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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 17, Issue 6 - Dec 2010
Volume 17, Issue 5 - Oct 2010
Volume 17, Issue 4 - Aug 2010
Volume 17, Issue 3 - Jun 2010
Volume 17, Issue 2 - Apr 2010
Volume 17, Issue 1 - Feb 2010
Selecting the target year
Quality Characteristics of Semi-dried Red Pepper During Frozen Storage
Sung, Jung-Min ; Han, Young-Sil ; Jeong, Jin-Woong ;
Korean Journal of Food Preservation, volume 17, issue 1, 2010, Pages 1~8
We investigated the effect of freezing on changes in the chemical components of semi-dried red pepper (SDRP). We used storage temperatures of
. After 30 days of storage, capsaicin content had decreased by 40% at
and by 21% at
. Initial vitamin C content was 1,358.02 mg%. Compared with control, the
storage group showed a significant decrease in vitamin C content but no such decrease was noted in the
storage groups after 30 days. ASTA values were not influenced by storage temperature or period, in agreement with previous results. We concluded that storage was effective at temperatures of less than
. Next, both dried red pepper (DRP) and SDRP were stored at
for 12 months. DRP had the lower level of capsaicinoids (55.01 mg%) owing to the long drying time. After 12 months, SDRP capsaicinoid had decreased by 30-33%, compared with a decrease of 54% in DRP. Initial vitamin C contents were 721.48 and 955.25 mg% in DRP and SDRP, respectively, and, after 12 months, vitamin C loss in the SDRP group (37%) was less than that in fresh red pepper (FRP) samples (45%). Initial
-carotene content was greatest in the FRP group (259.82 mg%), and that of DRP decreased by 20% after 12 months. The color a/b value of SDRP (1.40) was greater than that of DRP (1.00).
Effect of Rosemary Powder on the Sensory Characteristics and Color of Sponge Cake during Storage
Kang, Byung-Sun ; Moon, Sung-Won ;
Korean Journal of Food Preservation, volume 17, issue 1, 2010, Pages 9~15
We evaluated the sensory properties of, and color change in, sponge cakes prepared with addition of rosemary powder at different levels (0, 0.1, 0.3, 0.5, and 0.7% [all w/w]). The color values (L, b) of sponge cakes decreased as the level of rosemary powder increased from 0% to 0.7%, but the a value increased. Sensory evaluation tests showed that the scores for color, sweetness, and appearance decreased as rosemary powder content increased, but the air bubble score did not decrease (p<0.05). Flavor and color intensity scores were highest in cakes with 0.7% (w/w) rosemary. However, the trend of color intensity decreased as rosemary powder content increased in this experiment. After 3 days of storage, sponge cake with added rosemary powder was softer than control cake. It is concluded that sponge cake with 0.1 or 0.3% (both w/w) rosemary powder is acceptable.
Uniformity of Temperature in Cold Storage Using CFD Simulation
Jeong, Hoon ; Kwon, Jin-Kyung ; Yun, Hong-Sun ; Lee, Won-Ok ; Kim, Young-Keun ; Lee, Hyun-Dong ;
Korean Journal of Food Preservation, volume 17, issue 1, 2010, Pages 16~22
To maintain the storage quality of agricultural products, temperature uniformity during cold storage, which is affected by fan flow rate and product arrangement, is important. We simulated and validated a CFD (Computational Fluid Dynamics) model that can predict both airflow and temperature distribution in a cold storage environment. Computations were based on a commercial code (FLUENT 6.2) and two turbulence models. The standard k-
model and the Reynolds stress model (RSM) were chosen to improve the accuracy of CFD prediction. To obtain comparative data, the temperature distribution and velocity vector profiles were measured in a full-scale cold storage facility and in a 1/5 scale model. The agricultural products domain in cold storage was modeled as porous for economical computation. The RSM prediction showed good agreement with experimental data. In addition, temperature distribution was simulated in the cold storage rooms to estimate the uniformity of temperature distribution using the validated model.
