• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1267-1272
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• 2006

Effects of Prunus mume byproduct (PLB), obtained after manufacture of Prunus mume liquer, on quality characteristics of bread were investigated. The pH of dough and bread decreased but titratable acidity increased by addition of 10% or 20% PLB. The volume of dough during fermentation and the baking loss of bread containing PLB were smaller than those of the dough and bread without PLB. The weight of bread increased but the volume decreased by addition of PLB. L (lightness) value increased and a (redness) value decreased in the surface of bread containing PLB. b (yellowness) value did not show difference between treatments. The internal color of bread containing PLB decreased in L and a value but increased in b value. The hardness and strength of bread decreased with 10% PLB but increased with 20% PLB compared to control. Cohesiveness and springiness of bread increased with 10% or 20% PLB, but did not show significant difference between concentrations. As results of sensory evaluation, taste and flavor of the bread containing 10% PLB increased significantly compared to control. The sensory quality of bread with 20% PLB decreased significantly. The strength, springiness, and hardness of bread with 20% PLB were higher than those of control. The taste, flavor, color, and overall acceptability of bread with 10% PLB were better than those of control. No molds were found in breads with 20% PLB and 20% PLB powder during storage for 1 week at room temperature.

• Journal of Food Hygiene and Safety
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• v.31 no.1
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• pp.1-7
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• 2016

In the present study, our aim was to determine whether green tea extract (GTE) and its major constituent, epigallocatechin-3-gallate (EGCG) have a protective effect on ethanol-induced cytotoxicity and DNA damage in NIH/3T3 and HepG2 cells. The cell viability and DNA single strand breaks were examined by MTT assay and alkaline single cell gel electrophoresis (Comet assay), respectively. Ethanol decreased the cell viability and also increased DNA single strand breaks in a concentration-dependent manner. On the other hand, GTE showed the protective effect of cytotoxicity and DNA damage induced by ethanol in both cell lines. GTE and EGCG, were found to possess the anti-oxidative and anti-genotoxic activities by evaluation with DPPH test, LDL oxidation assay, oxidative DNA damage assay and 8OH-2'dG generation test. These results were also verified by the experimental results demonstrating the lower cytotoxicity and genotoxicity of commercial green tea liqueur compared to pure ethanol in same concentration. Thus it is concluded that the supplementation of GTE or EGCG may mitigate the ethanol-induced cytotoxicity and DNA damage.

• Analytical Science and Technology
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• v.21 no.1
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• pp.53-57
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• 2008

In order to survey the contents of ethyl carbamate in alcoholic beverages, GC/MS-SIM method was used after extraction with dichloromethane in solid phase extract cartridge contained alcoholic beverages. In the applied GC/MS-SIM method, the values of recoveries and relative standard deviation were ranged from 85.2 % to 87.9 % and from 0.7 % to 1.9 %, the limit of detection and quantification were $2{\mu}g/kg$ and $10{\mu}g/kg$. Depending on alcoholic beverage kinds, the levels were variable and the average level was $194{\mu}g/kg$ for liquor, $105{\mu}g/kg$ for fruit wine, $62{\mu}g/kg$ distilled spirit, $28{\mu}g/kg$ for sake, $15{\mu}g/kg$ for yakju, $12{\mu}g/kg$ for other alcohol beverages, ND for soju, respectively.

• Journal of Food Hygiene and Safety
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• v.28 no.1
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• pp.63-68
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• 2013

Ethyl carbamate (EC) is a contaminant generated in the fermentation processes of various fermented foods. In this study, residue levels of EC in 95 alcoholic beverage samples were determined by using Gas Chromatography/Tandem Mass Spectrometry (GC/MS/MS). All the samples were purified by a liquid-liquid extraction (LLE) method using dichloromethane. The LLE method enables an improvement in time and cost to detection and specificity over the conventional extraction methods. The limits of detection and quantification (LOD and LOQ) to analyze EC were 1.3 and 4.0 ng/mL, respectively. The recovery rates of EC were ranged from 90.0 to 97.5% at the levels of 50, 100, and 500 ug/L. Among traditional grain-based alcoholic beverage samples (n = 34), the average residue levels of EC in takju, yakju, and cheongju were 0.63, 7.01, and 14.11 ug/L, respectively. Among fruit-based alcoholic beverage samples (n = 48), those of EC in japanese apricot spirits, bokbunjaju, grape wines, and other fruit wines were 79.18, 1.66, 2.64, and 2.39 ug/L, respectively. Among distilled or diluted alcoholic beverage samples (n = 13), those of EC in soju (distilled or diluted), general distillates, liquors, and brandies were 0, 3.30, 8.20, and 8.52 ug/L, respectively. Therefore, this study reports that the residue levels of EC in the alcoholic beverages, distributed in the current domestic markets, did not reach its maximum allowed levels of 30 and 400 ug/L established for grape and fruit wines in Canada, respectively.

