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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
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Physiological Activities of Hot Water Extract from Pine Bud (Pinus densiflora)
Cho, Eun-Kyung ; Jeong, Bo-Rim ; Choi, Young-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 11, 2010, Pages 1573~1579
DOI : 10.3746/jkfn.2010.39.11.1573
This research was performed to determine the antioxidant activity, nitrite scavenging activity, and its inhibitory activity on angiotensin converting enzyme (ACE), xanthine oxidase,
-glucosidase, and elastase of hot water extract from pine bud (WPB). Antioxidant activity of WPB was measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and superoxide dismutase (SOD)-like activity. DPPH radical scavenging activity and SOD-like activity of WPB were remarkably increased in a dose-dependent manner, and were about 71.4 and 85.4% at 2 mg/mL, respectively. The xanthine oxidase and ACE inhibitory activities were about 70.9 and 51.9% at 2 mg/mL of WPB, respectively. Nitrite scavenging activity of WPB was about 59.1, 53.8, and 39.5% on pH 1.2, 3.0, and 6.0 at 2 mg/mL, respectively. The WPB also showed elastase and
-glucosidase inhibitory effects. These results revealed that pine bud have strong antioxidant activity and positive effects on the inhibition of xanthine oxidase, ACE, and elastase.
Antioxidative Activities of Water Extracts from Different Parts of Taraxacum officinale
Han, Eun-Kyung ; Lee, Ji-Young ; Jung, Eui-Jin ; Jin, Yong-Xie ; Chung, Cha-Kwon ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 11, 2010, Pages 1580~1586
DOI : 10.3746/jkfn.2010.39.11.1580
This study was conducted to examine antioxidative and physiological activities of water extracts from different parts (flower, leaf, root, and the whole plant) of Taraxacum officinale. The water extracts from different parts were measured to obtain total flavonoids content, total polyphenol content, electron donating ability, SOD-like activity, nitrite-scavenging ability and tyrosinase inhibition effects. Total flavonoids and total polyphenol contents in flower extract were 32.91 mg/g and 49.31 mg/g, respectively, which were much higher than those of any other parts. The electron donating abilities of flower, leaf, the whole plant, and root extracts were 87.07%, 87.66%, 81.06% and 66.20%, respectively at a concentration of 1 mg/mL. The activities increased in a dose-dependent manner. The SOD-like activity of water extracts from different parts showed 9.07~10.97% at a concentration of 1 mg/mL. The nitrite-scavenging abilities of flower and leaf extracts measured at pH 1.2 were 36.34% and 38.16%, respectively at a concentration of 1 mg/mL. Tyrosinase inhibition activity of the leaf extract at a concentration of 1 mg/mL was the highest (34.19%) and that of the whole plant and root extracts was shown to be more than 20%. These results suggest that water extracts from different parts of Taraxacum officinale could be used as an antioxidative functional food source.
Effects of Artemisia capillaris Extracts on Intestinal Microflora In vitro and In vivo
Oh, Mi-Hyun ; Kim, Kwang-Yup ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 11, 2010, Pages 1587~1594
DOI : 10.3746/jkfn.2010.39.11.1587
This study was designed to investigate the effect of Artemisia capillaris extracts on the intestinal microflora. In agar diffusion method, the solvent fractions of Artemisia capillaris showed growth inhibition against the intestinal microflora. In particular, the chloroform fraction of Artemisia capillaris had strong antibacterial activity against Clostridium perfringens, Clostridium difficile, Eubacterium limosum, and Bacteroides fragilis, but did not show antibacterial activity against Bifidobacterium bifidum and Lactobacillus acidophilus. Most chloroform fraction of Artemisia capillaris inhibitory activities were not reduced by heat treatment or pH variation against C. perfringens, C. difficile, E. limosum, and B. fragilis. MICs of the chloroform fraction were 1.25 mg/mL against C. perfringens, E. limosum and B. fragilis and 2.5 mg/mL against C. difficile. MBCs of chloroform fraction were 5 mg/mL against C. perfringens, E. limosum and 2.5 mg/mL against C. difficile, B. fragilis. The ethyl acetate fraction of Artemisia capillaris showed
mg/10 mg total polyphenol and
mg/10 mg total flavonoid contents. In vivo tests were performed to investigate the influence of Artemisia capillaris extract on the intestinal microflora in rats. The results showed the possibilities of utilizing Artemisia capillaris extracts as a functional food component to control intestinal microflora.
