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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 :
Volume & Issues
Volume 19, Issue 6 - Dec 2012
Volume 19, Issue 5 - Oct 2012
Volume 19, Issue 4 - Aug 2012
Volume 19, Issue 3 - Jun 2012
Volume 19, Issue 2 - Apr 2012
Volume 19, Issue 1 - Feb 2012
Selecting the target year
Nutritional Characteristics of Calystegia japonica
Lee, Yang-Suk ; Kwak, Chang-Geun ; Kim, Nam-Woo ;
Korean Journal of Food Preservation, volume 19, issue 5, 2012, Pages 619~625
DOI : 10.11002/kjfp.2012.19.5.619
In the present study, the proximate composition, sugar, minerals, total phenolic and flavonoid compounds, and amino acids in Calystegia japonica (C. japonica) were measured to determine if it can be used as a nutritional and functional material for the development of valuable foods. The mean crude protein, fat, and ash contents of the leaves were 5.75, 2.46, and 7.77%, respectively. The soluble-protein contents of the leaves and roots were 146.78 and 33.67 mg%, respectively. The reducing-sugar and free-sugar contents of the leaves were 682.70 and 166.00 mg%, respectively, and those of the roots were 2,934.89 and 37.70 mg%. The mineral content of the leaves was 3,122.13 mg%, and that of the roots was 1,540.85 mg%. The three elements Ca, K, and Mg were very rich in all their parts, with minerals accounting for 96-99% of their total mineral contents. The total phenolic compound of the leaves was 3,028.89 mg%, and the total flavonoid compound was 382.67 mg%. The phenolic and flavonoid compounds in the leaves were more than 7.6 times those in the roots. The free-amino acid levels in the leaves and roots were 2,467.15 and 1,334.81 mg%, respectively. The results of the comparison of the leaves and roots of C. japonica showed that the leaves had a rich proximate composition consisting of minerals, total phenolic and flavonoid compounds, and amino acid. This suggests that C. japonica leaves are potentially useful sources of functional and favorite foods and nutraceuticals.
Quality Changes of Minimally Processed Sliced Deodeok (Codonopsis lanceolata) during Storage by Packaging Method
Choi, Duck-Joo ; Lee, Yun-Jung ; Kim, Youn-Kyeong ; Kim, Mun-Ho ; Choi, So-Rye ; Park, In-Seon ; Cha, Hwan-Soo ; Youn, Aye-Ree ;
Korean Journal of Food Preservation, volume 19, issue 5, 2012, Pages 626~632
DOI : 10.11002/kjfp.2012.19.5.626
In this study, the changes that occurred in the quality of minimally processed sliced Deodeok (Codonopsis lanceolata) in relation to the packing method during storage at
were investigated. The storage tests were conducted for seven days using PE sealing, but PP sealing and vacuum packaging preserved the Deodeok for 14 days. On the seventh day, the vinyl-packaged Deodeok showed a remarkable fall in quality with 4.5 °Brix, but the PP-sealed and vacuum-packaged Deodeok showed slight falls with 6.4 and
, respectively. The PE- and PP-sealed Deodeok did not show significant differences in texture and moisture content for two days, and the moisture content was highest in the vacuum-packaged Deodeok during storage. In relation to the total viable cell and the coliform count, the vacuum-packaged Deodeok showed the lowest rate of increment during storage, followed by the others. Thus, the bubble-washed and vacuum-packaged minimally processed sliced Deodeok was found to have the best quality.
Application of Predictive Microbiology for Microbiological Shelf Life Estimation of Fresh-cut Salad with Short-term Temperature Abuse
Lim, Jeong-Ho ; Park, Kee-Jea ; Jeong, Jin-Woong ; Kim, Hyun-Soo ; Hwang, Tae-Young ;
Korean Journal of Food Preservation, volume 19, issue 5, 2012, Pages 633~638
DOI : 10.11002/kjfp.2012.19.5.633
The aim of this study was to investigate the growth of aerobic bacteria in fresh-cut salad during short-term temperature abuse (
temperature for 1, 2, and 3 h) for 72 h and to develop predictive models for the growth of total viable cells (TVC) based on Predictive food microbiology (PFM). The tool that was used, Pathogen Modeling program (PMP 7.0), predicts the growth of Aeromonas hydrophila (broth Culture, aerobic) at pH 5.6, NaCl 2.5%, and sodium nitrite 150 ppm for 72 h. Linear models through linear regression analysis; DMFit program were created based on the results obtained at 5, 10, 20, and
for 72 h (
>0.9). Secondary models for the growth rate and lag time, as a function of storage temperature, were developed using the polynomial model. The initial contamination level of fresh-cut salad was 5.6 log CFU/mL of TVC during 72 h storage, and the growth rate of TVC was shown to be 0.020~1.083 CFU/mL/h (
>0.9). Also, the growth tendency of TVC was similar to that of PMP (grow rate: 0.017~0.235 CFU/mL/h;
). The predicted shelf life with PMP was 24.1~626.5 h, and the estimated shelf life of the fresh-cut salads with short-term temperature abuse was 15.6~31.1 h. The predicted shelf life was more than two times the observed one. This result indicates a 'fail safe' model. It can be taken to a ludicrous extreme by adopting a model that always predicts that a pathogenic microorganism will grow even under conditions so strict as to be actually impossible.
