• Journal of Life Science
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• v.18 no.12
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• pp.1745-1751
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• 2008

This study was to investigate of characteristics and antioxidant function of yuza from 4 different area. The hot-water extracts of yuza peel extracts from Geoje, Goseong, Goheung and Namhae(Changseon, Seolcheon) were tested for antioxidant activity in different reaction systems. Contents of total phenolic compounds and flavonoids were $122.18{\pm}1.44$ mg/100 g and $114.39{\pm}0.94$ mg/100 g in hot water extracts from Namhae-Seolcheon, respectively. The highest contents of hesperidin and naringin were $55.45{\pm}1.36$ mg/100 g and $28.41{\pm}0.64$ mg/100 g in hot water extracts from Geoje, respectively. Antioxidant activity of yuza peel hot-water extracts were significantely increased as the increament of sample adding concentration ($500{\sim}10,000{\mu}g$/ml). Reducing power was $6{\sim}9$ folds higher in 10,000 ${\mu}g$/ml concentration than 500 ${\mu}g$/ml and it's O.D. value showed $0.68{\pm}0.012{\sim}0.97{\pm}0.021$. ABTs scavenging activity was more than 80% in 10,000 ${\mu}g$/ml concentration samples, except from Goseong ($78.13{\pm}1.30%$). Hydroxyl radical scavenging activity was higher in Namhae-Seolcheon ($31.36{\pm}1.36%$) and Namhae-Changseon ($30.28{\pm}1.60%$) at 10,000 ${\mu}g$/ ml concentration, others activity were below 30%. At 10,000 ${\mu}g$/ml concentration, NO radical scavenging activity and antioxidant activity in ${\beta}$-carotene linoleic acid system were $26.49{\pm}1.77{\sim}40.85{\pm}0.95%$ and $24.40{\pm}1.91{\sim}38.17{\pm}0.56%$, respectively.

• Journal of Mushroom
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• v.17 no.4
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• pp.261-267
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• 2019

The objective of this study was to evaluate the antioxidant activity of extracts of Protaetia brevitarsis larvae fed on fermented oak sawdust (FOS) or spent mushroom substrates (SMS, Pleurotus eryngii). Total polyphenol content was 32% higher in extracts of larvae fed on SMS (P. eryngii) (75.33±0.43 mg GAE/g) than in extracts of larvae fed on FOS (57.02±1.73 mg GAE/g). The flavonoid content of extracts of larvae grown on FOS and SMS (P. eryngii) was 24.6±0.28 mg/g and 25.4±0.75 mg/g, respectively. DPPH radical scavenging activity increased in an extract concentration-dependent manner, and the DPPH radical scavenging capacity of the extract of larvae produced on SMS (P. eryngii) was higher than that of the larvae produced on FOS. The reducing power of the larval extracts produced on FOS and SMS (P. eryngii) increased in an extract concentration-dependent manner, but there was no significant difference between them. The extract of larvae fed on SMS (P. eryngii) (66.55±0.99 uM TE/g) had a higher oxygen radical absorbance capacity (ORAC) than extracts of larvae grown on FOS (76.32±0.48 uM TE/g). The effect of larval extracts on cell proliferation was investigated using a WST-1 (4-[3-(4-iodophenyl)-2-(4-nitrophenyl)-2H-5-tetrazolio]-1,3-benzene disulfonate) assay on RAW 264.7 cells. When cells were treated with larval extracts produced on FOS and SMS (P. eryngii) at concentrations of 0, 2, 4, 8, 16, 32, 40, and 64 mg/ml, RAW 264.7 cells proliferated at 90% or more. Therefore, larval extracts produced on FOS and SMS (P. eryngii) were not toxic to RAW 264.7 cells.

