• Restorative Dentistry and Endodontics
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• v.47 no.1
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• pp.8.1-8.9
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• 2022

Objectives: The aim of this study was to compare the color change of the Giomer resin composite (Beautifil-Bulk) by using photographs obtained with a smartphone (iPhone 6S) associated with Adobe Photoshop software (digital method), with the spectrophotometric method (Vita Easyshade) after immersion in different pigment solutions. Materials and Methods: Twenty resin composite samples with a diameter of 15.0 mm and thickness of 1.0 mm were confectioned in A2 color (n = 5). Photographs and initial color readings were performed with a smartphone and spectrophotometer, respectively. Then, samples were randomly divided and subjected to cycles of immersion in distilled water (control), açai, Coke, and tomato sauce, 3 times a day, 20 minutes for 7 days. Later, new photographs and color readings were taken. Results: The analysis (2-way analysis of variance, Holm-Sidak, p < 0.05) demonstrated no statistical difference (p < 0.005) between the methods in all groups. Similar color changes were observed for all pigment solutions when using the spectrophotometric method. For the digital method, all color changes were clinically unacceptable, with distilled water and tomato sauce similar to each other and with statistical differences (p < 0.005) for Coke and açai. Conclusions: Only the tomato sauce produced a color change above the acceptability threshold using both methods of color assessment. The spectrophotometric and digital methods produce different patterns of color change. According to our results, the spectrophotometric method is more recommended in color change assessment.

• Journal of dental hygiene science
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• v.23 no.3
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• pp.236-244
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• 2023

Background: The size of the tooth whitening market and toothpaste market is increasing worldwide. The purpose of this in vitro study is to confirm and compare the coffee stain removal effects of commercial whitening toothpaste in sound and demineralized teeth, respectively. Methods: A total of 112 flat permanent bovine teeth specimens were manufactured. Half of the surface of the specimen was coated with an acid-resistant varnish and deposited in an artificial demineralizing solution for 65 hours. The varnish applied to half of the specimen was removed and deposited in a coffee solution for 96 hours to induce coloring. Two control and five experimental group toothpastes for teeth whitening were selected and the main components were investigated. Toothbrushing was performed 50, 100, and 150 times for each toothpaste group. A total of four images were obtained: before the start and after 50, 100, and 150 times of brushing to obtain the lightness (L^*) values of the sound and the demineralized tooth surfaces. The difference in the average value between toothpaste groups at each treatment period was analyzed by one-way ANOVA. The difference in the L^* average value according to the number of the brushing was analyzed by repeated measure ANOVA. Results: All toothpastes in the seven groups contained abrasive agents and had different ingredients for each product. Compared to before brushing, the L^* value changed significantly in all toothpaste groups after brushing 50 times (p<0.05). This was common in both the sound and demineralized teeth surfaces. Demineralized teeth had significantly lower L^* values at all brushing times than that in sound teeth (p<0.05). Conclusion: The effect of whitening teeth was different for each toothpaste. Demineralized teeth were more likely to cause coloration than sound teeth, and the coloration was not removed well.

• Journal of Life Science
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• v.34 no.2
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• pp.138-144
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• 2024

Crocin is a major carotenoid of the Gardenia jasminoides fruit and Crocus sativus stigma (saffron), which are used in various cuisines as flavoring and coloring agents, as well as in phytomedicine for the treatment of several disorders, including headache, fever, edema, fatty liver, viral hepatitis, respiratory disease, menstruation disorders, insomnia, and hypertension. Crocin (C₄₄H₆₄O₂₄) is a chemical diester composed of the dicarboxylic acid crocetin and disaccharide gentiobiose. Many in vitro and in vivo studies have been conducted about the biological and pharmacological function and toxicity of crocin. Crocin has been revealed to have no genotoxicity and pathological manifestation. Crocin acts as an antioxidant, anti-cancer, memory enhancer, anxiolytic, antidepressant, aphrodisiac, anti-atherosclerotic, cardioprotector, and hepatoprotector. Here, an inclusive review of crocin is introduced based on previously explored studies referred to in the literature. Different studies have confirmed the protective role of crocin in the pathogenesis of inflammatory diseases, including inflammatory bowel diseases, gastritis, asthma, atherosclerosis, rheumatoid arthritis, multiple sclerosis, type 1 diabetes, Alzheimer's disease, Parkinson's disease, and depression. It is surmised that crocin suppresses inflammatory, antioxidant, and apoptotic processes through multiple mechanisms. Crocin is considered a safe and effective therapeutic choice for patients with inflammatory conditions, although more research investigating its mechanisms and results acquired in clinical trials are needed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.3
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• pp.333-340
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• 2014

