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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
Editor in Chief :
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
Selecting the target year
Research for Selecting The Optimized Vitamin C Analysis Method
Choi, Won-Sun ; Kim, Young-Jin ; Jung, Jin-Young ; Kim, Tae-Jin ; Jung, Byung-Moon ; Kim, Eung-Ryool ; Jung, Hoo-Kil ; Chun, Ho-Nam ;
Korean Journal of Food Science and Technology, volume 37, issue 6, 2005, Pages 861~865
2,4-Dinitrophenylhydrazine (DHP), indophenol, and HPLC methods, which are generally used to analyze vitamin C, were evaluated by comparing changes in vitamin C contents in various samples kept at 10 and
. Amount of total ascorbic acid (TAA) in yoghurt A kept at
, as measured by DNP method, decreased from 26.7mg/100mL for early period to 22.8mg/100mL for final period of storage, whereas, on 3rd and 10th storage days, increased contrary to general results. Using indophenol, TAA measured at 28.6 and 9.5mg/100mL, and 30.5 and 14.6mg/100mL using HPLC far early and final periods, respectively. With indophenol and HPLC, TAA amount showed steady tendency to decrease. In conclusion, HPLC is the most suitable method to analyze vitamin C content, and indophenol method can be also used during early storage stage.
Levels of Polycyclic Aromatic Hydrocarbons in Fish, Shellfish and their Processed Products
Hu, Soo-Jung ; Kim, Mee-Hye ; Oh, Nam-Su ; Ha, Jin ; Choi, Kwang-Sik ; Kwon, Ki-Sung ;
Korean Journal of Food Science and Technology, volume 37, issue 6, 2005, Pages 866~872
Cocentrations 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 fish (n=120), shellfish(n=50) and their products (n=35) were estimated by saponification and extraction with n-hexane, clean-up on Sep-Pak Florisil Cartridges and HPLC/FLD. Overall recoveries for eight PAHs spiked into samples ranged from 90 to 106%. Mean level of benzo(a)anthracene, chrysene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, dibenzo(a,h)anthracene, benzo(g,h,i)perylene and indeno(1,2,3-c,d)pyrene were not detected, 0.01, 0.04, 0.07, 0.05, 0.004, 0.0008 and 0.06ng/g, respectively, similar to those reported by other countries.
The Additional Effects of Various Materials on Microwave Heating Property of Frozen Dough
Kim, Eun-Mi ; Han, Hye-Kyung ; Kim, In-Ho ;
Korean Journal of Food Science and Technology, volume 37, issue 6, 2005, Pages 873~881
This study was conducted to improve the properties of frozen dough foods (buns and noodles etc.) on the quality deterioration with microwave oven cooking. Microwave is a useful cooking method, but it quickly takes moisture from food surface and makes lowering food quality abruptly. For improvement of these problems, mixing doughs with addition of various additives of 34 types manufactured respectively; starches, modified starches, gums and emulsifiers etc. Each mixing dough produced in sheet type
and steamed them, was quickly froze at
and packed with polyethylene. Packed samples kept at
for 48 hours. After they were steam or microwave treatment packed or non-packed with polyethylene, studied for improvement effects of quality as sensory evaluation and selected 6 type additives; modified starches (TA, ST), gums (AR, GA) and emulsifiers (E, S1) as improvement agent. Because moisture loss from microwave oven cooking leads to quality deterioration of frozen dough foods, additive, such as including starches, modified starch, gums, and emusifiers were added to improve dough properties. Amylogram, scanning electron microscopy, textural analysis, and differential scanning calorimetry revealed addition of additives improved textural properties including surface-hardening of frozen dough foods compared to the control.
The Study on the Methylmercury Analysis and the Monitoring of Total Mercury and Methylmercury in Fish
Kim, Hee-Yun ; Chung, So-Young ; Sho, You-Sub ; Oh, Geum-Soon ; Park, Seong-Soo ; Suh, Jung-Hyuk ; Lee, Eun-Ju ; Lee, Yoon-Dong ; Choi, Woo-Jeong ; Eom, Ji-Yoon ; Song, Min-Soo ; Lee, Jong-Ok ; Woo, Gun-Jo ;
Korean Journal of Food Science and Technology, volume 37, issue 6, 2005, Pages 882~888
Procedure for analysis of methylmercury in fish was developed, involving addition of HCl, extraction with toluene, and clean-up using L-cystein solution. Obtained extract is analyzed by gas chromatography with electron capture detector using Ulbon HR-Thermon-Hg column. Detection limit and recovery of the method were 0.005mg/kg (expressed as Hg), 98-107 (103%), respectively. Total mercury and methylmercury concentrations in 175 commercial fish samples ranged from [mean-max (mean), unit: mg/kg]: 0.014-1.200 (0.270) and 0.006-0.901 (0.168) in tuna-fish, 0.020-0.934 (0.323) and 0.012-0.553 (0.149) in martin-fish, 0.082-0.782 (0.391) and 0.040-0.436(0.201) in shark, 0,023-0.031 (0.026) and 0,013-0.018 (0.015) in salmon, 0.098-0.193 (0.133) and 0.031-0.015(0.090) in tilefish, and 0,031-0.214 (0.089) and 0.016-0.093 (0.042) in canned tuna respectively. No sample of analyzed fish exceeded 1.0mg/kg wet wt., limit for methylmercury established by Codex. In all species examined, estimated weekly intake was lower than Provisional Tolerable Weekly Intake recommended by the JECFA (the Joint FAO/WHO Expert Committee on Food Additives).
