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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
Hepatoprotective Functions of Sulfur Containing Amino Acids: Possibilities of Hepatocellular Carcinoma Prevention
Ko, Kwang Suk ;
Korean Journal of Food Science and Technology, volume 44, issue 6, 2012, Pages 653~657
DOI : 10.9721/KJFST.2012.44.6.653
While it is known that sulfur containing amino acids (SCAA) are very important in regulating hepatocyte growth and preventing liver-diseases, the fundamental molecular mechanisms of how they exert their hepatoprotective functions are not well known. Since it is widely understood that the hepatic concentrations of S-adenosylmethionine (SAMe) in chronic liver disease patients are severely decreased, the pathophysiological importance of SAMe and its downstream antioxidant, glutathione should be discussed in order to see a big picture of relationship between SCAA and liver diseases. Chronic SAMe deficient mice have shown spontaneous hepatocellular carcinoma development due to impaired mitochondria functions with low levels of prohibitin1 protein, and through deficiency in many genes which are known to ameliorate genetic instability, such as APEX1 and DUSP1, the functions of which are recovered by SAMe treatment. In this review, current knowledge of the basic concepts of the mechanisms through which SCAAs protect the liver will be discussed in detail. Also, a possible tumor suppressor in livers, prohibitin1, and its functional relationship with SAMe will be discussed.
Analysis and Uncertainty Estimation of Zearalenone in Cereal-Based Products by LC-MS/MS
Choi, Eun Jung ; Kang, Sung Tae ; Jung, So Young ; Shin, Jae Min ; Jang, Min Su ; Lee, Sang Me ; Kim, Jung Hun ; Chae, Young Zoo ;
Korean Journal of Food Science and Technology, volume 44, issue 6, 2012, Pages 658~665
DOI : 10.9721/KJFST.2012.44.6.658
A survey of zearalenone contamination was conducted on cereal-based products by using an immunoaffinity column with LC-MS/MS. The calibration curve showed good lineality, with correlation coefficients (
) of 0.999 in the concentration range from 1 to 250 ng/mL. The limits of detection and quantification were approximately
, respectively. The recoveries in the barley tea, Misutgaru and snack ranged from 73.6-107.8%. Zearalenone was detected in 10 samples (11.2% incidence). The highest zearalenone contamination level was
in the Misutgaru. This survey was conducted with uncertainty of measurement. The expanded uncertainty for zearalenone was estimated to be
Risk Assessment of Lead and Cadmium through Mushrooms
Choi, Hoon ; Park, Sung-Kug ; Lee, Bum-Noh ; Kim, Meehye ;
Korean Journal of Food Science and Technology, volume 44, issue 6, 2012, Pages 666~672
DOI : 10.9721/KJFST.2012.44.6.666
The present study was carried out in order to assess the dietary exposure as well as the risk for lead (Pb) and cadmium (Cd) exposure through mushrooms among the Korean population. Various samples (n
Monitoring of Commercial Red Pepper Powders for Their Irradiation Status
Jeong, Mi-Seon ; Ahn, Jae-Jun ; Akram, Kashif ; Kim, Gui-Ran ; Kim, Hyun-Ku ; Kwon, Joong-Ho ;
Korean Journal of Food Science and Technology, volume 44, issue 6, 2012, Pages 673~679
DOI : 10.9721/KJFST.2012.44.6.673
Ten commercially available red pepper powders were investigated using photostimulated-luminescence (PSL), thermoluminescence (TL) and electron spin resonance (ESR) analyses to confirm their irradiation status. The application of PSL, TL, and ESR analyses was also confirmed by in-house irradiation. In PSL-based screening, all samples gave negative photon counts (<700 PCs). The PSL calibration dose (1 kGy) showed a low sensitivity of 4 samples, while the others provided reliable screening results. TL glow curves demonstrated maximum peaks after
for the 6 samples; however 4 samples gave complex TL glow curves with maximum peaks in the range of
(radiation-specific), which could be the effect of an irradiated component in low concentration as the TL ratios of all samples were <0.1. Radiation-specific ESR features were absent in the all commercial samples. Variable irradiation detection properties were found; where the TL analysis showed the possible presence of an irradiated component in 4 samples requiring further monitoring and investigation.
