• Horticultural Science & Technology
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• v.28 no.5
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• pp.818-827
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• 2010

A full-length cDNA and genomic DNA of a $leucoanthocyanidin$ $dioxygenase$ ($DgLDOX$) gene was isolated from the petals of chrysanthemum 'Argus', and comparative features of the gene among three flower color mutants derived from a gamma-ray mutagenesis were characterized. The cDNA coding region of the gene was 1068 bp and was translated into 356 amino acids accordingly. The genomic DNA size was 1346 bp for 'Argus', while three mutants revealed ranges of 1363 to 1374 bp. A single intron between two coding exons for the $DgLDOX$ gene was found, of which size was 112 bp for 'Argus', but 128 or 137 bp for three flower color mutants, indicating that a genomic insertion in the intron occurred during the gamma-ray mutagenesis. DNA blot analysis revealed the $DgLDOX$ gene presenting as a single copy in the chrysanthemum genome. The $DgLDOX$ gene was expressed in both 'Argus' of light-pink color and two purple color mutants (AM1 and AM3) but had very weak expression in only white color mutant (AM2). The results demonstrated that variations in the flower color of the mutants might be associated with changes in the amino acid moieties in the coding exons or fragment insertions in the intron of the $DgLDOX$ gene, which potentially resulted in less expression of the gene in the white colored mutant.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.135-142
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• 2018

We investigated the influence of germination and high hydrostatic pressure (HHP) treatment conditions on the conversion of functional compounds and antioxidant activity in adzuki bean. The adzuki bean germinated at $25^{\circ}C$ for three- or six-days, and was later subjected to HHP at 0.1, 50, 100, or 150 MPa for 24 h. The highest polyphenol content (5.36 mg gallic acid equivalents (GAE)/g) and flavonoid content (0.91 mg catechin equivalents (CE)/g) were observed after germination for six days and HHP treatment at 100 MPa for 24 h, respectively. The total phenolic acid contents increased with increasing applied pressure from 88.86 to $208.26{\mu}g/g$ (100MPa, 24h). Phenolic acids are divided into two categories; those that exhibit increased content upon HHP treatment, and those that exhibit decreased content. The increasing phenolic acids were gallic acid, chlorogenic acid, (+)-catechin, ${\rho}-coumaric$ acid, ferulic acid, heperidin, salicylic acid, protocatechuic acid, cinnamic acid, naringenin. The total anthocyanin content decreased with increasing applied pressure from 22.42 mg/100 g to 6.28 mg/100 g (150 MPa, 24 h). The highest ABTS radical scavenging activity (8.02 mg eq AA/g) and DPPH radical scavenging activity (1.22 eq Trolox/g) were observed after germination for six days and HHP treatment at 100MPa for 24h, respectively. These results suggested that the combination of HHP and germination can lead to improved functionality in adzuki bean.

• Journal of Bio-Environment Control
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• v.6 no.2
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• pp.71-79
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• 1997

Commercial Bio- Green(B.G.) functional water was manufactured through a series of processes : water - ultra-purification - adding catalysts - energy imprinting fermenting with energized water ＋ zeolite and others ＋ photosynthetic bacteria in fermenter longrightarrow filtering. Control(0), 5 or 10 liters per plant of B.G. functional water were supplied to the orchard soil under canopy of 10 year- old ‘Tsugaru’/M26 apple trees on March 20, May 20 and June 20, 1995, respectively. pH and content of Ca and Mg of orchard soil were increased by supply with B.G. functional water. However, P$_2$ $O_{5}$, K, and B contents were not influenced by the treatment. At harvest time soluble solid content of flesh tissue and anthocyanin of fruit skin were increased by the treatment. B.G functional water treatment showed higher root activities, and photosynthesis of leaves than that of control. Also B.G. functional water treatment enhanced Ca content in fruit skin and flesh tissues, whereas not affected N, K, and Mg contents. During storage at 4$^{\circ}C$ cold room, the more volume of B.G. functional water supply showed lower bitter pit symptom. Respiration and ethylene evolution in fruit decreased, while fruit firmness increased by the treatment during storage.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.125-131
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• 1998

