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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Korean Journal of Food Preservation
Journal Basic Information
Journal DOI :
The Korean Society of Food Preservation
Editor in Chief :
Volume & Issues
Volume 15, Issue 6 - Dec 2008
Volume 15, Issue 5 - Oct 2008
Volume 15, Issue 4 - Aug 2008
Volume 15, Issue 3 - Jun 2008
Volume 15, Issue 2 - Apr 2008
Volume 15, Issue 1 - Feb 2008
Selecting the target year
Phenolic Acid Contents and ROS Scavenging Activity of Dandelion(Taraxacum officinale)
Kim, Young-Chan ; Rho, Jeong-Hae ; Kim, Kyung-Tack ; Cho, Chang-Won ; Rhee, Young-Kyung ; Choi, Ung-Kyu ;
Korean Journal of Food Preservation, volume 15, issue 3, 2008, Pages 325~331
The propose of this study was to investigate the antioxidant activity of 80% ethanol extracts and various solvent fractions of dandelion (Taraxacmn officinale) leaves and roots, Total phenolics and phenolic acid contents were also examined. The total phenol content of leaves and roots were
respectively. Eight phenolic acids were separated by GC, among which caffeic acid (113.7 mg%)and m-coumaric acid (152.6 mg) were the dominant phenolic acids in leaves and roots, respectively. Amongst solvent functions of leaves and roots, the ethyl acetate fraction showed the strongest radical scavenging activity. A strong correlation was found between total phenol content and electron-donating ability, and ABTS radical scavenging activity showed a similar trend as electron-donating ability. Hydroxyl-radical-scavenging activity and lipid peroxidation were significantly higher in the ethyl acetate fraction than other factions. In particular, the SOD-like activity was highest (43.6%) in the ethyl acetate fraction of dandelion leaves, and was higher than that of trolox. Thus, the ethyl acetate fraction of dandelion leaves exhibited significant phenol content, antioxidant activity, and free-radical-scavenging effects.
Shelf-life Estimation and Sorption Characteristics of Coated Ascorbic Acid by Fluidized Bed Coating
Park, Su-Jung ; Youn, Kwang-Sup ;
Korean Journal of Food Preservation, volume 15, issue 3, 2008, Pages 332~339
This study was performed to investigate the sorption characteristics and shelf-life of coated ascorbic acid Stability of ascorbic acid, which oxidizes easily during storage and processing, was achieved by applying a fluidized bed coating using Zein-DP and HPMC-FCC as covering materials. The monolayer moisture content calculated using the GAB equation showed a higher level of significance than when calculated using the BET equation. The fit to the isotherm curve was in the order of Halsey, Caurie, Oswin and Khun. The equilibrium relative humidity prediction model was established in terms of time and water activity, it had higher significance. The stability of the coated ascoribic acid during storage was investigated in terms of radical-scavenging activity, which decreased with increasing time of storage and was more affected at higher storage temperatures. The quality reduction rate constant (k) was calculated by a first-order reaction rate. The reaction rate constant increased with increasing storage temperature. The shelf-life of Zein-DP-coated ascorbic acid was estimated to be 45.83 days at 20C and 63.19 days at 10C, and the shelf-life for HPMC-FCC-coated ascorbic acid was estimated to be 28.84 days at 20C and 36.14 days at 10, the ascorbic acid was 24.52 days at
and 27.22 days at
, respectively. Therefore, the fluidized bed coating effectively increased the stability of ascorbic acid.
Preservative Safety Analysis of the Fresh Apple Snails and their Processing Products
Oh, Byung-Tae ; Kang, Sung-Won ; Choi, Sung-Gil ; Heo, Ho-Jin ; Cho, Sung-Hwan ;
Korean Journal of Food Preservation, volume 15, issue 3, 2008, Pages 340~346
This study investigated the microbial safety of apple snails and intermediate-moisture-content apple snail products subjected to various treatments, according counts of total bacteria, Escherichia coli, mold and yeast during storage at 4C Heating of raw apple snails at 95C for 5 min increased the storage period in relation to total bacteria, E. coli, mold and yeast-cell growth. Addition of 10% NaCl and 50% vinegar increased the microbial safety of apple snails. Microorganisms were not detected for 14 weeks in vacuum-packaged intermediate-moisture-content apple snail products stored at either 4C or 30C. These results suggest that heat treatment of raw apple snails, soaking in 10% NaCl and 50% vinegar solutions, and vacuum-packaging increases the shelf-life and microbial safety of apple snail products.
