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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 44, Issue 12 - Dec 2015
Volume 44, Issue 11 - Nov 2015
Volume 44, Issue 10 - Oct 2015
Volume 44, Issue 9 - Sep 2015
Volume 44, Issue 8 - Aug 2015
Volume 44, Issue 7 - Jul 2015
Volume 44, Issue 6 - Jun 2015
Volume 44, Issue 5 - May 2015
Volume 44, Issue 4 - Apr 2015
Volume 44, Issue 3 - Mar 2015
Volume 44, Issue 2 - Feb 2015
Volume 44, Issue 1 - Jan 2015
Selecting the target year
Blood Flow Improvement Effect of Bokbunja (Rubus coreanus) Seed Oil in High-Fat Diet-Fed Mouse Model
Jeon, Hyelin ; Kwak, Sungmin ; Oh, Su-Jin ; Nam, Hyun Soo ; Han, Doo Won ; Song, Yoon Seok ; Song, Jinwoo ; Choi, Kyung-Chul ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 8, 2015, Pages 1105~1113
DOI : 10.3746/jkfn.2015.44.8.1105
Bokbunja (Rubus coreanus) is a Korean fruit and wild black raspberry that has antioxidant, anticancer, and beauty effects due to its abundant polyphenols and anthocyanins. The purpose of this study was to investigate the blood flow improvement effect of Bokbunja seed oil (BSO) in a high-fat diet-fed mouse model. We examined improvement of blood flow and its related biomarkers in vivo. Mice were divided into four groups; Control, high fat diet control (negative control, HFD), salmon oil control (positive control, HFD+commercial n-3 fatty acid), and BSO experiment groups (HFD+2 g/2,000 kcal, HFD+4 g/2,000 kcal). After the mice were sacrificed, plasma triglyceride, cholesterol, and blood flow-related biomarkers (coagulation factor 7, 12, serotonin, TXB2, PT, and aPTT) were measured in mouse blood and organs. BSO reduced blood viscosity through improvement of blood lipids (cholesterol and plasma triglycerides) as well as levels of blood coagulation factors and blood platelet activity. BSO also delayed blood coagulation time. Thus, we confirmed that BSO inhibits excessive blood clotting of blood vessels and improves blood flow. Taken together, these results suggest that BSO decreases plasma triglycerides and cholesterol and improves blood flow by regulating biomarkers.
Improvement Effect of Artificial Rice Containing Curcuma longa L. Extract on Lipid Parameters in C57BL/6J Mice
Yook, Jin-Seon ; Kim, Mina ; Lee, Seung-Jae ; Choi, Jong-Un ; Cha, Youn-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 8, 2015, Pages 1114~1120
DOI : 10.3746/jkfn.2015.44.8.1114
; This study investigated the improvement effects of artificial rice containing Curcuma longa L. on lipid parameters in 3T3-L1 cells and C57BL/6J mice. Mice were divided into four groups, normal diet group (ND), high-fat diet group (HD), 20% artificial group (A20), and 20% Curcuma longa L. artificial rice group (C20), for 14 weeks. Adipogenesis was significantly suppressed compared with non-treated control at a concentration of
. After the animal experiment, food efficiency ratio was elevated in the experimental group due to high-fat diet, whereas it was reduced in the A20 group and significantly reduced in the C20 group. Epididymal fat pad weight was significantly diminished in the C20 group. In addition, serum triglycerides were significantly reduced in the A20 and C20 groups compared to the HD group. Moreover, serum cholesterol level tended to decrease in the A20 group and significantly decreased in the C20 group compared with the HD group. According to these results, we can know that Curcuma longa L.-containing artificial rice has an improvement effect on lipid metabolism.