The purpose of this study was to develop functional lotus root bugak with plasma lipid reduction capacity by controlling the color of batter used for bugak preparation. Lotus root, nearly colorless, was selected to observe color effects. Gardeniae fructus (GF), Opuntia ficus-indica var. saboten (OF), and green tea (GT), which are colored yellow, red, and green, respectively, were used as coloring agents. Fermented glutinous rice was prepared naturally during winter season by placing glutinous rice and water (1:2, w/w) together in a crock pot for 7 days. Coloring materials (10%, w/w) were blended with glue made from fermented glutinous rice flour to prepare the batter. Cooked lotus root was then mixed with a 1.1-fold amount of batter (w/w) and dried at room temperature. Lotus root bugak (LRB) is pan-fried with un-roasted sesame oil, which is traditionally used as frying oil in Korea. Low-density lipoprotein receptor knockout ($LDLr^{-/-}$) mice (n=36) were fed an atherogenic diet (AD) containing various types of LRB (10 g%) for 10 weeks. Plasma triglyceride, total cholesterol, and LDL-C concentrations decreased significantly in mice fed LRB prepared with OF batter (OFB) and GT batter (GTB) (P<0.05). Protein expression levels of fatty acid synthase (FAS) and 3-hydroxyl-3-methylglutaryl coenzyme A reductase (HMGCR) in the OFB and GTB groups were suppressed compared with the LRB group (P<0.05). In accordance with the results on FAS and HMGCR expression, sterol regulatory element binding protein-I and II (SREBP-I and II), which are responsible for the regulation of FAS and HMGCR gene expression, respectively, were down-regulated compared to the LRB group (P<0.05). In conclusion, the plasma lipid reduction activities of OFB and GTB could be mediated through down-regulation of FAS and HMGCR mRNA expression via suppression of regulatory molecules, SREBP-I and II, in $LDLr^{-/-}$ mice.

• Applied Biological Chemistry
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• v.15 no.3
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• pp.213-219
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• 1972

In order to utilize sweet potatoes for the material of Takju, brewing experiments with raw sweet potatoes, sweet potato chips powder and its koji were conducted; and various tests were carried out on effect of the treatments of acid, alkali, polyphenol oxidase inhibitor, oxidizing and reducing agents upon the prevention against coloring of sweet potato chips by steaming, and on peeling effect of sweet potatoes by the alkali and heat treatments. The results obtained were as follows. 1) In the case of brewing with raw sweet potatose, each plot showed low acid and ethanol content, and its finished Takju had an undersirable color and odor. The plots which were mashed after peeling showed higher ethanol contents than the plots mashed without peeling. 2) In the case of brewing with sweet potato chips powder, each plot contained considerably more amount of ethanol than the plots brewed with raw sweet potatoes, white it contained less amount of acid. The ethanol contents of the plots using wheat bran koji were $10.5{\sim}11.4$ per cent 4 days after mashing, and were higher than those of the plots using malts powder. Their finished Takju was inferior in quality because of the lack of acid and being darkened gradually in process of time. 3) The kojies which were made of sweet potato chips powder with Neurospora sitophila or Aspergillus oryzae had good appearance, but the Takju mashes brewed with these contained remarkably less amount of ethanol. 4) Effect of the treatments of acid, alkali, polyphenol oxidase inhibitor and organic solvents such as ether and ethanol upon the prevention against coloring of sweet potato chips was not recognized. Alum and burnt alum were effective a little on the decolorization, and among the oxidizing and reducing agents tested, potassium permanganate was most effective. 5) Darkening of sweet potato chips powder in course of heating after mixing with water was not affected by pectin and amino acids, but by tannin. 6) Sweet potatoes were not peeled easily by friction after soaking in the boiling solution of 3 per cent alkali for 6 minutes and peeled in boiling water for 12 minutes. From the viewpoint of the results above mentioned, it seems to be necessary to study further on the isolation of microorganisms which are able to decompose the coloring substances and yeasts which are adequate for the fermentation of sweet potatoes in order to utilize sweet potatoes for Takju brewing, because brewing with raw sweet potatoes, sweet potato chips powder and its koji was unsuccessful, and effect of the various treatments on the decolorization of sweet potatoes was not recognized.

