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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
Analysis of Consumer Behavior toward and Preferences for Prunus mume (Maesil), the Chinese Plum
Baek, Jong-Hi ; Choi, Jeong-Im ;
Korean Journal of Food Preservation, volume 17, issue 5, 2010, Pages 571~580
We sought to define the main motivational factors promoting consumption of Prunus mume products. We surveyed both specialized high-volume consumers and public consumers, and focused on consumption of and preferences for Prunus mume and Prunus mume products. We investigated how products were preferentially consumed, purchase experience, purchase location, purchase price, consumption experience, factors important in a purchase decision, preference factors, dissatisfaction factors, consumption outlook, comments on new processed foods, and activation of consumption. A total of 534 responses were received and data were analyzed using the SAS program (Version 9.1) of the Frequency test; Chi-square test was used to detect significant factors. A greater percentage of high-volume(compared with low-volume) consumers processed personal products at home. The public consumer tended to buy commercial products. However, public consumers who were older, who had higher incomes, and who were heads of households, tended to both buy commercial products and to prepare foods at home. The common purchase methods used by high-volume consumers were internet and direct marketing, but the public consumer frequented department stores and hypermarkets. High-volume consumers observed that commercial products were expensive, and such consumers seemed to be particularly cost-sensitive. The decisive factor triggering purchase decisions in high-volume consumers was the geographical origin of the fruit, whereas the public consumer was more concerned with taste. In public, positive factors were that the product was good for health and had a pleasant taste. Some of those surveyed complained of a lack of variety in Prunus mume products and that the amount of Prunus mume in certain products was low. To promote and increase consumption, convenient-to-eat products with healthy images are needed.
Effect of Plastic Container Vent Ratio on Strawberry Quality during Precooling and Storage
Lee, Ho-Joon ; Seo, Jeong-Ah ; Choi, Jeong-Hee ; Lee, Kang-Dae ; Jeong, Moon-Cheol ;
Korean Journal of Food Preservation, volume 17, issue 5, 2010, Pages 581~585
The effects of plastic container vent ratio on fruit quality during strawberry precooling and storage were analyzed. Plastic containers (
) were manufactured with bottom and side vents at areal ratios of 5%, 10%, 15% and 20%. Fruit was loaded at a volume ratio of 80% prior to pressure cooling and storage at
. The internal fruit temperature was
and the times taken to attain
after precooling were 1 hour 9 minutes, 1 hour 13 minutes, 2 hours 2 minutes, and 2 hours 51 minutes at vent ratios of 20%, 15%, 10%, and 5%, respectively. To mimic the current distribution system, precooled strawberries were packaged in tray wrapping and stored at
. Changes in weight, bruising, extent of decay, and firmness, were measured. Weight loss, bruising, and decay were highest at a vent ratio of 20%, lowest at a vent ratio of 15%, and moderate at vent ratios of 5% and 10%. No significant among-treatment difference in fruit firmness was evident.
Microbiological Quality and Safety During Delivery of Food Ingredients Supplied to Elementary Schools : Vegetables and Processed Food
Kim, Yun-Hwa ; Jun, So-Yun ; Ryu, Kyung ; Lee, Yeon-Kyung ;
Korean Journal of Food Preservation, volume 17, issue 5, 2010, Pages 586~594
We evaluated changes in the microbiological quality and safety of food items (vegetables, seaweed, and processed food) supplied to elementary school food services to evaluate the distribution/delivery system. Pretreated vegetables, seaweed, and processed food were delivered to schools in refrigerated (
) vans that made several delivery stops before arriving at the schools. During the distribution stage, total plate and coliforms counts were: bellflower roots
CFU/g; blanched bracken
CFU/g; soybean sprouts
CFU/g; soybean curd <
CFU/g; and starch jelly <
and <10 CFU/g. Bacillus cereus <
CFU/g, Escherichia coli
CFU/g, and Staphylococcus aureus
CFU/g were detected on peeled bellflower, whereas B. cereus <
CFU/g, Listeria monocytogenes
CFU/g, and S. aureus
CFU/g, were detected on soybean sprouts. Most food items were double-wrapped in vinyl and placed in corrugated cardboard boxes prior to delivery, but the boxes, when placed in vans, were not segregated from other food items being delivered to schools and other destinations.
