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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Korean Journal of Food Science and Technology
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Journal DOI :
Korean Society of Food Science and Technology
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Volume & Issues
Volume 45, Issue 6 - Dec 2013
Volume 45, Issue 5 - Oct 2013
Volume 45, Issue 4 - Aug 2013
Volume 45, Issue 3 - Jun 2013
Volume 45, Issue 2 - Apr 2013
Volume 45, Issue 1 - Feb 2013
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Establishment of an Analytical Method for Prometryn Residues in Clam Using GC-MS
Chae, Young-Sik ; Cho, Yoon-Jae ; Jang, Kyung-Joo ; Kim, Jae-Young ; Lee, Sang-Mok ; Chang, Moon-Ik ;
Korean Journal of Food Science and Technology, volume 45, issue 5, 2013, Pages 531~536
DOI : 10.9721/KJFST.2013.45.5.531
We developed a simple, sensitive, and specific analytical method for prometryn using gas chromatography-mass spectrometry (GC-MS). Prometryn is a selective herbicide used for the control of annual grasses and broadleaf weeds in cotton and celery crops. On the basis of high specificity, sensitivity, and reproducibility, combined with simple analytical operation, we propose that our newly developed method is suitable for use as a Ministry of Food and Drug Safety (MFDS, Korea) official method in the routine analysis of individual pesticide residues. Further, the method is applicable in clams. The separation condition for GC-MS was optimized by using a DB-5MS capillary column (
) with helium as the carrier gas, at a flow rate of 0.9 mL/min. We achieved high linearity over the concentration range 0.02-0.5 mg/L (correlation coefficient,
>0.998). Our method is specific and sensitive, and has a quantitation limit of 0.04 mg/kg. The average recovery in clams ranged from 84.0% to 98.0%. The reproducibility of measurements expressed as the coefficient of variation (CV%) ranged from 3.0% to 7.1%. Our analytical procedure showed high accuracy and acceptable sensitivity regarding the analytical requirements for prometryn in fishery products. Finally, we successfully applied our method to the determination of residue levels in fishery products, and showed that none of the analyzed samples contained detectable amounts of residues.
Simultaneous Determination of Fructose, Glucose, and Sucrose in Honey and Commercial Drinks by GC and GC/MS
Yun, Jeong-Sik ; Jeon, Hyun-Suk ; Kim, In-Suk ; Lee, Hee-Jin ; Lee, Hye-Jeong ; Hyun, Jae-Yeoul ; Kim, Jong-Bae ;
Korean Journal of Food Science and Technology, volume 45, issue 5, 2013, Pages 537~544
DOI : 10.9721/KJFST.2013.45.5.537
This study was performed to establish method of simultaneous determination of fructose, glucose, and sucrose in honey and commercial vitamin drinks by GC and GC/MS. Optimum chromatographic separation of trimethylsilyl-oxime (TMSO) derivatives by GC was achieved on a DB-5 column. Calibration curves for fructose, glucose and sucrose TMSO derivatives by GC were linear in the range of 50-5000
, and their
values were 0.9999, The limit of detection and limit of quantification of fructose, glucose, and sucrose were 0.68, 0.47, and 0.53
, respectively, and 2.27, 1.58, and 1.77
, respectively. Average recoveries of fructose, glucose, and sucrose were 100.5, 101.0, and 99.7%, respectively. When the method was applied to 12 honey samples, the average concentrations of fructose, glucose and sucrose were
, respectively. The F/G ratio was
. For fructose and glucose contents, results from the GC analysis were similar to those from the HPLC analysis, but the sucrose content was different for each analysis method. We suggest that the GC method is more suitable than other official analytical methods for simultaneous determination of fructose, glucose, and sucrose in honey.
Determination of Liquid Paraffins in Foods by Using GC-FID
Park, Se-Jong ; Choi, Jae-Chun ; Lim, Ho-Soo ; Jang, Su-Jin ; Kim, So-Hee ; Kim, Meehye ;
Korean Journal of Food Science and Technology, volume 45, issue 5, 2013, Pages 545~549
DOI : 10.9721/KJFST.2013.45.5.545
Liquid paraffin is a mixture of heavier alkanes derived from petroleum. It can be used as a lubricant in processing machinery, as a coating agent, or as a releasing agent. The purpose of this study was to analyze liquid paraffins in foods by using a gas chromatography-flame ionized detector (GC-FID). Liquid paraffin was extracted from the food samples using n-hexane. Non-polar aromatic or olefinic co-extractives were removed by alkaline permanganate oxidation followed by clean up on an aluminium oxide SPE cartridge before the GC-FID analysis. The results of recovery tests were 91.5-103.2%. Based on this optimized method, we investigated the amount of liquid paraffin in various food samples purchased from domestic markets. The levels of liquid paraffin in bread were
mg/kg (0.008%), those in capsules were
mg/kg (0.001%), and those in dried fruits and vegetables were
mg/kg (0.0001%). No liquid paraffin was detected in fresh fruits and vegetables. We propose that our method can be used to monitor and detect liquid paraffin in foods for food safety management.
