• Korean Journal of Food Science and Technology
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• v.41 no.5
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• pp.566-571
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• 2009

The principal objective of this study was to use a fermentation and extrusion process in order to improve the antioxidant properties of original Sangmaksan (ES), containing maekmoondong, omija, and white ginseng. The antioxidant activities of fermented Sangmaksan prepared with different types of ginseng [white (FSW), red (FSR), and extruded white (FSE)], were investigated. The white ginseng powder was extruded at 20% moisture content and $120^{\circ}C$ of the maximum process temperature at the barrel. The antioxidant properties of Sangmaksan were increased after fermentation. Interestingly, the fermented Sangmaksan containing the extruded white ginseng evidenced more potent antioxidant properties than the fermented Sangmaksan containing white ginseng. The content of total phenolic compounds, DPPH-radical scavenging activity, acidic polysaccharide, reducing power, and total anthocyanin were highest with FSR, followed by FSE, FSW and ES, respectively. Additionally, superoxide dismutase-like activity and total flavonoid contents were highest in the fermented Sangmaksan containing extruded white ginseng. In conclusion, it can be asserted that the fermentation and extrusion process utilized in this study may prove to be an effective new process for the production of high-quality Sangmaksan.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.44-49
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• 2017

Subcritical water extraction can be used to selectively extraction compounds by varying the temperature-dependent dielectric constant of water. This study investigated subcritical water extraction of decursin and nodakenin yields from Angelica gigas Nakai (AN) quantitatively and qualitatively by HPLC, and HPLC-ESI/MS. Total phenolics, total flavonoid contents, and antioxidant activity were determined by DPPH and ABTS radical scavenging activity, including the effects of varying the extraction conditions of temperature ($110-200^{\circ}C$) and time (1-20 min) under high pressure (10 MPa). By subcritical water extraction under operating conditions of $120-130^{\circ}C$, the maximum yields of decursin ($6.64{\pm}0.42%$ in the dried material) and nodakenin ($3.71{\pm}0.28%$ in the dried material) were obtained. From $190-200^{\circ}C$ the maximum yields of total phenolics ($75.97{\pm}1.64mg$ gallic acid equivalent/g AN), flavonoids ($8.56{\pm}1.10mg$ quercetin equivalent/g AN), DPPH ($63.07{\pm}1.71%$), and ABTS ($72.32{\pm}2.82%$) were obtained.

• Food Science and Preservation
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• v.23 no.4
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• pp.568-575
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• 2016

Bacillus amyloliquefaciens CGD3 was used as a starter for fermentation of amaranth and cultural characteristics and biological activities of amaranth were investigated. The viable cells in fermented amaranth was 4.54~8.01 log CFU/mL during 96 hr of fermentation period. Protease activities of amaranth showed the highest by 36.7 unit/mL after 72 hr of fermentation. The total phenolic and flavonoid contents of amaranth increased with fermentation time while its total sugar content decreased. The total protein content was the highest in amaranth fermented for 96 hr (0.25 mg/g). The DPPH scavenging activities, FRAP (ferric reducing antioxidant power), and reducing power of amaranth were highest in amaranth fermented for 72 hr, showing 84.46%, $551.91{\mu}M$, and 2.74, respectively. ACE (angiotensin converting enzyme) and ${\alpha}$-Glucosidase inhibition rates increased with fermentation time and showed the highest after 72 hr.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.4
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• pp.464-469
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• 2007

This research was worked out to investigate fermentation and functional properties of Hahyangju. Hahyangju was brewed by traditional method and the changes in chemical component and microorganisms in wine mash were evaluated during brewing. In the course of the first mash brewing, the yeast cell number was the highest after 6 days fermentation, and contained 11% alcohol, 0.82% total acidity and 0.53% amino acidity The final product of Hahyangju contained 19.2% alcohol, 0.32% reducing sugar, 0.46% total acidity and 0.24% amino acidity. The major organic acid was lactic acid containing 680.04mg/100mL. The total phenolic compound contents and electron donating ability of Hahyangju were 263.16 ppm and 93.08%, respectively. Nitrate scavenging effect was measured at various PH (1.2, 3.0, 4.2, 6.0); the highest effect was at pH 1.2 as 90.26%. Angiotensin converting enzyme (ACE) inhibition activity and fibrinolytic activity of Hahyangju ware 87.5% and 19.1 unit, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.661-667
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• 2014

To investigate the anti-diabetic and antioxidant effects of Opuntia humifusa cladodes, O. humifusa cladodes powder was extracted with 75% ethanol and fractionated with various solvents. Among the extracts fractionated with various solvents, ${\alpha}$-amylase and ${\alpha}$-glucosidase inhibitory activities of O. humifusa cladodes were highest ($89.94{\pm}1.15%$ and $29.01{\pm}3.03%$, respectively) in the ethyl acetate fraction. Further, total phenolic and flavonoid contents of the ethyl acetate fraction were the highest ($196.02{\pm}5.26$ and $114.00{\pm}10.03{\mu}g/mg$, respectively). DPPH and ABTS radical scavenging activities increased according to the concentration of O. humifusa cladodes extract, and those of the ethyl acetate fraction were the highest. Ferric reducing antioxidant powers of chloroform and the ethyl acetate fraction were higher than those of other fractions. Overall, the ethyl acetate fraction of O. humifusa cladodes showed the highest anti-diabetic and antioxidant effects. Results indicate that O. humifusa cladodes powder has potential as a useful ingredient with anti-diabetic and antioxidant effects.