Effects of Chlorophyll and Carotene on Lipid Oxidation and Tocopherols during Heating for Manufacturing of Perilla and Rice Porridge
Chung, Lana ; Lee, Jiyeun ; Oh, Sujeong ; Choe, Eunok ;
Korean Journal of Food Science and Technology, volume 44, issue 6, 2012, Pages 680~685
DOI : 10.9721/KJFST.2012.44.6.680
The effects of chlorophyll (0.33 mg/kg) and
-carotene (3.3, 9.9, 19.8 mg/kg) addition to a mixture of roasted perilla seeds, rice, and water (30:45:225, w/w/w) on the lipid oxidation and tocopherol contents were studied during heating at
for 120 min to simulate cooking of perilla and rice porridge. Lipid oxidation was evaluated with peroxide values (POV) and conjugated dienoic acid (CDA) values, and chlorophyll,
-carotene, and tocopherols were determined by HPLC, POV, and CDA values were increased during heating, indicating the occurrence of lipid oxidation in the perilla and rice porridge.
-Carotene decreased the POV and CDA values of the samples in a concentration-dependent manner, while the addition of chlorophyll did not affect them. Chlorophyll and
-carotene which were added, and tocopherols naturally present in samples were degraded, following the first order kinetics during heating, and
-carotene protected tocopherols from degradation.
Method Validation and Quantification of Lutein and Zeaxanthin from Green Leafy Vegetables using the UPLC System
Kim, Suna ; Kim, Ji-Sun ;
Korean Journal of Food Science and Technology, volume 44, issue 6, 2012, Pages 686~691
DOI : 10.9721/KJFST.2012.44.6.686
The objective of this research is to present method development and validation for the simultaneous determination of lutein and zeaxanthin using ultra performance liquid chromatography (UPLC). Also, rapid quantification was performed on six green leafy vegetables (Allium tuberosum, Aster scaber, Hemerocallis fulva, Pimpinella brachycarpa, Sedum sarmentosum and Spinacia oleracea) that are commonly consumed in Korea. Separation and quantification were successfully achieved with a Waters Acquity BEH C18 (
) column by 85% methanol within 5 min. Two compounds showed good linearity (
> 0.9968) in
. Limit of detection (LOD) and quantification (LOQ) for lutein and zeaxanthin were 1.7 and 5.1 g/mL and 2.1 and 6.3 g/mL, respectively. The RSD for intra- and inter-day precision of each compound was less than 10.69%. The recovery of each compound was in the range of 91.75-105.13%. Aster scaber and Spinacia oleracea contained significantly higher amounts of lutein (
/100 g of fresh weight), respectively.
Chemical Conversion Pattern of Salvianolic Acid B in Aqueous Solution under Different Decoction Conditions
Lee, Hyoung Jae ; Cho, Jeong-Yong ; Lee, Sang-Hyun ; Jeon, Tae-Il ; Park, Keun-Hyung ; Moon, Jae-Hak ;
Korean Journal of Food Science and Technology, volume 44, issue 6, 2012, Pages 692~698
DOI : 10.9721/KJFST.2012.44.6.692
The chemical conversion pattern of salvianolic acid B (Sal B) in aqueous solution under different boiling conditions was compared. When the duration of boiling was varied, without varying temperature or pressure, the content of chemically converted compounds (CCCs) was mostly increased over time. In addition, under different conditions of temperature and pressure with the same boiling time, the content of a few compounds increased with increasing temperature and pressure. These results confirmed that high temperatures and pressures in boiling alter the final composition of CCCs of Sal B. Therefore, it was suggested that the boiling conditions (time, temperature, and pressure) may be responsible for alteration of biological activities of the compounds. Our investigation of the chemical conversion of compounds contained in foods and medicinal herbs may provide important information in clarifying the biological activity of Sal B containing foods and medicinal herbs.
