• Analytical Science and Technology
• /
• v.20 no.4
• /
• pp.268-278
• /
• 2007

Nitrite which can be derived from water for dilution of metal working fluid can induce nitroso compounds which can be classified as carcinogen, if it co-exists with ethanolamines added for pH control in metal working fluid. The survey of nitrite, nitrate and nitroso-compounds level in 42 metal-working fluids collected from 17 factories was done by ion chromatography and gas chromatography with mass detector. Diluted metal working fluid showed higher level of nitrite and nitrate compared with raw fluid. Nitrite was detected in 11 (52%) samples among 21 diluted solution. Three (14%) samples showed over German recommendation level ($20{\mu}g/mL$).N-nitrosodiethanolamine(NDELA) was detected in 18 samples among 21 diluted solution. Seven (33%) samples showed over German recommendation level ($5{\mu}g/mL$). The concentration of NDELA was correlated with nitrite ion ($R^2=0.453$, n=19).

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.6
• /
• pp.819-827
• /
• 2016

This study was carried out to investigate anti-inflammatory, anti-diabetic, alcohol metabolizing, and hepatoprotective effects of hot water (MOW) and 80% ethanol (MOE) extracts from moringa (Moringa oleifera Lam.) leaf. The total phenol content of MOW and MOE were 45.49 and 63.06 mg tannic acid equivalents/g, respectively. 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activities of MOW and MOE were remarkably elevated in a dose-dependent manner, and about 60.8% and 71.3% at 1 mg/mL, respectively (P<0.01). Superoxide dismutase-like activities of MOW and MOE were 2.8% and 7.4% at 5 mg/mL, respectively (P<0.05). ${\alpha}-Glucosidase$ inhibitory activity also increased in a dose-dependent manner in both extracts, and MOE was higher about two times than MOW at 5 mg/mL (P<0.001). The effects of MOW and MOE on alcohol metabolizing activity were determined by measuring generation of reduced nicotinamide adenine dinucleotide (NADH) by alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH). ADH and ALDH activities significantly increased upon addition of MOW and MOE (P<0.05). Anti-inflammatory activity was examined in lipopolysaccharide-stimulated RAW 264.7 cells. Nitric oxide production was reduced to 32.1% and 81.2% by addition of MOW and MOE at 1 mg/mL, respectively (P<0.05). MOW and MOE showed significant protective effects against tacrine-induced cytotoxicity in Hep3B cells at $100{\mu}g/mL$. These results suggest that moringa leaf extracts have great potential as natural health products.

• Korean Journal of Poultry Science
• /
• v.7 no.2
• /
• pp.37-46
• /
• 1980

Hand deboned and mechanically deboned chicken meat were produced from domestic broilers and spent layers. Meat yield, chemical composition, functional characteristics, stability during storage, and microbiological properties were investigated Chicken patties and frankfurters were also manufactured by varying the relative proportion of MDCM to HDCM as raw materials, ana their palatability, shelf-life and textural properties were evaluated. The obtained results were as follows: 1) 35% of carcass wt was recovered as HDCM and 45% as MDCM, total meat yield reaching 80% of carcass wt. 2) Moisture, protein, fat, ash and Ca content of MDCM were 65, 12, 20, 1.7 and 0.2-0.4%,respectively. MDCM was higher in fat, ash and Ca, but significantly lower in moisture and protein. Total pigment content of MDCM was 2.5 times higher than that of HDCD such high content being attributed to the increased inclusion of hemoglobin. 3) The emulsifying capacity (ES) of MOCM per g meat was only 70% that of HDCM. but when ES was expressed on unit g of protein basis MDCM showed even higher ES than HDCM primarily due to tile higher proportion of salt soluble protein fraction. 4) Since the TBA values of MDCM increased rapidly after 4 weeks of frozen storage at -20$^{\circ}C$, the maximum possible storage period of MDCM is estimated to be about 4 weeks. 5) Total microbial counts of MDCM was approximately 1.8${\times}$10$\^$6/g/, showing no great difference from HDCM or red meat. 6) Chicken patty containing MDCM showed gradual increase in TBA value during frozen storage, but its storage up to 8 weeks presented no problems in flavor stability. 7) Color score an4 total palatability of chicken Patty were best for the product containing 30% MDCM. It was also concluded that MDCM can be included in the patties up to 50% of total meat with good results, but more than 70% was not recommended 8) The formulation of MDCM up to 50% in frankfurter gave quite satisfactory acceptability and textural properties comparable to frankfurter made of 100% MDCM, but the inclusion of more than 70% MDCM was not recommended 9) The TBA value of frankfurter containing MDCM did not increase to any great extent until 4 weeks of storage at 4$^{\circ}C$, indicating no unique problems in flavor instability compared to regular frankfurter. 10) It was concluded that processed meat products such as patties and frankfurters containing MDCM up to 30-50% of total meat ingredients gave satisfactory results in color, texture and palatability, comparable to regular products.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.4
• /
• pp.524-530
• /
• 2008