Effect of Reflux Conditions on Extraction Properties and Antioxidant Activity of Freeze Dried-Schisandra chinensis
Park, Eun-Joo ; Ahn, Jae-Jun ; Kwon, Joong-Ho ;
Korean Journal of Food Science and Technology, volume 45, issue 5, 2013, Pages 550~556
DOI : 10.9721/KJFST.2013.45.5.550
Reflux extraction properties of Schisandra chinensis were investigated with different extraction conditions of ethanol concentration (0-99%), extraction time (2-8 h), and extraction temperature (
). Different chemical properties, such as reducing sugars (RS), titratable acidity (TA), Hunter`s color values, total phenolic compounds (TPC), and antioxidant activity (DPPH and ABTS assays) were analyzed for the corresponding extracts. The results showed that RS and TA increased as the extraction temperature increased. For each parameter, the maximum value was achieved, when extraction was carried out with 50% ethanol for 8 h at
. Redness (
) of the extract decreased as all 3 extraction parameters were increased. TPC increased significantly as the extraction time and temperature increased; further, the highest TPC was achieved, when extraction was carried out with 50% ethanol. The same tendency was observed for DPPH and ABTS radical scavenging activities. The highest TPC and antioxidant activity were obtained, when extraction was carried out with 50% ethanol for 4-6 h at
Isolation and Identification of a Sterol and Three Glucosides from the Peel of Pear (Pyrus pyrifolia Nakai cv. Chuhwangbae)
Lee, Yu Geon ; Cho, Jeong-Yong ; Lee, Hyun Joo ; Lee, Yong Hyun ; Lee, Sang-Hyun ; Han, Tae-Ho ; Kim, Wol-Soo ; Park, Keun-Hyung ; Moon, Jae-Hak ;
Korean Journal of Food Science and Technology, volume 45, issue 5, 2013, Pages 557~564
DOI : 10.9721/KJFST.2013.45.5.557
We isolated and identified antioxidants from acidic and neutral ethyl acetate fractions of the peel of pear (Pyrus pyrifolia N. cv. Chuhwangbae). We isolated 4 compounds from the methanol extract, by using 3 different types of column chromatography (Sephadex LH-20, silica gel, and octadecylsilane) and preparative HPLC. We identified the isolated compounds as (S)-(+)-2-cis-abscisic acid O-
-D-glucopyranosyl ester (compound 1), 1-[4-O-
-D-glucopyranosyl]phenyl ethanone (picroside, compound 2),
-sitosterol (compound 3), and
-D-glucopyranoside (compound 4) by nuclear magnetic resonance analysis. We are the first to report the identification of compounds 1, 2, and 4 from pear.
Determination of Amounts of Benzoic Acid and Propionic Acid in Fermented Soybean Products
Lee, Seung-Hee ; Lee, Mi-Yeon ; Lim, Seong-Rak ; Bae, Ji-Hye ;
Korean Journal of Food Science and Technology, volume 45, issue 5, 2013, Pages 565~570
DOI : 10.9721/KJFST.2013.45.5.565
This study investigated the detection of naturally occurring preservatives in fermented soybean products. Benzoic acid was identified in all of the analyzed samples (gochujang, ganjang, doenjang, and cheonggugjang). The amounts of benzoic acid were in the range of 0.85-11.69 ppm in gochujang, 1.13-7.95 ppm in ganjang, 0.74-17.77 ppm in doenjang, and 1.03-7.64 ppm in cheonggugjang. Propionic acid was found in 24 of 29 gochujang samples, 21 of 30 ganjang samples, 31 of 33 doenjang samples, and 28 of 30 cheonggugjang samples. The amounts of propionic acid ranged from N.D. (not detected) to 49.29 ppm in gochujang, N.D. to 144.67 ppm in ganjang, N.D. to 309.14 ppm in doenjang, and N.D. to 113.07 ppm in cheonggugjang. Among the fermented soybean products, doenjang had the highest average benzoic acid content whereas cheonggugjang had the highest average propionic acid content.
