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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Science and Technology
Journal Basic Information
Journal DOI :
Korean Society of Food Science and Technology
Editor in Chief :
Volume & Issues
Volume 44, Issue 6 - Dec 2012
Volume 44, Issue 5 - Oct 2012
Volume 44, Issue 4 - Aug 2012
Volume 44, Issue 3 - Jun 2012
Volume 44, Issue 2 - Apr 2012
Volume 44, Issue 1 - Feb 2012
Selecting the target year
Development of Sandwich ELISA for the Detection of Mackerel in Processed Foods
Shon, Dong-Hwa ; Kim, Mi-Hye ;
Korean Journal of Food Science and Technology, volume 44, issue 1, 2012, Pages 1~7
DOI : 10.9721/KJFST.2012.44.1.001
There have been few studies related to ELISA for mackerel. In this study we developed a sandwich ELISA for mackerel in processed foods using rabbit polyclonal antibodies against mackerel parvalbumin, the major allergen of mackerel and heat-stable protein. The parvalbumin was purified by ammonium sulfate precipitation and Sephadex G-50 column chromatography. From the standard ELISA curves, the detection limit of parvalbumin was 3 ng/mL and the detection range of mackerel was 5-5,000
. We further investigated the cross-reactivity of the antibodies toward mackerel, mackerel pike, salmon, flatfish, armorclad rockfish, cod fish, squid, shrimp, blue crab, and lobster. The antibodies were specific for mackerel only. The mean assay recoveries in cooked cream soup, baby food, sausage, and sauce spiked with 0.01 to 0.3% mackerel were 104, 101, 54, and 0%, respectively. In sample tests of 16 commercial items, the qualitative coincidence ratio of assay result and indication was 75%.
Oxidative Stability and Antioxidant Changes in Perilla Seeds and Perilla Oil Affected by UV Irradiation
Wang, Seon-Yeong ; Choe, Eun-Ok ;
Korean Journal of Food Science and Technology, volume 44, issue 1, 2012, Pages 8~13
DOI : 10.9721/KJFST.2012.44.1.008
Effects of UV irradiation on lipid oxidation in perilla seeds and perilla oil were evaluated by determining the contents of peroxides, conjugated dienoic acids, and thiobarbituric acid reactive substances, and analyzing fatty acid composition. Tocopherols and polyphenol contents were also determined. Perilla seeds were unroasted or roasted at
for 20 min, and perilla oil was obtained by pressing the roasted perilla seeds. Lipid oxidation during UV irradiation was higher and faster in perilla oil than that in perilla seeds, with a slight loss of linolenic acid. Unroasted perilla seeds were more oxidation-stable than roasted seeds. Tocopherols and polyphenols were degraded during UV irradiation, with a higher degradation rate observed in unroasted perilla seeds than in roasted ones. Antioxidant concentration dependency of the lipid oxidation during UV irradiation was higher in perilla oil than that in perilla seeds, and the contribution of polyphenols to oxidative stability was higher than that of tocopherols in all samples.
Isolation and Identification of Antioxidants from Makgeolli
Wang, Seung-Jin ; Lee, Hyoung-Jae ; Cho, Jeong-Yong ; Park, Keun-Hyung ; Moon, Jae-Hak ;
Korean Journal of Food Science and Technology, volume 44, issue 1, 2012, Pages 14~20
DOI : 10.9721/KJFST.2012.44.1.014
The present study was carried out to isolate and identify of antioxidants from makgeolli. Makgeolli (3 L) was filtered and the residue was extracted by MeOH. The combined filtrates and MeOH extracts were successively solventfractionated by n-hexane, EtOAc, and BuOH. In the antioxidative activity against DPPH and
radicals of each fraction obtained after solvent-fractionation, EtOAc and BuOH layers showed higher activities than other fractions. Therefore, the two layers were respectively purified by column chromatography and HPLC. The isolated compounds were subjected to NMR and MS analyses and identified as 4-hydroxybenzaldehyde (1, 2.0 mg), 2-(4-hydroxyphenyl)ethanol (2, tyrosol, 15.3 mg), trans- and cis-ferulic acids (3 and 4, 1.2 mg), 1H-indole-3-ethanol (5, tryptophol, 3.4 mg), dimethyl succinate (6, 14.9 mg), succinic acid (7, 7.4 mg), and mono-methyl succinate (8, 7.8 mg). The presence of 1-5 in makgeolli have never before been reported.
