• Journal of Dairy Science and Biotechnology
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• v.41 no.2
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• pp.76-85
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• 2023

This study investigated the effect of the addition of pomegranate concentrate to yogurt on the growth of pathogenic and lactic acid bacteria. The concentration of the MRS broth was adjusted to one-half and used for an experiment. Pomegranate concentrate was added at concentrations of 4%, 2%, 1%, and 0.5%, which significantly promoted the growth of Lacto-coccus cremoris, Weissella cibaria, Weissella paramesenteroides, Lactobacillus plantarum, Lactobacillus acidophilus, Streptococcus thermophillus, Lactobacillus bulgaricus, and Lactobacillus lactis. The growth of lactic acid bacteria increased with higher concentrations of pomegranate. However, the addition of pomegranate concentrate inhibited the growth of Escherichia coli KCCM11587, E. coli KCCM11591, E. coli KCCM11596, and E. coliKCCM11600. Yogurt with added pomegranate concentrate demonstrated optimal conditions compared to that of the control without the addition. Particularly, the viable cell count of lactic acid bacteria was significantly higher in the yogurt with pomegranate concentrate. Furthermore, the viability of the lactic acid bacteria in the yogurt with pomegranate concentrate was higher than that of the control without the addition of concentrate during storage.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.47-55
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• 2009

Gochujang sauces were prepared with 5, 10, 15, and 20% concentrated pomegranate juice(CPGJ) and analyzed with the control for quality characteristics such as proximate composition, viscosity, pH, acidity, $^{\circ}Brix$, $^{\circ}Brix$/acidity ratio, color, and sensory qualities in order to determine the optimal ratio of CPGJ in the formulation. Moisture content, crude ash, viscosity, pH, Brix/acidity decreased, while acidity, Brix increased with increasing CPGJ content. In terms of color, lightness and yellowness decreased as CPGJ content increased however, the control group had significantly(p<0.05) higher redness than the CPGJ samples. For the sensory evaluation, color was not significantly(p>0.05) different among the samples. As the CPGJ content increased, flavor, viscosity, and overall acceptability decreased, whereas sourness, acrid taste, bitterness, astringency, and off-flavor increased. In conclusion, the results indicate that the addition of 10% CPGJ to Gochujang sauce is optimal, and provides good physiological properties as well as reasonably high overall acceptability.

• The Journal of the Petrological Society of Korea
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• v.3 no.3
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• pp.185-195
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• 1994

An experimental study of iron-aluminium partitioning between synthetic garnet and synthetic epidote was carried out, as equilibrium was maintained in the exchange reaction expressed as follows : $Ca_3Fe_2Si_3O_12\+\2\Ca_2Al_2AlSi_3O_12$(0H) = $Ca_3Al_2Si_3O_12\+\Ca_2Al_2FeSi_3O_12$(0H) Temperature has a pronounced effect on the distribution of Fe and A1 between the minerals. However, the pressure effect is not so drastic as in the exchange reaction. With increasing temperature, $Fe^{+3}$ becomes redistributed from garnet into epidote, whereas A1 becomes redistributed from epidote into garnet. This is in line with the general principle of phase correspondence, as the temperature increases the more electropositive metal aluminium redistributes from epidote into garnet. The agreement between the experimental results of this study and the natural samples suggests that $K_D=X^{Ep}_{Fe}/X^{Gr}_{Fe}$ may be a useful geothermometer for metamorphic rocks containing garnet and epidote that are close to binary Fe-A1 compounds.

• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.171-179
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• 2005

This study was investigated on antioxidative and antimicrobial activities of PSW(pomegranate seed water extract), PSE(pomegranate seed ethanol extract) and PSO(pomegranate seed oil). The extraction yields of PSW, PSE and PSO were 28.9, 13.0 and $4.9\%$, respectively. Total phenol contents of PSW, PSE and PSO were 47, 78 mg/g(dry basis) and 40 mg/g, respectively. Electron donating abilities of PSW, PSE and PSO at 1,000 ppm were 18.8, 28.5 and $9.7\%$, respectively. Antioxidative activities in Iinoleic acid substrates at 500 ppm were in order of PSE > $\alpha-tocopherol$ > PSW > PSO. Antioxidative activities in Iinoleic acid emulsion substrates at 200 ppm were in order of $\alpha-tocopherol$l > PSE > PSW > PSO. In antimicrobial activity, PSO showed growth inhibition effect against Micrococcus luteus, Salmonella enteritidis and PSW showed growth inhibition effect against Bacillus cereus, Escherichia coli. Whereas antimicrobial activity of PSE was not observed. The nitrite-scavenging abilities of PSW, PSE and PSO at 2,000 ppm were 27.5, 23.7 and $39.6\%$, respectively. And the SOD-like activities of PSW, PSE and PSO at 1,000 ppm were 15.9, 34.9 and $0.10\%$, respectively.

