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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Science and Technology
Journal Basic Information
Journal DOI :
Korean Society of Food Science and Technology
Editor in Chief :
Volume & Issues
Volume 35, Issue 6 - Dec 2003
Volume 35, Issue 5 - Oct 2003
Volume 35, Issue 4 - Aug 2003
Volume 35, Issue 3 - Jun 2003
Volume 35, Issue 2 - Apr 2003
Volume 35, Issue 1 - Feb 2003
Selecting the target year
Chemical Composition of Several Herb Plants
Oh, Moon-Hun ; Whang, Hea-Jeung ;
Korean Journal of Food Science and Technology, volume 35, issue 1, 2003, Pages 1~6
Chemical compositions of several herbs (rosemary, mint, thyme, sage, and lavender) cultivated in Korea were analyzed. Approximate compositions were as follows: moisture
, crude ash
, crude fat
, crude protein
, and crude fiber
. Total contents of phenolics determined by Folin-Dennis's method were in the range of
. Contents of minerals, Na, Ca, Mn, P, Mg, Zn, and Fe determined by ICP-AES were
, respectively. Free sugar contents determined by HPLC were: sucrose
, and rhamnose
. Fatty acids including palmitic, stearic, oleic, linoleic, linolenic, and arachidonic acids were identified by GC. Linoleic and linolenic acid contents were higher than those of palmitic and stearic acids. Aroma components identified by GC-MS were 1,8-cineole,
, borneol, butan-1-ol, cis-sabinene hydrate,
, and verbenone.
Effects of Radish Root Cultivars on the Dongchimi Fermentation
Huh, Yun-Jeong ; Cho, Young-Ju ; Kim, Jong-Kee ; Park, Ki-Hwan ;
Korean Journal of Food Science and Technology, volume 35, issue 1, 2003, Pages 7~14
Physico-chemical and sensory characteristics of six dongchimi cultivars were evaluated. Moisture and sugar contents were 94.2% and
for three spring radish cultivars, while 92.9% and
for three autumn ones. pH
did not show significant differences among cultivars. pH decreased steadily up to 21 days to reach optimum pH of 4.0. The maximum number of total lactic acid bacteria,
, was reached at pH 4.0. The final acidity of spring radishes was lower than that of autumn ones, and was proportional to the sugar content of the radishes. The firmness of spring radish decreased rapidly compared to the autumn ones. Cheongbok was found suitable for dongchimi, because its firmness level was maintained around
at 35 days. Sensory evaluation revealed 96371 among spring radishes and cheongbok among autumn radishes scored high in firmness, chewiness, flavor, and overall acceptance. These results suggest that autumn radishes are suitable for dongchimi fermentation with cheongbok being the best among the cultivars.
Comparative Chemical Compositions of Four Kinds of Tochukaso
Oh, Se-Wook ; Kim, Sun-Hee ; Song, Hyo-Nam ; Han, Dae-Seok ;
Korean Journal of Food Science and Technology, volume 35, issue 1, 2003, Pages 15~22
Nutritional compositions of three Tochukaso species (Paecilomyces tenuipes hosted by Larva and pupa, Cordyceps militaris, C. sinensis) were compared. Fruiting body and host fractions were separately analyzed. Fruiting body fraction of P. tenuipes (36.6%) hosted by larva was higher than that hosted by pupa (10.2%), an indication that the quality of the former is superior to the latter. Carbohydrate content of C. sinensis (39.6%) was
times higher than those of others, probably due to the presence of polysaccharides. Protein and crude lipid contents of C. sinensis and C. militaris were 25.8 and 10.3%, and 75.1 and 3.9%, respectively. C. sinensis showed the lowest Ca content and
times higher Fe content among the samples tested. Vitamin A content of C. militaris was 308.9 IU/100g, two fold higher than those of the other species. Saturated fatty acid content was the highest in P. tenuipes (pupa, 27.7%), whereas unsaturated fatty acid was the highest in P. tenuipes (larva, 83.3%). Aspartic acid, glutamic acid, and glycine were abundant in all species. Cordycepin content of C. militaris was
times higher than those of the other species.