Quality Comparison of Commercial Cider Vinegars by Their Acidity Levels
Jo, Deokjo ; Park, Eun-Joo ; Kim, Gui-Ran ; Yeo, Soo-Hwan ; Jeong, Yong-Jin ; Kwon, Joong-Ho ;
Korean Journal of Food Science and Technology, volume 44, issue 6, 2012, Pages 699~703
DOI : 10.9721/KJFST.2012.44.6.699
The quality of commercial cider vinegars was compared according to their acidity levels (low, general, double strength and triple strength). The pH, reducing sugar content and brown color intensity decreased, while the total acidity increased with the increasing acidity levels, which may be resulted from difference in formulation and manufacturing procedures. The free sugars were mainly composed of fructose and glucose, which were the highest in low acidity vinegar, followed by double strength, general, and triple strength acidity vinegars. Acetic acids and malic acids were identified as the major organic acids. The citric acid concentration was the highest in triple strength vinegars. The contents of total phenolics and flavonoids were the highest in low acidity vinegars, which indicated their dependence on the apple juice content. DPPH and ABTS radical scavenging abilities were the highest in low acidity vinegars, that showed high amounts of antioxidants.
Pulsed Electric Fields Effects on Drying of White Ginseng and Extraction of Soluble Components
Lim, Jeong Ho ; Shim, Jae Min ; Lee, Dong Un ; Kim, Young Ho ; Park, Kee-Jai ;
Korean Journal of Food Science and Technology, volume 44, issue 6, 2012, Pages 704~710
DOI : 10.9721/KJFST.2012.44.6.704
This study was designed to investigate the effect of pulsed electric fields on the drying of ginseng and extraction of dried ginseng to reduce energy-consumption. Fresh ginseng was treated in a PEF system of 1 and 2 kV/cm electric field strength, 25 and 200 Hz of frequency,
of pulse width and pulse number of 175. The samples were subsequently dried for 26 h at
, and the characteristic of hot-water extraction on dried ginseng was investigated. The ginseng pretreated with an intensity of 2 kV/cm (200 Hz, n
Development of Edible Laminate-Composite Films Using Defatted Mustard Meal and Whey Protein Isolate
Kim, Dayeon ; Park, Ji Won ; Noh, Bong-Soo ; Min, Sea Cheol ;
Korean Journal of Food Science and Technology, volume 44, issue 6, 2012, Pages 711~715
DOI : 10.9721/KJFST.2012.44.6.711
A laminate-composite film was developed using industry co-products of defatted mustard meal (DMM) and whey protein isolate (WPI). An individually prepared DMM-based film (DMM film) and a WPI-based film (WPI film) were thermally laminated at
at a rate of 30 cm/min. Microscopic images exhibited that the DMM film and the WPI film were continuously attached in the laminate without void spaces. The tensile strength, elongation at break, and water vapor permeability for the laminate were 0.7MPa, 4.0%, and
, respectively. Stretchability and heat seal strength of the laminate were higher than those of the un-laminated DMM film. The film layers of the laminate were physically overlapped, not forming new biopolymer units induced by molecular interactions. The opportunity for DMM films to be used as food packaging materials for wrapping and sealing could be increased by thermal lamination with WPI films, which improves the stretchability and heat sealability of DMM films.
Quality Characteristics and Antioxidant Properties in Spray-dried and Freeze-dried Powder Prepared with Powdered Seaweed Extracts
Kim, Jae-Won ; Kwon, Yu-Ri ; Youn, Kwang-Sup ;
Korean Journal of Food Science and Technology, volume 44, issue 6, 2012, Pages 716~721
DOI : 10.9721/KJFST.2012.44.6.716
This study was designed to compare the quality characteristics of spray-dried (SD) and freeze-dried (FD) powders prepared with hot water extracts of sea mustard (Undraia pinnatifada) and sea tangle (Laminaria longissima). The moisture content of FD seawed was lower than that of SD, and sea mustard had a higher overall moisture content than sea tangle. The alginic acid content of SD seaweed was significantly higher than that of FD seaweed for both species. There were relatively higher contents of phenolic compounds in SD powders than in FD powders. DPPH radical scavenging ability was significantly greater in SD seaweed, and also, SOD-like activity in SD powders was higher than those of FD powders. However, the nitrite scavenging activity of FD powders of sea mustard (10 mg/mL) was higher than that of SD. In conclusion, spray-dried sea mustard and sea tangle extracts exhibited higher physiological functionalities than their freeze-dried counterparts.
