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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 38, Issue 6 - Dec 2006
Volume 38, Issue 5 - Oct 2006
Volume 38, Issue 4 - Aug 2006
Volume 38, Issue 3 - Jun 2006
Volume 38, Issue 2 - Apr 2006
Volume 38, Issue 1 - Feb 2006
Selecting the target year
Characterization of Isoflavone Profiles in Soy Cookies Using
Yang, Seung-Ok ; Chang, Pahn-Shick ; Lee, Jae-Hwan ;
Korean Journal of Food Science and Technology, volume 38, issue 4, 2006, Pages 461~468
Changes of Physicochemical Characteristics of Schizandra chinensis during Postharvest Ripening at Various Temperatures
Jeong, Pyeong-Hwa ; Kim, Yong-Suk ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 38, issue 4, 2006, Pages 469~474
This study was carried out to investigate the changes of physicochemical characteristics of Schizandra chinensis during postharvest ripening for 8 days at various temperatures. The juice yield of S. chinensis, which was 55.7% before postharvest ripening, was unchanged
storage, but was decreased at the level of 6 and 7% at
and room temperature (RT), respectively. During storage at
and RT, the titratable acidities of S. chinensis were the highest at
after 6 days of postharvest ripening, respectively. During storage at
and RT, the soluble solid content of S. chinensis was increased from
at initial stage to a peak of
at 6-day storage, after which it decreased. L values (lightness) of S. chinensis were increased in all treatments during storage, and a values (redness) of
and RT treatments were increased from 5.04 initially to 6.77 and 7.65 at 8-day storage, respectively. The major free sugars of S. chinensis were fructose (0.55%), glucose (0.56%), and sucrose (0.50%). During storage at
and RT, the fructose and glucose contents were continually increased with increasing storage period, while the sucrose contents decreased after 6-day storage. Major non-volatile organic acids of S. chinensis were succinic (1.21%), citric (0.17%), and malic (0.07%) acids. Changes in the organic acids contents of S. chinensis at various temperatures showed a similar tendency to that of the free sugars. We estimated that the best conditions for the postharvest ripening of S. chinensis were 8 days at
storage, and 6 days at
Quality Characteristics and Physiological Activities of Fermented Soybean by Lactic Acid Bacteria
Song, Hyo-Nam ; Jung, Kyung-Sik ;
Korean Journal of Food Science and Technology, volume 38, issue 4, 2006, Pages 475~482
The quality characteristics and functional properties of fermented soybean by lactic acid bacteria (FSB) were investigated and compared with those of soybean (control) and commercial cheonggukjang Powder (CGP). The crude protein, lipid, and fiber contents of FSB were similar to those in CGP. The vitamin
content in FSB (1.4 mg%) was similar to the control (1.3 mg%) whereas it was remarkably low in the CGP (0.2 mg%). The bright yellow color of FSB determined by Hunter's colormeter was quite different from the dark reddish brown color of the CGP. The pH of FSB was the lowest and thee amino-nitrogen was 517.2 mg%, which was higher than that in CGP (468.1 mg%). Glutamic acid, aspartic acid and leucine were the most abundant amino acids. In particular, the increase in the glutamic acid level was noticeable in FSB. The fatty acid compositions of FSB and CGP were similar to the control. However, the sucrose and fructose levels were lower after fermentation but the glucose level was higher. The results of isoflavone analysis by HPLC showed that the levels of daidzein and genistein in FSB were as much as 48.33 and 52.82 mg%, respectively, which is higher than that found in CGP. The DPPH free radical scavenging effects of FSB and CGP were 1.8 times higher an those of the control. The fibrinolytic activity determined by the diameter of the lysed area on the fibrin plate was the most effective in FSB. In conclusion, it is believed that FSB has a similar or higher quality than CGP. Therefore, FSB is expected to be good functional food material.
Functional Properties of Germinated Whole Soy Flour
Lee, Ho-Suk ; Eom, Kwon-Yong ; Choi, Hee-Sook ; Kim, Dong-Hee ; Yoo, Sang-Ho ; Kim, Woo-Jung ;
Korean Journal of Food Science and Technology, volume 38, issue 4, 2006, Pages 483~487
In this study we investigated the effect of soybean germination on protein solubility, water and oil absorption and foaming and emulsion Properties. The soybeans were at germinated at
for 12 and 24 hr and then ground fine enough to Pass through a 60 mesh sieve. The germinated whole soy flour (GWSF) was relatively low in oil absorption capacity and protein solubility at pH 2 and 10 and high in water absorption capacity compared to ungerminated soy flour. Relatively low foaming capacities were measured for GWSF at pH 2 and 12 while the stabilities of GWSF were higher than that of ungerminated soy flour at pH 2-12 and setting time of 30-120 min. Emulsion capacity and stability were improved by germination at pH 10-12.
