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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 38, Issue 12 - Dec 2009
Volume 38, Issue 11 - Nov 2009
Volume 38, Issue 10 - Oct 2009
Volume 38, Issue 9 - Sep 2009
Volume 38, Issue 8 - Aug 2009
Volume 38, Issue 7 - Jul 2009
Volume 38, Issue 6 - Jun 2009
Volume 38, Issue 5 - May 2009
Volume 38, Issue 4 - Apr 2009
Volume 38, Issue 3 - Mar 2009
Volume 38, Issue 2 - Feb 2009
Volume 38, Issue 1 - Jan 2009
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Antiinflammatory Effect of Aqueous Extract from Red Pepper on Lipopolysaccharide Induced Inflammatory Responses in Murine Macrophages
Kwon, Hyuck-Se ; Shin, Hyun-Kyung ; Kwon, Sang-O ; Yeo, Kyung-Mok ; Kim, Sang-Moo ; Kim, Bok-Nam ; Kim, Jin-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 10, 2009, Pages 1289~1294
DOI : 10.3746/jkfn.2009.38.10.1289
Inflammation is a pivotal component of a variety of diseases, such as atherosclerosis and tumour progression. Various naturally occurring phytochemicals exhibit antiinflammatory activity and are considered to be potential drug candidates against inflammation-related pathological processes. Red pepper is the most consumed species in Korea. However, the antiinflammatory effects of red pepper have not been characterized. Thus, the present study was designed to evaluate the effects of the aqueous extract from red pepper (RPAE) on lipopolysaccharide (LPS)-induced inflammatory responses in murine macrophages. RPAE demonstrated strong antiinflammatory activity through its ability to reduce nitric oxide and prostaglandin
production in the LPS-stimulated mouse macrophage cell, RAW264.7. It also inhibited the production of interleukin-6 (IL-6) on the LPS-stimulated RAW264.7 cells. Further study indicated that LPS-stimulated induction of inducible nitric oxide synthase and cyclooxygenase-2 was significantly inhibited by RPAE exposure (1,000 mg/mL) in RAW264.7 cells. Collectively, these data suggest that the use of RPAE may be a useful therapeutic approach to various inflammatory diseases.
Antimutagenic and Antitumor Effects of Codonopsis lanceolata Extracts
Kim, Soo-Hyun ; Choi, Hyun-Jin ; Chung, Mi-Ja ; Cui, Cheng-Bi ; Ham, Seung-Shi ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 10, 2009, Pages 1295~1301
DOI : 10.3746/jkfn.2009.38.10.1295
This study was carried out to investigate the mutagenic, antimutagenic, cytotoxicity and antitumor effect of Codonopsis lanceolata (CL). CL was extracted with 70% ethanol and then further fractionated to hexane, chloroform, ethyl acetate, butanol and water. Antimutagenic, cytotoxicity and antitumor effects of CL extracts were measured by using Ames test, SRB method, and the tumor growth inhibition test. CL extracts did not show any mutagenicity in the Ames test; however, 70% ethanol extracts and its fractions had strong antimutagenic effects against mutation induced by N-methyl-N`-nitro-N-nitrosoguanidine (MNNG) and 4-nitroquinoline-1-oxide (4NQO). The ethyl acetate fraction of CL (200
/plate) showed approximately 72.1% inhibitory effect on the mutagenesis induced by 4NQO against TA98 strain, whereas 69.6% and 67.0% inhibitions were observed on the mutagenesis induced by MNNG and 4NQO against TA100 strain. In anticancer effects, the cytotoxicity of CL extract and its fractions against cancer cell lines including human cervical adenocarcinoma (HeLa), human hepatocellular carcinoma (HepG2), human breast adenocarcinoma (MCF-7), human lung carcinoma (A549) and transformed primary human embryo kidney (293) were investigated. The treatment of 1 mg/mL CL ethyl acetate fraction had the highest cytotoxicity of 74.5%, 70.7% and 80.3% against HeLa, MCF-7 and A549 cells, respectively. In contrast, the extract and its fractions showed only 2
31% cytotoxicity for a normal human kidney cell line (293). In vivo anticancer effect of CL extract was tested using Balb/c mice transplanted sarcoma-180 cells. CL ethyl acetate fraction showed the highest inhibition rate of 56.4% at the 50 mg/kg concentration.
