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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Journal of the Korean Society of Food Science and Nutrition
Journal Basic Information
Journal DOI :
The Korean Society of Food Science and Nutrition
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Volume & Issues
Volume 36, Issue 12 - Dec 2007
Volume 36, Issue 11 - Nov 2007
Volume 36, Issue 10 - Oct 2007
Volume 36, Issue 9 - Sep 2007
Volume 36, Issue 8 - Aug 2007
Volume 36, Issue 7 - Jul 2007
Volume 36, Issue 6 - Jun 2007
Volume 36, Issue 5 - May 2007
Volume 36, Issue 4 - Apr 2007
Volume 36, Issue 3 - Mar 2007
Volume 36, Issue 2 - Feb 2007
Volume 36, Issue 1 - Jan 2007
Selecting the target year
Total Polyphenol Content and Antioxidative Activity of Wild Grape (Vitis coignetiae) Extracts Depending on Ethanol Concentrations
Jeong, Hyun-Jin ; Park, Seon-Bin ; Kim, Sun-A ; Kim, Hyun-Ku ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 12, 2007, Pages 1491~1496
DOI : 10.3746/jkfn.2007.36.12.1491
As an oriental medicinal plant, wild grape (WG, Vitis coignetiae) has been known to contain abundant nutrients compared to grape (Vitis vinifera L.) and as a source of stilbenes, a kind of polyphenol. This study was performed to investigate the antioxidative activity of WG extracts by measuring electron donating ability (EDA), nitrite scavenging ability (NSA), super oxide dismutase (SOD)-like activity and total polyphenol content (TPC). The extracts were obtained using microwave-assisted extraction (microwave power: 90 W, extraction time: 5 min, extractant: water, 50 and 100% ethanol). EDAs, SOD-like activities and TPCs were the highest at 50% ethanol extracts while conversely lowest at 100% ethanol extracts. EDAs of 50% and 100% ethanol extracts at 1.6 g/dL concentration,
, were higher than those of 0.1 and 1% L-ascorbic acids,
, respectively. At the concentration of 1.6 g/dL, 50% ethanol extract showed lower NSA (pH 1.2) than water extract unlike EDA, TPC and SOD-like activity. Regarding TPCs of WG extracts, the activities were the highest at 50% ethanol extracts (1.6 g/dL:
mM gallic acid equiv.) followed by water and 100% ethanol extracts. The results suggest the usefulness of developing functional foods using antioxidative active compounds of WG with high polyphenol contents.
Antioxidant Effects of Sea Tangle Added Korean Cabbage Kimchi in Vitro and in Vivo
Ku, Hwa-Suk ; Noh, Jeong-Sook ; Kim, Hyun-Ju ; Cheigh, Hong-Sik ; Song, Yeong-Ok ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 12, 2007, Pages 1497~1502
DOI : 10.3746/jkfn.2007.36.12.1497
The antioxidant effect of Korean cabbage kimchi containing 20% of sea tangle (SK) was studied in the rats fed with high fat diet (HFD) for 8 weeks. The rats (n=40) were divided into four experimental groups as a high fat diet group (HFD), HFD supplemented either with Korean cabbage kimchi used as experimental control (HCK), with SK (HSK), or with J-kimchi (HJK) that was purchased at the local market. The amount of kimchi supplemented was 10%. DPPH radical scavenging activities of SK were significantly higher than those of CK. Kimchi suppressed the hepatic lipid peroxidation significantly, especially by HSK (p<0.05). Inhibition of thiobarbituric acid reactive substances (TBARS) formation in HSK was the greatest among the kimchi groups (p<0.05). The activities of
-superoxide dismutase (SOD), Mn-SOD and catalase decreased significantly (p<0.05) by kimchi supplementation. SOD and catalase activities of HSK were found to be the lowest among the kimchi groups. The decreased enzyme activity in kimchi group might be due to the less amount of lipid peroxides produced in the rats fed kimchi diet. The lowest antioxidative enzyme activities observed in HSK were in line with those of hepatic POV and TBARS of HSK. Our findings confirmed that kimchi acted as an antioxidant in the high fat fed rats and its antioxidant effect was significantly increased by the addition of sea tangle.
