• Korean Journal of Plant Resources
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• v.8 no.1
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• pp.41-46
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• 1995

This experiment was carried out to investigate the effects of temperature, light quality and gibberellic acid on the seed germination of Rhododendron weyrichii Max. Optimum temperature for germination was $20^{\circ}C$ at constant temperature, but the final germination rate at $15^{\circ}C$ was about the same with the rates were attained by alternating temperature under higher temperature such as $25^{\circ}C$ or $30^{\circ}C$. The germination rate was increased by yellow and red light treatments at $20^{\circ}C$, but green light treatment strongly inhibited seed germination at $25^{\circ}C$. Gibberellic acid substitutes light requirement for germination of R. weyrichii seeds.

• Journal of the Korean Wood Science and Technology
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• v.44 no.4
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• pp.477-493
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• 2016

A single process using hot water (0% green liquor) and green liquor (GL) was investigated for pre-pulping extraction on two types of raw material. The GL was applied at different alkali charges of 0-5% on a dry wood weight basis. The extractions were performed at an H-factor 900 at $180^{\circ}C$. The 0% and 3% GL extraction detected acetic acid (AA) at 10.02 and $9.94g/{\ell}$, extracts derived from hardwood, 2.46 and $3.76g/{\ell}$, extracts derived from softwood, respectively. The single liquid-liquid extraction (LLE) was studied using tri-n-alkylphosphine oxide (TAPO). Response surface methodology (RSM) was employed as an efficient approach for predictive model building and optimization of AA recovery conditions. The extraction of AA was evaluated with a three-level factorial design. Three independent variables, pH (0.5-3.5), temperature ($25-65^{\circ}C$), and residence time (24-48 min) were investigated. Applying the RSM models obtained, the optimal conditions selected of extracts derived from hard- and softwood with a 3% GL were approximately pH 1.4, $26.6^{\circ}C$, 43.8 min and approximately pH 0.7, $25.2^{\circ}C$, 24.6 min, respectively. The predicted and experimental values of AA recovery yield were similar whilst sugar retention was 100%.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.788-794
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• 2010

Camellia sinensis L. (green tea) seed oils were prepared by roasting at $213^{\circ}C$ and pressing (RP), pressing (P), and nhexane extraction (H). The physico-chemical properties of the RP, P, and H samples, including fatty acid composition, color, and sensory characteristics were analyzed. RP, P and H samples were thermally oxidized at $180^{\circ}C$, and oxidative stability was determined by DPPH, CDA, and p-AV at 0, 20, 40, 60, and 80 min. Compared to the P and H samples, RP resulted in significantly higher thermal oxidative stability according to the DPPH, CDA, and p-AV results (p<0.05). The ratio of unsaturated fatty acids to saturated fatty acids among RP, P, and H samples were significantly different (p<0.05). The oleic acid and linoleic acid contents in green tea seed oils were 58 and 23%, respectively. Hunter's color value of lightness (L) for the RP, P, and H samples was not significant. Redness (a) of RP was $3.47{\pm}0.119$ and yellowness (b) of H was $60.10{\pm}2.483$, which were significantly different. Compared to RP samples, H and P samples had the highest color and off-odor values in the sensory evaluation. RP samples showed the highest taste value and were significant overall (p<0.05). The thermal stability of RP extraction was more stable than any other method. Camellia sinensis L. seed oil extracted by RP had better sensory characteristics than other edible oils, including soybean oil, grape seed oil, and extra virgin olive oil.

• Korean Journal of Medicinal Crop Science
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• v.25 no.2
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• pp.115-120
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• 2017

Background: The study aimed to obtain data on the effects of cultivation and soil reduction of green manure crop on the quantity and quality of organically cultivated Cynanchum wilfordii Hemsley. Methods and Results: The experiment comprised four treatments: control, hairy vetch, barley, and hairy vetch + barley (3 : 2). The plant height in the hairy vetch treatment (86.3 cm) was significantly different from that in the other treatments, whereas the stem diameter leaf area, and special product analysis division (SPAD) value did not differ across the treatments. The largest soil reduction of green manure crop was recorded in the barley treatment (440 kg/10 a), whereas the smallest was recorded in the single treatment with hairy vetch (80 kg/10 a). The hairy vetch + barley (60 : 40) treatment showed 63% more soil microorganisms than control. Radical scavenging activity estimation revealed that the total polyphenol content was highest (1,740 mg/kg), and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) was 92.6% in the barley treatment. The 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) activation was highest in the control (51.1%), and the root yield was the highest in the barley treatment (310 kg/10 a). Conclusions: The root yield, total polyphenol content, and antioxidant activity of Cynanchum wilfordii (Maxim.) Hemsley increased in presence of the green manure crop barley.

