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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
Antioxidant Activity of Solvent Fraction from Black Garlic
Shin, Jung-Hye ; Lee, Hyun-Gi ; Kang, Min-Jung ; Lee, Soo-Jung ; Sung, Nak-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 7, 2010, Pages 933~940
DOI : 10.3746/jkfn.2010.39.7.933
To confirm antioxidant activity of black garlic, methanol extract of black garlic was fractioned by hexane, chloroform, ethyl acetate, buthanol and water. Antioxidant activities of solvent fractions were assayed in 100, 250, 500 and
concentrations. The contents of total phenol and flavonoids were significantly higher 5.5~11.6 times in chloroform, ethyl acetate and hexane fraction than other fractions. Antioxidant activities of solvent fractions were increased by higher sample concentrations and their activities were significantly higher in chloroform and ethyl acetate fractions than others. DPPH radical scavenging activity was over 50% in
concentration, except butanol and water fraction. In the same concentration, reducing power was also significantly lower in butanol and water fraction. ABTS radical scavenging activity was higher in hexane, chloroform and ethyl acetate fractions and was over 70% at
concentration, the range of hydroxy radical scavenging activity was 50.27~81.02% and SOD-like ability was 26.73~47.64%. Antioxidant activity in linoleic acid reaction system was significantly higher when storage time was longer and sample concentration was higher in non-polar solvent fractions. Nitrite scavenging activity was relatively higher than antioxidant activity and the activity in
concentration was over than 50%, except butanol fraction.
Antioxidative Effects of Peanut Sprout Extracts
Kang, Hye-In ; Kim, Jae-Yong ; Kwon, Soon-Jae ; Park, Kyung-Wuk ; Kang, Jum-Soon ; Seo, Kwon-Il ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 7, 2010, Pages 941~946
DOI : 10.3746/jkfn.2010.39.7.941
For the long-term goal of using peanut sprouts as a functional food material, the total polyphenol content and the antioxidant activity of methanol extracts were examined with use of 9 day-old peanut sprouts and peanuts collected in Chungbuk, Gyeongbuk and Jeonbuk provinces of Korea, China and Vietnam. The polyphenol levels in the sprout extracts were higher than those of the peanut extracts. The phenolic content of the Gyeongbuk peanut sprout extract (20.4 mg/g) was the highest of the tested samples. After 9 days of germination the peanut sprout extracts had higher activities than those of the peanut extracts. In particular, the activity of Gyeongbuk peanut sprout extract was the highest (37.67% at a concentration of
), and its reducing power demonstrated a similar trend. The DPPH radical scavenging activities were measured for methanol extracts of cotyledon, root and stem of Gyeongbuk peanut sprouts; the highest (90.96% at a concentration of
) was the activity of cotyledon. ABTS radical scavenging and
-carotene bleaching activities also were higher in the cotyledon extract than in those of the root or the stem. The resveratrol content was higher in the Gyeongbuk peanut sprout extract than in the Gyeongbuk peanut extract (
, respectively). These results suggest that peanut sprouts potentially could be used as a functional food material exhibiting antioxidant effects.
Cholesterol Improvement Synergistic Effects of Fermented Soybean Grits Caused by Added with Mung Bean in vitro
Lee, Sung-Gyu ; Kim, Hyun-Jeong ; Yu, Mi-Hee ; Lee, Eun-Ju ; Lee, Sam-Pin ; Lee, In-Seon ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 7, 2010, Pages 947~952
DOI : 10.3746/jkfn.2010.39.7.947
This study was performed to investigate cholesterol improvement of fermented defatted soybean grits (FD) and FD added with 2.5, 5, 10% mung bean (FDM). The FD and FDM were prepared by the solid state fermentation using Bacillus subtilis NUC1 at
for 24 hr. More than 70% cholesterol adsorption of FD and FDM groups was shown. Particularly, FDM added with 2.5% mung bean (2.5% FDM) showed highest cholesterol adsorption by 90% among FD and FDM groups. 2.5% FDM showed 42% inhibition effect on HMG-CoA reductase, and significantly decreased the intracellular cholesterol contents in HepG2 cells. Apolipoprotein AI, CIII improvement effects of FD and FDM group in HepG2 cells showed most effects in the 2.5% FDM. The results suggest that FDM added with 2.5% mung bean may be beneficial to the prevention of hypercholesterol.
