• Food Science and Preservation
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• v.12 no.5
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• pp.476-481
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• 2005

This study was carried out to analyze the components of the Angelica dahurica root for the studies of the physiological function. General components of A. dahurica root were 71.7% moisture, 10.6% carbohydrate, 9.3% crude protein, 6.6% crude ash and 1.9% crude fat. The content of reducing sugar was 1,850 mg/100 g. The total amount of free sugar was 80 mg/100 g, in which 19.3 mg/100 g fructose, 27.8 mg/100 g glucose, 28.4 mg/100 g sucrose and 4.5 mg/100 g maltose were present. In the results of mineral analysis, the content of K was the highest(2,145.03 mg/100 g) followed by 286.35 mg/100 g Mg and 145.23 mg/100 g Ca. The total amount of hydrolyzed amino acid was 71.68 mg/100 g, in which 20.98 mg/100 g essential amino acid and 50.70 mg/100 g of non-essential amino acid were present. Among them, proline(11.74 mg/100 g) was the highest. Total free amino acids were contained 17.04 mg/100 g, in which 6.67 mg/100 g of essential amino acids and 10.37 mg/100 g of non-essential amino acids were present. Among them alanine(5.96 mg/100 g) was the highest. Total content of amino acid derivatives was 3.37 mg/100 g.

• Food Science and Preservation
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• v.13 no.3
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• pp.310-315
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• 2006

Chemical characteristics of red pepper seasoning oil were investigated during storage at $65^{\circ}\C$ for 6 week to obtain information fer the quality control of powdered soups of Korean instant noodles. The acid value increased gradually during storage. The peroxide value increased remarkably at 4 weeks of storage, but decreased at 6 week of storage. Both American Spice Trade Association (ASTA) value that indicates redness of red pepper and the CIE $L^*,\;a^*,\;and\;b^*$ value increased to 4 weeks of storage, but decreased at 6 weeks of storage. The fatty acids were mainly composed of linoleic (51.02%), oleic (30.17%), and palmitic (11.81%) acid Myristic and palmitic acid content increased slightly but linoleic acid decreased during storage. The ratio of total unsaturated fatty acids to total saturated fatty acids slightly decreased during storage. In free fatty acid (FFA) composition, linoleic acid was present in the greatest amount but it decreased remarkably from 85.5 to 65.2 (mg/kg oil) after 6 weeks of storage. Total amount of FFA increased throughout the storage period. The ratio of total free unsaturated fatty acids to total free saturated fatty acids decreased during storage.

• Journal of the korean academy of Pediatric Dentistry
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• v.41 no.1
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• pp.85-92
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• 2014

Dentigerous cyst is the most common developmental odontogenic cyst of the jaw which is associated with unerupted teeth. Treatment modalities range from enucleation to marsupialization. Enucleation is the process in which the cyst is completely removed, and this is usually indicated for smaller lesions. Larger cysts can be treated by marsupialization, which is a process that consists of making a surgical cavity on the wall of the cyst, emptying its content and maintaining the continuity between the cyst and the oral cavity. This procedure allows decompression of the cyst, regeneration of the bone-defected area, and also lets the wall of the cyst change into normal mucosa. This technique will protect adjacent structures and will promote spontaneous eruption of succedaneous teeth previously surrounded by the cyst. These are two case reports of a 5-year-old and an 11-year-old boy with dentigerous cysts found regarding supernumerary tooth and pulpotomized mandibular primary molars, respectively. Due to the large size of the cysts, both cases were treated with marsupialization. This case report shows that in cases regarding large-sized dentigerous cysts, marsupialization can be an effective surgical technique that promotes spontaneous eruption of cyst-involved succedaneous teeth and the preservation of adjacent teeth.

• Food Science and Preservation
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• v.13 no.4
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• pp.506-512
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• 2006

Gastrodia elata Blume (GEB) is a traditional herbal plant that has been used in Asian countries for centuries as an anticonvulsant analgesic, and a sedative for treating general paralysis, epilepsy, vertigo, and tetanus. This study was designed to optimize conditions for ethanol extracts or GEB by analyzing and monitoring the extraction characteristics with response surface methodology. The extract was used for analysis of the effective components of GEB. The estimated optimal conditions were 63.62% in ethanol of 5.06 mL/g in solvent per sample, and 6.25 hr in extract time. The optimal extraction conditions for $ \gamma-aminobutyric$ acid, were 45.52%, 5.67 mL/g, and 6.04 hr, while those for $\rho-hydroxybenzyl$ alcohol were 62.73%, 5.02 mL/g, and 5.95 hr. Regression equation was generated for each variables and then superimposed them, such as soluble solid, $ \gamma-aminobutyric$ acid and $\rho-hydroxybenzyl$ alcohol content thereby resulting in superimposed values of extinction conditions like $45\sim65%,\;5\sim7mL/g$ and $5\sim7$ hr, respectively.

• Food Science and Preservation
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• v.13 no.2
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• pp.131-137
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• 2006

In order to reduce the damage of effective component during processing, we carried out hot-water extraction monitering in Gastrodia elata Blume by response surface methodology. The extraction con야tions for vanillyl alcohol, vanillin and coumarin were optimized at 91.07, 93.73 and $96.30^{\circ}C$, for 2.64, 2.58 and 3.84 hr, at the concentration of 15.16, 21.56 and 19.88 mL/g, respectively. The optimal condition for extraction of total phenolics was acheved at $98.14^{\circ}C$, 3.20 hr and 18.63 mL/g. This study elicited regression formula for each variable, and superimposed the total optimal conditions of extraction for effective compounds and optimal condition for antioxidant characteristics dividing processing factors. It is shown that the predicted result under the extraction condition as follows: extraction temperature for $90{\sim}100^{\circ}C$, extraction time for $3{\sim}4hr$, and solvent volume of $15{\sim}20mL/g$ of sample.

