• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.4
• /
• pp.496-502
• /
• 2005

The chemical properties and nitrite scavenging ability were analyzed which on a citron (Citrus junos) of 4 kinds purchased in different regions [Namhae (I, II), Tongyoung and Koheung] in Korea. Four kinds of organic acids were determined. Citric acid contents in flesh and peel of citron were $10.2\pm0.14\~17.7\pm0.17\;g/100g$. The organic acid content was the highest in citron purchased from Koheung. Total mineral content in citron was in a range of $2,844.3\~4,022.4$ mg/100 g, the potassium content was the highest in the range of $1,332.4\pm2.31\~2,308.5{\pm}3.25\;mg/l00g$. The major free amino acid from citron were proline, asparagine and glutamic acid. And the highest in peel of citron purchased from Tongyoung by 326.9 mg/100 g. However, the kinds and contents of chemical components in citron were somewhat different among various regions. The electron donating ability using DPPH method of citron juice was more than $80.0\%$ at the concentration of $0.1\~0.2\%$ and it was stronger by increased the juice concentration in the reaction mixture. SOD-like activity showed $10.2\pm0.50\~20.1\pm0.77\%$ at the concentration of $0.01\~0.2\%$. The nitrite scavenging ability was pH and sample concentration dependent. It was the highest at the pH 1.2 and more than $73\%$ in $0.1\~0.2\%$ citron juice. On the contrary in all concentration of added citron juice lower than $27\%$ at pH 4.2.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.2
• /
• pp.171-176
• /
• 2006

The effect of storage temperature on the quality and antioxidative activity Whangseoke sauce was studied over a period of 240 days. Fermented Whangseoke with $25\%$ salt were stored at $25^{\circ}C$. The quality change and antioxidant activity of Whangseoke in linoleic acid emulsion was evaluated with various parameters including acids values, peroxide values, TBA values, reducing sugar, brown color intensity, electron donating ability and reducing power at various time intervals for 240 days of storage. In general, it was observed, in all sample, that peroxide values, brown color intensity, electron donating ability and reducing power gradually increased, while reducing sugar decreased during storage at $25^{\circ}C$. The antioxidative activities of fermented Whangseoke were determined on tile linoleic acid emulsion system. The results showed that Whangseoke had antioxidant activity. These results suggest that antioxidant activity of Whangseoke seemed to influence by Maillard reaction products during the storage periods.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.2
• /
• pp.224-230
• /
• 2006

Microbial contamination levels and legal preservative appropriation in child foods sampled from the neighborhood of elementary schools were investigated. Contamination levels of total aerobic bacteria in seasoned dried fish slices, bread and snacks, sausages, sugar products and dumplings were $1.70\~6.91,\;1.40\~6.66$, 4.50, $3.48\~5.88$, and $4.79\~4.82\;log_{10}$ CFU/g, respectively. Coliforms in four kinds of foods except for dumplings were $2.30\~6.60,\;4.22\~~5.98$, 2.00, and $2.78\;log_{10}$ CFU/g, respectively. Yeasts and molds in those foods were $0.10\~4.23,\;1.66\~4.91,\;1.46\~1.91,\;1.56\~4.26$, and $1.12\~1.84\;log_{10}$ CFU/g, respectively. S. aureus was isolated in $18\%$ of seasoned dried fish slices ($1.00\~2.84\;log_{10}$ CFU/g), $33\%$ of bread and snacks ($1.70\~1.79\;log_{10}$ CFU/g), $50\%$ of sausages ($3.28\;log_{10}$ CFU/g), $22\%$ of sugar products ($2.16\~2.88\;log_{10}$ CFU/g), and $100\%$ of dumplings $(1.18\~3.31\;log_{10}\;CFU/g)$ B. cereus was isolated in $21\%$ of seasoned dried fish slices $(0.70\~2.48\;log_{10}\;CFU/g)$, $50\%$ of bread and snacks $(0.70\;log_{10}\;CFU/g)$, and $11\%$ of sugar products $(0.30\;log_{10}\;CFU/g)$. Both E. coli and Salmonella spp. were not isolated in all samples. Preservative was only labeled on four products among 15 products but preservative on 13 products including 4 products haying an indication of preservative were not detected. Moreover, $0.30\%$ of sorbic acid was detected in one of Squid products . The results of this study indicated that the hygienic level of child foods in Gyeonggi and Incheon was very poor and need to be improved.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.3
• /
• pp.350-355
• /
• 2003

