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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
Antiproliferation Effects of Germinated-Korean Rough Rice Extract on Human Cancer Cells
Kim, Hyun-Young ; Hwang, In-Guk ; Joung, Eun-Mi ; Kim, Tae-Myoung ; Kim, Dae-Joong ; Park, Dong-Sik ; Lee, Jun-Soo ; Jeong, Heon-Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 3, 2010, Pages 325~330
DOI : 10.3746/jkfn.2010.39.3.325
This study was conducted to investigate the effects of 70% ethanol extracts of various germinated-rough rice cultivars: (`Ilpum`, `Goami2`, `Keunnun`, `Sulgaeng`, `Baegjinju`, and `Heugkwang`) on proliferation of human cancer cell lines (MKN-45, HCT116 and NCI-H460). Antiproliferation effects of rough rice on different cancer cell lines were higher in after germination than before germination. The viability of HCT-116 colon cancer cells was lowest at 18.89% in after germination of `Heugkwang` at 1.0 mg/mL. The cell viability of MKN-45 lung cancer cells and MKN-45 stomach cancer cells were in the range of 5~10% in after germination of `Ilpum`, `Goami2`, `Baegjinju`, and `Sulgaeng`, and `Heugkwang` at 1.0 mg/mL. These results suggest that germinated rough rice might have a potential preventive effect on human cancer cells.
Antioxidant and ACE Inhibitory Activities of Styela clava according to Harvesting Time
Lee, Dong-Won ; You, Dong-Hyun ; Yang, Eun-Kyung ; Jang, In-Cheol ; Bae, Myung-Suk ; Jeon, Yuo-Jin ; Kim, Suk-Ju ; Lee, Seung-Cheol ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 3, 2010, Pages 331~336
DOI : 10.3746/jkfn.2010.39.3.331
The antioxidant and angiotensin converting enzyme (ACE) inhibitory harvesting times were evaluated. During February and July of 2008, Styela clava were harvested once per month, and divided into flesh and tunic parts. Each collected part was extracted with water and 70% ethanol. DPPH radical scavenging activity (RSA) for flesh part was higher than that of tunic part, and water extract of flesh harvested at April showed the highest value (53.02% at 10 mg/mL). The highest ABTS RSA was found at water extract of flesh part harvested at March. Water extracts of flesh parts harvested from March to May showed relatively higher ACE inhibitory activity, and freezing did not affect ACE inhibitory activity. The results indicated that antioxidant and ACE inhibitory activity of S. clava were variable depending on harvesting time and parts.
Anti-allergy Activity and in vivo for S-180 Solid Anti-cancer Effects in Manufacturing Fermented Mulberry Leaf Tea
Ye, Eun-Ju ; Yee, Sung-Tae ; Bae, Man-Jong ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 3, 2010, Pages 337~342
DOI : 10.3746/jkfn.2010.39.3.337
The principal objective of this study was to compare and analyze the qualitative properties of MLT (mulberry leaf tea) and FMLT (fermented mulberry leaf tea) on the basis of the anti-cancer and anti-allergy activities of various extracts. The inhibitory effect against S-180 solid cancer in vivo were measured as 16.67% for FMLT and 17.78% for MLT. When the anti-allergy effects of the extracts of MLT and FMLT were evaluated, the hot water extract was shown to block histamine secretion more effectively than the ethanol extract for both groups. Furthermore, when the levels of the inflammatory cytokine of HMC-1 were measured, the ethanol extract was found to inhibit the inflammatory cytokine more effectively than the hot water extract, and the FMLT group was more effective than the MLT group.