Development of Analytical Method for Propylene Glycol in Foods
Kim, Hee-Yun ; Hong, Ki-Hyoung ; Choi, Jang-Duck ; Park, Sung-Kwan ; Jung, Si-Sub ; Choi, Woo-Jeong ; Lee, Shin-Ho ; Moon, Dong-Chul ;
Korean Journal of Food Science and Technology, volume 37, issue 6, 2005, Pages 889~892
Standardized method based on extraction, filtration, and gas chromatography (GC) was developed far propylene glycol analysis to set hygienic norm of safety measure for foods under governmental control. Various columns were tested fur propylene glycol analysis by GC with flame ionization detector. Known amount of propylene glycol was spiked into wheat flour dough and analyzed by developed method. Results showed 101.60% recovery rate for propylene glycol with HP-5 column. Reproducibility test of standards recorded 0.30 for standard variation and 0,42% for relative variation. Using analytical method established, contents of propylene glycol in more than hundred different foods were monitored. Propylene glycol was detected in most foods, indicating propylene glycol is not only commonly added during food preparation, but also is contained naturally in food.
Quality Characteristics of Strawberry Cultivated with Foliar Application of Stevia (Stevia rebaudiana B.) Extract
Hong, Sun-Pyo ; Jeong, Hae-Sang ; Jeong, Eun-Jeong ; Jeong, Do-Yeong ; Jeong, Pyeong-Hwa ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 37, issue 6, 2005, Pages 893~897
Effect of foliar application of stevia extract on strawberry quality was investigated. Soluble solid and free sugar contents of strawberry (SS) cultivated with foliar application of stevia extract were higher, and acidity and organic acid contents were lower than those of control. Free sugars were composed of fructose, glucose, and sucrose. Organic acids were composed of citric, malic, oxalic, succinic, and fumaric acids. Sensory evaluation revealed score of sweetness, sourness, and overall acceptability for SS were higher than those of control.
Components and Biological Activity of Aqueous Extract Isolated from Winged Stem of Euonymus alatus
Oh, Bong-Yun ; Hwang, Soo-Kyung ; Cheong, Mi-Young ; Sin, Hong-Sig ; Park, Bock-Hee ; Lee, Jeong-Ho ; Kim, Soo-Hyun ;
Korean Journal of Food Science and Technology, volume 37, issue 6, 2005, Pages 898~904
Although Euonymus alatus (EA) has been used as traditional medicine for cancer treatment, exact substances involved in curing of the disease are not yet known. Free radical scavenging and reactive oxygen species (ROS) removal activities of aqueous extract components isolated from winged stem of EA in animal cell line were investigated. Aqueous extract of EA (AEEA) was fractionated by ultrafiltration. All fractions mainly consisted of polysaccharide (44.8%), protein (2.1%), small amounts of phenol compounds and organic acids. Antioxidant activity of AEEA increased depending on concentration fractions, as determined by 1,1-diphenyl-2-picrylhydrazyl method. ROS removal activity was visualized in Chinese hamster ovary cell line using laser scanning confocal microscope, and AEEA activity increased in order of F IV>F III>F I>F II. These results suggest AETA has bioactive carbohydrates with potentials as functional foods and antioxidants.
Physical Properties of Dietary Fiber Sources from Peel of Asian Pear Fruit at Different Growth Stages
Zhang, Xian ; Lee, Fan-Zhu ; Eun, Jong-Bang ;
Korean Journal of Food Science and Technology, volume 37, issue 6, 2005, Pages 905~911
Physical properties and compositions of dietary fiber sources (DFS) from peels of Asian pear fruit, Hosui, Niitaka and Chuwhangbae, were examined at different growth stages, young, unripe, and ripe fruits, to investigate their use as functional ingredients. Total dietary fiber (TDF) contents of DFS prepared from peels of three cultivars at three stages were high, 74.00-88.38%, with most being insoluble dietary fiber. Total phenolic compound contents of DFS were 1.64-4.46mg/g, with those of Niitaka and Chuwhangbae increasing with growth stages. Density of DFS from young fruit was significantly lower than those from unripe and ripe fruits (p<0.05), because particle size of DFS increased with growth stages within cultivars. Water-holding capacity (WHC) and oil absorption were 3.11-6.03g water/g solid and 1.98-2.57g oil/g sample, respectively. Young fruits, which showed lowest WHC value, had highest oil absorption value. Particle size of DFS had significant correlation with density, WHC, and oil absorption (p<0.05). Physical properties of DFS were mainly influenced by cellulose and uronic acid.