Biological Compounds Extracted from Codium fragile by Enzymatic Hydrolysis and Their Biological Activities
Lee, Ka-Hwa ; Senevirathne, Mahinda ; Ahn, Chang-Bum ; Je, Jae-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 7, 2010, Pages 953~959
DOI : 10.3746/jkfn.2010.39.7.953
We extracted bioactive materials from Codium fragile by enzymatic hydrolysis using four different proteases (Alcalase, Flavourzyme, Neutrase, and Protamex) and seven different carbohydrases (amyloglucosidase (AMG), Celluclast, Dextrozyme, Maltogenase, Promozyme, Termamyl, and Viscozyme), and evaluated their biological activities such as antioxidant, anti-acetylcholinesterase (AChE), and anti-inflammatory effects. All enzymatic hydrolysates showed good DPPH radical scavenging capacities, in particular, Flavourzyme and Promozyme hydrolysates possessed the highest activity. The two hydrolysates also exhibited strong hydrogen peroxide scavenging activity,
chelating activity, and reducing power in a dose-dependent manner. Furthermore, the two hydrolysates effectively protected DNA damage induced by hydroxyl radical by measuring the conversion of supercoiled DNA to the open circular DNA. All enzymatic hydrolysates also showed high anti-AChE inhibitory activities in a dose-dependent manner, and did not showed any significant cytotoxicity on RAW264.7 cells (p<0.05). In addition, the enzymatic hydrolysates significantly (p<0.05) inhibited lipopolysaccharide induced-nitric oxide production on RAW264.7 cells. These results suggest that the enzymatic extracts from Codium fragile would be good source as an ingredient of functional foods.
Antitumor Activity of Corni Fructus Ethanol Extract in Sarcoma-180 Cancer Cells
Kwon, Seong-Hyuk ; Kwon, Soon-Jae ; Kim, Jae-Yong ; Kang, Kap-Suk ; Shim, Ki-Hwan ; Lee, Mi-Kyung ; Seo, Kwon-Il ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 7, 2010, Pages 960~965
DOI : 10.3746/jkfn.2010.39.7.960
To develop Corni Fructus as a cancer preventive food material, the in vitro cytotoxicities and in vivo antitumor activities of various concentrations of 80% Corni Fructus ethanol extract (CFEE) were investigated using sarcoma-180 cancer cell. Viability was decreased and cell death rate was increased in both dose- and time-dependent manners in cells treated with CFEE at 10, 100, 300, and
concentrations for 24, 48, and 72 hr. Proliferation was also inhibited more than 60% in cells treated with CFEE at the
concentration for 48 hr. In addition, the morphology of cells treated with CFEE at the 100 and
concentrations was distorted with shrunken cell masses and lower cell numbers compared to the control cells. In the cells treated with CFEE, the formation of apoptotic bodies and nuclear condensation were observed in dose dependent manners. CFEE also increased DNA fragmentation values at the 100 and
concentrations. The apoptosis induced by CFEE was connected to the proteolytic activation of caspase-3. When CFEE was administered at 100 and 300 mg/kg, ip, for 7 consecutive days in mice inoculated with sarcoma-180 cancer cell, the life span of the mice was found to be longer than that of the control mice that did not receive the extract. These results suggest that Corni Fructus may be used as a potential cancer preventive food material.
