• The Korean Journal of Food And Nutrition
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• v.9 no.3
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• pp.314-318
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• 1996

The purpore of this study was to elucidate the nutritional significance of the fruit-vegetable mixed juice during storage and distribution by examining the chemical composition of the mixed Juice for storage. The fruit-vegetable mixed Juices were sueriliged at 95$^{\circ}C$ for 30, 70, 100 seconds and the results of the changes in vitamin C contents, colors, total carotenoid contents, total aerobic counts and sensory evaluation of the mixed Juice were as follows: Vitamin C contents were drastically decreased at 7 day's storage and were not significantly different between the mixed Juices at p< 0.05 level after 7 day's storage. The longer the sterilization time and storage period of the mixed Juice was the higher changes in color was. The color changes in the sterilized samples were higher in order of 100, 70 and 30 seconds. Total carotenoid contents were slightly decreased according to storage period but were not affected by sterilization time. Total aerobic counts were 1.1 $\times$ 101 cfu/ml before sterilization, but it was negative after sterilization at 95t regardless of sterilization time. Sensory qualities such as color, flavor, taste and total acceptability of the mixed juice tended to be decreased by the Increased storage period and sterilization time. Especially, the sterilized sample for 100 seconds showed lots of changes In color.

• Journal of Environmental Science International
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• v.5 no.5
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• pp.635-642
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• 1996

Rice plants, cv. Koshihikari, were subjected to the biologically effective ultraviolet-B(UV-BBE) radiation {daily dose : 0.0 (control) and 11.5 (enhanced UV-B) KJ m-2} to investigate the effect of enhanced UV-B radiation on lipid peroxidation and to determine whether carotenoids and polyamines are involved in protection mechanism against enhanced UV-B radiation. Enhanced UV-B radiation significantly depressed plant dW weight. Malondialdehyde (MDA) content in rice leaves was increased by about 30% after 6 days of UV-B irradiation. Total carotenoid contents tended to slightly decrease with the UV-B irradiation, even though there was no significance. In rice leaves, 3 major polyamines, putrescine, spermidine and spermine are observed. All of the polyamine contents were increased with UV-B irradiation. The results suggest that enhanced UV- B radiation caused oxidative stress on lipids and that polyamines may serve as a biochemiral protectant against increased UV-B radiation in rice plants.

• Journal of Plant Biotechnology
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• v.30 no.1
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• pp.81-95
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• 2003

Carotenoids are synthesized from the plastidic glyceraldehyde-3-phosphate (GAP)/pyruvate pathway in isoprenoids biosynthetic system of plants. They play a crucial role in light harvesting, work as photoprotective agents in photosynthesis of nature, and are also responsible for the red, orange and yellow colors of fruits and flowers in plants. In addition to biological actions of carotenoids as antioxidants and natural pigments, they are essential components of human diet as a source of vitamin A. It has been also suggested that some kinds of carotenoids might provide protection against cancer and heart disease as human medicines. In this article, we review the commercial applications on the basis of biological functions of carotenoids, summarize the studies of genes involved in the carotenoid biosynthetic pathway, and introduce recent results achieved in metabolic engineering of carotenoids. This effort for understanding the carotenoids metabolism will make us to increase the total carotenoid contents of crop plants, direct the carotenoid biosynthetic machinery towards other useful carotenoids, and produce a new array of carotenoids by further metabolizing the new precursors that are created when one or two key enzymes in carotenoid biosynthetic pathway are exchanged through gene manipulation in the near future.

• Korean Journal of Food Science and Technology
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• v.46 no.5
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• pp.531-537
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• 2014

Common cruciferous vegetables, kohlabi (Brassica oleracea) and radish (Raphanus sativus), contain phytochemicals such as glucosinolates and carotenoids. Therefore, this study investigated the antioxidant and anti-adipogenic effects of kohlrabi sprout extract (KSE) and radish sprout extract (RSE). The total carotenoid and glucosinolate contents of KSE and RSE were $39.50{\pm}0.67$ and $76.73{\pm}2.75mg/g$, respectively. The total glucosinolate contents of KSE and RSE were $2.65{\pm}0.02$ and $8.13{\pm}0.54mg/g$, respectively. The in vitro-antioxidative activities of KSE and RSE were significantly increased in a dose-dependent manner. Furthermore, ${\beta}$-carotene and glucosinolate-enriched KSE and RSE significantly inhibited lipid accumulation and reactive oxygen species production during the adipogenesis of 3T3-L1 preadipocytes. These results suggest that glucosinolate-enriched KSE and RSE, especially RSE, can be used in the treatment of obesity and as a natural source of antioxidants.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.3
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• pp.265-271
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• 1994

