• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1627-1633
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• 2010

The purpose of this study is to determine the possibility of Codonopsis lanceolata skin as natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of C. lanceolata skin were measured. On a dry weight basis the contents of carbohydrate, crude protein, crude lipid and ash are 24.74, 2.73, 2.96 and 4.84%, and the calories of skin was 266.00 kcal/100 g and total dietary fiber was 64.73%. The contents of essential and non-essential amino acids were 633.40 and 870.72 mg/100 g wet weight basis. The K was the largest mineral followed by Ca, Mg, and P, suggesting that C. lanceolata skin is alkali material. The EDA of water extract from C. lanceolata skin was 18.28~79.30%, and the activity was dependent on the sample concentration. Total phenolic and flavonoids contents of water extract from C. lanceolata skin were estimated as 24.65 and $6.19\;{\mu}g/g$. The C. lanceolata skin extract showed the highest reducing power (3.5) at the concentration of 25 mg/mL. Based on the above results, we deemed that the C. lanceolata skin might have potential antioxidant activities. The general nutrients and antioxidant bioactive materials in C. lanceolata skin were also potential materials for good health food.

• Food Science and Preservation
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• v.22 no.4
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• pp.598-606
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• 2015

To develop a functional drink using abalone, two abalone composites (APM-1, APM-2) were prepared by mixing the abalone and natural plants (Lycii fructus and Rubus coreanus Miq.). Their antioxidant and anti-fatigue effects were evaluated using rats running on a treadmill after 4 weeks supplementation of the abalone composites. Experimental groups were divided into four groups including normal (non-exercised group), control (exercised group), one dose per day (EAPM-1), and three doses per day (EAPM-2) with exercise by running. Antioxidant activities, and total phenols and flavonoids contents of APM-2 were significantly higher than those of APM-1 (p<0.05). Total lipid content in serum of EAPM-2 was significantly lower than that of control group (p<0.05). Lactate dehydrogenase activity and blood urea nitrogen content of EAPM-1 and EAPM-2 groups were significantly lower than that of control group. There were no significant difference in aspartate aminotransferase activity among control, EAPM-1 and EAPM-2 groups. In the meanwhile, alanine aminotransferase and alkaline phosphatase activities were significantly lower than that of control group. In serum and liver tissues of EAPM-1 and EAPM-2 groups, lipid peroxide contents significantly decreased compared to control group. DPPH radical scavenging activities in liver tissues of EAPM-1 and EAPM-2 groups were significantly higher than those of control group. Therefore, abalone composites were effective for the alleviation of oxidative stress caused by treadmill running, which was dependent on antioxidant activity and phenolic compounds content.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.355-360
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• 2006

Antioxidative activity and physicochemical characteristics of heat-treated licorice extracted by ethyl-acetate (EtOAc) and ethyl-alcohol (EtOH) were evaluated at various treatment temperatures (110, 120, 130, 140, and $150^{\circ}C$), times (1, 2, 3, 4, and 5 hr), and moisture contents (10, 20, 30, 40, and 50%). Maximum extraction yields of EtOAc treated at $140^{\circ}C$, 2 hr, and 20% moisture content and EtOH extracts treated at $120^{\circ}C$, 2 hr, and 40% moisture content were 9.48 and 32.90%, whereas those of control were 3.74 and 14.60%, respectively. Highest total polyphenol content was obtained from 13.95 mg/g EtOH extract treated at $150^{\circ}C$, 3 hr, and 30% moisture content (control: 6.92 mg/g). Highest antioxidative activity $(IC_{50})$ was obtained from 0.32 g/L EtOAc treated at $140^{\circ}C$, 2 hr, and 20% moisture content (control: 0.57 g/L). Highest ascorbic acid equivalent antioxidant activity value of 2,112.61 mg ascorbic acid (AA) eq was obtained from EtOAc extract treated at $120^{\circ}C$, 2 hr, and 40% moisture content (control: 1,920.27 mg AA eq). Optimum heat treatment conditions were $130-140^{\circ}C$, 3 hr, and 30% moisture content.

