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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
Changes in the Quality of Hallabong Tangor(Citrus kiyomi
ponkan) with Growth Stage and Temperature Pretreatment Conditions
Lee, Sang-Hyup ; Kim, Jong-Hun ; Jeong, Hee-Chan ; Koh, Jeong-Sam ;
Korean Journal of Food Preservation, volume 14, issue 6, 2007, Pages 565~570
Changes in the quality of Hallabong tangor during growth stage and with temperature pre-treatment after harvest were investigated. Soluble solids of Hallabong increased continuously until early December. The acid content of M16A, a variant species of Hallabong, decreased by 1% after October and continued to decrease until the middle of January. After ripening, treatment to reduce the acid content was required. Fruit firmness decreased gradually until November and was maintained at 1000 g-force after this time. Soluble solids and acid content were
. Soluble solids increased in temperature-treated Hallabong with prolonged storage, but acid content did not decrease. Fruit firmness also decreased with storage period, regardless of temperature pre-treatment. Therefore, water management during cultivation, temperature treatment above
after harvest, and checking of the acid content and soluble solids with prolonged storage are recommended in achieving high quality Hallabong.
Quality Characteristics of Sliced Raw-fish Washed by Different Methods during Storage
Oh, Seung-Hee ; Jung, Yoo-Kyung ; Kim, Su-Hyun ; Kim, Soon-Dong ;
Korean Journal of Food Preservation, volume 14, issue 6, 2007, Pages 571~577
Storage characteristics of fresh and thawed sliced raw fish (flounder and rockfish) washed in different solutions (tap water, A; jade water, B; 0.2% chitosan-ascorbate (CA), C; 0.03 ppm ozone water, D; 1.5% vinegar containing jade water, E; 1.5% vinegar and 0.2% CA containing jade water, F) at
were investigated. Changes in pH and acidity of thawed sliced raw fish (TS) during storage were lower than for fresh sliced raw fish (DS). The total microbial content (log cfu/g) of A stored for 3 days in DS was 6.7 (which represented an increase of 1 log cycle compared with day zero), but was 5.50 in B, 3.23 in C, 4.90 in D, 2.40 in E and 1.77 in F, the latter similar to counts at day zero. The degree of microbial contamination of DS and TS followed the order F > E > D > C > B > A in flounder, and F > E > C > D > B > A in rockfish. In general the hardness and chewiness of TS was less than for DS. While the effect of CA on TS texture was not significant in flounder, the effect showed in rockfish. For DS, the appearance in B, C and D was relatively good, as was freshness. Fishiness of flavor was in the order A > B > F > E > D > C. Overall acceptability of flounder and rockfish treated with C was better than treatment with the other washing agents. For TS the appearance of flounder and rockfish were good in B and C. The freshness of flounder and rockfish were in the order of D > C > B > A > E > F and D > C > B > A > E > F, respectively. Fishiness of the flavor of sliced raw fish was lowest in D, which also provided the best overall acceptability.
Effect of High
Pre-storage Treatment on the Quality of Tomatoes (Lycopersicon esculentum Mill.) During Ripening
Choi, Jeong-Hee ; Jeong, Moon-Cheol ; Kim, Byeong-Sam ; Kim, Dong-Man ;
Korean Journal of Food Preservation, volume 14, issue 6, 2007, Pages 578~583
This study was conducted to evaluate the effect of high
pre-storage treatment on the quality of tomatoes (Lycopersicon esculentum Mill.) during ripening. Tomatoes at different maturity stage of breaker and pink were treated in air, or
(25, 50, 100%) for 24 hr at
before ripening in air at
. Change of surface colour and softening were reduced by high
treatment of all concentrations. This effect of
on the colour and softening was higher in breaker fruit than pink fruit.
