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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 23, Issue 5 - Oct 2016
Volume 23, Issue 4 - Aug 2016
Volume 23, Issue 3 - Jun 2016
Volume 23, Issue 2 - Apr 2016
Volume 23, Issue 1 - Feb 2016
Selecting the target year
Quality characteristics of Nabak kimchi with freeze-dried ingredients during storage
Cheon, Seon-Hwa ; Kang, Mi-Ran ; Seo, Hye-Young ;
Korean Journal of Food Preservation, volume 23, issue 2, 2016, Pages 145~154
DOI : 10.11002/kjfp.2016.23.2.145
This study investigated the possibility of usage of freeze-dried ingredients for the preparation of Nabak kimchi. The quality characteristics of Nabak kimchi using freeze-dried ingredients (radish, kimchi cabbage, green onion, garlic and ginger) were monitored during storage at
. The initial pH of Nabak kimchi was 5.76~5.93, however, it decreased significantly over increasing storage periods (p<0.05). The titratable acidity of Nabak kimchi increased during storage, reaching 0.43~1.08%. Among the freeze-dried samples, those treated with freeze-dried radish and minor ingredients showed lower titratable acidity than that of the control. The initial number of total aerobic and lactic acid bacteria were 5.57~6.25, and 5.52~6.24 log CFU/g, respectively. After 28 days, the population of total aerobic and lactic acid bacteria in the raw ingredients and freeze-dried minor ingredients was less than 8.0 log CFU/g, but more than 9.0 log CFU/g in other samples. Yeasts and molds in Nabak kimchi were detected up to 2~3 log CFU/g, but coliforms were not detected in all samples during storage. The score of firmness and overall acceptability in the control, raw ingredients and freeze-dried minor ingredients were significantly higher than others (p<0.05). These results indicated that freeze-dried ingredients, such as green onion, garlic, and ginger, can be used in kimchi and would delay microbial growth and extend the shelf-life of kimchi without any deduction of sensory quality.
Effects of pretreatments and storage temperature on the quality of lotus leaves
Choi, Jeong-Sil ; Kong, Moon-Hee ; Yeo, Soo-Hwan ; Choi, Han-Seok ; Jeong, Seok-Tae ;
Korean Journal of Food Preservation, volume 23, issue 2, 2016, Pages 155~161
DOI : 10.11002/kjfp.2016.23.2.155
This study aimed to investigate the effects of pretreatments blanching, roasting, drying, and storage temperatures (
) on their quality of lotus leaves. As a result, the lotus leaves retained a good appearance when stored at
for 5 days,
for 30 days, and
for 90 days, regardless of the pretreatment used. At the same storage temperatures, pH, soluble solids, total acid content, polyphenols, and microorganisms were significantly different among the pretreatments (p<0.05). Soluble solids, pH, and total acid contents were not significantly different for the same pretreatments at different storage temperatures. However, the polyphenol, oxalic acid, and tartaric acid contents of lotus leaves were significantly different after drying and blanching treatments. In particular, it was shown that polyphenol content of the lotus leaf was affected by both pretreatment and storage temperature. In conclusion, the lotus leaves appeared in good condition until 5 days at
, 30 days at
, and 90 days at
, regardless of the pretreatment while influenced by storage temperature.
Fabrication and optimization of ethylene-producing tablet
Park, Do Su ; Jeong, Cheon Soon ;
Korean Journal of Food Preservation, volume 23, issue 2, 2016, Pages 162~165
DOI : 10.11002/kjfp.2016.23.2.162
) is a naturally occurring hormone in some fruit. This study was carried out to manufacture ethylene-producing tablets. The Ethylene-producing tablets were manufactured from ethephon and excipient mixtures, including Prosolv, Hydroxypropylmethylcellulose (HPMC) and Crosscamellose. Ethylene production increased with the increases in temperature. In the aspect of pH condition, ethylene productions at pH 7.0 and pH 9.0 were less than 2 ppm. On the other hand, at pH 13.0, ethylene production from the Prosolv, HPMC, and Crosscamellose tablets was 94.05, 126.28, and 100.11 ppm, respectively. The friability of the Prosolv and HPMC tablets were 0.1 and 0.3%, respectively, while the Crosscamellose tablet was 54.1%. indicating that the Crosscarmellose tablet was not appropriate as an ethylene production tablet. In addition, there were huge variations in disintegration times; the Prosolv, Crosscamelose, and HPMC tablets took 1, 5 min, and 7 min more than respectively. Ethylene production was gradually increased up to 20 hr for the Prosolv tablet and then remained stable.
