• Journal of Food Hygiene and Safety
• /
• v.21 no.2
• /
• pp.82-91
• /
• 2006

Standard and lead limit test in general test method of Korea, Japan, Joint FAO/WHO Expert Committee of Food Additives (JECFA), USA, and EU on synthetic and natural food additives were compared. There were found that the general test methods in 'Korea Food Additives Code' were different from standards of various institutes on lead limit test. For the lead limit test of food additives, Korea used dithizone method, Japan used atomic absorption spectrophotometry, and USA used dithizone method, flame atomic absorption spectrophotometric method, atomic absorption spectrophotometric graphite furnace method, and APDC extraction method. In addition, JECFA and EU used dithizone method and atomic absorption spectrophotometric method. The dithizone methods of Korea, USA, and JECFA were nearly identical. In the case of USA, JECFA, and EU, the analytical methods for lead limit test were shown in individual monograph. Lead limit test against 13 synthetic, such as magnesium stearate and L-cystine, and 12 natural, such as gua gum and diatomaceous earth, food additives distributed in Korea were performed by the analytical method of each institute. Although all institutes use various methods for analysis of lead, contents of lead in food additives tested fell into the standard of each institute.

• Journal of the Korean Society of Food Culture
• /
• v.6 no.2
• /
• pp.215-222
• /
• 1991

The difference between Kimchi, Japanese pickles, Korean Salted and fermented fish intestines and Japanese Salted and fermented fish intestines was investigated by comparising composition of inorganic cation in them. A high-performance liqid chromatography was used for the determination of Na, K, Ca and Mg in Kimchi, Japanese pickles and Salted and fermented fish intestines. The Kimchi samples analyzed were produced in the home, in the restaurant, in the nunnery and by food manufactures in Korea, and the pickles used were produced by food manufactures in Japan, and Salted and fermented fish intestines used were produced by food manufactures in Korea or Japan. The results obtained were summarized as following: (1) Sodium chloride in Kimchi was $1.8{\pm}0.37%$, $2.8{\pm}0.60%$ in Asazuke, Japanese picles which the fresh vegitables was seasoned with sodium chloride and seasoning, $1.8{\pm}0.32%$ in Japanese Kimchi, Japanese pickles which the fresh vegitables was seasoned with the mixture of sodium chloride, garlic powder, red peper's powder and seasoning, $5.3{\pm}0.66%$ in Shoyu Zuke, Japanese pickles which the salted vegetables was seasoned with sodium chloride and seasoning after desalting. (2) Na/K value in Kimchi was $1.7{\pm}0.17$ and $4.6{\pm}1.44$ in Asazuke, $2.6{\pm}0.85$ in Japanese Kimchi and $27.3{\pm}6.79$ in Shoyu zuke respectively. (3) Kimchi contained more K and Ca than Japanese pickles. (4) Kimchi remarkably contained the Ca originating to salted and fermented fish intestines. As the results of this study, it was presumed that while Kimchi and Japanese pickles is well known as a food that contributed to high blood pressure, Kimchi and Japanese Kimchi might not cause the high blood pressure because they have an excellent balance of Na/K value and low Na content. And also it was considered that these differences might be caused by the difference of th food taste between and Korean and Japanese people.

• Korean journal of food and cookery science
• /
• v.26 no.1
• /
• pp.88-94
• /
• 2010

