• Journal of Ginseng Research
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• v.18 no.1
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• pp.60-65
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• 1994

Fresh ginseng of same grade was stored under the 4$\pm$1$^{\circ}C$ and 87~92% RH for 10 weeks. During the storage, an aliquot amount of the ginseng was drawn, freeze dried and chemical constituents and physicochemical parameters were measured. After 10 weeks of storage drying rate and shrinkage of ginseng were 1520% and 9.04%, respectively, mold growth was seen at week 5 and observed for 51.2% of the ginseng week 10. Amylase activity level was elevated at the early stage of storage and decreased to 5% of initial value at week 5. At week 5, the elevated amylase activity was inconcomitant with the appearance of the mold growth. Crude protein contents were increased and decreased, respectively 5 week post storage. No significant changes in crude fat, crude fiber, ash, total sugar, n-butanol extract and ginsenoside were observed. The content of water-extractable substance showed maximum at week 7 to 8. The value of pH was slightly elevated and reducing sugar was increased during the storage. Key words Ginseng storage, physicochemical properties, drying rate, shrinkage, amylase activity.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.828-832
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• 1990

Pileus and stipe extracts of shiitake mushroom were prepared with various ethanol concentration by different extraction time at $60^{\circ}C$. Yields, total reducing sugars, free amino acids and nucleotides in ultrafiltrated extracts were analyzed. Yields were higher in hot water extracts but there was no difference depending on changes of extraction time. Total reducing sugar contents got higher by hot water extraction than by solvent extraction. In hot water extracts of the pileus and stipe, reducing sugar content were in the range of $416.18{\sim}488.18\;mg%\;and\;435.37{\sim}452.12\;mg%$, respectively. Threonine+serine, glutamic acid, lysine and arginine were dominent in the free amino acids pool of raw material. The contents of free amino acids in hot water extracts of pileus and stipe were about 528.46mg% in 2 hr and 221.01 mg% in 3 hr. The proportion of bitter amino acids in extracts to total free amino acid contents was in the range of $16{\sim}29%,\;35{\sim}37%$ in pileus and stipe extracts, respectively. Nucleotides contents were higher in pileus than in the stipe. When the 25% ethanol solution was used for extraction solvent, nucleotides contents in pileus and stipe extracts was high.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1226-1232
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• 2003

Bamboo trees have been used for a long time as folk remedies for treatment of hypertension and stroke symptoms in Oriental regions. These pharmaceutical effects of bamboos look like to be related to its antioxidant capacity and phytochemicals in bamboos. To evaluate the antioxidative effects of bamboo trees, five kinds of bamboo varieties dominant in Korean peninsular were chosen and determined its total antioxidaive activities, free radical scavenging activities and nitrite scavenging activities by TEAC (Trolox Equivalent Antioxidant Capacity) assay, DPPH and Griess reagent assay using in vitro system, respectively. To evaluate the correlation between antioxidative activities and Maillard reaction during hot water extraction, contents of reducing sugar and total nitrogen and brown color intensity at 420 nm were determined. When total antioxidative activities, free radical scavenging activities and nitrite scavenging activities of five kinds of bamboo trees were compared, wang-dae (Phyllostachys bambusoides S. et Z.) showed the strongest effect among samples, although all kinds of extracts showed relatively strong effects against oxidation. The bamboo culms extract showed stronger antioxidative effects than that of bamboo leaves. In each fraction obtained from 70% ethanol extract, antioxidative effect were increased in order of dichloromethane>ethyl acetate>butanol>water>hexane fraction. In reducing sugar analysis of extracts, reducing sugar contents of water extracts were higher than that of 70% ethanol extracts and wang-dae water extract showed the highest level which was 708.92 mg/g. Total nitrogen contents of the extracts were $1.785{\sim}2.605\;mg%$ and contents in water extracts were lower than that in 70% ethanol extracts. Brown color intensity at 420 nm showed similar tendency with results in reducing sugar contents.

