• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.466-473
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• 2016

This study was performed to investigate the reduction in bitter taste and quality characteristics by pretreatments (brining; 1, 5% and blanching; 1, 3 min) in pickled bitter melon, respectively. We prepared picked bitter melon samples at 1%-1 min, 1%-3 min, 5%-1 min, 5%-3 min. Total polyphenol and total flavonoid contents were found to be the highest in 5%-1 min at $14.23{\pm}0.40mg\;CE/g$ (dry) and $4.46{\pm}0.10mg\;RE/g$ (dry), respectively. L-ascorbic acid level was the highest in control samples. Arginine and glutamic acid were increased by brining and blanching. ABTS and DPPH radical scavenging activity were found to be the highest at $43.60{\pm}0.40$ and $44.88{\pm}0.20%$ at 5%-1 min, respectively. ${\alpha}-glucosidase$ inhibitory activity was the highest at 5%-1 min. The a value was statistically different, whereas L and b values were similar among different pretreatments. Hardness in pretreated samples was decreased as compared to that in the control. Among sensory evaluations, 'color' did not indicate any statistical difference, while 'texture', 'bitterness preference' and 'overall preference' increased with pretreatments, and 'bitter intensity' decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.2
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• pp.116-121
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• 1983

A study was conducted to evaluate the effect of $^{60}CO-{\gamma}$ irradiation on the preservation on Satauma mandarin in Cheju Island. Four varieties (S. m. early, S. m. Komezawa, S. m. Hayashi and S. m. Aoshima) were irradiated using 10,000Ci, $^{60}CO-{\gamma}$ ray with dosages of 0, 50, 100 and 150Krad. During 92 days of storage the effects of irradiation on mandarin porperties were as follows: At the end of storage period the accumulated fruit rotting percentage were S. m. Komezawa($T_2$);74.32%, S. m. early($T_1$);69.67%, S. m. Aoshima($T_4$);64.33% and S. m. Hayashi ($T_3$);61.79%. The rottings steadily increased from the early stage of storage and rapid spoilage continued after 59 days of irradiation. A high corelation existed between fruit rotting and varieties ($T_3$;Y=0.78x-15.30, $T_4$;Y=0.79x-12.29, $T_1$;Y=0.93x-9.01 and $T_2$;Y=0.79x-13.49) High dosages(100 and 150 Krad)improved fruit preservation during the mid storage stage. However 76 days after high dose irradiation there was no significant difference a rotting between irradiated fruit and the control. Irradiation decreased acidity of fruit during storage (p<0.01). The mean acidities of examined varieties were $T_1$;1.01%, $T_3$;1.01%, $T_4$;0.84% and $T_2$;0.77%. A significant differences were observed in acidity between varieties and dosages(P<0.01) With one exception in all treatments. the increase in free and total sugar content was not statestically significant. The exception was the 50 Krad treatment where the total sugar content decreased. $T_1$ and $T_4$ showed slightly higher value of than Brix $T_2$ and $T_3$, and were significantly(P<0.01) decreased by higher dosage. The ascorbic acid content in all treatments decreased with length of storage and also decreased significantly with a higher dosage.

• Journal of Nutrition and Health
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• v.41 no.8
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• pp.701-710
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• 2008