Differences in carotenoid composition in the integuments of wild and cultured chinese muddy loach Misgurnus mizolepis and muddy loach Misgurnus anguillicaudatus were compared. Total carotenoid contents in the integuments of the wild and cultured chinese muddy loach were $4.76mg\%\;and\;3.43mg\%$, respectively. The important carotenoids in the integuments of the wild chinese muddy loach were lutein($30.5\%$), ${\beta}$-cryptoxanthin($24.6\%$), ${\beta}$-carotene($20.6\%$) and cynthiaxanthin($11.7\%$). In addition, zeaxanthin($4.7\%$), tunaxanthin ($4.5\%$), and a-cryptoxanthin($1.0\%$) were present in small amounts. In the integuments of the cultured chinese muddy loach, lutein($35.4\%$), ${\beta}$-cryptoxanthin($17.9\%$), cynthiaxanthin($16.0\%$) and ${\beta}$-carotene($12.7\%$) were present as important carotenoids. In addition, zeaxanthin($8.1\%$), tunaxanthin($5.0\%$), a-cryptoxanthin($0.9\%$) were found in small amounts. Total carotenoid contents in the integuments of the wild and cultured muddy loach were $4.00mg\%\;and\;2.99mg\%$, respectively. The important carotenoids in the integuments of the wild muddy loach were lutein($32.9\%$), ${\beta}$-cryptoxanthin($18.8\%$), cynthiaxanthin($17.0\%$) and ${\beta}$-carotene($15.1\%$). In addition, zeaxanthin($6.5\%$), tunaxanthin($6.0\%$) and a-cryptoxanthin($1.5\%$) were found in small amounts. In the integuments of the cultured muddy loach, lutein($51.8\%$), cynthiaxanthin($19.9\%$) and ${\beta}$-cryptoxanthin($10.8\%$) were observed as important carotenoids. In addition, ${\beta}$-carotene($5.0\%$), zeaxanthin($4.8\%$), tunaxanthin($4.5\%$) and a-cryptoxanthin($0.2\%$) were found in small amounts.

• The Korean Journal of Food And Nutrition
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• v.33 no.5
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• pp.532-543
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• 2020

This experiment was conducted to assess the high antioxidant activity varieties of Chinese cabbage (Brassica rapa L. ssp. pekinensis) from the 55 accessions. The antioxidant activity of Chinese cabbage were determined by the TPC, TFC, DPPH, ABTS, and chlorophyll, carotenoid contents. The TPC and TFC showed a range of 1.21~4.61 mg GAE/g DW, 0.18~3.09 mg CE/g DW. The DPPH and ABTS assay were in the range of 0.65~4.36 and 1.42~6.91 mg ascorbic acid equivalent (ASCE)/g DW, respectively. The UPLC analysis was performed quantitatively to identify chlorophyll and carotenoid in the Chinese cabbage extract. The levels of the total chlorophyll and total carotenoid were 86.60~1,235.91, and 75.86~490.11 ㎍/g, respectively. The comprehensive differences in the total and individual chlorophyll contents have also been observed among different varieties. These results will be valuable as basic data for the standardization of Chinese cabbage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.3
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• pp.259-265
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• 2013

The marine microalgae Nannochloropsis sp. was cultured under a metal halide lamp (MH) or light-emitting diodes (LEDs) of various wavelengths (blue, LB; red, LR; yellow, LY; green, LG; white, LW); changes in growth, total carotenoid, chlorophyll a, amino acid and fatty acid profiles were investigated. LB-exposed cultures exhibited the highest specific growth rate (SGR) (0.32), whereas LY-exposed cultures showed the lowest SGR (0.18). After cultivation for 9 days, the maximum dry cell weight (g/L) of LB-exposed cultures was significantly higher than that of those exposed to other light conditions (LB>MH>LW$${\geq_-}LG{\geq_-}$$LR>LY). The essential amino acid (EAA, %) contents of cultures exposed to LG, LB, LR and MH were higher than those exposed to LY and LW (P<0.05). Eicosapentaenoic acid and n-3 highly unsaturated fatty acid levels were significantly higher in MH-exposed cultures compared to those exposed to LY (P<0.05), with no marked difference compared to those exposed to LB, LG, LR and LW (P>0.05). The total carotenoid content was highest in LR-exposed cultures (18.0 mg/L), whereas MH showed the lowest (11.8 mg/L; P<0.05). Chlorophyll a content was highest in cultures exposed to LR compared to other light sources. These results suggest consistent differences in growth and biochemical composition after exposure to light of different wavelengths.

