• Food Science and Preservation
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• v.16 no.6
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• pp.810-816
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• 2009

To identify effective food packaging compounds that could significantly affect the freshness of stored food, the efficiency and performance of porous polypropylene film containing mustard oil as a freshness maintenance ingredient was studied by GC-MS analysis and storage testing of bread. AITC (allyl-isothiocyanate)-emitting properties of films impregnated with mustard oil were evaluated by GC-MS. AITC was extracted from mustard oil, and used as a vapor as an effective antimicrobial agent. Films were prepared under four different conditions (the film types were abbreviated 25SF1, 25SF2, 50LF, and IAF) and the amounts of AITC inside vinyl packs constructed using the four films were measured. The results showed that the 25SF2 film (width 25 mm, length 20 cm) yielded a greater amount of AITC than did the 50LF film (width 50 mm, length 20 cm). We confirmed that the amount of gas emission showed better between layer and layer of the film side than the internal film. In storage testing using various films at $35^{\circ}C$ for 25 days, 25SF2 film provided excellent preservation of bread compared with 50LF film. This was in line with the fact that 25SF2 film yielded the highest amount of AITC. Emission capacities AITC of 2 cm film were measured using bottles various volumes (43 mL, 500 mL, 1000 mL) and both closed and open systems. The AITC content of the film in 43 mL bottle was much higher than that yielded by other films in the closed system, and AITC was rapidly emitted, with relatively low residual gas emission after 4 days in an open system. Mustard oil is a useful freshness maintenance ingredient hence, analysis of AITC emission kinetics from various films were helpful to develop films with optimal antimicrobial effects, and will allow application of such films in food packaging systems.

• Korean Journal of Soil Science and Fertilizer
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• v.24 no.2
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• pp.86-94
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• 1991

Volcanic ash soils were classified as Andepts, a suborder of the Inceptisols in Soil Taxonomy. Increased knowledge on the volcanic ash soils necessitated and facilitated considerable improvement in this system. As a result, the new Order of Andisols was incorporated in the 1990 edition of the Keys to Soil Taxonomy. The central concept of an Andisol is that of a soil developing in volcanic ejecta, and/or in volcaniclastic materials, whose colloidal fractions are dominated by short-range-order minerals or Al-humus complexes. Andic propertis of volcanic ash soil in Cheju Island were investigated. For this study, soils of toposequence distributed along the southern slope of Mt. Halla, and the major soil groups such as dark brown soils, very dark brown soils, black soils, and brown forest soils were collected and analyzed for Al, Fe and Si extracted with solutions of pyrophosphate, dithionite-citrate. and oxalate respectively. Weolpyeong and Yongheung soils developed on the lower elevations contain only small amounts of allophane and Al-and Fe-humus complexes. For other soils, allophane content decrease with elevation and increaes with soil depth,whereas Al-humus complexes increase with elevation and decrease with soil depth. Substantial amount of allophane and ferrihydrite are found in all horizons of Ora and Ara soils developed on 150-300m elevations and of Noro and Jeogag soils developed on cinder cones. In the A horizons of Pyeongdae, Tosan and Heugag soils developed on the higher elevations, Al-humus complexes are dominant form of Al reflecting low pH and high organic matter content. However, lower horizons are dominated by allophane.

• The Korean Journal of Pesticide Science
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• v.19 no.3
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• pp.174-184
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• 2015