This study was carried out to investigate the total polyphenol and flavonoid contents and antioxidative activities of the methanol extracts of Citrus sunki, C. unshiu and C. natsudaidai peels before and after drying. Total polyphenolic content was high in the citrus peels before drying compared to the dried peels, and highest in the order of C. sunki, C. natsudaidai and C. unchiu. On the other hand, flavonoid content was high in the dried citrus peels than in the citrus peels before drying, and was highest in the order of C. unshiu, C. natsudaidai, C. sunki, but in dried peels it was highest in the order of C. natsudaidai, C. unshiu, C. sunki. DPPH radical scavenging activity was highest in the order of C. natsudaidai, C. unchiu, C. sunki, and that in the citrus peels before drying was higher than in the dried peels. Inparticular, C. natsudaidai peels before drying showed higher activity than vitamin C in 0.5 or 1.0 mg/100 g. Hydrogen peroxide scavenging activity was highest in the order of C. unshiu, C. natsudaidai, and C. sunki in the citrus peels before drying. The dried peels were highest in the order of C. unshiu, C. natsudaidai, C. sunki at 0.5 mg/100 g, but high in order of C. natsudaidai, C. unshiu and C. sunki at more than 1.0 mg/100 g. Inparticular, all C. natsudaidai peels displayed high activity more than 87% at 2.0 mg/100 g. Clear patterns in alkyl radical scavenging activity could not be confirmed in Citrus species whether before or after drying of peels. Hydroxyl radical scavenging activity was highest in the order of C. natsudaidai, C. unshiu and C. sunki but was relatively low compared to the scavenging activity of other activated oxygen species.

• Clinical and Experimental Pediatrics
• /
• v.51 no.7
• /
• pp.671-689
• /
• 2008

The economic recession of North Korea has been prolonged, the need for humanitarian assistance for the women and children of DPRK has been raised. In March 2006, South Korean government signed MOU with World Health Organization (WHO) to financially support "Improving Women's and Children's Health in DPRK (IWCH)" project. The assistance projects through UNICEF and the non-government organizations of South Korea were also followed. IWCH project consists of three parts; nutrition, disease management, children and maternity care. The first term (2006-2007) of the project leading by WHO was finished, and the second term (2008-2010) is just begun. The projects driven by NGOs have relatively been delayed due to difficulties in negotiating on project contents and places with North Korea. Recently, however, re-modeling processes of an obstetric/gynecology hospital and a children hospital in Nampo were started. Up to recently, South Korean government has played only a limited role in the humanitarian assistance for North Korea. IWCH project is, however, a full-scale initiative driven by government based on a systematic review of need and priorities. A significant amount of budget and relatively long term (five year) project compare to the previous short term and small size programs were expected to make more meaningful achievement. Despite these positive aspects, the project remains a list of unsolved problems a lack of mutual trust, a different decision making process between South and North Korea, a lack of conflict management process, and unpredictability and complexity of international politics. In spite of such kind of political uncertainty, the health care sector will be a leading area in the process of improving relationship between South and North Korea, particularly, humanitarian assistance for women and children will play a crucial role in the process. The successful implementation of IWCH project, therefore, will contribute to provide the reference model in developing the mutually constructive relationship between South and North

• Journal of Mushroom
• /
• v.15 no.4
• /
• pp.229-236
• /
• 2017

This study was carried out to investigate the physicochemical characteristics of cultivated cereals by Phellinus linteus mycelium. Also, we investigated the content of free sugar, organic acid, free amino acid, mineral and fatty acid of cultivated cereals by P. linteus mycelium. The major free sugars were determined the glucose, maltose, and fucose by HPLC. The content of total free sugars was the highest in cultivated red rice by P. linteus mycelium at $36^{\circ}C$. The content of fucose was the highest in cultivated red rice by P. linteus mycelium at all cultivation temperatures. The organic acids were identified oxalic acid, malic acid, citric acid, and succinic acid, as in the case of free sugar, higher contents of organic acids were observed in the cultivated cereals by P. linteus mycelium than control. There was no significant difference in the mineral content between the control and cultivated cereals by P. linteus mycelium. Sixteen kind of free amino acid were detected in cultivated cereals by P. linteus mycelium. And the content of total free amino acids were higher in the cultivated cereals by P. linteus mycelium than the control. And essential amino acids showed significantly differences between control and cultivated cereals by P. linteus mycelium. Fatty acids were detected with seven kinds of fatty acids, and the major fatty acid was determined the linoleic acid by GC-MS. The content of linoleic acid was higher in the cultivated cereals by P. linteus mycelium than the control.

