• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.709-712
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• 1994

The volatile components of citron juice juice extracted by three methods, which were Rotary-crushing and screening method (method I), Pressing method (method II) and Belt pressing method (method III), were analyzed with GC and GC/MS. Juice extracted by method III had more components of flavor than those by methods I and II. Also, the contents of total volatile components in method III were about 1.36 and 1.59 times than those in methods I and II, respectively. Limonene in juice extracted by method III was predominantly occupied, amount of which was 76.87%. Other important components were terpene hydrocarbons, such as ${\gamma}-terpinene$, ${\alpha}-terpinene$ and so on.

• Food Science and Preservation
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• v.17 no.2
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• pp.297-300
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• 2010

To evaluate whether active components produced by solid fermentation of Phellinus baumii and Ephedra sinica have potential in ameliorating allergic symptoms in mice, we tested anti-allergic activities in a dinitrofluorobenzene (DNFB)-induced allergic mouse model. DNFB-induced allergic symptoms werereduced to about 50% of control levels by active components produced by solid fermentation of Phellinus baumii and Ephedra sinica, as evaluated by measuring the width of epidermal swelling. H&E staining also revealed that these active components markedly reduced allergic symptoms in the epidermis of the ear. The results indicate that active components produced by solid fermentation of Phellinus baumii and Ephedra sinica have the potential to ameliorateallergic symptoms, and may be useful biomaterial(s) in the neutraceutical or cosmeceutical industry.

• The Korean Journal of Community Living Science
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• v.12 no.2
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• pp.119-135
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• 2001

This study was conducted to compare the composition table of Korean food with that of foreign food. Analysis was made for Korean food composition table($5^{th}$ revision), Korean food composition table in Appendix of Recommended Dietary Allowances for Korean(6$^{th}$ th/ edition), Standard tables of food composition in Japan($5^{th}$ revised edition) and USDA Composition of Foods - Raw, Processed, Prepared. The method of content analysis was applied for this study and such differences were pointed out as the classification of food items, food items enlisted, the content unit of food and food components presented etc. To improve Korean food composition table, new food items and components should be added and old food items be eliminated based on the change of people's food consumption pattern. Also analysis for the domestic foods consumed by local people should be accomplished rather than borrowing foreign country's data.

• Preventive Nutrition and Food Science
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• v.7 no.3
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• pp.327-331
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• 2002

Tea is a pleasant, popular and safe beverage in the world. During the past decade, epidemiological studies have shown that tea catechins intake is associated with lower risk of cardiovascular disease. Tea provides a dietary source of health-promoting components to help humans reduce a wide variety of cancer risks and chronic diseases. The antioxidative activity of tea-derived catchins has been extensively studied. The antioxidant effect is a synergistic action between catechins e.g. EGCG, EGC, ECG, EC, pheophytins a and b, and other components in tea leaves, which aye more bioavailable for human body. Green tea has a Higher content of catechins than other kinds of tea. Green tea extract with hot water has high potential and more efficiency to reduce cancer risk than any other tea products or pure EGCG. Protein, iyon, and other food components may interfere with the bioavailability of ten catechins. Interaction of catechins with drug affects the cancer-preventive activity of some cancer-fighting medication. Further studies are required to determine the bioavailability of tea catechins and cancer-preventive functionality.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.433-439
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• 1996

Major components affecting nonenzymatic browning in stored ginger paste were investigated using five synthetic model solutions.　The model systems were stored at $40^{\circ}C$ for 30 days and analyzed for browning, in addition the contents of sugars, organic acids, ascorbic acids, amino acids and gingerols were determined. Among the chemical components, fructose, asparagine and ascorbic acid were the main contributors to the browning development of ginger paste, while gingerol compounds were browning inhibitors.

• Preventive Nutrition and Food Science
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• v.4 no.1
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• pp.18-22
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• 1999