• Korean Journal of Food Science and Technology
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• v.52 no.4
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• pp.325-332
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• 2020

In this study, we prepared apple vinegar beverage with different acidity levels (low and high, LA and HA, respectively) containing fructooligosaccharide (FOS) or isomaltooligosaccharide (IMO). The changes in their properties and sugar composition during storage (at 40℃ for 6 months) with those of the control (sample containing sucrose, SUR) were compared. The reducing sugar content in all samples increased during the storage, except for IMO-LA, and SUR showed the highest values. More organic acids were found in the HA samples than in the LA samples. The browning degree, turbidity, and total phenolic content increased during storage in all samples although IMO-LA showed the least. The IMO amount was maintained in the sample during storage. However, most of the FOS and SUR were degraded into glucose and fructose. In conclusion, the properties of low-acidity beverages could be better maintained with the addition of oligosaccharides compared to SUR, and IMO was more suitable for this purpose than FOS, when considering functionality.

• Korean Journal of Medicinal Crop Science
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• v.12 no.1
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• pp.79-84
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• 2004

To develop a new functional materials, angiotensin converting enzyme (ACE) inhibitory activity, antioxidant effect and total phenolic content of Hovenia dulcis Thunb. cortex were evaluated. Methanol and water extract of H. dulcis inhibited ACE by 81% and 76%, respectively, at the concentration of $4,000\;{\mu}g\;m{\ell}^{-1}$ which were similar level with that (85%) of commercial peptide-type ACE inhibitor. Superoxide radical scavenging activity of two extracts $(99.5%{\sim}99.9%)$ were stronger than that (69%) of ascorbic acid at the final concentration of $200\;{\mu}g\;m{\ell}^{-1}$. Among the solvent fractions, ether and ethylacetate fraction showed also potent scavenging activities (91% and 85%) for superoxide radical. Inhibitory activities of two extracts on oxidation of human low density lipoprotein (LDL) which were similar with that of ${\alpha}-tocopherol$, were higher than 80% at the concentration of $50\;{\mu}g\;m{\ell}^{-1}$. Total phenol contents of methanol and water extracts were 7.2% and 3.6%, respectively, and that of ethylacetate showed the highest value as 60.8% among the solvent fractions. Therefore, it has been suggested that H. dulcis cortex could be a effective anti-hypertention and antioxidant resource to develope a new functional material.

• Food Science and Preservation
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• v.23 no.6
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• pp.765-771
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• 2016

Omija-cheong, concentrated extracts from sugar-treated Omija fruit (Schisandra chinensis Baillon), is produced by traditional manner in Korea. The quality characteristics of Omija-cheong processed at low temperature with a pilot-scale were investigated to optimize the incubation time. With increasing incubation time in processing Omija-cheong, the pH level of Omija-cheong remained constant, while titratable acidity and organic acids increased. Fresh Omija fruits contained citric, malic and succinic acids, most of which were extracted into concentrated extracts after 37 days of incubation and reached to the stable concentration after 47 days of incubation. Titratable acidity in Omija-cheong gradually increased from 1.18% to 2.71%, and also was correlated with total concentration of organic acids. About 80% of supplemented sucrose for manufacturing Omija-cheong was converted into glucose and fructose until 68 days of incubation, and the composition of free sugars was maintained to be stable up to 138 days of incubation. The contents of total flavonoids and phenolic compounds in Omija-cheong were 24.1 mg-GAE/L and 1,635 mg-QE/L at 57 days of incubation, which were more than 9 and 5 times higher than those in Omija fruits, respectively. From the quality characteristics in processing Omija-cheong by low-temperature incubation, more than 60 days of incubation is required for the constant quality and value-added beverage.

