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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Korean Journal of Food Science and Technology
Journal Basic Information
Journal DOI :
Korean Society of Food Science and Technology
Editor in Chief :
Volume & Issues
Volume 47, Issue 6 - Dec 2015
Volume 47, Issue 5 - Oct 2015
Volume 47, Issue 4 - Aug 2015
Volume 47, Issue 3 - Jun 2015
Volume 47, Issue 2 - Apr 2015
Volume 47, Issue 1 - Feb 2015
Selecting the target year
Impacts of Coffee Creamer, Dried Skim Milk and Sugar on the Volatile Aroma Compounds and Sensory Characteristics in Instant Coffee
Min, Ji-Sook ; Kwon, Hye-Min ; Park, Seung-Kook ;
Korean Journal of Food Science and Technology, volume 47, issue 2, 2015, Pages 137~144
DOI : 10.9721/KJFST.2015.47.2.137
Although instant coffee is less palatable than freshly brewed coffee, it is widely consumed primarily due to its convenience. Frequently, instant coffee is consumed in the form of a coffee-mix. It contains coffee creamer or dried skim milk, and sugar in addition to soluble coffee. The aim of this study was to investigate the volatile aroma compounds (VACs) of instant black coffee mixed with coffee creamer or dried skim milk by Gas Chromatography-Headspace-Solid Phase Microextraction (GC-HS-SPME) and sensory evaluation. A total of 16 different coffee samples including instant black coffee and coffee mixes with coffee creamer or dried skim milk, were chosen for this study. The coffee samples contained several common VACs such as pyrazine, pyridine, and pyrrole. Sensory evaluation indicated that the flavor intensity of coffee mix was less pronounced than that of instant black coffee alone. Coffee creamer and skim milk had little distinctive aroma per se; however, they significantly contributed to the flavor profile of coffee mixes, suggesting that coffee creamer and skim milk acted as flavor modifiers in coffee mix.
Analytical Method to Quantify Sodium Metasilicate in Shark Fins
Park, Se-Jong ; Jang, Su-Jin ; Choi, Jae-Chon ; Kim, Meehye ;
Korean Journal of Food Science and Technology, volume 47, issue 2, 2015, Pages 145~148
DOI : 10.9721/KJFST.2015.47.2.145
According to the Korea Food Additives Code, sodium metasilicate is permitted for use as a filtering agent for edible oils and fats. Sodium metasilicate is currently used as a food additives to increase the weight of shark fins. In this study, we developed an analytical method to quantify sodium metasilicate in food. Sodium metasilicate content was estimated by measuring the moisture content, pH and silicon content of shark fins. Silicon content was analyzed using inductively coupled plasma-optical emission spectrometry (ICP-OES) following microwave-assisted digestion with
(30%). Shark fin total silicon content was
, while the soluble silicon content was
. After soaking raw shark fin in an aqueous solution of sodium metasilicate, fin weight, pH and silicon content were measured. These results would be used as the basic information for shark fins safety management.
Optimization of Extrusion Process Conditions to Increase the Corn Fiber Gum and Soluble Arabinoxylan Yield from Corn Fiber
Jeon, Sujung ; Ryu, Gihyung ;
Korean Journal of Food Science and Technology, volume 47, issue 2, 2015, Pages 149~157
DOI : 10.9721/KJFST.2015.47.2.149
The effects of feed moisture content (25, 35, and 45%), screw speed (230, 250, and 270 rpm), and barrel temperature (130, 140, and
) on the product yield and soluble arabinoxylan (SAX) content from destarched corn fiber (DCF), and its optimization were investigated. The yield and SAX content of corn fiber gum (CFG) from the extruded destarched corn fiber (EDCF) were higher than those of DCF. Statistical analyses revealed that the feed moisture content and barrel temperature had a significant effect on the CFG yield and total SAX content. The optimum extrusion pretreatment conditions were as follows: feed moisture content, 30%; screw speed, 260 rpm; barrel temperature,
. This study showed that the response surface methodology was suitable for the optimization of the extrusion conditions used to maximize the CFG yield and total SAX content from EDCF.