Survey on packaging status and changes in quality of tomato and paprika using different packaging types
Chang, Min-Sun ; Lim, Byung Sun ; Kim, Ji Gang ; Kim, Gun-Hee ;
Korean Journal of Food Preservation, volume 23, issue 2, 2016, Pages 166~173
DOI : 10.11002/kjfp.2016.23.2.166
This study aimed to evaluate the commercialized packaging status of tomato and paprika, and to investigate the effect of different packaging materials on the quality of tomato and paprika during storage. Packaging statuses were surveyed at a department store, wholesale market, and supermarket in Seoul, Korea. Materials used for packaging tomato and paprika were cartons, polypropylene (PP), low-density polyethylene (LDPE), polystyrene (PS), and polyvinyl chloride (PVC). Tomato and paprika were packaged by using corrugated boxes, Styrofoam trays, PP film, and PVC film. The weight loss and hardness of non-packaged tomato and paprika were significantly different after 48 hr to the initial values (p<0.05). Box-packaged tomatoes had the lowest pH values and showed significantly higher soluble solid contents (p<0.05). However, there were no significant differences in among other packaging materials. For paprika, the
values of PVC wrapping were higher than those of other packagings. Hence, the results demonstrated that a corrugated box with PP film and PP film bags with four holes plus wire-tying were most able to maintain the overall qualities of tomato and paprika, respectively, during storage.
Physicochemical characteristics and antioxidant activity of pear vinegars using `Wonhwang`, `Niitaka` and `Chuhwangbae` fruits
Yim, Sun-Hee ; Cho, Kwang-Sik ; Choi, Jin-Ho ; Lee, Ju-Hyun ; Lee, ByulHaNa ; Kim, Myung-Su ; Jiang, Gui-Hun ; Eun, Jong-Bang ;
Korean Journal of Food Preservation, volume 23, issue 2, 2016, Pages 174~179
DOI : 10.11002/kjfp.2016.23.2.174
This study was to prepared vinegars using three kinds of pear cultivar with different maturities, `Wonhwang`, `Niitaka`, and `Chuhwangbae`, and investigate their physicochemical characteristics and antioxidant activities. Result showed that the firmness of `Wonhwang` was much lower than other pear cultivars. No significant difference in soluble solid content was found among three pear cultivars. The total acidity of `Chuhwangbae` pear vinegar was 4.89~7.98%, which was higher than that those of `Wonhwang` and `Niitaka` vinegars. The color of `Niitaka` vinegar had a lower lightness and redness values, but a higher yellowness value, compared with the other two vinegars. The free sugar contents were mainly composed of fructose, glucose, and sorbitol, with the greatest content of sorbitol in all three peer vinegars. The total phenolics and flavonoids contents were 35.2~55.3 and 8.4~14.4 mg/100 mL, respectively. Antioxidant activity had a positive correlation with total phenolic contents. The DPPH free radical scavenging and
radical scavenging activity were 45.0~62.1% and 73.8~78.2%, respectively. From these results, we confirmed that immature pear cultivars such as `Wonhwang`, `Niitaka` and `Chuhwangbae` could be used as a raw materials to prepare vinegar regardless of maturity.
Quality characteristics and antioxidant activities of aronia jams added with apple
Park, Seong-Hoon ; Park, Jae-Ho ; Noh, Jae-Gwan ; Shin, Hyunman ; Lee, Sung-Hee ; Kim, Youngho ; Eom, Hyun-Ju ;
Korean Journal of Food Preservation, volume 23, issue 2, 2016, Pages 180~187
DOI : 10.11002/kjfp.2016.23.2.180
The objective of this study was to investigate the quality characteristics and antioxidant activities of aronia jam prepared with different content of mashed apple. To analyze the quality characteristics pH, texture, color, antioxidant activity, total polyphenol content, and sensory property were investigated. As aronia amounts decreased, the pH of aronia jam level increased from 3.97 to 4.40, while its total acidity decreased from 0.39 to 0.27. In color, the L-, a-, and b- values increased with decreases in aronia contents when compared with 100% aroma jam. Texture evaluation revealed that the hardness, springiness, gumminess, and chewiness of 100% aronia jam were markedly higher than those of the control and other samples (p<0.05). As the aronia content decreased, both the antioxidant activity and total polyphenol content significantly decreased (p<0.05) and the total anthocyanin content gradually decreased. In the sensory evaluation, the jams containing 50% and 70% aronia showed higher values than those of other samples in overall acceptability. Taken together, aronia jam with 30% apple could be the best in order to meet the taste and functional requirements for consumers.
