• Food Science and Preservation
• /
• v.15 no.2
• /
• pp.311-316
• /
• 2008

We studied changes in a high-proof maesil liqueur during a 5 month leaching and ripening period at $10^{\circ}C,\;20^{\circ}C$, and $30^{\circ}C$. Titratable acidity increased after 2 months at all temperatures, but pH only changed after 2 months at $30^{\circ}C$. The absorbance at 420 nm increased significantly during a high temperature leaching and ripening period. The alcohol concentration was similar for maesil liqueurs held at $10^{\circ}C$ and $20^{\circ}C$ for 2 months. The levels of reducing sugars and polyphenols were also higher for liqueurs stored at higher temperatures. The major free sugars present after one month (in order of decreasing concentration) were fructose, glucose, sucrose, and maltose. The major organic acids were citric, lactic, malic, succinic and acetic acid The total organic acid content of maesil liqueur decreased after 1 month at $10^{\circ}C$ but increased until 2 months at $20^{\circ}C$ and $30^{\circ}C$.

• Journal of Food Hygiene and Safety
• /
• v.22 no.2
• /
• pp.77-81
• /
• 2007

Antimicrobial activity of both fresh Prunus mume and Prunus mume liqueur byproduct (PLB), generated after producing Prunus mume liqueur were examined against various pathogeinc bacteria such as Listeria monocytogenes Scott A, Listeria monocytogenes ATCC 19115, Bacillus cereus KCCM 11341, Staphylococcus aureus KCCM 12255, Pseudomonas fluorescens ATCC 21541, Escherichia coli O157:H7, Salmonella Typhimurium ATCC 14028, and Shigella sonnei. PLB showed strong antibacterial effects against tested pathogenic bacteria.L. monocytogenes ATCC 19115, B. cereus KCCM 11341, S. sonnei, and E. coli O157:H7 were not detected in trytpic soy broth containing 1% of prunus mume or PLB after 24-hour incubation at $37^{\circ}C$, respectively. Prunus mume showed higher antimicrobial activities than that of PLB against tested pathogens.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.10
• /
• pp.1461-1466
• /
• 2006

The objective of this research was to investigate the potential use of Prunus mume liqueur byproduct (PLB) as an ingredient in noddle processing. After boiling, the weight and volume of PLB added noodles and turbidity of the noodle soup decreased significantly, compared with those of the control. In sensory evaluation, appearance and color scores of the noodle with PLB were lower than those of the control. However, scores for texture, flavor, taste and overall acceptability were higher in the noodle with PLB than in the control. The pH value of the noodle decreased with increase of PLB concentration and did not change during storage for 30 days at $10^{\circ}C$. Changes of titratable acidity in the noodle with PLB showed the same trend as pH. The surface of the noddle was covered with mold in the control and 10% PLB added noodle after 15 days storage at $10^{\circ}C$. However, the noodle with 20% and 30% PLB did not how significant increase in total bacteria up to 30 days at $10^{\circ}C$.

• Food Science and Preservation
• /
• v.23 no.4
• /
• pp.560-567
• /
• 2016

Sensory evaluation, in vitro antioxidant activities and main compounds of coffee water-extract, coffee liqueur (CL) and coffee-ground liqueur (CGL) were investigated to consider their industrialization. Sensory evaluation showed that all groups of CGL without 25% CGL (3 month) were relatively higher than CL groups. Total phenolic compounds and in vitro antioxidant activities such as 1,1-diphenyl-2picryl-hydrazyl (DPPH) radical scavenging activity and ferric reducing/antioxidant power (FRAP) were also performed. The group of 35% CGL had higher total phenolic compounds than others, and the result of DPPH radical scavenging activity was similar to that of total phenolic compounds. In addition, 35% CGL is comparable to the FRAP of coffee water extract (CE). Qualitative and quantitative analysis using high-performance liquid chromatography (HPLC) were performed, and chlorogenic acid as a ployphenolic compound and caffeine as a nonpolyphenolic compound were detected in all samples. Moreover, the HPLC analysis showed that CGLs contain a larger amounts of chlorogenic acid (difference of 0.3~10.5%) and also greater amounts of caffeine (difference of 10.0~18.2%) more then CE. Consequently, these results suggest that coffee-ground as coffee by-products could be used as commercially available food substances because of its physiological molecules remained.