Effect of 1-Methylcyclopropene Treatment on the Fruit Quality of Pear c.v. "Hwasan" during the Storage at Ambient Temperature
Park, Yong-Seo ; Lee, Pil-Ho ; Heo, Buk-Gu ;
Korean Journal of Food Preservation, volume 17, issue 5, 2010, Pages 595~601
We investigated the effects of 1-methylcyclopropene (1-MCP) treatment (0, 0.5, and 1.5 ppm) for 16 hours, followed by storage at ambient temperature, on the qualities of pears (Pyrus pyrifolia c.v. "Hwasan"). Color differences, as measured using the Hunter L, a, and b values, showed the greatest decreases before storage, and 8 weeks after storage, when fruit was exposed to 1.5 ppm 1-MCP. The sensory qualities of c.v. "Hwasan" pears were good until 4 weeks of storage after treatment with 0 ppm 1-MCP, until 6 weeks when 0.5 ppm 1-MCP was employed, and until 7 weeks when 1.5 ppm 1-MCP treatment was performed. Fruit and storage quality in terms of all of hardness, sugar content, PPO activity, respiration amount, and ethylene production increased in the 8 weeks after application of 1.5 ppm 1-MCP. Consequently, it seems that 1-MCP treatment, especially at 1.5 ppm, before storage of pears at ambient temperature, effectively improves the quality of pears of c.v. "Hwasan".
Quality Characteristics and Shelf Life of Noodles Prepared with Heracleum moellendorffii(Hogweed) Powder
Nam, Yoo-Hwa ; Hong, Joo-Heon ; Youn, Kwang-Sup ; No, Hong-Kyoon ; Lee, Shin-Ho ;
Korean Journal of Food Preservation, volume 17, issue 5, 2010, Pages 602~607
The quality characteristics and shelf life of wet noodles containing a freeze-dried powder of Heracleum moellendorffii(HM) were studied to investigate the use of HM as a food ingredient. The weight, volume, and water absorption of wet noodle sprepared with HM(HML) decreased as the concentration of HM increased. The turbidity of HML sauce and the loss in the solid content of noodles after cooking were lower than those of control noodles. Whiteness(L) and redness(a) values of wet noodles decreased but yellowness(b) increased after addition of HM. The sensory qualities of HML, including appearance, taste, color, flavor, texture, and overall acceptability, were better than those of control noodles. Addition of HM to 0.6%(w/w) afforded the best sensory qualities with respect to taste, texture, and overall acceptability. The total polyphenol content of HML increased as HM concentration increased. Noodle DPPH free-radical-scavenging activities were 22%(control), 28.41%(0.3%HM addition), 40.22%(0.6%HM addition) and 49.42%(0.9%HM addition). Viable bacterial cell counts did not differ significantly between control noodles and those prepared using 0.6%(w/w)HM during storage for 6day sat
. However, viable cell numbers in noodles prepared using 0.9%(w/w) HM were significantly lower than those of control samples and of noodles prepared using either 0.3%(w/w) or 0.6%(w/w) HM, during storage for 12 days at
. Changes in pH values showed trends similar to those of viable cell numbers during storage.
Wine Quality Properties with Reference to the Temperature of Grape-Must Prior to Fermentation
Chang, Eun-Ha ; Jeong, Seok-Tae ; Roh, Jeong-Ho ; Jeong, Sung-Min ; Lee, Han-Chan ; Choi, Jong-Uck ;
Korean Journal of Food Preservation, volume 17, issue 5, 2010, Pages 608~615
We investigated the effect of grape-must temperature (
) on wine quality. We used Muscat Bailey A (MBA) grapes; these are often used in wine making in Korea. The numbers of viable bacteria, yeasts and molds in grape-must decreased with an increase in temperature. Polyphenol oxidase activities in grape-must were reduced at high temperatures. Redness; and, total anthocyanin, polyphenol, and tannin contents of MBA grape wine were higher after heating at
than after use of lower temperatures. Antioxidant activity was also enhanced after exposure to high temperatures, which may be attributable to the presence of increased levels of polyphenolic compounds in the grape-must. Thus, the heat treatment to prepare grape-must before wine fermentation greatly affects wine quality.
Physicochemical Properties of and Volatile Components in Commercial Fruit Vinegars
Kim, Gui-Ran ; Yoon, Sung-Ran ; Lee, Ji-Hyun ; Yeo, Soo-Hwan ; Jeong, Yong-Jin ; Yoon, Kyung-Young ; Kwon, Joong-Ho ;
Korean Journal of Food Preservation, volume 17, issue 5, 2010, Pages 616~624
We compared the physicochemical properties of, and volatile components in various commercial fruit vinegars (made from apples, grapes, and persimmons). Total acidity was highest in grape vinegars. Significant between-sample differences were evident in total and reducing sugar contents. Brownness, turbidity, and overall color difference (the
value) were highest in persimmon vinegars. Free sugars were composed mainly of fructose, glucose, sucrose, and maltose. Major organic acids were present in the (descending abundance) order acetic acid, oxalic acid, citric acid, malic acid, and succinic acid, among-samples difference were negligible. Nine-essential free amino acids were detected in nine types of grape and persimmon vinegars, and in six varieties of apple vinegar. Among 17 types of volatile compounds identified in apple vinegars, 12 in grape vinegars, and 33 in persimmon vinegars, the main volatile components were acetic acid, ethyl acetate, isoamyl acetate, isovaleric acid, isoamyl alcohol, propanoic acid and phenethyl acetate. Volatile chemicals in commercial fruit vinegars were effectively analyzed using a SAW e-nose.