did not affect on soluble solids content during ripening period. Titratable acidity of breaker tomatoes were reduced by 100%
treatment slightly reduced sweetness of breaker tomatoes. Acidity and texture of tomatoes increased with high
treatment. Off-flavour was denoted by
treatment in pink tomatoes. The external
injury developed after 22 days at
in pink tomatoes when treated with
and in breaker tomatoes with
Effects of Blanching Conditions and Salt Concentrations on the Quality Properties of Aster scaber
Jung, Joo-Yeoun ; Lim, Jeong-Ho ; Jeong, Eun-Ho ; Kim, Byung-Sam ; Jeong, Moon-Cheol ;
Korean Journal of Food Preservation, volume 14, issue 6, 2007, Pages 584~590
This study investigated quality characteristics of Aster scaber (color; firmness; vitamin C, chlorophyll and phenolic contents; and sensory properties) under blanching conditions of
/16 min, and
/6 min, and salt concentrations of 0%, 1% and 2%. The contents of vitamin C, chlorophyll and total phenolic compounds, and firmness decreased by 39.5-60.3%, 26.2-31.5%, 45.6-50.1% and 50.7-51.1%, respectively, after blanching. For these parameters, treatment with 1% salt was 7.1-30.2%, 9.2-12.2%, 35.9-52.0% and 2.7-6.8% relative to the control, and drip water could be prevented by 3.3-23.4%. Results for treatment with 2% salt were (respectively) 22.7-34.1%, 10.4-20.7%, 55.5-80.4% and 13.8-17.3%, and drip water could be prevented by 23.9-27.3%. These results showed that 2% salt treatment had a greater effect on preservation of quality characteristics than 1% treatment and the control. With respect to sensory evaluation, the 2% treatment had lower overall acceptability than the 1% treatment because of the saltier taste. However, the 1% treatment was more acceptable than the control. The optimal blanching condition was found to be
/6 min and 1% salt.
Quality Characteristics of Semi-Dried Red Pepper (Capsicum Annuum L.) Using Hot-Air drying
Jeong, Jin-Woong ; Seong, Jeong-Min ; Park, Kee-Jai ; Lim, Jeong-Ho ;
Korean Journal of Food Preservation, volume 14, issue 6, 2007, Pages 591~597
The quality characteristics of semi-dry red pepper (SDRP) (Capsicum annuum L.) were compared with raw and dry red pepper (DRP). Raw red pepper was divided into pieces and the semi-drying treatment involved air-drying at
. The study focused on describing the characteristics of semi-dry red pepper in comparison with dry red pepper. Factors considered were reduced drying period, ASTA color, capsanthin, capsaicinoids, free sugars and vitamin C content. ASTA color, capsanthin, capsaicinoids, free sugars and vitamin C content of SDRP were higher in SDRP than in DRP for 15 g or less water per 100 g. Red pepper powders made using the semi-drying method showed the highest amount of glucose and vitamin C. Capsanthin content in SDRP (151.6155.9 mg/100 g) was significantly higher than for DRP (133.4 mg/100 g). The capsaicinoid content of SDRP was about 13-25% higher than in DRP. The ASTA values (148.7159.3) for SDRP were much higher than for DRP (139.5). The vitamin C and free sugar content of SDRP was 40-76% and 20-40% higher, respectively, than for DRP. and
, respectively, by SDRP compared to DRP.
Establishment of the Preparation Method on Quality Changes of Seasoned Perilla Leaves during Storage
Lyu, Eun-Soon ; Lee, Ki-Eun ; Choi, Dong-Man ; Shin, Dong-Ju ; Chung, Sun-Kyung ;
Korean Journal of Food Preservation, volume 14, issue 6, 2007, Pages 598~604
Process development and standardization are necessary in maintaining high hygienicquality of side dishes. Seasoned perilla leaves are a typical side dish needing process development. In this study the optimum condition for preparing seasoned perilla leaves was investigated experimentally. The best sensory quality was established by response surface methodology. The rinsing and washing method of preparing fresh perilla leaves was optimized to decontaminate the raw material and preserve the product in chilled storage. Washing and rising with 3% salt water reduced the aerobic bacterial count of perilla leaves to 0.55 (log CFU/g), while rinsing reduced the load from 8.08 to 4.27 (log CFU/g). The effect of rinsing method was maintained during subsequent storage of the prepared seasoned leaves at
. There was no significant quality change in the product during chilled storage at
. Soaking in 3% salt water for 1 min, followed by rinsing with tap water, contributed positively to the microbial quality, and is proposed as the optimal preparation method.
