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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
Journal Basic Information
Journal DOI :
The Korean Society of Food Science and Nutrition
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Volume & Issues
Volume 40, Issue 12 - Dec 2011
Volume 40, Issue 11 - Nov 2011
Volume 40, Issue 10 - Oct 2011
Volume 40, Issue 9 - Sep 2011
Volume 40, Issue 8 - Aug 2011
Volume 40, Issue 7 - Jul 2011
Volume 40, Issue 6 - Jun 2011
Volume 40, Issue 5 - May 2011
Volume 40, Issue 4 - Apr 2011
Volume 40, Issue 3 - Mar 2011
Volume 40, Issue 2 - Feb 2011
Volume 40, Issue 1 - Jan 2011
Selecting the target year
Antioxidant and Antigenotoxic Effects of Sansuyu Fruit (Corni fructus) Extracted with Water at Different Temperatures
Lee, Min-Hee ; Kim, Jung-Mi ; Park, Eun-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 2, 2011, Pages 149~155
DOI : 10.3746/jkfn.2011.40.2.149
The objective of this study was to evaluate the antioxidant and antigenotoxic activities of sansuyu fruit (Corni fructus, CF) at temperatures of
using a water extraction method. Total phenolic content (TPC), DPPH radical-scavenging activity (RSA), and superoxide dismutase (SOD)-like activity, and ORAC (Oxygen radical absorbance capacity) values were determined. Also the antigenotoxicity of CF was determined by measuring inhibitory effects of
induced DNA damage in human leukocytes using the comet assay. The TPC in the CF extracts was 4.2, 4.6, and 5.5 g/100 g GAE in
, respectively. The DPPH RSA of the CF extracts increased in a dose-dependent manner over the range of
/mL in all temperatures and the
of DPPH RSA of the CF extracts were not significantly different at different extraction temperatures. The
of SOD-like was the highest in CF extracted at
(1.1 mg/mL) followed by
(1.2 mg/mL) and
(1.3 mg/mL). The ORAC values of the CF extracts were not significantly different in low concentration (
/mL) and was in order of
TE) in high concentration (
induced DNA damages in human leukocytes were significantly reduced by the pretreatment with the CF extracts. These results suggest that sansuyu fruit (Corni fructus) can be used as a natural source for antioxidant activities and as antigenotoxic agents regardless of the water extraction temperature.
Antioxidant Activities of Ethanol Extracts from Black Ginseng Prepared by Steaming-Drying Cycles
Kim, Hyo-Jin ; Lee, Ji-Yeon ; You, Bo-Ram ; Kim, Hye-Ran ; Choi, Jae-Eul ; Nam, Ki-Yeul ; Moon, Byung-Doo ; Kim, Mee-Ree ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 2, 2011, Pages 156~162
DOI : 10.3746/jkfn.2011.40.2.156
The objective of this study is to evaluate antioxidant activities of black ginseng prepared by nine repeated steaming-drying cycles. Ethanol extracts from each cycle of ginseng showed 33.5~41.0% of yields, 36.2~44.5% of moisture content and
of soluble solids. As the number of steaming-drying cycles increased, pH decreased, while the absorbance at 420 nm increased remarkably after the 4th cycle. Although the amounts of Rg1 and Rb1 contents quite decreased, the total phenol content of black ginseng (the final cycle of ginseng) was increased to 126%, compared with that of white ginseng. Antioxidant activities, determined by ferric-reducing antioxidant potential (FRAP), 2,2'-azinobis(3 ethybenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, 1,1-diphenyl-2-picrydrazyl (DPPH) and hydroxyl radical scavenging activities, increased remarkably as the number of steaming-drying cycles increased. Especially, FRAP value increased 155.6%. Also,
values for DPPH and hydroxyl radical scavenging activities of the final 9th-cycling product, decreased 4.5 folds and 9.7 folds, respectively, compared with those of white ginseng. Based on these results, it was suggested that antioxidant activities of black ginseng improve according to the increasing number of steaming-drying cycles, which was derived from increase of total phenol content.
Nutritional Properties and Biological Activities of Artemisia annua L.
