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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 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
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Chemical Composition and Nutritional Characteristics of Lentils(Lens culinaris), and Their Application in the Food Industry: A Review
Min, Myung-Ja ; Shin, Hyun-Jae ;
Korean Journal of Food Science and Technology, volume 47, issue 3, 2015, Pages 273~280
DOI : 10.9721/KJFST.2015.47.3.273
Lentils (Lens culinaris) are a nutritious and popular food throughout the world. This review provides an overview of the nutritional and functional properties of lentils. Lentils have high nutritional value: high protein, high fiber, low fat, and a variety of minerals. The addition of lentils to other foods could enhance their health benefits. Additionally, there is no decrease in the amino acid content in lentils when cooked; rather, the amino acids increased and the phytic acids decreased. Lentils are generally known to have biomedical functions including antioxidative, anti-cancer, anti-inflammatory, antihypertensive, and thrombolytic properties. The data presented here show that fermentation would increase the amount of bioactive substances in the beans. Therefore, fermentation techniques could be a new approach to produce lentil-based foods. They are also eco-friendly, cost-effective, and feasible processes. This review has suggested a future development of new lentil-related foods using traditional fermentation technology.
Effect of Extraction Methods on the Extraction Yield of Total Lipid and Arachidonic Acid from Single Cell Oil, Mortierella sp.
Kim, Sun-Ki ; Chung, Guk-Hoon ; Han, Jeong-Jun ; Cho, Sang Woo ; Yoon, Suk Hoo ;
Korean Journal of Food Science and Technology, volume 47, issue 3, 2015, Pages 281~285
DOI : 10.9721/KJFST.2015.47.3.281
An oleaginous fungus was isolated from soil and identified as Mortierella sp. (M-12) for producing arachidonic acid (AA). Cell disruption methods, extraction methods, and particle sizes of freeze-dried biomass were tested to achieve maximum extraction of total lipids and AA. M-12 grown in glucose yeast media at
for 7 days contained 35.5% total lipid, and 47% of the total lipid was AA. Lipid extraction yield from wet biomass was shown to be similar to that in a dry state. Maximum lipid extraction was achieved using a mixture of chloroform and methanol (2:1) as an extraction solvent. Different mechanical cell disruption methods did not affect lipid extraction yields. The smaller the particle size of the biomass, the better the lipid extraction yield was observed. Particle size of biomass was shown to more strongly affect lipid extraction than extraction time. The highest AA content was observed in the class of neutral lipids.
Rapid Isolation Method for Preparation of Immuno-Stimulating Rhamnogalacturonans in Citrus Peels
Lee, Sue-Jung ; Hong, Hee-Do ; Shin, Kwang-Soon ;
Korean Journal of Food Science and Technology, volume 47, issue 3, 2015, Pages 286~292
DOI : 10.9721/KJFST.2015.47.3.286
We developed a rapid isolation method for fractionation of polysaccharides with different characteristics, and optimized it for the polysaccharide mixture from Korean citrus peels. A crude polysaccharide mixture, citrus-peel-enzyme (CPE) fraction was isolated from the citrus peels digested with pectinase and ethanol precipitation. CPE was further fractionated with serially diluted ethanol solution (ethanol:deionized water=8:1, 4:1, 3:1, 2:1, 1.5:1, 1:1, and 0.5:1) to produce seven fractions labeled from CPE8 to CPE0.5. Fraction from CPE8 to CPE1 were mostly composed of 11 different sugars, including rhamnogalacturonan (RG) I and II, and the sugars contained arabino-
-3,6-galactan moiety. However, CPE0.5 did not contain RG-II and arabino-
-3,6-galactans. Treatment of macrophages with fractions CPE8-CPE1 led to a dose-dependent increase in interleukin-6 production (IL-6), while treatment with CPE1 and CPE0.5 fractions resulted in decreased levels of IL-6. These results indicate that this isolation method may be useful for the rapid fractionation of bioactive RGs from polysaccharide mixtures.
