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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 14, Issue 6 - Dec 2007
Volume 14, Issue 5 - Oct 2007
Volume 14, Issue 4 - Aug 2007
Volume 14, Issue 3 - Jun 2007
Volume 14, Issue 2 - Apr 2007
Volume 14, Issue 1 - Feb 2007
Selecting the target year
Effect of a Refrigerator with LED on Functional Composition Changes and Freshness Prolongation of Cabbage
Park, Shin-Young ; Chang, Min-Sun ; Choi, Jung-Hee ; Kim, Byeong-Sam ; Lee, Hye-Ran ; Ham, Kyung-Hee ;
Korean Journal of Food Preservation, volume 14, issue 2, 2007, Pages 113~118
A LED (light emitting diode) was attached inside the cold
compartment of a home refrigerator to investigate a possible effect on freshness prolongation of cabbage over 10 d of storage. The LED increased chlorophyll synthesis, inhibited vitamin C degradation and increased the content of phenolics, compared to values measured in cabbages stored in an identical refrigerator without the LED. In the refrigerator with the LED, the color of cabbage leaves remained green for a period fourfold longer than that seen in a conventional refrigerator. Vitamin C content was twice that of a conventionally stored cabbage, and phenolic consent was 14% higher in the LED-illuminated vegetables.
Effects of Chitosan, Grain Amino Acid and Wood Vinegar Foliar Spray on the Quality and Storability of Grapes(Campbell Early)
Ju, In-Ok ; Jung, Gi-Tai ; Cheong, Seong-Soo ; Moon, Young-Hun ; Ryu, Jeong ; Choi, Joung-Sik ;
Korean Journal of Food Preservation, volume 14, issue 2, 2007, Pages 119~123
Sprays containing chitosan, grain amino acids, or wood vinegar, were applied to vine leaves of the Campbell Early grape variety, and effects on the quality and storability of grapes were investigated. Weights of grape clusters and individual bemies did not differ significantly from the values seen when traditional agnicultural chemical treatment was used. The percentage of clusters over 300g in weight was, however, higher after spraying with chitosan, grain amino acids, or wood vinegar, than after agricultural chemical treatment, Grape moisture contents, levels of soluble solids, and reducing sugar concentrations, did not differ when the traditional treatment and the newer sparys were compared. Among minerals, the levels of potassium, iron and zinc measured in fresh grapes were increased by the clitosan, grain amino acids, and wood vinegar spray. After 8 weeks of MA storage, reducing sugar levels decreased, and titratable acidities increased, compared to levels measured at the beginning of storage. This was true regardless of the method of vine treatment the hardness of berries decreased slightly over 4-6 weeks of storage, and increased thereafter. The weight losses of grapes were relatively low(0.28-0.35%) on storage after any vine treatment tested. Grapes from vines sprayed with chitosan or grain amino acids showed a lower decay rate than did fruit from vines that had received a traditional agricultural chemical treatment. Sensory evaluation results indicated that the marketability of grapes from vines treated with traditional agricultural chemicals was better than that of grapes from vines sprayed with chitosan, grain amino acids, or wood vinegar.
Quality Evaluation and Residual Pesticides of Lettuce during Growth after Transplanting
Youn, Aye-Ree ; Kim, Byeong-Sam ; Kim, Sang-Hee ; Kwon, Ki-Hyun ; Cha, Hwan-Soo ;
Korean Journal of Food Preservation, volume 14, issue 2, 2007, Pages 124~130
Lettuce (Lactuca Sativa L.) is the most popular salad vegetable crop The purpose of this study was to analyze the quality of lettuce, and residual pesticides in this vegetable, during growth after transplanting. The eatable weight was 40% of the total weight at the commencement of transplanting, but had doubted at harvest after transplanting. As lettuce grew after transplanting, the pH, the sugar level, and the moisture content increased slightly, and the color tended towards yellow rather than greenThe SPDA chlorophyll measurement was 16.84 at 42 day post-ransplantation, and increased to 26.44 at 67 day after transplanting. The contents of vitamin C were 2.5mg/100g wet weight at 60 d after transplantation, but decreased to 2.2mg/100g wet weight 67 day post-transplantation. Mineral (Ca, Fe, K, Mg, and Na) levels rose after transplantation, and attained their highest levels 60 day post-transplantation. The lettuce crop was analyzed for residues of each of 48 pesticides nt 54 after transplantation, and the only such chemical detected was chlorthalonil(0.03 0.25mg/kg wet weight).
