• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1397-1403
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• 2011

Epimedium koreanum Nakai is a wild medicinal plant commonly consumed in South Korea due to its health beneficial effects. In the present study, the antioxidative, antimutagenic and immunological activities of E. koreanum Nakai extracts were investigated for their use in food. The yields of icariin compounds from the ethanol extract as well as the ethyl acetate, butanol, hexane, water, and chloroform fractions of E. koreanum were 27.9, 2.5, 1.7, 1.4, and 1.3 ${\mu}g/g$, respectively. The icariin components (295.5 ${\mu}g/g$) were collected from the ethyl acetate fraction by thin layer chromatography (TLC) and analyzed via high performance liquid chromatography (HPLC). The antioxidant activities of each fraction were as follows: ethyl acetate (49.0 ${\mu}g/mL$), butanol (59.2 ${\mu}g/mL$), hexane (119.8 ${\mu}g/mL$), water (122.0 ${\mu}g/mL$), and chloroform (138.5 ${\mu}g/mL$), based on $RC_{50}$ ${\mu}g/mL$. Icariin, isolated and identified as the main component, showed strong antioxidant activity with a $RC_{50}$ value of 15.3 ${\mu}g/mL$, which was higher than those of ascorbic acid (19.5 ${\mu}g/mL$) and ${\alpha}$-tocopherol (18.2 ${\mu}g/mL$). In an Ames test, none of the fractions produced mutagenic effects on Salmonella Typhimurium TA98 and TA100. In an immunomodulating activity test, the effects of E. koreanum Nakai on B cells (Rhamos) and T cells (Jurkat) were investigated. These results show that the growth and viability of B and T cells were increased by isolated icariin components for 1.27 and 1.28 fold, respectively. These results also provide preliminary data for the development of E. koreanum Nakai as an edible food material.

• Journal of Food Hygiene and Safety
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• v.20 no.4
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• pp.244-252
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• 2005

This study was performed far development of new analytical method of beet red in foods. In this study, analysis of beet red in foods has been carried out by detection of betanine and isobetanine, the main color component of beet red as indicator compounds. The qualitative analysis technique consisted of clean-up of the colors with a $C_{18}$ cartridge, separation of the colors by cellulose TLC plate using acetone:3-methyl-1-butanol:distilled water (7:7:6) as a solvent system. Also, the quantitative analysis was performed using X-terra RP at wavelength 538 nm and $0.1\%$ phosphoric acid : methanol (90:10) as a solvent. The quantitative results of beet .ed were as follows:900.22$\∼$27701.60 $\mu$g/g for 60 item in nutrient supplement food, $21.95\∼713.40{\mu}g/g$ for 30 items and N.D. for 18 items in cindy, and $155.85{\∼}505.37{\mu}g/g$ for 12 items in ice creams, $43.52\∼64.75{\mu}g/g$ for 18 items and N.D. for 54 item in sauce, N.D. for 12 items in retort food.

• Journal of Korean Society of Environmental Engineers
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• v.29 no.7
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• pp.826-832
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• 2007

Unpleasant tastes and odors in drinking water cause same problems for water utilities across Korea. Even though tastes and odors do not create health problems, they are main concerns for consumers who determine the safety of their drinking water. In this study, two different odor producing compounds(geosmin 2-MIB) in the Nakdong river water and rapid sand filtered rater were treated by advanced oxidation of $O_3/H_2O_2$ process. The experimental results showed that the removal efficiency of geosmin with the use of 5 mg/L of $O_3$ and $H_2O_2$ was higher than efficiency with the use of $O_3$ alone for both the raw water and the sand filtered water. And in general, the removal efficiency of geosmin was higher than 2-MIB in the sand filtered water. Under the range of $O_3$ concentration $0.5\sim2.0$ mg/L, the removal rate constants(k) of geosmin for the raw and sand filtered waters, and the one of 2-MIB in the sand filtered water were increased rapidly as doses of $O_3$, and $H_2O_2$, increased. The removal rate constants(k) do not increase any more when $H_2O_2/O_3$ ratio increases above the optimum ratio. The optimum ratio of $H_2O_2/O_3$, dose was $1.0\sim2.0$ for both geosmin and 2-MIB. The removal rate constant(k) becomes lower when OH radical consuming materials are present in raw water. The half-life of geosmin decreased rapidly as the $O_3$ and $H_2O_2$ doses increase in the sand filtered water. The half life decreased about 8.5 times with the use of 2 mg/L of $O_3$ and 10 mg/L of $H_2O_2$ than with the use of 2 mg/L of $O_3$ alone for the sand filtered water.