A Study on Nutrient Intakes, Body Composition and Physical Fitness in Gifted Athletic Boys -Focused on Gifted Athletic Boys in Busan, Ulsan and Gyeongsangnam-do-
Seo, Dae-Yun ; Shin, Sang-Keun ; Baek, Yeong-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 7, 2010, Pages 966~974
DOI : 10.3746/jkfn.2010.39.7.966
The aim of this study was to examine characteristics between nutrient intakes, body composition and physical fitness in gifted athletic boys. The subjects were conducted in 50 boys aged 9~12 years living in Busan, Ulsan and Gyeongsangnam-do, Korea. Dietary intake information was collected from participants using 3-day food recorded and body composition was measured by bioelectrical impedance analysis, and their anthropometric parameters were measured. Swimming group`s daily energy intakes were significantly higher compared to those of other groups. Athletics and swimming groups were significantly taller than gymnastics. Swimming group was significantly higher than gymnastics group in weight, fat mass, body fat percent and lean body mass. Athletics and swimming groups were significantly longer than gymnastics group in sit and ball throwing. Swimming group was significantly better than other groups in sit up, and athletics group was significantly faster than gymnastics group in 50 m run. In correlation result for nutrient intake and body composition: 1) Body weight shows positive correlation with protein, phosphorus, sodium, vitamin
, C and niacin. BMI shows positive correlation with sodium and niacin. Fat mass shows positive correlation with niacin and folate. Body fat% shows positive correlation with vitamin C, E, niacin and folate. LBM shows positive correlation with all elements except lipid, calcium, vitamin A, C, E and folate. In correlation result for nutrient intake and physical fitness: 2) Push up shows positive correlation with iron and vitamin C. Sit and throw ball shows positive correlation with the events except lipid, fiber, vitamin A, E and folate. Sit up shows positive correlation with vitamin
. Half squat shows positive correlation with iron. Standing long jump shows positive correlation with total energy, lipid, and vitamin A, B and
. Long run shows negative correlation with protein, carbohydrate, fiber, phosphorus, iron, sodium and zinc. Side step shows positive correlation with niacin. Sit and reach shows negative correlation with total energy, carbohydrate, phosphorus, sodium, zinc and vitamin
. In correlation result for body composition and physical fitness: 3) Sit and throw ball shows positive correlation with body weight, BMI, fat mass, body fat% and LBM. Standing long jump shows positive correlation with LBM. But long run and 50 m run shows negative correlation with body weight and LBM.
Comparison of Biological Activities of Extracts from Different Parts of Seabuckthorn (Hippophae rhamnoides L.)
Park, Yu-Hwa ; Lim, Sang-Hyun ; Ham, Hun-Ju ; Jeong, Haet-Nim ; Lee, Kwang-Jae ; Kim, Kyung-Hee ; Kim, Song-Mun ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 7, 2010, Pages 975~979
DOI : 10.3746/jkfn.2010.39.7.975
Biological activities of different parts (stems, leaves, roots, fruits) and solvents (water, ethanol) of seabuckthorn (Hippophae rhamnoides L.) grown in Korea were tested as follows. In the experiment of inhibiting
-glucosidase activity, ethanol extract of Hippophae rhamnoides L. stem showed the highest inhibitory activity by 93% and the next highest was the ethanol extract of its leaf by 88.7%. In the case of these two extracts, the effect of inhibiting
-glucosidase activity was extraordinarily great when comparing with control group, acarbose. In the experiment of inhibiting
-amylase activity, water extract of leaf showed the highest result by 54.7%, among all extracts. Regarding anticancer effect for HT-29 cell and DU-145 cell, water extract of root showed 47.1% and 32.3% activities, respectively. The experiment on antibacterial activity showed that the ethanol extract from the leaf inhibitory activity of Clostridium butyricum, Proteus mirabilis, and Shigella flexneri which are the several food borne pathogenic strains. In future research, materials for biological activity appear isolated and purified and research should continue.
Isolation of Anti-inflammatory Active Substance β-Sitosterol from Seabuckthorn (Hippophae rhamnoides L.) Stem
Park, Yu-Hwa ; Lim, Sang-Hyun ; Ham, Hun-Ju ; Kim, Hee-Yeon ; Jeong, Haet-Nim ; Kim, Kyung-Hee ; Kim, Song-Mun ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 7, 2010, Pages 980~985
DOI : 10.3746/jkfn.2010.39.7.980
The objective of this study was to isolate and identify anti-inflammatory chemicals in Hippophae rhamnoides L. which was grown in Chuncheon, Korea. Treatment of ethanol extracts from stems, leaves, roots, and fruits to RAW 264.7 cells reduced amounts of nitrite by 56.0, 31.9, 49.1, and 18.9% respectively, compared to only lipopolysaccharide (LPS) treatment which is well-known as a inflammation-inducing agent. The stems were extracted with hexane, dichloromethane, ethyl acetate, butanol, and water and their nitrite contents in RAW 264.7 cells were measured. The dichloromethane extracts showed the highest inflammatory activity, exhibiting 80% reduction of the nitrite content at 1 mg/mL treatment. Activity-directed fractionation of dichloromethane extracts led to the identification of
-sitosterol as the anti-inflammatory chemical. 0.1 mg/mL treatment of
-sitosterol inhibited strongly the production of nitrite by 65%, compared to only LPS treatment. These results suggest that stem of H. rhamnoides L. may be useful for inflammation treatment.