Effect of Dietary Grape Pomace on Lipid Metabolism and Hepatic Morphology in Rats Fed a High Fat Diet
Zhang, Xian-Hua ; Choi, Soo-Kyong ; Seo, Jung-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 11, 2010, Pages 1595~1603
DOI : 10.3746/jkfn.2010.39.11.1595
The present study was conducted to investigate the effect of dietary grape pomace on lipid metabolism and hepatic morphology of rats fed a high fat diet. The high fat diet contained additional 15% lard to AIN 93-based diet. Male Sprague-Dawley rats were fed experimental diets containing 5% grape pomace for 4 weeks. Serum activities of glutamic-oxaloacetic transaminase (GOT) and glutamic-pyruvic transaminase (GPT) were not changed by high fat and grape pomace feeding. Serum concentration of triglyceride in rats fed a high fat diet was decreased significantly by dietary grape pomace. Hepatic concentrations of total lipid, total cholesterol and triglyceride were reduced in grape pomace groups with a high fat diet. Fecal concentrations of total cholesterol and triglyceride were increased in grape pomace groups with a high fat diet. The fecal content of coprostanol was not different among the groups. Dietary grape pomace increased the fecal excretion of cholesterol and coprostanone in rats fed a high fat diet. The fecal excretion of bile acid was not affected by feeding grape pomace in rats fed a high fat diet. Light micrographs of liver tissue revealed lipid droplets were increased by a high fat diet, but dietary supplementation of grape pomace tended to alleviate such changes.
Anti-Obesity Effects of Foeniculum fructus Water Extract
Seo, Dong-Joo ; Kim, Jeong-Mi ; Kim, Tae-Hyuk ; Baek, Jong-Mi ; Kim, Tae-Woo ; Kim, Hyun-Sook ; Choe, Myeon ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 11, 2010, Pages 1604~1610
DOI : 10.3746/jkfn.2010.39.11.1604
We investigated the anti-obesity effects of Foeniculum fructus water extract on body weight, epididymal adipocyte size, plasma lipid levels and activities of key enzymes such as lipoprotein lipase (LPL), acyl-CoA synthetase (ACS) in high fat diet-induced obese mice. Experimental groups were normal diet group (ND), high fat diet group (HFD), high fat diet with 0.05% orlistat group (HFDO), and high fat diet with 0.5% Foeniculum fructus group (HFDF). Eleven-weeks feeding with HFD resulted in significant increase in lipid levels, body weight, liver and epididymal adipose tissue weight, compared with the ND group. Diet containing Foeniculum fructus water extract significantly reduced plasma total cholesterol, triglyceride and glucose concentrations as well as body weight, liver and epididymal adipose tissue weights. Plasma LDL cholesterol levels were significantly lower in the HFDF group than those in HFDO group. LPL activities elevated by a high fat diet were significantly decreased by Foeniculum fructus water extract administration. ACS activities decreased in the high fat diet group and markedly increased in the Foeniculum fructus water extract administered group. All things considered, Foeniculum fructus water extract efficiently inhibits the inflow of fatty acid into the cell, and activates metabolic process that uses fatty acids flowing as an energy source. Thus, Foeniculum fructus water extract may have great potential as a novel anti-obesity agent.
Anti-Allergic Activities of Fermented Eriobotrya japonica and Saurus chinensis Extracts in 2,4-Dinitrochlorobezene-Induced BALB/c Mice
Choi, Myung-Jin ; Jung, Hee-Kyoung ; Jeong, Yoo-Seok ; Park, Seung-Chun ; Hong, Joo-Heon ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 11, 2010, Pages 1611~1618
DOI : 10.3746/jkfn.2010.39.11.1611
This study was conducted to evaluate the effects of Eriobotrya japonica and Saurus chinensis extracts and their fermented extracts on immune parameters in BALB/c mice treated with 1% 2,4-dinitrochlorobenzene (DNCB). The groups were Eriobotrya japonica extract (BI), Saurus chinensis extract (SA), mixture with E. japonica extract and S. chinensis extract (FB) and fermented mixture with E. japonica extract and S. chinensis extract (FA) and distilled water treated control. The level of serum immunoglobulin (Ig) E was decreased in FA compared to control group, but significant difference was not observed (p<0.05). The histamine and contents in FA and control group were
ng/mL, respectively (p<0.05). Ceramide contents were significantly increased in FA compared to BI, SA, FB and control group (p<0.05). These results suggest that FA supplementation in the DNCB treated BALB/c mice affect anti-allergic activities positively, and may be used as functional material for suppression of atopy dermatitis in food industry.
