• Journal of the Society of Cosmetic Scientists of Korea
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• v.44 no.2
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• pp.117-124
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• 2018

In this study, cosmetic materials were developed using a new method of making juice through the fermentation of raw natural materials with microorganisms in order to supplement the advantages and disadvantages of an organic solvent extraction method and a microbial fermentation method. The natural products were selected from two colors (red, green) of paprika known to be rich in various colors and vitamins. The microorganisms used for fermentation were fermented by inoculating paprika with lactic acid bacteria (Lactobacillus plantarum) having sugar-hydrolyzed ability. First, we investigated the changes of physiologically active substances of two kinds of paprika juice and two kinds of fermented paprika juice. Total phenols content and total flavonoids content were higher in the fermented paprika juice than in the paprika juice, and especially in the fermented red paprika juice. Free radical scavenging effect and lipid peroxidation inhibitory effect were also showed an excellent antioxidative effect on paprika fermented juice, among which the effect of red paprika fermentation juice was the highest. The expression of MMP-1 in fermented red paprika juice with high antioxidant activity was inhibited by concentration-dependent expression of MMP-1 mRNA and MMP-1 protein. In the glycation experiments with aging, the anti-glycation effect of fermented paprika juice was highly inhibited by the production of advanced glycation end-products (AGEs), which was closely related to the antioxidant effect. In addition, the activity of senescence-associated ${\beta}$-galactosidase (SA-${\beta}$-gal), an indicator of cell senescence, was measured using human dermal fibroblast (HDF). The results showed that the cell senescence was inhibited when the cells were treated with fermented paprika juice. In conclusion, fermented paprika juice using lactic acid bacteria showed better antioxidative and anti-aging effects than paprika juice. Among them, fermented red paprika juice has the best antioxidant and anti-aging effect and can be applied as natural new material of antioxidant and anti-aging.

• Food Science and Preservation
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• v.21 no.4
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• pp.451-459
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• 2014

The aim of this study was to provide useful information for making guide of quality index of Korean red pepper. The results of physicochemical characteristics analysis showed the moisture content of air-dried and sun-dried red pepper were 10.38~15.60% and 9.46~17.22%, which show that 50% of the 40 samples exceeded the 13% KS moisture standards of red pepper powder. The capsaicinoids content of the air-dried and sun-dried samples were 10.85~126.39 mg% (1,627~18,958 Scoville heat unit) and 0.43~164.09 mg% (64.5~24,613.5 Scoville heat unit). A wide distribution of ASTA values was observed: 49.12~154.69 and 70.08~182.13 for air-dried and sun-dried red pepper, respectively, with 9.29~23.10% free sugar, and 0~1,050 mg% of ascorbic acid. The total viable cells of the air-dried red peppers were 2.01~6.67 log CFU/g and of sun-dried red peppers, 1.74~5.77 log CFU/g. The contamination level of yeast in the samples were 1.03~4.12 log CFU/g of the air-dried samples and 1.05~6.10 log CFU/g of the sun-dried samples. Among the foodborne pathogens, Clostridium perfringens and Bacillus cereus were detected in many red pepper samples regardless drying method. In the principal component analysis, the first (PC1) and second principal components (PC2) accounted for 56.78 % of the total variances (38.47% and 18.31%, respectively). Ascorbic acid, ASTA, color value (L, a, b) were strongly correlated with the PC1, and quality characteristics such as moisture, microorganism, sample (drying method) showed a negative correlation with the PC1.