Quality Characteristics and Mineral, Oxalate and Phytate Contents of Tofu Manufactured by Recommended Soybean Cultivars in Korea
Kim, Ki-Chan ; Hwang, In-Guk ; Kim, Hyun-Young ; Song, Hang-Lin ; Kim, Hong-Sig ; Jang, Keum-Il ; Lee, Jun-Soo ; Jeong, Heon-Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 7, 2010, Pages 986~991
DOI : 10.3746/jkfn.2010.39.7.986
This study was conducted to investigate the changes of mineral, oxalate and phytate during tofu processing with Korean recommended soybean cultivars. Fourteen cultivars were selected by distribution of calcium, oxalate and phytate contents. Tofu was manufactured and analyzed for quality characteristics, mineral, oxalate and phytate contents. The yield and moisture contents of tofu ranged from 137.77% in Anpyeongkong to 201.91% of Geomjeongkong 4, and 74.42 (Bongeuikong)~80.01% (Hojangkong), respectively. The lightness (L-value), redness (a-value) and yellowness (b-value) ranged from 53.05 (Dawonkong) to 86.16 (Jipumkong 2), -2.04~5.85, and from 3.28 in Geomjeongkong 4 to 16.17 of Cheongjakong, respectively. The hardness of tofu with selected soybean cultivar ranged from 537.36 g (Dongpuktae) to 1696.05 g (Jinpumkong 2). The highest calcium content was 1.488 mg/g in Dawonkong, oxalate and phytate in tofu were high at 0.40 mg/g in Geomjeongkong 4 and 0.41 mg/g in Dawonkong, respectively. The transfer ratios of oxalate and phytate from soybean to tofu were ranged from 0.31~19.70 and 0.41~19.70%, respectively.
Effect of Added Trehalose and Enzymes on the Qualities of Backsulgie
Oh, Moon-Hun ; Shin, Hyung-Chan ; Park, Jong-Dae ; Lee, Hyun-Yu ; Kim, Keun-Sung ; Kum, Jun-Seok ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 7, 2010, Pages 992~998
DOI : 10.3746/jkfn.2010.39.7.992
This study investigated changes of quality during storage period with 6 types of Backsulgie manufactured by adding enzyme (BS-300 0.3%) and trehalose (3%, 6%) to minimize the changes of quality and tried to determine their optimal combination ratio. When Rapid Visco Analyzer (RVA) gelatinization properties of rice powder were examined, adding both of enzyme and trehalose to the powder increased stability of process and reduced retrogradation. In comparison of the degree of retrogradation of Backsulgie by using Differential Scanning Calorimetry (DSC), the sample with enzymes and trehalose suppressed retrogradation. Moreover, the retrogradation effect became larger by using both of enzyme and trehalose and it was the largest in the sample with 0.3% enzyme and 6% trehalose. Enzyme and trehalose added to Backsulgie were found to improve water retention, to minimize changes of texture and color during storage of Backsulgie. Therefore, optimal combination ratio of Backsulgie is 0.3% enzyme with 6% trehalose added Backsulgie.
