• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.447-458
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• 2005

The effect of medicinal herb Powder addition on the Physicochemical characteristics of tofujang preserved in kochujang and deonjang was investigated. The moisture contents of tofujang decreased rapidly till 4 weeks of storage, after which they showed a slight tendency to increase. The PH values of cochujang tofujang and deonjang tofujangs showed a tendency to decrease, but then showed a tendency to increase a little. The saltiness of tofujang increased rapidly till 2 weeks of storage, and then increased gently. The chromaticity of L and a values decreased, and that of b value significantly increased, during a storage. The total microbial counts of kochujang tofujang decreased till 4 weeks of storage, and then increased a little (103 CFU/ml). The total microbial counts of deonjang tofujang were decreased during storage. The total free amino acids content of silk-tofu was extremely small $(0.16\~0.92 mg/ml)$, but after 4 weekn of preservation, that of tofujang preserved in kochujang and deonjang increased to 10mg/ml and 40mg/ml, respectively In the kochujang tofujang, the textural characteristics of hardness, gumminess and chewiness increased rapidly at initial preservation and then showed a tendency to decrease significantly. The springiness and cohesiveness values showed no specific tendency. In the deonjang toking, the textural characteristics of hardness and gumminess increased till 2 weeks of preservation, and then tended to decrease. The springiness, chewiness and cohesiveness value had a tendency to decrease significantly with preservation. In the sensory evaluation, color, aftertaste and overall acceptability of mok-k tofujang showed significantly high score, but there was no significance in nutty taste, sweet, salty and hot. Color, savory, sweet and overall acceptability of mok-d and con-d tofujang were high, and the saltiness and aftertaste of sin-d tofujang got high score.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.148-154
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• 2012

It was carried out to detect anti-impotence drug-like compounds, sibutramine and their analogues in dietary supplements, which are doubtful whether they include illegal compounds. A total of 51 food products were bought online and have been investigated. The separation was achieved on a C18 column, with the mobile phase made up of water (5 mM sodium hexanesulfonate and 0.1% phosphoric acid) and 95% acetonitrile, at a flow rate of 1.2 mL/min with gradient elution using by HPLC-DAD. The UV signals were monitored at 220 nm and 291 nm. LC-ESI-tandom MS was utilized to confirm that detected compounds in samples are the same as the reference materials. Two nutrient supplement foods and ginseng products were found to contain 1.3-82.1 mg of sildenafil, dimethylthiolsildenafil and pseudovardenafil per serving size. In addition, two other processed products were detected to contain 1.7 and 2.2 mg of didesmethylsibutramine, derived from sibutramine per serving size.

• Journal of Food Hygiene and Safety
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• v.25 no.2
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• pp.185-191
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• 2010

In this study, monitoring of food additives as an artificial sweetener on favorite foods of children, which are deal at retail store and stationery store around eliminatory school, was performed. We analyzed aspartame, potassium acesulfame, sodium saccharin, and cyclamate from candys, biscuits, chocolates and others. Total 604 items as targeted food were collected from the other country; 285 items of candys, 131 items of biscuits, 74 items of chocolates., 114 items of others. Targeted foods were classified by manufacture nation; 308 samples from domestic products, 211 from China, 26 from Indonesia, and 59 items from other nations. Artificial sweeteners were detected from 75 cases of food stuff which were 38 native product, 25 China, 9 Indonesia, and 3 others. The percentage of detected artificial sweeteners was aspartame 7.8% (47 cases), potassium acesulfame 3.0% (18 cases), sodium saccharin 1.8% (11 cases), and cyclamate 2.6% (16 cases). The detected concentration were followed [average(minimum-maximum) mg/kg]; aspartame 817 (21-4,988), potassium acesulfame 192 (24-1,136), sodium saccharin 91 (5-326), and cyclamate 926 (8-4,680). Aspartame was detected mainly on Korea foods, and cyclamate and sodium saccharin were detected from Indonesia food, artificial sweeteners were detected Chinese food, broadly. As a result, 17 cases were violated against regulatory standard of cyclamate, and sodium saccharin. Considering average body weight (36.9 kg) and daily intake of biscuits (15.6 g) for elementary student, ratio of estimated daily intake and acceptable daily intake was 0.86% for aspartame, 0.54% for potassium acesulfame, 0.77% for sodium saccharin, and 3.56% for cyclamate.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.354-363
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• 2012

