• Korean Journal of Human Ecology
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• v.6 no.2
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• pp.57-65
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• 2003

To investigate quality characteristics of kimchi prepared for the winter around Chonnam area, home made kimchi samples collected from 22 area, and they were stored at -1${\pm}$1$^{\circ}C$. The results were as follows : The pH and acidity of kimchi samples were 4.75 and 0.84%. respectively. Salt concentration was 3.50% and in Redox potential measurement, Eh value was -134.08mV. Ascorbic acid and reducing sugar contents were 10.l8mg% and 13.25mg%, respectively, In color measurement, L value was 52.29 and a and b values were 19.68 and 27.69, respectively. Total viable count was 5.5${\times}$10$\^$6/ and lactic acid bacteria count and yeast were 4.6${\times}$10$\^$5/ and 8.8${\times}$10$\^$5/. respectively. Properties of hardness of kimchi measured instrumentally was 9.26kgf. Alcohol insoluble solids(AIS) content was 5.53% and hot water soluble pectin(HWSP) content and sodium hexametaphosphate soluble pectin(NaSP) content were 17.35% and 29.65%, respectively, also hydrochloric acid soluble pectin(HClSP) content was 53.0%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1784-1791
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• 2016

Garlic was subjected to eight different cooking methods (raw, boiling, steaming, microwave cooking, deep-frying, oven-roasting, pan-frying, and pan-roasting) utilized for typical Korean cuisine. Garlic was analyzed for antioxidant activities and physicochemical properties to elucidate effects of cooking. Garlic cooked at higher temperatures showed significantly lower lightness and higher yellowness (P<0.001). In particular, deep-frying and pan-frying resulted in lowest lightness and soluble solid content, indicating that non-enzymatic browning reactions were more facilitated. Compared with raw garlic, all cooked garlic tended to have lower thiosulfinates, presumably due to decomposition into polysulfides and/or leaching into cooking water and oil. Microwave cooking retained organic acids, total reducing capacity, and flavonoids, which can be attributed to low microwave intensity and shorter cooking time under which heat-labile bioactive components might have undergone less decomposition. Cooking significantly increased metal-chelating activity (P<0.001). In addition, oven-roasting and pan-roasting enhanced total reducing capacity and flavonoid content, indicating that thermal treatments increased the extractability of bioactive components from garlic. However, boiling, deep-frying, and pan-frying, in which garlic is in contact directly with a hot cooking medium, reduced antioxidant activities. Deep-frying resulted in largest reduction in DPPH radical scavenging activity of garlic, which correlated well with reduction of total reducing capacity and flavonoid content. The results show that the antioxidant activity of garlic could be affected by cooking method, particularly heat intensity and/or direct contact of the cooking medium.

• Food Science and Preservation
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• v.20 no.5
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• pp.668-683
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• 2013

In this study, we investigated the contents of total polyphenol (TP), total flavonoid, and absorbance at 475 nm ($OD_{475}$) which may produced in solid-fermented leaf of Smilax china L. by Aspergillus oryzae as a new functional components with reddish brown color, contents of water soluble substance (WSS), electron donating ability (EDA), Hunter $L^*$, $a^*$, $b^*$ values, sensory overall acceptability (OA) and also, the inhibitory activities (XOI and AOI) against partial purified xanthine oxidase (XO) and aldehyde oxidase (AO) from rabbit liver which were well known to relate the gout, and alcoholic liver disease, respectively in order to optimize water extraction using response surface methodology (RSM). All the $R^2$ values of the second-order polymonials ranged from 0.85 to 0.98, except for the EDA (0.69) and the XOI (0.78). However, the activities of the EDA and XOI were relatively high in the lower concentration of the fermented Smilax china L. leaf. The effects on the water extraction were highest in the concentration, among the dependent variables, and showed significant differences at the 1% level in the TP, TF and WSS contents and the $a^*$, $b^*$ and $OD_{475}$ values, but the OA showed significant differences at the 5% level. The optimal values of AOI, which was the most important functionality in the Smilax china L. that was predicted via RSM, were 59.48% at the 2.19% concentration, a $90.02^{\circ}C$ extraction temperature and a 4.03 minute extraction time ($R^2$: 0.93, p<0.007). The ranges of all the dependent variables of the optimal water extraction were 1.6~1.8% for the concentration, $83{\sim}93^{\circ}C$ for the temperature and 3.4~4.4 minutes for the extraction time; and the optimal water extraction conditions were a 1.7% concentration, an $88^{\circ}C$ extraction temperature and a 3.9-min extraction time.