Chemical Components and Physiological Functionalities of Brassica campestris ssp rapa Sprouts
Ha, Jin-Ok ; Ha, Tae-Man ; Lee, Jae-Joon ; Kim, Ah-Ra ; Lee, Myung-Yul ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 10, 2009, Pages 1302~1309
DOI : 10.3746/jkfn.2009.38.10.1302
This study was carried out to investigate physicochemical and functional properties of dried Brassica campestris ssp rapa (BR) sprouts. The proximate compositions of BR sprouts as dry matter basis were 2.35% of moisture content, 22.51% of crude protein, 21.60% of crude lipid, 4.35% of crude ash, and 49.19% of carbohydrate, respectively. The free sugars were identified as glucose and fructose. Analyzing total amino acids, 18 kinds of components were isolated from BR sprouts. The essential amino acid contained in BR sprouts accounted for 47.00% of total amino acid, while the non-essential amino acid accounted for 53.00%. The contents of vitamin A and vitamin E were 0.09 mg% and 3.06 mg%, respectively. Tartaric acid was the major organic acid. Among the minerals in dried BR sprouts, the content of potassium was the highest (882.50 mg%) and those of magnesium and calcium were comparatively high (342.85 mg%, 274.30 mg%). BR sprouts ethanol extract significantly inhibited the HMG-CoA reductase activity in a concentration-dependent manner in vitro. Furthermore, nitrite scavenging ability and DPPH radical scavenging activity of the ethanol extract of BR sprouts were 64.25% and 69.29% at a concentration of 1,000
/mL, respectively. These results suggest that BR sprouts possess potential antioxidative capacity and HMG-CoA reductase inhibitory activity.
Flavonoid Component Changes and Antioxidant Activities of Fermented Citrus grandis Osbeck Peel
Hyon, Jae-Seok ; Kang, Sung-Myung ; Han, Sang-Won ; Kang, Min-Cheol ; Oh, Myung-Cheol ; Oh, Chang-Kyung ; Kim, Dong-Woo ; Jeon, You-Jin ; Kim, Soo-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 10, 2009, Pages 1310~1316
DOI : 10.3746/jkfn.2009.38.10.1310
In this study, we investigated the change of antioxidant activity and flavonoid contents by fermentation of Citrus grandis Osbeck peel (CGP) using the Saccharomyces cerevisiae (KCCM35053), comparing to unfermented CGP. Total flavonoid content in the fermented Citrus grandis Osbeck peel (FCGP) was 3,768 g/100 g sample and higher than that of CGP. The antioxidant activities of FCGP was determined by DPPH, hydroxyl, alkyl radicals, and hydrogen peroxide scavenging assays. FCGP showed higher activities than CGP in all scavenging assays. The
values of FCGP were 261.3
/mL for DPPH; 1,474
/mL for hydroxyl; 90.9
/mL for alkyl and 1,195
in respective scavenging assays. Flavonoid compositions of both samples were determined by liquid chromatography/mass spectrometry (LC/MS). In the spectrum FCGP was similar to CGP in the contents of neohesperidin, naringin and an unknown No. 7 compound, but some unknown compounds (No. 1, 2, 4, 5, 6) were higher than CGP in each flavonoid contents. Therefore, the fermentation of CGP could increase the contents of unknown compound and improved antioxidant activities.
Induction of Apoptosis by Citrus grandis Osbeck Peel (CGP) Extract in HL60 Cells
Hyon, Jae-Seok ; Kang, Sung-Myung ; Kim, Areum-Daseul ; Oh, Myung-Cheol ; Oh, Chang-Kyung ; Kim, Dong-Woo ; Jeon, You-Jin ; Kim, Soo-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 10, 2009, Pages 1317~1323
DOI : 10.3746/jkfn.2009.38.10.1317
In the present study, we investigated the anti-proliferation activity of Citrus grandis Osbeck peel (CGP) in HL60 (human promyelocytic leukemia) cells. It was found that 80% ethanol extract of CGP could inhibit the cell growth in a dose-dependent manner (
), which was associated with morphological changes and apoptotic cell death such as depolarized mitochondrial membrane, formation of apoptotic bodies and increased populations of apoptotic sub-G1 phase. The results indicate that CGP extract inhibits the growth of HL60 cancer cells by the induction of apoptosis, which may be mediated by its ability to change the Bcl family proteins and increase the activation of caspase-3 and PARP. Therefore, it is suggested that CGP has the potential to provide a remarkable natural defense against the proliferation of HL60 cells.
