• Food Science and Preservation
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• v.22 no.1
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• pp.134-144
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• 2015

The anti-diabetic effects of Allium tuberosum Rottler extracts (ATE) and ATE fermented with lactic acid bacteria in db/db mice were evaluated. The electron donating activity of ATE fermented with Lactobacillus plantarum, and Lactobacillus casei, respectively, increased compared to that of ATE, but the superoxide radical scavenging activity of the ATE incubated with L. plantarum decreased. The superoxide radical scavenging activity of the ATE fermented with both L. plantarum and L. casei was similar to that of the ATE. Therefore, fermented ATE (FATE) was prepared for in vivo testing by incubating it with both L. plantarum and L. casei. The db/db mice were divided into six groups: normal (non-diabetic mice), diabetic control (DM), and four experimental groups administered 200 or 400 mg/kg/day ATE (ATE200 and ATE400) and 200 or 400 mg/kg/day FATE (FATE200 and FATE400). Weight gain was significantly inhibited in the FATE200 group compared with that in the other db/db mice groups (p<0.05). The areas under the curve of the ATE400 and FATE400 groups were significantly smaller than that of the DM group in the glucose tolerance evaluation. The serum glucagon-like peptide-1 levels in the ATE400 and FATE400 groups increased. These results indicate that administering ATE and FATE may be effective against anti-hyperglycemia by regulating insulin resistance. In particular, FATE may be beneficial for controlling obesity in type 2 diabetes.

• Journal of Life Science
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• v.22 no.7
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• pp.981-986
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• 2012

To produce a new tea with a good flavor and functional properties using green tea of low quality, naked barley and barley were selected to blend with the green tea. The simultaneous distillation extraction method (SDE) using Likens and Nickerson's extraction apparatus was used to extract the volatile flavor compounds from the samples. The concentrated flavor extracts were analyzed and identified by GC and GC-MS. The GC patterns of the flavor components in two parched barleys were very different. The main volatile flavor components in two of the samples were alkyl pyrazines. Compounds including 3-methylbutanal, 2-methylbutanal, dihydro-2-methyl-3(2H)-furanone, 2,5-dimethyl pyrazine, and 3-ethyl-2.5-dimethyl pyrazine were isolated from the naked barley. Compounds including thiophenes, thiazoles, sulfides, and pyrroles with burnt odor were isolated from the barley. The parched naked barley was better than barley for adding to green tea. The main aroma components of the green tea blended with the naked barley were hexanol, hexanal, trans-2-hexenal, ${\beta}$-ionone, ${\alpha}$-ionone, alkyl pyrazines, 3-methylbutanal, 2-methylbutanal, and furfural.

• Food Science and Preservation
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• v.14 no.1
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• pp.67-72
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• 2007

To prepare useful foods from Acanthopanax koreanum, extraction of major constituents by water and ethanol solutions were investigated Reflux extractions of 300 g of dried material of particle size less than 0.5 cm, were carried out in 7.5 L of water, or ethanol solutions (30 -95% v/v) for 9 hr at $100^{\circ}C$. The pH values of extracted solutions were 4.0-6.5. The Color b-value of extracted solutions increased as ethanol concentrations dropped and with longer extraction times. The amounts of material in extracts increased rapidly in the first 2-3 hr of extraction. The extract levels from 30-70% ethanol solutions were 0.27-0.47 g/100 g. The main free sugars of extract were sucrose, fructose and glucose. Eleutherosides were extracted rapidly (within 3 hr), and eleutheroside extraction was best in water or in 30-70% ethanol 95% ethanol solutions were less effective. The eleutherosides were extracted to 97% by water or 30-70% ethanol solutions after 3-5 hr. Acanthoic acid extraction was more affected by ethanol level than by extraction time water achieved only trace extinction. In summary, reflux extraction in 40-70% ethanol for 3-5 hr was adequate for the extraction of functional materials from Acanthopanax koreanum.

