• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.11
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• pp.1685-1690
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• 2016

Xanthine oxidase (XO) inhibitors play an important role in the treatment of gout and many other diseases related to superoxide anion metabolism. In this study, four commercial fruit juices and three vinegars were evaluated for their inhibitory activity of XO (XOI), as well as contents of organic acids by HPLC with UV detection. Five different organic acids were detected in commercial samples: acetic acid and malic acid were the most prominent in vinegars and fruit juices, respectively. The vinegars showed high XOI activity (33.8~64.9%) related to the great concentration of acetic acid ($R^2=0.7192$). The presence of acetic acid in vinegar could be responsible for its XOI effect.

• Culinary science and hospitality research
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• v.23 no.5
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• pp.25-33
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• 2017

This study was to investigate the effects of enzyme on quality characteristics and antioxidant activities of wild peach (Prunus persica L.) juice. pH levels and S.S (soluble solid) values in all samples ranged from 3.86 to 4.13 and from 48.0 to $55.0^{\circ}Brix$, respectively. The TA (total acidity) values of control (not treatment enzyme) were higher than those of the others. The highest 'L', 'a' and 'b' values were observed on PWP (preserved wild peach (Prunus persica L.) juice of cellulase/pectinase (1:1, w/w) sample. Glucose (26.65 g/100 g) and fructose (17.42 g/100 g) in PWP product were determined, however sucrose and maltose were not detected. The predominating organic acid components analyzed in PWP sample were tartaric (32.36 g/100 g) and lactc acids (209.34 g/100 g), whereas citric acid, acetic acid and malic acid were not detected. Higher scores for taste, flavor, color and overall acceptance were found for PWP products compared to other samples. The total phenolic content (13.31 mg GAE/mg dry weight) analyzed using Folin-Ciocalteu's reagent, of PWP sample was higher than those of the others and the total flavonoid concentrations were also 10.95 mg CE/mg dry weight. The DPPH radical scavenging and ABTS radical scavenging activities in all samples ranged from 55.16 to 74.29% and from 39.59 to 82.79%, respectively. The antioxidant activities were affected by addition of enzyme. These results indicate that the use of the mixture of cellulase and pectinase could increase the quality, and antioxidant potentials of sugar preserved wild peach (Prunus persica L.) juice by enzymatic treatment.

• Korean Journal of Human Ecology
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• v.8 no.4
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• pp.23-35
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• 2005

The purpose of this study was to analyze the chemical components of Perilla leaf(frutescens Britton var. scuta Kudo) according to the making process, and to examine Hunter's color value and sensory evaluation of Jasosuksu by extraction time. Perilla leaves were prepared in three types; fresh leaf, dried leaf in the shade and roasted leaf after being dried in the shade in order to make Jasosuksu. The results of the research were as follows: Free sugars(sucrose, glucose, fructose) and organic acids(citric acid, tartaric acid, malic acid, succinic acid) were present in the fresh leaf, dried leaf and roasted leaf. $15{\sim}16$ kinds of amino acid including aspartic acid were determined in the fresh leaf, dried leaf and roasted leaf, and the major free amino acids were serine, aspartic acid, and glutamic acid. The major total amino acids of tile fresh leaf, dried leaf and roasted leaf were glutamic acid, histinine, and glycine. The major fatty acids of Perilla leaves were palmitic acid, linolenic acid, and linolenic acid. The content ratio of linolenic acid in fresh leaves was the highest, but that of palmitic acid was lower than that of dried leaves and roasted leaves. L value, a value, and b value of Perilla leaf were the highest in the roasted leaves followed by the order of dried leaves and fresh leaves. L value and b value of Jasosuksu extracted from roasted leaves were higher than Jasosuksu extracted from dried leaves. The preference of color, flavor, sweetness of Jasosuksu extracted from dried leaves was the highest when extraction time was 10 min. at $70^{\circ}C$, but that of Jasosuksu extracted from roasted leaves was the highest when extraction time was 15 min. at $70^{\circ}C$. The preference of color, flavor, taste of Jasosuksu extracted from roasted leaves was higher than that of Jasosuksu extracted from dried leaves.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1302-1309
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• 2009

