health foods, to have heavy intake of lead. Therefore, we established the lead standards of 3.0, 2.0 and 5.0mg/kg less than for Ca, chitosan and propolis health foods respectively, based on the Codex method.
Volatile Aroma Components of Korean Semi-fermented Teas
Choi, Sung-Hee ;
Korean Journal of Food Science and Technology, volume 33, issue 5, 2001, Pages 529~533
This study was carried out to characterize aroma of semi-fermented teas made traditionally in Korea temple. These teas had favorable floral aroma. The extraction of aroma compounds was accomplished by a simultaneous distillation and extraction method using a Likens and Nickerson's extraction apparatus. The concentrated extract was analyzed and identified by GC and GC-MSD. The main aroma components of these teas were 3-methylbutanal, 2-methylbutanal, (E)-2-hexenal, phenylacetaldehyde, 2-phenyl ethanol, geraniol,
and nerolidol. Particularly, the concentration of phenylacetaldehyde was much higher concentration in semi-fermented teas than in green tea prepared from same place. The GC patterns of the aroma components in the semi-fermented teas were slightly different, though they were prepared in same place.
Preparation of Instant Powdered Soup Using Oyster Wash Water and Its Characteristics
Kim, Jin-Soo ; Heu, Min-Soo ;
Korean Journal of Food Science and Technology, volume 33, issue 5, 2001, Pages 534~539
To utilize oyster cannery processing waste water effectively, this study was carried out to prepare instant powdered soup using oyster wash water. Instant powdered soup from oyster hot-water extracts (HWE) was prepared by mixing oyster spray-dried hot-water extracts (15 g) with table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g) and onion powder (1.5 g). In preparing instant powdered soup from oyster wash water (OWW), powder from oyster spray-dried wash water instead of the spray-dried hot water extracts, was added and other additives were added in proportion to those in the HWE. The OWW consists mainly of carbohydrates (71.1%). It was not different from the instant powdered soup from hot-water extracts. The volatile basic nitrogen, vaible cell counts, coliform group of instant powdered soup from oyster wash water contains 29.4 mg/100g,
, <18 MPN/100g, respectively and its water activity has 0.246. So it was a hygienically safe and conservable instant food. The main fatty acid of OWW was 16 : 0 and 18 : 1n-9. Its chemical score of protein was 59.4% and its main inorganic matter was iron. According to a sensory evaluation, in contrast to the HWE, the OWW had a slightly lower aroma but better taste. It was concluded from the above chemical and sensual evaluation that the oyster wash water can be used as a flavor enhancer for instant powdered soup.
Quality Characteristics of Brown Rice Flakes Prepared with Giant Embryonic Rice and Normal Rice Cultivars
Lee, Yun-Ri ; Choi, Young-Hee ; Koh, Hee-Jong ; Kang, Mi-Young ;
Korean Journal of Food Science and Technology, volume 33, issue 5, 2001, Pages 540~544
The quality characteristics for brown rice flake were examined using eight kinds of brown rice cultivars such as Shinsunchalbyeo, Shinsunchal giant embryonic rice, Whachungchalbyeo, Whachungchal giant embryonic rice, Whachungbyeo, Whachung giant embryonic rice, Nampungbyeo, and Nampung giant embryonic rice. The qualities of grain such as the released reducing sugar, water absorption rate and hardness of grain are examined with different temperature and time at sedimentation in water and pressed grain-brown rice flake are prepared after sedimentation in
water for 5 hours. The brown rice flakes prepared from the giant embryonic type rice cultivars showed higher expansion volume, lower hardness, more crispness, longer bowl life time and better taste than that prepare from normal type rice cultivars, which showed the giant embryonic type rice cultivars were appropriate for brown rice flakes. Among the giant embryonic type rice cultivars, the glutinous rice varieties were better to prepared the brown rice flakes than its normal rice cultivars. The water absorption index of flakes tested were positively correlated with expansion volume and bowl life hardness. From tested sensory evaluation were shown to be negatively correlated with water absorption index. Among the tested cultivars, Shinsunchal giant embryonic and Wachungchal giant embryonic rice were most appropriate for brown rice flakes preparation.