Effects of Green Tea Extract on Acute Ethanol-induced Hepatotoxicity in Rats
Jin, Dong-Chun ; Jeong, Seung-Wook ; Park, Pyoung-Sim ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 3, 2010, Pages 343~349
DOI : 10.3746/jkfn.2010.39.3.343
The liver is the major target of ethanol toxicity and oxidative stress plays a role in development of alcoholic liver disease. This study was performed to investigate the effects of green tea extracts (GTE) on acute ethanol-induced hepatotoxicity in rats. Experimental animals were divided into 4 groups, control, GTE, ethanol, and GTE+ethanol treatment, with 5 rats in each group. Ethanol (6 g/kg body weight (BW)) and GTE (200 mg/kg BW) were treated by gavage. At 1 hour, 3 hours and 20 days (6 g/kg BW every 2 days for total 10 doses) after ethanol and/or GTE treatments, animals were killed; hepatic tumor necrosis factor-alpha (TNF-
) and glutathione level, serum aspartate aminotransferase (AST), serum alanine aminotransferase (ALT), hepatic antioxidant enzymes (SOD, CAT, GPx) activities and hepatic thiobarbituric acid reactive substances (TBARS) were measured. At 1 hour and 3 hours, hepatic TNF-
levels were increased significantly in ethanol group and ethanol+GTE group but that levels was significantly lower in ethanol+GTE group compared with ethanol group. Hepatic glutathione level was decreased by ethanol treatment but GTE prevented the ethanol-induced glutathione decrement. The levels of liver marker enzymes (AST, ALT), liver antioxidant enzymes (SOD, CAT, GPx) and lipid peroxidation marker (TBARS) were not changed in rats of 1 and 3 hours after ethanol treatment. After 20 days, GTE decreased the changes of liver marker enzymes (AST, ALT) activities and TBARS level by ethanol. This study shows that GTE beneficially modulates TNF-
and glutathione levels in liver of ethanol administered rats. The GTE supplementation could be beneficial to liver by decreasing early changes of biomarkers of liver damage caused by ethanol.
Protective Effect of Theanine on the Acetaminophen-induced Hepatotoxicity
Eu, Jung-Bu ; Kim, Sun-Oh ; Seoung, Tae-Jong ; Choi, Sung-Gil ; Cho, Sung-Hwaon ; Choi, Chul-Yung ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 3, 2010, Pages 350~355
DOI : 10.3746/jkfn.2010.39.3.350
The hepatoprotective effects of theanine on acetaminophen (APAP)-induced hepatotoxicity were investigated in vivo and in vitro. The effects of theanine on liver toxicity induced by APAP were assessed by blood biochemical and histopathological analyses. APAP treatment (400 mg/kg) caused severe liver injury in mice as indicated by their significantly elevated plasma aspartate aminotransferase (AST) and alanine aminotransferase (ALT) levels. Pretreatment with theanine for 3 days attenuated the increase in ALT and AST when challenged with APAP. These protective effects of theanine against APAP-induced toxicity were consistent with the results from the histopathological examinations. We next examined the effects of theanine on the GSH concentration in liver plasma. The hepatic GSH level was significantly elevated in a dose-dependent manner by theanine treatment. The results suggest that the protective effects of theanine APAP-induced hapatotoxicity by antioxidative effect and GSH induction, implying that theanine should be considered a potential chemopreventive agent.
Activation of Intestinal Immune System by an Orally Administered Methanol Extract from Pine Needles
Yoon, Jin-A ; Yu, Kwang-Won ; Shin, Shun-Hyuck ; Cho, Hong-Yeon ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 3, 2010, Pages 356~362
DOI : 10.3746/jkfn.2010.39.3.356
When pine (Pinus densiflora) needles were fractionated into cold water (PD-CW), hot water (PD-HW) and methanol extract (PD-M), PD-M showed potent simulating activity (1.19-fold of the saline control) for proliferation of bone marrow cells mediated by Peyer`s patch cells in vitro. MeOH extracts were prepared by homogenization, stirring or reflux to identify the method of methanol extraction, and MeOH extract by reflux method showed significantly highest intestinal immune system modulating activity (1.30-fold) in vitro. The intestinal immune system modulating effect of orally administered PD-M fractionated from pine needles also were studied in mice. Analyzing intestinal immune system modulating activity mediated Peyer`s patch cells from C3H/He mice which had been fed with PD-M at different doses for 7 days, 1.0 g/kg of BW/day indicated that the bone marrow cells had proliferated (3.65-fold of 3% EtOH administered group). In addition, the amounts of IL-6 in the culture supernatant of Peyer`s patch cells at 1.0 g/kg of BW/day were increased (1.13-fold) whereas the production of GM-CSF was not dose dependent. These results indicate that oral administration of PD-M enhances the secretion of hematopoietic growth factors such as GM-CSF and IL-6 from Peyer`s patch cells, and these cytokines also act on modulator of bone marrow cell proliferation.