This study was carried out to investigate physicochemical and functional properties of dried Brassica campestris ssp rapa (BR) sprouts. The proximate compositions of BR sprouts as dry matter basis were 2.35% of moisture content, 22.51% of crude protein, 21.60% of crude lipid, 4.35% of crude ash, and 49.19% of carbohydrate, respectively. The free sugars were identified as glucose and fructose. Analyzing total amino acids, 18 kinds of components were isolated from BR sprouts. The essential amino acid contained in BR sprouts accounted for 47.00% of total amino acid, while the non-essential amino acid accounted for 53.00%. The contents of vitamin A and vitamin E were 0.09 mg% and 3.06 mg%, respectively. Tartaric acid was the major organic acid. Among the minerals in dried BR sprouts, the content of potassium was the highest (882.50 mg%) and those of magnesium and calcium were comparatively high (342.85 mg%, 274.30 mg%). BR sprouts ethanol extract significantly inhibited the HMG-CoA reductase activity in a concentration-dependent manner in vitro. Furthermore, nitrite scavenging ability and DPPH radical scavenging activity of the ethanol extract of BR sprouts were 64.25% and 69.29% at a concentration of 1,000 ${\mu}g$/mL, respectively. These results suggest that BR sprouts possess potential antioxidative capacity and HMG-CoA reductase inhibitory activity.

• Journal of the Korean institute of surface engineering
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• v.23 no.1
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• pp.34-43
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• 1990

Al-Si piston alloys such as AlS10CuMg have been anodized to examine apossibility of forming a hard film aat relatively higher temperatures compard with those in conventional sulfuric acid processes. Three types of electrolytes have been employed in this study ; electrolyte A(15% H2SO4, $0^{\circ}C$), electrolyte B(12% H2SO4, 1% oxalic, $10^{\circ}C$), electrolyte C(tartaric acid 125g/L+oxalic 75g/L+aluminum sulfate 225g/L, $25^{\circ}C$). Hard anodisine process in electrolyte B at a current density of 1.54A/dm2 produced a harder film of VHN 396 at a relatibely low film forming voltage compared with those obtained in other electrolyte at equivalent current density. A liner relationship between hardness and abrasion resistance exists for Al-Si piston alloys. The hardness of anodized film decreasees with increasing silicon content in Al-Si alloys and also with bath temperature. The film hardeness of Na-modified alloy os higher than that of P-modified alloy due to its finer microstructre. The film on the silicon phase in Al-Si alloys is observed to be formed by lateral growth of oxide film nucleated at surroundings.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.255-265
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• 2012

This study aimed to determine the physicochemical and sensory qualities for yogurt dressing prepared with blueberry juice(0, 10, 15, 20, and 25%). As the amount of added blueberry juice increased, citric acid, malic acid and succinic acid contents increased, but tartaric acid, lactic acid and acetic acid contents decreased. The pH of control group(3.75) was higher than that of the others(3.68-3.48). Sweetness of yogurt dressings decreased as the amount of added blueberry juice increased. DPPH radical scavenging activity of the control group was 26.44%, whereas those of yogurt dressings with blueberry juice ranged from 63.16-87.46%. Color L and b values decreased significantly, whereas a value increased significantly by addition of blueberry juice. Viscosity of the control group was lower than those of the others. The sensory property results showed that yogurt dressing with 20% blueberry juice was rated best. It was also preferred most. These results suggest 20% of blueberry juice is the best substitution ratio for yogurt dressing.

• Current Research on Agriculture and Life Sciences
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• v.31 no.4
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• pp.240-244
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• 2013

To evaluate utilization of persimmon peels as novel bio-materials, the general composition and antioxidant activities of Daebong persimmon vinegar (DPV), Daebong persimmon peel vinegar (DPPV) and commercial persimmon vinegar (CPV) were investigated. The pH of DPPV had slightly higher than that of other vinegars. The titratable acidities of vinegars were 3.24% (DPV), 2.77% (DPPV) and 7.78% (CPV), respectively. The reducing sugar contents showed that DPV had slightly higher than that of other vinegars. The browning degree of DPV was lower than CPV in contrast to the turbidity. The results of Hunter's color value have showed that overall values of CPV had significantly higher than DPPV and DPV. The total phenolic contents of DPV and CPV were 19.49 and 17.13 mg/100g GAE, respectively. The total flavonoid contents of DPPV (8.04 mg/100g CE) were two fold higher than that of DPV (3.85 mg/100g CE). The antioxidant activities, by DPPH and FRAP assays, of DPV showed stronger than those of other vinegars. Free sugars were mainly composed of fructose and glucose. Organic acids were presented in the order acetic acid, succinic acid, malic acid, tartaric acid, citric acid and oxalic acid. These results suggest that the Daebong persimmon peels could be utilized for vinegar production as a health-benefit material.