Functional Properties of Sunmul (Soybean Curd Whey) Concentrate by Ultrafiltration
Kim, You-Pung ; Eom, Sang-Mi ; Chang, Eun-Jung ; Kim, Woo-Jung ; Oh, Hoon-Il ;
Korean Journal of Food Science and Technology, volume 38, issue 4, 2006, Pages 488~494
This study was carried out in order to investigate the feasibility of utilizing concentrated sunmul (soybean curd whey), which is a waste by-product of soybean curd processing, as a functional food ingredient. Sunmul Powder was concentrated by ultrafiltration and spray dried with or without dextrin. Oil adsorption capacity of UF retentate powder was similar to that of ISP (Isolated Soy Protein) and higher than that of sunmul powder, whereas water holding capacity of UF retentate powder was lower than that of ISP. Protein solubility of all types of UF retentate powder was significantly higher than that of ISP at pH 2.0-10.0 with the lowest protein solubility seen at pH 4.0 and solubility increasing as the conditions became more acidic or alkaline. Emulsifying activity indexes of UF retentate powder at pH 2.0-10.0 were not influenced by pH. Emulsion stability of 4% sunmul solution was lowest at pH 4.0, but that of UF retentate powder was higher at acidic pH values and decreased with increasing pH. Foaming capacities of sunmul and UF retentate powder were high at pH 4.0-6.0, but the foam of UF retentate powder disappeared within 20 minutes in all conditions of pH.
Physicochemical Properties of Brown Rice Flours Produced under Different Drying and Milling Conditions
Park, Jong-Dae ; Choi, Bong-Kyu ; Kum, Jun-Seok ; Lee, Hyun-You ;
Korean Journal of Food Science and Technology, volume 38, issue 4, 2006, Pages 495~500
The physicochemical properties of brown rice flours produced under different drying and milling conditions were investigated. Moisture contents of hot-air dried, microwave dried and zet-milled brown rice flours (BrWZH) were 10.7%,13.7% and 8.0%-8.6%, respectively. Water absorption indices (WAI) and water soluble indices (WSI) of roll-milled brown rice flours (BrWRH) were lower (0.40-0.59 g/g; 0.7-3.0%) than those of zet-milled brown rice flours (0.58-0.79 g/g; 4.0-7.3%). Zet-milled brown rice flours had higher Hunter L values and more damaged starch (94.1-96.8; 28.2%) compared to roll-milled brown rice flours (91.3-91.9: 15.5%). The percentage of damaged starch and L values of brown rice flours increased as particle size of brown rice flours decreased. Roll-milled polished rice flour (Control) had the highest L value and lowest amount of damaged starch (97.1; 8.2%). Control, BrWRH, BrWZH, and ultrafine brown rice flour (HBrZMU) had peak viscosity values of 321, 255, 221, and 162 RVU, respectively and trough viscosity values of 217, 185, 175, and 113 RVU, respectively. Peak and trough viscosity (Rapid Visco Analyzer; RVA) properties of rice floors decreased as the particle size of rice flours decreased. HBrZMU demonstrated a higher onset temperature
compared to control
by differential scanning calorimetric (DSC). Crystal melting enthalpy
of control and brown rice flours were 10.4 J/g and 6.1-8.7 J/g, respectively. Results of this study suggested that physicochemical properties of brown rice flours were closely related to their particle size.