Ryu, Ji-Hyun ; Kim, Ra-Jeong ; Lee, Soo-Jung ; Kim, In-Soo ; Lee, Hyun-Ju ; Sung, Nak-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 2, 2011, Pages 163~170
DOI : 10.3746/jkfn.2011.40.2.163
The nutritional properties and biological activities of leaves and stems of Gaeddongssuk (Artemisia annua L.) were investigated. Contents of moisture, crude lipid and crude protein were significantly higher in the leaves, and then ash, crude fiber and mineral were significantly higher in the stems. Contents of total phenols and flavonoids of leaves were about 2 fold higher than those of stems. Antioxidant activity was significantly increased in a dose-dependent manner; also, water and ethanol extracts of leaves were stronger than those of stems. Especially, DPPH radical scavenging activity, reducing power and tyrosinase inhibition activity were significantly higher in leaves extracts than stems extracts of Gaeddongssuk. But,
-glucosidase inhibition activity was higher in stem than its leaves extract. In MTT assay by human breast adenocarcinoma cell line MCF-7 and MDA-MB-231, ethanol extracts of leaves showed the highest anticancer activity; the rates of growth inhibition were 76.26% and 52.59% on MCF-7 and MDA-MB-231 cells, at the concentration of
/mL, respectively. In conclusion, biological activities of extracts from Gaeddongssuk were dependent on the fiber, phenolic and flavonoid content.
Comparison of Functional Properties of Black Soybean Pickled in Vinegar (Chokong)
Seo, Ji-Hyung ; Jeong, Yong-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 2, 2011, Pages 171~176
DOI : 10.3746/jkfn.2011.40.2.171
This study on functional properties of chokongs produced with black soybeans and three kinds of commercial vinegars was performed to establish the basal preparation condition for chokong. When chokongs were prepared with different vinegars for different soaking times, total phenolic compounds increased significantly and total flavonoids showed a trend of small increasing after 4 days of pickling. The electron donating ability, nitrate scavening ability and antioxidant capacity for chokongs tended to increase along with pickling of black soybeans. Also the values were overall high in 70% ethanolic extracts compared to water extracts for each chokong. When the chokongs were produced by pickling in 7 days, the electron donating ability, nitrate scavening ability and antioxidant capacity were higher in chokongs prepared with persimmon vinegar.
Effect of Yukwa Containing Green Tea Powder on Lipid Composition and Body Weight Change in Mice
Sung, Nak-Yun ; Kweon, Seok-Yim ; Park, Jae-Nam ; Choi, Jong-Il ; Song, Beom-Seok ; Kim, Jae-Kyung ; Lee, Ju-Woon ; Kim, Jae-Hun ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 2, 2011, Pages 177~182
DOI : 10.3746/jkfn.2011.40.2.177
This study was designed to evaluate the effect of Yukwa prepared by addition of green tea powder on change of lipid composition and body weight in mouse model. Mice were fed with Yukwa containing the five different types of green tea powders such as Bucho-cha, Okro-cha, Yongjeong-cha, Oolong-cha and Hong-cha with a normal diet. Body weight changes of Yukwa fed mice were measured once in a week for seven weeks. After seven weeks, mice were sacrificed and serum and tissues were collected for the following: adipose tissue weight, liver morphology, adipose tissue size and cholesterol content. The Yukwa combination with green tea fed mice reduced all the parameters compared to Yukwa alone fed mice. In conclusion combination with green tea showed reducing effect of hypocholesterolemia, which suggests the possibility of application to green tea as a food ingredient.
A Survey on the Dietary Behavior of High School Students -About Regularity of Meal and Number of Meal Per Day-
Kim, Geum-Ran ; Kim, Mi-Jung ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 2, 2011, Pages 183~195
DOI : 10.3746/jkfn.2011.40.2.183
This study was conducted to investigate dietary behavior patterns of high school students. As for regularity of meal, female students were significantly more regular than those of the male students in a day. They answered 'between 4th and 6th grades in elementary school' as 'the time for formation about number of meal intake'. As for a highly influential meal, males were higher answered 'lunch (41.0%)' while females were higher answered 'breakfast (39.8%)'. About 'number of meals per day by the grade', they ate 3 times per day mostly. As for the time for formation about number of meal intake: 'before 4th to 6th in elementary school'> 'before elementary school'. In the result of regularity of meal and general characteristics, a family of 5 was higher in regularity and those with pocket money showed lower regularity in meal. As for the person who prepares a meal, mothers prepared meals regularly. Also, higher parents age and education level resulted in more regularity in meals. In number of meals per day and general characteristics, they were eating 3 times; moreover, this trend was evident as parents' age and education level and the household income was higher. Students answered generally regularity in meal in family where parents' jobs were administrative assistant (father job (56.9%)) and housewife (mother (56.9%). In the formation time of meal intake number and general characteristics, they answered order 'middle school'> 'before elementary school'. A highly influential meal, they answered as the highest 'lunch' (37.6%). This study may provide information on dietary behavior of high school students, suggesting that nutrition education or counseling can improve food habits and develop positive behavior.
