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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 39, Issue 12 - Dec 2010
Volume 39, Issue 11 - Nov 2010
Volume 39, Issue 10 - Oct 2010
Volume 39, Issue 9 - Sep 2010
Volume 39, Issue 8 - Aug 2010
Volume 39, Issue 7 - Jul 2010
Volume 39, Issue 6 - Jun 2010
Volume 39, Issue 5 - May 2010
Volume 39, Issue 4 - Apr 2010
Volume 39, Issue 3 - Mar 2010
Volume 39, Issue 2 - Feb 2010
Volume 39, Issue 1 - Jan 2010
Selecting the target year
Antioxidative Activities of Extracts from Dried Citrus sunki and C. unshiu Peels
Hyon, Jae-Seok ; Kang, Sung-Myung ; Senevirathne, Mahinda ; Koh, Won-Joon ; Yang, Tai-Suk ; Oh, Myung-Cheol ; Oh, Chang-Kyung ; Jeon, You-Jin ; Kim, Soo-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 1, 2010, Pages 1~7
DOI : 10.3746/jkfn.2010.39.1.001
This study was carried out to investigate total polyphenol contents, total flavonoid contents and antioxidative activities of the methanol extracts from dried Citrus sunki and C. unshiu peels. The dried C. sunki peels displayed higher total polyphenol and flavonoid contents for older dried peels. In contrast, the dried C. unshiu peels displayed higher total polyphenol contents for more recently dried and displayed high total flavonoid contents by order of 2007, 2008 and 2006. DPPH radical scavenging activities of dried C. sunki peels were high by order of 2007 (0.25 mg/mL exception), 2006 and 2008, but C. unshiu peels could not confirm clear regularity. In particular, the dried C. sunki (2008, exception) and C. unshiu peels displayed very high activities of more than 86% in 1.0 mg/mL. Alkyl radical scavenging activities of dried C. sunki peels were higher for older dried peels (2007, 1.0 mg/mL exception), and that of dried C. unshiu peels were higher for more recently dried in below 0.5 mg/mL but were higher for older peels in 1.0 mg/mL. Hydrogen peroxide scavenging activities of dried C. sunki peels were higher for older peels (2007, 2.5 mg/mL exception), on the other hand, dried C. unshiu were higher for more recently dried. In particular, dried C. unshiu peels displayed high activities of more than 85% in 2.5 mg/mL. Hydroxyl radical scavenging activities of dried C. sunki and C. unshiu peels displayed low activities compared to other reactive oxygen species as the range of
% in 1.0 mg/mL.
Effect of Angiotensin-I Converting Enzyme Inhibitory from Hydrolysate of Soybean Protein Isolate
Back, Su-Yeon ; Do, Jeong-Ryong ; Do, Gun-Pyo ; Kim, Hyun-Ku ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 1, 2010, Pages 8~13
DOI : 10.3746/jkfn.2010.39.1.008
The angiotensin converting enzyme (ACE) inhibition effect of soybean protein isolate hydrolysate was studied using protease. Soybean protein isolate was hydrolysed by seven enzymes (Alcalase 2.4 L, Flavourzyme 500 MG, GC 106, Multifect Neutral, Neutrase 0.8 L, Papain 30,000 and Protamex), enzyme concentrations (0, 0.5, 1.0 and 1.5%), at various hydrolysis times (0, 1, 2, 3, 4, 5 and 6 hr) and suspension concentrations (1, 5, 7, 10 and 15%). Absorbance at 280 nm, brix and ACE inhibitory activity of soybean protein isolate hydrolysates were investigated. Absorbance at 280 nm and brix of Alcalase 2.4 L treatment were higher than other enzyme treatments. The optimum condition of hydrolysis was Alcalase 2.4 L, 1% enzyme concentration, 5% suspension concentration for 4 hr.
value of ACE inhibitory activity of soybean protein isolate hydrolysate was
. These results suggest that soybean isolate protein hydrolysate from Alcalase 2.4 L may be of benefit for developing antihypertensive therapeutics.
Antioxidant Effects of Viscum album L. Extracts by Extraction Conditions
Lee, Hye-Jin ; Do, Jeong-Ryong ; Kwon, Joong-Ho ; Kim, Hyun-Ku ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 1, 2010, Pages 14~19
DOI : 10.3746/jkfn.2010.39.1.014
This study was to investigate antioxidant effects of mistletoe extracts by extraction conditions. Electron donating ability of 50% ethanol extract had shown 92.27% at 50 mL/g, which was higher than 1.0% and 0.1% L-ascorbate solutions (p<0.05). SOD-like activities were the most effective in all samples at 50 mL/g, which were barely detectable. The total polyphenol contents of water extracts including all extracts were the highest at 50 mL/g extracts (p<0.05). The nitrite scavenging effects were different depending on pH value; they were decreased overall as pH value was increased. Especially, nitrite scavenging effects were the most effective in pH 1.2, which showed more than 80% (p<0.05). Tyrosinase-inhibitory activities ranged at fewer than 10%. These results indicate that mistletoe extracts are potential sources of natural antioxidant.