Hydration and Cooking Properties of Brown Rice Scratched with a Knife
Kim, Jae-Young ; Baek, Seung-Hwa ;
Korean Journal of Food Science and Technology, volume 44, issue 6, 2012, Pages 722~727
DOI : 10.9721/KJFST.2012.44.6.722
In order to improve the physical properties of brown rice by hydration and cooking, the amount of water absorption, hardness, reducing sugar, and minerals were measured for rice (NR), brown rice (NBR), and scratched brown rice (SBR). The amounts of water absorption were present in the order of NBR<0.07 SBR<0.20 SBR
Quality Characteristics and Antioxidant Effects during Makgeolli Fermentation by Purple Sweet Potato-rice Nuruk
Cho, Hyeon Kook ; Lee, Ju Young ; Seo, Weon Taek ; Kim, Myung Kyu ; Cho, Kye Man ;
Korean Journal of Food Science and Technology, volume 44, issue 6, 2012, Pages 728~735
DOI : 10.9721/KJFST.2012.44.6.728
Makgeolli is the oldest Korean traditional wine made from rice, and contains 6-8% alcohol. Also, nuruk is traditionally prepared by exposing moistened ground wheat or rice to the air, and there contained airborne microorganism. In this study, purple sweet potato (PSP) was used as a raw material in the rice nuruk- and makgeolli-making processes. PSP rice nuruk (RN) was made with rice and 0-10% (w/w) PSP, and the characteristics of makgeolli were studied during fermentation. The pH during fermentation decreased from 4.27 (0% PSP-RN), 4.59 (2.5%), 4.50 (5.0%), 4.46 (7.5%), and 4.43 (10.0%) of initial fermentation day to 4.12, 3.82, 3.67, 3.71, and 3.66, respectively, at day 7. The sugar contents increased from
of the initial day to
, and the levels of alcohol increased to 13.0% (0% PSP-RN), 13.2% (2.5%), 12.8% (5.0, 7.5, and 10.0%) by day 7, respectively. In addition, the contents of soluble anthocyanins and phenolics increased from 0.001-0.121 and 0.2-0.27 g/L on the initial fermentation day to 0.002-0.166 and 1.65-1.87 g/L, corresponding to increases in levels of antioxidant activities of 20-50%, respectively.
Brewing and Quality Characteristics of Korean Honey Wine (Mead) with a Variety of Honey and Yeast
Lee, Dae Hyoung ; Kang, Heui-Yun ; Lee, Yongseon ; Cho, Chang-Hui ; Park, In-Tae ; Kim, Heui-Dong ; Lim, Jae-Wook ;
Korean Journal of Food Science and Technology, volume 44, issue 6, 2012, Pages 736~742
DOI : 10.9721/KJFST.2012.44.6.736
In this study, the brewing and quality characteristics of a variety of honey and yeast strains in Korea were investigated. After fermenting acacia honey, chestnut honey, citrus honey, and mixed flower honey using commercial yeast, the quality changes during fermentation were investigated. Chestnut honey wine (mead) and mixed flower mead showed the highest ethanol contents of 11.9 and 11.3%, respectively after fermenting for 8 days at
. Acacia mead and citron (Chinese lemon) mead showed 5.0 and 8.2% ethanol contents, respectively. Mixed mead, which fermented with acacia honey and mixed flower honey, in order to advance sensory properties, showed the best sensory properties, generating 10.9% ethanol, while another product with citron honey and mixed flower honey generated 11.1% of ethanol but with a lower sensory value. When adding corium peels to the mixed mead of acacia honey and mixed flower honey, the ethanol content was not increased by addition of corium peels into mixed mead, but its total acceptability was increased by addition of 2% corium peels. To check the mead clarification, it was treated with 0.6% of bentonite and filtered; then, its turbidity was observed over a storage period. The safe result for precipitation was shown at the condition of storing at
for 15 days with 0.24 NTU (Nepthelometric Turbidity Unit).
