• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.860-866
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• 2000

The efforts were made to develop persimmon leaf beverages on the basis of the results of sensory evaluation. The result of sensory evaluation for the development of persimmon leaf beverages showed that when the concentration of extracts was 10%, the aroma and flavor of persimmon leaves was best. The optimum concentration of sugar was 4.5% and apple juice was 15%. The change of pH had the tendency to keep stable range(3.82-3.71) during the period of 30 days and free-sugar had little change according to the temperature and time of preservation. The preservation of the change of ascorbic acid revealed that the range of decrease in the case of preservation at $4^{\circ}C$ was a bit narrower than in the case of preservation at $25^{\circ}C$. Nonvolatile organic acids were four kinds of acids, oxalic acid, levulinic acid, malic acid, and citric acid, among which levulinic acid was on the increase for the first 10 days during the preservation period and then on the decrease regardless of the temperature of preservation. The browning of beverages was on the slight increase.

• Food Science and Preservation
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• v.14 no.6
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• pp.584-590
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• 2007

This study investigated quality characteristics of Aster scaber (color; firmness; vitamin C, chlorophyll and phenolic contents; and sensory properties) under blanching conditions of $90^{\circ}C$/25 min, $95^{\circ}C$/16 min, and $100^{\circ}C$/6 min, and salt concentrations of 0%, 1% and 2%. The contents of vitamin C, chlorophyll and total phenolic compounds, and firmness decreased by 39.5-60.3%, 26.2-31.5%, 45.6-50.1% and 50.7-51.1%, respectively, after blanching. For these parameters, treatment with 1% salt was 7.1-30.2%, 9.2-12.2%, 35.9-52.0% and 2.7-6.8% relative to the control, and drip water could be prevented by 3.3-23.4%. Results for treatment with 2% salt were (respectively) 22.7-34.1%, 10.4-20.7%, 55.5-80.4% and 13.8-17.3%, and drip water could be prevented by 23.9-27.3%. These results showed that 2% salt treatment had a greater effect on preservation of quality characteristics than 1% treatment and the control. With respect to sensory evaluation, the 2% treatment had lower overall acceptability than the 1% treatment because of the saltier taste. However, the 1% treatment was more acceptable than the control. The optimal blanching condition was found to be $100^{\circ}C$/6 min and 1% salt.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.5
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• pp.709-715
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• 2015

As consumers interest in microgreens is increasing worldwide, the production of leafy microgreens uisng different LED lights was investigated in this study. The experiment was carried out to evaluate the effects of different LED lights on the composition and vitamin C contents of buckwheat microgreens. Physicochemical properties of buckwheat microgreens grown under different lights (red, blue, and white) and control exposed to a dark room were investigated. Moisture contents of buckwheat microgreens were 95.65% under white light (WL), 95.75% under blue light (BL), 90.77% under red light (RL), and 89.71% under dark room (DR). Crude ash contents of buckwheat microgreens grown under WL, DR, RL, and BL were 0.39%, 0.39%, 0.31%, and 0.37%, respectively. Crude protein contents of buckwheat microgreens grown under DR, RL, WL, and BL were 7.12%, 7.81%, 1.60%, and 2.40%, respectively. Crude fat contents of buckwheat microgreens grown under DR, BL, RL, and WL were 1.12%, 0.54%, 0.35%, and 0.22%, respectively. $^{\circ}Brix$ was the highest in microgreens grown under BL and RL and the lowest in buds grown under DR. Vitamin C content was the highest in buds grown under WL and the lowest in buds grown under BL. Total chlorophyll content was the highest in microgreens grown under RL and the lowest in buds grown under WL. For mineral content measurement of buckwheat microgreens, Ca, K, Mg, and P contents were high whereas B, Cu, and Zn contents were not detected. The mineral contents of buckwheat microgreens according to each color of light showed significant differences. These results demonstrated that treatment of different colored LED lights during cultivation was able to increase vitamin C content up to affecting the nutritional value of buckwheat microgreens.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.345-351
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• 1996