Comparison of the Flavonoid and Urushiol Content in Different Parts of Rhus verniciflua Stokes Grown in Wonju and Okcheon
Lee, Won-Jae ; Kang, Ji-Eun ; Choi, Ji-Ho ; Jeong, Seok-Tae ; Kim, Myung-Kon ; Choi, Han-Seok ;
Korean Journal of Food Science and Technology, volume 47, issue 2, 2015, Pages 158~163
DOI : 10.9721/KJFST.2015.47.2.158
Fustin comprised >98 and 73.0-86.7% of the total flavonoid content in the bark, and the stems and lignum of Rhus verniciflua, respectively. The butein, fisetin, and sulfuretin content varied between 0.31-2.17, 0.27-3.32, and 0.15-0.80 mg/g on a dry weight basis, respectively, in different parts of Rhus verniciflua. The urushiol content was 5.09-6.29, 55.05-56.30, and 0.38-0.39 mg/100 g on a dry weight basis in the stems, bark, and lignum, respectively. This showed that the bark of the tree had the highest urushiol content. C15:3 (pentadecatrienyl catechol), C15:1 (pentadecenyl catechol), and C15:2 (pentadecadienyl catechol) comprised 63, 33-35, and 2-3% of urushiol congeners in the tree bark, respectively.
In vitro Antioxidant Activity and α-Glucosidase and Pancreatic Lipase Inhibitory Activities of Several Korean Sanchae
Ahn, Haecheon ; Chung, Lana ; Choe, Eunok ;
Korean Journal of Food Science and Technology, volume 47, issue 2, 2015, Pages 164~169
DOI : 10.9721/KJFST.2015.47.2.164
This study evaluated in vitro antioxidant activity, antioxidant content, and
-glucosidase and pancreatic lipase inhibitory activities of ethanol extracts of samnamul (shoot of Aruncus dioicus), miyeokchwi (Solidago virgaurea), daraesoon (shoot of Actinidia arguta Planchon), and bangpungnamul (leaves of Ledebouriella seseloides), as muknamul, and fresh chamnamul (Pimpinella brachycarpa). Tocopherol content (4.8-78.3 mg/100 g) of sanchae was lower than polyphenols (4.4-12.2 g/100 g). Daraesoon with high tocopherol contents showed high antioxidant activity and
-glucosidase and pancreatic lipase inhibitory activities. Samnamul had the highest levels of polyphenols and flavonoids, the highest antioxidant activity, and
-glucosidase inhibition. Antioxidant activity was correlated with flavonoid content ($r^2
Isolation and Identification of Two Flavonoids from Pear (Pyrus pyrifolia Nakai cv. Chuhwangbae) Fruit Peel
Lee, Sang Won ; Lee, Yu Geon ; Cho, Jeong-Yong ; Kim, Young Chool ; Lee, Sang-Hyun ; Kim, Wol-Soo ; Moon, Jae-Hak ;
Korean Journal of Food Science and Technology, volume 47, issue 2, 2015, Pages 170~175
DOI : 10.9721/KJFST.2015.47.2.170
The methanol extract of Asian pear (Pyrus pyrifolia N. cv. Chuhwangbae) fruit peel was purified using solvent fractionation, Sephadex LH-20 column chromatography, and octadecylsilane high performance liquid chromatography. Based on the electrospray ionization mass spectrometry and nuclear magnetic resonance data, the two isolated compounds were identified as quercetin 3-O-
-D-glucopyranoside (1) and 3,5,6,7,8,3`,4`-heptahydroxyflavan [(-)-dulcisflavan, 2]. Compounds 1 and 2 were isolated and identified for the first time from Asian pears and pears, respectively.
Aroma Characterization of Roasted Bulgogi Reaction Flavor Manufactured by a High-temperature Reaction Apparatus
Seo, Won-Ho ; Kim, Young-Kwon ; Jang, Seong-Ho ; Baek, Hyung Hee ;
Korean Journal of Food Science and Technology, volume 47, issue 2, 2015, Pages 176~183
DOI : 10.9721/KJFST.2015.47.2.176
To characterize the aroma properties of roasted bulgogi reaction flavor obtained by using a high-temperature reaction apparatus, the volatile flavor and aroma-active compounds were analyzed using simultaneous steam distillation and solvent extraction (SDE)-gas chromatography-mass spectrometry-olfactometry (GC-MS-O). One hundred five volatile compounds were detected in roasted bulgogi reaction flavor using GC-MS. Out of these compounds, furfural was the most abundant volatile compound, followed in order of abundance by 5-methyl furfural, phenylacetaldehyde, and nonanal. Of the volatile compounds identified in roasted bulgogi reaction flavor, 33 aroma-active compounds were detected using GC-O. 2,3-Butanedione and furfural were the most intense aroma-active compounds detected. Other relatively intense odorants included hexanal, octanal, nonanal, undecanal, phenylacetaldehyde, 5-methyl furfural, 2,6-dimethyl pyrazine, and dimethyl trisulfide. These were important aroma-active compounds that contributed to the aroma of roasted bulgogi reaction flavor because of their potency and aroma properties. The concentrations of the aroma-active compounds increased as the reaction temperature increased, whereas those of the sulfide compounds decreased.
