• Korean journal of food and cookery science
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• v.26 no.1
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• pp.79-87
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• 2010

The antioxidant activity of hot water extracts made from Yuza (Citrus junos SIEB ex TANAKA) cultivated in Namhae Changseon, Seolcheon and Idong-myeon was analyzed. The total phenolic compound content was significantly higher in the Seolcheon sample (116.06 mg/100 g) than in Idong or Changseon. Flavonoids and hesperidin contents were not significantly different among samples. The electron-donating ability of the Yuza peel hot water extracts was activated to over 55% in all samples with $5,000\;{\mu}g/mL$ added to the reaction system, with especially high in the Seolcheon sample (85.70%). Also, the reducing powder in $10,000\;{\mu}g/mL$ added to the reaction system was showed significantly higher in the Seolcheon (0.82) than in the other samples. The ABT cation decolorization capacity of Yuza peel extracts was activated to over 50% in all samples when $5,000\;{\mu}g/mL$ of water extracts were added to the reaction mixture, and the activity was the highest (67.59%) in the Idong samples. The nitric oxide scavenging activity was lower than 45% in all samples, with the activity of Changseon significantely lower than the other samples. The antioxidant activity of the $\beta$-carotene linoleic acid system was 33.30~42.22% when $1,000\;{\mu}g/mL$ water extracts was added to the reaction mixtures, of which the activity in the Yuza cultivated in Seolcheon showed the highest.

• Horticultural Science & Technology
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• v.28 no.6
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• pp.1025-1038
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• 2010

Carrot ($Daucus$ $carota$ L. var. $sativa$) is one of the most widely used crops in the world. Moreover it is an important crop because of its high content of ${\beta}$-carotene, well-known as the precursor of vitamin A carotenoid. However, seed-hair which is generated in epidermal cell of seeds inhibits absorption and germination. For that reason, carrot seeds are commercialized after mechanical hair removal process. To overcome such cumbersome weaknesses, new breeding program for developing hairless-seed carrot cultivar has been needed. Therefore, in this study, cDNA libraries from seeds of short-hair seed phenotype CT-ATR615 OP 666-13line and hairy seed CT-ATR615 OP-CK1-9 line were constructed and expression patterns related to generation of seed-hair were analyzed by comparison of EST sequences. Differential EST sequence results between two lines were classified into FunCat functional categories based on the results of BlastX search. Higher expression quantities belonging to metabolic category were shown on short-hair seed line than hairy-seed one. Differential expression quantities between those two lines in the protein folding and stabilization, subcellular localization categories were supposed to contribute variously on the generation of seed-hair. We confirmed 50 and 59 SSR sites, and 2 SNP sites by analyzing EST sequences in two lines; thereafter, we designed SNP and SSR primer sets from these EST sequence information as a molecular marker. These markers are thought to be used in research of molecular markers for classification of carrot family and related to various traits, as well as seed-hair characteristic.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.5
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• pp.482-494
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• 1994

Most of carotenoprotein complexes have been extracted by using buffered solutions. However, in this study carotenoprotein from the muscle of Blue mussel(Mytilus edulis) was extracted by a detergent such as Triton X-100. It was purified and characterized by $20\%$ (w/v) $(NH_4)_2SO_4$, DEAE-cellulose ion exchange and Sephacryl S-300 gel filtration. The carotenoprotein(${\lambda}_{max}=462nm$) had an approximate M. W. of 372KDa(gel filtration). SDS-PAGE analysis of the carotenoprotein indicated the presence of four polypeptides of 60KDa($23.70\%$), 46.9KDa($9.14\%$), 26KDa($49.14\%$) and 13KDa($18.02\%$). Carotenoprotein denaturated by treatment with SDS to a final concentration of $0.2\%$ (w/v) caused a hypsochromic shift of ${\lambda}_{max}$ from 462nm to 456nm. The carotenoprotein contained lipids as structure units. The amino acid composition of the carotenoprotein contained large essential amino acid amounts of $62.8\%$, and the content of threonine($35.9\%$) was higher than other amino acids, but histidine, methionine and proline were not present. In the carotenoprotein, the major fatty acids were $C_{16:4},\;C_{16:0},\;C_{20:5}\;and\;C_{22:6}$. The percentages of polyunsaturated fatty acids($62.4\%$) were higher compared to other fatty acids(saturated fatty acids $19.6\%$, monounsaturated fatty acids $18.0\%$). Carotenoid was extracted from the carotenoprotein by acetone and it was separated into five different components by preparative TLC(benzene:petroleum ether:acetone=69:17:14). The major components of carotenoid were mytiloxanthin($74.79\%$) and 3,4,3'- trihydroxy-7',8'-didehydro-${\beta}$-carotene($18.26\%$), and they were at least presented as prosthetic groups of carotenoprotein.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.361-366
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• 2002

