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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 and Alpha-Glucosidase Inhibitory Activity of Strychnos nux-vomica Extracts
Lee, Jeung-Min ; Park, Jae-Hee ; Park, Hae-Ryong ; Park, Eun-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 9, 2010, Pages 1243~1248
DOI : 10.3746/jkfn.2010.39.9.1243
The physiological activities of Strychnos nux-vomica extracts were investigated through the total phenolic contents (TPC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (RSA), comet assay, and
-glucosidase inhibitory activity. S. nux-vomica extracts were prepared with methanol, ethanol, and acetone. The methanol extract showed the highest phenolic content (71 mg/100 g gallic acid equivalents). Pretreatment with S. nux-vomica extracts resulted in significant reductions in oxidative DNA damage at all of the concentrations tested (
-glucosidase inhibitory activity of a methanol extract was 12.8% at the concentration of 1 mg/mL. Therefore, these results indicate that S. nux-vomica might be a noble potential candidate exhibiting antioxidant and
-glucosidase inhibitory activity.
Integral Antioxidative Capacity and Antimicrobial Activity of Pressurized Liquid Extracts from 40 Selected Plant Species
Kang, Mi-Ae ; Kim, Mi-Bo ; Kim, Ji-Hun ; Ko, Young-Hwan ; Lim, Sang-Bin ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 9, 2010, Pages 1249~1256
DOI : 10.3746/jkfn.2010.39.9.1249
Forty natural plants collected in Jeju, Jeonnam-Goheung, and Gyeongbuk-Ulleung were extracted using a pressurized liquid. Extraction yields of total soluble solids and total phenolics (TP), and integral antioxidative capacity (IAC) were measured, and antimicrobial activity was tested against Streptococcus parauberis, Streptococcus iniae, Edwardsiella tarda, and Vibrio ordalii. Jipsinnamul showed the highest content of TP (174.4 mg GAE/g), followed by Mulchamnamu (116.9), Seoeonamu (113.3), and Buknamu (108.2). Percent TP/TSS was high in Jipsinnamul (72.6%), Seoeonamu (47.3%), Mulchamnamu (46.4%), Jageumu (40.2%), and Baneulkkot (40.1%), respectively. Magamok, Nadosongipul, Buknamu, Mulchamnamu, and Seoeonamu showed 5.81, 3.96, 3.63, 3.63, and 3.34 mmol ascorbic acid equivalents/g of IAC of water-soluble substances, and Seoeonamu, Magamok, Seipijilpul, Mulchamnamu, Baneulkkot, and Seomgirincho showed 8.51, 6.57, 5.68, 3.85, 3.83, and 3.69 mmol Trolox equivalents/g of IAC of lipid-soluble substances, respectively. Only nine species such as Baneulkkot, Dokhwal, Jipsinnamul, Mulchamnamu, Nadosongipul, Seipijilpul, Seoeonamu, Seomgirincho, and Sumbadi of 40 selected plants showed the antimicrobial activity against four bacteria tested. Jipsinnamul showed the strong antimicrobial activity against S. iniae, while Dokhwal, Nadosongipul, and Sumbadi against S. parauberis and S. iniae, and Mulchamnamu, Seoeonamu, and Seipijilpul against V. ordalii.
Effects of Mixed Extract from Lycium chinense, Cordyceps militaris, and Acanthopanax senticosus on Glucose-Regulating Enzymes of HepG2 in Hyperglycemic Conditions
Kim, Dae-Jung ; Kim, Jeong-Mi ; Kim, Tae-Hyuk ; Baek, Jong-Mi ; Kim, Hyun-Sook ; Choe, Myeon ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 9, 2010, Pages 1257~1262
DOI : 10.3746/jkfn.2010.39.9.1257
This study investigated the anti-diabetic effects of the mixed water extract (JDG 100) composed of Lycii Cortex, Acanthopanax senticosus and Cordyceps militaris on glucose-regulating key enzymes such as glucokinase (GK), acetyl-CoA carboxylase (ACC). In the current study, HepG2 cells were exposed to pathological condition such as hyperglycemic condition (4.5 g glucose/L) with JDG 100 and then experiments such as RT-PCR and Western blotting were carried out. JDG 100 treated cells increased to
in GK mRNA and protein expressions, respectively, compared to control. Treatment of the JDG 100 up-regulated ACC mRNA (
) and protein (
) of HepG2 cells in the high glucose media. These observations suggest that JDG 100 mixed water extract may have a potential as an anti-diabetic agent in type 2 diabetes mellitus.