Kinetic Study on the Color Deterioration of Crude Anthocyanin Extract from Schizandra Fruit (Schizandra chinensis fructus)
Cho, Sung-Bin ; Kim, Hyun-Jung ; Yoon, Jong-Il ; Chun, Hyang-Sook ;
Korean Journal of Food Science and Technology, volume 35, issue 1, 2003, Pages 23~27
The effects of temperature and pH on color deterioration of anthocyanin in Schizandra fruit (Schizandra chinensis fructus) were determined with temperature range of
and pH range of
. Browning index was used as an index of color deterioration of crude anthocyanin extract from Schizandra fruit. As pH of crude anthocyanin extract was increased, color deterioration was accelerated, showing pH-dependency of thermal stability of anthocyanin extract from Schizandra fruit. Anthocyanin degradation could be modeled as a second-order rate reaction, with rate of
. Temperature dependence of deterioration was described by the Arrhenius relationship. Activation energies for pH
Comparison of Flavor-related Components of Polygonatum odoratum in Root by Growth Year
Park, Nan-Young ; Jeong, Yong-Jin ; Kwon, Joong-Ho ;
Korean Journal of Food Science and Technology, volume 35, issue 1, 2003, Pages 28~32
As part of studies on the high quality dunggule tea, made of Polygonatum odoratum root with different growth year were analyzed for their flavor compounds. The quality attributes related to flavors were compared between raw and roasted samples which were treated at
for 15 min. Free sugars in the roots were mainly composed of fructose (
), sucrose (
), and glucose (
). Threonine (
), arginine (
), histidine (
) were three major free amino acids. The root grown for three years showed the highest content in total free sugar and amino acids (p<0.05). There was negligible difference in proximate composition and Hunter's color parameter depending on the growth year of the roots. However, sensory scores on color, taste and aroma were highest in 3 years' root, which is found most suitable for the preparation of dunggule tea. The roasting of 3 years old root significantly reduced the content of fructose and sucrose (p<0.01). It caused most apparent changes in the decreasing amount of threonine and in the decreasing rate of lysine, showing the significant decrease in total free amino acid content (p<0.01).
The Effect of Processing Condition on Preference in Sensory Quality of Pine Nut Gruel
Zhang, Xian ; Lee, Fan-Zhu ; Kum, Jun-Seok ; Ahn, Tae-Hoi ; Eun, Jong-Bang ;
Korean Journal of Food Science and Technology, volume 35, issue 1, 2003, Pages 33~37
Sensory quality of pine nut gruel was investigated to determine the effects of processing conditions on its quality. Response surface methodology was applied to investigate effects of water volume and pine nut weight ratios to rice weight and heating time on the preference of pine nut gruel in terms of color, flavor, viscosity, taste, and overall acceptance. Results showed that processing conditions did not affect the color of pine nut gruel. Viscosity and overall acceptance were affected by the ratio of water volume to rice weight and heating time.
of response surface regression equations were 0.6954, 0.8333 (p<0.05), 0.9668 (p<0.01), 0.8664 (p<0.05), and 0.8159 (p<0.10) for color, flavor, viscosity, taste, and overall acceptance respectively. No relationship was observed between color and overall acceptance. The relationship between viscosity and overall acceptance was the highest.
Rheological Properties of Dough Added with Black Rice Flour
Jung, Dong-Sik ; Eun, Jong-Bang ;
Korean Journal of Food Science and Technology, volume 35, issue 1, 2003, Pages 38~43
The rheological properties of wheat flour and black rice flour dough were investigated in dough added with 0, 10, 20, and 30% of black rice flour (BRF). Increase in BRF concentration resulted in: decreases in protein and gluten contents, whereas ash content increased; decreases in water absorption, stability, development time, elasticity, and valorimeter value of the dough, whereas increase in weakness of the dough, as revealed through farinogram; low initial pasting temperature and temperature at peak viscosity, and decreases in viscosity at peak point and at
, as revealed through amylogram; decreases in extensibility, resistance to extension, and energy, whereas increase in R/E ratio, as revealed through extensogram.