Physicochemical and sensory characteristics of sponge cakes supplemented with black tea powder
Lee, Jun Ho ; Choi, Ji Eun ;
Korean Journal of Food Preservation, volume 23, issue 2, 2016, Pages 188~193
DOI : 10.11002/kjfp.2016.23.2.188
Black tea is rich in phenolic antioxidants that has shown diverse health benefits such as protection against cardiovascular diseases and cancers. Thus, it is rational to incorporate black tea into suitable food products such as sponge cakes to enhance their nutritional and functional qualities. The aim of this study was to investigate the effect of the addition of black tea powder (BTP) on the quality of sponge cake. The pH of cakes ranged from 7.00~7.17, with no remarkable differences. Height decreased while baking loss rate and hardness significantly increased with increases in the content of BTP in the formulation (p<0.05). For crumb color values,
increased as a result of BTP substitution. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2`-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly increased (p<0.05) with increases in the content of BTP which were well correlated. Hedonic sensory results indicated that sponge cakes supplemented with 2~4% BTP obtained the most favorable acceptance scores. On the basis of the overall observations, sponge cakes supplemented with 2~4% BTP were found to be benefit from the functional properties of BTP, without compromising on consumer acceptance.
Quality of Tteokbokki tteok prepared by adding various concentration of brown rice
Shin, Dong-Sun ; Yoo, Seon-Mi ; Han, Gwi-Jung ; Oh, Se-Gwan ;
Korean Journal of Food Preservation, volume 23, issue 2, 2016, Pages 194~203
DOI : 10.11002/kjfp.2016.23.2.194
The purpose of this study was to investigate the properties of tteok prepared from white (Samkwang) and brown rice (Heugseol, Heugjinju). The moisture and crude protein contents of rice were 14.89~17.15% and 4.79~6.81%, respectively. The crude lipid and crude ash contents of rice were 0.48~2.66% and 0.39~1.60%, respectively. The water binding capacity of Heugjinju (141.97%) was higher than those of other rice flours. As the soaking time increased, water absorption ability was in the order of Samkwang > Heugseol > Heugjinju. Using a rapid visco analyser (RVA), the initial pasting temperature of Heugseol was the highest, and the peak viscosities of Heugseol were higher than those of other rice flours. The quality characteristics of Tteokbokki tteok were assessed after its preparation by adding different amounts of Heugseol and Heugjinju (0, 5, 10, and 20%, w/w) content. The textural properties (hardness), of Heugseol and Heugseol measured using a texture analyzer, were greater than those of the control. Sensory preference tests revealed that 10% Heugseol and, 10% Heugjinju had the highest scores in appearance, color, and overall acceptability. The sensory test results revealed that Tteokbokki tteok prepared by addition of 10% added brown rice was the best.
Quality characteristics of Yakju containing pretreated lotus leaves
Choi, Jeong-Sil ; Yeo, Soo-Hwan ; Choi, Han-Seok ; Jeong, Seok-Tae ;
Korean Journal of Food Preservation, volume 23, issue 2, 2016, Pages 204~210
DOI : 10.11002/kjfp.2016.23.2.204
This study aimed to find an effective preservation method of lotus leaves for the preparation of lotus-leaf Yakju throughout the year. The characteristics of Yakju containing lotus leaves pretreated by blanching, steaming, roasting, and drying were investigated in this study. The chemical properties of Yakju (pH, amino acidity, alcohol content, and volatile acid content) were significantly different for all treatments, except for the total acid content. The polyphenol content ranging from 315.89 to 462.63 ppm (p<0.05) was significantly different depending on pretreatment method L color value for Yakju was not significantly different all treatments, while a value was significantly different in Yakju containing frozen stored leaves after pretreatment. The b value was lowest for the blanching treatment, and was significantly different for all treatments. Among the organic acids present in Yakju, the oxalic, citric, and malic acid contents were significantly different for all treatments. In sensory evaluation, lotus-leaf Yakjus containing fresh leaves and dried leaves were preferred to the others in color and flavor among Yakjus prepared with lotus leaves before cold storage. However, among the Yakjus prepared with lotus leaves after cold storage, that containing blanched leaves was preferred to the others in terms of flavor, taste, and overall acceptability.
