• Asian-Australasian Journal of Animal Sciences
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• v.32 no.9
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• pp.1423-1429
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• 2019

Objective: In this study, we evaluated the nutritional value and antioxidant activity of black goat loin (BGL) and black goat rump (BGR) meat. Methods: We evaluated the proximate compositions, collagen and mineral contents, and fatty acid compositions of BGL and BGR with respect to their nutritional value. The levels of bioactive compounds such as L-carnitine, creatine, creatinine, carnosine, and anserine were also measured. The ferric reducing antioxidant power (FRAP), 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging, and oxygen radical absorption capacity (ORAC) were assessed to evaluate the antioxidant activity of BGL and BGR. Results: BGR showed higher collagen, Fe, Ca, P, and Na contents than did BGL (p<0.05). Notably, the Ca/P ratio was high in both BGR and BGL (1.82 and 1.54, respectively), thus satisfying the recommendation that the Ca/P ratio is between 1 and 2. BGL showed a significantly higher content of desirable fatty acids (stearic acid and total unsaturated fatty acids) than did BGR. In addition, the levels of creatine, carnosine, and anserine in BGL were higher than those in BGR (p<0.05). There was no significant difference in the antioxidant activity between BGL and BGR, as assessed by FRAP (both $15.92{\mu}mol$ Trolox equivalent [TE]/g of dry matter [DM]), ABTS (12.51 and $12.90{\mu}mol\;TE/g\;DM$, respectively), and ORAC (101.25 and $99.06{\mu}mol\;TE/g\;DM$, respectively) assays. Conclusion: This was a primary study conducted to evaluate the differences in nutritional value and antioxidant activity between loin and rump cuts of black goat meat. Our results provide fundamental knowledge that can help understand the properties of black goat meat.

• Journal of Korean Society on Water Environment
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• v.20 no.1
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• pp.78-85
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• 2004

As an ozone contactor, we newly adopted HJLR (High-performance Jet Loop Reactor) for the decolorization of Reactive black 5 and the mineralization of oxalic acid, which has been applied exclusively in biological wastewater treatments and well-known for high oxygen transfer characteristics. The ozonation efficiency for organic removals and ozone utilization depending on the mass transfer rate were compared to those of Stirred bubble column reactor, which was controlled by varing energy input in the HJLR and Stirred bubble column reactor. The results were as follows; first, the decolorization rate of Reactive black 5 in the HJLR reactor was nearly proportional to the increasing $k_La$. When the $k_La$ was increased by 25 % from $13.0hr^{-1}$ to $16.4hr^{-1}$, 30 % of the k' (apparent reaction rate constant) was increased from 0.1966 to $0.2665min^{-1}$ (Stirred bubble column; from 0.1790 to $0.2564min^{-1}$). Ozone transfer was found to be a rate-determining step in decolorizing Reactive black 5, which was supported by that no residual ozone was detected in all of the experiments. Second, the mineralization of oxalic acid was not always proportional to the increasing $k_La$ in the RJLR reactor. The rate-determining step for this reaction was OH(OH radical) production with ozone transfer, because residual ozone was always detected during the ozonation of oxalic acid in contrast with Reactive black 5. This result indicates that the increase of $k_La$ in the HJLR reactor is beneficial only when there are in ozone transfer limited regions. In addition, regardless of $k_La$, the mineralization of oxalic acid was nearly accomplished within 60 minutes. It was interpreted as that the longer staying of residual ozone by whirling liquid in the HJLR reactor contributed to an high ozone utilization(83-94%), producing more OR radicals.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.213-217
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• 2009

In this study, the effects of processed small black soybeans on the intestinal morphological characteristics of rats were examined. Adult male rats were fed diets containing raw, cooked, or acidified small black soybean powders for 4 weeks. The total short chain fatty acid (SCFA) level was significantly higher in the acidified small black soybean supplemented group than in the raw and cooked soybean diet groups. The major SCFAs found in the experimental groups were acetate, followed by propionate and butyrate. The duodenal villus height and colonic mucosal thickness were also significantly higher in the acidified small black soybean supplemented group than in the raw and cooked soybean diet groups. The acidified small black soybean supplemented group showed the densest colonic mucosa by staining with alcian blue (AB), as compared to the raw and cooked soybean diet groups. The acidified small black soybean supplemented group exhibited strongly stained $CD4^+$ in the mucosal lamina propria, while cooked and acidified diet groups were more strongly stained $CD8^+$ in the submucosal lamina propria than the raw diet group. These results suggest that acidified small black soybeans may help improve intestinal function.

