• Conservation Science in Museum
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• v.23
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• pp.71-90
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• 2020

The scientific analysis of a 'F-51D Mustang Fighter'(Registered Cultural Heritage 666), one of the War Memorial of Korean collections, was carried out. The paint layer and canopy were discolored due to a constant outdoor exhibit. The results obtained through the scientific survey and analysis processes were intended to be used as basic data for the future dismantling and restoration of the fighter. The analysis results for the pigment components have confirmed red oxide of iron, Fe₂O₃ organic pigments, such as Cobalt Blue, phthalocyanine blue, etc., yellow PbCrO₄, white TiO₂, black Fe₃O₄, and gray Fe₃O₄ + TiO₂. It has been also confirmed that Alkyd resin was mainly used for painting. The fighter's canopy was Poly methyl methacrylate(PMMA), and Al was detected as the main component of the fighter body, wings, and tails.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.2
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• pp.159-166
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• 2011

This experiment was carried out to evaluate the effects of top dressing of nitrogen and harvest time on the growth, feed value and anthocyanin content for developing functional feed of colored barley. A colored barley cultivar, Boanchalbori, was tested in this experiment. Top dressing was applied at seven separate growth stages, regeneration time (RT), and intervals of 20, 30, 40, 50, 60, and 70 days after RT, and harvested at different time from 20 days after heading (DAH) to 40 DAH with 10 days interval in split plot design with three replications. Plant height was increasing with earlier top dressing, but not affected by harvest time. Percent dry matter was increasing with earlier top dressing and later harvests. Protein content was increased with later top dressing and harvests, but percent NDF, ADF and TDN was not significant. Total anthocyanin content was increased with earlier top dressing, included increasing C3G (cyanidin-3-glucoside) and delphinidin. The C3G and delphinidin were detected from 25 DAH and P3G (pelargonidin-3-g1ucoside), cyanidin and perlagonidin from 30 DAH. Their contents were increased significantly as harvest was delayed. This experiment provides some interesting results with respects to optimum top dressing and harvest time for the functional feed production of the colored barley.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.55 no.1
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• pp.65-69
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• 2010

This study was carried out to investigate the antioxidative and anti-inflammatory activity of crude anthocyanin compounds extracted from black soybean. The crude anthocyanin compounds were extracted with 80% methanol and concentrated to powder. The most abundant compound isolated from the extract was C3G(cyanidin-3-glucoside). The superoxide dismutase (SOD) assay was conducted to assess the antioxidative activity of the crude extract. SOD, which catalyzes the dismutation of the superoxide anion into hydrogen peroxide and molecular oxygen, is one of the most important antioxidative enzymes. The black soybean anthocyanin extracts inhibited more than 90% of the superoxide radical at a concentration of 0.1% and 100% at a concentration of 0.5%, indicating that this extract displayed excellent antioxidative activity. To assess the anti-inflammatory activity of the extract, a NO(Nitric oxide) production assay in RAW 264.7 cells was performed. NO is an important physiological messenger and effector molecule in many biological systems, including immunological, neuronal and cardiovascular tissues. In this assay, the anthocyanin extracts showed a high anti-inflammatory potential, where the inhibitory potency for NO production was similar to the positive control, particularly for EGCG(epigallocatechin-3-gallate), which is known to have excellent anti-inflammatory activity. Thus, it can be concluded that the anthocyanin extracts from black soybean have distinctive pharmaceutical activities and may be used as an excellent source materials to supplement the health benefits of various food products.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.311-317
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• 2006

Physicochemical analysis of the wild grape juice and its wine extracted with ethanol were assessed. The contents of moisture in wild grape juice and its wine were 78.7${\pm}$0.2% and 74.4${\pm}$O.4%, respectively. Total anthocyanin and flavonoid contents of wild grape juice were higher 4 times and 10 times than those of wild grape wine, respectively. Of the 17 amino acids, the glutamic acid in wild gape juice and threonine in wild grape wine were the highest, which were 43.7${\pm}$1.4mg/100 g and 14.1${\pm}$0.7 mg/100 g, respectively. Electron donating abilities of wild grape juice and its wine at concentration of 1,000 ${\mu}$g/ml were 93.1${\pm}$1.2% and 88.9${\pm}$O.8%, respectively. The nitrite scavenging abilities of wild grape juice and its wine were gradually increased by increasing levels of the extracts to 79.6${\pm}$1.27% and 72.8${\pm}$1.01% at concentration of 1,000 ${\mu}$g/ml under pH 2.5.