Impact of Cooking Method on Bioactive Compound Content and Antioxidant Capacity of Cabbage
Hwang, Eun-Sun ; Thi, Nhuan Do ;
Korean Journal of Food Science and Technology, volume 47, issue 2, 2015, Pages 184~190
DOI : 10.9721/KJFST.2015.47.2.184
We evaluated the effects of three common cabbage cooking methods (blanching, steaming and microwaving) on glucosinolate and S-methylmethionine (SMM) content and total antioxidant capacity of cabbage leaves. We detected four glucosinolates, including glucoraphanin, sinigrin, glucobrassicin, and 4-methoxyglucobrassicin, by high-pressure liquid chromatography (HPLC). Cabbage contained high levels of SMM (192.85 mg/100 g dry weight), compared to other cruciferous vegetables. Blanching cabbage leaves for one to ten minutes decreased glucosinolate and SMM levels, whereas microwaving or steaming cabbage for 5-10 min preserved glucosinolate and SMM levels. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2-2`-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities of cooked cabbage generally decreased as cooking time increased, but microwave cooking had a smaller negative effect on antioxidant activities than blanching or steaming. This study demonstrates that some domestic cooking methods, such as microwaving and steaming, can increase the bioaccessibility of glucosinolates and SMM, highlighting the positive role of cooking on the nutritional qualities of cabbage.
Comparative Analysis of Volatile Flavor Compounds in Taiwan Apple Mango and Philippines Carabao Mango
An, Mi-Ran ; Keum, Young-Soo ; Lee, Si-Kyung ;
Korean Journal of Food Science and Technology, volume 47, issue 2, 2015, Pages 191~197
DOI : 10.9721/KJFST.2015.47.2.191
We investigated the physicochemical properties and volatile flavor compounds in Taiwan Apple Mango (TAM) and Philippines Carabao Mango (PCM). The volatile flavor compounds were extracted using solid-phase microextraction (SPME) and analyzed by GC/MS. TAM and PCM have significantly different chemical composition, except for their crude ash. The moisture and crude fat contents were higher in TAM, whereas the crude protein and carbohydrate contents were higher in PCM. The major free sugars in order of concentration were sucrose, fructose, and glucose. We identified 56 and 59 volatile flavor compounds in TAM and PCM, respectively. Terpenes and their derivatives comprised 94.42% of the volatile flavor compounds in TAM, but only 63.79% of those in PCM. The acidic compound contents were higher in PCM than in TAM.
-3-Carene was the dominant flavor compound in these two mango cultivars.
-guaiene, germacrene D,
-gurjunene were found only in TAM, whereas
-terpinolene, and cis-3-hexenyl butyrate were identified in PCM. Based on the results, we suggest that these compounds might contribute to the distinguishing flavor properties in different varieties of mango.
Effects of High Hydrostatic Pressure Treatment on the Chemical Composition of Germinated Rough Rice (Oryza sativar L.)
Kim, Min Young ; Lee, Sang Hoon ; Jang, Gwi Yeong ; Park, Hye Jin ; Yoon, Nara ; Lee, Youn Ri ; Lee, Junsoo ; Jeong, Heon Sang ;
Korean Journal of Food Science and Technology, volume 47, issue 2, 2015, Pages 198~203
DOI : 10.9721/KJFST.2015.47.2.198
This study was performed to evaluate changes in the chemical composition of germinated rough rice with high hydrostatic pressure treatment (HPT). Rough rice was germinated at
over 6 days (control), and then subjected to HPT at 30 MPa for 24 h. The highest crude protein content was 9.54% in the control sample after 6 days of germination. Crude lipid content increased from 2.04-2.74% (control) to 2.27-3.10% (HPT). HPT samples showed higher values of total free sugar and glucose content than those of the control. The total amino acid value was not significant, but the essential amino acid content increased from 0.45-5.09 mg/g in the control to 1.57-5.30 mg/g in the HPT sample. The major fatty acids were found to be palmitic, oleic, and linoleic acid. The content of oleic acid decreases with HPT, whereas that of linoleic and linolenic acid increased slightly during the initial stages of germination. These results suggest that HPT after germination efficiently depolymerizes chemical components and enhances the content of essential nutrients.