Quality Characteristics of Minced Ginger During Storage
Lee, Myung-Hee ; Rhee, Young-Kyoung ; Kim, Kyung-Tack ;
Korean Journal of Food Preservation, volume 17, issue 1, 2010, Pages 23~29
The effects of vinegar, alcohol, and vitamin C on the color, microorganism count, volatile flavor components, free sugar level, free amino acid concentration, and free fatty acid level of minced ginger were investigated during storage for 17 weeks at
. Bacterial levels remained unchanged during storage and mold was not initially detected. Yeast levels in minced ginger were
CFU/g initially, and yeast was not detected after 2 weeks. The color values increased during storage at high temperature. The volatile flavor component levels decreased during high-temperature storage. The free sugars of minced ginger were glucose, sucrose, and fructose. Sugar levels did not vary greatly with storage temperature. Free amino acid content decreased during high-temperature storage, and glutamine, valine, alanine, asparagine, tyrosine, and leucine were detected. Free fatty acid content increased during storage and the ratio of unsaturated to saturated fatty acids was 3:7.
Physicochemical and Sensory Properties of Kimchi (Korean pickled cabbage) Prepared with Various Salts
Chang, Min-Sun ; Cho, Sun-Duk ; Kim, Gun-Hee ;
Korean Journal of Food Preservation, volume 17, issue 1, 2010, Pages 30~35
Salt composition may affect the quality of Kimchi. We examined the quality of Kimchi prepared using different types of salt (Korean purified salt, Korean solar salt without bittern, Korean solar salt, Chinese purified salt, Chinese solar salt, and Australian solar salt). Kimchi was fermented for 7 days at
. Following fermentation, the pH of Kimchi decreased during storage, but total acidity and salinity values increased. The type of salt used did not affect quality. Total bacterial counts were 4.18-4.37 log CFU/g initially, and increased markedly during fermentation. Lactic acid bacterial counts were 3.42-4.91 log CFU/g initially, but 7.31-7.79 log CFU/g after 7 days of storage. The sensory characteristics of Kimchi during storage did not vary with the type of salt used in fermentation.
Quality Characteristics of Yakju (a Traditional Korean Beverage) after Addition of Different Tissues of Opuntia ficus indica from Shinan, Korea
Cho, In-Kyung ; Huh, Chang-Ki ; Kim, Yong-Doo ;
Korean Journal of Food Preservation, volume 17, issue 1, 2010, Pages 36~41
Fermentation characteristics of yakju prepared with addition of Opuntia ficus indica were examined, with respect to the nature and concentration of additional added materials. The pH level began to decrease after the secondary brewing stage and the total acid content increased during fermentation. The level of reducing sugars in yakju prepared with Opuntia ficus indica increased at the first brewing stage and then slowly decreased after 4 days of fermentation. The ethanol content of supplemented yakju rapidly increased during the initial 6 days of fermentation, to a maximum content of 17.1% after 14 days. The free sugar content was higher in yakju fermented with Opuntia ficus indica stem compared with fruit. The level of organic acids increased as the amount of Opuntia ficus indica material increased. Organic acid level increased during fermentation and lactic acid was the main organic acid in yakju fermented with Opuntia ficus indica. Sixteen volatile compounds were found by GC-MS in supplemented yakju. The most prominent volatile component was iso-amyl alcohol, followed by butyl alcohol and methyl esters. The DPPH radical-scavenging activity of yakju fermented with Opuntia ficus indica stem was higher than when yakju was prepared with fruit. Sensory scores of yakju fermented with 20% (w/v) fruit and 10% (w/v) stem were greater than those of yakju prepared by other treatments.