• KSBB Journal
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• v.24 no.2
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• pp.212-215
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• 2009

In this study, the process parameters of liquid-liquid extraction were optimized to obtain a high purity and yield of paclitaxel in a pre-purification step. The optimal solvent ratio (methylene chloride/concentrated methanol extract ratio), extraction times, mixing time, and standing time for liquid-liquid extraction were 0.28 (v/v), 3(times), 30 min, and 40 min, respectively. The polar impurities from the biomass extraction were efficiently removed by liquid-liquid extraction. The complete concentration of liquid-liquid extract by rotary evaporator was reliable enough to obtain a high purity and yield of paclitaxel for subsequent purification steps.

• Journal of Food Hygiene and Safety
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• v.33 no.6
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• pp.500-509
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• 2018

The objective of this study was to investigate the worth of extract husk and cobs of the Seakso 1 (EHCS) for the functional foods. We aimed to investigate the proximate composition, fatty acids, amino acids, antioxidant active substance contents, antioxidant activity, inhibitory activity of the ${\alpha}-amylase$ and ${\alpha}-glucosidase$. The proximate composition of the EHCS have represented 6.90% moisture, 7.31% crude ash, 0.52% crude fat and 7.07% crude protein. Among the 17 kinds of amino acids that were analyzed in thd EHCS, the glutamic acid was the highest, with 736.08 mg / 100 g. The fatty acids detected in the EHCS were palmitic acid oleic acid and linoleic acid. The proportion of the unsaturated fatty acids was 83.33%. We determined the contents of the antioxidant active substance by the total polyphenol and flavonoid. The total polyphenol and flavonoid contents were 99.87 mg/g and 25.02 mg/g, respectively. The antioxidative activity of the EHCS were determined using a DPPH and ABTS assay. In the antioxidative activity determination, the DPPH and ABTS radical scavenging activities were 95.62% ($1,000{\mu}g/mL$) and 92.00% ($10,000{\mu}g/mL$), respectively. The inhibitory activity of ${\alpha}-amylase$ and ${\alpha}-glucosidase$ (10 mg/mL) were 95.86% and 76.92%, respectively. These results suggest that the EHCS could be potentially used as a resource for the bioactive materials for health functional foods.

• Korean Journal of Medicinal Crop Science
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• v.13 no.3
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• pp.81-86
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• 2005

The immune activities of the extracts from Ephedrae Herba and Rubi Frutus extraction with ultrasonification at $60^{\circ}C$ were compared with the extracts though water extraction at $100^{\circ}C$. The growth of human T cells was increased up to $13{\times}10^4\;viable\;cells/m{\ell}$ in adding $1.0\;g/{\ell}$ of the ultrasonification extracts of R. Fructus at $60^{\circ}C$, compared to adding the extracts at $100^{\circ}C$. The secretion of $TNF-{\alpha}$ for human T cells were also increased up to $13.9{\times}10^{-4}$ pg/cell by adding extracts at $60^{\circ}C$, compared to extracts at $100^{\circ}C$. The extracts of R. Fructus at $60^{\circ}C$ increased NK cell activities up to 50% and the secretion of $NO^{-1}$ from macrophage to $31\;{\mu}M$ for ultrasonification extracts at $60^{\circ}C$.

• Food Science and Preservation
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• v.20 no.4
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• pp.532-538
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• 2013

This study was done in order to monitor the quality properties of the granule using Bokbunja (Rubus coreanus Miquel) extracts. In order to prepare the granule depending on operational parameters such as content of Bokbunja extract ($X_1$, 0.4~1.2 g), sugar content ($X_2$, 6~10 g) and citric acid content ($X_3$, 0.1~0.3 g), a response surface methodology was applied to monitor the optimum recipes on the organoleptic properties and Hunter's color. The optimum recipe on the organoleptic color showed extract content of 0.96 g, sugar content of 7.05 g and citric acid content of 0.232 g. The optimum recipe on the organoleptic flavor showed extract content of 0.86 g, sugar content of 6.04 g and citric acid content of 0.215 g. The optimum recipe on the organoleptic taste showed extract content of 0.92 g, sugar content of 6.39 g and citric acid content of 0.251 g. The optimum recipe on the overall palatability showed extract content of 0.86 g, sugar content of 6.65 g and citric acid content of 0.272 g. The response surface of the Hunter's color b value was similar to the response of the overall palatability; therefore, the optimum conditions accepted by the consumers were 0.8 g Bokbunja extract content and 0.6 g sugar content in the Hunter's color a value of 6.0.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2001.05a
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• pp.221-222
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• 2001