• Food Science and Preservation
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• v.12 no.1
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• pp.95-100
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• 2005

To enhance the utilization of green garlic as food materials, the nutritional and microbiological properties of green garlic powder and bread were investigated. Proximate compositions of green garlic powder were as follows; moisture $6.99\%$, crude protein $7.62\%$, crude lipid $1.84\%$, crude ash $6.60\%$, crude fiber $9.88\%$ and carbohydrate $76.95\%$. Free sugars were composed of glucose, glucose and sucrose. The major minerals of green garlic powder were k(1,140 mg/100 g), Ca(679.05 mg/100 g), P(342.09 mg/100 g) and Na(130.42 mg/100 g). In the total and free amino acid analysis, the major amino acids were methionine, cystine, proline and glutamic acid. When various amount of freeze dried green garlic powder were added in bread, bread with $0.5\%$ green garlic powder had lower level of total bacterial count compared with the control group at ambient temperature$(30{\pm}1^{\circ}C)$. Result of sensory evaluation showed that the preference scores decreased as the green garlic powder content increased. Through the result of these experiment we can conclude that the highest quality of green garlic powder content is no more than $0.5\%$ in making bread added with green garlic powder.

• Food Science and Preservation
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• v.13 no.6
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• pp.708-713
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• 2006

In order to study the quarantine and sanitization methods for dried red pepper, comparative effects of commercial fumigation (methyl bromide/MeBr, phosphine gas/$PH_3$) and gamma irradiation (5, 10 kGy) were investigated in terms of soluble pigment capsanthin, and capsaicin content of pepper during storage at mom temperature for 8 months. In water-soluble pigment, the degree of browning was highest in the fumigated samples, particularly in pericarp part, as compared to the control and irradiated samples. In general, the changes in capsanthin content were not apparent by treatment groups, but some reduced content were found in 10 kGy-irradiated pericarp group, Eight months of storage resulted in the significant decrease in capsanthin contents of pericarp part by $26.76{\sim}38.08%$ depending on treatment groups. The contents of capsaicin and dihydrocapsaicin were not different between the control and 5 kGy groups, while their contents decreased in both fumigated and 10 kGy-irradiated groups(p<0.05). The reduction in pungent component was observed in all the sooted samples, which was mote apparent in teated groups than in the control.

• Food Science and Preservation
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• v.7 no.3
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• pp.297-302
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• 2000

To compare the contents of well-known effective constituents, paeoniflorin, albiflorin and benzoic acid, of Korean paeony roots cultivated at different regions, this study was to provide the basic information for the quality evaluation of paeony roots. HPLC analysis showed that the paeoniflorin contents of white paeony roots of 3 years grown at Eui-seong gun, Kyungpook was the highest of 2.06% and red paeony roots of 3 years grown at Im-sil gun, Junpook was the lowest of 1.33%. The highest level of albiflorin contents was 2.04% of red paeony root grown at Ul-jin gun, Kyungpook, while the lowest levels were 0.05% of Eui-seong gun, Kyungpook and 0.06% of Im-shil gun, Junpook. The highest level of benzoic acid contents was 0.12% of red paony roots grown at Choung-do gun, Kyungpook and that grown at Ul-jin gun, Kyungpook was the lowest. Based on the average of three available constituents, the paeony roots cultivated at Kyungpook province was the highest contents of 2.03%, while 1.47% at Junpook province. These results suggest that Kyungpook province is the best region for the cultivation of white and red paeony roots, the combining of three available constituents would be more accurate than use of paeoniflorin only.

• Food Science and Preservation
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• v.18 no.5
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• pp.764-772
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• 2011

Hot-water and 70%-ethanol Smilax china leaf extracts were prepared, and their total polyphenol and flavonoid contents, DPPH-radical-scavenging ability, nitrite-scavenging ability, and antimicrobial activity were determined. The total polyphenol contents of the hot-water and ethanol extract were $5.433{\pm}0.171$ and $13.060{\pm}0.110mg/g$, respectively; their flavonoid contents were $1.599{\pm}0.017$ and $3.005{\pm}0.084mg/g$; their DPPH-radical-scavenging abilities, assayed at 1.0 mg/mL, were 33.6 and 92.3%; and their nitrite-scavenging abilities, assayed at 0.1-2.0 mg/mL, were 37.9-61.6 and 38.4-77.8%. The 70%-ethanol extract showed higher antimicrobial activity than the hot-water extract. The antimicrobial activities were high in Bacillus cereus, Vibrio parahaemolyticus, Salmonella typhymurium, and Staphylococcus aureus, in that order. The antimicrobial substances in the two extracts were maintained after heating at $65-125^{\circ}C$ for 30 min.

• Food Science and Preservation
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• v.22 no.6
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• pp.811-816
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• 2015

The purpose of this study was to determine the optimum amount of Artemisia annua L. powder for adding rice flour. The A. annua powder was added to the rice flour at ratios of 1% (30 g/3 kg), 2% (60 g/3 kg), 3% (90 g/3 kg, w/w). As the amount of A. annua powder in rice cake dough increased, carbohydrate, ash content, total amino acid, and dietary fiber contents increased whereas the moisture content decreased. Hunter's L value decreased as A. annua powder content increased. On the contrary, the a- and b values increased. The sensory score of the rice cakes containing 30 g of A. annua powder was the highest of all the rice cakes tested. Based on these results, adding A. annua powder could improve the quality and sensory characteristics of rice cake.