In the present study, the metabolism of [$^{14}C$]butachlor was investigated in rice plant according to the OECD test guideline No. 501. [$^{14}C$]Butachlor was treated as granule to paddy water by application of 1.5 kg ingredient (a.i.)/ha at the 3~4 leave stage of rice plant. At 85 days after treatment (DAT), samples of panicle, foliage, and roots were taken for radioactivity analysis. Upon harvest at 126 DAT, rice plants were separated into brown rice, husk, straw, and root parts. Amounts of total radioactivity absorbed by rice plant ranged from 8.6 to 9.8% of applied radioactivity (AR). Total radioactive residues (TRRs) of rice plant at 126 DAT was the highest as 4.0421 mg/kg (7.3% AR) in the straw followed by 1.4595 mg/kg (2.4% AR) in the root, 0.7257 mg/kg (0.1% AR) in the husk. The lowest level recording 0.1020 mg/kg (0.1% AR) was found in brown rice. Each part was extracted with various solvents and solvent/water mixtures. Greater than 70% of TRRs was readily extractable from foliage, panicle, husk and straw. Only 34.0% of the brown rice and 43% of root based on TRRs were extractable showing that the residues were completely assimilated in the plant tissue. The level of non-extractable radioactivity was ranged from 26.2 to 66.0% of TRRs. From this study, five tentative major metabolites (M1, M2, M3, M4 and M5) were observed in rice extracts. Among the metabolites, 2,6-diethylaniline assigned as M4 was identified in rice plant by comparing to retention time of reference standard. Un-metabolized butachlor was not detected in any fractions. In soil extracts, N-(butoxymethyl)-N-(2,6-diethyl phenyl)acetamide, 2,6-diethylaniline, M2, M3 and M5 were observed. And the concentration of butachlor was low level (ca. 0.03 mg/kg).

• Journal of Life Science
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• v.16 no.3 s.76
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• pp.400-408
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• 2006

Nutritional components of 4 kinds of red seaweeds, Meristotheca papulosa, Chondrus ocellatus, Gracilaria verrucosa, Gigartina tenella, were investigated to elucidate their functionality. Antioxidant activity and nitrite scavenging activity were analyzed from 70% ethanol extracted from these red seaweeds. Large difference in ash contents was found to exhibit among all samples analyzed in this study; $9.8{\pm}0.2g/100g$ for Gracilaria verrucosa and Gigartina tenella for $17.8{\pm}0.6g/100g$. While its crude fiber content was almost the same as those in other sample within a range between $2.0{\pm}0.4g/100g$ and $6.0{\pm}0.7g/100g$. Phenolic compounds content of Gracilaria verrucosa was also the highest as $78.4{\pm}1.0mg/g$, while the total flavonoids contents of Chondrus ocellatus and Gracilaria verrucosa were $14.9{\pm}0.5mg/g$ and $13.9{\pm}0.8mg/g$, respectively. These amounts were two folds higher than Meristotheca papulosa and Gigartina tenella. The total content of minerals was the highest in Meristotheca papulosa(12,107.7 mg/kg). The amount of glutamic acid was relatively high despite of small variation in measured levels of composition amino acid ($49.1{\sim}125.6mg/g$) for most samples investigated. SOD-like ability was significantly increased with increasing sample concentration, but its activity was lower. Gigartina tenella with highest electron donation ability exhibited increases in activity as $53.96{\pm}0.98%$ in concentration of 250 ${\mu}g/ml$ and $70.52{\pm}1.09%$ in 1000 ${\mu}g/ml$, respectively. In case of concentration of 100 ${\mu}g/ml$, particularly, the level of hydroxy radical scavenging activity were $57.87{\pm}1.70{\sim}62.07{\pm}0.87%$ which was significantly higher activity than ascorbic acid and BHT. Nitrite scavenging activity was the highest in Gracilaria verrucosa. Its activity was also increased from $24.04{\pm}1.9{\sim}27.52{\pm}0.82%$ in $100{\sim}500{\mu}g/ml$ concentration tp $34.81{\pm}1.36%$ in concentration of 1000 ${\mu}g/ml$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.885-891
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• 2009

To examine stability of a violet red pigment in a Salicornia herbacea L., several tests for pH, sugar, organic acid, ascorbic acid, amino acid, salt and temperature effect were carried out. A violet red pigment in Salicornia herbacea L. was the most stable in the range of pH 4 to 6. Each of the violet red pigments in Salicornia herbacea L. added with different amounts of sugar showed higher retention rate according to storage time than those of the control group. After 10 days of storage, especially the retention rate of the experimentals with 0.5 M sucrose was higher than the controls by about 11.1% while fructose, maltose, glucose and galactose were less higher in order. Also, adding organic acid reduced retention rate of the experimentals over the controls irrespective of sort and concentration of organic acid; also, the retention rate of the experiment with 0.5 M organic acid, the highest amount of all, reduced radically to 13.1 to 15.9% after 10 days storage. The retention rate of the experimentals added 1,000 ppm ascorbic acid and thio urea respectively after 10 days was 48.4%, which is higher than the controls by around 23.1%. As to amino acid, treatment on the pigment with aspartic acid 50 mM marked the highest retention rate of 41.5% and treatment with 2.0 M NaCl showed 31.6% retention rate, which was higher than the controls. While low temperature like $5^{\circ}C$ and $25^{\circ}C$ kept the stability of the pigment in storage, as temperature increased the stability of the pigment dropped rapidly.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1353-1361
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• 2009

