• Food Science of Animal Resources
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• v.41 no.5
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• pp.840-854
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• 2021

The impact of green tea extract powder and rosemary extract powder, alone or in combination, on the quality characteristics of naturally cured pork sausages produced with white kimchi powder as a nitrate source was evaluated. Ground pork sausages were assigned to one of seven treatments: control (0.01% sodium nitrite and 0.05% sodium ascorbate), treatment 1 (0.3% white kimchi powder and 0.05% green tea extract powder), treatment 2 (0.3% white kimchi powder and 0.1% green tea extract powder), treatment 3 (0.3% white kimchi powder and 0.05% rosemary extract powder), treatment 4 (0.3% white kimchi powder and 0.1% rosemary extract powder), treatment 5 (0.3% white kimchi powder, 0.05% green tea extract powder, and 0.05% rosemary extract powder), and treatment 6 (0.3% celery juice powder, 0.05% green tea extract powder, and 0.05% rosemary extract powder). Naturally cured products had lower (p<0.05) cooking yield and residual nitrite content than control sausages. However, compared to the control, naturally cured products with white kimchi powder (treatments 1 to 5) showed similar the pH, oxidation-reduction potential, CIE L^* values, CIE a^* values, nitrosyl hemochrome content, total pigment content, and curing efficiency to the control. When the amount of green tea extract powder or rosemary extract powder was increased to 0.1% (treatments 2 and 4), lipid oxidation was reduced (p<0.05). These results indicate that green tea extract powder, rosemary extract powder, and white kimchi powder may provide an effective solution to replace synthetic nitrite and ascorbate used in traditionally cured products.

• Korean Journal of Pharmacognosy
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• v.14 no.1
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• pp.24-29
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• 1983

The results of the comparison among the effect of 'Bingso-San' extract powder, 'Kamibingso-San' extract powder, separately extracted 'Bingso-San' extract powder and separately extracted 'Kamibingso-San" extract powder are as follows: 1) All prescriptions were tested for analgesic effects in mouse, having pain caused by acetic acid, and their voluntarinesses were recognized. And separately extracted 'Kamibingso-San' extract powder has the most effective analgesic function, then 'Kamibingso-San' extract powder, then 'Bingso-San' extract powder, then separately extracted 'Bingso-San' extract powder. 2) The anti-inflammatory effects of 'Bingso-San' extract powder and 'Kamibingso-San' extract powder on the edema at the rat paw showed significantly statistical value than those of the other prescriptions. 3) According to the above mentioned results it was concluded that the addition of Olibanum and Clematidis Radix strengthen the algesic effect of 'Bingso-San' and there is addition in the anti-inflammatory effect of the 'Bingso-San' extract powder.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.737-744
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• 2010

This study was performed to examine the quality and antioxidant activity of muffin containing black garlic extract powder that was stored for 9 days at room temperature. Black garlic extract powder was added to the muffin batter at concentrations of 0, 1, 4, 8, and 12%. Specific gravities of muffin batters increased as black garlic extract powder increased, whereas, height and specific volume of the muffins decreased. For the color of muffin crust and crumb, lightness decreased as the level of garlic extract powder increased, whereas redness and yellowness increased. For sensory evaluation, the color, flavor, softness, and chewiness of the muffins containing 1% black garlic extract powder were superior compared to those of other samples. Scores for taste and overall acceptability were the highest in muffin containing 4% black garlic extract powder. The antioxidant activity of muffins measured by DPPH(2,2-diphenyl-1-picrylhydrazyl) radical scavenging assay increased as the level of black garlic extract powder increased. Further, the TBARS(thiobarbutric acid reactive substance) content of the muffins containing various levels of black garlic extract powder was lower than that of control.

• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.388-394
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• 2018

This study was conducted to investigate the antioxidant activity of Kochujang following the addition of Omija (Schizandra chinensis Baillon) by-product extract powder. This study specifically investigated the total levels of phenolics and flavonoids, the activities of DPPH and ABTS radical scavenging, and FRAP (ferric reducing antioxidant power). Our results showed that the total phenolic and flavonoid contents of unmodified Kochujang were 4.06 mg TAE/g and 2.87 mg TAE/g, respectively, and that the total phenolic and flavonoid contents of Kochujang with added Omija by-product extract powder were 3.89~5.19 mg TAE/g and 3.11~5.35 mg TAE/g, respectively. As more Omija by-product extract powder was added, the more the total levels of phenolic compounds and flavonoids increased. This study found that DPPH radical scavenging activity in unmodified Kochujang was 25.8% and that in Kochujang with added Omija by-product extract powder was 27.1~39.7% each. These results indicate that Omija by-product extract powder has possibility not only in Kochujang products but also as a functional food with antioxidant activity characteristics. These results also indicate that adding Omija by-product extract powder to Kochujang had significant effects on overall acceptability. Thus, the addition of 5 or 10% of Omija by-product extract powder is desirable for making Kochujang.