Quality Characteristics of Ginseng Jung Kwa Obtained by Different Sugar Treatments
Song, Mi-Ran ; Kim, Mee-Ree ; Kim, Hyun-Ho ; Chu, Seok ; Lee, Ka-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 7, 2010, Pages 999~1004
DOI : 10.3746/jkfn.2010.39.7.999
This study was carried out to investigate the quality characteristics of ginseng Jung Kwa obtained by treatments with different sugars. Ginseng Jung Kwa was made with four different sugars (sucrose, glucose, honey and fructose). Chemical characteristic was measured by ginsenosides content and rheological characteristics were measured by rheometer and color meter. Total ginsenoside and Rf contents on Ginseng Jung Kwa by sucrose were highest at 10.0, and 7.82 mg/g, respectively. On ginseng Jung Kwa by fructose, total ginsenoside content was the lowest, and hardness and adhesiveness were the highest, and by honey, stiffness, cohesiveness, gumminess, chewiness, and springiness were the highest, and fracture force did not appear as a significant difference by treatment of different sugars. Coefficient of variance on ginseng Jung Kwa by honey was the highest. On ginseng Jung Kwa by sucrose, color (lightness, redness and yellowness) all were the highest. Browning on Jung Kwa by fructose was the greatest. Sensory evaluation preference analysis (color, taste, texture, flavor and overall acceptability) on ginseng Jung Kwa were determined by 50 panelists (30~50`s age) using 5-point scale. On ginseng Jung Kwa by honey, texture and overall acceptability were the best. Ginseng Jung Kwa by fructose was very sticking and adhering, so preference by sensory evaluation was inferior to others.
Quality Characteristics of Panax ginseng C. A. Meyer with Steaming Heat and Wet Grinding Conditions
Im, Ga-Young ; Jang, Se-Young ; Jeong, Yong-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 7, 2010, Pages 1005~1010
DOI : 10.3746/jkfn.2010.39.7.1005
This study was carried out to investigate the steaming and wet grinding conditions to save effective compositions and to utilize whole roots of ginseng. The sweetness at the 3 different steaming conditions of non steaming group (A),
/3 hr group (B) and
/15 min group (C) resulted in 7.7, 10.7 and
, and the browning intensity of 0.37, 1.97 and 1.50, respectively. The contents of crude saponin at the different steam heat treatments were 7.19 (A), 6.99 (B) and 8.83 mg/g (C). When sensory evaluation was conducted, the ginseng products processed at C condition showed the highest scores in the evaluation categories of bitter taste reduction, sweetness and overall acceptance. These results suggest that sensory characteristics of ginseng could be enhanced by the steam heat treatments. When the wet grinding with water addition volume to the steamed ginseng treated at
for 15 min was also investigated, the smallest particle size resulted from the water addition volume of 300%. The grinding efficiency of ginseng was found to be high at 30 min of grinding time and 3 times of grinding frequency with the mean particle size of
. The content of effective component did not show significant differences by grinding time and grinding frequency. Based on the results, the steam heat treatments (
/15 min) and wet grinding procedures were found to be effective in utilizing whole roots and saving the effective compositions of ginseng.
Changes of Fatty Acid Composition and Oxidation Stability of Edible Oils with Frying Number of French Fried Potatoes
Lee, Jin-Won ; Park, Jang-Woo ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 7, 2010, Pages 1011~1017
DOI : 10.3746/jkfn.2010.39.7.1011
Sunflower oil (SO), canola oil (CO) and frying oil (FO) were used as edible oils in this study. According to the frying number, the extracted oils from French fried potatoes were used as experimental samples. To investigate the relationship between the change of fatty acid composition and the stability of the lipid oxidation during frying, the changes of fatty acid composition and the degree of the lipid oxidation of samples were examined. Acid values and peroxide values were evaluated as the degree of lipid oxidation. The acid values of CO and FO were increased with the frying times. The increased acid values of CO and FO were 0.20 and 0.17 on the basis of initial value at 30 times, respectively, but the acid value of SO was lower than those of CO and FO. The peroxide values of the samples were not increased uniformly with the frying number. As the number of frying times was increased, the fatty acid composition of SO and FO were changed. Namely, the oleic acid composition was decreased, whereas the linoleic acid composition was increased with the number of frying times. The benzo(a)pyrene contents of the extracted oils from French fried potatoes did not change regularly as the frying times was increased.