Effect of Pediocin Treatment on Soybean curd Quality during Storage
Park, Su-Jung ; Park, Kee-Jai ; Jeong, Seong-Weon ; Kim, Seok-Joong ; Youn, Kwang-Sup ;
Korean Journal of Food Preservation, volume 14, issue 2, 2007, Pages 131~135
We investigated the effects of pediocin on physicochemical and microbial changes in soybean cut 9 days of storage at
, in order to improve shelf-life. As the storage time of curd increased the pH of solutions treated by pediocin immersion did not vary greatly, whereas the pH of control curd decreased after 5 days of storage. Titratable acidity increased in non-treated curd after 5 days of storage, and also in cud immersed in pediocin solutions of 300 and 500 ppm, after 6 and 7 days of storage, respectively. A pediocin solution of 1,000 ppm the development of titratable acidity. Also, turbidity did not increase during storage of curd treated with a pediocin solution of 1,000 ppm. The bacterial count of the immersion solution was
CFU/mL at the commencement of storage, remained stable for 5 days of storage, and then increased rapidly. Coliforms were detected in untreated curd after 2.5days of storage. In curd treated with 300, 500 or 1,000ppm of pediocin, the elapsed times to coliform detection were 3.5 days, 5 days and 7 days, respectively, It is thus possible to prevent the deterioration of soybean curd with pediocin treatment.
Effect of Turmeric(Curcuma aromatica Salab.) on Shelf Life of Tofu
Park, Kyoung-Nam ; Park, La-Young ; Kim, Dae-Gon ; Park, Geum-Soon ; Lee, Shin-Ho ;
Korean Journal of Food Preservation, volume 14, issue 2, 2007, Pages 136~141
The effects of various concentrations (0.01% 0.02% both v/v) of a Turmeric (Curcuma aromatica Salab.) ethanol extract (CE) on the shelf life of tofu were investigated during tofu storage for 12 d at
. The total number of bacteria in tofu containing 0.02% CE was ca. 100 1,000-fold lower than that of the control after this period Tofu containing CE had a lower pH then did control curd, but was higherin titratable acidity, during the storage period. Measurement of hardness, cohesiveness, and springiness of tofu containing CE were higher than those of control during storage. Each of these parameters of texture value improved (increased) with an increase in the concentration of CE in tofu The degree of whiteness of tofu did not differ between samples with or without CE. The yellowness of tofu increased after addition of CE. The overall acceptability of tofu containing CE was lower than that of control.
Effect of Cooking Conditions on Quality Changes of Braised Kidney Beans during Storage
Chung, Sun-Kyung ; Lee, Dong-Sun ; Lyu, Eun-Soon ;
Korean Journal of Food Preservation, volume 14, issue 2, 2007, Pages 142~147
We optimized braising time to improve the storage quality of braised kidney beans. The beans were prepared with different heating times between 25 and 50 min. and then stored at
for 20 day. Physical, chemical, microbiological, and organoleptic quality indices were monitored throughout storage. Longer braising times yielded products with lower concentrated brine coverage. Bis resulted in higher soluble contents and slightly lower water activities. Excessive heating time exposed the kidney beans to air and caused rapid microbial growth on the surfaces of the beans, which negatively affected product quality. The longest heating time of 50 min. also resulted in a large increase in product hardness. A braising time of 30 min. was best for preservation, as good sensory quality was mainatained.
Quality Properties of Tea Extracts Prepared with Persimmon Flowers
Chung, Hun-Sik ; Youn, Kwang-Sup ; Seong, Jong-Hwan ; Moon, Kwang-Deog ;
Korean Journal of Food Preservation, volume 14, issue 2, 2007, Pages 148~153
The chemical components of flesh persimmon flowers (petal and calyx), and the qualify of hot-water extracts (teas) prepared from powders of these flower parts, were investigated In flesh petal and calyx, the contents of moisture, crude protein, crude lipid, and carbohydrate were 84.8% 0.4% 0.3% and 13.7% respectively. The values were not significantly different when the two tissues were compared. In petal and calyx respectively, the crude ash values were 0.5% and 1.1% of flesh weights, the vitamin C content were 192.3mg% and 392.7ng%, the flavonoid levels were 98.4 mg% and 355.2mg% and the carotenoid content were 0.8mg% and 3.8mg%. Hot air and freeze drying methods applied to petals, prior to powder preparation, did not affect the levels of soluble solids or soluble annins. Extract from calyx had higher L values, higher
values, more soluble tannins, greater 1,1-diphenyl-2-picrylhy-drazylradical-scavenging activities, me lower pH values, than did exracts from petal. Fructose and glucose were higher in petal extract than in calyx extract, but sucrose was higher in calyx extracts. Extract of freeze-dried powdered petals had significantly higher free sugar levels than did exracts from petals dried with hot air. The major organic acids in extracts were citric acid, oxalic acid, and malic acid. The levels of organic acids were inversely related to free sugar levels in all flower parts and after all drying methods tested. Sensory tests of aroma, taste and overall acceptability yielded scores above medium for all teas, regardless of the flower part powdered, or the drying method used. The results show that the petal and calyx of persimmon may be used to make tea and perhaps other foods.
