• Food Quality and Culture
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• 제1권1호
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• pp.27-33
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• 2007

In this study, we examined the effects of different concentrations of red pepper seed (0%, 1%, 3%, 5%, and 7%) on pH, total acidity, color, reducing sugar content, total microbes, lactic acid bacteria, and sensory quality, in terms of prolonging the shelf-life of kimchi. The additions of red pepper seed resulted in higher pH levels, while total acidity was lower than that of the control. The kimchi with red pepper seed had higher reducing sugar contents than the control. Furthermore, the kimchi with red pepper seed showed higher b-values than the control. During fermentation, the amounts of lactic acid bacteria and total microbes were higher in the kimchi with red pepper seed than in the control, and the higher ratios resulted in higher quality kimchi. The additions of red pepper seed also resulted in changes of color, flavor, taste, and texture, having a large influence on overall product quality. In conclusion, in terms of preservation and consumption, the 3% and 5% red pepper seed concentrations offered enhanced shelf-life and better quality kimchi products.

• 한국식품영양학회지
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• 제34권3호
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• pp.302-309
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• 2021

This study examined the quality characteristics of yanggaeng with rice germ; it was incorporated into yanggaeng at different levels (containing 5% rice germ, 10% rice germ, 15% rice germ, and 20% rice germ) based on the total weight of red bean extracts. For analyzing the quality characteristics of yanggaeng, moisture content, hardness, color, antioxidant activity, total polyphenol content, reducing sugar, and vitamin E were determined. There was no significant difference in the moisture content and hardness except in the control. For color, lightness and yellowness of yanggaeng increased as the concentration of the powder was increased, whereas there was no significant difference in redness. As the rice germ powder was increased, total polyphenol content and antioxidant activity increased significantly, whereas reducing sugar decreased. Especially, total vitamin E, including isomers, increased as the concentration of the powder increased from 0.41 mg/100 g to 4.03 mg/100 g. Therefore, it could be possible to develop processed products with functional snack for yanggaeng prepared by adding 10% rice germ.

• 한국연초학회지
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• 제9권2호
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• pp.59-68
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• 1987

황색종 잎담배의 성숙과 노쇠 (이식후 50일부터 106일까지 )에 따른 생엽중 전분, 전당, 니코틴 및 전질소의 함량 변화와 이들 성분간의 관계를 조사한바, 전분함량은 두 품종 모두 각 엽위에서 성숙함에 따라 증가하였으나 노쇠함에 따라 감소하였다. 전질소 함량은 성숙함에 따라 감소하였으나 니코틴 함량 은 점점 증가하였다. 전당 함량은 성숙함에 따라 감소하는 경향이었다. 전분 함량은 전질소 함량과는 부의 상관을 보였으나 니코틴 함량과는 정의 상관이 인정되었다. 전질소 함량과 니코틴 함량은 부의 상관이 인정되었다. 그러므로 수확기를 관행보다 5-7일 늦추는 것은 건엽에서 환원당과 니코틴의 비를 더 좋게 하는 방법일 것이다.

• 한국환경농학회지
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• 제24권1호
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• pp.61-65
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• 2005

This study was to evaluate whether ionizing gamma radiation could be applied to break the dormancy of a potato minituber. The respiration rate of the minitubers was significantly affected by the storage temperature and a low dose gamma radiation. Ionizing radiation of 8 Gy enhanced the respiration rate of the potato tuber stored at $10^{\circ}C$ for 20 days. The potato tuber subjected to 4 and 8 Gy after 40 days storage at 10 and $20^{\circ}C$ exhibited higher respiration rates compared to the control (non-irradiated), but not at st. However, the ionizing radiation did not exhibit on significant effect on the respiration rate of the potato tuber stored for 60 days. It was observed that minitubers stored for 20 days had significant response to the storage temperature in terms of the total sugar content the higher the storage temperature, the lower the total sugar content. It was measured that the reducing sugar content was increased under the storage conditions both 5 and $10^{\circ}C$ for 40 days, but not to $20^{\circ}C$. The total sugar contents in the minituber stored for 60 days were similar to those stored for 40 days. The data was discussed on the relationships among the storage duration, temperature and ionizing radiation.

