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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 37, Issue 6 - Dec 2005
Volume 37, Issue 5 - Oct 2005
Volume 37, Issue 4 - Aug 2005
Volume 37, Issue 3 - Jun 2005
Volume 37, Issue 2 - Apr 2005
Volume 37, Issue 1 - Feb 2005
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Capillary Electrophoretic Method for the Determination of (+)-Catechin, (-)-Epicatechin in Grape Seed Ethanol Extract
Choi, One-Kyun ; Chung, Yang-Seop ; Chung, Ha-Yull ;
Korean Journal of Food Science and Technology, volume 37, issue 4, 2005, Pages 513~518
Capillary electrophoresis (CE) method was developed to determine (+)-catechin and (-)-epicatechin contents in grape seed ethanol extract. CE separation was achieved using 100 mM phosphate and borate buffer at pH 6.0 as background electrolyte and fused silica capillary with 50 microns x 375 microns O.D. (effective length 20.0cm) maintained at
. The applied voltage was 10kV, and detection was performed by DAD at 210 nm, Two catechins were well separated within 6 min with repeatability of <0.8% RSD for migration time and <2.0% RSD for peak area, and correlation coefficients higher than 0.994 were obtained from 58.0 to 174.0 mg/L with detection limit of 0.035 mg/L. Separated compounds were successfully determined. CE method was easy to handle and showed good reproducibility. CE method was compared with conventional coloring and HPLC methods, and main advantages of CE method were low amount of sample required, simple pre-sample treatment, good recovery rate, and short analysis time.
Mineral and Heavy Metal Contents of Salt and Salted-fermented Shrimp
Heo, Ok-Soon ; Oh, Sang-Hee ; Shin, Hyun-Soo ; Kim, Mee-Ree ;
Korean Journal of Food Science and Technology, volume 37, issue 4, 2005, Pages 519~524
This study was carried out to survey the contents of mineral and heavy metal of the commercial salt and salted-fermented shrimp. Mineral and heavy metal contents of Korean products and imported salts, and their effects on shrimps were analyzed through ICP-AES/MS. K and Mg contents of Korean salts and salted-fermented shrimp were relatively higher than those imported ones, However, no significant differences were found for mineral of commercial salted-fermented shrimps between Korean products and imported ones. Heavy metal contents of commercial salts lower than the maximum permissible limit set by KFDA. As, HB, and Ni were not detected in both commercial and lab-made salted-fermented shrimps. Cd were detected ranges of ND-0.5 ppm (average 0.1ppm) for commercial salted-fermented shrimps. Pb were detected ranges of ND-0.8ppm(average 0.28ppm) for lab-made salted-fermented shrimps.
Quality Characteristics of Ogapiju Prepared by Different Raw Materials
Choi, Hyang-Sook ; Min, Kyung-Chan ;
Korean Journal of Food Science and Technology, volume 37, issue 4, 2005, Pages 525~531
Quality characteristics of ogapiju prepared by adding different raw materials such as Acanthopanax(0, 0.1, 0.25, 0.5%), Ganoderma lucidum(0, 0.05%), pine needle (0, 0.05%), and red ginseng(0, 0.05%) were evaluated by chemical analyses and sensory evaluation. Total organic acid contents of samples containing ogapi and other medicinal herbs were higher than that of control group. Major free amino acid was histidine. Contents of total amino acid and free sugar were highest in sample C (Acanthopanax 0.1, G. lucidum 0.05, pine needle 0.50, red ginseng 0.05%). In each sample 31-49 volatile components were identified by solid-phase microextraction method, and 42 components were detected by sniff-test using GC-olfactometry. Ogapiju showed higher content of
than control group
, p-cymene, terpinolene,
, carvone, and
were not identified in control group. Volatile composition of ogapiju was characterized by higher amount of terpenoids. Green and herbaceous note was stronger in ogapiju than control group. Sensory evaluation indicated that good taste and palatability were highest in sample C.