Pasting Properties and Gel Strength of Non-Waxy Rice Flours Prepared by Heat-Moisture Treatment
Seo, Hye-In ; Kim, Chang-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 2, 2011, Pages 196~204
DOI : 10.3746/jkfn.2011.40.2.196
Heat-moisture treatment (HMT) was applied to 4 samples of rice flours, Goami (GM), Taeguk (TG), Choochung (CC) and Koshihikari (KSHK), of which amylose contents were 31.5, 32.3, 24.3, and 23.3%, respectively. Wet-milled rice flours were dried, moisture content adjusted to 21, 24, 27 and 30%, respectively, and autoclaved at 100 and
for 30~90 min. The changes on swelling, solubility, RVA (rapid visco analyser) paste viscosities and gel strength were observed. In GM and TG, peak viscosity (PV) and breakdown (BD) decreased and no peak appeared as moisture and treatment time increased by HMT. In CC, FV increased notably with big increase of PV and setback (SB) by HMT compared to the other rice flours. BD in all the samples decreased as moisture, temperature, and time increased by HMT. RVA pasting properties of HMT GM and HMT TG were changed remarkably under conditions of moisture 21%,
and 30 min whereas for HMT CC and HMT KSHK, higher temperature or more time was required at the same mois ture levels. The swelling power, solubility and gel strength increased by HMT. Gel strength correlated positively with SB (r=0.78, p<0.01) and negatively with BD (r=-0.71, p<0.01) and PV (r=-0.36, p<0.05) resulting from strengthening the structure of starch granules in rice flours by HMT.
Factors Affecting Reactivity of Various Phenolic Compounds with the Folin-Ciocalteu Reagent
Hong, Jung-Il ; Kim, Hyun-Jung ; Kim, Ji-Yun ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 2, 2011, Pages 205~213
DOI : 10.3746/jkfn.2011.40.2.205
The Folin-Ciocalteu (F-C) reagent has been extensively used for quantifying total phenolic contents in many different types of food materials. Since several different procedures of the assay methods using the F-C reagent have been applied, we investigated changes in reactivity of various phenolic compounds with the F-C reagent under three different assay conditions and factors affecting reactivity. Among 10 standard compounds tested, compounds with high hydroxyl density (number of -OH/molecular weight) showed a largely different response according to addition sequence of the F-C reagent or
. Preincubation in
significantly reduced the reactivity of the phenolic compounds bearing galloyl moiety (e.g. gallic acid, tannic acid, and epigallocatechin-3-gallate) with the F-C reagent, while monophenol compounds including ferulic acid and sinapinic acid were more stable as compared to diphenols. There was little change in response to the F-C reagent of all phenolic compounds incubated in acidic pH; their reactivity except ferulic acid was reduced significantly when incubated in neutral or alkaline pH. Changes in reactivity of gallic acid incubated in
or neutral/alkaline pH conditions were the most prominent.
generated from phenolic compounds did not affect the reaction with the F-C reagents. The present results suggest that reactivity of different phenolic compounds with F-C reagent was affected considerably by different procedures of the assay, and the total phenolic contents could be fluctuated according to standard compounds and assay scheme.
Structural Analysis of Anti-metastatic Polysaccharides Isolated from Opuntia humifusa
Choi, Jung-Ho ; Shin, Kwang-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 2, 2011, Pages 214~222
DOI : 10.3746/jkfn.2011.40.2.214
To examine the new practical utilization of mucilages in Opuntia humifusa, polysaccharides were isolated from O. humifusa and their anti-metastatic activity and structural analysis were carried out. In experimental lung metastasis of B16BL6 melanoma cells, prophylactically intravenous (i.v.) administration of the crude polysaccharide (CNC-0) from O. humifusa significantly inhibited lung metastasis in a dose-dependant manner. The main polysaccharide, CNC-Ia was purified to homogeneity from CNC-0 by two successive column chromatographies using DEAE-Sepharose FF and Sephadex G-100 and its structure was characterized. Molecular mass of CNC-Ia was estimated to be 700 kDa and it mainly consisted of arabinose, galactose and xylose in addition to two minor sugars such as rhamnose and fucose. Methylation analysis indicated that CNC-Ia comprised at least 18 different glycosyl linkages such as terminal Araf, 5-linked Araf, 4-linked Galp and terminal Xylp in addition to three characteristic linkages such as full branched Araf, 3,4,6-branched Galp and full branched Galp. To analyze the fine structure of CNC-Ia, it was sequentially digested by exo-
-L-arabinofuranosidase and endo-
-1,4-D-galactanase. These analyses suggested that CNC-Ia belongs to be a highly branched Type I arabinogalactan which has a (
-galactan backbone with arabinosyl oligosaccharide side chains.
Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Cucumber during Fermentation
Kim, Sang-Yun ; Kim, Eun-Kyung ; Yoon, Seong-Jun ; Jo, Nam-Ji ; Jung, Soo-Kyung ; Kwon, Sang-Ho ; Chang, Yoon-Hyuk ; Jeong, Yoon-Hwa ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 2, 2011, Pages 223~228
DOI : 10.3746/jkfn.2011.40.2.223
Korean traditional rice wine, Makgeolli, has been widely consumed with increasing popularity in Korea. Also, there has been an increase in the varieties of Makgeolli for the younger generation. In this study, we examined the physicochemical and microbial properties of Makgeolli supplemented with cucumber during fermentation. Four hundred grams of cucumbers (20% of the total amount of rice) were grinded and added to the rice solution (2 kg rice and 3.12 L distilled water) along with the Nuruk (40 g) and yeast (14 g). After mixing the solution, it was fermented for six days in a water bath (
). During the fermentation, the pH value of the cucumber Makgeolli fell from 5.88 to 3.94 on day-1, and steadily increased to a pH value of 4.48 by day-6. The total acidity of the cucumber Makgeolli sharply increased from 0.02 to 0.20% on day-1, and then slowly increased thereafter to 0.28% by day-6. After the 6-day fermentation, the L values of the control and the cucumber Makgeolli were similar. The total viable cell, lactic acid bacteria and yeast count of the control and the cucumber Makgeolli increased considerably after the 6-day fermentation process. Free sugar analysis showed that glucose contents decreased with increasing fermentation periods. The succinic acid content was the highest among all the organic acids. Thirty-nine volatile compounds were observed on the final day of fermentation in the cucumber Makgeolli.
Quality Characteristics of 4 Year-old Ginseng by Enzymatic Hydrolysis Conditions
Im, Ga-Young ; Ma, Jin-Yeul ; Kim, Kun-Woo ; Choi, Jin-Kook ; Kang, Dong-Kyoon ; Kwon, Tae-Ryoung ; Jang, Se-Young ; Jeong, Yong-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 2, 2011, Pages 229~234
DOI : 10.3746/jkfn.2011.40.2.229
This study investigated quality characteristics of 4 year-old ginseng by enzymatic hydrolysis conditions to increase utilization. Ginseng was ground after steaming and was each treated with hydrolase A, B, C and D. When quality characteristics by the enzymes were examined, no significant difference was observed with pH of 5.5~5.6 and the sugar content of 4.0~4.33. The crude saponin content was the highest in ginseng treated with D, followed by B, C and A. The crude saponin, the reducing sugar and the total sugar contents increased until 0.3% (w/w) concentration in enzyme D with no significant difference by its concentration. Although active ingredients increased with time passage of hydrolysis, no significant change was found after three hours and the crude saponin content was the highest when ginseng was treated at
. From these results, optimum conditions for 4 year-old ginseng were
for 3 hours with 0.3% (w/w) enzyme D, and under these conditions the reducing sugar, the total sugar and the crude saponin contents recorded 18.11, 36.21 and 4.23 mg/g, respectively. Therefore, enzymatic hydrolysis was found to be effective in increasing active ingredients of 4 year-old ginseng with various usages expected.
