• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.238-246
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• 2009

Acrylamide in various food samples in Korea were monitored during the period beginning August 2006 through May 2007. A total of 471 food products that were purchased at local markets were categorized into 17 groups and analyzed for the acrylamide content by using an LC-MS/MS method. Food samples that were selected based on special consideration such as expert consultation, Korean food consumption data and food market shares were considered to be representative. There are very large variations in acrylamide levels within tested foods. Acrylamide content ranged from ND(not detected) to $4,002{\mu}g$/kg with all tested samples. Acrylamide levels are relatively high in 'cereal', 'coffee', 'potato snacks', 'biscuit', 'chocolate', and 'prune juice'. Acrylamide was also detected in fruits, vegetables, Korean traditional cookies which are considered as safe for acrylamide.

• The Korean Journal of Pesticide Science
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• v.19 no.4
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• pp.345-353
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• 2015

The aim of this study is to develop residue analysis method for fenoxanil, a MBI (melanin biosynthesis inhibitor) propionamide fungicide, had mainly been used to control rice blast, and disease of other crops, fruits, and vegetables by using GLC/NPD and GC/MS. Extraction with acetone and partition with n-hexane/dichloromethane (80/20, v/v) were performed from hulled rice, soybean, Kimchi cabbage, green pepper, and apple, then column clean-up with florisil was applied. Mean recoveries were 82.2%-109.1% with less than 7.2% of coefficients of variation and limit of quantitation was set at the concentration of 0.04 mg/kg from the five agricultural products through the determination by GLC/NPD equipped with DB-5 capillary column and single laboratory validation. As a confirmatory method, GC/MS selected ion monitoring (SIM) was set from m/z 125.0, 188.9, and 293.0. Developed method is expected to apply the single residue analysis of fenoxanil in agricultural products.

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.5
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• pp.2897-2901
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• 2013

Gastric cancer is the second most common cause of cancer-related deaths in the world. Although certain dietary factors and lifestyles have been suggested to be associated with gastric carcinogenesis, there have been few investigations focusing on rural areas. A case-control study was therefore carried out to investigate the risk factors of gastric cardia cancer (GCC) in rural areas of Linzhou. A total of 470 newly diagnosed cases of GCC and 470 healthy controls were included. Face-to-face interviews were conducted, using a uniform questionnaire containing questions on demographics, per capita income, living habits, dietary habits and family history of tumors. The relationship between putative risk factors and GCC was assessed by odds ratios (OR) and their 95% confidence intervals (95%CI) derived from conditional logistic regression model by the COXREG command using SPSS 12.00. Multivariate logistic regression analysis was used to evaluate simultaneously the effects of multiple factors and other potential confounding factors. Multivariate logistic analysis showed that smoking (OR=1.939, 95%CI:1.097-3.426), alcohol drinking (OR=2.360, 95%CI: 1.292-4.311), hot food consumption (OR=2.034, 95%CI: 1.507-2.745), fast eating (OR=1.616, 95%CI: 1.171-2.230), mouldy food (OR=4.564, 95%CI: 2.682-7.767), leftover food (OR=1.881. 95%CI: 1.324-2.671), and family history of tumor (OR=2.831, 95%CI: 1.588-5.050) were risk factors for GCC. High per capita income (OR=0.709, 95%CI: 0.533-0.942), high education level (OR=0.354, 95%CI: 0.163-0.765), consumption of fresh fruits (OR=0.186, 95%CI: 0.111-0.311) and vegetables (OR=0.243, 95%CI: 0.142-0.415), and high BMI (OR=0.367, 95%CI: 0.242-0.557) were protective factors for GCC. Our data indicate that unhealthy lifestyle and dietary habits might be important contributors to GCC in this population.

• Journal of Nutrition and Health
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• v.42 no.8
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• pp.750-758
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• 2009

Smoking is associated with an increased incidence of numerous cancers and other degenerative diseases. It has been suggested that high consumption of fruits and vegetables may give some protection. Especially carrot is the most important source of dietary ${\beta}$-carotene. Therefore, the objective of this study is to investigate whether carrot juice supplementation to smokers have different or superior effect of compared to the effect supplementing purified ${\beta}$-carotene. The study was conducted in a randomized and placebo-controlled design, after a depletion period of 14 days, 48 smokers were supplemented either carrot juice (n = 18), purified ${\beta}$-carotene (n = 16) or placebo (n = 14). Each group was supplemented for 8 weeks with approximately 20.49 mg of ${\beta}$-carotene/day and 1.2 mg of vitamin C/day, as carrot juice (300 mL/day) or purified ${\beta}$-carotene (1 capsule/day). Plasma vitamin C, vitamin E and ${\beta}$-carotene level were significantly increased after carrot juice and ${\beta}$-carotene supplementation. These results suggest that carrot juice containing ${\beta}$-carotene or ${\beta}$-carotene itself have similar antioxidative potentials by increasing the antioxidant potential in smokers. Therefore, we suggest moderate dose of vitamin supplementation (amount of two servings of vegetable intake) may help to replenish the decreased oxidative stress levels in smokers.