Effect of Mixing Ratio on Rheological Properties of Kochujang
Lee, Sun-Mi ; Lim, I-Jong ; Yoo, Byoung-Seung ;
Korean Journal of Food Science and Technology, volume 35, issue 1, 2003, Pages 44~51
Analysis of Food Components of Korean Deer Antler Parts
Lee, Boo-Yong ; Lee, Ok-Hwan ; Choi, Hyeon-Son ;
Korean Journal of Food Science and Technology, volume 35, issue 1, 2003, Pages 52~56
Physicochemical properties of freeze-dried upper and middle parts of Korean raw anther were investigated and analyzed. Moisture contents of upper part and middles part were 51.7 and 63.6%, respectively. Contents of crude protein, crude fat, crude ash, and carbohydrates of upper part of antler were 66.91, 3.52, 22.70, and 6.87%, respectively. Whereas those of middle part were 52.64, 2.50, 34.54, and 6.07, respectively. Phosphorous content was the highest in both upper (2562.0 mg%) and middle (2536.0 mg%) parts. Glycine (7597.9 mg%) and glutamic acid (5769.4 mg%) were major amino acids in upper part, glycine (9612.0 mg%) and proline (5906.3 mg%) in middle part were the major amino acids. Free sugars including fructose, glucose, sucrose, and maltose were not detected. Palmitic acid (upper part 30.83%, middle part 32.23%) was the major fatty acid in crude fat of both upper and middle parts. Vitamin A (retinol) contents of upper and middle parts were 16.40 and 12.32 IU/100 g, respectively. Vitamin C was not detected. Upper part of antler showed the highest redness (8.18), whereas middle part showed the highest lightness (71.72) and yellowness (8.13). The color difference
between upper part and middle part was distinguished remarkably.
Changes of NMR Relaxation Pattern of Pork Loins during Freezing and Thawing Using Continuous Distribution Analysis
Lee, Sun-Min ; Rho, Jeong-Hae ; Yoon, Hye-Hyun ; Lee, Taek-Soo ;
Korean Journal of Food Science and Technology, volume 35, issue 1, 2003, Pages 57~61
Variations in NMR relaxation time during freezing and thawing processes in pork loins were investigated. Continuous distribution analysis of data obtained from
were carried out to observe the changes in water content in the muscles. Solid fat content slightly increased with decreasing temperature, then showed sharp increase at
, reaching 85% at
. Relaxation time decreased with decreasing temperature, suggesting that ice crystals gradually formed at freezing temperature.
relaxation time during thawing was higher than that during freezing, suggesting that ice crystals melted by thawing and resulted in water loss from meat. Continuous distribution analysis of data obtained from Carr-Purcell-Meiboom-Gill experiments shows one to four components on the spectra during freezing and thawing processes. The area of major components between 30 to 45 ms decreased with decreasing temperature, and were not detected below
, below which only
signal was detected. The area of
decreased with decreasing temperature. Between -4 to
, the areas of
during thawing were larger than those during freezing. These results suggest that the exchange between bound water and free water takes place during freezing and thawing.
