• Journal of Korean Society of Forest Science
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• v.104 no.3
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• pp.397-402
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• 2015

This study was carried out to analyze the nutritional composition, bioactive compound and antioxidant activity in fresh sprout of 3 new Kalopanax septemlobus cultivars. Cheong-San, Cheong-Song and Cheong Sun 1 had largest carbohydrate (52.90, 53.12, 55.28%), crude protein (34.23, 31.33, 33.58%) in the proximate composition and had largest K (2.29, 2.22, 2.23%) followed by Ca (0.44, 0.34, 0.37%), Mg (0.24, 0.19, 0.19%) in the mineral contents. Three new cultivars contained a total of 26, 25 and 28 different kinds of amino acids, respectively and the number of essential amino acid is 6, 6 and 7 species, respectively. Also, Cheong-San had higher total polyphenol contents and Cheong-Song had higher total flavonoid contents. DPPH free radical scavenging activity of 70% ethanol, water extracts of Cheong-San and Cheong-Song is higher than others at 100 ppm. In the ABTS radical cation decolorization activity, 70% ethanol extract of Cheong Sun 1, water extract of Cheong-San and Cheong-Song are higher activity than others and all samples have more than 85% ABTS racial cation decolorization activity at 500 ppm. Our results suggest that new K. septemlobus cultivars possess good antioxidant capacities with a high nutritional value and might have potential applications in the food and medical industries.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.971-976
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• 2002

Effect of storage temperature and packing method on the changes in pH, acidity, the levels of lactic acid bacteria, volume expansion of packages and the colorness during the fermentation of kakdugi (diced radish kimchi) were investigated. The fermentation characteristics were greatly influenced by the temperature. The pH of kakdugi fermented at 15$^{\circ}C$ was 4.10 at 3 days, while the pH of kakdugi fermented at $0^{\circ}C$ was 4.03 at 18 days. The acidity of kakdugi fermented at $0^{\circ}C$ very slowly increased compared to that of the kakdugi fermented at 15$^{\circ}C$, 1$0^{\circ}C$ or 5$^{\circ}C$. The required days to reach the acidity of 0.6% (optimally ripened state) were 6 days at 15$^{\circ}C$, 7 days at 1$0^{\circ}C$, 18 days at 5$^{\circ}C$ and 30 days at $0^{\circ}C$. Despite of different fermentation temperature, the numbers of Leuconostoc sp. in optimally ripened kakdugi were similar. However, Lactobacillus sp. in kakdugi fermented at $0^{\circ}C$ was the smallest in number. Also, the volume expansion of aluminum pack was the lowest in kakdugi fermented at $0^{\circ}C$. Both pH and acidity of the kakdugi fermented in different packing condition did not show any difference at 1$0^{\circ}C$ for 20 days, however, the color of the kakdugi was affected by a packing method. Aluminium laminate package in which Ca(OH)$_2$ Pack stuck inside resulted in decolorization of kakdugi compared with aluminum package without Ca(OH)$_2$ pack or plastic jar. It showed the lowest redness and the highest lightness and yellowness. These results indicated that fermentation at $0^{\circ}C$ could increase storage period of kakdugi with minimum growth of Lactobacillus sp., and plastic jar might relieve the problem of volume expansion and decolorization of kakdugi.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.1
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• pp.36-44
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• 1986

Nondialyzable melanoidins prepared from a glucose-glycine system were investigated as to their decolorization and degradation products on of one treatment. Melanoidins were decolorized to degree of $84\%\;and\;97%$ after ozonolysis at $-1^{\circ}C$ for 10 min and 90 min, respectively, and the mean molecular weight of melanoidins decreased from 7,000 to 3,000 after ozonolysis for 40 min. IR measurement showed that the absorption at $1,290\;cm^{-1}$ disappeared and that at $1,720\;cm^{-1}$ newly appeared on ozonolysis, and the absorption at $1,620\;cm^{-1}$ disappeared on acid hydrolysis after ozonolysis. Furthermore, the major degradation products in the ether-soluble fractions obtained from ozone-treated melanoidins were identified as butanedioic acid, glycolic acid, 2-hydroxybutanoic acid and so on. In the aqueous fraction, one or the major products was glycine, which was produced to the level of $1.05\%$ on ozonolysis which increased to $5.75\%$ per melanoidin on acid hydrolysis after ozonolysis. From these findings and the IR results, it is postulated that glycine was considerably incorporated into melanoidin molecules as the amide form.