Antioxidative and Anti-asthma Effect of Morus Bark Water Extracts
Kim, Jeong-Mi ; Baek, Jong-Mi ; Kim, Hyun-Sook ; Choe, Myeon ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 9, 2010, Pages 1263~1269
DOI : 10.3746/jkfn.2010.39.9.1263
This study was performed to evaluate the antioxidant activities and anti-asthma effects of Morus bark water extracts. Inhibitory effect of Morus bark onto free radical generation was determined by measuring DPPH and hydroxyl radical scavenging activities in vitro. Anti-asthma activities of Morus bark water extracts were assessed by testing their effects on the degranulation of mast cell. For this,
-hexosaminidase released from a basophilic cell line, RBL-2H3 was used and pro-inflammatory cytokines were measured by ELISA kit. The antioxidant activities of water extracts of Morus bark was 59.2% in the DPPH assay at
and 78.8% in the hydroxyl radical scavenging assay at
. Our results indicated that Morus bark water extracts effectively inhibited free radical generation. Morus bark water extracts inhibited inflammation-mediating substances such as histamine and
-hexosaminidase release from RBL-2H3 cells. Cytokine release demonstrated a more effective blockading ability of the Morus bark water extracts to the release of IL-4 and TNF-
compared to control. These results demonstrate that Morus bark may be beneficial in the treatment of allergic inflammatory disease.
Effects of Chicken Treated with Hwangki-Beni Koji Sauces on Body Weight, Serum and Hepatic Lipid Profiles of Rats Fed High Fat and High Cholesterol Diets
Kim, Jae-Won ; Kim, Soon-Dong ; Youn, Kwang-Sup ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 9, 2010, Pages 1270~1278
DOI : 10.3746/jkfn.2010.39.9.1270
Dietary effects of chicken treated with Hwangki-Beni Koji sauces (HBS) on serum and hepatic lipid profiles in rats fed high a fat and high cholesterol diet were investigated. Experimental plots (5 rats per each group) were divided into normal control diet group (NC), high fat and high cholesterol diet group (HFC), HFC plus 15% base sauce treated chicken supplemented diet group (HFC-BS), HFC plus 15% HBS-treated chicken supplemented diet group (HFC-HBS), and fed for 5 weeks. Feed intakes in HFC-HBS group were higher than those of HFC and HFC-BS groups, whereas body weight gain and feed efficiency ratio of the HFC-HBS group were lower than those of the HFC and HFC-BS groups. Serum alanine aminotransferase and aspartate aminotransferase activities of HFC-HBS group were significantly lower than those of HFC and HFC-BS groups. Level of serum triglyceride, total cholesterol and LDL-cholesterol in HFC-HBS group were 34.06%, 6.28% and 31.00% lower than those of HFC-BS group, respectively, whereas HDL-cholesterol level and atherogenic index in HFC-HBS group were 1.72-fold higher and 2.52-fold lower, respectively, than those of HFC-BS group. Level of hepatic total lipid, triglyceride and total cholesterol in HFC-HBS group were 9.53%, 5.25% and 22.20% lower than those of HFC-BS group, respectively. In the morphological results of liver, the hepatocytes of central vein lesion and intact hepatic cell plate are preserved well from steatosis in HFC-HBS group, whereas the hepatocytes in HFC and HFC-BS groups are distended by accumulation of multiple fat droplets, and sinusoids are occluded. In the above results, we expected that chicken treated with Hwangki-Beni Koji sauce may have functionalities of anti-obesity, anti-cholesterol and also, lowering anti-atherogenic index in high fat and high cholesterol diets.
Effects of Green Tea or Coffee Consumption on Serum Lipid Profiles
Choi, So-Young ; Kim, Yang-Ha ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 9, 2010, Pages 1279~1285
DOI : 10.3746/jkfn.2010.39.9.1279
This study was conducted to investigate the effects of green tea or coffee consumption on the serum lipids profiles. This study analyzed data of 1,343 participants (753 males and 590 females) among the people who underwent medical check-up. The subjects were divided by three groups as pattern of green tea or coffee consumption. Anthropometric measurements, biochemical analysis and nutrient intake using a food frequency questionnaire were performed. There were no significant differences among groups in height, % body fat, waist circumference, and body mass index. There was no significant difference among groups in energy intake. Fat intake was significantly higher in green tea and coffee group than the control group in men subjects. The intakes of dietary Fe, vitamin A,
-carotene, and folate was the lowest in coffee group (p<0.05). The intakes of dietary fat was the highest in coffee group in male subjects (p<0.05). Serum concentrations of total cholesterol and LDL-cholesterol were green tea< control< coffee group in order by multivariate analysis after adjusting for confounding factors. The serum concentrations of total cholesterol and LDL-cholesterol were significantly lower in green tea group than coffee group by multivariate analysis after adjusting for confounding factors (p<0.05). However, there was no significant difference in the serum concentrations of total cholesterol and LDL-cholesterol between green tea and control group. These results suggest that green tea consumption didn`t show positive effects in preventing hyperlipidemia but coffee consumption showed negative effects in hyperlipidemia.
