• Food Engineering Progress
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• v.21 no.4
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• pp.375-382
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• 2017

The purpose of this study was to examine the effect of different types of frying oil on the quality of yakgwa such as expansion rate, color, moisture content and rheological properties. Yakgwa fried with corn oil showed the highest expansion in width and length, and rice bran oil in height. With regard to the overall expansion rate, yakgwa fried with rice bran had the highest value. As for lightness and yellowness, yakgwa fried with soybean oil had the highest lightness (34.74), while yakgwa fried with grape seed oil had the lowest lightness (29.82). As for redness, however, no significant difference was found. Regarding fat content, yakgwa fried with rice bran oil showed the highest value with 18.91%, while yakgwa fried with corn oil and canola oil showed the lowest value. No difference was found in moisture content according to the type of frying oil. In relation to the acid value, yagkwa with soybean oil showed the lowest value of $0.24{\pm}0.66$; as for peroxide value, yagkwa fried with rice bran oil showed the lowest value of $3.59{\pm}1.74meq/kg$. No difference was found in hardness, cohesiveness and resilience according to the type of frying oil. Yagkwa fried with corn oil and canola oil showed the lowest value in terms of adhesiveness and chewiness, respectively. The results of the sensory evaluation showed not significance difference in overall preference, but yakgwa fried with rice bran oil had the highest value of $5.93{\pm}1.87$.

• Korean Journal of Environmental Biology
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• v.41 no.4
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• pp.530-538
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• 2023

This study conducted an investigation into the effects of fruit type and cultivation practices (organic and conventional) on soil characteristics and soil arthropod communities within apple, blueberry, grape, peach, and pear orchards. The collection of soil arthropod communities was achieved through the utilization of pitfall traps, with concurrent measurements taken for soil moisture content, electrical conductivity, and temperature. The findings of this study unveiled substantial impacts attributed to fruit type and cultivation practices on soil characteristics. Specifically, within organic apple orchards, discernibly higher levels of soil moisture content, electrical conductivity, and temperature were observed when compared to their conventional counterparts. The investigation into soil arthropod communities yielded a total of 1,527 individuals, classified in to five phyla and 15 orders. The range of abundance, species richness, and diversity indices varied across conventional and organic orchards. Cultivation practices were found not to exert a significant influence on soil arthropod community characteristics. However, Non-metric Multidimensional Scaling (NMDS) analysis indicated a significant differentiation in soil arthropod community structure based on cultivation practices. This study underscores the importance of considering vegetation structure and environmental characteristics that may influence soil arthropod communities comprehensively when assessing the impact of cultivation practices on soil arthropods. Furthermore, it emphasizes the need to account for both the characteristics and structure of soil arthropod communities in understanding the implications of cultivation practices on these organisms.

• Journal of Animal Science and Technology
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• v.49 no.5
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• pp.611-620
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• 2007

The current study was designed to define whether a blend of prunus mume extract(25%) containing lactic acid(75%) and grape seed extract(10ppm) could affect in vitro antimicrobial activity and growth performance, intestinal microflora, plasma biochemical profiles and digestive enzymes activities in broiler chickens. In paper disc agar diffusion test, we clearly observed antimicrobial activity against E. coli in response to prunus mume extract or a blend of prunus mume extract. For in vivo test, a total of ninety six 3-d-old male broiler chicks were assigned to basal diet(CON), basal diet supplemented with antibiotics (ANTI) and 0.5% a blend of prunus mume extract(PRNUS) until 35 days of age. Throughout the entire experimental period(3-35 days), there were no differences in BW and FCR between the birds fed the basal diet with antibiotics and the diet supplemented with a blend of prunus mume. However, ANTI group showed a significant increase in BW and total gain compared to CON group. The weights of digestive organs such as the pancreas and mucosal tissues were not affected by dietary treatments. There was no difference in plasma levels of glucose, cholesterol, AST and ALT activity. However, triglyceride in plasma increased(P<0.05) in the birds fed the diet supplemented with 0.5% a blend of prunus mume extract compared to those fed antibiotics supplemented diet. The activities of pancreatic trypsin and amylase, and intestinal hydrolase including disaccharidase were not affected by dietary treatment. The colony forming units(CFU) of lactobacillus in the lower ileal-cecum of the birds fed the diet supplemented with a blend of prunus mume extract was significantly(P<0.05) higher than that of birds fed antibiotic supplemented diet without affecting the CFU of E. coli. In conclusion, the birds fed the diet supplemented a blend of prunus mume as an alternative to antibiotics showed a similar growth performance and an significant increase in lactobacillus population compared with the birds fed basal and antibiotics supplemented diets.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.6
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• pp.721-729
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• 2017

