• Food Science and Biotechnology
• /
• v.16 no.5
• /
• pp.822-827
• /
• 2007

The aroma characteristics and antioxidative activity of volatile compounds in heat-treated garlic (Allium sativum L.) were evaluated. The garlic was heated to various temperatures (100, 110, 120, and $130^{\circ}C$) for different lengths of time (1, 2, and 3 hr). The volatile compounds of heated garlic were extracted by simultaneous steam distillation extraction (SDE). Aroma compound profiles were analyzed by gas chromatography/mass spectrometry (GC/MS) and antioxidative activity was measured by 2,2-diphenyl-2-picrylhydrazyl (DPPH) assay and 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) cation decolorization assay. The major aroma compounds were sulfur compounds such as dimethyl disulfide, 2-propen-1-ol, methyl-2-propenyl disulfide, dimethyl trisulfide, diallyl disulfide, methyl-2-propenyl trisulfide, and di-2-propenyl trisulfide. DPPH radical scavenging activity (EDA, %) and the ascorbic acid equivalent antioxidant activity (AEAC) of volatile compounds in heated garlic increased significantly with the increase of temperature and time (p<0.001). The EDA (%) and AEAC of raw garlic were 26.8%/10 mg garlic and 39.05 mg ascorbic acid equivalent per g sample. After heat treatment, the highest values were 40.50%/10 mg garlic for EDA (%) and 46.43 mg ascorbic acid equivalent per g sample for ABTS.

• Horticultural Science & Technology
• /
• v.32 no.2
• /
• pp.252-260
• /
• 2014

Contents of carotenoids, phenolic compounds, volatile organic compounds, and alkaloids in leaves, internodes, fruits, and roots of tomatoes in different developmental stages were measured. Lycopene, ${\beta}$-carotene, and lutein were detected in all the tested parts except roots and green fruits. Lycopene content in red fruits was $49.04{\mu}g{\cdot}g^{-1}$ FW, while that in the other parts was below $40{\mu}g{\cdot}g^{-1}$ FW. ${\beta}$-Carotene and lutein contents in 24th leaves were 5.81 and $6.40{\mu}g{\cdot}g^{-1}$ FW, respectively, and were greater than those in the other parts. Caffeic, chlorogenic, and vanillic acids were detected in all the tested parts except roots. The content of chlorogenic acid in the 18th leaves was $40.11{\mu}g{\cdot}g^{-1}$ FW, while that in the other parts was lower than $31.00{\mu}g{\cdot}g^{-1}$ FW. The contents of caffeic and vanillic acids in the 24th leaves were 9.18 and $1.64{\mu}g{\cdot}g^{-1}$ FW, respectively, and were greater than those in the other parts. Moreover, younger leaves contained the more diverse volatile organic compounds including monoterpenes and sesquiterpenes. Contents of dehydro-tomatine and ${\alpha}$-tomatine were greatest in leaves, followed by internodes, roots and fruits. Younger leaves and internodes contained more dehydro-tomatine and ${\alpha}$-tomatine than older leaves and internodes. The contents of dehydro-tomatine and ${\alpha}$-tomatine in the 24th leaves were 0.89 and $1.42mg{\cdot}g^{-1}$ FW, respectively, and were greatest among all the tested parts. Our results indicated that, except lycopene, tomato leaves included greater secondary metabolites contents than red fruits. The results suggest that inedible parts of tomato plants can be used as raw material for antioxidants, anti-inflammatory agents, fungistats, and pesticides.

• Journal of Animal Reproduction and Biotechnology
• /
• v.35 no.2
• /
• pp.198-206
• /
• 2020

Food and agricultural production sector, especially livestock production is vital for Mongolia's economic and social development. Domestic sheep play key roles for Mongolians, providing food (meat, milk) and raw materials (wool, sheepskin), but genetic diversity, origin of sheep populations in Mongolia have not been well studied. Studies of population genetic diversity is important research field in conservation and restoration of animal breeds and genetic resources. Therefore, this study aimed to investigate genetic characteristics and estimate origin through the analysis of mitochondrial DNA control region D-loop and Cytochrome b of Mongolian indigenous sheep (Mongolian native, Orkhon and Altanbulag) and one Europe sheep (Suffolk). As a result of there were found, 220 SNPs (Single nucleotide polymorphism) in the D-loop region, 28 SNPs in the Cytochrome B region, furthermore, 77 Haplotypes. The nucleotide diversity was only found in D-loop region (n = 0.0184). Phylogenetic analysis showed that 3 (A, B, and C) of 5 haplogroups of sheep have been identified in our research. Haplogroup C was only found in Mongolian indigenous sheep. Haplogroup D and E were not observed. As a result of haplogroups, haplogroup A was dominant (n = 46 of 94 sheeps), followed by haplogroup B (n = 36) and haplogroup C (n = 12). Sequence analysis showed that T deletion, insertion and heteroplasmy in D-loop region occurred at a high rate in Mongolian indigenous sheep population (T insertion = 47, T deletion = 83). The heteroplasmy, which has never been found in Mongolian sheep, has been newly discovered in this study. As a result, the Mongolian sheep varieties, which mainly derived from Asia, were in hybridization with European sheep varieties.