Effects of Nutrition Education on Overweight and Obese Children in Chonbuk Area -Focus on Food Habit, Eating Behaviors, Dietary Attitude, Nutrition Knowledge and Nutrients Intake-
Yu, Ok-Kyeong ; Rhee, Yang-Keun ; Sohn, Hee-Sook ; Cha, Youn-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 9, 2010, Pages 1286~1294
DOI : 10.3746/jkfn.2010.39.9.1286
The purpose of this study was to investigate the effects of nutrition education focus on food habit, eating behaviors, dietary attitude, nutrition knowledge, and nutrients intake. The nutrition education was provided to 103 overweight and obese children in Chonbuk area. Nutrition education lessons were conducted 40 min/lesson, 12 times in year (6 times/semester). We assessed the change in knowledge using a questionnaire on food habit, eating behaviors, dietary attitude, nutrition knowledge and nutrients intake using 24 hr recall method. After the nutrition education, dietary habits were significantly improved. Especially, the answer of `Don`t eat when feel full` were significantly improved (boys (p<0.01), girls (p<0.05)). And the answer of `Eat sugar meal frequently (chocolate, candy)` which is a dietary attitude question was significantly improved (girls (p<0.05)). There were positively changes in the dietary attitude and nutrition knowledge, but there were no significant differences after program. The results suggest that this nutrition education must be continue for positive food habit change in the long term.
Dietary Behaviors, Body Satisfaction and Factors Affecting the Weight Control Interest According to Gender of Middle School Students in Wonju Area
Kim, Bok-Ran ; Kim, Yoon-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 9, 2010, Pages 1295~1304
DOI : 10.3746/jkfn.2010.39.9.1295
The purpose of this study was to investigate the BMI, dietary behaviors, body satisfaction and factors affecting the weight control interest according to gender of middle school students (195 boys and 251 girls) in Wonju area. The average height and weight of the boys were
respectively. Those of the girls were
respectively. The average body mass index (BMI) of the boys and girls was 20.3 and 19.3 respectively. In both boys and girls, 69.7% of them had regular meals and the main reason for skipping meals was insufficient time to eat due to oversleeping (33.6%). Most of the subjects consumed snacks more than once a day (95.5%). The dietary intake attitude score of the girls (
) was higher than that of the boys (
) (p<0.01). The eating disorders score of the girls (
) was higher than that of the boys (
) (p<0.01). Also, 87.2% of the subjects showed normal behavior and 12.8% of the subjects had eating disorders, but there was no significant difference according to gender. The body satisfaction score of the boys (
) was higher than that of the girls (
) (p<0.001). In general, body satisfaction score correlated positively with dietary intake attitude score, but correlated negatively with eating disorders score (p<0.05). Multiple regression analysis revealed that body satisfaction score was the most significant variable which affected the weight control interest. Therefore, development of the nutrition education program for adolescents will be effective not only for the improvement of dietary behaviors but also for the positive change in the misleading perception about the ideal body shape.
Perception and Satisfaction on Nutrition Counseling Service for Patients Consuming a Therapeutic Diet at Hospitals in Busan
Yi, Jeong-Ryeh ; Son, Eun-Joo ; Lyu, Eun-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 9, 2010, Pages 1305~1312
DOI : 10.3746/jkfn.2010.39.9.1305
The purpose of this study was to investigate the perception and satisfaction on the nutrition counseling service for patients consuming a therapeutic diet at hospitals in Busan. The subjects were 153 inpatients at five hospitals with over 400 beds each. The research was performed through the interviewing process using questionnaires conducted from January to February, 2008. In a total of 88 patients, 57.5% had experienced nutrition counseling and were through the motives of counseling with doctors 64.2% and themselves 29.3% of the patients. In the method of nutrition counseling, 58% of the patients had an individual counseling. In the patients` perception on the nutrition counseling, 75.0% of the patients understood very well, 83.0% of them perceived the explanation as very important, 79.5% were very satisfied and 78.7% were helped in nutrition-management. On a scale of 5.00 for the nutrition counseling satisfaction, the average scores were 3.80 for `explanation of knowledge`, 3.71 for `cognitive communication skills`, 4.05 for `effective communication skills` and 3.60 for `facilitation skills`. The items of low scores in the nutrition counseling satisfaction were `follow up diet-therapy after discharge`, `providing to personalized nutrition information`, `presentation of specific menu` and `methods of menu planning`. There were significant (p<0.01) positive correlation between perception and satisfaction on the nutrition counseling. Therefore, it was suggested that dietitians increase the patients` satisfaction on the nutrition counseling with developing the model based on the patient-centered counseling.
