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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Preservation
Journal Basic Information
Journal DOI :
The Korean Society of Food Preservation
Editor in Chief :
Kwang Duk Moon
Volume & Issues
Volume 13, Issue 6 - Dec 2006
Volume 13, Issue 5 - Oct 2006
Volume 13, Issue 4 - Aug 2006
Volume 13, Issue 3 - Jun 2006
Volume 13, Issue 2 - Apr 2006
Volume 13, Issue 1 - Feb 2006
Selecting the target year
Quality and Nutrition Labeling Study of Domestic Fruit (Plum)
Jung, Jun-Gyo ; Yu, Yeon ; Kim, Suk-Kyung ; Lee, Hye-Ryun ; Choi, Jong-Uck ; Lee, Sang-Han ; Ahn, Hong ; Chung, Shin-Kyo ;
Korean Journal of Food Preservation, volume 13, issue 6, 2006, Pages 669~674
In order to develop a model on the quality and nutrition label of Korean fruit plum, we first examined the quality and nutritional characteristics of Korean Plum, ChooHee. The contents of moisture, crude protein, crude fat, crude fiber, crude ash and N-free extinct were 92% 0.74% 0.64% 1.65%, 0.32% 4.29% respectively. Thus the total calorie of the sample was 32 kcal/100 g. The content of sugar, acidity and Vitamin C were
respectively. The principle minerals were S, K, Ca, Na, and Mg. Major free sugars were fructose, glucose and sucrose and major organic acid were succinic acid, malic acid and citric acid. The difference of contents of total phenols between peel and flesh pare were considerable. The total phenolic contents of whole fruit were
. On the above results, the quality and nutrition label of Korean plum were developed in the first time. We expect that this study on labeling could play an important role to the quality control and marketing of Korean agricultural products.
Effect of Non-Uniform Milling on Quality of Milled Rice during Storage
Kim, Hoon ; Lee, Hyun-Jung ; Kim, Oui-Woung ; Lee, Se-Eun ; Yoon, Doo-Hyun ;
Korean Journal of Food Preservation, volume 13, issue 6, 2006, Pages 675~680
Uniform milling is regarded as a very essential technology to produce high quality milled rice in Rice Recessing Complex. But non-uniformly milled rice can be produced very easily because of unadequate operation methods of milling system and bad brown rice conditions. This study was conducted to find out the bad effect of non-uniform milling degrees and store temperatures on quality characteristics such as taste of cooked rice, fatty acidity, whiteness and so on of milled rice during storage. According to the increase of non-uniform milling degrees, the fatty acid acidity and b value were increased very rapidly, and taste of cooked rice and whiteness were decreased very rapidly during storage. And the general quality characteristics of milled rice were better at low temperature storage of
than at high temperature storage at
Change in Chemical Components of Green Powder Tea during Storage Period at
Park, Jang-Hyun ; Kim, Jong-Keun ;
Korean Journal of Food Preservation, volume 13, issue 6, 2006, Pages 681~685
The effect of storage methods on green tea powder were investigated by examining quality changes of the tea during storage at
. aluminium-packing without any treatment showed the green powder tea quality of unchanged for 120 days storage, after which significant decrease in the green powder tea constituents connected quality such as total nitrogen, total amino acid, tannin, caffeine, chlorophyll, vitamin C, and fatty acid were observed. The changes in the green color indexes(a value) of green powder tea at
were resulted in the of -16.69, -16.20, and 13.69 for 30, 60, and 120 days with the storage period respectively. A sensuous examination for quality assay of the green powder tea demonstrated 93, 91, 88 and 73 points as a storage period 0, 30, 60 and 120 day, respectively. This study suggested that storage method at
was a successful method for storage of green powder tea.
