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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
Selecting the target year
Antioxidative Activities of Syneilesis palmata Extracts
Lee, Yang-Suk ; Ahn, Dae-Sung ; Joo, Eun-Young ; Kim, Nam-Woo ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 11, 2009, Pages 1471~1477
DOI : 10.3746/jkfn.2009.38.11.1471
This study was conducted to examine the antioxidant activities of the extracts from aerial parts and roots of Syneilesis palmata. The ethanol extract of aerial parts showed the highest content of flavonoid compounds (31.72 mg/g), and the ethanol extract of roots has the highest content of total polyphenol compounds (68.11 mg/g). The water extract of S. palmata roots showed the highest xanthine oxidase inhibition of 99.29% and the ethanol extract of aerial parts showed 98.48% at 1.0 mg/mL. The ethanol extract of roots showed the highest value of nitrite scavenging ability of 70.89% at pH 1.2, SOD-like activity of 13.06% and electron donating ability of 98.58% at 1.0 mg/mL concentration. The effect of tyrosinase inhibition was found at only the ethanol extracts of roots (9.33%). We found that root extracts contain abundance polyphenol compounds and their antioxidant activities were greater than those of the extracts of aerial part.
Biological Activities of Magnolia denudata Desr. Flower Extracts
Nho, Jin-Woo ; Hwang, In-Guk ; Joung, Eun-Mi ; Kim, Hyun-Young ; Chang, Seong-Jun ; Jeong, Heon-Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 11, 2009, Pages 1478~1484
DOI : 10.3746/jkfn.2009.38.11.1478
The antioxidant, antiproliferation, and nitrate synthesis inhibitory effects of Magnolia denudata extracts (ME) were evaluated. The ME was extracted with 70% (v/v) ethanol and fractionated with solvents of hexane, chloroform, ethyl acetate, n-buthanol and aqueous. The ethyl acetate fraction contained the highest phenolic and flavonoid contents of 427.10 mg garlic acid eq/g and 356.05 mg catechin eq/g, respectively. The ethyl acetate fraction showed strong 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity with a 50% inhibition concentration (
) of 0.20 mg/mL and total antioxidant activity was 0.90 mg AA eq/100 mg. From the results of cytotoxic effects of HCT116, NCL-H460, and HepG2 human cancer cells by MTT assay on the ME and its solvent fraction, chloroform fraction showed the highest cytotoxic effect (
value: 0.14, 0.37, and 0.41 mg/mL, respectively). Nitrate synthesis inhibitory effect of ME and its solvent fractions on nitric oxide synthase activity in LPS stimulated RAW 264.7 cells were decreased in dose-dependent manners, and
value of hexane and chloroform fractions were 0.39 and 0.49 mg/mL, respectively.
Biological Activities of Yuza Grown in Different Areas
Shin, Jung-Hye ; Lee, Soo-Jung ; Kang, Min-Jung ; Yang, Seung-Mi ; Sung, Nak-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 11, 2009, Pages 1485~1491
DOI : 10.3746/jkfn.2009.38.11.1485
The biological compounds such as vitamin C, carotenoids, hesperidin and naringin were determined in Yuza grown in Geoje, Goseong, Gohung and Namhae. Also, activities of electron donating, nitrite scavenging and tyrosinase were detected by concentration of water extracts made from Yuza peel. Vitamin C contents of flesh sample were 6.34
1.25 mg/100 g and its contents of peel were 2.17-3.57 times higher than flesh. The carotenoid contents of peel were higher than flesh, and its contents were abundant (over 6.0 mg/100 g) in peel of Yuza grown in Goseong and Namhae-native, while Goheung-native and improved samples were detected below 3.6 mg/100 g. The contents of total phenols were the highest in flesh (11.11
0.10 mg/100 g) and peel (31.76 mg/100 g) of Namhae-improve Yuza. The contents of hesperidin and naringin were about 4.81-7.80, 3.07-4.62 times higher in peel than flesh. Electron donating ability of water extracts made from Yuza peel was 52.78
0.53%, in over 5 mg/mL; especially, its ability in Namhae sample was significantly high in reaction system added over 5 mg/mL of water extracts. Nitrite scavenging ability in all samples was below 30% in reaction system added 1 mg/mL of water extracts. Inhibition activity of tyrosinase in reaction system added 2.5 mg/mL of water extracts was only observed in Namhae samples, but the other samples were increased in reaction system added over 5 mg/mL of water extracts.
