• Korean Journal of Food Science and Technology
• /
• v.34 no.4
• /
• pp.617-624
• /
• 2002

Health drinks were prepared with freeze dried powder of 60% ethanol extract (60% EFDP), 60% ethanol extract after hydrolysis with amyloglucosidase (60% AEFDP) and 80% ethanol extract (80% EFDP) from roasted safflower seed. Quality characteristics and antioxidative properties were investigated. Yield of freeze dried powders were ranged in $4.67%{\sim}5.62%$. Brix, pH and titratable acidity of safflower drinks were ranged in $11.4{\sim}14.2%$, $2.83{\sim}3.34$ and $0.09{\sim}0.91%$, respectively. Content of total phenolic compounds was much more in 80% EFDP (117 mg/g) and safflower drink-I (SD-I, 440 ppm) than others. Content of total flavonoid was observed in higher level in 60% EFDP (49 mg/g) and safflower drink-V (SD-V, 138 ppm) than others. Antioxidant compounds such as N-[2-(5-hydroxy-1H-indol-3-yl)ethyl]ferulamide(serotonin-I) and N-[2-(5-hydroxy-1H-indol-3yl)ethyl]-p-coumaramide(serotonin-II) exhibited higher contents of 21.09 ppm, 33.56 ppm in 60% EFDP and of 3.83 ppm, 5.81 ppm in safflower drink-II (SD-II) than others. Content of acacetin was much more in 80% EFDP (13.53 ppm) and safflower drink-IV (SD-IV, 1.14 ppm) than others. From the DPPH test to measure antioxidant activity, it was shown that 80% EFDP and SD-I have stronger scavenging activities of 94.58% and 94.88%, respectively, while BHA standard solution does 93.88%. Among drinks, SD-II was revealed to have highest level on overall acceptance, color and flavor through sensory evaluation. These results induced that safflower seed can be used as natural antioxidant and functional food material.

• Korean journal of food and cookery science
• /
• v.23 no.5
• /
• pp.644-649
• /
• 2007

In this study a purified protein was prepared from pork meat. The product consisted of 0.5% moisture, 3.0% ash, 5.5% ether extract and 88.7% crude protein. Also, a meat oligopeptide mixture was prepared from a pepsin digest of the protein preparation. The two preparations were colorless and odorless powders with low fat contents. The nutritive values of the pork meat protein and oligopeptide mixture were estimated by two methods, one using biological value(BV) and the other employing net protein utilization(NPU) by the nitrogen balance method. The meat oligopeptide mixture showed an excellent nutritive value by both methods. The true digestibilites of both the pork meat protein and the oligopeptide mixture were more than 98%. The above results indicate that the oligopeptide mixture is an excellent material as a dietary nitrogen source for many purposes.

• Food Science and Preservation
• /
• v.6 no.3
• /
• pp.339-344
• /
• 1999

The effects of water extracts of cow bone(WECB), and crab-shell powders(CSP) on the fermentation of kimchi were investigated. WECB has not a great effects on pH, titratable acidity, ratio of lactic acid bacteria against total microbe, and the number of Leuconostoc and Lactobacilli, but has on sour taste, and flavor and overall taste. The kimchi prepared by adding the 0.03% WECB and 1.5% CSP together showed more effective than the control and CSP-added kimchi in pH maintenance, buffer action ratio of lactic acid bacteria against total microbe. The sensory profiles such as fishy and garlic flavor, crispness and overall taste showed in the control and CSP-added kimchi were improved in the kimchi added no only, and CSP and WECB together.

• Journal of Nutrition and Health
• /
• v.38 no.5
• /
• pp.352-363
• /
• 2005

The previous extensive in vitro studies on the antioxidative activities of a number of Korean grains, vegetables, seaweeds and mushrooms, and the various combinations of these food source exhibited a wide range of antioxidative activities, and four food mixtures composed of 5 kinds of foods (5A, 5B, 5C and 5D) were designed from 16 selective foods showing. high antioxidant effect, in vitro, to find the good combinations for the meal planning. Mixture 5B or 5C contained very high levels of total flavonoid and polyphenol, and ethanol extract from 5A, 5B or 5C showed very strong inhibitory effects against in vitro $Fe^{2+}-induced$ lipid peroxidation and ethanol extract from 5B or 5C showed remarkable DPPH radical scavenging effect and lipid peroxide-protein conjugation inhibition effect. And in vivo study was also carried out with two mixtures (5B, 5C). Powders (P5B, P5C) or ethanol extracts (E5B, E5C) of these mixtures were supplemented to Sprague-Dawley rats fed on high fat $(15\%)-high$ cholesterol $(1\%)$ semipurified diet for 5 weeks. The total antioxidant power in serum was significantly higher in P5B, P5C, E5B and E5C groups than in high fat control group, and $ascorbate-Fe^{2+}-induced$ TBARS was significantly lowered by E5B supplementation in rat liver. In liver tissue, Cu, Zn-SOD activity was significantly higher in P5B and E5B groups than in high fat control group, while catalase or GSH-peroxidase (GPx) activity was not changed by any supplementations. In kidney, Cu, Zn­SOD activity was significantly higher in P5B group than in high fat control group, while GPx activity was not changed by any supplementations. Taken together, mixture 5B and 5C showed very strong antioxidative effects both in vitro and in vivo. Therefore, the ingredient Korean foods of 5B and 5C could be recommended to take a lot together for prevention from age-related chronic diseases.