Berry thinning effects on the fruit and wine quality of grape 'Muscat Bailey A'
Jung, Sung-Min ; Chang, Eun-Ha ; Park, Seo-Jun ; Jeong, Seok-Tae ; Roh, Jeong-Ho ; Hur, Youn-Young ; Lee, Han-Chan ;
Korean Journal of Food Preservation, volume 17, issue 5, 2010, Pages 625~630
The berry thinning was a useful practice to reduce bunch size and to alter bunch shape for improving fruit quality. The grape cv. 'Muscat Bailey A' bunches were removed to find berry thinning effect on the bunch, in the apical end of the main stem about 4~6 laterals or conventional treatment and then compared a quality of fruit and wine between the treatments. Bunch weights on the different berry thinning treatment were in the range of 300 to 650g and conventional treatment was 550 to 750g. As a result, according to decreased lateral number of bunch in the treatments, total soluble sugar was increased but total acid was decreased. Our results was shown that wine color and taste components such as total anthocyanin, polyphenol and tannin were depended mainly by berry thinning. Also Berry thinning treatments of bunches was ranked higher sensory score than conventional ones.
Effect of Rice Bran Powder on the Quality Characteristics of Cookie
Jang, Kyeung-Hee ; Kwak, Eun-Jung ; Kang, Woo-Won ;
Korean Journal of Food Preservation, volume 17, issue 5, 2010, Pages 631~636
This study investigated the quality changes of cookie prepared with various concentrations of rice bran powder. Cookie were prepared by addition of 0, 5, 10, 20, and 30 powder to the flour of basic formulation. The specific gravity of cookie decreased with rising powder concentration. The volume and weight and specific volume increased with rising powder concentration. The moisture of cookie decreased with increasing powder concentration. With rising powder concentration, the a value of cookie increased but the L and b values decreased. The texture, hardness, cohesiveness, springness, gumminess, and chewiness of cookie decreased with rising powder concentration. The result of sensory evaluation when compared to cookie with 5% rice bran powder was superior in taste, flavor, and overall preference.
Preparation and Sensory Characteristics of Bread Containing Schizandra chinensis Baillon (a Traditional Korean Medicinal Plant)
Park, La-Young ; Lee, Shin-Ho ; Kim, Seok-Joong ;
Korean Journal of Food Preservation, volume 17, issue 5, 2010, Pages 637~643
We investigated the characteristics of breads containing Schizandra chinensis Baillon (SCB) added as whole powder, as a powder prepared from juice, and as a concentrate prepared from a 95% (v/v) ethanolic fruit extract, added to wheat flour at 0.5% (w/w). Addition of any form of SCB lowered the pH and increased the titratable acidity in both doughs and breads compared with control values, and the whole and juice powders were more effective in this respect than was the concentrated ethanolic extract. Dough volume during fermentation was increased by addition of whole powder and concentrated ethanolic extract, but no baking loss was evident upon addition of any form of SCB. Regarding the bread surface, the lightness (L) value was increased by addition of juice powder and concentrated ethanolic extract, but neither the redness(a) and nor the yellowness (b) values showed such increases. Internal color measurements showed increased '-a-' value upon addition of any form of SCB, and increased '-b-' value when concentrated ethanolic extract was used, however, there were no significant changes in L value. Sensory evaluation of taste, flavor, color, and overall acceptability showed that bread prepared using whole powder was more acceptable than were the other forms.