Inhibitory Effects of Myagropsis myagroides Ethanol Extract on 2,4-Dinitrochlorobenzene-Induced Atopic Dermatitis-Like Skin Lesions in Mice
Kim, Koth-Bong-Woo-Ri ; Kang, Bo-Kyeong ; Ahn, Na-Kyung ; Choi, Yeon-Uk ; Bae, Nan-Young ; Park, Ji-Hye ; Park, Sun-Hee ; Kim, Min-Ji ; Ahn, Dong-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 8, 2015, Pages 1121~1127
DOI : 10.3746/jkfn.2015.44.8.1121
This study investigated the effects of Myagropsis myagroides ethanol extract (MMEE) on 2,4-dinitrochlorobenzene (DNCB)-induced atopic dermatitis (AD)-like skin lesions in BALB/c mice. The effects of MMEE on DNCB-induced BALB/c mice were evaluated by examining skin symptom severity, levels of total immunoglobulin E (IgE), tumor necrosis
), interleukin (IL)-4, and IL-10 in serum, and levels of IL-4, IL-5, IL-13, and
) in splenocytes. MMEE significantly reduced the total clinical severity score, total IgE levels, as well as
and IL-4 production in an AD mouse model but increased IL-10 production. Production of IL-4, IL-5, and IL-13 in splenocytes was reduced by MMEE, whereas
production increased. These results suggest that MMEE can inhibit the development of AD-like skin lesions in BALB/c mice by modulating the immune response and may be an effective potential therapeutic agent for AD.
Anti-Inflammatory Effect of Ethanol Extract from Grateloupia elliptica Holmes on Lipopolysaccharide-Induced Inflammatory Responses in RAW 264.7 Cells and Mice Ears
Bae, Nan-Young ; Kim, Min-Ji ; Kim, Koth-Bong-Woo-Ri ; Ahn, Na-Kyung ; Choi, Yeon-Uk ; Park, Ji-Hye ; Park, Sun-Hee ; Ahn, Dong-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 8, 2015, Pages 1128~1136
DOI : 10.3746/jkfn.2015.44.8.1128
This study investigated the anti-inflammatory effects of ethanol extract from Grateloupia elliptica Holmes (GEHEE) on the lipopolysaccharide-induced inflammatory response. Anti-inflammatory effects were detected by enzyme-linked immunosorbent assay, Western blotting, and immunohistochemistry. There were no cytotoxic effects on proliferation of macrophages treated with GEHEE compared to the control. GEHEE remarkably suppressed NO and pro-inflammatory cytokines (interleukin-6, tumor necrosis
) production and reduced expression of inducible nitric oxide synthase, cyclooxygenase-2, and nuclear
) proteins in a dose-dependent manner. GEHEE also significantly reduced activation of mitogen-activated protein kinases (MAPKs). The formation of edema in mouse ears was reduced at the highest dose compared to the control. GEHEE also reduced dermal thickness and mast cell numbers based on histological analysis. These results suggest that GEHEE exerts significant anti-inflammatory activity via inhibition of
and MAPKs activation and may be a potential anti-inflammatory therapeutic material.
Antitumor and Free Radical-Scavenging Activities of Various Extract Fractions of Fruits and Leaves from Prunus mume
Rho, Kyu-A ; Kim, Gyeong-Ji ; Ji, Hyun-A ; Lim, Han-Sol ; Chung, Kang-Hyun ; Lee, Kwon-Jai ; Song, Byeong Chun ; An, Jeung Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 8, 2015, Pages 1137~1143
DOI : 10.3746/jkfn.2015.44.8.1137
This study investigated the free radical-scavenging and antitumor activities of hot water, water, acetone, ethanol, ethyl acetate, chloroform, and hexane extracts of fruits and leaves from Prunus mume. The various extracts were evaluated for their total polyphenol, flavonoid, and tannin contents, scavenging activities by DPPH and ABTS analyses, reducing power, protective effects against oxidative stress in L-132 cells, and antitumor activities against A549, HeLa, and U87 cancer cells. Ethanol extracts of fruits and leaves showed the highest total polyphenol content (336.41 and 523 mg GAE/100 g, respectively). DPPH and ABTS radical-scavenging activities increased according to concentration of fruit. DPPH radical-scavenging activity of ethanol extracts from leaves was 65.48% at
. All extract fractions of leaves showed high ABTS radical-scavenging activities. The reducing power activities increased according to increasing concentration of fruits and leaves. All extracts of leaves performed better than extracts of fruits in terms of protective effects against oxidative stress in L-132 cells. Ethyl acetate, chloroform, hexane, ethanol extracts of fruits and leaves showed anticancer activities against A549, HeLa, and U87 cancer cells. However, ethanol extracts of fruits and leaves showed no toxicity in normal cells (BNLCL2). This study suggests that antioxidant activities of fruits and leaves from P. mume depend on polyphenol contents. Thus, fruits and leaves from P. mume can be useful as natural antioxidant compounds.