Rheological Characteristics and Molecular Weight of Ammonium-Sulfate Fractions of Tara Gum
Kim, Kyeong-Yee ;
Korean Journal of Food Science and Technology, volume 47, issue 3, 2015, Pages 293~298
DOI : 10.9721/KJFST.2015.47.3.293
This study aimed at characterizing the rheological properties and molecular weight of tara gum fractionated with ammonium sulfate. Tara gum was separated into six fractions (F1-F6) at different concentrations of ammonium sulfate, ranging from 12.21 to 28.67% (w/w). The yield of the tara gum fractions ranged between 4.98 and 17.47%, and their intrinsic viscosity ranged from 9.38 to 12.44 dL/g. The highest values of Huggins coefficient (k') and viscosity-molecular mass were observed in fraction F3. The shear viscosity of the tara gum fractions was measured by a cone-plate viscometer, clearly showing shear thinning behavior. Size-exclusion chromatography results showed that the molecular weight ranged between 635.42 and 776.71 kg/mol, and the F3 fraction exhibited higher values of molecular weight.
Effects of Proteins on the Reactivity of Various Phenolic Compounds with the Folin-Ciocalteu Reagent
Park, Kyung A ; Choi, Yoo-mi ; Kang, Smee ; Kim, Mi-Ri ; Hong, Jungil ;
Korean Journal of Food Science and Technology, volume 47, issue 3, 2015, Pages 299~305
DOI : 10.9721/KJFST.2015.47.3.299
The Folin-Denis assay using the Folin-Ciocalteu (F-C) reagent has been commonly used for analyzing the total phenolic compound content in various food products. In the present study, the effects of proteins on the reactivity of the F-C reagent with different phenolic compounds were investigated. Bovine serum albumin (BSA) or skim milk proteins showed a concentration-dependent increase in color response in the Folin-Denis assay; these proteins decreased the color response of most phenolic compounds tested. The reactivity of phenolic compounds was significantly less pronounced in the presence of BSA and this interference was greater at higher concentrations of phenolic compounds. The reactivity of phenolic compounds with the F-C reagent was reduced significantly by their oxidation; the reaction of the oxidized products with the F-C reagent was more severely affected by BSA. The interfering effects in the Folin-Denis assay might be attributable to binding interactions of phenolic compounds with proteins.
Monitoring and Risk Assessment of Pesticide Residues in Commercial Environment-Friendly Agricultural Products Distributed Using LC-MS/MS in Seoul Metropolitan Area
Kim, Jong-Yul ; Jung, Youmin ; Oh, Hanseul ; Kang, Sung-Tae ;
Korean Journal of Food Science and Technology, volume 47, issue 3, 2015, Pages 306~320
DOI : 10.9721/KJFST.2015.47.3.306
This survey was carried out in 2014 to estimate the pesticide residue levels in commercial environment-friendly agricultural products in Seoul metropolitan area. Pesticide residues in 27 commodities were examined and analyzed using LC-MS/MS, which can simultaneously detect up to 85 pesticides. A total of 441 samples were collected and analyzed. Among the detected samples, the residue levels in 1.2% of organic agricultural products and 2.2% of pesticide-free agricultural products exceeded the maximum residue limits (MRLs); hence, 1.8% of the total samples exceeded the MRLs. The safety of the detected pesticides was assessed by monitoring the acceptable daily intake level (ADI) and acceptable dietary exposure (ADE) to the pesticides via consumption of the commodities. ADI and ADE are found to be 0.07728-9.46530% and 0.00141-0.17210%, respectively, which means that the residual pesticides in the environmental-friendly agricultural products in Korea are below the safe limit and therefore, pose no potential public health risks.
Optimization of Calcium Acetate Preparation from Littleneck Clam (Ruditapes philippinarum) Shell Powder and Its Properties
Park, Sung Hwan ; Jang, Soo Jeong ; Lee, Hyun Ji ; Lee, Gyoon-Woo ; Lee, Jun Kyu ; Kim, Yong Jung ; Kim, Jin-Soo ; Heu, Min Soo ;
Korean Journal of Food Science and Technology, volume 47, issue 3, 2015, Pages 321~327
DOI : 10.9721/KJFST.2015.47.3.321
The optimal condition for preparation of powdered calcium acetate (LCCA) which has high solubility, from calcined powder (LCCP) of the littleneck clam shell by response surface methodology (RSM) was examined. Increased molar ratio of LCCP led to reduced solubility, yield, color values, and overall quality. The critical values of multiple response optimization of independent variables were 2.57 M of acetic acid and 1.57 M of LCCP. The actual values (pH 7.0, 96.1% for solubility, and 220.9% for yield) under the optimized condition were similar to the predicted values. LCCA showed strong buffering capacity between pH 4.89 and 4.92 on addition of ~2 mL of 1 N HCl. The calcium content and solubility of LCCA were 21.9-23.0 g/100 g and 96.1-100.1%, respectively. The FT-IR and XRD patterns of LCCA were identified as calcium acetate monohydrate, and FESEM images revealed an irregular and rod-like microstructure.
