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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
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Journal DOI :
The Korean Society of Food Science and Nutrition
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Volume & Issues
Volume 37, Issue 12 - Dec 2008
Volume 37, Issue 11 - Nov 2008
Volume 37, Issue 10 - Oct 2008
Volume 37, Issue 9 - Sep 2008
Volume 37, Issue 8 - Aug 2008
Volume 37, Issue 7 - Jul 2008
Volume 37, Issue 6 - Jun 2008
Volume 37, Issue 5 - May 2008
Volume 37, Issue 4 - Apr 2008
Volume 37, Issue 3 - Mar 2008
Volume 37, Issue 2 - Feb 2008
Volume 37, Issue 1 - Jan 2008
Selecting the target year
Analysis of Nutritional Compositions and Antioxidative Activities of Korean Commercial Blueberry and Raspberry
Jeong, Chang-Ho ; Choi, Sung-Gil ; Heo, Ho-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 11, 2008, Pages 1375~1381
DOI : 10.3746/jkfn.2008.37.11.1375
The nutritional compositions and antioxidative activities of Korean commercial blueberry and raspberry were investigated. The proximate compositions were 10.47% and 22.67% in moisture, 2.66% and 2.64% in crude protein, 2.04% and 1.67% in crude fat, 81.36% and 70.19% in nitrogen free extracts, 1.48% and 0.85% in crude fiber, and 1.99% and 1.98% in ash of blueberry and raspberry, respectively. Total phenolics content were higher in blueberry (9.028 mg/g) than in raspberry (5.340 mg/g). Major elements of blueberry and raspberry were Ca (451.34 and 97.48 mg/100 g), K (355.40 and 215.20 mg/100 g), P (321.10 and 294.04 mg/100 g), and Na (137.58 and 137.67 mg/100 g). The total amino acid contents of blueberry and raspberry were 2,011.44 mg /100 g and 2,098.82 mg/100 g, respectively. Amino acid were mainly composed of glutamic acid, aspartic acid and leucine. The DPPH and ABTS radical scavenging activities of the 80% methanol extract from blueberry and raspberry were 88.67% and 62.77%, 76.34% and 30.53% at a concentration of 5 mg/mL. The 80% methanol extract from blueberry and raspberry showed considerable antioxidative activity against reducing power in dose-dependent manner. Antioxidative activities using
-carotene-linoleate and FTC method were twice higher in blueberry than raspberry.
Antimicrobial Activity of Extracts and Fractions of Green Tea Used for Coarse Tea
Chung, Sook-Hyun ; Yoon, Kyo-Hie ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 11, 2008, Pages 1382~1388
DOI : 10.3746/jkfn.2008.37.11.1382
Antimicrobial activities of green tea extracts used for coarse tea were investigated by disc diffusion method using eight different bacteria. Among the green tea extracts, the 70% ethanol extract demonstrated the strongest antimicrobial activities against Vibrio parahemolyticus (V. parahemolyticus) and Staphylococcus aureus (S. aureus) and thus was further fractionated. Among these fractions, the ethyl acetate fraction showed the strongest antimicrobial activities against V. parahemolyticus, S. aureus, Bacillus subtilis (B. subtilis), and Streptococcus mutans (S. mutans). These activities exceeded that of all extracts and fractions tested in this study. Interestingly, although green tea extracts showed significant antimicrobial activity against Micrococcus luteus (M. luteus), once fractionated, the ethyl acetate fraction did not show any antimicrobial activity against M. luteus. MICs of the ethyl acetate fraction were
/disc against B. subtilis and
/disc against S. aureus, S. mutans and V. parahaemolyticus. 90% inhibition of B. subtilis was observed with 0.05% ethyl acetate fraction but S. mutans needed over 0.1% ethyl acetate fraction to exhibit the same inhibition as B. subtilis. Antimicrobial activities of ethyl acetate fractions were reduced around 10% by thermal treatment at
for 20 min. All the results suggest that the 70% ethanol extract as well as the ethyl acetate fraction from green tea used for coarse tea could be further developed into a natural antimicrobial agent.
