• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.542-548
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• 2005

Chemical components and physiological activities Bamboo (Phyllostachys bambusoides Starf) extracts obtained by burning, dry heating or extracting with water or 70% ethanol and were investigated. Contents of soluble solid and total phenolic compounds were highest in the ethanol extract. Contents of polyphenols such as catechin, chlorogenic acid, caffeic acid, 3-hydroxy benzoic acid and ferulic acid were determined. Free sugars consisted of galactose, glucose, fructose, and sucrose. Organic acids including citric, tartaric, malic, succinic, and acetic acid were present in the bamboo extracts. Antioxidant activities of dry heat and ethanol extracts were higher than those of BHA or ${\delta}-tocopherol$. Nitrite- scavenging effect of extracts ranged from 84.7 to 99.6% at pH 1.2 ana 3.0. Tyrosinase-inhibitory activity was higher in the water extract, and SOD-like and ACE-inhibitory activity were highest in tile dry kent extract. Antimicrobial activities of the bamboo extracts were strong against Bacillus subtilis, Escherichia coli O157, and Staphylococcus aureus.

• Korean Journal of Food Science and Technology
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• v.7 no.2
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• pp.74-81
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• 1975

Nonvolatile organic acids were determined in raw Chinese cabbage, Kimchis fermented at $6^{\circ}{\sim}7^{\circ}C$ and at $22^{\circ}{\sim}23^{\circ}C$. Total acids were isolated by ion-exchange chromatography and quantitative determination of individual acids was performed by silicic acid partition column chromatography. Acids were identified qualitatively by paper chromatography. Palatability of Kimchis was evaluated by nine pannels. Results were as follows: Maleic, fumaric, lactic, succinic, malonic, oxalic, glycolic, malic, citric, tartaric, sulphuric and phosphoric acid were found in raw Chinese cabbage. Kimchis fermented at $6^{\circ}{\sim}7^{\circ}C$, and at $22^{\circ}{\sim}23^{\circ}C$. In raw Chinese cabbage, most of organic acids were in salt form and malic acid was highest in amount. In Kimchi fermented at $6^{\circ}{\sim}7^{\circ}C$, the amount of lactic acid and succinic acid was higher than that in Kimchi fermented at $22^{\circ}{\sim}23^{\circ}C$, and, tartaric, oxalic, malic, malonic, maleic, glycolic and fumaric acids were less than those in Kimchi fermented at $22^{\circ}{\sim}23^{\circ}C$. Kimchi fermented at $6^{\circ}{\sim}7^{\circ}C$ had a more flavorous sour taste than Kimchi fermented at $22^{\circ}{\sim}23^{\circ}C$. It is assumed that large amount of lactic acid and succinic acid in Kimchi fermented st $6^{\circ}{\sim}7^{\circ}C$ have a connection with flavorous sour taste.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.590-596
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• 2002

The domestic grape, cultivar Campbell's Early, was investigated for suitability for production of red wine. The factors for red wine fermentation and quality such as concentrations of sugar, acidity and organic acids in the fresh fruit and the wine from the grape were analyzed. The average concentration of sugar in the fruit was 14%. Since the concentration was not sufficient for fermentation, sugar was added up to 23%. It resulted in production of wine with 12% of alcohol. The total acidity and pH of the fruit were 0.8% and pH 3.4 respectively. Those were optimum levels for fermentation. The fruit contained 3,649 ppm of tartaric acid, 5,339 ppm of malic acid and 948 ppm of citric acid. The wines from Icheon and Youngdong, which were fermented from the grape and M wine which was an imported red wine, were tested. Their pH were 3.5, 3.4 and 3.7, and total acidities were 0.75%, 0.71% and 0.57%, respectively. They contained 1,881 ppm, 2,098 ppm and 8,534 ppm of tartaric acid, 3,033 ppm, 1,952 ppm and undetectable amount of malic acid, 769 ppm, 389 ppm and undetectable amount of citric acid, and 3,337 ppm, 2,368 ppm and 11,991 ppm of lactic acid. This results indicated that M wine contained much more amounts of tartaric acid and lactic acid than the wines of Icheon and Youngdong. The sensory analysis showed that Korean students preferred Youngdong and Icheon wine to M wine. The analytic results indicated that the domestic grape, cultivar Campbell's Early, is suitable source for high quality red wine.

• Journal of Environmental Science International
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• v.10 no.4
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• pp.299-304
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• 2001

For the remediation of the contaminated soil with heavy metals, Cd, Cr, Cu, and Pb, the reaction parameters were optimized. Tartaric acid (TA) and oxalic acid(OA) as a washing agent and recovery of metals, The optimum washing conditions of TA and OA were in the ratio of 1 : 20 between soil and acid solution during 2hr reaction under unbuffered pH solutions. At the optimized reaction conditions, the removal efficiencies were compared with that of 0.1 M HCl and ethylenediamine tetraacetic acid(EDTA). TA showed higher efficiency on the removal of Pb than that of EDTA, which established for the remediation of contaminated soil with Pb and Cd metals. The recovery of metal ions from washing solution was achieved by adding calcium hydroxide and sodium sulfide by forming the precipitation of metal hydroxide and metal slfied. Optimum amounts of sodium sulgide and calcium hydroxide were Cd = 25g/$\ell$, Cu = 5~10g/$\ell$ and Pb = 5~10g/$\ell$ for the washing solution of OA and 2~5g/$\ell$ for the washing solution of TA, respectively. The amounts of $Na_2S$ and $CA(OH)_2$ for the tartaric acid was less than that of oxalic acid.

