• Proceedings of the Korea Society of Poultry Science Conference
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• 2004.11a
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• pp.33-34
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• 2004

Effect of dietary 2.0 % brown seaweed(Undaria pinnatifida) with bean extract on anti-oxidant system and TNF-$\alpha$ levels were evaluated in blood of 2 week-old broiler chicks activated innate immune response. Dietary brown seaweed and activation of innate immune response decreased MnSOD activities. while activation of innate immune reponse only increased CuZnSOD activities in erythrocyte cytosol. Activation of innate immune response lowered plasma SOD activity in birds fed seaweed with bean extract, increased peroxide levels, and decreased peroxidase activity in plasma. Brown seaweed with bean extract reduced TNF-$\alpha$ levels and increased ovotransferrins concentrations in plasma. The result indicated that dietary 2.0 % brown seaweed with bean extract affect innate immune response changing anti-oxidant system and TNF-$\alpha$ levels in broiler chicks.

• Analytical Science and Technology
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• v.13 no.5
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• pp.636-645
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• 2000

A method is described for the determination of organotins in water samples by GC/MS. Optimized derivatization methods for ethylation and hydrogenation of organotins were surveyed according to various reaction conditions such as time, pH and concentration of reagents. The organotins were extracted with n-hexane in presence of 0.1% tropolone and hydrogenated with sodium borohydride. Extraction recoveries of organotins with hydrogenation were in the range of 61-112%. After ethylation, organotins in water samples were extracted by liquid-liquid extraction (LLE) and solid-phase extraction (SPE). Using LLE, extraction recoveries were in the range of 74-113%. The recoveries ranged from 61-97% in the case of SPE with styrene-divinylbenzene copolymers. Method detection limits of hydrogenated and ethylated organotins ranged from 0.05 to 0.5 ng/ml and from 0.02 to 0.05 ng/ml, respectively.

• Applied Biological Chemistry
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• v.42 no.1
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• pp.1-5
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• 1999

For effective utilization of apple pomace, protopectinase(PPase) produced from Bacillus subtilis IFO 12113 was used for pectin extraction from apple pomace. Optimal conditions for enzyme treatment were found at $60^{\circ}$, pH 7.8, 48 hours with 20 : 1 ratio of substrate to enzyme. The yield of extracted pectin from water-alcohol insoluble pectin by enzyme at optimal condition was 34.3%. The purity and methoxyl content of extracted pectin by PPase at optimal condition were measured as 52.9% and 2.75%, respectively. Intrinsic viscosity and average molecular weight of extracted pectin by enzymatic method were 0.178 ml/g and $4.9{\times}10^3$, respectively.

• Applied Chemistry for Engineering
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• v.5 no.1
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• pp.121-126
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• 1994

To elucidate the effect on the reactive extraction of acetic acid, various carriers and modifiers were investigated. Carriers used were secondary and tertiary amines and solvation extractant. Diluent was n-butylacetate. Modifiers were 4-nonylphenol, TBP(Tti-n-butyl phospate) and isodecanol. Besides the effect of temperature and pH in aqueous phase were studied. The mixture of 50% tri-n-octyl/n-decylamine tertiary amine, gave higher degree of extraction and selectivity than other extractants in the extraction of acetic acid. It was found that 4-nonylphenol as modifier fairly good. The degree of extraction was higher with decreasing the pH in aquous phase and the temperature of extraction system.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.600-605
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• 1988

Antithiamine activity of raw and cooked brackens(Pteridium aquilinum) was evaluated under various reaction conditions by means of the thiochrome fluorescence method. The effects of caffeic acid and cysteine on the thiamine decomposition were also determined by thiochrome fluorescence and Lactobacillus viridescens bioassay methods. A water extract of raw bracken exhibited a high antithiamine activity which was increased with higher pH, temperature, incubation time and concentration of bracken. The influence of reaction conditions was less apparent in cooked bracken than in raw bracken. Caffeic acid stimulated the thiamine decomposition whereas cysteine showed a suppressive effect. The effect of cysteine was lower in the decomposition of thiamine by bracken extract.

• Applied Chemistry for Engineering
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• v.5 no.1
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• pp.90-98
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• 1994

For elucidation of various parameters' effects on the reactive extraction of citric acids, citric-acetic-lactic acid system with various carriers, diluents, and modifiers were investigated. Carries used were secondary amines, tertiary amines, and solvation extract. Dileunts were n-butylacetate, methoisobutylketon(MIBK), kerosine, and xylene. Modifiers were TBP and isodecanol. The effects of temperature and pH in aquous phase were studied, and equilibrium constants for the reactive extraction were obtained. The re-extraction was performed by alkali solutions such as NaOH, $Na_2CO_3$, and $K_2HPO_4$. Based on the experiment Di-isotridecylamine(secondary amine ) gave higher degree of extraction and more selective than other extractants tested for the extraction of citric acid. N-butylacetate and TBP showed heigher performance for a diluent and modifier, repetitively. The degree of extraction was getting better with decreasing the pH in the aquous phase and the temperature of extraction system. The degree of re-extraction was getting higher with decreasing basicity in the stripping phase and the system temperature, and with increasing the concentration of alkali solution.

