Go to the main menu
Skip to content
Go to bottom
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 46, Issue 6 - Dec 2014
Volume 46, Issue 5 - Oct 2014
Volume 46, Issue 4 - Aug 2014
Volume 46, Issue 3 - Jun 2014
Volume 46, Issue 2 - Apr 2014
Volume 46, Issue 1 - Feb 2014
Selecting the target year
Development of Competitive Indirect ELISA for the Detection of Buckwheat in Processed Foods
Back, Su-Yeon ; Do, Jeong-Ryong ; Shon, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 46, issue 3, 2014, Pages 269~275
DOI : 10.9721/KJFST.2014.46.3.269
We developed a competitive indirect enzyme-linked immunosorbent assay (ciELISA) for determining the buckwheat content in processed foods by using rabbit polyclonal antibodies against buckwheat proteins (BWP). The detection limit of this assay was
. The cross-reactivities of the anti-BWP antibodies toward BWP, buckwheat flour, whole buckwheat, and cereals (wheat flour, whole wheat, black bean, mung bean, red bean, brack rice, brown rice, glutinous rice, white rice, millet, African millet, nonglutinous millet, adlay, and rye) were 100, 17.9, 11.8, and 0%, respectively. Thus, the antibodies were found to be specific for buckwheat only. When buckwheat flour was heated for 30 min, the mean assay recoveries of BWP were 83.0% at
and 44.5% at
. The spike test showed that the mean assay recoveries of buckwheat from raw noodle, boiled noodle, starch gel, and cereal flour were 99.1, 98.6, 81.1, and 104%, respectively. For the 22 commercial items tested, the qualitative coincidence ratio of assay result and the corresponding value indicated on the item's package label was 100%. However, the average quantitative coincidence ratios from 12 commercial items were 31.6%. Thus, the results suggest that ciELISA is an efficient tool to detect buckwheat in processed foods.
Simultaneous Determination of Synephrine and N-Methyltyramine in Orange Fruit and Juice from Korean Market by UPLC-FLD
Kim, Hyo Jin ; Kwak, Byung-Man ; Ahn, Jang-Hyuk ; Park, Jong-Su ;
Korean Journal of Food Science and Technology, volume 46, issue 3, 2014, Pages 276~282
DOI : 10.9721/KJFST.2014.46.3.276
An accurate and sensitive analytical method was established for the simultaneous determination of synephrine and n-methyltyramine contents by ultra-performance liquid chromatography (UPLC) with a fluorescence detector (FLD). A 70:30 (v/v) mixture of 10 mM sodium dodecyl sulfate (SDS) and acetonitrile was used as the mobile phase. The coefficient of correlation (
) was 0.9999 for both synephrine and n-methyltyramine, and their limits of detection (LOD) were 0.02 and 0.01 mg/kg, respectively. The percentage recoveries for synephrine and n-methyltyramine were 96.4% and 100.9%, respectively, from bitter orange (Citrus aurantium) samples. The synephrine and n-methyltyramine contents were 38.07-118.21 mg/kg and 0.27-0.56 mg/kg, respectively, in the orange fruit samples, while they were 14.61-120.39 mg/kg and up to 3.34 mg/kg, respectively, in the tested commercial orange juice samples. The differences in synephrine and n-methyltyramine content between orange fruit and commercial orange juice were not significant (p<0.05). These results suggest that UPLC-FLD can be applied to develop an analytical method of quality control for commercial orange juice.
