• Analytical Science and Technology
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• v.11 no.3
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• pp.206-212
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• 1998

The major mycotoxins were detected from peppers, onions and garlics infected postharvest pathogens, Alternaria, Penicillium and Fusarium. Analyses of the major mycotoxins were conducted using HPLC. Detected Alternaria mycotoxins per gram of infected postharvest peppers were alternariol (AOH) with amount ranged from small quantity to $440{\mu}g/g$, altenuene (ALT) with amount ranged from small quantity to $103{\mu}g/g$, tenuagonic acid (TeA) with amount ranged from 249 to $342{\mu}g/g$ and alternariol monomethyl ether (AME) with amount ranged from 206 to $294{\mu}g/g$. Penicillium toxins per gram of infected postharvest onions and garlics were citrinin with amount ranged from 2.8 to $18.4{\mu}g/g$, penicillun-G with amount ranged from no detection to $439.0{\mu}g/g$, penicillic acid with amount ranged from no detection to small quantity and patulin with amount ranged from no detection to small quantity. Fusarium toxins per gram of infected postharvest onions and garlics were fusaric acid with amount ranged from no detection to $553.6{\mu}g/g$. However, deoxyrivalenol and nivalenol were not detected from onins and garlics infected by Fusarium.

• Applied Biological Chemistry
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• v.44 no.1
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• pp.12-19
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• 2001

The major volatiles from Allium species were found to be sulfide compounds and the ratio of sulfide to volatiles was 66.1% in garlic, 66.1% in scallion, 62.3% in green onion, 39.2% in onion, and 4.2% in chive. Trace of cyclooctasulfur was found to be present among the volatiles. The most oviposition of 17.2% occurred at diallyl sulfide and the least of 0.8% at acetylthiophene whereas the most oviposition of 43.3% occurred at ethyl alcohol if concentration was 100%. Among the organic solvents used for dilution, ethyl alcohol received the highest 52.5% of oviposition and ether the lowest of 5.9%. Furfuryl mercaptan which is also one of the volatiles, received 46.9% of oviposition. For oviposition site, D. antiqua preferred sulfides at near 1%, ethyl alcohol at high, and other volatiles at various concentrations. At 100% concentration, most volatiles except dimethyl disulfide and ethyl alcohol received less oviposition than the control which was watered sand with no volatiles added.

• Korean Journal of Environmental Agriculture
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• v.31 no.2
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• pp.164-169
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• 2012

BACKGROUND: This study was conducted to monitor the residue of pesticides and to assess their risk in domestic agricultural products, such as fruit vegetables, tomatoes, oriental melons and root vegetables, garlic, potatoes and onions. METHODS AND RESULTS: 250 samples containing both general and environment-friendly certified agricultural products were collected from traditional markets and supermarkets in 6 cities. 132 pesticides except for herbicides were analysed using the multi-residue methods by GC/ECD, GC/NPD and HPLC/UVD. 17 kinds of pesticides were detected from 42 samples, which were 32 general, 1 organic, 4 pesticide-free and 5 low pesticide agricultural products. Among those, myclobutanil detected in 1 potato and procymidone detected in 10 oriental melons were unregistered pesticides for using in Korea. Fenbuconazole detected in 1 potato and phorate detected in 1 tomato were exceeded over the MRLs established by Korea Food and Drug Administration. CONCLUSION: Based on these results, a risk assesment was conducted using a percentage of acceptable daily intake(%ADI). %ADI ranged from 0.0064% to 4.6035%, and showed these values have no effect on human health.

• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.341-353
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• 2001