• Korean Journal of Food Science and Technology
• /
• v.50 no.6
• /
• pp.614-620
• /
• 2018

A rice bran physically treated to increase the residual gamma amino butyric acid (GABA) content (200 mg/100 g) or its hot-water extract (200 mg/100 g) was added into a white pan bread, and changes in the physical properties including color, and volume and texture changes during storage at room temperature were examined. The addition of bran powders had negative effects on bread quality and storage stability whereas that of rice bran extract (RBE) improved the storage stability of bread. The lightness of bread crumbs decreased but the volume of bread slightly increased after addition of the RBE. The increase in crumb hardness during storage was retarded by the RBE addition. The residual concentration of GABA in bread was increased 38-fold when 20% of RBE was added. The addition of RBE to white pan bread improved the resistance to staling and health-promoting function because of GABA.

• Korean Journal of Food Science and Technology
• /
• v.43 no.3
• /
• pp.271-276
• /
• 2011

Volatile profiles of beverages and encapsulated powders containing Artemisia princeps Pampan extracts were analyzed by solid-phase microextraction-gas chromatography/mass spectrometry during production and storage. Beverages containing 0.32 and 0.64% extracts were stored at room temperature for 8 weeks and $60^{\circ}C$ for 8 days, respectively. Encapsulated particles were stored at room temperature and $60^{\circ}C$ for 8 days. Total volatiles in beverages decreased significantly during storage, irrespective of storage condition (p<0.05). Terpenoids, including cymene, thujone, and ${\beta}$-myrcene, were major volatiles in beverages, and some volatiles including ethylfuran, vinylfuran, and 2-fufural increased in 60oC samples only. Total volatiles in microcapsules at room temperature were not significant different for 8 days (p>0.05), whereas those at $60^{\circ}C$ increased by 16.5 times. Limonene was the most detected volatile in microcapsules, and aldehydes such as hexanal, pentanal, and octanal, and furans such as 2-butylfuran and 2-pentylfuran increased in the $60^{\circ}C$ samples, which may have originated from oxidized lipids used in the microcapsules.

• Journal of agriculture & life science
• /
• v.43 no.4
• /
• pp.37-43
• /
• 2009

This study investigated the quality characteristics of Yanggaeng with addition of paprika powders prepared by Special cultivar and Fiesta cultivar, respectively. The proximate composition, water activity, color, texture and sensory evaluation of Yanggaeng containing 1, 2, and 4% of each paprika powder were measured. A proximate composition of Yanggaeng with addition of paprika powders showed in the order of nitrogen free extract, moisture, crude protein, crude fat, and crude ash. The moisture of Special and Fiesta cultivar showed about 0.9. The lightness of Yanggaeng decreased with increasing addition levels of paprika powder and redness of Special cultivar increased with increasing addition levels of paprika powder. And yellowness of Yanggaeng increased with increasing addition levels of paprika powder. In the texture profile analysis, the hardness and adhesiveness of two Yanggaeng increased with increasing addition levels of paprika powder. Also the overall sensory evaluation showed best acceptability when paprika powder was added at 1% level into Yanggaeng.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.1
• /
• pp.68-76
• /
• 2017