The wild simulated ginseng (WSG) has been effectively used in folk medicine as a remedy against hepatic disease, hypertension and arthritic disease. However, there is still lack of scientific proof about its antioxidant capability. The present study has been conducted to evaluate the protective role of the WSG ethanol extract in the CCl4-induced oxidative stress and resultant hepatic disfunction in ICR mice. The electron donating abilities and IC50 of WSG etnanol extract were 76.86 ${\pm}$ 1.06% and 33.3 ${\mu}g$/mL (that of ascobic acid was 16.5 ${\mu}g$/mL), respectively. Total antioxidant status of WSG extract was 2.13 ${\pm}$ 0.06 mmoL/mg, while the values of ascorbic acid and BHT were 3.63 ${\pm}$ 0.06 and 3.12 ${\pm}$ 0.02, respectively. ICR mice (aged 3weeks) were fed for 4 weeks on AIN-93M diet and had free access to food and water. The animals were divided into three groups: normal group (intraperitoneally (i.p) injected with PBS at 100 ${\mu}L$/mouse), group C; CCl4-induced and without any treatment. (i.p injected only PBS, 100 ${\mu}L$ /mice), group G; CCl4-induced and treated with WSG (i.p injected with 5 mg WSG extract per mouse, suspended in 100 ${\mu}L$ phosphate buffer). After the i.p. injection of WSG or PBS (5 times for 7weeks), all mice were administered CCl4 in olive oil at the last day of the experiment, except for normal group. The normal group was administered only olive oil. Determination of plasma triglyceride, total cholersterol, fasting glucose and GPT activity was performed using automatic blood analyzer. To evaluate the protective effect against the oxidative stress, DNA fragmentation and TBARS were determined in blood leucocytes and RBC and hepatocyte, respectively. Body and organs weights and food intake did not show significant differences among the groups. Blood total cholesterol of group G was similar to that of normal group, which was the lowest in group C. The fasting blood glucose level was the highest in normal group (205.20 ${\pm}$ 135.24), which were decreased in group C (134.2 ${\pm}$ 79.31) and group G (126.48 ${\pm}$ 77.05). TBARS values in a red blood cell and hepatic tisuue homogenate were lower in group G comparing to the group C. DNA% in tail, tail length (TL) and tail moment (TM) of blood leucoocytes showed the highest values in group C (20.11 ${\pm}$ 2.47, 17.36 ${\pm}$ 2.58, 94.11 ${\pm}$ 12.29) and they were significantly diminished in group G (9.63 ${\pm}$ 1.19, 7.04 ${\pm}$ 1.50, 38.64 ${\pm}$ 7.60). In conclusion, wild simulated ginseng might be a protective agent against the oxidative stress.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.284-291
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• 1997

Microwave vacuum heating method (2450 MHz) was used for a low intensity of heat treatments. High vacuum under the microwave heating could bring low temperature condition. Inactivation of ${\alpha}-amylase,\;{\beta}-amylase$, glucoamylase and peroxidase by microwave vacuum heating were investigated at 60-$80^{\circ}C$. It was compared with conventional heating. The heating condition of microwave vacuum heating was confirmed by the destruction of ascorbic acid. When thermal inactivations of the enzymes by microwave vacuum heating were determined, it was less effective than that of conventional method at the initial stage of heating. It was due to a lag time of microwave heating. However, the heating time for complete inactivation of the enzymes by microwave vacuum heating could be reduced comparing with that of conventional heating. Optimum conditions for inactivation of the enzymes could be obtained by microwave vacuum heating.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.239-247
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• 2010

This study was conducted to increase the keeping quality of the minimally processed pear slices during the cold storage. Korean pears, 'Shin-go (Niitaka)', 'Chu-hwang' and 'Won-hwang’ were immersed in 1% ascorbic acid, 0.1% calcium propionate, 1% citric acid, 0.2% N-acetyl cysteine and 0.5 M 4-hexylresorcinol solution for 3 three minutes and then stored at $1{\pm}0.5^{\circ}C$ for 10 days. We have also examined into the firmness and the color difference of pears slices as affected by the application of the anti-browning agents. The firmness of pears slices which that were immersed in 0.1% calcium propionate and 0.2% N-acetyl cysteine solution were not significant at did not differ significantly after 10 days after of cold storage. However, the ${\Delta}E^*$ values of 'Shin-go' slices which that were treated with 0.1% calcium propionate and 0.2% N-acetyl cysteine solution and stored for 10 days decreased by 3.18 and 3.83, when compared with that in of the control, which decreased by 6.36. The ${\Delta}E^*$ values of 'Chu-hwang' slices which that were treated with 0.2% N-acetyl cysteine and 0.1% calcium propionate solution had the slight difference by differed by only 2.09 and 2.14, when compared with that in of the control, which differed by 3.04. The ${\Delta}E^*$ values of 'Won-hwang' slices which that were treated with 1% citric acid and 0.5 M 4-hexylresorcinol were 4.49 and 5.83, respectively, while that in of the control decreased by 8.95. It was assumed that the anti-browning agent treatment had the different activities among varieties of the pear varieties slices, however, application of 0.2% N-acetyl cysteine and 0.1% calcium propionate application had greater the higher antibrowning activity.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.435-440
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• 1989

