• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.232-237
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• 1994

Changes of volatile components in modified oleoresin red pepper during cooking at high temperature were investigated. Dried red pepper was milled to 100mesh of size particle and oily compounds were extracted by reduced pressure steam distrillation. The rest part was reextracted and concentrated. The extracts were combined. The same volume of water and 4% of polyglycerol condensed ricinoleate (PGDR) were added to the combined extract, and emulsified to make oleoresin red pepper 119 volatile compounds were separated from the dried red pepper and oleoresin and 35 components were identified in both samples. The major flavor compounds were identified to be 2-methoxy-phenol, 2, 6-bis(1, 1-dimethylethyl)-4-methyl-phenol, 1, 4-dimethylbenzene, thylbenzene, 1, 2-benzenedicarboxylic acid, 2-methoxyl-4-methylphenol, 4-ethyl-2-methoxy-phenol, and 5- methyl-2-furancarboxyaldehyde, and their transferal from raw red pepper to oleresin was low. 93 voltilie compounds were isolated after 3 hours cooking at 100 and 82 volitile compounds were separated after that at $150^{\circ}C$. Degeneration of volatile compounds was peculiarly proportional to the temperature of cooling. Capsaicin was relatively stable during cooking and remaining ratio after cooking at 100 and $150^{\circ}C$ was 84.7% and 73.3%. respectively. Oleoresin from red pepper had a little antioxidation effect at $100^{\circ}C$ cooking, but, antioxidation effect at $150^{\circ}C$ cooking was not shown due to degradation of capsaicin.

• Journal of Environmental Health Sciences
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• v.45 no.1
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• pp.9-17
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• 2019

Objectives: This study examined the safety of tattoo ink by analyzing the phenol contents in tattoo inks and its risk assessment of selected phenol. Methods: A sample of 30 tattoo inks was purchased, the phenol contents were analyzed, and a risk assessment on dermal exposure from tattooing was carried out. Hazard identification was collected from toxicity data on systemic effects caused by dermal exposure to phenol, and the most sensitive toxicity value was adopted. Exposure assessment ($Exposure_{phenol}$) was calculated by applying phenol contents and standard exposure factors, while dose-response assessment was based on the collected toxicity data and skin absorption rate of phenol, assessment factors (AFs) for derived no-effect level ($DNEL_{demal}$). In addition, the risk characterization was calculated by comparing the risk characterization ratio (RCR) with $Exposure_{phenol}$ and $DNEL_{dermal}$ Results: The phenol concentration in the 30 products was from 1.4 to $649.1{\mu}g/g$. The toxicity value for systemic effects of phenol was adopted at 107 mg/kg. $Exposure_{phenol}$ in tattooing was from 0.000087 to 0.040442 mg/kg. $DNEL_{dermal}$ was calculated at 0.0072 mg/kg (=toxicity value 107 mg/kg ${\div}$ AFs 650 ${\times}$ skin absorption rate 4.4%). Thirteen out of 30 products showed an RCR between 1.02 and 5.62. The RCR of all red inks was above 1. Conclusions: Phenol was detected in all of the 30 tattoo inks, and the RCR of 13 products above 1 indicates a high level of risk concern, making it necessary to prepare safety management standards for phenol in tattoo inks.

• Journal of the Korean Applied Science and Technology
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• v.35 no.4
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• pp.1442-1455
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• 2018

The objective of this study was to examinate the differences of general component, chromaticity, pH, weight, loss on baking, specific volume bulk, diameter of upper side and height, mechanical texture, DPPH radical, ABTS radical, Total amount of phenol, Monacolin-K content, sensory test on Muffin using no Red Yeast Rice and different levels (2%, 4%, 6%, 8%, 10%) of Red Yeast Rice. pH was decreased as the amount of added Red Yeast Rice increased(control 8.35, RM2% 7.93, RM4% 7.86, RM6% 7.69, RM8% 7.49, RM10% 7.30). Weight and loss on baking were showed not too different depending the amount of added Red Yeast Rice, and the baking loss were at very low point. Adhesion, cohesiveness, elasticity, viscosity, and chewiness showed no attentive differences on mechanical texture analysis. As the level of Red Yeast Rice increased, DPPH radical, ABTS radical, and Total phenol content decreased. Monacolin K were at higher point as the level of Red Yeast Rice increased. The sensory test showed Taste, Texture, and Overall acceptability gained the highest point when using 4% of Red Yeast Rice. On the sensory test, 4% of Red Yeast Rice was considered to be the best level based on Flavor and Color. The results of these tests show 4% of Red Yeast Rice is most preferred and considered to be most suited with flour and rice flour.