• Applied Biological Chemistry
• /
• v.48 no.2
• /
• pp.166-172
• /
• 2005

In order to prepare liqueur of Acanthopanax koreanum, changes in major constituents by soaking below 0.5 cm size dried sample 700 g in 10 l of $15{\sim}95%$ spirit solution for 70 days were investigated. Color b was increased according to lower ethanol concentration and longer soaking periods. Extract was increased gradually with soaking periods, and the content was $0.6{\sim}0.7%$ (w/v) with stem, $1.0{\sim}1.5%$ (w/v) with root. Eleutheroside B and E were extracted rapidly within 20 days of soaking, moreover were increased according to ethanol concentration within 15% to 70%. Acantoic acid was extracted rapidly $2.8{\sim}22.6\;{\mu}g/ml$ with stem, and $560{\sim}1,700\;{\mu}g/ml$ with root within 5 to 10 days. For preparation of liqueur of Acanthopanax koreanum, it is necessary to soak more portion of dried root with $60{\sim}80%$ ethanol concentration for $30{\sim}50$ days, and then to blend after aging for 13 weeks.

• Applied Biological Chemistry
• /
• v.50 no.3
• /
• pp.154-159
• /
• 2007

In order to prepare liqueur of Citrus platymamma, 500 g dried peel was soaked in 10 l (5%, w/v) of $30{\sim}95%$ ethanol concentration for 70 days. Changes in pH was $5.19{\sim}4.80$ with 30% ethanol concentration, and the pH was decreased as ethanol concentration decreases for 10 days after soaking. Color a-value was decreased and color b-value was increased according to higher ethanol concentration. Extract was $2.00{\sim}2.19%$ (w/v) with $30{\sim}70%$ ethanol concentration. Acid content was $0.18{\sim}0.21%$ (v/v) with $30{\sim}70%$ ethanol concentration, while $0.13{\sim}0.15%$ (v/v) with 95% ethanol concentration. The contents of fructose and glucose was increased with lower ethanol concentration, and sucrose content was decreased with longer soaking time. Main flavonoids were narirutin, hesperidin, nobiletin, 3,5,6,7,8,3'4'-methoxylated flavone, and tangeretin. Most flavonoids were extracted more than 80% of ethanol for $3{\sim}5$ days soaking. Total polyphenol was $628.8{\sim}711.2$ ${\mu}g/ml$ with $30{\sim}70%$ ethanol concentration for 20 days soaking. Therefore, to prepare Citrus platymamma peel liqueur, it is necessary to soak the material in $50{\sim}70%$ ethanol concentration for 20 days.

• Food Science and Preservation
• /
• v.13 no.3
• /
• pp.389-396
• /
• 2006

In order to prepare liqueur of citrus fruit, changes of major constituents, flavonoid pH, color changes, and extract, by soaking 3 kg/6 L kumquats for $1{\sim}70$ days and 1 kg/3 L Citrus platymama for $1{\sim}50$ days in $30{\sim}95%$ ethanol solution were investigated 1.5kg of kumquats, and 1kg of citrus platymama were soaked in 3 L of $30{\sim}95%$ ethanol solution for $50{\sim}70$ days. pH and color changed largely by ethanol concentration. Glucose and fructose were more extracted in $60{\sim}95%$ ethanol concentration. Citric acid and malic acid were extracted $10{\sim}15$ times with kumquats than with Citrus platymama in 30% ethanol solution. Ascorbic acid was more extracted in 60% ethanol solution for kumquats, and in 95% ethanol for Citrus platymamma. The content of ascorbic acid was $3.19{\sim}41.91{\mu}g/mL$ in kumquats, and $21.90{\sim}30.12{\mu}g/mL$ in Citrus platymamma. $312.82{\sim}688.12{\mu}g/mL$ of rutin were extracted in 95% ethanol solution, $9.32{\sim}74.49{\mu}g/mL$ of neohesperidin were extracted in 60% ethanol as for kumquats. Rutin and neohesperidin were more extracted in 30% ethanol concentration contrary to hesperidin. Hesperidin was extracted $38.93{\sim}136.86{\mu}g/mL$ in 95% ethanol solution.