Physicochemical Properties of Rice Cultivars with Different Amylose Contents
Choi, In-Duck ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 9, 2010, Pages 1313~1319
DOI : 10.3746/jkfn.2010.39.9.1313
Rice cultivars of Goami2 (G2), Baegjinju (BJJ), and Sulgaeng (SG) with different amylose contents were developed by mutation breeding via N-methyl-N-nitrosourea (MNU) treatment to Ilpumbyeo (IP), high japonica rice. They were identified by different appearances such as grain size, color, and shape. In this experiment, the compositional and physical qualities of those cultivars were examined. The G2 rice classified as a high-amylose rice cultivar was significantly higher in its non-digestable carbohydrates contents. Linoleic and oleic acid were composed of 70~75% of all fatty acids composition regardless of milled and brown rice, except G2 rice in which palmitic acid was the major fatty acid followed by linoleic acid and oleic acid in order. Major amino acids were aspartic acid, glutamic acid, and hydroxy lysine. It was found that cysteine contents were higher in the cultivars of endosperm mutant rice. The DSC analysis revealed that enthalpy was the highest in BJJ followed by SG, IP, and G2 rice. The lowest enthalpy of G2 might be attributable to the higher amylose content. Ilpumbyeo in its cooked rice form showed the highest in Toyo value and less in hardness, but G2 was vise versa. Results of gelatinization and cooked rice properties suggest that G2 was less suitable for cooked rice, but has a potential for functional ingredients from nutritional point of view. The BJJ and SG could be used for traditional cooking as well as for processed foods.
Characterization of Low-Trans Solid Fat from Canola and Fully Hydrogenated Soybean Oil by Lipase-Catalyzed Interesterification Reaction
Kim, Young-Joo ; Lyu, Hyun-Kyeong ; Lee, Seon-Mo ; Lee, Ki-Teak ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 9, 2010, Pages 1320~1327
DOI : 10.3746/jkfn.2010.39.9.1320
Lipase-catalyzed interesterification of canola (CO) and fully hydrogenated soybean oil (FHSBO) at different weight ratios (70:30, 75:25, and 80:20) was performed in a batch type reactor to produce low-trans solid fats. Each reaction was conducted in the shaking water bath for various reaction times (1, 3, 6, 18 and 24 hr) at 70oC and 220 rpm using Lipozyme TLIM (20 wt% of total substrate) from Thermomyces lanuginosus. After 24 hr reaction, solid fat content (SFC) by differential scanning calorimetry (DSC), fatty acid and triacylglycerol (TAG) composition of low-trans solid fats were determined. SFC of the products was reduced when the content of canola oil in the reaction mixture was increased. Major fatty acids were stearic acid (C18:0), oleic acid (C18:1) and linoleic acid (C18:2). Trans fatty acid content in the low-trans solid fats showed less than 0.3 wt%. In the HPLC analysis, major TAG species showed LOO (linoleyl-oleoyl-oleoyl), OOO, POO/SOL, SOO, and SOS.