• Journal of Food Hygiene and Safety
• /
• v.32 no.3
• /
• pp.234-242
• /
• 2017

This study was conducted to provide basic data of Cirsium setidens Nakai in different harvest time that will be applied for development of functional foods and ingredients. We investigated pectiolinarin and pectolinarigenin content, total flavonoids content and antioxidant effects (DPPH radical scavenging activity and ORAC assay) of C. setidens Nakai. Our results showed that the pectolinarin and total flavonoids contents of C. setidens Nakai in harvesting time ranged from $43.13{\pm}0.22$ to $95.65{\pm}0.34mg/g$ and from $32.81{\pm}1.68$ to $40.43{\pm}0.35mg$ rutin equivalent (RE)/g, respectively. The DPPH radical scavenging activity of C. setidens Nakai did not show differences in harvesting time. The oxygen radical absorbance capacity (ORAC) value was highest in August (2016) extracts ($827.72{\mu}mole\;TE/g$). In addition, C. setidens Nakai exthanolic extract in harvesting time did not show any cytotoxicity up to $200{\mu}g/mL$. During adipocyte differentiation, C. setidens Nakai extract in harvesting time significantly inhibited lipid accumulation and ROS production, compared with the controls. These results suggest that C. setidens Nakai extract could be considered as a non-toxic natural resources of functional food ingredients and natural antioxidants.

• Journal of Applied Biological Chemistry
• /
• v.57 no.1
• /
• pp.7-15
• /
• 2014

This study investigated anti-obesity and antioxidant effects of dietary non-fermented soybean crud residue (SCR) and fermented SCR by Monascus pilosus (FSCR) in high-fat induced-obese mice. SCR and FSCR were supplemented with high-fat diet at 2% (wt/wt) dose for 8 weeks. Both SCR and FSCR significantly lowered body weight, epididymal fat weight and weight gain rate compared to high-fat diet control (HC) group and FSCR group showed lowest weight gain rate. In addition, it was observed that serum and hepatic lipid profiles including triglyceride, total cholesterol, LDL-cholesterol and HDL-cholesterol were significantly improved by supplementing SCR or FSCR. Furthermore, SCR and FSCR administration showed increase of glutathione content and decrease of hepatic lipid peroxide content, serum aminotransferase activity, and hepatic xanthine oxidase activity. On the other hand, activities of reactive oxygen species scavenging enzyme such as superoxide dismutase, glutathione S-transferase and glutathione peroxidase in two test groups were higher than those of HC. Lastly, in comparison with SCR, FSCR was more effective in restoring obesity-related biomarkers to normal level in high-diet induced obese mice. In conclusion, the present study indicates that FSCR could have not only anti-obese effects such as inhibition of abdominal fat accumulation, but also protective effects of cardiovascular disease such as atherosclerosis by decreasing serum and hepatic lipid contents. Furthermore, these results suggest that experimental diets in this study could alleviate hepatic damage caused by overproduction of reactive oxygen spices (ROS) due to obesity via inhibition of ROS generating activities and induction of ROS scavenging activities.

• Food Science and Preservation
• /
• v.22 no.4
• /
• pp.465-474
• /
• 2015

This study was conducted to investigate the physicochemical characteristics and storage stabilities of soy sauce and soybean paste sauce added with extracts of pear and sugar. The commercial possibility of these sauces was investigated by sensory and preference evaluations. First, the sensory evaluation of two different particle sizes of soybean paste sauce (Type I, chopped; Type II, ground) was performed. The result of sensory and preference evaluations of soybean paste sauce Type I was higher than those of soybean paste sauce Type II, which the former was used for further analysis. The total polyphenol contents and the 2,2'-azino-bis (3-ethylb enzothiazoline-6-sulfonic acid) (ABTS${\cdot}$+) radical scavenging activities of two sauces were not significantly different (p<0.05). The 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of soy sauce was higher than that of soybean paste sauce I(p<0.05). The pH, total bacterial count, saltiness, and hunter's color values of both sauces were not changed during the whole storage period (60 days). Viscosity of the soybean paste sauce I was increased while the viscosity of soy sauce was significantly decreased during the storage periods (p<0.05). From these results, it was suggested that the soy sauce and soybean paste sauce I added with pear extract of pear and sugar would be a suitable sauce for smoked duck and meat foods.