Quality Properites of Legumes subjected to Salt Solution and Microwave Heating
Park, Jong-Dae ; Jeon, Hyang-Mi ; Choi, Bong-Kyu ; Kum, Jun-Seok ; Lee, Hyun-Yu ;
Korean Journal of Food Preservation, volume 13, issue 6, 2006, Pages 686~690
Quality properties of legumes (Seoritae and red bean) with soaking of 3% NaCl solution and microwave dying were evaluated. The samples were soaking with 3% NaCl at
for 6 hr(Seoritae) and 12 hr(red bean). Moisture content of Seoritae and red bean after soaking are 35.8%, and 35.1% respectively. The samples were dried with microwave treatment and cooling with microwave treatment combination secondly to
for moisture content Hardness of Seoritae was decreased from
. There was a difference between varieties on color value. Hardness of cooked rice with ratio of milled rice and legumes(7:3) was
which is lower value compared to regular cooked mixed rice. Sensory evaluation of cooked mixed rice showed that treated samples have higher scores on color, flavor, taste, texture and overall acceptability values than those of control.
Analysis of Useful Components for Freeze-Dried Persimmon Flower Powder by Cultivar
Kim, Jun-Han ; Park, Seok-Hee ; Mun, Hye-Gyeong ; Lee, In-Seon ; Kim, Jong-Kuk ;
Korean Journal of Food Preservation, volume 13, issue 6, 2006, Pages 691~696
This study was carried out to analyze useful component in freeze-dried persimmon flower powder made from six cultivais. The cultivais were Dogunjosang, Kojongsi, Kabjubaeknok, Chalang, Weolhasi and SangjuDungsi. Powder of persimmon flower was prepared by milling after freeze drying at
. Crude lipid was the highest in Dogunjosang (57.26%). Major free sugars of the persimmon flowers were fructose (
), glucose (
) and sucrose (
). Major organic acids were malic acid (225 mg% in Kabjubaeknok (Jun. 4th)) and tartaric acid (189 mg% in Kabjubaeknok (Jun. 4th)). Predominant free amino acids were hydroxy-L-proline(25.33 mg% in Weolhasi), L-citrulline (58.83 mg% in SangjuDungsi (May 280)) and L-threonine (11.88 mg% in SangjuDungsi (May 280)). Major phenolic compounds in the persimmon flowers were caffeic acid (
in Kabjubaeknok (Jun. 4th)), p-hydioxybenzoic acid(
in SangjuDungsi (May 29th)) and protocatechuic acid(
in Kabjubaeknok(Jun. 1st)). The results suggest that persimmon flowers be potential materials as useful food ingredients.
Quality Characteristics of Sulgidduck prepared by Addition of Astringent Persimmon Powder
Kim, Gwi-Young ; Moon, Hye-Kyung ; Lee, Su-Won ;
Korean Journal of Food Preservation, volume 13, issue 6, 2006, Pages 697~702
This study investigated the quality characteristics of sulgidduck prepared by the addition of astringent persimmon powder. For Sulg : dduck, the amounts of added astringent persimmon powder were 0, 5, 10, 15, 20%. With the addition of astringent persimmon powder content the moisture content of persimmon sulgidduck (sulgidduck prepared by adding astringent persimmon powder) decreased. With increasing addition of those, Reducing sugar, free sugar and mineral (Ca, K and Mg) of persimmon sulgidduck were increased significantly. L-value in color decreased whereas a- and b-values were increased. Adhesiveness, cohesiveness, gumminess and chewiness in textural profile analysis were decreased. However, there is no respective comparison hole. These result suggest that persimmon sulgidduck can be used as rice cakes commercially desired.
Available Components of Chajogi (Perilla sikokiana B.) at Different Harvest Periods
Ahn, Hong ;
Korean Journal of Food Preservation, volume 13, issue 6, 2006, Pages 703~707
The propose of this study was to investigate the changes of available components in Chajogi (Perilla sikokiana B.) by different harvest periods. The Chajogi samples were divided into four groups by harvest period. The four groups were divided into I (harvesting sample at 14, July, 2005), II (harvesting sample at 25, July, 2005), III (harvesting sample at 15, Aug, 2005) and IV sample (harvesting sample at 2, Sept, 2005), and then analysed with regard to the content of proximate compositions, minerals, amino acids, perillaldehyde and anthocyanin. The contents of reducing sugar increased with increasing harvesting periods, while those of crude protein, crude lipid and total amino acids decreased for IV sample as compared to the other samples. The levels of heavy metals in all samples were not detected. The Zn, Fe and Mg contents of IV sample decreased sharply. The perilladehyde contents were 0.36%, 0.42% 0.45%, and 0.35% for I, II, III, and IV products, respectively. III sample as contented to the other samples was shown to have the highest anthocyanine content (1.21% in dry basis). In conclusion, the date of harvesting Chajogi affects the contents of available components.