• The Korean Journal of Physiology and Pharmacology
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• v.22 no.1
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• pp.35-42
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• 2018

Ascorbic acid is one of the most well-known nutritional supplement and antioxidant found in fruits and vegetables. Calcium ascorbate has been developed to mitigate the gastric irritation caused by the acidity of ascorbic acid. The aim of this study was to compare calcium ascorbate and ascorbic acid, focusing on their antioxidant activity and effects on gastric juice pH, total acid output, and pepsin secretion in an in vivo rat model, as well as pharmacokinetic parameters. Calcium ascorbate and ascorbic acid had similar antioxidant activity. However, the gastric fluid pH was increased by calcium ascorbate, whereas total acid output was increased by ascorbic acid. In the rat pylorus ligation-induced ulcer model, calcium ascorbate increased the gastric fluid pH without changing the total acid output. Administration of calcium ascorbate to rats given a single oral dose of 100 mg/kg as ascorbic acid resulted in higher plasma concentrations than that from ascorbic acid alone. The area under the curve (AUC) values of calcium ascorbate were 1.5-fold higher than those of ascorbic acid, and the $C_{max}$ value of calcium ascorbate (91.0 ng/ml) was higher than that of ascorbic acid (74.8 ng/ml). However, their $T_{max}$ values were similar. Thus, although calcium ascorbate showed equivalent antioxidant activity to ascorbic acid, it could attenuate the gastric high acidity caused by ascorbic acid, making it suitable for consideration of use to improve the side effects of ascorbic acid. Furthermore, calcium ascorbate could be an appropriate antioxidant substrate, with increased oral bioavailability, for patients with gastrointestinal disorders.

• The Korean Journal of Pesticide Science
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• v.12 no.4
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• pp.323-334
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• 2008

This experiment was carried out to analyze for pesticide residues in 17 different types of the special of geographical indication. We purchased 3 cereal grains, nuts and seeds, 3 fruits, 8 vegetables, mushrooms and other plants (Korean medicines) mainly at the agricultural cooperative's joints markets. Total 209 pesticides including multi-analysed pesticides (204) and single-analysed pesticides (5 ; acephate, methamidophos, monocrotophos, omethoate, vamidothion) were analysed with a GC/MS/MS, an HPLC/UVD (PDA) and a GC/FPD. No. 83 method and single-analysed method (Screening of multi-pesticide residue in the special products of geographical indication) of Korea Food Code was selected for validation in recovery and interferences of matrice. The results were as follows: among the selected 17 the special products, the residual pesticides were detected in 8 types of the special products (40 in 302 samples, detection ratio; 13.2%). All of the samples were not detected over MRLs, but tebuconazole, procymidone and isoprothioran were detected with considerable high frequency. These results could be used as KFDA official methods for the analysis of pesticide residues in foods and reference data will be provided to the related institutions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1779-1784
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• 2009

Establishment of simultaneous analysis method and monitoring for individually analyzing residual eight ergosterol biosynthesis inhibitors, EBI (difenoconazole, diniconazole, fenarimol, fenbuconazole, hexaconazole, myclobutanil, nuarimol and paclobutrazol) pesticides in commercial agricultural products, were conducted. The simultaneous analysis method for the pesticides was established using a GC/MS/MS for EBI pesticides. Residual amount of those pesticides were investigated in 989 commercial agricultural products (fifteen kinds of cereal grains, vegetables, beans, nuts, fruits and mushrooms) from seven metropolitan cities and eight provinces. In EBI pesticides analysis, linearity of GC/MS/MS analysis was 0.9974-0.9992, and that of recoveries were 86-135% with relative standard deviations (RSD) <20%. The limit of quantification (LOQ) of the method ranged from 0.5 to 5.0 mg/kg for eight EBI pesticides. According to the monitoring of the EBI pesticides in commercial agricultural products, difenoconazole, fenarimol, hexaconazole showed various residual levels (total frequency of 8/989 detection, 0.8%). Paclobutrazole showed in excess levels of the MRLs (maximum residue limits) for pesticides in one chard sample by the Korea Food Code. As a result of exposure assessment on the detected 8 individual pesticides, all pesticides (difenoconazole, fenarimol, hexaconazole, paclobutrazole) were evaluated as safe level in comparison to toxicologically acceptable daily intake.