Characteristics of Seaweed Salts Prepared with Various Seaweeds
Kim, Dong-Han ; Rhim, Jong-Whan ; Lee, Sang-Bok ;
Korean Journal of Food Science and Technology, volume 35, issue 1, 2003, Pages 62~66
Physicochemical properties and mineral compositions of seaweed salts prepared with various seaweeds and concentrated sea water were determined. Ash content of sea mustard was highest (22.7%) and that of laver the lowest (9.8%). Sea mustard contained high amount of Na, while sea tangle and seaweed fusiforme contained high amounts of K and Ca. When insoluble solids were removed after incineration of dried salt, surface color of the salt whitened more due to increase in salt purity with resulting decreases in pH and oxidation-reduction potential (ORP), pH and ORP of the ashed salt decreased, and K and Ca contents increased, while Mg content decreased. Yield of seaweed salt was the highest in sea mustard, ORP was lowest in sea tangle and seaweed fusiforme, and K and Ca contents increased significantly in sea tangle and seaweed fusiforme salts. As the concentration of sea water increased, yield and purity of the salts increased with decrease in pH and ORP and increase in Ca and Mg contents. Seaweed salt showed the characteristic crystalline structure as viewed by SEM.
Degradation of Alginate Solution by Using
and Organic Acid
Cho, Min ; Kim, Byung-Yong ; Rhim, Jong-Hwan ;
Korean Journal of Food Science and Technology, volume 35, issue 1, 2003, Pages 67~71
Alginates were irradiated in an aqueous solution with
gamma rays in the dose ranges from 0 to 100 kGy, and investigated the relationship between the intrinsic viscosity
and the molecular weight
of alginates. The molecular weight of alginate was measured by gel permeation chromatography and the ranges from 1,894 to 135,174 Da were obtained. The molecular weight of alginate decreased markedly with increasing the degree of
dose rate. The intrinsic viscosity of alginate solution after
showed the ranges from 9.83 (g/g) to 602.69 (g/g), depending upon the
dose. The molecular weight of alginate dependence of the intrinsic viscosity of the alginate solution would be expressed by Mark-Houwink equation. With a linearization of molecular weight and the intrinsic viscosity of the alginate solution, Mark-Houwink equation could be expressed with constant variables and the real data fitted to the equation of
Effects of Flow Rate of Feed Kanjang and Volume Reduction Ratio of Retentate on the Permeate Flux and Rejection of Microbes Cells and Components in Kanjang during Ultrafiltration Operations
Kwon, Kwang-Il ; Lee, Jong-Gu ; Choi, Jong-Dong ; Chung, Hyun-Chae ; Im, Moo-Hyeog ; Kim, Ki-Ju ; Kim, Woo-Seong ; Sung, Jun-Hyun ; Kwon, O-Jun ; Kim, Young-Ji ; Suh, Chung-Sik ; Choi, Cheong ; Choi, Kwang-Soo ;
Korean Journal of Food Science and Technology, volume 35, issue 1, 2003, Pages 72~76
Ultrafiltration (UF) tests performed on traditional soy sauce (kanjang) using UF flat membrane test cell unit with thin film laminar flow similar to the spiral type membrane module in batch operations revealed reduction in permeate flux is proportional to the logarithm values of volume reduction ratio of the retentate kanjang at different feed rate of kanjang. Feed rate of 1.5 L/min was found to be adequate for long-term UF operation of kanjang using the test unit attached with MW cut-off size of 200,000 dalton polyoleffin plastic membrane in batch operation with the least concentration polarization. The higher the feed rate of kanjang, the lower the permeability of total nitrogen and NaCl, resulting in lower optical density at 500 nm and lower permeability of minerals such as Cu, Mn, and Mg. Microbial cells were completely rejected regardless of the feed rate, whereas most free amino acids were not.
Quality Characteristics of Wet Noodle with Lycii fructus Powder
Lim, Young-Soon ; Cha, Wook-Jin ; Lee, Si-Kyung ; Kim, Young-Jeon ;
Korean Journal of Food Science and Technology, volume 35, issue 1, 2003, Pages 77~83
Quality and shelf life of the wet noodle made with 1, 3, 5, and 7% (w/w%) Lycii fructus powder were investigated. Increase in L. fructus power concentration increased the initial pasting temperature and cooking loss, while maximum viscosity, temperature at maximum viscosity, weights and volumes of cooking noodles, and textural properties (hardness, cohesiveness, chewiness, springiness) of cooked noodle prepared with composite flour decreased. The sensory evaluation of cooked noodles showed that wet noodles with high quality could be produced by 3% inclusion of L. fructus powder. Bacterial counts of wet noodles made with L. fructus powder were lower than those of the control after storage at
. Shelf life of wet noodles during storage at
extended as the L. fructus powder concentration increased.