Physicochemical Composition of Seaweed Fulvescens (Capsosiphon fulvescens)
Yang, Ho-Cheol ; Jung, Kyeong-Mo ; Gang, Kwang-Sung ; Song, Byeong-Jun ; Lim, Hyeon-Cheol ; Na, Hwan-Sik ; Mun, Hee ; Heo, Nam-Chil ;
Korean Journal of Food Science and Technology, volume 37, issue 6, 2005, Pages 912~917
Physicochemical components of dried green algae, Seaweed fulvescens (Capsosiphon fulvescens) with
moisture content, were investigated. Crude protein, crude lipid, ash and carbohydrate content of C. fulvescens were
, respectively. Predominant minerals were Na, Mg, Ca, K and P. Fe
contents in were higher than those of other seaweeds. Major free sugars were identified as fructose, glucose, sucrose, maltose and galactose. Organic acid including L-malic acid, citric acid, tartaric acid and d-malic acid were detected. Most abundant amino acids were glutamic acid, aspartic acid and alanine. Main fatty acids were palmitic acid, linolenic acid and stearidonic acid, with 58.37% polyenes.
Comparison of Colorimetric Methods for the Determination of Flavonoid in Propolis Extract Products
Kim, Eun-Jeong ; Lee, Hwa-Jung ; Kim, Hye-Jeong ; Nam, Hye-Seon ; Lee, Mi-Keong ; Kim, Hae-Young ; Lee, Jin-Ha ; Kang, Yun-Sook ; Lee, Jong-Ok ; Kim, Hee-Yun ;
Korean Journal of Food Science and Technology, volume 37, issue 6, 2005, Pages 918~921
Quantitative analysis of flavonoids in commercial propolis extract products were compared by three colorimetric methods; aluminum chloride method, dinitrophenylhydrazine method and aluminum nitrate method, Aluminum nitrate method in Korea Health Supplement Food Code was proved to be specific only for flavones and flavonols same as aluminum chloride method, while dinitrophenylhydrazine method was specific for flavanones and dihydroflavonols. Therefore, the sum of flavonoid contents determined by 2,4-Dinitrophenylhydrazine method and aluminum nitrate method may represent the real content of total flavonoids. As for the 25 commercial propolis extract products examined, the contents of flavonoid varied from 2.15% to 9.53% except for one product.
Organic Acids Content of the Selected Korean Apple Cultivars
Do, Young-Sook ; Whang, Hea-Jeung ; Ku, Ja-Eel ; Yoon, Kwang-Ro ;
Korean Journal of Food Science and Technology, volume 37, issue 6, 2005, Pages 922~927
Total and individual organic acid contents of Malus domestica Borkh, cultivars, Tsugaru, Fuji Jonathan (Hong-Ok), and New Jonagold(Sin-Heung) apples, were investigated. Average titratable acidities measured by titration method and total organic acids content determined by HPLC were 241.64-444.52 and 364.23-680.80mg%, respectively. Average total organic acid contents were Jonathan 630.80mg%, New Jonagold 471.04mg%, Fuji 403.80mg%, and Tsugaru 364.23mg%, Contents of DL-malic, citric, fumaric, and quinic acid were 351.98 (Tsugaru)-579.88mg% (Jonathan), 2.14 (Fuji)-12.95mg% (Jonathan), 0.012 (Fuji)-0.060mg% (Jonathan), and 8.91 (Tsugaru)-14.20mg% (Fuji), respectively. Succinic acid was detected only from Jonathan (27.53mg%) and New Jonagold (5.20mg%), while maleic acid was not detected from all cultivars. Ratio of L-malic acid and DL-malic acid contents were 0.98-1.02 in all apple cultivars.
Properties of Ramyon (deep fried noodle) Changed by the Addition of Sangwhang Mushroom (Phellinus linteus) Extract
Kim, Haeng-Ran ; Hong, Jin-Sun ; Kim, Tae-Young ; Kim, Sang-Bum ; Cho, Soo-Muk ; Chun, Hye-Kyung ;
Korean Journal of Food Science and Technology, volume 37, issue 6, 2005, Pages 928~932
Effects of sangwhang mushroom (Phellinus linteus) extract on quality and functionality of ramyon (deep-fried noodle) were investigated by adding 17.5(v/w; II) and 35%(v/w; III) sangwhang mushroom extracts. Although little differences were generally observed in chemical compositions of ramyon samples II, III, and control, potassium contents of samples II and III were lower than control. Content of
, major functional component of sangwhang mushroom, increased in proportion to amount of extract added, 2.04 and
in samples II and III, respectively, much higher than
of control. Lightness (L) decreased, whereas redness (a) and yellowness (b) increased with increasing amount of extract added. Ramyons containing extract showed higher preference than control in texture analysis (hardness and tension) and sensory evaluation (taste and texture).
