Go to the main menu
Skip to content
Go to bottom
REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Journal of the Korean Society of Food Science and Nutrition
Journal Basic Information
Journal DOI :
The Korean Society of Food Science and Nutrition
Editor in Chief :
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
Antioxidant Effects of Ethanol Extracts from Flower Species of Compositae Plant
Woo, Jeong-Hyang ; Shin, So-Lim ; Lee, Cheol-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 2, 2010, Pages 159~164
DOI : 10.3746/jkfn.2010.39.2.159
The present experiments were carried out to develop new antioxidants from EtOH extract of flower resources of Compositae plant concerning total polyphenol and flavonoid content, scavenging activities on DPPH and ABTS radicals, ferrous ion chelating effects, and inhibition activity on lipid peroxidation of linoleic acid. EtOH extracts from Matricaria recutica, Cosmos bipinnatus, Synurus deltoides, and Aster pilosus showed higher level of total polyphenol content, and the flavonoid content was the highest in C. bipinnatus. However, scavenging activity on DPPH radicals was the highest in EtOH extract of Hieracium pilosella-1.1 times higher than BHT control. The activity on ABTS radical scavenging was the highest in EtOH extracts of M. recutica and S. deltoides-2.0 and 1.2 times higher than ascorbic acid, and 2.2 and 1.3 times higher than BHT, respectively. Ferrous ion chelating effects was also the highest in M. recutica, but the level was much lower than EDTA. Inhibition activity on lipid peroxidation of linoleic acid, measured at every 4 days for 32 days, was superior and longer lasting with M. recutica and Achillea alpina, compared to that of BHT. In conclusion, antioxidant activity was different depending on species, so selection of proper plant species for the development of potential antioxidant is very important.
Physiological Activities of Cucurbita moschata Duch. Extracts with Different 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 2, 2010, Pages 165~171
DOI : 10.3746/jkfn.2010.39.2.165
This study was to investigate physiological activities of Cucurbita moschata Duch. extracts by various extraction conditions. Electron donating ability of 50% ethanol extract was 52.37% at 50 mL/g, which was higher than those of 1.0% and 0.1% L-ascorbate solutions. SOD-like activities were the most effective in all of the samples at 50 mL/g, which were barely detectable. Total polyphenol contents were the highest at 50 mL/g for all fiber extracts. The nitrite scavenging effects were the most effective in pH 1.2 at more than 80%. Tyrosinase-inhibitory activities ranged at fewer than 19%. The results will be useful for understanding of the physiological activities of Cucurbita moschata Duch. extracts.
Antioxidant Activities in Enzymatic Hydrolysates of Pumpkin Powder (Cucurbita spp.)
Oh, Chang-Kyung ; Kim, Myeong-Cheol ; Oh, Myung-Cheol ; Yang, Tai-Suk ; Hyun, Jae-Suk ; Kim, Soo-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 2, 2010, Pages 172~178
DOI : 10.3746/jkfn.2010.39.2.172
This study was conducted to investigate total polyphenol contents and antioxidative effects of the enzymatic hydrolysates digested by several kinds of carbohydrases from the powder of ripened pumpkin (Cucurbita moschata), sweet pumpkin (C. maxima) and green pumpkin (C. moschata). The total polyphenol contents of all enzymatic hydrolysates from green pumpkin powder were higher than those of ripened and sweet pumpkins. DPPH radical scavenging activities of the enzymatic hydrolysates digested by AMG and Termamyl from green pumpkin were also very strong compared to ripened and sweet pumpkins. However, the most enzymatic hydrolysates of ripened and sweet pumpkin powders, except Viscozyme digestion, were higher superoxide anion scavenging activities than green pumpkin powder. Hydrogen peroxide scavenging activities in the enzymatic digests (not Ultroflo) of green pumpkin were potent compared to other pumpkin powders whereas hydroxyl radical scavenging activities were low at less than 14% in hydrolysates of all pumpkin species. Nitric oxide scavenging activities were very effective in Viscozyme digests of sweet and green pumpkin, and other enzymatic hydrolysates also showed higher activity than
-tocopherol control (not BHT).