Physical and Sensory Properties of Peeled Ginkgo Nuts Prepared under the Different Dehydration Conditions
Han, Jae-Young ; Lee, Young-Chun ; Kim, Kwang-Ok ;
Korean Journal of Food Science and Technology, volume 35, issue 1, 2003, Pages 84~91
The effects of different dehydration conditions for the removal of ginkgo nut inner coat on peeled ginkgo nuts were examined using physical and sensory methods. Dehydration of ginkgo nuts at
for 120 min resulted in greater hardness, lightness (L), redness (a), yellowness (b), and firmness. Higher roasted flavor and larger holes were observed with dehydration at
for 30 min and greater cooked ginkgo flavor and green color with dehydration at
for 50 min. Based on these findings, dehydration at
for 50 min was determined as the adequate hot air dehydration condition for the removal of ginkgo nut inner coat. Ginkgo nuts stored at
maintained overall desirability up to 4 weeks. In ginkgo nuts stored at
, all sensory desirabilities evaluated were reasonably high until 60 days of storage; desirability of appearance decreased moderately at 80 days of storage, and appearance became very undesirable at 180 days. Ginkgo nuts stored at
showed little changes until 10 months of storage, but slight decreases in overall desirability, flavor, and texture were noted at 12 months.
The Effect of Vitamin C on Properties of the Breads Made by Dough Frozen after 1st Fermentation
Lee, Jeong-Hoon ; Choi, Doo-Ri ; Lee, Si-Kyung ; Min, Sang-Gi ;
Korean Journal of Food Science and Technology, volume 35, issue 1, 2003, Pages 92~96
Effects of vitamin C on the properties of bread including number of yeast cells, volume of bread, specific loaf volume, and hardness and sensory characteristics were evaluated. Vitamin C was added at various amounts to frozen doughs made through sponge &dough method using sweet dough formula and quickly frozen at
. Doughs were stored for 4 weeks at
. Evaluations were done after frozen dough was thawed, fermented, and baked every week. The bread with 150 ppm vitamin C revealed higher yeast cell survival rate during freezing storage, and higher specific and bread volumes than other doughs. Hardness of bread increased with increasing amount of vitamin C added. Bread with 100 ppm vitamin C revealed the highest sensory score. Consequently, addition of 100 ppm vitamin C to bread dough resulted in the highest overall evaluation.
Isolation and Identification of Pathogenic Bacteria from Spinach
Kim, Hye-Jung ; Kim, Young-Hoon ; Lee, Dong-Sun ; Paik, Hyun-Dong ;
Korean Journal of Food Science and Technology, volume 35, issue 1, 2003, Pages 97~102
Raw and washed spinaches were tested to evaluate the incidences of Aeromonas hydrophila, Escherichia coli O157:H7, Plesiomonas shigelloides, Pseudomonas aeruginosa, Salmonella spp., Shigella spp., Yersinia enterocolitica, Bacillus cereus, Campylobacter jejuni, Clostridium perfringens, Listeria monocytogenes, and Staphylococcus aureus. Four pathogenic bacteria were isolated from spinach samples, and identified by morphological and biochemical methods, including API and ATB identification systems. Isolates from MacConkey, Cereus Selective, Clostridium Perfringens, and Baird-Parker agar media were in 99.9, 99.8, 99.9, and 97.8% agreements with A. hydrophila, B. cereus, C. perfringens, and S. aureus at the species level, respectively. SET-RPLA revealed, among the five strains of S. aureus isolates, two produced type A enterotoxin. All five strains of B. cereus isolates produced enterotoxin as revealed with CRET-RPLA.