Quality Changes of Fresh-Cut Potatoes during Storage Depending on the Packaging Treatments
Lim, Jeong-Ho ; Choi, Jeong-Hee ; Hong, Seok-In ; Jeong, Moon-Cheol ; Kim, Dong-Man ;
Korean Journal of Food Science and Technology, volume 37, issue 6, 2005, Pages 933~938
To investigate pertinent packaging treatment of fresh-cut potatoes (Solanum tuberosum L.), potato cubes were subjected to passive, gas exchange, and vacuum packaging conditions. Low density polyethylene film (LDPE), polypropylene film (PP), anti-fogging film (AP), and perforated film (PF) were used as passive packaging treatments. Mixed gases of 5%
(MA1) and 10%
(MA2) were applied as gas exchange packaging. Packs filled with cubes were kept at
, and changes in weight loss, surface color, vitamin C content and sensory quality of cubes were analyzed during storage. Respiration rate of cubes was 2.11 times higher than that of intact raw potatoes at
. Gas concentrations in passive packaging was maintained at 1-2%
after 7 days. Gas levels changed depending on films used. Cubes packed in PP and MA2 showed lowest weight loss and browning during storage. Firmness of cubes was not affected by packaging treatment. Vitamin C content was highest in cubes packed with AF. Cubes packed in MA2 showed highest quality upto 10days storage, followed by those packed in PP and AF.
The Effect of Replacement Levels of Non-Waxy Rice on the Quality of Jinyangju, a Korean Traditional Rice Wine Made of Clutinous Rice
Kim, Tie-Yan ; Chung, Hee-Jong ; Eun, Jong-Bang ;
Korean Journal of Food Science and Technology, volume 37, issue 6, 2005, Pages 939~943
Jinyangju, Korean rice wine, has been traditionally brewed using unique glutinous rice produced only in Haenam, Korea. Because this glutinous rice is expensive, possibility of partial replacement by lower costing non-waxy rice to make Jinyangju was investigated. Both chemical and sensory properties of the rice wine made from different levels of non-waxy rice replacement were determined. Total acidity, pH, total sugar content, and alcohol content of rice wines made with varying replacement levels of non-waxy rice (0, 30, 50, and 70%) were respectively as follows: 1.02, 0.98, 1.1, and 1.1%; 3.76, 3.83, 3.64, and 3.58; 6.22, 6.31, 4.58, and 4.73%; 14.2, 14.8, 15.6, and 15,2%. Highest overall acceptabilities in sensory test including color, flavor, odor, and overall favorite were 4.45, 4.73, 4.45, and 3.55, respectively, at 30% non-waxy rice replacement.
Volatile Flavor Components in Mash of Takju prepared by using Aspergillus kawachii Nuruks
Lee, Taik-Soo ; Choi, Jin-Young ;
Korean Journal of Food Science and Technology, volume 37, issue 6, 2005, Pages 944~950
Volatile flavor components of Takjus mash prepared using Aspergillus kawachii nuruk were identified by GC and GC/MS. Twenty-two esters, 20 alcohols, 10 acids, 8 aldehydes, and 3 others were found in Takju mash. Thirty two components including 13 esters and 13 alcohols were detected at beginning of fermentation. Thirteen more components were detected after second day of fermentation, and 63 additional components after 12 days of fermentation. Twenty nine flavor components including 12 alcohols such as ethanol, 3-methyl-1-butanol, 2-methyl-1-propanol, and benzeneethanol, 12 esters such as ethyl acetate, ethyl caprylate, and ethyl butyrate 3 aldehydes, and 2 acids were detected during fermentation. Major volatile components detected during fermentation included 3-methyl-1-butanol, ethyl caprylate, and benzeneethanol. Peak areas of 2-methyl-1-propanol, 1-hexanol, 2, 3-butanediol (D.L), 1-dodecanol, 2-phenylethyl acetate, ethyl acetate, and monoethyl butanoate were higher than those of other components depending upon fermentation period.