Total Polyphenol Content and Antioxidative Activities of Mistletoe(Viscum album) Extracts by Supercritical Carbon Dioxide
Jang, Tae-Oh ; Yoo, Yang-Hoon ; Hwang, Yong-Chul ; Kim, Hyun-Ku ; Woo, Hyun-Chul ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 1, 2010, Pages 20~24
DOI : 10.3746/jkfn.2010.39.1.020
This study was performed to investigate antioxidant activities of Mistletoe (MS) extracts by measuring electron donating ability (EDA), super oxide dismutase (SOD)-like activity and total polyphenol content (TPC). The extracts were obtained using supercritical carbon dioxide, hot-water and ethanol extraction. EDAs was the higher in ethanol extract (70.53%) than water (36.73%) or supercritical carbon dioxide extract (15.73% at 400 bar,
) at concentration of 10 mg/mL. However, SOD-like activities and TPCs were the highest in the supercritical carbon dioxide extract. At concentration of 1 mg/mL, supercritical carbon dioxide extract (22.54% at 200 bar,
) was higher SOD activity than water (7.85%) and ethanol extract (6.12%). Regarding TPCs of MS extracts, the content was the highest in supercritical carbon dioxide extract (17.57 wt% catechin equivalent at 200 bar,
) followed by ethanol and water extract. These results suggest that it can be useful to develop functional foods using antioxidative active compounds of MS with high polyphenol contents.
Immuno-Activities of Extracts of Tofu Fermented with Pleurotus eryngii Mycelia
Lee, Sang-Won ; Kang, Jong-Woo ; Kim, Jae-Yong ; Park, Kyung-Wuk ; Park, Seok-Kyu ; Joo, Ok-Soo ; Yee, Sung-Tae ; Seo, Kwon-Il ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 1, 2010, Pages 25~30
DOI : 10.3746/jkfn.2010.39.1.025
In order to improve the functional benefits and storage properties of soybean tofu, fermented tofu was developed using Pleurotus eryngii mycelia. The immune activities of water and methanol extracts of the tofu were investigated. The optimal medium for the growth of Pleurotus eryngii mycelia was PD broth medium and the optimal fermentation period for the tofu was 7 days. The water and methanol extracts of the fermented tofu induced the proliferation of spleen cells at above
. The water extract increased IL-2, IFN-
production, while the methanol extract increased IFN-
synthesis. The water and methanol extracts of the fermented tofu induced the NO production in RAW264.7 macrophage cells at above
concentration, respectively. The extracts also significantly increased the production of IL-6, TNF-
and GM-CSF in the cells. These results suggest that the tofu fermented with Pleurotus eryngii mycelia could be developed as a functional tofu.
Helianthus tuberosus Extract Has Anti-Diabetes Effects in HIT-T15 Cells
Kim, Jeong-Lan ; Bae, Cho-Rong ; Cha, Youn-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 1, 2010, Pages 31~35
DOI : 10.3746/jkfn.2010.39.1.031
This study was designed to evaluate anti-diabetes effect of Helianthus tuberosus extract (HT) in HIT-T15 cells. There were 5 experimental groups according to treatment NC (0
), HT2 (1.1
), HT3 (1.5
), IN2 (1.8
), IN3 (2.5
). Inulin (IN) was used as a positive control for the Helianthus tuberosus extract groups. Cell viability was significantly increased in the HT3 (1.5
), IN2 (1.8
), IN3 (2.5
) groups, compared with the NC group. There was no significant difference in cytotoxicity among all groups. Cell survival by MTT assay with alloxan was significantly increased in the HT2 (1.1
), HT3 (1.5
) groups, compared with the NC group. Insulin secretion and NAD+/NADH ratio were significantly increased in the HT3 group, compared with the NC group. We found that Helianthus tuberosus extract increased cell viability, had a protective effect on
-cells, and increased insulin secretion level and
/NADH ratio in HIT-T15 cells. These results suggest that Helianthus tuberosus extract improves the diabetes-related factors.