The present study was attempted to investigate the mutagenicities of carbonyl compounds(methyl glyoxal, glyoxal, diacetyl, dihydroxyacetone, glycolaldehyde, glyceraldehyde and furfural) derived from Maillard reaction toward Salmonella typhimurium TA 100(base-substitution mutant) without metabolic activation . And for further Investigation of mutagenicity mechanism including desmutagenicity, active oxygen scavengers (cysteine, ${\alpha}-tocopherol$, tris (hydroxymethyl) aminomethane, catalase, ascorbic acid) and reducing agents (glutathione, sodium bisulfite) were also used. Among carbonyl compounds tested, methyl glyoxal, glyoxal, dihydroxyacetone, glycolaldehyde and glyceraldehyde exhibited mutagenicities, and methyl glyoxal showed the strongest mutagenic activity. On the other hand , the mutagenicities of carbonyl compounds were significantly suppressed by cysteine, tris (hydroxymethyl) aminomethane, glutathione and sodium bisulfite. Also, these active oxygen scavengers and reducing agents alone did not show mutagenicity in the present study.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.3
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• pp.179-187
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• 2010

This study examined ways to improve the functional properties of commercial soy sauce using gelatin hydrolysates from the refiner discharge of Alaska pollock, Theragra chalcogramma. The total nitrogen content and pH of gelatin sauce prepared by dissolving the second-step gelatin hydrolysates (15 g), salt (20 g), sugar (5 g), glucose (2.5 g), inosine monophosphate (IMP) (0.5 g), black pepper (0.1 g), caramel powder (0.1 g), ginger powder (0.05 g), garlic powder (0.05 g), vinegar (3 mL), and fructose (3 mL) in water(100 mL) were 1.71% and 5.35, respectively. The results of a sensory evaluation indicated that when preparing blended soy sauce, the optimal blending ratio of gelatin sauce to commercial soy sauce was 20:80 (v/v). Because the total nitrogen content and pH of the blended soy sauce were 1.52% and 5.31, respectively, the blended soy sauce could be sold as a soy sauce. The oxidative property of the blended soy sauce was similar to that of 20 mM ascorbic acid, and its angiotensin-converting enzyme (ACE) -inhibiting activity was 1.5 mg/mL. The results suggest that the antioxidative and ACE-inhibiting activities of commercial soy sauce can be improved by blending gelatin sauce (20) with commercial soy sauce (80). The total amino acid content of the blended soy sauce was 9,107.3 mg/mL, which was higher than that (8,992.4 mg/100 mL) of commercial soy sauce. However, the taste value of the blended soy sauce was 415.8, which was lower than that (431.2) of commercial soy sauce.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1032-1038
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• 2008