• The Journal of the Petrological Society of Korea
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• v.8 no.3
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• pp.183-202
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• 1999

The Sobeaksan Gneiss Complex in the Punggi area is composed of mainly mignatitic gneiss, porphyroblastic gneiss, garnet granitic gneiss and biotitie granitic gneiss. Metamorphic grade increase gradually from the amphibolite facies of northwestern part to the granulite facies of southwestern part in the study area. Representative mineral assemblage in the amphibolite facies is biotite-muscovite-K-feldspar-plagioclase$\pm$garnet$\pm$epidote, needle shape or fibrous sillimanite occur in transitional zone from the amphibolite facies to the granulite facies. In the granulite facies, the garnet-Opx granulite shows garnet-orthopyroxene-biotite-plagioclase, the metabasite shows clinopyroxene-plagioclase$\pm$hornblende$\pm$orthopyroxene$\pm$garnet and the migmatitic gneiss shows garnet-biotite-sillimanite-cordierite$\pm$spinel as representative mineral assemblage. Retrograde metamorphism after the granulite facies metamorphism made corindum and andalusite in the migmatitic gneiss and the thin layer garnet between clinopyroxene and plagioclase in the metabasites. The peak P-T conditions of the migmatitic gneiss and the garnet-Opx granulite are $916^{\circ}C$/6.6 kb and $826^{\circ}C$/6.3 kb, respectively. The P-T condition of biotite and plagioclase inclusion, which indicates the progressive condition of the granulie facies, within garnet is $866^{\circ}C$/7.5 kb and that of rim composition of garnet and biotite is $726^{\circ}C$/4.6 kb, which infer the clockwise P-T path of the granulite facies metamorphism. The temperatures caculated by the rim composition of garnet and biotite in the migmatitic gneiss and garnet granitic gneiss have a wide range of $556-741^{\circ}C$, which indicate that the retrograde metamorphism after the granulite facies metamorphism has effected differently. It is difficult to determine the P-T condition of the biotite granitic gneiss because less occurrence and higher spessartine content of garnet. The P-T condition of the thin layered garnet between clinopytoxene and plagioclase in the metabasite is $635-707^{\circ}C$/4.1-5.3 kb. This texture indicates the isobaric cooling(IBC) condition of the retrogressive metamorphism. As a result, the metamorphic evolution of the Punggi area has undergone the isobaric cooling after the granulite facies metamorphism which has undergone the clockwise P-T path.

• 한국지구과학회:학술대회논문집
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• 2005.02a
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• pp.138-144
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• 2005

석류석은 변성 온도와 압력을 계산하는 지온지압계에 널리 사용되며, 또한 이들 내부엽리와 외부엽리와의 접촉 관계를 이용하여 상대적인 변형작용의 시기를 밝히는 데 이용되어져 왔다. 석류석 반상변정 내의 내부 엽리 조직에 대한 정량적인 해석과 내부 미세 구조와 화학적 누대구조와의 관계에 대한 접근 방법은 석류석이 형성되는 동안에 온도-압력-변형작용의 진화 과정을 보다 정량적으로 해석할 수 있을 뿐만 아니라, 절대 연령 자료와 결합은 조산 운동 동안 발생하는 다변성/다변형 작용의 특징 보여주는 온도-압력-변형-시간 경로를 규명할 수 있다. 미국 메사추세츠 주 북중부 지역에서 십자석, 남정석과 함께 산출되는 석류석 반상변정은 온도-압력이 증가(540-570 $^{\circ}C$, 4.0-5.0 kbar에서 620-637 $^{\circ}C$, 7.9-8.8 kbar 까지) 하면서 성장하였다. 또한 이와 같은 변성작용 동안 압축 변형 방향은 다음과 같은 순서로, NE-SW, NW-SE, N-S 그 다음 E-W 방향으로 변화하였다. 결론적으로 이와 같은 변성작용과 변형작용은 주로 고생대 중기 데본기 동안에 일어났던 아카디안 조산운동으로 특징 지워 지며, 후기 알레게니안 조산운동에 부분적으로 영향을 받은 것으로 판단한다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.4
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• pp.506-515
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• 2015

