• Journal of Applied Biological Chemistry
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• v.65 no.4
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• pp.375-381
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• 2022

The purpose of this study was to evaluate the quality characteristics and biological activities of Rosa multiflora Thunberg fruit extracts fermented with Lactobacillus plantarum based on fermentation period of 0, 24, 48, and 72 h. The study showed the pH of Rosa multiflora Thunberg fruit fermentation extracts have decreased as fermentation time increased, but the sugar content remained the same. The total acid content increased as the fermentation time increased. The viable cell count was at highest at 24 h (8.59 log CFU/mL) of fermentation, and the viable cell count decreased as the fermentation time increased. The total polyphenol content (14.85 mg GAE/g), total flavonoid content (6.74 mg RE/g), 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, ABTS⁺ radical scavenging activity, reducing power, α-glucosidase and α-amylase inhibitory activity were highest at 24 h of fermentation. Therefore, the study proved fermentation of Rosa multiflora Thunberg fruit with lactic acid increases physiological activity compared to nonfermented Rosa multiflora Thunberg fruit. Also the 24 h of fermentation had the highest activity, confirming the possibility of future use as a functional food material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.201-210
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• 2009

This study was undertaken to investigate the quality properties of yakchobugak as affected by lactic acid bacteria and waxy rice paste for improving palatability of yakchobugak of Agastache rugosa. Total sugar contents of lactic acid bacteria-fermenting waxy rice paste gelatinized at $90^{\circ}C$ were higher than that of $70^{\circ}C$. Reducing sugar contents were $2{\sim}5$ times higher in $70^{\circ}C$ waxy rice paste than in $90^{\circ}C$ waxy rice paste and increased as the fermentation progressed. Total acidity of waxy rice pastes gelatinized at $70^{\circ}C$ and fermented for 15 hours were $2.7{\sim}1.3$ times higher than at $90^{\circ}C$, and then Lactococcus lactis had the lowest total acidity during fermentation. Viscosity of fermented paste (VFP) were lower than those of raw paste. VFPs gelatinized at $90^{\circ}C$ were markedly higher than those at $70^{\circ}C$ over 28% concentration. In L. lactis and Lactobacillus plantarum, VFPs fermented for 15 hours were over $2{\sim}3$ times lower than those fermented for 40 hours. Hunter's color lightness (L) and yellowness (b) were decreased according to the elevation of gelatinization temperature and fermentation time. L. lactis and L. plantarum-producing waxy rice pastes were the uniform micell type with a large air-pore size and amorphous micell type with a small air-pore size, respectively. Based on these results, L. lactis was a lower lactic acid-producing bacteria as well as uniform air-pore distribution on waxy rice paste. It was found to be a good sourpaste-fermenting strain for enhancement of quality properties of yakchobugak, as revealed through viscosity, total acidity, Hunter's color b value and scanning electron micrographs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.356-362
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• 2003

The present study was conducted to know the physicochemical properties of non fermented tea and fermented teas with the fermented time of 0 hr (non fermented tea), 10 hrs, 17 hrs (semi-fermented tea), 24 hrs (black tea), respectively The moisture content of non fermented tea, semi fermented, and black tea was 3.01% ~ 3.29%. The contents of reducing sugar, crude lipid, crude protein were increased and that of ascorbic acid was decresed with fermentation. The total contents of those increased as tea was more fermented. The contents of the citric acid and the malic acid were increased with fermentation, but the content of the succinic acid was decreased. However, the total content of organic acid was generally increased with fermentation. The total content of the amino acid was increased with fermentation. In non fermented tea, Thr+theanine, the Asp, and the Glu, were determined in order of content. In semi-fermented tea and black tea, Ter+theanine, Glu, and Asp were determined in order of content. The rate of essential amino acid in the total content of free amino acid was increased with fermentation. The content of theanine was 1.21% in non fermented tea and 1.50% in black tea. The contents of theanine were increased as tea was more fermented. The content of caffein was 3.57% in non fermented tea and 3.55 ~ 3.60% in semi-fermented tea and black tea. These results were inconsistent in the content of caffein. Five kinds of catechin, that is, cathechin, epigallocathechin, epicathechin, epigallocathechin gallate, and epicathechin gallate were extracted. The content of catechin was 14.18% in non fermented tea, but decreased sharply as tea was more fermented.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.1
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• pp.31-36
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• 1982

