• Journal of Nutrition and Health
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• v.52 no.4
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• pp.399-407
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• 2019

Purpose: This study was conducted to evaluate the physicochemical properties of different batches of Saururus chinensis using different roasting temperature that were dried at different using different roasting temperatures and their were determined the antioxidative activities of water and 70% ethanol extracts. Methods: Extracts were examined for the total phenolic acid content, the and flavonoids contents and the antioxidant properties, including DPPH radical scavenging activity, ABTs scavenging activity and, the reducing power. Results: Moisture content was significantly higher in the LSC and the crude ash content was significantly higher in the HSC. The crude protein content was higher in the LSC (although not significantly), and the crude fat and carbohydrate contents were higher in the HSC (although not significantly). The total phenolic content was lower in the samples extracted with water, but there was no significant difference. However, the extracts extracted with 70% ethanol at a high drying temperature were significantly higher. The low temperature and high drying temperature batches of Saururus chinensis were significantly higher in the samples extracted with 70% ethanol than those extracted with 70% ethanol. The total phenolic acid content, the total flavonoid content and the electron donating ability were highest in the ethanol extract of Saururuschinensis treated at a high temperature. However, the ABTs radical activity was highest in the water extracted, high-temperature treated Saururuschinensis. The 70% ethanol extract of high temperature roasted Saururuschinensis had the highest antioxidative activities of all the Saururuschinensis batches. Conclusion: The total phenolic acid contents, total flavonoid contents, electron donating activity and reducing power activity were highest in all the 70% ethanol extraction batches of the high-temperature treated samples.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.63 no.4
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• pp.304-313
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• 2018

The objective of this study was to investigate the resistance starch(RS) content and in vitro hydrolysis index of roasted rice flours for low GI food development. This study used intermediate and high amylose rice varieties containing resistant starch. The intermediate amylose rice varieties 'Ilmi' and high amylose rice varieties, 'Goami4' and 'Dodamssal' were tested. The crude fat and crude protein contents of the rice cultivars ranged 2.12~3.08% and 6.2~7.63%, respectively. The RS and amylose contents of Dodamssal and Goami4 were higher than those of Ilmi. RS content of Ilmi was not significantly different before and after roasting treatment. The RS content of Goami4 before roasting was significantly higher than that of Dodamssal, but the RS content of Dodamssal was higher than that of Goami4 at temperatures above $210^{\circ}C$ of roasting. The soluble starch decreased after roasting in Goami4 and Dodamssal. Starch hydrolysis index (HI) and expected glycemic index (GI) were higher in order of Imi, Goami4 and Dodamssal regardless of roasting treatment. The sensory evaluation showed high scores in Dodamssal for color, flavor, bitter taste, bitter taste, sweet taste and sweetness at $240^{\circ}C$ for 10 min and $210^{\circ}C$ for 30 min. The results of this study indicate that Dodamssal was suitable varieties for powder meal with low GI.

• Korean Journal of Poultry Science
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• v.46 no.3
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• pp.137-154
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• 2019

This study was conducted to develop and compare Samgyetang broth from extract of pre-treated chicken feet. Chicken feet were subjected to non-heating (control), heating at $70^{\circ}C$ for 12 h in a hot air dryer, and heating at $180^{\circ}C$ for 1 h in an oven. The heat-treated chicken feet were extracted at $121^{\circ}C$ for 1 h and 2 h, respectively. The extract was placed in a pouch with whole chicken carcass ($470{\pm}10g$). The sealed Samgyetang retort was made according to the industrial method. The pH of the extract from preheated chicken feet was lower than that extracted from fresh chicken feet. The Thiobarbituric Acid Reactive Substances (TBARS) value of the preheated chicken feet extract was significantly lower (P<0.05) than that of fresh chicken feet extract, but there were no significant differences among the broths. As the extraction time increased, the pH and TBARS value decreased in the extract (P<0.05) but increased in the broth (P<0.05). According to the sensory evaluation test, the extract from 1 h hot air heating and drying was significantly better in appearance, aroma, and overall preference than the other treatments (P<0.05). The GC-MS results showed that benzaldehyde and benzothiazole, which are widely known to give meat and nuts flavor, were detected in those treatments (P<0.05). The Samgyetang broths prepared from 1 h hot air heating and drying extract were significantly higher in the overall acceptability according to the sensory test (P<0.05). In summary, the quality of retort Samgyetang broth can be improved by adding chicken feet extract which is subjected to heating and drying for 1 h.