Antioxidative and Hepatoprotective Effects of Acer tegmentosum M. Extracts
Kwon, Ha-Na ; Park, Jyung-Rewng ; Jeon, Jeong-Ryae ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 11, 2008, Pages 1389~1394
DOI : 10.3746/jkfn.2008.37.11.1389
This study was carried out to investigate antioxidative and hepatoprotective effects of Acer tegmentosum M. (ATM) extracts. Content of total polyphenol of EtOAc fraction was the highest amount among fractions. Electron donating abilities of all fractions were increased as concentrations of each fraction were increased. ATM BuOH fraction showed the highest SOD like activity at low concentration (<
). To investigate the protective effect of ATM on hepatotoxicity, ATM BuOH fraction was administered to mice for 7 consecutive days, and then lipopolysaccharide (LPS) was injected at a dosage of 1 mg/kg. The LPS led to increase of aspartate aminotransferase (AST), alanine aminotransferase (ALT), and blood urea nitrogen (BUN). However, pretreatment with BuOH fraction prior to LPS injection significantly decreased plasma hepatospecific enzyme levels. Histological findings demonstrated that pretreatment with BuOH fraction resulted in an attenuation of LPS induced liver damages.
Nutritional Component and Anticancer Properties of Various Extracts from Haesongi Mushroom (Hypsizigus marmoreus)
Jung, Eun-Bong ; Jo, Jin-Ho ; Cho, Seung-Mock ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 11, 2008, Pages 1395~1400
DOI : 10.3746/jkfn.2008.37.11.1395
This study was aimed to analyze the nutritional components and anticancer properties of Haesongi mushroom (Hypsizigus marmoreus), which has been recently available in Korea, to estimate its nutritional and functional values. Fruit body of Haesongi mushroom was investigated for its proximate components and mineral contents. Its water and ethanol extracts were compared for nutritional components such as
-glucan, protein, and total sugar. Anticancer effects of both extracts were measured against human cancer cell lines in vitro. This mushroom contained high protein (22.63%), total dietary fiber (30.80%), and K (3383.3 mg/100 g). The water extract contained more nutritional components such as
-glucan (9.32 mg/g), protein (17.71%), and total sugar (39.93%), compared with the ethanol extract. Moreover the extraction yield of the water extract was higher than the ethanol extract. The growth inhibitory effects of the water extract (5 mg/mL) on AGS, HepG2, and SW480 human cancer cells were 90.61, 75.43, and 58.49%, respectively. However, the ethanol extract showed 81.79, 49.90, and 25.71% growth inhibition, respectively. In this study, it is demonstrated that water is a more efficient solvent than ethanol for extracting nutritional and functional components from Haesongi mushroom.
Hypoglycemic Effect of Culture Broth of Bacillus subtilis S10 Producing 1-Deoxynojirimycin
Cho, Yong-Seok ; Park, Young-Shik ; Lee, Jae-Yeon ; Kang, Kyung-Don ; Hwang, Kyo-Yeol ; Seong, Su-Il ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 11, 2008, Pages 1401~1407
DOI : 10.3746/jkfn.2008.37.11.1401
1-Deoxynojirimycin (DNJ) is a strong
-glucosidase inhibitor which inhibits hyperglycemia in animals. To select the Bacillus strains highly producing DNJ, 4,000 strains were isolated from soil and grain samples. By the inhibitory activity against
-glucosidase, nine Bacillus strains were selected and then identified by 16S rDNA sequencing. B. subtilis S10 was finally selected as the best strain for the production of DNJ. Various carbon sources and nitrogen sources in culture medium were evaluated for the highest production of DNJ. As the results, the optimized concentration of carbon source and nitrogen source was 1.0% galactose and 1.6% polypeptone and the concentration of DNJ produced was 0.75 g/L. The effect of culture supernatant of B. subtilis S10 on lowering blood glucose level was investigated in streptozotocin (STZ)-induced diabetic mice model. Mice were randomly assigned to control group (saline) and three test groups such as acarbose group, silkworm powder group and B. subtilis S10 group. After eight-week oral feeding, blood glucose levels of the B. subtilis S10 and silkworm powder groups were respectively
(59.0%) lower than
of the control group. These results indicated that the culture supernatant of B. subtilis S10 was able to reduce the blood glucose level in STZ-induced diabetic mice.