Color and Texture Changes of Dried Apple Slab After Supercritical Carbon Dioxide Pretreatment
Lee, Bo-Su ; Lee, Won-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 7, 2010, Pages 1018~1023
DOI : 10.3746/jkfn.2010.39.7.1018
This study was conducted to investigate quality changes of apple slab after pretreating with supercritical
. L, a, b and color difference values were little changed at increasing temperature and pressure. Polyphenol oxidase was inhibited according to increment of supercritical
temperature and pressure. Springiness and hardness were increased at increasing pressure and temperature condition of pretreatment but hardness showed lower value than untreatment. The texture like sponge of dried apple slab was probably due to channels which were made during penetration and release of carbon dioxide.
Dehydration of Opuntia ficus-indica and Aloe vera Slices Using Polyethylene Glycol and Comparison with Other Drying Methods
Yu, Dong-Jin ; Wang, Suk-Mae ; Song, Kyung-Bin ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 7, 2010, Pages 1024~1029
DOI : 10.3746/jkfn.2010.39.7.1024
Opuntia ficus-indica and Aloe vera slices were dried using 20, 30, and 40% polyethylene glycol (PEG) 4,000 as a dehydration agent, and the dried samples were compared with the hot-air dried and freeze dried in terms of rehydration ratio, color, and sensory evaluation. The moisture content of the PEG-treated samples decreased with increasing concentrations of polyethylene glycol. The rehydration ratio of the PEG-treated samples was better than those of the hot air-dried or freeze-dried samples. The color of the PEG-treated samples was similar to that of the freeze-dried samples and better than that of the hot air-dried samples. The sensory evaluation of PEG-treated samples was better than those of the hot air-dried or freeze-dried samples. These results suggest that dehydration of Opuntia ficus-indica and Aloe vera slices using PEG is very effective in terms of rehydration ratio and minimal damage of cell structure.
Microbiological and Physicochemical Changes of Vegetable Juices (Angelica keiskei and Brassica loeracea var. acephala) Treated by UV Irradiation
Kwon, Sang-Chul ; Choi, Goo-Hee ; Yu, Kwang-Won ; Lee, Kyung-Haeng ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 7, 2010, Pages 1030~1037
DOI : 10.3746/jkfn.2010.39.7.1030
A fresh juice has become a new functional food available for dieting and health. However, the shelf-life of vegetable juice is very short because of the absence of heat pasteurization process. To elongate the shelf-life of vegetable juices, such as Angelica keiskei and Brassica loeracea var. acephala, the changes of microbiological, chemical and sensory property by UV irradiation were investigated. The total aerobic bacterial numbers of A. keiskei and B. loeracea var. acephala vegetable juices were
, respectively, after wring process. However, the numbers were
after UV treatment on wring juice, and this lower microbial number was maintained during storage. The number of coliform bacteria also reduced significantly by UV treatment, and the bactericidal effect was higher when the flow rate is slower. The increase of lightness and yellowness, and decrease of redness were observed after treatment of UV on both vegetable juices, but the differences were not significant between flow rates. The ascorbic acid contents of vegetable juices were reduced by UV irradiation regardless of flow rate, and storage. Overall acceptance in sensory analysis revealed that there was no significant difference between the control and vegetable juice irradiated UV at 0 days, but sample with UV treatment showed higher score at 3 days. Therefore, UV treatment on vegetable juice can elongate the shelf-life without any problems in flavor and color.