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.605-609
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• 2017

The effect of malic acid-degrading yeast on the quality of Gaeryangmerou (Vitis spp.) wine obtained from grapes commonly used for making wine in Korea was investigated. Alcoholic fermentation was carried out at $25^{\circ}C$, for 14 days. A malic acid-degrading yeast was used as the experimental sample and a commercial yeast, Fermivin, was used as a control. The fermentation process for the experimental yeast lasted 2-3 days longer than that of Fermivin. The pH and the volatile acid content of the wine were 3.94 and 244.20 mg/L, respectively. The total acid content was 0.86% for the experimental group and 0.94% for the control group. The contents of malic acid and succinic acid in the experimental group were significantly lower than that of the control group (245.61, 50.18 mg% for experimental group versus 302.44, 68.39 mg% for control group, respectively). In contrast, lactic acid content was slightly higher in the experimental group. As expected, the main volatile flavor compounds of Gaeryangmerou wine varied with the yeast used for fermentation and were determined to be isoamyl alcohol, ${\beta}$-phenethyl alcohol, 2-methyl-1-propanol, and diacetyl for the experimental wine.

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.668-675
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• 2017

To assess the physiological effects of Aruncus dioicus var. kamtschaticus extract on cytoxicity of a neuronal cell line, antioxidant activity, and neuroprotection against intensive glucose-induced oxidative stress were quantitated. Compared to the other fractions, the ethyl acetate fraction of Aruncus dioicus var. kamtschaticus (EFAD) showed the highest total phenolics and flavonoids. The 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) assay and malondialdehyde inhibitory effect test confirmed the superior antioxidant activity of EFAD. Moreover, EFAD also decreased the intracellular ROS level and suppressed neuronal cell death against intensive glucose- or $H_2O_2$-induced oxidative stress. Additionally, assessment of ${\alpha}$-glucosidase and acetylcholinesterase inhibitory activities revealed that EFAD was an effective inhibitor of ${\alpha}$-glucosidase and acetylcholinesterase. Finally, high-performance liquid chromatography analysis identified caffeic acid as the main ingredient of EFAD. Overall, these results suggest that the EFAD is a good natural source of biological compounds that counteract hyperglycemic neuronal defects.

• Korean Journal of Soil Science and Fertilizer
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• v.35 no.3
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• pp.145-152
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• 2002

The composition of primary minerals in the rocks and secondary minerals of clay fractions of the soil developed on the cinder cones in the foot of Halla Mt., Jeju Island was investigated. The effects of parent materials on the physico-chemical properties and mineralogical characteristics were evaluated by XRD, DTA with the chemical composition of $H^+$ saturated clays. The main rock-forming minerals of a residual cinder cones were plagioclase with subsidiary minerals of hematite, gibbsite and quartz in the red cinder cone and of augite, quartz, feldspars and olivine in black cinder cone. It is demonstrated that ignition loss and sesquioxides content were higher in the red cinder soil than black cinder, which was resulted in the intermittent eruption of volcanic activity. For the chemical analysis of whole soils, $SiO_2/Al_2O_3$ ratio was increased from 2 to 3, but Ignition loss is decreased and $K_2O$ content are very low with increasing the soil depth in regard to the composition and kinds of clay minerals. No clay formation from micas mineral were in volcanic ashes. Dominant clay minerals of the cinder cone soils as a black and red cinder cone soil were allophane with some quartz and feldspars, while vermiculite, illite, kaolin were coexisted as a subsidiary minerals. But the red cinder cones soils had more hematite and gibbsite of the clay fractions than the black soils with magnetite. The exothermic pick of DTA at about $660^{\circ}C$ for cinder cone soils might be corresponded the oxidation magnetite to hematite reation. With regarding to the compositions of mineral detected by X-ray diffractogram and the properties of minerals by D.T.A thermogram, the dominant clay mineral was allophane of the cinder cone soils with some ferrous compounds, red colour of the cinder cone soils which are originated in hematite.

• Food Science and Preservation
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• v.14 no.1
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• pp.47-53
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• 2007

Soybean curd was mixed with onion powder to develop new foods, and changes in quality characteristics were investigated. The moisture content of onion soybean curd rose as the proportion of onion powder increased Whiteness (as measured by the L value) was high in soybean cud admixed with 0.1% (w/v) onion powder, Redness (the a value) was not significantly altered (the readings were 1.03-1.54) on addition of various onion powder concentrations. Yellowness (the b value) was similarly unaffected (readings 13.00-13.93) when various levels of onion powderwere added. Free sugar analysis showed that glucose was high in soybean curd (67.22 g/100 g) admixed with 0.1% (w/v) onion powder, The main organic acid was tartaric acid, and control organic acids included citric and oxalic acids at high levels. The major free amino acids were L-arginine, ${\gamma}-Amino-n-butyric$ acid, L-histidine, L-glutamic acid, L-serine, L-tyrosine and L-threonine, and amino acid content were high in soybean curd admixed with 0.2% (w/v) onion powder. Major phenolic compounds of onion soybean curd were quercitrin, protocatechuic acid and caffeic acid. The hardness of onion soybean curd was similar to that of the control when onion powder was added to 0.1% or 0.2% (w/v), and decreasedmore onion powder was added. Organoleptic qualities dropped as onion powder levels increased. In summary, onion powder addition to soybean curd is optimal at the 0.2% (w/v) level..

