• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.421-425
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• 2001

Antioxidative effects of crude chlorophylls and carotenoids extracts from mustard leaf kimchi on the lipid peroxidation in rat liver homogenate, egg phosphatidyl choline (EPC) liposome and superoxide anion radical were examined. The extracts were found to inhibit the increase of the thiobarbituric acid (TBA) value and show the effect of antioxidative activity on the liposomal phospholipid membrane. The oxidation index of EPC liposome was markedly decreased in the prescence of the extracts. The antioxidative activity of the extracts from mustard leaf kimchi was not related with fermentation period of the kimchi. The extracts from mustard leaf showed the similar antioxidative activity of $\alpha$-tocopherol within in the given level of addition. However, the oxidation index. When the effect of the extracts from mustard leaf kimchi on free radical scavenging was observed by the determination of the superoxide anion radical scavenging activity, it had similar value to that of $\alpha$-tocopherol.

• Korean journal of food and cookery science
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• v.5 no.1
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• pp.1-8
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• 1989

The study on the change of general properties of Kagdugi during dfermentation reveals that around the third day of fermentation, optimum for good flavor, the pH decreased to around or below 4 while the acidity increased gradually. The relative amount of thiocyanate in the radish Kimchi homogenate decreased to 73% after 1 day and after 3 days to 32% of control. And the content of indolylmethyl glucosinolate and total myrosinase activity in the tissue of radish Kimchi decreased gradually and on 3rd day to 25% and 4% of control, respectively. On the other hand the concentration of ascorbic acid in the radish Kimchi was found to vary around 1mM. Based on these results, the gradual decline of thiocyanate formation in the radish Kimchi homogenate is concluded to be caused by the gradual decomposition of indolylmethyl glucosinolate and the decline of myrosinase activity, which are directly affected by the change of pH during fermentation.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.1
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• pp.34-38
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• 2004

This study was carried out to evaluate the effects of Kimchi homogenate product(KHP) on dough characteristics and quality of bread. Breads were prepared by the addition of 0, 7, 14 and 21％ of KHP to the basic formulation. The pH of dough with KHP were ranged from 5.19 to 5.30 and pH of the control was 5.58. Loaf volume index of the bread prepared by adding 7∼21％ KHP increased by 5.4∼17.2％. Color L value of the bread crust and crumb with KHP decreased, color a value of the bread crumb with KHP increased, and b value of the crumb with KHP decreased. The hardness decreased with the addition of KHP, but the cohesiveness and springiness increased with the addition of KHP. Sensory quality of the Kimchi hamburger bread estimated by shape, flavor and overall quality was better than that of the control bread. Especially, the Kimchi hamburger bread quality with addition of 14％ KHP was the best.

• Food Science and Preservation
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• v.8 no.4
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• pp.399-404
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• 2001

Antimutagenic, antioxidative and nitrite-scavenging effects of seafood bun were investigated. Each samples were extracted with methanol. Aflatoxin Bl(AFB1) was used as mutagen. Seafood bun added 20% kimchi(5mg/plate) reduced mutagenicity of AFB1 for Salmonella typhimurium TA and YG 1024 to 47% and 61%, rrespectivery. The reduction rate of seafood bun added 20% kimchi was higher relative to that of other samples. Mydrogen donating activity in all buns showed over 50% and seafood bun added 20% kimchi was higher than others, but the activity was lower than that of 0.1% BHT. The peroxide value for linoleic acid increased during the storage, the values in seafood bun added 20% kimchi was higher than others, but the activity was lower than that of 0.1% BHT. The peroxide value for linoleic acid increased during the storage, the values in seafood bun added 20% kimchi was significantly lower and the values in other buns were a lower than that of control, the values in all of the samples were higher than that in 0.1% BHT. Among the samples tested, the TBA value in the seafood bun added 20% kimchi for liver homogenate of rat was the lowest. Nitrite-scavenging effect in all the samples tested was higher than 50%.

• Korean journal of food and cookery science
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• v.7 no.2
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• pp.89-95
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• 1991

The effects of lactic acid bacteria on the chemical and microbial changes of fermented kimchi at various temperatures were studied. Kimchi was homogenized and was sterilized by ultra violet (UV), then Lactobacillus plantarum, Leuconostoc mesenteroides, Pediococous acidilactici, Lactobacillus brevis and the mixture of these bacteria inoculated on sterilized kimchi, respectively. The measurement of alcohol by gas chromatography, and changes of sugar content and total viable count were investigated and palatability test was carried while inoculated kimchi was fermented at $30^{\circ}C$, $21^{\circ}C$ and $7^{\circ}C$. Ethyl alcohol was detected by GC in sample I (original Kimchi homogenate), III(inoculated Leu. mesenteroides), V(inoculated with Lac. brevis), then especially, more content were detected at $14^{\circ}C$. Sugar content reduced in accordance with fermentation proceeding. Total viable count increased at early fermentation stage, but thereafter decreased slowly. In the result of palatability test, sample I was the highest at all temperatures, sample III and IV (inoculated with mixed lactic acid bacteria) was the following in that kimchi odor and taste and the temperature.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.950-957
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• 2009

