• Journal of Radiation Industry
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• v.2 no.1
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• pp.21-26
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• 2008

Although seafood cooking drips were the byproducts from the fishery industry it was known that the cooking drips had many nutrients and could be used as functional materials. Previously, the physiological properties of cooking drips were shown to be increased by a gamma irradiation. But, there was no report on the safe for the genotoxicity on the irradiation. In this study, the genotoxicity of the cooking drips from Hizikia fusiformis, Enteroctopus dofleni and Thunnus thynnus was evaluated by the Ames test (Salmonella typhimurium reversion assay) and the SOS chromotest. The results from all samples were negative in the bacterial reversion assay with S. typhimurium TA98, TA100. No mutagenicity was detected in the assay, both with and without metabolic activation. The SOS chromotest also indicated that the gamma-irradiated seafood cooking drips did not show any mutagenicity. Therefore, this study indicated that gamma irradiation could be used for the hygiene, functional properties and processibility of seafood cooking drips.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.121-124
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• 2009

This study was conducted to investigate the reason for the increase in the antioxidant activity of cooking drip from Enteroctopus dofleini by gamma and electron-beam irradiation. To define the effect of irradiation on the antioxidant activity of polyphenol in cooking drip, polyphenol excluded cooking drip extracts were prepared with polyclar$^{TM}$. But, the antioxidant activity of the cooking drip extracts without polyphenol was still increased by both irradiations. Instead, the effect on the proteins in the cooking drips prepared by ammonium sulfate precipitation showed great increase in antioxidative activity by irradiation. From these results, it was concluded that the increase in the antioxidative activity in cooking drips by the irradiation was caused by the structural modification of proteins in the cooking drips.

• Journal of Life Science
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• v.28 no.12
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• pp.1461-1468
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• 2018

The Alaska Pollock (Gadus chalcogrammus) is distributed in an arc across the North Pacific Ocean. Distilled water extracts (DWE) and ethanol extracts (ETE) of 1.0 mg/ml concentrations of raw Alaska Pollock roe, premium Gochujang Pollock roe, and premium fermented Pollock roe seasoning were evaluated for estimated 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS), ferric reducing antioxidant potential (FRAP), and total phenolic content. The ABTS scavenging activity of the raw Alaska roe DWE and ETE were evaluated at 50.1% and 53.1%, respectively. The ABTS scavenging activity of the Gochujang roe DWE was 68.7% and of the ETE was 70.4%; for the fermented seasoning it was 71.3% and 71.6% for the DWE and ETE, respectively. The ABTS $EC_{50}$ values of the raw roe DWE and ETE were 12.49 ug/ml and 12.21 ug/ml, respectively. The FRAP $EC_{50}$ values of the Gochujang roe DWE and ETE were 10.67 ug/ml and 10.56 ug/ml, respectively, and the $EC_{50}$ values for total phenolic content for the fermented seasoning DWE and ETE were 10.45 ug/ml and 10.31 ug/ml, respectively. When Gallic was acid used as a control, the relative total phenolic content scavenging activity in each ETE was 52.0% (raw Alaska roe), 61.1% (Gochujang roe), and 63.6% (fermented seasoning). In the present study, higher ABTS, FRAP, and total phenolic content were observed in the Gochujang Pollock roe and fermented roe seasoning than in the Alaska Pollock roe.

• Food Science and Preservation
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• v.17 no.2
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• pp.275-280
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• 2010

By-products from grapes obtained during processing have been considered to be promising materialsfor various functional applications, and to have pharmaceutical properties. A grape powder was developed from a concentrate of by-products obtained during grape processing. As dextrin levels increased, the moisture content, L-, a-, and b- values all decreased, whereas sugar content generally increased. Catechin and resveratrol were detected in most samples, but quercetin was absent. Epicatechin and resveratrol levels either decreased or were not detected as dextrin concentration increased. These physiochemical properties indicate that a concentrate extracted using undiluted ethanol as solvent is optimal for industrial use.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1133-1138
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• 2006

Smilax china root has been used as traditional medicinal remedy in China and Korea and reported to have various biological activities such as anti-inflammatory, antimutagenic and antimicrobial activities. In this study, the possibility of development as natural antioxidants of Smilax china root extracts was investigated. For the evaluation of antioxidant activity, aqueous- and 25% EtOH extract from Smilax china root were prepared and six different evaluation assay methods, i.e., measurement of total phenolics, radical scavenging effects on 1,1-diphenyl-2-picrylhydrazyl (DPPH), nitric oxide (NO) and nitrite $(NO_2)$, reducing power, and inhibitory effect on tyrosinase activity, were used. The total phenolics content of two extracts was high as the level of 36 mg of gallic acid equivalent per 1 g of dried sample tested. The radical scavenging activities of ethanol extract toward DPPH and NO were better than those of aqueous extract (p<0.05). The $NO_2$ scavenging activity of both extracts showed the highest value at pH 1.2 (98%). Especially, the $NO_2$ scavenging activities of EtOH extract were significantly stronger than those of aqueous one at pH 4.2 (51%) and pH 6.0 (32%), respectively. In the reducing power test, both extracts revealed higher ferric ion reducing activity than known antioxidant, vitamin C at the level of $0.05\sim0.1mg/mL$ (p<0.01). The 1 mL of aqueous and 25% EtOH extract showed effective inhibition activity on tyrosinase activity as 45% and 53%, respectively. Therefore, these results suggest that two extracts from Smilax china root may serve as useful natural antioxidants.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.616-623
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• 1996