A. capillaris Thunberg is often used as a medicinal herb. This analysis on A. capillaris Thunberg, showing its natural ingredients and nutritive elements, is to provide a better understanding of its content and help find more various ways of use. The ingredients of A. capillaris Thunberg are as follows : 14.12% of crude protein, 4.80% of crude lipid, 2.30% of crude ash, 8.10% of crude fiber, and the rest of the ingredients are vitamins and minerals. Minerals are 3295.02 mg% of K, 2787.01 mg% of P, 1436.01 mg% of Ca, 172.32 mg% of Mg, 21.23 mg% of Fe, 18.02 mg% of Mn, 8.11 mg% of Na, 1.24 mg% of Cu, and 0.002 mg% of Sn, and vitamins are 18602.00 ug% of $\beta$-carotene and 5.82 mg% of ascorbic acid. Fatty acids in A. capillaris Thunberg are of 23.86% of oleic acids (C18:1), 46.67% of saturated fatty acids, 33.40% of monousaturated fatty acids, and 19.83% of polyunsaturated fatty acids. Oleic acid (C18:1) is the most abundant fatty acid in A. capillaris Thunberg. P/S is 0.24. A. capillaris Thunberg contains about 20 kinds of amino acid. The total amount of amino acids is 1345.29 mg%, which can be divided into 79.95% of amino acids and 13.11% of essential amino acids. This 79.95% of amino acids consist of proline, tyrosine, asparagines, glutamic acid, and valine with amount of 438.58mg%, 310.20mg%, 120.30mg%, 118.66mg%, and 88.02mg% respectively. The essential amino acid is 176.83mg%. It is shown that A. capillaris Thunberg contatins various nutrients such as minerals, vitamins, fatty acids, and amino acids, so A. capillaris Thunberg can be regarded as a highly nutritious food.

• Journal of Life Science
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• v.28 no.11
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• pp.1369-1378
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• 2018

Prunus mume Siebold & Zucc., a member of the Rosaceae family (called Maesil in Korea), has been widely distributed in East Asia, e.g. Korea, Japan and China, and its fruit has been used as a traditional drug and health food. In this study, we evaluated physicochemical properties and physiological activities of condensed Prunus mume juice treated with pectinase (PJ). The values of total acidity, pH, sugar contents, turbidity moisture content of the PJ were 35.81%, 2.73, $54.36^{\circ}Brix$, 2.75 and 51.32%, respectively. The PJ had effective DPPH radical scavenging activity, reducing power effect, $H_2O_2$ scavenging activity and ${\beta}$-carotene bleaching effect. DPPH radical scavenging activities of PJ was 46.31%; their reducing power ($OD_{700}$) was 1.80; $H_2O_2$ scavenging activity of PJ was 91.62%; and ${\beta}$-carotene bleaching effect of PJ was 73.02%. Also, PJ showed effective levels of ${\alpha}$-glucosidase inhibition activity. The cell viability was measured by SRB assay. The PJ significantly decreased the cell viability of mouse melanoma cells (B16) and human melanoma cells (SK-MEL-2 and SK-MEL-28) in a dose-dependent manner, however, there was no effect on human keratinocyte HaCaT. In morphological study, PJ-treated SK-MEL-2 cells showed distorted and shrunken cell masses. Total polyphenol contents and total flavonoid contents of PJ were 588.31 mg% (gallic acid equivalent) and 860.45 mg% (rutin equivalent). The antiproliferative effect of PJ seems to be associated with the antioxidant activity of its flavonoid and polyphenol contents. In conclusion, PJ may be beneficial in development of a functional food material.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.815-823
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• 2011