Effect of High Hydrostatic Pressure on the Quality of Chinese Cabbage Kimchi
Kim, Dong-Won ; Park, Seok-Jun ; Park, Ji-Yong ;
Korean Journal of Food Science and Technology, volume 33, issue 5, 2001, Pages 545~550
Effects of high hydrostatic pressure on pH, titratable acidity, color, hardness and microorganisms of Chinese Cabbage Kimchi were investigated. Kimchi was pressurized at
MPa for 5 min. There were no significant differences in color and hardness between control and pressurized Kimchi (p>0.05). Total aerobes and lactic acid bacteria were effectively inactivated by high hydrostatic pressure above 400 MPa. Changes in pH, titratable acidity, color, hardness and microbial counts for 4 weeks storage of Kimchi were investigated Kimchi was pressurized at 400 MPa for 5 min and stored at
. The pH of control decreased to 3.94 but pressurized Kimchi maintained its initial pH value throughout the storage. The color of control showed significantly low values compared with pressureized Kimchi (p<0.05), but hardness was not significantly changed (p>0.05). Total aerobes and lactic acid bacteria in the control were reduced from the initial value of
CFU/mL after 4 weeks storage. Whereas microbial counts in pressurized Kimchi was maintained about
CFU/mL during storage.
Studies on Substitution Effect of Chitosan against Sodium Nitrite in Pork Sausage
Youn, Sun-Kyoung ; Park, Sun-Mee ; Kim, Yeoun-Ju ; Ahn, Dong-Hyun ;
Korean Journal of Food Science and Technology, volume 33, issue 5, 2001, Pages 551~559
Sodium nitrite which is added in processing of meat process product to develope color and to keep bacteria from growing, produces toxic substance after reacting, bring about deterioration by oxidation and toxic substance. So natural material is needed to substitute this sodium nitrite for. Chitosan which is made of chitin by processing of deacetylase, has various function of antibiosis and antimutation. We studied about the substitution effect of chitosan against sodium nitrite in pork sausage. As a result, of storing the sausage, antimicrobial effect of sodium nitrite was detected by 0.35% of chitosan(M.W. 30 kDa). This chitosan had same color developing effect even though addition content of sodium nitrite reduced until 15 ppm which is less than 1/10 of standard level. And chitosan decreased fast a residual nitrite. This result shows that chitosan inhibited a formation of nitrosamine.
The Inhibitory Effects of Chloroform Fraction Extracted from the Dandelion (Taraxacum platycarpum D.) against Lactic Acid Bacteria and Yeast Related to Kimchi Fermentation
Kim, Jin-Hee ; Kim, Mee-Ree ;
Korean Journal of Food Science and Technology, volume 33, issue 5, 2001, Pages 560~566
This study was conducted to investigate the effects of solvent extracts from medicinal plants on the fermentation of kimchi. Five microorganisms related to kimchi fermentation were selected and the antimicrobial activities of solvent fractions from medicinal plants were investigated. The chloroform fraction from the methanol extract of dandelion (Taraxacum platycarpum D.) exhibited inhibitory activity against five strains such as Lactobacilli plantarum, Lactobacilli brevis, Leuconostoc mesenteroides, Enterococcus faecalis and Saccharomyces cerevisiae. The chloroform fraction from the methanol extract of Dandelion inhibited the growth of E. faecalis and Leu. mesenteroides at the concentration of 80 mg/mL. Scanning electron micrographs of Leu. mesenteroides and E. faecalis treated with chloroform fraction 80 mg/mL exhibited morphological changes, including irregularly contracted cell surface.