Effect of Fermented Ginseng Extract by Mushroom Mycelia on Antiproliferation of Cancer Cells
Kim, Hyun-Young ; Joung, Eun-Mi ; Hwang, In-Guk ; Jeong, Jae-Hyun ; Yu, Kwang-Won ; Lee, Jun-Soo ; Jeong, Heon-Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 1, 2010, Pages 36~41
DOI : 10.3746/jkfn.2010.39.1.036
This study was conducted to investigate the effects of fermented ginseng extract by mushroom mycelia on antiproliferation of cancer cells. Phellinus linteus, Ganoderma lucidum, and Hericium erinaceum mycelia were inoculated to ginseng. The effects of fermented ginseng extract on antiproliferation of stomach (MKN-45), colon (HCT116), mammary (MCF-7), lung (NCIH460), prostate (PC-3), and liver (HepG2) cancer cells were investigated by MTT assay. Fermented ginseng extract showed significant antiproliferation effects compared with fresh ginseng extract. Fermented ginseng extract by P. linteus, G. lucidum, and H. erinaceum mycelia showed growth-inhibitory effect of 44.50, 17.75 and 43.98% viability at 1.5 mg/mL on the MKN-45 cell line, 62.86, 3.73, and 54.55% at 1.5 mg/mL on the HCT116 cell line, 41.81, 7.01, and 37.84% at 1.5 mg/mL on the MCF-7 cell line, 53.52, 5.31, and 35.27% at 1.5 mg/mL on the NCIH460 cell line, 35.05, 3.07, and 44.29% at 1.5 mg/mL on the PC-3 cell line, and 59.57, 6.34, and 4.97% at 1.5 mg/mL on the HepG2 cell line, respectively. These results indicated that fermented ginseng by G. lucidum mycelium showed the highest antiproliferation effect against various cancer cells.
Anti-wrinkle Activity of Acanthopanax senticosus Extract in Ultraviolet B (UVB)-induced Photoaging
Park, Keum-Ju ; Park, Seung-Hee ; Kim, Jae-Ki ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 1, 2010, Pages 42~46
DOI : 10.3746/jkfn.2010.39.1.042
This study was performed to investigate anti-wrinkle effects of Acanthopanax senticosus (AS) on ultraviolet B (UVB)-induced photoaging with wrinkle formation. AS extract showed higher DPPH radical scavenging activity (3
) and collagenase inhibition (1.52 mg/mL as
) than those of ascorbic acid (50
and 2.17 mg/mL, respectively). Cell proliferation and type I pN collagen synthesis were increased by 11.4% and 96.4%, respectively, compared with non treatment control. In vivo, SKH-1 hairless mice were administrated AS 400 mg/kg for 10 weeks with UVB irradiation three times a week. After 10 weeks, a visual assessment and replica assay were performed on each mouse. According to visual assessment of close-up photos and skin replica, oral administration of A. senticosus affected on inhibition of wrinkle formation caused by UVB irradiation on the skin of mice as compared to the vehicle treated control mice. These results indicated that A. senticosus could protect skin wrinkle formation caused by collagen synthesis of fibroblast cells and photo-irradiation of UVB in hairless mice.
Isolation and Characteristics of Microorganisms Producing Extracellular Enzymes from Jeju Traditional Fermented Soybean Paste (Doenjang)
Oh, You-Sung ; Park, Ji-Eun ; Oh, Hyun-Jeong ; Kim, Jung-Hyon ; Oh, Myung-Cheol ; Oh, Chang-Kyung ; Oh, Young-Ju ; Lim, Sang-Bin ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 1, 2010, Pages 47~53
DOI : 10.3746/jkfn.2010.39.1.047
Bacteria strains with high activities of extracellular enzymes (protease, fibrinolytic enzyme, amylase, cellulase, and lipase) were isolated from Jeju traditional fermented soybean paste (Doenjang), and characterized by 16S rRNA gene sequence analysis and physiological properties. Protease activities were higher in JR14, JR19, JR25, JR32, JR38, JR47, and JR64 than Bacillus subtilis KCCM 12027 (standard strain). Amylase activities were shown in JR6, JR25, JR38, JR56 and JR81, while not in KCCM12027. Cellulase activities were higher in JR6, JR14, JR48, and JR65 than those of other isolated strains and KCCM 12027 whereas lipase activities were the higher in JR-14 and JR-48. Thrombolytic activity in JR19 with high hemolysis activity were 192% compared with that of plasmin as a positive control. Zymogram analysis indicated that the thrombolytic active strains had 4~5 bands in the molecular weight range of 25~75 kDa. Gene sequence analysis of rRNA revealed that the isolated stains had 99% homology with Bacillus species, and the thrombolytic active stain JR19 was B. stratosphericus
Effects of Baicalin on Gene Expression Profiles during Adipogenesis of 3T3-L1 Cells
Lee, Hae-Yong ; Kang, Ryun-Hwa ; Chung, Sang-In ; Cho, Soo-Hyun ; Yoon, Yoo-Sik ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 1, 2010, Pages 54~63
DOI : 10.3746/jkfn.2010.39.1.054