Effect of Ascorbic Acid, Silicon, Fe, Proline and Lysine on Proliferation and Collagen Synthesis in the Human Dermal Fibroblast Cell (HS27)
Kim, Sun-Ah ; Lee, Jin-Ah ; Kim, Jung-Min ; Kim, Hyun-Ae ; Kim, Young-Ae ; Yun, Hye-Jeong ; Cho, Yun-Hi ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 11, 2009, Pages 1492~1498
DOI : 10.3746/jkfn.2009.38.11.1492
In the dermis, fibroblast plays an important role in the turnover of the dermal extracellular matrix. Collagen I and III, which are the most important dermal proteins of the extracellular matrix, function as a stabilizing scaffold of dermal connective tissues, as well as a regulator of differentiation and migration of dermal cells. In this study, we investigated the effect of various nutrients, such as ascorbic acid, silicon, Fe, lysine and proline which function as cofactors or building blocks on collagen synthesis. When the physiological concentrations of ascorbic acid (0-100
), silicon (0-50
), Fe (0-50
), lysine (0-150
) and proline (0-300
) were treated at HS27 for either 3 or 5 days, 5 day treatment of ascorbic acid at the low concentration (5-10
) increased the expression of collagen I and III protein by 115-1300% without increasing cell proliferation. 3 or 5 days treatment of Fe increased the expression of collagen I and III proteins up to 323% in parallel with cell proliferation by 164%. However, cell proliferation and expression of collagen I and III protein in silicon treated HS27 did not differ. Proline and lysine only increased cell proliferation up to 247.9%. Taken together, we demonstrate that the physiological concentrations of ascorbic acid and Fe enhance the expression of collagen I and III protein for treatment of 3 or 5 days.
Effects of Kimchi Lactic Acid Bacteria Lactobacillus sp. OPK2-59 with High GABA Producing Capacity on Liver Function Improvement
Bae, Mi-Ok ; Kim, Hye-Jin ; Cha, Youn-Soo ; Lee, Myung-Ki ; Oh, Suk-Heung ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 11, 2009, Pages 1499~1505
DOI : 10.3746/jkfn.2009.38.11.1499
This study investigated the effect of improved liver function in rats administered with ethanol by kimchi lactic acid bacteria with high GABA producing capacity. Sprague-Dawley male rats were divided into four groups; normal diet control (NC), ethanol control (EC), ethanol＋Lactobacillus sp. OPK2-59 normal powder (EL1), ethanol＋Lactobacillus sp. OPK2-59 GABA powder (EL2) and fed for 6 weeks. Analysis showed that there were no significant differences in body weight and feed consumption among the groups during the experimental period. Also, there were no significant differences in organ weight among the groups. The test results showed total cholesterol and triglyceride in the blood concentration that were increased by ethanol administration were significantly lowered in EL2 group. Liver triglyceride was also significantly lowered in the EL2 group compared with the EC group. Serum GOT and GPT, and liver GOT levels were significantly lower in the EL2 group compared with the EC group. Serum ethanol concentration was lower in the EL1 and EL2 groups compared with the EC group. SOD activities in liver were significantly increased in the EL1 and EL2 groups compared with the EC group. These results suggest that Lactobacillus sp. OPK2-59 GABA powder improves lipid and enzyme profiles of rats administered with ethanol.
Effects of Chongkukjang Intake on Lipid Metabolism and Liver Function in Alcoholic Fatty Liver Rats
Lee, Eun-Hee ; Chyun, Jong-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 11, 2009, Pages 1506~1515
DOI : 10.3746/jkfn.2009.38.11.1506
This study was performed to investigate the effect of chongkukjang intake on lipid metabolism and liver function in alcoholic fatty liver rats. Thirty-five 7-weeks old Spargue-Dawley male rats were used as experimental animals. After inducing alcoholic fatty liver, rats were divided into two groups and fed ethanol＋casein diet (ECD) or ethanol＋chongkukjang diet (EChD). At 10th, 20th and 30th days of the feeding experimental diet, rats were sacrificed to get blood and liver samples for analysis of blood lipids, lipid peroxides, antioxidative enzymes and biochemical indices of liver function. The mean food intake was not significantly different between ECD and EChD groups. Daily weight again of EChD group was significantly higher than that of ECD group at days 20 and 30. Serum total lipid, triglyceride and total cholesterol of ECD group were significantly higher than those of EChD group, while HDL-cholesterol was significantly higher in EChD group. Liver TBARS level of ECD group was significantly higher than that of EChD group. However, liver conjugated diene level was significantly higher in ECD group only at day 10. SOD, CAT and GPx activities of EChD group were significantly higher than those of ECD group at days 20 and 30. In the indices of liver function, GOT and GPT of ECD group were significantly higher than those of EChD group at day 10. LDH was significantly higher in ECD group. γ-GTP was significantly higher in ECD group only at day 20. Serum alcohol concentration of ECD group was significantly higher than that of EChD group at day 30. ADH and ALDH activities of EChD group were significantly higher than those of ECD group at day 30. Therefore, chongkukjang intake seems to give a beneficial effect on improving lipid metabolism and liver function by increasing HDL-cholesterol level, antioxidative enzyme activites, alcohol enzyme activities and decreasing serum lipids, liver TBARS and conjugated diene.