Development and Physical Properties of Low-Trans Spread Fat from Canola and Fully Hydrogenated Soybean Oil by Lipase-Catalyzed Synthesis
Kim, Young-Joo ; Lyu, Hyun-Kyeong ; Shin, Jung-Ah ; Lee, Ki-Teak ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 9, 2010, Pages 1328~1334
DOI : 10.3746/jkfn.2010.39.9.1328
Low-trans spread fat (LTSF) was produced by lipase-catalyzed synthesis of canola (CO) and fully hydrogenated soybean oil (FHSBO) at 65:35 (w/w). Blend of CO and FHSBO with 65:35 ratio was interesterified using Lipozyme TLIM (immobilized Thermomyces lanuginosus, 20% of total substrate) in a 1 L-batch type reactor at
with 500 rpm for 24 hr. Then, physicochemical melting properties of LTSF were compared with commercial spread fat. At
, solid fat contents (SFC) of commercial spread fat as a control and LTSF were similar, showing 19.1 and 18.1%, respectively. Major compositional fatty acids of LTSF were C18:0, C18:1 and C18:2 (29.2, 41.8 and 13.3 wt%, respectively). Trans fatty acid content of the LTSF (0.2 wt%) was lower than that of commercial spread fat (5.5 wt%). In the RP-HPLC analysis from LTSF, major triacylglycerol (TAG) molecules were SOL (stearoyl-oleoyl-linoleyl), SOO, POS/PSP, and SOS. Also, polymorphic form and x-ray diffraction of LTSF showed coexistence of
Analysis of Nitrate Contents of Agricultural Products by HPLC-UV
Jo, Sung-Ae ; Kim, Eun-Hee ; Han, Sung-Hee ; Yuk, Dong-Hun ; Kim, Jung-Hun ; Park, Seog-Gee ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 9, 2010, Pages 1335~1339
DOI : 10.3746/jkfn.2010.39.9.1335
A total of 550 samples were analysed for nitrate contents using HPLC-UV. Nitrate contents of leaf vegetables were higher than those of root vegetables and fruit vegetables. The average nitrate content of the radish leaves (4875.8 mg/kg) was the highest, followed by marsh mallow (4711.7 mg/kg), crown daisy (4546.9 mg/kg) and vitamins (4239.5 mg/kg). The nitrate content in fruits of strawberry and banana averaged at 24.0 mg/kg and 438.5 mg/kg, respectively. Nitrate was not detected in other fruits. In fruiting vegetables nitrate contents were less than 1000 mg/kg. In onion, lotus root and radish, nitrate contents were 253.7mg/kg, 352.4mg/kg and 2849.0 mg/kg, respectively, with no detection in garlic. Nitrate contents in mushrooms were less than 100 mg/kg.
Quality Characteristics of Bread Containing Various Levels of Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder
Yoon, Mi-Hyang ; Jo, Ji-Eun ; Kim, Da-Mi ; Kim, Kyoung-Hee ; Yook, Hong-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 9, 2010, Pages 1340~1345
DOI : 10.3746/jkfn.2010.39.9.1340
The study investigated on quality characteristics of pan breads prepared with 0, 1, 3 and 5% flowering cherry (Prunus serrulata L. var. spontanea Max. wils.) fruit powder. The pH of dough and bread decreased with the addition of flowering cherry fruit powder, whereas the weight of bread increased. The volume, specific volume and baking loss rate of the breads decreased as flowering cherry fruit powder levels increased. The volume of dough during fermentation of bread containing flowering fruit cherry powder was smaller than those of the dough without flowering cherry fruit powder. Lightness (L) and yellowness (b) of breads crumb and crust color were decreased as the concentration of flowering cherry fruit powder increased; however, the redness (a) was increased. In the texture analyzer measurement, hardness and chewiness of the breads were significantly increased by adding the powder but cohesiveness was decreased. There was no significant difference in springiness. The antioxidative activity measured by DPPH radical scavenging activity of bread increased as the concentration of flowering cherry fruit powder increased. The bread containing 3% flowering cherry fruit powder has acceptable sensory properties. such as color, smell, taste, chewiness, texture and overall acceptability. The results exhibited that adding the flowering cherry fruit powder into the bread increased antioxidant activity, and the highest quality improvement was obtained by incorporating 3% flowering cherry fruit powder into the bread formula.
Changes of Antioxidant Activities on Cultured Ginseng with Mushroom Mycelia During Cultivation
Joung, Eun-Mi ; Kim, Hyun-Young ; Hwang, In-Guk ; Jeong, Jae-Hyun ; Yu, Kwang-Won ; Lee, Jun-Soo ; Jeong, Heon-Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 9, 2010, Pages 1346~1352
DOI : 10.3746/jkfn.2010.39.9.1346
This study was conducted to investigate the antioxidant activities of the cultured ginseng with mushroom mycelia (Phellinus linteus (PL), Ganoderma lucidum (GL), and Hericium erinaceum (HE)) during cultivation periods of 10, 20, 30, 40, and 50 days. The lyophilized powder from the cultured ginseng with mycelia was extracted with 80% ethanol, and then evaluated for antioxidant activities. Total phenolic contents ranged from 149.63 to 205.91 mg/g, and the highest value was 80% EtOH extract from the cultured ginseng with GL at 30 days. The highest antioxidant activity (
) for DPPH was 1.16 mg/mL in the cultured ginseng with HE at 40 days, and total antioxidant activity for ABTS was the highest value of 4.03 mg AA eq/g in PL cultivation at 30 days.