Manufacture of Sikhe(a Traditional Korean Baverage) Using Corn Silk Extracts
Cho, Kye-Man ; Joo, Ok-Soo ;
Korean Journal of Food Preservation, volume 17, issue 5, 2010, Pages 644~651
We prepared sikhe (CSE/BR-SH) using corn silk extract and black rice. The pH decreased during saccharification, from pH
after 6 h. However, the brix and reducing sugar contents increased during saccharification of CSE/BR-SH, with the highest levels (
g/l, respectively) being attained at 6 h. Amylase activity increased to 116.12% of control values 1 h after saccharification of CSE/BR-SH, and decreased thereafter. CSE/BR-SH was light purple in color. Soluble phenolic concentration increased markedly from an initial 8.43 g/l to 23.09 g/l at the end of saccharification (6 h), as did DPPH radical-scavenging activity (from an initial 17.3% to 70.98%), Increases were noted in all of ABTS radical-scavenging activity (from 40.25% to 75.32%), reducing power (from 0.241 to 0.682), and ferric reducing antioxidant power (FRAP) (from 0.288 to 1.071).
Physicochemical Properties of Shinan Seomcho(Spinacia olerecea L.)
Na, Hwan-Sik ; Kim, Jin-Young ; Mun, Hee ; Choi, Gyeong-Cheol ; Jeong, Seon-Ho ; Cho, Jeong-Young ; Ma, Seung-Jin ;
Korean Journal of Food Preservation, volume 17, issue 5, 2010, Pages 652~658
This study was to investigate physicochemical properties of Shinan seomcho growing in Jeollanamdo. The samples used were Shinan seomcho(Josaeng, Mansaeng varieties), Pohangcho(Josaeng, Mansaeng varieties), Namhaecho (Josaeng, Mansaeng varieties) and greenhouse spinach(Josaeng varieties). The results were as follows ; The thickness of spinach leaves were contained in order of Shinan seomcho > Pohangcho > Namhaecho > greenhouse spinach, and the hardness of those were contained in order of Pohangcho > Namhaecho > Shinan seomcho > greenhouse spinach. In Hunter's color value, L, a, b value in greenhouse spinach was lower than those of the others. Among the spinach varieties, Josaeng-jong(3.39~5.38 mg%) had the highest level of total dietary fiber contents than that of Mansaeng-jong(2.94~3.91 mg%). By regional groups, total dietary fiber were contained in order of Pohangcho > Namhaecho > Shinan seomcho > greenhouse spinach. The free sugar contents in the sample group, Shinan seomcho(4 varieties), Pohangcho(1 variety) and Namhaecho(2 varieties) were higher than those of other spinach varieties. The total sugar contents in the sample group, Shinan seomcho(3 varieties), Pohangcho(1 variety) and Namhaecho(2 varieties) were higher than those of other spinach varieties. Total flavonoid contents of Shinan seomcho(Josaeng-jong) and Namhaecho(Josaeng-jong) were lower than 130 mg%, but the other spinach had more than 130 mg% of total flavonoid contents. Germanium contents were detected in the following order ; Shinan seomcho(47.46
/kg) > Namhaecho(30.13
/kg) > Pohangcho(26.39
/kg) > greenhouse spinach(25.32
Optimization of Extraction of Effective Components from Vitis coignetiae, the Crimson Glory Vine
Jo, In-Hee ; Kim, Chang-Youn ; Lee, Tae-Wook ; Lee, Geun-Ho ; Choi, Yong-Hee ;
Korean Journal of Food Preservation, volume 17, issue 5, 2010, Pages 659~666
A central composite design was used to investigate the effects of the three independent variables of extraction temperature (
), ethanol concentration (
), and extraction time (
), on dependent variables including yield (
), total phenol levels (
), electron-donating ability (
), brownness (
), and reducing sugar content (
) of Vitis Coignetiae. Yield was affected by extraction temperature and time. The maximum yield was obtained at
, and, 25.37% (w/v) ethanol (
), after 317.70 min of extraction (
), evident as a saddle when displayed graphically. Total phenol levels were essentially unaffected by extraction temperature or ethanol concentration, but were highly influenced by extraction time. The maximum total phenol levels was 4,763.46 GAE mg/100 g obtained at
, and 47.79% (w/v) ethanol (
), after 349.32 min (
) of extraction. Electron-donating ability (EDA) was affected by extraction temperature and time. Maximum EDA was 55.90% at
, 50.61% (w/v) ethanol (
), and 265.96 min (
) of extration time, again shown by a graphical saddle. Brownness was affected by extraction time. The maximum extent of brown coloration was obtained at
, 99.27% (w/v) ethanol (
), and 252.63 min of extraction time (
), once again shown by graphical saddle. The maximum reducing sugar content was obtained at
, 22.59% (w/v) ethanol (
), and 216.06 min extraction time(
Substitution of Rice Flour on Bread-Making Properties
Choi, In-Duck ;
Korean Journal of Food Preservation, volume 17, issue 5, 2010, Pages 667~673
Effects of substituting wheat flour with rice flour on bread-making properties were investigated. Rice(Oryza sativa L.) cultivars were 'Goami2(G2)', a functional rice containing higher non-digestible carbohydrates, and 'Chucheongbyeo (CC)', an ordinary Japonica rice. Rice flour was substituted at 10, 20 and 30% in wheat bread formulation, and the composite flour was used for yeast-leavened bread making. Peak and final viscosity of G2 rice flour was significantly lower than that of CC rice flour. Mixograph analysis indicated that replacement of G2 rice flour increased dough water absorption and mixing time compared to wheat flour. But, typical mixograph pattern was not found in the dough from composite flour with CC rice flour. As increasing the amount of rice flour, the G2 rice breads showed a significant decrease in loaf volume, but an increase in bread crumb firmness(g). For the CC rice breads, no significant difference(p<0.05) was observed in loaf volume and crumb firmness, ranging 1012~1050 cc and 433~482g, respectively. The results revealed that Chucheongbyeo is more suitable for bread-making with the composite flour of rice(10~30%) and wheat flour.
