• Korean Journal of Microbiology
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• v.52 no.1
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• pp.98-109
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• 2016

The study was aimed to investigate the mixing ratio of kiwi and persimmon juices for the production of good quality wine by Saccharomyces cerevisiae Y28. Firstly, the optimum condition of rapidase treatment for the kiwi and persimmon juices was established, thereafter various mixing ratio (10:0, 9:1, 8:2, 7:3, 6:4, 5:5) of kiwi and persimmon was investigated regarding physiochemical properties and flavor compounds of wine. As the result, the optimum conditions were obtained as 0.3% rapidase for 1 h in kiwi and 0.3% rapidase for 3 h in persimmon. According to higher ration of persimmon, the pH of wines increased from 3.69 to 3.77, while the acidity of wines decreased from 2.07% to 1.51% at 14 days fermentation. The ranges of brix and reducing sugar in wines were decreased which ranges around 9.6 to 8.8 and 6.07 to 6.90 g/L, respectively, after fermentation. Major organic acid in wines were identified as tartaric acid, malic acid, and citric acid. A small amount of free sugar such as sucrose and glucose were detected in wines, but fructose was completely absent. The soluble phenolic contents were decreased that ranges around 1.00 to 1.25 g/L, in contrast, browning degree were increased ranges around 0.212 to 0.412 after fermentation. The major flavor components were identified as ethyl acetate and hydrazine, and 1,1-dimethyl. Importantly, phenylethyl alcohol was detected from the all wines that have a typical rose like flavor. But sensory test results and preference of kiwi-persimmon (7:3) mixing wine was better than the other wines.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.393-400
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• 2011

This study investigates the effects of a hangover beverage (MIX) that contains minerals (highly-salty mineral water, HSMW) and several medicinal plant extracts, on antioxidant and alcohol-metabolizing enzymes in alcohol administered Sprague-Dawley rats. HSMW is pumped from below the sedimentary rock layer of Dadaepo, Busan, South Korea, which is 1,050 m below the land surface; it tastes salty, like sea water. In terms of medicinal plant extracts, the total phenolic and flavonoid contents of Rubus coreanus and Cornus officinalis were measured as being significantly higher than those in Curcuma longa. The results suggest that treatment with MIX significantly increases superoxide dismutase (SOD) activity and DPPH radical scavenging activity. In the 10% HSMW-, for MIX- and company product (CP)-treated groups, the concentration of blood alcohol was significantly reduced 1~5 hr after alcohol loading, compared to that in the control group. In hepatic alcohol-metabolizing enzyme activities, alcohol dehydrogenase (ADH) activity was found to be higher in the MIX- and CP-treated groups than in controls, whereas acetaldehyde dehydrogenase (ALDH) activity was significantly higher in the CP-treated groups than other groups. This study concludes, therefore, that MIX (HSMW) minerals, like as Zn, Ca, Mg, Mn, and others stimulate alcohol-metabolizing enzymes, while the antioxidants of plant extracts prevent the damage otherwise incurred by alcohol toxicity. These results suggest that the hangover beverage (MIX) alleviates alcohol hangover symptoms by stimulating activities related to hepatic alcohol-metabolizing enzymes and antioxidant effects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.5
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• pp.581-591
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• 2017

The purpose of this study was to examine the biological activities of gamma-irradiated Teucrium veronicoides. In photostimulated luminescence analysis, non-irradiated sample showed lower than 700 photon counts (PCs), whereas irradiated (5 and 10 kGy) samples showed higher than 700 PCs. The thermoluminescence ratio of non-irradiated samples was less than 0.1, whereas the values of irradiated samples were greater than 0.1. Electron spin resonance analysis was performed confirmed for irradiation identification. The total phenolic contents of hot-water and 50% ethanol extracts were higher than those values after irradiation at 10 kGy. Regarding 1,1-diphenyl-2-picrylhydrazyl radical inhibitory activity, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity, antioxidant protection factor, thiobarbituric acid reactive substance inhibitory activity as antioxidant test and xanthine oxidase inhibitory activity, the effect of gamma irradiation had on significant effects. On the other hand, ${\alpha}-amylase$ inhibitory activity of 10 kGy-irradiated hot-water extract was 23.6% higher than that of the non-irradiated sample. Thus, gamma irradiation could be used for the long-term storage of Teucrium veronicoides.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1304-1308
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• 2006