Effects of Oenanthe javanica, Coicis lachryma-jobi L. var., and Plantaginis asiatica L. Water Extracts on Activities of Key Enzymes on Lipid Metabolism
Lee, Hyeon-Ju ; Chung, Mi-Ja ; Kim, Dae-Jung ; Choe, Myeon ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 11, 2009, Pages 1516~1521
DOI : 10.3746/jkfn.2009.38.11.1516
This study was carried out to estimate beneficial effects of medicinal plant [Oenanthe javanica (MNR), Coicis lachryma-jobi L. var. (YM), Plantaginis asiatica L. (CJJ)] water extracts on activities of key enzymes such as lipoprotein lipase (LPL), acyl-CoA synthetase (ACS) and carnitine acetyltransferase (CAT) on lipid metabolism. LPL and ACS were extracted from the epididymal adipose tissue and liver of Zucker lean rats (lean) and Zucker fatty rats (fa/fa). MNR or YM water extract treatment significantly reduced the activity of lean and fa/fa LPL. When 10000 ppm of MNR, YM, and CJJ water extracts were tested, they decreased fa/fa LPL activity by 32.5%, 30.1% and 22.8%, respectively. The lean ACS activity was significantly higher in YM water extract treatment compared to the control and the MNR water extract treatment significantly increased the activity of fa/fa ACS, compared to the activity in the control (p<0.05). MNR water extract activated fa/fa ACS activity by 12-fold compared with control at 10000 ppm concentration. CAT activity was significantly higher in 10000 ppm and 20000 ppm CJJ water extract treatment than in the control. Thus, the MNR, YM and CJJ water extracts may have beneficial effects due to activities of enzymes related with fat metabolism in obese humans.
Antiobese Effects of Diet Containing Medicinal Plant Water Extracts in High Fat Diet-Induced Obese Mice
Seo, Dong-Joo ; Chung, Mi-Ja ; Kim, Dae-Jung ; Choe, Myeon ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 11, 2009, Pages 1522~1527
DOI : 10.3746/jkfn.2009.38.11.1522
We investigated the effects of feeding diet containing medicinal plant water extracts (MPWEs) on body weight, epididymal adipose tissue weight, adipocyte size of epididymal adipose tissue and plasma lipid levels in high fat (HF) diet-induced obese mice. To test antiobese effects of diet containing the MPWEs, C57BL/6J mice were fed with HF diet for 11 weeks. In the last 6 weeks, the HF diet was supplemented with 0 (HFD) or MPWEs (5 g/kg, HFD＋MPWEs) or orlistat [0.5 g/kg, HFD＋orlistat (antiobesity drug)]. The HF-free diet group was fed normal chow for 11 weeks. Eleven-weeks feeding with HFD resulted in significant increase in lipid levels, body weight, liver and epididymal adipose tissue weights, compared with the HF-free group. Diet containing MPWEs significantly reduced plasma total cholesterol, LDL-cholesterol, triglyceride and glucose concentrations as well as body weight, liver weight and epididymal adipose tissue weight. Plasma triglyceride levels were significantly lower in the HFD＋Forlistat group after 6 weeks and a similar effect was found with HFD＋MPWEs group. The adipocyte size of epididymal adipose tissue in HFD group was significantly larger than those of HF-free group. MPWEs and orlistat (positive control) significantly decreased the size of epididymal adipocytes but orlistat was slightly more effective than MPWEs. These results suggest that oral feeding of the MPWEs may have antiobesity effects by suppressing body weight gain, adipose tissue formation and adipocyte size increase.
