• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.867-874
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• 2011

This study was performed the effect of Sargassum fulvellum extracts (SFE) on the shelf-life and quality improvement of bread. Bread was added with 0.5, 1 and 2% SFE and stored for 9 days. Total microbial counts of the bread added with 1 and 2% SFE were reduced by 2 log cycles at 9 days, and there were no significant changes in pH value or moisture content compared to the control. In addition, the protection factor of the bread added SFE measured by Rancimat showed a higher level than that of the control. Yellowness increased as bread was added with SFE while lightness and redness decreased. Springiness showed no considerable differences between the control and the group added with SFE. Hardness, shear force, gumminess and chewiness were higher than those of the control. In the sensory evaluation, right after manufacturing, taste, texture, and total preference of the bread containing 0.5 and 1% SFE were preferred compared to the control. These results suggest that the addition of 0.5% and 1% SFE to bread enhance the quality and shelf-life of bread.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.2
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• pp.228-238
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• 2007

This study was conducted to increase sweetpotato utilization and to determine the vegetative value of sweetpotato tips by investigating the phenolic compounds, antioxidative effect in oil, electron donating ability, nitrite scavenging effect and ACE inhibition activities. The phenolic compounds present in sweetpotato tips are the gallic, chlorogenic, gentisic, caffeic, couramic and ferulic acid, which are 16-122 times higher compared to other vegetables such as spinach, soybean sprout, and perilla leaves. In each solvent extract, the total phenolic compounds (175.8mg/g) was composed of 55% EtOAc extraction and 39% BuOH extract, respectively. The results of induction period using the Rancimat method showed that the antioxidant activity of SP tips was higher than the tocopherol or BHT. The relative levels of each solvent extract in SP tips were as follows: EtOAc>BHT>BuOH>Tocopherol>Water>$CHCl_3$>Hexane. The peroxide value was measured every 5 days for 25 days during storage and results showed that the peroxide value, the tips, tuberous root and tocopherol were lower compared to spinach, soybean sprout and perilla leaves. Nitrite scavenging effects were excellent in sweetpotato tips, perilla leaves and soybean sprout, especially, inhibition rate of perilla leaves (72%) were superior to the others. In process of solvent extraction, activity of BuOH and water extractions were the best. ACE inhibition activity in sweetpotato tips was 1.5 times higher than in tuberous roots and $1.9{\sim}3.7$ times higher than in spinach, soybean sprout, perilla leaves.

• Journal of the Korean Applied Science and Technology
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• v.35 no.1
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• pp.99-110
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• 2018

In this study, oil of Platycodon grandiflorum seeds was prepared using supercritical carbon dioxide extraction (SCE) and its physicochemical indices as a new edible oil were investigated. Compared to Soxhlet solvent extraction, SCE under the condition of 6,000 psi at $40^{\circ}C$ produced more oil, especially from the roasted seeds to 32.7%. TLC analysis showed triacylglycerols accounted for most of the oil obtained from roasted Platycodon grandiflorum seeds by SCE similarly to commercial soybean oil or perilla seeds oil. The oil had highly unsaturated lipid with considerable amount of linoleic acid(73.27%) much more than two commercial oils followed by oleic acid(13.16%). Physicochemical properties of the oil were as follows; specific gravity, 0.92; dynamic viscosity, 45.37 cP; refractive index, 1.48; color, L=47.30, a=-3.69, b=25.72; iodine value, 141.57 g $I_2/100g$ oil; saponification value, 191.21 mg of KOH/g of oil; acid value, 2.60 mg of KOH/g of oil. Among those, refractive index, viscosity and iodine value, which were related to unsaturation degree of lipid, were ranged between those of two commercial oils. The oxidation stability of oil(2.03 hr) was also ranged between less stable perilla seeds oil(1.79 hr) and more stable soybean oil(2.94 hr) based on the induction time measured by Rancimat assay. In addition to extraction yield increase, seeds roasting provided further benefits such as reductions of cholesterol ester content and acid value without change in fatty acid composition. In conclusion, oil was extracted from the roasted Platycodon grandiflorum seeds at high yield by supercritical carbon dioxide and it seemed to have proper characteristics as a edible oil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1441-1447
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• 2012

This study was conducted to examine the effects of gamma irradiation on the shelf-life and sensory scores of squid Sundae under accelerated storage conditions. Squid Sundae was stored at $37^{\circ}C$ for 35 days following gamma irradiation at doses of 0, 10, and 20 kGy. For total viable cell counts, control and gamma-irradiated (GI) (10 kGy) squid Sundae were already spoiled in 4 days, whereas GI (20 kGy) squid Sundae showed complete suppression of bacterial growth during storage. There were no significant changes in pH values compared to the control. The VBN and TBARS (thiobarbituric acid reactive substance) values of GI (20 kGy) squid Sundae were significantly lower than those of the control. In addition, the induction period of GI (20 kGy) squid Sundae as measured by a Rancimat showed a higher level compared to that of the control. In the sensory evaluation, there were no significant changes between the control and GI samples. These results suggest that a dose of 20 kGy is the optimum and effective dose for preservation of squid Sundae.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1064-1071
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• 2003