Antioxidant Activities and Antimicrobial Effects of Solvent Extracts from Lentinus edodes
Han, So-Ra ; Kim, Mi-Jin ; Oh, Tae-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 8, 2015, Pages 1144~1149
DOI : 10.3746/jkfn.2015.44.8.1144
The aim of this study was to investigate the antioxidant and antimicrobial activities of various solvent (acetone, ethyl acetate, and ethanol) extracts from Lentinus edodes. The antioxidant activities were evaluated by measuring total polyphenol and flavonoid contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity. Total polyphenol content and ABTS radical scavenging activity were highest in ethanol extract. ABTS radical scavenging activity of ethanol extract showed the highest value (98.5%), which was similar to that of ascorbic acid (95.7%). The ethyl acetate extract from Lentinus edodes showed relatively high total flavonoid content and DPPH radical scavenging activity. Negative correlations were found between total polyphenol contents and DPPH radical scavenging activities in Lentinus edodes extracts. Antimicrobial activities of the extracts were determined against Bacillus subtilis, Staphylococcus aureus, Micrococcus luteus, Escherichia coli, Pseudomonas aeruginosa, and Enterobacter cloacae by the disc diffusion method. The acetone and ethanol extracts showed moderate antimicrobial activities against almost all tested microorganisms except E. coli and S. aureus, respectively. The ethyl acetate extract showed a significant growth inhibition effect against E. coli, Ent. cloacae, and B. subtilis.
Antioxidant Properties of Different Parts of Red and Black Adzuki Beans
Lee, Lan-Sook ; Choi, Eun-Ji ; Kim, Chang-Hee ; Sung, Jung-Min ; Kim, Young-Boong ; Kum, Jun-Seok ; Park, Jong-Dae ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 8, 2015, Pages 1150~1156
DOI : 10.3746/jkfn.2015.44.8.1150
The objective of this study was to investigate the polyphenolic compounds found in different parts of red and black adzuki beans and to determine the contribution of polyphenolic compounds to the antioxidant properties of adzuki beans. Total polyphenolic and proanthocyanidin contents were studied and their antioxidant activities were determined by ferric reducing antioxidant power, 1,1-diphenyl-2-picrylhydrazyl (DPPH), and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt assay. The highest total polyphenolic content was found in seed coats (26.1~33.9 mg/g), followed by whole beans (6.9~8.0 mg/g) and dehulled beans (3.3~3.4 mg/g). The highest total proanthocyanidin content was also found in seed coat with 26.5~30.7 mg/g. Moreover, seed coats exhibited the highest antioxidant activity regardless of analytical methods. Antioxidant activity was positively and significantly correlated with total polyphenolic content with the exception of dehulled beans, in which there was no correlation with total polyphenolic content. In particular, the highest correlation was found between DPPH and total polyphenolic content (r=0.945, P<0.01) in whole beans.
