• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.134-140
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• 2004

Optimal extraction method for antioxidant compounds from coat of grape dreg was established. Extracts were prepared with ethanol solutions containing phosphoric, formic, acetic, HCl, TFA, and citric acids. Antioxidant compounds of grape coat were determined by HPLC analysis and evaluated for antioxidizing effects using in vitro model system. Peonidin-3-glucoside content was the highest in 0.1% HCl-added ethanol extract. The extract prepared from pure ethanol without organic acids showed the highest content of cyanidin-3-glucoside among samples tested. Resveratrol and quercetin contents, the most important antioxidants, were highest in 0,1% HCl-added extract. Electron-donating ability was high in 0.1% acetic acid-added extract. SOD-like activities were 95.08% and 94.39% in 0.1% formic and 0.1% citric acid extracts, respectively. Inhibitory effects on peroxidation of egg yolk lecithin were observed in phosphoric (60.51%), citric (59,27%), and formic acid (56,77%) extracts. Hydrogen radical-scavenging activity was 59.47% in 0,1% HCl extract. Results suggest addition of 0.1% HCl in ethanol solution affords the highest yield in antioxidant compounds and antioxidant activities.

• Culinary science and hospitality research
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• v.23 no.2
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• pp.95-103
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• 2017

The present study was performed to develop healthier sweeteners for brown rice Dasik with chia seed powder. The quality features and sensory evaluation were tested for brown rice Dasik with chia seed powder added with five different sweeteners and the results are as follows. The Dasik (DS) with isomalto-oligosaccharide and starch syrup received the highest scores on moisture content tests. The results from hardness tests identified the DS with agave syrup as the hardest, and the results from the adhesiveness test verified that the DS with agave syrup as well as the DS with starch syrup produce the most adhesive DS. The results of the springiness test show that the DS with starch syrup has higher springiness than other sweetners. The highest score for the chewiness and cohesiveness tests was the DS with starch syrup, while the DS with isomalto-oligosaccharide received the highest score on the gumminess test. The results of the chromaticity measurement test found that the DS with starch syrup showed the highest score of 'L' and the lowest score with fructo-oligosaccharide. In addition, the highest score of 'a' was DS with isomalto-oligosaccharide and the lowest score of 'b' was the DS with starch syrup. The results of sugar content displayed that the DS with starch syrup was the highest and the DS with fructo-oligosaccharide was the lowest score. The results of sensory evaluation verified that color did not influence evaluators' preference investigation. The results of sweet flavor test found that the DS with honey and the DS with agave syrup had the most preferred by participants, but there was no statistically significant difference among all five different sweeteners from the sweet taste test. Furthermore, the DS with agave syrup received the highest score while the DS with agave syrup scored the lowest from the hardness preference test. General preference evaluation identified the highest score with the addition of fructo-oligosaccharide and the lowest score with the addition of isomalto-oligosaccharide. Thus, the findings of the present study provide the meaningful results to demonstrate the DS with fructo-oligosaccharide is the most suitable sweetener to manufacture brown rice DS added by chia seed powder, and this result will help marketers with creating meaningful strategies and with developing similar products using chia seed powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1301-1306
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• 2008

The physiological and microbiological characteristics of various mul-kimchis prepared with omija (Schiznadra chinensis) water extract (1, 2, 3 v/w%) (omija mul-kimchi ) or water (control) were investigated during fermentation for 21 days at $10^{\circ}C$. The pH of omija mul-kimchi was lower than that of control and lowered with increasing the concentration of omija between 1% and 3%. The pH did not change significantly during fermentation in omija mul-kimchi compared with control. The changes in titratable acidity were similar in pH. The change of total microbs and lactic bacteria during fermentation was similar in various mul-kimchis and the viable cell numbers in omija mul-kimchi were lower than in control. The viable cell of mul-kimchi decreased with increasing the concentration of omija water extract. The texture of various mul-kimchi such as hardness, cohesiveness, chewiness and springiness, was decreased but the texture of 1% omija mul-kimchi was maintained significantly higher than that of control during fermentation. The DPPH radical and nitrite scavenging activity of omija mul-kimchi were higher than those of control and the activities increased with increasing concentrations of omija water extract. The sensory quality of 1% omija mul-kimchi showed the highest value in taste and overall acceptability among the tested mul-kimchis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1394-1399
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• 2014

