• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.691-698
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• 2006

The purpose of this study was to investigate how herb extracts may improve blood circulation. Twenty-six extracts from nine different herbs (marjoram, lavender, dill, rosemary, hyssop, rose, lemon balm, pineapple sage, and echinacea) were evaluated for their anti-hypertensive effects via angiotensin I converting enzyme (ACE) inhibition. Their cholesterol-lowering effects via hydroxy-methyl-glutaryl coenzyme A (HMG-CoA) reductase inhibition and their fibrinolytic activity via fibrin-plate method were also evaluated. Both water extraction of rose flowers and 70% EtOH extraction of pineapple sage leaves effectively reduced the ACE activity with inhibition rates of 133.8% and 91.2%, respectively. Similarly, both water and 70% EtOH extracts of rose flowers strongly inhibited the enzymatic activity of HMG-CoA reductase by 48.9% and 80.5%, respectively. Water and 70% EtOH extracts of rose flowers also showed relatively high fibrinolytic activity. Based on these observations, rose flower extracts can be developed as a functional tool for use in the improvement of blood circulation.

• The Korean Journal of Pesticide Science
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• v.2 no.1
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• pp.65-69
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• 1998

To determine the amount of total bromide as 2-bromoethanol, the domestic agricultural products such as rice, barley, carrot, cucumber, apple, tomato, squash, green pepper, melon, strawberry, grape, peach, potato and celery were analyzed by GC/MSD as well as GC/ECD. The bromide was detected in most of the domestic samples and the highest bromide residue determined was 13.2 ppm in barley. The imported agricultural products including melon, kiwi, lemon, pineapple, banana, orange and grape were also analyzed for the bromide. The bromide was also detected in most of the imported ones and the highest bromide residue determined was 12.3 ppm in pineapple. In addition, the bromide residue in instant noodle spices was monitored for 4 years, recently. As results, in 1994, the bromide content was in the range of non-detection to 2.4 ppm (average 1.1 ppm) from 22 out of 24 samples; in 1995, the bromide content was 1.0 and 2.2 ppm from 2 out of 37 samples; in 1996, the bromide content was in the range of 0.7 to 37 ppm (average 12.4 ppm) from all 11 samples; and in 1997, the bromide content was in the range of 0.2 to 4.6 ppm (average 1.2 ppm) from all 59 samples. However, none of sample analyzed for the bromide was exceeded Maximum Residue Limit(s) of Korea and Codex in these survey.

• Applied Biological Chemistry
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• v.35 no.1
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• pp.23-29
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• 1992

Bromelain was purified from Korean pineapple, Ananas comosus, L. The enzyme was purified about 21 fold by DEAF-cellulose ion-exchange chromatography and gel filtration on Sephadex G-150. Purified enzyme was confirmed as active single band by polyacrylamide electrophoresis and the molecular weight was estimated to be about 22,000 by SDS-PAGE. The optimum pH and temperature were 6.0 and $60^{\circ}C$, respectively. The range of its stability to the pH and temperature were respectively 5.0 to 7.0 and below $50^{\circ}C$. It was found that $Mn^{2+}$ increased the enzyme activity, whereas $Mg^{2+}\;and\;Fe^{2+}$ decreased it abruptly. The purified enzyme was inhibited by p-chloromercuribenzoic acid, indicating that reactive SH groups are required for the enzyme activity. The reaction of the enzyme followed typical Michaelis-Menten kinetics with Km value of $5.747{\times}10^{-4}\;M\;and\;Vmax\;of\;131.58\;{\mu}g/min$ for casein. When meat was treated with the enzyme, free soluble nitrogen and amino acid nitrogen increased as enzyme concentration increased.

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.475-482
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• 2011

From an analysis of the daily consumption per capita (g/capita/day) in the existing dataset of the Korea National Health and Nutrition Examination Survey 2008, the top seven fruit and vegetable juices (apple, grape, mandarin, orange, pineapple, pomegranate and tomato) commercially available on the Korean market were selected and analyzed. These juices showed a wide range of levels of total phenolics, total flavonoids, and antioxidant capacities. The daily per capita intake of total phenolics from juice consumption was 11.70 mg gallic acid equivalents and that of total flavonoids was 1.65 mg catechin equivalents. The daily per capita intakes antioxidant capacities were 10.42 mg vitamin C equivalents (DPPH assay) and 13.21 mg vitamin C equivalents (ABTS assay). Daily per capita intakes of total phenolics, total flavonoids, and antioxidant capacities were influenced by the compositional content and the daily consumption of fruit and vegetable juices.