Single and 14-Day Repeated Oral Toxicity Studies of 70% Ethanol Extract of Lindera Obtusiloba Blume Leaves
Hong, Chung-Oui ; SeoMun, Young ; Koo, Yun-Chang ; Nam, Mi-Hyun ; Lee, Hyun-Ah ; Kim, Ji-Hoon ; Wang, Zeng ; Yang, Sung-Yong ; Lee, Sung-Hee ; No, Su-Hwan ; Lee, Kwang-Won ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 10, 2009, Pages 1324~1330
DOI : 10.3746/jkfn.2009.38.10.1324
Lindera obtusiloba Blume (LO), which is widely distributed in Korea, Japan and China, has traditionally been used as a popular folk medicine for the treatment of fever, abdominal pain, bruise and extravation. The purpose of this study was to examine the toxicities of the single and 14-day repeated doses in Sprague-Dawley rats orally administrated with LO at doses of 0, 500, 1000, 2000 (14-day repeated toxicity test) and 5000 (single toxicity test) mg (dry weight)/kg of body weight/day. The results showed that there was no difference in body weight change, food intake, water consumption, or organ weight among different dose groups. Also we observed no death and abnormal clinical signs during the experimental period. Between the groups orally administered LO and the control group, there was no statistical significance in hematological test or serum biochemical values. There were no evidences of histopathological alteration as well as abnormal gross finding mediated by single and 14 days treatments with LO. These results suggest that no observed adverse effect level (NOAEL) of the oral application of LO was considered to be more than 2000 mg/kg in rats under the conditions employed in this study.
Effect of Medicinal Plant Water Extracts on Glucose-regulating Enzyme Activities in Goto-Kakizaki Rat Liver Cytosol
Kim, Dae-Jung ; Chung, Mi-Ja ; You, Jin-Kyoun ; Seo, Dong-Joo ; Kim, Jeong-Mi ; Choe, Myeon ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 10, 2009, Pages 1331~1335
DOI : 10.3746/jkfn.2009.38.10.1331
We have studied the anti-diabetic effects of medicinal plant water extracts on hepatic glucose-regulating enzymes such as glucokinase (GK) and acetyl-CoA carboxylase (ACC).
-Glucosidase inhibitor is usually used to prevent and treat type II diabetes; thus, anti-
-glucosidase activity of medicinal plant water extracts was assayed. The hepatic cytosol faction of a type II diabetic animal (Goto-Kakizaki rat) was used in GK and ACC activity assays. The medicinal plants were Lycium chinense (JGP), Discorea japonica Thunb. (SY), Pyrus pyrifolia (YSB), Cornus officinalis (SSY), Paeonia suffruticosa ANDR. (MDP), Cordyceps militaris (DCH), and Acanthopanax senticosus (GSO). JGP, SY, YSB, and SSY water extracts increased the hepatic GK activity and all medicinal plant water extracts led to an increase in hepatic ACC activity. YSB, SSY, MDP, and GSO water extracts showed significantly higher anti-
-glucosidase activity than control samples. The highest anti-
-glucosidase activity was observed in GSO water extract and the anti-
-glucoside activity was higher than that of Acarbose (reference
-glucosidase inhibitor). We suggest that JGP, SY, YSB, and SSY water extracts may exert an anti-diabetic effect by enhancing the glucose metabolism and that YSB, MDP and GSO may be used as natural
-glucosidase inhibitors in type II diabetic conditions. Increased ACC activity by plant water extracts may provide additional anti-diabetic effect.
Effects of Rice Added with Mulberry Leaves and Fruit on Blood Glucose, Body Fat and Serum Lipid Levels in Rats
Han, Chan-Kyu ; Kim, Sung-Soo ; Choi, Sang-Yoon ; Park, Ju-Hun ; Lee, Bog-Hieu ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 10, 2009, Pages 1336~1341
DOI : 10.3746/jkfn.2009.38.10.1336
This study was performed to investigate the effects of rice added with mulberry leaves and fruit on blood glucose, body fat and serum lipid levels in Sprague-Dawley male rats for 4 weeks. Mulberry rice diet was prepared with mixture of 50% of purified AIN-diet and 50% of formulated rice consisting of soybean, barley, polished rice, black rice, uncleaned rice bud, mulberry leaves and fruit. The experimental animals were fed the mulberry rice diet (group A) and the purified AIN-diet (group B, diabetic control) for 4 weeks in rats injected with streptozotocin. In terms of observing hypolipidemic effect of mulberry rice, rats were fed either high-fat diet (13% fat) with additional lard, corn oil, cholesterol to AIN-diet (group C, control) or mulberry rice diet mixed with high fat diet (group D) for 4 weeks. Blood glucose level at the 4th week of group A had increased 5 mg/dL compared with that of day 0, while group B increased 51 mg/dL. However, the glucose levels of the groups A and B at the final day were 156 mg/dL (12.4% decrease compared with B) and 178 mg/dL, respectively. As for hypolipidemic effect, weight gain and body fat were 8% lower in the group D and serum triglyceride level also 19% lower in the group D compared with those of group C (p<0.05).