Monitoring of Aluminium Phosphide Residues in Wheat and Wheat Flour
Choi, Yong-Hoon ; Yoon, Sang-Hyeon ; Hong, Hye-Mi ; Kang, Yun-Sook ; Chae, Kab-Ryong ; Lee, Jong-Ok ;
Korean Journal of Food Science and Technology, volume 37, issue 4, 2005, Pages 532~536
GC-NPD analysis was performed on residues of aluminium phosphide in raw wheat and wheat products by trapping gaseous phosphine in the headspace of vessel. In Australian wheat, over 95% of samples were detected below 1 ppb, considered as safe level, whereas in American wheat, about 70% of 58 samples were detected within 1-10 ppb with 4 showing over 10 ppb. About 14-22% phosphine residues of raw wheat were retained after milling process. Wheat samples of same origin showed significant varying levels of phosphine.
Concentration of Polycyclic Aromatic Hydrocarbons in Cereals, Pulses, Potatoes, and their Products
Kim, Hee-Yun ; Chung, So-Young ; Sho, Yo-Sub ; Park, Seong-Soo ; Lee, Eun-Ju ; Suh, Jung-Hyuk ; Lee, Yun-Dong ; Choi, Woo-Jeong ; Kim, Jung-Soo ; Eom, Ji-Yoon ; Park, Hui-Og ; Jin, Myeong-Sig ; Kim, Dong-Sul ; Ha, Sang-Chul ; Lee, Jong-Ok ;
Korean Journal of Food Science and Technology, volume 37, issue 4, 2005, Pages 537~541
Estimation of concentrations of PAHs [benzo(a)anthracene, chrysene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, dibenzo(a,h)anthracene, benzo(g,h,i)perylene, indeno(1,2,3-c,d)pyrene] in cereals, pulses, potatoes, and their products available in Korean markets gave mean levels of 0.13, 0.08, 0.06, 0.03, 0.08, 0.15, 0.45, and
, respectively, with recoveries between 82.6-106.6%. Methodology involved saponification and extraction with n-hexane, purification on Sep-Pak Florisil cartridges, and high performance liquid chromatography using a fluorescence detector.
Chemical Components and Physiological Activities of Bamboo (Phyllostachys bambusoides Starf) Extracts Prepared with Different Methods
Ju, In-Ok ; Jung, Gi-Tai ; Ryu, Jeong ; Choi, Joung-Sik ; Choi, Yeong-Geun ;
Korean Journal of Food Science and Technology, volume 37, issue 4, 2005, Pages 542~548
Chemical components and physiological activities Bamboo (Phyllostachys bambusoides Starf) extracts obtained by burning, dry heating or extracting with water or 70% ethanol and were investigated. Contents of soluble solid and total phenolic compounds were highest in the ethanol extract. Contents of polyphenols such as catechin, chlorogenic acid, caffeic acid, 3-hydroxy benzoic acid and ferulic acid were determined. Free sugars consisted of galactose, glucose, fructose, and sucrose. Organic acids including citric, tartaric, malic, succinic, and acetic acid were present in the bamboo extracts. Antioxidant activities of dry heat and ethanol extracts were higher than those of BHA or
. Nitrite- scavenging effect of extracts ranged from 84.7 to 99.6% at pH 1.2 ana 3.0. Tyrosinase-inhibitory activity was higher in the water extract, and SOD-like and ACE-inhibitory activity were highest in tile dry kent extract. Antimicrobial activities of the bamboo extracts were strong against Bacillus subtilis, Escherichia coli O157, and Staphylococcus aureus.
Evaluation of the Estrogenic and Antioxidant Activity of Some Edible and Medicinal Plants
Choi, Sun-Young ; Lim, Sun-Hye ; Kim, Ji-Sun ; Ha, Tae-Youl ; Kim, Sung-Ran ; Kang, Kyung-Sun ; Hwang, In-Kyeong ;
Korean Journal of Food Science and Technology, volume 37, issue 4, 2005, Pages 549~556
Estrogenic and antioxidant activities of ethanol extracts of 45 edible and medicinal plants were evaluated by
assay, and DPPH radical scavenging assay, and TBARS inhibition rate, respectively. Total polyphenol contents were in the range of 8.6 (Panax notoginseng Buck F.H. Chen.)-594.7 (Amomum globosum Loureiro) mg/g. Direct correlation between the DPPH radical scavenging activity and polyphenol content
was established through simple regression analysis, whereas no correlation was observed between TBARS inhibition rate or
activity and polyphenol content. Among medicinal plants screened, Glycyrrhiza glabra L. and Rheum undulatum L. showed strong antioxidant and estrogenic activities. Results of this study could be used as fundamental data for selecting potential phytoestrogen candidates.