Sugars and nitrogen contents and physico-chemical properties of ethanol extracts of fresh, dried, and tail ginsengs with different concentrations of the solvent were investigated. The transmittance at 550nm of fresh, dried and tail ginseng extracts (1% D.Wsoln) respectively, and all the extracts were slightly viscous-sticky, brown and pH of 4.8-6.2 Total sugars, sucrose and starch contents of the extracts were decreased with increasing of enthanol concentration as a solvent. Total sugar content of the extracts were decreased in the order of dried, tail and fresh ginseng and sucrose content were decreased in the order of fresh, driedcand tail ginsengs and starch content were decreased in the order of tail, dried and fresh ginsengs. The reducing sugar contents of the extracts were 4.9-3.8 %, 8.6-12.8 % and 7.6-9.1% in fresh, dried and tail ginsengs, respectively. Total nitrogen contents of the extracts were 2.3-4.6% in average and decreased in the order of dried, fresh and tail ginsengs.

• Applied Biological Chemistry
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• v.11
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• pp.35-41
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• 1969

In order to determine proper ratio of wheat to soybean of soysauce koji material for Korean people's taste, sensory evaluation for the soysauces made from soysauce kojis with various above-mentioned ratio and analysis of chemical components through the brewing period of six months were carried out. The results obtained were summarized as follows: 1. The specific gravity of all the soysauces increased gradually as the time passed and had maximum values in two months with nearly constant values thereafter. Concerning soybean/wheat-ratio, generally, the higher soybean/wheat-ratio, the lower specific gravity was observed but when this ratio was higher than 10 : 6, the gravity was on the similar levels. 2. The solid material in all the soysauces increased in the earlier stage and there were no significant differences among the treatments but soysauces without wheat had a little low content. 3. The lesser amount of wheat as raw material was, the higher contents of total nitrogen were and the contents of total nitrogen in the every ratio of raw material increased parallely as the mash ages. 4. The amino-nitrogen levels were found to have the simllar tendency to total nitroghen levels. 5. The reducing sugar content was higher in the soysauces with more-wheat and increased rapidly up to the maximum level in two months and then the higher wheat/soybean-ratio was, the slower decrease of the sugar content was observed. 6. The maximum total acidity was observed in the soysauces with 10; 4-6 (soybean/wheat-ratio) and increased similary in all the soysauces throughout the period. 7. According to the sensory evaluation, the short (2-3 months) fermented soysauces showed best taste when soybean/wheat-ratio was 10 : 8 and 10 : 6 if diluted, but in long (4-6 months) fermented soysauces it was 10 : 6 and 10 : 4 if diluted.

• Journal of Food Hygiene and Safety
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• v.34 no.5
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• pp.438-446
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• 2019

In this study, the nutrients of a total of 4 species of popcorn, Oryun Popcorn, Oryun Popcorn 2, G-Popcorn and Gichan Popcorn, cultivated in Gangwon-do, were analyzed and compared. The contents of these products, including their general ingredients, inorganic substances, fatty acids, reducing sugar and starch, were analyzed. The moisture, crude ash and crude fat content of the dried popcorn species were 11.54-12.54%, 0.97-1.45% and 2.48-2.62%, respectively. The crude protein content was 9.68-11.75%. As for inorganic substances, the potassium and phosphorus content were the highest. Potassium was 228.25-310.46 mg/100g and was the highest in Oryun Popcorn, and the content of phosphorus was 276.04-310.00 mg/100g. As for fatty acids, 11 types were detected. The content of linoleic acid accounted for 52.89-55.76% of the total fatty acid content showing the highest amount followed by oleic acid (24.31-26.65%) and palmitic acid (14.20-15.92%). As for amino acids, total 16 types of amino acids were detected by specie, with glutamic acid making up 17.70-18.52% of total amino acids, the highest, followed by leucine (12.30-12.54%) and proline (10.34-10.92%) in that order. The creducing sugar content by specie was 4.68-5.13% and starch content was 42.14-46.14%.

• Food Science and Preservation
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• v.23 no.2
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• pp.267-274
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• 2016