Effects of Fermentation Pine Needle Extract on the Quality of Plain Bread
Choi, Dong-Man ; Lee, Dong-Sun ; Chung, Sun-Kyung ;
Korean Journal of Food Preservation, volume 14, issue 2, 2007, Pages 154~159
In efforts to use pine needle extract as a substitute for sugar, fermented pine needle extract syrup was added to the wheat flour nea in the manufacture of white bread The extract was added to levels of 8.3%, 11% and 18% of total weight based on the Brix degree of the dough The cohesion of each dough was checked, and the physical properties and storage stabilities of the baked breads were analyzed during storage at mom temperature. Analysis of the cohesion of each dough by farinogram showed that dough with pine needle extract was better than dough with sugar, in terms of both stability and durability of mixing. The pH of dough with syrup was steady during storage at pH 5.4 5.8, which is favorable for yeast activity. The dough with syrup also showed low firmness and good extensibility, both of which would favorably affect gas retention on fermentation. Increases in syrup addition resulted in higher product volumes. Bread with syrup was slow to increase in hardness during storage, suggesting that higher syrup concentrations inhibited development of staleness. The addition of syrup also inhibited the growth of aerobic bacteria and mold on the bread surface. The addition of syn did not cause any negative effect. The use of pine none extract syrup may thus contribute to improvements the physical properties, the storage stability, and the hygienic quality of bread.
Effects of Mixing Method and Storage Period of Dangyuja-Sugar Mixture on Customer Preferences for Dangyuja-tea
Kim, Yun-Jung ; Moon, Jeong-Yong ; Kim, Jung-Hyon ; Kim, Haeng-Geun ; Kim, Jae-Hoon ; KimCho, So-Mi ;
Korean Journal of Food Preservation, volume 14, issue 2, 2007, Pages 160~164
This study was performed to investigate the effects of mixing methods, storage period, and dilution ratio of Dangyuja-sugar mixture on the customer preferences for Dangyuja-tea. Most sensory characteristics such as bitterness, flavor, and taste are influenced more by mixing methods of Dangyuja-sugar mixtiue than by storage period. The Dangyuja-sugar mixture prepared by slice cutting is preferred to those prepared by operating electric mixer, The preference test showed that the appearance is not influenced by storage period but by mixing methods, whereas the tne and texture is more affected by storage period in which the 24 month storage is preferred to 12 month storage. therefore, the overall preference fer Dangyuja-tea is the on that prepared with 20% contents of Dangyuja-sugar mixture which is slice-cut and 24 month stored.
Effect of High Voltage Pulsed Electric Fields on Extraction of Purple Sweet Potato Pigment
Shin, Jung-Kue ; Shin, Hae-Hun ;
Korean Journal of Food Preservation, volume 14, issue 2, 2007, Pages 165~169
High voltage pulsed electric fields (PEF) is a promising technology for the nonthermal extraction of effective components from biological materials. Plant cells were ruptured with PEF at ambient or refrigerated temperature for a short treatment time of second or microsecond. Treatments of coarsely ground purple sweet potato (PSP) with PEF(30 kV/cm, 500 Hz) resulted in maximum extraction yield of 65% as compared with 45-50% for control. An increase in electric field strength (from 10kV/cm to 35kV/cm) and frequency (from 100Hz to 500Hz) resulted in increased amount of extracted pigments, but treatment time is not affected on pigment extraction. Starch granules were not detected and large intracellular spaces were visible between the cells on light and scanning election microscopy of PEF treated PSP. This result suggests that PEF have potential to use on extraction of pigments from plant cells.
