• Journal of Food Hygiene and Safety
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• v.32 no.1
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• pp.14-19
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• 2017

The purpose of the study was to simplify standard HACCP manual for improving the on-site applicability and increasing the implementation rate of HACCP program for small- and medium-sized dairy farms (SMDF). A survey was carried out in 32 SMDFs using a structured questionnaire. The results indicated that the number of workers had a positive correlation with HACCP certifications (p < 0.05). Most of HACCP non-certified farms (66.7%) were run by two workers with 40-60 cows and milking yields of 1,000-1,500 L per day. Major drawbacks for dairy farmers to implement current HACCP system were the difficulties in daily recording and facility management (40%). On the basis of the survey results, it was suggested that the development of on-site standard HACCP manual and user-friendly record chart with O/X checklist were the most urgent factors to increase HACCP implementation rate. In addition, the alternative third party service for microbial and chemical tests could also be accompanied for small-sized dairy farms.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.2
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• pp.527-534
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• 2019

Japanese sumac (Rhus javanica) is one of the common herbaceous plants growing over the country. This study was conducted to investigate the extraction characteristics and physiological activities inluding nitrite scavenging ability of the water extracts from leaf, fruit and bark of Japanease sumac. Extraction yield was 6.62~13.84%, free amino acids were detected as 24 kinds with 37.9 mg/100g in leaf extract, 23 kinds with 27.0 mg/100g in fruit extract and 27 kinds with 39.0 mg/100g in bark extract, respectively, and seven kinds essential amino acids were detected. Total contents of flavonoids equivalent to naringin were 587.2 mg/100g in bark extract, 557.3 mg/100g in fruit extract and 379.9 mg/100g in leaf extract, respectively. Total contents of phenolics equivalent to gallic acid were 111.2 mg/100g in leaf extract, 108.4 mg/100g in fruit extract and 80.4 mg/100g in bark extract, respectively. The nitrite scavenging ability of extracts was order of 61.93% in bark extract>57.38% in fruit extract>55.49% in leaf extract, and was 78.1~100% of those of BHT (butylated hydroxytoluene) equivalents at pH 1.2. The electron donating ability was order of 47.38% in fruit extract>43.06% in leaf extract>38.55% in bark extract, and was compared to 65.6%, 58.8% and 53.6% of those of BHT equivalents, respectively. The reduction power was evaluated to 37% higher in leaf extract, 43% higher in fruit extract and 46% higher in bark extract than those of BHT equivalents. The metal chelating ability of extracts was considerably low and was order of 27.3% in bark extract>20.6% in leaf extract>11.2% in fruit extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.975-979
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• 2010

Biological activities of different parts (stems, leaves, roots, fruits) and solvents (water, ethanol) of seabuckthorn (Hippophae rhamnoides L.) grown in Korea were tested as follows. In the experiment of inhibiting $\alpha$-glucosidase activity, ethanol extract of Hippophae rhamnoides L. stem showed the highest inhibitory activity by 93% and the next highest was the ethanol extract of its leaf by 88.7%. In the case of these two extracts, the effect of inhibiting $\alpha$-glucosidase activity was extraordinarily great when comparing with control group, acarbose. In the experiment of inhibiting $\alpha$-amylase activity, water extract of leaf showed the highest result by 54.7%, among all extracts. Regarding anticancer effect for HT-29 cell and DU-145 cell, water extract of root showed 47.1% and 32.3% activities, respectively. The experiment on antibacterial activity showed that the ethanol extract from the leaf inhibitory activity of Clostridium butyricum, Proteus mirabilis, and Shigella flexneri which are the several food borne pathogenic strains. In future research, materials for biological activity appear isolated and purified and research should continue.

• Nutrition Research and Practice
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• v.8 no.3
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• pp.336-341
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• 2014