Effect of Cabbage Powder on Baking Properties of White Breads
Lee, Seon-Ho ;
Korean Journal of Food Preservation, volume 17, issue 5, 2010, Pages 674~680
This study was carried out to investigate quality characteristics of white breads with cabbage powder(CP) (0, 2.5, 5.0, 7.5 and 10.0%). L-value was significantly decreased by addition of CP, but a and b-values were increased(p<0.05). The degree of pH of dough and bread weight increased with increasing CP concentration, while bread volume, specific volume, and baking loss rate became reduced. The hardness of the breads added with CP was higher than that of the control group. Also, In sensory analysis, the breads with CP showed generally low scores in color, flavor, taste, texture and overall acceptability compared with the control. Taken together, the 2.5%, 5.0% treatment showed similar results with the control group, as compared to other treatments. Addition of CP influenced the color, bread volume and other rheological properties, which is disadvantageous for the quality of white bread. However, compared with the control group, up to 5% CP substitution for flour didn't show significant defferences in sensory test.
Amino Acid Composition Changes in Soybean Sprouts during Cultivation
Song, Beom-Seok ; Kim, Min-Jung ; Kim, Gang-Sung ;
Korean Journal of Food Preservation, volume 17, issue 5, 2010, Pages 681~687
We examined changes in the amino acid composition of soybean sprouts of four different Korean soybean cultivars (Yutae, Jinunee, Subaktae, and Baktae). Total amino acids levels in all samples 1 day after cultivation were lower than those in soybeans but increased at cultivation times greater then 3 days. Glutamic and aspartic acids, the most abundant amino acids in all soybean cultivars studied at day 0 of sprouting, constituted more than 30% of all amino acids. Aspartic acid content of hypocotyls markedly increased, but glutamic acid levels decreased 5-day-old sprouts of Jinunee and 3-day-old sprouts of the other cultivars. Moreover, compositions of aspartic acid decreased in the order hypocotyl > root > cotyledon and Yutae > Baktae > Jinunee > Subaktae.
Body-Weight-Loss and Cholesterol-Lowering Effects of Cheonggukjang (a Fermented Soybean Paste) Given to Rats Fed a High-Fat/High-Cholesterol Diet
Kim, Ah-Ra ; Lee, Jae-Joon ; Lee, Hwan ; Chang, Hae-Choon ; Lee, Myung-Yul ;
Korean Journal of Food Preservation, volume 17, issue 5, 2010, Pages 688~697
We investigated the cholesterol-lowering and body-weight loss effects of Cheonggukjang fermented using Bacillus subtilis DJI in rats fed a high-fat/high-cholesterol diet for 4 weeks. Weight-matched male Sprague-Dawley rats were assigned to one of four groups: a normal diet group (N), a high-fat/high-cholesterol diet group (HFC), a high-fat/high-cholesterol diet with DJI Cheonggukjang group (HFC-SCK), and a high-fat/high-cholesterol with commercial Cheonggukjang group (HFC-CCK). All of body weight and liver and adipose tissue weights increased in animals fed a high-fat/high-cholesterol diet, but decreased significantly in rats fed Cheonggukjang powder, compared with the HFC group. Food intake was lower in the HFC group than in the N group, and that of the HFC-CCK group was the lowest among the four groups. Serum total cholesterol levels were significantly lower in the Cheonggukjang-powder fed groups than the other groups. Serum phospholipid and HDL-cholesterol concentrations were significantly decreased in HFC animals and were markedly increased upon feeding of a Cheonggukjang-containing-diet. Levels of serum LDL-cholesterol, the atherogenic index, and cardiac risk factor assessment indications tended to be decreased in Cheonggukjang powder-fed groups, compared with the HFC group. The total cholesterol level in liver tissue was increased by feeding of a high-fat/high-cholesterol diet, and was significantly reduced when Cheonggukjang powder was present in the diet. The levels of total lipids and triglycerides in adipose tissues were lower in the HFC-SCK group than in the HFC group, whereas no significant differences were evidence when the HFC and the HFC-CCK groups were compared. Fecal weight, moisture level, and total lipid content increased in animals fed Cheonggukjang powder. The activities of HR-LPL and TE-LPL in adipose tissues were increased in the HFC group compared with the Cheonggukjang powder-fed groups. These results indicate that dietary Cheonggukjang may improve lipid metabolism and prevent obesity and hyperlipidemia.