• Applied Biological Chemistry
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• v.49 no.4
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• pp.298-303
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• 2006

The biological and antioxidative activity of Phellinus linteus extracts from gradient ethanol concentrations were examined. The phenol contents of Phellinus linteus(28.36 mg/100 ml) was higher in the 80% ethanol extracts than other extracts. Electron donation ability on DPPH of 80% and 90% ethanol extracts(94.12% and 94.14% inhibition) from Phellinus linteus were the highest. The antioxidant activity against water soluble materials of Phellinus linteus ethanol extracts showed totally high inhibition rates above 80%, especially in 80% and 90% ethanol extracts, they showed each 94.12% inhibition and 94.14% inhibition. The inhibition against ABTS [2,2azinobis(3-ethylbenzothiazoline-6-sulfonic acid)] radical decolorization of 80% ethanol extracts was the highest as 96.2%. The antioxidant protection factor (PF) against lipid soluble materials was the highest in 80% ethanol extracts as 1.69 PF, and TBARS of 80% and 90% ethanol extracts were lower as $1.15{\times}100{\mu}M$ and $1.21{\times}100{\mu}M$ than control($1.95{\times}100{\mu}M$. Angiotensin converting enzyme and xanthine oxidase inhibitory activity of 80% ethanol extracts from Phellinus linteus was higher as 95.10%, 85.07% than other extracts. The results to analized of simple phenolic compounds of Phellinus linteus ethanol extrcts with HPLC showed that they were procatecuic acid, caffeic acid and coumaric acid.

• The Korean Journal of Food And Nutrition
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• v.27 no.3
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• pp.478-483
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• 2014

To develop tofu with bioactivity, red ginseng extract was added and soft tofu was prepared without pressuring and forming steps. Then, the content of antioxidant components and antioxidative activities were measured using the prepared soft tofu during storage. The contents of polyphenols of the control and the sample added red ginseng extract were $605.25{\mu}g/mL$ and $598.51{\sim}681.65{\mu}g/mL$. The content of the polyphenols was proportional to the concentration of added red ginseng extract. The content of ascorbic acid of the control was 6.42 mg%, and the ascorbic acid contents of the sample added red ginseng extract were higher than that of the control. The contents of polyphenols and ascorbic acid of control were lower than those of the sample added red ginseng extract during the storage. The addition of red ginseng extract increased reducing power and ABTS radical cation decolorization.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.43 no.2
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• pp.149-155
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• 2017

This study was carried out to investigate the hair protection effect of fermented black soybean extracts. The morphological characteristics, tensile strength and constitutional changes of the hair were analyzed and compared when the hair was chemically oxidized and then treated with fermented black soybean extract. As a result, treatment of oxidizing agent on virgin hair caused damage on the cuticle layer of the epidermis and decreased in tensile strength of hair from $14.32{\pm}0.83g/cm^2$ to $12.32{\pm}0.79g/cm^2$. FT-IR analysis showed the peaks at 1,077, 1,041, and $801cm^{-1}$ of the hair treated with oxidizing agent were increased compared to peak values of virgin hair, indicating that cystein in hair was decreased which is crucial to disulfide bond between keratin. On the other hand, when the damaged hair is treated with the fermented black soybean extract, cracks in the cuticle layer of the epidermis were filled, tensile strength was restored to $14.27{\pm}0.96g/cm^2$ and the ratio of oxidized cysteine in hair was decreased. These results suggest that the fermented black soybean extract is worthy of further investigation as a protective material for hair damaged by oxidizing agents.

• Journal of Life Science
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• v.23 no.3
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• pp.377-382
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• 2013

In this study, we evaluated the antioxidant effects of Cordyceps, Ganoderma lucidum (Curtis) P. Karst and Phellinus linteus complexes. Three mushrooms were extracted using 70% ethanol, respectively, in ratios of 80:10:10(?). The electron-donating ability was measured using the DPPH radical mushroom complexes and showed effects of 66% in 500 ${\mu}g/ml$. ABTS radical cation decolorization measured 73% in 50 ${\mu}g/ml$ and had an effect similar to BHA in 500 ${\mu}g/ml$. In their superoxide anion radical scavenging ability, the mushroom complexes showed an effect of 41% in 10 ${\mu}g/ml$. The effect on the control of BHA was more than three times as high as BHA in 50 ${\mu}g/ml$ and 100 ${\mu}g/ml$ concentration. The results showed that lipid oxidation is an excellent inhibitor of lipid oxidation $Cu^{2+}$, compared to the $Fe^{2+}$ group. The results of superoxide dismutase (SOD) activity in the mushroom complexes showed a low effect of 13% in 500 ${\mu}g/ml$. Thus, the results of this study showed that the antioxidant effect of the mushroom complexes was excellent, indicating their potential as an antioxidant material.

