• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.419-424
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• 1998

An enzyme-linked immunosorbent assay (ELISA) was established for the detection of zearalenone by using monoclonal antibodies produced by Z-M-26 hybridoma cells when injected into a mouse and zearalenone-oxime-OV A conjugate. Zearalenone-oxime-OV A conjugates were diluted with carbonyl buffer, coated to 96 well microtiter plates at $4^{\circ}C$ overnight and blocked with 1% BSA overnight. One thousand times diluted antibody solution together with standard zearalenone or sample was added to 96-well microtiter plates and stood overnight. A secondary antibody conjugated with HRP was added and an hour later, enzyme substrate (TMBZ) solution was added for color develpment. Mter 30 minutes, coloring reaction was terminated by adding 2 N $H_2S0_4$ and the O.D. was measured at 450 nm. Detection range of this method was about 0.1~100 ppb. The established indirect competitive ELISA method was suitable for a rapid and effective analysis of zearalenone in agricultural products.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.578-581
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• 1991

The antioxidative effects of three kinds of commercial lecithin in fish oil(EPA 25%, DHA 10%) were investigated through active oxygen method (AOM, hrs. at $97.8^{\circ}C$), Oven test, polymer test by gel chromatography and coloring test. Although there were difference of antioxidative effect among commercial lecithins, antioxidative effects of the lecithins added to the fish oil increased with increasing the concentration of lecithin. Lecithin III(acetone insoluble content 65%) had the greatest antioxidative effect and the addition of 1%, 5 and 10% enhanced the oxidative stability to 310%, 620% and 840%, respectively. The results also showed that the polymerization in presence of 10% lecithin III did not occur up to 10 hours at the AOM condition, and the degree of color(Gardner number) increased as storage time went by and was accerated at high temperature.

• Journal of Korean Society of Environmental Engineers
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• v.31 no.7
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• pp.499-504
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• 2009

Erythrosine is used a food coloring, ink and dye, etc. but erithrosine is rarely used in United States due to its known hazards. The adsorption characteristics of erythrosine by granular activated carbon were investigated in the batch adsorber and the packed column. The adsorptivity of activated carbon for erythrosine were largely improved by pH control. When the pH was 11 in the sample, the erythrosine could be removed 98% of initial concentration. It was estabilished that the adsorption equilibrium of erythrosine on granular activated carbon was successfully fitted by Freundlich isotherm equation in the concentration range from 10mg/L to 1,000mg/L. The characteristics of breakthrough curve of activated carbon packed column depend on the design variables such as initial concentration, bed height, and flow rate.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.977-983
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• 2002

This study was performed to establish the precise and rapid method to distinguish croakers through the pigment analysis of colored imported white croakers for adultration. We surveyed the coloring behaviors, extraction test by water and organic solvent and using pigments such as targeting, curcumine, and azo dye products. The pigment of yellow croaker is not stained on wet cloth or tissue which is rubbed on epidermis of yellow croaker and was not eluted in water extraction test, while adulterated pigments were easily extracted by water and acetone, but edible diluted yellow, Yellow No. 4 and Yellow No. 5 were not extracted. Reactive pigment was detected easily by extraction with water and dispersed pigment was also detected by extraction test. As a result of discoloring characteristics of carotene having similar structure to yellow croaker and azo dye by oxidation and reduction, azo dyes were not discolored by oxidation with sodium percarbonate or peracetic acid but that were discolored by oxidation with Fenton reagent after 1hr and by hypochlorite promptly. On the other hand, carotenes were not discolored by sodium precarbonate and Fenton reagent but discolored by sodium hypochlorite after 2 hr and by peracetic acid promptly. Azo dyes were discolored by reduction with sodium hydrosulfite and sodium carbonate but carotenes were not discolored by these reagents. This discoloring test was applicable to detect adulterated pigments and other marine product.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.89-96
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• 2015

Supremo coffee was light and dark brewed and grinded using different beans sizes. We determined physicochemical properties of Supremo coffee in the form of moisture, crude fat, crude protein, and crude ash contents. Moisture content was higher in beans of the dark brew than the light brew. Carbohydrate content was lower in the dark brew. However, crude fat, crude protein, and crude ash contents were higher in the dark brew. pH level was higher in beans of the dark. L value (brightness) decreased in the dark brew. a value (red coloring) and b value (yellow coloring) were both increased in the light brew and decreased in the dark brew. Stronger brewing resulted in lower a and b values. The contents of Ca, Fe, K, Na, and P were measured, and the results showed that K content was the highest. Total dietary fiber content was significantly higher than all other brewing parameters. Soluble dietary fiber content was 4.25 g/100 g in the dark brew and week grinding while insoluble dietary fiber was 63.49 g/100 g in the light brew and week grinding, which was the highest. Fatty acid composition was not significantly different according to brewing and grinding conditions. Supremo coffee contained acetic acid, propionic acid, oxalic acid, citric acid, and fumaric acid. In particular, contents of acetic acid and fumaric acid were highest. These results suggest that physicochemical properties of Supremo coffee are affected by different brewing and grinding conditions.