Flavor characteristics of raw Cordyceps militaris significatntly different from those of dried one. In the case of raw Cordyceps militaris , major flavor components were composed of 5 alcohols, 3 ketones, 4 phenols, 9 alkanes , and 3 alkenes. The major alcohol was 1-octen-3-ol(22.56%, 1147.3% ng/ml), which contributed to the characteristic green flavor. Ketones (3-ocatone, inparticular )were present in the highest concentration in raw Cordyceps militaris . In contrast, major flavor components of dried Cordyceps militaris were composed of 4 alcohols, 4 ketones, 3 furans, 4 pyrizines, 2 dithiazines, 5 phenols , 8alkenes , 17 alkanes, and 8 fatty acids. Dried Cordyceps militaris had unique sweet aroma of sesame as wella s a milky flavor. Green or fruit flavor were rarely detected . In alkanes , 10 cosanes, component fo wax were present. Typical flavor components of alkanes such as $\beta$-caryophyllen and Δ-cadinene were also detected. Fatty acids of dried Cordyceps militaris ranged from myristic acid (14 :0) to linoleic acid (18 ; 2). The sweet aroma of dried Cordyceps militaris was mostly due to pryazines, dithaiazines, and furans. Two dithaizines were identified and characteristics of these flavor components was a roasted bacon flavor. Strong antibacterial acitivity was observed toward Vibrio spp. such as V. vulnificus, V.cholerae, V. parahaemlyticus. Relatively high antibacterial acitivity was shown toward Bacillus subtilis , B,cereus, Staphyllococcus aureus, and Corynebacterium xerosis.

• Food Science and Preservation
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• v.7 no.3
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• pp.303-307
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• 2000

This study was conducted to investigate difference of the flavor components of barley bran, barley meju and sigumjang. The number of flavor components identified in barely meju and sigumjang was 46, 67 and 61, respectively. Among the flavor components in sigumjang, tetramethylpyrazine was the most dominant and followed by 2-furancarboxaldehyde, ethyl palmitate, 4-ethylphenol. Among the 13 kinds of flavor components commonly identified in thest samples, butanoic acid, hexanoic acid, heptanoic acid, octanoic acid and 2-pentylfuran were the most abundant in barley bran and followed by barley meju and sigumjang. In the mean while the content of nonanoic acid, 2-furancarboxaldehyde, benzenacetaldehyde and tetramethylpyrazine were the most dominant in sigumjang followed by barley meju and barley bran.

• Journal of Radiation Protection and Research
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• v.45 no.1
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• pp.26-34
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• 2020

Background: We examined changes in red ginseng components after different doses of irradiation were applied. We also evaluated what housewives and teachers know about irradiated food, as well as their perceptions of and attitudes toward it. Materials and Methods: General nutrients and unique components of irradiated ginseng were then analyzed. Education on irradiated foods and red ginseng was provided to teachers and housewives on two occasions, and changes in their behaviors were evaluated via a qualitative survey. Results and Discussion: The ideal radiation dose to reduce the number of bacteria without changing the unique components of red ginseng is 7.5 kGy. Notably, after educational seminars on this topic, consumers' knowledge, attitudes toward, and perceptions of irradiated ginseng compared to non-irradiated red ginseng changed significantly. Conclusion: It is necessary to provide consumers with information on irradiated foods to promote the growth of the domestic food industry, and to improve public knowledge of the safety and effects associated with the irradiation of food.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.593-595
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• 1993

The volatile components of garlic extracts were investigated. For experiment both crushed- and sliced-garlic were dried by air-drying and freeze-drying methods, followed by ether extraction. The extracts were analysed by GC and GC/MS. Sliced- and freeze-dried garlic extracts showed larger number of volatile components than crushed- and air-dried garlic extracts. The volatile components, allyl propyl disulifde, 2-vinyl-1,3-dithiane, 3-vinyl-〔4H〕-1,2-dithiin, 1,2-Bis (allyl)disulfane were found in sliced- and freeze-dried garlic extracts, methyl allyl trisulfide and 2,4-methyl furane in sliced- and air-dried garlic extracts, and disulfide in crushed- and air-dried garlic extracts.

• The Korean Journal of Food And Nutrition
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• v.24 no.1
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• pp.94-100
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• 2011

This study identified the formula of the antioxidant substance separated from the ethyl acetate and the butanol extract and tested the antioxidant properties with the electron donating ability(EDA). Each phase with the fractionated methanol extract from mulberry leaf was screened in advance for the antioxidant substance with EDA. As the result, activity appeared in the ethyl acetate and butanol phase and the antioxidant component was separated. As the consequence, 2 components from the ethyl acetate phase and 1 from the butanol phase were separated, among which the structures of the components from ethyl acetate were determined by wogonin and linarin, whereas the structure of the component from the butanol phase was determined by pectolinarin. In the screening of antioxidant activity by the scavenging effect of the DPPH radical, the wogonin and linarin components from ethyl acetate phase showed more powerful antioxidant property than the component from butanol. The results from this study indicate that the chemical compound separated from the ethyl acetate extract has more powerful antioxidant property than the one separated from the butanol extract. The components separated from the ethyl acetate extract were wogonin and linarin, which are flavonoids, whereas the component from butanol was pectolinarin. Therefore, this study suggested that the feasibility of mulberry leaf as a functional food additive and its value as a natural antioxidant is very high.