Comparison of Antioxidant Activities of Water Extract from Dandelion (Taraxacum officinale) Aerial Parts, Roots, and Their Mixtures
Jung, Hyun Jung ; Sung, Hea Mi ; Kim, Kyung Mi ; Shin, Yu-Rim ; Wee, Ji-Hyang ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 8, 2015, Pages 1157~1164
DOI : 10.3746/jkfn.2015.44.8.1157
The present investigation evaluated the antioxidant activities of water extracts from dandelion (Taraxacum officinale) aerial parts, roots, and mixed extracts. Mixed extract of T. officinale was a mixture of aerial parts and roots at 9:1 and 8:2 weight ratios. Extracts from aerial parts (DAE), roots (DRE), and mixture of aerial parts and roots (DME) were measured for cell viability and catalase activity in HepG2 cells, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and lipid peroxidation inhibitory activity. Cell viabilities of HepG2 cells treated with DAE, DRE, DME 8:2, and DME 9:1 against
-induced oxidative damage were 63.4%, 54.6%, 76.7% and 83.4% at a concentration of
, respectively. Catalase activity was highest in DME 9:1 (12.2 mU/min/mg protein) compared with DAE (9.0 mU/min/mg protein) and DRE (9.7 mU/min/mg protein). DPPH radical scavenging activity of DME showed a significantly lower
value than DAE (
value of DME
). Lipid peroxidation inhibitory activity of DME showed a significantly lower
value than DAE [
values of DME
]. The results indicate that a small amount of T. officinale roots increased antioxidant activity of aerial parts. Especially, a 9:1 mixture was more valuable than 8:2 mixture for industry.
Physico-Chemical Analysis and Antioxidant Activities of Korea Aronia melanocarpa
Choi, Kyeong-Hee ; Oh, Hyun Jeong ; Jeong, Young Jae ; Lim, Eun Jeong ; Han, Jin Soo ; Kim, Ji Hyun ; Kim, Oh Young ; Lee, Hyun-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 8, 2015, Pages 1165~1171
DOI : 10.3746/jkfn.2015.44.8.1165
In this study, we examined the effects of cultivation adaptability and product quality of aronia (fruit of Aronia melanocarpa) cultivated in various domestic regions. Extracts of aronia cultivated in various domestic regions and Poland were measured for their total sugar contents, acidities, total polyphenol contents, anthocyanin contents, and antioxidant activities using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. Our results showed that aronia extracts from the two countries had similar sugar contents, acidities, and anthocyanin contents. Anthocyanin is an important functional component of Aronia melanocarpa. Extracts of aronia from the two countries contained cyanidin-3-galactoside (65.5~69.1%) as the major anthocyanin compound. Aronia cultivated in C region showed higher polyphenol content (121.5%) than Poland aronia and we measured of antioxidant activities by DPPH (
) and FRAP assay. Aronia cultivated in C region showed the highest antioxidant activity and polyphenol contents. Cultivation conditions of C region had sufficient sunshine and soil with pH of 6.5. From the above results, Korean aronia had similar activities with Poland aronia, which suggests that it can be a new potential development source and high technological foods.
Effect of Extraction Conditions on in vitro Antioxidant Activities of Root Bark Extract from Ulmus pumila L.
Kim, Jae-Min ; Cho, Myoung-Lae ; Seo, Kyu-Eun ; Kim, Ye-Seul ; Jung, Tae-Dong ; Kim, Young-Hyun ; Kim, Dan-Bi ; Shin, Gi-Hae ; Oh, Ji-Won ; Lee, Jong Seok ; Lee, Jin-Ha ; Kim, Jong-Yae ; Lee, Dae-Won ; Lee, Ok-Hwan ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 8, 2015, Pages 1172~1179
DOI : 10.3746/jkfn.2015.44.8.1172
This study investigated optimal extraction conditions for application of Ulmus pumila L. as a natural antioxidant. U. pumila L. was extracted using ethanol (EtOH) at various concentrations (0, 40, and 80%) and extraction times (1, 2, and 3 h) at
and then evaluated for extraction yield, total phenolic contents, total flavonoid contents, as well as antioxidant activities [2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, reducing power, and oxygen radical absorbing capacity (ORAC)]. Antioxidant activities were correlated with total phenolic and flavonoid contents. Of the solvent conditions, 80% EtOH extracts for 3 h at
showed the highest total phenolic and flavonoid contents with strong antioxidant activities, although there were no significant time effects on DPPH and ABTS radical scavenging activities and reducing power. However, ORAC values of all EtOH extracts remarkably increased in a time-dependent manner. In addition, 80% EtOH extract for 3 h exhibited strong antioxidant effects on HDF and 3T3-L1 cells. Therefore, the antioxidant capacity of U. pumila L., may due to phenolic and flavonoid contents, and extraction conditions were 80% EtOH for 3 h at
. This extract could be a good source for natural antioxidants.
