• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.2
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• pp.104-110
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• 2011

This study was conducted to improve the food functional and sensory food quality of Hizikia fusiforme by the fermentation of lactic acid bacteria. Seven strains of lactic acid bacteria isolated from traditional Korean fermented food were inoculated and cultivated in H. fusiforme water extract. Among them, Lactobacillus brevis LB-20, isolated from Kimchi, was selected for further study by considering the results of bacterial growth, DPPH radical scavenging activity, and sensory evaluation. No significant differences in proximate compositions (moisture, crude protein, crude fat, and crude ash) were observed by the fermentation of L. brevis LB-20. The most dramatical change was the conversion from glutamate to ${\gamma}$-aminobutyric acid (GABA) in H. fusiforme water extract fermented by L. brevis LB-20. The GABA content increased approximately 60-fold after 48 hr of fermentation. The bacterial fermentation also resulted in low-molecularization of the extract. The particle size of the fermented extract became approximately 4-fold smaller than that of the law extract. In addition, the analysis of volatile flavor compounds using GC/MS revealed that the bacterial fermentation dramatically removed off-flavors such as acetaldehyde, haxanal, diallyl disulphide and 1-penten-2-ol in the H. fusiforme extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.790-797
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• 2011

We evaluated the antioxidant compounds and activity of the methanolic extracts of foxtail millet (FM), proso millet (PM), and sorghum (SG) using different pulverizing methods (pin mill and ultra fine). The particle size of the FM, PM, and SG were 102.12, 89.52, and $102.25\;{\mu}m$, respectively, using the pin mill pulverizer. The sizes were 9.43, 9.52, and $10.18\;{\mu}m$, respectively, using the ultra fine pulverizer. There was no difference in moisture, crude fat, ash, or protein content between the two different pulverizing methods. The total ${\gamma}$-oryzanol content of the FM using the pin mill and ultra fine pulverizers was 116.07 and $145.30\;{\mu}g$/g, respectively. The total polyphenol content of the SG using the pin mill and ultra fine pulverizers was 14.58 and 15.03 mg/g extract residue, respectively. There was no difference in total flavonoid or tannin content of the methanol extracts between the two different pulverizing methods. The major phenolic compounds in FM were pyrogallol, gallic acid, (+)-catechin, salicylic acid, ferulic acid, and rutin; in PM, they were pyrogallol, rutin, gallic acid, kaempfrol, and salicylic acid; in SG, they were (+)-catechin, salicylic acid, pyrogallol, myricetin, hesperidin and chlorogenic acid. SG had a higher radical scavenging activity than FM or PM extracts. The DPPH and ABTS radical scavenging activities of the SG extracts using the ultra fine pulverizer were 178.10 and 251.56 mg TE/g extract residue, respectively. We noted a significant correlation between free radical scavenging activity and polyphenolic compound.

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

• Journal of the Society of Cosmetic Scientists of Korea
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• v.45 no.3
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• pp.265-275
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• 2019

This study was conducted to investigate physiological activity and its skin permeability of Petroselinum crispum extract using polymer micelles and cell penetrating peptide. In the antioxidant test, the total concentrations of polyphenol compounds were determined to be $121.68{\pm}2.49mg/g$ (for ethanol extract and), $72.42{\pm}1.52mg/g$ (for hydrothermal extract.). The DPPH radical scavenging ability was $90.48{\pm}0.46%$ (for ethanol extract) and $83.92{\pm}0.13%$ (for hydrothermal extract) at 2000 mg/L. ABTS radical scavenging ability was $91.08{\pm}0.14%$ for ethanol extract ethanol extract, which is higher than that of hydrothermal extract at 800 mg/L ($69.63{\pm}0.55%$). In the SOD experiments, the P. crispum ethanol extract showed higher SOD activity than that of the P. crispum hydrothermal extract at all concentrations.. At a concentration of 16,000 mg/L, P. crispum ethanol extract showed the highest SOD activity of $128.45{\pm}0.70%$. The elastase inhibitory assay also showed concentration dependence and elastase inhibition of P. crispum ethanol extract was $99.99{\pm}1.54%$, which was the highest at 2,000 mg/L. To solve the problem of insolubility and to improve skin permeability of the extract, PCL-PEG polymer micelle containing P. crispum ethanol extracts and 1% cell permeable peptide, hexa-D-arginine (R6) were successfully prepared with a particle size of 40.10 nm. In the results of 24 hours of skin permeation experiment, total accumulated beta-carotene amounts showed $37.99{\mu}g/cm^2$ in Petroselinum crispum extracts and $68.38{\mu}g/cm^2$ (1.8 times) in P. crispum extract of the particles.