Antioxidant and Nitrite Scavenging Ability of Fermented Soybean Foods (Chungkukjang, Doenjang)
Oh, Hyun-Ju ; Kim, Chang-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 12, 2007, Pages 1503~1510
DOI : 10.3746/jkfn.2007.36.12.1503
This study was carried out to investigate antioxidant substances (phenolic compounds and brown pigment), antioxidative effect and nitrite scavenging ability (NSA) of solvent extracts (hexane: HE, methanol; ME, water: WE) from fermented soybean foods, Chungkukjang and Doenjang. The antioxidant activities were determined by the measurements of peroxide value (POV) on the linoleic acid system, electron donating ability (EDA) and superoxide dismutase (SOD)-like activity. The contents of phenolic compounds and total brown pigments in Doenjang were
and optical density (OD)
, respectively, whereas their contents in Chungkukjang were significantly lower with
. The brown pigment contents of hydrophilic extracts increased more than that of lipophilic extracts through the fermentation and ripening processes. The ME of Doenjang exhibited higher inhibitory effects against the peroxidation of a linoleic acid system than that of Chungkukjang. The EDA and NSA of MEs were higher than those of WEs. Among the MEs, Doenjang showed the highest levels of EDA and NSA. On the other hand, the SOD-like activities of WE were higher than those of ME at the same concentrations and their activities of Doenjang were significantly higher than that of Chungkukjang. In conclusion, the antioxidative effects and NSA of Doenjang was significantly higher than those of Chungkukjang. It seemed that phenolic compounds and brown pigments formed during fermentation and ripening partly affect the antioxidative activities of fermented soybean foods.
Inhibitory Effects of Eucommia ulmoides Extract on Angiotensin Converting Enzyme
Shon, Mi-Yae ; Nam, Sang-Hae ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 12, 2007, Pages 1511~1516
DOI : 10.3746/jkfn.2007.36.12.1511
To assess a potential possibility of Eucommia ulmoides (EU) as a functional food, anti-hypertensive materials of EU were isolated by silica gel column, thin layer and reverse phase column chromatographies, and then ACE (angiotensin-converting emzyme) inhibitory activities of different parts (leaf, bark, and stem) were investigated. The isolated compound, 8A, was pinoresinol-4,4'-di-O-
-D-glucoside (below PDG) originating from Eucommial Cortex and its purity was 95.64%. Of all the samples tested, PDG in raw bark and roasted bark was the highest level at 135.13 mg% and 163.67 mg%, respectively. In ACE inhibitory activity at 10 mg/mL of EU extracts, roasted leaf, raw bark, and roasted bark were 77.56%, 75.73%, and 75.73%, respectively. ACE activities at 1 mg/mL were shown to be 91.87% for PDG, 97.06% for
, and 90.32% for
Effect of Eucommia ulmoides Extracts on Allergic Contact Dermatitis and Oxidative Damage Induced by Repeat Elicitation of DNCB
Shon, Mi-Yae ; Nam, Sang-Hae ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 12, 2007, Pages 1517~1522
DOI : 10.3746/jkfn.2007.36.12.1517
Inhibitory effects of allergic contact dermatitis of hot water extract of Duchung (Eucommia ulmoides Oliver) leaf, bark and stem growing at Sancheong-gun were investigated for female BALB/c mouse induced by repeat elicitation of DNCB (2,4-dinitro-chlorobenzene). Skin reactions, consisting of increased ear thickness and the presence of ear inflammation, were observed in mice treated with DNCB and Duchung. Weight of lymph node, spleen and thymus in mice treated with Duchung extracts were lower than that of mouse treated with DNCB. Ear weight of mouse treated with Duchung extracts was decreased by increasing the concentration of sample as compared to control group and dropped as low as control level at 1,000 mg/kg. Ear thickness became thinner as test time on Duchung extract progressed. MDA (malondialdehyde) contents in liver tissue were not different in sample group with DNCB group, but were different in ear tissue. NO (nitric oxide) contents was decreased in Duchung extract groups at serum and ear tissues as compared to 1% DNCB group. In the present study, the results suggested that Duchung extract inhibits inflammatory response and oxidative damage induced DNCB allergen.