The study was conducted to determine bio-markers and establish shelf-life for eggs and egg products. The selected biomarkers were measured storage period according to samples (two months for table eggs and two weeks for whole liquid eggs) and five storage temperatures ($10^{\circ}C$, $15^{\circ}C$, $25^{\circ}C$, $35^{\circ}C$ and $45^{\circ}C$). The bio-markers for table eggs determined pH, acid value, VBN (volatile basic nitrogen), HU (Haugh unit), aerobic plate counts, coliform group, and Salmonella sp. The bio-markers for whole liquid eggs excluded HU in the bio-markers of eggs. The shelf-life of table eggs observed as 42 d at $10^{\circ}C$, 27 d at $15^{\circ}C$, 9 d at $25^{\circ}C$, 2 d at $35^{\circ}C$, and 1 d at $45^{\circ}C$ in sensory overall acceptability. The shelf-life of pasteurized whole liquid eggs observed as 7 d at $10^{\circ}C$, 3 d at $15^{\circ}C$, 2 d at $25^{\circ}C$, 1 d at $35^{\circ}C$, and less than one d at $45^{\circ}C$ in total plate count. The shelf-life of non- pasteurized whole liquid eggs observed as 4 d at $10^{\circ}C$, 2 d at $15^{\circ}C$, 1 d at $25^{\circ}C$, and less than 1 d at $35^{\circ}C$ and $45^{\circ}C$ in total plate count.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.4
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• pp.330-339
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• 1993

To optimize the processing conditions of fermented ascidian, Halocynthia roretzi, fermentation at low temperature with different salt contents, the effect of enzymes added, and the quality changes during fermentation were investigated. As the quality factors, changes in such components as free amino acid, volatile basic nitrogen(VBN), amino nitrogen, total creatinine, total carotenoid, extents of browning, reducing sugar and glycogen were determined. The quality was also evaluated organolatically by pannel test. Fresh deshelled and sliced ascidian were fermented for 50 days at $5{\pm}1^{\circ}C$ with different salt contents of 5, 10, $15\%$ (w/w) with enzyme contents of papain $0.1\%$ and protease-A $0.1\%$ VBN increased gradually during the 50 days of fermentation and showed $30{\sim}40mg/100g$ at 30, 35 and 45 days in case of salt contents 5, 10 and $15\%$ added with $0.1\%$ papain and protease-A, respectively. Amino nitrogen and the total creatinine increased until 20 days, hereafter tended to decrease gradually. Total carotenoid and glycogen also decreased during the fermentation. The results of sensory evaluation of fermented ascidian at $5{\pm}1^{\circ}C$ added $0.1\%$ papain or protease-A showed that the peculiar taste and flavor of ascidian was sustained for $30{\sim}40$ at least 20 days with $5\%$ NaCl and $35{\sim}45$ days of fermentation with 10 and $15\%$ NaCl.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.7
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• pp.779-789
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• 2017

The effects of orally administered Seomaeyakssuk (Artemisia argyi H.) vinegar on lipid metabolism in Sprague-Dawley rats fed a high-fat and high-cholesterol (HFC) diet were analyzed. The experimental animals were divided into five groups: a normal diet group (normal, N), HFC diet group (control, C), HFC diet with lovastatin at 20 mg/kg body weight (B.W.) group (positive control, PC), HFC diet with malt vinegar group (TM), and HFC diet with Seomaeyaksuk vinegar group (TS) (2 mL/kg B.W.). After 4 weeks of feeding rats the experimental diet, contents of serum total lipids and total cholesterol levels of TM and TS groups were significantly lower than those of the PC group. Triglyceride contents of the TM and TS groups were not significantly different from those of the PC group but significantly lower than those of the C group. Content of serum high density lipoprotein-cholesterol was significantly lower than that of the N group but higher than that of the C group. Low density lipoprotein-cholesterol content of serum was 190.68 mg/dL in the TS group, which was the lowest except for the N group. Aspartate transaminase and albumin transaminase activities as a measurement of liver damage index were not significantly different between the TM, TS, and C groups. Serum thiobarbituric acid reactive substance content of the TS group was reduced to a similar level as the N group but was lower than that of the C group in the liver and significantly higher than that of the N group. Antioxidant activity of the TS group was 55.69% in serum, which was a similar to that of the N group, and was 52.39% in the liver, which was not significantly different than that of the C group. From these results, we conclude that Seomaeyakssuk vinegar improves serum lipid content as a result of the complex action of vinegar, an active ingredient of Seomaeyakssuk and a product of the fermentation process.