Physiological Activities of Hot Water Extract from Ailanthus altissima
Lee, Yang-Suk ;
Korean Journal of Food Preservation, volume 14, issue 2, 2007, Pages 170~176
In this study, extract of Ailanthus altissimawere prepared using hot water under high pressure. The extract were examined for election donating ability (EDA), superoxide dismuase (SOD)-like activity, nitrite scavenging ability (NSA), xanthine oxidase inhibition levels, and tyrosinase inhibition ability. The EDA, using the 1,1-diphenyl-2-picrylhydrazyl method of root extract was 91.25% at 1.0mg/mL. The SOD-like activity of leaf extract was highest at 49.07% and the NSA was 93.33% at pH 1.2, and 85.40% at pH 3.0. The xanthine oxidase inhibitory levels of extracts of A. altissima roots, stems, and leaves were 92.09 97.44% when the extract were tested at 2.0mg/mL. The highest tyrosinase inhibition levels obtained from loot extract were 67.38% at 2.0mg/mL and 63.97% at 0.1mg/mL.
Antioxidative Effect of Chaenomelis Fructus Ethanol Extract
Lee, Yu-Mi ; Shin, Hyoung-Duck ; Lee, Jae-Joon ; Lee, Myung-Yul ;
Korean Journal of Food Preservation, volume 14, issue 2, 2007, Pages 177~182
This study was performed to investigate the antioxidant effect of 80% (v/v) ethanol extract from Chaenomelis Fructus (CF). Total flavonoids and total polyphenols in the extract were also measured spectrophotometrically. The extraction yield was 9.23g/100g CF. The extract was further fractionated by partition with n-hexane, chloroform, ethylacetate, butanol, and water. The water fraction showed the highest extraction yield of all fractions. The n-hexane method and compared with the properties of the commerical antioxidant BHT. The activities of the n-hexane fraction were the highest of all fractions. In addition, there was strong positive correlation between antioxidant activities and levels of antioxidative compounds, such as flavonoid and polyphenols, in CF fractions, suggesting that these antioxidative compounds may contribute to the antioxidative effect of CF.
Antimicrobial Characteristic of Methanolic Extracts from Prunus mune Byproducts Against Food Spoilage Microorganisms
Ha, Myung-Hee ; Park, Woo-Po ; Lee, Seung-Cheol ; Heo, Ho-Jin ; Cho, Sung-Hwan ;
Korean Journal of Food Preservation, volume 14, issue 2, 2007, Pages 183~187
The antimicrobial properties of methanolic extract (PML) from Prunus nune byproducts after liquor manufacturing weremeasured using various putrefactive and food spoilage microorganisms. PML showed remarkable antimicrobial effects against various putrefactive and food spoliage microorganisms when used at 500g/mL. The antimicrobial properties were stable for 30 min at 100C and at pH 3 11. PML seems to be a natural antimicrobial agent with high effectiveness, and shows both thernal and pH stability. In addition, the mode of antimicrobial action suggests that the active components may synergistically perturb microbial membrane functions.
Identification and Fermentation Characteristics of Lactic Acid Bacteria Isolated from Hahyangju Nuruk
Park, Chi-Duck ; Jung, Hee-Kyoung ; Park, Hwan-Hee ; Hong, Joo-Heon ;
Korean Journal of Food Preservation, volume 14, issue 2, 2007, Pages 188~193
The purpose of this study was to isolate lactic acid bacteria, useful in the fermentation industry from Hahyangju Nuruk. Five strains were isolated, and identified as Lactobacillus based on growth inhibition by 10% (v/v) alcohol at pH 4.0. Isolated strains were identified to species, and named Lactobacillus plantarum L-3, L. sakei L-10, and L. curvatus strains L-8, L-11, and L-12. Morphological characteristics, physiological data, carbohydrate fermentation patterns, and 16S rRNA sequence data, were all used to characterize the bacterial isolates. L. plantarum L-3 showed the highest lactic acid productivity of all isolates, but grew only poony in the presence of 10% (v/v) alcohol at pH 4.0. The other strains exhibited lower lactic acid productivity than did L. plantarum L-3 and did not grow in the presence of 10% (v/v) alcohol at pH 4.0. The optimal temperature and pH for lactic acid production were
and pH 6.0 7.0, respectively. The lactic acid productivity of L. plantarum L-3, L. sakei L-10 and the three L. curvatus strains L-8, L-11, and L-12 were (% v/v of culture supematant) 1.55, 1.0, 1.06, 1.0, and 0.99, respectively, at
and pH 6.0. While L. plantarum L-3 suffered growth inhibition in the presence of 10% (v/v) alcohol, growth of the other strains was inhibited at 8% (v/v) alcohol.