The Content of Heavy Metals in Herbal Pills Used as General Processed Food and Risk Assessment of Heavy Metal Intakes
Kim, Sung-Dan ; Jung, Sun-Ok ; Kim, Bog-Soon ; Yun, Eun-Sun ; Chang, Min-Su ; Park, Young-Ae ; Lee, Young-Chul ; Chae, Young-Zoo ; Kim, Min-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 7, 2010, Pages 1038~1048
DOI : 10.3746/jkfn.2010.39.7.1038
The purpose of this study was to investigate some heavy metals (Pb, Cd, Cr, Cu, Hg) in 52 commercial herbal pills used as general processed food, to identify weekly heavy metal intakes from herbal pills and to evaluate their potential health risks. The samples were digested with a microwave and determinations of heavy metal residues were carried out by inductively coupled plasma mass spectrometry (ICP-MS) and mercury analyzer. The mean values of heavy metal contents for herbal pills used as general processed food were Pb 0.421 (0.032~1.630), Cd 0.157 (0.011~0.515), Cr 1.033 (0.112~9.933), Cu 6.923 (1.333~16.755), Hg 0.010 (0.001~0.088) mg/kg. Lead contents of herba and cadmium of algae, herba were high (ANOVA-test, p<0.05). Levels of cadmium concentrations exceeding WHO reference values (0.3 mg/kg) were observed in 10 samples (4 species). The significant correlation was observed between Pb and Cd (r
Status of Mixed Grain Diet by People with Diabetes in Jeollabuk-do and Sensory Evaluation of Different Composition of Mixed Grains
Jung, Eun-Sun ; Shin, Dong-Hwa ; Doo, Jae-Kyun ; Chae, Soo-Wan ; Kim, Young-Soo ; Park, Young-Min ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 7, 2010, Pages 1049~1055
DOI : 10.3746/jkfn.2010.39.7.1049
This study investigated the status of mixed grain diet by 68 people with diabetes living in Jeollabuk-do and performed sensory evaluation of different composition of mixed grains to improve the sensory characteristics based on the investigation. BMI of all subjects were measured and found that 61.7% were overweight. 94.1% of them ate mixed grains and females ate more mixed grains than males (p<0.05). Most males and females answered that they ate mixed grains for their health. Females added more mixed grains than males (p<0.01). More females (47.1%) than males said they would continue to eat mixed grains (p<0.05). 59% of them said they had eaten mixed grains for more than 3 years. 46.0% of them said they purchased mixed grains at a small mart near their houses. The mostly added grain to rice was black soybean (76.5%). RMGD-50 is composed of six mixed grains excluding nonglutinous rice and has the mixing rate of 50%. RMGD-40 has the mixing rate of 40%. Sensory evaluation was performed and RMGD-50 got lower score (
) than RMGD-40 in the appearances and color. RMGD-40 with Control 1 that includes more glutinous grains and Control 2 that is polished rice were compared. RMGD-40 got lower score than Control 1 in its appearances, smell and color, although there wasn`t a meaningful difference. For the people with diabetes who are accustomed to mixed grains, the polished rice got the lowest score in moisture amount, gumminess and overall taste (
). It showed meaningful difference from RMGD-40 and Control 1 (p<0.01). Consequently people with diabetes preferred mixed grains that include more glutinous grains that have lower mixed ratio. So it is necessary to educate the people with diabetes about eating grains for better blood sugar management. Continual study and development of mixed grains that can help people with diabetes to control their blood sugar are necessary.
Studies on the Current Status of Nutrition Labeling Recognition and Consumption Pattern of Domestically Processed Meat Products
Kim, Ji-Hye ; Lee, Keun-Taik ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 7, 2010, Pages 1056~1063
DOI : 10.3746/jkfn.2010.39.7.1056
The purpose of this study is to investigate current nutrition labeling status, levels of recognition and patterns of consumption of domestically processed meat products. The survey results show that 47.4% of products (81 out of 171) were labeled with nutrition information. Where general product labeling and nutrition labeling were provided, it was read by 84.9% and 66.8% of the survey subjects, respectively. The most common reasons for not reading product labeling were `hard to understand it` (46.2%) and `not concerned` (30.8%). This was attributed to respondents finding it `useless` (39.3%) and `hard to understand the nutrition contents` (32.8%). As for the positive effect of enforcing a nutrition labeling system, 62% of respondents affirmed `ease of selecting products which are good for health`. The reading of general product labeling showed a significant positive correlation (p<0.01) with the reading of nutrition labeling. The amount the nutrition labeling was read showed a negative correlation (p<0.05) with comprehension of the information on the nutrition labeling contained. Therefore, providing more information on the nutrition labeling for the consumers of processed meat products and also educating them more comprehensively about the nutrition, which would ultimately help them improve their dietary life, is needed.