Development of a Direct Evaluation Method to Measure the Rancidity of Yeonhaeju Soybean (Bazaz) Powders during Storage via the Fluorescence Spectrum Test
Uhm, Joo-Tae ; Yoon, Won-Byong ;
Korean Journal of Food Preservation, volume 19, issue 5, 2012, Pages 639~644
DOI : 10.11002/kjfp.2012.19.5.639
The rancidity of soybean (Glycine max L.) from Yeonhaeju, called "Bazaz", in powder forms was evaluated through a fluorescence spectrum test (FST). The results from the FST were validated by comparing the TBA and acid values. Soybean powders were stored in 25, and
for 20 days. The maximum excitation and maximum emission of fluorescent compounds generated from the soybean powder during storage were observed at the 360 nm and 430-440 nm wavelengths, respectively. The mean particle size of soybean powder was maintained at
to avoid the dependence of the reaction area during measurement. According to the FST results, lipid oxidation did not actively progress during storage at
. The fluorescence intensity (FI) from FST on the first day of storage was not significantly different from that on the last day of storage (day 20; p < 0.05), but the FI dramatically increased at
. A smooth increase was observed in the initial stage; then, after 11 days of storage, the FI value increased by nearly 100% compared to that on the first day. The FI values were compared with TBA and acid values that were measured under the same storage conditions. All the values at
showed similar patterns during storage, but at
, the FI and acid values showed similar patterns but the TBA decreased after reaching the maximum values on storage day 12. The results demonstrated that FST may be useful for measuring the rancidity of the powder form of soybean because it does not require extraction to measure the rancidity.
Food Functional Properties of Pleurotus eryngii Cultivated with Different Wavelength of LED Lights
Kim, Do-Hee ; Choi, Hye-Jin ; Jo, Woo-Sik ; Moon, Kwang-Deog ;
Korean Journal of Food Preservation, volume 19, issue 5, 2012, Pages 645~651
DOI : 10.11002/kjfp.2012.19.5.645
The food functional properties of Pleurotus eryngii cultivated with different wavelengths of light-emitting diode (LED) light were analyzed in this study. The levels of total soluble solids of Pleurotus eryngii increased with all the LED lights, except mixed LED light (
). Thirty one kinds of components were detected by analyzing the free amino acids. The total free amino acid contents had a slightly higher tendency in the control group, but the ratios of eight essential amino acids among the total amino acids of Pleurotus eryngii cultivated under all the LED lights, including the blue light (blue,
) and the green light, were higher than that in the control group. K was the highest-content of mineral, and Mn was the lowest-content. The Ca content increased through cultivation under all the LED lights, except the blue light, but the Fe content (under the green and
lights), K content (under the red and UV-A lights) and Mg content (under the
, UV-A and red lights) increased under the exclusive LED light. The total phenolic compounds increased by cultivation under all the LED lights, except the UV-A and mixed lights (
). The DPPH radical scavenging activity was also improved by all the LED lights, except the mixed light (
Change of Physicochemical Properties and Hesperidin Contents of Jeju Processing Citrus Fruits with the Harvest Date
Yang, Jiwon ; Choi, Il Sook ; Lee, Jeong Hee ; Cho, Chang-Won ; Kim, Sung Soo ;
Korean Journal of Food Preservation, volume 19, issue 5, 2012, Pages 652~658
DOI : 10.11002/kjfp.2012.19.5.652
This study, the changes in physicochemical properties and hesperidin content of Jeju-processed citrus fruits according to the harvest date were evaluate. The soluble-solid content, pH, and soluble solid-acid ratios gradually increased, but titratable acidity slightly decreased with a delay in the harvest date. The color index, lightness, yellowness, and turbidity slightly decreased whereas the redness slightly increased with a delay in the harvest date. The hesperidin content slightly decreased with a delay in the harvest date. Hesperidin, which is the major cause of juice cloudiness, decreased with a delay in the harvest date. These results suggest that later-harvested fruit juice is bound to be less cloudy.