Study on the Quality and Process of Jujube Fruit Jungkwa
Hong, Ju-Yeon ; Park, Mi-Hee ; Shin, Seung-Ryeul ;
Korean Journal of Food Preservation, volume 17, issue 1, 2010, Pages 42~49
This study was developed a multi-step process of functional jungkwa preparation from jujube fruits to prepare a new processed food, and investigated on the quality of jujube jungkwa. The weight of jujube fruits notably increased during the second processing, compared with jungkwa prepared from dried jujube fruits using an osmosis drying treatment. The weight of jungkwa produced in the second processing step was less than those in the first step. The Hunter values (L, a, b) of dried jujube fruits after the first processing were less than those of control jujube fruits. The L value did not change after the second processing of jujube jungkwa, but the a and b values were markedly decreased. However, the Hunter values did not change during the third processing step. The moisture content of dried jujube fruit, and dried fruit treated by supplementary drying (DDJF) was 37.74 and 35.93%, respectively, and that of dried fruit treated by osmosis drying was 40.42%. The moisture content of dried jujube fruit after the second processing decreased by 2-10%, and by 4-10% after the third processing. The reabsorption ratio of jujube jungkwa after the second processing was 16.93%, and that of jungkwa produced from osmosis-dried fruit 24.81%. The strength and hardness of dried jujube fruit treated with supplementary drying (DDJF) were higher, at 3 and 2, respectively, compared to the values of dried jujube fruit. The rheology of jujube fruit and jungkwa did not change during the second processing. The color, glossiness, acceptability of appearance, flavor, and overall acceptability of dried jujube fruit treated by osmosis drying as the second processing step were somewhat higher than those of fruit processed by other methods. The scores for appearance, flavor, chewiness, after taste, and overall acceptability of dried fruits treated with supplementary drying as the third processing step were somewhat greater than those of fruit prepared by other means. Accordingly, we have developed a process for preparation of jungkwa from dried jujube fruit treated by supplementary drying and osmosis drying as the second and third processing steps.
Properties of Baechu Kimchi treated with Black Rice Water Extract
Mo, Eun-Kyoung ; Kim, Seung-Mi ; Yang, Sun-A ; JeGal, Sung-A ; Choi, Young-Sim ; Ly, Sun-Yung ; Sung, Chang-Keun ;
Korean Journal of Food Preservation, volume 17, issue 1, 2010, Pages 50~57
To develop a new functional kimchi with antioxidative properties, salted baechu was soaked in black rice water extract for 6 h at room temperature. The antioxidative property of the water extract was
that of the control (0.1% [w/v] alpha-tocopherol). The black rice gel was added to the baechu kimchi preparation. The color of baechu kimchi treated with black rice water extract changed to dark violet and/or black. Control kimchi and black rice water-treated kimchi were stored at
for 30 days. No significant differences were detected between the control and the black rice water-treated group in the early stages of fermentation. As fermentation time increased, pH decreased and titratable acidity increased rapidly in control kimchi. However, such marked changes were not evident in test kimchi. The hardness value of black rice water-treated kimchi was higher than that of control kimchi after the midpoint of the fermentation period. The storage life of baechu kimchi treated with black rice water extract was prolonged by up to 5 days compared with control samples, owing to a decline in lactic acid bacteria and yeast levels during the final fermentation period in black rice water-treated kimchi. The total phenolic levels and the antioxidative capacity of black rice water-treated kimchi (83%) were approximately 1.5-fold higher than in control kimchi (57%). In sensory evaluation, black rice water-treated kimchi scored higher than did control kimchi using a blind test protocol.
Quality Characteristics of Chun Ma (Gastrodiae rhizoma) Beverage Prepared Using Concentrated Extracts
Lee, Su-Won ; Moon, Hye-Kyung ; Moon, Jae-Nam ; Yoon, Won-Jung ; Kim, Gwi-Young ;
Korean Journal of Food Preservation, volume 17, issue 1, 2010, Pages 58~65
We investigated the effect of Chun ma (Gastrodiae rhizoma) concentrated extract on the quality of mixed beverages. Chun ma beverages prepared using different concentrated extracts were divided into four groups: GCE 5 (
Brix concentrated extracts) GCE 10 (
Brix concentrated extracts) GCE 15 (
Brix concentrated extracts) and GCE 20 (
Brix concentrated extracts). The pH values ranged from a low of 4.37 in GCE 5 to a high of 4.68 in GCE 20. Soluble solid levels in GCE 20 (
Brix) were higher than in the other samples. The b (yellowness) scores and the total phenolic contents of all samples increased with increasing extract concentration. The highest total phenolic contents were seen in GCE 20 samples at 232.23 mg%. Samples did not differ markedly in antiradical activity (75.07-76.00% DPPH inhibition). Free sugar levels in GCE 20 samples and organic acid concentrations of GCE 15 samples were higher than those of other preparations. Free amino acid and mineral contents of all samples increased with increasing extract concentration. The levels of free amino acids were in the order Glu > Gly > Ser > Arg > Hylys, and the Glu content was 249.15 ug/100 g for GCE-20 samples and 61 ug/100 g in GCE-5 products. The mineral contents of all samples were in the order K > Na > Mg > Ca. Higher scores for color, flavor, and overall acceptability were found in GCE 5 products compared with other extracts. These results indicate that Chun ma beverage can be prepared in various ways, as commercially desired, with reference to the above characteristics of Chun ma materials.