• Journal of Nutrition and Health
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• v.52 no.5
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• pp.413-421
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• 2019

Purpose: Astragalus membranaceus (AM) is an important traditional medicinal herb. Pharmacological research has indicated that AM has various physiological activities such as antioxidant, anti-inflammatory, immunoregulatory, anticancer, hypolipidemic, antihyperglycemic, and hepatoprotective activities. The bioactive substances responsible for the physiological activities in AM, including many antioxidant substances, change during the roasting process. This study investigated and compared the changes in the antioxidant constituents of AM caused by roasting. Methods: DPPH (1,1-diphenyl-2-picryl hydrazyl) and $ABTS^+$ (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) radical scavenging activities and their total phenolic content (TPC) were measured. High-performance liquid chromatography (HPLC) analysis was performed to confirm any changes in the isoflavonoids of roasted AM (R-AM),. The cell viability of UVB-induced HDF (Human dermal fibroblast) cells treated with AM and R-AM extracts was investigated. The comet assay was used to examine the inhibitory effects of R-AM extracts on DNA damage caused by oxidative stress. Results: The DPPH and $ABTS^+$ radical scavenging activities were $564.6{\pm}20.9$ and $108.2{\pm}3.1$ ($IC_{50}$ value) respectively, from the 2R-AM. The total phenol content was $47.80{\pm}1.40mg$ GAE/g from the 1R-AM. The values of calycosin and formononetin, which are the known isoflavonoid constituents of AM, were $778.58{\pm}2.72$ and $726.80{\pm}3.45{\mu}g/g$ respectively, from the 2R-AM. Treatment of the HDF cells with R-AM ($50{\sim}200{\mu}g/mL$) did not affect the cell viability. Furthermore, the R-AM extracts effectively protected against UVB-induced DNA damage. Conclusion: The findings of this study indicate that R-AM increases its isoflavonoid constituents and protects against UVB-induced DNA damage in HDF cells.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.67 no.3
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• pp.172-179
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• 2022

Sweet potato varieties with high fiber content in the storage root have poor texture when steamed or roasted. This study investigates the difference in fiber content among sweet potato varieties by soil and climate. The average fiber content of 'Hogammi', 'Sodammi', 'Pungwonmi', 'Danjami', and 'Jinyulmi' cultivars from the samples collected at farms in Haenam, Muan, and Unbong, Korea were 95.71, 66.73, 44.55, 40.55, and 38.53 mg/100g FW, respectively. There was no significant difference between site-specific conditions and varieties. Based on the degree of visual fibrousness, 'Hogammi' has an average of 3.6-4.0 with many thick stringy fibers. The fiber content of the 'Hogammi' cultivar was measured across 19 sites representing the main sweet potato growing regions of Korea. The fiber content was between 115.82 and 114.6 mg/100g in Haenam 2 and Boryeong 1, and 87.46 mg/100g in Hamyang. However, the fiber content at the remaining 16 sites was within the range of 94.63-108.52 mg/100g, although there were some site-level differences. The fiber content of the sweet potato storage roots were positively correlated with soil phosphorus (R² = 0.58^**), organic matter (R² = 0.52^*), and pH (R² = 0.51^*), which had a significance of 1% and 5%. The fiber content of sweet potato storage roots was found to have increased with increasing phosphorus content, organic matter and pH in the soil. However, there was no correlation with the amount of precipitation, days of precipitation and hours of sunshine with the fiber content of sweet potato at the selected sites.