• Korean Journal of Plant Tissue Culture
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• v.27 no.2
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• pp.133-136
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• 2000

To evaluate the biological effects of dykellic acid, a novel apoptosis inhibitor, isolated from microorganism on the plant cells, the cell growth, protein contents, and superoxide dismutase (SOD) activity were investigated in suspension cultures of tobacco photomixotrophic cultured (PM) cells on 12 days after different concentration of chemical treatment. The cells were cultured in MS medium containing 0.7 mg/L 2,4-D, 0.3 mg/L kinetin, 30 g/L sucrose and 200 mM NaCl at $25^{\circ}C$ in the light (100 rpm). Dykellic acid strongly inhibited the cell growth by evaluating the cell fresh wt and the ion conductivity in the medium ($IC_{50}$/, about 20 $\mu$M). The results as inhibition of cell growth and cell wall damage were same. The compound significantly increased the protein contents and the SOD specific activity in proportion with the dosage. The results suggested that dykellic acid may have biological activity in plant cells and tobacco PM cells may be suitable biomaterials for in vitro evaluation of the biological activity of natural products.

• Journal of Applied Biological Chemistry
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• v.65 no.3
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• pp.129-142
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• 2022

Ginseng sprouts, which can be eaten from leaves to roots, has the advantage of not having to use pesticides without being affected by the season by using smart farms. The optimal cultivation timing of sprout ginseng was checked and the nutritional content and antioxidant activity were compared and analyzed. The values of total fatty acids and total minerals were no significant changes during the growth periods. The contents of total amino acids were slightly decreased to 45 days and after increased to 65 days. When the growth period was 65 days, arginine had the highest content of 3309.11 mg/100 g. The total phenolic contents were high at 3.73 GAE mg/g on the 45 days, and the total flavonoid contents were also the highest at 9.04 RE mg/g on the 45 days. The contents of total ginsenoside was not noticeable for the growth periods (29.83 on 25 days→32.77 on 45 days→26.02 mg/g on 65 days). The ginsenoside Rg2 (0.62 mg/g), Re (8.69 mg/g), Rb1 (4.75 mg/g) and Rd (3.47 mg/g) had highest contents on 45 days during growth. The values of phenolic acids and flavonols were gradually increased to 45 days (338.6 and 1277.14 ㎍/g) and then decreased to 65 days. The major compounds of phenolic acids and flavonols were confirmed to benzoic acid (99.03-142.33 ㎍/g) and epigallocatechin (416.03-554.64 ㎍/g), respectively. The values of 2,2-diphenyl-1-picrylhydrazyl (44.27%), 2,4,6-azino-bis (3-ethylbenzothiazoline-6-sulphnoic acid) diammonium salt (75.16%), and hydroxyl (63.29%) radical scavenging activities and ferric reducing/antioxidant power (1.573) showed the highest activity on the 45 days as well as results of total phenolic and total flavonoid contents.

• The Korean Journal of Food And Nutrition
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• v.10 no.1
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• pp.25-30
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• 1997

Volatile components of green tea were isolated by purge and trap headspace method and were analyzed by GC and GC/MSD. And ten headspace volatiles were compared with volatiles isolated by simultaneous distillation-extraction(SDE) method. A total of 99 components were identified in the green tea volatile components, from which 88 components were identified in the headspace volatiles, contained 20 alcohols, 30 hydrocarbons, 21 aldehydes, 10 ketones, 2 acids and 5 miscellaneous components. The major components were low boiling components, such as methyl butanal(3.1%), 1-penten-3-ol(5.48%), 2-penten-1-ol(2.89%), hexanal(5.77%), heptanal(1.90%), and ere 2,4-eptadienal(4.28%), linalool(2.27%), 2,6-dimethyl cyclohexanol(2.57%), $\alpha$-pinene(1.52%), caryophyllene(1.70%), and carbonyl compounds, such as $\alpha$-ionone(2.62%), $\beta$-ionone(2.98%), $\beta$-cyclocitral(2.0%). On the other hand SDE volatiles, from which 64 components were identified, contained 16 alcohols, 16 ydrocarbons, 15 aldehydes, 10 ketones, 3 acids and 4 miscellaneous components. The major components were alcohols, such as, benzyl alcohol(3.79%), linalool(9.52%), terpineol(2.16%), geraniol(2.75%), nerolidol(6.50%), ketones, such as $\alpha$-ionone(1.77%), $\beta$-ionone(4.80%), geranyl acetone(1.82%) and acids, such as hexanoic acid(1.45%), nonanoic acid(1.11%).

• Food Science and Preservation
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• v.23 no.5
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• pp.638-644
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• 2016

To examine the utilization possibility of defective coffee beans, non-defective and defective coffee bean were compared by means of its physiochemical properties and antioxidant capacities measured by DPPH radical scavenging activity, FRAP assay, total phenol contents, functional component (trigonelline, caffeine, chlorogenic acid) contents. After roasting process, pH and soluble solid contents of coffee extracts decreased; $L^*$ value decreased while $a^*$ and $b^*$ values increased. DPPH radical scavenging activities of defective green bean extracts were higher than that of non-defective green bean extracts. Immature green bean extract showed the highest radical scavenging activity. In FRAP assay, green bean extracts ranged from 15.28~21.80 mM TE which was higher than roasted bean extracts which showed 14.81~16.38 mM TE. Total phenol contents of green bean extracts ranged 191.06~256.25 mg% GAE which was higher than that of roasted bean extracts showed 161.91~173.44 mg% GAE. The contents of trigonelline, caffeine, chlorogenic acid in immature green bean extract were the highest, which showed 895.20 mg/L, 825.85 mg/L and 3,836.94 mg/L respectively. Each contents were decreased after roasting process. Results of this study suggest that defective coffee bean can be used as a functional food material.