Rediscovery of a Method for Preparation of Traditional Grape Tea
Im, Ga-Young ; Jang, Se-Young ; Kim, Jeong-Sook ; Jeong, Yong-Jin ;
Korean Journal of Food Preservation, volume 17, issue 1, 2010, Pages 66~71
In the Joseon Dynasty, various fruit teas were popularized to promote health, with spread of Donguibogam and Hyangyag gugeupbang. As interest in fruit tea has recently increased, studies on its manufacture have become necessary. We used response surface analysis for rediscovery and commercialization of grape tea. Major materials of traditional grape tea are grape juice, pear juice, ginger juice, and honey, and the sugar contents of these materials were 12.3, 14.1, 3.3 and 75
, respectively. When sensory examinations were conducted with subjects aged 40-60 years, the difference between dilution ratios of 100% and 150% was not significant, but tea diluted by 150% showed somewhat higher scores than did tea diluted by 100%. Ginger taste and sweetness were found to have the greatest effect on overall acceptance. Regression analysis on color, flavor, taste, and overall acceptance values, with reference to ginger juice and honey as independent variables, revealed that the
values were 0.8411, 0.6717, 0.9499, and 0.9015, respectively. Contour maps were superimposed to obtain an optimal combination of ingredients for traditional grape tea, and the indicated levels of ginger juice and honey were 0.46-0.69% and 3.85-5.20%, in combination with grape juice, pear juice, and water concentrations of 28%, 9% and 60% (all w/w), respectively. Thus, it is now possible to prepare traditional grape tea.
Effect of Pectinase Treatment on Extraction Yield of the Juice of Fragaria ananassa Duch. and the Quality Characteristics of Strawberry Wine during Ethanolic Fermentation
Jeong, Eun-Jeong ; Kim, Min-Hwa ; Kim, Yong-Suk ;
Korean Journal of Food Preservation, volume 17, issue 1, 2010, Pages 72~78
To develop a low-ethanol strawberry wine, the use of pectinase to improve the extraction yield of strawberry juice was investigated, and changes in physicochemical characteristics during ethanolic fermentation were assessed. The juice yield from strawberry fruit increased by 18.9% after Viscozyme L treatment (1,000 ppm, 30 min), compared with a control group, a greater increase than seen with other pectinases (17.5-18.7%). No significant quality differences were observed between control juice and juice prepared with enzyme treatment, indicating that neither physicochemical characteristics nor ethanol content during fermentation were affected by pectinase treatment. The major pigments of strawberry juice were cyanidin-3-glucoside and pelargonidin-3-glucoside, both of which are anthocyanins. The pigment level after enzyme treatment was slightly lower than that of the control group, at all fermentation times. We consider that the economics of strawberry wine manufacture may be increased by use of pectinase because juice level was increased, but no change in ethanol content or physicochemical characteristics was apparent.