Quality Characteristics of Black Soybean Paste (Daemaekjang) Prepared with Bacillus subtilis HJ18-4
Kim, Ji Yeun ; Lee, Sun Young ; Park, Na Young ; Choi, Hye Sun ;
Korean Journal of Food Science and Technology, volume 44, issue 6, 2012, Pages 743~749
DOI : 10.9721/KJFST.2012.44.6.743
Black soybean paste (BSP) is a bealmijang manufactured with barley flour and black soybeans. This study investigated the quality characteristics of BSP prepared with Bacillus subtilis HJ18-4 (HJ18-4).
-Amylase and protease activities of BSP rapidly increased on day 6 and day 9, respectively, (
) after which the activities were constant or decreased slightly. Amino type nitrogen contents increased until day 23 (
), whereas ammonia type nitrogen sharply decreased on day 9. On day 30, lactic acid bacteria counts were higher compared with the initial count (
). Meanwhile, B. cereus and total aerobic counts in HJ18-4 added BSP were lower than that in the control. These results implied that BSP could be edible after 30 days of fermentation, and the addition of HJ18-4 in meju could contribute to the safety of the black soybean paste by the inhibition of B. cereus growth.
Effects of Green Pepper (Capsicum annuum var.) on Antioxidant Activity and Induction of Apoptosis in Human Breast Cancer Cell Lines
Yoon, Hyo-Jin ; Lee, Seul ; Hwang, In-Kyeong ;
Korean Journal of Food Science and Technology, volume 44, issue 6, 2012, Pages 750~758
DOI : 10.9721/KJFST.2012.44.6.750
This study investigated flavonoid, total phenol, total flavonoid content, antioxidant and antiproliferative activity on human breast cancer cells (MCF-7, MDA-MB-231). Four varieties of Korean green peppers (KP: kkuri pepper, PP: phut pepper, CP: cheongyang pepper, OP: ohi pepper) and one foreign green pepper (JP: jalapeno) were used. The contents of luteolin, quercetin and apigenin, which are abundant flavonoids in green pepper, were the highest in KP. Also, the contents of total phenol, and total flavonoids were the highest in KP, followed by CP, JP, PP, and OP (KP: total phenol
mg GAE/g D.W., total flavonoid
mg QE/g D.W. In DPPH ABTS radical-scavenging activity, KP showed the most potent antioxidant activity. In the result of viability in human breast cancer cells, KP had the highest antiproliferative effect. These results suggest that green peppers have significant antioxidant activity and can be a possible candidate for treatment of breast cancer.
Phenethyl Isothiocyanate Inhibits Ovalbumin-induced Inducible Nitric Oxide Synthase Expression
Shin, Hwa-Jeong ; Youn, Hyung-Sun ;
Korean Journal of Food Science and Technology, volume 44, issue 6, 2012, Pages 759~762
DOI : 10.9721/KJFST.2012.44.6.759
Egg allergies have been reported as one of the most prevalent food hypersensitivities in the pediatric population. One of the major egg allergens is ovalbumin (OVA), which is the major protein in the egg whites. Phenethyl isothiocyanate (PEIC) from cruciferous vegetables has an effect on anti-inflammatory therapy. In the present report, we show that PEIC inhibits the nuclear factor-
) activation induced by OVA. PEIC also inhibits the OVA-induced inducible nitric oxide synthase (iNOS) expression and nitrite production. However, PEIC did not suppress the cyclooxygenase-2 (COX-2) expression induced by OVA. These results suggest that PEIC has the specific mechanism for anti-inflammatory responses and efficient anti-allergic activities.
