• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.736-741
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• 1995

This study was conducted to investigated the change of volatile flavor components of Cassia tora seeds during roasting treatments. The flavor components of Cassia tora seeds were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC/MS). Among the flavor compounds collected by simultaneous steam distillation and extraction(SDE) method, 38 components were separated and identified. They consisted of 3 pyrazines, 4 pyrroles or pyridine, 4 alcohols, 11 aldehydes or ketones, 9 furans or phenols and 7 others. The flavor compounds collected from unroasted Cassia tora seeds were 7 components. During roasting process, many other flavor components were formed and increased in their contents. The contents of pyrazines and furans were highest and increased conspicuously, whereas, the contents of aldehydes, ketones, alcohols and pyridines were not increased significantly.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.151-156
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• 2002

Five kinds of red wine from three different grape varieties, Gerbong (G), Campbell (C), Moru (M), Gerbong+Moru (70:30, GM) and Gerbong+Campbell (70:30, GC), were prepared. Their chemical and microbiological changes were monitored during alcohol fermentation and aging. The changes of pH, brix and total acidity were $3.2{\sim}3.6,\;17.9{\sim}6.0$ and $2.4{\sim}4.6\;g/L$, respectively. The viable cell numbers of initial, stationary and death phases were $6.0{\times}10^6,\;1.0{\times}10^8$ and $7.0{\times}10^5\;cfu/mL$ during alcohol fermentation. The sugar fermentability, glucose and fructose contents were greatly decreased less than 0.2 g/L, and the final contents of ethanol and sulfur dioxide were $11.4{\sim}12.3%$ and $40{\sim}62\;mg/L$, respectively. The conversion ratios of malic acid to lactic acid were 23% (G), 67% (M), 28% (C), 33% (GM) and 39% (GC). The chemical characteristics of five red wine were significantly different in pH, total acidity, sulfur dioxide and lactic acid contents (p<0.05).

• Applied Biological Chemistry
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• v.48 no.3
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• pp.233-239
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• 2005

Lipid-soluble fractions extracted with methylene chloride and ethyl acetate as well as 70% ethanolic extract were made from 5 cultivars of the pigmented rice brans (DZ 78, Elwee, LK1A-2-12-1-1, LK1-3-6-12-1-1 and Killimhukmi) to determine their antioxidative activities and to measure the contents of phenolic compounds, phytic acid, together with unsaponificated compounds such as retinol, tocopherol and stigmasterol. We also attempted to characterize candidate components in charge of antioxidation and measure their relative contents in each methylene chloride and ethyl acetate fraction by using GC-MS techniques. As the results, we found a 30% higher antioxidative activity with 26-fold greater phenolic compound content of the pigmented rices as compared to those of the normal rice. Especially, in Killimhukmi, the contents of the unsaponificated compounds such as retinol, tocopherol and stigmasterol were also found to be more than 2.3-fold greater than those of normal rice. However, we could not find the overall correlations between antioxidativity of rices and their color values, or unsaponificated compounds contents. Methylene chloride fraction from Killimhukmi and LK1A-2-12-1-1, both showing strong antioxidativity, contained relatively high contents of (Z)-9-hexadecenyl ester-9-octadecanoic acid and 2-Hydroxyl-1-1(hydroxymethyl) ethyl-9-octadecanoic acid, respectively. In ethyl acetate fractions, on the contrary, 1H indene, methyl ester-tetradecanoic acid and methyl ester-hexadecanoic acid were detected as the commonly-occurring substances in the 5 cultivars of pigmented rices, implying a possible role in antioxidative action.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.626-629
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• 1997

This study was carried out to investigate the differences of aroma and taste components among three kinds of kiwifruits from Korea, New Zealand and California. The moisture contents, pH, titratable acidity, organic acid, free sugar and volatile aromas were compared. The free sugar and organic acid were measured simultaneously by GC. Volatile aromas were extracted by simultaneous distillation and extraction and analyzed by GC and GC/MS. The moisture contents, pH and titratable acidity showed almost no differences among the three samples. Among the organic acids, malic acid contents were different. Citric acid contents were similar level. Quinic acid in Korean kiwifruits was extremely low compared to other samples. The total sugar contents were similar in three kiwifruit groups. The composition of major flavor components such as ethyl butanoate, hexanal, propyl butanoate, ethyl pentanoate, 2-hexenal, hexanol, hexanal, linalool oxide, methyl benzoate were different among Korean, New Zealand and California Kiwifruits.