Effect of Modified Atmosphere Packaging in Microperforated Film on Maintenance of the Quality of Fresh-Cut Apples
Chung, Hun-Sik ; Toivonen, Peter ; Moon, Kwang-Deog ;
Korean Journal of Food Preservation, volume 15, issue 3, 2008, Pages 347~351
The effect of microperforated packaging films on fresh-cut apples was studied Apples (Malus domestica Borkh. cv. Red Delicious) were cored and cut, packaged in laser microperforated film or non-microperforated polyolefin film, and stored for 3 weeks at 4C. The flesh firmness of apples packaged in microperforated film during the storage period was significantly higher than that of apples packaged in non-microperforated film, and the level of soluble solids was also higher. The browning index, titratable acidity, pH, acetaldehyde and ethanol levels were not affected by microperforation. These results show that microperforated films could be used for retention of flesh firmness in fresh-cut apples.
Effect of Metal Ions on Stabilization of Codium fragile's Pigments
Lee, In-Seon ; Lee, Hong-yeol ; Kim, Hag-Lyeol ; Ko, Kang-Hee ; Chang, Hae-Choon ; Kim, In-Cheol ;
Korean Journal of Food Preservation, volume 15, issue 3, 2008, Pages 352~360
The extraction yield and storage stability of Codium fragile pigments extracted in acetone, ethanol or methanol were studied. Methanol was the most effective solvent for pigment extraction, providing an extraction yield of
(my base). As shown by TLC and HPLC analysis, chlorophyll a(0.40 mg/g) and chlorophyll b(1.94 mg/g) were the major pigment components in dried Codium fragile. The total chlorophyll content of Codium fragile stored a 40C in light or dark conditions for 30 weeks remained at 23.2% and 58.4% respectively. The effect of metal ions (
) on pigment stability was analyzed Among the four metal ions
was the most effective stabilizer of Codium fragile pigments during storage, and
ion was the second most effective. In the presence of 1 mM
, the total chlorophyll retained in Codium fragile stored at 40C in light or dark conditions was increased to 47.0% and 88.8% after 30 weeks storage, respectively. The optimum concentrations of
for pigment stabilization under dark conditions were 0.5 mM and 0.1 mM, respectively.
Functional Properties of Hydrolysate Soy Milk and Whole Soy Milk
Jang, Se-Young ; Sin, Kyung-A ; Park, Nan-Young ; Bang, Kwang-Woong ; Kim, Jeong-Hoon ; Jeong, Yong-Jin ;
Korean Journal of Food Preservation, volume 15, issue 3, 2008, Pages 361~366
This study was investigated the functional characteristic change by the enzymatic hydrolysate to improve the functionality of soybean milk. The soymilk (SM), hydrolysates of soy milk (HSM), whole soy milk (WSM) and hydrolysates of whole soy milk (HWSM) revealed composition difference whether the bean-curd removal was included or not, but nearly no change was found by the low molecule enzyme treatment. The chromaticity revealed clear difference whether the bean-curd was removed or not, but did not show any difference by the hydrolyzation. Total free sugar and oligosaccharide content was found to be 1,389.88 mg% in SM, 1,013.51 mg% in HSM, 1,539.51 mg% in WSM, and 1,331.53 mg% in HWSM by showing the reduction after the enzyme hydrolyzation. DPPH free radical scavenging activity revealed to show high activity in HSM and in HWSM which were enzymatically hydrolyzed by 49.26% and 45.34%, respectively. And the ACE inhibition activity of HSM and HWSM was found to be approximately 1.6 times higher than the control SM and HSM The superoxide radical scavenging activity revealed to show high activity at HSM and HWSM, and no difference was found by the removal of bean-curd from raw soybean. Based upon these results, the functional characteristics of HSM, WSM and HWSM were found to be excellent compared to SM and it is expected to be used as various functional sources in a future.
