• Applied Biological Chemistry
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• v.50 no.4
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• pp.281-286
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• 2007

The effects of green tea powder (GTP) on kimchi quality were evaluated by investigating acid production, growth of lactic acid bacteria, sensory properties, and several volatile odor components of GTP-added kimchi. The concentrations of GTE added to kimchi were 0.2, 0.4, 0.6 and 1.2% (w/w) of salted Chinese cabbage. The pH of kimchi with higher amounts of added GTP increased with ripening. The acidity of unripened kimchi or kimchi ripened for one day generally increased with the addition of GTP, while that of kimchi ripened for two or three days generally decreased with the addition of GTP. Addition of GTP had no significant effect on the lactic acid bacterial count of kimchi. Scores of overall acceptability, taste and odor of 0.2 or 0.4% GTP-added kimchi were higher than those of other samples, whereas scores of color decreased with increasing amount of GTP added to kimchi. Texture of kimchi added with higher amounts of GTP and ripened for two or three days resulted in lower score than the reference sample. Diallyl sulfide and methyl trisulfide were newly produced with the ripening of kimchi, and the amounts of some volatile odor components in kimchi were changed during ripening.

• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.354-360
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• 2016

We investigated the quality and antioxidant activities of sponge cake prepared containing 1-5% of green tea powder (GT). The water content in the cake increased with an increase in the amount of GT added. Although the hardness and springiness of the rice sponge cake increased, the adhesiveness decreased with increasing the level of GT. The cohesiveness, chewiness, and resilience of the rice sponge cake with GT were similar to those of the control. Chromaticity determination revealed that lightness, redness, and yellowness of the crust decreased with increasing GT content. Total polyphenol and flavonoid contents increased proportionally with increasing GT level. Antioxidant activity, measured by DPPH and ABTS radical scavenging as well as reducing power activities, was significantly higher in the rice sponge cake with GT than in the control. Sensory evaluation determined that addition of 1-3% GT to the rice sponge cake maintained the color, taste, texture, flavor, and overall acceptance similar to that of the control.

• Korean Journal of Food Science and Technology
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• v.53 no.3
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• pp.290-295
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• 2021

This study investigated the antioxidant effects of complex extracts from pine needles (PN), green tea (GT), and sea buckthorn leaves (SL). Measurement of total polyphenol and flavonoid content, DPPH radical scavenging activity (DPPH), ABTS⁺ radical scavenging activity (ABTS), and reducing power (RP), showed that SL extract (SE) had the highest values. The superoxide radical scavenging activity (SSA) and nitrite scavenging activity (NSA) were the highest in the GT extract (GE). In most experiments, the PN extract (PE) showed higher activity in complex extracts than in single extracts. The combination of GT and SL led to a higher activity than that exhibited by GT (DPPH and ABTS at 300 ppm, RP at 100 and 500 ppm) and SL (SSA at 100 ppm and NSA at 300 ppm) alone. These results suggest that the combination of PE, GE, and SE may be a useful functional food material in the food industry.

• Nuclear Engineering and Technology
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• v.41 no.8
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• pp.1127-1134
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• 2009

Concrete has three major properties after a penetration-reinforcing agent is applied on its surface. First, the durability is improved by the sol-gel process of synthesized material from the polycondensation of TEOS (tetra-ethoxyorthosilicate) and acrylate monomer. Second, the capability to absorb impact energy is reinforced through the formation of a soft and flexible layer of organic monomers by Tea (Tetra Ethyl Amin). Third, the capability to prevent deterioration is enhanced by adding isobutyl-orthosilicate and alcohol. The performance and application of an agent developed through the synthesis of organic and inorganic material in an effort to prevent concrete from deterioration and improve the durability of concrete structures were verified in diverse experiments. The results of these experiments showed that the application of the proposed penetration-reinforcing agent has the effect of increasing the compressive strength by filling up the internal pores of concrete with physically and chemically stable compounds after penetrating the concrete. It also improves the durability against the deterioration factors such as salt water damage, carbonation, freezing and thawing, and compound deterioration. Therefore, it is confirmed that the penetration-reinforcing agent is a useful substance for the management and repair of concrete structures.