BACKGROUND/OBJECTIVE: It is expected that dairy products such as cheeses, which are the main source of cholesterol and saturated fat, may lead to the development or increase the risk of cardiovascular and metabolic diseases; however, the results of different studies are inconsistent. This study was conducted to assess the association between cheese consumption and cardiovascular risk factors in an Iranian adult population. SUBJECTS/METHODS: Information from the Isfahan Healthy Heart Program (IHHP) was used for this cross-sectional study with a total of 1,752 participants (782 men and 970 women). Weight, height, waist and hip circumference measurement, as well as fasting blood samples were gathered and biochemical assessments were done. To evaluate the dietary intakes of participants a validated food frequency questionnaire, consists of 49 items, was completed by expert technicians. Consumption of cheese was classified as less than 7 times per week and 7-14 times per week. RESULTS: Higher consumption of cheese was associated with higher C-Reactive Protein (CRP), apolipoprotein A and high density lipoprotein cholesterol (HDL-C) level but not with fasting blood sugar (FBS), total cholesterol, low density lipoprotein cholesterol (LDL-C), triglyceride (TG) and apolipoprotein B. Higher consumption of cheese was positively associated with consumption of liquid and solid oil, grain, pulses, fruit, vegetable, meat and dairy, and negatively associated with Global Dietary Index. After control for other potential confounders the association between cheese intake and metabolic syndrome (OR: 0.81; 96%CI: 0.71-0.94), low HDL-C level (OR: 0.87; 96%CI: 0.79-0.96) and dyslipidemia (OR: 0.88; 96%CI: 0.79-0.98) became negatively significant. CONCLUSION: This study found an inverse association between the frequency of cheese intake and cardiovascular risk factors; however, further prospective studies are required to confirm the present results and to illustrate its mechanisms.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.839-846
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• 2004

The purpose of this study was to investigate the possibility of medicinal plants application as an edible functional food resource. This research was planned to apply Artesmisia capillaris, which is one of the most widely used oriental medicinal resource into beverages, and to evaluate the validity and the nutrients of the developed beverage with Artemisia capillaris. Following this plan, we analyzed contents of the general nutritional composition, mineral and amino acid contents. And to evaluate the improvement of blood circulation and the ability to recover from fatigue, we had a group of athletes to regularly take the beverage before and after exercise and checked the heart rates, and blood components before exercise and after exercise. Brix, pH and titratable acidity of develoued drink were 9.2%, 4.4 and 0.04%, respectively. The approximate nutritional composition of beverage was carbohydrate, 2.70%, crude protein, 6.00%, crude ash, 0.20%, and crude fat, 0.10%. And developed beverage contained essential amono acids and minerals (p, Ca, K, Na, Fe, Mn, Zn). Heart rates, lactic acid, glucose, creatinine, LDH, GOT, GPT and lipid concentratios in blood were decreased after taking the beverage with Artemisia capillaris for 6 weeks, both in stable condition and after exercise. Since the athletes who participated In our research were doing aerobic exercise regularly, we judged that this result was formed not only by aerobic exercise, but also by the function of developed beverage with Artemisia capillaris the athletes took for 6 weeks. We believe that taking the beverage regularly will help the improvement of the public health and the athleticism of the athletes. We hope that this result will be used as the basic resource in developing of the beverage with Artemisia capillaris in the near future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.769-775
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• 2010

The genus Lespedeza belonging to Leguminosae is an annual or perennial herb, which has been used as a Chinese herbal medicine. Antioxidant activity on DPPH ((1,1)-diphenyl-2-picrylhydrazyl) and ABTS (2,2'-azino-bis(3-ethylenebenzothiazoline-6-sulfonic acid) radicals and the contents of total polyphenol and flavonoid were analyzed with 12 methanol extracts from six Lespedeza genus plants with different plant parts. The highest content of total polyphenol was detected in the leaves of Lespedeza$\times$robusta (194.6 mg GAE/g), while the highest content of total flavonoid existed in the aerial part of Lespedeza thunbergii var. intermedia (47.9 mg QE/g). Generally, the amounts of polyphenol and flavonoid compounds were higher in the leaves than in the stems. The $SC_{50}$ value of DPPH radical scavenging activity ranged from 10.16 to 90.94 ppm, of which the strongest activity was determined in the leaves of L. robusta. Most ABTS radical scavenging activities from the investigated methanol extracts were higher than that of L-ascorbic acid, implying the excellent antioxidant activity. The radical scavenging activity in this study showed high correlation with the amount of total polyphenol rather than that of total flavonoid. These data suggest that the methanol extracts from these Lespedeza spp. could be potential candidates for natural antioxidants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.129-133
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• 2013

Hot pepper (Capsicum annum L.) is one of the most important ingredients in Asian food. The capsaicinoids, capsaicin and dihydrocapsaicin are responsible for more than 90% of the pepper's pungency. The objective of this study was to determine the amounts of these two major capsaicinoids in hot peppers cultivated from different regions in Korea. Peppers (Geumgochu) cultivated in 24 different regions of Korea were collected in 2011. The capsaicinoids of these plants were extracted with methanol and determined quantitatively by HPLC with a fluorescence detector. The capsaicinoid value ranged from 22.4 mg/100 g to 119.1 mg/100 g depending upon different regions. The average capsaicinoid content of the peppers from Gangwon and Gyeonggi was 66.73 mg/100 g, and the content from Jeonbuk and Jeonnam was 50.34 mg/100 g. However, average capsaicinoid content from these four different cultivation regions were not significantly different. Finally, analytical method validation parameters such as recovery, reproducibility, repeatability, were calculated to ensure the method's validity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.839-847
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• 2011