Changes in Quality of Salted and Dried Brown-Croaker Product Prepared with Deep Seawater Salt
Joo, Dong-Sik ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 2, 2011, Pages 235~244
DOI : 10.3746/jkfn.2011.40.2.235
The physicochemical properties and quality changes in salted and dried brown croaker products using deep seawater salt were investigated for preparation with different pretreatment, salting and drying conditions. Optimum salt concentration, salting time and drying time for product were 20% of body weight, 12 hrs at room temperature (
), and 24 hrs at
, respectively. The volatile basic nitrogen (VBN), peroxide value (POV), viable cell count and acid value (AV) of viscera and blade removed products were 18.9~22.4 mg%, 21.0~32.5 meq/L, and 2.3~4.4 mg/mL,
CFU/g, respectively and only viscera removed products were 31.2~38.1 mg%, 40~55.2 meq/L, 7.0~11.5 mg/mL,
CFU/g, respectively. Changes in quality of salted and dried brown croaker products were investigated during storage at room temperature and
. The POV, AV and viable cell counts of salted and dried brown croaker products increased in commercial salt used and only viscera removed products compared with deep seawater salt used and viscera and blade removed products during storage time. Results in this study showed that the deep seawater salt was very effective for quality control of salted and dried brown croaker products and pretreatment method was a very important factor for preparation products. The optimum conditions for preparation of salted and dried brown croaker product were 20% of body weight for salt concentration, 12 hrs at
for salting time, and 24 hrs at
for drying time. Optimum storage time for quality maintenance was 14 days at
Effect of Combined Treatment of Aqueous Chlorine Dioxide with Ultraviolet-C on the Quality of Red Chicory and Pak Choi during Storage
Kim, Hyun-Jin ; Song, Hyeon-Jeong ; Song, Kyung-Bin ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 2, 2011, Pages 245~252
DOI : 10.3746/jkfn.2011.40.2.245
The combined effects of 10 kJ/
ultraviolet-C (UV-C) with 50 ppm aqueous chlorine dioxide (
) on the qualities of red chicory and pak choi were examined. After the treatment, the samples were stored at
for 7 days. The combined treatment of
/UV-C reduced the initial populations of total aerobic bacteria in the red chicory and pak choi by 2.64 and 2.55 log CFU/g, respectively, compared to those of the control. Also, the populations of yeast and molds in the red chicory and pak choi by combined treatment were reduced by 2.41 and 2.00 log CFU/g, respectively. In addition, after 7 days of storage the total aerobic bacteria populations in the red chicory and pak choi were reduced to 3.71 and 3.93 log CFU/g, compared to 6.31 and 6.62 log CFU/g for the control, resulting in a significant decrease. Hunter L, a, and b values of red chicory and pak choi were not significantly different among the treatments. Non-thermal treatment caused a negligible change in sensory evaluation. These results suggest that the combined treatment of 50 ppm
with 10 kJ/
UV-C can be useful for maintaining the qualities of red chicory and pak choi.
Preparation and Characterization of White Bread with Sweet Persimmon
Oh, Won-Gyeong ; Kim, Ju-Hee ; Lee, Seung-Cheol ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 2, 2011, Pages 253~258
DOI : 10.3746/jkfn.2011.40.2.253
To increase utilization of Korean sweet persimmon, white breads containing sweet persimmon were prepared and those characterizations were evaluated. WB (white bread without persimmon), FPB (white bread containing 30% (w/w) persimmon flesh), and WPB (white bread containing 30% (w/w) whole persimmon) were prepared by straight dough method. Specific volumes of WB, FPB, and WPB were 3.51, 2.99 and 3.21
/g, respectively. Loss of bread of WB, FPB, and WPB were 9.81, 7.78, and 8.86%. With addition of sweet persimmon in bread, the lightness (L) was decreased, and the redness (a) and the yellowness (b) were increased. DPPH radical scavenging activity, one of antioxidant activity, of WB, FPB, WPB at concentration of 10 mg/mL was
, respectively. Total phenolic contents of WB, FPB and WPB were
mg GAE/g. Hardness of WB were 175.33 Dyne/
, and the value was decreased in FPB and WPB. In sensory test, FPB acquired relatively high points in texture, flavor, taste, and overall acceptance.