Baicalin, a flavonoid, was shown to have diverse effects such as anti-inflammatory, anti-cancer, anti-viral, anti-bacterial and others. Recently, we found that the baicalin inhibits adipogenesis through the modulations of anti-adipogenic and pro-adipogenic factors of the adipogenesis pathway. In the present study, we further characterized the molecular mechanism of the anti-adipogenic effect of baicalin using microarray technology. Microarray analyses were conducted to analyze the gene expression profiles during the differentiation time course (0 day, 2 day, 4 day and 7 day) in 3T3-L1 cells with or without baicalin treatment. We identified a total of 3972 genes of which expressions were changed more than 2 fold. These 3972 genes were further analyzed using hierarchical clustering analysis, resulting in 20 clusters. Four clusters among 20 showed clearly up-regulated expression patterns (cluster 8 and cluster 10) or clearly down-regulated expression patterns (cluster 12 and cluster 14) by baicalin treatment for over-all differentiation period. The cluster 8 and cluster 10 included many genes which enhance cell proliferation or inhibit adipogenesis. On the other hand, the cluster 12 and cluster 14 included many genes which are related with proliferation inhibition, cell cycle arrest, cell growth suppression or adipogenesis induction. In conclusion, these data provide detailed information on the molecular mechanism of baicalin-induced inhibition of adipogenesis.
Conditioned Medium of Soybean Extract Treated Osteoblasts Inhibits RANKL Induced Differentiation of Osteoclasts
Park, Kyung-Ho ; Ju, Won-Chul ; Yeo, Joo-Hong ; Lee, Kwang-Gill ; Cho, Yun-Hi ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 1, 2010, Pages 64~70
DOI : 10.3746/jkfn.2010.39.1.064
Soybean is of particular interest as a food supplement of isoflavones for inhibiting bone resorption in postmenopausal woman. These beneficial effects of isoflavones are caused by functioning as partial agonists or antagonists of estrogen, of which anti-resorptive effect is mediated indirectly through paracrine factors produced by osteoblasts that act on osteoclasts. In this study, the indirect effect of soybean on osteoclastic differentiation of RAW264.7 cells were investigated. The conditioned medium was collected from MC3T3-E1 osbeoblasts treated with 0.001 mg/mL~0.1 mg/mL soybean extracts for 6 days, mixed in 1:1 ratio with osteoclast medium, and then added into RAW264.7 cells with receptor activator of nuclear factor kappa B ligand (RANKL), a differentiation inducer for 3 days. Of paracrine factors in the conditioned medium, the protein expression of osteoprotegerin (OPG) with soybean extract was specifically higher in a dose dependent manner than with
M of estrogen, genistein or daidzein standards. In RAW264.7 cells, the conditioned medium with soybean inhibited RANKL induced osteoclastic differentiation as total number of multinucleated tartrateresistant alkaline phosphatase (TRAP)-positive osteoclasts and protein expression of MMP-9 were significantly decreased. Coupled with the low expression of estrogen receptor
proteins in RANKL treated RAW264.7 cells, we demonstrate that the conditioned medium of soybean treated osteoblasts inhibits RANKL induced differentiation of osteoclasts with the selective expression of OPG in osteoblasts.
Effect of Water Extracts from Phellinus linteus on Lipid Composition and Antioxidative System in Rats Fed High Fat High Cholesterol Diet
Song, Won-Young ; Sung, Byoung-Hun ; Kang, Sin-Kwon ; Choi, Jeong-Hwa ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 1, 2010, Pages 71~77
DOI : 10.3746/jkfn.2010.39.1.071
The purpose of the present study was to examine the effect of water extracts from Phellinus linteus on lipid composition and antioxidative system in rats fed high fat high cholesterol diet. Rats were divided into four experimental groups which are composed of normal diet group, high fat high cholesterol diet group, high fat high cholesterol diet with 50 mg/kg b.w water extracts from Phellinus linteus supplemented group (PA group), high fat high cholesterol diet with 100 mg/kg b.w water extracts from Phellinus linteus supplemented group (PB group). The serum TG and cholesterol contents of the water extracts from Phellinus linteus supplemented groups (PA and PB groups) were decreased compared to the high fat high cholesterol diet group. The serum HDL-cholesterol contents of the water extracts from Phellinus linteus supplemented groups were increased compared to the high fat high cholesterol diet group. The serum LDL-cholesterol and AI of the water extracts from Phellinus linteus supplemented groups were significantly decreased compared to the high fat high cholesterol diet group. Supplementation of water extracts from Phellinus linteus groups (PA and PB groups) resulted in increased activities of superoxide dismutase. Hepatic glutathione peroxidase (GSH-px) were increased compared to the high fat high cholesterol diet group. TBARS values in liver and plasma were reduced in water extracts from Phellinus linteus supplemented groups. These result suggest that supplementation of water extracts from Phellinus linteus may have a pronounced impact on lipid composition and antioxidative system in the rats fed high fat high cholesterol diet.