Study on Anti-obesity and Hypoglycemic Effects of Lycium chinense Mill Extracts
Hwang, Eun-Young ; Hong, Jung-Hee ; Choi, Jun-Hyeok ; Choi, Eun-Jung ; Lee, In-Seon ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 11, 2009, Pages 1528~1534
DOI : 10.3746/jkfn.2009.38.11.1528
This study was designed to evaluate the anti-obesity and hypoglycemic effects of Gugija (Lycium chinense Mill) extracts in 3T3-L1 adipocytes. We investigated the
-glucosidase inhibitory activities of extracts from Gugija. Gugija was extracted by 70% EtOH and 80% MeOH and aqueous, respectively. A single oral dose of Gugija extract inhibited the increase of blood glucose levels significantly at 0, 30, 60, 90 and 120 min and decreased incremental response areas under the glycemic response curve. These results suggest that Gugija 70% EtOH extracts may delay carbohydrate digestion and reduce postprandial hyperglycemia. In addition, triglyceride content in 3T3-L1 adipocytes decreased at higher concentrations of Gugija 70% EtOH extract. Free fatty acid content in 3T3-L1 adipocytes was increased at higher concentrations of Gugija 70% EtOH extract. Also, glucose transporter 4 (GLUT4), the key insulin signaling pathway transcription factor, was remarkably increased by the Gugija 70% EtOH extract when compared to those of control cells in protein expression levels. Therefore, Gugija can be developed as an effective anti-obesity and hypoglycemic agent.
Immune Stimulation and Anti-Metastasis of Crude Polysaccharide from Submerged Culture of Hericium erinaceum in the Medium Supplemented with Korean Ginseng Extracts
Kim, Hoon ; Park, Chang-Kyu ; Jeong, Jae-Hyun ; Jeong, Heon-Sang ; Lee, Hyeon-Yong ; Yu, Kwang-Won ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 11, 2009, Pages 1535~1542
DOI : 10.3746/jkfn.2009.38.11.1535
To find the new use of Korean ginseng and mushroom, crude polysaccharides were prepared from submerged cultures of Hericium erinaceum in the medium supplemented with Korean ginseng extracts. When we fractionated crude polysaccharides (HE-GE-CP-1, 3, and 5) from hot-water extracts of submerged cultures of H. erinaceum with ginseng extracts (1%, 3%, and 5% addition of total medium), the yields of HE-GE-CP-1, 3, and 5 were identified at 5.7, 5.1, and 4.8%, respectively. Among crude polysaccharide fractions, HE-GE-CP-5 was significantly higher (1.89-fold of the saline control) than those of HE-GE-CP-1 (1.64-fold) or HE-GE-CP-3 (1.76-fold) on mitogenic activity of splenocytes. HE-GE-CP-5 also had the more potent bone marrow cell proliferation (1.83-fold) rather than HE-CP or HE-GE-CP-1 or HE-GE-CP-3 (1.59- or 1.44- or 1.69-fold, respectively), and anti-metastatic activity as anti-cancer effect showed the highest prophylactic value (72.4% inhibition of tumor control) in 5% supplementation of ginseng extract. However, the lysosomal phosphatase of macrophage was significantly stimulated after HE-GE-CP-3 treatment (2.03-fold). In addition, the immunostimulating and anti-metastatic crude polysaccharide, HE-GE-CP-5, contained mainly neutral sugars (63.2%) with considerable amounts of uronic acid (19.3%) and a small amount of proteins (8.8%). HE-GE-CP-5 can stimulate immune system to inhibit tumor metastasis, and its anti-tumor metastasis may be associated with macrophages, splenocytes and Peyer`s patch cells activation.