Determination of the shelf life of cricket powder and effects of storage on its quality characteristics
Kim, Dae-Hyun ; Kim, Eun-Mi ; Chang, Yoon-Je ; Ahn, Mi-Young ; Lee, Yong-Hwan ; Park, Jin Ju ; Lim, Jeong-Ho ;
Korean Journal of Food Preservation, volume 23, issue 2, 2016, Pages 211~217
DOI : 10.11002/kjfp.2016.23.2.211
This study was carried out to determine the shelf-life of cricket powder and investigate the changes in its quality during storage. To determine the shelf-life, cricket powder was stored at temperatures of 25, 35, and
for 6 months. The changes in quality parameters of the cricket powder, such as moisture content, color, acid value, volatile base nitrogen (VBN), fatty acid, growth of microorganisms, and sensory appeal were investigated. The moisture content of the cricket powder increased during storage but did not show any significant difference at 6 months of storage. L value was increased at
storage but decreased at 35 and
. However, there were no significant different in a and b values. The acid value decreased more rapidly at higher temperatures, while the VBN content was not changed. The major composition of fatty acids of cricket powder were palmitic acid, oleic acid, and linoleic acid. Their content was not changed at various the storage temperatures. No aerobic and coliform bacteria grew in the powder during the whole storage period. Cricket powder stored at
showed similar scores in sensory evaluation, but it storaged at
showed the significant difference (p<0.05). Moisture content, acid value, oleic acid, and flavor were selected as the criteria for shelf-life establishment of cricket powder. Based on these parameters, especially the moisture content, the shelf life of cricket powder was likely to be 18 months when stored at
Quality and shelf life of noodles containing onion powder
Kim, Yo Sep ; Park, Na Young ; No, Hong Kyoon ;
Korean Journal of Food Preservation, volume 23, issue 2, 2016, Pages 218~224
DOI : 10.11002/kjfp.2016.23.2.218
The quality and shelf life of noodles containing onion powder (0, 3, 5, and 10%) were investigated. The pH of raw noodles decreased by increasing the concentration of onion power. The weight, volume, and water absorption of the cooked noodles were comparable, irrespective of onion powder concentrations. Color L and a values of raw noodles decreased, while b value increased by addition of onion powder. However, no considerable differences in color values were observed among the control and onion noodle groups after cooking (p<0.05). The total polyphenol contents and DPPH radical scavenging activities of raw and cooked noodles increased with increasing onion powder concentrations, although the latter had lower values. In the aspect of texture, the control group showed higher hardness and chewness than those of noodle containing onion powder, except for springiness. The results of raw noodle storage at
for 12 days indicated that raw onion noodles, especially those with 5% onion powder added, could be preserved for at least 6 days longer than the control noodle. In the sensory evaluation of cooked noodles, no significant differences in appearance, taste, flavor, texture and overall acceptability were observed between the control and onion noodle groups. This study indicates that the addition of 5% onion powder could improve the functionality and shelf life of noodles.