The change of pectinesterase (PE) activity and pectin substances in fig fruit were investigated and low sugar jams prepared by various methods from fig fruit were compared. Fig fruit PE, which began to show the activity at the harvest time, was not inactivated and had slight activity during frozen storage at $-25^{\circ}C$. The amount of alcohol insoluble solid (AIS) and the degree of esterification (DE) of AIS were reduced by its own PE activity. However the intrinsic PE of fig fruit was not enough to make low-methoxyl pectin below 50% of DE. Fig pulp treated by its own PE and combination of fig PE and orange PE could make low-methoxyl pectin. After PE treatments, fig pulp adjusted below pH 4.0 by addition of citric acid kept red colour. Fig Jams processed by various methods had lower soluble solid $(31{\sim}49^{\circ}Brix)$ compared with conventional fig jam. Five kinds of fig jams out of those showed higher score than others in the sensory evaluation. For preparation of the five jams, the fig pulps with or without 1% pectin were treated at $50^{\circ}C$ for 25 minutes with addition of orange PE (200 units/400 g pulp). The treated pulps were added with 0.25% citric acid, 0.7% calcium and 20% cane sugar. The mixed pulps were prepared for jams containing low sugar by hot plate or microwave or refrigeration (excepting the mixed pulp without pectin).

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.660-666
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• 2015

Natural food colorant are widely used to satisfy consumer preferences. Anthocyanins are red, blue and purple natural pigments. Purple-fleshed sweet potato (PSP) contains large quantities of anthocyanins. The aims of this work were i) to investigate the influence of sugars on the purple color of PSP jam and ii) to optimize the ratio of ingredients for sensory characteristics of PSP jam. Korean PSP variety "Sinjami" was used for the preparation of jam. The jams were prepared with various sugar contents (0, 20, 30, 40 and 50% total weight) consisting of steamed purple-fleshed sweet potato, water, lemon juice and apple juice. With increasing sugar contents, lightness (L) and redness (a) of PSP jams decreased while yellowness (b) increased, indicating that anthocyanins were degraded and/or brown pigments were formed due to high sugar content under heat treatment. Hardness, springiness, chewiness and cohesiveness showed significant differences among PSP jams with various sugar contents. In sensory evaluation, addition of sugar significantly increased scores for color and texture as compared to control samples. The color, texture and preference results indicate an optimal sugar content of 40% total ingredient weight for PSP jam.

• Food Science and Preservation
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• v.24 no.5
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• pp.585-592
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• 2017

The purpose of this study was to prepare blueberry syrup (cheung) using fructooligosaccharide instead of the traditionally used sucrose. The sugar content, pH, and colorimetric values were measured to evaluate the quality of the prepared syrup, and the antioxidant activity and phenolic compound content were determined to assess the physiological activity of the syrup. The $L^{\ast}$ value (lightness), pH, and color were high in syrups containing a high proportion of fructooligosaccharide. The $a^{\ast}$ value (redness) was high in syrups subjected to heat treatment, and the $b^{\ast}$ value (yellowness) tended to be the opposite of the $L^{\ast}$ value. Moreover, syrups containing heat-treated fructooligosaccharide showed higher polyphenol, flavonoid, and anthocyanin contents than the unheated syrups did. The antioxidant activity of the blueberry cheung depended on the content of phenolic compounds. The highest value was obtained in the cheung prepared using a heat-treated 1:1 mixture of blended raw blueberry and fructooligosaccharide (S2). These findings suggest that our familiarity with the taste of the sweetener used influences our taste preference. It is therefore necessary to study other newly developed sweeteners apart from fructooligosaccharide to find a suitable alternative to sucrose.