Comparisons of Korean and Japanese College Students' Eating Habits and Food Preferences
Lee, Kyoung-Ae ; Jeong, Bo-Young ; Moon, Soo-Kyung ; Kim, In-Soo ; Nakajima, Shigeru ; Nakamura, Soichiro ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 11, 2010, Pages 1619~1626
DOI : 10.3746/jkfn.2010.39.11.1619
This study was conducted to compare eating habits and food preferences of Korean and Japanese female college students in some areas of the two countries. The subjects were 365 Korean students and 313 Japanese students. The survey was done in every May for three years from 2006 to 2008. Eating habits and food preferences were investigated by questionnaire. The results were as follows. There was no significant difference in body weight, but Korean students were taller and they ate out more frequently than Japanese students. Both Korean students and Japanese students liked meat, milk and milk products better than fishes. Also, they liked fruits better than vegetables. Korean students had lower preferences for fish, beans and bean products, vegetables, and seaweed than Japanese students. In conclusion, Korean students seem to be exposed to risk factors to health more than Japanese students, because they had less desirable eating habits and food preferences, and were less active than Japanese students. Therefore Korean students might need to change their eating habits and food preferences into more desirable ones for their good health.
Analysis of Chemical Composition and Antioxidant Activity of Codonopsis lanceolata Skin
Kim, Na-Young ; Chae, Hyun-Seok ; Lee, In-Sook ; Kim, Dong-Soo ; Seo, Kang-Tae ; Park, Sung-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 11, 2010, Pages 1627~1633
DOI : 10.3746/jkfn.2010.39.11.1627
The purpose of this study is to determine the possibility of Codonopsis lanceolata skin as natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of C. lanceolata skin were measured. On a dry weight basis the contents of carbohydrate, crude protein, crude lipid and ash are 24.74, 2.73, 2.96 and 4.84%, and the calories of skin was 266.00 kcal/100 g and total dietary fiber was 64.73%. The contents of essential and non-essential amino acids were 633.40 and 870.72 mg/100 g wet weight basis. The K was the largest mineral followed by Ca, Mg, and P, suggesting that C. lanceolata skin is alkali material. The EDA of water extract from C. lanceolata skin was 18.28~79.30%, and the activity was dependent on the sample concentration. Total phenolic and flavonoids contents of water extract from C. lanceolata skin were estimated as 24.65 and
. The C. lanceolata skin extract showed the highest reducing power (3.5) at the concentration of 25 mg/mL. Based on the above results, we deemed that the C. lanceolata skin might have potential antioxidant activities. The general nutrients and antioxidant bioactive materials in C. lanceolata skin were also potential materials for good health food.
Component Analysis and Antioxidant Activity of Kalopanax pictus Leaf
Shin, Eon-Hwan ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 11, 2010, Pages 1634~1639
DOI : 10.3746/jkfn.2010.39.11.1634
The purpose of this study is to determine the possibility of using Kalopanax pictus leaf as natural health food source. The contents of proximate and antioxidative nutrients of Kalopanax pictus leaf were measured. The contents of carbohydrate, crude protein, crude lipid and ash were 41.42%, 45.23%, 3.29% and 10.07%, respectively. The calories of Kalopanax pictus leaf was 401.52 kcal/100 g and total dietary fiber was 30.37%. The percentages of water soluble dietary fiber to insoluble dietary fiber were 9.16% and 21.21%, respectively. The protein contained a total of 18 different kinds of amino acids. The contents of essential and non-essential amino acids were 10.51 g/100 g and 17.69 g/100 g. The K was the largest mineral followed by P, Ca, and Mg, which means Kalopanax pictus leaf is alkali material. The contents of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids were 1.56 g/100 g, 0.11 g/100 g and 1.84 g/100 g, respectively. The antioxidant activity of 70% ethanol extract and fractions of the Kalopanax pictus leaf has been determined by the scavenging of the stable radical DPPH; the result showed that the ethyl acetate fraction was the most active, as the amount required for 50% reduction of DPPH after 30 mins (