Induction of Apoptosis by Scolopendra subspinipes mutilans in Human Leukemia HL-60 Cells through Bcl-xL Regulation
Kim, Kil-Nam ; Kim, Sang-Bum ; Yoon, Weon-Jong ; Yang, Kyoung-Sik ; Park, Soo-Yeong ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 11, 2008, Pages 1408~1414
DOI : 10.3746/jkfn.2008.37.11.1408
The anticancer properties of Scolopendra subspinipes mutilans extract were investigated. The extract from S. subspinipes mutilans by 80% EtOH was fractionated with n-hexane, dichloromethan (
), ethylacetate (EtOAc), and butanol (BuOH) in order. The EtOAc fraction showed the highest inhibitory activity (about 80%) against human leukemia (HL-60) cell growth at
. To explore the mechanism of cytotoxicity, we used several measures of apoptosis to determine whether these processes were involved in EtOAc fraction-induced HL-60 cell death. Our results showed EtOAc fraction induced cell shrinkage, cell membrane blebbing, apoptotic body, and DNA fragmentation. The EtOAc fraction gradually decreased the expression of anti-apoptotic Bcl-xL and led to the activation of caspase-3, -9 and cleavage of PARP. These findings suggest that S. subspinipes mutilans exhibits potential anticancer properties.
Inhibition Effect of 3-(4`-hydroxyl-3`,5`-dimethoxyphenyl)Propionic Acid in Kimchi with Anti-Atherogenic Activity on the Accumulation of Lipids in the Organs of ApoE
Kim, Hye-Yeon ; Noh, Jeong-Sook ; Song, Yeong-Ok ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 11, 2008, Pages 1415~1421
DOI : 10.3746/jkfn.2008.37.11.1415
Preventive effects of 3-(4`-hydroxyl-3`,5`-dimethoxyphenyl)propionic acid (HDMPPA), an active compound in Korean cabbage kimchi with anti-atherogenic effects, on the accumulation of lipids in the vital organs of
mice fed atherogenic diet (AD) were studied. Each group of 10 mice was fed AD for 8 weeks with intraperitoneal injection of either HDMPPA (1 mg HDMPPA/100 g BW/day) or phosphate buffered saline as a vehicle. The organs used for this study were liver, kidney, spleen, lung, testis, and brain. Total cholesterol (TC) concentration of lung was the highest followed by spleen and brain. TC level for the liver was the lowest. In contrast to the results of TC, triglyceride (TG) concentration in the liver was the highest followed by kidney and testis.
mice did not have any problem uptaking chylomicron remnant by the liver which carries an extra TG after delivering it to the adipose tissue. HDMPPA retarded TC and TG accumulations in the vital organs. Thiobarbituric acid reactive substances (TBARS) in the brain and spleen were the highest and that in the testis were the lowest. Poly-unsaturated fatty acids in the brain and activated peroxisome in the spleen might be responsible for high TBARS levels in these organs. The greatest antioxidant effect of HDMPPA against lipid peroxidation was observed in the spleen, showing 21.47% decrease. The most noticeable effect of HDMPPA was observed in glutathione (GSH) level. GSH levels of six organs in the HDMPPA group were significantly higher than those of the control group. GSH-peroxidase activity was negatively related to GSH level of the organs except liver and spleen. In conclusion, HDMPPA from Korean cabbage kimchi inhibits the lipid accumulation as well as increases the antioxidant status in the vital organs of
mice fed an atherogenic diet.
Study on the Mineral and Heavy Metal Contents in the Hair of Preschool Aged Autistic Children
Jung, Myung-Ae ; Jang, Hyun-Seo ; Park, Eun-Ju ; Lee, Han-Woo ; Choi, Jeong-Hwa ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 11, 2008, Pages 1422~1426
DOI : 10.3746/jkfn.2008.37.11.1422
The purpose of this study was to test characteristics between normal and autistic children via comparison of nutrient intakes, hair mineral, blood free radical, and serotonin contents. A total of 50 children aged 3-9 were divided into two main groups of normal control children (n
Comparison of Nutrition Knowledge, Dietary Attitude and Dietary Habit in Elementary School Children With and Without Nutrition Education
Lee, Ok-Hee ; Chang, Soon-Ok ; Park, Min-Jung ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 11, 2008, Pages 1427~1434
DOI : 10.3746/jkfn.2008.37.11.1427
This study was aimed to compare nutrition knowledge, dietary attitude and habit of elementary school children with and without education. Eighty-four subjects with unbalanced eating behavior were selected and assigned to either control or education group. The subjects in education group participated in a nutrition education program once a week for 8 weeks. The contents of nutrition education were on food tower, balanced nutrition, nutrient function, food group, importance of breakfast, and nutrition label, etc and the program was performed by a school dietitian. The effects of education was assessed by self-administered questionnaire prior to and after nutritional education. Nutrition knowledge except on snack, dietary self-efficacy except on low fat/ low calorie, attitude except on functional food and favorite, and general dietary habits of children in education group were significantly improved while those in control group showed no changes. Also, factors for unbalanced eating was improved by nutrition education indicating the need for correction on unbalanced eating was diminished. However, children`s adherence to snack, instant and fast food remained to be corrected. The dietary habit of balanced eating was improved by education reducing the percentage of unbalanced eating on grain and meat.fish.milk groups. The nutrition education appears to be effective to provide nutrition knowledge thereby to improve dietary attitude, dietary self-efficacy, and partly to reduce children`s unbalanced eating factor.