• Korean Journal of Food Science and Technology
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• v.53 no.1
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• pp.104-110
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• 2021

In this study, vinegar was prepared using black raspberry pomace to increase its utilization capacity. As a result of alcohol fermentation, the final alcohol content was 8.90% and the sugar content was 7.03°Brix. The total acid content after acetic acid fermentation was 4.44%, which was 0.38% higher than that of the juice. Among the organic acid content, the acetic acid content was higher in the pomace than in the juice. The total polyphenol (51.58 TAE mg/mL), total flavonoid (9.55 RUE mg/mL), and total anthocyanin (6.05 CYE mg/mL) contents of vinegar produced using black raspberry residue were higher than those of the juice. In addition, 2,2'-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity, reducing power, and ferric reducing antioxidant power (FRAP) activity were higher than those of the juice, indicating strong antioxidant properties. Thus, black raspberry pomace has excellent acetic acid fermentation ability and high antioxidant activity, indicating that it can be used as a functional fermented vinegar.

• 한국신재생에너지학회:학술대회논문집
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• 2011.05a
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• pp.95.1-95.1
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• 2011

In this work, graphene was prepared by modified Hummers method and prepared graphene was applied to electrode materials for supercapacitor. In addition, to enhance the electrochemical performance of graphene, carbon black was deposited onto graphene via chemical reduction. The effect of the carbon black content incorporated on the electrochemical properties of the graphene-based electrodes was investigated. It was found that nano-scaled carbon black aggregates were deposited and dispersed onto the graphene by the chemical reduction of acid treated carbon black and graphite oxide. From the cyclic voltammograms, carbon black-deposited graphene (CB-GR) showed improved electrochemical performance, i.e., current density, quicker response, and better specific capacitance than that of pristine graphene. This indicates that the carbon black deposited onto graphene served as an conductive materials between graphene layers, leading to reducing the contact resistance of graphene and resulted in the increase of the charge transfer between graphene layers by bridge effect.

• Journal of Electrochemical Science and Technology
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• v.10 no.4
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• pp.416-423
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• 2019

A novel non-enzymatic oxalic acid (OA) sensor based on the platinum/carbon black-nickel-reduced graphene oxide (Pt/CBNi-rGO) nanocomposite is reported. The nanocomposites were prepared by the ethylene glycol reduction method. Their morphology and chemical composition were characterized by scanning electron microscopy (SEM), energy dispersive X-ray spectroscopy (EDX) and transmission electron microscopy (TEM). The results clearly demonstrated the formation of the Pt/CB-Ni-rGO nanocomposite. The electrocatalytic activity of the Pt/CB-Ni-rGO electrode was investigated by cyclic voltammetry. It was determined that the appropriate amount of Pt enhanced the catalytic activity of Pt for oxalic acid electro-oxidation. Moreover, the modified electrode was determined to be highly selective for oxalic acid without interference from compounds commonly found in urine including uric acid and ascorbic acid. The chronoamperometric signal gave a wide linearity range of 20 μM-60 mM and the detection limit (3σ) was found to be 2.35 μM. The proposed method showed high selectivity, stability, and good reproducibility and could be used with micro-volumes of sample for the detection of oxalic acid. Finally, the oxalic acid content in artificial and control urine samples were successfully determined by our proposed electrode.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.39-44
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• 2002

To obtain the repression of off-odor and the improvement of food quality in b1ack bean chungkugjang (BBC), some baste components of BBC added with kiwi (BBCK) or radish (BBCR) and fermented at 42$^{\circ}C$ for 3 days were investigated. Although contents of free amino acids in BBC were lower than those of soybean chung-kugjang (SC), they increased by adding kiwi and radish homogenate to black bean, indication that two materials were effective to the enzymatic digestibility of soy protein during fermentation. Among organic acids, citric acid was the most abundant, followed by acetic acid and lactic acid. Fatty acid composition was high in the order of linoleic acid (44.28~54.24%), oleic acid (18.18~22.10%) and palmitic acid(9.93~15.51%). There was no significant difference in compositions of organic acids and fatty acids of chungkugjangs. Majar volatile compounds of BBC were 2.5-dimethyl parazine and trimethyl pyrazine. Contents of alkyl pyrazines that of contribute the characteristic aroma and flayer of BBCK and BBCR decreased as compared with those of SC, respectively. Uracil and UMP were major nucleic acid-related compounds in all four types chungkugjangs. Contents of the other nucleic acid-related compounds showed a similar trend in all chungkugjangs. In sensory evaluation, kiwi and radish were effective to repression of off-odor from chungkugjang. Sweet taste of stew of black bean chungkugjang was strong as compared with that of soybean chungkugjang, indicating that palatability of BBCK or BBCR was good.