Quality Characteristics and Antioxidant Activity of Makgeolli Supplemented with Omija Berries (Schizandra chinensis Baillon)
Song, Young-Ran ; Lim, Byeong-Uk ; Song, Geun-Seoup ; Baik, Sang-Ho ;
Korean Journal of Food Science and Technology, volume 47, issue 3, 2015, Pages 328~335
DOI : 10.9721/KJFST.2015.47.3.328
The objective of this study was to evaluate the quality characteristics of the Korean rice wine, makgeolli, supplemented with omija berries (Schizandra chinensis Baillon) during the fermentation. The changes in pH, total acidity and contents of ethanol, amino acid, total soluble solids, reducing sugar, and total sugar after the completion of fermentation were determined. In comparison with control, omija-supplemented makgeolli showed significantly lower pH (3.46), lower contents of alcohol (17.2%), amino acids (1.85 g/L), and total sugar (17.5 g/L), and higher acidity (12.8 g/L). Moreover, supplementation with omija resulted in significantly higher antioxidant capacity of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radical scavenging activities, superoxide dismutase-like activity and reducing power, and higher levels of total polyphenol and flavonoid. Sensory evaluation revealed no significant difference on the overall acceptance, although better appearance and refreshing taste of omija-supplemented makgeolli were observed. Our results indicate that omija represents an effective natural additive for enhancing the biological activities of makgeolli.
Changes in the Physicochemical Properties and Sensory Characteristics of Burdock (Arctium lappa) During Repeated Steaming and Drying Procedures
Lee, GeumYang ; Son, YangJu ; Jeon, YuHo ; Kang, HeeJin ; Hwang, InKyeoung ;
Korean Journal of Food Science and Technology, volume 47, issue 3, 2015, Pages 336~344
DOI : 10.9721/KJFST.2015.47.3.336
This study was conducted to investigate changes in the physicochemical, antioxidant, and sensory properties of burdock during 9 repeated rounds of steaming (
, 3 h) and drying (
, 20 h) procedures. The moisture content decreased from 81.95% to 7.64% as the process was repeated. Fresh burdock showed the highest total sugar content, with 518.35 mg/g of soluble sugar, 86% being inulin. The reducing sugar content was the greatest (377.00 mg/g) in burdock that had been processed 3 times. The brown color continuously intensified, reaching its peak at 7 rounds of processing, and then weakened. Crude saponin content was the highest (6.17%) after the 5th processing. Polyphenol content and antioxidant activity (DPPH, ABTS, FRAP) were the highest at the 3rd and 5th procedures, respectively. Repeated processing weakened the grass and root odors and the bitter, astringent, and metallic tastes, whereas it strengthened the sweet and savory odors, caramel flavor, and richness.
Reduction of Off-flavors in Steamed Crab Meat Using Dairy Products
Jung, Hyo Yeon ; Kim, Jung Sun ; Noh, Bong Soo ;
Korean Journal of Food Science and Technology, volume 47, issue 3, 2015, Pages 345~349
DOI : 10.9721/KJFST.2015.47.3.345
The objective of this study was to determine the effect of soaking in dairy products on the reduction of fishy odor in steamed crab meat using a mass spectrometer-based electronic nose. The steamed crab meat was soaked in three different dairy products (whole milk, soymilk, and yogurt) and the changes in the pattern of volatile components were analyzed by discriminant function analysis. The discriminant function first score (DF1) moved significantly from a negative position to a positive direction with an increase in soaking time. This suggested that the intensity of the fishy odor became weaker as soaking time increased. The effect of whole milk on the reduction of fishy odor was better than that of yogurt. The results of this study demonstrate that off-flavors can be reduced using dairy products.