Moderating Effect of Health Motivation, Health Concern and Food Involvement on the Relationship between Consumption Value and Purchasing Intentions of Healthy Functional Food
Cha, Myeong-Hwa ; Kim, Yoo-Kyeong ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 11, 2008, Pages 1435~1442
DOI : 10.3746/jkfn.2008.37.11.1435
The purpose of this study was to identify the influence of consumption value on healthy functional food choice. Also, this study explored the role of health motivation, health concern, and food involvement as a moderating variable in the relationship between consumption value and healthy functional food choice. A total of 281 responses were collected using on-site survey (response rate 96.0%) from college students in Daegu, Gyeoungbuk Province. The questionnaire contained questions on consumption value, health motivation, health concern, food involvement, and purchasing intention of healthy functional food. The respondents rated the items using a 5-point scale from 1 (strongly disagree) to 5 (strongly agree). According to the confirmatory factor analysis, item evaluating using factor loading resulted in the retention of 25 consumption value items loading on seven factors, four health motivation items loading one factor, six health concern items loading on one factor, and four food involvement items loading on one factor with an internal consistency. Results of stepwise regression found that social value-I, emotional, functional, epistemic, and conditional values among consumption value determined the purchasing intention of healthy functional food. Results of hierarchical regression showed that health concern had a positive effect on the relationship between social value-I and purchasing intention of healthy functional food.
Case Study of Menu Satisfaction Index in Business & Industry Food Service
Lee, Hae-Young ; Ahn, Sun-Jung ; Yang, Il-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 11, 2008, Pages 1443~1451
DOI : 10.3746/jkfn.2008.37.11.1443
This study was performed to develop menu satisfaction index in Business & Industry (B&I) food service and to survey customer`s menu satisfaction using the index. The menu satisfaction index included 16 items with Likert 5 point. Cronbach`s alpha to assess the internal reliability of the developed scales was 0.8917, which indicated highly reliable. Construct validity was assessed by principal components analysis and then four factors explaining 65.964% of the total variance were found. Among the 15 items of menu satisfaction, the average scores of all items were above 3.0 out of 5. As a result of analysis on menu satisfaction factors, `propriety of food temperature` (3.52 out of 5) was the highest consideration followed by `sufficiency of format` (3.46), `excellence in food` (3.35) and `well-being orientation` (3.31). It could be said that customer`s perception on the menu quality was very positive. Four factors were correlated with overall menu satisfaction positively. Especially, `excellence in food`, and `well-being orientation` and `sufficiency of format` affected significantly on overall menu satisfaction. It concluded that customers were satisfied with portion size, temperature, price but their needs for taste and health/nutrition-related service would be increased. The menu satisfaction developed in this study should be applied to other B & I food service operation by type.
Food Component Characterization of Muscle From Salmon Frame
Heu, Min-Soo ; Kim, Hyung-Jun ; Yoon, Min-Seok ; Park, Do-Yeong ; Park, Kwon-Hyun ; Kim, Jin-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 11, 2008, Pages 1452~1456
DOI : 10.3746/jkfn.2008.37.11.1452
For the effective use of salmon processing by-products, the food components of salmon frame muscle were investigated and compared with those of fillet muscle. The proximate composition of salmon frame muscle was 73.2 g/100 g muscle for the moisture, 76.9 g/100 g dry material for the protein, 15.7 g/100 g dry material for the lipid and 4.1 g/100 g dry material for the ash. pH and volatile basic nitrogen (VBN) content of salmon frame muscle were 6.63 and 16 mg/100 g, respectively. The proximate composition, pH and VBN of salmon frame muscles were similar to those of salmon fillet muscle. The Hunter values of salmon frame muscle were 55.34 for L value, 16.60 for a value, 19.99 for b value and 48.83 for
value, which were different compared to the salmon fillet muscle. The trichloroacetic acid (TCA) soluble-N content of salmon frame muscle was 542 mg/100 g, which was lower than that of salmon fillet muscle. No difference was found in fatty acid composition, total amino acid, calcium, phosphorus contents and sensory evaluation between salmon frame muscle and salmon fillet muscle. These results suggested that muscle from salmon frame could be used as resources for seafood processing.