Hazardous Heavy Metal Contents of Mushrooms from Retail Markets in Seoul
Cha, Hyun-A ; Kang, Soon-Hwa ; Choe, Su-Bin ; Kim, Hyung-Kook ; Kang, Sung-Tae ;
Korean Journal of Food Science and Technology, volume 46, issue 3, 2014, Pages 283~287
DOI : 10.9721/KJFST.2014.46.3.283
This study determined the hazardous heavy metal content of mushrooms from markets in Seoul, Korea. One hundred and fifty mushroom samples were digested by the microwave method then the hazardous heavy metal (Pb, Cd, As, Cr, Ni and Hg) content was determined by the inductively coupled plasma-mass spectrometry (ICP-MS) and mercury analyzer. The average values of heavy metals in the samples were as follows: (mean [minimum-maximum],
); Pb 7.8 (1.9-30.0), Cd 45.3 (0.7-292.4), As 54.6 (24.2-229.3), Cr 42.6 (8.4-334.3), Ni 22.4 (up to 180.4), and Hg 8.9 (2.0-25.0). The contents of hazardous heavy metal in mushrooms were lower than those reported previously and also lower than the Provisional Tolerable Weekly Intake (PTWI) limit prescribed by the FAO/WHO. Thus, it could be suggested that the hazardous heavy metals levels in the mushrooms of retail market were adequately safe for consumption.
Detection and Monitoring of Benzylpenicillin Residues in Livestock and Marine Products
Lee, Hyo Jeong ; Kang, Young Won ; Lee, Soo Min ; An, Kyung A ; Lee, Ryun Kyung ; Seo, Sang Cheol ; Lee, Ju Hee ; Im, Moo Hyeog ; Lee, Jeong Rim ; Hong, Choong Man ; Chang, Moon Ik ; Cho, Yoon Jae ;
Korean Journal of Food Science and Technology, volume 46, issue 3, 2014, Pages 288~294
DOI : 10.9721/KJFST.2014.46.3.288
Penicillin and its salts, including the benzatine, procaine, and sodium salts, have been widely used in human and veterinary medicine. Owing to their low toxicity, they currently form the most important group of antibiotics. However, overdose and abuse of these antibiotics may lead to potential risk in human health. Therefore, this study was conducted to validate the analysis method established by the Korea Food Code in 2012 and to monitor the levels of benzylpenicillin residues in products with reference to the maximum residue level (MRL). Of the 232 product samples tested, benzylpenicillin was detected in 11 livestock products and 2 marine products. Benzylpenicillin concentrations were found to be lower than the MRL in 12 products; however, the concentration of benzylpenicillin was found to be greater than the MRL in 1 pork product. The limit of quantification (LOQ) for benzylpenicillin was found to be 0.001-0.002 mg/kg, with an average recovery of 90.4-115.3%. Calibrations showed good linearity of 0.995 over a range of 0.002-0.05 mg/kg.
Quality Factors Affecting Egg Freshness and Palatability During Storage
Kim, Bum-Keun ; Park, Chan-Eun ; Kim, Byung-Sam ; Kim, Yoonsook ;
Korean Journal of Food Science and Technology, volume 46, issue 3, 2014, Pages 295~302
DOI : 10.9721/KJFST.2014.46.3.295
This study investigated the effects of storage temperature and time on the physicochemical properties of eggs, and the corelationship of quality factors with egg freshness and the palatability during storage. As storage temperature and time increased, weight loss significantly increased (p<0.05), while the specific gravity, Haugh unit, yolk index, albumen index, and yolk viscosity decreased significantly (p<0.05). A multiple regression equation of
(yolk viscosity) with
=0.89 was obtained for the evaluation of egg freshness. Also, sensorial palatability through the multiple regression equation was determined as
(yolk viscosity) with
=0.89 indicating that weight loss, specific gravity, yolk pH and yolk viscosity are major factors that affect the freshness and palatability of eggs during storage.