-Glucosidase inhibitory activity was the highest value of 92.51% in EtOH extract from the cultured ginseng with PL at 50 days, and tyrosinase inhibitory activity was highest value of 13.21% in GL cultivation at 40 days. These results suggest that mushroom mycelium cultivation period for enhancement of antioxidant activity might be 40 days.
Quality Characteristics of Grape Pomace with Different Drying Methods
Yook, Hong-Sun ; Kim, Kyoung-Hee ; Jang, Soon-Ae ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 9, 2010, Pages 1353~1358
DOI : 10.3746/jkfn.2010.39.9.1353
Improvement in the utilization of grape pomace, antioxidant activities and antioxidant compounds of grape pomace was analyzed to clarify the influence of drying method such as
hot air and freeze (
) drying process. For proximate composition, crude protein and fat contents of hot air drying sample were higher than freeze drying sample. The lightness and redness values of freeze drying sample were higher than hot air drying sample, but yellowness of hot air drying sample was higher. The contents of total polyphenols and anthocyanins were higher in freeze drying sample. DPPH radical scavenging activity and ABTS scavenging activity of freeze drying sample were higher than hot air drying sample. The reducing power and FRAP value of hot air drying sample was higher than freeze drying sample. The result indicated that freeze drying method is slightly better than hot air drying method for antioxidant compounds and antioxidant activity.
Effects of Sugars Addition in Alcohol Fermentation of Oriental Melon
Jo, Yong-Jun ; Jang, Se-Young ; Kim, Ok-Mi ; Park, Chan-Woo ; Jeong, Yong-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 9, 2010, Pages 1359~1365
DOI : 10.3746/jkfn.2010.39.9.1359
This study investigated effects of types of added sugar on alcohol fermentation of oriental melon. According to the results, pH was not significantly different according to types of added sugar and fermentation process. Total acidity increased with fermentation process in all groups by recording around 1.4% at the ninth day of fermentation. For sugar content, its initial level was
, and alcohol fermented oriental melon fluids added by sucrose, fructose and glucose recorded similar levels or
while the fluids added by honey and fructo-oligosaccharide showed a slightly higher level or
at the ninth day of fermentation. Although free sugar content was different in the early phase of fermentation according to types of added sugar such as sucrose, fructose and glucose, it reduced with fermentation process to nearly non-detection at the ninth day of fermentation. As organic acids, lactic acid and acetic acid were observed in all phases of fermentation and their contents became higher gradually with fermentation process. Alcohol content showed the highest level in alcohol fermented oriental melon fluid added by sucrose by recording 12.80% and was relatively low in the fluids added by fructose and oligosaccharide. For alcohol, acetaldehyde, n-propanol and iso- amylalcohol contents were not significantly different according to types of added sugar and methanol content was the lowest in the fluid added by fructose by recording 84.99 ppm.
Quality Characteristics of Brown Rice Vinegar by Different Yeasts and Fermentation Condition
Lee, Su-Wone ; Kwon, Joong-Ho ; Yoon, Sung-Ran ; Woo, Seung-Mi ; Jang, Se-Young ; Yeo, Soo-Hwan ; Choi, Ji-Ho ; Jeong, Yong-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 9, 2010, Pages 1366~1372
DOI : 10.3746/jkfn.2010.39.9.1366
This study investigated the quality characteristics of brown rice vinegar (agitated culture and static culture) derived from brown rice Takju with different types of yeasts. The alcohol content by yeast was the highest in B (brown rice Takju produced by S. cerevisiae GRJ) at 14.3% and the titratable acidity was less than 0.6% in all ranges. When quality characteristics of agitated and static culture brown rice vinegar using them were compared, acidity of agitated culture vinegar recorded the highest level or 6.05% at 7 day of fermentation DV (brown rice vinegar produced by S. kluyveri DJ97) with the initial acidity of 1.0% and the initial pH of 3.9~4.0, and AV (brown rice vinegar produced by S. cerevisiae JK99), CV (brown rice vinegar produced by S. cerevisiae H9) and BV (brown rice vinegar produced by S. cerevisiae GRJ) recorded as 5.64, 5.55 and 5.32%, respectively. In addition, acidity of static culture vinegar increased continuously to 5.01~5.31% until the 14 day of fermentation and then tended to decrease slightly from the 16 day of fermentation. Difference in acidity and pH of brown rice vinegar according to types of yeast was not significant. Comparison of free amino acid of brown rice vinegar showed that for agitated culture brown rice vinegar, the content of total free amino acid was higher in the order of BV, DV, AV and CV and the content of essential amino acid was the highest in BV by recording over 1,000 ppm. The content of total free amino acid of static culture brown rice vinegar was higher than that of agitated culture vinegar in all ranges and especially static culture brown rice vinegar contained more serine, alanine, valine, isoleucine, leucine and
-aminobutyric acid than agitated culture vinegar. In particular,
-aminobutyric acid recorded over ten times higher level or 456.91~522.66 ppm. From these results, quality characteristics of brown rice vinegar was affected by acetic acid fermentation methods rather than types of yeast. However, as future aging process is expected to change flavor components and sensory characteristics, studies on various quality factors of vinegar are needed.