Relative Sweetness of Sucralose in a Cookie System and Physicochemical and Sensory Properties of Low Calorie Cookies Containing Sucralose
Kim, Mi-Young ; Lee, Yun-Mi ; Kim, Yang ; Suh, Dong-Soon ; Chung, Seo-Jin ; Kim, Kwang-Ok ;
Korean Journal of Food Science and Technology, volume 38, issue 4, 2006, Pages 501~505
This study was conducted to evaluate sensory properties of sugar cookie containing sucralose. Relative sweetness of sucralose to sucrose in a cookie system was examined with paired comparison tests and the result was applied to low calorie cookie preparation using polydextrose as a bulking agent. Physical and sensory properties and consumer acceptability of sugar cookies containing various levels of sucralose and polydextrose were evaluated. Relative sweetness of sucralose to sucrose was 700 times in sugar cookie. Instrumental hardness and fracturability increased as the levels of replacement with sucralose increased. Spread ratios of sugar cookies where sucrose was partially and totally replaced with sucralose and corresponding amount of polydextrose were higher than that with sucrose only. Intensities of bitter taste, salty taste, hardness and molar packing of sugar cookies where sucrose was entirely replaced with sucralose and polydextrose were higher than that those of the other cookies. Acceptability test indicated 75% replacement with sucralose and adequate amount of polydextrose can be used without harming overall, appearance and flavor acceptability while texture acceptability was slightly lower.
Change of Physicochemical Characteristics and Functional Components in the Cereals of Saengsik, Uncooked Food by Washing with Electrolyzed Water
Jin, Tie-Yan ; Oh, Deog-Hwan ; Rhee, Chong-Ouk ; Chung, Dong-Ok ; Eun, Jong-Bang ;
Korean Journal of Food Science and Technology, volume 38, issue 4, 2006, Pages 506~512
We investigated changes in the physicochemical characteristics and functional components of the Saengsik cereal grains-milled rice, brown rice, glutinous rice, and barley- by washing with electrolyzed water. There were no changes in the composition of all cereal grains that was dried with hot-air and freeze-dried after being washed with electrolyzed water. The L and a values were not affected by drying in milled rice, brown rice, glutinous rice, or barley, but the b value increased in milled rice and glutinous rice-this increase was greater with hot-air drying than with freeze-drying. The dietary fiber content of the all cereals increased with hot-air drying. The niacin content decreased in all cereals; the extent of this change was greater with hot-air drying than with freeze-drying. The
content of barley was higher in samples that underwent freeze-drying than in those treated by hot-air drying, but was not affected by washing with electrolyzed water. Thus, other than a change in color for milled and glutinous rice, no changes in the physicochemical characteristics and functional components these products were observed with freeze-drying. Data indicate that the electrolyzed water washing could be effectively used as pasteurization step in the uncooked cereal grains.
Changes in Quality of Spray-dried and Freeze-dried Takju Powder during Storage
Jeong, Jin-Woong ; Park, Kee-Jai ; Kim, Myung-Ho ; Kim, Dong-Soo ;
Korean Journal of Food Science and Technology, volume 38, issue 4, 2006, Pages 513~520
Spray-dried (SD) and freeze-dried (FD) takju powders were stored at 5, 15 and
, and various quality characteristics such as moisture, amino nitrogen, color value, total viable cell count, total sugar, reducing sugar organic acid, and flavor compounds were measured for 50 days at 10-day intervals. After 50 days of storage, the moisture content was increased from an initial 6.64% to 7.24-7.38% in the SD powder, and from an initial 4.86 to 5.43-5.61% in the FD powder. pH, total acid content and total viable cell counts were slightly increased. Organic acid content was decreased in the SD powder from an initial 3,949.9 mg% to 805.9-922.3 mg%, and in the FD powder from an initial 5,171.5 mg% to 3,646.0-4,110.2 mg%. Amino nitrogen content was increased in the SD powder from an initial 1.2% to 1.9-2.2% and in the FD powder from an initial 1.9% to 2.2-2.5%. Total sugar and reducing sugar contents were increased in the SD powder from an initial 17.2% and 4.0% to 25.9-27.3% and 5.8-6.9%, and in the FD powder from an initial 19.1% and 5.2% to 29.2-30.2% and 8.3-8.8%, respectively. With increasing storage time, L and b values in the SD powder increased slowly, while L value in the FD powder tended to decrease and b value tended to increase. About 20 major volatile flavor components were identified in the SD and FD powders by GC-MS and all such component levels were decreased with increasing storage time.