This study was conducted to investigate dietary patterns and assimilation of dietary culture of Korean descendants in Yanbian, China compared to Korean. A dietary survey was conducted using one 24-hour recall method from 730 adults over 30 years of age in Yanbian, China and 695 adults over 25 years of age in Kuri, Korea. The average number of food items consumed per day was 14 in Yanbian and 20 in Kuri and there was a significant difference between the two regions(p<0.001). The foods consumed most frequently were rice, salt, the M.S.G. in Yanbian and rice, green onion and garlic in Kuri. The foods consumed most by amount were rice, cucumber, Soju in Yanbian and rice, Kimchi and grape in Kuri. The average number of dishes consumed per day was 6.4 in Yanbian, 9.4 in Kuri and the difference between the two regions was significant(p<0.001). Total number of dishes appeared in the survey was 253 in Yanbian and 494 in Kuri. The dishes consumed most frequently were cooked-rice, beverages, Kimchi, stir-fried eggplant in Yanbian and cooked-rice, Kimchi, coffee, soybean paste stew, in Kuri. The dish groups appeared most frequently were rice, stir-fried foods, vegetables and Kimchi in Yanbian and rice, Kimchi, beverages and fruits in Kuri. Male subjects in Yanbian Consumed alcohol frequently while adults in Kuri consumed coffee more frequently than Yanbian. The major meal patterns were rice+side dish, rice+soup, rice+side dish+Kimchi in Yanbian and rice+soup+side dish+Kimchi, rice+side dish+Kimchi, rice+soup+Kimchi in Kuri. Stir-fried foods, which were consumed 46.6% of all the meals, were dominant side dish in Yanbian, but stir-fried food, seasoned vegetables and grilled food appeared aver 10% in Kuri. There results show that variety of diet of Korean-Chinese in Yanbian was lower than Kuri. Korean-Chinese tend to keep traditional Korean dietary patterns of consuming rice as staple but were adapted to Chinese dietary patterns of consuming stir-fried side dishes. Efforts should be directed toward preserving Korean traditional patterns of dietary culture among Korean-Chinese population.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.498-504
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• 1989

Processing conditions and food components of frozen seasoned anchovy meat products were investigated. The separated anchovy meat was chopped, mixed with 12.8% emulsion curd, 0.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.2% monosodium glutamate, 0.3% onion powder, 0.1% garlic powder, 0.1% ginger powder, 3.0% soybean protein, and 0.2% sodium erythorbate by remodeled stone mortar. This seasoned anchovy meat was frozen with contact freezer, Packed in a carton box and then stored at $-25{\pm}2^{\circ}C$. The major fat acids of product were linoleic, oleic, palmitic, docosahexaenoic, linolenic, palmitoleic, eicosapentaenoic acid. Amino acid composition of product were mainly consisted of Glu, Asp, Leu, Lys and Ala. The taste compounds of product were IMP 160.0 mg/100g ; free amino acids such as Glu, His, Ala, Leu 503.7 mg/100g ; total creatinine 158.3 mg/100g and small amounts of betaine, TMAO.

• Korean Journal of Food Science and Technology
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• v.42 no.5
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• pp.549-553
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• 2010

Yeast strains with good sensory properties were selected, and those yeasts were subjected to mutation to develop high glutathione producing yeasts. In addition, the antiradical activity and flavoring effect of the yeast extract were evaluated. A total of 68 strains were screened, and three strains of Saccharomyces utilis, four strains of Candida utilis, and one strain of Zygosaccharomyces rouxii were selected based on the flavoring effect. Among them, a random mutation was elicited against SEM-Y8, resulting in a high flavoring effect and growth rate. The glutathione production by SEM-Y8 increased 2.0-fold following the mutation, and the DPPH radical quenching effect of the SY8-M2-1-derived extract increased 3.2-fold compared to that of the wild type. The sensory properties of the SY8-M2-1-derived extract were better than those of garlic or onion extract in umami and mouthfulness. Thus, the SY8-M2-1 extract could be used as a functional flavoring material with improved antiradical activity.

• Journal of the Korean Society of Food Culture
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• v.27 no.3
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• pp.294-303
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• 2012