Effect of Pepino Extract on Alcohol Metabolism in Rats
Choi, Ji-Eun ; Kim, Ji-Young ; Jeong, Bo-Young ; Park, Geum-Duck ; Lee, In-Sook ; Jo, Nam-Ji ; Jeong, Yoon-Hwa ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 10, 2009, Pages 1342~1346
DOI : 10.3746/jkfn.2009.38.10.1342
This study was conducted to investigate the effect of Pepino extract on alcohol metabolism in male Sprague-Dawley rats. When the rats were given Pepino extract 30 min before 60% alcohol (4 g/kg B.W) administration, alcohol concentration in blood was significantly reduced, but acetaldehyde concentration was not significantly different, compared with the control group after 3 hrs of alcohol administration. When the rats were given Pepino extract (
Brix) 30 min before 60% alcohol administration, alcohol concentration in blood with
Brix Pepino extract was 44% after 3 hrs of alcohol administration, compared with the control group. When the rats were given with
Brix Pepino extract at 30 min before 60% alcohol administration, alcohol concentration in blood was significantly reduced after one hour and acetaldehyde concentration was reduced by 19% after 5 hrs of alcohol administration, compared with the control group. Glutamate-oxaloacetate transaminase and glutamate-pyruvate transaminase activities were not significantly different in all experimental groups, compared with the control group. These results suggest that Pepino extract can be effective in alcohol metabolism in the alcohol-treated rats.
Modulation of Ethanol-Induced P450 Enzyme Activities and Antioxidants in Mice by Hordeum vulgare Extract
Lee, Yoo-Hyun ; Lee, Jeong-Min ; Im, Eun-Jeong ; Jun, Woo-Jin ; Cho, Hong-Yon ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 10, 2009, Pages 1347~1352
DOI : 10.3746/jkfn.2009.38.10.1347
The effects of methanol extract of barely (Hordeum vulgare) on alcohol-induced damages of liver were investigated in male ICR mice. Mice were divided into three groups, control, ethanol, and ethanol plus 0.15% of barley extract. After four weeks of ethanol feeding, ethanol group significantly increased the P450 content, CYP2E1 and CYP1A2 enzyme activities, whereas ethanol plus barely group markedly decreased to levels similar to control group. Catalase activity in ethanol group was significantly lower than that in control group; however, ethanol plus barely group stimulated catalase activity as well as SOD activity significantly. These results indicated that barely extract modulated P450 enzymes for ethanol-induced liver damage and might be useful in developing functional food for alcoholic liver damage.
Effect of Waxy Barley Bread with Trans Fat on the Lipid Profile and Fatty Acid Composition in Healthy Korean Adults
Noh, Kyung-Hee ; Huh, Young ; Jang, Ji-Hyun ; Shin, Jin-Hyuk ; Lee, Mi-Ock ; Lee, Kyung-Sik ; Lee, Seong-Hwan ; Kim, Do-Hoon ; Park, Yong-Kyu ; Cho, Kyung-Hwan ; Song, Young-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 10, 2009, Pages 1353~1361
DOI : 10.3746/jkfn.2009.38.10.1353
This study investigated the effect of waxy barley on the incorporation trans fat (tFA) into plasma lipid and lipid profile through 6 weeks trial. 39 healthy volunteers were divided into 2 groups and fed waxy barley bread (WBG) or wheat bread (WG) containing equivalent amounts of tFA (elaidic acid rich, 3.75 g/day), respectively. Plasma lipid profiles and fatty acid composition at 0, 2, 4, 6 weeks after a respective bread were studied. Plasma lipid was extracted by the method of Folch, esterified by acid transmethylation and analyzed by gas chromatography. The fatty acid composition reflected the fatty acid proportion of the test fat. However, consumption of waxy barley bread with tFA for 6 weeks affected plasma fatty acid composition including tFA. Incorporation of tFA into plasma lipid was significantly lowered compared to WBG than in WG after 6 weeks of consumption. Furthermore, saturated fatty acids such as C16:0 and C18:0 levels were also significantly lowered in WBG than in WG. Furthermore, plasma total cholesterol level and TG/HDL-cholesterol ratio were also significantly lowered in WBG compared to WG at 2, 4 and 6 weeks. These results suggest that waxy barley bread with high
-glucan lowered plasma trans, saturated fatty acid and total cholesterol levels though the inhibition of lipid absorption.