• Herbal Formula Science
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• v.31 no.1
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• pp.1-10
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• 2023

Objectives : The main aim of this study was to examine the LC-MS/MS used to identify phenolic compounds of CRE(Coptidis Rhizoma 70% EtOH Extract). Also, we investigated antioxidative activities and Anti-inflammatory activities. Methods : LC-MS/MS Analysis HPLC and LC-MS/MS were performed on a 1260 series HPLC system (Agilent Technologies, Inc., California, USA) and 3200 QTrap tandem mass system (Sciex LLC) operated in positive ion mode (spray voltage set at -4.5 kV). The solvent used was DW and Acetonitrile containing 0.1% formic acid, a gradient system was used at a flow rate of 0.5 mL/min for analysis, and a Prontosil C18 column (length, 250 mm; inner diameter, 4.6 mm; particle size, 5 ㎛; Phenomenex Co., Ltd., California, USA, Biochoff Chromatography) was used. The solvent conditions used in the mobile phases were 0-10 min at 10-15% B, 10-20 min at 20% B, 20-30 min at 25%, 30-40 min at 40%, 40-50 min at 70%, 50-60 min at 95%, and 60-70 min at 95%. The analysis was performed at a wavelength of 284 nm and a temperature of 35℃. The cell viability was measured using a 3-(4,5-dimethyethiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. We examined the effects of CRE on the lipopolysaccharide (LPS)-induced production of nitric oxide (NO) in a RAW 264.7 cells Results : The chemical analysis CRE by Liquid chromatography-tandem mass spectrometry (LC-MS/MS) confirmed that Rosmarinic acid, Ferrulic acid, 3-O-feruloylquinic acid, and 5-O-feruloylquinic acid as phenolic components. DPPH radical scavenging activity was the inhibitory activity of CRE showed at 200 ㎍/mL a statistically significant level. MTT assay demonstrated that the CRE did not have a cytotoxic effect in RAW 264.7 and LPS-induced RAW264.7 cells. Also, CRE reduced NO production in RAW 264.7 cells stimulated with LPS. Conclusions : Based on these findings, The chemical analysis 4 major components CRE such as Rosmarinic acid, Ferrulic acid, 3-O-feruloylquinic acid, and 5-O-feruloylquinic acid. Moreover, we confirmed that CRE has effects antioxidant and anti-inflammatory. The results demonstrate that CRE can be used as an antioxidant and a powerful chemopreventive ingredient against inflammatory diseases.

• The Korean Journal of Food And Nutrition
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• v.29 no.1
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• pp.134-143
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• 2016

We evaluated the antioxidant properties of adzuki beans and the quality characteristics of sediment using various cultivation methods. There were significant differences in total polyphenol and flavonoid contents in beans grown using different methods of cultivation (p<0.05). Also, DPPH and ABTS radical-scavenging activities were significantly different depending on cultivation method (p<0.05). The sediment yield before drying of Chungju-pat, Hongeon, and Arari was 296.64~339.01, 271.36~282.24, and 268.21~292.32%, respectively, and the sediment yield after drying was 71.68~85.41, 77.90~85.19, and 74.15~78.65%, respectively. The L-value of Chungju-pat and Arari sediments revealed a significant difference given different cultivation methods (p<0.05), but Hongeon sediment did not show a significant difference. There was a significant difference in the a- and b-value of adzuki bean sediments cultivated using different methods (p<0.05). The particle size of Chungju-pat, Hongeon, and Arari sediments was 66.21~98.80, 61.62~97.07, and $82.96{\sim}106.71{\mu}m$, respectively, and all were significantly different depending on cultivation method (p<0.05). There were also significant differences in the water absorption index, water solubility index, and swelling power when different cultivation methods were used (p<0.05).

• Food Science and Preservation
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• v.22 no.3
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• pp.385-391
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• 2015

This study was conducted to develop a spray-dried garlic chives (Allium tuberosum) powder and to evaluate its quality characteristics depending on the treatment of steam blanching pretreatment $100^{\circ}C$, 3 min) and the addition of forming agents (dextrin (DE=10), ${\beta}$-cyclodextrin) during process. The steam blanching pretreatment showed an increase in $L^*$ value while a decrease in $-a^*$, $b^*$, $C^*$, and $h^o$ values of the powder. Moisture content and water soluble index were not affected by the treatment of steam blanching and the addition of forming agents, whereas the particle diameter was the smallest in the steam blanching treatment and dextrin addition. Chlorophyll, phenolic compound, and vitamin C content, and DPPH radical scavenging activity of non-pretreated powder were significantly higher than those of the steam blanching treated powders. However, there was no significant difference between the two forming agents. The sensory acceptability (color, smell, and overall acceptability) of powder treated with steam blanching were significantly higher than those of non-pretreated powders. Therefore, the steam blanching pretreatment of fresh garlic chives affected on the better quality characteristics of the spray-dried powders when compared with non-pretreated powder though it adversely affected the natural chemical quality of fresh garlic chives.