Antioxidant and Antitumor Activities of Ethanol Extracts from Unhulled and Hulled Rice Hiami (Oryza sativa L. cv. Hiami)
Woo, Koan-Sik ; Chun, A-Reum ; Oh, Sea-Kwan ; Kim, Kee-Jong ; Kim, Dae-Jung ; Yang, Chang-Ihn ; Kim, Yeon-Gyu ; Kim, Jae-Hyun ; Jeong, Heon-Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 2, 2010, Pages 179~185
DOI : 10.3746/jkfn.2010.39.2.179
To evaluate the antioxidant and antitumor potential of a newly bred rice, Hiami (Suweon-511), total polyphenol content,
-oryzanol content, radical scavenging activities, and antitumor activities were measured (control: Ilpum). Total polyphenol contents were 6.31 and 3.75 mg/g for unhulled (UHR) and hulled rice (HR) of Hiami, which was higher than that of Ilpum (5.66 and 3.47 mg/g). The
-oryzanol contents were 33.53 and 39.47 mg/100 g for UHR and HR of Hiami, which was higher than that of Ilpum (24.33 and 28.68 mg/100 g). DPPH radical, hydrogen peroxide, superoxide radical and hydroxyl radical scavenging activities of 70% ethanol extracts of Hiami were higher compared to Ilpum, and UHR was higher than those of HR. Antitumor activities of the 70% ethanol extracts of Hiami and Ilpum were increased with a dose-dependent manner. The extracts of Hiami have higher activities of antitumor activities on gastric and breast cancer cell lines compared to other cancer cell lines, and Ilpum has higher activities of antitumor activities on colon and liver cancer cell lines.
Inhibitory Activity of Advanced Glycation Endproducts (AGE) Formation of Edible Plants for Development of Anti-Wrinkle Ingredients
Lee, Hyun-Sun ; Yoon, Jin-A ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 2, 2010, Pages 186~192
DOI : 10.3746/jkfn.2010.39.2.186
Skin wrinkles typically appear as a result of aging processes. One of causes may be the nonenzymatic glycation followed formation of browning products called advanced glycation endproducts (AGEs), an irreversible cross-linked protein. The accumulation of glycated collagen cross-linked in skin inhibits the formation and function of skin tightening agents such as collagen and elastin. To development for anti-wrinkle ingredients from edible plants, MeOH and hot-water extracts were prepared and evaluated for their inhibitory effects of AGEs formation. The activities of both extracts from bay laurel (Laurus nobilis), cinnamon (Cinnamomum loureirii), clove (Eugenia caryophyllate), oregano (Origanum vulgare), rosemary (Rosemarinus officinalis), savory (Satureja hortensis) and star anis (Illicium verum) of western spices, and blackberry (Rubus coreanus), dayflower (Commelina communis), Epimedium koreamun (whole), termunalia frutus (Terminalia chebula) and turkestan rose (Rosa rugosa) of medicinal plants were higher than the others. Of Korean vegetables, however, MeOH and hot-water extract from only Asters caber and green tea showed higher activities, and no activity in Korean marine plants (seaweeds).
Antioxidative Activities of the Codonopsis lanceolata Extract in vitro and in vivo
Kim, Soo-Hyun ; Chung, Mi-Ja ; Jang, Hae-Dong ; Ham, Seung-Shi ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 2, 2010, Pages 193~202
DOI : 10.3746/jkfn.2010.39.2.193
In vitro activities of Codonopsis lanceolata (CL) 70% ethanol extract and its fractions (hexane, chloroform, ethyl acetate, butanol and water) were examined by total polyphenol content, reducing power, 2,2`-azino-bis(3-ethylbenzothiazoline-6-sulfonate) (ABTS), 2,2-diphenyl-
-picrylhydrazyl (DPPH), and oxygen radical absorbance capacity (ORAC) assays. The ethyl acetate fraction from CL ethanol extract (CLEA) showed the highest total polyphenol content (22.7 mg/g) among five fractions, and also exhibited an excellent reducing power (0.42~1.27 at
). CLEA at
concentrations had 27.7~70.3% of ABTS radical scavenging activity and the highest DPPH radical scavenging activity (81.6% at
). CLEA had dominantly higher
activity compared to other fractions. CLEA and butanol fraction had significantly higher
activities than 70% ethanol extract, hexane, chloroform and water fractions. The CLEA exhibited the highest antioxidant activity in CL 70% ethanol extract and its fractions. Thus, effect of CLEA treatment on antioxidant gene expression under the oxidative stress conditions by a high fat diet in animal model was studied by microarray and RT-PCR methods. The 31 antioxidant genes were expressed but the genes were not up-regulated at least a two-fold by CLEA treatment. We concluded that CLEA does not have an indirect antioxidant effect but a direct antioxidant effect by up-regulation of antioxidant genes in high fat diet-induced obese mice.