• Journal of Microbiology and Biotechnology
• /
• v.27 no.6
• /
• pp.1112-1119
• /
• 2017

The aim of this study was to develop a potential process for bioethanol production from Hydrodictyon reticulatum (HR), a filamentous freshwater alga, using Saccharomyces cerevisiae (KCTC7017). From the sugar solutions prepared by the four different hydrolysis methods, bioethanol production ranged from 11.0 g/100 g dried material (acid hydrolysis) to 22.3 g/100 g dried material (enzymatic hydrolysis, EH). Bioethanol was fermented from a highly concentrated sugar solution obtained by a decompression-mediated (vacuum) enrichment method (VE). As the results, ethanol was more efficiently produced from HR when sugar solutions were concentrated by VE following EH (EH/VE). Using multiple feeding of the sugar solution prepared by EH/VE from HR, ethanol reached up to a concentration of 54.3 g/l, corresponding to 24.9 g/100 g dried material, which attained the economic level of product concentration (approximately 5%). The results indicate that by using HR, it is feasible to establish a bioethanol production process, which is effective for using microalgae as the raw material for ethanol production.

• Journal of the Korean Society for Advanced Composite Structures
• /
• v.6 no.4
• /
• pp.8-15
• /
• 2015

The demand for environmental consideration is on the increase in civil engineering. This study focuses on the development of technology to reduce the use of carbonate cement and improve its performance by using a silicate mineral and hardening agents, and presents the test results for the demonstrative evaluation of the properties of the raw material. Highly active feldspar was used as a binder to augment the bonding of the carbonate cement, and their change in strength was observed after test piece construction with the addition of soluble hardening agent. The uniaxial compression strength of the test piece of the general Portland cement with the addition of 0.5% soluble hardening agent, showed an increase by 33% and that of the test piece of cement with the addition of 70% substituted with feldspar increased by 28%. The strength of viscous soil; classified as soft ground, showed an increase of a maximum of 1.7 times when it was mixed with cement and solidifier depending on the curing period. These tests confirmed that a soluble solidifier is effective for improving the strength of a cement binder and that the highly active feldspar can be used as a binder.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.53 no.3
• /
• pp.326-333
• /
• 2020

To develop a value-added individually quick frozen (IQF) intermediate product from cultured sea mussel Mytilus edulis, we prepared IQF half-shelled roasted sea mussels (HRM) and IQF half-shelled boiled sea mussels (HBM). The processing conditions and quality metrics of the mussels were examined. The HRM and HBM were produced by washing and removing the byssus of raw sea mussels, followed by electric roasting or boiling. The roasted or boiled sea mussels were half-shelled, lightly washed with 3% saline water, rapidly frozen for 2 hours at -35℃, glazed, and packaged with a plastic film bag. The HRM and HBM had volatile basic nitrogen contents of 11.5 and 12.6 mg/100 g, and amino nitrogen contents of 607.9 and 534.2 mg/100 g, respectively. The HRM and HBM had hardness values of 4.31 and 2.99 kg/㎠, shearing force values of 992.2 and 507.7 g, free drip values of 8.9% and 10.2%, and expressible drip values of 7.0% and 8.1%, respectively. The free amino acid contents of the HRM and HBM were 763.1 and 560.7 mg/100 g, respectively. These results demonstrate that HRM have superior qualities compared to HBM and can serve as high-end shellfish when cooked.

• Journal of Life Science
• /
• v.11 no.2
• /
• pp.144-152
• /
• 2001

In order to improve functionality of kochujang which is one of the traditional foods of Korea, sea tangle powder(2, 4, 6 and 8% sea tangle powder on the glutinous rice weight basis) was added to the raw material of kochujang and then investigated the change of physiochemical properties with control kochujang during the fermentation at 3$0^{\circ}C$ for 120 days. During 120 days fermentation, moisture and crude protein contents were gradually decreased with fermentation time, whereas crude fat content NaCl were slightly increased with fermentation time. The contents of reducing sugar of sea tangle kochujang was rapidly increased until 60 days of fermentation after that it was increased slightly up to 90 days of fermentation to the highest value and then reduced slightly or not changed approximately until 120 days. pH was reduced up to 60 days of fermentation after that it remained 4.63~4.91 in 90~120 days. Acidity was increased with fermentation time, and it was the highest value of 11.5~12.4$m\ell$ in 120 days of fermentation. Viscosity was increased with increased with fermentation time. Especially a case of additional sample of 8% sea tangle powder was highly increased until 60 days. A case of color difference value, in initial time of preparation of kochujang was distinct difference of value for additional samples respectively but as the fermentation progressed, among the samples not found consistent change of color difference value. L value was gradually decreased during fermentation. A value was decreased up to 30 days of fermentation and it was increased again totally at 60 days of fermentation. B value was decreased totally at initial time of fermentation and a case of control was increased again at 90 days of fermentation, the other samples increased again 60 days earlier than 30 days.