Fermentation and Quality Characteristics of Cheonggukjang with Chinese Cabbage
Kim, Jin Hak ; Park, La Young ; Lee, Shin Ho ;
Korean Journal of Food Preservation, volume 19, issue 5, 2012, Pages 659~664
DOI : 10.11002/kjfp.2012.19.5.659
The fermentation and quality characteristics of Cheonggukjang with Chinese cabbage, which is produced as a by-product in the kimchi industry, were investigated. Cheonggukjang was prepared with cooked soybean without Chinese cabbage (control), with 10% Chinese cabbage (A10), and with 20% Chinese cabbage (A20), respectively. The A10 and A20 pH values did not show a significant difference compared with the control during fermentation for 72 h. The total aerobes of the Cheonggukjangs reached 8.65 (control), 8.73 (A10), and 9.11 (A20) log CFU/mL after fermentation for 72 h at
, respectively. The numbers of lactic acid bacteria were found to be 5.62 (A10) and 5.87 (A20) log CFU/mL during fermentation for 72 h at
, but lactic acid bacteria were not detected in the control. The amino nitrogen and viscous substance contents of A10 and A20 were lower than those of the control. The total polyphenol contents and DPPH radical scavenging abilities of the tested Cheonggukjang were increased by fermentation. The increasing ratio of polyphenol and the DPPH radical scavenging ability of A10 were higher than those of the control and of A20. The sensory quality of A10 was higher than that of the control and of A20 in taste, color, and overall acceptability.
Effects of Pulsed Electric Fields on Juice Expression Characteristics of Malus pumila Fruit
Lim, Jeong-Ho ; Ahn, Seong-Hwan ; Lee, Dong-Un ; Kim, Young-Ho ; Park, Kee-Jai ;
Korean Journal of Food Preservation, volume 19, issue 5, 2012, Pages 665~671
DOI : 10.11002/kjfp.2012.19.5.665
The effects of pretreatment by pulsed electric fields (PEFs) on the juice expression characteristics of the Malus pumila fruit were investigated. Fresh fruits were divided into quarters, were produced on a laboratory scale (100 g apples per lot) by pretreatment with electric fields at two different field intensities (1, 2 kV/cm; n=50, 100, 200, and 400 pulses), and were then pressed at room temperature. Relative to the control samples, the juice yield increased with increasing field intensities. The total phenolics and antioxidant activity were higher in the juice from the PEF-treated fruit than in the juice from the untreated fruit. There was no significant difference in soluble-solid and reducing sugar contents between the PEF-treated and untreated fruits. These results suggest that PEF pretreatment may be useful for increasing the juice yield, total phenolics, and antioxidant activity of the Malus pumila fruit.
Quality Characteristics of the Flesh and Juice for Different Varieties of Sweet Pumpkins
Kim, Mi-Hyang ; Lee, Woo-Moon ; Lee, Hee-Ju ; Park, Dong-Kum ; Lee, Myung-Hee ; Youn, Sun-Joo ;
Korean Journal of Food Preservation, volume 19, issue 5, 2012, Pages 672~680
DOI : 10.11002/kjfp.2012.19.5.672
To determine the characteristics of four different sweet pumpkins (Minimam, Bojjang, Ajikuroi and Kurijiman), juices were made from these varieties. The carotenoids in the flesh were 1.5~2 times higher than those in the skin and were highest in the flesh of the Minimam pumpkin among all the pumpkin varieties studied. The vitamin A contents were higher in the skin than in the flesh, and Minimam had the highest vitamin A content (2,016.57 IU/100 g) while Kurijiman had the lowest (998.83 IU/100 g). The vitamin C contents varied from 43.21 to 82.35 mg%, but there were no significant differences between the flesh and the skin. That of Kurijiman was the highest among the varieties studied. The major mineral of these varieties was potassium, which was highest in the flesh of Ajikuroi, followed by phosphorus. The antioxidant activities of the sweet pumpkin water extracts were higher in the skin than in the flesh. The
of the Minimam skin was the highest (4.01 mg/mL), and that of the Ajikuroi flesh was the lowest. The sweet pumpkin juice yields were 69.5~89.4%, with significant differences shown according to the variety. That of the peeled Ajikuroi's flesh was the highest. The pH was 7.17~7.83, and the unpeeled sweet pumpkin's pH was higher than that of the peeled sweet pumpkin. The Brix degree was
, with that of the unpeeled Bojjang being the highest(
) and that of the unpeeled Ajikuroi the lowest (
). The sweet pumpkin beverage made with pressed juice was adjusted by pH 3.5 with citric acid, and the Brix degree was maintained at the
with sugar. The adjusted beverage, which was the peeled pumpkin flesh juice, had suspension stability for a short time. The sweet pumpkin beverage had a certain flovor and a slimy mouthfeel. Bojjang and Kurijiman were evaluated as the best in the terms of taste and color, but the peeled Minimam and Bojjang showed the best results overall.