The present study describes the preliminary evaluation of the antioxidant activity and the cytotoxic effect of Ceramium kondoi. The antioxidant activities and cytotoxic effect of the water extracts were evaluated by total phenolic contents (TPC), DPPH radical scavenging activity (RSA), reducing power (RP), comet assay, and MTT reduction assay. TPC, DPPH RSA, and RP of the extract at the concentration of $1,000{\mu}g/mL$ was $659.2{\mu}M$, 86.0%, and 1.084, respectively, and those were concentration dependent. The $200{\mu}M\;H_2O_2-induced$DNA damage was inhibited by C. kondoi water extract in a dose dependent manner in human leukocytes. The inhibition was by 62.3, 39.8, 24.8% and 16.4% at the concentration of 5, 10, $25{\mu}g/mL$ and $50{\mu}g/mL$, respectively. Cytotoxic activity on HT-29 cells and MCF-7 cells of the C. kondoi water extract at the concentration of $10{\mu}g/mL$ was 49% and 60%, respectively. These results strongly support the possibility of C. kondoi as a source of natural functional materials.

• Food Science and Preservation
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• v.23 no.5
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• pp.614-622
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• 2016

This study was carried out to investigate the effect of modified-atmosphere packaging (MAP) on the quality change of "Tabor" tomatoes during long-term exportation periods. Hydroponics tomatoes were harvested at the turning stage, sorted, and box packed and then packaged in nylon film with a pallet. The packaged pallet was filled with a gas composition (5% $O_2$, 1% $CO_2$, and 94% $N_2$) and stored at $10^{\circ}C$ for three weeks. The quality changes in weight loss, firmness, color, acidity, soluble solids, and microorganism growth were measured every 7 day interval. During the initial storage, the pallet-scale MAP showed slightly higher weight loss and firmness changes when compared to the conventional pallet. The total color change (${\Delta}E$) during ripening was delayed 10% under MAP storage. Acidity, soluble solids and phenolic compound contents decreased with increases in storage time regardless of the storage method; however, the quality changes of tomatoes were delayed in the MAP pallet. Furthermore, the decay rate of the pallet-scale MAP stored for 14 days was less than that of the conventional pallet, and the number of microorganisms was approximately 30% lower in the pallet-scale MAP, showing a positive effect on marketability. These results suggested that the pallet-scale MAP of tomatoes could ensure higher quality and longer storage periods than conventional pallet storage.

• Korean Journal of Plant Resources
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• v.30 no.4
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• pp.352-363
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• 2017

To investigate skin-whitening effect of Adenophora triphylla var. japonica sprout extract, antioxidant activity, inhibitory effect on tyrosinase and melanin synthesis in B16/F10 melanoma cell were examined. Total phenolic content (246.25 mg GAE/g) and total flavonoid content (303.94 mg RE/g) of ethyl acetate fraction from Adenophora triphylla sprout (EFAT) showed the highest contents than other fractions (n-hexane, chloroform and distilled water). Antioxidant activities of EFAT has been evaluated using ABTS, DPPH radical scavenging activities, FRAP and inhibitory effect of lipid peroxidation. EFAT showed excellent radical scavenging activity and inhibitory effect on MDA production. Inhibitory effect of tyrosinase as a major enzyme of melanin synthesis was also measured. In these results, EFAT showed higher inhibitory effect against L-DOPA (51.27%) than L-tyrosine. $IC_{50}$ value on ${\alpha}-glucosidase$ was $41.93{\mu}g/ml$. In B16/F10 melanoma cells, EFAT inhibited melanin synthesis at $200{\mu}g/ml$ concentration (about 42% decrease). Finally, main physiological compounds of EFAT were identified as a rutin and a chlorogenic acid using high performance liquid chromatography.