This study was conducted to examine the physicochemical properties and antioxidant activities of medicinal fruit extracts (Corni fructus, Schizandra chinensis, Rubus coreanus Miquel and Lycii folium) with different extraction mixing ratios (MS, an equal ratio of the medicinal fruit = 1.25:1.25:1.25:1.25; M1, 2:1:1:1; M2, 1:2:1:1; M3, 1:1:2:1 and M4, 1:1:1:2) from medicinal fruit. pH, sugar content and acidity of the extracts were 3.22~3.52, $3.20{\sim}4.20^{\circ}Brix$ and 3.60~5.85%, respectively. The extraction yield of M2 (42.33%) was higher than those of MS (36.03%), M1 (40.40%), M3 (32.53%) and M4 (35.90%). The total polyphenol and flavonoid contents of M3 were 14.54 g/100 g and 5.65 g/100 g, respectively. The DPPH and ABTS radical scavenging activities of M3 at $1,000{\mu}g/mL$ were 86.09% and 90.49%, respectively. The ferric-reducing antioxidant power and the reducing power of M3 at $250{\sim}1,000{\mu}g/mL$ were $0.36{\sim}0.86{\mu}M$ and 0.21~0.96, respectively. The antioxidant activities of M3 were significantly higher than those of the other extracts. In conclusion, this study demonstrated that medicinal fruit extracts had potential as a functional material.

• Food Science and Preservation
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• v.15 no.2
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• pp.185-190
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• 2008

We investigated changes in fruit quality of Hallabong tangor (Citrus Kiyomi ${\times}$ ponkan) that was packaged with Si+CaO and LDPE film. The flesh ratio during storage was 74.33% (${\pm}3.66$) to 81.56% (${\pm}1.38$). Firmness of M16A, a variant of Hallabong tangor, was higher 100g-force than that of Hallabong tangor, changes of firmness was not shown among film packages. A fruit juice was $12-14^{\circ}$Brix, and this increased somewhat at the end of storage without film packaging. The titratable acidity of the M16A variety was 0.2% lower than that of the Hallabong tangor. Hallabong and M16A maintained freshness and taste for 120 and 60 days, respectively. The level of reducing sugars in the Hallabong tangor was 1% higher than that of the M16A variety. Reducing sugars increased at room temperature storage without film packaging. Total sugar content was 9.19% (${\pm}2.03$) to 12.78% (${\pm}0.75$). The content of vitamin C declined slowly after 105 days of storage. In conclusion, storage of Hallabong tangor with film packaging coated with Si+CaO was effective for maintaining freshness and quality.

• Korean Journal of Food Science and Technology
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• v.19 no.6
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• pp.520-527
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• 1987

This study was attempted to identify microorganisms in fermenting soybean curd residues (SCR). The changes in contents of free amino acids, nucleosides, reducing sugars, and oligosaccharides were also studied. The fermentation of SCR which was by change inoculation was carried out at $55^{\circ}C$ for 48 hrs. pH increased gradually during fermentation and isolated microorganisms were identified as Bacillus subtilis and Bacillus licheniformis. Moisture content decreased from 80.8% to 58.4% at 48 hrs of fermentation and other proximate composition did not show any changes during fermentation. The content of total free amino acids increased rapidly and the number and quantities of each amino acid analyzed also increased during the course of fermentation. Glutamic acid, phenylalaine, lysine and aspartic acid were rapidly liberated during fermentation. As to the changes of nucleotides, 5'-AMP little changed during the first 36 hrs but subsequently decreased to approximately 1/6 after 48 hrs of fermentation. On the other hand, 5'-IMP plus 5'-GMP did not show almost any change during the first 36 hrs but increased about 3.5 times at 48 hrs of fermentation. However, 5'-XMP was not detected. The reducing sugar level showed rapid and steady increase throughout the fermentation and that of stachyose plus raffinose decreased slightly. From these results, a possible way of utilization of fermented SCR was proposed as a substitute for soybean in meju preparation.

• Journal of Life Science
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• v.26 no.7
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• pp.805-811
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• 2016

The present study was performed to evaluate the anti-oxidant and anti-proliferating activity of the water extract mixture of Cordyceps militaris (CM) and Allium tuberosum (AT). The water extract mixture rate of CM and AT was optimized by means of a sensory evaluation test. The optimized mixture rate were decided at 70% of CM, 30% of AT, and 10% of apple concentrate as an additive. The values of total acidity, pH, sugar contents, and turbidity of the water extract mixture were 0.1%, 4.28, 9.10 °Brix, and 1.48 respectively. The water extract mixture had effective DPPH radical scavenging activity, reducing power effect, and ABTS radical activity. DPPH radical activities of the water extract and the water extract mixture were 43.2% and 51.7% respectively; their reducing power (OD₇₀₀) was 1.14 and 1.43 respectively; and ABTS^.+ radical activities were 47.1% and 62.2% respectively. Also, the water extract mixture showed a higher anti-proliferating effect than the AT extract on human prostate cancer cells. These results provided experimental evidence that the water extract mixture of CM and AT is a better source of anti-oxidant and anti-cancer ingredients than a single extract of CM. In conclusion, the water extract mixture of CM and AT will be beneficial in development of a functional drink.