• Korean Journal of Plant Resources
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• v.24 no.1
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• pp.23-29
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• 2011

In order to screen the functional constituents from nature resource, we studied the bioactivities of methanol extract of the Liriodendron tulipifera branch(MLT). The total phenolic and flavonoid contents, DPPH radical scavenging capacity, reducing power, $Fe^{2+}$ chelating ability, inhibition of lipid peroxidation and cell toxicity of MLT were investigated in this study. We found that the total phenolic and flavonoid content of MLT is 75.34 mg gallic acid/g and 20.15 mg quercetin/g respectively. MLT exhibited the antioxidant activity on DPPH radical with a $EC_{50}$ value of $289.68\;{\mu}g$/mL, the absorbance is 0.388 at $100\;{\mu}g$/mL in reducing power assay, MLT prevented 38.56% lipid peroxidation at $200\;{\mu}g$/mL. Furthermore, MLT exhibits the potent anti-proliferative activity which inhibited 56.94%, 35.73% growth of HT-29 and Hela cell at $200\;{\mu}g$/mL respectively. It showed that the antioxidant activities of MLT were correlated with its total phenolic and flavonoid contents. However further study need to be exploring in the future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1062-1069
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• 2007

Response surface methodology was employed to optimize extraction conditions for finding the maximizing the functional properties of roasted Pleurotus eryngii. Based on the central composite design, independent variables were ethanol concentration ($0{\sim}100%$), extraction time ($1{\sim}9$ min) and microwave power ($25{\sim}125$ W). Soluble solid content, electron donating ability and nitrite-scavenging ability were mainly affected by ethanol concentration, but ACE inhibition activity was largely affected by extraction time. The optimum ranges of extraction conditions resulting from superimposing the response surface were predicted to be ethanol concentration ($25{\sim}50%$), extraction time ($3{\sim}9$ min) and microwave power ($80{\sim}125$ W). Total protein and total phenolic compound content of optimal extracts were 45.80 mg/g and 7.42 mg/g, respectively. In phenolic compounds of roasted Pleurotus eryngii extracts, protocatechuic acid was the highest concentration at 1226.32 ${\mu}g/g$, followed by salicylic acid, catechin, p-hydroxybenzoic acid, caffeic acid, coumaric acid and hesperidin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1031-1037
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• 2007

Changes in red ginseng fusion cheonggukjang properties under various hydrolytic conditions were investigated for its possible application to different types of food products. Among the four types of protease that were analyzed, protease (KMF -G) produced the highest hydrolysis rate, calcium binding capacity, and total phenolic compound content. In addition, the highest fibrinolytic activity and ACE inhibitory activity were also exhibited at 87.10 units and 67.17%, respectively. Among a number of different protease concentrations, a 0.02% concentration of protease (KMF-G) was found to be appropriate for the purposes of the study. The best results for red ginseng cheonggukjang hydrolysis were observed at the 60 and 90 min intervals. However, there was not a significant difference between the results at the two time points. The unpleasant odor and bitter taste associated with red ginseng fusion cheonggukjang improved with hydrolytic activity exceeding 60 min. Thus, the optimal hydrolysis time was determined to be 60 min. The total ginsenoside content of red ginseng cheonggukjang was 9.197 mg/g and the hydrolysate content was 11.707 mg/g. Based on the results, it was determined that the addition of 0.02% protease (KMF -G) and treatment for 60 min are the optimal hydrolytic conditions for red ginseng cheonggukjang to improve its biochemical characteristics, including fibronolytic activity and ACE inhibitory activity.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.33-40
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• 2012

This study was carried out to investigate the effect of the addition of lotus (Nelumbo nucifera) root and leaf powder on the quality characteristics of pork patties. The pork patties were of four types: nothing added (CTL), 0.5% lotus root powder added (LRP), 0.25% lotus root and 0.25% lotus leaf powder added (LRLP), and 0.5% lotus leaf powder added (LLP). There was no significant difference in $L^*$ value (whiteness), cohesiveness, gumminess, chewiness, water holding capacity, VBN content, and total bacterial amount. The moisture was highest in CTL, protein was highest in LRLP, fat was highest in LRLP and LLP, and ash was highest in LRLP (p<0.05). The total polyphenol content of the CTL, LRP, LRLP, and LLP were 3.34, 3.64, 3.90 and 3.90 mg/100 g, respectively. The $a^*$ value was highest in CTL, and the $b^*$ value of LRLP and LLP were higher than those of CTL and LRP (p<0.05). The hardness of CTL and LRP were higher than those of LRLP and LLP, and springiness was lowest in LLP (p<0.05). The cooking loss, thickness change, diameter changes, and pH were highest in CTL (p<0.05). The TBARS was highest in CTL, and was lowest in LLP (p<0.05).