Effects of Artemisia princeps Extract on Bone Metabolism
Lee, Seung-Min ; Kim, Myung-Gyou ; Lee, Seung-Youn ; Kang, Tae-Hoon ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 3, 2010, Pages 363~368
DOI : 10.3746/jkfn.2010.39.3.363
Artemisia princeps has been utilized as a traditional medicine for a variety of diseases in Korea. In this study, we investigated the effects of Artemisia princeps extract (APE) on bone metabolism both in vitro using primary mouse bone marrow-derived macrophage and in vivo using ovariectomized rats. APE decreased the number of tartrate-resistant acid phosphatase (TRAP)-positive multinucleated cells and TRAP activity. Also, APE inhibited bone resorptive activity of differentiated osteoclasts. In ovariectomized rats, APE alleviated the decrease in the trabecular bone mineral density. These results showed that APE might be useful for the prevention of postmenopausal bone loss.
Skin UVB Photo Aging Effect from Extract of Fermented Reynoutria elliptica
Lim, Ae-Kyung ; Jung, Yu-Jung ; Kim, Kil-Soo ; Kim, Yong-Hae ; Kwak, Jung-Hoon ; Hong, Joo-Heon ; Kim, Hak-Yoon ; Kim, Dae-Ik ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 3, 2010, Pages 369~375
DOI : 10.3746/jkfn.2010.39.3.369
To evaluate the skin aging inhibition effect of fermented Reynoutria elliptica, skin aging model was produced by the irradiation of UVB to hairless mice for 5 weeks. The skin erythema index for the positive control (PC), not fermented Reynoutria elliptica extract (NFR), and fermented Reynoutria elliptica extract (FR-500, 1000, 2000) groups were lower than that of the control group. However, both lipid and water capacity for the PC and FR groups were higher than those of the control group. Collagen fibers in dermis of the FR groups were almost intact with a regular arrangement which were similar to the normal (NO) group. Also, relatively much less number of mast cells and inflammatory cells were found in FR groups. The skin TBARS contents and XO activity in the FR group were significantly lower than the control group. The activities of GSH, SOD and CAT for the FR groups were significant higher than the control group. Therefore, fermented Reynoutria elliptica extract can be practically useful for the prevention or improvement of skin aging in terms of health promotion and beauty for the people.