This study investigated the effect of waxy barley on the incorporation trans fat (tFA) into plasma lipid and lipid profile through 6 weeks trial. 39 healthy volunteers were divided into 2 groups and fed waxy barley bread (WBG) or wheat bread (WG) containing equivalent amounts of tFA (elaidic acid rich, 3.75 g/day), respectively. Plasma lipid profiles and fatty acid composition at 0, 2, 4, 6 weeks after a respective bread were studied. Plasma lipid was extracted by the method of Folch, esterified by acid transmethylation and analyzed by gas chromatography. The fatty acid composition reflected the fatty acid proportion of the test fat. However, consumption of waxy barley bread with tFA for 6 weeks affected plasma fatty acid composition including tFA. Incorporation of tFA into plasma lipid was significantly lowered compared to WBG than in WG after 6 weeks of consumption. Furthermore, saturated fatty acids such as C16:0 and C18:0 levels were also significantly lowered in WBG than in WG. Furthermore, plasma total cholesterol level and TG/HDL-cholesterol ratio were also significantly lowered in WBG compared to WG at 2, 4 and 6 weeks. These results suggest that waxy barley bread with high $\beta$-glucan lowered plasma trans, saturated fatty acid and total cholesterol levels though the inhibition of lipid absorption.

• Korean Journal of Food Science and Technology
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• v.43 no.1
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• pp.58-64
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• 2011

The purpose of this study was to analyze the content and consumption of total sugar from school lunches at Incheon and Chuncheon. The samples were collected from eight elementary schools and eight middle schools in Incheon and Chuncheon for 15 days. The analysis of total sugar content was performed for 1334 main dishes, side dishes, and desserts, which were supplied by elementary and middle school foodservices. Total sugar content was extracted from various types of food with 50% ethanol after defatting. We simultaneously analyzed sugars such as fructose, glucose, sucrose, maltose, and lactose by a high performance liquid chromatography with refractive index detector. The average lunch intake for elementary school and middle school students was $372.6{\pm}72.2g$ and $449.2{\pm}81.1g$, respectively. The total sugar content in desserts was $7.21{\pm}6.32g/100g$, $1.69{\pm}2.44g/100g$ in side dishes, and $0.32{\pm}0.77g/100g$ in main dishes. Among side dishes, fried foods, stir-fried foods, and sauces contained the highest amounts of total sugar. The total sugar intake was $4.63{\pm}5.11g$ in desserts, $0.64{\pm}1.01g$ in side dishes, and $0.55{\pm}1.48g$ in main dishes. Main and side dishes with a high total sugar intake included cooked rice with seasoning, fried foods, stir-fried foods, and preserved foods. The average total sugar intake per meal for elementary school, middle school, and all students was $4.03{\pm}3.67g$, $6.97{\pm}6.59g$, and $5.50{\pm}5.53g$, respectively. We have provided useful information to decrease the intake of total sugar in school lunches. It is recommended that total sugar intake be continuously monitored.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.1
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• pp.72-84
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• 1993