Phenol에 오염된 토양으로부터 토양을 복원하기 위하여 soxhlet 추출법과 microwave 에너지 추출법을 비교하였다. 그 결과 phenol에 오염된 토양으로부터 soxhlet 추출법으로 phenol을 회수하고자 할 때는 오염된 지 36 시간 전후에 메탄올과 물을 일정 비율 혼합하여 추출하는 것이 최고의 회수율을 가지는 것으로 관찰되었으며 그 회수율은 약 75 %에 이른다. 그리고 microwave 에너지 추출법을 사용할 경우 phenol에 오염된 지 36 시간 전후로 추출 용매는 acetone을 사용하여 추출 시간 60 초 동안 microwave 에너지를 주사하여 추출하는 것이 제일 좋은 회수율을 가지는 것으로 확인되었고 그 회수율은 약 85%였다. 따라서 오염 토양으로부터 오염 물질 제거시 soxhlet 추출법보다는 microwave 에너지 추출 방법이 보다 경제적이며 우수한 추출 효율을 나타냄을 확인하였다.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.4
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• pp.389-393
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• 2001

For an effective utilization, quality stability of instant powdered oyster soup made of canned oyster processing waste water (IPSW) was determined. Instant powdered soup from oyster hot-water extracts (IPSE) was also prepared by mixing hot-water extract powder (15 g) with table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g) and onion powder (1.5 g). In preparing IPSW, mixed powder from wash water and boiling liquid waste, instead of powder from hot-water extracts and table salt, was added (powder from boiling liquid waste: powder from wash water= 12: 8) and other additives were added in proportion to those in the IPSE. The moisture content, water activity, peroxide value and fatty acid composition showed little changes during storage of the IPSW. The pH, volatile basic nitrogen content and brown pigment formation increased slightly, while white index decreased slightly during storage of IPSW. No significant difference was observed in the changes of food component during storage between IPSW and IPSE. According to a sensory evaluation, the change in quality of IPSW was negligible during 12 months of storage. from the results of the chemical experiment and sensory evaluation, IPSW packed with laminated film bag (OPP, $20{\mu}m/PE,\;20{\mu}m/paper,\;45g/m^3/PE,\;20{\mu}\;m/Al,\;7{\mu}\;m/PE,\;20{\mu}m$) was revealed to be preserved in good quality during 12 months of storage.

• Journal of the Korean Wood Science and Technology
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• v.28 no.3
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• pp.52-61
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• 2000

Black locust(Robinia pseudoacacia) and poplar(Populus alba ${\times}$ glandulosa) trees were collected, extracted with acetone-$H_2O$(7:3, v/v) after drying, fractionated with hexane, chloroform and ethylacetate, and freeze dried to get some brown powder. Each fraction of the powder was chromatographed on a Sephadex LH-20 column using a series of aqueous methanol and ethanol-hexane mixture as eluting solvents. The wood extractives of black locust contained (+)-leucorobinetinidin as flavan, robtin as flavanone and dihydrorobinetin as flavanonol, and robinetin as flavonol. The poplar bark extractives contained various kinds of phenolic compounds : (+)-catechin as flavan, naringeoin, eriodictyol, sakuranetin, aromadendrin and taxifolin as flavanonol, salireposide as salicin derivative, and minor compounds such as aesculin and p-coumaric acid. However, aesculin has not been reported as a constituent of the poplar bark in Korea yet. NMR and FAB-MS analyses were done to elucidate the structures of isolated phenolic constituents.