Quality Characteristics of Muffin Added with Rice Bran
Kang, Ho Jin ; Park, Jong Dae ; Lee, Hyun-Yu ; Kum, Jun-Seok ;
Korean Journal of Food Preservation, volume 19, issue 5, 2012, Pages 681~687
DOI : 10.11002/kjfp.2012.19.5.681
The purpose of this study was to evaluate the quality properties of muffin added with different concentration (0, 1, 3, and 5%) of rice bran. The results indicated no significant difference in the weight of muffins with different concentration of rice bran. The moisture content of the muffin decreased with longer storage time. The moisture content of the muffin to which 0, 3, 5, and 10% rice bran were 26.62, 29.07, 30.72, and 27.53%, respectively. The muffins' hardness was higher on storage day 1 than on the initial storage day. As for adhesiveness, there was no significant difference between storage time and rice bran concentration. The springiness decreased with increasing storage time. The sensory score showed that the muffin without rice bran had a higher color and flavor than the others while the muffins with rice bran had higher taste, moistness, chewiness, and overall acceptability scores than control(0%).
Quality Characteristics of Topokkidduk Added with Soybean Flour
Kang, Ho Jin ; Park, Jong Dae ; Lee, Hyun-Yu ; Kum, Jun-Seok ;
Korean Journal of Food Preservation, volume 19, issue 5, 2012, Pages 688~695
DOI : 10.11002/kjfp.2012.19.5.688
The effect of soybean flour (0, 5, 10, and 15%) on the quality characteristics (moisture, color, water absorption, solid content, texture properties, and sensory properties) of Topokkidduk stored for two days was studied. The moisture content of Topokkidduk increased with increasing soybean flour concentration at all the storage times. The moisture contents of SF15 (soybean flour 15%) on storage days 0, 1, and 2 were 46.30, 46.30, and 45.00%, respectively. SF15 had the highest moisture content among all the samples. The color of Topokkidduk (L value) decreased whereas its a and b values significantly increased with increased soybean flour concentration (p<0.05). The cooking properties (e.g., water absorption and solid content) resulted from the opposite conditions. Thus, the water absorption decreased and the solid content increased with increasing soybean flour concentration. The texture analyzer revealed that the hardness, chewiness, and cohesiveness of Topokkidduk decreased and that its adhesiveness increased with soybean flour addition, but there were no significant differences in these according to the soybean powder concentration. The taste, flavor, color, hardness, springiness, and overall acceptability values of Topokkidduk containing SF5 (soybean flour 5%) after two storage days, obtained through a sensory test, were highest among all the samples. These results suggest that soybean flour may be utilized as a functional and valuable ingredient in Topokkidduk.