• Food Science and Preservation
• /
• v.16 no.3
• /
• pp.405-411
• /
• 2009

The manufacturing process and quality properties of Lactococcus lactis-fermented yakchobugak (LFY) containing some colored agro-food products were investigated to develop a good organoleptic bugak from the leaf of the medicinal herb. The de-oiling rate of LFY by centrifugation was 37.6%, which was significantly different to the 3.5% value obtained after standing and the 8.9% value obtained with the beating method (p<0.05). Reducing power (RS) increased with addition of increasing levels of ethanol extracts from agro-food powders. The RS of green tea extract-supplemented LFY had the highest value of 0.97 at $500{\mu}g/mL$, and this was significantly different to values obtained using other extracts (p<0.05). At 83.84%, the DPPH (2,2-diphenyl-1-picrylhydrazyl) free-radical scavenging activity of green tea extract-supplemented LFY was the greatest of all samples tested, followed by LFY with woolgeom at 39.48%, LFY with black rice at 28.45%, and LFY with bokbunja at 22.24% all ethanol extracts were added at $50{\mu}g/mL$ (p<0.05). Acid values of green tea and bokbunja LFYs stored in transparent PE bags at $60^{\circ}C$ for 7 days were 1.82% and 2.03%, respectively. Textural hardness values of LFYs were less than 250.62, except for LFYs with black rice and woolgeom, but these values increased $2{\sim}3$-fold after lactic acid fermentation. Carbohydrate and protein content of LFYs were in the ranges $58.95{\sim}64.63%$ and $7.50{\sim}8.68%$, respectively. Lipid and calorie contents of woolgeom LFY had the lowest values of 22.02% and 490 Kcal, respectively.

• Korean Chemical Engineering Research
• /
• v.56 no.3
• /
• pp.309-314
• /
• 2018

In this study, methanol extracts of the Oxalidaceae were tested with a potential functional cosmetic agent. As cosmetic agent tests, cell toxicity, polyphenol content, antioxidation, anti-wrinkle, and whitening effects were measured. Cell toxicity of the extracts was weak up to $1,000{\mu}g/mL$. Polyphenol contents of Oxalis corniculata L., Oxalis obtriangulata Maximowicz and Oxalis articulata Savigny were $116.036{\pm}0.37mg/g$, $54.72{\pm}0.52mg/g$ and $88.18{\pm}1.15mg/g$, respectively. Oxalis corniculata L., Oxalis obtriangulata Maximowicz and Oxalis articulata Savigny extracts showed 89%, 80% and 88% of antioxidation effects at $1,000{\mu}g/mL$ concentration using DPPH free radical scavenging assay. Oxalis corniculata L., Oxalis obtriangulata Maximowicz and Oxalis articulata Savigny extracts indicated 81%, 51% and 57% of antiwrinkle effects at $1,000{\mu}g/mL$ concentration using elastase inhibition assay. Oxalis corniculata L. extract was particularly excellent in elastase inhibition effect. Whitening effect using tyrosinase inhibition assay was relatively weak. Lotion formulation including 1% Oxalis obtriangulata Maximowicz extract was stable based on the temperature stability test for 28 days in terms of pH, viscosity and appearance. However, Lotion formulation including 1% Oxalis corniculata L. extract and Oxalis articulata Savigny extract need formulation improvement. From the research, methanol extract of Oxalis corniculata L. seems to be good candidate for antiwrinkle functional cosmetic agent.