• Korean Journal of Environmental Agriculture
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• v.28 no.2
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• pp.158-164
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• 2009

Biosorption uses adsorbents derived from non-living biomass and removes toxic metals from industrial wastewater. The objective of this research was to evaluate the potential of low cost biosorbents to remove heavy metal ions (Cd, Cu, Pb and Zn) from aqueous solutions using chemically modified rice husk and saw dust (Pseudotsuga menziesi, Quercus, Populus). Batch-type adsorption experiments were carried out using rice husk and saw dust treated with NaOH and/or tartaric acid in artificial wastewater 100 mg metal/L). The experimental results showed that the adsorption specificity of each biosorbent was Pb > Cu > Cd > Zn irrespective of the types of biosorbents. The adsorption capacity of Pb and Cu onto NaOH-treated sawdust was increased 2${\sim}$3 times compared to the untreated one. In addition, the tartaric acid treatment increased the adsorption capacity of rice husk for Zn and Cd approximately 5${\sim}$10 fold compared to the untreated one. Surface conditions and changes in functional groups by chemical modification of each biosorbent were confirmed by SEM and FT-IR. Overall, the results show that chemical modification increases the metal removal capacity of rice bran and sawdust.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.348-355
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• 1999

Effects of pH, sugars, organic acids, metal ions, ascorbic acid and light on the stability of anthocyanin pigment extracted from purple-fleshed potato (Solanum tuberosum L.) were studied. The pH had marked influences on the color of the potato anthocyanin pigment: i.e., the lower the pH of the anthocyanin solution was, the more stable and intenser of the pigment was. It showed characteristic bathochromic shift as the pH of the solution increased. Generally, the addition of sugars into the purple-fleshed potato anthocyanin solution caused decrease in color stability of the pigment. Among the sugars tested, maltose was the most deleterious followed by sucrose, galactose, fructose and glucose. The addition of organic acids greatly increased the stability of the pigment. Malic acid was found to be the most effective in stabilizing the pigment followed by tartaric, citric and succinic acids, while malonic acid was found to be deteriorative to the stability of the pigment. Most metal ions except $Cu^{2+}$ increased stability of the pigment-especially, $Cd^{2+}\;and\;Al^{3+}$ were more effective than the others. Ascorbic acid degraded the pigment considerably, but the adverse effect was diminished by adding thiourea. Light gave an adverse effect to the stability of the purple-fleshed potato anthocyanin pigment, which could be minimized by shielding the light from the pigment.

• Food Science and Preservation
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• v.9 no.4
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• pp.391-395
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• 2002

Thinned fruits, apple, pear and peach were investigated into chemical components and physiological activities. On proximate compositions, crude protein, crude fat and ash of thinned fruits were higher than those of ripe fruits, showing lower carbohydrate in thinned fruits. The contents of inorganic substance were Ca, Mg, P, Na, K and B in order. On heavy metals, As, Cd, Cr and Hg were not detected and Ge, Mo, Ni and Pb were trace. Organic acid in thinned apple and peach were detected as tartaric acid, citric acid, malic acid and succinic acid, but thinned pear did not contain citric acid. Free sugars in thinned pear and peach were composed of glucose, fructose and sucrose but sucrose was not detected in thinned apple. Contents of insoluble dietary fiber in thinned fruits were higher than soluble dietary fiber. The thinned apple extracts showed high antioxidant activity. Nitrite scavenging activity of thinned apple and pear extracts were 71∼80 e/o and 61∼63% at pH 1.2, respectively. Tyrosinase inhibitory activity of thinned pear extracts was 61.0∼89.4 ％, however peach extinct showed no activity.