• Food Science and Preservation
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• v.15 no.3
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• pp.421-426
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• 2008

In older to prepare functional food materials from Acanthopanax koreanum, changes of major constituents by extracting with water and ethanol were investigated Extracting 300 g of below 0.5 cm size dried sample in 7.5 L of water or $30{\sim}95%$ ethanol for 9 hr at $100^{\circ}C$ were carried out pH during extraction was between 4.0 and 6.5. Color b-value of extracts was increased according to lower ethanol concentration and longer extraction time. Color a-value and b-value was increased more in stem than in root Extracts were increased rapidly within $2{\sim}3\;hr$. The extract in $30{\sim}70%$ ethanol was $0.84{\sim}1.34%(w/v)$ with root Main free sugar of extracts was sucrose in root. The eleutherosides were extracted rapidly within 3 hr, moreover were increased in water or $30{\sim}70%$ ethanol more than 95% ethanol concentration. Extraction of acanthoic acid from root was more affected on ethanol concentration than extracted time, moreover it was detected only trace by extracting with water. Furthermore, acanthoic acid was extracted rapidly within 2 hr in $50{\sim}70%$ ethanol, and was extracted 3 times higher with 70% ethanol than with 30% ethanol. The content of acanthoic acid in residue after extraction was affected largely by extraction solvents. The extraction efficiency in 70, 50 and 35% of ethanol concentration was about 95, 90 and 35% respectively. The eleutherosides were extracted to 95% with water or nature of water and ethanol. Therefore, the reflux extraction in $40{\sim}70%$ ethanol concentration for $3{\sim}5\;hr$ was adequate for extraction of functional materials from Acanthopanax koreanum.

• Korean Journal of Food Science and Technology
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• v.44 no.4
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• pp.393-400
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• 2012

Compositional changes of the Korean chestnut (Castanea crenata) including Daebo, Tsukuba, Tanzawa and Okkwang were investigated in order to characterize them from different periods (immature, mature and storage period). Proximate compositions of mature cultivars were higher than that of the immature cultivars. Between minerals, K (263.0-420.6 mg/100 g) and P (45.8-69.6 mg/100 g) of Tanzawa were highest, and they gradually increased during storage. Tsukuba, in mature period, showed the highest contents of total essential amino acids and glutamic acids as savory amino acids. Major fatty acids were palmitic acid and linolenic acid in four cultivars. In addition, linoleic acids, as ${\omega}$-6 fatty acids, were increased during the storage period. Tanzawa, in the mature period, presented the highest levels of sucrose, however, tsukuba, in the storage period, showed relatively higher free sugar content than others. ${\beta}$-Carotene, as a provitamin A, of Tsukuba in the mature period was highly detected among them, and vitamin C of Tsukuba and Tanzawa was more plentiful than others.

• Korean Journal of Food Science and Technology
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• v.46 no.4
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• pp.395-403
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• 2014

This study aimed to investigate the activities of phytochemical and bioactive components from 24 new varieties of red pepper obtained by crossbreeding different Korean red pepper lines. The ASTA (American Spice Trade Association) color values ranged from 116.69 to 249.83 and the total carotenoid content ranged from 3.19 to 6.11 mg/g dried red pepper. The free sugar content ranged from 43.41 to 199.54 mg/g, and the fructose content was found to be higher than the glucose content. The ascorbic acid, total polyphenol, and flavonoid contents were found to be 8.08-11.53 mg/g, 7.93-14.26 mg gallic acid/g, and 4.24-10.07 mg quercetin/g dried pepper, respectively. Overall, the total polyphenol contents of the new varieties were found to be higher than the average content of Korean red peppers. The total capsaicinoid content in the new varieties varied widely from 0.42 to 237.87 mg/100 g dried pepper. The pepper-methanol extract antioxidant activities of 'variety 2, 4, 8, 9' were higher than others. A high correlation was observed between the antioxidant activities and the polyphenol contents (r=0.804, r=0.701).