Analysis of the Reading Performance of a Gate-Type RFID System Using the UHF Band to Detect Cartons of Red Pepper
Kim, Jong-Hoon ; Kwen, Ki-Hyun ; Jeong, Jin-Woong ;
Korean Journal of Food Preservation, volume 17, issue 1, 2010, Pages 79~83
The study was conducted to analyze the tag reading and box recognition performance of a gate-type RFID system using the UHF band to detect containers of red pepper. The reading rate of tags attached to container boxes was higher as tags were closer to antennas and the number of antennas was increased. Under optimal conditions, the reading rate was 100% and the range of distance from a carton to an antenna was 1-4 meters. When tags were attached to two sides of a box, the reading rate was lower when the tags were attached at the front and side. This was caused by data collision problems between tags. The reading rate of tags was 71.1-77.8% and the reading rate of red pepper boxes was 97.8-100.0% when the distance between the pallet under the boxes and four units of antennas was 5 meters or less, and when tags were attached at the front and side of boxes.
Monitoring Decreases in the Patulin Level of Apple Juice using Response Surface Methodology
Baek, Chang-Ho ; Park, Nan-Young ; Jeong, Yong-Jin ;
Korean Journal of Food Preservation, volume 17, issue 1, 2010, Pages 84~90
We investigated methods to minimize patulin content during processing of apple juice in Korea. Ascorbic acid concentration (100, 200, 300, and 400 ppm) and activated carbon concentration (50, 100, 150, and 200 ppm) were the parameters assessed by response surface methodology. Residual patulin was lowest in the presence of 237.77 ppm ascorbic acid and 106.58 ppm activated carbon, and increased as these levels increased. Sugar content was affected more byascorbic acid concentration than by activated carbon level, and the total phenol content was revealed to be the saddle point. In addition, the expected total flavonoid content was maximized with increased levels of ascorbic acid and activated carbon. The data showed that 246-274 ppm (v/v) ascorbic acid and 93-122 ppm (v/v) activated carbon were optimal for juice extraction, and the
quality factor for juice processing was significant and within the range of 1-10% for all tested parameters.
Extraction and Bleaching of Acid- and Pepsin-Soluble Collagens from Shark Skin and Muscle
Kim, Jae-Won ; Kim, Do-Kyun ; Kim, Mee-Jung ; Kim, Soon-Dong ;
Korean Journal of Food Preservation, volume 17, issue 1, 2010, Pages 91~99
Extraction and bleaching of citric acid- and pepsin-soluble collagens (ASC and PSC, respectively) from shark (Isurus oxyrinchus) skin and muscle were investigated. The optimal sodium hydroxide concentration for extraction was 0.3 M and the optimal treatment time for removal of foreign material was 9 h. The optimal sodium hypochlorite level for bleaching of shark skin was 0.48% (w/v), and sodium hypochlorite was a better bleaching agent than acetone, hydrogen peroxide (10%, v/v), sodium sulfite (0.48%, w/v), sodium thiosulfate (0.48%, w/v), or sodium metabisulfite (0.48%, w/v). Optimal citric acid concentration and extraction time for ASC were 0.3 M and 72 h, respectively, whereas optimal conditions for extraction of PSC were treatment with 0.1 M citric acid containing 0.1% (w/v) pepsin for 24 h. Protein contents in ASSC (acid-soluble shark skin collagen), ASMC (acid-soluble shark meat collagen), PSSC (pepsin-soluble shark skin collagen), and PSMC (pepsin-soluble shark meat collagen) were 88.66%, 83.09%, 90.33%, and 84.81% (on a dry weight basis), respectively, similar to that of commercial marine collagen (88.86%). Net collagen contents of ASSC, ASMC, PSSC, and PSMC, calculated from hydroxyproline levels, were 70.31%, 25.70%, 83.09%, and 32.94%, respectively. The yields of freeze-dried ASSC, ASMC, PSSC,and PSMC were 57.22%, 53.85%, 23.28%, and 20.61%.