Diversity of Lactic Acid Bacteria (LAB) in Makgeolli and Their Production of γ-Aminobutyric Acid
Lee, Hye-Lim ; Kang, Ki-Won ; Seo, Dong-Ho ; Jung, Jong-Hyun ; Jung, Dong-Hyun ; Kim, Gye-Won ; Park, Sun-Young ; Shin, Woo-Chang ; Shim, Hyoung-Seok ; Park, Cheon-Seok ;
Korean Journal of Food Science and Technology, volume 47, issue 2, 2015, Pages 204~210
DOI : 10.9721/KJFST.2015.47.2.204
Makgeolli is made from rice or flour, yeast, and nuruk, a fermentation starter. The flavor of makgeolli is affected by sugars, amino acids, organic acids and volatile flavor compounds produced by various microorganisms. In this study, lactic acid bacteria (LAB) were isolated from unsterilized makgeolli samples collected from several provinces in Korea, and then later identified. Under anaerobic conditions, LAB density ranged from
; yeast density ranged from
. Of the LAB isolated from makgeolli, 1,126 were analyzed using restriction fragment length polymorphism (PCR-RFLP) analysis of 16S rRNA, which allowed for classification into five groups. Of the 1,126 LABs tested, 130 produced
-aminobutyric acid (GABA).
Quality Characteristics of Yukwa (Fried Glutinous Rice Cake) with Curry Powder
Kang, Dong-Chul ; Lee, Ho ; Yu, Fengliang ; Han, Jung-Ah ;
Korean Journal of Food Science and Technology, volume 47, issue 2, 2015, Pages 211~216
DOI : 10.9721/KJFST.2015.47.2.211
Yukwa was prepared with different amounts of curry powder (0, 5, 10, 15, and 20%) based on the amount of waxy rice flour used, and its physical, sensory, and antioxidant properties were measured. In terms of the textural properties, the hardness began to increase when
curry powder content was used; however, the crispiness was unchanged by the amount of curry powder used. The expansion degree of yukwa significantly decreased when 20% curry powder was used. The internal microstructure was measured by scanning electron microscopy (SEM), which showed a more compact and homogeneous structure as the curry powder content increased. The use of increased curry powder in yukwa decreased the acid and hydroperoxide values, and this could have resulted from the antioxidant action of curcumin in the curry powder. Through sensory evaluation, yukwa containing 15% curry powder was chosen as the most acceptable by the elderly.
Emulsifying Properties of Octenyl Succinic Anhydride Modified β-Glucan from Barley
Gil, Na-Young ; Kim, San-Seong ; Park, Eun-Jeong ; Lee, Eui-Seok ; Lee, Ki-Teak ; Hong, Soon-Taek ;
Korean Journal of Food Science and Technology, volume 47, issue 2, 2015, Pages 217~223
DOI : 10.9721/KJFST.2015.47.2.217
We investigated the emulsifying properties of barley octenyl succinic anhydride (OSA)-
-glucan, such as changes in the fat globule size and zeta-potential as influenced by pH or the addition of NaCl. Additional experiments to fabricate a suitable co-surfactant system were also performed. We found that the fat globule size in OSA-
-glucan emulsions increased upon lowering the pH (i.e., under acidic conditions) or increasing the NaCl concentration. These results were confirmed through microscopic observation. Co-surfactant hydrophilic Tween 20 was found to be suitable for the OSA-
-glucan emulsion, which facilitated the formation of smaller fat globules and enhanced the creaming stability when it was added in >0.2 wt% concentration. From the results of the surface load of OSA-
-glucan in emulsions, Tween 20 addition enhanced the stability probably by the co-adsorption of the two surfactants at the droplet surface.