A Study on Heavy Metal Contents in Processed Foods and Their Safety Evaluations
Lee, Hyo-Jung ; Shim, Jee-Youn ; Oh, Hyun-Suk ; Jang, Mi-Ran ; Lee, Yoon-Ae ; Lee, Ryun-Kyung ; Kim, Min-A ; Lee, Sang-Min ; Cho, Tae-Yong ; Kang, Ho-Il ;
Korean Journal of Food Science and Technology, volume 44, issue 1, 2012, Pages 21~27
DOI : 10.9721/KJFST.2012.44.1.021
This research was carried out as a survey on the contents of lead, cadmium, and arsenic in processed foods (milk, vegetable oil, and margarine) in Korea. The limits of quantification (LOQs) were Pb 0.3
, Cd 0.15
, and As 0.45
for milk and Pb 0.61
, Cd 0.31
, and As 0.91
for vegetable oil and margarine. The recoveries were 92.6-98.0% for Pb, 91.2-98.9% for Cd, and 97.9-104.7% for As. The average levels of Pb were 2.395
for milk, and 7.656
for vegetable oil. The average levels of Cd were 0.483
for milk, and 0.380
for vegetable oil, and levels of As were 0.781
for milk, and 1.241
for vegetable oil. The results of this study showed that Pb, Cd, and As contents in the whole samples were less than the maximum residual levels in the processed foods that were specified by the Codex standard.
Quality Characteristics of Puffed Snacks (ppeongtuigi) with Purple Sweet Potato Flours Using Different Puffing Conditions
Cheon, Seon-Hwa ; Hwang, Su-Jung ; Eun, Jong-Bang ;
Korean Journal of Food Science and Technology, volume 44, issue 1, 2012, Pages 28~33
DOI : 10.9721/KJFST.2012.44.1.028
The effect of puffing conditions on the physical properties and sensory evaluations of a puffed snack (ppeongtuigi) made of purple sweet potato flour was investigated. The snacks consisted of coated artificial rice with purple sweet potato flour with water, tempered to 7%, 9% and 11% moisture. The coated material was puffed at 236, 241, or
for 4, 5, or 6 s. The
value decreased as the heating time increased. The
values, specific volume, and hardness increased with increasing heating temperature and heating time. Puffed snacks produced under conditions of higher moisture (7%), higher heating temperature (
), or longer heating time (5 s) showed high scores for appearance, color, taste, and overall acceptability in sensory evaluations.
Optimal Roasting Conditions for Maximizing the Quality of Tea Leached from High Functional Perilla frutescens Leaves
Yun, Ung-Jae ; Yang, Sung-Yong ; Lee, Hyun-Sun ; Hong, Chung-Oui ; Lee, Kwang-Won ;
Korean Journal of Food Science and Technology, volume 44, issue 1, 2012, Pages 34~40
DOI : 10.9721/KJFST.2012.44.1.034
This study was carried out to investigate the optimal roasting conditions for developing perilla leaf leached tea, which has high functional Perilla frutescens leaves. The roasting processes were carried out with variations in roasting temperature (
) and roasting time (15-35 min), the response surface methodology was applied to monitor the changes in qualities of the roasted Perilla frutescens leaves. The antioxidant, bioactive substance in roasted Perilla frutescens leaves, and their extracts were the quality parameters. The total polyphenol and total flavonoid contents increased with time and temperature up to 25 min and
. Antioxidative activities showed a positive correlation with the amount of phenolic compound. Caffeic acid and rosmarinic acid contents increased with time up to a mild temperature,
, while they decreased at high temperatures over
. The optimum roasting conditions selected for developing perilla leaf leached tea were thus
and 20 min, given the conditions in the above experiments.