Quality Characteristics of Soybean Anchovy Sauce Added with Medicinal Herbs
Kim, Young-Sook ; Yeum, Dong-Min ; Roh, Sung-Bae ; Kim, Young-Hee ; Chung, Sun-Kyung ;
Korean Journal of Food Preservation, volume 15, issue 3, 2008, Pages 367~376
This study was conducted to investigate 1he quality characteristics of 1he soybean anchovy sauces added with medicinal herbs, Saururu chinensis Baill. and Houttuynia cordata Thunb. and fermented for 4 months. The total nitrogen content of 1he soybean anchovy sauce increased with the fermentation time showing the highest values in the sauce with Houttuynia cordata Thunb.. The contents of total sugar and reduced sugar were high in the order of the sauces with Houttuynia cordata Thunb.(sauce T), with Saururu chinensis Baill.(sauce B), and control. The content of salt decreased much more in the sauces with medicinal herbs. After 4 months of fermentation, pH was lowered from 5.86 to 5.27 in control, to 5.38 and 5.54 in sauce B and sauce T, respectively. Generally the total aerobic bacterial count increased until 3 months of fermentation and then decreased, and the addition of medicinal hems reduced the count especially showing apparent reduction in the sauce T. During the fermentation, total protease activity generally increased with the highest value in the sauce T. In the changes of nucleotides and their related compounds, the contents of AMP, ADP, and ATP were increased and hypoxanthine decreased during the fermentation, and IMP produced after 3 months. The soybean anchovy sauce B had 1he highest IMP and the lowest hypoxanthine after 4 months. The content of total amino acids increased showing 177.1 mg% and 134.7 mg% in the sauce B and sauce T respectively compared with 171.2 mg% of control. The contents of glutamic acid and aspartic acid were 29.2 mg% in sauce B and 34.3 mg% in sauce T, which were higher compared with 25.9 mg% of control. The fermented soybean anchovy sauce had 1he functionality of ACE inhibition with 70.5% (control), 72.5% (sauce B) and 81.6% (sauce T). In the results of sensory evaluation, the sance T scored the highest and the sauce B was preferred to control.
Changes of Nutritional Compounds and Texture Characteristics of Peaches (Prunus persica L. Batsch) during Post-irradiation Storage at Different Temperature
Yun, Hye-Jeong ; Lim, Sang-Yong ; Hur, Jung-Mu ; Lee, Bo-Young ; Choi, Young-Ji ; Kwon, Joong-Ho ; Kim, Dong-Ho ;
Korean Journal of Food Preservation, volume 15, issue 3, 2008, Pages 377~384
The gamma irradiation process was performed to prolong a shelf-life of peaches and the effects of a gamma irradiation on the nutritional, physiochemical and sensory characteristics of peaches were evaluated during a post-irradiation storage at
. Nutritional, physiochemical and sensory characteristics of peaches were stable at 1 kGy of an irradiation, a recommended dose for fruits and vegetables by CODEX, and the viable cell counts of contaminated microorganisms were reduced by 2 decimal reduction, at this dose. After a 1-week storage at ambient condition, the microbiological quality of the 1 kGy irradiated peach was stable, while all the non-irradiated peaches were deteriorated Furthermore, cold storage enhanced the shelf-life of the gamma irradiated peach and the nutritional and physiochemical characteristics of the peaches were comparatively stable up to 6 weeks. Right after gamma irradiation, the sensory evaluation results were not different in any of the samples, and the sensory quality of the irradiated peaches was adequate for a 4-week storage at
. Our results suggested that gamma irradiation at 1 kGy can be used to enhance the shelf-life of peach without a significant loss in the quality attributes, especially upon cold storage after radiation treatment.