• Korean journal of food and cookery science
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• v.16 no.4
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• pp.367-371
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• 2000

In order to study the tenderizing effect of proteolytic enzymes in fruits, beef(M. semimembranosus) was marinated with meat sauce containing each fruit juices. After cooking, the shear force was measured by Rheometer and evaluated the sensory properties of beef by quantitative descriptive analysis method. The results are as follows: 1. The combination ratio of meat sauce:water was 2:1 with pH 5.0∼5.5 showed the max. tenderness. 2. As a result of shear force test, the decrease of shear force was pineapple>papaya>fig>kiwifruit>pear: especially, pineapple, papaya and fig tendered the beef significantly comparing with pear and kiwifruit at p<0.001. 3. The tendering effect of pineapple and papaya on the meat showed significant difference (p<0.01) comparing with pear in tenderness and overall acceptability by sensory evaluation; and there was a significant difference between pear and papaya in taste (p<0.05). 4. There was highly significant correlation between mechanical tenderness and sensory properties: correlation of fruit and mechanical tenderness was -.877(p<0.01); between mechanical tenderness and overall acceptability, r = .532(p<0.01); between fruit and sensory tenderness, r = .495(p<0.01); between mechanical tenderness and sensory tenderness, r = .490(p<0.01). At p<0.05, between taste and juiciness, r = .208.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.8 no.1
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• pp.151-155
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• 2007

A comprehensive study to evaluate the relative antibrowning activity of 5 known natural juices was conducted. Among the juices tested, rhubarb juice showed the highest inhibitory activity on apple browning (${\Delta}L=0.47$ & ${\Delta}E=1.8$ after 6 storage days at $4^{\circ}C$). Even 50% diluted rhubarb juice was very effective in controlling apple discoloration, showing very limited change in Hunter's L and E values. No significant difference in apple slices browning was observed with respect to the packaging material (LDPE or nylon/PE). However, gas composition inside package was closely related to apple browning.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.35-43
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• 2017

The sensory characteristics of 12 commercial top-fermented beers were determined by sensory descriptive analysis. Beer samples were also analyzed for soluble solids, titratable acidity, pH, reducing sugar content, bitterness unit (BU), turbidity, hunter color values, amino acid content, total phenolic content, and DPPH radical scavenging activity. Five appearance, nine aroma, six flavor/taste, and four mouth-feel related sensory attributes were evaluated by a panel of nine judges. As the result of three way analysis of variance of descriptive data, all sensory attributes except "cereal" aroma and "salty" taste showed significant differences among the beers (p<0.05). Based on the principal component analysis of the descriptive data, samples were primarily separated by first and second principal components, which accounted for 78% of the total variance between the beers with high intensities of "yellow color", "caramel aroma", and "barley taste" versus "hop aroma", "sour", and "citrus aroma". In the correlation analysis between the sensory terms and physicochemical parameters, BU, total phenolic content, titratable acidity, soluble solids, and yellowness ($b^*$) showed significant positive correlations with citrus aroma, pineapple aroma, and fresh aroma characteristics.

• Journal of Food Hygiene and Safety
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• v.14 no.1
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• pp.115-121
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• 1999

The effect of storage temperature and time on the contents of metal (Pb, Sn and Fe), vitamin C, color and pH was studied for canned pineapple juice (PJ) and pineapple slice (PS) which were stored for 120 hours at 5 and 2$0^{\circ}C$ and analyzed at 24 hours intervals. The results are as follows; 1. The metal contents of PJ and PS were in the rank of 24<48<72<96<120 hours by storage time at 5 and 2$0^{\circ}C$. These contents were increased to 44.1%/24 hrs of Ph, 18.0%/24 hrs of Sn, 34.6%/24 hrs of Fe but decreased to 6.0%/24 hrs of vitamin C in PJ and PS during 120 hrs. Storage times were correlation to contents of metal and pH but was not correlation to vitamin C contents. These were increased to 37.7%/24 hrs of Pb, 18.8%/24 hrs of Sn, 34.6%/24 hrs of Fe, but decreased to 6.0%/24 hrs of vitamin C. 2. These were increased to 10.6% of Pb, 3.7% of Sn, 11.3% of Fe in PJ and to 33.7% of Pb, 4.8% of Sn, 37.6% of Fe in PS at 2$0^{\circ}C$ than 5$^{\circ}C$ but vitamin C contents were decreased to 8.2% in PJ and 2.7% in PS at 2$0^{\circ}C$ than 5$^{\circ}C$. This fact suggests that more attention be paid in handling canned PJ and PS after opening in order to avoid the decreasing vitamin C and the hazard from Pb, Sn, Fe. 3. Changing factors in Pb, Sn, Fe and vatiamin C content were in the rank of storage temperature$0^{\circ}C$.