Evaluation of Oven Utilization Effects at School Foodservice Facilities in Daegu and Gyeongbuk Province
Lee, Jung-A ; Lee, Jin-Hyang ; Bae, Hyun-Joo ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 7, 2010, Pages 1064~1072
DOI : 10.3746/jkfn.2010.39.7.1064
The objectives of this study were to gain an overview of practices and effect evaluation of oven utilization at school foodservice facilities in Daegu and Gyeongbuk province. Out of 147 dieticians, who responded for questionnaires, 44 dieticians used the oven and 103 dieticians did not use the oven. All statistical analyses were conducted with the SPSS 14.0 statistical software program. With regard to the style of foodservice system, 74.4% were urban, 23.3% were rural, and 2.3% were remote country. Also, 23.3% of school foodservices produced meals by batch cooking. According to the results of the expected effect and using effect analysis for 27 items, the average of evaluation score about expected effect was 1.64 points and that of using effect was 1.61 points. Both expected effect and using effect had higher scores than average points in 13 items out of 27 items. Using effect had higher scores than expected effect in 4 items. In conclusion, using ovens could help to increase foodservice satisfaction of students at school foodservice, because it can improve the various cooking methods and the food safety management. Therefore, it is important to modernize and automate cooking equipment for quality improvement of school foodservice operations.
Estimated Availability and Major Minerals (Ca, P and Mg) Contents Bound Neutral Detergent Fiber (NDF) of Seaweeds
Kwak, Yeon-Hwa ; Bai, Sung-Chul ; Kim, Dae-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 7, 2010, Pages 1073~1077
DOI : 10.3746/jkfn.2010.39.7.1073
This study was aimed to evaluate the estimated availabilities and contents of major minerals (Ca, P, and Mg) in seven different seaweeds using the neutral detergent fiber (NDF) which could bind minerals. The estimated availability was calculated by subtracting the NDF-bound major mineral contents from the total major mineral contents of seaweeds. Average estimated availability of Ca, P, and Mg contents of seven seaweeds were 96.31, 73.24, and 96.79%, respectively. These results may suggest that seaweeds could be one of the good sources of major minerals for human nutrition because of their high average estimated availabilities of Ca, P, and Mg.
Substantial Estimated Availability and NDF-Bound Trace Minerals (Fe, Zn, Cu, and Mn) Contents of Seven Different Seaweeds
Kwak, Yeon-Hwa ; Kim, Hyeong-Soo ; Choi, Su-Jin ; Kim, Dae-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 7, 2010, Pages 1078~1082
DOI : 10.3746/jkfn.2010.39.7.1078
The substantial trace mineral usabilities of seven seaweeds for nutrient evaluation have been studied. As the neutral detergent fiber (NDF) bound trace minerals have been known to be indigestible, these contents were excluded in the digestible trace mineral contents evaluation. Therefore, those four trace mineral contents in seven seaweeds and their NDF-bound contents were estimated. Consequently, the NDF-bound Zn, Cu and Mn contents, except Fe, in seven seaweeds were between 10 and 20% of total trace mineral contents, thus 80~90% of seaweeds trace minerals were observed to be substantially digestible. Although the average estimated availability of Fe in the seaweeds were relatively low, those Zn, Cu and Mn were high in relative to those total contents. Thus, even with consideration of their digestibility, seaweeds could be one of good sources of trace minerals for human nutrition because of their high availabilities of Zn, Cu and Mn.
Inhibitory Mechanism of Daidzein on Helicobacter pylori Growth
Bae, Kyung-Mi ; Lee, Ju-Youn ; Lee, Hee-Seob ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 7, 2010, Pages 1083~1086
DOI : 10.3746/jkfn.2010.39.7.1083
This study was conducted to investigate the inhibitory effects of daidzein against H. pylori and its cholesterol
is responsible for the production of
-glucosyl cholesterol which constitutes more than 25% of cell wall lipids in H. pylori, and it has been suggested that it is essential for H. pylori viability.
was inhibited by daidzein, in a dose-dependant manner, of which
. Daidzein also showed the inhibitory effect toward H. pylori growth by paper disc diffusion assay. Therefore, it is thought that the inhibition of daidzein on
was related to its anti-Helicobacter activity.