Effects of a Nutrition Education and Exercise Program of Overweight or Obese Female Adults on Nutritional and Health Status
Kim, Eun-Jung ; Hwang, Hye-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 1, 2010, Pages 78~84
DOI : 10.3746/jkfn.2010.39.1.078
This study was to designed to investigate the effects of nutrition education and exercise program for overweight or obese female adults, and also emphasize the necessity of a proper nutrition education. The anthropometric characteristics, nutritional intake, eating habit, and hematological index, physical examination were measured before and after program. Considering the time schedule of the subjects, the exercise program was divided into 3 sessions (morning, afternoon, and evening) and the subjects performed swimming and weight training for 4 weeks. The subjects were overweight or obese women, with an average age and height of each 46.1 and 156.3 cm. The weight and BMI were decreased significantly after nutrition education and exercise program. The back region of front arm (p<0.001), infrascapular region (p<0.001), body fat (p<0.001) were significantly decreased, and grasping power (p<0.01), back muscle power (p<0.001) were significantly increased after nutritional and exercise program. Total triglyceride level and fasting blood glucose (p<0.001) were decreased significantly after program. The intakes of vitamin D and vitamin
were significantly changed after nutrition and exercise program. As for eating behavior and nutritional knowledge evaluation after program, the average score increased significantly (p<0.001). The results of this study show that this nutrition and exercise program can be an effective approach to improve their hematological index and nutritional and health status.
Survey on Sodium Contents in Meals of School Foodservice and Sodium Intakes of Students in Busan and Gyeongsangbuk-do
Lee, Hwee-Jae ; Lee, Chang-Hee ; Lee, Kwang-Su ; Jung, Young-Ji ; Ha, Sook-Hee ; Jung, Yoo-Young ; Kim, Dong-Sul ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 1, 2010, Pages 85~91
DOI : 10.3746/jkfn.2010.39.1.085
Sodium is a major component that maintains homeostasis and physiological state in body. It is an essential mineral that the body cannot produce for itself, so it must be supplied from food. On the other hand, overindulgence is one cause of hypertension, stroke, stomach cancer, osteoporosis and kidney disease. The purpose of this study was to monitor sodium content in meals of school foodservice. In this study, 801 samples (main/side dishes) were collected from 8 school foodservice in Busan and Gyeongsangbuk-do, Korea. Samples were classified into 21 food items, which were cooked rices, cooked rice with seasoning, noodles, cooked gruels, soups, stews, tang and chon-gol, stir-fried foods, fried foods, pan-fried foods, hard-boiled foods, roasted foods, steamed foods, seasoned vegetables, preserved foods, kimchis, sauces, fruits, breads and snacks, beverages, and dairy products. The samples were analyzed by AAS (atomic absorption spectrometry) after microwave digestion. The sodium content of sauces (1459 mg/100 g) and preserved foods (1165 mg/100 g) was higher than those of other dishes. Aside from them, sodium contents of roasted foods (894 mg/100 g), hard-boiled foods (786 mg/100 g) and kimchis (737 mg/100 g) were relatively higher than the others. Sodium intakes from meals of school foodservice were calculated by multiplying food intakes by sodium contents. The average sodium intakes from one serving of school foodservice were 605 mg for younger boys, 572 mg for younger girls, 774 mg for older boys, 730 mg for older girls in elementary school. Boys in middle school took in 1423 mg Na whereas girls consumed 1063 mg Na in middle school. Results from this study can be useful for establishing database of sodium contents and intake in meals of school foodservice. The database will be helpful for providing information on managing food for children.