• Korean Journal of Medicinal Crop Science
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• v.19 no.6
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• pp.501-507
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• 2011

This experiment was carried out in order to collect the basic data on the standardization of the manufacturing process of Rehmannia glutinosa Libosch. var. purpurea Makino drying. By the drying methods of R. glutinosa, the content of water, inorganic components, reducing sugar, catalpol and benzo[${\alpha}$]pyrene were investigated. The water content was 15.6~17.2% when R. glutinosa was dried by cold-warm air moisture absorption drying method (CAMAD) at $60^{\circ}C$ during 6 days. Among of the inorganic components of R. glutinosa the K content was the most followed by P, Na, Ca and Mg. The reducing sugar content of R. glutinosa by the hot air drying method (HAD) was much more than that by the CAMAD. The catalpol content of R. glutinosa was not different by the drying temperature when it was dried by the CAMAD. The catalpol content of the large size tuber (about 50.0 g/unit) showed a tendency to increase from $60^{\circ}C$ until $70^{\circ}C$ drying temperature, but that of the small size tuber(about 4.0 g/unit) was decreased as being a trend as the drying temperature high when R. glutinosa was dried by the HAD, But the catalpol content R. glutinosa had a tendency to drop significantly at drying temperature above $80^{\circ}C$. The benzo[${\alpha}$]pyrene content was little detected when R. glutinosa was dried by both the SLD and the CAMAD, and the sampling by the HAD indicated within the scope of 5 ${\mu}g/kg$ which was the scope to regulate by Korean food and drug administration. In conclusion, it seemed that an appropriate drying temperature of R. glutinosa by the CAMAD and the HAD was about $60^{\circ}C$ and about $70^{\circ}C$, respectively, when we consider the catalpol content and benzo[${\alpha}$]pyrene detection in the manufacturing process of drying R. glutinosa.

• Food Science and Preservation
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• v.20 no.4
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• pp.475-481
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• 2013

This study was performed in order to compare the changes in fruit quality and antioxidant activity depending on the ripeness degree of the banana flesh and peel (unripe, ripe, and over ripe) when stored at room temperature for 6 days. The moisture contents showed differences such as the significantly lower maturity in the over ripe fruit peel and the moisture content increase in the fruit flesh during ripening. During the maturity stage, the L and b values decreased, while the a value increased. During ripening, the titratable acidity (TA) decreased, while the soluble solids contents (SS), sugar acid ratio (SS/TA), total sugar, and reducing sugar contents increased, respectively. Also during ripening, the glucose and the fructose contents increased considerably, thus resulting in the decrease of the sucrose content. In addition, this study revealed that the phenolic substance, which was part of the fruit skin, showed more favorable reaction to radical ability than the fruit flesh. Furthermore, the DPPH, ABTS radical scavenging ability, and reducing power showed better reaction for the fruit skin than for the fruit flesh, and there was a significant increase in the antioxidative activity as a result of the higher levels of phenolic substance. Therefore, maturity played an important role in changing the chemical composition and physiological activity of a banana. The unripe peels could be used as antioxidant ingredients and they could also enhance the biological activity in the utilization of by-products.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.410-415
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• 2008

The nutritional characteristics and functionalities of the polyplant extracts(PPE) from the extraction of various plants were assessed for the development of a new functional food. The PPE contained 42.95 g of glucose, 22.61 g of fructose, and 12.48 g of sucrose per 100 g of PPE as free sugar, and its reducing sugar contents was measured at 480.6 mg per g of PPE. Among free amino acids, proline contents was the highest at 0.58 g per 100 g of PPE, and it contained only 12.65 mg of malic acid and 6.92 mg of tartaric acid per g of PPE as an organic acid. The antioxidant activity of PPE was the highest at 91.6%, whereas SOD-like activity and xanthin oxidase inhibitory activity, which are associated with anti-aging effects, were 21.6% and 9.3%, respectively. HMG-CoA reductase inhibitory activity was 10.0% and anti-dementia acetylcholinesterase inhibitory activity was quite low(5.1%).

