• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1740-1746
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• 2016

In this study, we investigated the nutritional and functional constituents as well as quality characteristics and antioxidant activity of Korean cultivated wild ginseng (KG). The chemical compositions and amino acid content of KG were 7.56% water, 73.01% carbohydrates, 12.58% protein, 1.99% lipids, and 5.54% ash as well as 16.17 mg/g of amino acids, respectively. The major ginsenoside and minor ginsenoside contents of KG were 15.94 mg/g and 0.04 mg/g, respectively. The total polyphenol and flavonoid contents of KGE (Korean cultivated wild ginseng with 70% ethanol extract) were 8.93 mg GAE/g and 3.96 mg RHE/g, respectively. KGE also showed higher antioxidant activity than the other extracts (KGW, Korean cultivated wild ginseng with water extract) with regard to DPPH and ABTS radical scavenging activities (57.75% and 70.73%, respectively), nitrite oxide scavenging activity (44.01%), SOD-like activity (78.05%), reducing power activity ($1.08OD_{700nm}$), and ferrous ion-chelating activity (65.33%). Additionally, KGE had higher elastase, collagenase, and tyrosinase inhibition activities than KGW. These results suggest that KGE can be used as a bioactive and functional material in the food industry.

• Korean journal of food and cookery science
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• v.30 no.1
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• pp.41-50
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• 2014

The purpose of this research was to exam the recognition and use for traditional Korean liquors and to consider the problems of traditional liquor businesses and the plans for its popularization. This study was conducted with 411 adults of 20 years old and above, all of whom lived in the Daegu and Gyeongbuk Provinces. According to the survey, females were higher than males(49.6%) by 50.4%, and ages 20 was the highest. With regards to what kind of liquor they enjoyed, the consumers enjoyed soju the most, followed by beer and traditional Korean liquors. The favorite liquor of the men was soju, followed by beer and traditional Korean liquor, and the women mostly liked beer, followed by soju and wine. An important-performance analysis (IPA) was performed for 17 attributes of traditional Korean liquor and identified the targets for product management strategies, including 'Variety', 'Functionality', 'Extended Recognition' and 'Healing hangovers'. The recognition of traditional Korean liquor was high in the order of takju, Fruit wine, Chongju, Yakju, Distilled soju, and Distilled liquor. As a result, the developing solid concepts of marketing strategy are required and may be achieved by understanding the consumer preferences and demands of traditional Korean liquors.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.648-654
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• 2004

Physiological functionality of browned oak mushroom was evaluated with focusing its electron-donating ability to DPPH radicals, scavenging ability to superoxide radicals and hydroxyl radicals, and inhibitory activity on lipid peroxidation. The results showed that overall antioxidative activities of browned oak mushroom were superior to those of raw oak mushroom with marketable quality, implying possible involvement of resultant browning reaction products in an increment of antioxidativity. The increased radical-scavenging ability was suggested to mainly be exerted by direct quenching of both superoxide and hydroxyl radicals, not by inhibition of xanthine oxidase activity and $Fe^{2+}$ chelation, respectively. Collectively, these results indicate a possible use of unmarketable browned mushroom as a material for manufacturing various processed functional foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1384-1390
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• 2011

Chrysanthemum indicum L. (Asteraceae) is a common traditional herbal medicine used for the treatment of inflammation, hypertension, and respiratory diseases due to its strong antagonistic function against inflammatory cytokines. In this study, the effects of Chrysanthemum indicum L. extract (CIE) on the function of osteoblastic MC3T3-E1 cells and the production of local factors in osteoblasts were investigated. CIE (100 ${\mu}g/mL$) significantly increased the growth of MC3T3-E1 cells and caused a significant elevation of alkaline phosphatase (ALP) activity, and the deposition of collagen and calcium in the cells (p<0.05). The effect of CIE in increasing cell growth, ALP activity, and collagen content was completely prevented by the presence of 1 ${\mu}M$ tamoxifen, suggesting that CIE's effect might be partly involved in estrogen-related activities. These results indicate that the enhancement of osteoblast functionality by CIE may prevent osteoporosis and inflammatory bone diseases.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.2
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• pp.227-236
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• 1995

The objective of this research was to characterize fucoidans isolated from Laminaria religiosa and Undaria pinnatifida in Korea to obtain basic data for Production of soluble dietary fiber materials with biological functionality. Fucoidans were successively extracted 3 times at $65\%$ for 1hr with arid solution of pH 2.0, and cetylpyridinium chloride was used for partial purification. The yields of partially purified fucoidans were $2.71\%$ for L. religiosa, $6.65\%$ for sporophylls of U. pinnatifida and $0.40\%$ for blade of U. pinnatifida. The yield from sporophylls of U. pinnatifida was highest among the sample tested, whereas the yield from blade of U. pinnatifida was lowest. It appeared that the fuconidans content in different parts of U. pinnatifida varied. Partially purified fucoidans were separated into 3 fractions by DEAE-Sephadex A-25 ion exchange column and the maior fractions were refractionated with tractional precipitation with ethanol. $60-70\%$ ethanol precipitated fractions of 1. religiosa and sporophylls of U. pinnatifida turned out to be homogeneous by cellulose acetate electrophoresis and gel filteration chromatography. The molar ratios of fucose, galactose, and sulfate in the purified fucoidans(ethanol precipitated fractions) were 1 : 0.31 : 2.43 for L. religiosa and 1 : 0.97 : 1.99 for sporophylls of U. pinnatifida. The averaged molecular weights of the purified fucoidans from L. religiosa and sporophylls of U. pinnatifida were 31,000 and 38,000, respectively.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.806-813
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• 2000