• Food Science and Industry
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• v.49 no.4
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• pp.94-99
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• 2016

Development of synthetic vinegar has been focused on the acidic taste typically caused by acetic acid. Recently, consumer interest in fermented vinegars which contain a variety of valuable nutrients increased growth of the beverage industry. Vinegar beverages made of a variety of foreign fruits such as pineapple, grapefruit, and aloe are being commercialized to meet market needs from female consumers interested in beauty. However, commercialization of traditional fermented vinegars using regional products such as rice has not been successful yet compared to fruit vinegar beverages. Systematic research for development and commercialization of functional value-added traditional vinegars made of regional agricultural products should be performed. In this study, type and manufacturing methods of traditional vinegar were reviewed based on classic literatures.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.08a
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• pp.104-104
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• 2020

꼭두서니과 커피속 식물의주요 2차대사산물인 카페인은 커피나무, 카카오, 차나무 등에서 관찰되는 알칼로이드 화합물로 다른 식물의 발아 억제, 살충 기능이 알려져 있다. 인체에 있어 카페인은 각성효과가 있어 수면 장애나 불안을 유발할 수 있으며 섭취를 중단 시 졸음, 두통 등 금단 증상을 나타나기도 한다. 최근 다양한 식물 종과 부위를 이용한 차 문화가 확산되고 있는 바, 본 연구는 시중에서 판매되고 있는 커피 2종류과 녹차 2종류를 비롯하여 꽃차 37종류, 잎차 15종류, 씨앗차 2종류, 열매차 1종류 및 뿌리차 2종류를 대상으로 메탄올 추출 후 gas chromatography-mass spectrometry를 이용하여 카페인 함량에 대한 정성, 정량 분석을 수행하였다. 대조로 사용된 시판 커피 2개사 제품은 각각 1.18 mg/g, 35.94 mg/g의 caffeine 함량을 나타냈으며 시판 녹차 티백 제품 2종은 1.3 mg/g, 3.42 mg/g의 함량을 나타내었다. 조사된 37종의 꽃차 중에는 차나무 꽃차에서만 1.50 mg/g 수준의 caffeine이 검출되었을 뿐 국내 소비가 확대되고 있는 구절초, 국화, 금계국, 금목서, 금어초, 금잔화, 노랑코스모스, 당아욱, 도라지, 동백나무, 뚱딴지, 라벤다, 마리골드(노랑), 마리골드(주황), 매화, 맨드라미, 무궁화, 백목련, 벚나무, 복사나무, 비단향꽃무, 생강나무, 수레국화, 아까시나무, 연꽃, 유채, 작약, 장미, 진달래, 천일홍, 캐모마일, 패랭이꽃, 팬지, 해당화, 홍화, 히비스커스 등 36종에서는 카페인이 검출되지 않았다. 잎차의 경우 레몬그라스, 레몬밤, 로즈마리, 뽕나무, 세인트존스워트, 스테비아, 쑥, 애플민트, 연잎, 적양배추, 조릿대, 차수국, 티트리, 파인애플민트, 페퍼민트 등 평가된 15종류 모두에서 카페인이 검출되지 않았으며, 씨앗차인 펜넬 및 작두콩, 열매차인 진피차, 뿌리차인 자색당근과 비트차에서 역시 카페인이 검출되지 않았다. 이상의 결과에 기초할 때, 시판되는 다양한 식물 종과 부위를 이용한 차의 경우 대부분 caffeine을 함유하지 않음을 알 수 있었다.