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1378-1387
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• 2012

To investigate the pharmacological activity of chaga mushroom (Inonotus obliquus) on extraction conditions, chaga was extracted using water (reflux at $50^{\circ}C$, decoction over $90^{\circ}C$, pressure at $121^{\circ}C$) or ethanol (reflux at 50, 70, or $90^{\circ}C$). When water extract was further fractionated into crude polysaccharide (IO-CP), yields of IO-CP (4.8~16.8%) were higher than those of ethanolic extracts (IO-E, 1.9~2.7%) at increased temperature. For antioxidant activity, crude polysaccharide (IO-CP-121) obtained by pressurized extraction showed the highest polyphenolic and flavonoid contents (35.10 mg TAE/g and 18.48 mg QE/g, respectively) as well as DPPH and ABTS free radical scavenging activities (26.08 and 27.99 mg AEAC/100 mg, respectively). Meanwhile, IO-CP-D (decoction) and IO-CP-50 (reflux) had more potent mitogenic effects (2.10- and 1.95-fold of saline control at 100 ${\mu}g/mL$) as well as intestinal immune system modulating activities (6.30- and 5.74-fold) compared to IO-CP-121, whereas ethanolic extracts showed no activity. Although no IO-CP showed cytotoxicity against RAW 264.7 cells at 0.1 mg/mL, IO-CP-121 significantly inhibited TNF-${\alpha}$ and NO production as pro-inflammatory factors in LPS-stimulated RAW 264.7 cells (29.2 and 63.5%, respectively). Ethanolic extracts also showed no cytotoxicity at 0.1 mg/mL, whereas inhibition of TNF-${\alpha}$ and NO production was significantly low compared to that of IO-CP-121. In addition, active IO-CP-D was further fractionated into an unadsorbed (IO-CP-I) and seven adsorbed fractions (IO-CP-II~VIII) by DEAE-Sepharose CL-6B column chromatography in order to isolate immunostimulating polysaccharide. IO-CP-II showed the most potent mitogenic effect and macrophage stimulating activity (4.51- and 1.64-fold, respectively). IO-CP-II mainly contained neutral sugars (61.86%) in addition to a small amount of uronic acid (2.96%), and component sugar analysis showed that IO-CP-II consisted mainly of Glc, Gal, and Man (molar ratio of 1.00:0.55:0.31). Therefore, extraction conditions affect the physiological activity of chaga, and immunostimulating polysaccharide fractionated from chaga by decoction is composed mainly of neutral sugars.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.1
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• pp.41-50
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• 2012

The study was carried out to analyze the relationship between analysis of antioxidant activity and the level of functional components according to particle size of corn silk. Particle size was classified into 5 groups. By particle size distribution and color difference, the total phenol content and DPPH radical scavenging activity were observed. The particle sizes of corn silk were $199.17{\mu}m$, $178.27{\mu}m$, $85.48{\mu}m$, $27.4{\mu}m$ and $20.97{\mu}m$, respectively. The lightness of colored pigments was increased when the particle size was decreased. The contents of free sugar (fructose, glucose, galactose, sucrose, and maltose) of corn silk were analyzed using a HPLC. The total phenol contents by the particle sizes of corn silk were 2.01 mg/g, 2.02 mg/g, 2.06 mg/g, 2.26 mg/g and 2.26 mg/g, respectively. DPPH radical scavenging activities of samples were 21.00%, 21.75%, 22.90%, 24.35% and 23.67%, respectively. Antioxidative activities of Trolox and Fe(II) in corn silk were measured by ferric reducing antioxidant power (FRAP) assay and Trolox equivalent antioxidant capacity (TEAC) assay. TEAC values of samples were $2.36{\mu}mol$ TE / g dw, $2.81{\mu}mol$ TE / g dw, $3.20{\mu}mol$ TE / g dw, $3.36{\mu}mol$ TE / g dw, and $3.44{\mu}mol$ TE / g dw, respectively. FRAP values of samples were $11.67{\mu}mol$ Fe(II) / g dw, $12.80{\mu}mol$ Fe(II) / g dw, $13.43{\mu}mol$ Fe(II) / g dw, $13.85{\mu}mol$ Fe(II) / g dw and $15.95{\mu}mol$ Fe(II) / g dw, respectively. Total phenolic content and antioxidantive activities based on FRAP assay and TEAC assay were increased with decreasing particle size. In addition, DPPH radical scavenging activity was also increased. A significant correlation was also noted between DPPH radical scavenging activities and the content of phenolic compounds.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.55 no.2
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• pp.177-186
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• 2010