Attempts were made to evaluate possibilities of adding water soluble chitosan to milk for improving functionality of milk, and physico-chemical and sensory properties of chitosan added milk were studied. pH and acidity of milk with ethyl alcohol washed chitosan were close to those of control. Color and consistency of chitosan added milk were better with chitosan of lower molecular weight than with high molecular weight. Chitosan of high molecular weight resulted in increased consistency and browning of milk. Milk with less than 1.0% chitosan could be sterilized at $73^{\circ}C$ for 15 sec. with minimum protein coagulation and increase of consistency. Low molecular weight chitosan$(MW\;0.2{\sim}3\;kDa)$ accelerated the growth of Bifidobacterium bifidum, showing 10 times more cell population after 32 hrs incubation. Sensory tests showed that adding chitosan to the regular city milk resulted in significant difference in color and chemical off-flavor(p<0.05). When chitosan was added to coffee milk, there was no significant difference in sensory quality from control. The storage test showed that pH, acidity, consistency and color of coffee milk with 0.5% chitosan did not change markedly during 30 days storage at 0 and $5^{\circ}C$, but changed rapidly after 16days storage at $10^{\circ}C$. Bacterial counts increased when storage temperature was high, and the growth of bacteria was delayed in coffee milk with chitosan.

• Food Science and Preservation
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• v.23 no.2
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• pp.239-245
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• 2016

This study was conducted to compare the functionality (antioxidant, anti-diabetic, and anti-dementia activities) of the methanol extract of Allium hookeri root grown in Korea (KR) and Myanmar (MR). The total polyphenol and flavonoid contents of KR and MR were 5.27 and 4.80 mg GAE/g, and 0.35 and 0.24 mg QE/g, respectively. KR contained significantly higher levels of total polyphenols and total flavonoids than those of MR (p<0.05). The IC50 values of KR and MR were 6.53 and 5.31 mg/mL, respectively, for DPPH radical scavenging activity. However, KR had a significantly higher ABTS radical scavenging activity, $Fe^{2+}$ chelating ability, and reducing power compared with those of MR (p<0.05). In the evaluation of anti-diabetic activity, KR showed significantly higher ${\alpha}-glucosidase$ inhibition activity than acarbose and MR at whole concentrations (p<0.05). KR and MR had acetylcholinesterase inhibition activities that of 51.44% and 44.33%, respectively, at a 50 mg/mL concentration. These results suggested that roots of A. hookeri, especially KR, could be useful in improving diabetic and dementia disorders due to their high antioxidant, anti-diabetic, and anti-dementia activities.

• Food Science and Preservation
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• v.21 no.3
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• pp.328-333
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• 2014

The principal objective of this study was to determine the quality characteristics of Maejakgwa prepared with the addition of lotus leaf powder. The moisture, crude ash, crude protein, crude lipid, and carbohydrate contents of the used lotus leaf powder were 2.97%, 8.09%, 22.83%, 0.93%, and 65.18%, respectively. The pH of the Maejakgwas dough decreased significantly as the level of lotus leaf powder increased; however, there were no significant differences in dough values among the test groups. Furthermore, the spread factor values and water contents of the groups increased significantly as the level of the lotus leaf powder concentration. In addition, the Hunter's color L, a, and b values decreased significantly with increasing amounts of lotus leaf powder. In the texture meter test, the hardness increased according to increasing concentrations of lotus leaf powder. Finally, the results of a sensory properties showed that Maejakgwas containing 2% lotus leaf powder had the highest scores. These results suggest that lotus leaf powder can be applied to Maejakgwas to achieve high quality and functionality.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.245-253
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• 2014

The objectives of this study were to investigate the quality characteristics of nutritional cereal bars with various concentrations (0, 5, 10, 15, 20%) of Citrus fruit extract. Regarding the color of nutritional cereal bars, the L value decreased according to the amount of nutritional cereal bars added, whereas a, b color values increased. The nutritional cereal bar with 5, 10, 15, and 20% Citrus fruit extract had a significantly lower hardness value than the control nutritional cereal bar. The result of a sensory test showed that the scores for color, taste, texture, and overall acceptability were the highest for the nutritional cereal bar with 15% Citrus fruit extract. The nutritional cereal bar with 20% Citrus fruit extract attained the highest flavor score. The results indicated that optimal concentration of Citrus fruit extract in nutritional cereal bars were 15%. The quality characteristics of the nutritional cereal bar were also potential materials for good healthy food.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.947-953
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• 2007

This study was conducted to promote the utilization of fish paste with added lotus leaf powder as a food. The tested concentrations of lotus leaf powder were 0, 0.5, 1, 1.5, and 2%. All the samples of fish paste with added lotus leaf powder had 37% water content. For the Hunter color values, the L, a and b values of the fish paste decreased with increasing concentrations of lotus leaf powder. And the folding test presented a good score(AA). In the texture meter test, the gumminess, and brittleness decreased according to increasing concentrations of lotus leaf powder. However, the hardness, cohesiveness, and springiness of the fish paste were not significantly changed by the addition of lotus leaf powder. In the sensory evaluation, the lotus leaf flavor, hardness, and adhesiveness increased as the concentrations of lotus leaf powder increased. The fish paste with 0.5% lotus leaf powder(0.5 LP) showed the highest acceptance scores in terms of pleasant taste and springiness. The fish paste with 0.5% lotus leaf powder(0.5 LP) also showed the highest acceptance scores for appearance, flavor, taste, texture, and overall quality. Therefore, the results suggest that lotus leaf powder can be applied to fish paste to increase its quality and functionality.