Effects of Thermal Treatment and Freezing Storage Period on Physicochemical and Nutritional Characteristics of Shiitake Mushrooms
Seo, Jae-Hee ; Kim, Kwang-Il ; Hwang, In-Guk ; Yoo, Seon-Mi ; Jo, Yeon-Ji ; Min, Sang-Gi ; Choi, Mi-Jung ;
Korean Journal of Food Science and Technology, volume 47, issue 3, 2015, Pages 350~358
DOI : 10.9721/KJFST.2015.47.3.350
Freezing is one of the main processes to extend the shelf life of foods. Before freezing, a thermal treatment is normally required to control the food quality. In this study, shiitake mushrooms were heated with boiling water and with superheated steam. After the thermal treatments, the samples were continuously frozen by an individual quick freezing (IQF) process, and put them into air-containing or vacuum packaging. Samples were stored at -12, -18 and
for 24 weeks, and their physicochemical properties were determined. The lightness of the samples treated with boiling water and superheated steam was decreased by 12 and 15%, respectively, than that of the control. The hardness of all the samples rapidly increased after heat treatment. The contents of organic acids in the superheated steam treated samples were higher than those in the boiling water treated samples. Therefore, superheated steam treatment of samples may be a candidate thermal treatment to preserve frozen shiitake mushrooms.
Physicochemical Properties of Organic Milk and Conventional Milk from Chungnam and Jeonbuk, Korea
Ki, Kwang Seok ; Lim, Dong Hyun ; Park, Seong Min ; Lim, Hyun Joo ; Park, Su Bum ; Kim, Tae Il ; Jeong, Seok Geun ; Baek, Kwang Soo ; Kwon, Eung Gi ; Lee, Se Young ;
Korean Journal of Food Science and Technology, volume 47, issue 3, 2015, Pages 359~363
DOI : 10.9721/KJFST.2015.47.3.359
This study was conducted to investigate the differences in the physicochemical properties of organic and conventional milk from Chungnam and Jeonbuk, Korea. The milk was collected from 10 organic and 10 conventional milk farms in February, March and August, and then analyzed for milk composition, minerals and fatty acids. Organic milk showed lower fat (p<0.01) and total solid (p<0.05), but higher phosphorous (p<0.01) content than conventional milk. However, there was no difference in the content of lactose or the somatic cell count. Organic milk showed lower (p<0.01) stearic acid and total saturated fatty acid content, but higher (p<0.01) total, mono-, and poly-unsaturated fatty acid content. These results showed that organic and conventional milks differ mainly in their fat and unsaturated fatty acid content. Due to increasing consumer interest in food safety and health, organic milk, which contains more beneficial fatty acids, might be preferred over conventional milk.
Co-treatment with Fermented Black Raspberry and Red Ginseng Extracts Improves Lipid Metabolism and Obesity in Rats Fed with a High-fat and High-cholesterol Diet
Lee, Min Jung ; Choi, Hye Ran ; Lee, Jung-Hyun ; Lee, Su Jung ; Kwon, Ji Wung ; Choi, Kyung-Min ; Cha, Jeong-Dan ; Hwang, Seung-Mi ; Park, Jong Hyuk ; Lee, Sang Cheon ; Park, Pill Jae ; Lee, Tae-Bum ;
Korean Journal of Food Science and Technology, volume 47, issue 3, 2015, Pages 364~372
DOI : 10.9721/KJFST.2015.47.3.364
This study investigated the effects of fermented black raspberry (BR) and red ginseng (RG) extract co-treatment on lipid metabolism and obesity in rats fed with a high fat/high cholesterol diet (HFHCD) for 12 weeks. Compared to the corresponding values in rats fed with a HFHCD, total cholesterol and low-density lipoprotein (LDL)-cholesterol and triglyceride levels decreased whereas high-density lipoprotein (HDL)-cholesterol levels increased in rats treated with fermented BR and RG extracts. These extracts significantly increased the expression of HMG-CoA reductase, LDL receptor, and sterol regulatory-element-binding protein-2 (SREBP-2) mRNA, but decreased the mRNA expression of SREBP-1. Additionally the serum levels of leptin and fatty acid synthase were decreased. Moreover, supplementation with fermented BR and RG effectively increased fecal cholesterol excretion. These results suggest that fermented BR and RG extracts might be effective at preventing hypercholesterolemia and obesity.