• Food Science and Preservation
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• v.13 no.3
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• pp.389-396
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• 2006

In order to prepare liqueur of citrus fruit, changes of major constituents, flavonoid pH, color changes, and extract, by soaking 3 kg/6 L kumquats for $1{\sim}70$ days and 1 kg/3 L Citrus platymama for $1{\sim}50$ days in $30{\sim}95%$ ethanol solution were investigated 1.5kg of kumquats, and 1kg of citrus platymama were soaked in 3 L of $30{\sim}95%$ ethanol solution for $50{\sim}70$ days. pH and color changed largely by ethanol concentration. Glucose and fructose were more extracted in $60{\sim}95%$ ethanol concentration. Citric acid and malic acid were extracted $10{\sim}15$ times with kumquats than with Citrus platymama in 30% ethanol solution. Ascorbic acid was more extracted in 60% ethanol solution for kumquats, and in 95% ethanol for Citrus platymamma. The content of ascorbic acid was $3.19{\sim}41.91{\mu}g/mL$ in kumquats, and $21.90{\sim}30.12{\mu}g/mL$ in Citrus platymamma. $312.82{\sim}688.12{\mu}g/mL$ of rutin were extracted in 95% ethanol solution, $9.32{\sim}74.49{\mu}g/mL$ of neohesperidin were extracted in 60% ethanol as for kumquats. Rutin and neohesperidin were more extracted in 30% ethanol concentration contrary to hesperidin. Hesperidin was extracted $38.93{\sim}136.86{\mu}g/mL$ in 95% ethanol solution.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1412-1419
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• 2006

Concentrations of formaldehyde and acetaldehy de were respectively analysed in forty-five alcoholic beverages obtained from the market. After derivatization with PFBHA, GC-ECD and GC-MSD were employed for analysis. The peak area of aldehyde oximes (derivatives with PFBHA) increased with the increasing ethanol content (5%, 10%, 15%, 20% and 40%). When three-point calibration corves for the selected ethanol concentration (5, 13, 21 and 40%, v/v) were studied, suitable linearity against ethanol concentration was observed only under 5, 13, and 21% (ethanol, v/v). After analysis, maximum content of formaldehyde (average of 0.272 ppm) and acetaldehyde (average of 15.262 ppm) among the observed 45 alcoholic beverages was found from whisk (2 species) while minimum content of formaldehyde (average of 0.009 ppm) and acetaldehyde (average of 0.805 ppm) was found from diluted soju (4 species).

• Journal of Food Hygiene and Safety
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• v.25 no.1
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• pp.24-29
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• 2010

This study was conducted to estimate the contents of heavy metals including lead, cadmium, arsenic and total mercury in alcoholic beverages in Korea. Concentration of Hg was analyzed by gold amalgamation method, using mercury analyzer, while concentration of Pb, Cd and As was analyzed by ICP-MS. Concentration (${\mu}g/kg$) of heavy metal in fermented liquors were; for Pb $9.9\;{\pm}\;8.4$(0~38.0), Cd $5.8\;{\pm}\;4.9$(0~5.4), As $28.6\;{\pm}\;19.4$(1~96.4), Hg $0.7\;{\pm}\;1.2$(0~10.6). Concentration (${\mu}g/kg$) of distilled liquors were ; for Pb $4.4\;{\pm}\;5.7$(0~29.3), Cd $2.0\;{\pm}\;2.5$(0~10.3), As $12.0\;{\pm}\;17.0$(0~95.6), Hg $0.2\;{\pm}\;0.3$(0~2.3). Concentration(${\mu}g/kg$ of other liquous were ; for Pb $7.5\;{\pm}\;5.1$(0~13.7), Cd $5.8\;{\pm}\;3.9$(0.6~11.2), As $25.2\;{\pm}\;39.0$(0.5~103.3), Hg $0.3\;{\pm}\;0.1$(0.1~0.5). The present study showed that difference of the amount of constituent in a same category of food are not affect to the content of heavy metals among them. The residual levels of takju, yakju, sake, beer, fruit wine, soju, whiskey, brandy, general distilled liquor, liquor, other liquors are within the maximum levels, prescribed by Korea food code. It is given that heavy metal exposure of Pb, Cd, As, Hg from consumption of alcoholic beverages (takju, yakju, sake, beer, fruit wine, soju, whiskey, brandy, general distilled liquor, liquor, other liquors) are less than 0.03%, 0.06%, 0.01%, 0.01% (mean) in provisional tolerable weekly intake (PTWI) respectively, indicated by FAO/WHO.