Comparative Study on Eating Habits, Dietary Intake Patterns, and Nutrient Intakes Between Elementary School Children With and Without Atopic Dermatitis
Park, Nam-Suk ; Jeon, Eu-Sun ; Kim, Young-Nam ; Cho, Kyung-Dong ; Baek, Ok-Hee ; Lee, Bog-Hieu ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 11, 2009, Pages 1543~1550
DOI : 10.3746/jkfn.2009.38.11.1543
The aim of this study was to examine and compare the eating habits, dietary intake patterns and nutrient intake status of children with and without atopic dermatitis by questionnaire during July, 2008. A total 388 subjects of 5th and 6th grade elementary school children (AG: atopic group, n
Relation Between Nutritional Factors and Bone Status by Broadband Ultrasound Attenuation among College Students
Kwon, Se-Mi ; Lee, Byung-Kook ; Kim, Hee-Seon ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 11, 2009, Pages 1551~1558
DOI : 10.3746/jkfn.2009.38.11.1551
The management of skeletal health in the twenties is the number one priority for preventing fracture or osteoporosis occurrence in later life cycle. Therefore, the factors influencing bone mineral density were examined by anthropometric measurements, food intakes, bone mineral density and biochemical nutritional indexes in blood among college students. Among the students who received health examinations from May to December, 2007, 532 male and 507 female students who agreed to participate in the study were selected. Nutritional intakes were estimated with 3-day 24-hour recall method. Bone mineral density was measured by ultrasonic attenuation passing through right calcaneus bone and expressed as broadband ultrasound attenuation and t-score was calculated by WHO criteria. Red blood cell count, hemoglobin, hematocrit values were measured by whole blood analysis, and alkaline phosphatase, serum calcium and serum iron were used as indexes for biochemical nutritional status. Data analysis was conducted using SPSS 14.0 program, and protecting and risk factors on bone health status were analyzed by logistic regression analysis between normal bone health group (t-score
-1.0) and osteopenia group (t-score<-1.0). The results showed that more people belong to the normal bone health group probably because this study was conducted among those with their peak bone density. Biochemical nutritional status and nutrition intakes of both groups for normal and osteopenia did not show statistically significant difference except MCHC, animal protein and animal iron intakes in female. According to the results of logistic regression analyses, dietary intakes of animal protein, animal iron and zinc showed protecting effects against osteopenia. Therefore, dietary nutritional intakes of micronutrients, especially iron and zinc are important for bone health of young people.
Production of Diacylglycerol-Oil from Lipase-Catalyzed Reaction Using Soybean Oil and Glyceryl Monooleate
Jeon, Mi-Sun ; Lee, Cho-Rong ; Lee, Ki-Teak ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 11, 2009, Pages 1559~1563
DOI : 10.3746/jkfn.2009.38.11.1559
Scaled-up production of oil containing diacylglycerol (DAG), so called diacylglycerol-oil, was produced by lipase-catalyzed reaction. Mixture of soybean oil and glyceryl monooleate with 1:2 molar ratio was esterified with Lipozyme RMIM in a batch-type reactor at 55
and 300 rpm during 6 hr. After short-path distillation for removal of monoacylglycerol and free fatty acid as reaction by-products, diacylglycerol-oil mainly consisted of DAG (29 area%) and TAG (71 area%). The major compositional fatty acids in diacylglycerol-oil were oleic (44.36 wt%), and linoleic acids (37.36 wt%). Acid value and iodine value of diacylglycerol-oil were 0.13 and 112.6, respectively. Solid fat content (SFC) of diacylglycerol-oil was observed after differential scanning calorimetry (DSC) analysis in which three melting peaks at -25.0, 0.1, and 11.2
Effect of Soaking of Sub-ingredients on Odor and Fermentation Characteristics of Kimchi
Choi, A-Reum ; Park, Dong-Il ; Yoo, Gui-Jae ; Kim, So-Young ; Jang, Jae-Bum ; Chae, Hee-Jeong ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 11, 2009, Pages 1564~1570
DOI : 10.3746/jkfn.2009.38.11.1564
The volatile flavor compounds of kimchi and its sub-ingredients were analyzed using GC/MS. The major volatile compounds of kimchi were identified as sulfide compounds, organic acids and alcohols. It was confirmed that the major volatile flavor compounds of kimchi originated from sub-ingredients such as garlic, ginger, onion and reek. To reduce the characteristic odor of kimchi, the sub-ingredients (garlic, ginger, onion and reek) were chopped into a length of 5 mm and a thickness of 0.3 mm, blanched at 100
for 2 min, and then soaked in water at 4
for 12 hr. The effects of soaking of the sub-ingredients on sensory evaluation with regard to characteristic odor of kimchi such as sour and moldy odor were investigated. The sour and moldy odors of kimchi were significantly reduced by the soaking of sub-ingredients. Additionally the addition of soaked sub-ingredients in kimchi had influences on the change of pH, total acidity and lactic acid bacterial count of kimchi during fermentation.