Effects Gamma irradiation and Fumigation on Pigment and Pungent Components of Red Pepper during Storage
Kim, Byeong-Keun ; Kim, Mi-Ok ; Kim, Jeong-Sook ; Kwon, Joong-Ho ;
Korean Journal of Food Preservation, volume 13, issue 6, 2006, Pages 708~713
In order to study the quarantine and sanitization methods for dried red pepper, comparative effects of commercial fumigation (methyl bromide/MeBr, phosphine gas/
) and gamma irradiation (5, 10 kGy) were investigated in terms of soluble pigment capsanthin, and capsaicin content of pepper during storage at mom temperature for 8 months. In water-soluble pigment, the degree of browning was highest in the fumigated samples, particularly in pericarp part, as compared to the control and irradiated samples. In general, the changes in capsanthin content were not apparent by treatment groups, but some reduced content were found in 10 kGy-irradiated pericarp group, Eight months of storage resulted in the significant decrease in capsanthin contents of pericarp part by
depending on treatment groups. The contents of capsaicin and dihydrocapsaicin were not different between the control and 5 kGy groups, while their contents decreased in both fumigated and 10 kGy-irradiated groups(p<0.05). The reduction in pungent component was observed in all the sooted samples, which was mote apparent in teated groups than in the control.
Effects of Diet with Laminaria religiosa on Egg Quality
Jo, Kil-Suk ;
Korean Journal of Food Preservation, volume 13, issue 6, 2006, Pages 714~719
The effect of diet with Laminaria religiosa on egg quality were investigated. Isa Brown chicken (28 weeks old) were raised for 10 week. The addition level of Laminaria religiosa to each treatment was 0, 10 and 20%, respectively. No difference in egg yolk and white color was found among treatment. The contents of Ca, Fe, K and Mg were increased but of P decreased with the feeding of Laminaria religiosa. Total mineral content were increased from 860.9 mg% to 936.8 mg%. Tensile strength of egg shell was improved from
. Total cholesterol content were reduced from 1,760 mg% to 1,113 mg%. Among the analyzed amino acids, the content of each amino acid was reduced except histidine increased from 2,024.0 mg% to 2,119.6 mg%. Essential amino acids in the total amino acids, 42.1% to 42.6%, were hardly changed among treatments.
Comparison of Chemical Characteristics of Korean Mountain Ginseng Different Parts According to Extract Conditions
Kim, Jun-Han ; Lee, Gee-Dong ; Lee, In-Seon ; Kim, Jong-Kuk ;
Korean Journal of Food Preservation, volume 13, issue 6, 2006, Pages 720~725
This study was conducted to investigate extracting solution effect on the chemical compositions in different parts of Korean mountain Ginseng. Water, 80% EtOH and 80% MeOH are used as extraction solutions, and extracting conditions were 2 hr at
in water bath. The Brix(%) of the extract were ranged from
, 80% EtOH extract for leaf is the highest level as 22.58%. The pH ranges of the extracts were
and brown color of the extract was the highest with 1.803 in 80% EtOH extract for leaf, respectively. In case of hunter's color value of the extract, L value is the highest with 24.35 in 80% EtOH extract of seed, a and b value were the highest with 0.41 in 100% water extract of leaf and 3.69 in 80% MeOH extract of stem. Sucrose is the major free sugar of the extinct it highest content with 3673 mg% in 80% MeOH extract of mot and fructose is the highest with 1897 mg% in 80% MeOH extract of leaf, Major organic acids are identified as malic, tartaric and citric acid, and total organic acid content is the highest with 5,254 mg% in 80% MeOH extract of leaf and 1,527 mg% in 80% EtOH extract of leaf, The extracted major minerals ate P and K, P content highest with 15,563 ppm in 100% water extract of stem, K is 4,952 ppm in 80% MeOH extract of leaf, and Ca is the highest with 3,052 ppm in 1011% water extract of leaf. These results suggest that extracting solvent (80% MeOH) is concerned with the extract preparation of Korea Mountain Ginseng.