Effect of the Dried-Medicinal-Herbs Mixing Ratio on the Sensory and Quality Characteristics of Samgyetang for Ginseng Chicken Soup
Jeong, Dae-Yun ; Hwang, Su Jung ; Lee, Sung-Hee ; Eun, Jong-Bang ;
Korean Journal of Food Preservation, volume 19, issue 5, 2012, Pages 696~702
DOI : 10.11002/kjfp.2012.19.5.696
The physiochemical characteristics and sensory properties of the Samgyetang herb to which different dried medicinal herbs were added were investigated to find the best formulation for the product. For the Samgyetang herbal product, Schizandra chinensis, Atractylodes lancea, Glycyrrhiza uralensis, and Zizyphus jujube were used at a fixed ratio in the formulation, and Paeonia lactiflora (PL), Codonopsis lanceolata (CL), and Scutellaria baicalensis (SB) were added, with different amounts. The pH of Samgyetang increased along with the SB amount, and the soluble-solid content increased along with the CL amount. S7, which had the highest SB addition level, had the highest L value, and the b values were the highest in S7, which had the highest SB addition level. In the sensory evaluation, S7, which had the highest amount of SB, had the highest score in flavor, taste, and overall acceptability. In conclusion, the best formulation for Samgyetang would include PL 8 g, CL 4 g, SB 12 g, Schizandra chinensis 6 g, Atractylodes lancea 4 g, Glycyrrhiza uralensis 2 g, and Zizyphus jujube 4 g.
Monitoring of the Steaming and Drying Conditions for Onion Dehydration
Choi, In-Hag ; Lee, Gee-Dong ;
Korean Journal of Food Preservation, volume 19, issue 5, 2012, Pages 703~711
DOI : 10.11002/kjfp.2012.19.5.703
This study was conducted to investigate the quality and organoleptic properties of dehydrated onions with steaming and heating. Sliced onions were treated as follows: steaming time (
, 5~25 min); drying temperature (
) and drying time (
, 4~20 hr). All the variables were modelled and analyzed using a central composite design and response surface methodology (RSM). The coefficients (
) of the water content and water activity model induced from RSM were 0.9514 (p<0.01) and 0.9455 (p<0.01), respectively. The water content and water activity were affected by the drying temperature and time. The
on the models of Hunter's L, a, b values were 0.9419 (p<0.05), 0.8818 (p<0.01) and 0.9360 (p<0.01), respectively. Hunter's L, a, b values were affected by the drying temperature and time, but Hunter's b value was not affected by the steaming time. In addition, the
on the models of overall palatability was 0.8867 (p<0.05). The maximum palatability response was 5.92 when the steaming time was 13.14 min, the drying temperature was
and the drying time was 14.49 hr.
Comparison of Physicochemical Properties and Physiological Activities of Commercial Fruit Juices
Chung, Hai-Jung ;
Korean Journal of Food Preservation, volume 19, issue 5, 2012, Pages 712~719
DOI : 10.11002/kjfp.2012.19.5.712
In this study, the physicochemical and physiological activities of 10 different commercially available juices (apple juice-A: cloud type; apple juice-B: clear type; blueberry juice; grape juice-A; grape juice-B; orange juice-A; orange juice-B; pineapple juice; pomegranate juice; and tomato juice) were investigated. The average pH, titratable acidity, Brix, and reducing sugar were 3.57, 0.57%,
, and 57.58%, respectively. The total polyphenol and flavonoid contents were within the ranges of 98.29-878.12 ug/mL and 23.82-156.63 ug/mL, respectively, and pomegranate juice showed the highest content, followed by blueberry juice and apple juice-A. In the DPPH radical scavenging assay, apple juice-A, grape juice-A, and pomegranate juice exhibited the highest activity (greater than 90%) while orange juice-B, pineapple juice and tomato juice showed the weakest. The tyrosinase inhibitory effect was highest in apple juice-A, followed by orange juice-A and blueberry juice. The reducing power was highest in pomegranate juice and lowest in pineapple juice and grape juice-A. The antioxidant activity by reducing power was highly correlated with the total polyphenol content.
Food Nutritional Composition of Castor Aralia (Kalopanax pictus N) Sprouts
Choi, Hye-Jin ; Kim, Do-Hee ; Chung, Hun-Sik ; Moon, Kwang-Deog ;
Korean Journal of Food Preservation, volume 19, issue 5, 2012, Pages 720~726
DOI : 10.11002/kjfp.2012.19.5.720
This study was carried out to investigate the food value of K. pictus sprouts. The total ginsenoside content was 67.4 mg/kg. Including Ginsenoside Rg1, a total of five different types were detected by the experiment. The total phenol content was 33.77 mg/100 g. Including seven different type of essential amino acids, the total amino acid content of K. pictus sprouts was 33,744 mg/100 g. The results of the analysis of the free amino acid content showed that the total bitterness was much higher than the total sweetness. From the above results, the food characteristics of K. pictus sprouts could be determined. To improve their consumption, their bitterness must be reduced.