Quality Properties of Guava (Psidium guajava L.) Leaves Processed Using Different Methods
Hong, Chun-Suk ; Yoon, Sung-Ran ; Lee, Gee-Dong ; Kim, Mi-Ok ; Kim, Hyun-Ku ; Kwon, Joong-Ho ;
Korean Journal of Food Preservation, volume 14, issue 6, 2007, Pages 605~610
The quality of guava (Psidium guajava L.) leaves processed using different methods, such as fermentation, steaming, and roasting were investigated. The total phenolics content was highest in the roasted guava leaves. While tyrosinase inhibition and electron donating abilities were highest in steamed guava leaves. The overall palatability showed higher scores in both fermented and steamed guava leaves compared to roasted ones. Upon blanching and steaming of guava leaves, the total phenolics content, tyrosinase inhibition ability, and electron donating ability decreased as the treatment time increased. The overall quality properties were significantly higher in steamed than the blanched samples. The sensory scores, however, were low mainly due to the astringent taste of guava leaves. Thus, it was found that the removal or masking of the astringent taste of guava leaves is of primary concern for their further use.
Physicochemical Compositions of Raw and Dried Wolha Persimmons
Im, Ji-Soon ; Lee, Myung-Hee ;
Korean Journal of Food Preservation, volume 14, issue 6, 2007, Pages 611~616
This study analyzed the major chemical components of raw and dried persimmons (Diospyros kaki Thunb.). Raw and dried persimmons contained (respectively) 85.52% and 47.36% moisture, 0.10% and 0.13% crude fat, 0.30% and 1.89% crude protein, and 0.56% and 2.0% crude fiber. The main free sugar components in both raw and dried persimmons were glucose and fructose. Seventeen amino acids were identified in the dried persimmons, amongst which the dominant ones were aspartic acid, glutamic acid, histidine and arginine. The total amino acid content of raw and dried persimmons was 3,130.76 ppm and 12,849.33 ppm, respectively. The major fatty acids in total lipids were palmitic acid, palmitoleic acid and linolenic acid in both raw and dried persimmons. The raw persimmons had 23.22% palmitoleic acid and 32.70% linolenic acid, suggesting that they have a high ratio of unsaturated fatty acids. The mineral content of both raw and dried persimmons was Na < Fe < Ca < P < K.
Treatment of Brown Rice(Goami) Alcohol Fermentation By-Product
Woo, Seung-Mi ; Kim, Tae-Young ; Yeo, Soo-Hwan ; Kim, Sang-Burm ; Kim, Mi-Hyun ; Woo, Sang-Chel ; Jeong, Yong-Jin ;
Korean Journal of Food Preservation, volume 14, issue 6, 2007, Pages 617~623
To utilize the non-heat treated alcoholic by-products of brown rice(Goami) as food sources, the quality characteristics change according to the treatment conditions of
were evaluated. It resulted that the increase of hydrolysis temperature correspondingly increased the soluble solids, total dietary fiber and total sugar in the by-products of Goami, and the highest reducing sugar content was observed at
. The free amino acids contents were tended to slowly decrease by the hydrolysis temperature more than
, and the highest content of oligosaccharides were detected at the hydrolysis temperature of
. The soluble solid according to the
concentration resulted to increase with the increase of the enzyme concentration and the total dietary fiber revealed similarly showing approximately 0.65%. The high content of reducing sugars was observed at the enzyme concentration around 0.08%(v/w). Total sugars and oligosaccharides contents tend to increase as the concentration of enzyme increased, and the content of oligosaccharides acquired at the enzyme concentration more than 0.10%(v/w) maintained to show rather similar contents. The soluble solids and total dietary fiber by hydrolysis time were found to show 6.66% and 0.65%, respectively at more than 60 min of hydrolysis, and the reducing sugars and total sugars were found to be 3,600 and 4,800 mg% in all treatment groups showing no significant difference. The content of oligosaccharides was increased with the increase of hydrolysis time, and the content was similar at more than 90 min of hydrolysis by ranging around 2,100 mg%. Based upon these results, the by-products of Goami are expected to be used as various food sources showing the highest dietary fiber and oligosaccharides contents by the hydrolysis at
for 90 min with the addition of 0.10%(v/w) of
Changes in Proximate Composition, Free Amino Acid, Free Sugar and Vitamin of Curcuma longa L. and Curcuma atomatica Salib According to Picking Time
Kang, Seong-Koo ;
Korean Journal of Food Preservation, volume 14, issue 6, 2007, Pages 624~632
Changes in proximate composition, amino acid, free sugar, reducing sugar and vitamin contents of Curcuma longa L. (autumn woolgeom in Korean) and Curcuma atomatica Salib (spring woolgeom) were investigated according to picking time. Moisture, crude ash, crude protein and crude lipid were increased and non nitrogen substances was decreased by extending the picking time. Contents and ratio of total amino acid to essential amino acids was increased by extending the picking time. Free amino acid was increased by extending the picking time. Ratio of essential amino acids to total amino acids was decreased. Fructose was gradually increased, and then glucose, sucrose and total free sugars were decreased by extending the picking time. Amino acid and sugar contents of Curcuma longa. L. were higher than those of Curcuma atomatica Salib. In contents of vitamin C and
, Curcuma longa L. was decreased and Curcuma atomatica Salib was increased by extending the picking time.