• Food Science of Animal Resources
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• v.41 no.6
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• pp.950-966
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• 2021

This study investigated the effects of lemon extract powder and vinegar powder on the physicochemical and microbiological characteristics of pork sausages naturally cured using white kimchi powder during storage for 30 days. Six batches were included: control (0.01% sodium nitrite and 0.05% sodium ascorbate); treatment 1 (0.3% white kimchi powder and 0.5% lemon extract powder); treatment 2 (0.3% white kimchi powder and 1.0% lemon extract powder); treatment 3 (0.3% white kimchi powder and 0.5% vinegar powder); treatment 4 (0.3% white kimchi powder and 1.0% vinegar powder); and treatment 5 (0.3% white kimchi powder, 0.5% lemon extract powder, and 0.5% vinegar powder). Treatment 2 had significantly lower pH values and higher cooking loss than the other batches (p<0.05). Treatments 1, 2, and 5 had similar (p>0.05) CIE a^* as the control, while treatments 3 and 4 showed significantly lower values (p<0.05). The residual nitrite content in naturally cured products was lower than the control (p<0.05), while treatments 1 and 2 showed significantly higher nitrosyl hemochrome content and curing efficiency (p<0.05). TBARS values were similar for all treatments and the control (p>0.05). Treatments 1 and 2 showed significantly reduced aerobic plate counts (APC; p<0.05) than the control and other treatments. However, across all batches, TBARS values and APC significantly increased during storage (p<0.05). Our results suggest that lemon extract powder, rather than vinegar powder, may offer a promising alternative for supplementing the functions of nitrite in naturally cured sausages.

• The Korean Journal of Food And Nutrition
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• v.34 no.5
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• pp.537-544
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• 2021

In this study, antioxidative activities of Jeolpyun containing Smilacis chinae R. extract powder (2%, 4%, 6%, 8%) were evaluated using total polyphenol contents, electron donating ability on 2,2-diphenyl-1-picrylhydrazyl (DPPH) and decomposing ability of hydrogen peroxide. In chromaticity analysis, the brightness significantly decreased with increasing Smilacis chinae R. extract powder content. Jeolpyun containing 6% Smilacis chinae R. extract powder revealed the highest value (9.67±0.603) for the redness and 2% Smilacis chinae R. extract powder was the highest value (14.20±0.917) for the yellowness. Total polyphenol contents of Jeolpyun containing 8% Smilacis chinae R. extract powder were the highest content of 17,320±390.38 ㎍ gallic acid equivalent/mL (GAE/mL). Total polyphenol contents were significant relation at p<0.05. Electron donating ability for Jeolpyun containing 8% Smilacis chinae R. extract powder revealed the highest electron donating ability (74.24±0.827%). Electron donating abilities revealed significant difference (p<0.05). Jeolpyun containing 6% Smilacis chinae R. extract powder revealed the most hydrogen peroxide decomposing ability (-3.38±1.44) and hydrogen peroxide decomposing ability revealed significant difference (p<0.05).

• Journal of Oriental Neuropsychiatry
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• v.19 no.2
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• pp.95-110
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• 2008

Objective : This experiment was designed to investigate the effects of the PMCMT hot water extract & ultra-fine powder on Alzheimer's Disease Model Induced by ${\beta}A$. Method : The effects of the PMCMT hot water extract on expression of proinf1ammatory cytokine mRNA in BV2 microglial cell cell line treated by lipopolysacchaide(LPS). The effects of the PMCMT hot water extract & ultra-fine powder on (1) the behavior (2) AChE in serum (3) the infarction area of the hippocampus, and brain tissue injury in Alzheimer's diseased mice induced with ${\beta}A$ were investigated. Result : 1. The PMCMT hot water extract suppressed the expression of proinflammatory cytokine mRNA in BV2 microglial cell line treated with LPS. 2. The PMCMT hot water extract & ultra-fine powder a significant inhibitory effect on the memory deficit was shown for the mice with Alzheimer's disease induced by ${\beta}A$ in the Morris water maze experiment, which measured stop-through latency and distance movement-through latency 3. The PMCMT hot water extract & ultra-fine powder suppressed the over-expression of AChE activity in the serum of the mice with Alzheimer's disease induced by ${\beta}A$. 5. The PMCMT ultra-fine powder reduced infarction area of hippocampus significantly, and the PMCMT hot water extract & ultra-fine powder controlled the injury of brain tissue in the mice with Alzheimer's disease induced by ${\beta}A$. Conclusions : These results suggest that the PMCMT hot water extract & ultra-fine powder may be effective for the prevention and treatment of Alzheimer's disease. Investigation into the clinical use of the PMCMT hot water extract & ultra-fine powder for Alzheimer's disease is suggested for future research.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.392-400
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• 2012