Isolation and Characterization of Lactobacillus Strains Isolated from Korean Feces
Kang, Dong-Gyu ; Kang, Seog-Pil ; Chang, Dong-Hoon ; Kim, Sang-Ho ; Yoon, Sung-Sik ;
Korean Journal of Food Science and Technology, volume 33, issue 5, 2001, Pages 567~573
Lactobacilli have been generally recognized as an important lactic acid bacteria present in the normal human intestinal flora. Fifty two Lactobacillus isolates were recovered from the feces of healthy Koreans whose age ranged from thirteen days after birth to 37 years. Among the isolates above, 17 isolates were tentatively identified as strains of Lactobacillus acidophilus and 3 isolates as strains of Lactobacillus casei. For their characterization, these twenty isolates were subjected to the experiments for the resistance to the artificial gastric juice, pH2.5 and bile salt. Interestingly, 3 strains survived pH 2.5 after 3 hour incubation in the artificial gastric juice with more than 75% of survival rate. L. acidophilus a-4 had the highest survival rate of 100%. Four strains including L. acidophilus a-3 grew gradually in MRS broth in the presence of the artificial bile salt. Cholesterol assimilation was also tested for the 20 isolates. The result showed that cholesterol concentration of the medium was reduced by 10 Lactobacillus isolates with more than 60%, as compared to the control. L. acidophilus a-2 had the highest reduction rate of 77%. Judging from these data obtained in vitro, some isolates ware likely to reach the lower small intestine after consumption without a significant loss of viability, suggesting that they had the potential to be developed as a probiotic culture which might lower the cholesterol level in human.
Studies on the Acid Tolerance of Acetobacter sp. Isolated from Persimmon Vinegar
Sim, Kyu-Chang ; Lee, Kap-Sang ; Kim, Dong-Han ; Ryu, Il-Hwan ; Lee, Jung-Sung ;
Korean Journal of Food Science and Technology, volume 33, issue 5, 2001, Pages 574~581
The microbial properties and acid tolerance of the three kinds of Acetobacter sp. isolated from persimmon vinegar were investigated. Acid tolerance was also evaluated. Acetobacter sp. were gram negative, short rod, nonspore forming and motile. They reacted positively catalase, methyl red, oxidation fermentation, Voges-Proskauer and nitrate reduction tests and negative to hydrogen sulfide test and ONPG. Acetobacter sp. showed normal growth curve in Carr broth and there was no significant difference between isolates and (standard on) typical strains such as Acetobacter aceti (KCTC1010), Acetobacter liquefaciens (KCTC2804), Acetobacter diazotrophicus (KCTC 2859). Optimum temperature and initial ethanol concentration in incubation were
and 6%, respectively. Growth and acid production of Acetobacter sp. were suppressed by the concentration of above 4% acetic acid. The amount of
release from Acetobacter sp. cells in medium was increased by acetic acid, and almost in the concentration of 6% acetic acid. Glycolysis by Acetobacter sp. had optimal pH about 6.0 to 7.0 and more stable in acidic condition than in alkalic. The
of Acetobacter sp. S-1 and S-3 showed a maximal activity between pH values of approximately 5.5 to 7.5 and 6.0 to 7.5, respectively.
Sanitizing Agent Effect and Antibiotic Resistance of Salmonella spp. Isolated from Raw Chicken Carcasses in Food Service
Kang, Ji-Hyun ; Lee, Young-Duck ; Jung, Ki-Chang ; Park, Jong-Hyun ;
Korean Journal of Food Science and Technology, volume 33, issue 5, 2001, Pages 582~588
To control the growth of Salmonella on raw chicken supplied in food service, they were isolated and analysed for their physiological characteristics. Total viable microbe counts under the skin of the chicken amounted to 10% of numbers on their skin. Fifty one of Salmonella were isolated and identified from 75 chicken carcass samples. About 70% of the isolates showed resistance to more than four antibiotics, which indicated very high resistance among the strains ever reported in Korea. Lactic acid and trisodium phosphate(TSP) as sanitizing agent were applied to the Salmonella spp. isolates by agar diffusion method. The resistance by isolates to those sanitizing agents was compared with type strains of S. typhimurium ATCC 14028, S. typhimurium ATCC 12023, S. heidelberg and S. enteritidis. The isolates showed similar or less resistance to the type strains as for the lactic acid. However, as for trisodium phosphate known recently as a good sanitizer, 50% of the isolates showed more resistant compared with the type strains. Also, the treatment time and regeneration medium affected significantly the resistance of the isolates, which indicates that more careful test might be needed for TSP's practical application to raw chicken. Therefore, From the results, it is suggested that antibiotic treatment during breeding broiler and contamination after slaughtering should be minimized along with careful use of sanitizing agent in order to ensure more safe raw chicken supply.