Combined Effects of Vanillin and Antibrowning Agent on Changes of Quality and Microorganisms in Fresh-Cut Apples
Chung, Hun-Sik ; Toivonen, Peter ; Moon, Kwang-Deog ;
Korean Journal of Food Preservation, volume 15, issue 3, 2008, Pages 385~389
The effects of high vanillin concentration on fresh-cut apples treated with NatureSealTM were investigated Apples were sliced, treated with 6% NatureSealTM or 6% NatureSealTM + 120 mM vanillin, packaged in polyethylene bags, and stored for 3 weeks at 4C. The L value, soluble solid level and titratable acidity of fresh-cut apples treated with NatureSealTM + 120 mM vanillin during storage were lower than those of fresh-cut apples treated with NatureSealTMonly; the growth of total aerobic bacteria, yeast and molds were also more inhibited in fresh-cut apples treated with NatureSealTM + 120 mM vanillin. These results show that the addition of 120 mM vanillin inhibits the growth of microorganism but 1m detrimental effects on the quality characteristics of fresh-cut apples treated with NatureSealTM.
Rheological Properties of Dough with Added Corni fructus Flour
Shin, Ji-Woong ; Shin, Gil-Man ;
Korean Journal of Food Preservation, volume 15, issue 3, 2008, Pages 390~395
The rheological properties of dough made with 0% 1 % 2% or 3% Corni fructus flour were investigated Rapid Visco Analyzer (RVA) analysis showed that the initial pasting temperature increased with increasing Corni fructusflour content, while the peak viscosity decreased. The water absorption, stability, development time, elasticity and valorimeter value of the dough, as determined using a farinograph and alveograph, decreased with increasing amounts of Corni fructusflour, while weakness increased. The extensibility, fermented volume and consistency of the dough increased gradually with increasing Corni fructus flour content. These results indicate that the addition of Corni fructus flour affects the rheological properties of bread.
Monitoring of Roasting Conditions for the Functional Properties of Lateral Root of Red Ginseng
Jeon, Eun-Ju ; Kim, Kyo-Yeon ; Lee, Jeog-Eun ; Waje, Catherine ; Kwon, Joong-Ho ;
Korean Journal of Food Preservation, volume 15, issue 3, 2008, Pages 396~404
This study investigated the functional properties of lateral roots of red ginseng following roasting treatment The ten different conditions, based on the central composite design for roasting parameters, were pre-established according to roasting temperature(
) and time(
). The functional characteristics were monitored using response surface methodology, whereby polynomial equations and correlation coefficients were investigated between roasting conditions. The functional properties of the samples were affected more by roasting time than temperature. The optimal roasting condition ranges for maximizing the functional qualities of lateral roots of red ginseng were predicted to be a roasting temperature of
, and a roasting time of 13.8-20.0 min.
Rheological Properties of Dough Added with Pine Needle Powder
Shin, Gil-Man ; Im, Jong-Cheol ;
Korean Journal of Food Preservation, volume 15, issue 3, 2008, Pages 405~410
The rheological properties of dough made with 0%, 1%, 2% or 3% pine needle powder were investigated The approximate composition of the pine needle powder was moisture content 58.1% crude protein 4.1% crude fat 3.9% crude ash 0.9%, and crude fiber 9.3%. Rapid Visco Analyzer (RVA) analysis showed that the initial posting temperature increased with increasing pine needle powder content, while the peak viscosity decreased The water absorption, stability, development time, elasticity and valorimeter value of the dough, as determined using a farinograph and alveograph, decreased with increasing content of pine needle powder, while weakness increased. The extensibility, fermented volume and consistency of the dough decreased gradually with increasing pine needle powder content. These results indicate that addition of pine needle powder affects the rheological properties of bread.
-Irradiation of Volatile Organic Compounds of Houttuynia cordata Thunb.
Ryu, Keun-Young ; Shim, Sung-Lye ; Jung, Min-Seok ; Jun, Sam-Nyeo ; Jo, Cheor-Un ; Song, Hyun-Pa ; Kim, Kyong-Su ; Kim, Youn-Soon ;
Korean Journal of Food Preservation, volume 15, issue 3, 2008, Pages 411~420
This study was performed to examine the effect of
-irradiation on the volatile organic compounds in Houttuynia cordata Thunb.(H. cordata). 1be volatile compounds of non-irradiated and 10 kGy
-irradiated H. cordata were isolated using SDE apparatus and analyzed by GC/MS. For each treatment the number of volatile compounds were detected at 83 and 85, respectively, 1be predominant functional groups of volatile organic compounds from H. cordata were identified as alcohols and ketones. H. cordata was mainly composed of hexahydrofarnesyl acetone (12.81 %), phytol, decanoic acid, dodecanoic acid, octadecanol, caryophyllene oxide, 2-undecanone and menthol. Houttuynum which is characteristic compound of H. cordata was found in all samples and there was no significant difference with irradiation doses. Consequently,
-irradiation of H. cordata would be an effective process for sanitation and to increase extraction efficiency.