Alcoholic Fermentation of Traditional Kanjang by Semi-pilot Scale Bioreactor Systems
Kwon, Kwang-Il ; Lee, Jong-Gu ; Choi, Jong-Dong ; Chung, Hyun-Chae ; Ryu, Mun-Kyun ; Im, Moo-Hyeog ; Kim, Ki-Ju ; Choi, Yong-Hoon ; Kim, Young-Ji ; Choi, Cheong ; Choi, Kwang-Soo ;
Korean Journal of Food Science and Technology, volume 35, issue 1, 2003, Pages 103~110
Stable production of fermented kanjang containing 1.8% (v/v) ethanol was obtained within four days using traditional kanjang containing 4% added glucose in packed-bed bioreactor systems filled with immobilized Zygosaccharomyces rouxii and Candida versatilis on porous alumina ceramic bead carrier at
and aeration rate of 0.05 vvm. Specific rates of alcohol production for Z. rouxii and C. versatilis were 0.0033 and 0.0031/day, respectively, and those of glucose consumption were both -0.0087/day in the batch type of alcoholic fermentation. In semi-continuous alcoholic fermentation at a dilution rate of 0.25/day, specific rates of alcohol production for Z. rouxii and C. versatilis were 0.0045 and 0.0029/day, and those of glucose consumption were -0.01 and -0.008/day, respectively, using identical bioreactor system. Similar specific rates of alcohol production were observed both in the batch or semi-continuous process and in the continuous one at the dilution rate of 0.25/day. Sensory characteristics of all alcoholic-fermented kanjang by Z. rouxii, C. versatilis, and a mixture of both yeasts (2:1, w/w) were shown to be significantly superior to those of home-made kanjang as revealed through organoleptic evaluation tests (p<0.05).
Manufactures of Functional Kimchi using Bifidobacterium Strain Producing Conjugated Linoleic Acid (CLA) as Starter
Min, Sung-Gi ; Kim, Jung-Hee ; Kim, So-Mi ; Shin, Hong-Sig ; Hong, Gun-Hwa ; Oh, Duk-Gun ; Kim, Kyung-Nam ;
Korean Journal of Food Science and Technology, volume 35, issue 1, 2003, Pages 111~114
Conjugated linoleic acid (CLA), known to possess various beneficial effects such as anticarcinogenic, antioxidative, and cholesterol-depressing, has been used as a health supplementary food in Japan and the USA. Optimum condition for CLA production without causing changes in quality of kimchi was determined using Bifidobacterium sp., a CLA-producing microorganism, as a starter in culture broth, freeze-dried culture, and encapsulated culture. Results revealed encapsulation was most ideal for maintaining the ability of bacterium to produce CLA during kimchi fermentation. Exogenous linoleic acid (LA) which is a substrate for conversion to CLA was not added to kimchi since LA was already exists in red pepper. Changes in sensory properties of kimchi and production of CLA were measured after inoculation of the encapsulated starter. The optimum inoculation concentration of the encapsulated starter was 0.1% (w/w) for production of CLA without causing changes in kimchi taste.
Effect of Antioxidant Activity and Change in Quality of Chemical Composition and Polyphenol Compound during Long-term Storage
Zhang, Yun-Bin ; Bae, Man-Jong ; An, Bong-Jeun ; Choi, Hee-Jin ; Bae, Jong-Ho ; Kim, Sung ; Choi, Cheong ;
Korean Journal of Food Science and Technology, volume 35, issue 1, 2003, Pages 115~120
Changes in polyphenol, free sugar, and organic acid concentrations and their antioxidative activities in Korean pear during storage were investigated. The antioxidant activity of polyphenols was evaluated. Polyphenol concentration in different parts of pear, peel, pulp and core, reached 25.7%. pH decreased while concentrations of free sugars, including fructose, glucose, and sucrose, increased during storage. Four organic acids, citric malic, succinic, and fumaric acids, were determined. Succinic acid was the major organic acid in the pulp and decreased after 5 month of storage. The antioxidative of polyphenol fractions I, II, and III on cottonseed, linseed, and fish oils were higher than those of the control group.