Antioxidant Activity of Different Parts of Lespedeza bicolor and Isolation of Antioxidant Compound
Lee, Jae-Hak ; Jhoo, Jin-Woo ;
Korean Journal of Food Science and Technology, volume 44, issue 6, 2012, Pages 763~771
DOI : 10.9721/KJFST.2012.44.6.763
In this study, total antioxidant properties of extracts from different parts of Lespedeza bicolor were determined using techniques of measuring 1,1-diphenyl-2-picryl hydrazyl/2,2`-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)-radical scavenging activity and total phenolic contents. The total antioxidant activities of leaf, stem and root extracts from various solvents (water, 50, 70, 100% ethanol, and hot-water) indicated that 50 and 70% ethanol extracts have high radical scavenging activities and phenolic contents. A systematic approach was used to determine the total antioxidant activity of different solvent fractions of the Lespedeza bicolor extracts, partitioning with chloroform, ethyl acetate, n-butanol, and water, and the ethyl acetate fraction was found to have the strongest antioxidant activity. Antioxidant assay-guided isolation was carried out to isolate potential antioxidant compounds. The ethyl acetate fraction of the leaf extract was subjected to silica gel, LH-20 and RP-18 column chromatography successively, and afforded compound 1, which was identified as eriodictyol by NMR and MS analysis, after which its antioxidant activity was determined.
Physiologically Active Components and Antioxidant Capacity of Grapevine Leaves at Growth Stages
Kim, Jeong-Hyeon ; Choi, Soo-Kyong ; Yu, Yung-San ; Yoon, Kwang-Seo ; Seo, Jung-Sook ;
Korean Journal of Food Science and Technology, volume 44, issue 6, 2012, Pages 772~778
DOI : 10.9721/KJFST.2012.44.6.772
This study was conducted to investigate physiologically active components and antioxidant capacity of grapevine leaves at growth stages. The leaves from two strains of grapevine, `Campbell Early` and `Rosario Bianco`, were collected at five different growth stages (leafing, blossom, fruiting, coloring, and maturity). Total flavonoid content was higher in leafing stage than the other stages and gradually decreased during growing. Total phenol content was higher in `Campbell Early` than in `Rosario Bianco`. Hydroxyl radical scavenging ability increased in the leafing stage and decreased during growing. The electron donating ability was higher in `Campbell Early` then `Rosario Bianco` until blossom stage. Leaves from `Campbell Early` showed higher total antioxidant capacity than those from `Rosario Bianco`. According to the above results, grapevine leaves until the blossom stage would possess strong antioxidant activity by physiologically active components such as polyphenol compounds. Therefore, these results suggest that young grapevine leaves can be used as materials for the development of functional foods.
Analysis of Free Amino Acids and Flavors in Fermented Jujube Wine by HPLC and GC/MS
Chun, Myoung Sook ; Kim, Soon Jin ; Noh, Bong Soo ;
Korean Journal of Food Science and Technology, volume 44, issue 6, 2012, Pages 779~784
DOI : 10.9721/KJFST.2012.44.6.779
Characteristic chemical compositions of jujube wine using different preparation methods including fermentation were investigated. Fermentation for jujube wine started using whole fruit (JW1), seed-removed fruit (JW2) and whole fruit heated at
for 2 h and then extracted (JW3). The free amino acids and flavors were analyzed quantitatively by HPLC and GC-MS. A total of 18 amino acids were identified in all samples. The amount of total free amino acids was detected from 141-210 ppm (JW1), 147-342 ppm (JW2), and 336-362 ppm (JW3). Large amounts of proline, aspartate, glutamate, arginine and alanine were detected in jujube wine. Thirteen kinds of volatile compounds including six alcoholic compounds (ethyl alcohol, iso-butyl alcohol, n-butyl alcohol, iso-amyl alcohol, n-amyl alcohol, and phenethyl alcohol), four ester (ethyl acetate, hexyl acetate, ethyl caprylate, and phenethyl acetate) and three aldehydes (diethylacetal, furfural, and benzaldehyde) were detected. Ethyl alcohol (30.50-33.95% peak area), benzaldehyde (2.55-15.97% ratio), furfural (0.07-15.28% ratio), iso-amyl alcohol (1.04-14.73% ratio), and phenethyl acetal (0.78-9.28% ratio) were abundant in jujube wine.