• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.1
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• pp.61-64
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• 1990

The influence of extraction time on the fatty acid profile and the contents of calcium and magnesium in pig's shank were examined. The 9 kinds of fatty acid were identified in water extracts from pig's shank by GLC. The profiles of fatty acids from different extraction were similer to each other,. The content of linolenic acid was increased after two-hours extraction however the amounts of MUFA, PUFA and p/s ratio were decreased by the longer extraction time. The amount of calcium was 124.7mg% in raw materials but water extracts and bone powder samples showed higher values. in case of magnesium it was 138.4mg% in raw materials, but the extracts showed lower amount and bone powder exhibited higher values.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.8 no.12
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• pp.4533-4551
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• 2014

The effective extraction of key frames from a video stream is an essential task for summarizing and representing the content of a video. Accordingly, this paper proposes a new and fast method for extracting key frames from a compressed video. In the proposed approach, after the entire video sequence has been segmented into elementary content units, called shots, key frame extraction is performed by first assigning the number of key frames to each shot, and then distributing the key frames over the shot using a probabilistic approach to locate the optimal position of the key frames. Moreover, we implement our proposed framework in Android to confirm the validity, availability and usefulness. The main advantage of the proposed method is that no time-consuming computations are needed for distributing the key frames within the shots and the procedure for key frame extraction is completely automatic. Furthermore, the set of key frames is independent of any subjective thresholds or manually set parameters.

• Proceedings of the Korea Information Processing Society Conference
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• 2017.11a
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• pp.395-398
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• 2017

We propose a web crawler system with keyword extraction function in this paper. Researches on the keyword extraction in existing text mining are mostly based on databases which have already been grabbed by documents or corpora, but the purpose of this paper is to establish a real-time keyword extraction system which can extract the keywords of the corresponding text and store them into the database together while grasping the text of the web page. In this paper, we design and implement a crawler combining RAKE keyword extraction algorithm. It can extract keywords from the corresponding content while grasping the content of web page. As a result, the performance of the RAKE algorithm is improved by increasing the weight of the important features (such as the noun appearing in the title). The experimental results show that this method is superior to the existing method and it can extract keywords satisfactorily.

• Korean Journal of Pharmacognosy
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• v.43 no.2
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• pp.152-156
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• 2012

This study compared the contents of ginseng prosapogenin depending on the extracting conditions of Ginseng Radix palva(Panax ginseng) to provide basic information for developing Ginseng Radix palva-based functional foods. Our findings show that the content of crude saponin peaked at 18 hours of extraction and when extracted twice at $100^{\circ}C$ (GRP-18). However, the content of total saponin reached its height at 6 hours of extraction at $100^{\circ}C$ (GRP-6) and when extracted twice. On the other hand, the content of ginsenoside $Rg_3$, $Rg_5$ and $Rk_1$ from Red and Black ginseng reached their heights at 18 hours of extraction, followed by 72 hours and 15 hours of extraction at $100^{\circ}C$. And at $100^{\circ}C$ the main prosapogenin of the content of Black ginseng ginsenoside $Rg_5$ and $Rk_1$ reached their heights at 18 hours of extraction, followed by 72 hours and 15 hours of extraction.

• Preventive Nutrition and Food Science
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• v.13 no.3
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• pp.212-218
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• 2008

We extracted red ginseng with various alcohol concentrations and evaluated total carbohydrate, uronic acid, polyphenols compounds and ginsenoside contents, and yields of alcohol extract. The water extraction (0% alcohol extraction) showed a high level of total carbohydrate content. 10% and 20% alcohol extraction showed the highest uronic acid contents (7,978.8 and $7,872.7\;{\mu}g/mL$ of extract, respectively). The efficiency order of the red ginseng extract (RGE) preparations in liberating polyphenols was: $0{\sim}50%$ alcohol${\geq}\;60%$ alcohol> $70{\sim}90%$ alcohol. Solid contents in RGE were decreased with increased alcohol concentration; the same tendency as with the results of total carbohydrate content. Total ginsenoside contents in $20{\sim}50%$ alcohol extracts showed similar levels ($442,962.9{\sim}47,930.8\;{\mu}g/mL$ of extract). Water extraction showed the lowest ginsenoside content ($14,509.4\;{\mu}g/mL$ of extract). The ginsenoside contents at above 60% alcohol were decreased with increased alcohol concentration. Generally, ginsenoside (Rg2, Rg1, Rf, Re, Rd, Rb2, Rc and Rb1) contents were increased with increased alcohol concentrations. However, Rg3 content was decreased with increases in alcohol concentration.

• ETRI Journal
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• v.38 no.1
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• pp.174-184
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• 2016

Information identification with image data by means of low-level visual features has evolved as a challenging research domain. Conventional text-based mapping of image data has been gradually replaced by content-based techniques of image identification. Feature extraction from image content plays a crucial role in facilitating content-based detection processes. In this paper, the authors have proposed four different techniques for multiview feature extraction from images. The efficiency of extracted feature vectors for content-based image classification and retrieval is evaluated by means of fusion-based and data standardization-based techniques. It is observed that the latter surpasses the former. The proposed methods outclass state-of-the-art techniques for content-based image identification and show an average increase in precision of 17.71% and 22.78% for classification and retrieval, respectively. Three public datasets - Wang; Oliva and Torralba (OT-Scene); and Corel - are used for verification purposes. The research findings are statistically validated by conducting a paired t-test.