The Effects of Germination Conditions on GABA and the Nutritional Components of Barley
Cha, Mi-Na ; Jun, Hyun-Il ; Song, Geun-Seoup ; Kim, Young-Soo ;
Korean Journal of Food Science and Technology, volume 44, issue 1, 2012, Pages 41~47
DOI : 10.9721/KJFST.2012.44.1.041
Steeping and germination conditions were investigated in order to produce barley containing a high
-aminobutyric acid (GABA) content, and the changes in GABA and nutritional components before and after germination were also evaluated in this study. Water absorption rates of three barleys increased alongside both steeping time and steeping temperature. The highest GABA contents of the three barleys, 10.4-14.1 mg/100 g, were obtained from the steeping condition of
for 24 hr. The GABA contents of germinated barleys ranged from 14.3 to 20.9 mg/100 g, increasing by 3.9 to 14.6 times compared with raw barley. The crude lipid, crude ash and total mineral contents were slightly decreased after germination. The major fatty acids of the three barleys before and after germination were linoleic and palmitic acids.
-glucan contents of three barleys were slightly decreased after germination.
Effect of Packaging on Quality of Stored Gangjung
Kim, Haeng-Ran ; Shin, Dong-Sun ; Kim, Kyung-Mi ; Yu, Sun-Mi ; Kim, Jin-Sook ;
Korean Journal of Food Science and Technology, volume 44, issue 1, 2012, Pages 48~54
DOI : 10.9721/KJFST.2012.44.1.048
This study was conducted to improve the packaging technology used for Gangjung and the product's quality characteristics during storage. Packaging materials consisting of (1) IP: OPP (oriented polypropylene)/PE (polyethylene) + Paper, (2) LP1: OPP/PE + Paper, (3) LP2: OPP/PE + Can, (4) LP3: OPP/PE + Plastic, (5) BP1: OPP/PE, (6) BP2: OPP/DL/CPP (cast polypropylene), (7) BP3: PET/PE/CPP, and (8) BP4: OPP/PVDC (polyvinylidene chloride)/PE/CPP were used. The major fatty acids including 54.2% linoleic acid, 24.1% oleic acid, 11.2% palmitic acid and 6.0% linoleic acid were assessed. The packages effective in maintaining moisture were in the order of LP2, BP4 > IP > LP3, BP1, BP2 > LP1 > BP3. There were no significant differences in water content and the products in IP, BP3, and BP showed the highest level in the increase in hardness on day 60 of storage. Acid values of IP, LP1, LP2, LP3, BP1, and BP2 were maintained at <2.0 during 40 days of storage. IP, LP1, LP2 and BP1.
Effects of Autoclave and Microwave Treatments on the Antigenicity of Gliadin in Medium Wheat Dough
Kwak, Ji-Hee ; Kim, Koth-Bong-Woo-Ri ; Lee, Chung-Jo ; Kim, Min-Ji ; Kim, Dong-Hyun ; SunWoo, Chan ; Jung, Seul-A ; Kim, Hyun-Jee ; Choi, Jung-Su ; Kim, Seong-Won ; Ahn, Dong-Hyun ;
Korean Journal of Food Science and Technology, volume 44, issue 1, 2012, Pages 55~60
DOI : 10.9721/KJFST.2012.44.1.055
The aim of this study was to determine the optimal physical treatment to reduce the antigenicity of gliadin in wheat dough. Medium wheat dough was treated with an autoclave (5, 10, 30, and 50 min at
, 1 atm), a microwave (1, 5, and 10 min) or both (10, 30, and 50 min/5, 10 min). The proteins in the dough extracts were analyzed by SDSPAGE and the binding ability of anti-gliadin IgG to gliadin was examined by ci-ELISA and immunoblotting. Results showed that the ability of anti-gliadin IgG to bind to gliadin in wheat dough treated with an autoclave alone or in combination with a microwave was decreased. Especially, it declined to ~77% after autoclaving for 30 min and 35% after both autoclaving for 50 min and microwaving for 5 min. In addition, the intensity of gliadin bands in SDS-PAGE were weakened and anti-gliadin IgG did not recognize gliadin in immunoblotting. However, microwaving alone did not affect the antigenicity of gliadin in wheat dough. These results indicate that autoclaving may affect the reduction of the antigenicity of gliadin in medium wheat dough. Moreover, autoclaving in combination with microwaving is more effective for reducing the antigenicity of wheat dough.