Biological Activity and Manufacturing of Yanggeng with Yangha Flower Buds
Kim, Min-Ju ; Kim, Ae-Jung ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 8, 2015, Pages 1180~1185
DOI : 10.3746/jkfn.2015.44.8.1180
This study was performed to investigate the biological activity of yangha flower buds as well as to manufacture of yanggeng prepared with various levels (0 g, 3 g, 6 g, 9 g, and 12 g) of yangha flower buds. DPPH and ABTS scavenging activities of yangha flower buds were 96% and 57% compared to levels of vitamin C, respectively. In the oxygen radical antioxidant capacity assay, antioxidant activity increased dose dependently up to
of yangha flower buds. There was no toxicity up to
in vascular smooth muscle cells, and yanggeng significantly reduced migration and proliferation by platelet-derived growth factor-BB-stimulated rat aortic smooth muscle cell migration and proliferation. In the sensory evaluation, the optimal sample was YY9, which was prepared with 9 g of yangha flower buds. It can be concluded that yangha flower buds show antioxidant and vascular protective activities. The optimal sample (YY9) is expected to contribute as a new functional food.
Effect of Monascus Fermentation on Content of Monacolin K and Antioxidant Activities of Germinated Brown Rice
Lee, Sang Hoon ; Jang, Gwi Yeong ; Kim, Min Young ; Kim, Shinje ; Lee, Yuon Ri ; Lee, Junsoo ; Jeong, Heon Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 8, 2015, Pages 1186~1193
DOI : 10.3746/jkfn.2015.44.8.1186
This study was performed to investigate the changes in monacolin K content and antioxidant activities of Monascus-fermented brown rice with different germination temperatures and periods. Brown rice was germinated at 32, 35 and
for 1~4 days, after white rice (WB), brown rice (BR), and germinated brown rice (GBR) were fermented with M. pilosus 305-9 at
for 20 days. The redness, yellowness and Monascus pigments increased after germination. Total monacolin K content increased from 215.85 mg/kg of BR to 1,263.04 mg/kg of GBR (
/1 day), whereas monacolin K content decreased with increase in germination period. Citrinin was not detected in any of the samples. Total polyphenol (TPC) and flavonoid contents (TFC) increased with increase in germination temperature and period, whereas electron donating ability (EDA) and total antioxidant activities (TAA) decreased due to reduction of Monascus pigment content. The TPC and TFC showed the highest values (13.80 mg/g and 1.30 mg/g, respectively) in GBR (
/4 day), whereas EDA and TAA showed the highest values (22.16 mg Trolox equivalent/g and 62.27 mg ascorbic acid equivalent/g, respectively) in GBR (
/1 day). These results indicated that the optimal germination temperature and period for increasing monacolin K content and antioxidant activities was found to be at
for 1 day. In addition, it was found that M. pilosus 305-9 was a useful strain for increasing monacolin K content without producing citrinin in functional foods and pharmaceutical industrial regions.
Analysis of Vitamin K
in Commonly Consumed Foods in Korea
Lee, Seongeung ; Sung, Jeehye ; Choi, Youngmin ; Kim, Youngwha ; Jeong, Heon-Sang ; Lee, Junsoo ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 8, 2015, Pages 1194~1199
DOI : 10.3746/jkfn.2015.44.8.1194
(phylloquinone) content of commonly consumed foods in Korea were determined by solvent extraction followed by reversed-phase liquid chromatography using post-column derivatization and fluorescence detection. Samples were obtained in the years of 2013 and 2015. In this study, 46 vegetables, 14 fruits, and 6 legumes were analyzed. Relatively higher amounts of vitamin
were found in sweet potato leaves, green kiwi, and mung beans among vegetables, fruits, and legumes, respectively. The content of vitamin
in vegetables including spinach, broccoli, and potato ranged from non-detectable (ND) to
. The content of vitamin
in fruits ranged from ND to
. The content of vitamin
in legumes, including soybeans, mung beans and peas ranged from 1.7 to
. In addition, the analytical method validation parameters including recovery, reproducibility, repeatability, peak purity, and linearity were calculated to ensure the method's validity. The results showed high linearity with a correlation coefficient of 0.9999. Overall recovery was close to 100% (n=5). This study revealed reliable vitamin K content in commonly consumed foods in Korea for a nutritional information and food composition database.