Free Radical Scavenging Effect of Seed and Skin Extracts of Black Olympia Grape (Vitis labruscana L.)
Park, Sung-Jin ; Oh, Deog-Hwan ;
Korean Journal of Food Science and Technology, volume 35, issue 1, 2003, Pages 121~124
Optimal extraction condition and free radical scavenging effect of ethanol extracts of Olympia grape (Vitis labruscana L.) seeds and skins were determined. Extraction yield of grape seeds increased with increasing extraction temperature increased, but was not affected by ethanol concentration in grape skins. Highest extraction yields obtained with 100% ethanol concentration at
were 36 and 49.5% in seeds and skins, respectively. Ethanol extract of grape seeds obtained at
than that of grape skins. Among organic solvent fractions, ethylacetate fraction obtained from ethanol extract of grape seed showed the strongest
. Overall, ethanol extracts of grape seeds and their organic fractions showed significantly stronger free radical scavenging effect than those of skin extracts.
Physiological Activities of Commercial Instant Curry Powders and Individual Spices
Chung, Myong-Soo ; Jung, Seung-Hyeon ; Lee, Jin-Sun ; Park, Ki-Moon ;
Korean Journal of Food Science and Technology, volume 35, issue 1, 2003, Pages 125~131
Physiological activities of hot water extracts of 10 commercial instant curry powders and 6 spices, were investigated. All spice extracts except ginger showed significant antioxidant activities on the autoxidation of linoleic curry acid (p＜0.01). Antioxidant activities of clove and fennel were significantly higher than
, instant curry powders, and other spices, Red pepper
, clove, and coriander showed significant inhibitory activities against angiotensin-I-converting enzyme (p＜0.001). Cytotoxic effects of instant curry powder and spices against human cancer cell lines were examined through MTT assay. Black pepper
were effective against MCF-7 (p＜0.01), Clove
against HeLa (p＜0.01). Ginger
, cardamon, and black pepper against A172 (p＜0.001), garlic
against SN12C (p＜0.001), garlic
, red pepper, ginger, fenugreek, SPC, cumin, and MPC against SNU-638 (p＜0.001), and cassia
against A549 (p＜0.001).
Effects of Grape Extracts on Free Radical Scavenging Activity and Inhibition of Pro-Inflammatory Mediator Production in Mouse Macrophage Cells
Min, Hye-Young ; Park, Eun-Jung ; Lee, Sang-Kook ; Cho, Yong-Jin ;
Korean Journal of Food Science and Technology, volume 35, issue 1, 2003, Pages 132~137
Antioxidant and anti-inflammatory potentials of various grape extracts were evaluated. Extracts from Kyho seed, Kyho stem, and Campbell seed showed potent 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activities compared to resveratrol
, among which, antioxidant effect of Kyho seed extract were similar to that of vitamin C
. These extracts also exhibited inhibitory activities on lipopolysaccharide (LPS)-induced prostaglandin
production and nitrite formation in mouse macrophage RAW 264.7 cells at
. Kyho stem and seed extracts showed growth inhibitory activities in human lung and colon cancer cells. These results suggest the potential roles of grape extracts as antioxidants and anti-inflammatory agents.