Effects of Petasites japonicus and Momordica charantia L. Extracts on MC3T3-E1 Osteoblastic Cells
Ji, Suk-Hee ; Ahn, Do-Hwan ; Jun, Mi-Ra ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 2, 2010, Pages 203~209
DOI : 10.3746/jkfn.2010.39.2.203
In this study, the effects of Petasites japonicus and Momordica charantia L. extracts on MC3T3-ET1 osteoblastic cells were investigated. Since the activity of osteoblastic cell is one of the important factors for bone formation, the cellular proliferation of osteoblast was evaluated by MTT and alkaline phosphatase (ALP) activity. Compared to control, the cell proliferation was elevated to 114% and 112% by the treatment of Petasites japonicus and Momordica charantia L. extracts, respectively at the concentration of
. The cell differentiation was also measured by alkaline phosphatase (ALP) activity at 3, 7, 14, and 27 days treatments with one of the extracts, respectively. As results, the ALP activity was significantly increased at 3 days, compared to control (p<0.05). To evaluate the effect of Petasites japonicus and Momordica charantia L. extracts on bone nodule formation, MC3T3-E1 cells were cultured in
-MEM for 3, 14, and 21 days and then stained by alizarin red. To determine the expression patterns of bone-related proteins during the MC3T3-E1 osteoblast-like cell differentiation, osteoblast cells were cultured in
-MEM for 24 hr. RNA was extracted and RT-PCR analysis was performed to examine the expression of OPG, RANKL and osteocalcin. Petasites japonicus extract exhibited the significant increment of osteocalcin compared with the positive control, which suggests that Petasites japonicus may have beneficial effects on bone health through the proliferation of osteoblast cells.
Cholesterol-lowering and Anti-obesity Effects of Polymnia Sonchifolia Poepp. & Endl. Powder in Rats Fed a High Fat-High Cholesterol Diet
Kim, Ah-Ra ; Lee, Jae-Joon ; Lee, Yu-Mi ; Jung, Hae-Ok ; Lee, Myung-Yul ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 2, 2010, Pages 210~218
DOI : 10.3746/jkfn.2010.39.2.210
This study was carried out to investigate the effect of Yacon (Polymnia sonchifolia Poepp. & Endl.) powder on cholesterol-lowering and anti-obesity effects in rats fed a high fat-high cholesterol diet for 4 weeks to induce hyperlipidemic and obese rat model. Weight-matched male Sprague-Dawley rats were assigned to four groups according to dietary fat, cholesterol levels and Yacon powder levels. Experimental groups were normal diet group (N), high fat-high cholesterol diet group (HFC), high fat-high cholesterol diet with 5% Yacon powder group (HFC-PSL) and high fat-high cholesterol diet with 10% Yacon powder group (HFC-PSH). The body weight gain and FER were increased by a high fat-high cholesterol diet, but gradually decreased in the Yacon powder fed groups compared with the HFC group. Food intake was lower in HFC groups compared with N group. The liver and adipose tissue weights of HFC group were heavier than those of N group, whereas those of groups administered Yacon powder were gradually decreased. The serum ALT, AST, ALP and LDH activities elevated by a high fat-high cholesterol diet were significantly decreased by Yacon powder administration. Levels of serum total cholesterol, LDL-cholesterol, atherogenic index and cardiac risk factor showed a decreasing tendency in the Yacon powder fed groups compared with HFC group. The serum HDL-cholesterol level decreased in the HFC group and markedly increased in the Yacon powder fed groups. Levels of total cholesterol and triglyceride in liver and adipose tissues were lower in Yacon powder administered groups than those in HFC group. These results suggest that Yacon powder may improve lipid metabolism of serum, liver, and adipose tissue and potentially reduce lipid storage.