The Biofunctional Activities and Shelf-life of Low-salt Squid Sikhae
Cho, Won-Il ; Kim, Sang-Moo ;
Korean Journal of Food Science and Technology, volume 44, issue 1, 2012, Pages 61~68
DOI : 10.9721/KJFST.2012.44.1.061
Sikhae is a traditional Korean fermented seafood with a 7-10% salt concentration. Consumers have begun to look for low-salt food because excess salt is known to cause hypertension and gastric cancer. The quality characteristics of low-salt squid sikhae were investigated at different fermentation temperatures and periods, so as to determine its shelflife. The shelf-life of the low-salt (5%) squid sikhae at
based on pH was 142 days. The functional activities of the ethanol extract of squid sikhae such as its antioxidant activity and inhibitions on
-glucuronidase, and elastase were stronger than those of the water extract. Based on the results of sensory evaluation, the low-salted squid sikhae was very similar to fermented seafood. In conclusion, low-salt sikhae is commercially viable.
Effects of Germination Time of Soybeans on Quality Characteristics of Cheonggukjang Fermented with an Isolated Bacterial Strain
Jung, Jin-Bo ; Choi, Seung-Kwon ; Jeong, Do-Youn ; Kim, Young-Soo ; Kim, Yong-Suk ;
Korean Journal of Food Science and Technology, volume 44, issue 1, 2012, Pages 69~75
DOI : 10.9721/KJFST.2012.44.1.069
To investigate the effects of soybean germination time on the quality of cheonggukjang, the physicochemical characteristics and enzyme activities of cheonggukjang during fermentation were compared. B. subtilis SCD 115035 strain isolated from traditional cheonggukjang was selected for making cheonggukjang. Germinated (12-h) soybeancheonggukjang produced the highest amount of viscous substance (13.22%) after 48 h of fermentation, and the contents were inversely proportional to the germination time of the soybeans. The acidic- and neutral-protease activities of ungerminated soybean-cheonggukjang were higher than those of germinated soybean-cheonggukjang. The amino nitrogen content of ungerminated soybean-cheonggukjang was the highest (436.93 mg%) at 48 h of fermentation, and its content was similar to that of 12-h germinated soybean-cheonggukjang. However, the total isoflavone content of 36-h germinated soybean-cheonggukjang was the highest after 72 h of fermentation, and its content was higher than those of cheonggukjang made from soybeans germinated for 0, 12, and 24 h.