In vitro Antioxidant Activities of Cocoa Phenolics
Jeong, Chang-Ho ; Choi, Gwi-Nam ; Kwak, Ji-Hyun ; Kim, Ji-Hye ; Choi, Sung-Gil ; Shim, Ki-Hwan ; Heo, Ho-Jin ;
Korean Journal of Food Preservation, volume 17, issue 1, 2010, Pages 100~106
The contents and antioxidant activities of various polyphenolic fractions from commercial cocoa powder were investigated. Total phenolics extracted by 0.01 M HCl, ethyl acetate, and acidic methanol, from an 80% (v/v) methanolic extract of cocoa, were 19.25, 202.24, and 295.83 mg/g, respectively. Each fraction was capable of scavenging DPPH radicals in a concentration-dependent manner. Among the various fractions, the acidic methanol fraction had the highest ABTS radical scavenging ability. The reducing power of the 0.01 M HCl, ethyl acetate, and acidic methanol fractions were 0.44, 3.15, and 3.87, respectively, at 1,000
. Antioxidant activities, as assessed by
-carotene bleaching and linoleic acid autoxidation, of the various phenolic fractions from cocoa decreased in the order acidic methanol > ethyl acetate > 0.01 M HCl. Inhibition of
-carotene bleaching mediated by the acidic methanol fraction was similar to that of the ethyl acetate fraction. The values were 60.18% and 58.97%, respectively, at 1,000
. Therefore, cocoa and cocoa-containing products may contain natural antioxidants useful in prevention of diseases associated with aging.
Antioxidant Effects of Ulmus davidiana Extracts on Various Oil
Lim, Yong-Suk ;
Korean Journal of Food Preservation, volume 17, issue 1, 2010, Pages 107~116
We prepared extracts from Ulmus davidiana (root, Korean source; URK) and Ulmus davidiana (bark, Korean source; UBK). URK extracts obtained with all tested solvents showed the highest antioxidant effects on fish oils. Both treatments containing 0.1% (v/v) extract from URK and UBK each showed that peroxide values of 30 meq/kg were maintained for 6 h and levels of 40 meq/kg were apparent for up to 18 h, indicating that antioxidative activity seemed to sustain during all tested time periods. Compared with commercial antioxidants, butanol and methanol extracts diluted to 0.05% (v/v) had similar antioxidative effects. Water and butanol UBK extracts diluted to 0.1% (v/v) both showed the highest antioxidative activities. After addition of metal ions, methanol and butanol URK extracts diluted to 0.1% (v/v) showed enhanced antioxidative activity. UBK ethanol extracts displayed superior antioxidative activity and a constant peroxide value throughout storage. However, in the case of Perilla oil,
-tocopherol which is known as a natural antioxidant did not show any antioxidative activity except in the BHT. Methanol and butanol URK extracts diluted to 0.2% (v/v) showed superior antioxidative activities throughout the experiment. A methanolic UBK extract (0.2%, v/v) also had a similarly increased antioxidative effect. In tests involving addition of metal ions to all extracts, the methanolic UBK extract (0.2%, v/v) showed excellent antioxidative activity. When lard was tested, antioxidant levels did not differ significantly among extracts prepared using four different solvents at either 0.05% or 0.1% concentrations (both v/v). Addition of metal ions at levels of 0.05% or 0.1% (w/v) to these extracts had no significant additive effect on oxidation.
Effect of Rice Particle Size on the Physicochemical and Nutritional Properties of Fish Porridge
Kim, Min-Jee ; You, Bo-Ram ; Lee, Jeung-Hee ; Kim, Mee-Ree ;
Korean Journal of Food Preservation, volume 17, issue 1, 2010, Pages 117~122
We investigated the effect of rice particle size on the physicochemical properties of fish porridge. The pH of porridge did not differ with particle size. The redness, yellowness, and viscosity of fish porridge increased as particle size increased. The protein content of fish porridge was increased three-fold, compared with that of porridgethat did not contain fish. The total amino acid content of fish porridge was 1,610.5 mg/100 g and that of rice porridge 1,147.5 mg/100g. The Lysand Thr (these are limiting amino acids in rice) contents of fish porridge were greater than in rice porridge. In sensory evaluation tests, half-grain rice fish porridge obtained the highest scores. Based on these results, we would suggest that fish porridge made using half-grain rice has valuable physicochemical and nutritional properties.