Fermented compost made from medicinal herb waste (MHWC) as an environment-friendly manure was applied to determine the physicochemical characteristics of Rubus coreanus Miquel (Bokbunja). MHWC, poultry manure compost (PMC), and MHWC+PMC (1:1, w/w) were applied to 2 year-old Bokbunja plants at levels of 0 (UC: untreated control), 20, and 40 Mg/ha, respectively. The physicochemical characteristics of Bokbunja were investigated 15, 20, and 25 days after flowering (DAF). There were no differences between the chemical compositions of the group. However, the total sugar contents of the fruit harvested 15, 20, and 25 DAF from MHWC were increased 0.54~0.56, 0.46~0.53, and 1.80~2.52%, respectively, as compared with UC. The free sugar content in fruit from the MHWC group was higher compared to the other groups. The fructose and glucose contents were increased 0.08~0.31% and 0.08~0.18%, respectively. The organic acid content of the fruit was increased in the MHWC and PMC groups, and citric acid constituted 92.67~93.59% of the total organic acid content. In conclusion, MHWC treatment is a compost source for quality improvement of total sugar, free sugar, and organic acid contents of Bokbunja.

• Journal of Nutrition and Health
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• v.36 no.7
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• pp.699-710
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• 2003

This study was performed to investigate the effect of chamomile, sage, and green tea intakes on anti oxidative capacity in 15-month-old rats. Dried powders of three plants were analyzed to determine the amount of total flavonoids, $\beta$-carotene, vitamin C, vitamin E, and dietary fibers. In order to examine the change of antioxidative capacity in old rats, forty-eight Sprague-Dawley male rats weighing 621.2$\pm$9.5 g were divided into four groups according to body weight and fed for four weeks with each experimental diet of three dried powders and control diet. Plasma and liver thiobarbituric acid reactive substances (TBARS) levels and xanthine oxidase (XO) activities, erythrocyte and liver superoxide dismutase (SOD) activities and plasma vitamin A, C, E, and total carotenoids levels were measured. The total flavonoids and vitamin C contents were the highest in green tea powder. Beta-carotene and vitamin E contents were not significantly different among all three dried powders. Total dietary fiber contents also were not different among all three dried powders, but soluble dietary fiber contents of chamomile was higher than other two dried powders. Plasma TBARS level was found to be significantly lower in all the experimental groups as compared to control group. Chamomile powder group, especially, showed the lowest level among all experimental groups. Liver TBARS levels of experimental groups were also lower than that of control group and significant differences were observed in chamomile and green tea groups compared to control. Plasma XO activity of green tea group was significantly lower than control group. Liver XO activities of green tea and chamomile groups were significantly lower than control group. Erythrocyte SOD activity was not significantly different among all the groups. However, liver SOD activities of sage and green tea groups showed a significant increase as compared to control group. Plasma vitamin A level was not significantly different among all the groups. Plasma total carotenoids levels were found to be significantly higher in experimental groups as compared to control group. Plasma vitamin E level of chamomile group and vitamin C level of green tea group showed the highest level among all the groups. In conclusion, chamomile, sage, and green tea intakes had an effect on improving antioxidative capacity in 15-month-old rats. Effects of green tea and chamomile powders, especially, were higher than sage powder.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.827-833
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• 1996

Along with the increased necessity for an efficient utilization of Korean wild edible plants growing in fields and mountains, attempts were made to investigate the patterns of flavor changes accompanied hy various conditions of dispersion medium. The effect of various pH values and concentration of sucrose or NaCl of dispersion medium on volatile flavor patterns was investigated to evaluate the applicability of flavor components extracted from Capsella bursa-pastoris for food industry. Essential oils from this wild plant were isolated by simultaneous steam distillation-extraction (SDE) method using diethyl ether as solvent. Concentrated samples were analyzed s chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Most volatile flavor components of Capsella bursa-pastoris showed good recovery when steam distilled at pH 7 by SDE method. Increasing concentration of sucrose and 15% by NaCl, resulted in greater numbers of identified flavor components from Capsella bursa-pastoris.