• Journal of Life Science
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• v.19 no.11
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• pp.1598-1604
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• 2009

In order to determine chemical components of onion flesh and peel, general nutrients, vitamin C, and total flavonoids were measured. Onion peel showed less moisture (14.3%) and no vitamin C compared to onion flesh. Onion peel contained more amounts of total flavonoids compared to onion flesh. In addition, the inhibitory effects of solvent extracts from onion flesh and peel on $H_2O_$-induced oxidative stress and growth of cancer cell lines (AGS human gastric adenocarcinoma and HT-29 human colon cancer cells) were investigated. Acetone with methylene chloride (A+M) and methanol (MeOH) extracts from onion flesh and peel appeared to significantly reduce the levels of intracellular reactive oxygen species (ROS) (p<0.05) and a greater antioxidant effect was observed in onion peel. Among fractions, 85% aq. methanol showed a higher protective activity against oxidative stress in both flesh and peel and there was no effect in the water and hexane fractions. The growth of cancer cells exposed to medium containing extracts and fractions from onion flesh and peel was inhibited dose-dependently. The growth of AGS was inhibited more in both flesh and peel compared to HT-29, and onion peel was more effective than onion flesh. Among fractions, 85% aq. methanol showed the greatest effect on growth inhibition in both flesh and peel. $IC_{50}$ values of 85% aq. methanol fraction from onion flesh and peel on AGS were 0.04 and 0.03 mg/ml, respectively, while those on HT-29 were 0.23 and 0.04 mg/ml. From our results, 85% aq. methanol fraction had an inhibitory effect against oxidative stress and growth of cancer cells, suggesting that it may contain biological active compounds.

• The Korean Journal of Food And Nutrition
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• v.29 no.2
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• pp.145-152
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• 2016

This study investigated the changes in chemical components, antioxidant compounds, and activity before (BG) and after germinated (AG) brown rice in order to promote the availability of these beneficial factors. The GABA content of BG and AG brown rice were 0.07~6.61 and 11.13~49.72 mg/100 g, respectively. The ${\alpha}$-amylase activity of AG brown rice was 1.77~70.25 unit/g fold higher than it was in BG brown rice. Total polyphenol and flavonoid contents, which are known to be related to antioxidation, were higher in BG brown rice than in AG brown rice. The total polyphenol contents of BG and AG brown rice were 10.52~36.38 and 11.38~26.33 mg/100 g, and the total flavonoid contents were 3.55~13.39 and 3.52~9.78 mg/100 g, respectively. Also, DPPH radical scavenging activity was 57.64~251.34 and 50.49~213.35 mg TE/100 g, respectively. ABTS radical scavenging activity and total tannin content showed a similar trend to DPPH radical scavenging activity. We expect that this data will be useful in the manufacturing of food products.

• Food Science of Animal Resources
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• v.32 no.2
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• pp.190-197
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• 2012

This study was performed to evaluate the extraction method (Yacon ethanol extracts; YEE, Yacon pressed extracts; YPE) and various levels (0.05-1.0%) of Yacon (Polymnia sonchifolia) on antioxidant and antimicrobial activities. In linoleic acid emulsion of YPE, there were higher iron chelation activity and antioxidant activity than those of YEE (p<0.05). A 1,1- diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity and reducing power of both extracts showed a higher rate at 0.5% level. Ground pork patties, which contain 0.5% YEE and YPE, were manufactured and BHT (0.01%) was used as a reference. Physicochemical properties and microbial counts of ground pork patties, containing a different type of Yacon, were evaluated during the 14 d of storage at $4^{\circ}C$. A pH level, and lightness (Hunter L), as well as the yellowness (Hunter b) values of treatments were not different from those of the control (p>0.05), but increased during storage, at $4^{\circ}C$. Lightness values of ground pork patties, with Yacon extracts, showed the highest. TBARS value of ground pork patties that contains Yacon increased with increased storage at $4^{\circ}C$ (p<0.05), and pork patties with YPE or YEE retarded the lipid oxidation, during refrigerated storage, as compared to that of the CTL. Thus, YPE could be used as a potential possibility to inhibit the lipid oxidation of processed meats, during the refrigerated storage.

• Journal of Korea Water Resources Association
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• v.42 no.11
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• pp.911-920
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• 2009

Virtual water is defined as the volume of water required to produce a commodity or service. The degree of food self-sufficiency is currently about 27 % in South Korea, so that Korea is one of the largest net virtual water import countries for agricultural product, thus it is necessary to estimate suitable virtual water for South Korea. The objective of this paper is to quantify the agricultural virtual water use (AWU) and virtual water content (VWC) using the method suggested by Chapagain and Hoekstra during the period 1991-2007. To calculate the virtual water content, 44 different crop production quantity and harvested area data were collected for 17 years and FAO Penman-Monteith equation was adapted for computing crop consumptive use of water. As the results, AWU has been estimated at 15.1 billion $m^3$ in average showing a tendency to decrease. Rice has the largest share in the AWU, consuming about 10.1 billion $m^3$/yr which is about 75 % of gross AWU, and the VWC is 1600.1 $m^3$/ton for paddy rice. The largest VWCs of crops are oilseed and tuber crop, and the smallest are leaf and root vegetables. The primary crop production VWC can be used for calculating the VWC of various secondary products using the contribution ratio, therefore the results of this study are expected to be used as basic data for national agricultural water footprint.