Changes in Major Constituents by Extracting of Acanthopanax koreanum Root with Water and Ethanol Solution
Yang, Young-Taek ; Lim, Ja-Hun ; Kim, Jong-Hyun ; Ko, Kyung-Soo ; Koh, Jeong-Sam ;
Korean Journal of Food Preservation, volume 15, issue 3, 2008, Pages 421~426
In older to prepare functional food materials from Acanthopanax koreanum, changes of major constituents by extracting with water and ethanol were investigated Extracting 300 g of below 0.5 cm size dried sample in 7.5 L of water or
ethanol for 9 hr at
were carried out pH during extraction was between 4.0 and 6.5. Color b-value of extracts was increased according to lower ethanol concentration and longer extraction time. Color a-value and b-value was increased more in stem than in root Extracts were increased rapidly within
. The extract in
with root Main free sugar of extracts was sucrose in root. The eleutherosides were extracted rapidly within 3 hr, moreover were increased in water or
ethanol more than 95% ethanol concentration. Extraction of acanthoic acid from root was more affected on ethanol concentration than extracted time, moreover it was detected only trace by extracting with water. Furthermore, acanthoic acid was extracted rapidly within 2 hr in
ethanol, and was extracted 3 times higher with 70% ethanol than with 30% ethanol. The content of acanthoic acid in residue after extraction was affected largely by extraction solvents. The extraction efficiency in 70, 50 and 35% of ethanol concentration was about 95, 90 and 35% respectively. The eleutherosides were extracted to 95% with water or nature of water and ethanol. Therefore, the reflux extraction in
ethanol concentration for
was adequate for extraction of functional materials from Acanthopanax koreanum.
Effects of Semi-dried Red Pepper with a Different Seed Ratio on the Quality of Kimchi
Sung, Jung-Min ; Lim, Jeong-Ho ; Park, Kee-Jai ; Jeong, Jin-Woong ;
Korean Journal of Food Preservation, volume 15, issue 3, 2008, Pages 427~436
This research investigated the application of semi-dried red pepper in Kimchi manufactured using semi-dried red pepper with seed ratios of 20, 40, 60 or 80%. Among the treatments, there were no significant changes in pH, acidity and lactic acid bacterial cell counts during the fermentation period. Kimchi made with a higher pericarp ratio had higher levels of vitamin C, ASTA value and capsainoids during fermentation. The organic acid level showed no significant difference with the various semi-dried red pepper seed ratios, and during fermentation the malic and succinic acid levels decreased while the acetic and lactic acid levels increased. In a sensory evaluation, the overall acceptance was highest for the control group, but the acceptance of Kimchi prepared with semi-dried red pepper at a seed ratio lower than 20% was not significantly different.
Enzymatic Synthesis and Characterization of Structured Lipids from Docosahexaenoic Acid - Enriched Fish oil and Soybean oil
Kim, Yu-Mi ; Jeon, Mi-Sun ; Lee, Jeung-Hee ; Lee, Ki-Teak ;
Korean Journal of Food Preservation, volume 15, issue 3, 2008, Pages 437~444
Structured lipids(SLs) were synthesized by enzymatic interesterification with DHA-enriched fish oil(containing 27% docosahexaenoic acid) and soybean oil in the hatch-type reactor. The interesterification was performed for 24 hr at
and TLIM(immobilized lipase from Thermonyces lanuginosa, 10% by weight of total substrates) was mixed with 180 rpm of shaking. The fish oil and soybean oil were interesterifed with several weight ratio(fish oil : soybean oil, 2:8, 3:7, 4:6, 5:5, w:w), Reverse-phase high performance liquid chromatography with an evaporative light-scattering detector separated the triglyceride species of SLs. The products contained the newly synthesized peaks. Especially, one of peaks was distinctively increased with the increasing weight ratio from 2:8 to 5:5 while the peak of trilinolein (LLL) decreased vice versa. The effect of antioxidants such as catechin, BHT(Butylated hydroxytoluene), and their combinations on the oxidative stability in SL were investigated. Oxidative stability was carried out under oven test at
over 72 hr thereafter SLs were analyzed for total fatty acid content, rancimat, peroxide value, electronic nose and TBARS value. Among all combinations of antioxidant, the highest stability was obtained from 200 ppm of catechin. Besides, total tocopherol (
-tocopherol), iodine and saponification value were analyzed in which iodine and saponification value of SLs were 151.19 and 182.35.