Antioxidant Contents and Antioxidant Activities of Hot-Water Extracts of Aronia (Aronia melancocarpa) with Different Drying Methods
Hwang, Eun-Sun ; Thi, Nhuan Do ;
Korean Journal of Food Science and Technology, volume 46, issue 3, 2014, Pages 303~308
DOI : 10.9721/KJFST.2014.46.3.303
This study determined the antioxidant levels and activities of hot water aronia extracts by different drying methods such as sun drying, sun drying after steam treatment, freeze-drying, and oven drying. The total polyphenol content, calculated as gallic acid equivalent, was the highest in the freeze-dried sample (910 mg), followed by sun-dried after steam treatment (779 mg), sun-dried (769 mg), and oven-dried (757 mg) samples. Similar patterns were observed for the total flavonoid and anthocyanin contents. Freeze-dried aronia samples contained the highest polyphenol, flavonoid, and anthocyanin contents as compared to the samples dried by other methods. All antioxidant activities were found to increase in a dose-dependent manner. For the hot water-extracted freeze-dried aronia powder (200 mg/mL), the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radicalscavenging activities were 65.5% and 61.7% and the hydroxyl and superoxide anion radical-scavenging activities were 50.5% and 52.1%, respectively. These results suggest that comparatively, freeze-drying is a better method for preserving the bioactive components and the antioxidant activities of aronia.
Evaluation of Quality Characteristics for Gochujang Produced by Small- and Medium-scale Manufacturers
Lee, Seul ; Jo, Jeon Ho ; Yoo, Seon Mi ; Park, Bo Ram ; Han, Hye Min ; Kim, Ha Yun ;
Korean Journal of Food Science and Technology, volume 46, issue 3, 2014, Pages 309~314
DOI : 10.9721/KJFST.2014.46.3.309
To improve the standardized quality of gochujang produced by major companies, the quality characteristics of 29 gochujang samples produced by regional small- and medium-scale manufacturers were determined. The average moisture content, crude protein content, pH, acidity, and salinity of gochujang from regional manufacturers were found to be 34.32-45.53%, 5.07-5.68%, 4.61-4.92, 3.30-3.72%, and 9.93-16.14%, respectively. The contents of reducing sugar, amino type N, and capsaicinoids were found to be 16.81-29.81%, 191.72-660.55 mg%, and 32.49-79.58 mg/kg, respectively, and the
-amylase activity were 2.52-4.15 and 26.36-36.47 U/g, respectively. These values varied significantly across regional manufacturers. In addition, overall, gochujang had a range of 23.93-55.64% moisture content, 4.01-7.30% crude protein content, 105.47-1092.00 mg% amino type N content, and 8.74-181.50 mg/kg capsaicinoid content. These results indicate that the quality characteristics of gochujang showed a wide distribution but met the Korean Industrial Standards. Therefore, these data can be used for quality control of gochujang.
Immobilization of Lipases on Amberlite and Their Interesterification Reaction Characteristics
Park, So Ra ; Lee, Ki Teak ;
Korean Journal of Food Science and Technology, volume 46, issue 3, 2014, Pages 315~322
DOI : 10.9721/KJFST.2014.46.3.315
Immobilized lipases were prepared by physical adsorption using lipase AK, AY, AH, PS and R on Amberlite
7 HP resin. With the immobilized lipases (10%), structured lipid was synthesized by enzymatic interesterification of canola oil, palmitic ethyl ester, and stearic ethyl ester in order to study the reaction characteristics. Among the lipase, the highest protein content was obtained from lipase AH (11.41%) before immobilization, while the highest levels of bound protein was observed from immobilized lipase AK (63.91%). Immobilized lipase AK had the highest interesterification activity (38.3% of total saturated fatty acid). Lipase AK was also used for a continuous reaction in which the slow flow of reactant resulted in increased reaction rate. Reusability of immobilized AK, AH and PS increased at the second reaction (120-196.5%). However, the activity of immobilized AK, which had the highest bound protein content (63.91%) decreased after the third reaction, while the activity of immobilized AH and PS was maintained until the sixth reaction.