The Improvement of Short- and Long-term Memory of Young Children by BF-7
Kim, Do-Hee ; Kim, Ok-Hyeon ; Yeo, Joo-Hong ; Lee, Kwang-Gill ; Park, Geum-Duck ; Kim, Dae-Jin ; Chung, Yoon-Hee ; Kim, Kyung-Yong ; Lee, Won-Bok ; Youn, Young-Chul ; Chung, Yoon-Hwa ; Lee, Sang-Hyung ; Hyun, Joo-Seok ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 3, 2010, Pages 376~382
DOI : 10.3746/jkfn.2010.39.3.376
It has been shown that BF-7 enhances short- and long-term memory and attention in normal person. BF-7 was addressed to clinical study for children if BF-7 is also effective to children, since accumulated verification of safety and effectiveness is needed for young ages, in special. We administered BF-7 and a placebo control to two different groups of children (7-12 years old, 9.78 on averages). Their memory enhancement was tested with Rey-Kim Memory Test for Children before and after the administration of BF-7 and a placebo, in a double blinded way. The results showed that long- and short-term memories were significantly improved by the administration of BF-7. Interestingly, the degree of memory preservation, the ability of memory application and awareness of complex thing were also significantly improved. These results indicate that BF-7 is a promising substance from natural resource improving learning and memory of children as well as cognitive function of adults
A Comparison Study on Middle School Students of Gwangju and Jeonnam in Terms of Dietary Behavior, Body Perception and Weight Control Concerns According to BMI
Choi, In-Seon ; Ro, Hee-Kyong ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 3, 2010, Pages 383~391
DOI : 10.3746/jkfn.2010.39.3.383
This study was performed to investigate the food habits, eating behaviors, perception of body shape, statuses of body weight control by BMI (Body Mass Index) of 732 middle school students in Gwangju and Jeonnam. The results of this study were compared among under weight (UW), normal weight (NW), and overweight (OW) groups according to BMI levels. In the OW group, female students had low scores in eating at night only, while male students had low scores in eating at night, eating speed, and food selection. All subjects wanted more height than measured. Only male students in the UW group wanted weight loss, whereas female students in the OW and NW groups did. Higher BMI in female students resulted in more weight difference between measured and wanted. All subjects responded properly themselves in perception of body shape but the OW groups showed a big difference between their present weight and wanted weights. Higher BMI in all students corresponded to more interest in concern and experience of weight management. In the male students, the reason for weight management showed high tendency in being healthy, whereas the female students had high tendency in having a slender figure. Higher BMI in all students corresponded to bigger difference between wanted and perceived body shape. In contrast, lower BMI in all students meant more stress. Greater difference between wanted and measured weight and greater difference between wanted and perceived body shape corresponded to less satisfaction in body shape. In conclusion, compared to the NW and UW groups, the OW group had overeating habits highly linked to stress. Also the OW group didn`t have desirable eating behaviors and attitudes because of their greater interest in concern and experience of weight control and stress accumulation, and finally there was difference in food habits and behaviors according to the BMI level. Therefore these results suggest that effective nutritional programs should be developed including correct body image and good dietary habits.
A Survey on the Housewives` Purchasing Behavior and Needs for Food Safety Information
Kim, Kyu-Dong ; Lee, Jeung-Yun ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 3, 2010, Pages 392~398
DOI : 10.3746/jkfn.2010.39.3.392
This study was conducted to investigate housewives` purchase behavior and needs for information on food safety. The data were collected from 275 housewives over the age of 20 living in Seoul and metropolitan areas from March 9 to April 3 in 2009. The result of this study showed that `checking expiration date` topped with 4.59 in the purchase behavior for food safety followed by `buying domestics` (4.08) and `considering food safety` (3.66). The study also showed that only 18.5% of the respondents said that they have an experience of education for food safety, and `environmental hormones` was the highest with 89.1% in the percentage of correct answer but `mad cow disease` was the lowest with 25.8%. Also total degree of knowledge for food hazards was an average of 8.56 out of 13. The respondents` degree of information search for food safety was generally low at 2.61 and tv/radio topped the list of information sources with 4.04, followed by newspaper/magazine (3.80), internet (3.44), and family/relatives/friends (3.39). Finally, degree of information needs for food safety was generally high with 3.82. Therefore, government, producers, distributers and academic researchers must provide consumers collective and sufficient information about the food safety and hazards through the diverse information sources. Also they have to play their respective roles in developing and executing feasible education program for consumers.