• Horticultural Science & Technology
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• v.32 no.3
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• pp.330-339
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• 2014

Growth and anthocyanins of lettuce (Lactuca sativa L., 'Mid-season') grown under LED lamps with blue light in the range of 430-470 nm or with red light in the range of 630-670 nm were analyzed in this study. Cool-white fluorescent light was used a s the control. P hotosynthetic photon flux, p hotoperiod, air temperature, relative humidity, and $CO_2$ concentration in a closed plant production system were $201{\pm}2\;{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$, 16/8 hours (day/night), $22/18^{\circ}C$, 70%, and $400{\mu}mol{\cdot}mol^{-1}$, respectively. At 21 days after light quality treatment, growth characteristics and anthocyanins content of lettuce as affected by the peak wavelength of blue or red LED were significantly different. Among peak wavelengths treated in this stusy, R1 treatment (peak wavelength 634 nm) and R6 treatment (peak wavelength 659 nm) were effective for increasing leaf width, leaf area, shoot fresh weight, and photosynthetic rate of lettuce. B5 treatment (peak wavelength 450 nm) and B4 treatment (peak wavelength 446 nm) increased the anthocyanins concentration and chlorophyll content in lettuce leaves, respectively. Anthocyanins in lettuce leaves increased linearly with decreasing hue value of leaf color and with increasing SPAD value of lettuce leaves. From these results, it was concluded that the red LED with peak wavelengths of 634 nm and 659 nm and the blue LED with peak wavelengths of 450 nm can be used as potential light spectra for increasing the yield and anthocyanins accumulation of leafy vegetable.

• Journal of Life Science
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• v.20 no.1
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• pp.22-26
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• 2010

Seven rice germplasms with red pigmentation within the pericarp were isolated from a large mutant collection. These red pericarp phenotypes resulted from the functions of the Rc, Rd and RdRc genes. Among them, two brown pericarp of the Rc type, four red pericarp of the RdRc type, and one white pericarp of the Rd type were identified. Morphological and agronomic characteristics of those rice germplasms were studied. The Rc type germplasms have the faint red or brown color pericarp and the Rd types produce the white pericarp, whereas the RdRc type germplasms have the dark red pericarp. Most of the important agronomic characteristics including plant stature, tillering ability, spikelet fertility, and total grain yield were lower in the colored rice than those of the wild-type control. All of the studied colored rice germplasms had a tendency of easy seed-shattering in comparison to the control. These characteristics of newly identified germplasms will be useful for identifying the genes responsible for pericarp color phenotype determination.

• Food Science and Preservation
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• v.24 no.5
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• pp.585-592
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• 2017

The purpose of this study was to prepare blueberry syrup (cheung) using fructooligosaccharide instead of the traditionally used sucrose. The sugar content, pH, and colorimetric values were measured to evaluate the quality of the prepared syrup, and the antioxidant activity and phenolic compound content were determined to assess the physiological activity of the syrup. The $L^{\ast}$ value (lightness), pH, and color were high in syrups containing a high proportion of fructooligosaccharide. The $a^{\ast}$ value (redness) was high in syrups subjected to heat treatment, and the $b^{\ast}$ value (yellowness) tended to be the opposite of the $L^{\ast}$ value. Moreover, syrups containing heat-treated fructooligosaccharide showed higher polyphenol, flavonoid, and anthocyanin contents than the unheated syrups did. The antioxidant activity of the blueberry cheung depended on the content of phenolic compounds. The highest value was obtained in the cheung prepared using a heat-treated 1:1 mixture of blended raw blueberry and fructooligosaccharide (S2). These findings suggest that our familiarity with the taste of the sweetener used influences our taste preference. It is therefore necessary to study other newly developed sweeteners apart from fructooligosaccharide to find a suitable alternative to sucrose.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1041-1049
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• 2015