Antioxidant Activity of Leaf, Stem and Root Extracts from Orostachys japonicus and Their Heat and pH Stabilities
Lee, So-Jeong ; Song, Eu-Jin ; Lee, So-Young ; Kim, Kotch-Bong-Woo-Ri ; Kim, Seo-Jin ; Yoon, So-Young ; Lee, Chung-Jo ; Ahn, Dong-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 11, 2009, Pages 1571~1579
DOI : 10.3746/jkfn.2009.38.11.1571
Antioxidant activities of ethanol and water extracts from Orostachys japonicus leaf, stem, and root were determined by rancimat method, DPPH radical scavenging effect, chelating effect, and reducing power analysis. The highest total phenolic compound (TPC) as 14.6 mg/g of dry sample and the strongest antioxidant activity in rancimat method (value of AI 1.98), DPPH radical scavenging effect (96% in 4 mg/mL), and reducing power (1.50 in 4 mg/mL) were observed in ethanol extracts from Orostachys japonicus leaf. Heat and pH stabilities on antioxidant activity of Orostachys japonicus leaf extract were studied through TPC and DPPH radical scavenging effect. As a result, the extracts from Orostachys japonicus leaf showed high stability. These results suggest that extracts from Orostachys japonicus leaf can be potentially used as proper natural antioxidant in the food industry.
Screening of Lignan Compounds and Antioxidant Activity of Chungkukjang Fermented with Defatted Sesame Flour
Kim, Tae-Su ; Choi, Mi-Kyeong ; Kim, Jin-Sook ; Han, Jae-Woong ; Kang, Myung-Hwa ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 11, 2009, Pages 1580~1586
DOI : 10.3746/jkfn.2009.38.11.1580
This study is on the effect of oil seed by-products added to Chungkukjang. For this, we designed three cases: Chungkukjang was added in with defatted sesame flour before fermented (DSFBF), added with defatted sesame flour after fermented (DSFAF) and with no adding (control). In each case, the common ingredients and the active antioxidant ingredients were examined and compared and the effects were analyzed. According to microanalysis result, carbohydrate content Chungkukjang the DSFAF 24.97%, control 23.86%, DSFBF Chungkukjang 20.21% as compared to control and Chungkukjang DSFAF relatively low carbohydrate content. The moisture contents in DSFBF (55.98%) or DSFAF (52.83%) were higher than that in control (48.89%). Chungkukjang crude ashes in DSFBF (1.48%) or DSFAF (2.41%) were much lower than in control (6.45%). The proportions of crude lipid in DSFBF (3.30%) or DSFAF (3.93%) were higher than in control (1.77%) by about 2%. As for crude protein, the percentage in DSFAF (15.86%) was lower than that of DSFBF (19.03%) or of control (19.03%). There was no meaningful difference in biological activity measurement as total phenolic contents were 1.26 mg/mL in DSFBF, 1.14 mg/mL in DSFAF and 1.26 mg/mL in control. But electron donating ability was meaningfully more active in DSFBF (21.30%) than in control (20.24%). The superoxide dismutase (SOD)-like activity in DSFBF (68.48%) was twice higher than in control (34.01%), which may imply that DSFBF contain some ingredients that can scavenge superoxide anion radically. In hydroxyl radical scavenging activity, DSFAF scores 96.87%, which is the highest with 96.40% in DSFBF and 95.73% in control. Relative antioxidative effects in DSFBF was 47.92%, which is comparable to 47.06% in control. As a result of extraction and quantitative HPLC analysis of sesamin and sesamolin extracted from the samples, DSFBF contained 3.04
0.21 mg/g of sesamin, which is meaningfully higher than 2.41
0.14 mg/g in DSFAF. Content of sesamolin was higher in DSFBF (1.36
0.09 mg/g) than DSFAF (1.12
0.07 mg/g) or in control. We can conclude that biologically active and effective ingredients could be found more in DSFBF than in DSFAF or in control. This study conveys not only the meaning that oil seed by-products can be used as an ingredient for making Chungkukjang functional food, but also the possibility that oil seed by-products themselves could become excellent functional food.