Extraction Conditions of Radical Scavenging Caffeoylquinic Acids from Gomchui (Ligularia fischeri) Tea
Kim, Sang-Min ; Kang, Suk-Woo ; Um, Byung-Hun ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 3, 2010, Pages 399~405
DOI : 10.3746/jkfn.2010.39.3.399
After Gomchui tea was prepared from leaves of Ligularia fischeri (Ledeb.) Turcz by blanching method, the antioxidant activity of major compounds in Gomchui tea was assessed. On-line HPLC-ABTS analysis revealed that caffeoylquinic acids (chlorogenic acids), such as 5-O-caffeoylquinic acid (5-CQA), 3,4-di-O-caffeoylquinic acid (3,4-DCQA), 3,5-di-O-caffeoylquinic acid (3,5-DCQA) and 4,5-di-O-caffeoylquinic acid (4,5-DCQA), were the major antioxidant compounds in Gomchui tea. The extraction efficiency of these compounds were examined in the various conditions such as extraction temperature, time and solvent. The results demonstrated that the extraction amount with water increased in proportion to extraction time (1~10 min) and temperature (
). These active compounds were also extracted with water even at
), indicating that water is very good extraction solvent for extraction of these antioxidant constituents. However, the extraction efficiency of these compounds decreased when ethanol percentage in water increased. The extraction efficiency between Gomchui powder (no blanching) and tea was significantly different, and 60% of total antioxidant compounds in tea was removed from fresh leaves into water in blanching process, especially 3,5-DCQA (over 90%). Meanwhile, the sonication method didn`t affect the extraction of these compounds in all solvents. These results suggest that Gomchui tea can be a good candidate for the tea beneficial to human health.
Physicochemical Property and Antioxidative Activity of Hot-Water Extracts from Enzyme Hydrolysate of Astragalus membranaceus
Kwon, Sang-Chul ; Choi, Goo-Hee ; Hwang, Jong-Hyun ; Lee, Kyung-Haeng ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 3, 2010, Pages 406~413
DOI : 10.3746/jkfn.2010.39.3.406
To enhance the yield and bioactivity of hot-water extract from herbal medicine, Astragalus membranaceus was hydrolyzed with carbohydrases, such as ClariSEB and Fungamyl. After hot-water extracts were prepared from each hydrolysate (HW-C/F), physicochemical property, antioxidant activity and sensory property were evaluated. The solid content (
) of HW-C/F was higher than hot-water extract from A. membranaceus no treated enzyme (control). Although pH of HW-C/F was lower than that of the control, the acidity was higher. Lightness of Hunter`s color values was increased in HW-C/F whereas redness and yellowness were decreased. The contents of reducing sugar, flavonoid and polyphenol of HW-C/F were higher than the control but the content of ascorbic acid was not different from control. The inhibitory activity of HW-C/F against lipid peroxidation was slightly higher than control, but DPPH radical scavenging, ABTS reducing, metal chelating activities were significantly increased by HW-C/F. The sensory evaluation also revealed that the sensory panelists preferred HW-C/F to that of control. Therefore, hydrolysis by carbohydrases for preparation of hot-water extract from A. membranaceus is one of the good methods to improve antioxidative activity and sensory property of hot-water extract.
Quality and Antioxidant Characteristics of Soft Tofu Supplemented with Red Ginseng Extract during Storage
Choi, Goo-Hee ; Kim, Kyu-Chun ; Lee, Kyung-Haeng ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 3, 2010, Pages 414~420
DOI : 10.3746/jkfn.2010.39.3.414
To develop tofu enhanced nutrition, storage stability and bioactivity, the soft tofu supplemented with red ginseng extract was prepared. Then, quality characteristics including storage stability, physical and chemical property, antioxidative activity, and sensory evaluation were measured. The pH and acidity of control tofu without red ginseng extract were not different from those of tofu supplemented with red ginseng extract during storage. The aerobic bacteria in the control tofu were detected from 10 days of storage whereas the number of total aerobic bacteria was reduced or not detected in the tofu added red ginseng extract during storage. The lightness and redness of the tofu supplemented with red ginseng extract were lower than those of control, but yellowness was higher. The addition of red ginseng extract did not also affect the texture of tofu, and increased lipid peroxidation inhibition and DPPH radical scavenging activity. Although the soft tofu manufactured with red ginseng extract showed a lower sensory preference in supplementation over 0.20% due to color, there was not much difference found until 0.18% red ginseng extract addition.