Antioxidative capacities of Stachys sieboldii MIQ and 6-year-old ginseng powder were assessed after extraction with 80% ethanol, and their addition effects on quality characteristics of cookies were determined. Stachys sieboldii MIQ showed 3.12-fold higher total phenol content (TPC) and higher antioxidative capacities than ginseng based on higher values of 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity, ferric reducing antioxidant capacity, and Trolox equivalent antioxidant capacity (P<0.05). The 80% ethanol extract was then fractionated with $H_2O$ (Fr. I), 30% (II), 50% (III), 70% (IV), and 100% ethanol (V). Fractions of Stachys sieboldii MIQ extract showed 2.2-fold (Fr. I)~6.1-fold (III) higher TPC and higher antioxidative capacities than ginseng extract fractions. TPC was in the order of fractions III> II> I> IV> V for Stachys sieboldii MIQ extract while in the order of fractions I~III> IV~V for ginseng extract, assuming that Stachys sieboldii MIQ contained more phenolic compounds with higher polarity than ginseng. Addition of 5% and 10% Stachys sieboldii MIQ and ginseng powder increased spread ratio in cookies compared to 100% wheat flour, and 10% addition of Stachys sieboldii MIQ resulted in the darkest and most reddish cookies. In the sensory evaluation, cookies with 5% and 10% Stachys sieboldii MIQ received higher scores for taste preference and higher overall acceptability than ginseng or control cookies. Therefore, powder of Stachys sieboldii MIQ could impart more favorable sensory characteristics as well as higher antioxidative capacity than ginseng in bakery products.

• Journal of Life Science
• /
• v.31 no.1
• /
• pp.37-46
• /
• 2021

The effects of freeze-dried powder from fresh and black garlic hot water extracts on the lipid metabolism in Sprague-Dawley rats fed a high-cholesterol diet were analyzed. The experimental group was classified into the normal group (NG), the high-fat (HF) and high-cholesterol diet group (CG), the HFC and 1% fresh garlic hot water extract powder-added diet group (FGEG), and the HFC and 1% black garlic hot water extract powder-added diet group (BGEG), respectively. The serum total lipid content was 381.52±7.30 mg/ml and 368.80±4.40 mg/ml in the FGEG and the BGEG, respectively, and was significantly lower than that of the CG. The total cholesterol and triglyceride contents of the FGEG and BGEG were also significantly lower than that of the CG. The high-density lipoprotein (HDL) cholesterol was significantly higher, and the low-density lipoprotein (LDL) and the very low-density lipoprotein (VLDL) cholesterol content was lower in the FGEG and BGEG than in the CG. The serum ALT and AST activities were significantly lower than those of the CG, and especially the BGEG was lower. The total cholesterol content and the triglyceride levels of the liver tissue were 36.0% and 14.3% lower in the BGEG than in the CG, respectively. The thiobarbituric acid reactive substance (TBARS) concentrations in the serum and the liver tissue were higher in the CG than in the FGEG and BGEG, but there was no difference between them. Based on these results, garlic extract powders significantly reduced the lipid profile and increased the antioxidant activity in rats in vivo. The black garlic hot water extract powder was more effective than raw garlic because of the total number of phenolic compounds and browning substances in the black garlic.

• Korean Journal of Pharmacognosy
• /
• v.12 no.1
• /
• pp.31-43
• /
• 1981

In order to determine the effect of Oryeongsan reputed to have diuretic action since Han Dynasty and possible synergetic action of Dianthi Semen, Polygonum avicularis Herba, Kochiae Fructus and Akebiae Lignum, herbs with similar reputation, when added to the above prescription, their decoction powders were solved into distilled water and injected into rabbits through the ear vein. Upon the treatment, the excretion of sodium, potassium and chloride ion together with urine volume was kinetically determined. At the same time the clearance of plasma creatinine and sodium ion was determined and the following results were obtained. Every experimental group demonstrated diuretic action, though feable, of relatively long duration. The diuretic mechanism in the case of Oryeongsan made up by mixing the seperate extracts of individual components and Oryeongsan(A) plus Dianthi Semen was found to be inhibitory effect of renal tubular reabsorption in contrast to the case of Oryeongsan(A) plus Polygonum avicularis Herba, Kochiae Fructus or Akebiae Lignum in which case the diuretic mechanism was found to be glomerular vascular dilatation. The urinary excretion of potassium ion was increased in the case of Oryeongsan(A) plus Dianthi Semen, Kochiae Fructus of Akebiae Lignum whereas in the other cases no similar change was registered. The diuretic action was most remarkable in the case of Oryeongsan(A) plus Polygonum avicularis Herba followed by Oryeongsan(A) plus Kochiae Fructus, Oryeongsan(A) plus Dianthi Semen, extract mixture of individual component of Oryeongsan, Oryeongsan(A) and Oryeongsan(A) plus Akebiae Lignum decreasing order. The duration of diuretic action was found to be 90 minutes in the case of Oryeongsan and mixture of individual component of Oryeongsan, and 60 minutes in the case of Oryeongsan(A) plus Dianthi Semen, Kochiae Fructus or Akebiae Lignum in contrast to the case of Oryeongsan(A) plus Polygonum avicularis Herba which lasted up to 120 minutes.