An investigation of various olive oils available in Korea was carried out to assess their quality properties such as color, oxidative stability, fatty acid composition, tocopherol content, sterol content and benzo(a)pyrene content. In color measurement, by using a Lovibond color scale and Hunter color difference meter, both a and b values of extra virgin olive oil were higher than those of pure olive oil by Tintometer (Lovibond PFX995). However, extra virgin olive oil showed higher a value and lower L value than pure olive oil by the Hunter color difference meter. In the rancimat test, the induction period of extra virgin olive oil $(38.03{\sim}8.47hr)$ was longer than that of pure olive oil $(32.40{\sim}9.94hr)$. In fatty acid composition, C18:1 $(72.01{\sim}78.53wt%)$ was present in the greatest amount, with lesser amounts of C18:2 $(4.88{\sim}10.36wt%)$ and C18:3 $(0.56{\sim}1.09wt%)$. The tocopherol content ranged from ${\alpha}-Toc\;4.09{\sim}13.89mg/100g$, ${\beta}-Toc\;0.57{\sim}1.34mg/100g$, and ${\gamma}-Toc$ $3.41{\sim}8.03mg/100g$, and ${\alpha}-tocopherol$ was found to be the main isomer in all oil samples. Therefore, there was little difference in the fatty acid composition and tocopherol content among the different types of olive oils. In sterol content, ${\beta}-sitosterol$ $(124.52{\sim}19.33mg/100g)$ and campesterol $(1.10{\sim}0.62mg/100g)$ of extra virgin olive oil were higher than that of pure olive oil $({\beta}-sitosterol\;92.68{\sim}17.44mg/100g,\;campesterol\;0.59{\sim}0.35mg/100g)$. Benzo(a)pyrene was found in almost all samples, with $0.287{\sim}0.106{\mu}g/kg$ in extra virgin olive oil and $1.204{\sim}2.130{\mu}g/kg$ in pure olive oil.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.4
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• pp.411-420
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• 2007

This study was conducted to increase sweetpotato utilization and to determine the vegetative value of sweetpotato tips by investigating the phenolic compounds, antioxidative effect in oil, electron donating ability, nitrite scavenging effect and ACE inhibition activities. The phenolic compounds present in sweetpotato tips are the gallic, chlorogenic, gentisic, caffeic, couramic and ferulic acid, which are 16-122 times higher compared to other vegetables such as spinach, soybean sprout, and perilla leaves. In each solvent extract, the total phenolic compounds(175.8 mg/g) was composed of 55% EtOAc extraction and 39% BuOH extract, respectively. The results of induction period using the Rancimat method showed that the antioxidant activity of SP tips was higher than the tocopherol or BHT. The relative levels of each solvent extract in SP tips were as follows: EtOAc>BHT>BuOH>Tocopherol>Water>$CHCl_3$>Hexane. The peroxide value was measured every 5 days for 25 days during storage and results showed that the peroxide value, the tips, tuberous root and tocopherol were lower compared to spinach, soybean sprout and perilla leaves. Nitrite scavenging effects were excellent in sweetpotato tips, perilla leaves and soybean sprout, especially, inhibition rate of perilla leaves(72%) were superior to the others. In process of solvent extraction, activity of BuOH and water extractions were the best. ACE inhibition activity in sweetpotato tips was 1.5 times higher than in tuberous roots and $1.9{\sim}3.7$ times higher than in spinach, soybean sprout, perilla leaves.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.866-873
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• 2007

To analyze and differentiate volatile compounds of 13 extra virgin olive oils from market, solid-phase micro extraction (SPME) GC-MS and electronic nose (EN) equipped with metal oxide sensors were applied. The volatiles identified in extra virgin olive oils include hexanal, 4-hexen-1-ol, (Z)-3-hexen-1-ol, acetic acid, and 2,4-dimethyl-heptane, etc. Response from EN was analysed by the principal component analysis. Proportion of the first Principal component was 99.70%, suggesting that each aroma pattern of the 13 extra virgin olive oils could be discriminated by EN. Fatty acid compositions were oleic (61.1${\sim}$77.9 mole%), palmitic (11.7${\sim}$16.5 mole%), linoleic (4.7${\sim}$9.7 mole%), stearic (2.5${\sim}$2.9 mole%), Palmitoleic (0.8${\sim}$2.4 mole%), and linolenic acid (0.7${\sim}$1.2 mole%). In color study, extra virgin olive oil showed $L^{\ast}$ value of 81.7${\sim}$92.9, $a^{\ast}$ value of -28.3${\sim}$13.5 and $b^{\ast}$ value of 52.2${\sim}$139.0. Total phenol and ${\alpha}-tocopherol$ contents were 6.2${\sim}$24.9 mg/100 g and 5.5${\sim}$12.8 mg/100 g, respectively. In Rancimat test, the induction period of 13 extra virgin olive oils showed 31.76${\sim}$54.04 hr while their POV ranged from 13.5 to 22.9 meq/kg oil.