Fermentable Sugar Contents of Commercial Medical Foods and Carbohydrate Ingredients
Shin, Hee-Chang ; Kang, Nam-Hee ; Lee, Jang-Woon ; Lee, Yoon-Bok ; Lee, Kyun-Hee ; Oh, Seung-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 8, 2015, Pages 1200~1205
DOI : 10.3746/jkfn.2015.44.8.1200
Medical foods are enteral nutrition for patients, but they cause maladaptation symptoms like diarrhea. Although the cause of diarrhea remains unknown, some studies have indicated that the cause of diarrhea is fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAP). This is a consideration for medical foods since they are easily fermented by intestinal bacterial. In this study, we estimated the FODMAP contents of commercial medical foods and carbohydrate ingredients. We measured the concentrations of FODMAP in 13 types of different medical foods and five types of carbohydrate ingredients by using high performance liquid chromatography with an evaporative light scattering detector (HPLC-ELSD). The limits of detection of FODMAP were fructose, 0.002; lactose, 0.010; raffinose, 0.003; stachyose, 0.032; 1-kestose, 0.005; nystose, 0.012; and 1-fructofuranosylnystose, 0.003 mg/kg. Limits of quantitation of FODMAP were fructose, 0.008; lactose, 0.033; raffinose, 0.009; stachyose, 0.107; 1-kestose, 0.015; nystose, 0.042; and 1-fructofuranosylnystose, 0.011 mg/kg, respectively. Concentration of FODMAP ranged from 0.428~2.968 g/200 mL. Concentrations of carbohydrate ingredients in FODMAP were chicory fiber, 278.423; soy fiber, 27.467; indigestible maltodextrin, 52.384; maltodextrin (DE10~15), 32.973; and maltodextrin (DE15~20), 50.043 g/kg. Contents of carbohydrates were 19.0~41.0 g/200 mL in commercial medical foods. We expected a correlation between contents of carbohydrates and FODMAP, as carbohydrates included FODMAP. However, we detected a low correlation (r=0.55). Since most commercial medical foods have a similar carbohydrate ingredients and nutritional values, the difference between products was determined by FODMAP contents of carbohydrate ingredients. In this study, we analyzed FODMAP contents of commercial medical foods and carbohydrate ingredients. These results are expected to be utilized as basic data for product development and minimizing maladaptation of medical foods.
Correlation between Antioxidant Capacities and Color Values in Korean Red Grape Juices
Kim, Joo-Young ; Seong, Gi-Un ; Hwang, In-Wook ; Chung, Shin-Kyo ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 8, 2015, Pages 1206~1211
DOI : 10.3746/jkfn.2015.44.8.1206
Grape juice is consumed worldwide and studied due to the high antioxidant activities and contents. The color of grape juice is due to the presence of phenolic compounds such as anthocyanins. Therefore, color values can be an indicator of antioxidant capacities of grape juice. However, the correlation between color values and antioxidant activities in grape juice has not been well studied. In this study, the physicochemical characteristics and correlation between color values and antioxidant capacities of Korean red grape juices (five commercial juices from market and two juices prepared in the laboratory) were investigated to estimate antioxidant capacities. Antioxidant capacities were determined by 1,1-diphenlyl-2-picrylhydrazyl radical scavenging assay, ferric ion reducing antioxidant power assay, and oxygen radical absorbance capacity assay. Total phenolic contents, total flavonoid contents, and total anthocyanin contents, including five kinds of polyphenolic compounds, were examined by high performance liquid chromatography (HPLC). The results for physicochemical properties showed similar values, except titratable acidity. The color hue values of the prepared juices were higher than those of commercial juices, which was in contrast to the lower color intensity values (P<0.05). The Hunter L, a, and b values showed almost no difference between commercial and prepared juices. The antioxidant activities and total phenolic contents of commercial juices were higher than those of prepared ones. Gallic acid, catechin, and quercetin were confirmed by HPLC in all samples. The total phenolic and total flavonoid contents showed positive correlation with antioxidant activities. In addition, antioxidant activities and contents correlated with color values. Thus, estimation of antioxidant capacity could be feasible through the spectrophotometric measurement of color values.