Mustard Leaf Kimchi (MLK) is a traditional fermented Korean vegetable food. This study was conducted to investigate the effects of part vacuum treatment on MLK packed in a glass bottle during fermentation. There have been a few previous studies that examined the chemical and microbial changes during MLK fermentation. However, the major object of this study was to investigate the antioxidative activities of vacuum treated MLK. In this study, the antioxidative activity of vacuum treated mustard leaf Kimchi (VM) and control mustard leaf Kimchi (CM) were examined. VM and CM were fermented at $5^{\circ}C$ for 8 weeks. A model system was designed to evaluate the antioxidative activity of crude chlorophylls and carotenoids (CCC) extracts from Mustard leaf Kimchi. The oxidative reaction of the linoleic acid mixture system at $30^{\circ}C$ in the dark was quantified determining the peroxide value and conjugated dienoic acid content. The effect of the CCC extracts on lipid peroxidation in a rat liver homogenate was examined. Formation of lipid peroxides was estimated by the TBA value, and the CCC extracts were found to inhibit the TBA value. Chlorophyll a and b, and carotenoids, Which are the major components in the CCC extracts of Kimchi were isolated on a DEAE-sepharose CL-6B and Sepharose CL-6B column and TLC. The effects of chlorophyll a and b, caroteins on linoleic acid autoxidation were measured by determining the peroxide value. In addition, their effects on free radical scavenging were investigated by DPPH. In this assay, chlorophyll a showed the greatest antioxidative activity followed by chlorophyll b, and carotenoids. MLK contains a sufficient content of chlorophyll a and b, and carotenoid which have strong antioxidative activities.

• Korean journal of food and cookery science
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• v.7 no.1
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• pp.15-25
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• 1991

The effects of lactic acid bacteria on the chemical and microbial changes of fermented kimchi at various temperatures were studied. Kimchi was homogenized and was sterilized by ultra violet, then Lactobacillus plantarum, Leuconostoc mesenteroides, Pediococcus acidilactici, Lactobacillus brevis and the mixture of there bacteria inoculated on sterilized kimchi, respectively. The measurement of pH and total acidity, quantitative analysis of volatile organic acids and nonvolatile organic acids by gas chromatography were investigated while inoculated kimchi were fermented at $30^{\circ}C$, $21^{\circ}C$, $14^{\circ}C$ and $7^{\circ}C$. Sample I (original kimchi homogenate), Sample III (inoculated with Leuconostoc mesenteroides) and Sample Ⅵ (inoculated with mixed lactic acid bacteria) were alike in that changes of pH and total acidity and especially, these phenomena were prominent at $14^{\circ}C$. Formic, acetic and heptenoic acid as volatile organic acid were detected by GC, and these acids formed mainly by Leuconostoc mesenteroides and lactobacillus brevis. Sample III was more higher content than other samples at $14^{\circ}C$. As nonvolatile organic acid, lactic acid in all samples, citric acid in sample III at $21^{\circ}C$and $14^{\circ}C$, succinic acid in sample I at $30^{\circ}C$, $21^{\circ}C$, $14^{\circ}C$ and sample V at $30^{\circ}C$ were detected by GC.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.1
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• pp.99-106
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• 2005

Skin is continously exposed to ultraviolet (UV) radiation, the major cause of skin disorders including skin aging. Chlorophylls were well known as photosensitizer initiating subsequent chemical reactions such as photooxidative deterioration of cellular structures. This experiment was designed to elucidate the effects of $\beta$-carotene and ascorbic acid with chlorophylls on UVB-induced photooxidation in linoleic acid emulsion model system and skin homogenate of ICR mouse. In linoleic acid emulsion model system, the addition of chlorophyll and $\beta$-carotene accelerated the photooxidation, while high concentration of ascorbic acid prevented. The combination of chlorophylls, $\beta$-carotene and ascorbic acid, which concentrations are simplified from mustard leaf kimchi, prevented UVB-induced photooxidation. Although single treatment of $\beta$-caretene accelerated photooxidaiton, $\beta$-caretene acted as antioxidant in the combination with ascorbic acid. Similarly the addition of individual chlorophylls and $\beta$-carotene accelerated the UVB-induced photooxidation in skin homogenate of ICR mouse. 50 ppm of ascorbic acid did not show the any preventive effect, however 500 ppm of ascorbic acid effectively prevented the oxidation. Photooxidation was prevented in the combination of chlorophylls and $\beta$-carotene with 500 ppm of ascorbic acid and concentration rate of ascorbic acid plays an important role in the prevention of UVB-induced photooxidation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1688-1693
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• 2011

This study was evaluated mass production processes for flour noodles containing perilla leaf (FNPL) and to examine the antioxidant properties of FNPL. The processes for perilla leaf preparation before dough making were the main focus. The sensory evaluation was used as a tool to determine the optimal conditions for each step in the process. The appearance, taste, flavor, texture and overall acceptability were evaluated using a 9 point scale sensory evaluation. Eight minutes blanching of perilla leaf in boiling water (1:30, w/v) was found to be a suitable time to remove the unpleasant leaf flavor remaining in the final noodle product when fresh perilla leaf was used. The appearance, taste, texture and overall acceptability of FNPL were significantly different from FNPLs prepared with other blanching times. The appearance of FNPL containing 40% (w/v) perilla leaf homogenates was the best. In the dough making process, additional water was not required when 6 portions of 40% perilla leaf homogenate were added to 10 portions of flour, suggesting that the water adding step in the dough preparation process can be skipped. The antioxidant activity of FNPL was expressed as the radical scavenging activity. The DPPH ($IC_{50}$; 0.56 mg/mL), super oxide radical ($IC_{50}$; 9.53 mg/mL) and hydroxy radical scavenging activities ($IC_{50}$; 169.2 ${\mu}g$/mL) of FNPL were increased 19.6 (p<0.001), 1.4 (p<0.01) and 17.8 fold, respectively, compared to those for flour noodle (p<0.001). In conclusion, perilla leaf added to noodles at a final concentration of 19% (w/w) can increase the sensory and antioxidant properties of flour noodles.