• Journal of the Korea Organic Resources Recycling Association
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• v.25 no.1
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• pp.67-78
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• 2017

The purpose of this study was to investigate the effect of humic acid on the germination, the growth and the yield of hot pepper when treated with organic hot pepper seedlings and growing season. The germination rate of 0.05% and 0.1% humic acid was higher than that of untreated, but the germination rates of 0.4% and 1.0% humic acid were 90.0% and 86.7%, respectively, compared with the control treatment (96.7%). At 30 days after transplanting, hot pepper treated with low (0.05%) or high (1.0%) concentration of humic acid decreased the growth of hot pepper seedlings, whereas 0.2% humic acid treatment significantly increased a average height (97.6 cm), leaf number (84.7) and fresh weight ($128.1g\;plant^{-1}$) of hot pepper. After 60 days of treatment with humic acid, the height of hot pepper was significantly longer in 0.2% humic acid. The mean green fruit number of 0.2%, 0.1% and 0.05% humic acid were not significantly different among the treatments, but the mean green pepper number of 0.4% and 1.0% humic acid treatments were the higher with 35.2% and 29.1%, respectively than other treatments. However, the fresh weight of green pepper was found to be $111.5g\;plant^{-1}$ more heavier than the untreated in 0.2% humic acid. The total ($5.8kg\;plant^{-1}$) and average ($1.4kg\;plant^{-1}$) fresh weight of pepper were higher than that of untreated control, except for the 1.0% humic acid treatment after 60 days of soil irrigation. The total weight of hot pepper treated with 0.2% and 0.1% humic acid treatment was $9.3kg\;plant^{-1}$ and $8.6kg\;plant^{-1}$, respectively, which were heavier than the other treatments. The effect of humic acid concentrations on soil microbial populations, pH and EC was investigated. The soil bacterial population density of 0.2% humic acid treatment was 3.5 times higher than that of untreated control soil. As the concentration of humic acid increased from 0.05% to 1.0%, pH and EC of hot pepper grown soil also increased.

• Preventive Nutrition and Food Science
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• v.9 no.1
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• pp.53-57
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• 2004

The purpose of this study was to investigate the effects of green tea catechin on mixed function oxidase system (MFO), lipofuscin contents, carbonyl value, oxidative damage and the antioxidative defense system in lung of microwave exposed rats. Experimental groups were divided to normal group and microwave exposed group. The microwave exposed groups were subdivided into three groups: catechin free diet (MW-0C) group, 0.25% catechin (MW-0.25C) group and 0.5 ％ catechin (MW-0.5C) group according to the levels of dietary catechin supplementation. The rats were irradiated with microwave at frequency of 2.45 GHz for 15 min. Experimental animals were sacrificed at 6th day after microwave irradiation. The contents of cytochrome P$_{450}$ contents in MW-0C group was increased to 95% , compared with normal group. MW-0.25C and MW-0.5C groups were reduced to 16% and 31%, respectively, compared with MW-0C group. The activity of NADPH-cytochrome P$_{450}$ reductase in MW-0C group was increased to 44%, compared with normal group. MW-0.25C and MW-0.5C groups were reduced to 12% and 17％, respectively, compared with MW-0C group. The activity of superoxide dismutase (SOD) in MW-0C group was decreased to 21 ％, compared with normal group. MW-0.25C and MW-0.5C group were significantly (p < 0.05) increased, compared with MW-0C group. The activity of glutathione peroxidase (GSHpx) in MW-0C group was significantly decreased, compared with normal group. MW-0.25C and MW-0.5C groups were recovered to the level of normal group. The thiobarbituric acid reactive substances (TBARS) content in MW-0C group was increased to 34 ％, compared with normal group. Catechin supplementation groups were maintained the level of normal group. The levels of caybonyl value in MW-0C group was increased to 21 ％, compared with normal group. MW-0.25C and MW-0.5C groups were reduced to 14% and 12%, respectively, compared with MW-0C group. The lipofuscin contents in MW-0C group were increased to 23.4 ％, compared with normal group. That of MW-0.5C group was significantly reduced, compared with MW-0C group. In conclusion, MFO system was activated and the formation of oxidized protein, lipofuscin was increased and antioxidative defense system was weakened of lung tissue in microwave exposed rats, thus oxidative damage was increased. But it was rapidly recovered to normal level by green tea catechin supplementation.n.