This study was carried out to understand the varietal variation in physicochemical properties of rice grain and those environmental changes by different transplanting time, and to elucidate the interrelationships among the factors related with eating quality of cooked rice. Fifty three rice samples, among which fifty samples were harvested at ordinary or late transplanted plots of the Crop Experiment Station in Suwon and three samples were harvested orpurchased from Niigata prefecture in Japan, were tested for various physicochemical components of rice grain and some physical factors of cooked rice. All of twenty seven rice cultivars tested were the recent-bred Korean japonica rice showing the wide range of maturity from early to medium-late heading and considerable difference in palatability of cooked rice. Amylose content, taste value by Nireco palatability tester (TVN), iodine blue color of cooking extracts(IB), and the ratio of IB /extracted solid amounts (ES) increased significantly by late transplanting, while viscosity (VN) and Mg / K. N value by Nireco tester, hot-water absorption of milled rice (HA), loss tangent of cooked rice by Rheolograph-Micro(LT), and most viscogram characteristics except setback viscosity (C-P) decreased drastically by late transplanting as compared with ordinary transplanting. Most of physicochemical properties of milled rice revealed narrower varietal variation in lately transplanted plot than in ordinary transplanted one. Protein content (PRO), volume expansion rate of cooked rice(VE), C-P and all physical factors of cooked rice by Rheolograph-Micro showed almost negligible seasonal variation, while amylose content (AM), VN, HA, IB/ES, peak viscosity(P), hot viscosity(H) and breakdown(P-H) viscosity exhibited considerably large seasonal variation. The early-headed varieties revealed lower amylose content and smaller seasonal variation of IB/ES compared with medium or medium-late headed rice varieties. AM was closely associatied with IB and IB / ES and VN was highly correlated with Mg/K. N and TVN in both ordinary and late transplanted plots. VN also was highly negatively correlated with cooking characteristics and highly positively correlated with viscogram properties in ordinary culture. PRO was closely connected with moisture content of milled rice and L T in ordinary transplanted plot. IB, which was closely connected with ES, was also singificantly associated LT, P and P-H in ordinary seasonal culture. IB/ES was highly negatively correlated with P, P-Hand P-H / C-P in ordinary culture but with LT and dynamic viscosity of cooked rice in late seasonal culture. The thirty rice cultivars were largely classified into two varietal groups by cluster analysis with physicochemical properties related with eating quality of cooked rice. Korean and Japanese high-quality rice cultivars were separately distributed in two respective varietal group.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1042-1049
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• 2009

It has been reported that trans fat (tFA) may have adverse or beneficial effect depending upon the position and number of double bonds. The presence of tFA in human tissues and fluids is related to dietary intake, intestinal absorption, metabolism and storage, exchanges among compartments. This study investigated the effect of breads containing tFA, soybean or rice on postprandial plasma fatty acid and lipid composition. 33 healthy volunteers were divided into 3 groups and fed soybean bread, rice bread or wheat bread groups containing equivalent amounts of tFA (elaidic acid rich, 3.75 g/day), respectively. Postprandial lipid profiles at 0, 1, 2, 3 and 4 hours after a respective meal were studied. Plasma fatty acid was extracted by the method of Folch and methyl ester of fatty and prepared by acid transmethylation and analyzed by Gas Chromatography. Peaks were identified using pure reference compounds and quantified. Postprandial data indicated that consumption of soybean and rice breads with 3.75 g tFA retarded the appearance of C18:1 and C18:2 tFA in plasma lipid compared to that of wheat bread. Futhermore, soybean and rice bread groups showed lower plasma saturated fatty acid levels than wheat bread group. Postprandial TG level was significantly lowered in soybean bread group compared to that of rice and wheat bread groups. These results imply that soybean bread with high dietary fiber content and biologically active substances may inhibit or delay lipid absorption.

• Korean Journal of Soil Science and Fertilizer
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• v.27 no.3
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• pp.149-157
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• 1994

The conditions for formation of allophane in volcanic ash soils in Cheju Island were investigated. Soils of toposequence distributed along the sourthern slope of Mt. Halla, and the major soil groups such as dark brown soils, very dark brown soils, black soils, and brown forest soils were colleted and analyzed for Al, Fe and Si extracted with solutions of pyrophosphate and oxalate. Mean annual temperature decreased $0.8^{\circ}C$ and mean annual precipitation increased 110mm with increase elevation of 100m. Organic carbon content increased and soil pH decreased with elevation, and the formation of allophane in soils formed a climosequence. Dark brown soils widely distributed in the northern and western coastal areas, where the mean annual precipitation ranged 1,240~1,420mm and the evaporation ranged 1,290~1,320mm, contained only small amounts of allophane and Al-humus complexes. For other soils, organic carbon content, pyrophosphate extractable Al, and $Al_p/Al_o$ were inversely correlated with $pH(CaCl_2)$. Allophane content showed close relationships wlth $pH(CaCl_2)$, and inverse relationships with organic carbon content and $Al_p/Al_o$.