Food Components and Sensual Characterization of Commercial Plain-dried Silver-stripe Round Herring
Kim, Hyung-Jun ; Yoon, Min-Seok ; Park, Yong-Seok ; Ha, Jin-Hwan ; Jung, In-Kwon ; Heu, Min-Soo ; Kim, Jin-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 11, 2008, Pages 1457~1464
DOI : 10.3746/jkfn.2008.37.11.1457
For the effective use of under-utilized resources, silver-stripe round herring (SSRH), the plain-dried SSRH was investigated and compared with boiled-dried SSRH and boiled-dried anchovy on the food component and sensual characterization. Moisture content and salinity of the plain-dried SSRH were 31.9% and 7.6%, respectively. Moisture content of the plain-dried SSRH was higher, while the salinity was lower than those of boiled-dried SSRH and anchovy. According to the results of peroxide value, fatty acid composition, Hunter b value, and browning index, the rancidity was higher in plain-dried SSRH than in boiled-dried SSRH and anchovy. When compared to the boiled-dried SSRH and anchovy, the plain-dried SSRH was higher in calcium and phosphorus contents, while lower in total content of amino acid. According to the results of hot-water soluble-N, trichloroacetic acid-N, free amino acid, and taste value, the taste of plain-dried SSRH was superior to those of the boiled-dried SSRH and anchovy. The results of chemical components and sensory evaluation indicated that the plained-dried SSRH could be substituted for boiled-dried anchovy classified into special grade, if fish odor of SSRH can be improved.
Development of Water Soluble Tocopherol Emulsion Using Surfactants
Lee, Eun-Hyun ; Chang, Kyu-Seob ; Lee, Kyong-Haeng ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 11, 2008, Pages 1465~1471
DOI : 10.3746/jkfn.2008.37.11.1465
This study was carried out to make water-soluble tocopherol emulsion which can be applicable directly in water. The molecular weight of tocopherol was 340 to 360 and tocopherol emulsion model was decided as O/O/W/W type. In correlation between stability of emulsion and surface tension, the stability in surface tension of emulsion was from 40 to 46 dyne/cm. In the case of lower than 40 dyne/cm of surface tension, the stability of the emulsion was lower. Lipophilic surfactants, especially for a polyglycerine polyricinoleate in 20%, 30% and 40% tocopherol emulsion, was the most effective in emulsion stability. A higher stability of the emulsion among hydrophilic surfactants in the tocopherol emulsion was obtained in the following order; polyglycerine monostearate> polyglycerine monooleate> polyoxyethylene (20) sorbitan monooleate
polyoxyethylene (20) sorbitan monolaurate.
Quality Characteristics of Yakju Fermented with Wild Grape and 4 Kinds of Cereals
Seo, Jung-Soon ; Lee, Jae-Sung ; Byun, Gwang-In ; Kwak, Eun-Jung ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 11, 2008, Pages 1472~1478
DOI : 10.3746/jkfn.2008.37.11.1472
Four kinds of wild grape Yakju were fermented with wild grape and cereal such as rice, glutinous rice, barley or millet, and their quality characteristics were investigated. Reducing sugar, total sugar, and activities of
-amylase decreased until 2nd day, increased on 3rd day, and gradually decreased after 5 days of fermentation. Reducing sugar content was in the order of glutinous rice> barley> rice> millet group, and this was consistent with the result of
-amylase activity. Total sugar content was in the order of glutinous rice> rice> barley> millet group, and it was consistent with starch content of each cereal. Alcohol content decreased after 2 days, then glutinous rice group gradually increased from 3 days whereas other groups showed no difference from 5 days of fermentation. pH decreased until 2 days of fermentation, slightly increased and then showed almost no change after 5 days of fermentation. Total acid increased until 2 days, then decreased on 3rd day of fermentation, and gradually increased in the order of barley> millet> rice> glutinous rice group. L value was the highest in the initial day of fermentation, however it decreased with fermentation time. While a value was also the highest in the initial day of fermentation, it gradually decreased after slightly increasing in 3 days of fermentation. In contrast, b value was the lowest in the initial day of fermentation. It greatly increased until 3 days, then decreased on 5th day of fermentation and gradually increased again. Groups of rice and glutinous rice had more brown color than those of barley and millet. In the sensory evaluation, wild grape Yakju using rice was the most preferred in taste, flavor, and overall preference.
