• Title/Summary/Keyword: Dried carrot

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Protective Effect of Yellow-Green Vegetable Juices on DNA Damage in Chinese Hamster Lung Cell Using Comet Assay (Comet Assay를 이용한 케일, 명일엽, 당근, 돌미나리 녹즙의 Chinese Hamster Lung 세포 DNA 손상 보호 효과)

  • 전은재;김정신;박유경;김태석;강명희
    • Journal of Nutrition and Health
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    • v.36 no.1
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    • pp.24-31
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    • 2003
  • The present study was attempted to investigate the antioxidant capacity of popular yellow-green vegetable juices (kale, Angelica keishei, carrot, small water dropwort) and to investigate the effect of vegetable juices on protecting oxidative damage to DNA in cultured Chinese hamster lung (CHL) cells. Antioxidant capacity was analyzed by TRAP assay (Total radical-trapping antioxidant potential). Cellular DNA dmamage was measured by SCGE (single-cell gel electrophoresis, also known as comet assay. Cells incubated in medium with PBS (negative control) or with various concentration of the freeze dried green juices (25, 50, 100, 250 $\mu\textrm{g}$/$m\ell$) resuspended in PBS were treated with $H_2O_2$ (200 ${\mu}{\textrm}{m}$) as an oxidative stimulus for 5 min at 4$^{\circ}C$. The physiological function of each vegetable juice on oxidative DNA damage was analyzed and expressed as tail moment (tail length X percentage migrated DNA in tail) . Kale juice had the highest TRAP value suggesting that kale has the highest antioxidant capacity followed by Angelica keishei, small water dropwort and carrot. Cells treated with $H_2O_2$ had extensive DNA damage compared with cells treated with PBS or pre-treated with vegetable juice extracts. All green juices inhibited $H_2O_2$-induced DNA damage with kale being the most effective juice among the tested juices. These results indicate that green juice supplementation to CHL cells followed by oxidative stimulus inhibited damage to cellular DNA, supporting a protective effect against oxidative damage induced by reactive oxygen species. (Korean J Nutrition 36(1) : 24-31, 2003)

Quality Properties of Ginseng Chicken Porridge Prepared with Individually Gamma Irradiated Raw Materials

  • Shin, Mee-Hye;Han, In-Jun;Lee, Ju-Woon
    • Food Science of Animal Resources
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    • v.33 no.6
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    • pp.730-736
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    • 2013
  • This study was to establish irradiation process for serving ginseng chicken porridge to immune-compromised patients. Raw chicken, glutinous rice, ginseng, garlic, dried jujube and carrot were used as raw materials for ginseng chicken porridge. The initial level of microorganisms contaminated in raw materials and their predominant species were determined. The level of microorganism detected in raw chicken and in ginseng were 3.4 Log CFU/g and 4.7 Log CFU/g, respectively. Major predominant microorganisms were Pseudomonas fragi in chicken, Enterobactor faecalis in carrot, and Bacillus subtilis in other materials. Chicken and carrot were excluded from irradiation treatment because ordinary thermal treatment can inactivate the microorganisms contaminated in those materials. Five kGy of gamma ray was the effective sterilizing dose required to inactivate B. subtilis in glutinous rice, garlic and jujube, and 10 kGy in ginseng. Ginseng chicken porridge was prepared with each of raw materials gamma-irradiated with the selected sterilizing doses. Control was ginseng chicken porridge prepared with non-irradiated materials. The growth of microorganisms was not observed in the chicken porridge prepared with irradiated raw materials. Sensory results showed that the score of flavor and off-flavor was slightly lower in ginseng chicken porridge prepared with irradiated raw materials than in control. This was considered to be due to the increase of TBARS values by gamma irradiation. However, there was no significant difference on overall acceptance between the porridge prepared with irradiated raw materials and control. The results showed that the individual gamma irradiation of raw materials can be applied to prepare ginseng chicken porridge as meals for the immunocompromised patients.

Extraction of${\beta}-carotene$ from Carrot by Supercritical Carbon Dioxide (초임계이산화탄소에 의한 당근 중의 ${\beta}-carotene$ 추출)

  • Lim, Sang-Bin;Jwa, Mi-Kyung
    • Korean Journal of Food Science and Technology
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    • v.27 no.3
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    • pp.414-419
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    • 1995
  • ${\beta}-carotene$ was extracted from freeze-dried carrot by supercritical carbon dioxide $(SC-CO_2)$ and mixtures of $CO_2$ doped with ethanol or methanol as a cosolvent at temperatures of 40 to $60^{\circ}C$ and pressures of 138 to 276 bar. Solubility of ${\beta}-carotene$ in $SC-CO_2$ increased with the increase of extraction pressure and the decrease of extraction temperature. The highest solubility observed was $4.90\;{\mu}g/g\;CO_2\;for\;{\alpha}-carotene\;and\;0.604\;{\mu}g/g\;CO_2$ for ${\alpha}-carotene\;at\;40^{\circ}C$ and 276 bar. Addition of ethanol increased the solubility being the largest increase of 82% using a mixture of $CO_2$ and 17.4% ethanol. $SC-CO_2$ extraction can be used to selectively obtain natural carotenoids, free of solvent residuals, which can be used as food additives.