Physicochemical Properties, Free Sugar and Volatile Compounds of Korean Citrons Cultivated in Different Areas
Lee, Soo-Jung ; Shin, Jung-Hye ; Kang, Min-Jung ; Jeong, Chang-Ho ; Ju, Jong-Chan ; Sung, Nak-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 1, 2010, Pages 92~98
DOI : 10.3746/jkfn.2010.39.1.092
Physicochemical properties, free sugar and volatile flavor compounds of citrons harvested in different cultivation areas, such as Geoje, Goseong, Goheung, and Namhae, were analyzed and compared. Total weight of citron, ranging from 107.97 g to 154.86 g, was significantly different according to producing area. Weight ratio of flesh to whole citron was higher than one of peel in citron produced from Geoje, Goheung-improved, or Namhae-native. Citron size was the highest in Namhae-native citron, but the color of peel was significantly the higher in Goheung-native and its improved citron. In the peel of citron, hardness of citron produced from Geoje was the strongest (2337.13
) whereas citron produced from Goseong (1592.38
) showed the softest hardness. Moisture content was 85.35~87.81 g/100 g and ash was contained below 0.8 g/100 g in flesh of all samples. Although crude fiber content in Geoje ctiron was significantly the lowest in the peel, peel was 1.88~2.60 times higher than flesh. The order of sugar content seemed to be fructose> glucose> sucrose in all citrons, and content of fructose or glucose was higher in peel than flesh. Content of total sugar was 8.44~12.19 g/100 g in citron, and contents of improved citrons from Goheung and Namhae were significantly higher than those of native citrons. In addition, major volatile compounds were dl-limonene (59.52~74.30%) and
-terpinene (5.60~7.88%) among 15 kinds of volatile compounds identified from citron peel. These results suggested that physicochemical properties and volatile flavor compounds of citrons showed some differences with regard to producing areas.
Physiological Activities of Suaeda japonica Extracts on Harvest Season
Choi, Jong-Il ; Kim, Yeon-Joo ; Kim, Jae-Hun ; Kwon, Joong-Ho ; Ahn, Dong-Hyun ; Chun, Byung-Soo ; Lee, Ju-Woon ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 1, 2010, Pages 99~104
DOI : 10.3746/jkfn.2010.39.1.099
This study was conducted to investigate the physiological activities of extracts from Suaeda japonica harvested in different season for its possibility as a functional material in food or cosmetic composition. The total mineral content of S. japonica harvested in summer was about 89.8 g/kg, and it comprised a little more content than one in winter (86.7 g/kg). The Na content of S. japonica did not show a remarkable contrast on harvest season whereas the K and Ca contents of summer were decreased to half or increased to double in winter. In addition, the antioxidative activity of each extract from S. japonica changed depending on harvest season. For S. japonica harvested in summer, the ethyl acetate extract showed the highest DPPH radical scavenging activity, but in winter the butanol extract fraction had the highest value. However, FRAP values were the highest in butanol extracts from S. japonica harvested in summer and winter. Total phenolic contents in the extracts were in proportion to the antioxidative activities. From the tyrosinase inhibition assay and melanogenesis with B16BL6, the hexane extracts from both seasons had shown the highest whitening effects. These results suggest that the extraction methods should be optimized depending on harvest season to utilize the S. japonica as functional component source.
Analyses of Nutrient Composition in Genetically Modified β-Carotene Biofortified Rice
Lee, Young-Tack ; Kim, Jae-Kwang ; Ha, Sun-Hwa ; Cho, Hyun-Seok ; Suh, Seok-Chul ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 1, 2010, Pages 105~109
DOI : 10.3746/jkfn.2010.39.1.105
This study was conducted to analyze nutrient composition of a genetically modified
-carotene biofortified rice (GM rice), developed by the Rural Development Admistration in Korea. The nutritional constituents of GM rice were compared with those of the parental rice cultivar `Nakdong` as a non-GM control to access nutritional equivalence. Proximate components (moisture, starch, protein, lipid, and ash) of the GM rice were similar to those of the conventional non-GM rice.
-Carotene contents of GM brown and milled rice were 2.35, 2.03
(d.b.), respectively. There were no significant differences between the GM and non-GM rice with respect to most of their nutrient composition, despite minor differences in most amino acids and minerals. This result demonstrated that the nutritional composition of this GM rice would be equivalent to that of the parental non-GM rice without major changes in its chemical contents.