Effects of Scutellaria baicalensis Water Extract on Lipid Metabolism and Antioxidant Defense System in Rats Fed High Fat Diet
Yoon, Hye-Jin ; Park, Young-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 2, 2010, Pages 219~226
DOI : 10.3746/jkfn.2010.39.2.219
The objective of this study was to determine the effects of a Scutellaria baicalensis water extract (SDWE) on lipid levels, lipid peroxidation and antioxidant enzyme activities on rats fed a high fat diet for 6 weeks. Thirty-two male Sprague-Dawley rats (4-weeks-old) were randomly divided into four groups: normal diet and deionized water (ND), normal diet and Scutellaria baicalensis water extract (NDS), high fat diet and deionized water (HFD), high fat diet and Scutellaria baicalensis water extract (HFDS). The food intakes were significantly lower, but the food efficiency ratios were significantly higher in the high fat diet groups than those in other groups. The level of HDL-cholesterol and HDL-cholesterol/total cholesterol ratio in plasma were significantly higher and AI (atherogenic index) in HFDS group was significantly lower than that in HFD group. The level of triglyceride in plasma was significantly decreased in SDWE groups. The triglyceride of liver was significantly increased in the high fat diet groups and the total cholesterol of liver in the HFDS group was significantly lower than that in the HFD group. The plasma and liver concentrations of thiobarbituric acid reactive substances (TBARS) in the NDS group were significantly lower than those in the ND group. The total antioxidant status (TAS) in plasma was significantly increased in the HFDS group compared to the HFD group. The activities of SOD, catalase and GST were significantly increased in SDWE groups compared to ionized water groups. The activity of GSH-Px and the concentration of GSH in liver in the HFDS group were significantly higher than those in the HFD group. These results suggest that a supplement of SDWE on rats fed high fat diet reduce levels of lipid and lipid peroxidation in plasma and liver and improve the antioxidant defense systems.
Effect of Hericium erinaceus Mycelia Supplementation on the Oxidative Stress and Inflammation Processes Stimulated by LPS and Their Mechanisms in BALB/C Mice
Jang, Ji-Hyun ; Noh, Kyung-Hee ; Choi, Ji-Na ; Jin, Kyong-Suk ; Shin, Jin-Hyuk ; On, Joon-Ho ; Cho, Chung-Won ; Jeong, Woo-Sik ; Kim, Myo-Jeong ; Song, Young-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 2, 2010, Pages 227~236
DOI : 10.3746/jkfn.2010.39.2.227
This study was carried out to investigate the anti-oxidative and anti-inflammatory actions of Hericium erinaceus mycelia in BALB/C mice injected with lopopolysaccharide (LPS), called endotoxin. Mice (6 weeks of age) weighing approximately
g were divided into 5 groups and were fed on the experimental diets containing Hericium erinaceus mycelia powder (HMP) for 1 week. Experimental groups were NC (normal control), HMP-C (HMP control), LC (LPS control), HMP 3%, and HMP 10%. Endotoxin shock was induced by intraperitoneal injection of LPS (100 mg/kg BW). NC and HMP-C groups were injected with saline solution (100 mg/kg BW). Food efficiency ratio were significantly (p<0.05) decreased in the HMP supplementation groups. Total fat and
-glucan excretion were higher in HMP supplementation groups than NC and LC groups, while plasma TG level was not different among groups. Plasma ALT levels were significantly (p<0.05) lower in the HMP supplementation groups than in LC group at 8 hr after LPS injection, while tumor necrosis factor-
and interleukine-6 levels of plasma were not different among groups. Hepatic superoxide dismutase, glutathione-reductase (GSH-red), and glutathione-peroxidase activities were higher in the HMP supplementation groups than in LC group at 4 hr after intraperitoneal injection of LPS. Hepatic GSH levels and protein expression of GSH-red was significantly (p<0.05) higher in the HMP supplemented groups than in LC group at 1 hr, 4 hr and 8 hr after LPS injection. From the above results, it is concluded that Hericium erinaceus mycelia may ameliorate hepatic oxidative stress by LPS through the elevation of hepatic glutathione level and antioxidant enzyme activities, which support the hepatoprotective effect of Hericium erinaceus mycelia.
Effect of Antioxidative Vitamin Supplementation on Mineral Contents in the Hair and Autistic Related Behaviors in Autistic Children
Song, Won-Young ; Hong, Jung-Hee ; Park, Eun-Ju ; Lee, Han-Woo ; Choi, Jeong-Hwa ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 2, 2010, Pages 237~243
DOI : 10.3746/jkfn.2010.39.2.237
This study was investigated the effect of antioxidative vitamin supplementation (
-carotene 175 mg, vitamin C 200 mg, vitamin E 33.5 mg) for 12 weeks on antioxidant status and autistic related behaviors in autistic children. The antioxidative vitamin-supplemented children had significantly lower concentrations of toxic mineral, such as cadmium (Cd), mercury (Hg) and lead (Pb) in hair, while they had higher concentration of antioxidant minerals (Se, Zn, Fe) in hair. Antioxidant vitamin supplementation for 12 weeks reduced free radical while it increased the hair levels of serotonin compared to the beginning of the study. Additionally, antioxidative vitamin supplementation resulted in significant improvement in social age. These results indicate that the consumption of antioxidative vitamin supplementation for 12 weeks in autistic children may increase plasma antioxidant mineral concentration, resulting in reduced toxic mineral and free radical and improved autistic behavior.
