• Korean Journal of Food Science and Technology
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• v.9 no.2
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• pp.116-122
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• 1977

The volatile flavor components of Kimchis were identified and the volatiles of fermented Kimchis (1.29% NaCl and 4.89 NaCl) were compared with those of raw Kimchi (1.29% NaCl). After the existence of carbonyls and sulfur compounds were confirmed by precipitation method, vacuum distillation was carried out to collect the volatiles of Kimchis in traps submerged in ice+salt, dryice-acetone and liquid N, respectively. The volatile flavor components were identified by GLC. The results were; 1. 17 volatile flavor components of Kimchis were identified by comparison of retention time with those of known compounds and acetaldehyde, acetone, ethanol, ethyl sulfide were positively identified by m.p., IR, UV, TLC. etc. 2. Ethanol was the most abundant volatiles of Kimchis and the content was much higher in fermented low salt Kimchi than in unfermented low salt Kimchi. 3. On the contrary, acetaldehyde and volatile sulfur compounds were reduced in fermented Kimchis, especially in fermented low salt Kimchi.

• The Korean Journal of Food And Nutrition
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• v.19 no.2
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• pp.161-168
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• 2006

The efficiency of six different extraction methods for the analysis of aroma components from pine needle(P. densiflora) was compared by gas chromatography-mass selective detector(GC-MSD). The six methods were dynamic headspace(DHS), reduced pressure headspace(RPHS), solid-phase microextraction(SPME), simultaneous distillation-extraction(SDE), supercritical fluid extraction(SFE) and pyrolysis distillation extraction(PDE). A total of 65 compounds were identified by using the six different extraction methods. These compounds are classified into six categories in terms of chemical functionality: 25 hydrocarbons, 16 alcohols, 9 carbonyls, 6 esters, 7 acids, and 2 ethers. The aroma compounds having low boiling point were more abundant in DHS, RPHS, and SPME extracts. On the other hand, the aroma compounds having high boiling point were more abundants in SDE, SFE and PDE extracts. The acid compounds were extracted by heat-based extraction methods such as SDE, SFE, PDE, but not by DHS, RPHS and SPME, which used neither solvent nor heat. The oxygenated terpens, hexanal, hexanol, and hexadienal were more abundant in DHS and RPHS extracts, compared with the other methods.

• Korean Journal of Food Science and Technology
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• v.7 no.1
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• pp.15-21
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• 1975

Soong-Neung is a Korean traditional beverage served after meals and is made from cooked and roasted rice produced on the bottom of the container during the rice cooking process. The volatiles from the extract of cooked and roasted rice were separated into pyrazine and carbonyl fractions and qualitatively investigated. The pyrazine fraction was characterized by gas chromatography and combined gas chromatography-mass spectrometry and five pyrazines were positively identified. Pyrazine compounds identified are 2-methylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine and 2-ethyl-3-methylpyrazine. Carbonyls were converted to their 2,4-dinitrophenylhydrazones and identified by gas chromatography, combined gas chromatography-mass spectrometry and thin layer chromatography. Acetaldehyde, propionaldehyde, iso-butyraldehyde and iso-valeraldehyde were positively identified in the carbonyl compounds. The aroma of the fractions indentified as 2,3-dimethylpyrazine and 2,5-dimethylpyrazine had a nut-like or roasted cereal-like flavor, which is one of the characteristic flavors of Soong-Neung.

• Journal of Life Science
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• v.21 no.12
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• pp.1740-1745
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• 2011

Volatile flavor compounds of 3 commercial products of black onion extract (produced in Changnyeong, Muan and Jeungpyeong) purchased in the online/offline markets were analyzed. A total of 51 compounds were detected in samples by solid phase microextraction (SPME)/GC/MSD, consisting mainly of carbonyl compounds (15), sulfur-containing compounds (8), aromatic compounds (6), furans (6), nitrogen-containing compounds (3), alcohols (2), acids (2) and miscellaneous compounds (10). Among carbonyls, 4 compounds including 2-methylbutanal, 3-methylbutanal, nonanal and benzaldehyde were detected in all samples, while two sulfur containing compounds, dimethyl disulfide and dimethyl trisulfide, were detected in high amounts and considered to be key flavors in black onion extracts. Particularly, thiophenes and 3 sulfur containing compounds (methylpropyl disulfide, methyl-(Z)-propenyl disulfide and methyl-(E)-propenyl disulfide) were detected only in two products. With acetic acid, furfural and pyrazines that formed through Maillard reaction during black onion aging were detected in high amounts in all samples. This also contributed to characteristic flavors such as roasted, sweet, and sour, in the flavor of black onion extracts.