Effect of NADH-Dependent Enzymes Related to Oxygen Metabolism on Elimination of Oxygen-Stress of Bifidobacteria
Ahn, Jun-Bae ; Park, Jong-Hyun ;
Korean Journal of Food Science and Technology, volume 37, issue 6, 2005, Pages 951~956
Selection of oxygen-tolerant strains and elucidation of their oxygen tolerance mechanism were crucial for effective use of bifidobacteria. Oxygen-tolerant bifidobacteria were able to significantly remove environmental oxygen (oxygen removal activity) as compared to oxygen-sensitive strains. Most oxygen removal activity was inhibited by heat treatment and exposure to extreme pH (2.0) of bifidobacterial cell. NADH oxidase was major enzyme related to oxygen removal activity. Oxygen-tolerant bifidobacteria possessed high NADH peroxidase activity level to detoxify
formed from reaction of NADH oxidase. Addition of oxygen to anaerobic culture broth significantly increased activities of HADH oxidase and NADH peroxidase within 1hr and rapid increment of oxygen concentration was prevented. Results showed NADH oxidase and NADH peroxidase of oxygen-tolerant bifidobacteria played important roles in elimination of oxygen and oxygen metabolite
The Effects of Sugar Content on Growth of Zygosaccharomyces bailii in Rice-syrup
Lee, Hee-Seok ; Choi, Jin-Won ; Song, Hyuk-Hwan ; Ha, Sang-Do ; Park, Sung-Yong ; Lee, Yong-Gab ; Lee, Chan ;
Korean Journal of Food Science and Technology, volume 37, issue 6, 2005, Pages 957~961
Spoilage yeast was isolated from spoiled rice-syrup and identified by Microbial Identification system (MIDI) as Zygosaccharomyces bailii based on composition of fatty acids exhibiting carbon skeleton of 16:0, 16.1
, and 18:1. Increase in sugar content
resulted in decreased moisture concentration (1%), and water activity decreased from 0.72 to 0,63 when sugar concentration increased from 77 to
. Yeast showed very slow growth during three weeks post-inoculation in rice-syrup at 17 and
, and maximal level of Z. bailii was found at 6 and 10 weeks storage at 15 and
, respectively. At over
its growth slowly decreased at beginning of storage, indicating rice-syrup could be preserved safely at above
sugar content without Z. bailii contamination.
The Effects of Dietary Supplements Included Green Tea, Buckwheat and Grape Leaf Extract on Lipid Metabolism and on Regression of Fatty Streak Lesions in F1B Golden Syrian Hamsters Fed the Atherogenic Diet
Kim, Young-Eon ; Kwon, Eun-Kyung ; Oh, Se-Wook ; Han, Dae-Seok ; Kim, In-Ho ; Lee, Chang-Ho ; Lee, Ho-Joon ;
Korean Journal of Food Science and Technology, volume 37, issue 6, 2005, Pages 962~969
Effects of 5 and 10% dietary supplement tablets containing green tea, buckwheat, and grape leaf extracts on atherosclerosis, and plasma and hepatic lipid compositions in hamsters fed antherogenic diet [modified AIN-76A containing 10% coconut oil (w/w), 0.05% cholesterol] were examined. Compared to atherogenic diet only groups, addition of supplement to atherogenic diet-fed group significantly down-regulated triglyceride and total cholesterol levels in plasma and liver. F1B hamsters fed atherogenic diet had greater foam cell accumulation compared to control and those fed atherogenic diet with addition of supplement. Lipid metabolisms of plasma and liver increased with addition of supplement dose-dependently, whereas aortic lipid accumulation decreased. These results indicate tablets supplemented with green tea, buckwheat, and grape leaf extracts have potential to prevent cardiovascular diseases in golden Syrian hamsters.
Studies on the Biological Activity of Rosemarinus officinalis L.
Cho, Young-Je ; Kim, Jeung-Hoan ; Yoon, So-Jung ; Chun, Sung-Sook ; Choi, Ung-Kyu ;
Korean Journal of Food Science and Technology, volume 37, issue 6, 2005, Pages 970~975
Based on their biological activity, phenols from rosemary extract were evaluated for inhibition of Helicobacter pylori. Contents of total phenolic compounds and inhibition zone of water and ethanol extracts from rosemary were 24.3mg/g and 25.7mg/g, and 11mm, 14mm, and, at
phenol content, 20.9% and 78.2% inhibitory activities were observed, respectively. Electron donating abilities and 2.2-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid cation radicals of water and ethanol extracts were 89.1% and 62.0% and 98.4% and 96.5%, respectively. Thiobarbituric acid reactive substances values of all extracts were lower than that of control. Ethanol extract showed 98.8% angiotensin-converting enzyme inhibitory activity. Xanthin oxidase inhibitory activities of water and ethanol extracts were very high, at 84.8%, 100%, respectively. These results indicated phenolic compounds from rosemary can be utilize as a potential antioxidant, antimicrobial, anti-hypertension and anti-gout sources.