Dietary Fiber Intake of Middle School Students in Chungbuk Area and Development of Food Frequency Questionnaire
Kim, Young-Hye ; Kang, Yu-Ju ; Lee, In-Seon ; Kim, Hyang-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 2, 2010, Pages 244~252
DOI : 10.3746/jkfn.2010.39.2.244
This study aimed to offer groundwork for grasp and evaluation of nutritional status and dietary fiber intake through 24-hr recall method among middle school students in Chungbuk area. In addition, this study attempted to develop food frequency questionnaire (FFQ) for dietary fiber intake. Average calorie intake per person a day was 2035.6 kcal for boys, and 1876.7 kcal for girls which were 75.4% and 93.8% of estimated energy requirement (EER), respectively. Percent estimated average requirements (%EAR) of calcium, iron and folate were the lowest showing 34.3%, 54.2%, 67.5% for boys and 36.6%, 59.2%, 64.4% for girls, respectively. Average dietary fiber intake per day was
g for boys and
g for girls which indicate 54.8% and 68.8% of adequate intake (AI), respectively. The main food sources of dietary fiber were polished rice and kimchi. The main food source groups were vegetables, cereals and their products were fruits, seaweeds in the order named, indicating 68.44% total dietary fiber intake from vegetables and cereals. From preliminary 39 food items, 19 food items were selected to derive the correlation coefficient of each food item between 24-hr recall and FFQ method. Correlation coefficient was increased from 0.71 to 0.78 with significant level of p<0.01 after adjustment of FFQ from 39 items to 19 items set. Percentage of classifying subjects into the same levels by food frequency questionnaire and 24-hr recall based on joints classification quartile Kappa value was evaluated. Agreement was highest in the second lowest group showing percentage to correspond rose from 90.2% to 92.4% and Kappa value of 0.54 to 0.59. Consequently, FFQ developed in this study would be useful for estimating the groups which show low intake.
The Effect of Use of Nutrition Labelling on Knowledge and Perception of Nutrition Labelling, and Awareness of Nutrition Labelling Usefulness with among College Students
Lee, Kyoung-Ae ; Lee, Hyun-Jin ; Park, Eun-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 2, 2010, Pages 253~266
DOI : 10.3746/jkfn.2010.39.2.253
This study describes the prevalence of nutrition labelling use and its association with demographic factors, knowledge and perception of nutrition labelling, and awareness of nutrition labelling usefulness among 282 college students, aged 21~23 years, in Busan Gyeongnam area. The subjects consisted of 150 of male (53.2%) and 132 of female (46.8%) students. 31.3% of male students and 50% of female students reported reading nutrition labelling always or usually, while 34.7% of male and 13.6% of female subjects reported that they don`t use nutrition labelling. Although most of the subjects perceived the need of nutrition labelling, their knowledge and understanding of nutrition labelling and their awareness of nutrition labelling usefulness were not enough to apply the information from the nutrition labelling in their daily life, even in the subjects who reported reading nutrition labelling always or usually. This statement might be one of the reasons why there were no significant differences among the groups divided by nutrition labelling use in regards to the dietary habit or snack eating habit in this study. Therefore, a practical nutrition education program on nutrition labelling should be provided for the college students to increase nutrition labelling use and to apply the information from nutrition labelling in their daily life in order to maintain healthy dietary habit.