Effects of Natural Preservatives and Storage Temperatures on Quality and Shelf-life of Fresh Pork Meat
Tak, Sang-Bum ; Kim, Dong-Ho ; Yoon, Suk-Kwon ; Lee, Young-Chun ;
Korean Journal of Food Science and Technology, volume 37, issue 4, 2005, Pages 557~561
Effects of natural preservatives on quality and shelf-life of fresh pork were investigated by evaluating changes in physicochemical properties, sensory evaluation, and mcrobial properties during storage. Acidity and VBN values of pork with preservatives were lower than those of control. Total bacterial count of pork with preservatives was significantly lower than that of control during storage. Sensory results showed pork with preservatives had lower sensory color and off-flavor scores than control. Changes in pH, VBN, total bacterial count, coliform group, and sensory evaluation revealed pork with preservatives showed less quality changes than control during storage, regardless of storage temperature. Results indicated that addition of preservatives to pork increased shelf-life by 7 days at
Effect of Amino Acids Addition on Stability and Antioxidative Property of Anthocyanins
Oh, Ju-Kyoung ; Imm, Jee-Young ;
Korean Journal of Food Science and Technology, volume 37, issue 4, 2005, Pages 562~566
Effects of amino acids (Arg, Lys, Gly, Ile, Glu, Asp, and Met) on the color intensity, stability and antioxidative properties of anthocyanins extracted from grape skins were investigated. Intensity of anthocyanins was significantly increased by the addition of Asp. Except for basic amino acids such as Arg and Lys, stabilities of anthocyanins were significantly improved by the addition of other amino acids including neutral, acidic and sulfur containing amino acids during the storage at
at pH 3.5. In case of control anthocyanins was remained unchanged the intensity of red color decreased significantly during the storage whereas their antioxidative activity were unchanged. Although effects of amino acids addition on electron donating abilities of anthocyanins were not differentiated by DPPH (2,2-diphenyl-1-picrylhydrazyl) method, the addition of Asp or Met resulted in increased ferric reducing ability which measured by FRAP (ferric reducing ability of plasma) assay.
Studies on the Thermomechanical Characteristics of the Blend Film of Chitosan/Gelatin
Kim, Byung-Ho ; Park, Jang-Woo ; Hong, Ji-Hyang ;
Korean Journal of Food Science and Technology, volume 37, issue 4, 2005, Pages 567~573
Compatability of films made of chitosan, gelatin, and their blends prepared by aqueous solution casting was investigated using a thermogravimetric analyzer(TGA) and a dynamic mechanical analyzer (DMA). TGA showed gelatin is more thermally stable than chitosan, and thermal stability of chitosan in blends was higher than that of pure chitosan due to interaction among functional groups of component polymers in blend. Glass transition temperature
of blends was dependent on chitosan content of blends. Blend films exhibited good miscibility. Moisture and glycerol contents of blend strongly affected thermal properties of two component polymers.
Changes in Physicochemical Characteristics of Bokbunja (Rubus coreanus Miq.) Wine during Fermentation
Choi, Han-Seok ; Kim, Myung-Kon ; Park, Hyo-Suk ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 37, issue 4, 2005, Pages 574~578
Effects of different yeast strains on physicochemical characteristics of Bokbunja (Rubus coreanus Miq.) fruits alcohol fermentation were investigated. Bokbusnja fruit must was inoculated with Saccharomyces cerevisiae KCCM 12224 (Sc-24), wild-type Bokbunja yeast (Bok-3), Saccharomyces coreanus (Yak-7), and Sc-24+Yak-7. Ethanol contents of Sc-24, Bok-3, Yak-7, and Sc-24+Yak-7 were 11.08, 10.62, 10.18, and 10.26%, respectively after 10 days fermentation. Addition of pectinase (500 ppm) increased ethanol content by 0.1-1.5%. Organic acids of Bokbunja wine were citric, malic, shikimic, formic, and oxalic acids. Citric and malic acid contents remarkably decreased, whereas that of acid increased by fermentation. Total acidity of Bokbunja wine was dependent on citric acid content. Sc-24, Yak-7, and Bok-3+ pectinase were more efficient for improvement of wine-color, although color values of Bokbunja wine significantly decreased during early stage of fermentation. Sc-24 and Bok-3+500 ppm of pectinase, and 8-10 days of fermentation could enhance quality of Bokbunja wine.