This study aimed to improve customer perception of Prunus mume through analysis of amygdalin contents according to changes in variety, harvest time, and fermentation conditions. Five Prunus mume domestic cultivars were harvested at five harvest times. We compared cyanogenic glucosides in four types of fruits on the market. For amygdalin contents in seeds and flesh of Prunus mume by variety and harvest time, seeds contained higher amygdalin contents than flesh with time. As Prunus mume ripened, both amygdalin contents in seed and flesh increased. However, the rate of increase gradually decreased. For prunasin contents in Prunus mume, we determined that the dramatic increase in amygdalin from May 3 to 19 was due to amygdalin synthesis from prunasin. Moreover, in the case of fermented Prunus mume, we observed lower amygdalin content as the sugar ratio and fermentation time increased until around 90 days, followed by a decrease. Furthermore, we analyzed alteration of organic acids in Prunus mume and fermented solution based on analysis of amygdalin content in four other market fruits. Amygdalin was detected at $252.37{\pm}2.3$, $22.01{\pm}0.31$, and $8.75{\pm}0.14mg$ per 100 g in plums, peaches, and grape seeds, respectively. In flesh of plums and peaches, amygdalin contents were detected at $84.14{\pm}0.26$ and $7.54{\pm}0.06mg$ per 100 g, respectively. These results suggest scientific improvements for consumption and breeding lines.

• Journal of Food Hygiene and Safety
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• v.22 no.4
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• pp.359-364
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• 2007

This study was conducted to determine the optimum condition of extraction and antioxidant activity of ethanol extracts of Epimedium koreanum Nakai based on the icariin quantity. Also, further organic solvent fractions of hexane, chloroform, ethyl acetate and butanol were obtained from the ethanol extract of Epimedium koreanum Nakai at different temperatures. Total ethanol extraction yield of wild grape seed ranged from 11.8% to 39.3% depending on the concentration of icariin as well as different ethanol concentration, extraction temperature and time condition. Among different extraction temperatures and time, the highest extraction yield of 39.3% was obtained at 70% ethanol for 3 hour at $50^{\circ}C$ in the sample containing the 0.596% icariin (KE9412). In the meantime, the strongest free radical scavenging effect $(RC_{50})$ with $18.9{\mu}g/mL$ in the KE9412 sample was observed in 70% ethanol extract of Epimedium koreanum Nakai extracted for 7 hour at $70^{\circ}C$, while $RC_{50}$ with $35.2{\mu}g/mL$ was observed in the KE9405 (0.20% icariin content) sample at same condition. Also, antioxidant activity of ethanol extracts of Epimedium koreanum Nakai increased as icariin concentration increased. Among each fraction obtained from organic solvents, butanol fraction was found to have the strongest $RC_{50}\;(39.2{\mu}g/mL)$ and followed by ethylacetate $(49.0{\mu}g/mL)$, water $(118.8{\mu}g/mL)$, ethylacetate $(119.8{\mu}g/mL)$, and chloroform fraction $(138.5{\mu}g/mL)$ respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.941-947
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• 2013

To increase the consumption of frying ginseng, we investigated the physicochemical properties of frying ginseng and different edible oils processed through frying ginseng: soybean oil (SO), corn oil (CO), olive oil (OO), and grape seed oil (GO). We tested various parameters, including temperature (130, 160, 180, and $200^{\circ}C$), frying time (2.0, 2.5, 3.0, and 3.5 min), and frying amount (up to 30 times). The physicochemical properties of the fried ginseng and oils were evaluated for changes in acid value, peroxide value, free fatty acid content, acrylamide formation, color, and viscosity of oils. The acid value and peroxide value of the oils increased with frying temperature and amount. Saturated fatty acids increased and unsaturated fatty acids decreased with the amount of frying, but oleic acid in CO and GO and linoleic acid in OO increased. The concentration of acrylamide in fried ginseng increased as the frying temperature and amount increased and was the lowest in OO. The lightness and redness of the frying oil color decreased and its yellowness increased in SO and CO, but the lightness increased (redness and yellowness decreased) in OO. In particular, CO was significantly browned with increasing frying amounts. The viscosity of the frying oils increased with frying amount, with CO showing the lowest increases in viscosity of the oils. As a result, the optimal ginseng frying condition found was 2 min 30 sec at $180^{\circ}C$, regardless the type of oils.