• Korean Journal of Food Science and Technology
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• v.52 no.1
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• pp.19-25
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• 2020

Turmeric pigments have been used as coloring agents and functional ingredients. In this study, the extraction property and chemical stability of the pigments were evaluated in several preservative solutions containing NaCl, sucrose, and acetic acid. After 72 h of infusion, the protein and polyphenol levels and antioxidant activity of the turmeric extracts in the solutions were less pronounced than those in water. Acetic acid (12%) was more efficient at extracting curcuminoids from turmeric than water, NaCl (20%), or sucrose (25%). Curcumin was highly abundant in all solutions. The relative yield of bisdemethoxycurcumin (BMC) was the highest in acetic acid, whereas that of curcumin was highest in NaCl and sucrose solutions. Curcuminoids were relatively stable in sucrose and acetic acid; among them, BMC had the highest stability. The stability of the curcuminoid solution decreased based on the increase in NaCl content, whereas it was significantly enhanced in sucrose and acetic acid. The observations from this study can be applied to the processing and storage of turmeric-derived products in these preservative agents.

• Journal of Digital Convergence
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• v.15 no.9
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• pp.533-541
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• 2017

In the rapidly changing 21st century, image management has become more important. Under these circumstances, as a lot of hair colors and beaching agents are used to create diverse hair colors, hair damage resulting from frequent chemical hair coloring has been inevitable. This study investigated how to reduce morphological changes in hair and hair damage after dividing hair into healthy hair('Group A') and damaged hair('Group B'), using the following bleaching agents: basic bleaching agent(a), beaching agent diluted with water(b), oil ingredient-added bleaching agent(c), water-shampoo mixed bleaching agent(d). The results found that even though hair damage can be prevented by a bleaching agent diluted with a mixture of diverse additives, there were better effects on hair texture in both 'Group A(4.83)' and 'Group B(4.41)' at a sensory test when hair was bleached with an addition of Camellia oil, according to blinded experiment, in particular. As a result, hair damage could be reduced. Therefore, this study expects that hair bleaching with an addition of Camellia oil to the mixture of a bleaching agent would bring the development of diverse new materials which can minimize hair damage as well as regulate hair brightness and make a contribution to the development of cosmetology market.

• Korean Journal of Heritage: History & Science
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• v.41 no.1
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• pp.5-19
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• 2008

