• Korean Journal of Food Science and Technology
• /
• v.33 no.2
• /
• pp.184-189
• /
• 2001

Comparative effects of gamma irradiation and methyl bromide (MeBr) fumigation on water-soluble components of small red bean and mung bean were investigated. The levels of soluble solid and reducing sugar of soaked water at $20^{\circ}C$ for 16 h definitely increased as irradiation dose increased, which was more apparent in small red bean than in mung bean. But, their levels of MeBr-fumigated sample showed a similar result to those of the control, except for soluble solid of small red bean. The pH of soaked water was insignificantly different among treatments. The decrease in lightness (L value) and the increases of redness (a value) and yellowness (b value) were remarkable as irradiation dose increased, which was more significant in fumigated samples. The ${\Delta}E$ values of fumigated sample showed almost equaled to those of 10 kGy in red bean and 30 kGy in mung bean, respectively. Gamma irradiation caused the increase in free amino acids of soaked water, that mainly consisted of asparagine, glutamic acid, and valine, while fumigation reduced their contents. The extractables in soaked water, such as soluble solid and reducing sugar, showed a highly positive correlation with irradiation dose applied.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.8
• /
• pp.1090-1096
• /
• 2009

This study is to develop wine with germinated brown rice and red pepper (Capsicum annuum) and to make effective use of the rice and red pepper. The results of alcohol fermentation were as follows. pH 5.5 was decreased to 4.5$\sim$5.1 during fermentation. The total acidity was changed from 0.56% in initial fermentation to 0.96$\sim$1.42% in after fermentation. Reducing sugar was changed from 0.27% in initial fermentation to 1.33$\sim$1.40% at the end of the fermentation. The ethanol content was 16.6$\sim$17.0% at the end of the fermentation. The addition of 10$\sim$50% red pepper did not have influence on the fermentation. From Hunter's L, a, and b values, a (redness) and b (yellowness) value were increased according to content of red pepper addition. The major volatiles were ethyl acetate, 1-propanol, 2-methyl-1-propanol, 3-methyl-butanol and benzeneethanol. Capsaicin content in the samples of red pepper addition was the highest in 50% and the lowest in 10%. In sensory evaluation, the wine with 20% red pepper had the highest acceptance scores in all of the properties examined than those of other samples.

• Fisheries and Aquatic Sciences
• /
• v.12 no.2
• /
• pp.86-89
• /
• 2009

2,3,6-Tribromo-4,5-dihydroxybenzyl methyl ether (TDB) from the methanolic extract of the red alga Symphyocladia latiuscula exhibits major antioxidant activity. In this study, the activity of TDB against oxidative damage in deoxyribose and DNA was investigated in vitro for potential applications in preventing mutagenesis caused by DNA damage. TDB inhibited the oxidation of deoxyribose at concentrations of up to $1{\mu}g$/mL in the presence of $Fe^{+3}$-EDTA/$H_2O_2$. Furthermore, TDB showed no pro oxidant activity as determined by absence of the reduction of bleomycin-$Fe^{+3}$ to bleomycin-$Fe^{+2}$, which leads to DNA damage. Based on these results, TDB demonstrated considerable antioxidant activity without prooxidant properties.

• Journal of Ginseng Research
• /
• v.23 no.2 s.54
• /
• pp.115-121
• /
• 1999

Effects of single and repeated administration of various nootropic candidates were examined on impaired acquisition by single oral administration of 3 g/kg ethanol (EtOH) in step through test. The inhibitory effect of EtOH on acquisition was significantly reduced by single picrotoxin, but not affected by diazepam, acetyl-L-carnitine and apomorphine. Single or repeated red ginseng total saponin and deprenyl, single piracetam, repeated N-methyl-D-glucamine, but not single or repeated protopanaxadiol, protopanaxatriol and centrophenoxine significantly ameliorated the impairment of acquisition by EtOH. On the other hand, the inhibitory effect of repeated red ginseng total saponin but not that of repeated N-methyl-D-Glucamine, was significantly blocked by pretreatment of $\alpha$-methyl-$\rho$-tyrosine, a inhibitor of catecholamine synthesis. Whereas, the inhibitory effect of repeated deprenyl on EtOH amnesia was exaggerated by $\alpha$-methyl-$\rho$-tyrosine. These results suggest that the amelioration processes of drugs on ethanol amnesia involve complex mechanism between the central GABAergic and dopaminergic neuronal activity in memory and learning, although the effects of repeated drugs administration are not yet clear.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.23 no.2
• /
• pp.232-237
• /
• 1994