Physiochemical Characteristics of Calcium Supplement Manufactured using Starfish
Park, Hee-Yeon ; Lee, Jung Im ; Nam, Ki-Ho ; Jang, Mi-Soon ;
Korean Journal of Food Preservation, volume 19, issue 5, 2012, Pages 727~734
DOI : 10.11002/kjfp.2012.19.5.727
For developing calcium supplement from the harmful marine organism starfish, the physiochemical property of the powdered starfish skeletal plate and the hydrolysis condition of the starfish digestive enzyme were studied. The optimal hydrolysis condition of the starfish digestive enzymes was at
for 12 h. The bulk densities of the powdered starfish skeletal plates of Asterias amurensis and Asterina pectinifera were
, respectively. As for the median size, the values were 10.738 and
, respectively. According to the added concentration of sodium polyacrylate, the dispersibility rate of the powdered starfish skeletal plate was shown to be 6h at 0.0%, 3 days at 0.1%, 20 days at 0.2%, and until 30 days at 0.4%. The elementary composition of the powdered starfish skeletal plates from A. amurensis and A. pectinifera mainly consisted of calcium, and it formed 98.95 and 98.52% of the powdered starfish skeletal plates, respectively. The results of the X-ray diffraction (XRD) analysis showed that they were present in the form of
. Based on these results, it is suggested that starfish skeletal plate can be utilized as a functional material for a calcium supplement.
Enhances Antioxidant Effect of Purple Sweet Potato by Roasting
Cho, Kye Man ; Joo, Ok Soo ;
Korean Journal of Food Preservation, volume 19, issue 5, 2012, Pages 735~743
DOI : 10.11002/kjfp.2012.19.5.735
Purple sweet potato (PSP, Ipomoea batatas) has various biological effects including antidiabetic, anti-inflammatory, and antioxidant activities. In this study, the antioxidant activity of PSP after roasting were compared using DPPH, ABTS, and FRAP assays. In addition, the total phenolics and flavonoid contents, Maillard reaction products, and phenolic acid contents were measured to identify the factors that changed PSP,s antioxidant activity due to roasting. The roasted PSP exhibited significantly higher antioxidant activity than unroasted PSP. In particular, the PSP roasted at
for 10 min showed the highest antioxidant activity among all the PSPs that were roasted under different conditions. The total phenolic and flavonoid contents, Maillard reaction products and phenolic acid contents markedly increased, corresponding to the general increase in antioxidant activities after roasting. These results suggest that roasted PSP extracts are potential source of natural antioxidants that may be used in certain food applications.
Antioxidant Activities of Extracts from Medicinal Plants
Park, Hye-Jin ; Kang, Sun-Ae ; Lee, Ju-Yeong ; Cho, Young-Je ;
Korean Journal of Food Preservation, volume 19, issue 5, 2012, Pages 744~750
DOI : 10.11002/kjfp.2012.19.5.744
In this study, the optimal conditions for phenolic-compound extraction from medicinal plants were found to be 24 h and about 50% ethanol. The electron-donating scavenging activities (DPPH), ABTS radical-cation decolorization (ABTS), antioxidant protection factor (PF), and thiobarbituric acid reaction substance (TBAR) were measured to determine the antioxidant activities of the extracts of Sanguisorba officinalis Linn., Citrus unshiu Markovich, Melia azedarach L., Asparagus cochinchinensis Merr., Citrus unshiu S., Polygonum aviculare L., and Leonurus sibiricus L. The total phenolic contents of the extracts of medical plants were determined to be 0.45-3.00 mg/g in the water extracts and 0.33-3.15 mg/g in the 50% ethanol extracts. The electron-donating abilities (EDA) of the water and ethanol extracts were both above 85% at the
concentration. The ABTS radical-cation decolorization was above 80% at the
concentration in all the extracts of various medicinal plants. The antioxidant protection factor (PF) of the Melia azedarach L. extracts was found to be
PF in the water extracts at the
concentration, and was higher than those of the other medicinal-plant extracts. The TBAR inhibition rates of all the medicinal-plant extracts, except Asparagus cochinchinensis Merr., were above 85% at the
concentration. These results confirmed that the various oriental medicinal plants (Sanguisorba officinalis Linn., Citrus unshiu Markovich, Melia azedarach L., Asparagus cochinchinensis Merr., Citrus unshiu S., Polygonum aviculare L., and Leonurus sibiricus L.) that were included in this study are useful functional-food sources.
