• Food Science and Biotechnology
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• 제15권1호
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• pp.33-38
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• 2006

This study was performed to provide basic rheological data of dandelion root concentrates in order to predict their processing aptitude and usefulness as functional foods material. The hot water and 70% ethanol extracts of dandelion root were concentrated at 5, 20, and 50 Brix, and their static viscosity, dynamic viscosity, and Arrhenius plots were investigated. Almost all hot water concentrates showed the typical flow properties of a pseudoplastic fluid, but evaluation using the power law model indicated that the 70% ethanol concentrates showed a flow behavior close to a Newtonian fluid. The apparent viscosity of hot water and 70% ethanol concentrates decreased with increasing temperature. Yield stresses of hot water and 70% ethanol concentrates by Herschel-Bulkley model application were in the range of 0.026 - 1.368 Pa and 0.022 - 0.238 Pa, respectively. The effect of temperature and concentration on the apparent viscosity was examined by Arrhenius equation. The activation energies of hot water and 70% ethanol concentrates were in the range of $8.762-23.778{\times}10^3\;J/mol{\cdot}kg$ and $3.217-20.384{\times}10^3\;J/mol{\cdot}kg$ with increasing concentration, respectively. Storage (G') and loss (G") moduli were generally increased with increasing frequency. For the 70% ethanol concentrates, G" predominated over G' at all applied frequencies and so they showed the typical flow behavior of a low molecular solution. However, for the hot water concentrates, G' predominated over G" at more than 1.9 rad/sec (cross-over point) and so they showed the typical flow behavior of a macromolecular solution.

• 방사성폐기물학회지
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• 제12권1호
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• pp.45-57
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• 2014

이온성 액체 기술에서의 학문적 연구들은 원자력 산업으로 확대되어 왔으며 많은 연구자들에 의해 방사성 물질의 처리에 이온성 액체의 활용이 연구되어 왔다. 다수의 연구들에 의해 사용 후 핵연료에 포함되어 있는 금속 원소들의 분광학적, 전기화학적 거동에 대한 흥미로운 결과들이 보고되었다. TBP(tri-butyl phosphate)를 용해시킨 이온성 액체에서 측정되고 관찰된 금속 이온들의 물성들은 전통적인 수용성 공정에 대한 대안 기술 개발을 유발시켰다. 한편, 수용성 및 비수용성 공정에서의 활용을 위해 이온성 액체에서 금속 이온의 전기화학적 전착이 연구되었다. 본 연구에서는 이온성 액체 연구에서 주목할 만한 내용들을 분류하고 정리하여 핵연료주기에서 이온성 액체의 활용에 대해 고찰하였다.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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• pp.203-204
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• 2003

Change in Quality Properties of Doenjang Prepared with the Powder of Paecilomyces japonica and extract of P. japonica by different solvents were investigated during 90 days of fermentation at 20$^{\circ}C$. The moisture content was not significantly different, pH of Doenjang made with P. japonica was lower than control group and decreased continuously according to the fermentation time. Amino nitrogen continuously increased till 60 days and decreased slightly on 90 days. Value of L, a, b in Color decreased with proportion to fermentation period and L, a, b value of Doenjang made with P. japonica was lower and in Particular that of Doenjang made with P. japonica powder was lowest. From the result of sensory evaluation test, the color of control group was similar to “yellow”but that of Doenjang made with powder of P. japonica was close to“dark brown”and that of Doenjang made with extract of P. japonica was darker than that of control group and the preference of dark color was low. Texture was“glossy and smooth”in all and preference was high. In salty taste, Doenjang by P. japonica addition was stronger and Doenjang made with extract was stronger than that made with powder. Doenjang made with powder of P. japonica was weaker than other groups in sweet taste. In flavor and overall Preference, Doenjang made with P. japonica was scored lower slightly in than control group and Doenjang made with powder of P. japonica was the lowest in score.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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• pp.204-205
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• 2003

Change in Quality properties of the Kochujang Prepared with the powder of Paecilomyces japonica and extract of p. japonica by different solvents were investigated during 90 days of fermentation at 20$^{\circ}C$. The moisture content was not significantly different, pH of Kochuiang made with p. japonica was lower than control group and decreased continuously according to the fermentation time. Amino nitrogen continuously increased till 60 days and decreased slightly on 90 days. Amino nitrogen of Kochujang made with P. japonica was higher than control group and was highest on 30 days and 60 days by 179.2mg% and 282.2mg% respectively. Value of L, a, b in Color decreased with proportion to fermentation period and L, a, b value of Kochujang made with P. japonica was lower and in particular that of Kochujang made with P. japonica powder was lowest. from the result of sensory evaluation test, the color of control group was similar to“clear red”but that of Kochojang made with powder of P. japonica was close to“dark reddish brown”and that of Kochujang made with extract of P. japonica was darker than that of control group and the preference of dark color was low. Texture was“glossy and smooth”in all and preference was high. In salty taste, the Kochujang by P. japonica addition was stronger and Kochujang made with extract was stronger than that made with powder. In hot taste, the Kochujang made with P. japonica was weaker than control group and the Kochujang made with P. japonica was scored higher in flavor than control group and Kochujang made with powder of P. japonica was the highest in score. In overall preference, the Kochujang made with P. japonica was better than control group like the result of flavor but expecially Kochujang made with water extract of P. japonica among the extract was best one unlike the result of flavor.