• Applied Biological Chemistry
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• v.44 no.2
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• pp.116-121
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• 2001

The compositions of essential oils isolated from the leaves and fruits of Chamaecyparis obtusa (Sieb. et Zucc). Endl. and Chamaecyparis pisifera (Sieb. et Zucc.) Endl. were analyzed through GC and GC-MS. The oil yields were 0.83% (as fresh weight) and 1.36% in the leaves and the fruits of C. obtusa, and were 0.92% and 1.28% in those of C. pisifera, respectively. More than 90 components were identified, including high contents of monoterpenoids and sesquiterpenoids. Contents of monoteipenoids in the leaf and fruit oils of C. pisifera were higher than in those of C. obutsa. The major constituents in the leaf oil of C. obtusa were sabinene (11.81% as determined through GC peak area), limonene (7.73%), bornyl acetate (6.92%), $borneol+{\alpha}-teirineol$ (15.67%), and elemol (12.82%), and those in the fruit oil were myrcene (8.12%), ${\gamma}-terpinene$(5.91%), p-cymene(7.62%), $borneol+{\alpha}-terpineol$(6.53%) and ${\beta}-caryophyllene$ (23.74%). The major constituents in the leaf oil of C. pisifera were ${\alpha}-pinene$(32.34%), ${\delta}-3-carene$(25.28%), myrcene(11.72%), and bornyl acetate (8.77%), and those in the fruit oil were ${\alpha}-pinene$ (29.38%), ${\delta}-3-carene$(30.27%), myrcene(15.05%), and limonene(8.10%).

• Applied Biological Chemistry
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• v.35 no.2
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• pp.122-125
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• 1992

The essential oils from whole plant, flower, seed, stem and leaves of domestic chamomile were extracted by simultaneous distillation-extraction and analyzed by GC/ MSD/IRD and retention index matching. The experimental results revealed the presence of over 31 volatile components. Major components were chamazulene, bisabolol, bisabolol oxide A, B. The contents of these major components which possess the pharmacological effects were found to be flower(75.1%), seed(76.6%), stem and leaves(10.09%), whole plant (48.9%), respectively, in domestic chamoile oil, whereas found to be flower(49.2%) in foreign chamomile oil. These results suggest that the usefulness of domestic chamomile is promising because of high contents of these four major components which posses pharmacological effects.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.29 no.3
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• pp.7-16
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• 1997

The constituents of deposits on paper machine and holes/spots in paper have been studied by consequently a combination of analytical techniques, such as FTIR, Py-GC-MS, and. EDS. FTIR spectroscopy was used prior to Py-GC-MS and EDS analysis, as preliminary analysis technique. The analysis of organic components were carried out with the use of a pyrolysis unit connected to a GC-MS, and inorganic components in ash were analysed by SEM equipped with an EDS analyzer after pyrolysis at 59$0^{\circ}C$. The deposits on the dryer section were complex pitch, which was the mixture of the organic contents of fatty acid ester and starch, and the inorganic contents of talc, clay, and calcium carbonate. The complex pitch was estimated to come from the coated broke. We knew the deposits on the metering rod of sym-sizer were associated with the interaction of unstable AKD and CaCO$_3$. The compositions of holes or spots varied considerably and were associated with chemical interaction within the system. The holes, spots, and blotches in the finished paper were PE and PP that were streamed out from pulp sources, complex pitch that were caused by the interaction of the different additives in the system, polymer such as flexible PVC that used for the prop of palette, and hot melt as adhesives that came from the inadequate handling of broke. In addition, we identified that poly(caprolactam) which is used for forming fabrics or press felts, could be mixed with the raw materials by accident and results in streak on coating.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1649-1655
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• 2009