, followed by 70% ethanol extract (
), hexane fraction (
), chloroform (
), butanol fraction (
) and aqueous fraction (
Extraction of Glycosaminoglycan from Sea Hare, Aplysia kurodai, and Its Functional Properties 1. Optimum Extraction of Polysaccharide and Purification of Glycosaminoglycan
Yoon, Bo-Yeong ; Choi, Byeong-Dai ; Choi, Yeung-Joon ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 11, 2010, Pages 1640~1646
DOI : 10.3746/jkfn.2010.39.11.1640
The optimum condition was investigated for the extraction of glycosaminoglycan (GAG) from sea hare, Aplysia kurodai. The most effective enzyme was Flavourzyme for extraction of glycosaminoglycan. The optimum incubation temperature and time for hydrolysis were
and 15 hr, respectively. The yield of precipitated polysaccharide depended on Brix and ethanol volume. The most effective concentration of Brix and ethanol were sixty and 5 volume of ethanol, respectively. Most GAG was eluted between 0.5 M and 0.75 M NaCl gradient on DEAE-Sepharose column, and identified by electroconductivity. The contents of hexuronic acid from polysaccharide extract and GAG were 1.0 g/100 g and 6.0 g/100 g, respectively. Hexosamine of polysaccharide and GAG as indicator of GAG component was 5.6 g/100 g and 25.7 g/100 g, respectively. GAG was identified as heparan sulfate compared with bands of other GAG on agarose gel electrophoresis, and its molecular weight was 29.6 kDa on Superdex 200 HR column.
Extraction of Glycosaminoglycan from Sea Hare, Aplysia kurodai, and Its Functional Properties 2. Structural Properties of Purified Glycosaminoglycan
Yoon, Bo-Yeong ; Choi, Byeong-Dai ; Bae, Dong-Won ; Choi, Yeung-Joon ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 11, 2010, Pages 1647~1653
DOI : 10.3746/jkfn.2010.39.11.1647
Glycosaminoglycan (GAG) was purified from polysaccharide extracted from sea hare muscle on DEAE-Sepharose column and investigated for the functional groups, distribution of sugars, composition of disaccharide and structure of GAG. Purified GAG was composed of disaccharide above 55% of total sugar. Purified GAG showed amide I peak in 1648/cm and C-O stretch peak as properties of carbohydrate, amino acid peak in 1457/cm, and peak in 866/cm as properties of monosaccharide by FT-IR. Fucose, N-acetylgalactosamine, N-acetylglucosamine, glucose, galactose, mannose and xylose were found in MALDI-TOF MS/MS spectra of hydrolysates by chondroitin sulfate ABC lyase and heparanase I. Purified GAG was expected to be heparan sulfate including N-acetylgalactosamine and N-acetylglucosamine above 70% of total sugar. The structure of GAG was supposed as GlyUA(2S)-GlcNS and GlyUA-GlcNS(6S) with O-linkage on protein core.
Characteristics of Angiotensin Converting Enzyme Inhibitory Peptides from Salt-fermented Squid Liver Sauce
Park, Yeung-Beom ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 11, 2010, Pages 1654~1659
DOI : 10.3746/jkfn.2010.39.11.1654
In order to utilize squid liver by-products, which is normally discarded as industrial waste in the process of squid manufacturing, salt-fermented squid liver sauce was prepared experimentally and also tested for inhibitory activity against angiotensin converting enzyme (ACE). ACE inhibitory activity of squid liver sauce was increased with the elapse of fermentation days until 12 months, followed by a constant level of inhibitory activity thereafter. 15-month-old sauce (
) was filtered through PM-10 membrane (M.W. cut-off 10,000 Da) to obtain the peptides fractions with ACE inhibition activity. Filtered fractions were applied to a Bio-gel P-2 column and three active fractions (A, B and C) were collected. Among them, fraction B applied to a SuperQ-Toyopearl 650S column chromatography lead to the isolation of active B-1 fraction. It has the ACE inhibitory activity (
). The main composition of its amino acids is lysine, glycine and proline, which cover about 85% of the total amino acids.