Optimization of Soymilk Fermentation by the Protease-producing Lactobacillus paracasei
Lee, Sulhee ; Jang, Dong-Hun ; Choi, Hyuk Jun ; Park, Young-Seo ;
Korean Journal of Food Science and Technology, volume 45, issue 5, 2013, Pages 571~577
DOI : 10.9721/KJFST.2013.45.5.571
Our aim was to ferment soymilk using lactic acid bacteria that showed protease activity and to optimize the condition for fermentation. In total, 108 strains of protease-producing lactic acid bacteria were isolated from various fermented foods such as kimchi and jeotgal, and among them, 29 strains displaying the highest protease activity were selected for further study. From these 29 strains, strain MK1, whose protease activity was 126
, was selected as the optimal fermentation strain owing to its high ability to digest soymilk protein. It was henceforth labeled as Lactobacillus paracasei MK1. The optimum conditions for the fermentation of soymilk by using L. paracasei MK1 were determined to be as follows: 30 h of fermentation time at a temperature of
, and at a pH of 6.0 in the initial growth medium.
Physiological and Sensory Characteristics of Makgeolli with added Paprika (Capsicum annuum L.)
Kim, Sang Hee ; Park, Jung-Mi ; Yoon, Hyang-Sik ; Song, Dal Nym ; Song, In Gyu ; Eom, Hyun-Ju ;
Korean Journal of Food Science and Technology, volume 45, issue 5, 2013, Pages 578~582
DOI : 10.9721/KJFST.2013.45.5.578
This study was carried out to investigate the effect of paprika (Capsicum annuum L.) to the quality of makgeolli fermented by nuruk at
for 6 days. The changes in pH, total acidity, ethanol content, color, antioxidant activity, total polyphenol content and sensory evaluation were determined. Our results showed that the pH decreased from 5.6-6.1 to 4.2-4.3 and the total acidity increased from 0.03-0.05% to 0.27-0.32% after 6 days in makgeolli fermentation. The ethanol content was 12.0-15.1% after the fermentation. There was no significant difference on antioxidant activity and total polyphenol content depending on the addition of paprika. The results of sensory evaluation revealed that the color, flavor, sweetness, bitterness, and overall acceptance of makgeolli with 10% paprika were markedly higher than those of the control and other samples. Taken together, our results indicate that makgeolli with 10% paprika had no significant effect on the physiological characteristics, however it showed the best palatability.
Control of Kimchi Fermentation by the Addition of Natural Antimicrobial Agents Originated from Plants
Seo, Hyun-Sun ; Kim, Seonhwa ; Kim, Jinsol ; Han, Jaejoon ; Ryu, Jee-Hoon ;
Korean Journal of Food Science and Technology, volume 45, issue 5, 2013, Pages 583~589
DOI : 10.9721/KJFST.2013.45.5.583
We investigated the delay of kimchi fermentation by the addition of plant extracts. Fifteen plant extracts were screened for inhibitory activity aginst Lactobacillus plantarum by using an agar well diffusion assay, and determined the minimal inhibitory concentration (MIC) and minimal lethal concentration (MLC) were determined. The lowest MIC for grapefruit seed extract (GFSE; 0.0313 mg/mL) was determined, followed by Caesalpinia sappan L. extract (CSLE; 0.25 mg/mL), and oregano essential oil (OREO; 1.0 mg/mL). GFSE, CSLE, and OREO were individually added to kimchi, and incubated the samples at 10 for up to 20 days. Results showed that the addition of GFSE (0.3 and 0.5%), CSLE (0.1, 0.3, and 0.5%), or OREO (0.5 and 1.0%) led to a significant increase in the pH of kimchi, and also a significant reduction in the numbers of lactic acid bacteria. Taken together, the addition of natural antimicrobial agents can delay kimchi fermentation.
Physiological Changes of Saccharomyces cerevisiae by High Voltage Pulsed Electric Field Treatments
Park, Hee Ran ; Yoon, So Jung ; Park, Han-Sul ; Shin, Jung-Kue ;
Korean Journal of Food Science and Technology, volume 45, issue 5, 2013, Pages 590~597
DOI : 10.9721/KJFST.2013.45.5.590
High voltage pulsed electric fields (PEF) treatment is a promising non-thermal processing technology that can replace or partially substitute for thermal processes. The aim of this research was to investigate the microbial inactivation mechanisms by PEF treatment in terms of physiological changes to Saccharomyces cerevisiae. PEF was applied at the electric field strength of 50 kV/cm, treatment time of 56
and temperature of
. The microbial cells treated with PEF showed loss of salt tolerance on the cell membrane and collapse of the relative pH gradient on in-out of cells. Cell death or injury resulted from the breakdown of homeostasis, decreased
-ATPase activity, and loss of glycolysis activity.