Isolation and Characterization of Temperate Phages in Enterococcus faecium from Sprouts
Lee, Young-Duck ; Park, Jong-Hyun ;
Korean Journal of Food Science and Technology, volume 46, issue 3, 2014, Pages 323~327
DOI : 10.9721/KJFST.2014.46.3.323
To analyze the characteristics of bacteriophages in Enterococcus faecium, D-19 and F6 phages were induced from five E. faecium isolated from sprouts by the treatment with mitomycin C. The bacteriophages of D-19 and F-6 had long, non-contractile tails and icosahedral heads, and were members of Siphoviridae family. As the host spectrum, D-19 phage lysed five out of 55 strains of E. faecium, whereas F6 phage lysed only three strains. Both D-19 and F6 phages displayed similar and high stabilities against ethanol and pH capable of resisting the exposure to 100% ethanol and pH 4.
Screening of Lactic Acid Bacteria for Strong Folate Synthesis and Optimization of Fermentation
Du, Kyung Min ; Park, Se Jin ; Park, Myung Soo ; Ji, Geun Eog ;
Korean Journal of Food Science and Technology, volume 46, issue 3, 2014, Pages 328~333
DOI : 10.9721/KJFST.2014.46.3.328
Folate is a water-soluble vitamin B that is required for the synthesis of amino acids and nucleic acids. It plays an important role in cell division and cell growth in several living organisms. The purpose of this study was to screen strong folate-synthesizing bacteria and to optimize their culture conditions for folate production. Folate production was quantified by microbiological assays by using folate-dependent strain Lactobacillus rhamnosus KCTC 3237. Folate derivatives were identified by LC-MS/MS. Of the 65 strains of bifidobacteria and lactobacilli tested, L. plantarum Fol 708 demonstrated the greatest ability to produce folate. Its optimal pH for folate production was 5.5 in a pH-controlled, lab-scale fermenter. Coculturing L. plantarum Fol 708 with L. brevis GABA 100 in a milk medium enhanced the level of folate produced in comparison to culturing L. plantarum Fol 708 alone.
Molecular Characterization and Toxin Profile of Bacillus cereus Strains Isolated from Ready-to-eat Foods
Kim, Tae Sun ; Kim, Min Ji ; Kang, Yu Mi ; Oh, Geune ; Choi, Su Yeon ; Oh, Mu Sul ; Yang, Yong Shik ; Seo, Jung-Mi ; Ryu, Mi-Geum ; Kim, Eun-Sun ; Ha, Dong-Ryong ; Cho, Bae Sik ;
Korean Journal of Food Science and Technology, volume 46, issue 3, 2014, Pages 334~340
DOI : 10.9721/KJFST.2014.46.3.334
Toxin-producing Bacillus cereus is the causative agent of two different types of food poisoning: the emetic and the diarrheal types. This study was conducted to investigate the presence of enterotoxin and emetic toxin genes in 263 B. cereus isolated from 619 different ready-to-eat food items. Hemolytic enterotoxins hblA, hblC, and hblD were detected in 85.6, 41.1, and 76.8%, respectively, of the B. cereus isolates. About 67.0% (175/263) of the isolates presented all of three genes. Non-hemolytic enterotoxins nheA, nheB, and nheC were detected in 100, 97.0, and 68.4% of the isolates, respectively. Approximately 90.0% (236/263) of the isolates presented all of these three non-hemolytic enterotoxin genes. Emetic toxin gene, CER, was detected in 132 of 263 (50.2%) isolates. Computer-assisted cluster analysis of Rep-PCR profiles showed a high genetic diversity among the isolates. All B. cereus isolates from food samples tested in this study carried at least 6 of 10 toxin genes.