Properties of Wet Noodle Changed by the Addition of Sanghwang Mushroom (Phellinus linteus) Powder and Extract
Kim, Haeng-Ran ; Hong, Jin-Sun ; Choi, Jeong-Sil ; Han, Gwi-Jung ; Kim, Tae-Young ; Kim, Sang-Bum ; Chun, Hye-Kyung ;
Korean Journal of Food Science and Technology, volume 37, issue 4, 2005, Pages 579~583
Effects of sangwhang mushroom (Phellinus linteus) powder and extract on quality of wet noodle were investigated by adding sangwhang mushroom powder at 2% (w/w: II) of wheat flour and extract at 17 (v/w: III) and 34% (v/w: IV) based on flour source, respectively. Significant decreases were found in L values of dough and noodle, while a and b values increased in proportion to addition of sangwhang mushroom. Addition of sangwhang mushroom decreased volume of cooked noodles, but increased turbidity of soup. Tensions of cooked noodle samples of II, III, IV, and control were 12.17, 17.61, 17.57, and 14.90g, respectively. Sensory properties, including color, flavor, taste, and texture, of noodles added with sangwhang mushroom extracts (III, IV) were significantly superior to control (I) and noodle added with powder (II). These results suggest addition of sangwhang mushroom extract is more suitable than powder for noodle processing.
Synthesis of Diacylglycerol-Enriched Functional Lipid Containing DHA by Lipase-Catalyzed in Solvent-Free System
Kim, Nam-Sook ; Lee, Ki-Teak ;
Korean Journal of Food Science and Technology, volume 37, issue 4, 2005, Pages 584~589
Structured triacylglycerol (SL-TAG) was synthesized by enzymatic interesterification with algae oil and soybean oil in solvent-free system. Structured di- and monoacylglycerol (SL-DAG/MAG) were produced by glycerolysis with SL-TAG and glycerol catalyzed by lipase. Reactions were performed by sn-1.3 specific Lipozyme RM IM lipase from Rhizomucor miehei (interesterification, 11%; glycerolysis 5% by weight of total substrates) in solvent-free system using stirred-batch type reactor. SL-DAG/MAG contained TAG (42,3 area%), 1,3-DAG (19.2 area%), 1,2-DAG (22.2 area%), MAG (16.0 area%), and free fatty acid (0.2 area%). Iodine and saponification values of SL-DAG/MAG were 208.8 and 179.6, respectively. SL-DAG/MAG appeared yellowish in color.
Phygicochemical Properties of Bread Dough Added with Jujube Extracts
Lee, Joo-Hyun ; Kwon, Kwang-Il ; Bae, Jong-Ho ;
Korean Journal of Food Science and Technology, volume 37, issue 4, 2005, Pages 590~596
Effects of jujube extract on physicochemical properties of dough were evaluated. Moisture, protein, and ash contents of jujube extract were 92.5, 0.5, and 0.37%, respectively at pH 4.65. Sucrose content was the highest (4,340 mg%) among free sugars of jujube extract, followed by glucose and fructose. Absorption rate increased as observed through farinogram with increasing amount of jujube extract added. Dough development time and stability decreased, whereas degree of weakness increased. Degree of extension decreased as shown in extensograph with increasing content of jujube extract, whereas degree of resistance and resistance/extensibility increased. Amylogram showed, when amount of jujube extract increased, no difference in gelatinization temperature, whereas peak viscosity decreased.