Physiological Activities of Leaf and Root Extracts from Liriope platyphylla
Seo, Soo-Jung ; Kim, Nam-Woo ;
Korean Journal of Food Preservation, volume 17, issue 1, 2010, Pages 123~130
We compared physiological activities in reflux extracts from Liriope platyphylla leaves and roots. The water extract of roots had the highest solid extraction yield of 53.96%. The greatest level of total polyphenols was 186.88 mg/g in methanol extracts from leaves, whereas water extract from leaves showed the highest concentration of flavonoid compounds, at 159.29 mg/g. The leaf extract had 97.42% of the electron-donating ability (EDA) of the positive control, at 0.5 mg/mL. The superoxide dismutase (SOD)-like activity of water extract of leaves was 9.75% of the positive control value, at 1.0 mg/mL. The nitrite scavenging ability of methanolic extract from leaves was highest, at 40.56% of the positive control level at pH 1.2 and a concentration of 1.0 mg/mL, whereas root extracts were ineffective in this regard. Inhibition of xanthine oxidase by leaf extracts was more than 99% of the positive control value at 1.0 mg/mL, whereas water and methanolic root extracts had activities of 93.75% and 68.47%, respectively. When tyrosinase inhibition was examined, the water extract of leaves had 22.80% of positive control activity but methanolic extracts were inactive. These results indicate that leaves of L. platyphylla will be more useful for development of functional products than the roots, which are used to make medicinal preparations.
Antioxidant and Anticancer Activities of Lotus (Nelumbo nucifera) Leaf and Root
Jeong, Chang-Ho ; Son, Ki-Bong ; Kim, Jin-Hee ; Kang, Sun-Kyung ; Park, Eun-Young ; Seo, Kwon-Il ; Shim, Ki-Hwan ;
Korean Journal of Food Preservation, volume 17, issue 1, 2010, Pages 131~138
To obtain basic data on the use of lotus as a raw material in functional food, antioxidant and anticancer activities of the leaf and root were investigated. Total flavonoid and total phenolic contents, at 12.84 mg/g and 24.33 mg/g respectively, were higher in white lotus leaf (WLL) than in any other part of the plant. The radical-scavenging activity of different tissues of lotus, measured in the DPPH radical-scavenging assay, increased with higher concentrations of solvent fractions. The butanol fraction of white lotus leaf showed the highest DPPH radical-scavenging activity. The reducing power of fractions increased in a dose-dependent manner. The butanol fraction of WLL had the greatest reducing power, and showed strong antioxidant activity in the linoleic acid system, and high-level inhibition of tyrosinase. Fractions from lotus were also capable of scavenging nitrite, depending on the concentration of the fractions. Butanol fractions of the leaf of white and red lotus scavenged 95.61% and 92.15% of available nitrite, respectively, when used at 1 mg/mL concentrations. Butanol fractions from leaf of white and red lotus exhibited the strongest inhibitory effects on human lung and colon cancer cells.
Component Analysis and Antioxidative Activity of Castanopsis cuspidata var. sieboldii Nut
Lee, Seung-Je ; An, Ki-Wan ; Choi, Tae-Soo ; Jung, Hyeong-Seok ; Moon, Jea-Hak ; Park, Keun-Hyung ;
Korean Journal of Food Preservation, volume 17, issue 1, 2010, Pages 139~144
This study was carried out to investigate potential applications of the extract of Castanopsis cuspidata var. sieboldii
nut as a functional food ingredient. The pH and
of nut were 6.43 and 3.17, respectively. L, a and b values as Hunter's color were 83.07, 1.49 and 10.48, respectively. Total content of monosaccharide was 54.26 mg% and organic acids were composed of oxalic acid 495.37 mg%, formic acid 200.03 mg%, malic acid 93.65 mg%, citric acid 27.80 mg%, and succinic acid 16.61 mg%. Total phenolic contents in various solvent extracts were as follows: water 27.69 mg%, 75% ethanol 16.50 mg%, ethyl acetate 16.50 mg%, and methanol 10.30 mg%. The antioxidant activity (
) of the nut extracts by various solvents was in the order of ethyl acetate 74.88 > methanol 155.00 > n-hexane 213.33 > ethanol 249.33 > butanol 274.78 > chloroform 314.67 > 75% ethanol 848.33 > water extracts 869.67. The results indicated that the extract of C. cuspidata nut contained a potential food ingredient.