Effect of Trehalose on Rheological Properties of Bread Flour Dough
Kim, Young-Ja ; Lee, Jeong-Hoon ; Chung, Koo-Chun ; Lee, Si-Kyung ;
Korean Journal of Food Science and Technology, volume 46, issue 3, 2014, Pages 341~346
DOI : 10.9721/KJFST.2014.46.3.341
This study was conducted to evaluate the effect of trehalose on the rheological properties of bread flour dough. Farinographic and viscographic properties, pH, total titratable acidity (TTA), and fermentation power were analyzed for flour dough rheology. Flour dough containing trehalose showed greater water absorption capacity and longer development time. However the stability, degree of softening, and farinograph quality number (FQN) were lower for the trehalose-containing flour dough, however, these factors decreased with increasing amounts of trehalose. Trehalose did not affect the beginning of gelatinization temperature and maximum viscosity temperature of flour. The maximum viscosity was the lowest with 6% trehalose, the end of final holding period, breakdown and setback values decreased with increasing amounts of trehalose. Flour dough with 4% trehalose had the lowest pH value for 120 min fermentation at
, and the highest TTA value. Addition of 4% and 6% trehalose showed larger fermentation volume of dough than the control. The results suggested that trehalose positively affected the rheological properties of flour dough such as bread volume, softness, and staling delay.
Antimicrobial Chitosan-silver Nanocomposite Film Prepared by Green Synthesis for Food Packaging
Kyung, Gyusun ; Ko, Seonghyuk ;
Korean Journal of Food Science and Technology, volume 46, issue 3, 2014, Pages 347~351
DOI : 10.9721/KJFST.2014.46.3.347
We studied the green synthesis and antibacterial activity of chitosan-silver (Ag) nanocomposite films for application in food packaging. Green synthesis of Ag nanoparticles (AgNPs) was achieved by a chemical reaction involving a mixture of chitosan-silver nitrate (
) in an autoclave at 0.1 MPa,
, for 15-120 s. The formation of AgNPs in chitosan was confirmed by both UV-Visible spectrophotometry and transmission electron microscopy (TEM) and the effects of chitosan-
concentration and reaction time on the synthesis of AgNPs in chitosan were examined. The resulting chitosan-Ag composite films were characterized by various analytical techniques and their antibacterial activity was evaluated based on the formation of halo zones around films, indicating inhibition of the growth of Escherichia coli. A fourier-transform infrared (FTIR) spectroscopy analysis showed that free amino groups in chitosan acted as effective reductants and AgNP stabilizers. The composite films exhibited enhanced antibacterial activity with increasing Ag content on the surface of as-prepared composite films.
Exploratory Study on the Quality Grade of Korea Black Raspberry Wines by Using Consumer Preference Data
Lee, Seung-Joo ;
Korean Journal of Food Science and Technology, volume 46, issue 3, 2014, Pages 352~357
DOI : 10.9721/KJFST.2014.46.3.352
In this study, 100 consumers (men, 50; women, 50; age group, 20-50 years) rated their overall preferences for 24 Korean raspberry wines by using a 9-point hedonic scale. The analysis of variance was constructed to evaluate the effect of gender, age, and samples on the preference scores of the wine products. Significant differences were observed in overall preferences for the 24 samples; however, no interactions based on preferences by age and gender groups were noted. Cluster analysis was performed to determine sample clustering based on the frequencies from the preference data. Three clusters were obtained; these three clusters were well separated based on the mean overall preference scores for the samples. Discriminant analysis based on the three clusters also confirmed the same grouping of samples with 100% accuracy.
Effects of the KI-180 and KI-188 Calcium Formulae on the Growth and Development of Rats
Park, Seung-Man ; Seong, Ki-Seung ; Lee, Jong-Seok ; Lee, Ok-Hwan ; Han, Chan-Kyu ;
Korean Journal of Food Science and Technology, volume 46, issue 3, 2014, Pages 358~363
DOI : 10.9721/KJFST.2014.46.3.358
Herbs have active components that promote the growth rate of both animals and human. The KI-180 and KI-188 calcium food formulae contain Acanthopanacis cortex, Bombysis corpus and hoelen, seaweed calcium, chlorella extract, spirulina, colostrum powder, and other natural and functional components. We evaluated the growth-promoting effects of these formulae by analyzing the weight, femur and backbone, alkaline phosphatase, osteocalcin, testosterone, insulin-like growth factor (IGF)-1, and IGF binding protein-3 (IGFBP-3) of growing rats. Growing rats administered with KI-180 and KI-188 calcium showed the increase of body weight, body length, and femur weight and length of growing rats. In addition, administration of KI-180 and KI-188 calcium increased the alkaline phosphatase activity, the levels of osteocalcin and the growth hormones IGF-1 and IGFBP-3 of growing rats. The impact of KI-180 and KI-188 calcium on the physical development of growing rats suggests that the incorporation of these food formulae in the diets of growing children may promote the physical development.