Antioxidative Effects of Mugwort (Artemisia vulgaris L.) Extracts Diet on ICR Mouse Skin
Park, Si-Hyang ; Cho, Duck-Moon ; Choi, Gyeong-Lim ; Choi, Yeung-Joon ; Choi, Jin-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 12, 2007, Pages 1523~1528
DOI : 10.3746/jkfn.2007.36.12.1523
The feeding effects of mugwort (Artemisia vulgaris L.) extracts (ME) on the anti-oxidative actions of ICR mouse skin was investigated. To study the antioxidative effects of ME on ICR mouse skin, female ICR mice were grouped into basic diet group (control), ascorbic acid diet group (AA-2.5, AA-5.0, AA-10.0 and AA-20.0 mg/kg BW/day) as a positive control and experimental diet group (mugwort extract; ME-25, ME-50, ME-100, and ME-200 mg/kg BW/day) and fed for 10 weeks. Protein contents in ME-50, ME-100, and ME-200 feeding group were increased (
) and hydroxyl radical contents were significantly decreased (
) compared to control group. Oxidative stress signals and oxidized protein contents were significantly reduced to the range of 15.3 to 17.1% in ME-100 and ME-200 groups. Also, superoxide dismutase (SOD) activity was significantly increased to the range of 15.0% to 23.3% in ME-100 and ME-200 groups. Catalase activities were significantly increased (
) in all groups in a dose-dependent pattern. Antioxidative ability of ME showed similarity to that of ascorbic acid.
Anti-Obesity Effects of Kimchi Tablet Composition in Rats Fed High-Fat Diet
Kong, Yeon-Hee ; Cheigh, Hong-Sik ; Song, Young-Ok ; Jo, Youn-Ock ; Choi, Sang-Yoon ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 12, 2007, Pages 1529~1536
DOI : 10.3746/jkfn.2007.36.12.1529
Anti-obesity effects of kimchi tablet composition (KTC) were investigated with male Sprague-Dawley rats fed high-fat diet for 8 weeks. Fifty rats were classified to 4 groups: normal diet (ND), high fat diet (HFD), HFD+KTC 5% and HFD+KTC 10% for feeding experiments. This research showed that the final weight, weight gain, food efficiency ratio and organ weight were decreased by the addition of KTC compared to those of HFD group. Amount of subcutaneous fat of KTC groups were 13.6% and 21.3%, respectively. The plasma triglyceride concentration of KTC groups was lower than that of high fat diet group. Plasma cholesterol concentration of all four groups were not significantly different. HDL-cholesterol concentration of KTC groups was higher than those of high fat diet group. In addition, triglyceride and cholesterol concentrations in the liver and heart were reduced by the addition of KTC. Moreover, triglyceride concentration of fecal and hepatic HMG-CoA reductase activity were increased in KTC group. These results suggested that KTC might be useful for obesity control and good source of functional kimchi tablet.
Effect of Grape Seed Water Extract on Lipid Metabolism and Erythrocyte Antioxidant Defense System in High-Fat Diet-Induced Obese C57BL/6 Mice
Cho, Young-Sook ; Jang, Eun-Mi ; Jang, Sun-Mi ; Chun, Mi-Sun ; Shon, Mi-Yae ; Kim, Myung-Joo ; Lee, Mi-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 12, 2007, Pages 1537~1543
DOI : 10.3746/jkfn.2007.36.12.1537
This study was investigate the effect of grape seed water extract (GSW) on lipid profiles, lipid metabolism and erythrocyte antioxidant defense system in high-fat diet-induced obese mice. Three groups of male C57BL/6 mice were fed different diets for 6 weeks: normal diet (Normal), high-fat diet (HF control; 37% calorie from fat) and high-fat diet supplemented with GSW (HF-GSW; 1% wt/wt). Supplementation of GSW did not affect the body weight, food intake, daily energy intake, white adipose tissue weights and plasma leptin level in high-fat fed mice. Plasma and hepatic cholesterol and triglyceride contents were significantly higher in the HF control group than in the Normal group; however, GSW supplement significantly lowered plasma triglyceride and hepatic cholesterol concentrations compared to the HF control group. GSW supplement significantly increased fecal excretion of triglyceride in high-fat fed mice. Hepatic carnitine palmitoyl transferase activity was significantly higher in the HF-GSW group than in the HF control group, while fatty acid
-oxidation tended to be lowered by GSW supplement. Erythrocyte superoxide dismutase activity was also significantly higher in the HF-GSW group than in the HF control group and glutathione peroxidase activity tended to be lowered in HF-GSW group. The GSW supplement significantly lowered erythrocyte lipid peroxidation level compared to the HF control group. Accordingly, these results suggest that GSW can be considered as a lipid-lowering agent and as being effective for enhancing erythrocyte antioxidant defense system in high-fat diet-induced obese mice.