• Journal of the Korean Chemical Society
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• v.21 no.4
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• pp.293-303
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• 1977

Cellulosic organic solid wastes such as bark and sawdust, and filter papers as a pure cellulose were pyrolyzed at $300^{\circ}C$ under nitrogen current and mixed current of nitrogen and air. Amounts of condensates collected in air, water, and dry ice-acetone cooling traps, noncondensable gases, and carbonized residues were surveyed. The components of volatile liquids condensed in dry ice-acetone trap were separated by means of gas chromatograph and identified by retention times and syringe reactions. Pyrolysis under nitrogen current produced 13.4∼29.6${\%}$ of tar, 0.01∼0.12${\%}$ of aqueous liquids, 0.24∼1.43${\%}$ of volatile liquids, 9.84∼42.41${\%}$ of noncondensable gases, and 44.0∼65.81${\%}$ of carbonized residues. Pyrolysis under mixed current decreased tar and condensable liquids, but increased noncondensable gases.Volatile liquids collected under nitrogen current separated into the same 19 components by Porapak Q column regardless of the materials and only difference among materials was relative amounts of components. Volatile liquids collected under mixed current separated into six components and mainly lower molecular weight compounds such as methanol and formaldehyde were produced. According to the retention times and syringe reactions, methanol, formaldehyde, acetone, acetaldehyde, acetic acid, and three other compounds presumably containing hydroxyl group in the molecular structure were identified out of 19 compounds.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1249-1256
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• 2010

Forty natural plants collected in Jeju, Jeonnam-Goheung, and Gyeongbuk-Ulleung were extracted using a pressurized liquid. Extraction yields of total soluble solids and total phenolics (TP), and integral antioxidative capacity (IAC) were measured, and antimicrobial activity was tested against Streptococcus parauberis, Streptococcus iniae, Edwardsiella tarda, and Vibrio ordalii. Jipsinnamul showed the highest content of TP (174.4 mg GAE/g), followed by Mulchamnamu (116.9), Seoeonamu (113.3), and Buknamu (108.2). Percent TP/TSS was high in Jipsinnamul (72.6%), Seoeonamu (47.3%), Mulchamnamu (46.4%), Jageumu (40.2%), and Baneulkkot (40.1%), respectively. Magamok, Nadosongipul, Buknamu, Mulchamnamu, and Seoeonamu showed 5.81, 3.96, 3.63, 3.63, and 3.34 mmol ascorbic acid equivalents/g of IAC of water-soluble substances, and Seoeonamu, Magamok, Seipijilpul, Mulchamnamu, Baneulkkot, and Seomgirincho showed 8.51, 6.57, 5.68, 3.85, 3.83, and 3.69 mmol Trolox equivalents/g of IAC of lipid-soluble substances, respectively. Only nine species such as Baneulkkot, Dokhwal, Jipsinnamul, Mulchamnamu, Nadosongipul, Seipijilpul, Seoeonamu, Seomgirincho, and Sumbadi of 40 selected plants showed the antimicrobial activity against four bacteria tested. Jipsinnamul showed the strong antimicrobial activity against S. iniae, while Dokhwal, Nadosongipul, and Sumbadi against S. parauberis and S. iniae, and Mulchamnamu, Seoeonamu, and Seipijilpul against V. ordalii.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.401-411
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• 2015

Bitter melon (Momordica charantia L.) has various biological functions, including anti-diabetic, anti-cancer, anti-inflammatory, anti-viral, and antioxidant activities. However, the development of foods using bitter melon (BM) is unexplored due to its bitter taste. In this study, BM pickle was prepared, and changes in quality characteristics and antioxidant activity during ageing were determined. After 4 weeks of ageing, pH levels, salinities, soluble solids, and reducing sugars of BM pickle decreased, whereas acidities increased. In addition, total viable, lactic acid bacteria, and yeast viable cell numbers greatly increased until 1 week, after which they slightly decreased. Levels of soluble phenolics increased during ageing, antioxidant activity increased accordingly. Crude protein, K, and P contents of pickles were lower than in raw material of BM, whereas crude fat and Na contents increased. Corn silk extracts were added to BM pickle during ageing in order to improve the bitter taste and flavor. The best sensory quality was obtained by adding 0.25% corn silk extracts.

• Food Science and Preservation
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• v.30 no.4
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• pp.703-715
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• 2023

This study was conducted to investigate the fermentation characteristics and anti-obesity effects of acetic acid fermentation products of coffee wine. The live cell counts, soluble solids, pH and total acidity of the acetic acid unfermented coffee wine (AUFCW; day 0, before fermentation) were 6.35 log CFU/mL, 8.10 °Brix, 3.88, and 1.29%, respectively, while the acetic acid fermented coffee wine (AFCW; day 15, after fermentation) were 4.40 log CFU/mL, 8.57 °Brix, 3.07, and 7.45%, respectively. Pancreatic lipase inhibitory activity tended to increase as the acetic acid fermentation period increased. The anti-obesity effects of AFCW on 3T3-L1 cells, which was induced by MDI, were evaluated based on the lipid accumulation rate, leptin expression, and fat production-related gene expression (PPAR-γ and SREBP-1c) at the mRNA level. In the case of AFCW, the lipid accumulation rate and leptin expression were decreased to 69.37% and 50.20% at a concentration of 200 ㎍/mL, respectively, and the expression levels of PPAR-γ and SREBP-1c at the mRNA level were decreased to 79.89% and 48.81%, respectively. These results indicate that anti-obesity effect of acetic acid fermentation products could be increased by acetic acid fermentation of coffee wine.

• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.652-657
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• 2015

To produce mulberry-leaf tea abundant in ${\gamma}$-aminobutyric acid (GABA), mulberry leaves were subjected to two distinct anaerobic conditions ($N_2$ and vacuum) for 12 h before the manufacturing process. Subsequently, changes in the GABA content as well as that of other components were measured. In anaerobically treated mulberry leaves, GABA content markedly increased by 436-472% compared with the control, while the glutamic acid content decreased. However, few changes were observed in the contents of the general components (moisture, carbohydrate, lipid, protein, and ash) and water-soluble solids. Free sugar, catechin, and total phenol content decreased after anaerobic treatment. However, the sensory test scores were not different between the control and anaerobically-treated samples. Consequently, tea products, manufactured post nitrogen gas or vacuum treatment of leaves after harvest, showed functional properties without sensory loss.

• Food Science and Preservation
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• v.21 no.2
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• pp.206-214
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• 2014

In this study, the characteristics of alcohol fermentation using Elaeagnus multiflora juice were studied under static fermentation condition in an effort to develop new types of functional wine. After 9 days of fermentation at $25^{\circ}C$, the pH, soluble solids, reducing sugar, viable cell numbers, and alcohol contents were shown to be 3.32~3.33, $7.8{\sim}9.0^{\circ}C$, 29.84~31.05 g/L, 7.26~8.73 cfu/mL, and 11.0%, respectively. The heat treated juice exhibited significantly higher antioxidant activity than untreated juice while the soluble phenolic and flavonoid contents became higher. Also, the fermented wine after the heat treated at $120^{\circ}C$ for 30 min contained free sugar such as fructose (0.42 g/L) and glucose (0.09 g/L), major organic acids such as lactic acid (7.32 g/L), malic acid (2.59 g/L), succinic acid (2.16 g/L), and oxalic acid (3.08 g/L), and major flavanols and phenolic acids such as catechin (99.45 mg/L), epicatechin (264.55 mg/L), epigallocatechin (82.19 mg/L), gallic acid (6.44 mg/L), and salicylic acid (60.53 mg/L). In addition, DPPH radical and ABTS radical scavenging activities and FRAP assay results were 70.47%,, 65.93%, and 1.254, respectively. These results suggest that it is possible to produced a new type of wine using Elaeagnus multiflora fruits.

• Applied Biological Chemistry
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• v.18 no.4
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• pp.203-218
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• 1975

In order to investigate the compositional change oil composts during the growing of cultivated mushroom (Agaricus bisporus), composts and mushrooms during the period of filling to ending under commercial conditions were subjected to chemical analyses. The results are summarized as follows and the mechanism of composting for mushroom cultivation was proposed. 1) The temperature change of growing bed and room was observed and the yield of mushroom for each cropping time was recorded to get $15.6kg/m^2$ in total crops. 2) Composts after filling showed pH 8.2 which dropped to 6.4 after casing and continued so up to ending. 3) On the dry weight basis of composts, crude ash increased whereas total nitrogen, ether extract and crude fibre decreased gradually to bring about the lowering of organic matter. 4) Total nitrogen of composts decreased gradually and more insoluble nitrogen was lost than soluble nitrogen. The C/N ratio of composts was initially 21 which was gradually lowered to 16. 5) The losses of ${\alpha}-cellulose$, pentosan and lignin in composts were 87%, 75%, and 60%, respectively, in which ${\alpha}-cellulose$ decreased markedly after casing. 6) Free reducing sugars of composts increased continuously. Gradually increased free amino acids till second cropping decreased again thereafter. Composts at the filling stage contained alanine, glutamic acid, glycine and serine in which glycine decreased markedly whereas proline increased remarkably upon mushroom cultivation. 7) Among minerals of composts, phosphorus and zinc tended to decrease, potassium and copper tended to increase anti sodium showed no marked change. 8) In comparison of mushrooms from different cropping time with respect to proximate composition, minerals, free reducing sugars and amino acids, no marked difference was observed. However, a little higher values were observed in crude fat, free reducing sugars and sodium content for early crops and in free amino acids and phosphorus content for late crops. Twelve free amino acids including alanine, serine, threonine, and glutamic acid were detected in the cultivated mushroom. 9) According to above experimental results, it was possible to support the mechanism of compositing that the formation of ammonia and decomposition of carbohydrates by mesophiles are followed by protein biosynthesis, formation of microbial bodies and nitrogen-rich lignin humus complex by thermophiles, thus supplying necessary nutrients for mushroom growth, along with residual carbohydrates.