The Antioxidative and Antibrowning Effects of Citrus Peel Extracts on Fresh-cut Apples
Park, Miji ; Kim, Gun-Hee ;
Korean Journal of Food Science and Technology, volume 45, issue 5, 2013, Pages 598~604
DOI : 10.9721/KJFST.2013.45.5.598
This study was designed to evaluate the usability of the following citrus peel extracts (CPEs): Citrus sinensis (orange), C. unshiu (mandarin orange), C. limon (lemon), and C. paradise (grapefruit) as natural antibrowning agents. Overall, 0.1% of the CPEs were effective in reducing the browning of apple slices. The appearance of apple slices dipped in C. limon peel extracts (LPE) were found to be excellent and their Hunter L and
values were similar to the values obtained when apple slices were dipped in ascorbic acid. The pH values of the different CPEs were not significantly different from each other, but were higher than that of ascorbic acid. LPE was found to possess the highest total phenolic content, flavonoid content, DPPH radical scavenging activity, and copper (
) chelating activity. All these results suggest that citrus peel extracts, especially lemon peel extract, can be used as natural antibrowning agents.
Nutrient Composition and Sensory Characteristics of Seokbakji Supplemented with Seafood
Jang, Mi-Soon ; Park, Hee-Yeon ; Nam, Ki-Ho ; Nam, Hyeon Gyu ;
Korean Journal of Food Science and Technology, volume 45, issue 5, 2013, Pages 605~612
DOI : 10.9721/KJFST.2013.45.5.605
We investigated changes in the nutrient compositions of seokbakji supplemented with seafood during storage at
for 14 days. We added the seafood at a concentration of 10% (w/w) to salted radish and prepared seokbakji samples. Our results showed that the levels of moisture, crude lipids, crude ash, carbohydrates, and crude fibers did not differ markedly among the samples. However, the level of crude protein in seokbakji with added seafood was greater than that in control seokbakji. The highest level of Ca and P was determined in seokbakji supplemented with gizzard shad; the highest level of vitamin
was determined in seokbakji supplemented with sandfish, and the highest vitamin C content was determined in seokbakji supplemented with small octopus. Glutamic acid showed the highest content in seokbakji with seafood; further, hydroxyproline was the most abundant free amino acid. The results of sensory evaluation showed higher scores in the overall acceptability of seokbakji with seafood than in control seokbakji.
Effect of Processing Treatment on Physicochemical Characteristics of Brown Rice Varieties with Different Amylose Content
Lee, Jong Gu ; Im, Moo-Hyeog ;
Korean Journal of Food Science and Technology, volume 45, issue 5, 2013, Pages 613~618
DOI : 10.9721/KJFST.2013.45.5.613
The quality characteristics of brown rice polished with grains of four rice varieties (Hwaseonchal, Baegjinju, Ilpum and Goami) were examined. For the physical properties of native and fried brown rice starches, the gelatinization temperatures and enthalpies (determined with differential scanning calorimetry) of brown rice starches decreased with increasing amylose content. The pasting viscosities of native brown rice starches in distilled water were higher than those in
solution (as an
-amylase inhibitor). The highest viscosity of gelatinized starch was observed for the starch of Ilpum rice variety relative to other varieties. Cystal packing arrangement of brown rice starches subjected to deep-fat frying converted A-type (typically observed for cereal starches) into V-type (formed by retrogradation and recrystllization of amylose molecules).
Physicochemical Characteristics and Biological Activities of Makgeolli Supplemented with the Fruit of Akebia quinata during Fermentation
Lee, Jun-Ki ; Jo, Hyeon-Ju ; Kim, Kyung-Im ; Yoon, Jin-A ; Chung, Kang-Hyun ; Song, Byeong Chun ; An, Jeung Hee ;
Korean Journal of Food Science and Technology, volume 45, issue 5, 2013, Pages 619~627
DOI : 10.9721/KJFST.2013.45.5.619
We investigated the characteristics and biological activity of makgeolli supplemented with different levels (0%, 1%, 3%, 5%, and 7%) of Akebia quinata fruit during fermentation. Our results showed that supplementation with Akebia quinata fruit led to an increase in the acidity level, amino acid concentration, alcohol content, and total sugar level. Makgeolli supplemented with 7% Akebia quinata fruit showed the highest total sensory score. Supplementation with Akebia quinata fruit resulted in a significant increase in the antioxidant activity and nitric oxide inhibitory activity. Further, makgeolli supplemented with Akebia quinata fruit showed anticancer activity against DU145, HeLa, MCF-7, and U87cells, and significantly enhanced antibacterial activity against Shigella flexneri. Our results indicate that Akebia quinata fruit represents an effective natural additive for enhancing the biological activities of makgeolli.