A Study on the Depigmenting Effect of Carthamus tinctorius Seed, Cyperus rotundus and Schizonepeta tenuifolia Extracts
Hwang, Eun-Young ; Kim, Dong-Hee ; Hwang, Jo-Young ; Kim, Hui-Jeong ; Park, Tae-Soon ; Lee, In-Sun ; Son, Jun-Ho ;
Korean Journal of Food Science and Technology, volume 44, issue 1, 2012, Pages 76~81
DOI : 10.9721/KJFST.2012.44.1.076
The objective of the present study was to evaluate the skin depigmentation effect of the extracts of three herbs, Carthamus tinctorius seed, Cyperus rotundus and Schizonepeta tenuifolia. Their effects on tyrosinase and melanin synthesis inhibitory action were assessed. We found that the C. tinctorius seed ethanol extracts reduced the tyrosinase activity and melanin formation of B16F10 melanoma cells. The C. tinctorius seed suppressed the expression in microphthalmia associated transcription factor (MITF), tyrosinase, tyrosinase related protein 1 (TRP-1), and tyrosinase related protein 2 (TRP-2) in B16F10 melanoma cells. These results show that C. tinctorius seed inhibited melanogenesis on the B16F10 melanoma cell. The underlying mechanism of C. tinctorius seed whitening activity may be the inhibition of tyrisinase, MITF, tyrosinase, TRP-1, and TRP-2 expression. The results suggested that C. tinctorius seed has considerable potential as a natural functional ingredient with a depigmentation effect.
Effects of Chrysanthemum indicum L. Extract on the Function of Osteoblastic MC3T3-E1 Cells under Oxidative Stress Induced by Hydrogen PeroxideJee
Yun, Jee-Hye ; Hwang, Eun-Sun ; Kim, Gun-Hee ;
Korean Journal of Food Science and Technology, volume 44, issue 1, 2012, Pages 82~88
DOI : 10.9721/KJFST.2012.44.1.082
Chrysanthemum indicum L. (Asteraceae) is a traditional herbal medicine that has been used for the treatment of inflammation, hypertension, and respiratory diseases due to its strong antagonistic activity against inflammatory cytokines. The effects of Chrysanthemum indicum L. Extract (CIE) for increasing cell growth, alkaline phosphatase (ALP) activity, and collagen content were totally inhibited, suggesting that the effect of CIE might be partly involved with estrogen activity. Furthermore, the protective effects of CIE on the response of osteoblasts to oxidative stress were evaluated. Osteoblastic MC3T3-E1 cells were incubated with hydrogen peroxide and/or CIE, and markers of osteoblast function and oxidative damage were examined. CIE significantly increased cell survival, ALP activity, and calcium deposition, and decreased the production of Reactive Oxygen Species (ROS) and Tumor Necrosis Factor-
) in osteoblasts. Taken together, these results indicate that the enhancement of osteoblast function by CIE may prevent osteoporosis and inflammatory bone diseases.
The Antioxidant and Skin Whitening Effect of Artemisia iwayomogi Extracts
Seo, Eun-Jong ; Hong, Eun-Suk ; Choi, Min-Hee ; Kim, Ki-Sun ; Lee, Sung-Jun ;
Korean Journal of Food Science and Technology, volume 44, issue 1, 2012, Pages 89~93
DOI : 10.9721/KJFST.2012.44.1.089
The purpose of this study was to investigate the antioxidant and skin whitening effects of Artemisia iwayomogi extract. Artemisia iwayomogi was extracted with 100% ethanol and water. The antioxidative and skin whitening effects of these extracts were determined with in vitro assays by using 1,1-diphenyl-2-picrylhydrazyl (DPPH) method assessing the inhibitory effects on tyrosinase activity and melanogenesis in B16 melanoma cells. Radical scavenging activity of the extracts was tested by DPPH assay which showed a high DPPH radical scavenging activity (
; 17.1 ppm in EtOH, 198.4 ppm in water). In term of tyrosinase inhibitory activity, Artemisia iwayomogi ethanol extract showed high inhibition activity (
: 481.8 ppm). In B16 mouse melanoma cells, the ethanol extract significantly inhibited melanin synthesis by 36.8% at a concentration of 50 ppm. These results suggest that Artemisia iwayomogi ethanol extract has significant antioxidant activity and whitening activity.