Study on Antioxidative Activity of Plant Extracts in Fish Oil
Jang, Ji-Sun ; Hong, Jang-Hwan ; Lee, Ki-Teak ;
Korean Journal of Food Preservation, volume 13, issue 6, 2006, Pages 726~731
Extract from forty four species of natural plants in Korea were obtained. Each extinct (1,000 ppm) was added into fish oil and their antioxidative activities were screened by rancimat, From the results, seven species including Brassica juncea, Solanum tuberosum, Capsella bursa, Ulums davidiana, Broussonetia kazinoki, Oenanthe javanica, and Rhus chinensis were selected due to their relatively prolonged induction periods. When the concentration (100 - 1,000 ppm) of the selected extract was considered, the most prolonged induction period was observed from Solanum tuberosum throughout the studied concentrations, suggesting that its extinct showed the strongest antioxidative activity against fish oil. In addition, peroxide value (POV) and thiobarbituric acid reactive substance (TBARS) value were considered at
for 5 days. Among the selected extract, extract from Solanum tuberosum showed the lout POV while the extract from Brassica juncea var showed the least TBARS values after 5 days. Also, the free radical scavenging effect against DPPH radical were studied with the selected extract, showing that the extract from Rhus chinensis was found to be the most effective.
Change in Quality Properties of Extracts from Roasted Pleurotus eryngii by Microwave-Assisted Extraction Condition
Yoon, Sung-Ran ; Lee, Myung-Hee ; Kim, Hyun-Ku ; Lee, Gee-Dong ;
Korean Journal of Food Preservation, volume 13, issue 6, 2006, Pages 732~739
This study was performed to investigate the changes in quality properties of extract from roasted Pleurotus eryngii by microwave-assisted extraction (MAE). MAE was carried out under different conditions including ethanol concentration, extraction time and microwave power. Total phenolics compound contents, electron donating ability (EDA) and nitrite-scavenging ability at pH 1.2 were high at 50% ethanol concentration. Superoxide dismutase (SOD)-like activity was high at 75% ethanol concentration. Soluble solid and total phenolics compound content decreased as extending extraction time up to 7 min. EDA decreased as increased extraction time. SOD-like activity and nitrite-scavenging ability were not significantly different. The highest soluble solid content, total phenolics compound content and EDA were obtained at 100 W extraction of microwave power. SOD-like activity was high at 25 W. But microwave power did not significantly affect the nitrite-scavenging ability.
Monitoring of Drying Conditions for Gastrodia elata Blume by Response Surface Methodology
Kim, Seong-Ho ; Kim, In-Ho ; Kang, Bok-Hee ; Lee, Sang-Han ; Kwon, Taeg-Kyu ; Lee, Jin-Man ;
Korean Journal of Food Preservation, volume 13, issue 6, 2006, Pages 740~748
The Chunma (Gastrodia elata Blume) requires a simple pre-treatment, due to inconvenience or preservation, toxicities, and pungencies in intact state. Various drying conditions were examined to establish the physicochemical properties of Chunma by the response surface methodology (RSM). Weter activity and total phenolic acid contents of Chunma dried extracts were optimal at
for 7.17 hr and 8.74 hr, respectively, for their characteristics. Electron-donating ability and nitrite-scavenging activity were optimal at 79.79 and
for 8.57 and 8.07 hr. We generated a regression equation for each variable and then superimposed the optimal condition in acquiring values for each frying process factor, physicochemical properties, resulting in that the optimal drying condition was at
Proximate Composition, Amino acid, Fatty acid and Inorganic Matter of Apple Snail
Oh, Byung-Tae ; Choi, Sung-Gil ; Cho, Sook-Hyun ; Cho, Sung-Hwan ;
Korean Journal of Food Preservation, volume 13, issue 6, 2006, Pages 749~753
This study was carried out to investigate the nutritive components of apple snail, Cipangopaludina chinensis malleata, with different parts such as shell, viscera and muscle. The average content of moisture, crude fat, crude protein, carbohydrate and ash in the muscle of apple snail were
respectively. The shell of apple snail contained above 97% ash. Amino acid analysis showed that the major amino acids of muscle were in order of arginine (31.7%), alanine (21.2%) and glutamic acid (7.1%) among total 17 amino acids, while those of viscera were tyrosine (24.5%) and alanine (12.4%) and arginine (11.4%). On the other hand, the major minerals of muscle were P (8.12 mg%), Ca (42.27 mg%), and Mg (4.04 mg%), while those of shell were Ca (54.66 mg%), P (3.9 mg%), and Na (2.33 mg%). The saturated fatty acid in different pare of apple snail was shown to be 1.6% in muscle, 5.3% in viscera, and 4.2% shell. These results imply that apple snail can be used as a good nutritional source with high protein and low fat content.