The purpose of this study was to investigate the quality characteristics of mulberry extracts added with Omija (Schisandra chinensis Baillon) in order to determine the best conditions to enhance sour taste of mulberry extracts during manufacturing. The total acidity of Omija was 5.71%, which was 20 times that of mulberry; sour taste of mulberry extracts could be enhanced by adding Omija during the extraction period. Overall, we observed reduction of pH and soluble solid contents as well as increased total acidity and anthocyanin content with a higher Omija adding ratio. In terms of taste acceptability, which is the most important parameter of beverage development, OC-3 (added with 18.75% Omija) and OC-4 (added with 25% Omija) values were $4.20{\pm}0.75$ and $4.05{\pm}0.80$, respectively, for mulberry extracts with Omija. This result was significantly different (P<0.05) from the control group (without Omija addition), which showed an OC-3/OC-4 value of $2.30{\pm}1.24$. The results of this study indicate that Omija addition at a ratio of 18.75~25% and extraction period of 10~12 days are optimum conditions to improve sour taste when developing mulberry extracts.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.1
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• pp.80-87
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• 2016

This study was conducted to investigate the physicochemical properties and antioxidant activities of strawberries from different cultivars and ripening stages grown in Korea. Fragaria ananassa 'Seolhyang' and 'Janghee' in unripe and ripe stages were used in this study. Overall, firmness of unripe fruits was harder than that of ripe fruits, whereas firmness of 'Seolhyang' was harder than that of 'Janghee'. There was no significant difference in soluble solid content (SSC) between the two cultivars, whereas SSC increased when fruits matured. Total phenolic and flavonoid concentrations of 'Seolhyang' were greater than those of 'Janghee' cultivar. However, there was no ripening effect on total phenolic concentration in both cultivars. Total anthocyanin concentrations of the two cultivars were higher in ripe stage while that of 'Janghee' was greater than that of 'Seolhyang' statistically. Total antioxidant activities of 'Seolhyang' were greater than those of 'Janghee'. Total phenolic and flavonoid concentrations were highly correlated with antioxidant activities but there was no correlation between total anthocyanins and total antioxidant activities.

• Journal of Nutrition and Health
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• v.50 no.1
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• pp.1-9
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• 2017

Purpose: Fruit and vegetable juices are known to be rich sources of antioxidants, which have beneficial effects on diseases caused by oxidative stress. The purpose of this study was to directly compare the antioxidant activities of fruit and vegetable juices marketed in Korea. Methods: We analyzed four fruit juices, two vegetable juices, two yellow-green juices, and six mixed vegetable juices. Antioxidant activities were analyzed using 2,2-diphenyl-1-picrylhydrazyl (DPPH) test, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonate) (ABTS) test, and oxygen radical absorbance capacity (ORAC) assay. Protective effects against DNA damage were determined using an ex vivo comet assay with human lymphocytes. Results: DPPH radical scavenging activities were in the following order: blueberry juice > mixed vegetable C juice > kale juice > mixed vegetable P juice > grape juice. ABTS radical scavenging activities were in the following order: blueberry juice > mixed vegetable C juice > grape juice > mixed vegetable P juice > kale juice. Peroxyl radical scavenging activities as assessed by ORAC assay were in the following order: blueberry juice > kale juice > mixed vegetable C juice > grape juice. Grape or blueberry juice showed strong abilities to prevent DNA damage in lymphocytes, and the difference between them was not significant according to the GSTM1/GSTT1 genotype. Conclusion: Antioxidant activities of fruit and vegetable juices and ex vivo DNA protective activity increased in the order of blueberry juice, grape juice, and kale juice, although the rankings were slightly different. Therefore, these juices rich in polyphenols and flavonoids deserve more attention for their high antioxidant capacity.