Saponin Contents and Physicochemical Properties of Red Ginseng Extract Pouch Products Collected from Ginseng Markets in Korea
Choi, Jae-Eul ; Han, Jin-Soo ; Kang, Sun-Joo ; Kim, Kwan-Hou ; Kim, Kyoung-Hee ; Yook, Hong-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 11, 2010, Pages 1660~1665
DOI : 10.3746/jkfn.2010.39.11.1660
To obtain data for the standardization of manufacturing method of red ginseng extract pouch products, saponin and physico-chemical properties of 44 Korean red ginseng extract pouch products were analyzed. The concentration of total ginsenoside contents were 5.5~185.7 mg/100 mL. Distribution of the contents of ginsenoside
known to have anticancer effect are as follows:
is 1.6~46.3 mg/100 mL,
is 0~22.0 mg/100 mL,
is 0~4.3 mg/100 mL and that of
is 0~20.4 mg/100 mL, respectively. The anti-diabetic effect of ginsenoside
and Re distribution of contents were 0~10.8 mg/100 mL and 0~7.0 mg/100 mL, respectively. Among the other saponins, exhibited content to distribution of ginsenoside
was 0~25.2 mg/100 mL, Rc was 0~12.5 mg/100 mL, Rd was 0~11.3 mg/100 mL, Rf was 0~5.9 mg/100 mL and
was 0~4.4 mg/100 mL. Results of physicochemical characterization showed total sugar content of 226.6~3,102.9 mg/100 mL, total soluble solids content
, turbidity 82.2~100.0%, pH in the range of 4.1 to 5.0, respectively. In approximately 50% of collected domestic ginseng extract pouch products (21~24 items), ginsenoside
, Rc, Rd, Re and
were not detected, and saponin content of each product appears to differ greatly. Results indicated that standardization of production methods and standards set for red ginseng extract pouch products in Korea is needed.
Physicochemical Characteristics and Acceptability of Commercial Low-Priced French Wines
Kim, Eun-Kyung ; Kim, In-Yong ; Ko, Jae-Youn ; Yim, Seoung-Been ; Jeong, Yoon-Hwa ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 11, 2010, Pages 1666~1671
DOI : 10.3746/jkfn.2010.39.11.1666
The physicochemical characteristics and acceptability of various commercial low-priced French wines were determined. A~E wines were manufactured from France and F wine was bottled in Germany using French Cabernet Sauvignon grape species. Sample wines were analyzed for pH, total soluble content, acidity, color, total sugar, total polyphenol and sulfur dioxide. The pH of the wines were ranged from 3.3 to 2.6. The total soluble contents were the highest in wine A (10.25 Brix%), followed by wine C (9.72 Brix%), wine D (9.67 Brix%) and wine B (9.61 Brix%) and were the lowest in wines E and F (9.42 Brix%). In the color analysis, wine F showed the highest L (lightness) and a (redness) value (28.11 and 23.86, respectively). The b (yellowness) value for all the samples studied ranged from 52.17 to 61.05. Wine C (62.24 g/L) and F (69.91 g/L) showed higher total sugar contents, and the total sugar contents of wines D, E, B and A were 48.58, 42.74, 37.74 and 36.99 g/L, respectively. Total polyphenol contents were the highest in wine C (2.59 g/L) and the lowest in wines A and B (1.90 g/L). The contents of sulfite in wine D (68.78 mg/L) were the highest and was the lowest in wine B (58.18 mg/L). The sensory characteristics and preference analysis (sourness, bitterness, sweetness, astringent taste, aroma, color and overall acceptability) of the red wines used in this study were determined by 15 panelists using the 7-point hedonic scale. Sourness of wines ranged between 3.8~4.9 and sweetness of wines D and F (3.0) were the highest amongst the red wines used in this study. Wines D, E and F had the higher scores in overall acceptability of sensory properties and wine E was the highest amongst the wines used in this study.
Effect of Ecklonia cava Hot Water Extracts on Shelf-life and Quality of Muffin
Jung, Kyong-Im ; Choi, Young-Ju ; Cho, Eun-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 11, 2010, Pages 1672~1677
DOI : 10.3746/jkfn.2010.39.11.1672
The purpose of this study was to examine the qualities of muffins made with 0.1, 0.5, and 1% of Ecklonia cava hot water extracts (WEC). The muffins containing 0.1, 0.5, and 1% of WEC were acceptable by sensory evaluation such as color, flavor, taste, texture, and overall acceptability. The moisture contents of muffins made with WEC were not significantly different from muffins not containing WEC (control) during the early storage period (p<0.05), whereas after 3 days of storage, the moisture contents of muffins made with WEC were higher than that of control. The total microbial count in muffins made with 1% of WEC decreased as compared to that of control with an increase in storing time. The antioxidative activities, DPPH radical scavenging and superoxide dismutase-like activity of muffins increased with an increase in the concentrations of WEC. These results suggest that the addition of WEC to muffins has a good effect on improving the shelf-life and overall quality.