Evaluation of Acetylcholinesterase Inhibitory and Antioxidative Activities of Rhus javanica
Bae, Jong-Sup ; Lee, Hyun-Shik ; Lee, Ha Yeong ; Yoo, Byung-Hyuk ; Kim, Taewan ; Kim, Yong Han ; Kim, Tae Hoon ;
Korean Journal of Food Preservation, volume 19, issue 5, 2012, Pages 751~756
DOI : 10.11002/kjfp.2012.19.5.751
Antioxidant capacity and acetylcholinesterase (AChE) inhibitory activity of the aqueous methanolic extract of Rhus javanica were investigated in vitro. The antioxidant properties was measured by radical scavenging assays using DPPH and
radicals. The AChE inhibitory efficacy of R. javanica was tested by Ellman's assay and the total phenolic content was determined using a spectrophotometric method. All tested samples showed a dose-dependent AChE inhibitory and radical scavenging activities. In particularly, ethyl acetate (EtOAc)-soluble portion from the methanolic extract of R. javanica showed significantly higher inhibitory activity than other organic solvent soluble-portions in an AChE and radical scavenging assay systems. These results suggest that R. javanica may be possess potential benefits which might be useful in development of antioxidant and anti-alzheimer's disease ingredient.
Isolation of Bacillus velezensis SSH100-10 with Antifungal Activity from Korean Traditional Soysauce and Characterization of Its Antifungal Compounds
Chang, Mi ; Moon, Song Hee ; Chang, Hae Choon ;
Korean Journal of Food Preservation, volume 19, issue 5, 2012, Pages 757~766
DOI : 10.11002/kjfp.2012.19.5.757
The SSH100-10 bacterial strain, which exhibits strong antifungal (anti-mold and anti-yeast) activity, was isolated from traditional korean soysauce aged 100 years. The strain was identified as Bacillus velezensis based on Gram-staining, the biochemical properties and 16S rRNA gene sequence determination. B. velezensis SSH100-10 showed strong proteinase activity and NaCl tolerance, but did not produce enterotoxin. Two-antifungal compounds from B. velezensis SSH100-10 were purified using SPE, preparative HPLC, and reverse phase-HPLC. The purified antifungal compounds were identified as
iturin through MALDI-TOF-MS and amino acid composition analysis. The stability characteristics of the antifungal compounds after temperature, pH, and enzyme treatments suggested that B. velezensis SSH100-10 produced more than two antifungal compounds; pH-stable
iturin A and
iturin A, and unidentified pH-unstable compounds. The results suggested that B. velezensis SSH100-10 can be used in soybean fermentation as a starter. Moreover it has potential as a biopreservative in the food and feed industry and as a biocontrol agent in the field of agriculture.
Anxiolytic-like Effects of the Methanol Extract of Sophorae Fructus
Oh, Han Saem ; Lee, Gil Yong ; Jung, Ji Wook ;
Korean Journal of Food Preservation, volume 19, issue 5, 2012, Pages 767~773
DOI : 10.11002/kjfp.2012.19.5.767
The purpose of this study was to investigate the anxiolytic-like effect of the methanol extract of Sophorae fructus (MESF) using elevated plus-maze (EPM), open field test, and horizontal wire test in mice. MESF was orally administered at doses of 50, 100, 200, or 400 mg/kg to ICR mice 1 h before behavioral evaluation. The control group was given an equal volume of 10% Tween 80, and the positive control group was given diazepam (1 mg/kg, i.p.). The administration of MESF significantly increased the percentage of time spent in open arms and the entries into the open arms of the EPM compared with the 10% Tween 80-treated control group (p < 0.05). In addition, the anxiolytic-like activities of MESF were antagonized by flumazenil (a GABAA antagonist, 10 mg/kg) but not by WAY-100635 (a 5-HT1A antagonist, 0.3 mg/kg). Futhermore, there were no changes in the locomotor activity and myorelaxant effects of the experimental group, as opposed to the 10% Tween 80-treated control group. Therefore, these findings suggest that MESF promotes the anxiolytic-like activity mediated by the GABAergic nervous system in mice.