Changes of volatile components in modified oleoresin red pepper during cooking at high temperature were investigated. Dried red pepper was milled to 100mesh of size particle and oily compounds were extracted by reduced pressure steam distrillation. The rest part was reextracted and concentrated. The extracts were combined. The same volume of water and 4% of polyglycerol condensed ricinoleate (PGDR) were added to the combined extract, and emulsified to make oleoresin red pepper 119 volatile compounds were separated from the dried red pepper and oleoresin and 35 components were identified in both samples. The major flavor compounds were identified to be 2-methoxy-phenol, 2, 6-bis(1, 1-dimethylethyl)-4-methyl-phenol, 1, 4-dimethylbenzene, thylbenzene, 1, 2-benzenedicarboxylic acid, 2-methoxyl-4-methylphenol, 4-ethyl-2-methoxy-phenol, and 5- methyl-2-furancarboxyaldehyde, and their transferal from raw red pepper to oleresin was low. 93 voltilie compounds were isolated after 3 hours cooking at 100 and 82 volitile compounds were separated after that at $150^{\circ}C$. Degeneration of volatile compounds was peculiarly proportional to the temperature of cooling. Capsaicin was relatively stable during cooking and remaining ratio after cooking at 100 and $150^{\circ}C$ was 84.7% and 73.3%. respectively. Oleoresin from red pepper had a little antioxidation effect at $100^{\circ}C$ cooking, but, antioxidation effect at $150^{\circ}C$ cooking was not shown due to degradation of capsaicin.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.51 no.spc1
• /
• pp.251-254
• /
• 2006

This study was conducted to identify changes of chemical components affected by different drying method and temperature conditions in leaves and stems of peony plant. Drying methods were the dried air heated $(50^{\circ}C)$, far-red ray $(50^{\circ}C)$, room temperature and oven dry $(50^{\circ}C)$. Drying temperature were 40, 50, 60, 70 and $80^{\circ}C$ on far-red ray dryer. Among the drying methods, the contents of components were the highest in far-red drying and normal temperature drying as compared with air heated drying and oven drying. Among the drying temperature conditions, the contents of components were the highest in drying temperature at $40^{\circ}C$ and decreased in high temperature of $70^{\circ}C\;and\;80^{\circ}C$.

• Korean Journal of Food Science and Technology
• /
• v.35 no.5
• /
• pp.825-829
• /
• 2003

An electronic nose was applied to analyze the aroma patterns of powdered red ginseng that had been treated with different preservative methods, such as gamma radiation at 5kGy, commercial methyl bromide (MeBr) and phosphine fumigations. Aroma patterns of phosphine or MeBr, fumigated samples were well separated according to storage temperature and period. However, 5kGy-irradiated samples (stored for 1 and 2 months) were hardly discriminated by the different storage temperatures ($25^{\circ}C$ and $-10^{\circ}C$). After 5 months at $-10^{\circ}C$, non-treated and phosphine fumigated samples showed similar aroma patterns.

• Bulletin of the Korean Chemical Society
• /
• v.17 no.3
• /
• pp.217-219
• /
• 1996

• Korean Journal of Food Science and Technology
• /
• v.29 no.1
• /
• pp.21-25
• /
• 1997

Application of the color indicators to kimchi packages was investigated in order to monitor the ripeness of commercial kimchi products during storage and distribution. Kimchi was packed in polypropylene (PP) tray and nylon/cast polypropylene (Ny/CPP) lid where the indicating sachet consisting of $CO_2$ absorbent and chemical dye (bromocresol purple and methyl red) was attached. The ripeness of kimchi during storage at $0{\sim}20^{\circ}C$ was measured in terms of pH and titratable acidity (TA), which were compared with Hunter color values of the indicators. The color of bromocresol purple dye turned from light blue to purple, while that of methyl red turned from light yellow to red. Regardless of the storage temperatures, Hunter b values of bromocresol purple type and Hunter a values of methyl red type appeared to be proportional to both the pH and TA values of kimchi. These results suggest that the color indicators be employed as one of the effective techniques for sensing the ripeness of packaged kimchi products without destructing the package.

• Journal of Ginseng Research
• /
• v.28 no.3
• /
• pp.127-131
• /
• 2004

This study was carried out to investigate the effect of red ginseng water extract (RGWE) on trypsin activity. After extraction of fat soluble and saponin component from red ginseng powder by methyl alcohol, the residue was extracted with distilled water, and manufactured to water extract. The extract was dialyzed with different molecular cut off membrane. Trypsin activity demonstrated the highest level at the RGWE concentration of 9${\times}$10$\^$-2/% in reaction mixture, and also increased to 15% at 2.9${\times}$10$\^$-3/%. Km value was decreased and Vmax was increased in the present of red ginseng water extract. Red ginseng water extract was partially purified by dialysis, Bio-Gel P-I0 and DEAE-cellulose column chromatography. The active fraction demonstrated positive reaction to ninhydrin, DNS and folin reaction.