Comparison of Components between Mulberry Leaf Tea and Fermented Mulberry Leaf Tea
Ye, Eun-Ju ; Bae, Man-Jong ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 3, 2010, Pages 421~427
DOI : 10.3746/jkfn.2010.39.3.421
This study was conducted to compare and analyze the active and general components between mulberry leaf tea (MLT) and fermented mulberry leaf tea (FMLT). Among the general ingredients, the crude lipids of FMLT contained higher than that of MLT, while the level of carbohydrates was higher in the MLT. Although free sugar of FMLT was a lower concentration than MLT, the value of maltose was higher in the MLT. In FMLT, maltose was not analyzed but small amount of lactose was analyzed. In addition, the level of total free amino acid of MLT was higher than that of FMLT. The level of glutamic acid was highest in MLT, while that of cystine was highest in FMLT. The value of
-aminobutyric acid (GABA) was greater in the derivatives of amino acids, and the content was similar for both MLT and FMLT. FMLT also contained a lower level of unsaturated fatty acids than MLT. In addition, the content of total mineral was higher in FMLT, and the level of K was the highest and similar in both teas.
Sensory and Anti-oxidative Properties of the Spice Combinations as Salty Taste Substitute
Shin, Myung-Gon ; Lee, Gyu-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 3, 2010, Pages 428~434
DOI : 10.3746/jkfn.2010.39.3.428
The spice combinations for substitute of salty taste were developed for reducing sodium intakes in home cooking. The seventeen materials, which have been known as remedy effects for hypertension, were collected and blended based on descriptive sensory evaluation and principal component analysis. Four types of spice combinations such as nutty, umami and salty, hot and sour, and multi attribute were developed as substitutes of salty taste. The developed spice combinations were applied to mackerel meat instead of salt. Consumer acceptance of mackerel meat with spice combinations was analyzed using hedonic nine point scale by 54 panelists. As the sensory evaluation results, the consumer acceptance value of the spice combinations for substitute of salty taste with hot and sour attribute was the highest value as 6.4, whereas that of the salt was 3.1. Also, the fish and rancid flavor were the lower values in the salt free spice blends than those of salt. The spice combinations for substitute of salty taste 5% and NaCl 1%, as a control, were spread on mackerel meat and incubated at
for 0, 24, and 48 hours. The TBA values of the spice combinations for substitute of salty taste were shown as a half and/or one third values of salt. As the result, the spice combinations for substitute of salty taste with reducing undesirable flavor could be used in home cooking instead of salt.
Effect of Ginseng Powder on Quality Characteristics of Instant Rice Cake (Baekseolgi)
Kang, Ho-Jin ; Kim, Seung-Hee ; Kum, Jun-Seok ; Lim, Jae-Kag ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 3, 2010, Pages 435~442
DOI : 10.3746/jkfn.2010.39.3.435
This study was to investigate the quality characteristics of instant rice cake (Baekseolgi) with different concentrations of ginseng powder by molecular press dehydration (MPD) method. Baekseolgi was cooked using microwave oven, which is a useful cooking method because of reduced cooking time, even though it quickly takes moisture from food surface and lowers food quality. The result indicated that moisture content of Baekseolgi without ginseng powder was decreased; however, there was no significant difference in the Baekseolgi with ginseng powder with increased storage time for 24 hrs. The L value was decreased and a color value was increased with increasing concentrations of ginseng powder (p<0.05). There was no significant difference in the color values within the storage time. The hardness, gumminess, and chewiness of Baekseolgi without ginseng powder significantly changed as the storage time increased; in contrast, those of Baekseolgi with ginseng powder did not show such a significant change. The result of sensory evaluation showed that Baekseolgi with ginseng powder has higher scores in terms of color, flavor, taste, and overall acceptability than Baekseolgi without ginseng powder. Results of this study indicate the addition of ginseng powder to Baekseolgi improves moisture content, color value, and texture properties as well as sensory characteristics.