Studies on extraction and color characteristics of purple sweet potato (PSP) pigment were performed to provide the basic information for the utilization of PSP as a new source of natural food colorant. PSP pigment was extracted well with the polar solvents such as distilled water, ethanol, and methanol. but hardly extracted with the non-polar solvents. Among the tested solvents, 20% ethanol solution containing 0.1% citric acid was found to be the most efficient for extraction of the pigment from PSP. PSP contained high amount of pigment not only in the epidermis but also in the flesh of the potato. The PSP pigment was heat stable even under pretreatments such as autoclaving and blanching of the potato before extraction. The optimum temperature of the extraction for the PSP Pigment was decided to be $30^{\circ}C$ by considering the stability and the rate of extraction. The pigment was markedly influenced by the change of pH. The color of the pigment solution was red at the pH range of $1.0{\sim}3.0$, became blue at $7.0{\sim}8.0$, then turned green at $9.0{\sim}10.0$. A characteristic batho-chromic shift of the pigment solution was observed as the pH of the solution increased.

• Applied Biological Chemistry
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• v.48 no.1
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• pp.70-76
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• 2005

Approximate composition and physicochemical properties of 7 cultivars of persimmon peel, by product of dried-persimmon, were examined. The content of crude fiber were different according to cultivars. Glucose, fructose and sucrose were isolated by HPLC; also, myristic, palmitic, palmitoleic, oleic and linolenic acid were the major fatty acids in persimmon peel. Total and free amino acid were 241.32-371.45 mg/100 g and 3.69-28.31 mg/100 g, respectively; also, aspartic and glutamic acid were the predominant amino acids, reaching a level between 19.6 and 24.8% of total amino acids. Insoluble dietary fiber content(34.89-50.76 g/100 g) was remarkably higher than soluble dietary fiber (2.44-7.09 g/100 g). Total carotenoids were in the range of 179.4-340.6 mg/100 g, and total phenolic compounds ranged from 44.07-196.98 mg/100 g, showing differences between cultivars.

• Food Science and Preservation
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• v.13 no.2
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• pp.125-130
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• 2006

In order to study the storage stability of winter date (Zizyphus jujuba Miller) with functional MA film storage, linear low density polyethylene $(LLDPE,\;30{\mu}m\;and\;60{\mu}m)$ film packaging and non-packaging were compared $30{\mu}m$ LLDPE packaging, $60{\mu}m$ LLDPE packaging and non-packaging samples were stored at $0^{\circ}C,\;8^{\circ}C$ (low temperature) and $25^{\circ}C$(room temperature) for 10 weeks. Weight loss of $30{\mu}m$ LLDPE packaging, $60{\mu}m$ LLDPE packaging and non-packaging in room temperature were decreased by 3.6% 0.4% and 36.1% respectively. Titratable acidity showed the trend of similarity in all treatment during the storage conditions, and especially LLDPE film packaging showed higher than non-packaging in the last storage. Soluble solids showed an increase in non-packaging, a decrease in LDPE film packaging highly. Vitamin C content showed the trend of decrease in all treatments, but non-packed jujubes sustained higher than LLDPE film packaging.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.3
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• pp.402-408
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• 1994

Human plasma low density lipoprotein (LDL) is the major factor of coronary heart disease.But recent studies suggest the normal LDL can be realdily oxidized by oxygen free radicals and not interact with LDL receptors.Lipoprotei particles consist of lipid and protein, and fatty acids are prone to oxidatioin.The fatty acid compositions of LDL from Koreans was compared with that of Westerners.From the results, the raio of unsaturated fatty acids of korean and Westerner approximately 30 and 70%, respectively.which means Westerners are more labile in the lipid oxidation of LDL than Koreams.Normal LDL was incubated with $CuSO_4$ in PBS to lead for the peroxidation of LDL, and it was tested by the detection of TBARS and free radicals.Then, ascorbate, ${\alpha}-tocopherol$ and hyaluronic acid were found to have effects of antioxidants on LDL oxidation.The amount of free radical increased as the extent of oxidation increased.The time course of free radical formation was similar to TBARS.Therefore, determination of free radical by Luminometer was much more convenient than that of TBARS.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.523-532
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• 2004