Change of Korean Ginseng Components with High Temperature and Pressure Treatment
Yang, Seung-Joon ; Woo, Koan-Sik ; Yoo, Jeong-Sik ; Kang, Tae-Su ; Noh, Young-Hee ; Lee, Jun-Soo ; Jeong, Heon-Sang ;
Korean Journal of Food Science and Technology, volume 38, issue 4, 2006, Pages 521~525
Korean ginseng was heat treated at various temperatures (110, 120, 130, 140 and
) and times (1, 2, 3, 4, and 5 hr). The heat treated ginseng extract was analyzed for the total polyphenol content, total flavonoid content, DPPH free-radical scavenging, 5-HMF and ginsenoside. The total phenolics and flavonoid content increased with increasing treatment temperature and time. The highest total phenolics content was 29.46 mg/g (d.b) in
for 1hr (control: 2.68 mg/g). The highest total flavonoid content was 4.75mg/g (d.b) in
for 2hr (control: 0.39 mg/g). The antioxidant activity increased until
for 3 hours. An extension of the treatment time did not have any effect, and the antioxidant activity decreased at temperatures higher than
for more than 2 hours. The content of ginsenoside
and Rb3 rapidly decreased with increasing treatment temperature and time. Ginsenoside
were newly produced, or their contents increased with increasing treatment temperature and time.
Comparison of Quality of Peeled Lotus Roots Stored in Various Immersion Liquids during Storage
Jeong, Jin-Woong ; Park, Kee-Jai ; Sung, Jung-Min ; Kim, Jong-Hoon ; Kwon, Ki-Hyun ;
Korean Journal of Food Science and Technology, volume 38, issue 4, 2006, Pages 526~533
This study was carried out to investigate the efficacy of strong acidic electrolyzed acid water (SAEW; Strong acidic electrolyzed water, pH 2.76, ORP 1,128 mV, HClO 105.0 ppm) and low alkaline electrolyzed water (LAEW; Low alkaline electrolyzed water, pH 8.56, ORP 660 mV, HClO 73.8 ppm) as storing liquid for peeled lotus root. During storage at
, it was showed that SAEW and LAEW inhibit growth of microorganisms until at least 5 days of storage. Total phenolic contents, polyphenol oxidase (PPO) activity, and color differences value
of peeled lotus roots stored in SAEW and LAEW were lower than that of one stored in TW (tap water). The hardness decrement of lotus roots stored in SAEW and LAEW were lower than that of lotus root stored in TW too. Contents of moisture crude protein crude fat, crude ash, crude fiber, and total sugars were gradually decreased during storage. Whereas vitamin C content of lotus root stored in 0.6% acetic acid was most rapidly decreased to 25% as compared with one of initial days of storage that of lotus roots stored in SAEW and LAEW was not decreased significantly as compared with one stored in TW. Sensory characteristic during storage was preferable on lotus root stored in SAEW to the other treatments.
Physicochemical Properties and White Layer Cake Making Potentialities of Wheat Flour and Soy Protein Isolate Blends
Lee, Yong-Suk ; Park, Young-Seo ; Chang, Hak-Gil ;
Korean Journal of Food Science and Technology, volume 38, issue 4, 2006, Pages 534~542
The protein contents of soy protein isolate (SPI) and soft wheat flours were 83.5% and 8.5%, respectively. The addition of SPI increased the protein content but decreased the sedimentation value. Alkaline water retention capacity (AWRC) value increased with SPI addition and was highly correlated with protein content. Increasing SPI flour content significantly decreased the maximum, minimum and final viscosities. Mixograph peak time was positively correlated with protein content and AWRC. The PH and specific gravity of the cake batter increased with increasing SPI content. The SPI addition reduced the loaf and specific loaf volume compared with soft wheat flour. The lightness of the cake crust decreased, while the redness and yellowness increased, with SPI flour addition. SPI addition resulted in a decrease of overall acceptability, but an increase in hardness.
Alcoholic Fermentation of Bokbunja (Rubus coreanus Miq.) Wine
Choi, Han-Seok ; Kim, Myung-Kon ; Park, Hyo-Suk ; Kim, Yong-Suk ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 38, issue 4, 2006, Pages 543~547
In order to improve wine quality, the selection of yeast strain and of additives in the manufacture of Bokbunja (Rubus coreanus Miq.) wine was investigated. The chemical composition of the edible portions of Bokbunja fruits was 86.5% moisture, 0.2% crude protein, 0.9% crude fat, 6.6% crude fiber, 0.5% ash and
sugar, and was 2.99% fructose, 2.53% glucose and 0.07% sucrose in fruit extract. The predominant organic acids in the fruit were citric acid (14.57 mg/mL) and malic acid (2.24 mg/mL) with smaller amounts of shikimic, pyroglutamic and oxalic acid. During fermentation, citric and malic acid levels decreased, while formic and acetic acid were released. Saccharomyces cerevisiae KCCM 12224 (Sc-24) was more favorable for alcoholic fermentation of Bokbunja and the addition of 200 ppm of potassium metabisulphite to must was more efficient than other
sources with a higher overall acceptability score. Sc-24 increased alcohol production from 9.8 to 14.8% in a sugar concentration dependent manner
. The color value of early stage Bokbunja must was improved by supplementing with Japanese apricot extract, but this did not influence the color value of Bokbunja wine after primary fermentation. The astringent taste of Bokbunja wine was reduced by removing the seed from the fruit. Sugar solution (50%, w/v) was used instead of sugar power to prevent the possibility of undissolved sugar due to insufficient mixing. This substitution did not influence sensory evaluation.