• Korean Journal of Medicinal Crop Science
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• v.13 no.1
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• pp.52-56
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• 2005

This study was compared the quality of red ginseng and characteristic changes of physicochemical properties according to the storage period (non storage, two days, six days, eight days, ten days) and store temperature $20^{\circ}C, \;34^{\circ}C,\;-10^{\circ}C)$. The water content of the fresh ginseng has a tendency to decrease as storage time increases. When we store the fresh ginseng for 10 days, the ideal storage temperature is considered to be $34^{\circ}C$ degrees. The amount of total nitrogen has a tendency to increase more than that of no storage as storage period approaches to 10 days. In the storage temperature, the amount of total nitrogen has a tendency to increase in the order of 1) room temperature, 2) freezing storage, 3) cold storage more than no storage. Cold storage has larger contents of total phenolic compounds than room temperature and freezing storage according to storage temperature. When we analyze the changes of a relative density of eight elements, ginsenoside $Rb_1,Rb_2,Rc,Rd,Re,Rg_3,Rg_1\;and\;Rg_2$ in red ginseng's saponin Rf according to storage condition, the relative density of $Rb_1\;and\;Rg_1$ against Rf diminishes in each storage condition as storage time increases. And it is also thought that density change of ginsenoside appears because of the materials, and change tendency according to storage condition is not clear. From functional nature on the evaluation of the quality, taste and fragrance of red ginseng according to storage district, it is evaluated that it is most recommendable for red ginseng to be transported and stored in $3{\sim}4$ degrees to keep its best condition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.5
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• pp.746-751
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• 2015

The quality characteristics of Oenothera biennis juice (OJ) fermented with various concentrations of sugar solutions (50, 60, and $70^{\circ}Brix$) and at different temperatures (20 and $30^{\circ}C$) were investigated. The sugar concentration and pH of fermented OJ decreased during fermentation and more rapidly decreased at $30^{\circ}C$ rather than at $20^{\circ}C$. The number of total bacteria increased during 6 days of fermentation and decreased gradually thereafter, and coliform bacteria were not detected after 8 to 10 days of fermentation at 20 and $30^{\circ}C$. Enzyme activities (invertase, amylase, and cellulase) of fermented OJ with $50^{\circ}Brix$ sugar solution were the highest among the different treatments after fermentation for 4 days at $30^{\circ}C$. Total polyphenol content and DPPH radical scavenging ability increased during fermentation. The highest total polyphenol contents and DPPH radical scavenging ability were 7.1 mg TAE/mL and 58.6%, respectively, when fermented at $30^{\circ}C$ with $50^{\circ}Brix$ sugar solution.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1072-1078
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• 2015

To maintain high quality and microbiological safety of paprika during storage for export, paprika samples after harvest were treated with 75 ppmv chlorine dioxide ($ClO_2$) gas and stored at $8^{\circ}C$, which is the optimal storage temperature, for 30 days. $ClO_2$ gas treatment reduced initial populations of total aerobic bacteria in samples by 1.62 log CFU/g as well as yeast and molds by 1.45 log CFU/g compared to those of the control. During storage, weight loss of all samples increased, and samples treated with $ClO_2$ gas showed lower weight loss than the control. In addition, total soluble solid and total phenolic contents were not significantly different between the samples during storage, whereas vitamin C content and hardness of all samples decreased. Hunter L, a, and b values of paprika samples were not significantly different between the treatments. These results suggest that $ClO_2$ gas treatment can be effective for improving microbiological safety and maintaining high quality of paprika during storage.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.916-922
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• 2010

The quality characteristics and antioxidant activities were evaluated for jams containing fructooligosaccharide (FTO) and FTOS (sucrose 50%+FTO 50%) substituted for sucrose. The endpoint of jam preparation was determined to be sweetness of $64^{\circ}Brix$. Moisture contents differed among the treatments, whereas acidity did not. Reducing sugar content and viscosity were highest in the FTO (0.144%, 126,800 cP), and the lowest in control (0.074%, 101,600 cP). Lightness (L value), redness (a value), and yellowness (b value) values of the Hunter color system were highest in the FTO sample. Hardness and springiness of textural properties were the highest in the FTO sample as well. Antioxidant activities were the highest in the FTO sample with the lowest $IC_50$ values (42.3 mg/g for DPPH and 22.4 mg/g for hydroxyl radical scavenging activities). Total phenolic content was the highest in the FTO sample among all treatments. The overall acceptance score of black garlic jam containing FTO was the highest. Based on these results, it is suggested that FTO was appropriate for achieving good qualities such as antioxidative activity in black garlic jam.

• Korean Journal of Food Science and Technology
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• v.44 no.6
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• pp.699-703
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• 2012

The quality of commercial cider vinegars was compared according to their acidity levels (low, general, double strength and triple strength). The pH, reducing sugar content and brown color intensity decreased, while the total acidity increased with the increasing acidity levels, which may be resulted from difference in formulation and manufacturing procedures. The free sugars were mainly composed of fructose and glucose, which were the highest in low acidity vinegar, followed by double strength, general, and triple strength acidity vinegars. Acetic acids and malic acids were identified as the major organic acids. The citric acid concentration was the highest in triple strength vinegars. The contents of total phenolics and flavonoids were the highest in low acidity vinegars, which indicated their dependence on the apple juice content. DPPH and ABTS radical scavenging abilities were the highest in low acidity vinegars, that showed high amounts of antioxidants.