• Preventive Nutrition and Food Science
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• v.22 no.3
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• pp.231-236
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• 2017

Fermented kale juices using four types of lactobacilli were produced in the present study. After 48 h of fermentation time, viable cell counts of all ferments reached an above $10^9CFU/mL$. The viability of the ferments after cold storage in the refrigerator for 4 weeks showed $10^8CFU/mL$ in all ferments. Among four types of fermented kale juices, the ferment of Lactobacillus acidophilus IFO 3025 indicated a good nutritional composition, including neutral sugar ($1,909.76{\mu}g/mL$), reducing sugar ($564.00{\mu}g/mL$, P<0.05), and protein contents ($160.06{\mu}g/mL$, P<0.05). The results of mineral composition analysis had the highest potassium value in all ferments ($854.16{\sim}895.07{\mu}g/mL$), particularly in the ferment of Lactobacillus brevis FSB-1 (P<0.001), which is necessary to sustain osmotic pressure, prevention of high blood pressure, and protein synthesis. Moreover, calcium, phosphorus, and magnesium contents related to bone health were generally sufficient in all ferments. Consequently, in this study, fermented kale juices may be suggested as a healthy fermented beverage with essential nutrients. However, the acceptability of the fermented kale juice to the Korean taste should be further investigated with a trained taste panel to determine whether inoculated fermentation could be an option for the consumers.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.606-611
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• 2009

This study was conducted to develop a high value pear Makgeoly that possessed the physiological functionality of pears and rice. To accomplish this, the effects of the addition of pears on the alcohol fermentation of Korean traditional rice wine, Makgeoly were investigated. The total acidity contents were unchanged for 9 days of fermentation after the addition of pear to the mash, however, it decreased by approximately 0.13% after 9 days. Additionally, the ethanol contents increased to 16.0% after 5 days of fermentation, after which they did not change significantly. The residual reducing sugar and free sugar content were decreased after 7 days and 5 days of fermentation, respectively. The total acceptability was the best in the Makgeoly that contained grated pear after 10 days of fermentation. Additionally, antihypertensive angiotensin Iconverting enzyme inhibitory activity was found to be greater than 80% in all pear Makgeoly, but the fibrinolytic activity, SOD-like activity and antioxidant activity were weakened. Based on these results, Makgeoly that was brewed by the addition of 20% grated pear into the fermented broth from fermentation at $20^{\circ}$ for 10 days has the potential to become a new functional Korean traditional Makgeoly with high acceptability and antihypertensive properties.

• Journal of Life Science
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• v.11 no.3
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• pp.211-217
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• 2001

Optimum processing conditions of vinegar using esa tangle extracts were investigated. Sea tangle vineagr was prepared by adding 3% and 5% of glucose, 6% and 10% of ethanol to sea tangle extracts and inoculating acetic acid bacteria. After fermentation for 30 days at 3$0^{\circ}C$, pH was similar to 3.22, 3.21, 3.25 and 3.28 days it was 4.75%, 4.77%, 5.61% and 5.87% respectively. Contents or reducing sugar was 0.70%, 0.70%, 0.88% and 0.89% in initial time of fermentation but it was rapidly decreased by 10 days of fermentation to 0.20%, 0.19%, 0.22%, and 0.21%, respectively. Ethanol contents was 5.88%, 9.77%, 5.75% and 9.68% in initial time of fermentation but it was rapidly decreased by 15 days of fermentation to 1.05%, 1.62%, 0.45% and 1.23%, respectively and it was addition of 5% glucose and 6% ethanol and fermentation for 20 days at 3$0^{\circ}C$. Quality for sea tangle vinegar manufactured using optimum condition were as follows respectively; pH 3.25, acidity 5.38%, total sugar 1.72%, iodine 1,537.2 ppm.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.773-779
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• 1999

This study was conducted to determine the changes in the contents of vitamin C and fermentation characteristics of kimchi on different Chinese cabbage variety(Koreangji Yureum: KY, Kalak Shin Il Ho: KS) and fermentation temperature(5oC, 15oC). Kimchi were fermented at 5oC and 15oC for 140 days and 25 days respectively. In all samples, total acidity increased, and the pH, total sugar and reducing sugar content decreased as the fermentation proceeded. Also, the number of lactic acid bacteria reached the maximum at the optimum fermenting stage. On the other hand, total ascorbic acid, dehydroascorbic acid and ascorbic acid from individual kimchi solid tissue significantly decreased with fermentation periods, however, increased kimchi liquid at the 7day in KS 15(kimchi prepared with Kalak Shin Il Ho at 15oC), KY 15(kimchi prepared with Korangji Yureum at 15oC) and at the 65day in KY 5(kimchi prepared with Korangji Yureum at 5oC) respectively. Therefore, different fermentation temperature as well as variety affected ascorbic acid contents and chemical characteristics of kimchi.