Quality Factor Determination and Shelf-Life Prediction of Emulsified Ginseng Drink
Baik, Eun-Kyung ; Seo, Yong-Ki ; Lee, Geun ; Lee, Dong-Un ; Park, Seok-Jun ; Lee, Jin-Hee ; Lee, Kang-Pyo ; Kim, Dong-Seob ; Hur, Nam-Yun ; Baik, Moo-Yeol ;
Korean Journal of Food Science and Technology, volume 37, issue 4, 2005, Pages 597~602
Quality factors of emulsified ginseng drink were determined during storage at various temperatures, and its shelf-life was predicted based on changes in emulsion stability, acidify, viscosity, and yellowness. Viscosity was highly dependent on storage temperature. Emulsion stability changed rapidly during early storage period (1st step), then slowly thereafter (2nd step).
values of emulsion stability were 2.50 and 1.38 for 1st and 2nd steps, respectively. Viscosity, acidity, and yellowness showed
values of 3.45, 1.77, and 1.99, respectively. Although
value of 2 has been generally used to predict shelf stability of food materials, our results suggest adopting same
value to predict shelf stability of emulsified ginseng drink is not appropriate.
Quality Characteristics of the White Bread Prepared by Addition of Jujube Extracts
Bae, Jong-Ho ; Lee, Joo-Hyun ; Kwon, Kwang-Il ; Im, Moo-Hyeog ; Park, Gun-Sang ; Lee, Jong-Gu ; Choi, Hee-Jin ; Jeong, Suk-Yun ;
Korean Journal of Food Science and Technology, volume 37, issue 4, 2005, Pages 603~610
Quality characteristics of white breads added with different levels of jujube extracts were investigated. Addition of jujube extract significantly decreased L-value, and increased a and b-values. Addition levels up to 70% did not have significant effects on the texture of breads. Significant increases in the hardness, chewiness, and gumminess were observed in 100% jujube-added group. Additive levels over 50% jujube showed good sensory scores compared with control bread in color, flavor, taste, and general palatability. Textural property increased with increasing amount of jujube extract. Results showed substitution of 50-70% jujube extract for water improved bread quality.
REP-PCR Genotyping of Four Major Gram-negative Foodborne Bacterial Pathogens
Jung, Hye-Jin ; Seo, Hyeon-A ; Kim, Young-Joon ; Cho, Joon-Il ; Kim, Keun-Sung ;
Korean Journal of Food Science and Technology, volume 37, issue 4, 2005, Pages 611~617
Dispersed repetitive DNA elements in genomes of microorganisms differ among and within species. Because distances between repetitive sequences vary depending on bacterial strains, genomic fingerprinting with interspersed repetitive sequence-based probes can be used to distinguish unrelated organisms. Among well-known bacterial repetitive sequences, Repetitive Extragenic Palindromic (REP) sequence has been used to identify environmental bacterial species and strains. We applied REP-PCR to detect and differentiate four major Gram-negative food-borne bacterial pathogens, E. coli, Salmonella, Shigella, and Vibrio. Target DNA fragments of these pathogens were amplified by REP-PCR method. PCR-generated DNA fragments were separated on 1.5% agarose gel. Dendrograms for PCR products of each strain were constructed using photo-documentation system. REP-PCR reactions with primer pairs REP1R-I and REP2-I revealed distinct REP-PCR-derived genomic fingerprinting patterns from E. coli, Salmonella, Shigella, and Vibrio. REP-PCR method provided clear distinctions among different bacterial species containing REP-repetitive elements and can be widely used for typing food-borne Gram-negative strains. Results showed established REP-PCR reaction conditions and generated dendrograms could be used with other supplementary genotyping or phenotyping methods to identify isolates from outbreak and to estimate relative degrees of genetic similarities among isolates from different outbreaks to determine whether they are clonally related.
Antibacterial and Anticancer Effects of Kimchi Extracts Prepared with Monascus purpureus Koji Paste
Kim, Hyun-Jeong ; HwangBo, Mi-Hyang ; Lee, Hyo-Joo ; Yu, Tae-Shick ; Lee, In-Seon ;
Korean Journal of Food Science and Technology, volume 37, issue 4, 2005, Pages 618~623
Kimchi was prepared with 2.5% and 5% Monascus purpureus Koji(MPK) paste(20%), fermented at
for 15 days, and sampled at 3-day intervals during storage. Samples were extracted using 80% ethanol. Ethanol extracts of kimchi prepared with MPK paste (MPK kimchi extracts) and control kimchi extracts at 1mg/mL showed 40% decrease in proliferation of cancer cells, such as AGS, KATOIII, HepG2, and Hela. MPK kimchi extracts showed highest cytotoxic effect against cancer cells compared with control at 2mg/mL. Antibacterial effect of MPK kimchi extracts decreased during fermentation, and was higher than that of control kimchi extracts during fermentation, particularly after six days. The 5% MPK kimchi extracts showed higher antibacterial activity against Escherichia coli O157:H7 and Vibrio parahaemolyticus than other groups. Results indicate kimchi added with M. purpureus Koji paste has stronger antibacterial and anticancer effects in vitro than control kimchi.