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1380-1387
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• 2014

The purpose of this study was to develop a mouthwash product with solid fermented oriental medicinal herb (OMH). Solid fermentation of magnolia, liquorice, and cnidium by Phellinus linteus mycelium was carried out successfully when 30% water was added to the medium, whereas 10% brown rice powder was required as an extra nutrient for solid fermentation of mint besides water. The amount of total phenol compounds and DPPH radical scavenging activity of OMH increased significantly (P<0.05) upon solid fermentation. Anti-microbial activities of fermented OMH also increased and were approximately 100-fold greater than those of unfermented samples. Oral pathogens such as Staphylococcus epidermis, Streptococcus pyogenes, Candida albicans, or Streptococcus mutans were used for determination of anti-microbial effects of OMH. Formulation of the mouthwash was developed based on the results of the sensory evaluation. Among seven formulas, the best formula chosen by the sensory evaluation was as follows: mouthwash prepared with 0.075% ethanol extract of solid fermented OMH as a main ingredient, 83.64% hot water extract of mint and clove (100:15, v/v) as a mouthwash base component, and other miscellaneous ingredients, including sodium fluoride, menthol, and surfactants. Data from a consumer's preference test with 30 participants, overall acceptance, and willingness to buy the product developed in this study were all significantly higher for the tested mouthwash compared to mouthwash on the market manufactured with OMH but with a different formula. Duration of freshness of the mouthwash after usage as determined by Breath Checker was not significantly different between the two samples, although the duration of our product was slightly longer than that of the commercial product mentioned above.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.29 no.4
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• pp.477-487
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• 2019

Objectives: Firefighters are known to be exposed to a variety of toxic substances, but little information is available on the exposure profile of firefighting activities. The aims of this study were to conduct exposure monitoring of toxic chemicals at fire scenes, to compare the concentrations of respective chemicals among firefighting tasks, and to assess the main factors influencing the concentrations of chemicals. Methods: Researchers performed sampling at firefighting scenes during four weeks in 2013. At the scene, we collected samples based on firefighters' own activities and examined the situation and scale of the accident. Collected samples were classified into three categories, including fire extinguishing and overhaul, and were analyzed in the laboratory according to respective analysis methods. Results: A total of fourteen fire activity events were surveyed: five fire extinguishing, six overhaul, and three fire investigations. Although no substance exceeded the ACGIH TLV, PAHs were detected in every sample. Naphthalene ranged from 0.24 to 279.13 mg/㎥ (median 49.6 mg/㎥) and benzo(a)pyrene was detected in one overhaul case at 10.85 ㎍/㎥. Benzene (0.01-12.2 ppm) was detected in every task and exceeded the ACGIH TLV. No significant difference in concentrations between tasks was shown. Conclusions: These results indicate that all firefighting tasks generated various hazardous combustion products, including possible carcinogens.

• Journal of the Mineralogical Society of Korea
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• v.16 no.4
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• pp.307-320
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• 2003

Garnet has been considered as a possible matrix for the immobilization of radioactive actinides. It is expected that Fe­based garnet be able to have the high substitution ability of actinide elements because ionic radius of Fe in tetrahedral site is larger than that of Si of Si­based garnet. Accordingly, we synthesized Fe­garnet with the batch composition of $Ca_{2,5}$C $e_{0.5}$Z $r_2$F $e_3$ $O_{12}$ and $Ca_2$CeZrFeF $e_3$ $O_{12}$ and studied their phase relations and properties. Mixed samples were fabricated in pellet forms under the pressure of 400 kg/$\textrm{cm}^2$ and were sintered in the temperature range of 1100∼140$0^{\circ}C$ in atmospheric conditions. Phase identification and chemical composition of synthesized samples were analyzed by XRD and SEM/EDS. In results, where the compounds were sintered at 130$0^{\circ}C$, we optimally obtained Fe­garnets as the main phase, even though some minor phases like perovskite were included. The compositions of Fe­garnets synthesized from the batch compositions of $Ca_{2,5}$C $e_{0.5}$Z $r_2$F $e_3$ $O_{12}$ and $Ca_2$CeZrFeF $e_3$ $O_{12}$, are $Ca_{2.5­3.2}$C $e_{0.3­0.7}$Z $r_{1.8­2.8}$F $e_{1.9­3.2}$ $O_{12}$ and $Ca_{2.2­2.5}$C $e_{0.8­1.0}$Z $r_{1.3­1.6}$ F $e_{0.4­.07}$ F $e_{3­3.2}$ $O_{12}$, respectively. Ca contents were exceeded and Ce contents were exceeded or depleted in 8­coodinated site, comparing to the initial batch composition. These results were caused by the compensation of the difference of ionic radius between Ca and Ce.