Effect of Storage Conditions on the Microbiological and Physicochemical Characteristics of Traditional Kochujang
Kim, Dong-Han ; Kwon, Young-Mi ;
Korean Journal of Food Science and Technology, volume 33, issue 5, 2001, Pages 589~595
Effect of anti-microbial agents, such as alcohol, garlic, chitosan, K-sorbate, or mustard, or pasteurization on the quality of traditional kochujang was investigated during storage at
for 24 weeks. Water activities of kochujang decreased after 12 weeks of storage. Consistency increased during storage and highest consistency of kochujang was obtained by the addition of mustard or garlic. Hunter a- and b-values decreased linearly as storage time passed. The degree of increase in total color difference
of alcohol added group was the highest among the tested anti-microbial agents. Gas was rapidly produced in the control and chitosan added group of kochujang. Capsanthin content decreased more rapidly in the group of alcohol, garlic or mustard added kochujang than the other group. Viable cell counts of yeast and aerobic bacteria in kochujang increased up to 12 weeks of storage, and then decreased slowly. The number of yeast was low in K-sorbate or alcohol added group. Activity of
decreased during storage, but that of
increased in alcohol, garlic, K-sorbate added or pasteurized kochujang. Protease activities did not show any remarkable differences in the groups of tested during storage.
Optimum Conditions for The Taste of Kanjang Fermented with Barley Bran
Kwon, O-Jun ; Son, Dong-Hwa ; Choi, Ung-Kyu ; Lee, Suk-Il ; Im, Moo-Hyeg ; Cho, Young-Je ; Yang, Sung-Ho ; Kim, Sung-Hong ; Chung, Yung-Gun ;
Korean Journal of Food Science and Technology, volume 33, issue 5, 2001, Pages 596~602
This study was conducted to find out optimum conditions of kanjang fermented with barley bran. Fermentation conditions for optimization of taste of kanjang made with barley bran was investigated with response surface methodology. Optimal conditions of salty taste was as follows, the content of meju: 15%, the content of salt: 7%, initial temperature:
, middle temperature:
and end temperature:
. Optimal conditions of palatable taste was as follows, the content of meju: 24%, the content of salt: 13%, initial temperature:
, middle temperature:
and end temperature:
. Optimal conditions of bitter taste was as follows, the content of meju: 28%, the content of salt: 18%, initial temperature:
, middle temperature:
and end temperature:
. Optimal conditions of overall acceptability was as follows, the content of meju: 15%, the content of salt: 19%, initial temperature:
, middle temperature:
and end temperature:
Growth Characteristics of Bifidobacteria and Quality Characteristics of Soy Yogurt Prepared with Different Proteolytic Enzymes and Starter Culture
Lee, Jung-Eun ; Lee, Sook-Young ;
Korean Journal of Food Science and Technology, volume 33, issue 5, 2001, Pages 603~610
The quality characteristics of soy yogurt prepared with different proteolytic enzymes and starter culture were evaluated. In order to facilitate the growth of lactic acid bacteria and subsequent production of lactic acid, soy protein isolate(SPI) was hydrolyzed using three kinds of proteases; one extracted from Aspergillus oryzae, bromelain and
. The cultural systems employed thereafter for lactic fermentations were: 1) Bifidobacterium bifidum, 2) B. bifidum and Lactobacillus acidophilus, 3) B. bifidum and Lactobacillus bulgaricus. In soy yogurt, pH was more decreased by mixed culture method than single culture method with the accumulation of lactic acid. Viable cells of lactic acid bacteria in soy yogurts were measured
CFU/g by the single culture method while
CFU/g by the mixed culture method except
treatment. The amount of free amino acids in soy yogurts were substaintially increased by enzyme treatment. Viscosity was decreased by enzyme treatment, resulting in higher viscosity by
treatment. Water holding capacity was found to be higher in the single culture method in case of enzyme treatment. Among the various volatile flavor components isolated and identified after enzyme hydrolysis, acetaldehyde, ethanol, diacetyl, butyl alcohol contents tended to increase by lactic fermentation.