Effect of Plants Extracts on Lipid Peroxidation of Rat Brain Tissue Induced by Reactive Oxygen Species
Kim, Seok-Joong ; Han, Dae-Seok ;
Korean Journal of Food Science and Technology, volume 37, issue 6, 2005, Pages 976~982
Abilities of various edible plants and natural antioxidants to protect brain against oxidative damages were evaluated using brain homogenate of perfused Sprague-Dawley rat. Oxidative damage, expressed as lipid peroxidation (LPO), indicating total quantity of malondialdehyde and 4-hydroxyalkenal, increased from 4.1 to 6.9nmol/mg protein by treatment of
ferrous sulfate and 7.5mM hydrogen peroxide as source of reactive oxygen species (ROS) on brain homogenate for 10min at
Mallow(88%) in leafy vegetables, small potato (93%) in root vegetables, green red pepper (76%) in fruit vegetables, and avocado (96%) in fruits showed highest LPO inhibition capacities. Ability of mushrooms decreased in order of nameko, shiitake, pine mushroom, oyster mushroom, and new type pine mushroom. Among natural antioxidants tested, (+)catechin (91%), (-)epigallocatechin gallate (85%), (-)epicatechin gallate (83%), and kaempferol(83%) showed high LPO inhibition capacities.
Physiological Activities of Peel of Jeju-indigenous Citrus sunki Hort. Tanaka
Kang, Shin-Hae ; Lee, Young-Jae ; Lee, Chang-Hong ; Kim, Se-Jae ; Lee, Dae-Ho ; Lee, Young-Ki ; Park, Deok-Bae ;
Korean Journal of Food Science and Technology, volume 37, issue 6, 2005, Pages 983~988
Effects of Citrus sunki peel and its fermented product extracts on physiological and functional activities of cellular systems were investigated. Ethanol extract of Citrus sunki peel showed potent ROS-scavenging activity using 2',7'-Dichlorofluorescin diacetate as a fluorescent ROS probe in HepG2 cells. Fermented product of C. sunki peel extract markedly suppressed nitric oxide production in lipopolysaccharide (LPS)-activated RAW264.7 murine macrophage cells. Treatment with fermented product of C. sunki peel extract decreased intracellular protein levels of inducible nitric oxide synthase and cyclooxygenase II stimulated by LPS. High doses of fermented product lend to apoptotic cell death in CHO-IR cells.
Prevention of Photoaging and Wrinkle Formation in Hairless Mice Dorsal Skin by APB-03
Lee, Ji-Hae ; Lee, Byoung-Seok ; Yang, Mi-Suk ; Byun, Bum-Sun ; Kim, Wan-Gi ; Kim, Bae-Hwan ; Lee, Sang-Jun ;
Korean Journal of Food Science and Technology, volume 37, issue 6, 2005, Pages 989~996
Ultraviolet (UV) induces photo aging, erythema, sunburn, photo-toxicity, photo-allergy, and skin tumor, To investigate photo-protective effects of AmorePacific Beauty-03 (APB-03; mixture of red ginseng extract powder and soybean extract powder) on UV-induced damaged skins, 40 SKH hairless female mice were orally administered APB-03 or saline five times a week and irradiated with UV three times per week far up to 12 weeks. Visible skin changes and skin damage in dermis and epidermis by replica image analysis and histological analysis. In APB-03-treated group, better skin, negative replica appearance and less wrinkle formation were observed compared to the UV control group. These results demonstrate oral administration of APB-03 have photo-protective effects on UV-damaged hairless mouse skin.
Inhibition Effects of Natural Products on Osteoclast Differentiation
Lee, Hyo-Jung ; Yu, Mi-Hee ; Lee, Syng-Ook ; Kim, Hyun-Jeong ; Lee, In-Seon ;
Korean Journal of Food Science and Technology, volume 37, issue 6, 2005, Pages 997~1004
In bone remodeling imbalances that are caused by increased bone resorption over bone formation lead to adult skeletal diseases. Thus, we have screened various natural products for their ability to regulate the differentiation of osteoclasts to propose candidates for the prevention or treatment of osteoporosis. Scutellaria baicalensis Georgi and Zizyphus Jujuba Miller var. extracts of 140 natural products inhibited the differentiation of RAW264.7 cells into osteoclast, as showed by the reduced number of tartrate resistant acid phosphatase(TRAP)-positive multinucleated cells and decreased TRAP activity.
Differentiation of Four Major Gram-negative Foodborne Pathogenic Bacterial Genera by Using ERIC-PCR Genomic Fingerprinting
Jung, Hye-Jin ; Park, Sung-Hee ; Seo, Hyeon-A ; Kim, Young-Joon ; Cho, Joon-Il ; Park, Sung-Soo ; Song, Dae-Sik ; Kim, Keun-Sung ;
Korean Journal of Food Science and Technology, volume 37, issue 6, 2005, Pages 1005~1011
Widespread distributions of repetitive DNA elements in bacteria genomes are useful for analysis of genomes and should be exploited to differentiate food-borne pathogenic bacteria among and within species. Enterobacterial repetitive intergenic consensus (ERIC) sequence has been used for ERIC-PCR genomic fingerprinting to identify and differentiate bacterial strains from various environmental sources. ERIC-PCH genomic fingerprinting was applied to detect and differentiate four major Gram-negative food-borne bacterial pathogens, Esherichia coli, Salmonella, Shigella, and Vibrio. Target DNA fragments of pathogens were amplified by ERIC-PCR reactions. Dendrograms of subsequent PCR fingerprinting patterns for each strain were constructed, through which relative similarity coefficients or genetic distances between different strains were obtained numerically. Numerical comparisons revealed ERIC-PCR genotyping is effective for differentiation of strains among and within species of food-borne bacterial pathogens, showing ERIC-PCR fingerprinting methods can be utilized to differentiate isolates from outbreak and to determine their clonal relationships among outbreaks.