Development of Odor-Reduced Korean Traditional Cheonggukjang Added with Job's Tears
Park, Ju-Hun ; Han, Chan-Kyu ; Choi, Sook-Hyun ; Lee, Bog-Hieu ; Lee, Hye-Jeong ; Kim, Sung-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 2, 2011, Pages 259~266
DOI : 10.3746/jkfn.2011.40.2.259
This study was performed to develop an odor-reduced Korean traditional Cheonggukjang (fermented soybean paste) by adding Job's tears to Cheonggukjang made with soybean (control) only. The study included the determination of best addition percentage of Job's tears versus soybean, sensory evaluation, and aroma patterns and its components as well as proximate composition analyses of Cheonggukjang. Job's tears Cheonggukjang (CAJT) was prepared by inoculating Bacillus subtilis and fermented at
for 48 hours. Ratios of soybean : Job's tears for Job's tears Cheonggukjang were 1:1, 2:1, 3:1, and 4:1, respectively. In comparison of proximal composition, Job's tears Cheonggukjang was high in moisture and carbohydrates, but low in calorie, fat, protein, ash and amino nitrogen. The pH of CAJT was lower than those of control and conventional Cheonggukjang (CC) sold in the market, and the acidity was the lowest in CC. The color of Job's tears Cheonggukjang appeared the whiter and more yellowish, but less reddish in proportion to contents of Job's tears. The contents of viscous substances were higher in CAJT compared with those of control and CC. The contents of glutamic acid, the major components of viscous substances were lower in CAJT than in control and CC, and the contents of fructose higher in CAJT. The scores of sensory evaluation were the highest in Job's tears Cheonggukjang mixed with soybean : Job's tears=4:1. The aroma pattern of CC analyzed was conspicuously dissimilar to the control and CAJT and also discriminated by electronic nose examination. The pyrazines, volatile compounds peculiar to Cheonggukjang, were found to be lower in CAJT by SPME-GC/MS assay. Additionally, the acetic acid, butanoic acid, and naphthalene causing off-flavor were identified in CC, but not in Job's tears Cheonggukjang. The strength of odor through sensory evaluation was by far the lowest in CAJT among the groups. From the findings, it had shown that Job's tears Cheonggukjang would be produced successfully when the ratio of 4:1 (soybean : Job's tears) is employed. Also, it was proved that appropriate ratio of Job's tears addition makes Cheonggukjang odor-reduced and well accepted by people.
Quality Characteristics of Pound Cakes Added with Perilla Leaves (Perilla frutescens var. japonica HARA) Powder
Kim, Na-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 2, 2011, Pages 267~273
DOI : 10.3746/jkfn.2011.40.2.267
The study investigated the quality of pound cake added with various concentrations of perilla leaves (Perilla frutescens var. japonica HARA) powder. Pound cake were prepared by addition of 0, 5, 10 and 15% powder to the flour of basic formulation. The pH of the batter and cake decreased with increasing perilla leaves powder concentration. The baking loss rate of the pound cake tended to increase by 7.13~7.42%. The height of pound cake added with perilla leaves powder decreased with increasing powder concentration. The lightness, redness, and yellowness values were significantly decreased with increases in perilla leaves powder except for redness of pound cake crumb. The pound cakes containing 5% perilla leaves powder had acceptable sensory evaluation, such as flavor, taste, moistureness, and overall preference. The hardness and gumminess tended to increase, while springiness and cohesiveness decreased with increases in perilla leaves powder. The retrogradation degree of pound cake prepared with perilla leaves powder for 7 days at
was higher than the control but there were no significant differences. For the antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, pound cake added with 10% and 15% added perilla leaves powder showed high antioxidant activities. The results exhibited that adding the perilla leaves powder into the pound cake increased antioxidant activity with the highest quality improvement obtained by incorporating 5% (w/w) of perilla leaves powder into the pound cake formula.
A Survey of Sanitation Management Practices of School Food Ingredients Manufacturing Company Workers in Daegu and Gyeongbuk Province
Kim, Yun-Hwa ; Lee, Yeon-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 2, 2011, Pages 274~282
DOI : 10.3746/jkfn.2011.40.2.274
The purpose of this study was to investigate factory workers' knowledge of sanitation management of school foodstuffs and sanitation practices. A questionnaire that identified employees' food safety sanitation management knowledge and practices was developed based on a review of literature. Subjects consisted of 221 factory workers employed at 34 factories in the Daegu and Gyeongbuk areas. Almost half of the factory workers were 40~49 years of age (45.7%), 34.8% had 1~3 years of work experience, 62.4% of the respondents received food safety education 1~2 times a month and 75.1% of the respondents were satisfied with sanitation education. However, the total score for factory worker sanitation knowledge was low: 4.63/9. Sanitation performance was self-evaluated using a Likert 5-point scale. The total mean score for the factory workers' sanitation performance was 4.63/5. Satisfaction level and the amount of sanitation education, application of sanitation knowledge, attitude regarding sanitation management, and sanitation management performance level were significantly high among workers employed in a HACCP certification facility (p<0.05). The difficulties were found to be sanitation management and the time to deliver food to schools. To instill a sense of duty and pride among workers and to ensure that the food suppliers provide best-quality school foodstuffs safely, school dietitians and factory managers must actively educate workers in safe food handling and sanitation.