A Study on Food Frequency, Dietary Habits and Nutrition Knowledge of the Elderly Who Intake High Sodium
Jang, Ja-Young ; Kim, Mi-Jeong ; Han, Ji-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 10, 2009, Pages 1362~1372
DOI : 10.3746/jkfn.2009.38.10.1362
This study was carried out to broadly profile the dietary pattern of elderly who consumed a higher amount of sodium compared to lesser sodium consumers. Na index 14, an instant food frequency questionnaire (IFFQ) of 40 items characterizing a high amount of sodium and a food frequency questionnaire of 63 food items that were used in nationwide surveys were adopted for the assessment of dietary characteristics of the subjects. The Na index 14 consisted of food items such as kimchi stew, bean paste stew, cooked spinach dish, seaweed soup, fish stew, roasted anchovy, and seasoned vegetables. Also, the survey constructs included nutritional knowledge and anthropometric measurements of the subjects. Out a total of 135 participants, 58 elderly were determined as the high sodium intake group (HSIG) and the other 77 were the control group, via a formerly validated Na index and sodium-associated dietary habits scale (SDH). Dietary habits of "add salt or soy sauce to foods", "drink up the broth of soups and stews", and "brined fishes and vegetables daily" were among the most significant differences between HSIG and control group in SDH assessment. In addition, the HSIG were less likely to have regular meals, adequate amount of meals, and nutritionally balanced meals than the control, with the differences manifesting more in females than males. Additional findings included that the HSIG possessed a poorer nutritional knowledge and obtained much higher scores on the IFFQ. Taken together, the study urges the needs of nutrition education for the elderly who habitually salt their foods and maintain a less desirable dietary style.
Development of High Calcium Dishes for Elementary School Lunch and Perception on Calcium Supply by School Dietitian
Chang, Soon-Ok ; Bae, Sun-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 10, 2009, Pages 1373~1380
DOI : 10.3746/jkfn.2009.38.10.1373
To increase the intake of calcium in elementary school children, 20 high calcium dishes (HCD) were developed. The pictures of HCD with the calories, calcium content, and the price per serving were given for the evaluation of HCD to 118 school dietitians. Along with the evaluation, a questionnaire concerning the perception on calcium nutrient and calcium fortified foods (CFF), the use of school milk and CFF, and the need and their endeavor for HCD was administered. Over 90% of subjects were aware of the importance of calcium in school lunch menu and 80% of them recognized the necessity for exploring HCD, though their endeavor remained at a 30% level. HCD that reached the requirement of calcium for the school lunch was 3 and the preference response over 4 (maximum 5) was 2 HCD with better acceptance by younger subjects. 70.3% of subjects were aware of CFF and their response on them were diverse as a positive conception 42%, negative 33% and willing to use 40%, not to use 40%. The dietitians who provided school milk or willing to develop HCD were more positive to use CFF. These results indicate that school milk is the most important calcium source and further pursue for HCD and CFF is needed to achieve the calcium requirement for the elementary school lunch.
A Study on the Menu Development for the Elderly during Busy Farming Season in Gyeongbuk Andong
Kim, Hae-Young ; Park, Chan-Eun ; Lee, Hae-Jin ; Park, Young-Hee ; Lee, Jin-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 10, 2009, Pages 1381~1391
DOI : 10.3746/jkfn.2009.38.10.1381
Dietary life style of the elderly living in rural areas of Gyeongbuk Andong during the busy farming season was surveyed and a monthly meal plan for the elderly was developed using eco-friendly native crops and considering the characteristics of a busy farming season and their preferences. A week meal plan was selected and applied to those fields. The meal plan was developed for an elder`s house in Gyeongbuk Andong during the busy farming season. Especially, to increase the intake of calcium and dietary fiber, bamboo sprouts, pepper leaves, dried slices of whitebait, and fried anchovies were used. Considering the busy farming season, the ginseng chicken soup and the soybean noodle soup were served to provide high quality of protein and to improve health condition. A cold soup of cucumber and brown seaweed was used to supplement liquid, vitamins, and minerals. The results are as follows: the highest score of the preference on a staple was 8.77 for the boiled barley of menu 5; the favorite soup was the ginseng chicken soup (8.73) in menu 4; for side dishes, those in menu 5 were most popular (8.69); the favorite meal was the ginseng chicken soup of menu 4 (8.69). Regarding the amount of leftover foods, the lightest was 30.14 g in Gyeongbuk Andong menu 3 which significantly indicates high preference (p<0.05). The current study was a planned meal service menu using local crops and seasonal foods, which was actually applied to the field resulting in high preference and satisfaction levels.