Quality Characteristics of Defatted Soybean Grits Fermented by Bacillus subtilis NUC1
Kim, Hyun-Jeong ; Lee, Sung-Gyu ; Ji, Young-Ju ; HwangBo, Mi-Hyang ; Lee, Eun-Ju ; Lee, Sam-Pin ; Lee, In-Seon ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 11, 2008, Pages 1479~1484
DOI : 10.3746/jkfn.2008.37.11.1479
This study was conducted to investigate the quality characteristics of fermented-defatted soybean grits (DSG). Fermented-DSG was prepared by inoculating Bacillus subtilis NUCI into steamed DSG at 2% (v/w) concentration and fermenting at
for 24 hr. The protein contents of DSG and fermented-DSG were higher by
than those of Chungkukjang, but lipid contents of these samples were not detected. The protease and
-amylase activities, and solid contents in DSG were not shown. However, the activities of protease and
-amylase, tyrosine contents, fluid consistency, and viscous substance contents of fermented-DSG were higher than those of Chungkukjang. The levels of free amino acids and isoflavone of fermented-DSG tended to increase more than those of DSG. The sensory score of fermented-DSG were higher in odor and taste than those of Chungkukjang groups, while lower in color and overall acceptability.
Effects of γ-Irradiation on Antioxidant and Physicochemical Properties of Ishige okamurai Extracts
Kim, Mi-Jung ; Song, Eu-Jin ; Lee, So-Young ; Kim, Koth-Bong-Woo-Ri ; Kim, Seo-Jin ; Lee, So-Jeong ; Yoon, So-Young ; Kim, Ah-Ram ; Jeon, You-Jin ; Park, Jin-Gyu ; Choi, Jong-Il ; Lee, Ju-Woon ; Byun, Myung-Woo ; Ahn, Dong-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 11, 2008, Pages 1485~1490
DOI : 10.3746/jkfn.2008.37.11.1485
The effects of
-irradiation on antioxidant and physicochemical properties of powder and 70% fermented ethanol extracts of Ishige okamurai (I. okamurai) were investigated. In case of powder, although yields were increased, there were no significant changes in total phenolic compounds (TPC) and 2,2-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging effect by
-irradiation at 3, 7, and 20 kGy. In case of 70% fermented ethanol extracts, the results of TPC and DPPH radical scavenging effects showed no significant changes. However, antioxidant index increased in the 20 kGy irradiated I. okamurai extracts and decreased in 3 kGy irradiated ones. The optical density value of UV spectrum at 427 nm significantly decreased depending on increasing irradiation dosage. In conclusion, irradiated extracts of I. okamurai can be applied to the food industry due to irradiation stability on antioxidant properties. Also, irradiated extracts can be more useful for food processing as a result of a decrease of extracts color by irradiation.
Integral Antioxidative Capacity of Extracts by Pressurized Organic Solvent from Natural Plants in Jeju
Kim, Mi-Bo ; Hyun, Sun-Hee ; Park, Jae-Sung ; Kang, Mi-Ae ; Ko, Young-Hwan ; Lim, Sang-Bin ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 11, 2008, Pages 1491~1496
DOI : 10.3746/jkfn.2008.37.11.1491
Twenty natural plants from Jeju were extracted by pressurized organic solvent (100% methanol,
, 13.6 MPa, 10 min). Extraction yield, total phenolic content (TPC) and integral antioxidant capacity were measured, and each component was identified by GC/MS. Extraction yields were high as 21.8%, 21.5, 21.1, 20.7 and 20.1% in Rhus javanica, Euscaphis japonica, Alnus firma, Sapium japonicum and Sorbus alnifolia, respectively. The extracts containing high TPC (mg GAE/g of dry sample) were obtained from Malus sieboldii (68.3), Sapium japonicum (57.6), Pyrrosia lingua (56.6) and Euscaphis japonica (55.1). Integral antioxidant capacities of water-soluble substances were 598, 394, 293 and
ascorbic acid equivalent/g in Geranium thunbergii, Sapium japonicum, Cornus kousa and Rhus javanica, respectively. Integral antioxidant capacities of lipidsoluble substances were 611, 314, 296 and
trolox equivalent/g in Ardisia crenata, Ostrya japonica, Geranium thunbergii and Quercus acuta, respectively. Fifteen major peaks were identified by GC/MS from the extract of pressurized organic solvent from Sapium japonicum. Two polyphenols (gallic acid (retention time (RT) 19.7 min)) and quercetin (33.5 min)), ascorbic acid (RT 35.3 min), and several fatty acids (retention time 18.6, 21.0, 21.8, 21.9 and 23.6 min) were identified, and gallic acid was the major polyphenol component due to high peak area.