• Microbiology and Biotechnology Letters
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• v.51 no.1
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• pp.83-92
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• 2023

In this study, bioconversion of rutin to quercetin was confirmed by the fermentation of Korean indigenous probiotics and tartary buckwheat. Based on whole genome sequencing of 17 probiotics species, α-rhamnosidase, related to bioconversion of isoquercetin (quercetin 3-β-D glucoside) from rutin, is identified in the genome of CBT BG7, LC5, LR5, LP3, LA1, and LGA1. β-Glucosidase, related to bioconversion of isoquercetin to quercetin, is identified in the genome of all 17 species. Among the 17 probiotics species, 6 probiotics including CBT BG7, LR5, LP3, LA1, LGA1 and ST3 performed the bioconversion of rutin to quercetin up to 21.5 ± 0.3% at 7 days after fermentation. The fermentation of each probiotics together with enzyme complex Cellulase KN^® was conducted to reduce the time of bioconversion. As a result, CBT LA1 which showed the highest yield of bioconversion of 21.5 ± 0.3% when the enzyme complex was not added showed high bioconversion yield of 84.6 ± 0.5% with adding the enzyme complex at 1 day after fermentation. In particular, CBT ST3 (96.2 ± 0.4%), SL6 (90.1 ± 1.4%) and LP3 (90.0 ± 0.4%) showed high yield of bioconversion more than 90%. In addition, such probiotics including high levels in quercetin indicated the inhibitory effects of NO production in LPS-induced RAW264.7 cells. In this study, we confirmed that the fermentation of Korean indigenous probiotics and enzyme complex together with roasted tartary buckwheat increased the content of quercetin and reduced the time of bioconversion of rutin to quercetin which is a bioactive compound related to anti-inflammatory, antioxidants, anti-obesity, and anti-diabetes.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.68 no.1
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• pp.20-26
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• 2023

Fiber content in the storage roots of sweetpotato varies between different varieties. For examples, the high fiber content of certain types has a poor texture when steamed or roasted. This study was conducted to evaluate the optimal sieve mesh size for separating fibers, the chemical composition of fibers and differences in fiber content among different varieties. We found that the separated fiber content (dry weight) of mashed and steamed sweetpotato was higher after washing three times (143.3 mg/100 g) compared with that washed five times (128.4 mg/100 g). The Hogammi variety remained 85.9% of total fiber content at 10 mesh (2,000 ㎛) and 9.6% of total fiber content at 30 mesh (600 ㎛), and Jinyulmi remained 74.9 and 16.7% of total fiber content , respectively. Therefore, a 30 mesh sieve was considered the most suitable for fiber separation. Among the 10 studied cultivars, Jinhongmi showed the lowest amount of fiber (24.8 mg/100 g) and Hogammi had the highest amount (111.4 mg/100 g), which was 4.5 times larger than that of Jinhongmi. Cellulose, hemicellulose and lignin content of separated fibers showed no difference between the viscous-type Hogammi and powdery-type Jinyulmi varieties, with averages of 32.5, 22.3 and 29.6%, respectively. Correlation results using the Image J program showed a significant correlation between the distribution of the stained area and the fiber content (R = 0.74, p < 0.05). Staining distribution differed among varieties, suggesting that a simple fiber content test could be performed using the staining method on raw sweetpotato. These results provide useful information to help inform farmers on the fiber content of different sweetpotato varieties.