The Bacterial Biological Response Modifier Enriched Chungkookjang Fermentation
Hong, Sung-Wook ; Kim, Joo-Young ; Lee, Bong-Ki ; Chung, Kun-Sub ;
Korean Journal of Food Science and Technology, volume 38, issue 4, 2006, Pages 548~553
The aim of this study was to produce Chungkookjang-a food produced through fermentation with Bacillus licheniformis E1-that contains an increased concentration of a bacterial biological response modifier (B-BRM). Unfortunately, sensory studies have indicated that B. licheniformis E1-fermented Chungkookjang is unacceptable for commercial use. We isolated another bacterial strain from this food product: B. subtilis S2. The optimum time and temperature for Chungkookjang fermentation with B. licheniformis E1 and B. subtilis S2 were 48 hr and
, respectively. Sensory studies showed that Chungkookjang fermented by both B. licheniformis E1 and B. subtilis S2 was more acceptable than B. licheniformis E1 only. The amino nitrogen and crude protein content of the product were 359 mg% and 45.6% respectively. Additionally, it was confirmed that the proliferation of mouse splenic lymphocytes increased significantly, when the cells were treated with the BRM from Chungkookjang fermented using the mixture of bacterial strains in vitro. These results suggest that the enriched Chungkookjang may help patients who are medically in need of potentiation of lymphocytes proliferation.
Browning and Its Inhibition in Fermentation of Rice-grape Wine
Koo, Ha-Na ; Yook, Cheol ; Kim, Jae-Sik ;
Korean Journal of Food Science and Technology, volume 38, issue 4, 2006, Pages 554~561
The objective of this study was to investigate the effects of browning inhibitors during fermentation and storage of rice-grape wine. Bentonite, polyvinylopolypyrrolidone (PVPP), and potassium metabisulfite were added to rice-grape wine during fermentation and storage in order to find an effective method of inhibiting browning. Total phenolics content, pH, amino acidity, hydroxymethylfurfural content, and absorbance at 420 nm were measured during storage to assess the effects of the different browning substrates. Potassium metabisulfite was the most effective browning inhibitior. Sensory evaluation also showed that rice-grape wine treated with potassium metabisulfite was highly Preferable in terms of color, taste, flavor, and overall quality.
Supplementary Effect of the Giant Embryonic Rice on Serum and Heaptic Lipid Levels of Streptozotocin-induced Diabetic Rats
Lee, Youn-Ri ; Kim, Chae-Eun ; Nam, Seok-Hyun ; Kang, Mi-Young ;
Korean Journal of Food Science and Technology, volume 38, issue 4, 2006, Pages 562~566
This study was carried out to investigate the supplementary effects of giant embryonic rice, which has over two times of embryo size compared the normal rice, on lipid metabolism of insulin dependent diabetic rats. Streptozotocin induced diabetic rats were fed four kinds of experimental diets com starch diet as a control (C-D), a polished rice diet (R-D), a brown rice diet (BR-D) and a giant embryonic rice diet (GER-D) respectively, for 6 weeks. Diet intake body weight, organ weights and lipid levels of serum, liver and feces were measured. There was significant difference in diet intake and body weight among experimental groups. The concentrations of serum triglyceride and total serum cholesterol of BR-D and GER-D groups were lower than those of others. The total hepatic cholesterol level was the lowest in GER-D group. The contents of total lipid and total cholesterol excreted in feces of BR-D and GER-D groups were higher than those of C-D and R-D groups. These results suggested the giant embryonic rice diets can effectively reduce serum triglyceride level and total hepatic cholesterol level in insulin dependent diabetic rats, and hypolipidemic effects be due to increasing fecal lipid excretion.