Development of Predictive Growth Model of Imitation Crab Sticks Putrefactive Bacteria Using Mathematical Quantitative Assessment Model
Moon, Sung-Yang ; Paek, Jang-Mi ; Shin, Il-Shik ;
Korean Journal of Food Science and Technology, volume 37, issue 6, 2005, Pages 1012~1017
Predictive growth model of putrefactive bacteria of surimi-based imitation crab in the modified surimi-based imitation crab (MIC) broth was investigated. The growth curves of putrefactive bacteria were obtained by measuring cell number in MIC broth under different conditions (Initial cell number,
colony forming unit (CFU)/mL; temperature,
) and applied them to Gompertz model. The microbial growth indicators, maximum specific growth rate constant (k), lag time (LT) and generation time (GT), were calculated from Gompertz model. Maximum specific growth rate (k) of putrefactive bacteria was become fast with rising temperature and fastest at
. LT and GT were become short with rising temperature and shortest at
. There were not significant differences in k, LT and GT by initial cell number (p>0.05). Polynomial model,
, and square root model,
(T-3.5689), were developed to express the combination effects of temperature and initial cell number, The relative coefficient of experimental k and predicted k of polynomial model was 0.87 from response surface model. The relative coefficient of experimental k and predicted k of square root model was 0.88. From above results, we found that the growth of putrefactive bacteria was mainly affected by temperature and the square root model was more credible than the polynomial model for the prediction of the growth of putrefactive bacteria.
Simplified Procedure for Detection of Poliovirus and Norovirus in Oysters
Ha, Sook-Hee ; Woo, Gun-Jo ; Kwak, Hyo-Sun ; Hwang, In-Gyun ; Choi, Weon-Sang ;
Korean Journal of Food Science and Technology, volume 37, issue 6, 2005, Pages 1018~1023
Simplified procedure was developed for concentrating and detecting poliovirus and norovirus in oysters. Viruses were seeded into oyster tissue homogenates and concentrated through polyethylene glycol (PEG) precipitation, chloroform or Freon extraction, with additional PEG precipitation. Amount of viruses was evaluated using poliovirus plaque assay. Virus recovery during concentration procedure was approximately 16.4-26.0%. For defection, viral RNAs in oysters were examined using one-step RT-PCR after extraction with Trizol. Dilution or capturing of viral RNA using silica gel membrane allowed viruses to be detected by RT-PCR, whereas viruses could not be removed using
Homogenizer, which is effective in removing RT-PCR inhibitors in lettuce and hamburgers. Freon extraction, generally used to concentrate viruses found in food, could be substituted with chloroform extraction using this procedure; no difference could be observed between detection limits of whole oyster extracts and digestive organ extracts indicating that RT-PCR inhibitors were distributed evenly throughout whole tissues. Nested PCR greatly improved efficiency of this procedure. Overall, this procedure could remove sufficient amount of inhibitors to allow detection of norovirus in oysters.
Simultaneous Determination of Vitamin
in Infant Formula by Column-switching High Performance Liquid Chromatography with UV Detection
Kwak, Byung-Man ; Ahn, Jang-Hyuk ; Chang, Chi-Hoon ;
Korean Journal of Food Science and Technology, volume 37, issue 6, 2005, Pages 1024~1027
Rapid and simple method was developed for simultaneous determination of vitamins
contents in infant formula. Contents of vitamins
, extracted by column-switching HPLC with reversed phase column using enzymatic hydrolysis and organic solvent, in CRM determined by developed method were within certified ranges of standard values.
Effects of Temperature and Relative Humidity on Water Soluble Vitamin Contents in Commercial Vitamin Tablet
Lee, Jae-Hwang ; Kim, Sae-Gon ; Lee, Dong-Un ; Park, Seok-Jun ; Lee, Jin-Hee ; Lee, Kang-Pyo ; Kim, Dong-Seob ; Choi, Sung-Won ; Baik, Moo-Yeol ;
Korean Journal of Food Science and Technology, volume 37, issue 6, 2005, Pages 1028~1034
Effects of temperature and relative humidity on contents of water-soluble vitamins (vitamins
, and C) of two commercial tablets ("Multivitamin Dandelion" and "Chewable vitamin C") were investigated. When stored at various temperatures (25, 35, and
) with cap, all measured vitamins were stable and degraded very slowly during 24 weeks of storage; low relative humidity (11% RH) without cap also provided stability during storage period. At higher relative humidities (75 and 100% RH), contents of all water-soluble vitamins, except vitamins
, decreased significantly at early storage period. These results showed that stability of water-soluble vitamins is highly dependent on relative humidity rather than storage temperature.