The Physiological Activities of Ripe Fruit of Poncirus trifoliata
Lee, Yang-Suk ; Yoon, Hong-Gun ; Kim, Nam-Woo ;
Korean Journal of Food Preservation, volume 17, issue 5, 2010, Pages 698~705
Ripe fruits of Poncirus trifoliata were examined with a view to development of functional foods and physiological activities were assessed. The flavonoid compound of the sarcocarp extract (SC), at 20.39 mg/g, was the highest of all extracts studied, whereas that in fruit juice extract (FJ) was 18.72 mg/g. The total polyphenol content of pericarp ethanol (PE) and water (PW) extracts were 60.54 mg/g and 45.91 mg/g, respectively. The nitrite scavenging ability of PW (2.0 mg/mL) was 52.27% at pH 1.2. The tyrosinase inhibitory activity of PE (2.0 mg/mL) was 23.23%, but SW showed no such activity at any tested concentration. The electron donating abilities of PW, SC, and FJ were greater than 50% when tested at 0.5 mg/mL. Notably, the
of PW was 147.73
/mL. Inhibition of xanthine oxidase by PW and SE (0.5 mg/mL) were more than 90%, whereas the
of SC was 18.28
/mL. These results indicate that P. trifoliate ripe fruits may potentially serve as components of valuable new functional foods.
Antimicrobial Characteristics of Paeonia lactiflora Pall. Extract Tested against Food-putrefactive Microorganisms
Park, Ki-Duck ; Cho, Sung-Hwan ;
Korean Journal of Food Preservation, volume 17, issue 5, 2010, Pages 706~711
Paeonia lactiflora Pall. was extracted with water and the Paeonia lactiflora Pall. extract (PLE) was tested for antimicrobial activities against Corynebacterium xerosis, Candida albicans, Listeria monocytogenes and Pseudomonas syringae. PLE showed pronounced antimicrobial effects at concentrations at or above 50
/mL. The activities were stable at
and over the pH range of 3-11. PLE may serve as a natural antimicrobial agent in food preservation. It is suggested that hydrophillic components in the extract synergistically perturb microbial membrane functions.
Changes on the Antioxidant Activities of Extracts from the Ziziphus jujube Miller Fruits During Maturation
Hong, Ju-Yeon ; Nam, Hak-Sik ; Shin, Seung-Ryeul ;
Korean Journal of Food Preservation, volume 17, issue 5, 2010, Pages 712~719
This study was carries out to analyzed the antioxidant activities and xanthine oxidase inhibitory effects of extracts from jujube to provide basic data for the development of functional materials. Antioxidative activities of extracts from jujube were analyzed by electron donating ability (EDA) using 1,1-diphenyl-2-picryl hydrazyl (DPPH), superoxide dismutase (SOD)-like activity by pyrogallol and nitrite scavenging ability. Extract yields from jujube fruits were 11.55% for unripe fruits, and about twice that value when ripe fruit extracts were prepared. The yields of hot-water and ethanol extracts was 55.67 and 65.95% in dried fruits, respectively. Total phenol contents were higher in unripe fruit extracts. The EDA values of hot-water and ethanol extracts from jujube fruits were increased by increase of extract concentration, and were about 90% in 10.0 mg/mL of extract concentration. The SOD-like activity was increased by the increase of extract concentrations. The SOD-like activity of the hot-water extract from unripe fruits was higher than that of other extracts. The SOD-like activity of ethanol extracts was 39.92% at 10 mg/ml of extract concentration from unripe fruits. The nitrite scavenging ability was about 50% in 1.0 mg/ml of extract concentration at pH 1.2, and that of extracts from unripe fruits was higher than that of other extracts. The xanthine oxidase inhibitory activities of hot-water and ethanol extracts from unripe fruits were higher than those of other extracts, were increased by concentration of extracts.