Inhibition of Microbial Growth in Cabbage-Kimchi by Heat Treatment and Nisin·Yucca Extract
Kim, Ji-Sun ; Kim, Yu-Jin ; Park, Jung-Mi ; Kim, Tae-Jip ; Kim, Beom-Soo ; Kim, Yeon-Mi ; Kim, Hye-Rim ; Han, Nam-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 11, 2010, Pages 1678~1683
DOI : 10.3746/jkfn.2010.39.11.1678
For extension of storage period of cabbage-kimchi, effects of heat treatment as well as nisin or yucca extract were examined on the growth of microbes. Firstly, when kimchi was heated at various temperatures in polyethylene plastic bottle or membrane pouch, the optimum inhibitory condition giving no sensory change was at
for 30 min in a plastic membrane pouch and this treatment made a reduction of
in total microbes. The result showed that use of plastic bottle was inefficient due to low heat transfer rate. Interestingly, pasteurization of seasoning pastes at
for 30 min separately from cabbage resulted in better inhibitory effect reducing
of total bacteria and
of lactic acid bacteria, and this operation was regarded as a promising inhibitory method. Secondly, when nisin and yucca extract were separately added in kimchi, microbial growth was inhibited during storage period and their inhibition effects were enhanced at lower temperature.
Comparison of Rice Properties Between Rice Grown Under Conventional Farming and One Grown Under Eco-Friendly Farming Using Hairy Vetch
Lee, Seung-Hyun ; Kim, Min-Young ; Kim, Han-Yong ; Ko, Sang-Hoon ; Shin, Mal-Shick ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 11, 2010, Pages 1684~1690
DOI : 10.3746/jkfn.2010.39.11.1684
The properties of non-waxy rice, Dongjin 1, cultivated with conventional farming (CF) and environmentally-harmonized farming (EHF) using hairy vetch were compared to determine rice water absorption, physicochemical and pasting properties, antioxidant activities of brown and white rice, and a sensory evaluation of cooked white rice was carried out. EHF was treated with green manure crops such as hairy vetch and chitinase, which produce microorganism culture solution. CF was applied with seed disinfection treatments, fertilizer herbicides, and agricultural chemicals for the control of pests and diseases. The absorption level of EHF rice was higher than that of CF rice grain, regardless of the cultivation methods used. The ash and crude lipid contents were higher, but protein and dietary fiber contents were lower in the CF rice than in the EHF rice. The total starch content, water binding capacity, and swelling power of white rice were higher than those of brown rice, regardless of the cultivation methods used. The DPPH's antioxidant activity was shown as follows: EHF brown rice, EHF white rice and CF rice, in a decreasing order. The initial pasting temperature of EHF rice was lower than that of CF rice, but the peak, cold, and breakdown viscosities exhibited reverse trends. The sensory evaluation showed that the cooked white rice cultivated with EHF was not significantly different from that cultivated with CF (p<0.05). The overall preference of cooked rice did not show significant differences between the two cultivation methods (p<0.05).
The Effect of Fermented Codonopsis lanceolata on the Memory Impairment of Mice
Park, Sung-Jin ; Park, Dong-Sik ; Kim, Seung-Seop ; He, Xinlong ; Ahn, Ju-Hee ; Yoon, Won-Byung ; Lee, Hyeon-Yong ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 11, 2010, Pages 1691~1694
DOI : 10.3746/jkfn.2010.39.11.1691
In the present study, we assessed whether the extracts of Codonopsis lanceolata and fermented C. lanceolata posses the cognition-enhancing effect in rats with impaired learning and memory by scopolamine treatment (1 mg/kg, i.p.), an antagonist of muscarinic acetylcholine (ACh) receptor. The fermented C. lanceolata extract (333, 667 mg/kg) significantly reversed the scopolamine-induced cognitive impairments in the passive avoidance test (p<0.05). Moreover, fermented C. lanceolata extract (333 mg/kg) also improved escape latencies in training trials of Morris water maze test (p<0.05). The water extract of fermented C. lanceolata showed significant anti-amnestic and cognitive-enhancing activities related to the memory processes, and these activities were parallel to treatment duration and dependent of the learning models.