• Korean Journal of Plant Resources
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• v.25 no.4
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• pp.363-371
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• 2012

Sambucus williamsii var. coreana have been used as a traditional medical food. This research was conducted to investigate the antioxidants of S. williamsii var. coreana leave and stem extracts. Total phenolic content of S. williamsii var. coreana leaves and stem water extracts were 6.6 and 2.0 mg/mL. The EDA by DPPH free radical scavenging test of S. williamsii var. coreana leaves extracts were 99.5 and 89.7% in water and ethanol extracts contained phenolic 200 ${\mu}g/mL$. The stem extracts were 92.2 and 94.3% in water and ethanol extracts contained phenolic 200 ${\mu}g/mL$. The ABTS radical decolorization activity of water and ethanol extracts from leaves were 79.8 and 99.1% at phenolic 200 ${\mu}g/mL$ and water and ethanol extracts from stem were 90.8 and 97.2% at phenolic 200 ${\mu}g/mL$. The antioxidant protection factor of water and ethanol extracts from leaves were 1.1 PF and 1.1 PF at phenolic 200 ${\mu}g/mL$ and water and ethanol extracts from stem were 1.4 PF and 1.0 PF at phenolic 200 ${\mu}g/mL$. The TBARs of water and ethanol extracts from leaves were 88.7 and 98.1% at phenolic 200 ${\mu}g/mL$ and water and ethanol extracts from stem were 93.6 and 90.6% at phenolic 200 ${\mu}g/mL$. The antioxidative activities of extracts from S. williamsii var. coreana leaves and stem were higher than BHT as positive control. These results suggests that S. williamsii var. coreana extracts have the greatest property as a natural antioxidative source.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.312-316
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• 2000

Crude xylooligosaccharides(XO) were separated with a cellulose membrane (10,000 molecular weight cut-off). Flux variation was measured at transmembrane pressures of 5, 10, 20 and 30 psi, while flow rates were maintained at 100, 200, 300 and 400 ml/min and temperatures at 10, 20, 23-25 and $30^{\circ}C$. Optimal conditions were found at the transmembrane pressure of 20 psi, the flow rate of 300 ml/min and the temperature of $23-25^{\circ}C$, where the flux was decreasing with time by 62% after 200 min. Total sugar, total solid and ash contents were rather independent of ultrafiltration but protein was removed up to 55% from crude XO. Especially, the use of ultrafiltration was very effective for decolorization (84%) of crude XO. These results suggest that ultrafiltration is a useful method for the primary purification of XO.

• Food Engineering Progress
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• v.13 no.2
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• pp.138-146
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• 2009

The crude polysaccharide fraction from fruit body of Auricularia auricula were obtained by using hot water extraction and ethanol precipitation. As the crude polysaccharide fraction contained the brownish dark colored compounds, the adsorption study of pigments from the crude polysaccharide using activated carbon was carried out. The pigment compounds showed an absorption characteristic with $\lambda_{max}$ of 230 nm and the absorbance at 230 nm was taken as color intensity. Adsorption capacity of pigment depended on increase of the activated carbon to sample loading ratio. The adsorption capacity increased with increase of pH and temperature in the pH range of 3.0-7.0 and temperature range of 25-40$^{\circ}C$, but decreased in the temperature range of 40-70$^{\circ}C$. The optimum capacity was obtained at addition of 16.7 mg activated carbon per mL sample solution (concentration = 3 mg/mL) at pH of 7.0 and temperature of 40$^{\circ}C$. Treatment for 10 min was sufficient to achieve the 80% decolorization and 1.25 fold purification of polysaccharide. Langmuir isotherm and pseudo second-order kinetic model provided the best fitting for adsorption of the brownish dark colored compounds onto powdered active carbon. The activation energies of adsorption from the Langmuir isotherm parameter in the ranges of 25-40$^{\circ}C$ and 40-70$^{\circ}C$ was -2.54 and 4.38 kcal/g, respectively. The results of low activation energy also indicated that the adsorption process was a physical adsorption which was controlled by diffnsion.