Evaluation of quality characteristics of Korean and Chinese buckwheats
Cho, MyoungLae ; Choi, Sun-il ; Lee, Jin-Ha ; Cho, Bong-Jae ; Lee, Hyo-ku ; Rhee, Seong-Kap ; Lim, Jeong-Ho ; Lee, Ok-Hwan ;
Korean Journal of Food Preservation, volume 23, issue 2, 2016, Pages 225~232
DOI : 10.11002/kjfp.2016.23.2.225
This study investigated the quality characteristics (chemical composition, amino acid content, lipid content, and rutin content) of common and tartary buckwheats cultivated from Korea and China. The moisture, crude protein, crude fat, crude ash, and carbohydrate contents of various common and tartary buckwheats were 8.78~13.37%, 11.00~12.11%, 2.87~3.18%, 1.80~2.58%, and 70.2~73.8%, respectively. The major amino acids in Korean and Chinese buckwheats were aspartic acid (1,105.1~1,403.5 mg/100 g), glutamine (2,250.9~2,996.1 mg/100 g), and arginine (932.5~1,388.6 mg/100 g). The major minerals were K (423.7~569.4 mg/100 g), Mg (181.8~255.9 mg/100 g), and P (328.6~555.0 mg/100 g). Palmitic acid (14.2~16.1%) was the major saturated fatty acid, and oleic (37.0~40.8%) and linoleic (31.7~38.6%) acids were the major unsaturated fatty acids. Tartary buckwheats (261.0~265.0 mg/g) had significantly higher rutin contents than that of common buckwheats (4.39~5.68 mg/g). These results suggested that common and tartary buckwheats cultivated in Korea and China contain naturally occurringnutrients in an abundance.
Antioxidative and antimicrobial activities of Oenothera biennis extracted by different methods
Kim, Jin Hak ; Lee, Shin-Ho ;
Korean Journal of Food Preservation, volume 23, issue 2, 2016, Pages 233~238
DOI : 10.11002/kjfp.2016.23.2.233
A effect of extraction methods, including stirrer extraction method (SE), ultrasonification extraction method (USE), reflux extraction method (RE), autoclave extraction (AE) and low temperature high pressure extraction (LE) method on the antioxidative and antimicrobial activities of ethanol extracts of Oenothera biennis was investigated. The extraction yield (46.33%), total polyphenol (463.05 mg GAE/g) and flavonoid (71.71 mg RHE/g) content of Oenothera biennis extract obtained by RE were higher than those from other extraction methods. The antimicrobial activity of Oenothera biennis extract was only observed against Bacillus cereus among other tested organisms (Bacillus cereus, Staphylococcus aureus, Escherichia coli and Salmonella Typhimurium). Oenothera biennis obtained by RE showed the best DPPH radical scavenging ability (74.40%), ABTS radical scavenging ability (65.29%), reducing power (1.370 (
)) and ferrous ion chelating ability (90.14%) compared with other tested extraction methods tested. The RE method was the most efficient method for extracting crude antioxidant and antimicrobial substances from Oenothera biennis. These results suggested that Oenothera biennis obtained by RE could be used as a bioactive and functional material in the food industry.
Evaluation of antioxidant, α-glucosidase inhibition and acetylcholinesterase inhibition activities of Allium hookeri root grown in Korea and Myanmar
Park, Joo Young ; Yoon, Kyung Young ;
Korean Journal of Food Preservation, volume 23, issue 2, 2016, Pages 239~245
DOI : 10.11002/kjfp.2016.23.2.239
This study was conducted to compare the functionality (antioxidant, anti-diabetic, and anti-dementia activities) of the methanol extract of Allium hookeri root grown in Korea (KR) and Myanmar (MR). The total polyphenol and flavonoid contents of KR and MR were 5.27 and 4.80 mg GAE/g, and 0.35 and 0.24 mg QE/g, respectively. KR contained significantly higher levels of total polyphenols and total flavonoids than those of MR (p<0.05). The IC50 values of KR and MR were 6.53 and 5.31 mg/mL, respectively, for DPPH radical scavenging activity. However, KR had a significantly higher ABTS radical scavenging activity,
chelating ability, and reducing power compared with those of MR (p<0.05). In the evaluation of anti-diabetic activity, KR showed significantly higher
inhibition activity than acarbose and MR at whole concentrations (p<0.05). KR and MR had acetylcholinesterase inhibition activities that of 51.44% and 44.33%, respectively, at a 50 mg/mL concentration. These results suggested that roots of A. hookeri, especially KR, could be useful in improving diabetic and dementia disorders due to their high antioxidant, anti-diabetic, and anti-dementia activities.