• Korean journal of food and cookery science
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• v.14 no.3
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• pp.225-231
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• 1998

Enzyme-treated glutinous rice flour, which was developed to shorten or skip a steeping process during the preparation of Yukwa, was analyzed for its physicochemical characteristics and compared with glutinous rice flour made by 28-day-steeping method. Total sugar content of the 28-day-steeped flour was the highest among all groups, on the other hand, the reducing sugar content was higher in enzyme-treated glutinous rice flour. The viscosity of enzyme-treated flours was significantly lower than that of the 28-day-steeped and particularly showed the lowest value at 65$^{\circ}C$. The contents of Ca$\^$2+/ and Mg$\^$2+/ in enzyme-treated glutinous rice flours were higher than those of the 28-day-steeped group, however, the content of P$\^$+/ was lower. Free sugar detected in glutinous rice flour prepared from 28-day-steeping method was glucose only, but enzyme-treated flours contained maltose and glucose, and the content of total free sugar was much higher than that of the 28-day-steeped group. In microscopic structure, both 28-day-steeped and enzyme-treated flours showed the particle size decreased and porous surface on some part of the flour granule.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.332-341
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• 2010

The chemical composition characteristics of jujube wine using different preparation methods including extraction in -soju (25%) and fermentation were investigated. The jujube wine was prepared by soaking in soju using- whole fruit(WJ-S1) or seed-removed fruit(WJ-S2). Fermentations of the jujube wine were started by using whole fruit(WJ-F1), seed-removed fruit(WJ-F2) or extracts of whole fruit(WJ-F3) after adding 24% sucrose. The pH of all samples decreased from a range of 4.92~5.42 at the start time to 3.66~4.97 after 100 days. The treatment WJ-F3 showed the lowest pH among all treatments. Total acid content was 0.67~1.01% at the initial stage and then changed to 0.51~0.88% after 100 days. Total sugar and reducing sugar contents were 1.20~13.8% and 0.50~4.45% at initial stage and then changed to 1.53~4.52% and 1.75~3.82% after 100 days respectively. These sugars decreased during the preparation and fermentation of the jujube wine. The amounts of free sugars including fructose, glucose, and sucrose ranged from 1.53~4.52% and treatment WJ-F3 showed the highest amount(1.95~13.64%) compared the other treatment. Glucose level were high in treatment WJ-S1 and WJ-S2, and fructose was increased in treatments WJ-F1, WJ-F2, and WJ-F3 after 60 days. Amino nitrogen content was 0.02~0.11% after 20 days and 0.07~0.14% after 40 days respectively. Solid content was 2.68~7.76% at the initial fermentation stage and changed to 4.81~9.73% after 100 days. Hunter color(L values) were 88.45~96.74 at the initial stage and then changed to 92.62~100.45 after 100 days. Preference tests a significant difference between the two types (extraction and fermentation) of jujube wine. And treatment WJ-S2 received the highest preference scores among the all treatments.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.905-913
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• 2003

The physicochemical properties of rice flour roasted at various temperatures and times were analyzed, and the quality characteristics of tarakjuk made from these roasted rice flours were investigated. As roasting temperature and time increased, rice flour showed decreasing moisture, protein content, and glucose the major reducing sugar of rice flour. Total amino acid content did not show any significant changes, but the amount of free amino acids and individual amino acids, such as lysine, tryptophane, and tyrosine, decreased. A decrease in L value and increases in a and b values from both roasted rice flour and tarakjuk was observed. Reduced crystallinity and gelatinization temperatures of roasted rice flour were investigated with X-ray diffractogram and DSC, respectively. The thermal transitions between $100.6{\sim}127.6^{\circ}C$ of tarakjuk by DSC are considered to be due to the melting of amylose-lipid complex. As the roasting temperature and time of rice flours increased, tarakjuk showed lower viscosity and higher spreadability. Sensory characteristics, such as nutty flavor, color intensity, and gritty texture increased significantly. Tarakjuk made from rice flour roasted at $185^{\circ}C$ for 25min showed the highest score on overall preference. From the above results, roasted rice flour produced more preferable tarakjuk than nonroasted flour in terms of sensory quality.

• Korean Journal of Food Science and Technology
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• v.12 no.4
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• pp.313-323
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• 1980