• 한국식품조리과학회지
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• 제31권5호
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• pp.581-587
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• 2015

This study was conducted to investigate the antioxidative and antimicrobial activities of Korean dandelion (Taraxacum coreanum). Water extracts, ethanol extracts and methanol extracts were used to examine the free radical scavenging activity, total flavonoid content, total polyphenol content and antimicrobial activity. The free radical scavenging activity, total flavonoid, total polyphenol and total antioxidant activity of the water extracts were higher than those of the other extraction solvents. The antimicrobial activties of Korean dandelion extracts were examined on several food borne illness microorganisms using the paper disc diffusion method. Inhibition zones were observed on Staphylococcus aureus subsp. aureus, Listeria monocytogenes, Bacillus subtilis, Bacillus cereus and Escherichia coli in ethanol extracts. Inhibition zones were also observed on Listeria monocytogenes in water extracts. The physico-chemical properties of Korean dandelion tea according to the roasting time and soaking amount of tea were studied. The pH of the dandelion tea significantly decreased while the soluble solid contents significantly increased with increased roasting time (p<0.01). The lightness of the dandelion tea decreased and the turbidity increased with increased roasting time. In sensory evaluation, the sensory scores for the color, flavor and total acceptability were highest in the 40 min roasted tea. These results suggest that the water extract of Korean dandelion could be used as an antioxidative and antimicrobial functional food source. The optimum roasting time for Korean dandelion tea was 40 min at $200^{\circ}C$.

• 한국식품과학회지
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• 제35권2호
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• pp.188-194
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• 2003

천마식품가공시 기초자료로 활용될 수 있는 천마 추출농축액의 리올로지 특성을 조사하였다. 천마의 열수 및 50% 에탄올 추출물운 각각 5, 10, 15, 및 20 Brix와 10, 20, 30, 40 및 50 Brix로 농축하여 제조하였다. 열수 및 50% 에탄올 농축액의 정상유동특성과 동적점탄성을 조사하였다. Power law model로 구한 n에 의하면 모든 열수 농축액들은 전형적인 의가소성$(n=0.484{\sim}0.802)$유체의 흐름특성을 보였고, 50% 에탄올 농축액들은 뉴튼유체$(n=0.875{\sim}1.078)$에 가까운 흐름특성을 나타내었다. 열수 및 50% 에탄올 농축액의 ${\eta}_{app}$는 온도가 증가함에 따라 감소하는 경향을 나타내었다. Herschel-Bulkley model에 의한 열수 및 50% 에탄올 농축액의 C는 각각 $0.030{\sim}1.255$ Pa와 $0.007{\sim}0.065$ Pa이었다. ${\eta}_{app}$에 대한 온도 및 농도의 영향은 arrhenius식으로 해석하였다. 열수 및 50% 에탄올 농축액의 $E_a$는 농도가 증가함에 따라 각각 $3.340{\sim}4.620{\times}10^3\;J/mol{\cdot}kg$과 $1.6289{\sim}18.6699{\times}10^3\;J/mol{\cdot}kg$의 범위로 나타났다. 진동수(angular frequency, ${\omega}$)가 증가할수록 저장탄성률(storage modulus, G#)과 손실탄성률(loss modulus, G@)은 일반적으로 증가하는 경향을 나타냈다. 50% 에탄올 농축액의 경우 모든 진동수에서 G#이 G@보다 높게 나타나 전형적인 저분자용액의 흐름특성을 보였다. 그러나 열수농축액의 경우 G@이 G#보다 높았고 0.5 rad/sec에서 교차점을 형성하였으며 전형적인 고분자 용액의 흐름특성을 나타내었다.