• Journal of the Korean Society of Food Culture
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• v.21 no.6
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• pp.653-660
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• 2006

Some quality characteristics of tofu prepared with cuttlefish ink were investigated to study the effects of various of coagulants. Each concentration of coagulant was determined as 0.2% of GDL, 0.3# of $MgCl_2$, 1%^ of $CaCl_2$, 1.5% of $CaSO_4$ and 0.6% D-gluconic acid calcium by pre-experiment. Also, the optimum concentration of added cuttlefish ink was chosen as 3%(diluted in twenty times). The yield of inky tofu prepared with GDL as coagulant was the highest. According to prepared with $MgCl_2$ was the highest. The result of microstructure was examined by SEM, the particles of inky tofu coagulated with GDL and D-gluconic acid calcium were small and uniformity. In overall acceptability of sensory properties, inky tofu coagulated with GDL was the highest in score. In the color of inky tofu, L value and a value were the highest coagulated with GDL, but that coagulated with $CaCl_2$ had the highest b value. In the texture properties of inky tofu, hardness, gumminess and brittleness were the highest coagulated with D-gluconic acid calcium. A positive correlation was observed between the pH of tofu whey and acidity. Sensory properties of roasted nutty flavor, hardness, cohesiveness and springiness were positively correlated with the acceptability.

• Food Science and Preservation
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• v.30 no.4
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• pp.703-715
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• 2023

This study was conducted to investigate the fermentation characteristics and anti-obesity effects of acetic acid fermentation products of coffee wine. The live cell counts, soluble solids, pH and total acidity of the acetic acid unfermented coffee wine (AUFCW; day 0, before fermentation) were 6.35 log CFU/mL, 8.10 °Brix, 3.88, and 1.29%, respectively, while the acetic acid fermented coffee wine (AFCW; day 15, after fermentation) were 4.40 log CFU/mL, 8.57 °Brix, 3.07, and 7.45%, respectively. Pancreatic lipase inhibitory activity tended to increase as the acetic acid fermentation period increased. The anti-obesity effects of AFCW on 3T3-L1 cells, which was induced by MDI, were evaluated based on the lipid accumulation rate, leptin expression, and fat production-related gene expression (PPAR-γ and SREBP-1c) at the mRNA level. In the case of AFCW, the lipid accumulation rate and leptin expression were decreased to 69.37% and 50.20% at a concentration of 200 ㎍/mL, respectively, and the expression levels of PPAR-γ and SREBP-1c at the mRNA level were decreased to 79.89% and 48.81%, respectively. These results indicate that anti-obesity effect of acetic acid fermentation products could be increased by acetic acid fermentation of coffee wine.

• Journal of Food Hygiene and Safety
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• v.27 no.3
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• pp.233-246
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• 2012

In this study, we investigated the applicability of the photostimulated luminescence(PSL), thermoluminescence(TL) and electron spin resonance(ESR) methods for various foods which are not allowed to be irradiated in Korea. All 15 foods including sesame, almond, peanut, cocoa powder etc. were analyzed. Samples were irradiated at 1~10 kGy using a $^{60}Co$ gamma-ray irradiator. In PSL study, the photon counts of all the unirradiated samples showed negative(lower than 700). The photon counts irradiated(1 kGy) dried shrimp, roasted peanut and seasoned peanut showed positive(higher than 5,000) and the other samples were negative or intermediate(> 700 and < 5,000). In TL analysis, results showed that it is possible to apply TL method to all foods containing minerals. In ESR measurements, the ESR signal(single-line) intensity of irradiated foods was higher than non-irradiated foods. In particular, the specific ESR signals of irradiation-induced crystalline sugar, cellulose and bone radical were detected in dried plum, raisin, dried cherry, mango(dried, frozen), rambutan, cocoa(powder), cinnamon, parsley, carrot, broccoli, dried arrow squid, dried pollack and dried shrimp. According to the results, PSL, TL and ESR methods were successfully applied to detect the irradiated foods because TL method is not able to detect the irradiated foods rarely composed of minerals. ESR is also a difficult method to detect the changes of ESR signal patterns of food. It is concluded that TL analysis or ESR assay is suitable for detection of irradiated samples and a combined method is recommendable for enhancing the reliability of detection results.