This study was conducted to develope carbohydrate-based fat replacement for use in the preparation of non-(trans) fatty acid and low-caloric bread. Characteristics such as leavening height of batter, pH, titratable acidity, specific volume, sensory evaluation, shelf life and texture change of bread made using 11 types of carbohydrate-based fat replacements were measured. The 11 carbohydrate-based fat replacers (No. $1{\sim}11$) were prepared using maltodextrin as a base, and different ratios of calcium sulfate, ascorbic acid, sodium stearoyl lactylate and methyl cellulose. The pH was lowered and the total titratable acidity was increased after four hours of fermentation in the control and the samples of dough that contained the fat replacement. In addition, the leavening height of the control was 5.0cm (maximum) after two hours of fermentation and 4.6 cm after four hours of fermentation, which was similar to the heights observed when No.$9{\sim}11$ were evaluated. When the specific volume of the bread was evaluated, the 3% of fat replacement No. 10 produced the best results. When taste was evaluated, there was no significant difference between the control and the bread produced using 1% No. 10, however, there was a significant difference between the control and all samples that contained 2% or more of the fat replacement. Furthermore, the addition of a greater concentration of the fat replacer resulted in a greater moisture. However, there were no significant differences in the color of the control and any of the samples. Additionally, measurement of the firmness of the bread during four days of storage at $25^{\circ}C$ revealed that it decreased as the concentration of fat replacer increased. In addition, the sample that contained 3% of sample No. 10 showed a firmness of 18kgf after three days of storage, while the control showed a firmness of 18kg after two days, which indicates that the degradation of the bread that contained the fat replacer was delayed by one day. The bread made using fat replacers was found to have a better taste, flavor, color, texture and firmness than the control, and the best results were observed in response to the addition of 3% of replacement No. 10. The results of this study will be useful in the production of non-(trans) fatty acid, low caloric bread.

• Journal of Life Science
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• v.23 no.5
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• pp.643-649
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• 2013

In this study, we examined the antioxidative activities of ethanol extracts obtained from three plants; Lithospermum erythrorhizon Siebold & Zucc., Xanthium strumarium Linn, and Lonicera japonica, which have traditionally been used as drugs in Eastern medicine in Korea. Their extraction yields were 7.01%, 2.92%, and 7.95% in Lithospermum erythrorhizon Siebold & Zucc., Xanthium strumarium L, and Lonicera japonica, respectively. The contents of the phenolic compounds were $4.3{\pm}0.1{\mu}g/ml$, $5.4{\pm}0.1{\mu}g/ml$, and $4.6{\pm}0.1{\mu}g/ml$ in Lithospermum erythrorhizon Siebold & Zucc., and Xanthium strumarium L, respectively. Furthermore, the radical scavenging activity measured through the DPPH assay appeared highest in the Lonicera japonica's extract, and its $EC_{50}$ was 0.24 mg/ml. Compared to the control, the xanthine oxidase inhibiting activities of all extracts were effective at 0.01 mg/ml concentration. Superoxide radical scavenging activity in Lithospermum erythrorhizon Siebold & Zucc. and Lonicera japonica was more than 80%, with a concentration of 50 mg/ml. OH radical scavenging activity was 40% in the three plants, with a concentration of 50 mg/ml scavenging activity. From our results, we demonstrated that the ethanol extracts of three medicinal plants have antioxidant activities and could be potential candidates for natural antioxidants.

• Korean Journal of Plant Resources
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• v.22 no.5
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• pp.425-430
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• 2009

The objective of this study was to investigate the antioxidative capacity of oregano extracts. Amount of oregano extract at which DPPH radical scavenging activity was inhibited by 50% was $21.8{\mu}g$ as compared to 100% by pyrogallol as a reference. Total antioxidant status was examined by total antioxidant capacity against potent free radical reactions. Total antioxidant capacities of oregano extract at the amounts of 7.5 and $15{\mu}g$ were 15.1 and 31.4 nmol Trolox equivalents, respectively. Oxygen radical absorbance capacities of oregano extract at the amounts of 0.2 and $0.4{\mu}g$ were 1.4 and 2.4 nmol gallic acid equivalents, respectively. Total phenolic contents of oregano extract at the amounts of 30 and $75{\mu}g$ were 40.5 and 83.9 nmol gallic acid equivalents, respectively. The inhibitory effect of oregano extract on lipid peroxidation was examined using rat liver mitochondria induced by $FeSO_4$/ascorbic acid. Oregano extracts at the amounts of 20 and $50{\mu}g$ decreased TBARS level by 20 and 64%, respectively. Thus strong antioxidant effects of oregano extract seem to be due to, at least in part, the prevention against free radicals-induced oxidation, followed by inhibition of lipid peroxidation.