Antioxidant Activity and Total Phenolic Contents of Grape Juice Products in the Korean Market
Lee, Hye-Ryun ; Jung, Bo-Ra ; Park, Joo-Young ; Hwang, In-Wook ; Kim, Suk-Kyung ; Choi, Jong-Uck ; Lee, Sang-Han ; Chung, Shin-Kyo ;
Korean Journal of Food Preservation, volume 15, issue 3, 2008, Pages 445~449
The total phenolic content and antioxidant activities of grape and fruit juice products in the Korean market were examined The total phenolic content was measured by the Folin-Ciocalteau method, and antioxidant activities were evaluated by FRAP and DPPH assays. The total phenolic content of the grape juice products were within the range
. Orange juice had the strongest antioxidant activity, apple juice the weakest, and grape juice was intermediate. Grape juice products exhibited a wide range of antioxidant activities. Especially, GU4, GU5, and GU9 exhibited about 80% of the DPPH radical scavenging activities, similar to the antioxidant activities by the FRAP assay. The antioxidant activities by FRAP and DPPH assays were well correlated with the total phenolic content of grape juice products (> 0.97).
Effects of Green Tea Extract on Intestinal Mucosal Esterification of
-Oleic Acid in Rats
Seo, Yun-Jung ; Noh, Sang-K. ;
Korean Journal of Food Preservation, volume 15, issue 3, 2008, Pages 450~455
Previously, we have shown that green tea extract lowers the intestinal absorption of cholesterol, fat, and other fat-soluble compounds. We conducted this study to determine whether green tea extract affects the rate of
-oleic acid esterification into various lipids in the intestinal mucosa of rats. Male Sprague-Dawley ruts were had free access to a nutritionally adequate AIN-93G diet and deionized water. Initially, the rat's mucosal content of total lipids was measured following 1 mL olive oil administration with (green tea group) or without (control group) 100 mg green tea extract powder. At 1 h and 5 h, intestinal segments were extracted for total lipid analysis. Secondly, to measure mucosal esterification rates of lipids, an abdominal incision was made along the midline, and a 10-cm long jejunal segment of the small intestine was ligated in situ. Then, micellar solutions with or without green tea extract were injected into the ligated jejunal segments and incubated for 10 mill. The micellar solution contained
unlabelled oleic acid,
palmitoyl-sn-glycero-3-phosphocholine, 2.2 mmol glucose,
albumin, and 16.5 mmol Na-taurocholate per L of phosphate buffered saline (pH, 6.3) with or without 8.87 g green tea extract powder. At 10 min, each rat was sacrificed by cervical dislocation under anesthesia and the segment was removed for lipid analysis. Significant differences were observed in mucosal triglyceride content at 1 h and 5 h in ruts given green tea extract. Significant differences in the rate of
-oleic acid esterification into triglycerides and phospholipids fractions were observed between control and green tea groups. However, There were no significant differences in other lipid fractions. These results indicate that the lowered esterification rates of
-oleic acid into triglycerides and phospholipids fractions is attributable to presence of green tea extract. This may be associated with an inhibitory effect of green tea catechin on the mucosal processes of lipids, leading to the inhibition of intestinal absorption of lipids.