• Applied Chemistry for Engineering
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• v.27 no.3
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• pp.276-279
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• 2016

In this study, we extracted active components from thistle, persimmon leaf, and new green which are known to have a high content of antioxidants and also analyzed the 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavening activity and flavonoid content. Both ultrapure water and alcohol were used as extraction solvents and the ratio of both solvents, sample, amunts extraction time, and extraction temperature were varied. The optimal extraction condition of each natural compounds were 2.5~3.5 h of the extraction time and 50 g/L of the sample amount. The optimal ratio of ultrapure water and alcohol and extraction temperature were as follows; persimmon leaf (55~65 vol%, $50{\sim}60^{\circ}C$), thistle (40~50 vol%, $55{\sim}65^{\circ}C$) and new green (55~65 vol%, $50{\sim}60^{\circ}C$). In addition, the antioxidant capacity and flavonoid content of the extract increased in the order of persimmon leaf, thistle, and new green.

• ALGAE
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• v.28 no.4
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• pp.371-378
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• 2013

Water and methanolic extracts of Ecklonia cava, a marine brown alga, were prepared by ultrasonic extraction (UE) and conventional extraction (CE) methods. The radical-scavenging activity and the inhibitory effects against hydrogen peroxide ($H_2O_2$)-induced DNA damage of the extracts were investigated. All extracts prepared by CE exhibited higher total polyphenolic content than that in the extracts prepared by UE. Extraction yield and total phenolic content increased as the UE time increased. The radical-scavenging activities increased as the UE time increased. All extracts prepared by CE exhibited higher 1,1-diphenyl-2-pricrylhydrazyl (DPPH) and hydroxyl radical-scavenging activities than did those prepared by UE. Extracts prepared by UE showed stronger scavenging activities on alkyl radical and $H_2O_2$ than those prepared by CE did. Methanolic extract with UE 12 h (100MEU-12h) and methanolic extract with CE 24 h (100MEC-24h) were selected and evaluated by comet assay for their inhibitory effect against $H_2O_2$-induced DNA damage. 100MEU-12h showed slightly greater protective effect against $H_2O_2$-induced DNA damage than 100MEC-24h. Thus, UE can be effectively used as a seaweed extraction technique, and there is potential for scale-up of the extraction process.

• The Korean Journal of Food And Nutrition
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• v.33 no.1
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• pp.64-73
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• 2020

The purpose of this study was to investigate the antioxidant activity and β-glucan content of extracts extracted by varying the temperature at 30, 55 and 80℃ after hot air drying or freeze drying of Pleurotus ostreatus and Pleurotus eryngii. For the analysis antioxidant activity of each mushroom, β-glucan, total phenol, flavonoid contents, and DPPH·ABTS⁺·Nitrite assay were measured. Also, the β-glucan content, total flavonoid content and ABTS⁺ scavenging activity increased with freeze drying rather than hot air drying, and increased with increasing extraction temperature in both mushrooms. However, the total phenol and nitrite scavenging activity increased with hot air drying rather than freeze drying, and decreased with increasing temperature in both mushrooms. DPPH scavenging activity was not significant in both mushrooms, but decreased with increasing extraction temperature. Pearson's correlations between total flavonoid content and antioxidant activities were r=0.719~0.753 (p<0.01). As a result, the β-glucan content, total flavonoid content, and ABTS radical cation scavenging activity were highest during freeze drying and extraction at 80℃. And the highest total phenol content, DPPH radical scavenging activity and nitrite scavenging activity were obtained during hot air drying and extraction at 30℃.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.329-335
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• 1999

The yield of oleoresin content and functionality of fresh garlic were compared according to varying extraction conditions by microwave-assisted extraction (MAE) and conventional extraction (CE) methods. When different extracting conditions were applied, there was no significant difference of extraction methods in the oleoresin content. However, in the case of the CE, the optimum extraction time was two hours, while the other was about five minutes which meant that the extraction time was shortened drastically. The electron donating abilities showed a similar level which was 64% by both methods, using water. And, in the case of ethanol extraction, it resulted 63% and 51% by CE and MAE, respectively. The nitrite scavenging effect diminished while pH was increasing and especially, in the case of pH 1.2, it showed a high elimination effect of more than 90%. There was no difference of extraction methods. The tyrosinase inhibitory effect was 47% and 60% by CE and MAE, respectively in the case of the water extract. The ethanol extract showed similar or a slight lower inhibition of 45% and 39%. The angiotensin I-converting enzyme inhibitory effect showed more powerful activity in the case of MAE extract than CE extract, but there was not an increase relating to reaction time of enzyme. Also, pyruvic acid content was $44.8\;and\;36.0{\mu}moles$ per one gram of a garlic by CE and MAE, respectively when water was used, and was $28.6\;and\;32.0{\mu}moles$ by CE and MAE when ethanol was used. Again, there was no big difference between CE and MAE methods.