Changes in Organic acid, Mineral, Color, Curcumin and Bitter Substance of Curcuma longa L. and Curcuma atomatica Salib According to Picking Time
Kang, Seong-Koo ;
Korean Journal of Food Preservation, volume 14, issue 6, 2007, Pages 633~638
Changes in organic acid, mineral, color, curcumin and bitter taste of Curcuma longa L. (autumn woolgeom in Korean) and Curcuma atomatica Salib (spring woolgeom) were investigated according to picking time. Oxalic and lactic acid were gradually increased, and then malic acid and malonic acid were decreased by extending the picking time. Total organic acid was increased by extending the picking time and then decreased after January of the coming year. Minerals were increased by extending the picking time and decreased slightly after the coming year. Hunter color index, L, a and b, was increased by extending the picking time. Contents of curcumin in spring woolgeom was slowly increased by extending the picking time and autumn woolgeom was
times higher than spring woolgeom. Intensity of bitter taste in two woolgeoms were not different by picking time and extracting solvents. Bitterness of spring woolgeom was strong as compared to autumn woolgeom.
Analysis on the Components of the Elaeagnus multiflora Thunb. Leaves
Yoon, Kyung-Young ; Hong, Ju-Yeon ; Shin, Seung-Ryeul ;
Korean Journal of Food Preservation, volume 14, issue 6, 2007, Pages 639~644
This study analyzed components of the leaves of Elaeagnus multiflora as part of studies on the nutritional and functional materials of fruits and leaves of this plant. The moisture content of the leaves was 71.6% and the carbohydrate, crude protein, lipid and ash contents were 24.1, 1.4, 0.4 and 2.5%, respectively. Concentrations of reducing sugars, soluble proteins and polyphenols were 460.0, 503.3 and 805.6 mg/100 g, respectively. Fructose was the dominant free sugar, and arabinose, maltose, glucose, and a small amount of trehalose were also detected. Malic acid was the main organic acid in E. multiflora leaves, and acetic acid, citric acid, lactic acid, and succinic acid were also present. E. multiflora leaves were high in K, Ca and Mg. Of hydrolyzed amino acids, alanine was present at the highest concentration (112.0 mg/100 g), with threonine, leucine, valine and phenylalanine being the next most common. Glutamic acid and ornithine were the dominant free amino acid and amino acid derivative, respectively.
Effect of Ratio of Maesil(Prunus mume) and Alcohol on Quality Changes of Maesil Liqueur during Leaching and Ripening
Park, La-Young ; Chae, Myeung-Hee ; Lee, Shin-Ho ;
Korean Journal of Food Preservation, volume 14, issue 6, 2007, Pages 645~649
The effects of the ratio of 45% alcohol and Maesil(Prumus mume) (1:1, 1:2, 1:3, w/v) on quality changes of Maesil liqueur during leaching and ripening for 5 months were examined. Total acidity increased with an increase ratio of Maesil and leaching and ripening periods. The pH increased as increase ratio of alcohol. The color of liqueur became dark as an increase ratio of Maesil and leaching and ripening periods. The contents of alcohol after leaching and ripening for 2 months were 24.3%(1:1), 32.2%(1:2), and 36.0%(1:3), respectively and decreased as an increase the ratio of Maesil. The contents of reducing sugar and polyphenol in the liqueur increased with an increase ratio of Maesil and leaching and ripening periods. The major components of free sugar in the liqueur were fructose, glucose, sucrose and maltose but sucrose and maltose did not detect regardless the ratio of Maesil after leaching and ripening for 2 months. The major components of organic acid in the liqueur were citric, lactic, malic, and acetic acids. The total amount of organic acid increased as an increase the ratio of Maesil but the changes of individual organic acid in the liqueur contained different ratio of Maesil showed the different tendency each other.