Isolation and Antimicrobial Action of Growth Inhibitory Substance on Food-borne Microorganisms from Dryopteris crassirhizoma Nakai
Han, Ji-Sook ; Lee, Ji-Young ; Baek, Nam-In ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 33, issue 5, 2001, Pages 611~618
The ethanol extract of Dryopteris crassirhizoma Nakai showed strong growth inhibition against 5 strains of Listeria monocytogenes at the concentrations of
ppm and the minimum inhibitory concentration of n-hexane fraction was under 50 ppm. The D8-2-5 fraction isolated from n-hexane fraction of Dryopteris crassirhizoma Nakai showed a strong bactericidal activity on 5 strains of L. monocytogenes at 20 ppm level in tryptic soy broth medium. At the level, the viable count was reduced
log cycle compared to initial cell number. Observation by the measurement of adenosine triphosphate (ATP) contents and transmission electron microscope showed that disruptions of the cell wall and elution of intracellular ATP are assumed to be due to the bactericidal activity. In addition, the n-hexane fraction of Dryopteris crassirhizoma Nakai showed the strong growth inhibitions at 50 ppm on Vibrio parahaemolyticus and Bacillus cereus, and at 25 ppm on Staphylococcus aureus.
The Effects of Water Extract of Polygonatum Odoratum (Mill) Druce on Insulin Resistance in 90% Pancreatectomized Rats
Park, Sun-Min ; Ahn, Seung-Hee ; Choi, Mi-Kyung ; Choi, Soo-Ran ; Choi, Soo-Bong ;
Korean Journal of Food Science and Technology, volume 33, issue 5, 2001, Pages 619~625
We determined whether the supplementation of Polygonatum Odoratum (Mill) Druce (POD) extract had a good effect on insulin resistance in peripheral tissues of 90% pancreatectomized (Px) and sham-operated (Sham) male Sprague Dawley rats. Px and Sham rats were divided into two groups; one group daily consumed 0.3 g of POD extracts per 1 ㎏ body weight for two months, and the other group had a placebo. All rats freely consumed a 40% fat diet. At the end of the experiment, a euglycemic hyperinsulinemic (EH) clamp was performed in a fasting, awake, and unstressed state to determine insulin resistance. At EH clamp, body weights were higher in Sham rats than Px rats, and serum glucose levels of baseline were affected by diabetic status and POD administration. Serum insulin concentrations were higher in Sham rats than Px rats, and POD administration decreased them in Sham rats compared to P. Glucose disposal rates in peripheral tissues increased with POD in both Px (n=10) and Sham (n=10) rats. But glycogen deposits in soleus muscle increased with POD administration in Px and Sham rats, and total glycogen synthase activity and fraction velocity were higher in POD groups. Triglyceride contents in quadriceps muscles decreased with POD in Px rats. In conclusions, POD improves insulin resistance by enhancing glucose utilization with increasing glycogen deposit and decreasing triglyceride contents in muscles.