• Food Science and Preservation
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• v.15 no.5
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• pp.648-655
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• 2008

A gamma irradiation process was applied to prolong the shelf-life of grapes and changes in microbiological, physicochemical, nutritional, and sensory characteristics were investigated during 6 weeks of post-irradiation storage at $4^{\circ}C$ and $25^{\circ}C$. Physiochemical characteristics of grapes such as total sugar content, pH, titratable acidity, and anthocyanine content, were stable after 1 kGy of irradiation, a dose recommended by CODEX for fruits and vegetables. The viable cell counts of contaminating microorganisms were reduced 1-2 logs by this radiation dose. After 6 weeks of storage at $4^{\circ}C$ the microbiological quality of irradiated grapes was stable, but all non-irradiated grapes had deteriorated. Whether or not grapes were irradiated, weight loss rapidly increased after 2 weeks of storage at $25^{\circ}C$, whereas weight loss was delayed by storage at $4^{\circ}C$. Immediately after gamma irradiation, the sensory evaluation results did not differ between samples, and the sensory quality of the irradiated grapes remained acceptable for over 6 weeks of storage at $4^{\circ}C$. The results suggest that 1 kGy of gamma irradiation does not detrimentally affect the nutritional or physical characteristics of grapes, especially when cold storage follows radiation treatment. In conclusion, a combination of gamma irradiation and cold storage prolonged the shelf-life of grapes by 6 weeks.

• The Journal of the Convergence on Culture Technology
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• v.8 no.6
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• pp.935-941
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• 2022

The purpose of this study was to investigate whether the activity of ginsenoside metabolites and the intestinal immunity antioxidant activity were remarkably improved by lactic acid bacteria fermentation by adding a small amount of ginsenoside to the complex extracts of fruits and vegetables. It was confirmed that the increase in intestinal immunity antioxidant activity due to synergistic effect was observed in the fruit-vegetable extract containing ginsenoside compared to the ginsenoside-only extract or the fruit-vegetable extract. Then, by adding ginsenosides by content, the concentration of ginsenosides that can obtain a synergistic effect according to the fermentation of lactic acid bacteria was determined. As a result, it was confirmed that a synergistic effect was exhibited when lactic acid bacteria were fermented and extracted by mixing ginsenosides in a mass ratio of 3 to 10% with respect to the mass of the fruit-vegetable mixture. As a result, when treated at a concentration of 200 ㎍/ml, the fruit-vegetable complex extract containing ginsenoside metabolites inhibited the generation of NO by about 60% compared to the complex extract containing no ginsenoside, The expression of IL-1β was suppressed by 63%, the expression of IL-6 by 69%, and the expression of TNF-α by 76%, confirming that the intestinal immune antioxidant properties were significantly improved.

• Journal of Korean Home Economics Education Association
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• v.34 no.4
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• pp.131-142
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• 2022

The purpose of this study was to investigate the status of viewing online audiovisual dietary-related broadcast, or Cookbang, by university students. The association between the viewing degree of Cookbang and students' dietary habits was also evaluated. Based on the degree of Cookbang viewing, we divided the participants into a frequently-watched group, a moderately-watched group, and a not-watched group. The frequently watched group showed significantly higher 'watch them for more than 4 days a week (p<.001)', and 'watch them for more than 1 hour a day (p<.01)'. The frequently watched group were significantly higher in 'got better influence on dietary life (p<.05)', 'eat alone (p<.05)', and 'cook on their own (p<.01)'. Concerning dietary habit, the group that frequently watched Cookbang had a significantly higher frequency of the following answers: 'Take vegetables other than kimchi every meal (p<.01)', 'Have fruits every day (p<.001)', 'Do not eat the processed food often (p<.05)', 'Do not eat animal fat often (p<.05)', 'Do not eat out often (p<.05)', 'Do not drink the alcohol too much (p<.05)', and 'General food habit(p<.05)'. In summary, university students who frequently-watched Cookbang showed a higher level of desirable dietary habits. Therefore, the results of this study can serve as basic data for research and education related to the dietary habits of university students.