Isolation and Cultural Characterization of Antibacterial Substance Producing Microbes
Park, Seok-Kyu ; Cho, Young-Su ; Shon, Mi-Yae ; Gal, Sang-Wan ; Lee, Sang-Won ;
Korean Journal of Food Preservation, volume 14, issue 2, 2007, Pages 194~200
In order to enhance the functionality and storage period of traditional fermented foods, the strain CH-14, which To enhance the quality of traditional fermented foods, and to lengthen acceptable storage periods, a bacterial strain, CH-14, showing potent enzyme activities and antibacterial capabilities, was isolated and characterize4 The bacterium wn Gram-positive, catalase-positive, oxidase-negative, formed endospores, expressed flagella, was rod-shaped, and had dimensions of 0.5 0.7m and 3.5 4.2m. The bacterium CH-14 was identified as Bacillus subtilis using Bergey's Manual of Systematic Bacteriology, Bergey's Manual of Determinative Bacteriology, and an API 50 CHL Carbohydrate Test Kit. An optimum growth medium contained 2% (w/v) cellobiose as a carbon source, a mixture of 0.5% (w/v) yeast extract and 0.5% (w/v) peptone as nitrogen sources, and 0.05% (w/v)
. The optimal culture temperature and the optimal initial pH were in the ranges of 30
and 4.5 10.0, respectively. Maximum production of the antibacterial substance occurred after 24h of culture. The minimum inhibitory concentrations of the antibacterial substance were 5mg bacterial dry weight/mL against E. coli and P. mirabilis, and 10 mg/mL against S. aureus, S. enteritidis and V. parahaemolyticus.
Properties of Alcohol Fermentation from Barley Treated with Non-steam and Steam
Woo, Seung-Mi ; Kim, Tae-Young ; Yeo, Soo-Hwan ; Kim, Sang-Bum ; Jeong, Yong-Jin ;
Korean Journal of Food Preservation, volume 14, issue 2, 2007, Pages 201~206
This study was designed to investigate quality characteristics of alcohol fermentation from 5 barldy cultivars teated with non-steam and steam. In alcohol fermentation treated with non-steam, alcohol concentration reached to 1.7% for naked berley, 2.9% for naked waxy barley and 4.3% for Hinchalssalbori. However, no fermentation was occurred with baney and waxy barley. When the barley cultivars were steamed, alcohol concentrations showed to be higher than those not steamed. In sugar concentration from non-steam, both barley and waxy barley showed to have approximately
and naked barley, naked waxy barley and Hinchalssalbori showed to have approximately
. When the burley cultivars were steamed, sugar concentration was decreased as alcohol concentration was increased Interestingly, sugar concentrations in barley cultivars were fast dropped more than 50% following alcohol fermentation except naked barley k alcohol fermentation treated with non-steam, total acidity of Hinchalssalbori was 0.51%, but the others showed more than 0.80%. So except for Hinchalssalbori, it was possible that acidification occurred during the fermentation. In total acidity from steam, all samples showed less than 0.3%. In flee sugar from non-steam, total free sugar contents of barley and waxy barley were approximately 4,000.0mg% and contents of naked barley naked waxy barley and Hinchalssalbori were each approximately 300.0 mg%. Free sugar from steam was increased as sugar concentration increased. In conclusion, barley cultivars were evaluated to be not suitable at alcohol fermentation treated with non-steam.