Quality characteristics of radish treated with red clay-processed materials (RCPM) were investigated. Two different types of treatments using RCPM including a control were farm-raised in identical environments. General components, texture, nutrients, and antioxidant activities were performed. For general components analysis, total amounts of crude fat and ash were higher in radish treated with RCPM than in control. RCPM-treated radish showed higher contents of minerals (P, Mg, K, Zn, Mn, and Na) and vitamins (vitamin C, thiamin, and riboflavin) than those of control. RCPM-treated radish exhibited higher DPPH radical scavenging activities and total polyphenol contents than those of control, indicating higher antioxidant activities of radish raised by RCPM. In the textural analysis following refrigeration for 4 weeks, RCPM-treated samples showed a more stable texture and higher hardness values than those of control. Therefore, these results indicate that RCPM can be used to produce high-value radish of premium quality.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.75-84
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• 2015

In this study, a Yanggaeng with added loquat fruits puree was developed and studied on quality characteristics. The mixed ratio were 0%, 20%, 40%, 60%, 80%, 100% of loquat fruits puree. Loquat fruits puree have 83.49% of water, 0.36% of crude protein, 0.04% of crude fat, 0.46% of crude ash, $14.3^{\circ}Brix$ of sweetness, 75.10(mg/kg) of polyphenol and 4.01 of pH. The water contents of Yanggaeng were 41.78~53.37%, and showed significant increase (p<0.001). The sugar contents of Yanggaeng were increased from $28.7^{\circ}Brix$ at control group to $36.0^{\circ}Brix$ at 100% mixing group (p<0.001), while pH were decreased from 6.4 at control group to 4.26 to 6.4 at 100% mixing group. In color, the brightness (L-value) gradually decreased from 72.69 at control group to 43.64 at 100% mixing group (p<0.001), the redness (a-value) of control group was the lowest by -1.72 while 100% mixing group was the highest by 8.64 (p<0.001). The yellowness (b-value) of control group was 15.91 while that of 100% mixing group was 21.98 (p<0.001). The DPPH radical scavenging activity of control group was the lowest by 9.24% while that of the group 100% mixing was the highest by 46.17%. Total polyphenol was not detected from control group and 20% mixing groups, and 100% mixing group was The highest by 16.69 mg/100 g (p<0.001). Preference test showed the groups with mixing loquat fruits puree 60% or more were preferred (p<0.001) in color. There were no significant difference from sweet taste but sour taste of 100% mixing group was The highest by 4.85 (p<0.01). For texture and overall preference the most preferred groups were the groups of mixing of 60% and 80% of loquat fruits puree.

• Journal of Korean Medicine Rehabilitation
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• v.23 no.4
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• pp.39-57
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• 2013