In this study, the effects of feed containing citrus byproducts on the physicochemical characteristics and palatability of Korean native chickens were investigated. The Korean native chickens used in this study were divided into two groups: T0 (chickens that were not fed citrus byproducts until they were 39 weeks old) and T1 (chickens that were fed citrus byproducts). The feed given to the T1 chickens was the same as that given to the T0 chickens for the first 16 weeks. Between weeks $17{\sim}39$, the feed given to the T1 chickens was prepared by adding 4% of the citrus byproducts to the feed given to the T0 chickens. The chickens used in the experiment were chilled for 2 days after being sacrificed. The feed containing citrus byproducts did not cause any statistically significant differences in the breast and thigh characteristics of lightness ($L^*$ value), redness ($a^*$ value), yellowness ($b^*$ value), water-holding capacity, frozen loss, thawing loss and boiling loss. As for the rheological properties, there was no statistically meaningful difference in the breast/thigh characteristics of springiness, cohesiveness, gumminess, and chewiness between the T0 and T1 chickens. However, hardness and shear force were significantly lower in the T1 chickens than in the T0 chickens (p<0.05). The acid and peroxide values were also lower in the T1 chickens than in the T0 chickens, but the difference was not statistically significant. Antioxidant activity was better in the T1 chickens than in the T0 chickens. Thus, the results of the present study show that consumption of citrus byproducts did not affect the color and smell of raw meat. The palatability of boiled meat was significantly better in the T1 chickens than in the T0 chickens.

• Journal of Life Science
• /
• v.17 no.12
• /
• pp.1675-1681
• /
• 2007

The seasoned porks loins manufactured using with seasoning sauce that were prepared with difference composites of medicinal plant extracts (T-0; medicinal plants extract not added, $T-1{\sim}3$ ; pork treated with mixture of 6 kinds medicinal plant, respectively). And the changes of lipids were investigated during storage at $4^{\circ}C$ for 15 days. Content of TBARS in raw pork was $0.15{\pm}0.03$ MA mg/kg at beginning storage stage, in seasoned pork group (T-1), TBARS content was $0.35{\pm}0.01$ MA mg/kg after storage for 15 days. But TBARS contents were ranged from 0.27 to 0.3MA mg/kg in seasoned pork groups (T-1, T-2 and T-3) and it significantly lower than T-0 group. Unsaturated fatty acid content tended to increase during storage, but decreased after storage 9 days. These tendency was equally appeared in the cholesterol content of $T-1{\sim}3$ groups. In conclusion, the addition of medicinal plant composites enhanced antioxidant activity of the seasoned pork.