Quality Characteristics of Tomato Wine on Fermentation Conditions
Jang, Se-Young ; Woo, Seung-Mi ; Jo, Yong-Jun ; Kim, Ok-Mi ; Kim, I-Ho ; Jeong, Yong-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 3, 2010, Pages 443~448
DOI : 10.3746/jkfn.2010.39.3.443
This study investigated alcohol fermentation conditions for preparation of tomato wine. The alcohol contents of tomato wines prepared from semi-mature and full-mature tomato were about 11% whereas that of immature tomato was slightly lower (10.6%). When characteristics of tomato alcohol fermentation were examined on pre-treatment conditions, the wine from full mature-crushed whole tomato contained lower alcohol at 10.6% than those of full mature-crushed tomato removed stem and full mature-tomato juice removed stem (about 11%). For the effect of initial sugar, the alcohol content and sugar content of tomato wine increased in proportion to the concentration of initial sugar (8.8~14.4% and
). However, initial titratable acidity and pH did not affect the alcohol contents during fermentation, and suggesting needed to be supplementation for sensory improvement of tomato wine. When the quality characteristics of tomato wine fermented under these optimal conditions were investigated, alcohol content, sugar content, titratable acidity and pH were found to be 11.1%,
, 0.68% and 3.7, respectively. For alcohol components, the total amounts of methanol and fusel oil were 346 ppm and 313 ppm. In addition, maltose showed the highest level of 264.6 mg% in the free sugar analysis of tomato wine whereas sucrose contained 18.7 mg%.
Optimization of Extraction Conditions for Extracts from Cucurbita moschata Duch. by Response Surface Methodology
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 3, 2010, Pages 449~454
DOI : 10.3746/jkfn.2010.39.3.449
Extraction characteristics of pumpkin (Cucurbita moschata Duch.) and the functional properties of the corresponding extracts were monitored by the response surface methodology (RSM). The maximum electron donating ability was found as 24.57% at the conditions of 33.13 watt microwave power, 53.67% ethanol concentration and 3.76 min extraction time. The maximum tyrosinase inhibition was 96.59% at 56.21 watt, 68.02% and 7.97 min. The SOD-like activity was 45.57% at 36.00 watt, 71.51% and 5.28 min. The total polyphenol content was 85.02% at 127.39 watt, 76.18% and 2.68 min. Based on superimposition of four dimensional RSM with respect to electron donating ability, tyrosinase inhibition, SOD-like activity and total polyphenol contents obtained under the various extraction conditions, the optimum ranges of extraction conditions were found to be microwave power of 72~144 watt, ethanol concentration of 0~38% and extraction time of 6~9 min.
Shelf-life Extension of Acer mono Sap Using Ultra Filtration
Lee, Chang-Hyeon ; Nho, Jin-Woo ; Hwang, In-Guk ; Shin, Chang-Seob ; Park, Ui-Seok ; Lee, Jun-Soo ; Jeong, Heon-Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 3, 2010, Pages 455~460
DOI : 10.3746/jkfn.2010.39.3.455
This study was investigated the effect of the ultra filtration (UF) on extending shelf-life and increasing quality of Acer mono sap. To evaluate the quality changes of Acer mono sap before and after UF, crude ash, crude protein, minerals, free sugar, organic acid, pH, total acidity, browning index, turbidity and total microbial number were measured during storage periods at -1, 4 and
. After UF, the ash, minerals, organic acid, total acidity, browning index and turbidity of Acer mono sap were slightly decreased, while the pH was slightly increased, and total microbial number was not detected. After UF, the pH, total acidity, browning index, turbidity and total microbial number of Acer mono sap were very stable during storage periods at -1 and
. During the storage at
, turbidity and total microbial number was slightly increased, while the pH of before UF was decreased and the total acidity, browning, turbidity and total microbial number was increased during storage periods. As the results of this study indicate application of UF on Acer mono sap could extend the shelf-life and quality without loss of natural minerals and useful components.