Change in the Composition of Ginseng Sikhye during the Saccharification Process
Hur, Sang-Sun ;
Korean Journal of Food Preservation, volume 14, issue 6, 2007, Pages 650~654
Ginseng sikhye is a unique beverage containing medicinal ingredients and having the unique flavor of ginseng. In this study, changes in the sugar composition of ginseng sikhye were investigated during the saccharification process. The concentration of ginseng sikhye was varied and the sugar content analyzed during the process. The amount of ginseng powder was varied from 3% to 12% in a mixture of malt (20 g), steamed rice (400 g) and 0.2 mL
-amylase (Teramyl). With increasing time and temperature during the saccharification process, the sugar content in the ginseng sikhy eincreased, reaching levels similar to commercial sikhye. However, based on analysis of free sugars, the maltose content in ginseng sikhye was over 4.3%, which was higher than for commercial sikhye. Therefore, ginseng sikhye shows excellent marketability quality.
Biological Activities of Methanol Extract of Angelica gigas Nakai
Park, Kyung-Wuk ; Choi, Sa-Ra ; Hong, Hye-Ran ; Kim, Jae-Yong ; Shon, Mi-Yae ; Seo, Kwon-Il ;
Korean Journal of Food Preservation, volume 14, issue 6, 2007, Pages 655~661
The biological activities of methanol extracts of Angelica gigas Nakai, such as antioxidation, anticancer and immuno-activity, were investigated in relation to development of functional foods. Anti-oxidation activity in the methanol extracts were assessed by hydrogen donating activity, reducing power and hydroxyl radical scavenging activity. Activities were dose-dependent over concentrations of 0.1, 0.5 and 1 mg/mL, with thehydrogen donating activity being over 50% at 1 mg/mL concentration. The methanol extracts inhibited the proliferation of SW480 cells in a dose-dependent manner, and chromatin condensation and apoptotic bodies were observed by fluorescence microcopy in the cells treated with the extracts for 24 hr. Caspase-3 activity was also increased in a dose-dependent manner in cells treated with the extracts relative to control cells. The extracts did not induce the proliferation of mouse spleen cells or NO production in macrophage cells (RAW 264.7). These results show that the methanol extract had slight anti-oxidative activity and did not increase immuno-activity, but inhibited proliferation of SW480 through apoptosis via a caspase dependent pathway.
Onion Favorably Affects Serum Markers of Ethanol-induced Fatty Liver in Rats
Shin, Hye-Kyoung ; Seo, Yun-Jung ; Kim, Ju-Youn ; Kim, Chang-Sun ; Noh, Sang-K. ;
Korean Journal of Food Preservation, volume 14, issue 6, 2007, Pages 662~668
Studies have shown that onions exhibit a wide variety of health-promoting properties. The health benefits by the onion have been attributed to its ability to scavenge free radicals, to reduce blood lipids, to lower blood pressure, and to inhibit platelet aggregation. This study was performed to investigate whether onion extract supplementation would affect the blood markers of ethanol-induced fatty liver in rats. Initially, male Sprague-Dawley rats were housed singly in a room of controlled temperature and lighting and had free access to a nutritionally adequate AIN-93G and deionized water. The rats were trained for meal feeding to prevent a decline in food intake, as inevitably observed following an ethanol feeding. After the training period, rats were weight-matched and assigned to the following three groups: 1) a control group, fed the AIN-93G diet alone (control); 2) an ethanol group, fed the AIN-93G diet with ethanol at 4 g/day/kg body weight (ethanol); and 3) an onion group, fed the AIN-93G diet with ethanol plus supplemental freeze-dried onion powder at 500 mg/day/rat (ethanol + onion). All three group were meal-fed 7.0 g of their respective diets at 0900 h and 7.5 g at 1600 h for 28 days. At 0, 2, and 4 wk, blood was collected via the orbital sinus and organs were collected following overnight food deprivation. Both control and experimental groups continually gained weight throughout the study. No significant differences in the weights of the liver, kidneys, heart, spleen, and testis were observed. However, the serum level of triglycerides was significantly increased by ethanol but significantly decreased by onion extract. The activities of serum glutamate oxaloacetate transaminase (GOT), glutamate pyruvate transaminase (GPT) at 4 wk were significantly increased by ethanol feeding but were significantly decreased by onion supplementation. However, no differences among groups were observed in the serum levels of alkaline phosphatase, gamma-glutamyl transpeptidase, bilirubin, and protein. These results provide that onion extract favorably affect alcoholic fatty liver by decreasing the serum concentration of triglyceride and the activities of GOT and GPT.