Hypolipidemic Effects of Glycoprotein Isolated from Ficus Carica Linnoeus in Mice
Lim, Kye-Taek ; Lee, Sei-Jung ; Ko, Jeong-Hyeon ; Oh, Phil-Sun ;
Korean Journal of Food Science and Technology, volume 37, issue 4, 2005, Pages 624~630
Glycoprotein (60 kDa) isolated from Ficus Carica Linnoeus (FCL glycoprotein) was examined by evaluating its hypolipidemic effects on plasma cholesterol levels and hepatic detoxicant enzyme activities in ICR mice. FCL glycoprotein
had strong scavenging activities (38%) against lipid peroxyl radicals. When mice were treated with Triton WR-1339 (400 mg/kg), levels of total cholesterol (TC) and low-density lipoprotein (LDL)-cholesterol in plasma significantly increased by 53.9 and 47.5 mg/dL, respectively, compared to the control, whereas, when pretreated with FCL glycoprotein
, decreased remarkably by 55.4, and 47,0 mg/dL, compared to Triton WR-1339 treatment alone. Interestingly, high-density lipoprotein (HDL)-cholesterol level did not change. Body and liver weights did not change significantly after Triton WR-1339 treatment in presence of FCL glycoprotein. FCL glycoprotein
stimulated activities of antioxidative detoxicant enzymes such as superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx), whereas GPx activity significantly increased compared to the control. These results suggest FCL glycoprotein has abilities to scavenge lipid peroxyl radicals, lower plasma lipid levels, and stimulate detoxicant enzyme activity in mouse liver.
Effects of Fermented Milk Intake on Hepatic Antioxidative Systems in Alcohol treated Rats
Ahn, Young-Tae ; Bae, Jin-Seong ; Kim, Yong-Hee ; Lim, Kwang-Sei ; Huh, Chul-Sung ;
Korean Journal of Food Science and Technology, volume 37, issue 4, 2005, Pages 631~635
Effects of fermented milk,
, intake on hepatic antioxidative systems were investigated in rats fed ethanol (3 g/kg B.W.) for 2 weeks. Serum AST and ALT were
in control group,
in alcohol group, and
in fermented milk (FM) group, respectively. Fermented milk intake decreased hepatic glutathione peroxidase and superoxide dismutase activities of FM group to level of control group (p<0.05). Glutathione S-transferase activity of fermented milk group increased by 122% compared to control group. These results suggest antioxidative activities of lactic acid bacteria and ingredients in
improve antioxidative system in alcohol-treated rats.
Effects of Mulberry Leaves Powder on Lipid Metabolism in High Cholesterol-Fed Rats
Kim, Ae-Jung ; Kim, Sun-Yeou ; Choi, Mi-Kyeong ; Kim, Myung-Hwan ; Han, Myung-Ryun ; Chung, Kun-Sub ;
Korean Journal of Food Science and Technology, volume 37, issue 4, 2005, Pages 636~641
Mulberry leaves, high in dietary fiber and some nutritional materials, are thought to have hypocholesterolemic effect. Therefore, effect of mulberry leaf powder on serum lipid profiles were studied using rats with diet-induced hypercholesterolemia. Male Sprague-Dawley rats were fed AIN-93 diet (control group), and diets containing high-cholesterol and 0% mulberry leaves powder, high-cholesterol and 5% mulberry leaves powder, and high-cholesterol and 10% mulberry leaves powder for 4 weeks. Hypercholesterolemia was induced by adding 1% cholesterol and 0.5% cholic acid to all diets except in control group. Although no differences were observed in food intake and initial body weight among groups, mulberry leaf treatment resulted in significant decreases in food efficiency ratio and body weight gain. Mulberry leaf treatment decreased serum lipid profiles, atherogenic index, cardiac risk factor, low density lipoprotein cholesterol ratio, serum aspartate transaminase, and liver lipid levels. High density lipoprotein cholesterol, total cholesterol, serum HDL-cholesterol, and fecal lipid levels increased, suggesting mulberry leaves could improve hyperlipidemia and liver action, thereby proventing cardiovascular disease.