Amelioration of Trimethyltin-induced Cognitive Impairment in ICR Mice by Perilla Oil
Kang, Jin Yong ; Park, Bo Kyeong ; Seung, Tae Wan ; Park, Chang Hyeon ; Park, Seon Kyeong ; Jin, Dong Eun ; Kang, Sung Won ; Choi, Sung-Gil ; Heo, Ho Jin ;
Korean Journal of Food Science and Technology, volume 47, issue 3, 2015, Pages 373~379
DOI : 10.9721/KJFST.2015.47.3.373
This study aimed to investigate the anti-amnesic effect of perilla oil against trimethyltin (TMT)-induced learning and memory impairment in ICR mice. Perilla oil (2.5 mL/kg of body weight) and soybean oil (2.5 mL/kg of body weight) were administered orally to mice for 3 weeks, and at the end of the experimental period, cognitive behavior was examined by Y-maze and Morris water maze (MWM) tests. Behavioral tests showed that the mice treated with perilla oil had improved cognitive function compared to that in mice administered soybean oil. Analysis of brain tissue showed that perilla oil significantly lowered acetylcholinesterase activity and malondialdehyde (MDA) levels. Oxidized glutathione (GSH)-to-total GSH ratio also decreased from 10.4% to 5.3% in perilla oil-treated mice, but superoxide dismutase (SOD) activity increased from 11.7 to 14.2 U/mg protein. Therefore, these results suggest that the perilla oil could be a potential functional substance for improving cognitive function.
Anti-amnesic and Neuroprotective Effects of Artemisia argyi H. (Seomae mugwort) Extracts
Ha, Gi-Jeong ; Lee, Doo Sang ; Seung, Tae Wan ; Park, Chang Hyeon ; Park, Seon Kyeong ; Jin, Dong Eun ; Kim, Nak-Ku ; Shin, Hyun-Yul ; Heo, Ho Jin ;
Korean Journal of Food Science and Technology, volume 47, issue 3, 2015, Pages 380~387
DOI : 10.9721/KJFST.2015.47.3.380
The anti-amnesic effect of Artemisia argyi H against trimethyltin (TMT)-induced learning and memory impairment and its neuroprotective effect against
-inducedoxidative stress were investigated. Cognitive behavior was examined by Y-maze and passive avoidance test for 4 weeks, which showed improved cognitive functions in mice treated with the extract. In vitro neuroprotective effects against
-induced oxidative stress were examined using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl-tetrazolium-bromide and lactate dehydrogenase (LDH) assays. A. argyi H. extract showed protective effects against
-induced neurotoxicity; moreover, LDH release into the medium was inhibited. Finally, high-performance liquid chromatography (HPLC) analysis showed that eupatilin and jaceosidin were the major phenolic compounds in A. argyi H. extract. These results suggest that A. argyi H. could be a good source of functional substances to prevent neurodegenerative diseases.
Radioprotective Effect of Post-treatment with Rutin on γ-Irradiation-induced Cellular Damage in Mice
Kang, Jung Ae ; Yoon, Seon Hye ; Rho, Jong Kook ; Choi, Dae Seong ; Jang, Beom-Su ; Park, Sang Hyun ;
Korean Journal of Food Science and Technology, volume 47, issue 3, 2015, Pages 388~393
DOI : 10.9721/KJFST.2015.47.3.388
This study aimed to investigate the therapeutic effect of rutin against whole-body
-irradiation in BALB/c mice. BALB/c mice were randomly divided into four groups and exposed to 6 Gy
-irradiation. One hour later, mice were orally administered rutin (50 and 100 mg/kg) for seven consecutive days.
-Irradiation (6 Gy) resulted in cellular damage as manifested by elevated levels of plasma hepatic marker enzymes and lipid peroxidation in liver tissue, accompanied with decreased spleen and thymus indices, and white blood cell count. In addition,
-irradiation significantly decreased the levels of antioxidant enzymes such as superoxide dismutase, glutathione peroxidase and catalase. Rutin treatment significantly protected against
-irradiation-induced cellular damage, which was evident by the improvement in the status of most of the investigated parameters. Therefore, rutin has beneficial effects against radiation-induced damage.