Thirty six samples of Western asia glass vessel shards which were excavated from South Mound of Hwangnamdaechong were each measured for thickness, pore size and specific gravity and analyzed for ten major compositions and thirteen trace elements. The glass samples with colorless, greenish blue and dark purple blue were well classified by principal component analysis(PCA). All glass shards of Hwangnamdaechong belonged to Soda glass system ($Na_2O-CaO-SiO_2$) which have the range of 14~17% $Na_2O$ and 5~6% CaO. The corelation coefficients of (MgO, $K_2O$) and (MnO, CuO) showed above 0.90. The concentrations of thirteen trace elements apparently differentiated from colorless, greenish blue and dark blue glasses. We found that thirteen trace elements were very important indices for studying raw material of glass and the origin of glass making. Colorless glass : The specific gravity is $1.50{\pm}0.04$. Circle or oval circle pores are observed with regular direction in internal zone and the longest one is about 0.35 mm. The raw material of sodium must be the plant ash because sodium glasses contain HCLA(High CaO, Low $Al_2O_3$) and HMK(high MgO, high $K_2O$) and suggested to Sasanian glass. The total amount of coloring agent of colorless glass is below 1 % which is too small to attribute to the color. Greenish blue glass : The specific gravity is $1.58{\pm}0.04$. The fine pores which are 0.1~0.2mm are dispersed in internal zone. Sodium glasses are distributed to HCLA and HMK. Therefore the greenish blue glass also have used plant ash for raw material of sodium with the same as colorless glass. It was also suggested to the glass of Sasanian. The total amount of coloring agent of greenish blue glass is about 4% under the influence of working MnO, $Fe_2O_3$ and CuO. Dark purple blue glass : The specific gravity is $1.48{\pm}0.19$. There are rarely pores in internal zone. They are distributed to HCLA and LMK(Low MgO, Low $K_2O$) and suggested to Roman glass. The raw material of sodium is estimated to natron. The total amount of coloring agents of greenish blue is about 3% by $Fe_2O_3$ and CuO. These studies for western asia glass shards from South Mound of Hwangnamdaechong could be used in the future as the standard data which could be compared with those of other several graves in Korea and dispersed in foreign areas.

• Journal of the Mineralogical Society of Korea
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• v.16 no.1
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• pp.19-31
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• 2003

Chemical composition, crystal structure, refractive index, specific gravity, color, and luster were studied fur pyrope-almandine series garnets. The main coloring agents determining the reddish or brownish garnets were also investigated. It was also examined if there is any relationship between mineralogical properties with respect to the various chemical compositions in the solid solution, in the hope to figure out the existing classification values of R.I. and S.G. using gem- testing facilities to distinguish pyrope from almadine. It was found that 17 out of the 24 specimens belong to pyrope and the rest almandine. R.I. of pyrope goes up to 1.77 and that of almandine is higher than the value.5.5. of pyrope reaches to 3.88 and that of almandine is greater than the value of pyrope. X-ray diffraction data revealed that pyrope-almandine garnets are isometric with space group Ia3d, and also show that the variation of cell parameters are not significant enough to parallel with the chemical compositions of the series. R.I. and S.G. increase with FeO content. Fe and Mn are most responsible to the red-purple and orange coloration of the specimens, respectively. Both zircon and rutile crystals are most common inclusions in the reddish stones.

• The Korean Journal of Food And Nutrition
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• v.13 no.5
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• pp.490-505
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• 2000

Mugwort (Artemisia sp.) abounds on hedgebank, waysides and grassy places in most part of Europe, Asia and Northern America. This herb has long been associated with witch-craft and magic as a protective charm. Mugwort has been a value as a foodstuff of relieving famine. Proximate composition of mugwort is similar to green vegetables, but it has high level in calcium, potassium and vitamin A content. For medicinal uses, the leaves are harvested twice in spring and autumn before the plant comes into flower and are dried for later uses. Aqueous or organic solvents extracts often have physiologically active constituents. Some extracts of mugwort include cineol, thujone, borneol, camphor, caryophyllene, coumarin, cubebene, pinene, linalool, absinthin etc. The dried leaves have traditionally been used as an antihelmintic, anti-inflammatory, antispasmodic, antitumor, hepatic stimulant, chologogue, emmenagogue, febrifuge, stomachic, tonic etc. Mugwort has been used the dried or green leaves as a flavoring and coloring agents for tea, cake. pastry, bread, noodle, alcoholic liquor, soap and hygienic band.