• Korean Journal of Food Science and Technology
• /
• v.52 no.1
• /
• pp.109-112
• /
• 2020

To evaluate the safety of bacteriophages for application of sanitizer, endotoxin content and cell cytotoxicity of two Escherichia coli and four Staphylococcus aureus phages were determined. Endotoxin ratio was determined by the Limulus amebocyte lysate (LAL) assay as a test for representative biological endotoxin content. The average endotoxin average content of the 9 log PFU/mL lysate was 18.6 EU/mL and that of the 10 log PFU/mL lysate was 5.9 EU/mL, suggesting that the phage lysate was not suitable for clinical applications, but suitable for food pathogen control applications. To confirm the cell cytotoxicity of the phage lysates, MTT assay was performed using Raw 264.7 cells treated with 9 log PFU/mL phages. Results of the assay indicated that the phage lysates did not significantly decrease the cell viability (p>0.05). These results indicated that bacteriophages would be suitable as a food safety sanitizer.

• Horticultural Science & Technology
• /
• v.31 no.2
• /
• pp.224-230
• /
• 2013

The objective of this study was to identify the content of phenolic and volatile organic compounds in edible and non-edible parts of 'Seolhyang' strawberry plants. We performed a comparative chemical analysis of the compounds found in roots, leaves, petioles, runners, and unripe and ripe fruits during vegetative propagation and reproductive growth. The contents of ellagic and gallic acids in the leaves of runner plants during vegetative propagation were $7.36{\pm}1.10$ and $5.07{\pm}3.66mg{\cdot}g^{-1}$ FW, respectively, and were higher than those in the other parts. The main volatile organic compound was identified as 3-hexen-1-ol, and it was mostly detected in leaves. The content of ellagic acid in leaves during reproductive growth was $12.96{\pm}2.30mg{\cdot}g^{-1}$ FW, while that in the other parts was below $6.00mg{\cdot}g^{-1}$ FW. The content of gallic acid in unripe fruits was $2.75{\pm}0.48mg{\cdot}g^{-1}$ FW and was higher than that in the other parts. Ripe fruits contained the lowest contents of ellagic and gallic acids but contained the most diverse volatile organic compounds, including sesquiterpenes, among the tested plant parts. The results indicate that non-edible parts (e.g., leaves and unripe fruits) of strawberry plants can be used as a raw material for antioxidant and anti-inflammatory agents, and edible parts (i.e., ripe fruits) can be available for making an essential oil.

• Journal of Environmental Health Sciences
• /
• v.28 no.2
• /
• pp.161-171
• /
• 2002

The number of food establishments selling raw and convenience foods are increasing in Korea, and people enjoy purchasing and eating foods at these shops. However, there are only a few reports on the temperature control of the refrigerators and freezers at retail food shops. This study was performed to investigate the temperature control of refrigerators and freezers in retail food shops in Daegu. The survey was carried out from July 20 to August 30 in 2001. The trained surveyors visited the twenty retail food shops (four department stores, eight marts/supermarkets and eight convenience stores) in the 8 major areas of Daegu and inspected the temperature control of 48 refrigerators for dairy products, fruits & vegetables, and rolled rice & sandwiches, and 52 freezers for ice cream & sherbet, frozen food, and frozen fish. The percentage of the refrigerators, and freezers with unsafe temperatures higher than the recommended safe temperature (10℃ for refrigerators, and -18℃ for freezers) was 42%; 45.8% in refrigerators; 38.5% in freezers. On an average, the bigger the size of the shop, the better than the other freezers. On the other hand, the temperature control of refrigerator for fruits & vegetables was the worst because they were usually open. Actual temperatures in the refrigerators and freezers were found to be significantly higher than the reading on the thermometers attached to the refrigerators and freezers(p<0.05). These results indicate that temperature control of refrigerators and freezers at retail food shops should be monitored several times each day, and should have strict inspection. There should be more detailed legal standard and specification for temperature control of refrigerators and freezers at retail food shops to prevent foodborne illness from unsafely stored food.