Antioxidant Compounds and Antioxidant Activities of the Methanolic Extracts from Milling Fractions of Sorghum (Sorghum bicolor L. Moench)
Woo, Koan-Sik ; Seo, Myung-Chul ; Kang, Jong-Rae ; Ko, Jee-Yeon ; Song, Seuk-Bo ; Lee, Jae-Saeng ; Oh, Byeong-Geun ; Park, Gi-Do ; Lee, Yong-Hwan ; Nam, Min-Hee ; Jeong, Heon-Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 11, 2010, Pages 1695~1699
DOI : 10.3746/jkfn.2010.39.11.1695
The purpose of this study was to evaluate the antioxidant compounds and their activities of the methanolic extracts from milling fractions of sorghum. To determine the antioxidant compounds in the methanolic extract from the milling fractions, the content of polyphenol, flavonoids, tannin, anthocyanins and proanthocyanidin were measured by spectrophotometric methods. These were evaluated for antioxidative activities by ABTS and DPPH radical scavenging assays. The extraction yield of hull, bran and grain of sorghum were 9.95, 19.05 and 2.94%, respectively. The methanolic extracts from sorghum bran showed generally higher antioxidant activities than the extracts from hull and grain of sorghum. In addition, antioxidant compounds distributed much higher contents in sorghum bran extract than in the extracts from hull and grain of sorghum. A significant correlation was also noted between free radical scavenging activity and polyphenolic compounds. The results of this study show that notable antioxidant activity in sorghum bran is considered to have significant health benefits.
Chemical Components Changes of Winter Cereal Crops with Germination
Kim, Hyun-Young ; Hwang, In-Guk ; Woo, Koan-Sik ; Kim, Kyoung-Ho ; Kim, Kee-Jong ; Lee, Choon-Ki ; Lee, Jun-Soo ; Jeong, Heon-Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 11, 2010, Pages 1700~1704
DOI : 10.3746/jkfn.2010.39.11.1700
This study was investigated the changes of chemical components in winter cereal crops before and after germination for development of functional foods. The contents of general composition (crude protein, lipid, and ash), phytic acid, free sugar, mineral, and fatty acid were analyzed. Crude ash content was slightly decreased after germination but protein contents was slightly increased in oats after germination. Phytic acid content showed the highest increase from 1.09 to 1.56 mg/g in oats after germination. Glucose contents of rye and wheat increased 6 and 3.5 folds after germination, respectively. Also, maltose contents of oat and wheat increased 7.4 and 5.5 folds, respectively. Major fatty acids were palmitic acid, oleic acid and linoleic acid. After germination, palmitic acid and linoleic acid decreased while oleic acid increased in oats and barley. Further studies are needed to investigate the functional components and biological properties of winter cereal crops after germination.
Analyses of Capsaicinoids and Ascorbic Acid in Pepper (Capsicum annum L.) Breeding Lines
Jung, Mi-Ri ; Hwang, Young ; Kim, Hae-Young ; Jeong, Heong-Sang ; Park, Ji-Sung ; Park, Dong-Bok ; Lee, Jun-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 11, 2010, Pages 1705~1709
DOI : 10.3746/jkfn.2010.39.11.1705
Peppers (Capsicum annuum L.) are a rich source of phytochemicals including polyphenolics, flavonoids, capsaicinoids and ascorbic acid. Capsaicinoids are a group of 12 or more related alkaloids responsible for the pungent sensation in the fruits of the genus Capsicum. Ascorbic acid is another functional and nutritional constituent of peppers. In this study, the contents of two major capsaicinoids (capsaicin and dihydrocapsaicin) and ascorbic acid in 131 pepper breeding lines were quantified by HPLC. In 131 pepper breeding lines, capsaicin and dihydrocapsaicin contents were in the range of 0.0 to 219.6 and 0.0 to 110.8 mg/100 g, respectively. The breeding lines with higher capsaicin content contained higher dihydrocapsaicin content as well. Ascorbic acid contents were 264.9 to 1695.5 mg/100 g for the 131 pepper breeding lines. The analytical method validation parameters including accuracy, repeatability, and reproducibility were calculated to ensure the method's validity. This study provides basic information to plant breeders and biotechnologists who are planning to breed genotypes with high content of phytochemicals.