• 한국산림과학회지
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• 제96권5호
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• pp.580-584
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• 2007

Actinidia arguta extracts obtained from three cultivars ('Sae-Han', 'Dae-Sung', and 'Chil-Bo') were assayed for their antioxidant properties and nutritional composition. Antioxidant activity of the extracts was evaluated using 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging method. Total phenolic contents of the extracts were determined by the Folin-Ciocalteu method. Vitamin C (L-ascorbic acid) content measured by a colorimetric method and reducing sugar content estimated by dinitrosalicylic acid (DNSA) method. Crude extracts from A. arguta 'Sea-Han' showed the most potent radical-scavenging activity showing 86.55% at 10 mg/ml. The DPPH radical scavenging activity of extracts and solvent fractions from Sea-Han cultivar was in decreasing order of EtOAc fraction>BuOH fraction>$CH_2Cl_2$ fraction>hexane fraction, among which EtOAc fraction showed the highest antioxidant activity (87.51 % at 5 mg/ml). Total phenolic contents in A. arguta 'Sae-Han', 'Dae-Sung' and 'Chil-Bo', were 32.93, 28.23, and 25.60 mg/g, respectively. Vitamin C contents of them were 840.57, 578.81 and 730.10 ug/g, respectively.

• 동아시아식생활학회지
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• 제14권6호
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• pp.582-590
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• 2004

The purpose of this study was to investigate the effect of maesil(Prunus mume) on Dongchimi fermentation. Dongchimi with 0, 2, 4 and 6%(w/v) maesil was fermented at 10℃ for 45 days. The pH of Dongchimi decreased slowly in all samples during fermentation. Total acidity of Dongchimi increased gradually during fermentation and total acidity of Dongchimi with maesil was higher than that of control. Redox potentials decreased until 30 days of fermentation but increased thereafter. Reducing sugar content increased in the initial stage of the fermentation periods, and then it decreased gradually, the reducing sugar content of Dongchimi with maesil was higher than that of control. The content of total vitamin C was much higher in Dongchimi with maesil. In color measurement, lightness value decreased gradually, redness and yellowness values increased gradually during fermentation but decreased thereafter. The content of hot water soluble pectin(HWSP) decreased as the fermentation proceeded but the content of hydrochloric acid soluble pectin(HCISP) and sodium hexametaphosphate soluble pectin(NaSP) increased.

• 산업식품공학
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• 제22권4호
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• pp.295-303
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• 2018

Polyphenol profiles, physicochemical properties, antioxidant activities, and inhibitory effect of adipocyte differentiation of Houttuynia cordata fermented with Lactobacillus brevis B84 were evaluated. Six polyphenols were characterized for this plant by using high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), and the results were compared with total phenolic content by a spectrophotometric method. The total amount of the identified polyphenols was lower than that determined by the spectrophotometric method. However, the fermentation process influenced polyphenol composition such as content of vanillic acid and caffeic acid. The phytochemical profiles were evaluated by high-performance liquid chromatography with UV and electrospray ionization mass spectrometry detection ($HPLC-DAD-ESI-MS^n$). Total sugar and reducing sugar contents decreased after fermentation. Antioxidant activities such as DPPH, ABTS, and superoxide anion radical scavenging and reducing power were evaluated to compare the beneficial effect after fermentation. Fermented H. cordata increased the lipolytic effect in 3T3-L1 adipocytes. Overall, the results indicate that the fermentation of H. cordata with L. brevis B84 produces changes of phenolic compounds, antioxidant activity, and lipolytic effect.

• 대한본초학회지
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• 제30권4호
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• pp.101-108
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• 2015