• Food Science and Preservation
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• v.9 no.2
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• pp.184-188
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• 2002

This study was conducted to optimize hot water extraction process of cordyceps militaris for development beverage. Optimal condition for hot water extraction was investigated with changes in extraction concentration and temperature by response surface methodology. The content of soluble solid was effected with concentration. The efficiency of extraction for turbidity, total sugar, reducing sugar and protein increased with low concentration. The response variables had significant with concentration and the established polynomial model was suitable (p>0.05) model by lack-of-fit analysis. Optimal extraction conditions as the limited renditions of 2.0∼2.4% extractable solids, 1.5∼2.0% brix, l14∼120 $\mu\textrm{g}$/g total sugar, 10.5∼11.0 $\mu\textrm{g}$/ｇ reducing sugar and 110∼l15 $\mu\textrm{g}$/g protein were 95∼100$\^{C}$ and 4.0∼4.1% of concentration.

• The Korean Journal of Food And Nutrition
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• v.29 no.2
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• pp.228-236
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• 2016

The purpose of this study was to determine the optimum conditions of solvent extraction type and solvent concentration (60, 70, 80%, v/v), extraction time (30, 80, 130 mins) and extraction temperature (10, 15, $20^{\circ}C$) in order to increase the antioxidant activity of the chia seed. The total polyphenol content and DPPH radical scavenging activity was measured by using response surface methodology (RSM) to establish the optimal conditions. Using ethanol and methanol extractions at extraction concentrations of 60%, and time and temperature of 130 mins and $20^{\circ}C$, the maximum total polyphenol content was 871.00 mg% ($R^2=0.9507$) and 557.70 mg% ($R^2=0.9784$) for ethanol and methanol extraction respectively. Using the same extraction conditions, the maximum level of DPPH radical scavenging activity was 72.14% ($R^2=0.9675$) and 52.79% ($R^2=0.9524$) for ethanol and methanol extraction respectively. The results indicate that ethanol extracts showed a higher antioxidant activity than methanol extracts. The ethanol extraction conditions of response surface analysis (RSA) were affected more by ethanol concentration than by extraction time or temperature. In contrast, the methanol extraction conditions of response surface analysis (RSA) were affected more by extraction time. Based on the RSM, the optimum ethanol extraction conditions were the following: extraction concentration, 63%: time, 100 mins: and temperature, $18^{\circ}C$. The optimum methanol extraction conditions were the following: extraction concentration, 65%; time, 120 mins; and temperature, $16^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.233-239
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• 2015

This study determined the optimum extraction conditions based on five response variables (yield, total phenolics, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavanging activity, oxygen radical absorbance capacity (ORAC), and ${\beta}$-1,3-glucan content) in chaga mushroom (Inonotus obliquus) using the response surface methodology, where three independent variables (ethanol concentration, extraction temperature, and extraction time) were optimized using a central composite design. The optimum ethanol concentration, extraction temperature, and extraction time were 50% (w/w), $88.7^{\circ}C$, and 14.5 h; 9.2%, $92.7^{\circ}C$, and 14.5 h; 50.8%, $92.7^{\circ}C$, and 14.5 h; 9.2%, $92.7^{\circ}C$, and 1.5 h; and 90.8%, $92.7^{\circ}C$, and 1.5 h for yield, total phenolics, ABTS, ORAC, and ${\beta}$-1,3-glucan content, respectively. The predicted values of the response variables were compared with those of the extracts under the optimal extraction conditions to verify the models. The optimum extraction condition for the five response variables was predicted to be 81.4% ethanol at $92.7^{\circ}C$ for 14.5 h.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.466-472
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• 1990

The effect of sugar addition and heat treatment on the myofibrillar protein extractability was studied. Maillard reaction was dependent on heating time significantly and glucose revealed the highest reactivity for Maillard reaction. The extractability of myofibrillar proteins was lowest in case of glucose addition and decreased according to increasing of heating time, Higher extractability was resulted in by digestion of myofibrillar proteins with enzymes after sugar addition and heat treatment than the undigested samples, as the sample was digested with trypsin that is the highest. And by digestion with trypsin, chymotrypsin and peptidase at a time the extractability of meat proteins increased remarkably.