The purpose of this study was to analyze the physiological activity and antibiosis of mulberry powder by extract method. The total phenol content of mulberry powder extracted with methanol was 82.9 mg/g, while that of powder extracted with water was 46.9 mg/g. Extractions with methanol were therefore more effective than with water. The total flavonoid contents of mulberry powder extracted with methanol was 13.0 mg/g, while that of powder extracted with water was 9.4 mg/g. Also, the nitrite-scavenging ability of mulberry powder was lower than ascorbic acid and BHT. The SOD-like activity of mulberry powder extracts, natural antioxidant, and artificial antioxidant at 5 mg/mL arranged in order of decreasing concentration were ascorbic acid (98.3%) > BHT (88.1%) > water extract (9.8%) > methanol extract (3.0%). And, the OH radical scavenging activities of mulberry powder extracts and natural antioxidant at 5 mg/mL in order of decreasing concentration was ascorbic acid (97.0%) > methanol extract (46.2%) > water extract (35.8%). The antimicrobial effects of mulberry powder extracted with methanol could be detected on Bacillus cereus ($10,000{\mu}g/disc$) and Staphylococcus aureus ($10,000{\mu}g/disc$).

• Journal of the Korean Society of Food Culture
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• v.31 no.3
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• pp.220-225
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• 2016

This study investigated properties of bread utilizing extracts of ginseng powder. Ginseng powder bread was baked. Addition of 1~3% of ginseng powder extract to wheat flour was carried out. Rheological properties, dough pH, dough volume, bread volume, water absorption capacity, baking loss, bread color, bread texture, and sensory evaluation were tested to examine properties of bread baked with extracts of ginseng powder. The results are as follows. The dough pH decreased gradually with increasing ginseng powder extract concentration. The bread volume, baking loss, and bread weight increased with increasing use of ginseng powder extract, and springiness and cohesiveness increased as red ginseng powder additive concentration increased. Lightness of the L decreased while a and b increased. In the sensory evaluation, ginseng powder with 1% ginseng powder extract was evaluated as the best for taste, texture, flavor, and overall acceptability.

• Journal of Physiology & Pathology in Korean Medicine
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• v.21 no.4
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• pp.921-933
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• 2007

This experiment was designed to investigate the effects of the KBCMT hot water extract & ultra-fine powder on Alzheimer's Disease Model Induced by ${\beta}A$. The effects of the KBCMT hot water extract on expression of $IL-1{\beta}$, IL-6, $TNF-{\alpha}$, NOS-II, COX-2 mRNA and production of $IL-1{\beta}$, IL-6, $TNF-{\alpha}$, NO in BV2 microglial cell line treated by lipopolysacchaide(LPS). The effects of the KBCMT hot water extract & ultra-fine powder on (1) the behavior (2) expression of $IL-1{\beta}$, $TNF-{\alpha}$, MDA, CD68 and CD11b; (3) AChE in serum (4) the infarction area of the hippocampus, and brain tissue injury in Alzheimer's diseased mice induced with ${\beta}A$ were investigated. The KBCMT hot water extract suppressed the expression of $IL-1{\beta}$, IL-6 and $TNF-{\alpha}$ mRNA in BV2 microglia cell line treated with LPS. The KBCMT hot water extract suppressed the production of $IL-1{\beta}$, IL-6, $TNF-{\alpha}$, NO in BV2 microglial cell line treated with LPS. The KBCMT hot water extract & ultra-fine powder a significant inhibitory effect on the memory deficit was shown for the mice with Alzheimer's disease induced by ${\beta}A$ in the Morris water maze experiment, which measured stop-through latency and distance movemet-through latency The KBCMT ultra-fine powder suppressed the expression of TNF-a protein significantly in the microglial cell of mice with Alzheimer's disease induced by ${\beta}A$. The KBCMT hot water extract & ultra-fine powder reduced the MDA and suppressed the over-expression of CD68, CD11b in the mice with Alzheimer's disease induced by ${\beta}A$. The KBCMT hot water extract & ultra-fine powder decreased AChE significantly in the serum of the mice with Alzheimer's disease induced by ${\beta}A$. The KBCMT hot water extract & ultra-fine powder reduced infarction area of hippocampus, and controlled the injury of brain tissue in the mice with Alzheimer's disease induced by ${\beta}A$. The KBCMT hot water extract & ultra-fine powder reduced the tau protein, GFAP, and presenilin1, 2 of hippocampus in the mice with Alzheimer's disease induced by ${\beta}A$. These results suggest that the KBCMT hot water extract & ultra-fine powder may be effective for the prevention and treatment of Alzheimer's disease. Investigation into the clinical use of the KBCMT hot water extract & ultra-fine powder for Alzheimer's disease is suggested for future research.