Antioxidant and Neuronal Cell Protective Effects of an Extract of Houttuynia cordata Thunb (a Culinary Herb)
Jeong, Hee-Rok ; Kwak, Ji-Hyun ; Kim, Ji-Hye ; Choi, Gwi-Nam ; Jeong, Chang-Ho ; Heo, Ho-Jin ;
Korean Journal of Food Preservation, volume 17, issue 5, 2010, Pages 720~726
The in vitro antioxidant activities and neuronal cell protective effects of 60% (w/v) methanolic extract from Houttuynia cordata were investigated. The contents of total phenolics and quercitrin in the extract were 17.71 mg/g and 75.80
/g, respectively. DPPH and ABTS radical-scavenging activities were 87.79% and 99.27%, respectively, when the extract was tested at 5 mg/ml. The FRAP (ferric reducing/antioxidant power) assay showed a dose-dependent increse in activity. In a cell viability assay using MTT, the extract protected against
-induced neurotoxicity. Lactate dehydrogenase (LDH) leakage was also inhibited by the extract, as was lipid peroxidation as shown using the mouse brain homogenate test. These data indicate that a 60% (w/v) methanolic extract of Houttuynia cordata has in vitro antioxidant activities, and ingestion there of may reduce the risk of developing neurodegenerative disorders.
Pancreatic Lipase Inhibitors Isolated from the Leaves of Cultivated Mountain Ginseng (Panax ginseng)
Hong, Ju-Yeon ; Shin, Seung-Ryeul ; Bae, Man-Jong ; Bae, Jong-Sup ; Lee, In-Chul ; Kwon, O-Jun ; Jung, Ji-Wook ; Kim, Yong-Han ; Kim, Tae-Hoon ;
Korean Journal of Food Preservation, volume 17, issue 5, 2010, Pages 727~732
Activity-guided fractionation of an ethyl acetate (EtOAc)-soluble portion of an ethanolic extract from the leaves of cultivated mountain ginseng, using pancreatic lipase inhibition assay, led to the isolation and identification of three flavonoids of a previously described structure, kaempferol-3-O-sophoroside (I), kaempferol-3-O-
-Dglucopyranoside (astragalin, II) and kaempferol (III). All compounds (I.III) showed pancreatic lipase inhibitory activities, with
values ranging from
, kaempferol (III) showed the most potent inhibitory activity with an
. The level of activity may depend on the number of C-3 glucosyl group(s) linked to the kaempferol backbone, and the isolated compounds may have promise as pancreatic lipase inhibitors.
Properties of Organic Acids and Volatile Components in Brown Rice Vinegar Prepared Using Different Yeasts and Fermentation Methods
Yoon, Sung-Ran ; Kim, Gui-Ran ; Lee, Ji-Hyun ; Lee, Su-Won ; Yeo, Soo-Hwan ; Jeong, Yong-Jin ; Kwon, Joong-Ho ;
Korean Journal of Food Preservation, volume 17, issue 5, 2010, Pages 733~740
Brown rice vinegars were prepared by agitated or static acetic acid fermentation using different yeast strains (Saccharomyces kluyveri DJ97, Saccharomyces cerevisiae JK99, Saccharomyces cerevisiae GRJ, or Saccharomyces cerevisiae H9). Organic acid contents and levels of volatile compounds were compared in vinegars prepared by different methods. The chosen yeast strain did not significantly affect the organic acid content of vinegar. In vinegars prepared by agitated acetic acid fermentation, organic acid contents were, in the order of descending abundance, acetic acid, citric acid, lactic acid, oxalic acid, and tartaric acid. In vinegars prepared by static acetic acid fermentation, no citric acid was detected, and lactic acid content was higher than that in agitated acetic acid fermented vinegar. The volatile compounds of both vinegars, analyzed by GC-MS, did not significantly differ when various yeast strains were used. Eighteen volatile compounds were detected in vinegar prepared by agitated acetic acid fermentation and 11 in vinegar prepared by static fermentation. Volatile compounds that can affect vinegar quality, including ethyl acetate and phenethyl acetate, were present at high concentrations in static acetic acid fermented vinegar. Electronic nose analysis showed that volatile chemical patterns differed between the two types of vinegar, but there were no significant differences in sensory scores between vinegars prepared using various yeast strains or by either of the two methods of fermentation.