Eum Yang Kwak, the aerial part of Epimedium koreanum, is widely used as a folk medicine for stimulant in man, tonic, and hypotensive purpose. The plant contains icariin (a specific flavonoid), magnoflorine (an alkaloid) and tannin, but their contents are not known until now. In this paper, a quantitative analysis method for them was developed. Determination of icariin and magnoflorine was successfully achived by high performance liquid chromatography equipped with a UV detector in the ranges of $0.1{\sim}0.4\;mg$ and $0.002{\sim}0.1\;mg\;per\;ml$ sample, respectively. Extraction of the plant was carried out with water or 50% ethanol using different decocting temperatures and times. Icariin was well extracted either by water ($100^{\circ}C$, 3hr) or 50% ethanol ($85^{\circ}C$, 1hr), and its content in the plant was measured to be 0.94%. On the other hand, magnoflorine was fully extracted by 50% ethanol ($85^{\circ}C$, 1hr), and its content was determined to be 0.16%. Therefore, decoction of the medicinal plant with water at $100^{\circ}C$ for 3hr turned out to be recommendable for the best extraction.

• The Journal of the Convergence on Culture Technology
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• v.9 no.1
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• pp.725-733
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• 2023

The evaluation of functional active ingredients and dyeing effect on cotton fabric using 16 types of natural products water extracts and 50% ethanol extracts, there were differences in color intensity, but 6 types of red, 5 types of yellow, 2 types of orange, and 3 types of green were observed. In general, the color of the 50% ethanol extract was high and clear. As a result of dyeing by immersing cotton gauze in water extracts and 50% ethanol extracts of these natural products for 2 days, the dyeing effect was generally good, and it was observed that there was little fading decrease in color even after drying at room temperature and opening and storing. The pH of the water extracts of 16 natural products ranged from neutral to slightly acidic, with no side effects on the skin. For DPPH free radical inhibition antioxidant effect, the effect of 50% ethanol extract for each sample was better than that of water extract. As for the polyphenol content, the content of the 50% ethanol extract tended to be higher than that of the water extract. Therefore, the purpose of this study was to investigate the correlation between the antioxidant activity of 16 natural extracts and the prevention of female vaginitis.

• Journal of dental hygiene science
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• v.15 no.3
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• pp.308-317
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• 2015

This study attempted to identify the possibility of natural herbal extracts as an alternative, preventive agent of caries by comparing antimicrobial activities between natural herbal extracts and mouth rinsing solutions against Streptococcus mutans. Natural herbal plants were extracted with distilled water and ethanol, respectively, to measure the minimum growth inhibitory concentration of S. mutans depending on concentration, and among which, solvents showing high antimicrobial activity were selected to compare their antibiotic effects with those of mouth rinsing solutions. Also, to determine the concentration of natural medicinal herbs that can be used safely in the oral cavity, the extracts were treated to the normal gingival fibroblast cells depending on concentration in order to determine its cytotoxicity using MTT. In terms of the minimum growth inhibition concentration, the growth inhibition of S. mutans was more excellent in the ethanol extract than in the distilled water. When the minimum growth inhibition concentration was compared, Psoralea corylifolia of natural herbal ethanol extracts, and Hexamedine (Bukwang Pharm., Korea) of mouth rinsing solutions inhibited growth of S. mutans at the lowest concentration. When the minimum bactericidal concentration was compared, P. corylifolia of natural herbal extracts, and Hexamedine and Garglin (Dong-A Pharm., Korea) of mouth rinsing solutions eliminated S. mutans at a low concentration. The human gingival fibroblast was treated with natural herbal ethanol extracts at the minimum growth inhibition concentration of 10, 39, and $78{\mu}g/ml$. As the result, no cytotoxicity was found. When this was treated at different minimum bactericidal concentrations, natural herbal ethanol extracts showed cytotoxicity except P. corylifolia.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1137.1-1141
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• 2001

Kochujang-gulbi, a traditional food in Chonnam province of Korea, was prepared with kochujang and dried gulbi slices. The crude lipid contents of kochujang and gulbi in the product were 3.08% and 15.6% at 0 day, respectively. After 7 days, the lipid contents were changed to 8.15% and 9.72%. The moisture content and VBN of kochujang and gulbi in the product were reached to the equilibrium after 7 days. In the kochujang-gulbi product, the TBARS value in gulbi was reduced because the lipid from gulbi permeated into kochujang, while the value in kochujang was increased. To prevent the growth of microorganisms and lipid oxidation from the kochujang-gulbi, 0.5% (w/v) garlic extract, citron essential oil, or ethanol was added to the product. The garlic extract and ethanol were very effective to inhibit the growth of mold and yeast at 2$0^{\circ}C$. The products treated with the garlic extract and citron oil were shown significantly lower microbial number than control for 30 days storage. The addition of citron oil to kochujang-gulbi showed lower TBARS value than other treatment.

• Journal of Ginseng Research
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• v.13 no.1
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• pp.56-59
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• 1989

The changes in free sugar composition were investigated with respect to the kinds of dried ginseng for extraction, the various ethanol concentrations used for ginseng extract manufacture and the conditions of heating temperature and time under which the ginseng extract was stored . The results are as follows: 1) The free sugar content of dried ginseng was 6.02-8.02% and the sucrose and maltose content in the free sugar was 70-80%. 2) The free sugar content was 13.82-26.29% in the Sanggunsam (dried ginseng of whole root) extract and it had a tendency to increase with increase in ethanol concentration. In addition, when a higher ethanol concentration was used, the sucrose content was in- creased but the maltose content was decreased. 3) The glucose, sucrose and maltose content in ginseng extract, decreased, in the order, as heating temperature and time were increased. On the other hand the opposite results were neted for xylose and fructose. Keywords Panax ginseng, ginseng extract, Sanggunsam.