Quality Characteristics of Chitosan-ascorbate Treated Kwamaegi Prepared by Vacuum Drying, and Lowering Effect of Serum Lipids in Rats Fed High Fat Diets
Shin, Kyung-Ok ; Oh, Seung-Hee ; Kim, Sood-Dong ;
Korean Journal of Food Preservation, volume 14, issue 6, 2007, Pages 669~675
Quality characteristics of Kwamaegi (semi-dried saury) prepared by treatment of chitosan-ascorbate (CA) and vacuum drying at
(VDK), and the effect of the Kwamaegi on serum lipid profiles and anti-oxidation-related enzyme activity in rats fed high fat diets were investigated. The preparation periods were
hr in VDK, while naturally dried Kwamaegi (NDK) took 360480 hr. Total microbe contents of VDK and NDK were
and 8.2 log CFU/g, respectively. There was no significant difference in amino-nitrogen content. Compared with NDK, the acid and peroxide value, and fishy flavor of VDK40 (dried at
) were significantly lower, and the texture, color and overall acceptability were higher. In animal experiments, weight gain, content of LDL-cholesterol and lipid peroxide, activities of total (T) and O type (O) xanthine oxidase, and the O/T ratio (%) were significantly lower in the VDK40 diet group than in the NDK diet group. The content of HDL-cholesterol in the VDK40 diet group was higher than in the NDK diet group. These results suggest that preparing CA-treated Kwamaegi with vacuum-drying at
can be applied throughout the year, and may shorten preparation time and improve its microbiological safety and nutritional values.
A Study on the Recognition of Organic Food of Housewives in Seoul Area
NamKung, Sok ; Lee, Jeong-Youn ; Kim, Kyu-Dong ;
Korean Journal of Food Preservation, volume 14, issue 6, 2007, Pages 676~680
This study was conduced to get consumers to use the organic food soundly and to provide useful information to researchers of organic food by investigating the consumers' recognition of organic food. The subjects of this study were the 364 housewives in Seoul area, over the age of 20. The result of this study showed that the respondents' awareness of organic food was average 3.40. And respondents recognized that organic food is healthy(4.05), expensive(3.92), had no chemical fertilizer(3.83), and clean(3.79), in order. The study also showed that only 58.8% of the respondents said that they trust organic food and the major reasons for distrust in organic foods are: it's too expensive(3.90), is no different than non-organic food(3.74), and had unfavorable reports in the media(3.36).
Comparison of Antioxidant, Anticancer and Immunomodulating Activities of Extracts from DongChongXiaCao
Heo, Jin-Chul ; Nam, Sung-Hee ; Kang, Seok-Woo ; Hong, In-Pyo ; Lee, Kwang-Kil ; Park, Ja-Young ; Kim, Kyung-Hae ; Han, Song-Yi ; Lee, Sang-Han ;
Korean Journal of Food Preservation, volume 14, issue 6, 2007, Pages 681~687
Biological properties of DongChongXiaCao extracts and culture supernatants were evaluated using DPPH and FRAP (antioxidants), Raw 264.7 (NO production), B16-F1 cells (cell migration activity) and HUVECs (angiogenesis activity). We found that antioxidant activity was higher in mycelium culture supernatants than in mycelial extracts. Mycelial extracts and culture supernatants inhibited or increased cyclooxygenase-2 transcription activity and NO production. Various extracts and culture supernatants inhibited B16 cell migration and motility, and inhibited HUVEC tube formation. These findings indicate that DongChongXiaCao extracts and products of mycelium could be a useful biological resource for anti-oxidant and anti-cancer purposes.