Anti-atopic Effect of Hot Water and Supercritical Carbon Dioxide Fluid Extract of Persimmon (Diospyros kaki) Peels
Cho, Byoung Ok ; Yin, Hong Hua ; Fang, Chong Zhou ; Shin, Jae Young ; Ha, Hye Ok ; Kim, Sang Jun ; Jeong, Seung Il ; Jang, Seon Il ;
Korean Journal of Food Science and Technology, volume 47, issue 3, 2015, Pages 394~400
DOI : 10.9721/KJFST.2015.47.3.394
This study aimed to investigate the anti-atopic effect of hot water (PPWE) and supercritical-carbon dioxide fluid extract of persimmon peels (SPPE) on atopic dermatitis (AD)-like skin lesions in hairless mice. Histological analyses demonstrated that SPPE treatment more strongly inhibited the dermal infiltration of inflammatory cells in AD-like skin lesions than that by PPWE. Compared to PPWE, SPPE significantly decreased the dermatitis clinical score and the epidermal thickness and potently suppressed serum IgE and interleukin (IL)-4 production in hairless mice with AD. Furthermore, compared to PPWE, SPPE potently inhibited the production of nitric oxide, prostaglandin
, and proinflammatory cytokines such as IL-6 and IL-
in lipopolysaccharide-stimulated RAW264.7 macrophages. These results suggested that SPPE exhibited anti-atopic dermatitis activity via the regulation of inflammatory responses.
Development of Sandwich ELISA for the Detection of Pork in Processed Foods
Back, Su-Yeon ; Do, Jeong-Ryong ; Shon, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 47, issue 3, 2015, Pages 401~404
DOI : 10.9721/KJFST.2015.47.3.401
A sandwich ELISA (sELISA) to detect pork in processed foods was developed using goat anti-pig IgG antibodies. From the sELISA standard curve, the detection range of pork was
. The cross-reactivity between the pig IgG antibodies, pork, and other meats (beef, chicken, fish, and crustaceas) was 100, 0.18, and 0%, respectively. When pork was heated for 10 min, the mean assay recoveries of pig-IgG were 79-32% at
and less than 0.11% at
or higher. When pork was spiked into cream soup, weaning food, fish paste, and sauce, the mean assay recoveries were 8.8, 45, 36, and 39%, respectively. In 12 commercial processed foods, the assay results coincided qualitatively with the food labels on the packages.
Bleaching of Lipids Extracted from Single Cell Oil Produced by Mortierella sp.
Kim, Sun-Ki ; Chung, Guk-Hoon ; Han, Jeong-Jun ; Cho, Sang Woo ; Yoon, Suk Hoo ;
Korean Journal of Food Science and Technology, volume 47, issue 3, 2015, Pages 405~408
DOI : 10.9721/KJFST.2015.47.3.405
The deacidified oil obtained from the oleaginous fungus, Mortierella sp. (M-12) was bleached, after degumming, using activated clay under a 50-100 mmHg vacuum. The bleaching conditions were partially optimized as follows: activated clay, 1%, bleaching temperature
, and treatment time 20 min. After bleaching, the color of bleached oil as determined by the Lovibond Tintometer, satisfied the specification for edible fats and oils. The bleaching process also decreased the contents of free fatty acids and phosphorus in the deacidified oil. The acid value of the bleached oil also satisfied the specification for edible fats and oils. It was early shown that the normal bleaching process can be used for the bleaching of heavily-colored microbial lipids for human consumption.
Effect of Monascus-Fermentation on the Content of Bioactive Compounds in White and Black Soybeans
Jin, Yoo-Jeong ; Pyo, Young-Hee ;
Korean Journal of Food Science and Technology, volume 47, issue 3, 2015, Pages 409~412
DOI : 10.9721/KJFST.2015.47.3.409
Changes in the contents of mevinolins (natural statins,
), coenzyme Q10 (CoQ10,
), and tocopherols (
dry weight) in Monascus-fermented soybean were determined using HPLC. Significant increases (p<0.05) in mevinolins and CoQ10 were obtained in Monascus-fermented soybean after 20 days of fermentation compared with unfermented soybean (0 days), whereas no significant change (p>0.05), or a slight decrease, in tocopherols was observed. The results indicate that Monascus-fermentation has great potential for enriching mevinolin and CoQ10 in soybeans.