Effects of Activated Calcium on the Quality and Shelf-life of Wet Noodle
Sung, Jee-Hye ; Kim, Ro-Sa ; Moon, Ji-Hye ; Park, Ho-Young ; Choi, Hee-Don ; Kim, Yoon-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 9, 2010, Pages 1373~1378
DOI : 10.3746/jkfn.2010.39.9.1373
This study investigated the utilization of activated calcium (AC) as preservatives for wet noodle manufacturing. The quality characteristics and shelf-life of wet noodle made with sterilized distilled water, 5% alcohol, 0.1% AC plus 5% alcohol, 0.2% AC plus 5% alcohol, and 0.2% AC were evaluated. The total microbial count and pH value of wet noodle were determined during storage at
. During storage at
for 42 days, pH of wet noodles was slightly decreased with increased storage periods. The pH values of wet noodles made with AC were higher than the others. Instrument textural characteristics (hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewingness) were measured and were not significantly changed during storage period. The total microbial counts in wet noodles increased with extended storage duration. With AC, microbial growth rate were decreased compared to the control for whole storage period. In sensory evaluation, a little difference was shown between control and AC or alcohol containing wet noodles and no significant differences during the storage period. It was concluded that shelf-life of wet noodles was extended two-fold or more by adding AC for storage at
Effect of Enzyme Treatment on Functional Properties of Nectarine Beverage
Youn, Sun-Joo ; Lee, Eun-Tag ; Cho, Jun-Gu ; Kim, Duk-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 9, 2010, Pages 1379~1383
DOI : 10.3746/jkfn.2010.39.9.1379
Nectarine beverage treated with cellulase and pectinase enzymes was measured for mineral contents, total flavonoids, and free amino acids and DPPH radical scavenging effect, nitrite scavenging effect. Total flavonoid contents of the no treatment, treated with pectinase, with cellulase, and with both measured 0.146 mg/mL, 0.167 mg/mL, 0.148 mg/mL and 0.171 mg/mL, respectively. DPPH was measured as 13.42% with no treatment and more than 28.98% with enzyme treatments. Nitrite scavenging effect with no treatment was 79% at pH 1.2. Whereas, it was measured above 90% while treated with enzymes at pH 1.2. And also, the nitrite scavenging effect was slightly higher at pH 3.0, pH 4.0 and pH 6.0 than no treatment. Results of free amino acids analysis revealed that, aspartic acid, serine, alanine,
-aminobutylic acid, and glutamic acid were present with the amount ranging from 86.71% to 94.14% from total detected free amino acids. Ornithine and taurine were also observed from the beverages. The mineral contents, nitrogen element (T-N) of enzyme treatment of nectarine beverages were measured slightly higher than T-N of no treatment, however, the
was similar. Moreover, CaO, MgO and
in the beverages were measured above 45 mg/L, 85 mg/L and 2,133 mg/L, respectively.
Characteristic of Glasswort (Salicornia Herbacea L.) Mixture Fermentation Utilizing Aspergillus oryzae
Kim, Hae-Seop ; Park, In-Bae ; Lee, Young-Jae ; Shin, Gung-Won ; Lim, Joo-Young ; Park, Jeong-Wook ; Jo, Young-Cheol ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 9, 2010, Pages 1384~1390
DOI : 10.3746/jkfn.2010.39.9.1384
In this study, we investigated the quality of glasswort (Salicornia herbacea L.) mixture fermented by Aspergillus oryzae at
for 7 days. Changes of pH, titratable acidity, amino-nitrogen content, reducing sugar content, activities of
-amylase and protease and number of mold were determined in the course of the fermentation. Angiotensin converting enzyme (ACE) inhibition activities and electron donating ability (EDA) were measured after 7 days fermentation. The pH lowered from 6.19~6.22 into the level of 5.41~6.08 after fermentation for 7 days. Titratable acidity increased from 0.59~0.68 into the highest level of 0.95~1.13% after 6 days fermentation. Furthermore, the amino-nitrogen content increased from 128.0~167.2 mg% to 159.4~209.0 mg% after fermentation for 7 days. For the reducing sugar content, it decreased from 2.0~5.9% into the level of 0.4~1.1% during 7 days fermentation. The number of molds decreased from
after 5 days fermentation.