Antioxidant Activity of Onion (Allium cepa L.) Peel Extracts Obtained as Onion Byproducts
Joung, Eun Mi ; Jung, Kwang Ho ;
Korean Journal of Food Science and Technology, volume 46, issue 3, 2014, Pages 364~368
DOI : 10.9721/KJFST.2014.46.3.364
This study investigated the antioxidant activity of onion peels extracted from onion byproducts by hot water treatment. Hot water extraction of freeze dried onion peel powder was analyzed for total polyphenol content, 2,2'-diphenyl-1-picryllhydrazyl (DPPH), and 2,2'-azino-bis(3-ehtylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities, reducing power, oxygen radical absorbance capacity (ORAC). Total polyphenol content was the highest (233.90 mg/g) in onion peel extract mix with ethanol (OPME-1). The DPPH radical scavenging activity (
), reducing power, and ORAC obtainbed from onion peel extract mix with ethanol precipitation (OPMPE-1) were the highest at 1.15 mg/mL, 1.69
, respectively. The ABTS radical scavenging activity was the highest at 432.78 mg amino acids (AA) eq/g in the OPM. The results of this study suggest that onion peel extracts have marked antioxidant activity, which can have significant health benefits.
Nutritional Components of Zespri Green Kiwi Fruit (Actinidia delicosa) and Neuronal Cell Protective Effects of the n-hexane fraction
Jin, Dong Eun ; Kim, Hyeon Ju ; Jeong, Ji Hee ; Jo, Yu Na ; Kwon, O-Jun ; Choi, Sung-Gil ; Heo, Ho Jin ;
Korean Journal of Food Science and Technology, volume 46, issue 3, 2014, Pages 369~374
DOI : 10.9721/KJFST.2014.46.3.369
The physiological characteristics of kiwi (Actinidia delicosa) fruit were analyzed, which inclued its nutritional composition, in vitro-antioxidant activities, and neuronal cell protective effects. The most abundant components of mineral, amino acid, and fatty acid were found to be potassium (K), glutamic acid, and a-linolenic acid, respectively. The major free sugars were fructose, glucose, and sucrose. In addition,
-carotene and vitamin C contents were
and 29.21 mg/100 g, respectively. The 2,2'-azinobis-(3-ethylbenothiazline-6-sulfonic acid) (ABTS) radical-scavenging activity of the n-hexane fraction obtained from the kiwi extract was 10.52% at a concentration of
. The malondialdehyde (MDA) inhibition of the n-hexane fraction was found to increased in a dose-dependent manner. The intracellular reactive oxygen species (ROS) accumulation after hydrogen peroxide (
) treatment of PC12 cells was significantly reduced in the presence of the n-hexane fraction compared to PC12 cells treated with
only. Moreover, in the a MTT assay, the n-hexane fraction showed in vitro-protective effects against
Blood Pressure Modulating Effects of Black Raspberry Extracts in vitro and in vivo
Lee, Jung-Hyun ; Choi, Hye Ran ; Lee, Su Jung ; Lee, Min Jung ; Ko, Young Jong ; Kwon, Ji Wung ; Lee, Hee Kwon ; Jeong, Jong Tae ; Lee, Tae-Bum ;
Korean Journal of Food Science and Technology, volume 46, issue 3, 2014, Pages 375~383
DOI : 10.9721/KJFST.2014.46.3.375
This study aimed to investigate the effects of 50% ethanol extract of ripe black raspberry (Rubus occidentalis, RBR) on hypertension in human umbilical vein endothelial cells (HUVECs) and in spontaneously hypertensive rats (SHR). Angiotensin converting enzyme (ACE) inhibition and activation of nitric oxide production by endothelial nitric oxide synthase were significantly regulated by RBR in HUVEC cells. Moreover, the SHR showed significantly higher levels of blood pressure, ACE, renin, endothelin-1, and interleukin-6 than Wistar Kyoto rats (WKY). However, treatment with captopril and RBR decreased the levels of these hypertension-related events in the SHR. The renal arteriole showed greater media thickness/lumen diameter (%) in the SHR than in the WKY. However, media thickness/lumen diameter (%) was reduced in SHR by treatment with captopril and RBR. In addition, the number of eosinophilic cardiac muscle cells was decreased in the heart muscles after treatment with captopril and RBR. Therefore, this study suggests that 50% ethanol extract of RBR may be useful for the prevention and treatment of high blood pressure.