Effect of Red Ginseng Extract on Storage and Antioxidant Activity of Tofu
Lee, Jung-Suk ; Kim, Gyo-Nam ; Jang, Hae-Dong ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 11, 2008, Pages 1497~1506
DOI : 10.3746/jkfn.2008.37.11.1497
In relation to making tofu with red ginseng extract, the effects of added red ginseng extract on the storage and antioxidant activity of tofu were investigated. When red ginseng extract was added in
of dried soybean, differences in texture, color and sensory properties were compared. The textural properties of tofu slightly increased depending on the added amount of red ginseng extract in terms of the hardness and springiness: significant difference was demonstrated in the tofu with 2% red ginseng extract, and the color properties also significantly increased in terms of the values of L, a, and b. As a result of sensory evaluation, although the preference to color tended to diminish, as the peculiar taste of red ginseng was significantly perceived, the overall preference did not show any statistical difference. Therefore, the addition of red ginseng extract may be interpreted as not having negative effect on the preference of consumers. There was no change at the early stage of storage in pH, turbidity and total microbial count when the tofu was stored at
. However, the changes in pH and in turbidity, and total microbial counts according to the addition of red ginseng extract took place from the second day and from the sixth day of storage, respectively, suggesting that the shelf-life of tofu may be extended due to its antimicrobial effect. Especially, the highest antimicrobial effect was observed tofu with 2% red ginseng extract. Concerning the antioxidant activity of tofu using oxygen radical absorbance capacity (ORAC) assay, the antioxidant activity significantly increased along with the increase in concentration of red ginseng extract. In ORACOH.assay, the pro-oxidant activity was shown in the tofu added with red ginseng extract.
Characterization of Extracellular Cholesterol Oxidase Produced from Soil Microorganism
Park, Jeong-Su ; Jeong, Jong-Moon ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 11, 2008, Pages 1507~1514
DOI : 10.3746/jkfn.2008.37.11.1507
Cholesterol oxidase catalyses the conversion of cholesterol to 4-cholesten-3-one. This enzyme has been used for clinical assay of human serum cholesterol and for reduction of cholesterol level in foods and feeds. In order to search the microorganism which has a high extracellular and stable activity of cholesterol oxidase, soil microorganisms were screened. As a result, the one with the highest extracellular cholesterol oxidase activity was obtained and named as the BEN 115. The BEN 115 strain was identified as one of the Nocardia species based on our taxonomic studies. The cholesterol oxidase from this strain was shown to have two bands of extracellular proteins on SDS-PAGE and Western blot. Their molecular masses were estimated to be about 55 and 57 kDa, respectively. In addition, this cholesterol oxidase was considerably stable at the broad range of pH
and at the temperature of
. The optimum pH and temperature of this cholesterol oxidase were pH 5.5 and
, respectively. The activity of extracellular cholesterol oxidase could be enhanced 1.6 to 2.0 folds by the addition of nonionic detergent such as Triton X-114, Triton X-100, or Tween-80 into the culturing broth. The substrate specificities against campesterol, sitosterol and stigmasterol were measured to be 50%, 50%, and 27%, respectively, compared to the cholesterol. These results suggest that Nocardia sp. BEN 115 may be useful as a microbial source of cholesterol oxidase production.