Quality Characteristics of Mul-Kimchi with Chitosan-Ascorbate and Dietary Effect on Serum Lipids of Rats Fed with High Cholesterol Diet
Shin, Kyung-Ok ; Kim, Mee-Jung ; Beik, Kyung-Yeun ; Kim, Soon-Dong ;
Korean Journal of Food Preservation, volume 13, issue 6, 2006, Pages 754~761
This study was to investigate the effect of chitosan-ascorbate (CA) prepared with different molecular weight (223, 746, 1110 and 2025 kDa) on the fermentation and quality of mul-kimchi, and also, the effect of the mul-kimchi juice fermented with 0.1% chitosan-ascorbate prepared with 2025 kDa chitosan (CA2025) on the serum lipids of rae fed with high cholesterol diet (HC). The mul-kimchi fermented in 0.1% CA2025 has lower turbidity, longer shelf-life, higher glucosamine content and SOD activity than those of control and the other treatments. In the animal experiment the HC-CA2025 and HC-2CA2025 groups which were administered 0.5 mL per 100 g body weight of mul-kimchi juice fermented with 0.1% CA2025 and administered the same volume of the juice concentrated 112 per nay fed for 5 week, respectively. The average body weight of the HC-CA2025 and HC-2CA2025 group was lower 6.9% and 8.4% than that of HC control group respectively. Total serum cholesterol contents of these groups were 88.33 and 85.00 mg/uL, which were 17.45% and 20.56% lower than HC control group respectively. While, HDL-cholesterol content of these groups were 7% and 23%, higher the LDL-cholesterol content were 13% and 26% lower than those of HC control group respectively. And also, though the atherogenic index, AST and ALT activities were not reached to normal control group, the values were remarkably lower than those of HC control group. This study indicates the possibility of utility for kimchi industry by adding chitosan-ascorbate, especially CA2025 showing not only quality enhancing and shelf-life prolongation but also improving serum lipids and atherogenic index in rats fed with high cholesterol diet.
Chemical Components and Nitrite Scavenging Activity of Various Solvent Extracts from Onions
Shon, Mi-Yae ; Park, Seok-Kyu ;
Korean Journal of Food Preservation, volume 13, issue 6, 2006, Pages 762~768
To assess utilization of onions extract as natural food additives, ethyl acetate, ethanol and hot water extract of freeze dried onions (red, white and yellow) were exmined for their chemical component and nitrite scavenging activity. Contents of total organic acid and total free sugar were in the range of
as dry matter bases, respectively, and then their content of three onions were higher in ethylacetate and hor water extracts than in ethanol extract. Contents of total phenol and total flavonoids were in the range of
as dry matter bases, respectively, and their content of red onion extract by three solvent were higher than those of other onion extract. Nitrite-scavenging activities (NSA) of onion extracts were increased by lowering pH and elevating onion concentrations, and their values of ethanol and hot water were about 55% in addition of 10 mg/mL of red onion extract showing that NSA of red onion was twice higher than that of the other onions. In conclusion, the result indicated that red onion extract was very effective to inhibit nitrosamine formation at low pH condition as natural nitrite scavenging agent.