Antioxidant abilities and physiological properties of dried Haw extracts prepared using different drying methods
Nam, San ; Kwon, Yu-ri ; Chung, Hun-Sik ; Youn, Kwang-Sup ;
Korean Journal of Food Preservation, volume 23, issue 2, 2016, Pages 246~251
DOI : 10.11002/kjfp.2016.23.2.246
This study was performed to determine the effects of drying methods (HD, hot air drying; FD, freeze-drying) on the antioxidant and physiological abilities of Haw (Crataegus pinnatifida Bunge). Powder color values of dried Haw, L and b, were higher for HD, while the chroma values were higher for FD. The total polyphenol, and flavonoid contents of HD Haw and FD Haw were found to be
, respectively. DPPH radical scavenging abilities at 100 mg/mL concentration were higher for FD (64.90%) than HD (28.66%), as were the reducing power, ABTS radical scavenging ability, and nitrite scavenging ability. However, the HMG-COA reductase of HD (74.67%) was higher than that of FD (72.10%). The
inhibitory abilities of HD and FD at a concentration of 0.1 mg/mL were 24.69% and 97.38%, respectively. These results indicate that Haw is a potential functional material and that freeze-drying Haw is better than hot air drying.
Antioxidant activities and physiological properties of Euphorbia humifusa extracts prepared using different solvents
Kwon, Yu-Ri ; Lee, Hyun Ryung ; Hwang, So-Hyun ; Kwon, O-Jun ; Youn, Kwang-Sup ;
Korean Journal of Food Preservation, volume 23, issue 2, 2016, Pages 252~258
DOI : 10.11002/kjfp.2016.23.2.252
This study was conducted to investigate the antioxidant activities and physiological properties of Euphorbia humifusa extracts prepared using three different solvents (water, ethanol, and methanol). The highest total polyphenol content (293.25 mg/100 g) and total flavonoid content (21.05 mg/100 g) were observed in the methanol extract. The content of substances related to proanthocyanidin were highest in the water extract (8.42 mg/100 g), followed by methanol (5.70 mg/100 g) and ethanol (5.39 mg/100 g) extracts. The DPPH and ABTS radical scavenging activities of the methanol extract were 91.72% and 85.83%, respectively, at 50 mg% concentrations, which were higher than those of the other extracts. The extract reducing power decreased in the following order: ethanol > methanol > water. The methanol extract had relatively high antioxidant activity. The
and xanthine oxidase inhibitory activities of the methanol extract at a concentration of 10 mg% were somewhat higher than the other extracts. HMG-CoA reductase inhibitory activity in the water extract was slightly higher than in the methanol and water extracts. These results indicated that Euphorbia humifusa extracts were a high-value food ingredient due to their antioxidant activities and nutritional value.
Quality characteristics and antioxidant activities of makgeolli prepared using rice nuruk containing bitter melon (Momordica charantia)
Cho, Kye Man ; Hwang, Chung Eun ; Ahn, Min Ju ; Lee, Hee Yul ; Joo, Ok Soo ;
Korean Journal of Food Preservation, volume 23, issue 2, 2016, Pages 259~266
DOI : 10.11002/kjfp.2016.23.2.259
Bitter melon powder (BMP) was used in the preparation of rice nuruk (RN) and makgeolli as one of raw materials. RN containing BMP (BMP-RN) was prepared by adding 0~2.0% (w/w) BMP into rice. Fermentative microbial, and antioxidant characteristics of makgeolli were determined during the fermentation process. pH during fermentation decreased from 4.52 (0% BMP-RN), 4.93 (0.5%), 4.80 (1.0%), and 4.88 (2.0%) on the initial fermentation day (day 0) to 4.15, 4.30, 4.57, and 4.59, respectively, corresponding to increases in acidity from 0.64~0.70% to 1.17~1.28%, respectively. Soluble solid contents increased from an initial 2.2~4.4 g/L (day 0) to 9.0~9.3 g/L, and alcohol level increased up to 13.0% by the end of fermentation (day 7). Soluble phenolic contents increased from 0.92, 1.01, 1.32, and 1.41 mg/mL on day 0, to 1.85, 2.03, 2.24, and 2.48 mg/mL on day 7, respectively, while the levels of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2`-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activities and ferric reducing/antioxidant power (FRAP) assay increased from 46.95~70.04%, 55.33~74.13%, and 0.629~1.243 on day 0, respectively, to 54.98~83.4%, 70.34~92.39%, and 0.964~1.455 on day 7, respectively. Makgeolli made with BMP-RN had higher soluble phenolic contents and antioxidant activity than those of makgeolli made without BMP-RN. These results suggested that BNP-RN made a functional makgeolli.