Cold Plasma Treatment Effects on the Physicochemical and Biodegradable Properties of a Corn Biomass-containing Polyester Film
Song, Ah Young ; Oh, Yoon Ah ; Oh, Se Jun ; Min, Sea Cheol ;
Korean Journal of Food Science and Technology, volume 47, issue 2, 2015, Pages 224~232
DOI : 10.9721/KJFST.2015.47.2.224
The effects of cold plasma (CP) treatments on the physicochemical and biodegradable properties of a corn biomass-containing polyester (CBPE) film were studied. The CBPE film was treated with CP generated by
, He, Ar, or dry air at 400-900 W and 667 Pa for 10-40 min. The glass transition temperature of the CBPE film (
) was not affected by the CP treatment, while the elastic modulus and water vapor permeability decreased (p<0.05). The ink printability was improved by the treatment and the improved printability was maintained during storage for 56 days at room temperature. Roughness of the film increased after treatments and the level of roughness appeared to increase during storage. Heat and microbial biodegradability of the CBPE film was improved by the air-CP treatment (p<0.05). These results have demonstrated the potential of applying CP treatments to improve the flexibility, printability, and biodegradability of CBPE films.
Optimization of the Extraction of Bioactive Compounds from Chaga Mushroom (Inonotus obliquus) by the Response Surface Methodology
Kim, Jaecheol ; Yi, Haechang ; Lee, Kiuk ; Hwang, Keum Taek ; Yoo, Gichun ;
Korean Journal of Food Science and Technology, volume 47, issue 2, 2015, Pages 233~239
DOI : 10.9721/KJFST.2015.47.2.233
This study determined the optimum extraction conditions based on five response variables (yield, total phenolics, 2,2`-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavanging activity, oxygen radical absorbance capacity (ORAC), and
-1,3-glucan content) in chaga mushroom (Inonotus obliquus) using the response surface methodology, where three independent variables (ethanol concentration, extraction temperature, and extraction time) were optimized using a central composite design. The optimum ethanol concentration, extraction temperature, and extraction time were 50% (w/w),
, and 14.5 h; 9.2%,
, and 14.5 h; 50.8%,
, and 14.5 h; 9.2%,
, and 1.5 h; and 90.8%,
, and 1.5 h for yield, total phenolics, ABTS, ORAC, and
-1,3-glucan content, respectively. The predicted values of the response variables were compared with those of the extracts under the optimal extraction conditions to verify the models. The optimum extraction condition for the five response variables was predicted to be 81.4% ethanol at
for 14.5 h.
Antioxidant and Synergistic Activities of Fruit and Vegetable Concentrates
Jeong, Su Ji ; Shim, Hee Ryung ; Lee, Ji-Soo ; Nam, Hee Sop ; Lee, Hyeon Gyu ;
Korean Journal of Food Science and Technology, volume 47, issue 2, 2015, Pages 240~245
DOI : 10.9721/KJFST.2015.47.2.240
The principal objective of this study was to investigate the antioxidant and synergistic effects of fruit and vegetable concentrates. Ten foods from two categories, including fruits (raspberry, blackberry, blueberry, acai berry, aronia, cranberry, wild berry, and red grape) and vegetables (spinach and cabbage) were combined in pairs. The antioxidant activity of the individual and combined samples was measured using DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) and FRAP (ferric reducing antioxidant power) assays. Synergistic antioxidant activities of the combinations of cabbage and acai berry, and blueberry and cranberry showed the most significant (p<0.05) increase in the DPPH and FRAP assays, respectively. In addition, the combination of cabbage and red grape demonstrated significantly high synergistic interaction in both DPPH and FRAP assays (p<0.05). These results indicate the importance of strategic selection of foods and their composition ratio for maximum synergistic antioxidant activity.
Study of Lipoprotein Lipase Inhibitory Activity of Anti-obesity Herb Extracts
Lee, Sung Mee ; Kang, Yun Hwan ; Kim, Kyoung Kon ; Kim, Tae Woo ; Choe, Myeon ;
Korean Journal of Food Science and Technology, volume 47, issue 2, 2015, Pages 246~253
DOI : 10.9721/KJFST.2015.47.2.246
In this study, we evaluated the lipoprotein lipase (LPL) inhibitory activity of 11 water extracts derived from Cinnamomum cassia Blume, Sarcodon aspratus, Cordyceps militaris, Crataegus pinnatifida Bunge, Corni fructus, Allium cepa, Coix lacryma-jobi, Plantago asiatica L., Lentinus edodes, Rosa rugosa, and Foeniculum fructus. The results of the LPL secretion and activity assay showed Sarcodon aspratus (NE) extract have an LPL secretion inhibitory acitivity. The cause of reduction in LPL secretion after NE treatment was investigated using molecular biology methods. NE treatment affected the LPL content in cells, but did not affect LPL mRNA expression. It also increased the mRNA expression level of sortilin-related receptor LDLR class A (SorLA), a receptor that induces endocytosis and intracellular trafficking of LPL. Finally, cell fractionation revealed that NE treatment induced the expression of CCAAT-enhancer-binding protein beta (
), a SorLA transcription factor, in the nuclei of 3T3-L1 adipocytes. These results show that NE`s anti-obesity effect involves inhibition of LPL secretion through
-mediated induction of SorLA expression.