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Effects of Salt Addition in Sugar Based Osmotic Dehydration on Mass Transfer and Browning Reaction of Carrots

  • Chang, Moon-Jeong;Han, Myung-Ryun;Kim, Myung-Hwan
    • Preventive Nutrition and Food Science
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    • v.8 no.3
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    • pp.230-234
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    • 2003
  • Mass transfer characteristics during osmotic dehydration of carrots were studied as functions of immersion temperature and time, and sugar and salt concentrations. The effect of osmotic dehydration on the degree of browning of air-dried carrots was also evaluated. Increasing the immersion temperature and time, sugar concentration, and salt addition increased water loss, sugar gain, molality and rate of dehydration. The water loss and increases in solids, and molality were rapid in the beginning of the process and then increased slowly during remainder of the process. Increasing 1 or 2% salt concentration in the 40$^{\circ}$Brix sugar solution at 6$0^{\circ}C$ increased water loss and solid gain. Salt addition was not able to significantly affected on water loss and solid gain compare to temperature (40~8$0^{\circ}C$) and sugar concentration (20~60$^{\circ}$Brix) changes due to the low salt concentration. A minimum degree of browning of the air-dried carrots (O.D. = 0.048) could be achieved using binary solutions (40$^{\circ}$Brix sugar solution with 2% salt addition) with 24 min of immersion time compared to control (O.D. = 1.308) or blanching with 24 min of immersion time (O.D. = 0.174).

The activity of ${\alpha}$-amylase and ${\alpha}$-glucosidase as anti-diabetic function

  • Kim, Misook;Kim, Eunji;Kwak, Han Sub;Jeong, Yoonhwa
    • Nutrition Research and Practice
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    • v.8 no.5
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    • pp.602-606
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    • 2014
  • BACKGROUND/OBJECTIVES: We investigated total 26 ingredients of Saengshik which will be commercially produced as an anti-diabetic dietary supplement. SUBJECTS/METHODS: Thirteen vegetables, nine cereals, three legumes and one seed were extracted with aqueous ethanol for 2 h at $60^{\circ}C$, and evaluated for their inhibitory effects against ${\alpha}$-amylase and ${\alpha}$-glucosidase and for total phenolic and flavonoid contents. RESULTS: All ingredients inhibited ${\alpha}$-amylase activity except cabbage. Strong inhibitory activity of ${\alpha}$-amylase was observed in leek, black rice, angelica and barley compared with acarbose as a positive control. Stronger inhibition of ${\alpha}$-glucosidase activity was found in small water dropwort, radish leaves, sorghum and cabbage than acarbose. All Saengshik ingredients suppressed ${\alpha}$-glucosidase activity in the range of 0.3-60.5%. Most ingredients contained total phenols which were in the range of 1.2-229.4 mg gallic acid equivalent/g dried extract. But, total phenolic contents were not observed in carrot, pumpkin and radish. All ingredients contained flavonoid in the range of 11.6-380.7 mg catechin equivalent/g dried extract. CONCLUSIONS: Our results demonstrate that Saengshik containing these ingredients would be an effective dietary supplement for diabetes.

Prediction of the Drying Time under the Various Operational Conditions using a Sublimation Model (승화 건조모델에 대한 운전방법별 건조시간의 예측)

  • 박노현;배신철
    • Transactions of the Korean Society of Mechanical Engineers
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    • v.17 no.8
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    • pp.2088-2098
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    • 1993
  • A mathematical model of freeze drying by sublimation was suggested and used to estimate the drying time. Under the various conditions, the drying time of pure water and carrot was numerically calculated for the suggested model. Optimal policies of freeze drying were investigated experimentally in a laboratory freeze dryer. It was found that the shortest drying times could be obtained when the chamber pressure and condenser temperature were kept at their lowest values and the best method of heat transfer for sublimation was the conduction involving radiation. The sublimation drying period was finished when the bottom temperature of material could be reached at near $0^{\circ}C$ from frozen temperature.

Optimization of the Preparation of Rice-based Infant Foods Using Freeze Drying Process (냉동건조를 이용한 쌀기본 이유식 제조에 있어서 건조조건의 최적화)

  • Kim, Kwang-Ok;Choi, Ho-Jung
    • Korean Journal of Food Science and Technology
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    • v.27 no.5
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    • pp.680-689
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    • 1995
  • Rice based infant foods of carrot, of beef, and of egg for 4-6 month old infants were prepared using freeze drying (FD) process. The optimum moisture content prior to FD and the plate temperature in the drier were determined with the use of response surface methodology. For all the infant foods under this study, FD time was longer as the initial moisture content was higher and the plate temperature was lower. Brittleness of the dried infant foods increased as the moisture content decreased and the plate temperature increased. Among the sensory attributes, hydration rate, uniformity, and smoothness were greater with increased moisture content and with decreased plate temperature. Ease to spoon increased as moisture content increased and mouthcoating increased as both the moisture content and the plate temperature increased. Optimum moisture content and plate temperature for the FD of carrot, beef and egg foods were 88.5% and $34^{\circ}C$, 88.5% and $28^{\circ}C$, and 87.3% and $39^{\circ}C$, respectively.