• Journal of Life Science
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• v.17 no.10
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• pp.1406-1413
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• 2007

This study was performed to investigate the effect of ethanol extract of Pimpinella brachycarpa(PBE) on chronically ethanol-induced hepatotoxicity in rat liver. Sprague-Dawley rats weighing 90-130 g were divided into 5 groups; normal group(NOR), ethanol(35%, 10 ml/kg) treated group(CON), PBE 200 mg/kg treated group(P1), PBE 200 mg/kg and ethanol treated group(P2), and PBE 400 mg/kg and ethanol treated group(P3). PBE was also fractionated by the following solvent: n-hexane, chloroform, ethylacetate and n-butanol. The antioxidative capacity of the n-hexane fraction was the highest among fractions and was similar to that of butylated hydroxytoluene(BHT). The body weight gain and feed intake of the rats were decreased by ethanol administration, but were gradually increased to the similar levels of the NOR group by administering PBE. The AST activity in serum elevated by ethanol was significantly decreased by administering the high dosage of PBE, but exerted no significant change on serum ALT activity. It was also observed that the hepatic activities of xanthine oxide(XO), catalase and glutathione peroxidase(GSH-Px) increased by ethanol were markedly decreased in the combined ethanol and PBE administered groups(P2 and P3), but not in the activity of superoxide dismutase(SOD) as compared with the CON group. The glutathione(GSH) contents were decreased by ethanol adminstration, however, increased after administering PBE. These results suggest that ethanol extract of Pimpinella brachycarpa has a possible positive effect on the liver function in hepatotoxicity-induced rats by ethanol administration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1444-1451
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• 2009

This study was to examine the shelf life and qualities of castellas added with mixture of Morus alba root bark (MA), Ecklonia stolonifera (ES), and Curcuma aromatica (CA) extracts (MECE). The result of total microbial cell count showed that castellas with MECE were increasing storage time, especially at the rate of MA : ES : CA＝0.75:0.75:0.5, and was reduced about 3 log cycle as compared to that of control. Also castellas with MECE were shown to have the highest antioxidant effect by Rancimat method. In the color, redness of castellas diminished with increasing amounts of MECE in castellas while conversely, lightness and yellowness increased. In sensory evaluation, the castella containing MA 0.25%, ES 0.25% and CA 0.125% were preferred than the control. These results suggest that the addition of MA 0.25%, ES 0.25% and CA 0.125% in castella positively improved the preservation and development of quality.

• Korean Journal of Food Science and Technology
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• v.43 no.1
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• pp.51-57
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• 2011

From the total methanolic extract of Gardenia jasminoides (Rubiaceae), various antioxidative characteristics were identified in terms of nitrite scavenging ability, 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical cation inhibition, superoxide dismutase (SOD)-like activity, and elongation effect of lipid peroxidation using Rancimat. After successive partitioning with n-hexane, chloroform, n-butanol, and water, potent nitrite scavenging abilities were shown in the n-butanol fraction and water fraction, and $IC_{50}$ values were 183 ppm and 194 ppm, respectively. As for ABTS radical cation inhibition, the chloroform fraction was most potent and its $IC_{50}$ was 159 ppm. SOD-like activity was slightly low in all of the fractions. The elongation effect of lipid peroxidation also increased dose-dependently and the antioxidative index (AI) of the total methanolic extract was 2.93 in 1000 ppm, which was more effective than 1.66 of butylated hydroxy anisol in the same concentration. The compounds I and II were isolated through silica gel column chromatography of the active fractions, and identified as geniposide and crocin, respectively, by $^1H-NMR$ spectral data. The $IC_{50}$ values for the nitrite scavenging abilities of geniposide and crocin were 940 ppm and 77 ppm, respectively. In ABTS radical cation inhibition, the $IC_{50}$ values of geniposide and crocin were 684 ppm and 549 ppm, respectively. And the $EC_{50}$ value for SOD-like activity of crocin was 259 ppm, which was much smaller than 453 ppm by the positive control, chlorogenic acid. The $EC_{50}$ value of geniposide could not be identified.