Effect of Organic Acid Pre-Treatment followed by Hydrothermal Treatment on Antioxidant Activity of Rice Hull Extract
Park, Sun-Min ; Lee, Seung-Cheol ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 10, 2009, Pages 1392~1396
DOI : 10.3746/jkfn.2009.38.10.1392
Antioxidative effects of rice hull extracts pre-treatment with various organic acids were evaluated. After incubating rice hull in 50 mM of five different organic acid solutions (acetic, citric, lactic, phosphoric, and tartaric acid) for 18 hours at room temperature, hydrothermal treatment at
for 30 min was carried out. Antioxidant activity of the rice hull extract was evaluated by determining total phenol contents (TPC), DPPH radical scavenging activity (RSA), reducing power (RP), and ABTS RSA. Pre-treatment with 50 mM phosphoric acid significantly increased TPC, DPPH RSA, and RP, while it decreased ABTS RSA. The effect of phosphoric acid concentration was also determined. TPC and DPPH RSA of rice hull extract increased with concentration of pre-treated phosphoric acid; in contrast, RP showed the reverse pattern. The results indicated that pre-treatment of rice hull with organic acid was very effective for increasing phenolic compounds and antioxidant activity of rice hull extract.
Food Components by Kinds of Bigum Spinach Growing in Jeonnam Shinan
Jung, Bok-Mi ; Kang, Eun-A ; Shin, Tai-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 10, 2009, Pages 1397~1405
DOI : 10.3746/jkfn.2009.38.10.1397
This study was to investigate food components of Bigum spinach growing in Jeonnam Shinan. The samples used in this study were Pohang spinach of inland and jo-saeng, chung-saeng, man-saeng, chungman-saeng spinach of Bigum located on Jeonnam Shinan. We analyzed proximate composition, mineral content, germanium, organic acid, free sugar, vitamin A, C, and E contents. We conducted the sensory evaluation after blanching and color changes of before and after blanching of 5 kinds of spinach. The results were as follows: moisture and ash contents were significantly higher in Pohang spinach than Bigum spinach. Crude protein, carbohydrates and crude fiber contents were higher in Bigum spinach than Pohang spinach. In mineral contents, potassium and zinc contents were higher in Pohang spinach than Bigum spinach whereas calcium, iron, magnesium, manganese, sodium contents were higher in Bigum spinach than Pohang spinach. Germanium contents was 14.06
27.16 ppb in Bigum spinach whereas not detected in Pohang spinach. In organic acid contents, man-saeng and jo-saeng of Bigum spinach were high in oxalic acid, citric acid, malic acid and formic acid contents. Succinic acid and acetic acid contents were high in Pohang spinach. Almost all free sugars were higher in Bigum spinach, especially jo-saeng and man-saeng, than Pohang spinach except lactose. Vitamin A contents was similar with Pohang and Bigum spinach except chung-saeng but vitamin C and E contents were higher in Bigum spinach than Pohang spinach. Color L (light) after blanching was significantly higher in chungman-saeng than other spinaches. Color a (redness) was significantly lower in chung-saeng and man-saeng than others and chungman-saeng was significantly higher than others. Color b (yellowness) was low in man-saeng and high in jo-saeng of Bigum spinach. In case of sensory properties after blanching, taste, sweet, overall preference were significant higher in Bigum spinach except chung-saeng than Pohang spinach.
Quality Characteristics and Antioxidant Activity of Chrysanthemum indicum L., C. boreale M., and C. zawadskii K. Flowers Candies
Lee, Sang-Hoon ; Hwang, In-Guk ; Lee, Ha-Kyoo ; Shin, So-Lim ; Chang, Young-Deug ; Lee, Chul-Hee ; Jeong, Heon-Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 10, 2009, Pages 1406~1413
DOI : 10.3746/jkfn.2009.38.10.1406
In order to investigate the quality characteristics of candies prepared with Compositae species flower extracts, the samples of Chrysanthemum indicum Linne (CI), C. boreale Makino (CB), and C. zawadskii var. latilobum (Maxim.) Kitam (CZ) were extracted with hot water and concentrated, and then added with various concentrations of 5
20% for candy preparation. L-value of candy color was decreased, but a- and b-value were increased with increasing amount of added extracts. pH was decreased, but total acidity was increased with increasing amount of added extracts. Moisture content of CI, CB, and CZ candies were 2.61
4.57, and 2.27
4.43%, respectively. Hardness of candies were decreased with increasing amount of added extracts. CZ candy of 20% added extract showed the highest total polyphenol, flavonoid content, electron donating ability and anol, flavonaid content at 2.71 mg/g, 0.86 mg/g, 76.24%, and 3.17 mg AA eq/g, respectively. In sensory evaluation, the CI and CZ candies of 10% added extract obtained higher sensory scores.