Quality Characteristics of Doenjang Added with Red Pepper (Capsicum annuum L.) Seed
Ku, Kyung-Hyung ; Choi, Eun-Jeong ; Park, Wan-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 11, 2009, Pages 1587~1594
DOI : 10.3746/jkfn.2009.38.11.1587
This study investigated the physico-chemical and sensory quality of Doenjang added with red pepper (Capsicum annuum L.) seed. The initial moisture content and salt content of Doenjang were 52.03-53.79% and 13.28-14.05%, respectively. The moisture and salt contents of Doenjang slightly decreased and increased, respectively, as fermentation periods increased. According to increasing fermentation periods, pH of Doenjang showed a little decreasing value although there were no difference between samples with various red pepper seed contents. On the other hand, titratable acidity of Doenjang increased as fermentation periods increased. Also, Doenjang added with red pepper seed had higher titratable acidity value than control Doenjang without red pepper seed. In the color of Doenjang, ‘L’ of lightness, ‘b’ of yellowness, and ‘a’ of redness were decreased as fermentation periods increased. Also, generally, increase of red pepper seed concentration resulted in higher values of redness (a), yellowness (b) and lightness (L) of Doenjang. Also, amino-type nitrogen content, which was 497-623 mg% in initial fermentation period samples, increased to 1,000 mg% for control and to 756~896 for red pepper added at the fermentation 120 days. In the total microbes, total cell count in the Doenjang samples was in the range of
CFU/g regardless of fermentation periods. In contrast, yeast and mold number of Doenjang samples showed the range of
CFU/g at the initial fermentation periods and decreased thereafter. In the sensory evaluation of Doenjang, unique Doenjang flavor increased regardless added red pepper seed as fermentation periods increased.
Quality Characteristics of Cookies with Ginseng Powder
Kang, Ho-Jin ; Choi, Hye-Jeong ; Lim, Jae-Kag ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 11, 2009, Pages 1595~1599
DOI : 10.3746/jkfn.2009.38.11.1595
Ginseng is one of the most well known medicinal plant in East Asia with many bioactivities. The purpose of this study was to evaluate the quality properties of cookies added with different concentrations (0, 1, 3, and 5%) of ginseng powder by molecular press dehydration (MPD) method. MPD was known to be an excellent tool for keeping taste and flavor without any loss of original materials. The results indicated no significant difference in the density of cookie dough with different concentrations of ginseng powder. The L color value was decreased and the a color values were increased with increasing concentrations of ginseng powder (p<0.05). However, there was no significant difference in the b values. Spread factor of cookie was not significantly different between 1% and 3%, but decreased at 5% (p<0.05). The hardness of cookies was significantly increased as ginseng powder concentration increased. The result of sensory score showed that cookie added with 1% ginseng powder had higher color, sweetness, overall acceptability scores than other samples. As a result of this study, quality of cookies with added 1% ginseng powder were the most suitable in terms of its color, texture, and sensory properties.
Quality Characteristics and Antioxidant Activity of Chocolate Containing Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder
Yoon, Mi-Hyang ; Kim, Kyoung-Hee ; Hwang, Hye-Rim ; Jo, Ji-Eun ; Kim, Mi-Seon ; Yook, Hong-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 11, 2009, Pages 1600~1605
DOI : 10.3746/jkfn.2009.38.11.1600
Cherry powder (obtained from ground fruit of Prunus serrulata L. var. spontanea Max. wils.), which is a natural functional material, was used in dark & white chocolate manufacturing at different concentrations from 0, 3, 6 and 9%. The moisture content of the cherry powder chocolate was significantly higher than the control; however, pH of chocolate was decreased significantly with the addition of cherry powder. Lightness (L), redness (a) and yellowness (b) of chocolate decreased as the concentration of cherry powder increased. The hardness was decreased with the increasing cherry powder. As the amount of cherry powder increased, total phenol content, DPPH radical scavenging activity increased. Color, smell, taste, hardness, texture and overall acceptability of chocolate were significantly higher in the chocolate containing 3% cherry power. Results suggest that the optimal amount of cherry powder added in the manufacturing of chocolate was 3% of the total weight.
Quality Characteristics of Sponge Cake with Erythritol
Chung, Ye-Sun ; Kwak, Yeon-Hwa ; Lee, Mee-Na ; Kim, Dae-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 11, 2009, Pages 1606~1611
DOI : 10.3746/jkfn.2009.38.11.1606
This study was performed to evaluate the quality characteristics of sponge cakes in which erythritol were added in order to supply less calories. The sponge cakes were prepared with erythritol as replacement for sucrose with different ratios from 0 to 50%. The specific gravities of the batter with erythritol were higher than those of plain control batter and increased by substitution ratio. The cake volumes were also decreased by the replacement of sugar to erythritol. The addition of erythritol decreased moisture contents of the products. The crude ash and crude protein contents of the cakes were decreased by the substitution ratios. In texture analysis, hardness, gumminess, and brittleness of sponge cake were increased as increasing erythritol were added, while springiness was decreased. Cohesiveness showed no significant differences among the substitution ratios. In the sensory evaluations, the cakes with erythritol revealed high overall eating quality, especially the cakes with 30% erythritol were preferred for taste, odor, texture, and overall acceptability. The results show that the ingredients in sponge cakes were the most recommendable with the substitution ratio of 30% erythritol.