Physicochemical Characteristic of Concentrate Prepared by Puffer Muscle and Skin
Kim, Rae-Young ; Sung, Nak-Ju ; Kim, Won-Tae ; Park, Jae-Hee ; Kim, Youn-Ju ; Ju, Jong-Chan ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 2, 2010, Pages 267~273
DOI : 10.3746/jkfn.2010.39.2.267
The objective of this study was about physicochemical characteristic of puffer muscle and skin to promote the utilization of puffer as fish protein. In proximate composition, crude protein of dried puffer muscle and skin powders were 89.5% and 82.7%, respectively. Skin powders had higher lipid contents than muscle powders. Ash contents of muscle powders were higher than those of skin powders. In nucleotides and their related compounds, the contents of nucleotides were in order of IMP and ADP. The contents of saturated fatty acid in puffer muscle (83.9%) was higher than skin powders (66.3%). Oleic acid, mono-unsaturated fatty acid, in skin powder (25.9%) was higher than in muscle powders. Seventeen kinds of composition amino acids were detected in muscle powders, while 16 kinds of amino acids were found in skin powders. Total contents of amino acid in muscle powders (83,739 mg/100 g) were higher than those of skin powders (75,361 mg/100 g). In the muscle powders of puffer, glutamic acid was the highest amino acid with the concentration of 13,707 mg/100 g, and was in order of aspartic acid, lysine, leucine, arginine, alanine, valine and glycine. In skin powders, glutamic acid was the highest content with 14,843 mg/100 g followed by proline, alanine and arginine. Twenty five kinds of free amino acids were detected in dried muscle powders, while 22 kinds of free amino acids were found in dried skin powders. Taurine of dried puffer muscle and skin powders was the highest free amino acid with the concentration of 554.4 mg/100 g and 153.6 mg/100 g, respectively. The contents of total free amino acids of dried muscle powders were higher than those of dried skin powders. Especially, cysteine was only detected in dried muscle with the content of
Quality Characteristics and Changes in GABA Content and Antioxidant Activity of Noodle Prepared with Germinated Brown Rice
Kong, Su-Hyun ; Lee, Jun-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 2, 2010, Pages 274~280
DOI : 10.3746/jkfn.2010.39.2.274
This study was to investigate the quality characteristics of noodles prepared with germinated brown rice and rice bran, and to determine the changes in GABA content and antioxidant activity of the noodles. These noodles were evaluated for cooking properties (cooking loss, swelling index, water holding capacity), total polyphenols, antioxidant activities (radical scavenging of ABTS and DPPH), and GABA contents. The addition of germinated rice bran in the range of 5, 10, and 15% showed a significant influence on cooking loss, although no effect on swelling index was observed. The raw and cooked noodles containing germinated brown rice and rice bran contained more GABA contents (2751.6~4176.7 and 5522.0~9617.8 nmol/20 g of fresh noodle, respectively) than those of non-germinated brown rice and rice bran. Noodles made with germinated brown rice and rice bran had similar total polyphenolics contents and antioxidant activities compared to noodles made with non-germinated brown rice and rice bran. Overall, the germinated brown rice could be used as a good ingredient to increase the nutritional value and antioxidant properties of wheat flour noodle without affecting the cooking properties.
Physicochemical Characteristics of Chokong and Soaking Solution on Soaking Period
Jo, Yong-Jun ; Jeong, Yong-Jin ; Jang, Se-Young ; Seo, Ji-Hyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 2, 2010, Pages 281~286
DOI : 10.3746/jkfn.2010.39.2.281
Effects of soaking period on physicochemical characteristics of chokong (black soybean picked in brown rice vinegar) and soaking solution were investigated. The pH and soluble solid contents in soaking solution increased rapidly whereas total acidity decreased during the first 4 days of soaking. The sudden drop of color `L` and `b` values in soaking solution occurred one day after start of soaking; in contrast, `a` value increased by 1 day, and then decreased for soaking periods. The strength and hardness of chokong showed a decreasing trend as soaking for a long time, and the values of chokong were lower than those of control (black soybean soaked in water and freeze dried). The protein bands of chokong for soaking appeared only under 24,000 Da of molecular weight by electrophoresis. The content of total amino acids of chokong pickled for 7 days was 86.86 mg%, about 3 times for 28.36 mg% of raw black soybean. The contents of essential amino acids, especially, leucine and phenylalanine increased greatly in chokong. In vitro digestibility for protein was 62% in raw black soybean and 84% in chokong pickled for 7 days. Therefore, these results may assumed that chokong will be good source of amino acids.