Effects of Extracts of Unripe Black Raspberry and Red Ginseng on Cholesterol Synthesis
Lee, Su Jung ; Lee, Min Jung ; Ko, Young Jong ; Choi, Hye Ran ; Jeong, Jong Tae ; Choi, Kyung-Min ; Cha, Jeong-Dan ; Hwang, Seung-Mi ; Jung, Hoo Kil ; Park, Jong Hyuk ; Lee, Tae Bum ;
Korean Journal of Food Science and Technology, volume 45, issue 5, 2013, Pages 628~635
DOI : 10.9721/KJFST.2013.45.5.628
We investigated the effects of water extracts of unripe black raspberry (UBR) and red ginseng (RG) on cholesterol synthesis, 3-hydroxy-3-methylglutaryl (HMG)-CoA reductase activity, and expression of low-density lipoprotein (LDL) or high-density lipoprotein (HDL)-related genes in HepG2 and Caco-2 (human hepatoma and intestinal cell lines, respectively). Our results showed that cholesterol synthesis and HMG-CoA reductase activity in HepG2 cells were inhibited by UBR and RG. Further, co-treatment with UBR and RG had a greater effect than did treatment with either UBR or RG. In Caco-2 cells, treatment with UBR and RG increased the expression of LDL-regulated genes, such as LDL receptor and SREBP-2, and also upregulated the level of HDL-associated ABCA1. Moreover, co-treatment with UBR and RG appeared to be more effective than treatment with either UBR or RG. Taken together, our results indicate that UBR and RG regulate the level of HDL-associated ABCA1 via signaling pathway, thereby preventing cholesterol synthesis.
Immunomodulatory Effects of Polysaccharides Derived from Persimmon Leaves on Cyclophosphamide-induced Immunosuppressed Mice
Cho, Chang-Won ; Rhee, Young Kyoung ; Kim, Young-Chan ; Han, Chun-Ji ; Shin, Kwang-Soon ; Hong, Hee-Do ;
Korean Journal of Food Science and Technology, volume 45, issue 5, 2013, Pages 636~641
DOI : 10.9721/KJFST.2013.45.5.636
We prepared 2 different crude polysaccharides from persimmon leaves, by hot water (PLW-0) and pectinase digestion (PLE-0), respectively. PLW-0 and PLE-0 showed similar sugar compositions and contained 11 different sugars, including rarely observed sugars such as 2-methyl-fucose, 2-methyl-xylose, apiose, and aceric acid. However, the uronic acid content of PLE-0 was lower than that of PLW-0, because of pectinase treatment. In normal mice, administration of PLW-0 and PLE-0 increased the spleen index and splenocyte proliferation. The effect of PLE-0 on the spleen index and splenocyte proliferation was greater than that of PLW-0. We subsequently assessed the immunomodulatory activities of PLW-0 and PLE-0 on cyclophosphamide (CY)-induced immunosuppressed mice. We revealed that mice treated with PLW- 0 or PLE-0 showed increased splenocyte proliferation, NK cell activity, and white blood cell numbers. Taken together, our results indicate that PLW-0 and PLE-0 can enhance immune function in normal mice and modulate CY-induced immune suppression.
Use of Sodium Saccharin and Sucralose in Foodstuffs and the Estimated Daily Intakes of Both Products in Korea
Suh, Hee-Jae ; Choi, Sunghee ;
Korean Journal of Food Science and Technology, volume 45, issue 5, 2013, Pages 642~651
DOI : 10.9721/KJFST.2013.45.5.642
This study sought to evaluate the daily intakes of sodium saccharin and sucralose for individuals in Korea with average and high levels of consumption of both these substances. The estimated daily intake of both sweeteners was determined from analytical data and dietary intake data collected as part of the Korean National Health and Nutrition Survey. Analysis of the data showed that sodium saccharin was found in 53 (15.6%) of 339 processed foods analyzed, whereas sucralose was found in 141 (23.9%) of 590 processed foods analyzed. The average intake of sodium saccharin was 1.18% of the acceptable daily intake (ADI) defined by the Joint FAO/WHO Expert committee on Food Additives (JECFA). The average intake of sucralose was 0.55% of ADI. The 95th percentile intakes of sodium saccharin and sucralose were 5.29% and 15.66% of ADI, respectively. Children 6 years old and younger consumed more sodium saccharin and sucralose than did children from any of the other age groups tested. In conclusion, the average daily intakes of sodium saccharin and sucralose within members of the Korean population fall within safe levels.
