• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.6
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• pp.3766-3773
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• 2014

This study examined the antioxidant capacities of apple peel, grape peel, and sweet potato peel. The antioxidant activities were evaluated using total phenolic contents, total flavonoids contents, DPPH radical scavenging activity, ABTS radical cation scavenging activity, FRAP reducing power, and ORAC assay. The total phenolic (7.76 ${\mu}M$ quercetin equivalent/g peel) and total flavonoids (1.03 ${\mu}M$ quercetin equivalent/g peel) contents in apple peel were significantly higher than in grape peel and sweet potato peel (P<0.05). The scavenging activities of DPPH and ABTS radicals of a 70% ethanol extract of apple peel was 3.2-4.6 and 2.8-5.4 times high than those of grape and sweet potato peel, respectively. In addition, the FRAP reducing power and ORAC assay of 70% ethanol extraction from apple peel were significantly higher than those of the other samples. Therefore, apple peel can be used efficiently as a natural antioxidant.

• Horticultural Science & Technology
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• v.17 no.2
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• pp.127-130
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• 1999

This study was attempted to develop the algorithm for recognizing fruits acquired from apple tree images with digital camera in sunlight. As the result of L*a*b* color transformation for reducing the effect of sunlight, a* and b* color index were effective to extract apple pixels in tree images and linear discrimination functions with color index a* b* were developed. To recognize fruits from apple pixels, those were classified into 4 patterns according to clustering condition and morphologically filtered. Test results showed that apple fruits unoccluded were exactly recognized, whereas apple fruits occluded with leaves and trunk were miscounted 2 apples on average.

• Korean Journal of Food Science and Technology
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• v.14 no.3
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• pp.244-249
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• 1982

In order to reduce malic acid in low-alcohol content appel wine $(6{\sim}9%)$ malate-decomposing yeast, Schzosaccharomyces japonicus var. japonicus St-3 was used. Fallen apples before the harvesting season were collected and extraction was made. The apple extract was fortified with sucrose to make final sugar concentration of 18% in case of 9% base wine. High acid content in the primarily fermented apple wine could be reduced by following with malo-alcoholic fermentation using Schizosaccharomyces japonicus var. japonicus St-3 in second half of alcoholic fermentation using Saccharomyces sp. R-11. Secondary fermentation was proceeded at low temperature $(7{\sim}8^{\circ}C)$ for 130 days using Saccharomyces sp. R-11. Prior to the secondary fermentation, two percent of sugar was added to the base wine in order to produce carbon dioxide gas. And each five percent of specially prepared malt extract and hop extract were added to the base wine in order to increase foam stability. Better shelf-life was observed by keeping high carbon dioxide pressure$(2.3{\sim}2.5kg/cm^2)$ in the bottle. It was assured that the better low-alcohol content apple wine could be brewed by the method which we used above.

• The Korean Journal of Mycology
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• v.6 no.1
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• pp.29-41
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• 1978

This study aims to brew apple wine containing lower concentration of alcohol by fermentation and to retain $CO_2$ gas in apple wine, and investigation for the possibility of storage at room temperature was performed. A Saccharomyces sp. was proved to be acceptable for production of base wine as its higher fermentation rate at $20{\sim}25^{\circ}C$. However, B-2 was most reasonable for post-fermentation of apple wine as this strain strongly ferments sugars at low temperature $(4^{\circ}C)$. The yield of apple juice increased by maceration of apple pulps. The yield was about 5 % more than that of the unmacerated juice, whereas acid content was decreased by 10% compared with control. When stored apple wine containing 9% alcobol was introduced $1{\sim}3%$ sucrose at $7{\sim}8^{\circ}C$ for 100 days or more, the $CO_2$ pressure of apple wine in bottle shows $3kg/cm^2$ by bottle-pressure meter. It showed good storage of the wine at room temperature. $CO_2$ gas pressure in apple wine containing 6% alcohol, $5{\sim}10%$ hop extract, and 2% sugar was $2kg/cm^2$, he result also showed possibility of storage. Whereas 6% concentration of alcoholic apple wine without hop extract caused unusual fermentation during storage at the same condition. The desirable conditions for high quality apple wine should have $CO_2$ pressure of $2kg/cm^2$ or more and should be added $1{\sim}2% sugar to base wine. From these results, it can be concluded that the brewing of lower alcoholic apple wine is possible.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.458-463
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• 2011

The effect of subcritical water for the extraction of total polyphenols and flavonoids from apple peel was investigated, and then the antioxidant activity of the extracts was estimated. Maximum yields of total polyphenolic compounds($36.4{\pm}1.9mg$ quercetin equivalent(QE)/g dried material) and flavonoids($9.9{\pm}0.8mg$ QE/g dried material) were obtained by subcritical water extraction(SWE) with operating conditions of $190^{\circ}C$, 1,300 psi, and 20 min. Furthermore, the highest antioxidant activity($76.1{\pm}1.1%$) was observed in the extract obtained from SWE using the same conditions. The flavonoids from the SWE of apple peel were compared to three conventional extraction methods in terms of their extraction efficiency and antioxidant activity. The SWE was significantly more effective than hot water ($90^{\circ}C$), methanol, and ethanol extraction for flavonoid yield by 4.7-, 2.2-, and 1.3-fold, respectively, and for antioxidant activity by 11.0-, 4.9, and 2.8-fold, respectively.