This study was conducted to compare the preference and satisfaction for Korean traditional foods (Jeonju Bibimbap, Daetongbap, Jeonbokjuk, Jorangiddockguk, Hobakbumbuk, Darkgalbee, Eonyang Bulgogi, Moyackgwa, Insam Jeonggwa, Maejackgwa) in foreigners and Koreans. In this study, 27 foreign and 31 Korean university students were surveyed. Statistical analysis and Mann-Whitney U test were performed using the SPSS statistical package (17.0). The major findings were as follows: 1) Foreigners had higher experience of eating Darkgalbee (84.6%), Jeonju Bibimbap (80.8%), Daetongbap (53.8%), and Jeonbokjuk (53.8%) among Korean traditional foods, whereas their eating experience of Insam Jeonggwa (3.8%), Maejackgwa (11.5%), Moyackgwa (15.4%) and Jorangiddockguk (23.1%) was lower. 2) Foreigners and Koreans both liked sweet taste, but disliked sour taste, bitter taste, garlic flavor, sesame flavor, and soy sauce flavor among the sensory characteristics of Korean traditional foods. 3) Foreigners scored their overall satisfaction of Korean traditional foods in the order of Jeonju Bibimbap ($7.70{\pm}0.95$), Eonyang Bulgogi ($7.62{\pm}2.10$), Daetongbap ($7.59{\pm}1.60$), Darkgalbee ($7.20{\pm}1.56$), and Jeonbokjuk ($6.67{\pm}1.64$), whereas Koreans rated higher scores for Eonyang Bulgogi ($8.28{\pm}1.19$), Darkgalbee ($8.20{\pm}1.00$), Jeonju Bibimbap ($7.73{\pm}1.08$), Jeonbokjuk ($7.69{\pm}1.44$), and Moyackgwa ($7.43{\pm}1.52$).

• Journal of Food Hygiene and Safety
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• v.28 no.4
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• pp.337-341
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• 2013

After it was known that an antioxidant function was associated with a reducing risk of cancer and cardiovascular disease, a large number of plant have been investigated for their antioxidant activity. However, lacking of the extensive antioxidant data in vegetables, a few natural antioxidant was used in the food industry. Therefore, this study was carried out to provide some scientific antioxidant activity data in the various vegetables. The samples (n = 275) including 24 kinds of vegetables were examined for antioxidant activity. Total Phenol Contents (TPCs) were measured colorimetric determination method using the Folin-Ciocalteu reagent by gallic acid as the control group. DPPH radical scavenging activity were also investigated using calculation of $IC_{50}$(concentration of extracted needed to inhibit 50% of the DPPH radical). The contents of TPCs were $0.32{\sim}49.26{\mu}g/kg$ and DPPH radical scavenging activity ($CI_{50}$) was 0.0~2.43 mg/mL in vegetables. The best antioxidant effect was shown in Garlic for both antioxidant assay methods.

• Food Science of Animal Resources
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• v.22 no.4
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• pp.352-357
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• 2002

Antimutagenic effects of extracts from curry powder and its individual fourteen kinds of spices, were investigated by Ames test. The antimutagenic effects against a direct mutagen, 2-nitrofluorene(2 -NF) and two indirect mutagens, 2-anthramine(2-AT) and 2-acetamidofluorene (2-AE) in the S. typhimurium TA98 were tested. For the 2-NF, the antimutagenicity of cinnamon, fenugreek, fennel, ginger, clove, turmeric and celery seed were determined as 42, 38, 32, 28, 24, 23 and 20%, respectively. The antimutagenicity of clove against the 2-AT was the highest (116%), and followed by the order of celery seed(103%), cardamon(100%), red pepper(99%), cinnamon(92%), cumin(83%), ginger(82%), fennel(82%), coriander (71%), nutmeg(68%) and turmeric (55%). The results also showed that the antimutagenic effect of clove against the 2-AF was superior to other spices. In case of curry powder among more than 10 kinds of spices, the antimutagenenicity against the 2-AT and 2-AF showed 23% and 6%, respectively, but no effect was observed against the 2-NF.

• Journal of Life Science
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• v.21 no.7
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• pp.1046-1051
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• 2011

Diallyl disulfide (DADS), the most prevalent oil-soluble organosulfur compound in garlic, is known to have diverse biological activities, including anticarcinogenic, antiatherosclerotic, antiinflammatory, and antioxidant actions. In this study, we investigated the effect of DADS on the expression of heme oxygenase-1 (HO-1) in human liver hepatoma cell line HepG2. Treatment of HepG2 cells by DADS evoked a dose-dependent growth inhibition without significant toxicity to the cells, and also induced the expression of transcription factor Nrf2. However, DADS did not have any enhancing effect on transcription and translation of HO-1 expression in HepG2 cells. In addition, DADS efficiently blocked protein synthesis of HO-1 in HepG2 cells stimulated by CoPP or hemin. But, DADS did not decrease the content of transcripts of HO-1 gene stimulated by CoPP, with accumulation of Nrf2 and small Maf in the nucleus. Based on these results, we conclude that DADS inhibits HO-1 expression by modulation of translational level of CoPP or hemin-induced HO-1 expression in HepG2 cells.