• Resources Recycling
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• v.13 no.2
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• pp.39-46
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• 2004

The amount of electric furnace dust has been steadily increasing due to the increase of iron scraps which are usually recycled by electric furnace melting process. To date, this electric furnace dust has usually been treated by landfilling, however, because of shortage of landfill sites and heavy metal leaching more desirable treatment schemes are urgently needed. Among several possible schemes for the proper treatment of electric furnace dust, its recycling can be said to be most desirable. In present study, the triboelectrostatic separation of zinc and zinc-containing components from electric furnace dust was attempted based on its physicochemical properties such as particle shape, size distribution, and chemical assay. The dust was found to be mixed with spherical and non-spherical shaped particles and its major component materials were $ZnFe_2$$O_4$, ZnO, Fe, Zn, and FeO. The content of zinc-containing components in the entire dust was observed to be in the range of 15～30 wt%, which reasonably justified that zinc is recyclable. The triboelectrostatic characteristic of each component material was found to be different each other since their work functions were different, and based on this characteristic zinc and zinc-containing component could be flirty separated from the dust. After selecting a proper tribo-elec-trification material, the separation features of zinc and zinc-containing component were examined by taking the distance of electrodes, electric field strength, and scavenging as the experimental variables. The highest zinc-content obtained under the optimal separating condition was found to be up to 50wt%.

• Journal of Chitin and Chitosan
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• v.23 no.4
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• pp.234-243
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• 2018

In this study, the physicochemical properties of freeze dried (FD) and spray dried powders (SD-MD10, SD-MD20, SD-CD10, SD-CD20) from green coffee bean extract were investigated. Yields were 91.46% for FD powder and 71.63~87.98% for SD powders, respectively. The moisture content of SD powders (1.39~1.86%) was lower than that of FD powder (3.19%). L, a and b value of SD powders were higher than of FD powder. The particle size of the FD powder ($147.67{\mu}m$) was higher than that of the SD powders ($54.23{\sim}66.07{\mu}m$). The water absorption index of the SD powders (0.51-0.59) were lower than that of the FD powder (0.72). The water solubility index of the SD powders, 77.26-90.07%, was higher than that of the FD powder (70.07%). The total phenolic and flavonoid contents of SD-CD10 were 20.67 g/100 g and 8.92 g/100 g, respectively. The chlorogenic acid content of SD-CD10 (12.04 g/100 g) was higher than other SD powders. The DPPH and superoxide radical scavenging activities of SD-CD10 at $1,000{\mu}g/mL$ were 88.02% and 86.89%, respectively. The SD-CD10 was better than other SD powders on protective effects against oxidative stress in L-132 cells (87.33%). In conclusion, we provided experimental evidence that spray-dried powder of green coffee bean extracts have potential as functional food materials.

• Journal of the Korean Applied Science and Technology
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• v.41 no.3
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• pp.756-770
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• 2024

This study confirmed emulsion stability after performing antioxidant, whitening, antibacterial, and anti-inflammatory efficacy evaluation to find out the availability of Sicyos angulatus L. (SA) which is designated as an ecological disturbance species as a functional cosmetic material. SA was extracted with Deionized Water (SAW) and 70% EtOH (SAE). Compared to SAW, SAE has excellent antioxidant efficacy by showing scavenging activity and SOD-like activity against DPPH radical and ABTS⁺ radical, and inhibits melanin production by inhibiting the activity of tyrosinase. SAW had no antibacterial effect on Escherichia coli (E.c), Staphylococcus epidermidis (S.e), Staphylococcus aureus (S.a), Pseudomonas aeruginosa (P.a), and Cutibacterium acnes (C.a) strains, while SAE showed antibacterial activity by producing clear zones in E.c, S.e, P.a, and C.a strains except S.a. In LPS-treated RAW 264.7 cells, SAE showed efficacy against anti-inflammatory by inhibiting the production of NO by inhibiting the expression of iNOS and COX-2 than SAW. It was confirmed that the SAE-added emulsion was not separated at temperatures of 4℃, 25℃, and 50℃, the pH and viscosity did not change significantly in numerical terms, and the particle size was similar to that of the control emulsion, so it did not affect the formulation. Based on these results, we suggest its potential as a new material for functional cosmetics research.