The objective of this experiment was to improve the quality and shortening the aging time of Kochujang by adding mixed starter cultures of yeast strains. Kochujangs were mashed during the summer season with mixed starter cultures of Saccharomyces rouxii, Torulopsis versatilis and Torulopsis etchellsii. Enzyme activities and chemical composition of the Kochujang were determined during the period of aging and their organoleptic values were tested. The maximum activities of liquefying amylase and saccharogenic amylase in the Kochujang were obtained during 20 to 60 days and 20 to 30 days after mashing respectively. The acidic protease activity was reached maximum during 20 to 40 days. All enzyme activities were decreased markedly during the final stage of aging period. Among mixed starter cultures tested, mixed culture of T. versatilis and T. etchellsii shows the highest liquefying and saccharogenic amylase activities. Ethyl alcohol contents in 10 days after mashing were highest in the Kochujang with S. rouxii and T. versatilis, followed in order of S. rouxii and T. etchellsii mixture, T. versatilis and T. etchellsii mixture and control without addition of yeast. But the contents in all sample became similar after 20 days with the level of 2.3 to 2.8% and then decreased gradually. The level of reducing sugar contents was markedly increased during the first 10 days, especially in the batches of T. versatilis and T. etchellsii mixture and control. However, the concentration became similar in all samples after 40 days. The contents of amino nitrogen were increased markedly during the first 10 days then slowly up to 90 days. The rate was high in the Kochujang with T. versatilis and T. etchellsii when compared with others. The organoleptic values of all Kochujang made with addition of yeast starter cultures were superior to control, especially in flavor, taste and color. The Kochujang with T. versatilis and T. etchellsii marked the highest value. The data obtained from this experiment suggests that the quality of Kochujang could be improved by using starter culture of suitable yeast strains according to product characteristics and aging time.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.997-1006
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• 2008

Four different spices (herbs) including rosemary, oregano, basil & sage and green tea were added individually to the ground pork or ground chicken with different percentages of 0.5, 1.0, and 1.5, respectively. The consumer sensory qualities of the five natural herbs and their antioxidant effects were evaluated using pork- and chicken-Yukwonjeon. In our consumer sensory evaluation, the 0.5% herb addition and control groups had generally better acceptability than the higher addition groups. In particular, pork-Yukwonjeon with the addition of 0.5% of green tea or oregano and chicken-Yukwonjeon with the addition of 0.5% of green tea or rosemary 0.5% were generally preferred more profoundly on the acceptance and ranking tests. However, sensory differences, especially in texture, among the different samples were reduced after storage. With regard to the results of lipid oxidation without storage, the TBARS values of the herb addition groups were slightly lower than those of the control group, but not significantly so (p>0.05). The antioxidant effects of each herb achieved higher values at longer storage times and with higher levels of added herbs. The antioxidant effects differed with different kinds of meat. The addition of the herb samples resulted in TBARS value reductions of $15.0{\sim}45.8%$ and $9.5{\sim}31.0%$, respectively, in the pork and chicken-Yukwonjeon stored at $6^{\circ}C$. Furthermore, the antioxidant effects of herbs during storage at $-20^{\circ}C$ were observed as reducing in the TBARS values of $8.4{\sim}31.7%$ and $19.0{\sim}33.0%$ in the pork-and chicken-Yukwonjeon, respectively. Green tea evidenced the highest levels of antioxidant activity on lipid oxidation, as it was acceptable even at higher concentrations according to our sensory evaluations. These results illustrate the possibility of producing superior Yukwongen with green tea and herbs, according to the different kinds of meat used.

• Korean Journal of Agricultural Science
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• v.20 no.1
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• pp.68-87
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• 1993

Data acquisition system and computer program developed in this study could be well used in engine vibration analysis. The system and program developed were also operated to be able to control measuring interval, number of channels, number of data. The flywheel was specially studied to provide the proper weight with rubber damper for the engine design at low level of vibration. This study was conducted to obtain basic data which affect the engine vibration. The experiment of this study was performed on original weight flywheel, weight-reduced flywheel, weight-reduced and rubber-coated flywheel, weight-reduced and damper-attached flywheel. Avarage of peak value, maximum vibration, power spectrum density based on FFT analysis are major factors of this experiment. Results were obtained as follows : 1. When rubber was inserted in the flywheel rim of which weight was reduced from 32.2kgf to 24.4kgf, maximum vibration of the engine was decreased 48.3% at X axis, 35.5% at Y axis and 34.6% at Z axis in comparison with the flywheel of original weight. 2. When the flywheel of rubber damper was compared with the original flywheel, the average of absolute vibration for rubber damped flywheel was decreased at X, Y, Z axis and especially its decreasing rate was so high at X-axis comparing with the other flywheel, which implied that rubber damper was very useful to reducing the vibration of the engine at X axis. 3. Hysteresis losses of X, Y, Z axis were greatly decreased in the flywheel with rubber damper on rim. 4. Damped oscillation effect on X and Y axis vibration above average peak vibration by the flywheel of rubber damper on rim was larger than those by the other flywheels. 5. Power spectrums of vibration at real and imaginery part were bi-mode type. The vibration frequency of rubber dampered flywheel which weight is decreased was slightly increased as compared with original flywheel.