The Skin Protecting Effects of Ethanolic Extracts of Eggplant Peels
Jo, Yu-Na ; Jeong, Hee-Rok ; Jeong, Ji-Hee ; Heo, Ho-Jin ;
Korean Journal of Food Science and Technology, volume 44, issue 1, 2012, Pages 94~99
DOI : 10.9721/KJFST.2012.44.1.094
We investigated the in vitro antioxidant and antimelanogenesis effects of ethanol extracts from eggplant (Solanum melongena L.) peels. The total phenolics and chlorogenic acid in ethanol extracts were 2,465 mg/100 g and 2.08 mg/100 g, respectively. ABTS radical scavenging activity, ferric reducing/antioxidant power assay, and malondialdehyde (MDA) inhibitory effect of the extracts increased in a dose-dependent manner. In addition, the extracts generally showed strong UV absorption in the range of UV-B (290-320 nm). The
of mushroom tyrosinase inhibitory activity of ethanol extracts from eggplant peels was 870
. Importantly, the melanin syntheses of B16/F10 melanoma cells were decreased by extracts in a concentration-dependent manner. Overall, these results suggest that eggplant peels can be potentially applied as a anti-melanogenic agent as well as an antioxidant resource.
Analysis of the Various Constituents and Comparison of Biological Activities of Different Parts of Allium victorialis var. platyphyllum
Kim, Jin-Young ; Cho, Jeong-Yong ; Na, Hwan-Sik ; Choi, Gyeong-Cheol ; Park, Jong-Soo ; Lee, Ji-Heon ; Jeong, Seon-Ho ; Moon, Jae-Hak ;
Korean Journal of Food Science and Technology, volume 44, issue 1, 2012, Pages 100~105
DOI : 10.9721/KJFST.2012.44.1.100
Analysis of the various constituents and determination of biological activities in the different parts (root, stem, and leaf) of Allium victorialis var. platyphyllum were carried out. Potassium and calcium were detected in higher contents (mg/100 g fresh wt.) than other minerals. The total phenolic content (mg tannic acid eq./100 g dry wt.) decreased in the order of leaves (
) > stems (
) > roots (
), and the total flavonoid content (mg quercetin eq./100 g dry wt.) was as follows: leaves (
), roots (
), stems (
). DPPH radical-scavenging activity and inhibition activity against the formation of cholesteryl ester hydroperoxide in rat blood plasma was higher in the leaves than in roots and stems. Extracts of A. victorialis separated by parts displayed antimicrobial activity against Clostridium perfringens, Staphylococcus aureus, Listeria monocytogenes, Vibrio vulnificus, Vibrio parahaemolyticus, of which the strongest activity was against C. perfringens.
Risk Assessment of Mercury through Food Intake for Korean Population
Choi, Hoon ; Park, Sung-Kug ; Kim, Mee-Hye ;
Korean Journal of Food Science and Technology, volume 44, issue 1, 2012, Pages 106~113
DOI : 10.9721/KJFST.2012.44.1.106
The present study was conducted to assess the dietary exposure to mercury and the associated risks for Koreans resulting from their food intake. The probabilistic approach in the Monte Carlo simulation was used to estimate dietary exposures. Based on several reports regarding heavy metals published by KFDA in the 2000s, 178 types of representative foods were selected and data were collected on the occurrence of mercury. The contents of mercury in foods ranged: agricultural products 0.1 (fruits)-45.4
(meat), and 9.3 (Echinodermata, chordata)-194.9
(fish). Others categories investigated were alcoholic beverages (0.7
) and processed food (4.4
). The mean and 95th percentile for exposure to dietary mercury were 4.29 and 12.48
, corresponding to 13.6% and 39.7% of PTWI (Provisional Tolerable Weekly Intake), respectively. Therefore, overall level of mercury exposure for Koreans through food intake is below levels recommended by JECFA, indicating the least possibility of risk, and is less than or similar to levels reported in other countries.