Objectives : Positive effects of Ginseng has great research attentions such as anticancer, anti-diabetic, antiaging, liver, immune function, CNS, etc. In this study, we investigated Hydroponic-cultured Ginseng Folium fermented byBacillus subtilisto establish fermentation conditions for enhancing functionality.Methods : Ginseng Folium were cultivated hydroponic-cultured and were extracted with methanol. We inoculateBacillus subtilisfor fermentation by adding to 0%, 3% and 5% sugar respectively and checked antioxidant activities, total phenolic content and total saponin content in 2 days intervals during 11 days. The antioxidant activities were studied by the 1,1-diphenyl-2-picryl hydrazyl(DPPH) radical, 2, 2'-Azino-bis(3-ethylbenzothiazoline-6 sulfonic acid) diammonium salt(ABTS) radical scavenging assay and Reducing power assay. We analyzed the Total phenol content, crude saponin content and ginsenoside content. Moreever, Hepatoprotective effects by Glutamic oxaloacetic transaminase(GOT) and Glutamic pyruvic transaminase(GPT) in Sprague-Dawley rat.Results : The results of DPPH and ABTS were 66.89% and 96.72%, respectively. The reducing power was resulted in optical density of 0.7312 with 3% sugar after 9 days of fermentation. and the concentration at 200 ㎍/㎖. Total phenol content was 36.92㎎/g with 3% sugar after 9 days of fermentation, in which crude saponin content wasn't changed, and ginsenoside content such as Rg3, Re and Rb was increased. Activities of GOT and GPT concentration were decreased in rat.Conclusions : This study suggests that hydroponic-cultured Ginseng Folium fermented byBacillus subtilisin 9 days showed significant efficacy of hepato-protection as well as antioxidant compared to the others. In addition, it shows not only improved value but also utilized hydroponic-cultured Ginseng Folium by fermentation.

• 한국식품영양과학회지
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• 제29권6호
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• pp.1009-1015
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• 2000

본 연구에서는 적갓김치의 발효과정에 따른 발효특성과 항산화성을 규명하기 위해 갓김치와 가열 쇠고기를 이용한 model system을 만들어 쇠고기 지방질에 대한 항산화성을 살펴보았고 용매별로 추출한 김치성분의 항산화성을 살펴보았다. 적 갓김치는 15$^{\circ}C$에서 발효가 진행되면서 6일째 김치의 pH가 4.5에 도달하였다. 발효진행에 따라서 산도는 증가하였고 환원당은 서서히 감소하였으며 이때 젖산균수 역시 최대치에 도달하였다. 또한 a-scorbic acid 함량은 발효가 진행되면서 감소하였다가 발효 6일째에 다시 다소 증가하였다. 총 페놀함량은 생 시료에서보다는 갓김치에서 높게 나타났으며 발효가 진행됨에 따라 총 페놀함량은 증가하였다. 적 갓김치를 가열쇠고기와의 model system을 조제하여 TBA가를 통해 항산화성을 살펴본 결과 첨가한 김치의 양이 많을수록 항산화성이 높게 나타났으며 생시료일 때보다는 김치의 항산화성이 우수하였으며 발효가 진행된 숙성상태일 때 더 항산화성이 우수하였다. 동결건조시킨 적 갓김치를 물, 메탄올, 핵산 세가지 용매로 추출하여 항산화성을 살펴보았을 때 메탄을 추출물의 항산화성이 가장 높게 나타났다. 또한 담금직후보다는 숙성된 상태의 갓김치가 항산화성이 높았다.

• 한국조리학회지
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• 제23권8호
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• pp.163-172
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• 2017

In order to investigate the quality characteristics of Prunus persica Batsch var. davidiana Max. preserved in sugar, the quality characteristics were examined by dividing them into four groups: PS-A (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 100:0, w/w), PS-B (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 60:40, w/w), PS-C (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 40:60, w/w) and PS-D (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 0:100, w/w). The results were as follows: pH levels and soluble solid contents of PS-D sample were lower than those of the others, however total acidity value were higher. In case of Hunter's value, the 'L', 'a' and 'b' values of all samples were affected by addition of oligosaccharides. No great difference occurred among samples in reducing sugar contents. Organic acid content was significantly decreased with the lower addition of sucrose. The predominating organic acid components analyzed in all samples were lactic acid 156.15 g/100 g, tartaric acid 72.75 g/100 g and citric acid 32.90 g/100 g. The highest contents of total phenol and flavonoid, and DPPH and ABTS radical scavenging activity were $10.79{\pm}0.55mg\;GAE/mL$, $8.71{\pm}0.06mg\;CE/mL$ and 71.8%, 71.0% for PS-D, respectively. The results of this study indicated the use of oligosaccharides could increase the quality and antioxidant potentials of P. persica preserved in sugar.