In this study, the effect of Goheung pomegranate extract on postmenopausal syndrome was evaluated both in vitro and in vivo in ovariectomized Sprague-Dawly (SD) rats. Sixty female SD rats were divided into six groups: sham, sham operation and distilled water; OVX, ovariectomized and distilled water; PE1, ovariectomized and pomegranate concentrate (0.75 mL/twice/d); PE2, ovariectomized and pomegranate concentrate (1.5 mL/twice/d); PE3, ovariectomized and pomegranate concentrate (2.2 mL/twice/d); and CE, ovariectomized and commercial pomegranate concentrate (2.2 mL/twice/d). Percent bone volume (bone volume/tissue volume) and trabecular thickness (Tb.Th) improved in a dose-independent manner in PE1, 2, and 3. Especially, bone mineral density was significantly improved in PE3 (P<0.05) compared to OVX. Pomegranate extract reduced body weight and visceral fat mass. High density lipoprotein cholesterol (HDL-C) level slightly increased in a dose-independent manner in the experimental group. In addition, HDL-C/total cholesterol level of PE3 significantly increased (P<0.05) compared with OVX. These results show that pomegranate concentrate improved blood lipid levels and bone metabolism in ovariectomized rats. Therefore, Goheung pomegranate concentrates are expected to improve cardiovascular and bone-related diseases in menopausal women.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1425-1430
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• 2007

This study investigated alcohol and acetic acid fermentation conditions for the quality control of pomegranate vinegar In the alcohol fermentation process, alcohol content was the highest at a pomegranate juice concentration of $16^{\circ}Brix$, but suitable to fruit vinegar standards at a concentration of $12^{\circ}Brix$. In the concentrated pomegranate juice alcohol fermentation free sugars, fructose and glucose were detected at the beginning of fermentation; at day 4 of fermentation only glucose was detected and decreased as time passed. Organic acids were also detected, including oxalic, lactic, acetic, and citric acid, and they did not change greatly during the alcohol fermentation process. In the acetic acid fermentation process, total acidity increased from 1.56% to 5.54%, where acetic acid increased; however, oxalic, lactic, and citric acids changed only slightly. In conclusion, pomegranate vinegar can undergo alcohol and acetic acid fermentation processes using concentrated pomegranate juice of $12^{\circ}Brix$.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.128-136
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• 2009

In this study, Korean wheat wet noodles were prepared with 1, 3, 5, and 7% pomegranate cortex powder(PGCP). The samples and a control were compared in terms of quality characteristics, including cooking properties, colors, textural characteristics, and sensory evaluation in order to determine the optimal ratio of PGCP in the formulation. With regard to the cooking properties, weight, volume, and water absorption decreased with PGCP content increased. As for colors, the PGCP content L, a, b value increased. For the textural characteristics, springiness and cohesiveness were not significantly different among the samples. The PGCP samples had significantly higher hardness, chewiness, brittleness, and gumminess than the control group. However, strength showed the reverse effect. In the sensory evaluation, the control group had significantly higher scores in colors, texture, and chewiness as compared to the PGCP samples. Overall acceptability decreased with PGCP content increased while bitterness, astringency, and off-flavor increased. Furthermore, saltiness and gumminess were not significantly different among the samples. In conclusion, the results show that 1% of PGCP was proved very useful as a substitute for Korean wheat flour in the production of wet noodles, providing good nutritional and functional properties.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.120-127
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• 2009

In this study, Pip(Pip) and shell powder(Cortex) extracts, and juice concentrates(Juice-1 and Juice-2) of Pomegranate were screened for their growth inhibition on HepG-2 cells and antioxidant activities on DPPH radical-scavenging activity. All samples with higher concentrations showed the growth inhibition against HepG-2 cells. The growth inhibitions against HepG-2 liver cancer cells at 2,500 ppm were in order of Juice-2(43%), Pip(42%), Cortex(38%) and Juice-1(29%). DPPH radical-scavenging activities were higher with the concentrations of the samples increased. The activities of antioxidant BHT, Pip, Cortex, Juice-1, and Juice-2 at 12.5 ppm were 29.9, 16.2, 60.8, 12.6, and 15.1% respectively and those at 25, 50, 100, and 200 ppm were in order of Cortex(81.9$\sim$85.3%), Pip(33.4$\sim$83.0%), BHT(31.3$\sim$47.8%), Juice-2(15.4$\sim$36.8%) and Juice-1(13.4$\sim$36.1%).