This study was carried out to clarify the effect of addition of perilla leaf powder (PLP) and carcass grade on the quality and palatability of pork sausage. The chemical composition, pH, calorie, water holding capacity, surface color, textural properties and amino acid composition of the samples were determined, and sensory characteristics were evaluated. Moisture and crude ash were not different among sausage of four type. Crude fat of grade B sausage was higher than that of grade E sausage, and grade B sausage added PLP was higher than grade B sausage without PLP. Crude Protein of grade E sausage was higher than that of grade B sausage. The pH of grade E sausage added PLP was highest, and calorie of grade B sausage without PLP was highest among sausage of four type. Water holding capacity of grade B added and free PLP was significantly higher than grade I sausage. The residual nitrite of sausage added PLP was significantly lower than sausage without PLP. In case of Hunter's $L^{*}$, grade B sausage and free PLP sausage were significantly higher than grade E sausage and sausage added PLP, respectively. In case of Hunter' $a^{*}$, grade E sausage and free PLP sausage were significantly higher than grade B sausage and sausage added PLP. Hunter's $b^{*}$ of sausage added PLP was higher than that of free PLP sausage. Textural properties, hardness, springiness, cohesiveness and chewiness were significantly different among sausage of four type, but gumminess of grade E added PLP was lowest among sausage of four type. Total amino acid was not significantly different among sausage of four type. Sensory color and texture of grade B sausage were superior to grade I sausage, palatability of free PLP sausage was superior.sage was superior.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.3
• /
• pp.356-362
• /
• 2003

The present study was conducted to know the physicochemical properties of non fermented tea and fermented teas with the fermented time of 0 hr (non fermented tea), 10 hrs, 17 hrs (semi-fermented tea), 24 hrs (black tea), respectively The moisture content of non fermented tea, semi fermented, and black tea was 3.01% ~ 3.29%. The contents of reducing sugar, crude lipid, crude protein were increased and that of ascorbic acid was decresed with fermentation. The total contents of those increased as tea was more fermented. The contents of the citric acid and the malic acid were increased with fermentation, but the content of the succinic acid was decreased. However, the total content of organic acid was generally increased with fermentation. The total content of the amino acid was increased with fermentation. In non fermented tea, Thr+theanine, the Asp, and the Glu, were determined in order of content. In semi-fermented tea and black tea, Ter+theanine, Glu, and Asp were determined in order of content. The rate of essential amino acid in the total content of free amino acid was increased with fermentation. The content of theanine was 1.21% in non fermented tea and 1.50% in black tea. The contents of theanine were increased as tea was more fermented. The content of caffein was 3.57% in non fermented tea and 3.55 ~ 3.60% in semi-fermented tea and black tea. These results were inconsistent in the content of caffein. Five kinds of catechin, that is, cathechin, epigallocathechin, epicathechin, epigallocathechin gallate, and epicathechin gallate were extracted. The content of catechin was 14.18% in non fermented tea, but decreased sharply as tea was more fermented.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.9
• /
• pp.1375-1380
• /
• 2005