Analysis of Geographical Origin of Red Ginseng Extract Using Mass Spectrometer-based Electronic Nose
Kim, Ki Hwa ; Dong, Hyemin ; Han, Hyun Jung ; Lee, Young Hyun ; Moon, Ji Young ; Bang, Kyong-Hwan ; Noh, Bong Soo ;
Korean Journal of Food Science and Technology, volume 45, issue 5, 2013, Pages 652~656
DOI : 10.9721/KJFST.2013.45.5.652
The geographical origin of red ginseng extract (RGE) was studied using a mass spectrometry based electronic nose. Imported RGE and domestic RGE were diluted to 12oBx. The treated RGE was analyzed, and discriminant function analysis (DFA) was used for discriminating of geographical origins. The DFA plots indicated a significant separation of imported RGE and domestic RGE. The F-value of discriminant function first score (DF1) was much higher than that of discriminant function second score (DF2), indicating that discrimination was mainly affected by DF1. Based on DF1, the concentration of domestic RGE to imported RGE shifted to the left side of DFA plot, and the mixing ratio highly correlated to DF1 value. Unknown sample (#2) was closely located to the sample of mixed imported : domestic (6:4) RGE. In the bar graph, the DF1 value correlated to the mixing ratio. Unknown samples (#2) were thought to be mixed with the imported RGE. This technique could be used to efficiently differentiate the geographical origin of RGE.
Effect of Roasting Conditions on the Antioxidant Activities of Cassia tora L.
Lee, Myung-Hye ; Cho, Jin-Ho ; Kim, Bum-Keun ;
Korean Journal of Food Science and Technology, volume 45, issue 5, 2013, Pages 657~660
DOI : 10.9721/KJFST.2013.45.5.657
The effects of roasting temperature and time on the antioxidant activities of Cassia tora L. were investigated. In comparison with raw seeds (7.15 mg TAE/g), roasted seeds contained a significantly higher total polyphenol content (p<0.05). However, seeds roasted at a higher temperature (
) for 10 min showed a significantly lower total polyphenol content (2.30 mg TAE/g; p<0.05). The electron donating abilities of Cassia tora L. seeds increased with an increase in roasting time; further, seeds roasted for 5 min at lower temperatures showed higher electron donating abilities (80.61% at
; 80.75% at
) than did seeds roasted for 5 min at higher temperatures (76.26% at
; 77.35% at
). Seeds roasted at lower temperatures showed adequate L values, regardless of roasting time; by contrast, seeds roasted for 10 min at higher temperatures, showed markedly lower L values. Our results indicate that roasting temperature and time must be controlled to produce high-quality Cassia tora L. products.
Effect of Daebo (Castanea crenata) Inner Skin Extract on TMT-induced Learning and Memory Injury
Kim, Hyeon-Ju ; Jeong, Ji Hee ; Jo, Yu Na ; Jin, Dong Eun ; Jin, Su Il ; Kim, Man-Jo ; Heo, Ho Jin ;
Korean Journal of Food Science and Technology, volume 45, issue 5, 2013, Pages 661~665
DOI : 10.9721/KJFST.2013.45.5.661
The aim of this study was to investigate the anti-amnesic effect of daebo (Castanea crenata) extract on trimethyltin chloride (TMT)-induced learning and memory impairment, in vivo. The inner skin of daebo was extracted using distilled water under reflux conditions. At the end of the adaptation period, ICR mice were divided into a control group, a TMT injection group (negative control), and a sample group (C5: 5 mg/kg body weight; C10: 10 mg/kg body weight; and C20: 20 mg/kg body weight), and were tested with learning and memory tests. The ethylacetate fraction of the daebo inner skin extract was found to increase TMT-induced memory deficit in the Y-maze and passive avoidance test. Brain tissue analysis showed that the ethylacetate fraction of daebo extract lowered the acetylcholine esterase (AChE) activity and malondialdehyde (MDA) content of neuronal cells, both of which are indicative of lipid peroxidation.