Antimicrobial Effect of Lonicerae Flos Extracts on Food-borne Pathogens
Bae, Ji-Hyun ; Kim, Mi-Soon ; Kang, Eun-Hae ;
Korean Journal of Food Science and Technology, volume 37, issue 4, 2005, Pages 642~647
Lonicerae Flos was extracted with methanol and successively fractionated with petroleum ether, chloroform, ethyl acetate, and methanol to investigate their antimicrobial effects against food-borne pathogens and food spoilage bacteria using paper disc method. Ethyl acetate extracts of L. Flos showed highest antimicrobial activity against Shigella dysenteriae. Synergistic effect in inhibition was observed when L. Flos extract was mixed with Artemisa capillaris extract as compared to using each extract alone. Growth inhibition curves were determined using ethyl acetate extracts of L. Flos against Staphylococcus epidermidis and S. dysenteriae. Ethyl acetate extract of L. Flos had antimicrobial activity against S. dysenteriae at 3,000 ppm, retarding growth of S. dysenteriae up to 12 hr.
Effect of Dietary Supplementation of Two Tonic Formula on the Forced-Swimming Capacity of Rats
Song, Tae-Cheol ; Han, Dae-Seok ; Lee, Chang-Ho ; Kim, Young-Eon ; Jung, Kyung-Ah ; Kim, Hae-Yeong ;
Korean Journal of Food Science and Technology, volume 37, issue 4, 2005, Pages 648~655
Effects of two types of formula designed for commercial product on forced-swimming capacity and related biochemical parameters of Sprague-Dawley rats were evaluated. Treatment groups were fed diet supplemented with 4.56% formula A (EFA: exercise-trained and formula A-supplemented group) or B (EFB: exercise-trained and formula B-supplemented group) for 4 weeks. All groups were regularly trained twice a week to be accustomed to swimming. After 4 weeks, each group was divided into two subgroups: 90 min swimming (90-min subgroups) and swimming until exhaustion (all-out subgroups). Serum was collected, and skeletal muscles were dissected out after swimming. Forced-swimming time until exhaustion was significantly longer (p<0.05) in EFA and EFB groups than that of exercised control group. Among 90-min subgroups, serum ammonia level of EFB group was significantly lower than that of exercised control group (p<0.05). Among all-out subgroups, serum lactate levels were not significantly different among exercised control and treatment groups, whereas serum-free fatty acid levels of EFA and EFB groups were significantly lower than that of exercised control group (p<0.05). In conclusion, EFA and EFB groups enhanced forced swimming capacity of rats by increasing fat utilization and delaying accumulation of serum fatigue factor.
Isolation and Identification of Two Psoralen Derivatives as Antioxidative Compounds from the Aerial Parts of Angelica keiskei
Kim, So-Joong ; Cho, Jeong-Yong ; Wee, Ji-Hyang ; Jang, Mi-Young ; Rim, Yo-Sup ; Kim, Cheol ; Shin, Soo-Cheol ; Moon, Jae-Hak ; Park, Keun-Hyung ;
Korean Journal of Food Science and Technology, volume 37, issue 4, 2005, Pages 656~659
Hot water extracts of Angelica keiskei aerial parts were solvent-fractionated with ethyl acetate (EtOAc) and buffers (5%
, pH 8.0; 1.0 N HCl, pH 3.0) to obtain EtOAc-soluble acidic and neutral fractions. EtOAc-soluble neutral fraction was purified by Sephadex LH-20 column chromatography and reverse phase HPLC. Assay for purification of antioxidative compounds was performed by spraying DPPH solution on thin layer chromatography. Two isolated substances were identified as pseudoisopsoralen and 8-methoxypsoralen(xanthotoxin) by FAB-MS and NMR analyses.