The purpose of this study was to investigate anthropometric values, serum biochemical levels and their correlation in elementary school children. The subjects were 98 boys and girls in the $4{\~}6$ grade and divided into three groups by body size. The mean height of under-weight group (boys: $14.9\pm7.8\;cm$, girls: $144.9\pm9.6\;cm$) was the highest of the groups. The systolic and diastolic blood pressure of all the groups ranged from $111.56\pm13.51\;mmHg/72.86\pm7.26\;mmHg\;to\;117.50\pm10.00\;mmHg/75.31\pm9.51\;mmHg$, all within the normal levels. As subject was fatter, serum concentrations of triglyceride, total cholesterol, LDL-cholesterol insulin and atherogenic index (AI) in the boys, and serum concentrations of triglyceride, insulin and AI in the girls were significantly higher The concentrations of serum glucose, insulin, triglyceride, total cholesterol and LDL- cholesterol were significantly positively correlated with BMI and WHR. No significant correlation was found with blood pressure and serum lipid concentrations. Serum insulin levels was significantly positively correlated with serum glucose and triglyceride concentrations. Thus, this study implicates that obesity in childhood may be relevant to hyperlipidemia, atherosclerosis and diabetes mellitus.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.3
• /
• pp.335-343
• /
• 2006

This study was undertaken to investigate the effects of meal pattern on lipogenesis and activities of lipogenic enzyme in rats epididymal and mesenteric adipose tissues. A high fat diet was fed either ad libitum or in 1 meal during the last 3 h of the dark cycle for 4 weeks. Lipogenesis was measured as glucose conversion to total lipid and activities of glucose-6-phosphate dehydrogenase (G6PDH), 6-phophogluconate dehydrogenase (6PGDH) and NADP-malate dehydrogenase (ME) were determined by measuring NADPH production. Lipoprotein lipase (LPL) activity and serum lipoprotein concentrations were also measured. Meal-fed (3 h) rats had a decreased food intake, body weight and carcass fat compared with rats fed ad libitum. The serum triglyceride concentration of meal-fed rats tended to be higher than that of the ad libitum rats. However, there were no differences between meal-fed group and ad libitum group in serum concentrations of HDL-cholesterol, LDL-cholesterol and total-cholesterol. Rates of lipogenesis in both epididymal and mesenteric adipose tissues were significantly higher in the meal-fed group than that in the ad libitum group. In addition, meal-fed group showed higher G6PDH, 6PGDH and LPL activities in both epididymal and mesenteric adipose tissues, but exerted no significant effect on ME activity. These results suggest that meal-fed rats compared with ad libitum rats have marked lipogenic capacity, although such elevation probably does not result in increase in carcass fat concentration. Thus, meal-fed diet can be an important determinant of the alterations in adipose lipid metabolism.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.2
• /
• pp.350-356
• /
• 2001

The purpose of this study is to verify the relation among vegetarian diet, physical activity and the risk factors of cardiovascular disease. Two hundred and forty five buddhist nuns (age : 23~79 yrs) were selected as vegetarians. For control subjects, 235 healthy female adults (age : 23~79 yrs) were selected. Study period was from October 1996 to February 1997. The contents are consist of food consumption survey, anthropometric measurement, amount of energy expenditure, physical activity and clinical examination. Results were summarized as follows : The average ages of vegetarians were $44.2{\pm}17.3\;yrs$ and those of non-vegetarians were $40.5{\pm}18.4\;yrs$. Average body mass indices (BMI) of vegetarians and non-vegetarians were $22.5{\pm}2.7\;and\;21.1{\pm}2.5$, WHRs were $0.9{\pm}0.1\;and\;0.8{\pm}0.1$, and the average duration of vegetarian diet of the vegetarians was 13.1{\pm}12.9 years. All the nutrient intakes of both groups were over RDA's except calcium and vitamin A intakes of non-vegetarians that were below RDA's Fiber and vitamin C intakes of the vegetarians were significantly higher than those of non-vegetarians (p<0.01). Average energy intakes of vegetarians and non-vegetarians were $2177.1{\pm}420.6\;kcal/day\;and\;2103.2{\pm}534.9\;kcal/day$, total daily energy expenditure were $1789.9{\pm}325.8\;kcal/day\;and\;1703.8{\pm}344.8\;kcal/day$, those by physical activity were $507.8{\pm}360.9\;kcal/day\;and\;400.0{\pm}247.8\;kcal/day$. Serum lipid level, blood sugar, systolic blood pressure of vegetarians were significantly lower than those of non-vegetarians, but ratio of HDL-cholesterol/total-cholesterol was higher than those of non-vegetarians. Levels of total serum cholesterol of vegetarians and non-vegetarians were 161.4{\pm}33.3 mg/dL and 189.6{\pm}33.6mg/dL, HDL-cholesterol were $48.2{\pm}11.4\;mg/dL\;and\;50.8{\pm}12.2\;mg/dL$, LDL-cholesterol were $86.6{\pm}26.9\;mg/dL\;and\;111.1{\pm}17.0\;mg/dL$, atherogenic indice(AI) were $2.4{\pm}0.6\;and\;2.9{\pm}0.7$, fasting blood sugar were $90.8{\pm}14.3\;mg/dL\;and\;103.6{\pm}24.6\;mg/dL$, systolic blood pressure were $107.5{\pm}14.9\;mmHg\;and\;119.3{\pm}15.3\;mmHg$. Energy expenditure by physical activity was negatively correlated with levels of serum total-cholesterol and LDL-cholesterol and atherogenic indice(AI). Therefore, physical activity and vegetarian diet effectively helped reduce blood lipids related to cardiovascular disease.