Comparison of Expression Pattern of Housekeeping Genes in Mice fed Genetically Modified Rice
Lee, Dong-Yeob ; Heo, Jin-Chul ; Lee, Kyu-Hyun ; Kim, Dong-Ho ; U, Sang-Uk ; Cho, Hyun-Suk ; Lee, Sang-Han ;
Korean Journal of Food Preservation, volume 14, issue 6, 2007, Pages 688~694
To evaluate the human risk of long-term intake of genetically modified (GM) rice, we carried out RT-PCR of housekeeping genes. Housekeeping genes, which show highly uniform expression in living organisms during various stages of development and under different environmental conditions, were normalized by RT-PCR. We assessed the expression of 10 common housekeeping genes (18s rRNA, 25S rRNA, UBC, UBQ5, UBQ10, ACT11, GAPDH, eEF-
-actin, B2m, G6pd2, Gyk, Gus, Hprt, Cyclophlin A, Tfrc,
-tubulin and RPL13A) in the liver, stomach, small intestine, large intestine, kidney and spleen of mice fed GM or non-GM rice. We found no significant differences in the expression of housekeeping genes between the two groups of mice.
Optimal Conditions for Mechanized Salting Process of Salt-Inserting Method for Winter Cabbage to Produce Kimchi
Kim, Hang-Oh ; Suh, Sang-Ryong ; Choi, Yeong-Soo ; Yoo, Soo-Nam ; Kim, Young-Tae ;
Korean Journal of Food Preservation, volume 14, issue 6, 2007, Pages 695~701
This study was carried out to develop a standard methods of mechanized salt-inserting salting process for winter cabbage to produce kimchi. Mid or large scaled mechanized kimchi plants were surveyed to select dominant variables of the mechanized salting process. Salt concentration of salting water, salting time and dewatering time were selected as the dominant variables of the salting process. A series of laboratorial experiment was performed with winter cabbage to determine desirable conditions for the variables. A supplementary experiment with cabbages of the other seasons was executed also to compare the determined conditions each other. Finally the determined conditions of the salting process were tested by plant scale experiments with winter cabbage and proved their validity.
Effect of Pectinase Treatment on the Extraction Yield Improvement from Rubus coreanus Juice and Physicochemical Characteristics during Alcohol Fermentation
Jeong, Eun-Jeong ; Kim, Hyeong-Eun ; Shin, Dong-Hwa ; Kim, Yong-Suk ;
Korean Journal of Food Preservation, volume 14, issue 6, 2007, Pages 702~708
The effects of pectinase treatment and other processing conditions on juice yield from Rubus coreanus, and physicochemical changes during alcohol fermentation, were investigated. The yield from R. coreanus increased by 8.60% with Pectinex 100L treatment (500 ppm, 30 min) compared to a control group. The soluble solid content in the group fermented at
by addition of sucrose (24B-group), and the group fermented at
by addition of 16% sucrose after 4 days of fermentation (8B-group) decreased to
after 10 days of fermentation, respectively, and no significant differences were observed with Pectinex 100L treatment. Initial titratable acidity in the enzyme treatment was slightly higher (
) than for the control group (1.02%). The initial
values of R. coreanus juice decreased with enzyme treatment, and the
value increased, but the color difference (
) between the control and enzyme treatment gradually decreased with fermentation time. The ethanol contents in the 24B-group and the 8B-group were
, respectively, after 10 days of fermentation. The methanol contents in the enzyme treatment and the control were
mg/mL, respectively, and within standard regulations (1 mg/mL).