Effects of Isoflavone-Rich Bean Sprout on the Lipid Metabolism of the Ethanol-Treated Rats
Kim, Kwang-Ok ; Lee, Hye-Sung ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 12, 2007, Pages 1544~1552
DOI : 10.3746/jkfn.2007.36.12.1544
The present study evaluated the effects of isoflavone-rich bean sprout on the lipid metabolism in ethanol-treated rats. Fifty male Sprague-Dawley rats were randomly divided into five groups: normal control, alcohol control, low soybean sprout+ethanol (low SS), high soybean sprout+ethanol (high SS) and isoflavone extract+ethanol (IE). They were fed experimental diets based on Lieber-DeCarli liquid diet for 40 days. Body weight, food intake and feed efficiency ratio (FER) of ethanol-treated groups were significantly suppressed compared with that of the normal control group. Among the ethanol-treated groups, high SS group showed in significant increase in the body weight, food intake and FER. Supplementation of isoflavone-rich soybean sprout powder or isoflavone extract significantly decreased plasma triglyceride (TG), total cholesterol (TC), atherogenic index (AI) and increased the ratio of HDL-cholesterol to TC. Supplements also significantly decreased total lipid, TG and TC in liver tissue compared with that of alcohol control. There was a significant decrease in hepatic lipid peroxidation products in IE group compared with other ethanol-treated groups. This results suggest that supplementation of isoflavone-rich bean sprout powder may exert beneficial effects on lipid metabolism in chronically alcohol-treated animals by improving lipid profiles in plasma and liver tissues.
Effect of Saengshik on Blood Glucose Response in Healthy Subjects
Kim, Hwa-Young ; Hong, Seong-Gil ; Hwang, Sung-Ju ; Mok, Chul-Kyoon ; Park, Mi-Hyoun ; Lee, Ju-Yeon ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 12, 2007, Pages 1553~1559
DOI : 10.3746/jkfn.2007.36.12.1553
The purposes of this study were to investigate the effect of Saengshik on blood glucose level of normal subject and to explore the marketing possibility of four kinds of Saengshik (ES, HS, BS, SS) as alternative diabetic meals. Blood glucose levels of healthy volunteers was measured at 15, 30, 45, 60, 75, 90, 105 and 120 minutes after taking Saengshik and 50 g glucose. Blood glucose response areas, glycemic index (GI) and glycemic load (GL) were calculated from the glucose response. The Saengshik showed a significantly lower glucose level than the glucose. The glycemic index (GI) of ES showed
, which belonged to low GI foods (GI of 55 or less). Other samples (HS, BS, SS) could be classified as intermediate GI foods ranging
of GI. Saengshik showed a gentle rising and falling pattern showing moderate left area ratio and right area ratio on blood glucose curve. The GL of ES showed 14.1 while HS, BS and SS did
. The results indicated that Saengshik may have a beneficial effect on a diabetic.