Comparison of Antioxidant Activities of Extruded Rice with Vegetables by Cold and Conventional Extrusion
An, Sang-Hee ; Ryu, Gi-Hyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 8, 2015, Pages 1212~1218
DOI : 10.3746/jkfn.2015.44.8.1212
The study was designed to investigate the effects of cold and conventional extrusion on antioxidant properties of extruded rice with vegetables. Moisture content and screw speed were fixed at 25% and 150 rpm. Cold extrusion and conventional extrusion were adjusted at die temperature of
injection rate of 300 mL/min and
injection, respectively. Pumpkin, tomato, strawberry, and green tea powder of 10% were individually blended with rice flour. 1,1-Diphenyl-2-picrylhydrazyl radical-scavenging activity of extruded pumpkin and tomato mix by conventional extrusion was higher than that by cold extrusion. Total phenolic content in extruded pumpkin, tomato, and strawberry mix by cold extrusion was higher than that by conventional extrusion. Total flavonoid content was highest (18.82 mg/g) in extruded green tea by conventional extrusion. Total carotenoid content decreased in extruded pumpkin but increased in extruded tomato. Tomato extrudates with cold extrusion had higher lycopene content than conventional extrusion. Anthocyanin content of conventional extruded strawberry was higher than that of cold extrudates. Total chlorophyll contents decreased through the extrusion process.
Quality Characteristics of Korean Traditional Wines with Puffed Sorghum
Eom, Hyun-Ju ; Jeong, Yeon Jeong ; Lee, A Reum ; Noh, Jae-Gwan ; Kim, Yee Gi ; Choi, Song Yi ; Han, Nam Soo ; Yoon, Hyang-Sik ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 8, 2015, Pages 1219~1225
DOI : 10.3746/jkfn.2015.44.8.1219
This study was carried out to compare quality characteristics and physiological activities of Korean traditional wines fermented by addition of puffed sorghum powder. Using a two-step brewing process for fermented wines, pH, acidity, ethanol, color, tannin,
activities, antioxidant, and reducing sugar levels as well as sensory evaluation were measured during fermentation at 2-day intervals until day 8. The pH levels of fermented wines ranged from 4.07 to 5.53, and acidity ranged from 0.13 to 0.86. On the last day of fermentation, alcohol contents of control, raw sorghum, steamed sorghum, and 25, 50%, and 100% puffed sorghum were 16.8%, 11.7%, 13.4%, 16.5%, 15.2%, and 16.4%, respectively. The reducing sugar and
activities of puffed sorghum fermented wines were relatively higher than those of the control group, whereas those of steamed sorghum were lowest. As puffed sorghum powder content increased, antioxidant activity significantly increased. In the results of the sensory evaluation, overall preference of 50% puffed sorghum fermented wines was highest among the samples. The results of this study show that physiological activity and quality characteristics of fermented wines containing puffed sorghum powder contribute to value added improvement of sorghum processing.