Antioxidant Activity and Quality Characteristics of Pine Needle Cookies
Choi, Hae-Yeon ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 10, 2009, Pages 1414~1421
DOI : 10.3746/jkfn.2009.38.10.1414
Pine needle powder has medical and functional uses. In this study, cookies were prepared using different 0.5%, 1%, 3%, 5% of pine needle powder. The total phenolic content was measured by the Folin-Ciocalteu method, and antioxidant activity was evaluated by DPPH assay. The antioxidant activity was highly correlated with the total phenolic composition of pine needle cookies (r
Effects of Setting on the Quality Characteristics of the Smoked Alaska Pollock Roe Packed with Collagen Casing
Choi, Seung-Hwa ; Park, Jong-Hyuk ; Kim, Sang-Moo ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 10, 2009, Pages 1422~1429
DOI : 10.3746/jkfn.2009.38.10.1422
Alaska pollock roe is mainly used as a raw material for fermented seafood, especially in the East Asia. Kernels of Alaska pollock roe are not valuable as a raw material and usually discarded as a waste product. In order to utilize the broken roes of Alaska pollock, the smoked product, a imitated sausage, was manufactured for commercial production. Texture intensity (hardness and gumminess) and sensory evaluation (taste and acceptability) of the smoked Alaska pollock roe packed with collagen casing were evaluated based on mixture design and regression models. At higher concentration of carrageenan and lower concentration of starch in the formula of the smoked Alaska pollock roe, higher texture intensity and sensory scores were obtained. pH values of all treatments (control, vacuum and
packages) increased up to 6.28, 6.23 and 6.24 on 4 months of storage, respectively, and then decreased. The numbers of VBN, TBA and viable cell counts increased during storage periods, higher in control than in vacuum and
packages. Coliform bacteria was not detected in all treatment during storage periods.
Development of Functional Bread with Sea Tangle Single Cell Detritus (SCD)
Bang, Sang-Jin ; Choi, Seung-Hwa ; Shin, Il-Shik ; Kim, Sang-Moo ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 10, 2009, Pages 1430~1437
DOI : 10.3746/jkfn.2009.38.10.1430
Functional bread was manufactured with single cell detritus (SCD) of sea tangle. The optimum ingredient formula for SCD bread was determined based on mixture model. Flour and water reduced max weight, strength, hardness and specific loaf volume, whereas the increased SCD reversed the volume change of dough. Flour increased
values of SCD bread, while SCD decreased. Flour and water decreased
value, while SCD increased. Max weight, strength, hardness, specific loaf volume,
value and water holding capacity (WHC) were linear model on ANOVA table, whereas distance, volume change of dough,
values were nonlinear model. The response constraint coefficient showed that SCD influenced texture of SCD bread more than flour and water did, whereas water influenced the volume change of dough, specific loaf volume and WHC more than flour and SCD did. Moreover, flour influenced color value more than did water and SCD. Distance and
value fitted nonlinear model with interaction terms for flour-SCD and water-SCD. Optimum ingredient formula for SCD bread was: flour, 48.25%; water, 30.89%; SCD, 3.86%. Sensory evaluation of SCD bread was a little lower than industrial bread and electrolyzed SCD bread.
Effect of Additives in Making Frozen Rice Dough on the Quality of Rice Bread
Kim, Kyung-Eun ; Lee, Young-Tack ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 10, 2009, Pages 1438~1443
DOI : 10.3746/jkfn.2009.38.10.1438
The effects of adding additives such as gum, emulsifier, and enzyme both individually and as mixtures to frozen rice bread dough on baking quality were examined. Rice flours containing 17% vital gluten, and gum/emulsifier/enzyme blends were mixed and stored in a freezer at
for 4 weeks. The rice doughs were removed from the freezer, thawed, and then followed the rice baking procedure. The dough freezing and frozen storage resulted in decreased volume of rice bread. The addition of guar gum/sodium stearoyl lactylate (SSL)/fungal
-amylase blend improved volume of the rice bread obtained from rice dough during frozen storage. An increase in firmness of crumb was observed in rice breads during 3 days of storage at
. Compared to the control dough without additives, addition of guar gum/ SSL blend or guar gum/ SSL/ fungal
-amylase blend into frozen dough significantly reduced the crumb firmness of rice bread, indicating a significant antistaling effect.