• Food Science and Preservation
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• v.30 no.1
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• pp.122-131
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• 2023

Persimmon peels are mostly discared as a by-product of dried persimmon manufacturing, but effective use is required as it contains various functional constituents. This study covers the preparation of carotenoid-enriched oil by ultrasound treatment of persimmon peel in soybean oil solvent, and the investigation of its physicochemical characteristics. Using the Box-Behnken design and response surface methodology, the optimal extraction conditions (temperature, 62℃; time, 32 min; and persimmon peel to oil ratio, 1:3.1) were determined based on the carotenoid concentration of the extract. The physicochemical characteristics of the extract obtained under optimal conditions and the untreated soybean oil (control) were compared. The total carotenoid content of the extract increased. The carotenoid-enriched soybean oils had a lighter color than the controls, but with high redness and yellowness values. The effect of sonication and a component of the persimmon peel on the oxidation and heating stability of soybean oil was weak. The viscosity and activation energy of carotenoid-enriched soybean oil were slightly higher than those of the control. Thus, it was possible to prepare yellow-red carotenoid-enriched soybean oil by applying ultrasonic-soybean oil solvent extraction to persimmon peel. The oil is expected to be useful as an additive as well as a substitute for general edible oils.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.6
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• pp.799-805
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• 2010

Since the consumption of spent laying hens as roasted skewered meat increases, the effects of various carotenoids on pigmentation and antioxidant activity were tested with 62-wk-old 250 ISA brown laying hens to improve the quality of chicken meat. In a 6-wk feeding trial, 4 carotenoids with different polarity (${\beta}$-8-apo-carotenoic acid ethyl ester (ACAEE)>astaxanthin>canthaxanthin>${\beta}$-carotene) at 100 mg carotenoid/kg feed were used. The more polar the carotenoids, the higher were the levels in blood. After 5-wk adaptation, the concentrations of astaxanthin, canthaxanthin, and ACAEE in blood were -4 ${\mu}g/ml$. Canthaxanthin decreased significantly (p<0.05) the level of total blood cholesterol. Decreases in blood triglyceride by all carotenoids used were significant. ACAEE and astaxanthin tended to increase skin yellowness of thigh, breast, and wing proportionally to feeding period. In the case of polar carotenoids (ACAEE and astaxanthin), the longer the period of feeding, the higher the accumulation in skin was observed. Only astaxanthin was effective against the production of lipid peroxides in skin. Conclusively, out of the commercially available carotenoids we tested, astaxanthin is recommended for pigmentation of skin and inhibition of lipid oxidation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1027-1033
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• 1998

Stewed pumpkin juice(SPJ) has recently become popular as a health drink, and its consumption is growing rapidly. Well ripened pumpkin was heated in a pressure cooker and squeezed to an extract and then packed in retort pouches. The ingredient of ginger, onion, jujube and boxthorn was added to samples of SPJ in order to observe the effect on the composition of SPJ during production and storage at 28oC for 60 days. The level of the main mineral(K) in pumpkin varied when the ingredients were added. The pH of control SPJ showed more changes than the SPJs with ingredients added, and there was almost no change in the samples with boxthorn. During storage, titrable acidity decreased in all samples, and the SPJs with ginger and jujube showed relatively little change compared to the samples of control SPJ and SPJ with onion. As for soluble solid and reducting sugar, the SPJs with jujube and boxthorn showed the highest reading. For carotenoid, the SPJs with jujube, ginger, boxthorn and onion listed according to the amount of carotenoid contained more total carotenoid than the control SPJ. Most of the carotenoid in pumpkin and its extract was found to be carotene by HPLC and Chandler's method. Sensory evaluation of the SPJ samples with ingredients revealed preference for the taste of the SPJs with jujube, ginger and boxthorn in declining order of preference. The taste of SPJs with ingredients added was generally preferent over the control SPJ except the case of SPJ with onion.