Anti-Allergic Activities of Ultra-fine Powder from Persimmon
Heo, Jin-Chul ; Lee, Kang-Yol ; Lee, Beom-Goo ; Choi, So-Young ; Lee, Sook-Hee ; Lee, Sang-Han ;
Korean Journal of Food Preservation, volume 17, issue 1, 2010, Pages 145~150
Ultra-fine powder (FA) extracts from persimmon were investigated as potential food materials in industrial processes because such extracts have various useful biological activities. We examined the antioxidant and anti-allergic activity of FA extracts using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing activity of plasma (FRAP) models, and by measuring interleukin 4 (IL-4) expression in spleen cells and in an atopy animal model. FA extracts were prepared using solvents including distilled water and 50% (v/v) acetone. The results showed that FA extracts had potent DPPH and FRAP activities, decreased IL-4 expression in spleen cells, and inhibited ear thickness and inflammation in a mouse animal model. The data indicate that a FA extract could be used as an antioxidant and/or anti-inflammation agent, and in industrial food preparation processes.
Effect of Electron Beam Irradiation on Volatile Organic Compounds of Vitis labrusca L.
Shim, Sung-Lye ; No, Ki-Mi ; Kim, Kyong-Su ; Song, Gi-Dong ;
Korean Journal of Food Preservation, volume 17, issue 1, 2010, Pages 151~159
Changes in volatile organic compounds were investigated during storage after electron beam irradiation. Grapes were irradiated at 0.25, 0.5, 0.75, and 1.0 kGy and stored for 1 month at
. Butanol, hexanal, [E]-2-hexenal, hexanol, and 3-methyl-butanol were the major volatile organic compounds of grapes. The types of volatiles in irradiated grapes were similar to those of non-irradiated samples but concentration differed among treatments. Some volatile compounds decreased during storage, whereas others, especially the esters, increased. Concentration of most volatile compounds were higher in pre-stored grapes than in post-stored fruit (thus, during the 30 days after irradiation by e-beam). Consequently, concentration of volatile organic compounds either increased or decreased after e-beam irradiation but these changes did not correlate with irradiation dose.
Antibrowning Effect of Licorice (Glycyrrhiza glabra) Extracts on Chopped Galic
Hwang, Tae-Young ; Sohn, Kyung-Hyun ; Lim, Jeong-Ho ; Moon, Kwang-Deog ;
Korean Journal of Food Preservation, volume 17, issue 1, 2010, Pages 160~164
Chemical methods using browning inhibitors have been used to control the browning of chopped garlic. However, consumer demand for natural products is increasing, and we therefore investigated the antibrowning effect of natural licorice root extract on chopped garlic. We used a combination of licorice extract and citric acid. Chopped garlic was exposed to citric acid and licorice extract at various levels and L values were measured during storage at
. Licorice extract was effective as an initial antibrowning, and a mixture of licorice extract and citric acid was effective in inhibition of browning during storage. The effective mixing ratio of licorice extract and citric acid was 5:5 and 2:8. This indicates that licorice extract and citric acid synergistically act to inhibit browning of chopped garlic. Licorice extracts with higher levels of glycyrrhizin were more effective as antibrowning agents for chopped garlic.
Isolation of Major Microflora Bacillus coagulans from Rice Bran
Lee, Sang-Han ; Park, Po ;
Korean Journal of Food Preservation, volume 17, issue 1, 2010, Pages 165~168
It is known that temperature during solid fermentation using rice bran is increased upto 60-70 degree. To investigate the major microflora regarding temperature maintenance of rice bran bathing, we first isolated predominant microbes using various media by a limiting dilution method. The RNA of isolated strains were purified and sequenced. The rRNA sequencing revealed that the selected strains were similar to Bacillus coagulans according to their taxonomical relationships. Together, these results indicate that Bacillus coagulans is a major kind of microflora during solid fermentation using rice bran.