• Food Science and Preservation
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• v.16 no.3
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• pp.405-411
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• 2009

The manufacturing process and quality properties of Lactococcus lactis-fermented yakchobugak (LFY) containing some colored agro-food products were investigated to develop a good organoleptic bugak from the leaf of the medicinal herb. The de-oiling rate of LFY by centrifugation was 37.6%, which was significantly different to the 3.5% value obtained after standing and the 8.9% value obtained with the beating method (p<0.05). Reducing power (RS) increased with addition of increasing levels of ethanol extracts from agro-food powders. The RS of green tea extract-supplemented LFY had the highest value of 0.97 at $500{\mu}g/mL$, and this was significantly different to values obtained using other extracts (p<0.05). At 83.84%, the DPPH (2,2-diphenyl-1-picrylhydrazyl) free-radical scavenging activity of green tea extract-supplemented LFY was the greatest of all samples tested, followed by LFY with woolgeom at 39.48%, LFY with black rice at 28.45%, and LFY with bokbunja at 22.24% all ethanol extracts were added at $50{\mu}g/mL$ (p<0.05). Acid values of green tea and bokbunja LFYs stored in transparent PE bags at $60^{\circ}C$ for 7 days were 1.82% and 2.03%, respectively. Textural hardness values of LFYs were less than 250.62, except for LFYs with black rice and woolgeom, but these values increased $2{\sim}3$-fold after lactic acid fermentation. Carbohydrate and protein content of LFYs were in the ranges $58.95{\sim}64.63%$ and $7.50{\sim}8.68%$, respectively. Lipid and calorie contents of woolgeom LFY had the lowest values of 22.02% and 490 Kcal, respectively.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.92-97
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• 2018

The antioxidant activities and quality characteristics of Matcha (powdered green tea) spreads containing coconut milk were evaluated. Matcha spreads containing coconut milk was prepared with different amounts (0, 4, 8, 12, and 16 g) of Matcha, and indicated as S1, S2, S3, S4 and S5, respectively. The moisture content, viscosity, color, pH and sugar content were influenced by the concentration of Matcha. Total phenolic content and total flavonoid content of Matcha were found to be 226 mg GAE/g and 809.42 mg QE/g respectively. Also, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity and reducing power of Matcha was found to be $5.76{\mu}g/mL$ ($IC_{50}$) and 2.26 O.D., respectively. The antioxidant activities of the Matcha spreads containing coconut milk increased with increasing concentration of Matcha. Sensory evaluation indicated that S3 (8 g) was the most preferred in terms of color, taste, texture, and overall acceptance. Based on these results, it is suggested that S3 (8 g) was appropriate for achieving good quality coconut milk based spread containing Matcha.

• Korean Journal of Community Nutrition
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• v.13 no.6
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• pp.829-839
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• 2008

The purpose of this study was to investigate the relation of the fast food and beverage intake on sociality and anger expression of adolescents. Questionnaires were distributed to the adolescents of 599 middle and high school students in Busan. According to the results, the preference-intake frequency analysis (PEA) on fast food grid, high preference and high intake frequency were 'dukbokki', 'chicken' and 'mandu' and low preference and high intake frequency were 'ramyon', 'gimbab. PEA on beverage grid, high preference and high intake frequency were 'milk-dairy product', 'fruit juice', 'isotonic beverage' and low preference and high intake frequency were 'carbonate drink'. The intake frequency of 'pizza', 'sandwich', 'udong', and 'dukbokki' had a positive relationship with sociality. 'Hamburger', 'chicken', 'french fry', 'gimbab', 'mandu', and 'ramyon' showed a positive relationship with anger-out. The intake frequency of 'carbonated drink' had a negative relationship with anger-control, but 'green tea' showed a positive relation with it. 'Carbonate drink', 'isotonic beverage', 'coffee', and 'milkshake' had a negative relationship with anger-out. The explanation power ($R^2$) of intake of fast food and beverage on sociality was $0.019{\sim}0.038$, and 'carbonated drink' and 'coffee' had a negative influence on sociality. The explanation power ($R^2$) of intake of fast food and beverage on anger expression was $0.011{\sim}0.041$, and 'carbonated drink' had a negative influence on angercontrol. 'Hamburger', 'carbonated drink', and 'coffee' showed a positive influence on anger-out. From these results, it was necessary to develop the practical eating-out habits program on proper fast food and beverage choice for adolescents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.17-25
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• 2013