Effect of Antihypertensive Peptides Originated from Various Marine Proteins on ACE Inhibitory Activity and Systolic Blood Pressure in Spontaneously Hypertensive Rats
Do, Jeong-Ryong ; Heo, In-Sook ; Jo, Jin-Ho ; Kim, Dong-Su ; Kim, Hyun-Ku ; Kim, Seong-Su ; Han, Chan-Ku ;
Korean Journal of Food Science and Technology, volume 38, issue 4, 2006, Pages 567~570
This study was carried out to investigate the effect of antihypertensive peptides originating from marine proteins on ACE inhibitory activity and systolic blood pressure in spontaneously hypertensive rats (SHR). Sixteen male SHR (SHR/NCrj) weighing approximately 270 g were randomly divided into few experimental groups based on diet: C (control), A (anchovy), P (pollack) and M (mackerel). The final body weights of P and M groups were higher, than those of C and A groups, but difference was not significant. Average reference blood pressure (RBP) was 224 mmHg at 12 weeks old. Compared with RBP, final systolic blood pressure of the marine peptide oops after 28 days of feeding with anchovy, pollack and mackerel fractions by gavage was decreased by 9.0% (A), 10.2% (P) and 14.3% (M), respectively, but was not different in C. Especially, final blood pressure of M was lower by 32 mmHg than RBP. These results suggested that peptide originated from mackerel hydrolysate was considered to have an antihypertensive fraction as effective lowering of blood pressure in SHR.
Composition Analysis and Antioxidative Activity from Different Organs of Cirsium setidens Nakai
Lee, Seong-Hyeon ; Jin, Ying-Shan ; Heo, Seong-Il ; Shim, Tae-Heum ; Sa, Jae-Hoon ; Choi, Dae-Sung ; Wang, Myeong-Hyeon ;
Korean Journal of Food Science and Technology, volume 38, issue 4, 2006, Pages 571~576
In the present study, we investigated the compositions including protein, lipid, ash, carbohydrate, and minerals as well as antioxidant activity of Cirsium setidens Nakai in order to detect the biological activities and develop novel functional resources. Different organs commonly had the highest concentration of potassium among 7 minerals evaluated in this study. The leaf had K at the concentration of 5371.97 mg/100 g, while the flower, and stem, the root and the boiled leaf at the concentration of 1770.62 mg/100 g, 1983 mg/100 g, 6096.74 mg/100 g and 1604.2 mg/100 g, respectively. The monosaccharides were composed of the xylose, galactose and glucose. The xylose was only detected in the flower and stem and the galactose was only detected in the stem. DPPH scavenging activity was measured at the
in root and leaf at
value in ethanol extracts, while
in flower, boiled leaf and stem at
value, respectively, in water extracts. These results suggest that extracts from Cirsium setidens Nakai can be potentially used as novel resources for antioxidant and biological active substances.
Effect of the Extract of Ulmus davidiana Root on the Activity of Enzymes Related to the Removal of Reactive Oxygens in B6C3F1 Mouse Kidney
Hong, Jong-Yun ; Song, Hyuk-Hwan ; Lee, Chan ;
Korean Journal of Food Science and Technology, volume 38, issue 4, 2006, Pages 577~583
The effect of the extract of Ulmus davidiana root on the activity of enzymes related to the removal of reactive oxygen species was investigated in the B6C3F1 mouse kidney. B6C3F1 mice were divided into five groups and fed for 20 weeks. Reduced xanthine of oxidase activity was observed in groups 4 (group fed with U. davidiana extract after N,N-diethylnitrosamine (DEN) treatment and 5 (group fed with U. davidiana extract from the beginning of DEN treatment) compared to group 2 (group treated with DEN). The level of Mn-superoxidase dismutase tended to increase in the groups after DEN treatment. In group 5, the catalase activity increased and the other groups exhibited an unchanged or slightly decreased level of enzyme. Similar effects were found far glutathione peroxidase. A lower degree of TBARS (thiobarbituric acid reactive substance) formation was estimated in groups 4 and 5, compared to that in DEN treated group 2.