Anthropometric Measurement, Dietary Behaviors, Health-related Behaviors and Nutrient Intake According to Lifestyles of College Students
Cheong, Sun-Hee ; Na, Young-Joo ; Lee, Eun-Hee ; Chang, Kyung-Ja ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 12, 2007, Pages 1560~1570
DOI : 10.3746/jkfn.2007.36.12.1560
The purpose of this study was to investigate the differences according to lifestyle in anthropometric measurement, dietary attitude, health-related behaviors and nutrient intake among the college students. The subjects were 994 nation-wide college students (male: 385, female: 609) and divided into 7 clusters (PEAO: passive economy/appearance-oriented type, NCPR: non-consumption/pursuit of relationship type, PTA: pursuit of traditional actuality type, PAT: pursuit of active health type, UO: utility-oriented type, POF: pursuit of open fashion type, PFR: pursuit of family relations type). A cross-sectional survey was conducted using a self administered questionnaire, and the data were collected via Internet or by mail. The nutrient intake data collected from food record were analyzed by the Computer Aided Nutritional Analysis Program. Data were analyzed by a SPSS 12.0 program. Average age of male and female college students were 23.7 years and 21.6 years, respectively. Most of the college students had poor eating habits. In particular, about 60% of the PEAO group has irregularity in meal time. The students in PAH and POF groups showed significantly higher consumption frequency of fruits, meat products and foods cooked with oil compared to the other groups. As for exercise, drinking and smoking, there were significant differences between PAH and the other groups. Asked for the reason for body weight control, 16.2% of NCPR group answered "for health", but 24.8% of PEAO group and 26.3% of POF group answered "for appearance". Calorie, vitamin A, vitamin
, calcium and iron intakes of all the groups were lower than the Korean DRIs. Female students in PTA group showed significantly lower vitamin
and niacin intakes compared to the PFR group. Therefore, these results provide nation-wide information on health-related behaviors and nutrient intake according to lifestyles among Korean college students.
Physicochemical Properties of Functional Herb Mixtures
Lee, Myung-Hee ; Jo, Deok-Jo ; Yoon, Sung-Ran ; Lee, Gee-Dong ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 12, 2007, Pages 1571~1577
DOI : 10.3746/jkfn.2007.36.12.1571
The herb mixtures that are known to lower blood pressure were selected through oriental medical books and prescriptions and the physicochemical properties of their water extracts were analyzed to examine the possibility as functional food materials. The total yield of 28 water extracts was in the range of
. Total phenolics and flavonoid content were
, respectively, and especially No. 2, 5, 9, 17, 18, 20, 22, and 26 showed high rates of above 800 mg%. Electron donating ability (EDA) was
, and the samples that showed high values in EDA were similar to the samples with high values in total phenolics and flavonoid content. Phenolics and flavonoid compounds of the herbs are considered to perform a major role in antioxidation. Nitrite scavenging ability reached the highest at pH 1.2 (
) and the lowest at pH 6.0 (below 12.77%), which indicates that nitrite scavenging ability decreases when pH increases.
Effects of Antioxidant Activity and Changes in Vitamin C during Storage of Lycii folium Extracts Prepared by Different Cooking Methods
Kim, Tae-Su ; Park, Won-Jeong ; Kang, Myung-Hwa ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 12, 2007, Pages 1578~1582
DOI : 10.3746/jkfn.2007.36.12.1578
Contents in polyphenol and vitamin C and their antioxidant activities during storage of Lycii folium prepared by different treatment methods were investigated. The antioxidant activity of extracts prepared from 80% MeOH was evaluated using DPPH radical scavenging and SOD-liked activities. Total phenolic acid contents were 1.34 mg/mL when dry, but extracts during 15-day storage after NaCl 0% treatment decreased. DPPH radical scavenging activity of extracts was 65.48% when dry and decreased during 15-day storage after dry and NaCl 0% treatment. SOD-liked activity was 98.63% in NaCl 0% during 15-day storage after dry. Contents of vitamin C decreased during 15-day storage after dry and NaCl 0% treatment. Consequently, our results indicate that Lycii folium prepared from dry treatment could be a promising biomaterial for the production of functional food for total phenolic acid and vitamin C.
Automatic Titration Using PC Camera in Acidity Analyses of Vinegar, Milk and Takju
Lee, Hyeong-Choon ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 12, 2007, Pages 1583~1588
DOI : 10.3746/jkfn.2007.36.12.1583
PC-camera based automatic titration was executed in the acidity analyses of vinegar, milk and Takju. The average hue value (Havg) of 144 pixels in the image of the sample solution being titrated was computed and followed up at regular time intervals during titration in order to detect the titration end point. The Havg increase of 5 degrees from the first Havg was regarded as reaching at the end point in the cases of vinegar and milk. The Havg increase set up to detect the end point was 70 degrees in the case of Takju. In the case of vinegar, the volume of added titrant (0.1 N NaOH) was
in manual titration and
in automatic titration (p=0.841). In the case of milk, it was
in manual titration and
in automatic titration (p=0.907). In the case of Takju, it was
in manual titration and
in automatic titration (p=0.518). The high p values suggested that there were good agreements between manual and automatic titration data in all three food samples. The automatic method proposed in this article was considered to be applicable not only to acidity titrations but also to most titrations in which the end points can be detected by color change.