This study was performed to investigate the effects of the hot water extract of red garlic (RG) and RG-composites on fecal lipid levels and hepatic antioxidant enzyme activity in rats fed a high fat-cholesterol diet. Three different types of RG-composites prepared: RG and green tea (RGT), RG and dietary fiber (RGF), and RG, green tea, and dietary fiber (RGTF). Rats were divided into six groups: the control, the group fed a high fat-cholesterol diet (HFC), the RG-supplemented group (HRG), the RGT supplemented group (HRGT), the RGF supplemented group (HRGF), and the RGTF supplemented with HFC group (HRGTF). The antioxidant activity of these composites was tested, in vitro. The DPPH radical scavenging activity was higher RGT and RGTF than RG. ABTs radical scavenging activity of RGT was similar to RGTF. Their activities were significantly higher than RG. The reducing power was similar to their radical scavenging activities. Total lipid levels in the liver and triglyceride levels in the heart were lower in the groups fed RG-composites than the HRG group. Fecal total lipid level was higher in the HRGF and HRGTF groups than the HRG group after 4 weeks diet supplementation during 4 weeks. Lipid peroxide content was reduced to anywhere between 6.2% and 12.1% in the groups fed RG-composites, compared to the HFC group. Antioxidant activity was significantly higher in the groups fed RG-composites than the HFC group. Hepatic SOD activity was higher in the groups fed RG-composites than the HRG group. The HRGT group in catalase activity, and the HRGT and HRGTF groups in GSH-px activity were increased significantly compared to the HFC group. Hepatic UDPGT activity was increased significantly in the HRGT and HRGTF groups to the HFC group, as well. These results indicate that antioxidant activities of the RG-composites were related to the decrease of lipid levels by increasing the fecal excretion and enhancement of hepatic antioxidant enzyme activity in rats fed a high fat-cholesterol diet.

• Korean Journal of Food Science and Technology
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• v.52 no.3
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• pp.226-236
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• 2020

This study was designed to evaluate the biological activities and main constituents of different parts (fruit, leaf, and stem) of aronia (Aronia melanocarpa). The total phenolic and flavonoidcontents, DPPH and ABTS⁺ radical-scavenging activity, reducing power, and ferric reducing/antioxidant power were observed to follow the order of: leaves > stems > fruits, regardless of extraction solvents. The inhibitory activity against lipopolysaccharide-induced NO production in Raw 264.7 cells was significantly higher in the aronialeaf extract-treated group than in the groups treated with stem and fruit extracts. The ultra-performance liquid chromatography (UPLC) analysis was mainly composed of routine. In addition, the highest content level was measured in the case of the catechinmemberepigallocatechin witha higher value than that found in green tea. Theresults of this studyprovide useful information for understanding the chemical constituents and biological activities of aroniafruits and byproducts.

• Food Science and Preservation
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• v.18 no.3
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• pp.366-373
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• 2011

Recent studies suggested that Cheonnyuncho is a significant source of bioactive phenolic compounds, comparable to phytochemicals, including green tea and onion. In this study, the hot-water and 80% ethanolic extracts of Cheonnyuncho were assessed as to their total phenol content, total flavonoids content, antioxidant activity (DPPH radical-scavenging activity and reducing power), and anti-obesity activity. The results showed that the total phenol contents of the hot water extract and the 80% ethanolic extract were $16.52{\pm}3.87$ and $13.44{\pm}0.85$ mg GAE/g, respectively. The total flavonoids content was detected only in the 80% ethanolic extract, however, with a 778.08 ${\mu}g$ catechin equivalents/g content. The DPPH radical-scavenging activity and reducing power of the 80% ethanolic extract from Cheonnyuncho was significantly higher than those of the water extract (p < 0.05). During the adipocyte differentiation, the 80% ethanolic extract of Cheonnyuncho more significantly inhibited lipid accumulation and ROS production than the 3T3-L1 cells that were treated with hot water extract. Furthermore, the 80% ethanolic extract of Cheonnyuncho suppressed the mRNA abundance of the adipogenic transcription factor, $PPAR{\gamma}$ (peroxisome proliferator-activated receptor ${\gamma}$), and its target gene, aP2 (adipocyte protein 2). These results indicate that Cheonnyuncho extracts can inhibit adipogenesis through a mechanism that involves direct down regulation of $PPAR{\gamma}$ gene expression or via modulation of ROS production associated with radical-scavenging activities.