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The Quality Properties of Dried Carrots as Affected by Blanching and Drying Methods during Storage (건조 방법에 따른 예비열처리 당근의 저장 중 품질 특성)

  • Lee, Kyoung-Sook;Park, Kwan-Hwa;Lee, Sang-Hwa;Choe, Eun-Ok;Lee, Hyeon-Gyu
    • Korean Journal of Food Science and Technology
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    • v.35 no.6
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    • pp.1086-1092
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    • 2003
  • This study was carried out to investigate the effectiveness of blanching on the different drying methods and to examine the quality properties of carrots dried by freeze., vacuum- or hot air-drying during storage. Blanched carrots (BC) dried faster than raw carrots (RC), while RC showed more effective rehydration than BC by hot air- and vacuum-drying methods. There was more stability for BC on carotene retention and browning degree than RC in all drying methods during storage. Moreover, firmness of RC and BC by vacuum-drying was slightly lower than that of hot air-drying, but higher than freeze-drying. In firmness, BC and RC showed similar trends with different drying methods (decreasing with increased storage periods), while BC showed about 3 time firmer texture than RC in all cases during storage. The dried carrots prepared with blanching treatment showed more fine structures than those not treated. These results showed that the blanching treatment of carrots was good for maintaining quality by various drying methods.

A comprehensive review on Tukhm-e-Karafs (Apium graveolens L.) with special reference to Unani System of Medicine

  • Naushad, Mohd;Zakir, Mohammad;Sahar, Najmus;Kazmi, Munawwar Husain
    • CELLMED
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    • v.10 no.3
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    • pp.20.1-20.6
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    • 2020
  • The Karafs is a dried herb of whole plant of Apium graveolens L. from Apiaceae (carrot family). The seeds (fruits) of Apium graveolens are known as Tukhm-e- Karafs in Unani Medicine. Karafs is known as Celeri in French, Apio in Spanish, Selderiji in Dutch, Syelderey in Russian and Chin in Chinese. It is cultivated in different parts of the world for its seeds as spice and green leaves and root as salad crop. Its seeds are also used for medicinal purposes in complementary and alternative medicines. In Unani it is used as a single drug or as an ingredient in compound formulations used for management in various ailments. The seeds have various pharmacological actions like hepatoprotective, diuretic and lithotriptic etc. It is commonly found in Western Asia, Europe, North Africa and various parts of India like Punjab, Uttar Pradesh and Himachal Pradesh etc. In Unani its actions are described as Mudirr-i-Bawl (Diuretic), Mufattit-i-Hasāh (Lithotriptic), Dafi'-i-Tashannuj (Antispasmodic) and Kāsir-i-Riyāh (Carminative). It is used for the treatment of Hasah al-Kulya (Nephrolithiasis), Nafkh al-Mi'da (Flatulence), Istisqā' (Oedema) and Ihtibās al-Bawl (Retention of urine) etc.

A Study for the Use of Solar Energy for Agricultural Industry - Solar Drying System Using Evacuated Tubular Solar Collector and Auxiliary Heater -

  • Lee, Gwi Hyun
    • Journal of Biosystems Engineering
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    • v.38 no.1
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    • pp.41-47
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    • 2013
  • Purpose: The objectives of this study were to construct the solar drying system with evacuated tubular solar collector and to investigate its performance in comparison with indoor and outdoor dryings. Methods: Solar drying system was constructed with using CPC (compound parabolic concentrator) evacuated tubular solar collector. Solar drying system is mainly composed of evacuated tubular solar collector with CPC reflector, storage tank, water-to-air heat exchanger, auxiliary heater, and drying chamber. Performance test of solar drying system was conducted with drying of agricultural products such as sliced radish, potato, carrot, and oyster mushroom. Drying characteristics of agricultural products in solar drying system were compared with those of indoor and outdoor ones. Results: Solar drying system showed considerable effect on reducing the half drying time for all drying samples. However, outdoor drying was more effective than indoor drying on shortening the half drying time for all of drying samples. Solar drying system and outdoor drying for oyster mushroom showed the same half drying time. Conclusions: Oyster mushroom could be dried easily under outdoor drying until MR (Moisture Ratio) was reached to about 0.2. However, solar drying system showed great effect on drying for most samples compared with indoor and outdoor dryings, when MR was less than 0.5.