Effect of Chitosan on Shelf Life of Cooked Rice Contaminated Artificially with Bacillus sp
Park, La-Young ; Lee, Shin-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 12, 2007, Pages 1589~1595
DOI : 10.3746/jkfn.2007.36.12.1589
This study was carried out to examine the effect of chitosan on the quality of cooked rice. Sensory quality of cooked rice added with 0.1% and 0.5% chitosan was investigated. Taste, flavor and overall acceptability of cooked rice with 0.1% chitosan solution was similar to cooked rice without chitosan. Quality characteristics of cooked rice artificially inoculated with Bacillus spore (CRB), such as number of viable cell, pH, hardness, cohesiveness and color were investigated and compared with CRB added with 0.1% chitosan (CRCB) during storage at
for 3 days. The viable cell number of 0.1% chitosan contained in cooked rice inoculated with Bacillus (CRCB) was lower about
than that of cooked rice inoculated with Bacillus (CRB). The pH of CRCB did not change during storage at
for 2 days, but decreased in CRCB and CRB during storage at
. The difference of hardness was not noticeable between CRB and CRCB during storage. Cohesiveness and lightness (L value) of CRCB were higher than those of CRB during storage.
Improvement on the Functional Properties of Gomtang-like Product from Salmon Frame Using Commercial Enzymes
Heu, Min-Soo ; Park, Shin-Ho ; Kim, Hye-Suk ; Jee, Seung-Joon ; Lee, Jae-Hyoung ; Kim, Hyung-Jun ; Han, Byung-Wook ; Kim, Jin-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 12, 2007, Pages 1596~1603
DOI : 10.3746/jkfn.2007.36.12.1596
This study was conducted to improve functional properties of salmon frame extracts using various commercial enzymes (Alkalase 2.4 L FG, Flavourzyme 500 MG, Neutrase 0.8 L and Protamex 1.5 MG). The ACE (angiotensin I converting enzyme) inhibitory activity was the highest (
) in the product incubated with Neutrase for 4 hrs (N4-treated hydrolysates) among the various extracts incubated with commercial enzymes for different times. However, antioxidant activities of all salmon frame extracts were less than 15%. There were no significant differences in the proximate composition and sensory evaluation of the fish odor and taste. However, N4-treated hydrolysate was improved in the extractive-nitrogen content and transmission compared to the other enzymatic hydrolysates. When compared to commercial Gomtang products, N4-treated hydrolysate was also high in protein, extractive-nitrogen, total amino acid, and calcium contents, while low in taste sensory score. There were no differences in transmission and sensory score on the fish odor between N4-treated hydrolysates and commercial Gomtang.
Quality Characteristics of Lotus Leaf Jeolpyun during Storage
Han, Kee-Young ; Yoon, Sook-Ja ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 12, 2007, Pages 1604~1611
DOI : 10.3746/jkfn.2007.36.12.1604
This study was conducted to investigate the quality characteristics of Jeolpyun prepared with different percentages of lotus leaf powder for 4 days. The moisture content of Jeolpyun without lotus leaf powder was 50.63% and those of Jeolpyun with the powder were
on 0 day; however, they did not show constant tendency during storage. Total cell counts of Jeolpyun with lotus leaf powder increased less than those of Jeolpyun without the powder during storage. As lotus leaf powder increased, L values of lotus leaf Jeolpyun significantly decreased and their a values significantly increased. As storage time increased, L values of lotus leaf Jeolpyun increased, and a and b values did not show constant tendency during storage. There was no difference between Jeolpyun with lotus leaf powder and Jeolpyun without the powder in hardness and chewiness on 0 day. As lotus leaf powder increased, the hardness and chewiness of lotus leaf Jeolpyun decreased after 1 day. The adhesiveness of 0% lotus leaf Jeolpyun significantly decreased after 2 days, and there was no difference in adhesiveness except for 3% lotus leaf Jeolpyun by 2 days. The springiness of 2% and 3% lotus leaf Jeolpyun was not significantly different for 4 days and the gumminess of all samples increased after 2 days. There was significant difference in cohesiveness between Jeolpyun with lotus leaf powder and Jeolpyun without on 0 day, but there was no great difference during storage. In the sensory evaluation, 2% lotus leaf Jeolpyun showed the highest preference scores; hence, 2% lotus leaf Jeolpyun prepared with 980 g rice flour, 20 g lotus leaf powder, 10 g salt and 360 g water was picked as the best.