Effect of Lilium davidi`s Root Powder Additions on the Rheology of the Dough and Processing Adaptability for Bread
Joung, Yong-Myeon ; Lee, Kyung-Seok ; Hwang, Seong-Yun ; Son, Man-Ja ; Lee, Ki-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 2, 2010, Pages 287~293
DOI : 10.3746/jkfn.2010.39.2.287
Regarding the physical properties of wheat flour added with lily`s root powder, elasticity in farinograms tended to increase as the ratio of added lily`s root powder increased. However, viscoelasticity, absorptivity, absorption time, and stability tended to decrease after an initial increase when a certain ratio of lily`s root powder was added to the wheat flour. Results from the rapid viscosity analyzer (RVA) indicated that the retention strength, final viscosity, break down, set back value,
value of the alveogram, and falling number value decreased. As for gaseous release, measured with a rheofermentometer, the total amount of
gas generated and retained tended to decrease. As for the gelatinizing properties in terms of differences in the granularity and the amount of lily`s root powder (bulbs) added to wheat flour, the initial gelatinization temperature had no effect regardless of the type or amount of general grinding and minute (ultra-fine,
) lily`s root powder. Meanwhile, the peak viscosity and peak viscosity time exhibited significant differences in 3, 5% general grinding lily`s root powder additive groups. On the other hand, there was no significant difference between 3, 5% minute lily`s root powder additive groups. This is likely because the activity of the enzyme in wheat flour decreased relatively and differences in the lily`s root powder granularity resulted in a variation in water absorptivity. In the preference test, flavor retention of the functional bread increased according to the granularity of lily`s root powder and the ratio of added lily`s root powder, thus resulting in significant differences in the mouth feel and flavor; the texture and crumb color, however, did not exhibit significant differences.
The Effects of the Supplementation of Opuntia humifusa Water Extracts and Methyl Sulfonyl Methane on the Laying Productivity, Egg Quality and Sensory Characteristics
Park, Sun-Min ; Ahn, Il-Sung ; Hong, Sang-Mee ; Kim, Da-Sol ; Kwon, Dae-Young ; Yang, Hye-Jeong ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 2, 2010, Pages 294~300
DOI : 10.3746/jkfn.2010.39.2.294
This experiment was conducted to investigate the effects of Opuntia humifusa (OPH) extracts and methyl sulfonyl methane (MSM) supplementations on the laying productivity, egg quality and sensory characteristics of eggs in hens. Six hundred forty, 35-wk-old Lohmann brown, laying hens were randomly divided into four groups: 1) water (control), 0.12% OPH extract, 0.1% MSM, and 0.12% OPH extract+0.1% MSM. They were mixed into the feed and given for 5 weeks. Egg production rates, egg weight, feed demand ratio were not significantly different among the groups. However, OPH or MSM decreased broken egg rates by increasing thickness and firmness of egg shell but they did not show the additive effects. In addition, OPH or MSM enhanced Haugh unit, an indicator of freshness of egg, and viscosity of egg white and egg yolk. OPH or MSM maintained the freshness of eggs better the control during their storage for 10 day at
. However, OPH+MSM did not show additive effects in their freshness. Sensory test revealed that OPH or MSM decreased fishy taste and greasy flavor and they improved texture. Overall OPH or MSM enhanced the preference of eggs. In conclusion, the supplementation of either OPH or MSM enhances egg freshness and egg quality in laying hens but they should not be supplemented together due to no additive effects.
Quality Characteristics of Brown Rice Takju by Different Nuruks
Woo, Seung-Mi ; Shin, Jin-Suk ; Seong, Jong-Hwon ; Yeo, Soo-Hwan ; Choi, Ji-Ho ; Kim, Tae-Young ; Jeong, Yong-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 2, 2010, Pages 301~307
DOI : 10.3746/jkfn.2010.39.2.301
This study evaluates quality of Nuruk, which is a source material of Takju, collected in Daegu and Gyeongbuk and investigates fermentation characteristics of Takju made of it. Totally 7 types of Nuruk were examined and their pH and titratable acidity were 5.4~5.9 and around 0.1%, respectively. Saccharifying activity was high in D, F, G, A and E Nuruk by recording over 300 mg%. Lactic acid bacteria count was the highest in G Nuruk with
and yeast and total microbe count recorded the highest levels,
, respectively in B Nuruk. When quality characteristics of Takju made of each type of Nuruk were compared, alcohol content was the highest in G Nuruk by recording 19.0% and titratable acidity was 0.44~0.86% in all samples. Hunter`s color, brown color and turbidity showed different levels according to types of Nuruk and all lactic acid bacteria, yeast and total microbe counts were the highest in A and E Nuruk. For alcohol components, E and G Nuruk showed high fusel oil content levels and methanol and fusel oil contents of all samples were suitable as standards, respectively. The total organic acid content was the highest in B Nuruk at about 4,000 mg% and it was 2,000 mg% and around 1,000 mg% in A, E, F and G Nuruk and C and D Nuruk, respectively. The content of total free amino acid was the highest in B Nuruk at 3,676 mg% and it was observed to be 1,890, 1,676 and 1,531 mg% in G, E and C Nuruk in that order, respectively. Sensory preference of subjects in their 20s was high overall in G and C Nuruk and that of those in their 40s was high in F and C Nuruk. From all of these results, the types of Nuruk largely affected quality and components of Takju and an appropriate method to consider useful purpose is needed.