Antimicrobial Activity of Turmeric(Curcuma aromatica Salab.) Extracts Against Various Pathogens and Spoilage Bacteria Isolated from Tofu
Park, Kyung-Nam ; Jeong, Eun-Ju ; Lee, Shin-Ho ;
Korean Journal of Food Preservation, volume 14, issue 2, 2007, Pages 207~212
The antimicrobial activity of Curcuma aromatica Salab. was investigated. The Curcuma aromatica Salab. extract showed antimicrobial activity against six pathogens tested. These were Listeria monocytogenes ATCC 19115, Pseudomonas fluorescens ATCC 21541,Staphylococcus aureus ATCC 29273, Salmonella typhimurium ATCC 21541, vibrio parahaemolyticus ATCC 17802, and Aeromonas hydrophila KCTC 2358. Antimicrobial activity was alsonoted when the extract was tested against four isolates of Bacillus sp. purified from spoiled tofu. The growth of various pathogens was significantly inhibited (100 10,000-fold) upon growth in tryptic soy broth containing 0.05 0.2%(w/v) Curcuma aromatica Salab. extract(CE), after incubation for 12hr at
. The growth of the four Bacillus isolates was also significantly inhibited in nutrient broth containing 0.05 0.2% CE after incubation for 24hr at
. Although the antimicrobial activity of CE was decreased by heat treatment at temperatures above
, the activity remained relatively high after heat treatment at
for 15min. The minimum inhibitory concentrations of CE were 0.1 0.3%(v/v culture) for the six pathogens, and 0.2 0.25% for the Bacillus isolates, respectively.
Protective Effects of Helianthus annuus Seed Extract against Chemical-Induced Neuronal Cell Death
Park, Ja-Young ; Woo, Sang-Uk ; Heo, Jin-Chul ; Lee, Sang-Han ;
Korean Journal of Food Preservation, volume 14, issue 2, 2007, Pages 213~219
To develop an anti-dementia agent with potential therapeutic value in the protection of neuronal cells, we selected a water extract of Helianthus annuus seed for analysis. We measured acetylcholinesterase inhibitory activity in the extract, and analyzed the protective effect of the extract on neuronal cell death induced by hydrogen peroxide, or amyloid
, of SH-SY5Y neuroblastoma cells. The result showed that the extinct exerted protective effects of 83%, 72% and 53% respectively, on cell death induced by 100M, 200M, and 500M hydrogen peroxide. Also, when 50M of amyloid
was added to the cells, the extract showed a protective effect (up to 80%) on cell death. Overall, the results showed that the H. annuus extract inhibited acetylcholinesterase activity in a dose-dependent manner, and the extract also strongly protected against cell death induced by hydrogen peroxide or amyloid
Antioxidative, Antimutagenic and Cytotoxic Effects of Prunus armeniaca Extracts
Yoo, Su-Jung ; Kim, Soo-Hyun ; Jun, Mi-Sun ; Oh, Hyun-Taek ; Choi, Hyun-Jin ; Ham, Seung-Si ;
Korean Journal of Food Preservation, volume 14, issue 2, 2007, Pages 220~225
This study was performed to measure the antioxidative, antimutagenic, and cytotoxic properties of Prunus armeniaca using the DPPH (1, 1-diphenyl-2-picrylhydrazyl) free radical donating method, the Ames test, and cytotoxicity measurements, respectively. Electron-donating abilities were 48.3, 43.9, 14.8 and 12.9 per g dry matter of P. armeniaca seed (PAS), P. armeniaca flesh(PAF), butylated hydroxytoluene, and
, respectively. The direct antimutagenic effects of an ethanol extract of P. armeniaca were examined in Ames tests using Salmonella typhimurium TA98 and TA100 as reporter organisms. In the Ames test, the ethanol extract of P. armenicaca alone did not exhibit any mutagenicity but the extract did show substantial inhibitory effects against mutations induced by N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) and 4-nitroquinoline-1-oxide(4NQO). The ethanol extract of PAS(200g dry matter/plate) inhibited strain TA98 mutagenesis induced by 4NQO by ca. 37.9%, and mutation inhibition values of 42.1% and 69.4%, respectively, were observed when 4NQO and MNNG acted on the TA100 strain. The cytotoxic effects of ethanol extracts of P. armeniaca against cell lines of human lung carcinoma(A549), human breast adenocarcinoma(MCF-7), human hepatocellular carcinoma(Hep3B), human cervical adenocarcinoma(HeLa), and human gastric carcinoma(AGS) rose with increases in extract concentration. An ethanol extract(4mg/mL dry matter) of PAF showed strong cytotoxicities of 88.2%, 58%, 72.8%, 89.4%, and 91.9% against A549, AGS, MCF-7, HeLa, and Hep3B cells, respectively. In contrast, the same extract showed only 13 37% cytotoxicity for a nomal human kiney cell line(293). It is suggested that P. armeniaca possesses useful antioxidative, antimutagenic, and anticancer properties.