Quality Characteristics of Jelly Prepared with Flowering Cherry(Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder
Kim, Kyoung-Hee ; Lee, Kyung-Hwa ; Kim, Sung-Hwan ; Kim, Na-Young ; Yook, Hong-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 1, 2010, Pages 110~115
DOI : 10.3746/jkfn.2010.39.1.110
The purpose of this study was to investigate the effect of adding various concentrations of cherry powder(obtained from freezed dried fruit of Prunus serrulata L. var. spontanea Max. wils.) on the physicochemical, antioxidant, and sensory characteristics of jelly. The pH of the jelly decreased significantly with the addition of cherry powder. The sugar content of the jelly increased significantly (p<0.05) with cherry powder added more than 7%. The Hunter color L-values decreased significantly (p<0.05) by the addition of cherry powder, and a- and b-values increased by the addition of cherry powder compared to the control, but there were no constant changes with increasing amounts of cherry powder. For the textural characteristics, the addition of cherry powder significantly (p<0.05) increased the hardness, chewiness and gumminess but there were no significant difference (p<0.05) in the springness and cohesiveness. The antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of jelly increased as the concentrations of cherry powder increased. The jellies containing 1 and 5% cherry powder had acceptable sensory properties, such as color, flavor, taste, texture, and overall quality. In consideration of the antioxidant properties and sensory characteristics, the highest quality improvement was obtained by adding 5% (w/w) of cherry powder into the jellies.
Effect of Solar Salt on the Quality Characteristics of Doenjang
Chang, Mi ; Kim, In-Cheol ; Chang, Hae-Choon ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 1, 2010, Pages 116~124
DOI : 10.3746/jkfn.2010.39.1.116
Bacterial-koji was prepared by using B. subtilis DJI and Doenjang was prepared by using the bacterial-koji and purified salt or solar salt at 12% (w/v) concentration. Characteristics of the Doenjangs were examined after 2 months of aging. Moisture contents of the purified salt-Doenjang was decreased from 51.55% to 45.38% whereas that of the solar salt-Doenjang was decreased from 51.88% to 47.90%. Acidities of the Doenjangs were gradually increased. Hunter`s L (lightness) color values of the Doenjangs were decreased. Browning reaction rate of purified salt-Doenjang was faster than solar salt-Doenjang. The content of free amino acids in solar salt-Doenjang was higher than those in purified salt-Doenjang. The major free amino acids of the Doenjang were glutamic acid (252.34 mg%~284.07 mg%), phenylalanine (184.72 mg%~224.71 mg%), leucine, tyrosine and valine.
Effect of Prickly Castor-Oil Tree (Kalopanax pictus) Extract on Naengmyeon Broth during Storage
Kim, Yang-Hee ; Park, Jung-Eun ; Jang, Myung-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 1, 2010, Pages 125~131
DOI : 10.3746/jkfn.2010.39.1.125
Quality improvements of Naengmyeon broth were explored by adding prickly castor-oil tree extract to the broth. Samples of Naengmyeon broth containing various levels (0, 0.1, 0.2, 0.3, 0.4%) of prickly castor-oil tree extract were stored at
for five days. During storage, the pH decreased with an increase of total acidity; however, this decrease in pH was slowed with by increasing levels of prickly castor-oil tree extract. Turbidity levels, along with total solid contents in the liquid portion of the Naengmyeon broth, increased in all treatments as storage proceeded, although the extent was somewhat suppressed by the prickly castor-oil tree extract. As a result of storage, colorimetric lightness values decreased and redness and yellowness increased. Total viable cells and coliform bacteria were lower in the Naengmyeon broth with added prickly castor-oil tree extract compared to the control. Also, with increasing prickly castor-oil tree extract concentration, fewer total viable cells and coliform bacteria were observed. The VBN contents of the broth samples containing prickly castor-oil tree extract was higher than of control, and the more prickly castor-oil tree extract were higher than the VBN content of the control; moreover, as prickly castor-oil tree extract content increased, less VBN was detected. In sensory evaluations, the 0.3% treatment was the most favored in terms of color, smell, sour taste, carbonated taste, and the overall acceptability. In conclusion, the addition of prickly castor-oil tree extract, having antimicrobial activity and natural antiseptic qualities, improved the storage duration of Naengmyeon broth. Also, the sensory characteristics of the 03% treatment were especially preferred.
Preparation and Characterization of Jochung, a Grain Syrup, with Apple
Yang, Hye-Jin ; Ryu, Gi-Hyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 1, 2010, Pages 132~137
DOI : 10.3746/jkfn.2010.39.1.132
This study was performed to investigate the effect of apple and maltitol as ingredients on the quality of Jochung, a grain syrup. Four kinds of Jochung products were prepared from steamed-rice, apple juice, heated-apple sarcocarp (at
, 60 min), and a mixture (sarcocarp : maltitol＝5:1, w/w) by saccharifying (at
, 8 hrs) with a malt (100 g/500 g rice), mixing the ingredients (steamed-rice : ingredient＝5:5, w/w), filtering, and heating the filtrate (at
, 2 hrs): product (A) with apple juice added before saccharified, product (B) with apple juice added after saccharified, product (C) with heated-apple sarcocarp added after saccharified, and product (D) with the mixture added after saccharified. The product (D) had the lowest pH value (
) of any other products. The contents of reducing sugar and total phenolic compound were the highest in the product (A) among all the products, which comprised
mg/g, respectively, resulting in good quality. The solidity and the dextrose equivalence had the highest value in the product (B) and the product (C), respectively. The malic acid content (
%) of the product (D) was the highest of any other organic acids identified by HPLC. Hunter L, a, and b values of the product (D) were the highest compared to other products. In sensory evaluation, the product (A) had generally higher score in all sensory attributes. It was concluded from the chemical and sensory evaluation that adding the apple juice before saccharified might be an effective method for manufacturing good quality rice-Jochung.