Effect of Extraction Solvent on the Physiological Properties of Korean Pear Peel (Pyrus pyrifolia cv. Niitaka)
Park, Ji-Su ; Han, Inhwa ;
Korean Journal of Food Science and Technology, volume 47, issue 2, 2015, Pages 254~260
DOI : 10.9721/KJFST.2015.47.2.254
The effect of the extraction solvent on the physiological properties of the peel of the Korean pear (Pyrus pyrifolia cv. Niitaka) was evaluated. The total phenol content was highest in the 80%(wt) methanol extract, whereas flavonoid content was highest in the 80% ethanol extract. The antioxidant activities of the extracts were evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2`-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging abilities, and their reducing power. The water and 80% methanol extracts of the pear peel had highest DPPH and ABTS radical scavenging activities, and reducing power, respectively. The inhibition of
-glucosidase was highest in the 80% methanol extract, and alcohol dehydrogenase activity was highest in the water extract. All three extracts had similar antimicrobial activity. Because water, 80% ethanol, and 80% methanol extracts exhibited high activities in different assays of physiological properties, each solvent could be used for specific purposes.
Total Phenolics, Total Flavonoids, and Antioxidant Capacity in the Leaves, Bulbs, and Roots of Allium hookeri
Hwang, Jeong-Seung ; Lee, Bong Han ; An, Xiangxue ; Jeong, Ha Ram ; Kim, Young-Eun ; Lee, Inil ; Lee, Hyungjae ; Kim, Dae-Ok ;
Korean Journal of Food Science and Technology, volume 47, issue 2, 2015, Pages 261~266
DOI : 10.9721/KJFST.2015.47.2.261
To quantitatively evaluate the total phenolics, total flavonoids, and antioxidant capacity in the leaves, bulbs, and roots of fresh Allium hookeri, they were extracted using various solvents including water, aqueous methanol (20, 40, 60, and 80%; v/v), and absolute methanol. The leaves had the highest levels of total phenolics (240.4-276.6 mg gallic acid equivalents/100 g) and total flavonoids (9.7-34.1 mg catechin equivalents/100 g). The highest antioxidant capacities of 78.7- 103.4 mg vitamin C equivalents (VCE)/100 g, 24.4-59.0 mg VCE/100 g, and 1,798.8-2,169.7 mg VCE/100 g in the leaves were also observed using 2,2`-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and oxygen radical absorbance capacity (ORAC) assays, respectively. The total phenolics had a higher linear correlation with antioxidant capacity than the total flavonoids. In general, 60% (v/v) aqueous methanol extract had higher levels of total phenolics and flavonoids, and higher antioxidant capacity than any other solvents used. This study suggested that A. hookeri might be a good source of phenolics and antioxidants.
Effects of Freezing Temperature on Quality of Mulberry
Kim, Jung-Eun ; Jo, Hye-Jin ; Yu, Min-Ji ; Song, Kyung Bin ; Kim, Ha-Yun ; Park, Jong-Tae ;
Korean Journal of Food Science and Technology, volume 47, issue 2, 2015, Pages 267~271
DOI : 10.9721/KJFST.2015.47.2.267
This study aimed to determine the optimal freezing temperature for preserving mulberries. Mulberries were frozen at -20, -45, and
immediately after harvesting. After 24 h, frozen mulberries were stored at
for two months and then thawed at
and room temperature. Frozen and thawed mulberries did not differ significantly in color and pH from fresh mulberries. However, the content of anthocyanidin and sugar, and the hardness of mulberry significantly decreased after feeze-thawing. Drip loss of the thawed berries increased as the freezing temperature decreased. A comparison among cross-section images of mulberries frozen at different temperatures did not show any significant differences. However, after thawing at
or room temperature, the total number of aerobic bacteria found in mulberry decreased more than ten times. Consequently, the freezing temperature showed no significant effect on the overall quality of the mulberry.