Physicochemical properties and antioxidant activities of hot water extracts from medicinal fruit mixture
Gu, Yul-Ri ; Park, Hye-Mi ; Jeong, Yoo Seok ; Jung, Hee Kyoung ; Yun, Jeong Hyun ; Hong, Joo-Heon ;
Korean Journal of Food Preservation, volume 23, issue 2, 2016, Pages 267~274
DOI : 10.11002/kjfp.2016.23.2.267
This study was conducted to examine the physicochemical properties and antioxidant activities of medicinal fruit extracts (Corni fructus, Schizandra chinensis, Rubus coreanus Miquel and Lycii folium) with different extraction mixing ratios (MS, an equal ratio of the medicinal fruit
Protective effect of STAR of STAR series on CCl
induced acute hepatotoxicity by regulation of reactive oxygen species
Chang, Bo Yoon ; Oh, Jun Seok ; Han, Ji Hye ; Kim, Da Eun ; Hong, Jae Heoi ; Kim, Sung Yeon ;
Korean Journal of Food Preservation, volume 23, issue 2, 2016, Pages 275~282
DOI : 10.11002/kjfp.2016.23.2.275
STAR of STAR (SS 01-04) is a series of drinks that consist of various extracts obtained from Coriolus versicolor, Artemisia capillaris Thunb., Hovenia dulcis, Acanthopanax sessiliflorus, Lycium chinense, Citrus reticulata, Saururus chinensis, Pueraria lobata, Pyrus pyrifolia, and Oenanthe javanica. A purpose of this study was to investigate the hepatoprotective effect of SS 01-04. Antioxidant activity of the drinks was evaluated by conducting a hydroxyl radical-scavenging assay. Cytotoxicity and hepatoprotective potential were determined using HepG2 cells in vitro, while protective effects against acute hepatotoxicity was evaluated in vivo. The antioxidant activity of the SS 01-04 at concentration of 100 and 250 mg/mL was similar to that of
vitamin C. tert-Butyl hydroperoxide (tBHP)-induced production of reactive oxygen species (ROS) was blocked by SS 01, 03 and 04 in a dose-dependent manner. Treatment with SS 04 significantly lowered the serum levels of alanine aminotransferase and aspartate aminotransferase in an animal model of carbon tetrachloride
hepatotoxicity (p<0.05). In addition, SS04 increased glutathione level while decreased malondialdehyde level in the liver considerably (p<0.05). It also inhibited the
increase in the levels of triglyceride and cholesterol in serum and the liver. These findings indicated that SS 01-04 possessed antioxidant activity and protect against ROS. In particular, SS 04 is potentially highly beneficial in treating liver damage as it scavenges reactive free radicals and boosts the endogenous antioxidant system.
Inhibitory effects of advanced glycation end products formation and free radical scavenging activity of Cirsium setidens
Kim, Taewan ; Lee, Jaemin ; Jeong, Gyeong Han ; Kim, Tae Hoon ;
Korean Journal of Food Preservation, volume 23, issue 2, 2016, Pages 283~289
DOI : 10.11002/kjfp.2016.23.2.283
Naturally occurring antioxidants, such as polyphenols are widely found in fruits, vegetables, wines, juices, and other plant-based dietary sources and are divided into several sub classes, including phenylpropanoids, flavonoids, stilbenoids, and lignans. As part of the our ongoing search for bioactive food ingredients, the antioxidant and advanced glycation end products (AGEs) formation inhibitory activities of the methanolic extract of the aerial parts of Cirsium setidens were investigated in vitro bioassay system. The antioxidant properties were evaluated through radical scavenging assays using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2`-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (
) radicals. In addition, the activity of C. setidens against diabetes complications was also tested via AGEs formation inhibition assay. The total phenolic contents were determined using a UV-VIS spectrophotometric method. All tested samples showed a dose-dependent radical scavenging and AGEs inhibitory activities. In particular, the n-butanol (BuOH)-soluble portion showed the most potent radical scavenging activities against DPPH and
, respectively. Futhermore, the inhibition of AGEs formation by the n-BuOH-soluble portion (
) was higher than that those of the soluble portions for the other solvent. The results showed that C. setidens could be considered as an effective source of natural antioxidants and other ingredients.