Preference for Korean Food and Satisfaction of Dormitory Foodservice by Chinese Students Studying at Mokpo National University
Jung, Hyun-Young ; Jeon, Eun-Raye ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 2, 2011, Pages 283~289
DOI : 10.3746/jkfn.2011.40.2.283
The preference and satisfaction for Korean food by Chinese students studying at Mokpo National University of Korea were surveyed. The students (n=167) were 53.9% males, 58.1% Korean residents for 6 months and 47.9% in healthy condition. The recognition of Korean food was highly light taste (
) and the preference of Korean food materials was in the order of beef (46.7%), hairtail fish (28.7%), baechu (24.4%), tangerine (49.1%), milk (38.9%) in each food category. Eating habits were feeling of hunger on reason for eating (43.1%), moderate satiety degree for a diet (58.7%), no time for reason to skip diet (48.5%), family for impact factor of eating habits (55.1%) and irregular diet time for the problem of eating habits (40.1%). The recognition of Korean food menu was in the order of baechukimchi, bulgogi, ggakdugi, samgyupsal, ddeokbokki, galbitang, and gomtang; the preference order was bulgogi, doejigalbijjim, soegalbijjim, dakgalbijjim, samgyupsal, galbitang, and dakdoritang. The recognition and preference of Korean food menu were significant in bibimbap, tteokguk, doenjang jjigae, kimchi jjigae, ddeokbokki, japchae, baechukimchi, and ggakdugi (p<0.001), as well as jeonbokjuk, bibimguksu, soegalbijjim, doejigalbijjim, dakgalbijjim, saengseonmaeuntang, gomtamg (p<0.01), hobakjuk, bulgogi, and dakdoritang (p<0.05). The actual dormitory foodservice was twice daily (47.3%), <10~20 min for diet time (65.3%). The reason for using university foodservice was compulsory diet (37.1%) whereas the reason of not using university foodservice was tastelessness (45.5%); kimchi was the most leftover (27.5%). According to foodservice quality attribute, the importance and satisfaction were the highest in hygienic part. Foodservice quality attribute was significant between importance and satisfaction in all items except location of facilities foodservice (p<0.001).
A Study of Adult's Consumption of Cooked Food with High Heat
Lee, Joon-Kyoung ; Yoon, Ki-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 2, 2011, Pages 290~307
DOI : 10.3746/jkfn.2011.40.2.290
Acrolein is highly toxic and may be formed from carbohydrates, vegetable oils, animal fats and amino acids during heating of food. In the present study, we investigated adults' intake level of cooked meat using high temperature cooking method such as pan frying or grilling directly over an open flame and indirect fire using pan. The 925 adults (438 men and 487 women) participated in this nationwide survey. According to the result of frequency intake of cooked meat at high temperature, the most frequently consumed cooked meat at high temperature was fried chicken, followed by indirect cooking-samgeybsal and directly grilled fish and mackerel pike among twenty five kinds of cooked meats and foods, which were eaten more than three times per month. The woman consumed direct grilled fish and mackerel pike more than three times per month, while the man consumed samgeybsal, pork cutlet, and fried chicken once per week. The order of total intake amount of cooked meat per adult for a year is 10.3 kg of fried chicken (man 13.1 kg, woman 8.04 kg), 6.7 kg of samgeybsal (man 9.4 kg, woman 4.7 kg) and 5.1 kg of jeyukbockeum (man 7.0 kg, woman 3.6 kg). The results of present study suggest that adult must realize the risk of consuming cooked meat at high temperature and the need for education for proper dietary habit to prevent geriatric diseases.
Screening of α-Amylase, α-Glucosidase and Lipase Inhibitory Activity with Gangwon-do Wild Plants Extracts
Kim, Hee-Yeon ; Lim, Sang-Hyun ; Park, Yu-Hwa ; Ham, Hun-Ju ; Lee, Kwang-Jae ; Park, Dong-Sik ; Kim, Kyung-Hee ; Kim, Song-Mun ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 2, 2011, Pages 308~315
DOI : 10.3746/jkfn.2011.40.2.308
-glucosidase and lipase inhibitory activity of extracts collected from wild plants in Gangwon-do. 90 wild plants were collected and their water and ethanol extracts were obtained. Results of measuring
-amylase inhibitory activity indicated more than 80% of activity inhibition in 10 mg/mL concentration for ethanol extracts of three plants and water extracts of two plants. For
-glucosidase inhibitory activity, ethanol extracts of thirteen plants and water extracts of three plants showed more than 80% of activity inhibition in 10 mg/mL concentration. In the experiment of inhibiting lipase activity, ethanol extracts of seven plants and water extracts of one plants showed above 80% of activity inhibition in 10 mg/mL concentration. These results suggest that the selected extracts could be potentially used as a resource of bioactive materials for health functional foods.