Objectives The purpose of this study is to prove the effect of Kyejakjimotangkami(KMK) on osteoarthritis. Methods We checked antioxidant activity and measured production of $IL-1{\beta}$, IL-6, TNF-${\alpha}$ in RAW 264.7 cell after treat by KMK. Then we measured hind paw weight of Wister Rat with arthritis induced by MIA after KMK oral administration, checked Prostaglandin E2, IL-$1{\beta}$, IL-6, TNF-${\alpha}$, Osteocalcin, TIMP-1, MMP-9, LTB-4 in serum, ran histopathological test and ${\mu}CT$-arthrography. Results 1. DPPH radical Scavenging was increased depend on concentration of KMK ethanol extract in RAW 264.7 cell. 2. Production of NO was significantly decreased by KMK ethanol extract on concentration of $200{\mu}g/ml$ in RAW 264.7 cell. 3. Production of IL-$1{\beta}$ was significantly decreased by KMK ethanol extract on concentration of $200{\mu}g/ml$. And Production of IL-6, TNF-${\alpha}$ were significantly decreased KMK ethanol extract of every concentration in RAW 264.7 cell. 4. Result of checking hind paw weight when administered KMK ethanol extract to Wister Rat with arthritis induced by MIA was significantly higher than control group and similar to normal group. 5. Production of Prostaglandin E2, IL-$1{\beta}$, Osteocalcin, TIMP-1, MMP-9 and LTB-4 in serum was significantly decreased by KMK ethanol extract after administerd to Wister Rat with arthritis induced by MIA. 6. In Hematoxylin & Eosin staining and Safranin-O staining, we could find inflammation of synovial cell, infiltration of macrophage and granulocyte and degeneration of cartilage and bone were decreased in comparison with control group. 7. When checked cartilage volume to examine degree of cartilage degeneration using ${\mu}CT$-arthrography, volume of cartilage was increased in comparison with control group. Conclusions Comparison of the results for this study showed that KMK ethanol extract have anti-inflammatory effectiveness and can protect cartilage and bone. So we expect that KMK can be used as a effective drugs for osteoarthritis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.9
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• pp.1190-1195
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• 2008

Effect of electron beam irradiation on various physiological property changes of the ethanol extract from the cooking drips of Enteroctopus dofleini was investigated. The Hunter's color values of extract were increased with increasing irradiation doses. The radical scavenging activity of the extract was increased depending on the irradiation dose. The inhibitory activities against tyrosinase and angiotensin I converting enzyme were also increased with irradiation dose. It was also shown that the contents of proteins and polyphenols were increased by the irradiation. It was reasoned that the antioxidant activities were increased by proteins modified by the irradiation.

• The Korean Journal of Food And Nutrition
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• v.29 no.4
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• pp.538-546
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• 2016

This study was carried out to evaluate the quality characteristics of Korean domestic commercial white wines. Four sample wines were analyzed in terms of their pH, total acidity, volatile acidity, alcohol content, soluble solid, free $SO_2$, total $SO_2$, color, free sugar content, organic acid, volatile compounds, total polyphenol content, DPPH radical scavenging activity and sensory characteristics. The pH of wines ranged from 3.06 to 3.76 and their total acidity from 0.43 to 0.83% (v/v). The alcohol content of samples ranged from 9.4 to 12.8% (v/v) and their soluble solid contents from 9.9 to $12.3^{\circ}Brix$. The free $SO_2$ and total $SO_2$ contents of the W1 wine were lower than those of the other wines, while the color intensity, a (redness) and b (yellowness) of W1 wine were higher than the values of the other wines. The malic acid contents of the four wines indicated that complete malolactic fermentation (MLF) occurred in W1, incomplete MLF in W3, and was absent in W2 and W4. Aroma analysis resulted in identification of 10 alcohols, 11 esters, 2 ketones and 6 miscellaneous compounds. 2,3-Epoxybutane and 1-(ethenyloxy)-pentane levels in were significantly higher W1 than the other wines, while several types of ester predominated in W2, W3 and W4. W1 had the lowest sensory score among the four wines. Therefore, the quality characteristics of domestic white wines are considered to be acceptable.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.38-38
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• 2017