Biological Activities of Methanol Extracts from Green Tea Seed
Yang, Hee-Sun ; Kim, Jae-Yong ; Kim, Hong-Chul ; Nou, Ill-Sup ; Seo, Kwon-Il ;
Korean Journal of Food Preservation, volume 13, issue 6, 2006, Pages 769~773
This study was to investigate the biological activities of green tea seed methanol extract (GTSME) and compared those of green tea methanol extract (GTME) for using green tea seed as the functional food material. The hydrogen-donating activity of GTSME was over 50% at the
concentration the activity of GTME was 21.86% at the
concentration compared with that of control. The MDA (malondialdehyde) production was 60 Mol/g and 50 Mol/g in the mouse liver homogenate teated with GTME and GTSME of
concentrations, respectively, and the values were lower than 86 Mol/g of control. GTME and GTSME of
concentration inhibited the proliferation of over 50% and over 20% in A549 and SW480 human cancer cells, respectively. The morphology transformation was shown in the cancer cells treated with GTSME of
with the decrease of cell numbers lower than that of control cells numbers. The NO production was increased in a dose dependent manner in the RAW264.7 macrophage cells treated with GTME and GTSME of 1, 10, 100 and
concentrations, and the NO production by GTSME was
concentration, and the value was higher than
Protective Effects of Lotus Root (Nelumbo nucifera G.) Extract on Hepatic Injury Induced by Alcohol in Rats
Lee, Jae-Joon ; Park, Se-Young ; Lee, Yu-Mi ; Lee, Myung-Yul ;
Korean Journal of Food Preservation, volume 13, issue 6, 2006, Pages 774~782
This study investigated the hepatoprotective effects of an ethanol extract of lotus root (LRE) on alcohol-induced liver damage in rat. Sprague-Dawley rae weighing
, were divided into 6 groups: basal diet group (BD), alcohol (35% 10 mL/kg/day) teated stoup (ET), LRE 200 mg/kg/day teated group (BD-LREL). LRE 400 mg/kg/day treated group (BD-LREH), LRE 200 mg/kg/day and alcohol treated group (ET-LREL), and LRE 400 3mg/kg/day and alcohol teated group (ET-LREH). After the administration, rats were sacrificed to get serum and liver to analyze antioxidant enzyme activity, glutathione and lipid peroxide contents. The body weight gain and feed efficiency ratio were decreased by alcohol administration, however, were gradually increased to a little lower level than the basal diet group by the combined administration of alcohol and LRE. The serum alanine aminotransferase (ALT), asparate aminotransferase (AST) and alkaline phosphatase (ALP) activities that were elevated by alcohol were significantly decreased by LRE administration. It was also observed that thiobarbituric acid reactive substances (TBARS) content, xanthine oxidase (XO), superoxide dismutase (SOD), catalase and glutathione peroxidase (GSH-Px) activities in liver that were increased by alcohol, were markedly decreased in the combined alcohol and LRE administered groups as compared with the alcohol administrated group. These effect of LRE within the alcohol groups were in a dose-dependent manner. The glutathione (GSH) content in liver was decreased by alcohol administration, however, increased after administering LRE. Teken together, these result suggest that ethanol extract of lotus root may have a possible protective effect on liver function in hepatotoxicity-induced rat by alcohol administration.
Effect of Maesil(Prunus mume) byproduct Obtained from Maesil Liqueur Manufacture on Kimchi Fermentation
Chae, Myeung-Hee ; Park, Na-Young ; Lee, Shin-Ho ;
Korean Journal of Food Preservation, volume 13, issue 6, 2006, Pages 783~788
Quality changes of kimchi added with 10 or 20% Prunus mume liqueur byproduct (PLB), obtained after producing Prunus mume liqueur. during fermentation at
for 25 days were investigated. The pH and titrtable acidity in 20% PLB added kimchi were changed more gradually during fermentation for 25 days compared to control. Total bacteria and lactic acid bacteria counts in kimchi added with 20% PLB were lower than those of control during fermentation for 15 days. Kimchi fermentation was delayed about 10 days with 20% PLB. L and a values of kimchi added with PLB decreased but b value increased with increasing the concentration of PLB. In the sensory evaluation of kimchi fermented for 10 days, the texture score of PLB added kimchi was higher than that of control, and increased with increasing the concentration of PLB. There were no significant differences (p < 0.05) in overall acceptability among control kimchi and PLB added kimchi.