Antioxidative and Antimicrobial Activities of Monascus pilosus(Corn Silage Mold) Mycelial Extract and Its Culture Filtrate
Kim, Jae-Won ; Lee, Sang-Il ; Kim, Sung-Hwan ; Lee, Ye-Kyung ; Kim, Soon-Dong ;
Korean Journal of Food Preservation, volume 17, issue 5, 2010, Pages 741~751
We evaluated the nutritional value of a Monascus pilosus mycelial ethanolic extract (MEM) and culture filtrate (CFM) by determining the contents of monacolin K and citrinin, and by measuring antioxidant and antimicrobial activities. The yields of freeze-dried MEM and CFM powder were 4.02% and 3.35% of wet weight, respectively. Pigment content (
value) of MEM (0.79) and CFM (0.63) were lower than those of commercial rice beni-koji ethanolic extracts (EERB) (0.87), but were in good agreement with the L*, a*, and b* values and the hue angles of the products. The total monacolin K content of MEM (24.91 mg%) was higher than those of CFM (1.27 mg%) and EERB (14.65 mg%). However, the active monacolin K content of EERB (5.48 mg%) was higher than those of MEM (3.35 mg%) and CFM (0.4 mg%). Citrinin was not detected in any sample. The total polyphenol content of MEM (4.68%, w/w) was similar to that of CFM (4.29%, w/w), thus 18.104.22.168% higher than that of EERB. The total flavonoid content of EERB was 22.214.171.124-fold higher than those of MEM (0.64%, w/w) and CFM (0.66%, w/w). The total antioxidant capacity of CFM (3.51%, w/w) was 1.62.2.08-fold higher than those of MEM (2.74%, w/w) and EERB (1.69%, w/w). The electron-donating capacities of 1% (w/v) solutions of CFM, MEM, BHT, and EERB were 86.20%, 77.25%, 77.25%, and 44.82%, respectively, and the corresponding reducing powers (
values) were 2.1, 2.4, 1.1, and 1.6, respectively. SOD(superoxide dismutase)-like activities were in the order MEM (39.85%) > BHT (37.68%) > EERB (26.70%) > CFM (21.5%). Although the TBARS (% value) of MEM was a little lower than that of BHT, it was higher than those of CFM and EERB. The antibacterial activities of CFM acting on Bacillus brevis and Escherichia coli were somewhat higher than those of MEM, whereas the activities of MEM on Bacillus subtilis, Listeria monocytogenes, Staphylococcus aureus, Staphylococcus epidermidis, and Salmonella enteritidis were higher than those of CFM. However, the antibacterial activities of MEM and CFM were less than those of EERB and BHT. In conclusion, although further studies are needed, we offer experimental evidence that the by-products of M. pilosus MEM and CFM contain significant antioxidant and antimicrobial activities that may be useful in the development of healthy foods.
Comparison of Anti-Oxidative and Cox-2 Promoter Activities of Lepidoptera Extracts
Son, Hyeong-U ; Heo, Jin-Chul ; Lee, Sang-Han ;
Korean Journal of Food Preservation, volume 17, issue 5, 2010, Pages 752~756
Lepidoptera (butterflies) extracts, traditionally employed as medicines, have various biological activities. Five species of Lepidoptera (Papilio maackii, Papilio xuthus, Pieris rapae, Eurema hecabe, and Sasakia charonda) were extracted with distilled water (DW), dimethyl sulfoxide (DMSO), ethanol (EtOH), and methanol (MeOH). Each extract was analyzed for anti-oxidant and anti-inflammatory activities using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay method, the ferric reducing ability of plasma (FRAP) test, and a cyclooxygenase-2 (COX-2) promoter assay. The results suggest that Lepidoptera extracts have valuable anti-oxidant and anti-inflammatory properties, supporting the idea that the extracts may serve as a food biomaterial(s) preventing oxidative processes and inflammatory damage.
Effects of Perilla frutescens L. on anti-oxidant and anti-inflammation activity
Son, Hyeong-U ; Heo, Jin-Chul ; Seo, Myung-Sun ; Lee, Sang-Han ;
Korean Journal of Food Preservation, volume 17, issue 5, 2010, Pages 757~761
It is recognized that Perilla frutescens L. (PfL) are useful for various diseases, including allergic disorders. To evaluate whether the PfL extract have potential in alleviating oxidant and inflammatory process, some in vitro antioxidant assays and in vivo DNFB-induced atopic assay were investigated. Extracts of PfL have potent anti-oxidant activity by DPPH or FRAP assay. By treatment of high temperature / high pressure extraction process of PfL seed, the activity was increased. Using a mouse animal model, we found that PfL extract reduces ear thickness and epithelial thickening and infiltration of immune cells inhibition. Collectively, the present results suggest that PfL can be used as an antioxidant and/or anti-inflammatory biomaterial, that should be proved to evaluate on mechanistic study and development of functional food.