Water stress obstructs rice growth mainly by oxidative damage in biological cells to cause a reduction of leaf photosynthesis and evapotranspiration processes. In this study, exogenous application of vanillic acid (VA) and p-hydroxybenzoic acid (PHBA) to improve drought tolerance of two Oryza sativa cultivars, Q2 and Q8 was tested. The drought evaluation based on leaf phenotypes to show that both Q2 and Q8 resulted in remarkable water-stress tolerance induced by leaf spraying pretreatment of mixed solution of $50{\mu}M\;VA+50{\mu}M\;PHBA$. The mixtures of $25{\mu}M\;VA+25{\mu}M\;PHBA$ and $50{\mu}M\;VA+50{\mu}M\;PHBA$ treated on Q2 and Q8 in water deficit condition also indicated that total phenols, total flavonoids, and DPPH radical scavenging activity were significantly greater their controls. In general, the accumulation of individual phenolic acids was increased in exogenous phenolic treatments, as compared with controls. Particularly, Q2 obtained a considerable amount of endogenous PHBA after application of $50{\mu}M\;VA$, $25{\mu}M\;VA+25{\mu}M\;PHBA$, and $50{\mu}M\;VA+50{\mu}M\;PHBA$ (0.18 mg/g DW, 0.71 mg/g DW, and 1.41 mg/g DW, respectively); and a negligible content of VA (0.003 mg/g DW) appeared uniquely in the treatment of $50{\mu}M\;VA$. Similarly, Q8 also absorbed a significant quantity of PHBA in $50{\mu}M\;PHBA$, $25{\mu}M\;VA+25{\mu}M\;PHBA$, and $50{\mu}M\;VA+50{\mu}M\;PHBA$ treatments (0.15 mg/g DW, 0.15 mg/g DW, and 0.22 mg/g DW, respectively). In addition, the spraying $50{\mu}M\;PHBA$ and $25{\mu}M\;VA+25{\mu}M\;PHBA$ on Q8 leaves induced similar amount of drought tolerance of Q2 and Q8 were improved, paralleled with the increased amounts of endogenous phenolics revealed that VA and PHBA played an important role to enhance drought tolerance in rice.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.33-33
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• 2017

Water stress obstructs rice growth mainly by oxidative damage in biological cells to cause a reduction of leaf photosynthesis and evapotranspiration processes. In this study, exogenous application of vanillic acid (VA) and p-hydroxybenzoic acid (PHBA) to improve drought tolerance of two Oryza sativa cultivars, Q2 and Q8 was tested. The drought evaluation based on leaf phenotypes to show that both Q2 and Q8 resulted in remarkable water-stress tolerance induced by leaf spraying pretreatment of mixed solution of $50{\mu}M\;VA+50{\mu}M\;PHBA$. The mixtures of $25{\mu}M\;VA+25{\mu}M\;PHBA$ and $50{\mu}M\;VA+50{\mu}M\;PHBA$ treated on Q2 and Q8 in water deficit condition also indicated that total phenols, total flavonoids, and DPPH radical scavenging activity were significantly greater their controls. In general, the accumulation of individual phenolic acids was increased in exogenous phenolic treatments, as compared with controls. Particularly, Q2 obtained a considerable amount of endogenous PHBA after application of $50{\mu}M\;VA$, $25{\mu}M\;VA+25{\mu}M\;PHBA$, and $50{\mu}M\;VA+50{\mu}M\;PHBA$ (0.18 mg/g DW, 0.71 mg/g DW, and 1.41 mg/g DW, respectively); and a negligible content of VA (0.003 mg/g DW) appeared uniquely in the treatment of $50{\mu}M\;VA$. Similarly, Q8 also absorbed a significant quantity of PHBA in $50{\mu}M\;PHBA$, $25{\mu}M\;VA+25{\mu}M\;PHBA$, and $50{\mu}M\;VA+50{\mu}M\;PHBA$ treatments (0.15 mg/g DW, 0.15 mg/g DW, and 0.22 mg/g DW, respectively). In addition, the spraying $50{\mu}M\;PHBA$ and $25{\mu}M\;VA+25{\mu}M\;PHBA$ on Q8 leaves induced similar amount of VA (0.04 mg/g DW). Meanwhile, there were no trace of VA and PHBA found in controls. The levels of drought tolerance of Q2 and Q8 were improved, paralleled with the increased amounts of endogenous phenolics revealed that VA and PHBA played an important role to enhance drought tolerance in rice.