Effect of UV Sterilization on Quality of Centrifuged Takju during Storage
Choi, Eun-Ju ; Jung, Jin-Joo ; Lee, Jang-Woon ; Kang, Sung-Tae ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 3, 2010, Pages 461~466
DOI : 10.3746/jkfn.2010.39.3.461
A cylindrical UV sterilization system was developed to decrease microorganisms in centrifuged Takju (CT). CT was run through 110 strips of honey comb type-teflon tubes and 9 UV lamps (1395 W) were equipped between teflon tubes. The optimum sterilization condition of CT was fixed for 1.5 min at 2 L/min in overall quality aspects; also, 5~6 log cycle decrease of viable cell numbers of total bacteria and yeast was observed at this operating condition. Quality changes of UV-sterilized CT were examined by UV irradiation of CT followed by storing at
for 8 days. To evaluate quality changes of UV-sterilized CT, pH, amino nitrogen content, acidity, reducing sugar content and viable cell numbers of total bacteria and yeast were measured. The growth of yeast and bacteria was retarded, showing around
even after 4 days and
after 6 days, respectively. Also, UV sterilized CT showed no changes in pH, titratable acidity, and amino nitrogen content during storage except reducing sugar content. UV sterilization did not cause significant difference in L, a, and b values between CT and UV-sterilized CT over the storage period.
Antioxidant Compounds and Antioxidant Activities of the 70% Ethanol Extracts from Brown and Milled Rice by Cultivar
Kim, Dae-Jung ; Oh, Sea-Kwan ; Yoon, Mi-Ra ; Chun, A-Reum ; Hong, Ha-Cheol ; Lee, Jun-Soo ; Kim, Yeon-Kyu ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 3, 2010, Pages 467~473
DOI : 10.3746/jkfn.2010.39.3.467
The objectives of this study were to determine various bio-active components from some brown rice and milled rice of some cultivars, as well as to assess their contribution to the radical scavenging linked-antioxidant activity. DPPH or ABTS radical scavenging activities, and reducing power have been used to investigate the relative antioxidant activities of 70% ethanol extracts. The contents of total polyphenol, total flavonoid,
-oryzanol, and vitamin E in the extracts were also measured by spectrophotometric methods or HPLC. The antioxidant components and antioxidant activities of 70% ethanol extracts from brown rice were higher than those from milled rice. In addition, our results showed that the high level of antioxidant compounds was found in brown rice of Hongjinju, and the antioxidant activities of the 70% ethanol extracts from pigmented brown rices, such as Hongjinju and Heugkwang, were comparably higher than the others.
Effects of Processed Cuttlefish on Lipid and Immunoglobulin Levels in Mice Blood
Jeong, Hyang-Suk ; Ha, Ji-Hye ; Oh, Sung-Ho ; Kim, Seoung-Seop ; Jeong, Myoung-Hoon ; Choi, Geun-Pyo ; Park, Uk-Yeon ; Park, Sung-Jin ; Lee, Hyeon-Yong ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 3, 2010, Pages 474~479
DOI : 10.3746/jkfn.2010.39.3.474
The content levels of taurine, DHA, and EPA of dried cuttlefish powder were
, respectively, which were 10~20% higher than those of the salt processed cuttlefish. After feeding dried and salt processed cuttlefish for 4 weeks, total cholesterol concentrations in mice blood were 81.3 mg/dL and 88.1 mg/dL, respectively, which was higher than 78.9 mg/dL of the control. It was also found that dried cuttlefish increased HDL-cholesterol concentrations to 71.6 mg/dL, compared to 63.1 mg/dL of salt processed cuttlefish. The triglyceride contents of dried sample was higher than that of processed sample. Blood glucose concentrations in mice fed dried or salt processed cuttlefish were 77.7 mg/dL and 90.3 mg/dL, respectively. IgG levels increased to 48.1 ng/mL by feeding the processed cuttlefish, compared to 40.3 ng/mL of the dried cuttlefish. Therefore, by analysis of serum lipid, it can be suggested that processed cuttlefish can improve immune activities through adding taurine and polyunsaturated fatty acids.