This study was carried out to analyze the change of major nutrient components of spaghetti squash by boiling. The moisture, crude protein, fat, ash and carbohydrate contents in fresh squash were 94.2%, 0.6%, 0.1%, 0.7% and 4.4% respectively as against 95.1%, 0.5%, 0.1%, 0.5% and 3.8% in boiled squash. The decrease in protein and ash contents of the boiled sample were found to be significant. Major component of the minerals were potassium and the fresh and boiled squash had the contents of 330 mg and 256 mg, respectively. There were no differences of dietary fiber between the fresh and boiled squash. Beta-carotene contents of the fresh and boiled spaghetti squash were $0.69{\mu}g$ and $2.22{\mu}g$, respectively. The contents of tocopherol were decreased as like 4.3 mg and 2.0 mg. A total of 17 kinds of amino acids were isolated from squash and they were decreased by boiling and the high content of amino acids in order were aspartic acid, glutamic acid, arginine, lysine, and leucine in raw squash. Particularly, total amino acid of fresh squash were 6,739.5 mg per 100 g edible portion and higher than that of boiled squash(4,820.3 mg). Total polyphenolic compound of the fresh squash from $297.3{\mu}g/mg$ was slightly decreased to $253.3{\mu}g/mg$ by boiling.

• Journal of the Korean Applied Science and Technology
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• v.34 no.1
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• pp.91-100
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• 2017

The object of this study was to measure the bioactivity and antioxidant activity of seed from Gardenia jasminoides Ellis fructus (GJE). GJE seeds were performed the extraction of them by chloroform:methanol (CM, 2:1, v/v), 70% ethanol and n-butanol. Sequentially, total phenol content, nitrogen oxide scavenging activity, antioxidant activity and lipid peroxidation inhibition activity of the extracts were investigated. Solvent extract bioactivity of increasing concentrations (0.2, 0.4, 0.6 mg/mL) were significantly increased (p<0.05). GJE seed extracts showed lower activity than positive control (ascorbic acid, BHA, trolox). The highest concentration of CM extracts was obtained in the same manner as the results of analysis of the total phenol contents of the GJE seed, and 70% ethanol extract showed the highest activity of reducing power. The water soluble carotenoids crocin and flavonoid were effective. As a result of this experiment. the seeds of GJE showed excellent antioxidant, and lipid peroxidation inhibitory properties.

• Food Science and Preservation
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• v.21 no.6
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• pp.784-789
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• 2014

This work aimed to investigate the changes in the nutrient contents and antioxidant activity of Peucedanum japonicum Thunb. by ripening stage, growing condition, and blanching. The crude protein content of the young leaves (3.6~4.3%) was higher than that of the mature leaves (3.1~3.9%). Higher calcium contents were observed in the greenhouse-cultivated samples (225.9~259.2 mg/100 g) compared to the field-cultivated samples (178.5~199.5 mg/100 g). The vitamin C and folate contents (18.1~83.8 and 175.8~220.2 mg/100 g, respectively) of the field-cultivated samples were significantly (p<0.05) higher than those of the greenhouse-cultivated samples (13.1~57.7 and 133.0~148.8 mg/100 g, respectively). The growing condition and blanching were significant factors affecting the changes in the vitamin and polyphenol contents. The ${\beta}$ carotene contents of the blanched samples increased 2.6-fold compared to those of the raw samples. The total polyphenol contents (10.2~17.1 mg/g extract) and DPPH radical scavenging activity ($IC_{50}=2.0{\sim}3.0mg/ml$) of the blanched samples were significantly (p<0.05) higher than those of the raw samples (1.8~4.3 and $IC_{50}=16.2{\sim}21.1mg/ml$, respectively).

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.506-514
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• 2007

In this study, carrot juice was treated with high voltage pulsed electric fields (PEF) and the changes in its physical and chemical properties during storage at $4^{\circ}C$ and $25^{\circ}C$ were investigated. The sterility fur bacteria, yeast and mold in carrot juice increased with increasing electric field strength and treatment temperature. While yeast and mold were completely inactivated at 65kV/cm with a treatment time of $200{\mu}s$ in a continuous PEF treatment system, bacteria were reduced by four log cycles. The results also showed that square wave pulse treatment was more effective for inactivating microorganisms than exponential decay pulse, and this effect was more apparent for carrot juice of lower pH. Although we observed significant changes in physical and chemical properties such as soluble solid content, pH, acidity, color, and carotene retention when the PEF treated samples were stored at the ambient temperature $(20^{\circ}C)$, no significant physical and chemical changes were found at the cold storage temperature $(4^{\circ}C)$ during 28 days of storage. The results indicate that the PEF treated carrot juice is appropriate for commercial refrigerated storage.