This study was carried out to compare the physicochemical characteristics and preference as a sensory quality of Sogokju (Korean traditional rice wine) from waxy rice varieties. The protein and moisture contents of milled waxy rice varieties were ranged 6.9~7.2% and 12.1~ 12.6%, respectively. Nunbora had the largest grain size. In pasting properties, Hangangchalbyeo had the highest peak, trough and final viscosities, and Dongjinchalbyeo had the lowest viscosity curve. These differences suppose to be caused by the amylopectin(AP) structure: Dongjinchalbyeo has the largest short AP chains (degree of polymerization (DP) 6-12) and the smallest middle AP chains (DP 13-24) in 9 waxy rice varieties, while Hangangchalbyeo has the smallest short AP chains and the largest middle AP chains. The alcohol contents of Sogokju brewed from 9 waxy rice varieties were 17.6～19.9%. The brix degree were ranged $20.5{\sim}23.9^{\circ}Bx$. The organic acid of Sogokju consisted mainly of succinic acid, and the free sugar of it consisted mostly of glucose. The sensory evaluation showed the highest palatability at the Sogokju from Baegseolchalbyeo. The palatability was positively correlated with the brix degree, the glucose content, and the turbidity, and negatively correlated with the production yield of Sogokju.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.19-27
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• 1996

Zanthoxylum piperitum and Z. schinifolium have been utilized not only as food stuffs, but also as medicinal plants in Korea. In this study, lipids, sugar, amino acids and other components of Zanthoxylum piperitum and Z. schinifolium peels and seeds were analyzed by HPLC and GLC. Four samples contained common fatty acids such as linoleic, linolenic, palmitic, oleic and stearic acid. The contents of unsaturated fatty acids were 87.1% and 64.8% in Z. schinifolium peels and seeds, 73.6% and 62.9% in Z. piperitum peels and seeds, respectively. Z. schinifolium peels contained only beta-sitosterol, whereas other three samples contained campesterol, stigmasterol and beta-sitosterol. In case of free amino acids, peels of both species showed higher contents of acids than seeds of both species. Glutamic acid, aspartic acid, arginine, valine, and leucine were found in all four samples. Essential oils consisted of limonene (30.1-66.8%), beta-phellandrene (4.8-13.3%), citronellal (1.5-22%) and cineol (1.6-3.9%). It is worthwhile to note that the content of citronellal in Z. schinifolium seeds was higher than that of the others.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.137-144
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• 2015

Kyejang is a Korean traditional beverage manufactured from medicinal plants and fruits using honey, sugar, or starch in cold water. In this study, cinnamon-containing kyejang, which is a type of beverage Jang, was reproduced based on Imwonsibyukji's method published in 1827 in the Korean literature. Kyejang made by nuruk, cinnamon, and medicinal plants was prepared at various temperatures and periods. Kyejang was assayed for physiochemical properties (pH and acidity), contents of metabolites (organic acids, sugars, and amino acids), and sensory characteristics (aroma and taste). During fermentation, content of organic acids (e.g. lactic acid, acetic acid, and shikimic acid) increased, which lowered pH, increased acidity, and increased intensity of sour taste. In the case of free sugars, fructose and maltose levels decreased while glucose and mannitol levels increased during fermentation periods, and sweetness decreased. The main amino acid in kyejang was tryptophan, followed by asparagine, proline, and arginine. The sensory evaluation score of overall preference was highest for kyejang which was fermented at $20^{\circ}C$ for 3 days. The results will be provide the basic data of fermentation conditions for standardized manufacturing process of kyejang.