• YAKHAK HOEJI
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• v.39 no.4
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• pp.411-416
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• 1995

The single-pass perfusion experiments were performed in anesthetized rats to investigate the effects of perfusates and their osmolality on the water transport and to determine the correlation between the extent of water transport and the volume change of perfusate. Phenol red was used as a nonabsorbable marker. In normal rats, when perfused at a flow rate of 0.5 ml/min, 2-(N-rnorpholino) ethanesulfonic acid (MES) and S$\phi$rensen's phosphate buffers showed minimal net water transport as 0.125 and 0.173 %/cm of intestinal length, respectively. Hypotonic perfusate of 200 mOsm/kg of water and hypertonic perfusate of 400 mOsm/kg of water generated significant water transport compared with isotonic perfusate of 300 mOsm/kg of water. There was a linear correlation between the extent of water transport and the volume change of perfusate, suggesting that the volume change can be used as a measure of water transport.

• Journal of Nutrition and Health
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• v.37 no.1
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• pp.38-44
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• 2004

Food irradiation has been steadily increased in many countries concomitantly with increasing international trades and concerns about naturally occurring harmful contaminants of food. Although, irradiation provides an excellent safeguard for the consumer by destroying harmful bacteria, it would be necessary to investigate nutritional adequacy of irradiated foods with a special emphasis on such foods as red pepper powders, cold-water fishes (mackerel), sesame seeds that are widely consumed in Korea. These food items are of special concern due to the fact that most of them are imported and that several nutrients contained in them are sensitively reacting to irradiation. We observed changes in the antioxidant nutrients contents, such as vitamin A, $\beta$-carotene, vitamin C and total phenol, and also vitamin B$_1$ in the foods that were irradiated at different dose levels. The nutrients contents in red pepper were respectively 98.6% and 92.3％ for total phenol, and 97.8% and 94.5% for $\beta$-carotene, right after irradiation at the dose of 10 and 20 kGy. The vitamin C contents decreased with irradiation doses up to 76.4% (10 kGy) and 68.5% (20 kGy) and B$_1$ contents decreased to 54.9% and 80.7% of non irradiated red pepper. When the mackerel was irradiated at the applied dose of 3 and 7 kGy, total phenol concentration of the irradiated fish was respectively 91.3% and 94.2% of non irradiated fish. The amounts of vitamin A were 82.6% (3 kGy) and 78.0% (7 kGy) of unirradiated sample and vitamin B$_1$ contents reduced to 30.5% and 51.5%. $\alpha$-Tocopherol content was 33.9% of the non-irradiated one when it was irradiated at 7 kGy. Vitamin A and ${\gamma}$-tocopherol contents in sesame seeds linearly decreased with the applied doses (5 and 10 kGy) Vitamin A contents decreased up to 87.8% (5 kGy) and 82.9% (10 kGy) and that of ${\gamma}$-tocopherol were 72.4% and 66.5% of the unirradiated sample.

• The Korean Journal of Physiology and Pharmacology
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• v.10 no.6
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• pp.349-354
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• 2006

The aromatic hydrocarbon receptor (AhR) is a ligand-activated transcription factor that mediates many of the biological and toxicological effects of 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD, dioxin) and related chemicals. The application of recombinant reporter plasmid such as the firefly luciferase gene has proven to be a very effective method to detect these chemicals. The bioassay system, CALUX, is sensitive in directly detecting AhR-agonists from a variety of environmental and biologic materials. However, responses of the AhR-dependent bioassays are dependent on the cell types used. Thus, we developed a sensitive bioassay using the recombinant mouse hepatoma cell (Hepa1c1c7) for the determination of dioxins. The recombinant cell line was stably transfected with firefly luciferase reporter gene (pGudLuc1.1). The transfected cells showed the highest induction of luciferase activity at 4.5 hr and a decrease beyond this time point. The system showed the highest sensitivity of detection ever reported. Upon TCDD exposure cells showed 2 fold increase at 10 pM and 7 fold increase at 100 pM, respectively. The passage number after the transfection played an important role in the sensitivity. The increase of passage number tended to increase the sensitivity of the cells up to 15. The media without phenol red showed a higher induction rate than with phenol red, suggesting the preferable use of phenol red-free media for the bioassay. Since each of the assays has unique characteristics that make them suitable for some screening applications and not others, development of sensitive bioanalytical methods based on a variety of cellular systems in a key to the successful determination of dioxins. The bioassay system developed in this study will contribute to further development of successful screening the AhR agonists among the environmental mixture. In addition, the rapid and sensitive nature of this cellular system can be applied as a valuable tool to screen the dioxin-like moieties among the prodrugs at the initial stage, thereby expediting the new drug discovery.