Protective Effect of Radiation-induced New Blackberry Mutant γ-B201 on H
-induced Oxidative Damage in HepG2 Cells
Cho, Byoung Ok ; Lee, Chang-Wook ; So, Yangkang ; Jin, Chang-Hyun ; Yook, Hong-Sun ; Byun, Myung-Woo ; Jeong, Yong-Wook ; Park, Jong Chun ; Jeong, Il-Yun ;
Korean Journal of Food Science and Technology, volume 46, issue 3, 2014, Pages 384~389
DOI : 10.9721/KJFST.2014.46.3.384
The objective of the present study was to investigate the chemical composition of anthocyanin-enriched extract of radiation-induced blackberry (Rubus fruticosus L.) mutant (
-B201) as well as the protective effect of
-B201 against oxidative stress in vitro. The cytotoxicity, reactive oxygen species (ROS) scavenging capacity, and DNA damage were assessed by WST-1 assay, flow cytometry, and comet assay, respectively. Lactate dehydrogenase, superoxide dismutase, and catalase activities were determined by using a commercial kit. The in vitro results showed that
-B201 increased the cell viability, reduction of lactate dehydrogenase release, and intracellular ROS scavenging capacity in hydrogen peroxide (
)-treated HepG2 cells. Furthermore, treatment with
-B201 attenuated DNA damage in
-treated HepG2 cells and treatment with
-B201 restored the activity of superoxide dismutase and catalase in
-treated HepG2 cells. In conclusion, the present study suggests that
-B201 blackberry extract can exert a significant cytoprotective effect against
-induced cell damage.
Effect of Roasting Conditions on the Antioxidant Activities of Tartary Buckwheat
Lee, Myung-Hye ; Cho, Jin-Ho ; Kim, Jong-Chan ; Kim, Bum-Keun ;
Korean Journal of Food Science and Technology, volume 46, issue 3, 2014, Pages 390~393
DOI : 10.9721/KJFST.2014.46.3.390
The effects of roasting temperature and time on the antioxidant activities of tartary buckwheat were investigated. Compared to raw seeds (2.05 mg TAE/g), seeds roasted at
for 5 min showed significantly higher total polyphenol content (p<0.05), while those roasted at
for 10 min showed significantly lower total polyphenol content (2.77 and 2.56 mg TAE/g, respectively). The electron-donating abilities of tartary buckwheat seeds increased with an increase in the roasting time at lower temperatures (p<0.05). However, seeds roasted at a higher temperatures (
) for 10 min showed significantly lower electron-donating abilities (p<0.05). Seeds roasted at
showed adequate L values, regardless of the roasting time. In contrast, seeds roasted for 10 min at
, showed markedly lower L values. Our results suggest that the roasting temperature and time must be controlled to produce high-quality tartary buckwheat products.