Monitoring of Pesticide Residues and Risk Assessment of Agricultural Products Consumed in South Korea
Kim, Sung-Hun ; Choe, Won-Jo ; Baik, Yong-Kyoo ; Kim, Woo-Seong ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 11, 2008, Pages 1515~1522
DOI : 10.3746/jkfn.2008.37.11.1515
Monitoring the pesticide residues in agricultural products is essential to protect consumers, obtain data for risk assessment, and ensure fair trade practices. We developed a multi-residue method for the analysis of 37 pesticides with different physico-chemical properties in agricultural products and analyzed the amount of pesticide residues on about 1,000 samples circulated in South Korea. The samples consisted of 26 different types of agricultural products selected at markets in 14 major cities; cereals (2 species), nuts (1 species) potatoes (1 species), beans (2 species), fruits (3 species), vegetables (16 species), and mushrooms (1 species). In this study, residual pesticides were detected in 23 samples (2.2%) and one sample was detected to be over maximum residue limits (MRLs, 0.1%) for pesticides in foods by the Korea food code. In leafy vegetables such as pepper leaves, radish leaves, cham-na-mul, shin-sun-cho, crown daisy, chwi-na-mul and citrus fruits such as kumquat, 8 kinds of pesticides were detected. Specially, diazinon were detected over MRLs and also, endosulfan, ethoprophos and phenthoate were detected frequently. Based on these results, we investigated the risk assesment from amount of residual pesticide, total %ADI was 1.262%, but the value has not effected on human health.
Physicochemical Characteristics of Sikhye (Korean Traditional Rice Beverage) with Specialty Rice Varieties
Kim, Kee-Jong ; Woo, Koan-Sik ; Lee, Jin-Seok ; Chun, A-Reum ; Choi, Yoon-Hee ; Song, Jin ; Suh, Sae-Jung ; Kim, Sun-Lim ; Jeong, Heon-Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 11, 2008, Pages 1523~1528
DOI : 10.3746/jkfn.2008.37.11.1523
This study was carried out to compare the physicochemical characteristics and sensory quality of Sikhye (a Korean traditional rice beverage) prepared with specialty rice varieties. The results showed that Ilpum had higher hulling recovery, milled/brown rice ratio, and milling recovery than Sulgaeng, Baegjinju, Baegjinju 1, and Dongjinchal. The alkali digestive value, protein content, and amylose contents of Sulgaeng were 6.3, 7.3% and 19.3%, respectively. The highest brix degree was
in Baegjinju Sikhye. The turbidity appeared at 0.4440, 0.4100, 0.3828, 0.3372, 0.1414 in Ilpum, Baegjinju, Baegjinju 1, Sulgaeng, and Dongjinchal Sikhye, respectively. There were no significant differences in pH and maltose contents among the groups. The highest L-value was 44.62 in Ilpum Sikhye. The a-value and b-value were
, respectively. Finally, the sensory evaluation results indicated that there were no significant differences in appearance, aroma, and taste between the groups, and the Sulgaeng Sikhye showed higher overall quality than the Dongjinchal Sikhye as the control.
Detection Characteristics of Gamma-Irradiated Korean Medicinal Herbs by Using PSL, TL, and ESR
Yang, Hee-Sun ; Park, Yong-Dae ; Jin, Chang-Hyun ; Choi, Dae-Seong ; Chung, Hyung-Wook ; Byun, Myung-Woo ; Jeong, Il-Yun ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 11, 2008, Pages 1529~1533
DOI : 10.3746/jkfn.2008.37.11.1529
The detection characteristics of gamma-irradiated (
) medicinal herbs (Platycodon grandiflorum, Acanthopanax chiisanensis) were investigated by photostimulated luminescence (PSL), thermoluminescence (TL), and electron spin resonance (ESR). The results of the PSL, a first screening method in comparison with the TL, showed photon counts greater than 5,000 counts/60 s (positive) in the irradiated samples, while the non-irradiated samples yielded photon counts less than 700 counts/60 s (negative). The TL was also applied for the detection method of irradiated medicinal herbs and showed that the non-irradiated sample revealed a glow curve with a low intensity, while the irradiated samples showed a higher intensity. These results were normalized by re-irradiating the mineral grains with a irradiation dose of 1.0 kGy, and a second glow curve was recorded. The ratio of the intensity of the first glow curve (
) to that after the normalization dose (
) was determined and compared with the recommended threshold values. TL ratio (
) was below 0.007 for the non-irradiated sample and higher than 0.1 for all irradiated samples (above 1.0 kGy). ESR spectroscopy revealed specific signals (6.065 mT) derived from free radicals in cellulose containing irradiated medicinal herbs. The P. grandiflorum showed clearer signals than A. chiisanensis. From the results of our studies, the PSL, TL, and ESR determinations were found to be suitable for the detection of irradiated medicinal herbs such as P. grandiflorum and A. chiisanensis.