Survey on Kimchi Intake Patterns and Attitudes towards Development of Functional Kimchi among Middle and High School Students in Busan Area
Lee, Ga-Yeong ; Park, Eui Seong ; Park, Kun-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 8, 2015, Pages 1226~1233
DOI : 10.3746/jkfn.2015.44.8.1226
The intake patterns and attitudes towards development of functional kimchi among middle and high school students in Busan area were studied. Nine hundred respondents, consisting of middle and high school students, were surveyed. A total of 833 completed copies of the questionnaire were used in this research. Respondents preferred kimchi due to its 'ot taste' (49.2%) and 'alty taste' (17.9%), but they did not like kimchi due to its 'our taste' (33.8%) and 'eotgal taste' (22.9%). Most students (64.3%) consumed kimchi at home, 68.1% of students ate kimchi more than twice a day, and 27.4% of students consumed 3~4 pieces (size of a piece:
) of kimchi per meal. Students showed a strong desire to develop kimchi with a good taste at school food services (65.1%). They also showed intentions to increase intake of kimchi if 'aste of kimchi' (80.6%), and 'ealth functionality of kimchi' (65.2%) are strengthened. Students wanted kimchi to contain the following fruits: pears (41.3%), apples (24.6%) and pineapples (10.3%). Finally, students showed a desire to develop kimchi that helps growth and development (59.5%), weight loss (40.4%), and learning ability improvement (32.8%). This study concludes that it is necessary to increase kimchi intake in school foodservices by developing new kimchi recipes that meet students' desires and by educating students about the health benefits of kimchi.
Antioxidative and Anticancer Activities of Water Extracts from Different Parts of Taraxacum coreanum Nakai Cultivated in Korea
Park, Myoung-Su ; So, Ji-Sun ; Bahk, Gyung-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 8, 2015, Pages 1234~1240
DOI : 10.3746/jkfn.2015.44.8.1234
Taraxacum coreanum Nakai is a wild medicinal plant commonly consumed in Korea due to its health beneficial effects. In the present study, the contents of polyphenolics and flavonoids as well as antioxidative and anticancer activities of water extracts from different parts of T. coreanum Nakai were investigated for their use as functional foods. Extract yields of flower, leaf, and root were 30.25%, 34.53%, and 66.25%, respectively. Total polyphenols and total flavonoids contents of flower extract were 50.54 mg/g and 35.26 mg/g, respectively, which were much higher than any other parts. The electron donating abilities of flower, leaf, and root extracts were 91.04%, 88.22%, and 38.58%, respectively, at a concentration of 1.0 mg/mL. Cell viability of AGS for human gastric carcinoma, HCT-116 for human colon carcinoma, and A-549 for human pulmonary carcinoma showed the lowest values in flower extracts (40.34%, 39.56%, and 17.52%, respectively), indicating the highest cytotoxicity at a concentration of 400 mg/kg. Both antioxidative and anticancer activities of water extracts from all T. coreanum Nakai parts dose-dependently increased. These results provide preliminary data for the development of T. coreanum Nakai as an edible functional food material.
Antioxidant Properties of Polyphenol Fractions from Cranberry Powder in LPS-Stimulated RAW264.7 Cells
Jung, Hana ; Lee, Kiuk ; Hwang, Keum Taek ; Kwak, Ho-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 8, 2015, Pages 1241~1247
DOI : 10.3746/jkfn.2015.44.8.1241
The objective of this study was to determine antioxidant properties of polyphenol fractions of cranberry powder employing lipopolysaccharides (LPS)-stimulated RAW264.7 macrophage cells. Ethyl acetate fraction (EF) and methanol fraction (MF) of cranberry powder were prepared using a C18 Sep-Pak cartridge. When cells were treated with LPS for 20 h, intracellular reactive oxygen species (ROS) and DNA damage significantly increased. In cells pre-treated with EF, MF, and total fraction (TF: combining EF and MF), significant reductions of intracellular ROS were observed. The tested fractions reduced LPS-induced DNA damage measured by Hoechst staining. In addition, LPS-induced DNA oxidation was attenuated when cells were pre-treated with TF and MF. However, there was no significant difference in LPS-induced superoxide dismutase activity.
Erratum: Korean Contents Correction
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 8, 2015, Pages 1248~1248
DOI : 10.3746/jkfn.2015.44.8.1248