The Antioxidant Ability and Nitrite Scavenging Ability of Plant Extracts
Kim, Soo-Min ; Cho, Young-Suk ; Sung, Sam-Kyung ;
Korean Journal of Food Science and Technology, volume 33, issue 5, 2001, Pages 626~632
The plant extracted from Nameko, Gallic, Green tea, Allspice, Polygonum multiflorum, Schizandra chinensis, Armeniacae and Pine needle were utilized to investigate the effects of extracts on free radical reaction, lipid oxidation and nitrite scavenging ability. The pH of ethanol extracts showed a higher than that of hot water extracts, among of which were showed the lowest pH 3.0 in Schizandra chinensis. The important factor of lipid oxidation were
ion and active oxygen, in which were bound by plant extracts in case of
ion existed. However, the hydroxyl radical scavenging ability of extracts were lowed, compared to extracts reacted with
ion. Among of them, the hydroxyl radical scavenging ability of Nameko and Pine needle extracts had a lower TBARS value than those of control. The iron content of extracts were less than 2.0 mg/100 g, but the total iron content of Schizandra chinensis extracts were 6.8 mg/100 g. The ethanol extracts of pine needle were higher than those of hot water extracts on the basis of
ion content. The ascorbic acid content of green tea showed 14.3 mg/100 g in hot water extracts and 16.7 mg/100 g in ethanol extracts. Electron donating ability of extracts showed more than 50%, except Nameko and allspices, which were higher in ethanol extracts than those of hot water extracts. The superoxide dismutase(SOD)-like activity of green tea showed 85.3% and 63.5% in hot water and ethanol extracts, respectively. The nitrite scavenging ability of green tea was the most effective in both extracts.
Effect of Porphyran Isolated from Laver, Porphyra yezoensis, on Lipid Metabolism in Hyperlipidemic and Hypercholesterolemic Rats
Jung, Kyoo-Jin ; Jung, Bok-Mi ; Kim, Sun-Bong ;
Korean Journal of Food Science and Technology, volume 33, issue 5, 2001, Pages 633~640
This study investigated the effects of lipid metabolism on male Sprague Dawley rats given porphyran diet extracted from Porphyra yezoensis for 4 weeks. We divided into 5 diet groups which were normal diet, control diet fed high fat, cholesterol and sodium cholate, control and 1% porphyran diet (1% PD), control and 5% porphyran diet (5% PD), control and 10% of porphyran diet (10% PD). Feed intake and weight gain were not significantly different between control and porphyran diet. Serum triglyceride, total cholesterol and LDL-cholesterol contents were significantly (p<0.05) lower in porphyran diet groups than control group. However, serum HDL-cholesterol contents increased by the addition of porphyran in experimental diet. Hepatic triglyceride and total cholesterol concentrations were proportionally decreased by the addition of porphyran in control diet compared to control diet. A number of lipid particles were shown in liver tissue of control group and the same appearance was shown in the group fed with 1% porphyran diet, whereas lipid particles was reduced in the group fed with 5% and 10% porphyran diet compared to control group. Especially, liver tissue of 10% porphyran diet group was shown similar appearance to normal diet group. These results indicated that supplementation of porphyran in hyperlipidemic rats has an effect on the improvement of serum lipids.
Studies on the Determination Method of Monascus Pigments in Foods
Lee, Tal-Soo ; Lee, Young-Ja ; Kwon, Yong-Kwan ; Park, Jae-Seok ; Ko, Hyun-Sook ; Sim, Kyu-Chang ; Lee, Ju-Yeun ; Shin, Jae-Wook ; Song, Jee-Won ; Lee, Chul-Won ;
Korean Journal of Food Science and Technology, volume 33, issue 5, 2001, Pages 641~644
This study was performed for development of new analytical method of monascus pigments in foods. In this method, analysis of monascus pigment in foods has been carried out by detection of monascin and ankaflavin of the main color component of monascus pigment as indicator compounds. Monascin and ankaflavin were isolated and identified by TLC, HPLC, Prep. HPLC,
and Mass spectrophotometer. The analysis of monascin and ankaflavin in foods such as massal, sausage, mixed press ham, mixed fish sausage, semi-dried sausage and syrup was performed by using reverse phase high performance liquid chromatograph with Capcell Pak C18 column at wave length 390 nm. The quantitative results of monascin were as follows :
item in massal,
in mixed fish sausage, and
in semi-dried sausage. But the quantitative results of ankaflavin were as follows:
in massal, ankaflavin were not founded in other samples.