Antioxidative and Biological Activities of Santalum album Extracts by Extracting Methods
Kim, Tae-Hoon ;
Korean Journal of Food Preservation, volume 15, issue 3, 2008, Pages 456~460
Santalum album has been used as a folk medicine for treatment of skin diseases, inflammation, gonorrhea, gleet, and cystitis in India and other Asian countries. In a search for possible bioactive agents from natural sources, we found that the various solvent extracts of S. album showed significant antioxidative effect in 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity test and moderate other biological functions submitted to the several bioassay systems for whitening and cytotoxicity evaluations. Among the tested extracts displayed DPPH radical scavenging activity, and the 70% acetone extract showed the most potent activity with an
, more potent than a positive control, L-ascorbic acid (
). Also, anti-lipid peroxidation, tyrosinase inhibitory, and cytotoxic effects were determined in each experiment. Total phenolic content of 70% acetone extract was found to be 117.1 mg equivalent of gallic acid per g of extract. Previous phytochemical investigation reveals the presence of phenolic compounds. The results indicate that S. album possess potential antioxidant activity and phenolic constituents are responsible for this capacity.
Quality and Antioxidative Characteristics of Cudrania tricuspidata Leaves Tea
Park, Bum-Ho ; Back, Kyung-Yern ; Lee, Sang-Il ; Kim, Soon-Dong ;
Korean Journal of Food Preservation, volume 15, issue 3, 2008, Pages 461~468
To obtain basic da1a on the preparation of Cudrania tricuspidata leaves tea, the quality and anti-oxidative characteristics of dried raw leaves (RT), pan-fired leaves tea (PT) and fermented leaves tea (FT) were investigated. General characteristics of RT, PT and FT, respectively, were: moisture content 18.47, 6.23 and 8.50%; crude protein content 17.77, 20.46 and 19.13%; and carbohydrate content 54.42, 62.52 and 61.96%. The crude lipid and ash contents were in the range 0.05 - 0.07% and 9.27 -10.74% respectively; the water soluble solid content was in the order FT > PT > RT and ranged from 23.10 - 37.38%; there were no significant differences in the total polyphenol content (815.24 - 835.16 mg%). Although
values of PT (20.94) and FT (20.85) were lower than those of RT (34.71), the
value in PT and the
value in FT were highest. In all ethanol extracts the reducing power, electron-donating ability and superoxide dismutase (SOD)-like activity increased in a concentration-dependent manner. Furthermore, the activity in FT was higher than in PT or RT. The total free amino-acid content was higher in FT (1429.93 mg%) than RT (1108.94 mg%) or PT (833.13 mg%). The major amino acids were L-asparagine and L-valine in RT, L-cysteine and L-glutamic acid in PT and L-proline in FT. In a sensory evaluation of PT and FT, bitter and astringent tastes were decreased relative to RT, while sweet and savory tastes, flavor, color and overall acceptability were increased. These results indicate that FT bas a higher antioxidant effect and free-amino-acid content than PT, while the sensory quality of FT is similar to that of PT.
Characteristics of Lactic Acid Fermentation of Peach Juice by Lactobacillus plantarum KLAB21 Possessing Antimutagenic Effects
Lee, Yong-Ho ; Choi, Sang-Won ; Park, Heui-Dong ;
Korean Journal of Food Preservation, volume 15, issue 3, 2008, Pages 469~476
Lactic acid fermentation of peach juice was carried out by using Lactobacillus plantarum KLAB21, a strain with a high level of antimutagenic activity, When the fermentation was carried out at 25, 30, 37 and
, the highest level in the viable counts and acid production was obtained at
. The sterilized peach juice showed a higher level of viable counts and acid production than the non-sterilized juice. And more viable counts and acid production were observed in the juice fermented by L. plantarum KLAB21 only than that obtained by a mixed culture of L. plantarum KLAB21 and Leuconostoc mesenteroides cells. When the lactic acid fermentation was performed for 5 days, the first 3 days of fermentation resulted in an increase of the viable counts from 8.2 to of 9.2 of log cfu/mL which is the highest level, as well as a decrease of the residual reducing sugar content from 5.6 to 0.1 % Decrease in the viable counts and m significant changes in the residual reducing sugar content were observed for further fermentation up to 5 days. However, the titratable acid content increased and the pH value decreased during the fermentation for 5 days to reach the highest titratable acid content (1,98%) and the lowest pH value (3.14) after 5 days of fermentation. HPLC analysis of the organic acids showed 1,236 mg% of lactic acid and 841 mg% of galacturonic acid contents in the fermented juice which were not detected in the fresh juice before fermentation. Antimutagenic effects of
of the fermented peach juice supernatant were shown to be 97.7% against MNNG(N-methyl-N'-nitro-N-nitrosoguanidine), and 58.3% against NPD(4-nitro-O-phenylenediamine) in Salmonella enterica serovar Typhimurium TA100.