• Food Science and Preservation
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• v.11 no.2
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• pp.182-188
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• 2004

This study was carried out to investigate nutritional composition and physicochemical properties of waxy(WGR) and nonwaxy(NWGR) germinated brown rice. Amylose contents of WGR(moisture content 15.45 %) and NWGR (moisture content 15.02%) were 4.9% and 17.9%. Reducing sugar of those were 4.91% and 2.28%. The free sugar contents of WGR were glucose 0.42%, sucrose 0.15%, maltose 0.27% and that of NWGR were glucose 0.59%, sucrose 0.50%, maltose 0.24%, respectively. Color value of WGR and NWGR were L=60.30, a=2.12, b=23.52 and L=59.51, a=3.15, b=23.04, respectively. Degree of gelatinization of WGR and NWGR were 7.67%, 5.21% and hardness of WGR and NWGR were 7.53 kg$\_$f//$\textrm{cm}^2$, 8.93 kg$\_$f//$\textrm{cm}^2$. Vitamin E contents of those were 271.8 $\mu\textrm{g}$/kg, 310.6 $\mu\textrm{g}$/kg and total dietary fiber contents of those were 4.21%, 3.17%. Total amino acids of brown rice, nonwaxy germinated brown rice and cooked germinated brown rice were 126.8 mg/l00 g, 90.8 mg/l00 g and 106.5 mg/l00 g, respectively. Among amylogram characteristics of WGR and NWGR, initial gelatinization temperature, peak viscosity, breakdown, setback were 42$^{\circ}C$, 498 B.U., 94 B.U., -48 B.D. and 70$^{\circ}C$, 212 B.D., 0 B.D., 123 B.D., respectively. Sensory properties of germinated brown rices were affected by color and flavor. Palatability score of WGR that intensity score of color and flavor were lower than that of NWGR showed high.

• Radiation Oncology Journal
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• v.22 no.1
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• pp.55-63
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• 2004

Purpose : To evaluate the reflection of tumor motion according to the planning CT scan time. Material and Methods : A model of N-shape, which moved aiong the longitudinal axis during the ventilation caused by a mechanical ventilator, was produced. The model was scanned by planning CT, while setting the relative CT scan time (T: CT scan time/ventilatory period) to 0.33, 0.50, 0.67, 0.75, 1.00, 1.337, and 1.537. In addition, three patients with non-small cell lung cancer who received stereotactic radiosurgery In the Department of Radiation Oncology, Asan Medical Center from 03/19/2002 to 05/21/2002 were scanned. Slow (10 Premier, Picker, scan time 2.0 seconds per slice) and fast CT scans (Lightspeed, GE Medical Systems, with a scan time of 0.8 second per slice) were peformed for each patient. The magnitude of reflected movement of the N-shaped model was evaluated by measuring the transverse length, which reflected the movement of the declined bar of the model at each slice. For patients' scans, all CT data sets were registered using a stereotactic body frame scale with the gross tumor volumes delineated in one CT image set. The volume and three-dimensional diameter of the gross tumor volume were measured and analyzed between the slow and fast CT scans. Results : The reflection degree of longitudinal movement of the model increased in proportion to the relative CT scan times below 1.00 7, but remained constant above 1.00 T Assuming the mean value of scanned transverse lengths with CT scan time 1.00 T to be $100\%$, CT scans with scan times of 0.33, 0.50, 0.57, and 0.75 T missed the tumor motion by 30, 27, 20, and $7.0\%$ respectively, Slow (scan time 2.0 sec) and Fast (scan time 0.8 sec) CT scans of three patients with longitudinal movement of 3, 5, and 10 mm measured by fluoroscopy revealed the increases in the diameter along the longitudinal axis Increased by 6.3, 17, and $23\%$ in the slow CT scans. Conculsion : As the relative CT scan time increased, the reflection of the respiratory tumor movement on planning CT also Increased, but remained constant with relative CT scan times above 1.00 T When setting the planning CT scan time above one respiration period (>1.00 T), only the set-up margin is needed to delineate the planning target volume. Therefore, therapeutic ratio can be increased by reducing the radiation dose delivered to normal lung tissue.