Improvement of Physiological Activity of the Ethanol Extract from Boiled-water of Enteroctopus dofleini by Gamma Irradiation
Kim, Hyun-Joo ; Choi, Jong-Il ; Lee, Hee-Sub ; Kim, Jae-Hun ; Byun, Myung-Woo ; Chun, Byung-Soo ; Ahn, Dong-Hyun ; Yook, Hong-Sun ; Lee, Ju-Woon ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 12, 2007, Pages 1612~1616
DOI : 10.3746/jkfn.2007.36.12.1612
Physiological activities of the 70% ethanol extract from boiled-water of Enteroctopus dofleini (BE) upon a gamma irradiation were determined to examine the possible use of the food processing by-product as a functional material for food or cosmetic composition. Electron donating ability and the content of total phenolic compounds increased from 65% to 72% and from 406 ppm to 476 ppm, respectively, by 10 kGy gamma irradiation. A Salmonella mutagenicity assay indicated that the gamma-irradiated BE did not show any mutagenicity. Tyrosinase inhibition activity of the irradiated BE also increased from 57% to 86% with irradiation doses. These results show that irradiation can be used to increase the physiological activities of BE for its potential use as food or cosmetic materials.
Major Microbial Composition and Its Correlation to the Taste of Jeonju Kimchi
Jin, Hyo-Sang ; Kwon, Young-Ran ; Yun, Yeong-Ju ; Lee, Kyung-Ja ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 12, 2007, Pages 1617~1621
DOI : 10.3746/jkfn.2007.36.12.1617
The 21 Kimchi samples collected by a contest for the best Kimchi homemaker in Jeonju were analysed to find major microbial composition and the correlation between sensory scores and the microbial properties, which include total microbial numbers, dominant strain number, subdominant strain number, yeast strain numbers, and floral diversity. The most common microbial composition of the Kimchi samples was Leuconostoc mesenteroides as dominant strain, and Lactobacillus sakei as subdominant strain, the pattern of which was also observed in all three Kimchi samples with the highest sensory scores, but not in all three Kimchi samples with the lowest sensory scores. However none of the other examined properties showed any significant correlation to sensory scores. This result means that the taste of fermented Kimchi depends mainly on the composition of bacterial species and that of Leuconostoc mesenteroides as dominant strain and Lactobacillus sakei as subdominant strain is the best for good taste. Yeast strains were found in the range of
from 8 Kimchi samples and all the strains were identified to be Saccharomyces servazzii. However, fungi were not detected from any of the Kimchi. samples.
Effects of Aqueous Chlorine Dioxide against Escherichia coli O157:H7 and Listeria monocytogenes on Broccoli Served in Foodservice Institutions
Ryu, Si-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 12, 2007, Pages 1622~1627
DOI : 10.3746/jkfn.2007.36.12.1622
This study was undertaken to evaluate the effects of chlorine dioxide on reducing E. coli O157:H7 and L. monocytogenes on broccoli served in foodservice institutions. Broccoli samples inoculated with
CFU/mL of E. coli O157:H7 and L. monocytogenes were treated with chlorine dioxide. Treatments with 5, 10, and 20 ppm for 1, 5, and 10 min were not sufficient in controlling E. coli O157:H7 on broccoli. L. monocytogenes were effectively reduced by
with 10 and 20 ppm chlorine dioxide for 1, 5, and 10 min treatment, respectively, compared with the control. E. coli O157:H7 and L. monocytogenes population were significantly negatively correlated with concentration and treatment time of chlorine dioxide. These results show that the use of chlorine dioxide was effective in sanitizing L. monocytogenes on broccoli and the level of concentration was more associated with populations of E. coli O157:H7 and L. monocytogenes than treatment time of chlorine dioxide on broccoli.