Quality Characteristics on Enzyme Treatment of Brown Rice(Goami) Alcohol Fermentation By-Product
Jang, Se-Young ; Woo, Seung-Mi ; Kim, Tae-Young ; Yeo, Soo-Hwan ; Kim, Sang-Burm ; Hong, Ju-Yeon ; Jeong, Yong-Jin ;
Korean Journal of Food Preservation, volume 15, issue 3, 2008, Pages 477~482
The quality characteristics of Goami by-product under the mixed enzyme treatment condition of
-amylase and cellulase have been compared, and found the highest amount of soluble solids and reducing sugars at the
-amylase treated group (A), and the contents revealed to show gradual decrease with the increase of cellulase content. The amounts of total dietary fiber and total sugars did not show large difference by both of enzyme concentration. The result of sugar analysis revealed the presence of all
in all treatment groups, and the content of malto-oligosaccharide recorded the highest content of 2,200 mg% at the
-amylase treatment group (A). When the quality characteristic of the hydrolyzed powders manufactured by the optimum hydrolysis condition was compared, no significant color difference was found between samples. Among the contents of dietary fibers, insoluble dietary fiber was found to present in the lowest content of 6.95% at the Goami flour (GF) and the Goami by-product powder (GBPP) and Goami by-product hydrolysate powder (GBPHP) resulted the similar content around 14% and the highest soluble dietary fibers content was found in Goami by-product hydrolysate powder (GBPHP), which was followed by in the order of Goami by-product powder (GBPP) and Goami flour (GF), but the content variation was not large. The free amino acid was found to be highest in Goami by-product hydrolysate powder (GBPHP) followed by in the order of Goami by-product powder (GBPP) and Goami flour (GF). In the sugar analysis, the Goami by-product hydrolysate powder (GBPHP) was found with all
sugars by showing the highest amount of 1,800 mg% At the Goami by-product powder (GBPP),
sugars were detected with about 66 mg% and malto-oligosaccharides were not detected at the Goami flour (GF). Based upon the results, the functionality of Goami by-product hydrolysate powder (GBPHP) was found to be enforced compared to Goami flour (GF) and Goami by-product powder (GBPP), which allow us to expect it to be used as the various rice processing food source.
Isolation and Characterization of Tartaric Acid-Degrading Bacteria from Korean Grape Wine Pomace
Kim, Jong-Hyun ; Choi, Sang-Hoon ; Hong, Young-A ; Kim, Dong-Hwan ; Lee, Won-Hee ; Rhee, Chang-Ho ; Park, Heui-Dong ;
Korean Journal of Food Preservation, volume 15, issue 3, 2008, Pages 483~490
Several tartaric acid-degrading bacteria were isolated from Korean grape wine pomace after enrichment culture at
for 10 days in liquid media containing tartaric acid Among them, strains KMBL 5777 and KMBL 5778 exhibited the highest level in the growth and tartaric acid degradability in a medium containing 0.2%(w/v) tartaric acid as a sole carbon source. They were identified as Acetobacter tropicalis based on their morphological and physiological characteristics as well as their 16S rDNA sequences. Blast search of the 16S rDNA sequences revealed that the isolated strains are closest to Acetobacter tropicalis. Homologies of the sequences of KMBL 5777 and KMBL 5778 were 96.0 and 98.9%, respectively with those of A. tropicalis LMG 1663. Both the two bacteria showed higher tartaric acid degradation at
that those at 20 and
. They could degrade tartaric acid at a wide range of pH between 4.0 and 7.0 with the most rapid degradability at pH 7.0. However, when the bacteria were grown for 8 days, the same level of tartaric acid degradation was observed at pH 4.0, 5.0, 6.0 and 7.0, which was 90.0% of degradation of the acid.