Developing Food List for Risk Assessment of Contaminants in Korean Foods
Lee, Haeng-Shin ; Kim, Bok-Hee ; Jang, Young-Ai ; Park, Seon-Oh ; Oh, Chang-Hwan ; Kim, Ji-Young ; Kim, Hee-Yun ; Chung, So-Young ; Sho, Yoo-Sub ; Suh, Jung-Hyuck ; Lee, Eun-Ju ; Kim, Cho-Il ;
Korean Journal of Food Science and Technology, volume 37, issue 4, 2005, Pages 660~670
Standard procedure for development of food list was established based on food intake data of 2001 National Health and Nutrition Survey and 2002 Seasonal Nutrition Survey for Total Diet Study. Foods were sorted in descending order of mean intake, and 54 items within cumulative percentage of 80 were selected, followed by selection of 16 additional items with consumption frequency of 10% or higher. Based on higher consumption in certain seasons, regions, sexes, and age classes, 14 additional items were added. Additional 17 items with probable high contents of heavy metals or 23 items with probable high pesticide residues were added. Altogether, 101 and 107 individual food items were included for heavy metal and pesticide residue lists, accounting for 84.9 and 83.3% mean energy intakes of Korean population, respectively.
Evaluation of Efficacy of Sanitizers and Disinfectants Marketed in Korea
Lee, Min-Jeong ; Kim, Yong-Su ; Cho, Yang-Hee ; Park, Hee-Kyung ; Park, Byung-Kyu ; Lee, Kwang-Ho ; Kang, Kil-Jin ; Jeon, Dae-Hoon ; Park, Ki-Hwan ; Ha, Sang-Do ;
Korean Journal of Food Science and Technology, volume 37, issue 4, 2005, Pages 671~677
Conformity to legal permission standard of
CFU/mL reduction of foodborne pathogens or spoilage bacteria such as Escherichia coli, Staphylococcus aureus, Salmonella typhimurium, Pseudomonas aruginosa, and Enterococcus hirae was examined in 11 domestic commercial sanitizers and disinfectant. One chlorine compound, two iodophor compounds, two peroxide compounds, and three quaternary ammonium compounds (QACs) met advised standard concentration (100%), showing
CFU/mL reduction, and met legal standard by
CFU/mL reduction at 75% of advised standard concentration. At 10% dilution, one chlorine compound, one iodophor compound, two peroxide compounds, and two QACs satisfied legal standard.
Extraction Conditions and Green Index of Green Pigments from Discolored Garlic
Hwang, Jin-Bong ; Ha, Jae-Ho ; Shin, Dong-Bin ; Park, Wan-Soo ; Nahmgung, Bae ; Lee, Young-Chun ;
Korean Journal of Food Science and Technology, volume 37, issue 4, 2005, Pages 678~684
Extraction conditions, spectrometric, and sensory properties of pigment extracts from green discolored garlic (GDG) were studied for development of green index to evaluate degree of green discoloration of garlic. GDG pigments were extracted using polar solvents, such as methanol, ethanol, and water. Methanol with 1% HCl resulted in highest extraction of green pigments. Extraction of pigments was affected by temperature, and extracted pigments were partially destroyed at high temperatures. Optimum conditions for extraction of green pigments were
for 30 min. Because green pigments are unstable at room temperature, and no method has been reported to evaluate degree of green discoloration of garlic, color chart was designed by mixing varying amounts of control and GDG. High correlation was observed between sensory scores and "a" value of color chart samples (y=-3.465x - 11.676) with
of 0.993. Green index (GI) was developed based on linear regression equation between sensory scores and "a" values. Sensory panel recognized green discoloration of garlic at
. GI developed in this study could be utilized to evaluate degree of green discoloration of garlic during cold storage and distribution of garlic.
Procedures in Establishing Residue Limits of Pesticides on Food Crops in Korea
Lee, Mi-Gyung ; Hong, Moo-Gi ; Park, Kun-Sang ; Choi, Dong-Mi ; Lim, Moo-Hyuk ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 37, issue 4, 2005, Pages 685~694
Korean practices in tolerance setting of pesticide residues on food crops were compiled with an effort to harmonize with international standards. Based on scientific data including historical background, limit setting protocols, adoption of ADI values, food factors, nation's body weights, and regulatory margins which are required for the setting of maximum residue limits, necessary measures to be taken by Korean regulatory authorities were proposed.