Effect of Combined Treatment of Ultraviolet-C with Aqueous Chlorine Dioxide or Fumaric Acid on the Postharvest Quality of Strawberry Fruit "Flamengo" during Storage
Kim, Ju-Yeon ; Kim, Hyun-Jin ; Lim, Geum-Ok ; Jang, Sung-Ae ; Song, Kyung-Bin ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 1, 2010, Pages 138~145
DOI : 10.3746/jkfn.2010.39.1.138
The combined effect of 50 ppm aqueous chlorine dioxide (
) or 0.5% fumaric acid with
ultraviolet-C (UV-C) on the postharvest quality of "Flamengo" strawberries was examined. After non-thermal treatment, the samples were stored at
for 12 days. The combined treatment of fumaric acid/UV-C reduced the initial populations of total aerobic bacteria and yeast and molds in the strawberries by 2.09 and 2.02 log CFU/g, respectively, compared to those of the control. In addition, after 12 days of storage the yeast and molds population in the combined treatment was 1.72 log CFU/g, compared to 5.10 log CFU/g for the control, resulting in a significant decrease of 3.38 log CFU/g. Postharvest treatments used in this study caused negligible changes in the color of the strawberries. Sensory evaluation results indicated that the combined postharvest treatment provided better sensory scores than did the control. In particular, the overall acceptability scores were higher for the combined treatment groups after 5 days of storage. These results suggest that combined treatment of either 50 ppm
or 0.5% fumaric acid with
UV-C can be useful for maintaining the quality of strawberries.
Florida, USA Food-Related Lifestyle Segments of Older Consumers in Seoul and Its Characteristics
Jang, Yoon-Jung ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 1, 2010, Pages 146~153
DOI : 10.3746/jkfn.2010.39.1.146
The objectives of this study were to explore food-related lifestyle segments of the older consumers, to identify its socio-demographic characteristics, and to investigate the differences in variables regarding health beliefs. A survey was conducted of adults 55 years of age and older living in Seoul, South Korea from March 28 to April 10, 2007. Out of the 500 distributed questionnaires, 361 were retained for final analysis: a response rate of 72.2%. As a result of cluster analysis, five consumer segments were identified; health-managing group, diet-unconcerned group, convenience-oriented group, taste-oriented group, unpracticed group. Significant differences were found among the five segments in terms of socio-demographic characteristics and variables regarding health beliefs (i.e., perceived self-efficacy, perceived barriers, perceived benefits). In the health-managing group and taste-oriented group, mean scores of perceived self-efficacy (p<0.001) and perceived benefits (p<0.001) were significantly higher than other groups. However, in the diet-unconcerned group and convenience-oriented group, the mean scores of perceived barriers (p<0.01) were significantly high. This study shows that foodservice operators targeting the older consumers should consider characteristics of each segment to develop a customized program.
Effects of Heat Treatment and Selected Medicinal Plant Extracts on GABA Content after Germination
Jeon, Geon-Uk ; Lee, Mi-Young ; Yoon, Jae-Min ; Jang, Sung-Ho ; Jung, Mi-Ri ; Jeong, Heon-Sang ; Lee, Jun-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 1, 2010, Pages 154~158
DOI : 10.3746/jkfn.2010.39.1.154
The purposes of this work were to study germination conditions on
-aminobutyric acid (GABA) contents and to develop a simple and effective technique for the production of germinated brown rice with an enhanced GABA levels. The samples were subjected to heat treatments at 40 and
before the soaking step. Moreover, four medicinal plant extracts including Schizandra chinensis, Dimocarpus longan Lour, Angelica dahurica, and Gastrodia elata Blume were used as soaking and germinating media. GABA levels were enhanced in the germinated brown rice compared to the non-germinated brown rice and the highest GABA contents were observed in heat treatment at
. The brown rice soaked in Gastrodia elata Blume extract showed the highest GABA contents compared to the control sample. These results demonstrate that the GABA levels during germination could be significantly enhanced by the heat treatment and the treatment of medicinal plant extracts in the soaking step.