Optimal Conditions for the Production of Salt-tolerant Protease from Aspergillus sp. 101 and Its Characteristics
Hwang, Joo-Yeon ; Choi, Seung-Hwa ; Lee, Si-Kyung ; Kim, Sang-Moo ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 11, 2009, Pages 1612~1617
DOI : 10.3746/jkfn.2009.38.11.1612
Aspergillus sp. 101 was isolated from the Korean traditional soybean paste for the production of a salt-tolerant protease. The optimal condition for the production of a salt-tolerant protease was determined with various energy sources such as carbon, nitrogen, and protein, and at different culture conditions such as temperature, pH, incubation time and NaCl concentration. The most favorable organic nitrogen sources were 2% defatted soybean flour (DSF) and soy protein isolate (SPI). Optimal pH and temperature were pH 6.0 and
, respectively. Therefore, Aspergillus sp. 101 protease was a mild acid (or neutral) protease. Protease production was the highest at 0.1% concentration of
and Arabicgum. Aspergillus sp. 101 could grow in culture medium at 15% NaCl concentration and produce a salt-tolerant protease even at 7% NaCl. The cell mass and protease activity of Aspergillus sp. 101 cultured in a modified medium was comparatively higher in Czapek dox and protease producing media. Hence, Aspergillus sp. 101 protease can be utilized in soy or fish sauce industry as a salt-tolerant protease starter.
Development of a Predictive Growth Model of Staphylococcus aureus and Shelf-life Estimation of Cooked Mung Bean Sprouts Served in School Foodservice Operations
Park, Hyoung-Su ; Kim, Min-Young ; Jeong, Hyun-Suk ; Park, Ki-Hwan ; Ryu, Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 11, 2009, Pages 1618~1624
DOI : 10.3746/jkfn.2009.38.11.1618
This study was conducted to estimate the shelf-life of cooked mung bean sprouts contaminated with Staphylococcus aureus according to storage temperatures after cooking in school foodservice operations. A predictive growth model of S. aureus in cooked mung bean sprouts prepared using a standard recipe was developed at 4 storage temperatures (5, 15, 25, and 35
). To determine the effect of vinegar on the shelf-life of cooked mung bean sprouts, the growth of S. aureus in sprouts prepared using vinegar and the standard recipe were compared. The
values of the specific growth rate (SGR) and lag time (LT) determined using the Gompertz model were greater than 0.90 at all temperatures except 5
, which confirmed that it would be appropriate to use these parameters for a secondary model. The secondary model, which indicates changes in LT and SGR values according to storage temperatures, was calculated using response surface models. The compatibility of the developed model was confirmed by calculating
, Bf, Af and MSE values as statistic parameters. The
values of LT and SGR were 0.94 or higher, and the MSE, Bf and Af values were 0.02 and 0.002, 0.97 and 1.03, and 1.31 and 1.10, respectively, with high statistical compatibility. The growth rate of S. aureus was higher when the standard recipe was used than when vinegar was used at all temperatures. Indeed, no growth of S. aureus was observed in mung bean sprouts prepared using vinegar. Based on the model developed, cooked mung bean sprouts prepared using the standard recipe for school foodservice should be stored at 10
or less. Additionally, sprouts stored at 25 or 35
should be consumed within 6 or 12 hours after cooking. Finally, the addition of vinegar will prevent the growth of S. aureus in cooked mung bean sprouts.
Survey on the Perception of Consumers on Imported Food Safety Management
Chang, Min-Sun ; Kang, Eun-Jin ; Cho, Mi-Young ; Choi, Gye-Sun ; Hong, Young-Pyo ; Seo, Kab-Jong ; Kim, Gun-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 11, 2009, Pages 1625~1632
DOI : 10.3746/jkfn.2009.38.11.1625
This study investigated consumer awareness on imported food safety management. The questionnaire explored status for confirmation as imported foods, consideration factors when imported foods were marketed, ways for finding imported food safety information, people responsible for problems in imported foods safety management, and imported food safety management items. Answers to 1065 questionnaires were analyzed using S-Plus 8.0. The principal results were as follows: 35.7% of respondents always confirmed whether it was imported food. The most important imported foods marketed is children food. 55.1% of respondents think inspectors have responsibility for problems of imported foods safety management. The most important factor for improvement of safety is reinforcement of quarantine. The providing of restricted information only after security problem occurs was the reason for non-satisfaction of safety information.