Changes of Bioactive Compounds and Antioxidant Activities in Korean Green Tea (Camellia sinensis) with Different Harvesting Periods
Kang, Seong-Koo ; Shon, Mi-Yae ;
Korean Journal of Food Preservation, volume 14, issue 6, 2007, Pages 709~715
Korean green tea has been claimed to have health-promoting effects, which may be related to the antioxidant activity in vitro. Korean green teas (Woojeon, WJ ; Sejak, SJ ; Jungjak, JJ ; Daejak, DJ) were subjected to different harvested times and yet little research has examined their bioactive compounds. To assess the effect of this different harvested times on nutritional and health-related properties such as Korean green tea polyphenols, flavonoids, theanine and free amino acids, antioxidant activities and radical scavenging activities were determined. Total polyphenols in JJ (37.16 mg/g) was higher than in other products (WJ, 19.55 ; SJ 24.65 ; DJ, 23.28 mg/g). Contents of flavonol and flavone glycosides were the highest at DJ (350.83 mg%) as compared to WJ (220.81), SJ (256.88) and JJ (270.36 mg%). Contents of theanine and total free amino acids were the highest at WJ (14.11, 23.62 mg/g, respectively), but decreased thereafter. Antioxidant activities were higher in JJ and DJ, using the linoleic acid peroxidation, DPPH and ABTS free radical-scavenging activities. However, WJ and SJ had less active antioxidant activity and free radical-scavenging activity. Reducing powers were increased depend on the concentration of extracts. Antioxidant activity and free radical-scavenging activity of JJ and DJ seemed to relate with total polyphenol and flavonoid contents.
Actual Distributing States of the Fresh Wild Vegetables at Five-Day Traditional Markets in Gangwon and Jeonnam Districts
Cho, Ja-Yong ; Park, Yong-Seo ; Kwack, Soo-Nyeon ; Im, Myung-Hee ; Lee, Mi-Kyung ; Heo, Buk-Gu ;
Korean Journal of Food Preservation, volume 14, issue 6, 2007, Pages 716~721
This study was conducted to obtain the basic data on the development of resources of wild edible greens, and the industrialization of the marketing of fresh wild vegetables. We have also investigated the distributing factors at five-day traditional markets (Taebaek, Hongcheon and Hoengseong) in Gangwon district, and in Jeonnam district (Naju, Damyang and Jangseong), in May and June 2007. At each market, there were 34 to 49 diverse shops selling fresh wild vegetables except at Naju, where there were 22 shops. Between 27 to 29 kinds of fresh wild vegetable were on sale at the traditional markets in Gangwon district, and 15 to 19 kinds were on sale along with many horticultural plants in Jeonnam district. Fresh wild vegetables including Aster scaber, Petasites japonicus, Pteridium aquilinum var. latussculum, Malva verticillata, leaves of Perilla frutescens, Lactuca sativa, leaves of Capsicum annuum, and Oenanthe javanica were on sale in the markets in both districts. Those selling fresh wild vegetables were typically over 51 years of age (88%), and among these over 66.4% were over 61 years old. Less than 6 kinds of fresh wild vegetable accounted for over 72.1% of the vegetables sold. Edible wild greens were mainly packed in vinyl bags (over 77%).
Optimization of Curcumin Extraction and Removal of Bitter Substance from Curcuma longa L.
Kang, Seong-Koo ; Hyun, Kyu-Hwan ;
Korean Journal of Food Preservation, volume 14, issue 6, 2007, Pages 722~726
Extracting and analytical conditions of curcumin, and removal of bitterness substance from Curcuma longa L. were investigated. Absorption maxima was shown to be 424 nm at methanol solvent. Optimal conditions for analysis of curcumin was Zorbax eclipse
column ; mobile phase, 75% MeOH ; flow rate, 0.8 mL/min ; wave length, UV 424 nm. Curcumin component was analyzed to be the highest content in methanol extract. In all samples, extraction yield by heating was shown to be effective as compared to room temperature. Curcumin contents of methanol and ethanol extracts in extraction of room temperature were 14.4 and 14.2 times higher than that of water extract, respectively. Two hot solvent extracts has a high curcumin content being 150 mg% as compared to room temperature. Extracting time was an effective condition when it was extracted for 60 minutes for elevating the curcumin content of water and methanol extracts. Bitter substance (BS) was markedly decreased in water extract by heat treatment of above
. BS was weak in
treatment than in room temperature and it was however strong in
treatment. RT and
heat treatment were not different in BS intensity.