Anti-hepatotoxic Activity of Chrysanthemum coronarium L. var. spatiosum Extract
Kang, Hyun-Jung ; Lee, Eun-Ju ; Sung, Sang-Hyun ; Kim, Young-Choong ; Song, Eun-Sook ; Park, Mi-Jung ; Lee, Heum-Sook ;
Korean Journal of Food Science and Technology, volume 35, issue 1, 2003, Pages 138~143
Total methanolic extract of Chrysanthemum coronarium L. var. spatiosum (Compositae) was revealed to have anti-hepatotoxic activity against galactosamine-induced toxicity on primary cultured rat hepatocytes. After successive partitioning with chloroform, n-butanol, and water, the chloroform fraction showed a significant inhibition activity of 51% at 50 ppm, compared with that of silybin, 45.9% at
. The chloroform fraction was subjected to silica gel column chromatography and yielded active CH-II, CH-V and CH-VI subfractions, and the anti-hepatotoxic activity of these subfractions were 47.6, 56.3, and 23.2%, respectively, at 50 ppm. Total glutathione contents of CH-II, CH-V, and CH-VI increased by 49.8, 43.9, and 47.5% of the control, respectively at 50 ppm, whereas that of silymarin was, 59.7% at
after challenged with galactosamine. The ratio of (reduced glutathione) / (total glutathione) in CH-II, CH-V and CH-VI subfraction showed similar values of
at 50 ppm, whereas that of silymarin was, 0.85 at
. The incorporation of
uptake into RNA was not affected by these active subfractions.
Pattern Analysis of Volatile Components for Domestic and Imported Angelica gigas Nakai Using GC Based on SAW Sensor
Noh, Bong-Soo ; Oh, Se-Yeon ; Kim, Su-Jeong ;
Korean Journal of Food Science and Technology, volume 35, issue 1, 2003, Pages 144~148
Volatile components were detected from domestic and imported Angelica gigas Nakai without any pretreatment using GC based on Surface Acoustic Wave (SAW) sensor. This system produced a frequency proportional to the amount of column effluent deposited on the SAW sensor. Discrimination between domestic and imported Angelica gigas Nakai was achieved through recognition of visual pattern using
derived from frequency and chromatogram of GC-SAW sensor.
Changes in Mineral and Pectic Substances of Korean Mature-Green Mume (Prunus mume Sieb. et Zucc) Fruits Packaged in Plastic Films with Gas Absorbents during Storage
Cha, Hwan-Soo ; Hong, Seok-In ; Chung, Myong-Soo ;
Korean Journal of Food Science and Technology, volume 35, issue 1, 2003, Pages 149~154
Changes in mineral (Ca, Mg) contents and pectic substances of mature-green 'Nanko' Mume fruits hermetically packaged in 0.03 mm low density polyethylene (LDPE) films with and without gas absorbents were examined during storage at
for 10 days. Each packaging contained 10 g
as a carbon dioxide scavenger, 30 g
as an ethylene scrubber or their mixture. In the presence of the ethylene scrubber, losses in mineral contents of alcohol insoluble solids and water soluble pectin were remarkably suppressed, whereas no significant difference was observed in the Ca content between the fresh fruit and those stored for 10 days. Fruits packaged with the ethylene absorbent retained higher amount of pectic substances than those with other packaging treatments. Degradation of the pectic substances into small molecules was also noticeably reduced when the ethylene scrubber was used. Overall results showed that the combination of the gas permeable film and the ethylene absorbent could be applied to mature-green Mume fruits as an effective packaging method to retard the texture softening during storage at the ambient temperature.
Time-dependent Flow Properties of Mustard Paste
Lee, Jeong-Jin ; Lee, Ji-Soo ; Yoo, Byoung-Seung ;
Korean Journal of Food Science and Technology, volume 35, issue 1, 2003, Pages 155~158
Time-dependent flow properties of mustard pastes were measured at various total solid contents
and shear rates
using a Haake concentric cylinderical viscometer. Experimental data of the stress decay with time of shearing were fitted to three mathematical models proposed by Weltman, Figoni and Shoemaker, and Hahn. Time-dependent flow behaviour of mustard paste increased with increase in TS, but was found to vary in the range of shear rate investigated. Time-dependent model of Weltman was found to be most applicable
for mustard paste. Shear stresses for structure breakdown increased with increase in TS, while the structure breakdown rate decreased.