• Korean Journal of Agricultural Science
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• v.4 no.1
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• pp.105-111
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• 1977

Inhibitory effect of sugars on lipase production by Trichosporon cutaneum was observed in the previous study (Kim, 1972), and inhibition was distinctive by the addition of glucose, fructose, mannose, xylose and arabinose to the soybean meal medium among various carbon sources. These experiments were carried out to study the effect of sugars on cell growth and lipase production by the strain using the soybean extracts liquid medium under a shaking culture system. Changes in color and pH of the medium were caused by heat sterilization when various sugars were added. To elucidate the possible effect of these coloring matters on lipase production and cell growth: changes in pH of the culture, cell concentration and level of the enzyme activities were determined when the culture was grown for 48 hours at $30^{\circ}C$ on a reciprocal shaker. The results obtained were as follows: 1. Density of brownish color which formed during heat sterilization was varied with the variety of sugar used, ie, strong in pentose such as xylose: weak in hexose such as galactose, mannose, glucose: very weak in disaccharide such as maltose, sucrose. When the color density was stronger, decrease in pH after sterilization was marked. 2. Cell growth and lipase production was not so effect by the coloring matters as by sugars. 3. The more the cell mass of the culture, the lower the level of lipase production in the culture supernatant. 4. Among the sugars which caused the distinctive inhibition of lipase production, a slight relief of inhibition was noticed by the addition of xylose, whereas the cell growth was repressed. 5. When cell growth was better, decrease in pH of the medium was greater during cultivation.

• Korean Journal of Food Science and Technology
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• v.52 no.1
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• pp.19-25
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• 2020

Turmeric pigments have been used as coloring agents and functional ingredients. In this study, the extraction property and chemical stability of the pigments were evaluated in several preservative solutions containing NaCl, sucrose, and acetic acid. After 72 h of infusion, the protein and polyphenol levels and antioxidant activity of the turmeric extracts in the solutions were less pronounced than those in water. Acetic acid (12%) was more efficient at extracting curcuminoids from turmeric than water, NaCl (20%), or sucrose (25%). Curcumin was highly abundant in all solutions. The relative yield of bisdemethoxycurcumin (BMC) was the highest in acetic acid, whereas that of curcumin was highest in NaCl and sucrose solutions. Curcuminoids were relatively stable in sucrose and acetic acid; among them, BMC had the highest stability. The stability of the curcuminoid solution decreased based on the increase in NaCl content, whereas it was significantly enhanced in sucrose and acetic acid. The observations from this study can be applied to the processing and storage of turmeric-derived products in these preservative agents.

• Korean Journal of Food Science and Technology
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• v.44 no.6
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• pp.772-778
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• 2012

This study was conducted to investigate physiologically active components and antioxidant capacity of grapevine leaves at growth stages. The leaves from two strains of grapevine, 'Campbell Early' and 'Rosario Bianco', were collected at five different growth stages (leafing, blossom, fruiting, coloring, and maturity). Total flavonoid content was higher in leafing stage than the other stages and gradually decreased during growing. Total phenol content was higher in 'Campbell Early' than in 'Rosario Bianco'. Hydroxyl radical scavenging ability increased in the leafing stage and decreased during growing. The electron donating ability was higher in 'Campbell Early' then 'Rosario Bianco' until blossom stage. Leaves from 'Campbell Early' showed higher total antioxidant capacity than those from 'Rosario Bianco'. According to the above results, grapevine leaves until the blossom stage would possess strong antioxidant activity by physiologically active components such as polyphenol compounds. Therefore, these results suggest that young grapevine leaves can be used as materials for the development of functional foods.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.247-254
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• 2005

General composition, total anthocyan content, and antioxidative and antimicrobial activities of Korean purple. fleshed potatoes (varieties A-D based on coloring degree of cross sections) were investigated. Slight differences in composition content were observed among varieties. Color intensity analyzed by sensory evaluation test decreased in order of PL-14, 31, 28, 3, 17, and 6, Total anthocyanin contents differed significantly among varieties from 3 to 29 mg Per 100 g, and decreased in order of PL-28, 31, 14, 12, 5, and 3. PL-28, 31, and Jasim potatoes showed slightly higher antioxidant activities than ${\alpha}$-tocopherol. PL-28, 31, 6, and Jasim showed antimicrobial activities against three species each of Gram-positive and-negative bacteria, with highest activities observed against Bacillus subtilis and relatively high activities against E. coli.

• Molecular & Cellular Toxicology
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• v.5 no.3
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• pp.257-264
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• 2009

Gardenia yellow, extracted from gardenia fruit, has been widely used as a coloring agent for foods, and thus, safety of its usage is of prime importance. In the current study, short-term genotoxicity assays were conducted to evaluate the potential genotoxic effects of gardenia yellow. The gardenia yellow used was found to contain 0.057 mg/g of genipin, a known biologically active compound of the gardenia fruit extract. Ames test did not reveal any positive results. No clastogenicity was detected by a chromosomal aberration test, even on evaluation at the highest feasible concentration of gardenia yellow. Gardenia yellow was also shown to be non-genotoxic using an in vitro comet assay and a micronucleus test with L5178Y cells, although a marginal increase in DNA damage and micronuclei frequency was reported in the respective assays. Additionally, in vivo micronucleus test results clearly demonstrated that oral administration of gardenia yellow did not induce micronuclei formation in the bone marrow cells of male ICR mice. Taken together, our results indicate that gardenia yellow is not mutagenic to bacterial cells, and that it does not cause chromosomal damage in mammalian cells, either in vitro or in vivo.