• Journal of Korean Society of Forest Science
• /
• v.37 no.1
• /
• pp.1-16
• /
• 1978

The study describes on the identification and morphological characteristics of each species, ecological characteristics and propagation techniques, and developing utilization measures of the Parthenocissus plants for environment conservation and revegetation of the babe rock-slopes. The following species and varieties are disscussed in this study; Parthenocissus tricuspidata (S. et Z.) Planch. var. veitchii Rehd. var. lowii Rehd. var. pupurea Hort. Parthenocissus quiquefolia (L.) Planch. var. engelmanni Rehd. var. saint-pauli Rehd. var. hirsuta Planch. Parthenocissus henryana Diels et Gilg. Parthenocissus thomsoni Planch. Parthenocissus heptaphylla Small. Parthenocissus inserta (Kern.) K. Fritsch. Parthenocissus laetevirens Rehd. Parthenocissus himalayana Planch. These are, in general, all vigorous self-clinging climbers that will quickly cover a wall and bare rock surfaces with a dense network of branch growths and beautiful green leaves which change to shades of scarlet and crimson before they fall in Autumn. Parthenocissus tricuspidata out of 8 species in the genus Parthenocissus is the most useful plant for the environment conservation including the bare rock-slope revegetation and for the production of food and shelter for wildlifes. This native of Korea clings by means of small rootlike holdfasts (adhesive discs) and holds (tendrils) to stone work or any other solid support, tenaciously.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.5
• /
• pp.643-650
• /
• 2007

It has been known that Samultang has positive effects on blood circulation and erythrocyte formation. Samultang was composed of four ingredients, Angelica gigas Nikai, Rahmanniae Radix Preparata, Paeonia lactiflora Pallas, and Cnidium officinale Makino. Five types of bread were prepared by replacing water with Samultang for dough proportionally. Control (C) did not have Samultang and the other four experimental bread contained Samultang: S-I (25% of water was substituted by Samultang), S-II (50% substituted), S-III (75% substituted), and S-IV (100% substituted). Moisture, protein, and ash contents of Samultang were $97.34{\pm}0.11%,\;0.42{\pm}0.04%,\;and\;1.40{\pm}0.16%$, respectively. Replacing water with Samultang decreased pH and increased significantly wet gluten content of the dough. Substitution of Samultang for water incremented redness and yellowness of the dough and bread and increased hardness. It also raised the contents of ash and protein. Although it was not significant, in addition, moisture loss of the bread during storage seemed to be lessened by replacing water with Samultang. However, total volume and specific loaf volume of the bread, baking loss rate, and the other textural characteristics except hardness were not affected by substituting water with Samultang. Due to the above results, sensory evaluation of volume and gumminess of the bread were improved significantly by substituting Samultang for water. The bread replaced 25% of the water with Samultang was ranked as the best by the test of sensory evaluation. These results imply that adding Samultang instead of water to dough for bread might bring positive effects on quality characteristics of the bread without any adverse influences. Therefore, it might be worth developing functional bread using Samultang.