• The Korean Journal of Food And Nutrition
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• v.12 no.1
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• pp.85-90
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• 1999

The characcteristics of anthocyanin pigments from crab apple (Malus prunifolia Wild. Borkh. "red fruit") by ethanol extract were investigated at various condition of light temperature sugar, organic acid me-tal ion and pH. The pigments were stable(over the 60%) on the light irradiation throughout 20 days sto-rage period at room temperature and in the pesenc of Al-foil red blue green and yellow cover were rage period at room temperature and in the pesence of Al-foil red blue green and yellow cover were very stable. The pigments also showed high thermal stbility(over the 67% at 115$^{\circ}C$ 10min) at pH2.5 respectively. The pigments with added organic acid greatly increased thickness of red color. The pig-ments with added metal ions at pH 2.5 such as Na+ K+, Mg2+ Ca2+ and Mn2+ were stable throughout 20 days storage period at $25^{\circ}C$. But Cu2+ addition showed the rapidly degradation of the pigments and Al3+ addition induced the color conversion from red to redish violet. The thickness of the red color of anthocyanin pigments increased increased as the pH decreased. These results indicated that crab apple antho-cyanin pigments might be potental source of natural food colorant. colorant.

• The Korean Journal of Mycology
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• v.51 no.4
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• pp.491-504
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• 2023

To explore fungal diversity in orchard soil where fire-blighted apple trees are buried, we collected soil samples from apple orchards in Chungju, Korea. Fungal isolates were obtained from DG18 agar and identified at the species level based on morphological features and phylogenetic analyses. The colony characteristics and microstructures were examined using a light microscope and a scanning electron microscope after culturing on potato dextrose agar (PDA), malt extract agar (MEA), Czapek yeast agar (CYA), and oatmeal agar (OA) The PCR-amplified products of the ITS1-5.8S-ITS2 region and 28S large subunit of the nuclear ribosomal RNA gene, as well as partial sequences of the β-tubulin, calmodulin, and translation elongation factor 1-α genes were sequenced and analyzed phylogenetically. Seven previously unknown fungal species were explored in Korea. All samples, including Aspergillus aureolatus, Botryotrichum atrogriseum, Dactylonectria novozelandica, Fusarium denticulatum, Paecilomyces tabacinus, Sarcopodium tibetense and Talaromyces stollii, had ascomycetes. Herein, we report their descriptions and features.

• Journal of Nutrition and Health
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• v.43 no.5
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• pp.453-462
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• 2010

The effects of unripe apple mask pack made from unripe apple extracts on the skin status of middle-aged women for 4 weeks were investigated. The subjects were divided into three groups: placebo mask pack as the control (PM, n = 8), apple mask pack (AM, n = 16), and apple mask pack + apple intake (AAM, n = 12). The study included a survey questionnaire, and evaluations of nutrients intakes and of skin status. Skin status was measured by Aramo-TS. After 4 weeks, facial moisture, elasticity, evenness, and wrinkle level were improved in AM and AAM. The facial moisture level (AM: $+3.13\;{\pm}\;2.73$, AAM: $+2.25\;{\pm}\;2.93$) and elasticity level (AM: $+5.81\;{\pm}\;8.27$, AAM: $+5.50\;{\pm}\;6.13$) of AM (p < 0.001) and AAM (p < 0.05) were increased. The facial evenness level (AM: $-5.25\;{\pm}\;8.13$, AAM: $-9.17\;{\pm}\;4.26$) and wrinkle level (AM: $-10.88\;{\pm}\;11.74$, AAM: $-17.83\;{\pm}\;12.22$) were significantly decreased. AAM was more effective in improving skin elasticity, evenness, and wrinkle. The skin status of PM was not changed. While the macronutrient intakes of all the subjects were not different before and after the study, the daily intakes of some vitamins (vitamins $B_6$, C, and E and folic acid) during the study were significantly increased in AAM. These findings suggested that regular use of apple mask pack was effective in improving overall skin status. Furthermore, the consumption of apples with mask pack application was much better in improving skin status.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.291-294
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• 1996

This study attempted to examine the effect on sensory characteristics and physiochemical properties of Grape jelly in various volume of adding carrageenan. The pH of Grape extract was 3.98. The viscosity was increased and the turbidity was decreased according to the increase concentration Grape jelly. The sensory evaluation of Grape jelly was the best with the ratio 0.5% carrageenan. The sensory evaluation of Grape jelly mold salad showed that the most preferable jelly was the one made by 0.9% carrageenan and 40% fruits(apple, orange and sweet persimmons).

• Food Science and Preservation
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• v.18 no.4
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• pp.584-589
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• 2011

This study was conducted to investigate the effects of Taraxacum platycarpum and Chrysanthemum indicum extracts on the browning of apple slices. The inhibition of the PPO activities, total phenolic contents, and DPPH free-radical-scavenging activities was measured from water and from the 80% EtOH extracts of Taraxacum platycarpum and Chrysanthemum indicum as natural antibrowning agents. Apples were cut into 15-mm-thick slices, and each slice was dipped for 1 min in different treatment solutions (1% Taraxacum platycarpum and Chrysanthemum indicum extracts, 1% citric acid) and was stored at room temperature. The inhibition of the PPO activity in the Chrysanthemumin indicum extract was better than that in the Taraxacum platycarpum extract. The highest DPPH free-radical-scavenging activity (76.10%) was found in the 80% EtOH extract of Chrysanthemum indicum. After 24 h, the ${\Delta}E$ value of the apple slices that were treated in the 80% EtOH extract of Chrysanthemum indicum was at the lowest level (2.22). The total phenolic content was 94.07 mg/g, and the total flavonoid content was 102.60 mg/g, in the 80% EtOH extract of Chrysanthemum indicum. The antibrowning effect of Chrysanthemum indicum was higher than that of Taraxacum platycarpum in the apple slices.