Fermentation Characteristics of Cuttlefish Kimchi with Yogurt and Vitamin C
Jang, Mi-Soon ; Seo, Kyoung Chun ; Nam, Ki-Ho ; Park, Hee-Yeon ;
Korean Journal of Food Preservation, volume 19, issue 5, 2012, Pages 774~782
DOI : 10.11002/kjfp.2012.19.5.774
Baechu kimchi without cuttlefish (control), baechu kimchi with cuttlefish (CK), cuttlefish baechu kimchi with yogurt (CK+Y), and cuttlefish baechu kimchi with vitamin C (CK+VC) were prepared, and the fermentation characteristics of the prepared kimchi samples were investigated during 28 days of fermentation at
. The levels of moisture, crude lipid, and crude ash did not differ much among the samples, but the crude protein levels of CK, CK+Y, and CK+VC were greater than that of the control. The pH values of CK+Y and CK+VC slowly decreased compared with those of the control and CK during fermentation. The acidity increased sharply until 21 days then gradually increased thereafter. The total microbial counts achieved maximum levels at 21 days, and the kimchi to which yogurt and vitamin C were added showed values lower than that of the control. The number of Leuconostoc sp. in CK+Y and CK+VC was higher than that in the control. In our sensory evaluations, cuttlefish kimchi with yogurt or vitamin C scored highest in terms of texture, sour taste, ripened taste, and overall acceptability.
The Consumption Status and Preference for Sprouts and Leafy Vegetables
Jun, So-Yun ; Kim, Tae-Hun ; Hwang, Sung-Heon ;
Korean Journal of Food Preservation, volume 19, issue 5, 2012, Pages 783~791
DOI : 10.11002/kjfp.2012.19.5.783
The purpose of the study was to provide baseline information that could encourage consumers and establish the direction of development for sprouts and leafy vegetables. A survey on the consumption and preference for sprouts and leafy vegetables of 823 people over 20 years of age in Seoul and Gyeonggi province was conducted. The preference for sprouts was higher in men (
) than in women (
), whereas the preference for leafy vegetables was higher in women (
) than in men (
). Based on age, the respondents in their 40s or above had high preferences for sprouts and leaf vegetables due to the importance that they accorded to health and nutrition (p<0.01). The sprouts and leafy vegetables were purchased mainly for their high nutritional value. The purchase frequency of once a month or more for leafy vegetables (82.7%) was higher than that for sprouts (57.1%). The consumers purchased sprouts and leafy vegetables mainly from a large discount store. The respondents in their 20s showed the highest percentage of purchasing from a local store whereas the older ones showed a high preference for traditional markets. The reason for the choice of the place of purchase was convenience. The freshness and price were important factors in the consumption of sprouts and leafy vegetables. In the case of leafy vegetables, the consumers preferred to buy them using the conventional weight measurement system rather than in small packages. On the other hand, mixed small packages were preferred for sprouts. The purchase frequency was correlated with the preferences, need for improvement and purchase intent for sprouts and leafy vegetables. The aspects that require improvement for producing high-quality sprouts and leafy vegetables were the nutritional and functional properties. To increase the consumption of sprouts and leafy vegetables, there is need for variations and improvement of the quality and safety of the products.
Inhibitory Effect of Angelica keiskei Extract in an Atopic Dermatitis Animal Model
Kim, Min-A ; Son, Hyeong-U ; Nam, Dong-Yoon ; Cha, Yong-Su ; Shin, Yong-Kyu ; Choi, Yong-Hee ; Lee, Sang-Han ;
Korean Journal of Food Preservation, volume 19, issue 5, 2012, Pages 792~798
DOI : 10.11002/kjfp.2012.19.5.792
The purpose of this study was to evaluate the anti-atopic-dermatitis effect of Angelica keiskei extract using a DNFB-induced animal model of atopic-dermatitis symptoms. A. keiskei was prepared via extraction with DW, 50% ethanol, and 100% ethanol in addition to fresh juice. All the extracts reduced the thickness levels of the ears and ear epidermis against swelling by DNFB inducement, especially in the aqueous-extract-treated group. The mRNA expressions of matrix metalloproteinases (MMPs), however, were not observed, which may indicate that Angelica keiskei extract alleviates the atopic-dermatitis symptoms in an MMP-independent manner. Finally, the level of the inflammatory cytokine IL-4 was inhibited only in the juice-treated group, although the IL-13 level was inhibited in the juice-, 50%-ethanol-extract-, and 100%-ethanol-extract-treated groups in a dose-dependent manner, and was not inhibited in the aqueous-extract-treated group. Taken together, these results suggest that Angelica keiskei extract has an inhibitory effect on atopic dermatitis, and may be a useful biomaterial for the development of cosmeceuticals.