Antimicrobial Activity of Yacon K-23 and Manufacture of Functional Yacon Jam
Kim, Young-Sook ;
Korean Journal of Food Science and Technology, volume 37, issue 6, 2005, Pages 1035~1038
Yacon (Polymnia sonchifolia Poepping & Endlicher), which contains fructo-oligosaccharide, is low calorie functional food. Yacon is efficacious against cholesterol, obesity, and diabetes. Yacon K-23 has antibacterial activity against Gram-positive (Listeria monocytogenes KCTC 3710 and Staphylococcus aureus KCTC 1927) and negative (Salmonella typhimurium KCTC 2514, Escherichia coli KCCM 11591, Proteus vulgaris KCTS 2512, and Pseudomonas aeruginosa KCCM 11803), Yacons A (water extract) and B (crushed juice) showed clear zone of 10mm, while Cassiae Semen, Acanthopanacis Cortex, Angelica gigas showed 7-10mm. Yacon jam showed good sensory attributes, suggesting it could be utilized as food ingredient. Hardness, adhesiveness, and strength of strawberry jam with or without aloe vera were higher than those of yacon jam with or without aloe vera.
Screening of Fibrinolytic Activities from Cultured Mushrooms
Choi, Han-Seok ; Kim, Myung-Kon ; Park, Hyo-Suk ; Kim, Jae-Sung ; Shen, Ming-Hva ; Kim, Sung-Jun ;
Korean Journal of Food Science and Technology, volume 37, issue 6, 2005, Pages 1039~1041
Fibrinolytic activities of cultured medium and mycelium from 13 selected culturable mushrooms ranged 0.00-0.16 U and 0.00-0.48 U, respectively. Dry cell weight of Armillaria mellea was 6.50g/100mL, 1.9-5.0 fold higher than other tested mushrooms. Among artificially cultured mushroom fruiting bodies tested, fibrinolytic activity was lowest in Hericium erinaceus (0.17 U) and highest in Pleurotus ferulea (0.94 U).
Evaluation of Effectiveness of Sanitizers and Disinfectants used in Domestic Food Processing Plants
Park, Hee-Kyung ; Park, Byung-Kyu ; Shin, Hye-Won ; Park, Dae-Woo ; Kim, Yong-Su ; Cho, Yang-Hee ; 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 6, 2005, Pages 1042~1047
Effects of sanitizers and disinfectants on microorganisms in food-processing plants were investigated. Chlorine and hydrogen peroxide were most effective, showing approximately 2-3 log reductions, among products tested, whereas alcohol showed less than 1 log reduction. Before using sanitizer and disinfectant in food processing plants, aerobic plate, coliforms, and E. coli counts were about
, and below
, respectively. After use of sanitizer, APC decreased to
. The result to confirm sanitizing effectiveness for 2 months using showed that Alcohol compound, QAC, hydrogen peroxide compound were effective against Staphylococcus aureus ATCC 6538 and E. coli ATCC 10536 at recommended usage concentrations, whereas effectiveness of chlorine compound decreased from 8 to 4 log 2 weeks after opening of product. Although sanitizers and disinfectants approved by law showed 5 log reduction in vitro for S. aureus ATCC 6538 and E, coli ATCC 10536, sanitizing effectiveness in food processing plants was very low, and effectiveness decreased once used product was stored.
Analysis of Volatile Compounds using Electronic Nose and its Application in Food Industry
Noh, Bong-Soo ;
Korean Journal of Food Science and Technology, volume 37, issue 6, 2005, Pages 1048~1064
Detection of specific compounds influencing food flavor quality is not easy. Electronic nose, comprised of electronic chemical sensors with partial specificity and appropriate pattern recognition system, is capable of recognizing simple and complex volatiles. It provides fast analysis with simple and straightforward results and is best suited for quality control and process monitoring of flavor in food industry. This review examines application of electronic nose in food analysis with brief explanation of its principle. Characteristics of different sensors and sensor drift. and solutions to related problems are reviewed. Applications of electronic nose in food industry include monitoring of fermentation process and lipid oxidation, prediction of shelf life, identification of irradiated volatile compounds, discrimination of food material origin, and quality control of food and processing by principal component analysis and neural network analysis. Electronic nose could be useful for quality control in food industry when correlating analytical instrumental data with sensory evaluation results.