• Food Science and Preservation
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• v.5 no.4
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• pp.374-379
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• 1998

A vinegar was prepared from uncleaned rice by two step fermentation, alcohol fermentation followed by acetic acid fermentation. The contents of alcohol reached to 10.8% during the alcohol fermentation of uncleaned rice with nuruk, and acidity reached to 5.78% during the acetic acid fermentation. Acidity and pH of vinegar of two step fermentation were higher than those of commercial vinegars. 'L' value(Light) of the vinegar was lower, 'a' and 'b' value were higher than those of commercial vinegars. The contents of acetic acid, malic acid, citirc acid and tartaric acid were hish in organic acid of vinegars. The content of each ofganic acid in vinegars was remarkably different. The content of free amino acids was 2199.7${\mu}\ell$/ml in the vinegar produced by two step fermentation which is higher than that of others.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.960-964
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• 2003

Effects of pH, sugars, organic acids, and metal ions on the stability of anthocyanin pigments extracted from mulberry (Morus alba L) fruit were studied. The pH had marked influences on the color of the anthocyanine pigment: i.e. the lower pH of the anthocyanin solution was, the more stable and intense of the pigment was. Among the sugars, sucrose was the most deleterious followed by fructose, glucose and maltose. Among the organic acids, maleic acid was found to be the most effective in stabilizing the pigment followed by acetic acid, citric acid and tartaric acid. Most metal ions except C $u^{+2}$ and F $e^{+3}$ were found to be effective in stabilizing the pigment.

• Journal of Nutrition and Health
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• v.11 no.3
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• pp.21-24
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• 1978

In order to estimate the chemical composition of Raspberry (IR Crataegifalius), the free amino acids were analyzed by amino acid autoanalyzer, and organic acids contents were determined by gas chromatography and the free sugars were detected by paper chromatography. The results obtained were as follows: 1) The free amino acids found in Raspberry were 18 kinds of them, especially, all essential amino acids were showed, and lysine was abundant among them, consequently it was found that the composition of amino acids in Raspberry is more superior than those of the other fruits. 2) The organic acids in Raspberry were found citric acid, tartaric acid, malic acid and fumaric acid. It was found that the quantity of the organic acids was less than those of other common fruits. 3) Sugar such as glucose, fructose, maltose and mannose were detected by paper chromatography.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.254-262
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• 1997

new wild grape(NWG) cultivated in north Kyungki province in Korea, was tested by analyzing the proximate and physicochemical components of fresh fruit, the chemical components and sensory evaluation of wines made from the grape. NWG contained about 10% seed, and about 70% of juice. Total sugar content, total acidity and pH of the fruit juice were 17.50, 1.14 and 3.48%, respectively. Tartaric acid and malic acid contents of the NWG juice were 0.396 and 0.509%, respectively. Ethanol fermentation of the NWG by Saccharomyces cerevisiae Montrachet was rapid. The ethanol content, total acidity and pH of pink wine made from the NWG juice showed 11.88, 0.85 and 3.55%, respectively. Tartaric acid and malic acid contents of pink wine were 0.208 and 0.421%, respectively. Total anthocyanin content(A520) and color intensity(A520+A420) of pink wine were 5.46 and 9.39, showing greatly higher total anthocyanin content and color intensity than those of European red wines. Total phenol contents of NWG wine were 2, 300~3, 800mg/$\ell$. The pink wine made from the fruit juice was better than the red wine in their quality parameters and sensory scores.

• Journal of Sericultural and Entomological Science
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• v.38 no.2
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• pp.138-143
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• 1996

Cooking of tasar silk cocoon of Deba variety (A. mylitta D.) with tartaric acid has been optimized by using an orthogonal central composite design. Shell weight loss and silk filament recovery are influenced by duration of treatment and acid concentration. Mechanical properties do not change with the process parameters. Hardness of water does not affect significantly the recovery of silk filament.

• Korean journal of food and cookery science
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• v.9 no.4
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• pp.257-260
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• 1993

For the purpose of supplying the information to improve the acceptability of soy paste as the condi-ment, we investigated the changes of free sugar, volatile and nonvolatile organic acids during improved soypaste fermentation. The results were as follows; Free sugars were increased in order of glc> xyl>ara>gal. Acetic, formic, butyric, and propionic acid in volatile organic acids were detected. And total contents were increased until 60 day. In 180 day, contents of volatile organic acids were high in order of acetic>propionic> butyric> formic. The contents of succinic and glutaric acid in nonvolatile organic acids were predominent and increased in order of succinic>glutaric>lactic. Tartaric>citric>malic acid were produced in the next order.