• Korean Journal of Food Science and Technology
• /
• v.50 no.6
• /
• pp.697-700
• /
• 2018

This study investigated changes in amygdalin of maesil liqueurs during leaching and ripening, and their qualities during ripening. Maesil was leached at $24^{\circ}C$ for 3 months in a commercial soju (30% alcohol). During leaching, amygdalin contents dramatically increased by 1 month, remained at a plateau by 2 months, and then decreased at 3 months. Once completion of leaching, maesil liqueurs were ripened for 3 months together with maesil (ML1) and maesil flesh itself (ML2), and without maesil (ML3). During ripening, amygdalin contents significantly decreased for all treatments, and the reduction in amygdalin rapidly proceeded in the order: ML2>ML1>ML3. Alcohol contents decreased for ML1 and ML2, while remained constant for ML3. Their pH and titratable acidity observed only subtle changes, and their color became increasingly darker. Overall results suggested that the long-term ripening of maesil liqueurs containing maesil or maesil flesh (without seeds) may resolve the concern on their amygdalin toxicity.

• Preventive Nutrition and Food Science
• /
• v.16 no.4
• /
• pp.333-338
• /
• 2011

In this study, antioxidative and anti-inflammatory activities of the herb (cinnamon, clove, glehnia root, ginger, violet-root cromwell, licorice, citrus peel and longan) extracts used for gamhongroju, one of the popular liqueurs in Korea, were investigated. Twenty grams of individual herbs were extracted in 60% purified ethanol and freeze-dried. A mixture of the individual herb extracts (HEM) was separately prepared. Cytotoxicity of the individual extracts and HEM on murine RAW264.7 macrophage cells were examined along with their recovering activity on $H_2O_2$-treated RAW264.7 cells. Antioxidant and anti-inflammatory activities of the extract-treated cells were determined by measuring superoxide dismutase (SOD) and glutathione peroxidase (GPx) activities, and Trolox equivalent antioxidant capacity (TEAC), nitric oxide (NO) and prostaglandin E2 (PGE2) levels. Violet-root cromwell extract showed the least cytotoxicity in terms of treated concentration. Most of the extracts, below levels of cytotoxicity, recovered the $H_2O_2$-treated cells. Treatment with some of the extracts increased SOD and GPx activities and TEAC levels while a majority inhibited the production of NO and PGE2 in lipopolysaccharide (LPS)-treated cells.

• Journal of Food Hygiene and Safety
• /
• v.31 no.1
• /
• pp.1-7
• /
• 2016

In the present study, our aim was to determine whether green tea extract (GTE) and its major constituent, epigallocatechin-3-gallate (EGCG) have a protective effect on ethanol-induced cytotoxicity and DNA damage in NIH/3T3 and HepG2 cells. The cell viability and DNA single strand breaks were examined by MTT assay and alkaline single cell gel electrophoresis (Comet assay), respectively. Ethanol decreased the cell viability and also increased DNA single strand breaks in a concentration-dependent manner. On the other hand, GTE showed the protective effect of cytotoxicity and DNA damage induced by ethanol in both cell lines. GTE and EGCG, were found to possess the anti-oxidative and anti-genotoxic activities by evaluation with DPPH test, LDL oxidation assay, oxidative DNA damage assay and 8OH-2'dG generation test. These results were also verified by the experimental results demonstrating the lower cytotoxicity and genotoxicity of commercial green tea liqueur compared to pure ethanol in same concentration. Thus it is concluded that the supplementation of GTE or EGCG may mitigate the ethanol-induced cytotoxicity and DNA damage.