Antimicrobial Effect of Various Chopping Boards against Food-borne Bacteria
Kim, Ji-Young ; Lee, Hyoung-Jae ; Cho, Jeong-Yong ; Lim, Hyun-Cheol ; Choi, Gyeong-Cheol ; Kim, Du-Woon ; Park, Keun-Hyung ; Moon, Jae-Hak ;
Korean Journal of Food Science and Technology, volume 44, issue 1, 2012, Pages 114~120
DOI : 10.9721/KJFST.2012.44.1.114
The purpose of this study was to evaluate the antibacterial activities of chopping boards made of various materials such as three antibiotic plastics, a general plastic, and various woods (red pine, rubber tree, cypress, birch, and bamboo) using zone inhibition assay and real-time PCR. Wood chopping boards showed high antimicrobial activity against Vibrio vulnificus, while plastic chopping boards showed high antimicrobial activity against Escherichia coli O157:H7, Salmonella Typhimurium, and Staphylococcus aureus. Bamboo chopping board among the wood chopping boards showed the highest antimicrobial activity against five foodborne bacteria such as E. coli O157:H7, S. Typhimurium, Vibrio cholerae, and V. vulnificus. These results may be helpful in the selection of a chopping board with high antimicrobial activity and in the application of hygiene procedures for prevention of cross-contamination.
Acceptance of Vegetable Menus of a School Lunch Program by High School Students in Seoul and its Association with Health and Dietary Behavioral Factors
Hong, Jae-Hee ; Cho, Mi-Sook ;
Korean Journal of Food Science and Technology, volume 44, issue 1, 2012, Pages 121~134
DOI : 10.9721/KJFST.2012.44.1.121
This study was conducted to investigate the acceptance of vegetable menus by high school students and the factors that influence the acceptability. Second-grade high school students (n=389) in Seoul were asked to assess their acceptability of vegetable menus and plate waste, and answered survey questions concerning their demographic characteristics, health-related attitudes, dietary attitudes, dietary habits, and nutritional knowledge. Overall, the menus containing items that were sweet or familiar to the subjects were preferred. Acceptability was significantly associated with the amount of consumption. The acceptability was correlated with dietary habits, dietary attitudes, nutritional knowledge, and several health-related variables. The vegetable-liking groups showed significantly higher scores concerning dietary habits, dietary attitudes, and nutritional knowledge, but did not exhibit a specific pattern of association with the health-related variables. This result implies that intervention strategies focusing on changes in cognitive and/or hedonic factors, such as nutritional education or flavor-flavor learning, would be beneficial for increasing students' acceptance of vegetable menus.
Evaluation of Physicochemical Properties and Biological Activities of Steamed and Fermented Deodeok (Codonopsis lanceolata)
Jung, Lae-Seung ; Yoon, Won-Byung ; Park, Sung-Jin ; Park, Dong-Sik ; Ahn, Ju-Hee ;
Korean Journal of Food Science and Technology, volume 44, issue 1, 2012, Pages 135~139
DOI : 10.9721/KJFST.2012.44.1.135
This study was designed to evaluate the physicochemical properties and biological activities of steamed and fermented Codonopsis lanceolata. The treatments included NS-NF (non-steamed and non-fermented), NS-LF (non-steamed and L. rhamnosus fermented), S-NF (steamed and non-fermented), and S-LF (steamed and L. rhamnosus fermented). Total polyphenol amounts of S-NF and S-LF were significantly increased to more than 26 mg GAE/g. The highest DPPH scavenging activities were observed for S-NF and S-LF, showing
values of 0.8 and 0.6 mg/mL, respectively. The growths of Staphylococcus aureus, Listeria monocytogenes, Salmonella Typhimurium, and Shigella boydii were effectively inhibited by S-LF (MIC < 9 mg/mL). The NS-LF and S-LF (
<6 mg/mL) effectively inhibited
-Glucosidase and tyrosinase activities compared to NS-NF (
<17 mg/mL). The S-LF exhibited the highest acetylcholinesterase (AChE) inhibitory activity (
<32 mg/mL). Therefore, the results suggest that the application of the steaming process combined with probiotic fermentation can effectively enhance the biological and pharmacological activities in C. lanceolata.