• Journal of Bio-Environment Control
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• v.27 no.4
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• pp.415-423
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• 2018

The aim of this study was to evaluate the individual glucosinolate (GSL), total phenol, total flavonoid, and vitamin C content, and antioxidant activity under various light quality condition, mainly focusing on red (R) to far-red (FR) light ratios in three Brassica sprouts (radish, Chinese cabbage, and broccoli). Three R/FR ratio of 0.6, 1.3, and 2.0 were exposed to 5-day old sprouts for 48 h in a controlled environment, and the targeted phytochemical contents and antioxidant activities were compared with three separate control plot of dark, fluorescent, and red:blue 8:2 conditions. Total GSL content was highest in broccoli among the cultivars throughout the respective treatments, and increased with the increasing of R/FR ratio in the broccoli sprouts, while the content showed non-significant results in the Chinese cabbage sprouts. The progoitrin, a major GSL in Chinese Cabbage and broccoli, content decreased by upto 38% and 69%, respectively, with decreasing the R/FR ratio compared to the control plots (fluorescent, red:blue 8:2, and dark condition). The contents of phenol, flavonoid, and vitamin C were lowest in dark condition in all the three Brassica sprouts. The total phenol content and antioxidant activities increased with decreasing the R/FR ratio in all the Brassica sprouts, while total flavonoid and vitamin C content showed different patterns depending upon the Brassica sprouts. These results suggest that additional use of FR is expected to improve the functional quality of Brassica sprouts in different ways.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.37 no.5
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• pp.425-430
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• 1992

This experiment was carried out to collect the Korean red rices and to evaluate them as useful germplasm, 1,113 lines of weedy red rices were collected from farmer's field of the Korean peninsula from 1988 to 1991. The collected red rices were classified into two groups : One was long grain type with length /width ratio of 3.01$\pm$0.11 in paddy rice and the other was short grain type with length /width ratio of 2.28$\pm$0.12. Among the collected red rices 289 lines were long grain type and 824 lines were short. The red rices of long grain type were distributed in Nagdong and Seomjin river vallies of the southern part of the Korean peninsula, and the short ones were distributed all around of the peninsula. Among the collected long grain type red rices, 90.8% was red and 9.2% was white, and among the short grain type 88.8% was red, 10.6% was brown and 0.6% was white in pericarp color. 9.3% of the long grain type and 30.7% of the short grain type of the Korean red rices reacted to phenol solution. In the short grain type, 4.3% was waxy grained, but no waxy line was found in the long grain type. All the long grained Korean red rice showed easy shattering and no awn, however in the short grained red rices, 85.2% showed easy shattering and 49.6% was awned.

• Journal of the Korean Chemical Society
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• v.10 no.2
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• pp.62-66
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• 1966

An insecticide was obtained from condensation of chloral hydrate with 2,4,5-trichloro phenol. The structure of the insecticide was found to be 5,6,8-trichloro 2,4-di-trichloro methyl benzo 1,3-dioxane. The best conditions of the condensation were as follows: 1) The sulfuric acid concentration; $97{\%}$. 2) The mole ratio of sulfuric acid to 2,4,5-trichloro phenol; 14.2. 3)The mole ratio of chloral hydrate to 2,4,5-trichloro phenol; 2.4. 4) The reaction time & reaction temperature;15hrs & $50-55^{\circ}C$.The insecticidal effects of T. D. B against the Citrus Red Mite and Green Peach Aphid were the same of Mydran.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.1009-1015
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• 2000

Fermentative and antioxidative characteristics of red mustard leaf (RML) kimchi, a traditional, fermented Korean vegetable food, were investigated. For the study, RML kimchi was made of RML, with green onion, red pepper, garlic, ginger, and sugar, and fermented at 15$^{\circ}C$. The pH was decreased and total acidity was increased during fermentation. The contents of reducing sugar, total vitamin C, and total Phenol content were 2.36%, 65 mg%, and 59 mg% at the initial stage. Although the content of reducing sugar decreased gradually during fermentation, however, the quantity of ascorbic acid decreased with the tendency of slightly increased at 6 days, and the amount of total phenol was increased. CIE L*, a*, b＊values were increased until 6 days of the fermentation. In order to determine the antioxidative activity of RML kimchi itself, the model systems of RML kimchi were made with cooked beef. TBA values of RML kimchi which was fermented for 6 days showed the lowest level in model systems. Water, n-hexane, methanol extracts of RML kimchi had a considerable antioxidative activity with the inhibition of formation of peroxide during the autoxidation of linoleic acid mixtures in aqueous model systems.