The antioxidant activities of water extracts from wild vegetables such as Ligularia fischeri (GC), Capsicum annuum L. (GCY), Aster scaber (CNM), Petasites japonicus S. et Z. Max (MYD), Ipomoea batatas L. (Lam) (GGM) were evaluated and compared with water extracts from freeze dried block. The antioxidant properties of water extracts from wild vegetables and their freeze dried block were evaluated using different antioxidant tests; 2.2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging, hydroxyl radical scavenging and nitrite scavenging activities. The water extracts from wild vegetables were found to have a higher total phenolic content than water extracts from freeze dried block. Total phenolic contents of water extracts from GC, GCY, CNM, MYD, and GGM were $471.66{\pm}3.52\;{\mu}g/mg,\;141.33{\pm}2.51\;{\mu}g/mg,\;177.33{\pm}2.88\;{\mu}g/mg,\;238.66{\pm}9.50\;{\mu}g/mg\;and\;122.67{\pm}3.51\;{\mu}g/mg$, respectively. At the concentrations of 1000 ppm, water extracts from GC, GCY, CNM, and GGM showed higher activities than water extracts from their freeze dried block on DPPH radical scavenger activity. The activity of water extracts from CNM, GC, GCY, MYD, and GGM were 90.9%, 89.9%, 76.6%, 71.1%, and 57.4%, respectively. When 10000 ppm of GC, GCY, CNM, MYD, and GGM water extracts tested for hydroxyl radical scavenging activity, activities were increased by 38.8%, 33.4%, 35.9%, 34.3%, and 33.8%, respectively and a similar effect was found with water extracts from GCY, CNM, and GGM freeze dried block at 10000 ppm concentration. However, the water extracts from GC and MYD was slightly more effective than freeze dried block extracts. The water extracts from wild vegetables and their freeze dried block had effective DPPH radical scavenger activity and hydroxyl radical scavenging activity at all tested concentrations. Nitrite scavenging activity of GC water extract significantly increased in a dose-dependent manner and the extract had higher nitrite scavenging activity than extracts freeze dried block extracts. We found that freeze dried block maintained antioxidant activities of the wild vegetables.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1656-1663
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• 2009

The antioxidant activities of water extracts from wild vegetables such as Ligularia fischeri (GC), Capsicum annuum L. (GCY), Aster scaber (CNM), Petasites japonicus S. et Z. Max (MYD), Ipomoea batatas L. (Lam) (GGM) were evaluated and compared with water extracts from freeze dried block. The antioxidant properties of water extracts from wild vegetables and their freeze dried block were evaluated using different antioxidant tests; 2.2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging, hydroxyl radical scavenging and nitrite scavenging activities. The water extracts from wild vegetables were found to have a higher total phenolic content than water extracts from freeze dried block. Total phenolic contents of water extracts from GC, GCY, CNM, MYD, and GGM were $471.66{\pm}3.52\;{\mu}g/mg,\;141.33{\pm}2.51\;{\mu}g/mg,\;177.33{\pm}2.88\;{\mu}g/mg,\;238.66{\pm}9.50\;{\mu}g/mg\;and\;122.67{\pm}3.51\;{\mu}g/mg$, respectively. At the concentrations of 1000 ppm, water extracts from GC, GCY, CNM, and GGM showed higher activities than water extracts from their freeze dried block on DPPH radical scavenger activity. The activity of water extracts from CNM, GC, GCY, MYD, and GGM were 90.9%, 89.9%, 76.6%, 71.1%, and 57.4%, respectively. When 10000 ppm of GC, GCY, CNM, MYD, and GGM water extracts tested for hydroxyl radical scavenging activity, activities were increased by 38.8%, 33.4%, 35.9%, 34.3%, and 33.8%, respectively and a similar effect was found with water extracts from GCY, CNM, and GGM freeze dried block at 10000 ppm concentration. However, the water extracts from GC and MYD was slightly more effective than freeze dried block extracts. The water extracts from wild vegetables and their freeze dried block had effective DPPH radical scavenger activity and hydroxyl radical scavenging activity at all tested concentrations. Nitrite scavenging activity of GC water extract significantly increased in a dose-dependent manner and the extract had higher nitrite scavenging activity than extracts freeze dried block extracts. We found that freeze dried block maintained antioxidant activities of the wild vegetables.

• Animal Systematics, Evolution and Diversity
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• v.31 no.3
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• pp.182-190
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• 2015

Two heterotrichid ciliates, Climacostomum virens (Ehrenberg, 1838) Stein, 1859 from brackish water and freshwater, and Fabrea salina Henneguy, 1890 from a solar saltern, were collected in Korea. They are novelly investigated in Korea by means of live observation, protargol staining and nuclear small subunit (SSU) rRNA gene sequencing. Climacostomum virens is characterized by pouch-like body shape, body length of $200-370{\mu}m$ in vivo, conspicuous cytopharyngeal tube, macronuclei ribbon-like shape, and one to four in number, with or without symbiont algae in cytoplasm, 34-66 somatic kineties, 67-113 adoral zone of membranelles, 8-42 peristomial kineties, 24-37 apical membranelles. SSU rDNA sequence size is 1,591 bp and GC contents 48.52%. Fabrea salina is also characterized by scoop-like body shape with proboscis, body length of $190-240{\mu}m$ in vivo, one to two rod-shaped macronuclei, oval micronuclei, grayish green cortical granules, 104-186 somatic kineties, 4-8 preoral kineties, 7-19 peristomial kineties and fragmented paroral membrane. SSU rDNA sequence size is 1,598 bp and GC contents 47.50%.