• The Korean Journal of Food And Nutrition
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• v.18 no.4
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• pp.334-340
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• 2005

This study has attempted to examine the effect of Artemisia princeps and A. argyi on liver function-related enzymes in rats with $CCl_4$ adminisration. The activities of serum aspartate aminotransferase(AST), alanine aminotransferase(ALT) and alkaline phosphatase(ALP) from A. princeps were decreased by 33, 23 and $19\%$, respectively, compared to control. The activities of AST, ALT and ALP from A. argyi were decreased by 37, 33 and $26\%$, respectively. Total phenol contents were 10.2 mg/mL and 4.7 mg/mL in A. princeps, and A. argyi, respectively. Also, flavonoid contents were $6.1\;mg\%\;and\;3.6\;mg\%$ in A. princeps, and A. ar효i, respectively. Ethanol extract from A. argyi showed higher electron donating ability toward DPPH than A. princeps. A total of 31 volatile components(3 hydrocarbons, 10 terpenes, 5 carbonyls, 8 alcohols and 5 esters) were indentified in A. princeps, and A. argyi. The major volatile components of A. princeps were $\delta$-3-carene($2.2\%$) in terpenes and nerolidol($0.9\%$) in alcohols. The major volatile components of A. argyi were eugenol($1.4\%$) in alcohols and thyl pentadecanoate($1.1\%$) in esters.

• Korean Journal of Medicinal Crop Science
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• v.9 no.2
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• pp.130-138
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• 2001

This study was conducted to compare volatile components from the ten kinds of basils cultivated in Korea. The ten kinds of basils were separated flower, leaf, and stem part from whole plants, respectively. All sample separated were extracted by simultaneous steam distillation-extraction method(SDE) and were analyzed by gas chromatography(GC) and mass selective detector(MSD). Total 42 components were identified in essential oils including 11 alcohols, 6 carbonyls, 20 hydrocarbons and 5 esters components. The major components were linalool, methyl chavicol, eugenol, trans-methyl cinnamate, ${\beta}-cubebene$ and 1,8-cineole. The content of linalool was high significantly in the flower$(31.8{\sim}53.0%)$, the leaf and stem showed $21.8{\sim}35.8%$ and $3.5{\sim}22.4%$, respectively. Especially, the content of methyl chavicol was high relatively in the leaf$(0.4{\sim}32.9%)$, the flower and stem showed $0.2{\sim}24.1%$ and $0{\sim}2.2%)$, respectively. Articock, figz, glove, and greek basils were rich in eugenol$(18.8{\sim}48.7%)$ and poor in methyl chavicol$(0{\sim}5.4%)$ when compared with others kinds of basils. The composition of the components identified showed quite difference between kinds of basils, and the number of components identified in stem was much less than that in flower and leaf

• Journal of Nutrition and Health
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• v.44 no.1
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• pp.5-15
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• 2011

Although iron is an essential mineral, excess iron intake during pregnancy may increase oxidative stress in tissues. This study was conducted to investigate the effects of iron overload during pregnancy on iron status and oxidative stress in maternal rats. Ten week-old female Sprague-Dawley rats were mated with male rats. Non-pregnant (control) and pregnant rats were fed diets containing normal Fe (35 mg/kg diet), high Fe (350 mg/kg diet), or excess Fe (1,050 mg/kg diet) during pregnancy. Rats were sacrificed on pregnancy day 19. No significant difference in weight gain, diet intake, or litter size was observed according to iron intake levels. Furthermore, serum iron, hemoglobin, and hematocrit were not different among the rats administered the three levels of Fe both in the control and pregnant groups. However, the iron levels were lower in pregnant rats than those in the control. The liver and spleen iron contents increased significantly in the excess Fe group. An increase in liver ferritin levels with increasing iron intake was observed. Protein carbonyl content, as a marker of oxidative stress, increased significantly in liver with increasing iron intake but not malondialdehyde. Glutathione peroxidase activity in the liver of pregnant rats fed excess iron decreased significantly. Bcl-2 protein expression in the liver declined remarkably with increasing maternal iron intake in pregnant rats. Taken together, iron overload during pregnancy had little effect on hematology. However, the deposits of iron in the liver and the decline in antioxidant enzyme activity implied increased oxidative stress in tissues of the excess Fe group. These results suggest that excess iron intake during pregnancy increases oxidative stress in maternal tissues and may also affect fetal tissues.