Effects of Cooking on the Fatty Acid Compositions of Mackerel (Scomber japonicus) Fed with CLA Fortified Diet
Park, Eun-Jung ; Kim, Jong-Tae ; Choi, Yeung-Joon ; Choi, Byeong-Dae ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 11, 2010, Pages 1710~1714
DOI : 10.3746/jkfn.2010.39.11.1710
The effects of frying, steaming with soybean paste, and canning on the fatty acid compositions of farmed mackerel fed with CLA were evaluated. Saturates and monoenes acid content of the cooked mackerel control and CA25 groups at 27.5% and 44.6% and at 28.8% and 41.0%, respectively, were not significantly different from the raw samples at 27.1% and 35.6%, respectively. The polyenes acid content of control and CLA-fed groups were 31.2% in RO-8GM and 30.7% in RO-8CM after roasting, 27.1% in BO-8GM and 31.5% in BO-8CM for boiling, and 25.4% in CA-8GM and 28.4% in CA-8CM after canning which were not significantly different from the raw samples with 29.45% and 31.9%, respectively. Ratio of the n-6/n-3 in roasted group were 0.29 and 0.24, in steaming with soybean paste were 0.28 and 0.27, and in canned mackerel were 0.28 and 0.31 for the control and CA25 groups, respectively.
Oxidative Stability of Grape Seed Oils Under Different Roasting Conditions
Jang, Sung-Ho ; Lee, Seon-Mi ; Jeong, Heon-Sang ; Lee, Jun-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 11, 2010, Pages 1715~1718
DOI : 10.3746/jkfn.2010.39.11.1715
The oxidative stability of grape seed oils (GSOs) prepared from grape seeds roasted at different temperatures (100, 150 and
for 1 hr) was evaluated and compared with that of GSO from unroasted grape seed. Stability of the GSOs stored in air at
up to 40 days was assessed by acid value (AV) and peroxide value (PV). Simultaneously, the cont ents of tocopherols and tocotrienols and color changes were monitored up to 40 days. During the storage period, the PV of the unroasted GSO increased from 1.95 to 90.72 meq/kg. On the other hand, the PV for GSOs roasted at 100, 150 and
increased from 1.96, 2.03, 1.98 to 76.09, 71.72, 49.38 meq/kg, respectively. AV is in conformity with PV. Color development of GSOs increased as roasting temperature increased. The contents of tocopherols and tocotrienols in GSOs increased as roasting temperature increased from 100 to
. The contents of tocopherols and tocotrienols gradually decreased along with the storage period. These results suggest that roasting treatment prolongs the oxidative stability of GSOs.
Verification of the Suitability of the ATP Luminometer as the Monitoring Tool for Surface Hygiene in Foodservices
Kim, Yang-Sook ; Moon, Hey-Kyung ; Kang, Seong-Il ; Nam, Eun-Jeong ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 11, 2010, Pages 1719~1723
DOI : 10.3746/jkfn.2010.39.11.1719
The purpose of this study was to verify feasibility of using a ATP Luminometer, real-time hygiene monitoring tool for food contact surfaces in foodservices. For this, 54 cutting boards, 70 knives, 21 rubber gloves in 4 institutional foodservices were studied. ATP (RLU: relatively light unit) values by ATP Luminometer were compared with APC (CFU: colony forming unit) of swabbing culture method using aerobic count plates of 3M petrifilm. ATP ranged from 0 RLU/
to 64693 RLU/
on knives, from 0.1 RLU/
to 6743.6 RLU/
on cutting boards and from 31 RLU/
to 465635 RLU/
on the rubber gloves. APC ranged from 0 CFU/
to 166667 CFU/
on knives, from 0 CFU/
to 1000 CFU/
on cutting boards and from 0 CFU/
to 730000 CFU/
on the rubber gloves. To express the degree of association between ATP and APC, a linear regression was performed. There were significant positive correlations found between log RLU and log CFU on the knives (r=0.84, p<0.001), the cutting boards (r=0.79, p<0.001), the rubber gloves (r=0.78, p<0.001). Results of this study showed the possibility that ATP bioluminescence technique can be used as the monitoring tool for surface hygiene in foodservices.