The spontaneous frequency of genetic damage and the possible relationship of this damage to dietary and nutritional variables were investigated in peripheral blood lymphocytes from 45 elderly people using sister chromatid exchange (SCE). The relationship of dietary and nutritional factors on SCE was assessed by different degrees of smoking status such as smokers (n=14), ex-smokers (n=16) and non-smokers (n=15). Significant relationship of the SCE frequency to nutrient intake of the combined subjects (n=45) was found. When cigarette smoking status was taken into account, there were negative linear relationships between SCE and fat, phosphorus or vitamin A intakes of the non-smokers as well as SCE and the dietary quality scores. There was a positive linear relationship between SCE and food frequency of meat and fish among the smokers. Use of artificial sweetners in ex-smokers of the elderly people produced a significant increase of SCE in comparison with the mean SCE for those not using sweetners. Other dietary parameters, including intake of coffee, green tea and ginseng tea, alcohol consumption, use of processed foods, and administration of vitamin pills did not show any correlation with SCE. These results suggested that dietary fat, phosphorus or vitamin A status are the major determinants of spontaneous DNA damage in lymphocytes of the elderly people.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1492-1500
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• 2004

The purpose of this study was to evaluate the effects of low calorie meal substitute and weight control preparation containing dietary fibers, ${\alpha}$-amylase inhibitor and hydroxycitrate on the reduction of body weight and visceral fat in obese women. Sixteen pre-menoposal healthy women (age: 20∼50 y, body mass index >25) who were living in the Daejeon area participated in this study. We replaced one meal of the subject with low calorie meal substitute and fed the weight control preparation twice a day for 9 weeks. Anthropometric indices, body composition, dietary intake and stool movements were investigated every 3 weeks during the dietary intervention. The blood was collected before and after the dietary intervention. Results are as follows: 1) The subjects' body weight, body fat, BMI, waist, hip and abdominal adipose tissue decreased gradually and significantly between 3rd and 9th week after intervention. 2) The levels of fasting blood glucose, triglyceride and cholesterol, the indicators of liver dysfunction such as activities of ALT, AST and ALP, and bilirubin level were within a normal range and not affected significantly by dietary intervention. 3) Hemoglobin levels increased significantly and blood urea nitrogen level decreased. 4) Their stool movement was improved 5) Compared with the baseline values, calorie intake decreased by 17.5∼21.9% and the intakes of vitamin A, vitamin B2, folate, Ca, Fe, and Zn were below 80% of Korean RDA. In conclusion, the intake of low calorie meal substitute and weight control preparation could be effective in reduction of body weight and fat mass, improving the stool movement and the general physical symptoms.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1513-1517
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• 2016

Rice bran contains high amounts of fiber and various phytochemicals, including vitamin E, ${\gamma}$-oryzanol, and phenolic acids. The oxidative stabilities of corn oil added with three rice bran extracts from two rice cultivars (Dasan 1 and Ilpum) were evaluated. The three rice bran extracts were unsaponifiable matter of rice bran (USM), methanolic extract of rice bran oil (MEO), and methanolic extract of defatted rice bran (MEDR). Each sample was stored at $50^{\circ}C$ for 24 days. Oxidation of these samples was determined every 3 days by measuring the peroxide value (POV) and conjugated diene value (CDV). Vitamin E content was analyzed on day 0 and day 24. The results show that the POV and CDV values of samples increased gradually during the storage period. The order of oxidative stability was shown as BHT> MEDR> MEO> USM> control, regardless of cultivars. In the case of vitamin E, ${\alpha}$-T, ${\gamma}$-T, ${\alpha}$-T3, and ${\gamma}$-T3 contents decreased by 89%, 31%, 83%, and 32% after storage for 24 days, respectively. In conclusion, MEDR showed higher oxidative stability and may have potential as a source of natural antioxidants in the oil industry.