• KSBB Journal
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• 제26권2호
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• pp.165-171
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• 2011

Fractional solvent extraction by organic solvents such as hexane, chloroform, ethylacetate, and butanol was carried out using 70% ethanol extract of apple flower leaves. Biological activities including antioxidant, whitening, antimicrobial and anti-wrinkle activities were investigated and bio-active materials of the extracts were identified using GC/MSD. Among the tested solvent fractions, ethylacetate fraction showed the highest total polyphenol content (1218.94 ${\mu}g/mL$), and flavonoid (140 ${\mu}g/mL$). The DPPH radical scavenging activities was over 80% at a dry matterbased concentration of 200 ${\mu}g/{\mu}L$ and SOD-like activity was over 90% at 50 ${\mu}g/mL$ concentration in ethylacetate fraction that was slightly lower than of ascorbic aicd. Tyrosinase inhibition activity related to skin-whitening was over 60% by ethylacetate fraction of 100 ${\mu}g/mL$. As an anti-aging effect, elastase inhibitory activity was about 45% in ethylacetate fraction. Also, it showed a significantly antimicrobial activity against P. acenes. From GC/MSD analysis, a characteristic peak of high content in ethylacetate fraction was identified as kaempferol, which has been reported as a bioactive compound.

• 동의생리병리학회지
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• 제20권5호
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• pp.1249-1253
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• 2006

The fractions of Capsosiphon fulvescens were studied to verify the anticancer and immunostimulating activity. The fractions from the ethanol extract of C. fulvescens were prepared by the systematic extraction procedure with the solvents such as hexane, ethyl ether, methanol, butanol and H$_2$O. The cytotoxic effects of C. fulvescens fractions against human leukemia cell line U937, mouse neuroblastoma cell line (NB41A3), human hepatoma cell line (HepG2)and rat glioma cell line (C6) were investigated. Ethyl ether fraction of C. fulvescens showed the highest cytotoxicity against all four cell lines tested. In addition, H$_2$O fraction also showed relatively high cytotoxicity. Dose dependent patterns were observed on all four cell lines. The immune-stimulating effects of C. fulvescens fractions on rat macrophage cell line (RAW 264.7) were also investigated. All five fractions of C. fulvescens extract stimulated NO production with concentration dependant manner. These results suggest that C. fulvescens may be a useful candidate for a natural antitumor and immune-stimulating agent.

• Toxicological Research
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• 제26권2호
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• pp.101-108
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• 2010

Halogenated organic compounds, such as 1-bromobutane (1-BB), have been used as cleaning agents, agents for chemical syntheses or extraction solvents in workplace. In the present study, immunotoxic effects of 1-BB and its conjugation with glutathione (GSH) were investigated in female BALB/c mice. Animals were treated orally with 1-BB at 375, 750 and 1500 mg/kg in corn oil once for dose response or treated orally with 1-BB at 1500 mg/kg for 6, 12, 24 and 48 hr for time course. S-Butyl GSH was identified in spleen by liquid chromatography-electrospray ionization tandem mass spectrometry. Splenic GSH levels were significantly reduced by single treatment with 1-BB. S-Butyl GSH conjugates were detected in spleen from 6 hr after treatment. Oral 1-BB significantly suppressed the antibody response to a T-dependent antigen and the production of splenic intracellular interlukin-2 in response to Con A. Our present results suggest that 1-BB could cause immunotoxicity as well as reduction of splenic GSH content, due to the formation of GSH conjugates in mice. The present results would be useful to understand molecular toxic mechanism of low molecular weight haloalkanes and to develop biological markers for exposure to haloalkanes.

• 한국축산식품학회지
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• 제41권4호
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• pp.715-730
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• 2021

The objective of this study was to evaluate antioxidant activities of eggplant (EP) powder with different drying methods and addition levels to pork sausages to improve product quality. Antioxidant activities of EP with different drying methods, particle sizes, and solvents of extraction were determined. Freeze dried (FD) EP extracted with 100% ethanol had higher 2,2-diphenyl-1picrylhydrazyl radical-scavenging activities (DPPH-RSA) and total phenolic content (TPC) values than other drying methods. FD500 had the highest iron chelating ability (ICA) value. Oven-dried (OD) EP at 60℃ had the highest reducing power. Dried EP was added to sausages of six groups: control without EP, reference added with ascorbic acid, O1 and O2 added with 0.25% and 0.5% OD EP, respectively, and F1 and F2 added with 0.25% and 0.5% FD EP, respectively. Pork sausages added with O2 had the lowest TBARS and TPC values. These values increased during storage. Purge loss (%), lightness (L^*), and redness (a^*) values of F2 were lower than those of other groups, whereas sausages containing F2 had the highest yellowness (b^*). pH values of sausages added with EP were increased regardless of the level of EP added. Hardness values of F2 were higher. However, there were no significant differences in other textural characteristics. Sausages added with EP had higher moisture and protein contents (%), but lower fat contents (%). These results indicate that EP powder could be used to retard lipid oxidation and inhibit microbial counts during storage time.