Antioxidative and Antigenotoxic Activity of Extracts from Rhododendron mucromulatum Turcz. Flowers
Lee, Bo-Bae ; Chun, Ji-Hae ; Lee, Suck-Hee ; Park, Hae-Ryong ; Kim, Jung-Mi ; Park, Eun-Ju ; Lee, Seung-Cheol ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 12, 2007, Pages 1628~1632
DOI : 10.3746/jkfn.2007.36.12.1628
The present study describes the preliminary evaluation of antioxidant activities and antigenotoxic effect of Rhododendron mucromulatum Turcz. flowers (RMF). The samples were prepared by extracting RMF with four different solvents (methanol, ethanol, acetone, and water), and antioxidant properties were evaluated by determining total phenolic contents (TPC), DPPH radical scavenging activity (RSA), and reducing power (RP). Water extract showed the highest total phenol content (328.1 mg/g gallic acid equivalents). Acetone extract showed the most potent RSA and RP. The
for RSA and RP in the acetone extract were 78 mg/mL and 454 mg/mL, respectively. The 200 mM
induced DNA damage, measured by Comet assay, was inhibited with water, methanol and acetone extract in dose dependent manner in human leukocytes. The inhibition rates were 42, 62, and 52% at the concentrations of 50 mg/mL of water, methanol and acetone extracts, respectively. These results suggest that R. mucromulatum Turcz. has significant antioxidative activity and protective effect against oxidative DNA damage.
Method for Increasing the Stability and Activity of Polygalacturonase and Its Application to the Production of Vegetable Single Cell
Kim, Hyuk-Hwa ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 12, 2007, Pages 1633~1636
DOI : 10.3746/jkfn.2007.36.12.1633
This study was carried out to enhance the stability and activity of polygalacturonase (PGase) purified from Kluyveromyces marxianus IFO 0288. Gums such as xanthan gum, guar gum, and locust bean gum were capable of increasing the catalytic stability and activity of the PGase. At
, the rate constants for the inactivation of the PGase with xanthan gum, guar gum, and locust bean gum were estimated to be
respectively, whereas control was estimated to be
. The yield of the maceration reaction catalyzed by the PGase for the production of carrot single cells increased by 13% in the presence of guar gum, where the relative enzyme activity supplemented with guar gum was two-fold greater than that of the PGase alone.
Effects of Heat Treatment and Antioxidant Activity of Aroma on Garlic Harvested in Different Cultivation Areas
Jeong, Ji-Young ; Woo, Koan-Sik ; Hwang, In-Guk ; Yoon, Hyang-Sik ; Lee, Youn-Ri ; Jeong, Heon-Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 12, 2007, Pages 1637~1642
DOI : 10.3746/jkfn.2007.36.12.1637
The objectives of this study were to compare the aroma characteristics and antioxidant activity of raw and heated garlic (
, 2 hr) from different cultivation areas (Danyang, Seosan, Uiseong Namhae, Namdo, Daeseo and China). The volatile compounds were extracted by simultaneous steam distillation extraction and identified with gas chromatography/mass spectrometer. The major volatile compounds of raw garlic were sulfur compounds such as diallyl disulfide, methyl-2-propenyl trisulfide, di-2-propenyl trisulfide etc. After heating, the major volatile compounds were allyl mercaptan, methyl pyrazine, 2,2-dimethyl-1,3-dithiane, 2-propenyl propyl disulfide, allyl methyl sulfide, allyl alcohol, and allyl sulfide etc. The DPPH radical scavenging activity (EDA, %) of volatile compounds from raw garlic and heated garlic was increased in a dose-dependent manner. The antioxidant activities (EDA, %) of volatile compounds from raw garlic cultivated in Danyang, Namhae and China were 20.07, 34.62, and 9.71% respectively. After heating, these values were increased to 79.90, 93.59, and 77.26% respectively. Results showed that heat treatment significantly enhanced the antioxidant activities (EDA, %) of the garlic.