-Amylase activity showed from the beginning of the fermentation in all samplings, but protease activity reached the value of food code standards after 5 days of fermentation. ACE inhibition activities were slightly increased from 9.5~16.6% to 19.3~22.7% and electron donating ability were slightly increased from 55.6~57.8% to 60.9~62.7% after 7 days of fermentation.
Physicochemical and Antioxidant Properties of Red Ginseng Marc Fermented by Bacillus subtilis HA with Mugwort Powder Addition
Jung, Hye-Won ; Kim, Ji-Eun ; Seo, Ji-Hyun ; Lee, Sam-Pin ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 9, 2010, Pages 1391~1398
DOI : 10.3746/jkfn.2010.39.9.1391
Red ginseng marc (RGM) was fermented by the solid-state fermentation using Bacillus subtilis HA to produce biologically active compounds. The red ginseng marc fermented without mugwort possessed higher mucilage content (11.5%) and proteolytic activity (277.5 unit/g). The RGM fermented with 3% mugwort showed lower production of mucilage and protease activity whereas higher tyrosine content (581.3 mg%) and consistency index (
). The mucilage produced from fermented RGM contained
-PGA with 1,100 kDa of molecular weight, and its yield was 15.9 g/kg. 70% ethanol extract from the RGM fermented with 3% mugwort had the highest DPPH radical scavenging effect (
value of 0.57 mg/mL), and the water extract showed the highest ABTS radical scavenging effect, indicating
value of 1.24 mg/mL. Overall, the RGM fermented by B. subtilis HA with mugwort contained various biologically active compounds having antioxidant effects.
Physicochemical Characteristic and Antioxidant Activites of Cereals and Legumes in Korea
Lee, Ha-Kyu ; Hwang, In-Guk ; Kim, Hyun-Young ; Woo, Koan-Sik ; Lee, Seong-Hee ; Woo, Seon-Hee ; Lee, Jun-Soo ; Jeong, Heon-Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 9, 2010, Pages 1399~1404
DOI : 10.3746/jkfn.2010.39.9.1399
Physicochemical characteristics and antioxidant activities of twelve varieties of legumes and cereals in Korea were analyzed and compared. Crude protein content was higher in legumes (20.60~34.47%) than in cereals (8.96~15.45%). Crude fat contents of soybean (17.73%) and black soybean (18.79%) were higher than other legumes (0.68~1.38%) and cereals (1.01~5.39%). The major minerals were potassium, calcium and sodium, and especially calcium and potassium were high in legumes. Unsaturated fatty acids composition ranged from 66.79% in cowpea to 85.14% in soybean, and
-3 fatty acids (linolenic acid) content was higher of 7.47~48.25% in legumes than 0.36~3.71% in cereals. Total polyphenol content was higher 1.32~4.15 mg/g in 80% EtOH extracts from legumes than 0.53~2.83 mg/g in cereals. DPPH and ABTS radical scavenging activities were high values of 62.60% and 264.20 mg AA eq/g, respectively, in EtOH extract from sorghum.
Fatty Acids, Amino Acids and Thermal Properties of Specialty Rice Cultivars
Choi, In-Duck ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 9, 2010, Pages 1405~1409
DOI : 10.3746/jkfn.2010.39.9.1405
The compositions of fatty acid and amino acid of specialty rice which includes colored rice (Heugjinju, Jeugjinju, Josangheugchalbyeo), flavored rice (Heughyangmi, Hyangmi1), and giant embryo rice (Keunnun) were determined and compared to those of regular rice (Ilpumbyeo, Whaseonchalbyeo). Major fatty acids were linoleic acid (C18:2) and oleic acid (C18:1), which were composed of 75~80% of total fatty acids. Major amino acids were glutamic acid and aspartic acid in most cultivars but Jeugjinju in which cysteine (169.61 nmol) and GABA (129.32 nmol) were the most abundant amino acids. Thermal properties measured by differential scanning calorimeter (DSC) revealed that the enthalpy (
) for starch gelatinization was the highest in Josangheugchalbyeo and Whaseonchalbyeo. It suggests that the starch structure of waxy rice could be more crystallized compared to non-waxy rice, and also that amylopectin could have more impact on starch gelatinization than amylose. The on-set and complete temperature for starch gelatinization were higher in colored rice of Heugjinju and Jeugjinju, and regular rice of Whateonchalbyeo.