Quality Characteristics of Apple Vinegar by Agitated and Static Cultures
Jang, Se-Young ; Sin, Kyung-A ; Jeong, Yong-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 2, 2010, Pages 308~312
DOI : 10.3746/jkfn.2010.39.2.308
Quality characteristics of apple vinegar by using agitated and static cultures without any additive were compared. pH was reduced with passage of acetic acid fermentation time. Total acidity of the agitated culture vinegar (A) was 6.08% at the 8 day according to the progress of fermentation and that of the static culture vinegar (B) recorded 5.20% at the 60 day of fermentation. There was no significant difference in sugar content of (A) and (B). L value was lower in (B) than (A) but a and b values were higher in (B) than (A). Organic acid content of (A) was high only in acetic acid but malic, citric and succinic acids appeared high in (B). As free sugar, fructose and glucose were observed in both of them. In sensory examination results, (B) showed the highest taste and overall preferences. From all of these results traditional static culture are expected to be used to make high-quality vinegar.
Antioxidant Activity of Stevia Leaf Extracts Prepared by Various Extraction Methods
Kim, Jae-Hun ; Sung, Nak-Yun ; Kwon, Sun-Kyu ; Jung, Pil-Moon ; Choi, Jong-Il ; Yoon, Yo-Han ; Song, Beom-Seok ; Yoon, Tai-Young ; Kee, Hee-Jin ; Lee, Ju-Woon ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 2, 2010, Pages 313~318
DOI : 10.3746/jkfn.2010.39.2.313
This study was carried out to evaluate the antioxidant activity of stevia extracts from Stevia rebaudiana Bertoni leaves. Stevia extracts were prepared by three different methods including hot water extraction (HWE) at
for 4 hr, vacuum extraction (VE) at
for 4 hr under 0.08 MPa, and fermentation of hot water extract (FHWE) using Lactobacillus buchneri. The antioxidant activities measured by radical scavenging activity, ferric-reducing antioxidant potential ability, and thiobarbituric acid reactive substance showed the highest values in vacuum extract. Also, the antioxidant activities of all extracts were higher than those of stevioside and rebaudioside at the same concentrations, known as the major active components in stevia. To define the antioxidative compound in stevia extracts, the total phenol content was measured, and it was shown that the highest contents of total phenolic compounds were in vacuum extract. These results suggest that the antioxidant activity of stevia extract was due to the phenolic compound components. In addition, vacuum extraction was the proper method to prepare stevia extract with higher antioxidant activity.
Composition Analysis of Various Blueberries Produced in Korea and Manufacture of Blueberry Jam by Response Surface Methodology
Cho, Won-Jun ; Song, Beom-Seok ; Lee, Ju-Yeoun ; Kim, Jong-Kon ; Kim, Jae-Hun ; Yoon, Yo-Han ; Choi, Jong-Il ; Kim, Gang-Sung ; Lee, Ju-Woon ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 2, 2010, Pages 319~323
DOI : 10.3746/jkfn.2010.39.2.319
This study was carried out to investigate proximate compositions, acidity, and soluble solids of various blueberries produced in Korea and to prepare jam with optimized overall palatability by a response surface methodology. Proximate compositions were 75~88% in moisture, 0.32~0.62% in crude protein, 0.12~0.39% in crude lipid, and 10.18~23.80% in carbohydrate. Acidity and soluble solids of blueberries showed 0.82~1.58% and
, respectively. The effect of sucrose (
, 200~300 g), pectin (
, 0~10 g), and citric acid (
, 0~0.5 g) on overall palatability of blueberry jam were investigated at five levels using a central composite design. Overall palatability of blueberry jam showed maximum score in 200 g blueberry, 248 g sucrose, 4.8 g pectin, and 0.26 g citric acid.