Antioxidant Component and Activity of Dropwort (Oenanthe javanica) Ethanol Extracts
Hwang, Cho-Rong ; Hwang, In-Guk ; Kim, Hyun-Young ; Kang, Tae-Soo ; Kim, Yun-Bae ; Joo, Sung-Soo ; Lee, Jun-Soo ; Jeong, Heon-Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 2, 2011, Pages 316~320
DOI : 10.3746/jkfn.2011.40.2.316
This study was conducted to investigate the antioxidant compounds and antioxidant activity on the dropwort (Oenanthe javanica) and its solvent fraction. The dropwort was extracted with 70% (v/v) ethanol, and then partitioned using the solvents of hexane, chloroform, ethyl acetate, butanol, and aqueous. The ethyl acetate fraction contained the highest phenolic and flavonoid of 240.61 mg GA eq/g and 105.57 mg catechin eq/g, followed by ethanol extract of 37.50 mg GA eq/g and 26.50 mg catechin eq/g, respectively. The DPPH radical scavenging activity (
) on the solvent fractions increased in the order of ethyl acetate, butanol, ethanol extract, chloroform, aqueous, and hexane with 0.08, 0.58, 1.07, 2.43, 2.47, and 3.31 mg/mL, respectively. The ABTS radical scavenging activity was the highest value of 382 mg AA eq/g in ethyl acetate fraction. Reducing power and chelating effect on the ethanol extracts and its solvent fraction were in range of 0.23~0.75 and 0~32.01%, respectively. Hydroxyl radical scavenging activity (
) was the lowest value of
/mL in ethyl acetate fraction.
Antihyperglycemic of Gleditschiae Spina Extracts in Streptozotocin-Nicotinamide Induced Type 2 Diabetic Rats
Park, Jae-Hee ; Chu, Won-Mi ; Lee, Jeung-Min ; Park, Hae-Ryong ; Park, Eun-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 2, 2011, Pages 321~326
DOI : 10.3746/jkfn.2011.40.2.321
The aim of the present study was to investigate antihyperglycemic effect of Gleditschiae Spina (GS) in streptozotocin (STZ)-nicotinamide (NA)-induced type 2 diabetic rats. The rats were divided into four groups: normal control (NC), diabetic control (DC), diabetic rats supplemented with acarbose (AC, 4 mg/kg), and with GS ethanol extracts (GSE, 50 mg/kg). Weekly fasting blood glucose (FBG) for 10 weeks and oral glucose tolerance test (OGTT) at 10th week were monitored using glucose oxidase-peroxidase reactive strips. The FBG level was significantly reduced in AC group after 8 weeks and in GSE group at the end of period. The AUCs for the glucose response from OGTT and blood glucose level after sacrifice were significantly lower in the AC and GSE groups than the DC group. GSE supplementation significantly increased plasma total radical-trapping antioxidant potential (TRAP) in STZ-NA-induced diabetic rats, compared with DC group. The present study indicates that GSE could ameliorate type 2 diabetes and be comparable to acarbose, a standard hypoglycemic drug. Also, we suggest that GSE may possess antioxidant activity against the STZ-NA-induced oxidative stress.
Effect of Enzymatic Hydrolysis by Proteases on Antioxidant Activity of Chungkukjang
Park, Min-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 2, 2011, Pages 327~333
DOI : 10.3746/jkfn.2011.40.2.327
Chungkukjang and soybean powder were enzymatically hydrolyzed with 20, 100 and 500 mAU of 3 commercially available proteases (alcalase 2.4L, protamex and neutrase 0.8L) at
for 120 min. The degree of hydrolysis and antioxidant activities of hydrolysates were comparably evaluated. Alcalase and protamex yielded higher content of peptide compared to neutrase in both Chungkukjang and soybean powder hydrolyzed samples. Both Chungkukjang and soybean hydrolysates showed also greater increases of antioxidant activities compared to those prepared with neutrase. The rates of increment of DPPH, ABTS and hydroxyl radical scavenging activities were similar between Chungkukjang and soybean powder hydrolyzates. These results show that alcalase and protamex are not specific for Chungkukjang but enhance its antioxidant activity.