• Journal of Environmental Science International
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• v.25 no.12
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• pp.1717-1726
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• 2016

In this study, the reductive decolorization of three acid and basic dyes using modified zero-valent iron (i.e., acid-washed iron (Aw/Fe) and palladium coated iron (Pd/Fe)) at various pH conditions (pH 3~5) was experimentally investigated and the decolorization characteristics were evaluated by analyzing the absorbance spectra and reaction kinetics. In the case of acid dyes such as methyl orange and eriochrome black T, color removal efficiencies increased as initial pH of the dye solution decreased. However, the color removal of methylene blue, a basic dye, was not affected much by the initial pH and more than 70% of color was removed within 10 min. During the decolorization reaction, the absorbance of methyl orange (${\lambda}_{max}=464nm$) and eriochrome black T (${\lambda}_{max}=528nm$) decreased in the visible range but increased in the UV range. The absorbance of methylene blue (${\lambda}_{max}=664nm$) also decreased gradually in the visible range. Pseudo-zero order, pseudo-first order, and pseudo-second order kinetic models were used to analyze the reaction kinetics. The pseudo-second order kinetic model was found to be the best with good correlation. The decolorization reaction rate constants ($k_2$) of methylene blue were relatively higher than those of methyl orange and eriochrome black T. The reaction rate constants of methyl orange and eriochrome black T increased with a decrease in the initial pH.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.94-103
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• 2018

The quality characteristics of bread with black rice flour were investigated to find the most preferred ratio of black rice flour. Its moisture, ash content, crude protein, crude fat, amino acids, and texture were analyzed. A sensory evaluation was also performed. The moisture and crude fat of bread with black rice flour were decreased in proportion to the added amount of black rice flour, but the crude protein and ash content were increased. The volume of bread decreased as the added amount of black rice flour increased. The pH value of bread increased in proportion to the added amount of black rice flour. The value of brightness and yellowness of the dough were the highest in the control. The added amount of black rice flour was negatively correlated with the brightness and the yellowness of the dough, but was positively correlated with the redness. Total free amino acids were found, and the dough with 5% black rice flour contained the highest amount, followed by 3%, 2%, and 1%. When evaluating the storage days, the springiness and cohesiveness of bread with black rice flour they decreased with time, but the chewiness and brittleness increased. Regarding the taste, preference was given to the bread with 2% black rice flour, which had the lowest rejection rate and was not affected by time in any meaningful sense. The bread with 2% black rice flour won the highest scores in the overall preference measurement.

• Korean Journal of Plant Resources
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• v.24 no.3
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• pp.319-323
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• 2011

The purpose of this study is to analyze antioxidant activity and multidrug resistance reversing activity in several Korean colored soybean (Glycine max Merr.) cultivars. Antioxidant activity of methanol extracts from colored soybean cultivars was evaluated by TBARS (thiobarbituric acid reactive substances), DPPH (1, 1-diphenyl-2-picrylhydrazyl) and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) methods. By means of TBARS, cultivar "Jeonnam #1" showed the highest activity until 7 days, and followed by "Black #1", "Jinyul" and "Black #3", showing lower activity than that of BHT (butylated hydroxytoluene). Methanol extracts of all cultivars proved that DPPH radical scavenging activity is dose-dependent. Methanol extract from cultivar "Jeonnam #1" showed highest DPPH radical scavenging activity, and followed by cultivars "Black #1". MDR (multi-drug resistance reversing) activity, however, showed the highest effect in "Black #3" and the lowest "Black #1" cultivar. These results suggest that seed colors of soybean may play an important role in antioxidant activity and MDR activity.