• The Korean Journal of Food And Nutrition
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• v.29 no.2
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• pp.283-289
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• 2016

The nutritional compositions and physicochemical properties of two aronia varieties (Viking and Nero) cultivated in Chungbuk were investigated. The proximate compositions of Nero and Viking powder were:13% moisture, 0.58% and 0.6% ash, 0.73% and 0.33% crude lipid, 5.47% and 6.51% crude protein, 15.65% and 16.15% crude dietary fiber, and 64.36 and 64.43% crude carbohydrate, respectively. The proximate contents of the aronia samples were not significantly different. Among the physicochemical properties, there was also no significant change in total anthocyanin and antioxidant activity. However, Viking had higher total polyphenol contents and ${\alpha}$-glucosidase inhibition activity than Nero. The mineral contents of Al, Fe, Mn, Mg, Ca, Na, K, Cu and Zn in the two aronias were determined. Cu and Zn were not detected in both varieties. With regard to Al, Na and K, Nero was higher than Viking, while Ca was higher in Viking than Nero. From the results, Viking could be suggested to be beneficial for food processing.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.764-768
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• 2001

Physiological effects of Korean black soybean pigment were investigated. Major anthocyanin pigments of Korean black soybean were extracted with 1% HCl for 24 hours at $4^{\circ}C$. Inhibitory effects of angiotensin converting enzyme ($IC_{50}$) were 0.22 mg/mL (Kumjungkong #1), 0.28 mg/mL (Ilpumkumjungkong) and 0.38 mg/mL (Milyang #95). Inhibitory effects xanthine oxidase ($IC_{50}$) were 0.118 mg/mL (Kumjungkong #1), 0.165 mg/mL (Ilpumkumjungkong) and 0.163 mg/mL (Milyang #95). The cPLA2 inhibitory effects ($IC_{50}$) were $19.7\;{\mu}g/mL$, $10.7\;{\mu}g/mL$ and $25.3\;{\mu}g/mL$. The cytotoxic effects of anthocyanins from Milyang #95 were 66.0% against human colon cell line (HT29), 58.2% against human liver cell line (HepG2) and 64.4% against mouse liver cell line (Hepa), respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.167-174
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• 2003

Physicochemical and sensory properties of turnip dongchimi were examined during fermentation at $0^{\circ}C$. Salt concentrations of dongchimi liquid were around 1.3% during fermentation. Greater decrease in pH and reducing sugar content in solid, and higher increase of acidity, turbidity and reducing sugar content in liquid were observed during fermentation. The acidity and pH at the optimal fermentation time, at the day 40 was observed 0.36% and pH 3.9, respectively Lactobacilli number, turbidity, anthocyanin content, the Hunter color L and a values were the greatest at the day 40 and then gradually decreased. The hardness and fracturability of turnip, determined by texture analyser, decreased during fermentation, while springiness increased. Sensory evaluation showed that the scores of color of purple, sweet taste, savory taste, and over-all preference of dongchimi were highest at the day 40. Score of overall preference of turnip dongchimi was the highest with 6.5 at the 40th day of fermentation, the optimum fermentation time, but the score until the day 60 was not significantly decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1302-1309
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• 2003

Physicochemical and sensory characteristics of turnip pickles added with chitosan and/or beet water extract were investigated. Turnip root slices (4${\times}$1${\times}$0.5 cm) were salted with NaCl and CaCl$_2$, soaked into pickling solution, and then stored at 2$0^{\circ}C$. Throughout the whole storage periods, pH, acidity, saltiness and soluble solid content of three pickles (C, turnip pickle; CC, turnip pickle+chitosan; CBC, turnip pickle+chitosan+beet water extract) ranged to 3.1 ∼ 3.5, 1.5 ∼ 1.7%, 0.5 ∼ 0.7% and 24.5 ∼ 28.5$^{\circ}$Brix, respectively. There were no significant differences between three pickles in saltiness, anthocyanin and reducing sugar content. However, acidity and hardness of CC and CBC were higher than those of control C throughout the storage time. While Hunter's a value of CBC was higher than those of CC or C. Sensory results showed that the best edible time was the 14th day of storage, and at that time, scores of CC and CBC were higher in over-all preference (7.8 and 8.4) than those of C (6.1), and CC and CBC maintained good sensory qualities until 28th day of storage, compared to C (p<0.05).