• Journal of Conservation Science
• /
• v.32 no.2
• /
• pp.273-291
• /
• 2016

Some ceramic artifacts representing time-wise from comb pattern pottery in the Neolithic Age to white porcelain in Joseon Dynasty were selected from 7 sites in the north and south area of Charyeong Mountain Range in order to making techniques interpretation and development process of ancient ceramics through physicochemical and mineralogical quantitative analysis. Studied pottery samples in the Prehistoric times showed trace of ring piling in soft-type, and pottery in the Three Kingdoms Period had both soft and hard-type but kettle-ware and storage-ware were made with ring piling, but table-ware was made by wheel spinning. Different from pottery after the Three Kingdom Period when refinement of source clay was high, pottery in the Neolithic Age and in the Bronze Age exhibited highly mineral content in sandy source clay, which showed a lot of larger temper than source clay. Groundmass of celadon and white porcelain almost did not reveal primary minerals but had high content of minerals by high temperature firing. Ceramic samples showed some different in major and minor elements according to sites irrespective of times. Geochemical behaviors are very similar indicating similar basic characteristics of source clay. However, loss-on-ignition showed 0.01 to 12.59wt.% range with a large deviation but it rapidly decreased moving from the Prehistoric times to the Three Kingdom Period. They have correlation with the weight loss due to firings, according to burning degree of source clay and detection of high temperature minerals, estimated firing temperatures are classified into 5 groups. Pottery in the Neolithic Age and in the Bronze Age belongs from 750 to $850^{\circ}C$ group; pottery in the Three Kingdom Period are variously found in 750 to $1,100^{\circ}C$ range of firing temperature; and it is believed celadon and white porcelain were baked in high temperature of 1,150 to $1,250^{\circ}C$. It seems difference between refinement of source clay and firing temperature based on production times resulted from change in raw material supply and firing method pursuant to development of production skill. However, there was difference in production methods even at the same period and it is thought that they were utilized according to use purpose and needs instead of evolved development simply to one direction.

• Journal of Conservation Science
• /
• v.30 no.2
• /
• pp.219-234
• /
• 2014

Fabrics, natural dyed fabrics, papers, natural dyed papers and paints were examined effects of colors and mechanical properties for materials of museum collections under anoxic treatment. Anoxic conditions using nitrogen and argon were oxygen concentration 0.01%, temperature($20^{\circ}C$, $25^{\circ}C$, $30^{\circ}C$), 50% RH and exposure time 30 days. Examined fabrics were raw silk fabric, UV irradiated raw silk fabric, degummed silk fabric, UV irradiated degummed silk fabric, cotton fabric, and UV irradiated cotton fabric. Natural dyed silk and cotton fabrics were dyed with fresh indigo, indigo, safflower, gromwell, madder sappanwood, amur cork tree, turmeric, gardenia, barberry root, pagoda tree flower, cochineal, lac, alnus japonica, gallnut, chestnut shell, and combination(indigo and safflower, indigo and amur cork tree, indigo and pagoda tree flower, indigo and sappanwood). Papers were Korean papers(mulberry paper, mulberry(70%) and rice straw(30%) mixed paper), Japanese paper(gampi paper), cotton paper, refined linen paper, cotton, linen & manila mixed fibre furnish, copy paper, news print, and alum sized mulberry paper. Natural dyed papers were dyed with indigo, sappanwood, madder, safflower, gardenia, amur cork tree, and pagoda tree flower. Paints were painted on alum-sized papers and silk fabrics using glue and pigments(azurite, malachite, cinnabar, vermilion, orpiment, gamboge, red lead, haematite, iron oxide red, indigo(lake), lac, cochineal, safflower, madder root lake, celadonite, smalt, ultramarine blue, lapis lazuli, prussian blue, kaolin, lead white, oyster-shell white, and clam-shell white). The color differences(${\Delta}E^*$) of all examined materials were below 1.5 or lowered than control samples after anoxic treatment. The variations of tenacity of yarns of fabrics and natural dyed fabrics after anoxic treatment were within that of standard silk and cotton fabrics. Gases(nitrogen and argon) and temperatures of anoxic treatment did not also affected color differences and variations of tenacity of materials.

• Korean Journal of Food Science and Technology
• /
• v.53 no.1
• /
• pp.46-54
• /
• 2021

The biological activities of non-edible extracts of asparagus stems and roots were investigated using hot water and ethanol. The highest contents of rutin and total polyphenol were 31.74 mg/g and 20.14 mg GAE/g, respectively, in the stem hot water extract. ABTS and DPPH radical scavenging activities were 541.1±21.0 and 649.5±6.6 ㎍/mL, respectively, in stem hot water extract. All extracts were non-cytotoxic in HepG2 cells, but 200 ㎍/mL stem extracts tended to decrease the viability of RAW 264.7 cells. The highest xanthine oxidase inhibitory activity was 43.68% in the root hot water extract at 200 ㎍/mL. The expression level of MMP-9 was significantly decreased in the asparagus extracts. The highest GGT, AST, and LDH activities showed a concentration-dependent decrease in the stem ethanol extract. In conclusion, the presence of bioactive substances in the non-edible extracts of asparagus was confirmed for the development of extracts with antioxidant, hepatoprotective and anti-gout activities.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.49 no.4
• /
• pp.313-321
• /
• 2023