Effect of Morus alba Root Bark, Ecklonia stolonifera, and Curcuma aromatica Extracts on Shelf-life and Quality of Castella
Yoon, So-Young ; Choi, Jung-Soo ; Lee, So-Young ; Kim, Koth-Bong-Woo-Ri ; Song, Eu-Jin ; Kim, Seo-Jin ; Lee, So-Jeong ; Lee, Chung-Jo ; Kim, Tae-Wan ; Ahn, Dong-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 10, 2009, Pages 1444~1451
DOI : 10.3746/jkfn.2009.38.10.1444
This study was to examine the shelf life and qualities of castellas added with mixture of Morus alba root bark (MA), Ecklonia stolonifera (ES), and Curcuma aromatica (CA) extracts (MECE). The result of total microbial cell count showed that castellas with MECE were increasing storage time, especially at the rate of MA : ES : CA＝0.75:0.75:0.5, and was reduced about 3 log cycle as compared to that of control. Also castellas with MECE were shown to have the highest antioxidant effect by Rancimat method. In the color, redness of castellas diminished with increasing amounts of MECE in castellas while conversely, lightness and yellowness increased. In sensory evaluation, the castella containing MA 0.25%, ES 0.25% and CA 0.125% were preferred than the control. These results suggest that the addition of MA 0.25%, ES 0.25% and CA 0.125% in castella positively improved the preservation and development of quality.
Concentration of Fucoxanthin from Ecklonia cava Using Supercritical Carbon Dioxide
Lee, Bo-Mi ; Kim, Chul-Jin ; Kim, Chong-Tai ; Seo, Jung-Ju ; Kim, In-Hwan ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 10, 2009, Pages 1452~1456
DOI : 10.3746/jkfn.2009.38.10.1452
Fucoxanthin has been concentrated efficiently using supercritical carbon dioxide. First, fucoxanthin was extracted from Ecklonia cava using solvents. Three solvents, such as medium chain fatty acid (MCFA), medium chain fatty acid ethyl ester, and fatty acid from coconut oil were tested, and MCFA was selected as a suitable solvent to extract fucoxanthin from Ecklonia cava. The concentration was conducted at various pressures and temperatures. In order to concentrate fucoxanthin from extracts, MCFA was eliminated from the extract using supercritical carbon dioxide, and fucoxanthin was concentrated successfully in residue. Optimal conditions for concentrating the fucoxanthin from fucoxanthin extract were
at 9.7 MPa,
at 11.0 MPa, and
at 12.4 MPa, respectively. The density of carbon dioxide affected the concentration of fucoxanthin from fucoxanthin extract. In this optimal conditions, the density for concentrating the fucoxanthin was 600 g/L.
Microbiological Hazard Analysis of Foodservice Facilities and Equipment at Kindergarten Foodservice Establishments
Lee, Hye-Yeon ; Bae, Hyun-Joo ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 10, 2009, Pages 1457~1465
DOI : 10.3746/jkfn.2009.38.10.1457
This study was conducted to analyze the food safety management practices and to provide data that could be used to improve food safety management at kindergarten foodservice establishments in Daegu and Gyeongbuk province. Microbiological hazard analysis was conducted from May to July, 2008 at the four foodservice establishments. A total (20 items) of foodservice facilities, cooking utensils, and equipment were tested about total plate counts, coliforms, E. coli, Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes. The microbiological detected levels were higher than the critical limits for prepreparing and cooking knives, chopping boards, working tables (both prepreparing and cooking), refrigerator (inside wall), bart, basket, and tray. E. coli, Salmonella spp., and Listeria monocytogens were not detected in any samples. However, Staphylococcus aureus were detected in rubber gloves for cooking and trench in the bottom at one foodservice establishment. In conclusion, these results suggest that a prerequisite programs guideline should be provided to improve the food safety levels at kindergarten foodservice establishments and the foodservice manager must maintain proper food safety technique for foodservice facilities, cooking utensils, and equipment at kindergarten foodservice establishments to prevent cross-contamination and spread of foodborne pathogens.
Antimicrobial Effect of Edible Pullulan Film Containing Natural Antimicrobial Material on Cariogenic Bacteria
Kim, Ki-Myong ; Hwang, Kwon-Tack ; You, Sang-Guan ; Lee, Ung-Soo ; Jung, Kyung-Hwan ; Moon, Sung-Kwon ; Choi, Won-Seok ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 10, 2009, Pages 1466~1470
DOI : 10.3746/jkfn.2009.38.10.1466
This study was focused on the development of anticariogenic edible films using pullulan containing grapefruit seed extract (GFSE), polylysine or propolis. According to the result of antimicrobial activity (disc diffusion method) of GFSE, polylysine and propolis against Streptococcus mutans, antimicrobial pullulan film was produced by adding grapefruit seed extract. The optimum combination of pullulan and sorbitol (plasticizer) was 10
15% (w/v) and 40
50% of pullulan (w/w), respectively. Minimum concentration of grapefruit seed extract for growth inhibition of Str. mutans was 50 ppm in medium. Formulation of antimicrobial pullulan films containing grape seed extract was established and these results evidently showed potential for commercial application.