Investigation of Antioxidative Activity and Stability of Ethanol Extracts of Licorice Root (Glycyrrhiza glabra)
Kim, Su-Jeong ; Kweon, Dae-Hyuk ; Lee, Jong-Hwa ;
Korean Journal of Food Science and Technology, volume 38, issue 4, 2006, Pages 584~588
This study was carried out to optimize the conditions for the extraction of antioxidative materials from licorice root, Glycyrrhiz glabra. Chipped licorice roots were extracted with several solvents and their antioxidative activities were tested to determine the optimal extraction solvent. Among the solvents tested, 95% ethanol gave the highest free radical scavenging activity, and was therefore chosen as the optimal extracting solvent. The optimum extraction temperature and time were
and 12 hr, respectively. Next, the free radical scavenging activity of the ethanol extract was compared with that of other known antioxidants such as
, butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA). Ethanol extract of licorice root had greater antioxidative activity than
and a similar level to that of the two synthetic antioxidants (BHA and BHT). Moreover, the antioxidative activity of the ethanol extract was inhibited neither by heat treatment at
for 30 min nor by treatment at extreme pH. These findings suggest that ethanol extract of G. glabra may be useful as a natural antioxidant.
Application of Fuzzy Math Simulation to Quantitative Risk Assessment in Pork Production
Im, Myung-Nam ; Lee, Seung-Ju ;
Korean Journal of Food Science and Technology, volume 38, issue 4, 2006, Pages 589~593
The objective of this study was to evaluate the use of fuzzy math strategy to calculate variability and uncertainty in quantitative risk assessment. We compared the propagation of uncertainty using fuzzy math simulation with Monte Carlo simulation. The risk far Listeria monocytogenes contamination was estimated for carcass and processed pork by fuzzy math and Monte Carlo simulations, respectively. The data used in these simulations were taken from a recent report on pork production. In carcass, the mean values for the risk from fuzzy math and Monte Carlo simulations were -4.393 log
and -4.589 log
, respectively; in processed pork, they were -4.185 log
and -4.466 log
respectively. The distribution of values obtained using the fuzzy math simulation included all of the results obtained using the Monte Carlo simulation. Consequently, fuzzy math simulation was found to be a good alternative to Monte Carlo simulation in quantitative risk assessment of pork production.
Prevalence and Frequency of Food-borne Pathogens on Unprocessed Agricultural and Marine Products
Kim, Soo-Hwan ; Kim, Jong-Shin ; Choi, Jung-Pil ; Park, Jong-Hyun ;
Korean Journal of Food Science and Technology, volume 38, issue 4, 2006, Pages 594~598
The aim of this study was to investigate the prevalence and frequency of food-borne pathogens in unprocessed Products such as grains, tubers, vegetables, and seaweeds. Three hundred and twenty seven samples were purchased from the retail market and the supermarket in the Kyonggi-do and Seoul areas, and washed with running tap water for 4 minutes. The total aerobic bacteria count was approximately 2 to 6 log CFU/g and the highest counts were 6 log CFU/g far lettuce and sesame leaf. The coliform count showed 1-5 log CFU/g and the highest counts were 4 log CFU/g for lettuce and carrot. Escherichia coli was detected in seven samples of white rice, sweet potato, lettuce, sesame leaf, and cabbage. Clostridium perfringens was detected in six samples of brown seaweed, laver, lettuce, and sweet potato. However, Bacillus cereus contamination was found in more than 30% of brown rice, carrot, sweet potato, lettuce and sesame leaf samples, and some of these showed contamination of more than 2.0 log CFU/g. Therefore, these results suggest that pretreatment with sanitizer to remove Bacillus cereus in such products is necessary.
Treatment and Effect of Sanitizers and Disinfectants in Animal Food Manufacturing Plant
Yeon, Ji-Hye ; Kim, Il-Jin ; Park, Ki-Hwan ; Park, Byung-Kyu ; Park, Hee-Kyung ; Park, Dae-Woo ; Kim, Yong-Su ; Kim, Hyung-Il ; Jeon, Dae-Hoon ; Lee, Young-Ja ; Ha, Sang-Do ;
Korean Journal of Food Science and Technology, volume 38, issue 4, 2006, Pages 599~603
This study investigated the efficacy of common sanitizers and disinfectants on E. coli, Staphylococcus aureus, Listeria monocytogenes and Salmonella Typhimurium spiked on the surface of the main processing machine. All four microorganisms were greatly reduced by hydrogen peroxide (1,100 ppm), iodophors (25 ppm) and quarternary ammonium compounds (200 ppm). The reduction levels of E. coli, S. aureus, S. Typhimurium, and L. monocytogenes were 3.5, 3.4, 3.0, and 2.8
, respectively. Peroxy compounds and quaternary ammonium compounds can be applied to animal food manufacturing plants as a good sanitizer.