Platycodon grandiflorus (P. grandiflorus) flower is a perennial plant belonging to the family Campanulaceae and has many excellent pharmacological effects, so it has been used as a medicinal ingredient since ancient times. In addition, anthocyanin is a purple or blue natural pigment contained in plant flowers and fruits, and is known as a powerful antioxidant. The purpose of this study was to confirm the dermatological functionality of P. grandiflorus flower extract and the value of the bluish anthocyanin contained in flowers as a cosmetic material as a natural pigment. Firstly, 50% ethanol and 80% ethanol were added to the P. grandiflorus flower and extracted under reflux for 4 h at 25, 60, and 80 ℃, and the pH of each treatment group was similar. Based on the anthocyanin content and chromaticity (E^*ab), 50% ethanol 60 ℃ extraction conditions showing the color development most similar to the natural color of the P. grandifloras flower were selected, and a sample was prepared by concentrating and lyophilizing. The analysis results showed that the total phenol, total flavonoid, and total anthocyanin contents were in the ranges of 23 ㎍/mL, 16 ㎍/mL, and 0.17 ㎍/mL, respectively. The P. grandiflorus flower extract suppressed the production of nitric oxide (NO) and interleukin-6 (IL-6) in lipopolysaccharide (LPS) induced RAW264.7 cells. Furthermore, the P. grandiflorus flower extract showed wound healing effects through the promotion of skin cell migration in TNF-α stimulated human keratinocytes. The stability of anthocyanin and extract color was studied during a storage period of 50 days at various temperatures (4 ℃, 25 ℃, and 45 ℃). Color values (L, a, and b) of the P. grandiflorus flower extract changed over 50 days, whereas the bluish-purple color of the extract was stabilized using 5% maltodextrin. These results suggest that P. grandiflorus flower extract may be useful as a natural cosmetic pigment.

• Journal of Food Hygiene and Safety
• /
• v.39 no.2
• /
• pp.109-117
• /
• 2024

This study investigated the microbial contamination of agricultural, livestock, and marine ingredients in 55 meal kits distributed across Gyeonggi-do, South Korea. Of the 55 meal kits, 48 contained agricultural ingredients, 43 contained livestock ingredients, and 16 contained marine ingredients. The detection rate of the total aerobic bacteria in the agricultural, livestock, and marine products was 100%. The average numbers of the total aerobic bacteria were 6.57 log colony-forming units (CFU)/g in the agricultural products, 4.60 log CFU/g in the livestock products, and 5.47 log CFU/g in the marine products. The coliform detection rates in the agricultural, livestock, and marine products were 81.25%, 69.77%, and 43.75%, respectively. The average numbers of coliforms were 2.83 log CFU/g in the agricultural products, 1.34 log CFU/g in the livestock products, and 1.12 log CFU/g in the marine products. Escherichia coli was detected in 13 livestock products (30.23%), with levels ranging from 0.70 to 2.36 log CFU/g. Contrastingly, E. coli was detected in only one marine product (6.25%) and was not detected in any agricultural products. The detection rates of fungi in agricultural, livestock, and marine products were 97.92%, 93.02%, and 93.75%, respectively. The average numbers of fungi were 3.82 log CFU/g for the agricultural products, 2.92 log CFU/g for the livestock products, and 2.82 log CFU/g for the marine products. The isolation rates of foodborne pathogens from the agricultural, livestock, and marine products were 35.42%, 37.21%, and 31.25%, respectively. Forty-five foodborne pathogens of seven species, including Bacillus cereus and Salmonella spp., were isolated from the raw materials of the agricultural, livestock, and marine products in 55 meal kits. To prevent foodborne diseases caused by meal kits, it is necessary to focus on washing, heating, and preventing cross-contamination during cooking.