Comparison of Quality Characteristics of Korean Cabbage Kimchi Added with Germinated Brown Rice Extracts and Korean Cabbage Kimchi on the Market
Woo, Seung-Mi ; Wool, Sang-Chul ; Jeong, Yong-Jin ;
Korean Journal of Food Preservation, volume 13, issue 6, 2006, Pages 789~795
This study was designed to investigate quality characteristics of Korean cabbage kimchi added with germinated brown rice extracts (GBRC; (A) and CBREP; (B)) and Korean cabbage kimchi on the market mom the result pH and total acidity were shown to be similar in all samples. In the case of Korean cabbage kimchi added with (A) and (B), content of total sugar and reducing sugar were higher than those of Korean cabbage kimchi on the market. Color values (L, b) were shown to be similar in all samples in which a value was lower than that of Korean cabbage kimchi on the market. The amounts of total amino acid and free amino acid of Korean cabbage kimchi added (A) and (B) were higher than those of Korean cabbage kimchi on the market. But the amount of
-aminobutyric acid (GABA) in main functional components of germinated brown rice was shown to be low. Total phenol content and other antioxidant and anticoagulant activities of Korean cabbage kimchi fortified with (A) and (B) were higher than those of Korean cabbage kimchi on the market. In conclusion, Korean cabbage kimchi added with (A) and (B) were shown to be similar in fermentation tendency compared to Korean cabbage kimchi on the market and, the functional properties could be enhanced by the addition of (A) and (B).
Anti-inflammatory and Cellular Protective Effects on Hydrogen Peroxide-induced Cytotoxicity of Grasshopper Extracts
Park, Ja-Young ; Heo, Jin-Chul ; Woo, Sang-Uk ; Yun, Chi-Young ; Kang, Seok-Woo ; Hwang, Jae-Sam ; Lee, Sang-Han ;
Korean Journal of Food Preservation, volume 13, issue 6, 2006, Pages 796~802
In order to investigate the anti-inflammatory and cellular protective effects of Atractomorpha lata Motschulsky, Oxya japonica japonica Thunberg and Stethophyma magister Rehn, we first examined hydrogen peroxide-induced cytotoxicity in SH-SY5Y cells as well as antioxidant assays including DPPH and FRAP assays. We found that water, ethanol and methanol extracts of Oxya japonica japonica Thunberg and Stethophyma magister Rehn had potentials to anti-oxidant activity and especially water extract of Oxya japonica japonica Thunberg exhibited the most potent protective effects against
-induced cytotoxicity in SH-SY5Y cells by MTT assay. Taken Together, these findings indicate that water extract of Oxya japonica japonica Thunberg could be useful insect resources for agrobiotechnological or oriental medicinal purposes.
Change in the Physicochemical Properties of Doenjang Treated with Phosphate and Gas Absorber during Storage
Lee, Jung-Suck ; Song, Kyung-Bin ;
Korean Journal of Food Preservation, volume 13, issue 6, 2006, Pages 803~807
Browning of commercial Doenjang product during storage and marketing is a main concern in the industry. There have been many studies on the improvement on the quality of Doenjang during storage. In this study, phosphate and gas absorber treatment was introduced in manufacturing of Doenjang to improve the color of commercial Doenjang during storage. Doenjang treated with Phosphate and 9as absorber (sample C). Doenjang teated with Phosphate only (sample B), and the control (sample A) were prepared and their physicochemical and sensory properties were determined during storage at
for 28 days. Sample C was the best in terms of color as well as sensory evaluation resulting in preventing browning of Doenjang during storage. These result suggest that commercial production of Doenjang should introduce phosphate and gas absorber treatment to improve the quality of Doenjang, and to prevent undesirable browning reaction during storage and marketing.