• Food Science and Preservation
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• v.15 no.1
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• pp.118-124
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• 2008

The chemical compositions and antioxidant activities of four different colored rice cultivars (white-colored rice: WCR, brown-colored rice: BCR, brown-colored waxy rice: BCWR, black-colored rice: BKCR) were investigated to evaluate the quality characteristics of the new brown rice cultivars. There was no significant differences in chemical compositions amongst the four rice cultivars, although WCR had higher amount of carbohydrate than did the other rice cultivars. 'The major fatty acids in the four rice cultivars were linoleic, oleic and palmitic acids, which accounted for about 96% of total fatty acids. Of note, higher amounts of saturated fatty acids (24.8%) and lower amount of unsaturated fatty acids (75.2%) were observed in BKCR than in the other rice cultivars. Two brown-colored rice cultivars, BCR and BCWR, possessed higher amounts of linoleic acid (40.8% and 42.1%, respectively) than did the other cultivars. The highest level of ${\alpha}$-tocopherol was found in WCR (51.3mg%), followed by BKCR (38.6mg%), BCWR (37.2 mg%), and BCR (34.5mg%). Free amino acid analysis showed that aspartic and glutamic acids were major amino acids of all cultivars, whereas phenylalanine, lysine, and histidine were minor. Particularly, relatively higher contents of aspartic and glutamic acids were found in BKCR, while relatively higher levels of alanine and ${\gamma}$-aminobutyric acid (GABA) were observed in BCR and BCWR. Also, BKCR had the highest phenolic content and antioxidant activity of any cultivar, followed by the two brown-colored rice cultivars and WCR. These results suggested that the new brown rice cultivars may possess quality characteristics intermediate between those of WCR and BCR.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.535-540
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• 2009

The effect of cellulolytic (Viscozyme) and pectolytic (Pectinex) enzyme treatments on extraction of total polyphenol and antioxidant activity of extract from apple peel have been examined. Extraction was carried out with a dosage of 0.1, 0.25, 0.5, 1 and 2% (v/v) of Viscozyme, Pectinex and Viscozyme+Pectinex at $30{\sim}50^{\circ}C$ for $12{\sim}24$ hours. Total polyphenol contents (mg/mL) of extracts obtained with 2% of Viscozyme, Pectinex or Viscozyme+Pectinex treatment for 12 hours were $0.30{\pm}0.02$, $0.16{\pm}0.01$, and $0.33{\pm}0.02$ at $30^{\circ}C$, $0.34{\pm}0.01$, $0.19{\pm}0.01$, and $0.35{\pm}0.02$ at $40^{\circ}C$ and $0.34{\pm}0.01$, $0.22{\pm}0.01$, and $0.38{\pm}0.02$ at $50^{\circ}C$ respectively. The result shows that Viscozyme was more effective than Pectinex at all experimental temperatures, and Viscozyme+Pectinex resulted in the highest phenolic content at $50^{\circ}C$. Antioxidant activities determined by DPPH, ABTS and FRAP assays were increased with concentrations of extracts produced by 2% of Viscozyme+Pectinex treatment, which ranged from 0.10 to 0.40 vit. C eq mM for $5{\sim}25\;mg$ of dried matters, from 0.09 to 0.28 vit. C eq mM for $1{\sim}5\;mg$ of dried matters, and from 0.06 to 1.85 $FeSO_4$ eq mM for $1{\sim}5\;mg$ of dried matters, respectively.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.100-105
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• 2009

This study investigated the physiological characteristics of various medicinal plant extracts including Crataegi Fructus (CF), Perilla frutescens Britton var. acuta Kudo (PF), Geranium thunbergii sieb. et Zucc. (GT) and Polygonum multiflorum Thunberg (PM) for use in extending the shelf-life and improving the functional properties of seasoned pork. CF and GT showed a wide spectrum of antimicrobial activities against 5 kinds of Gram (+) bacteria and 5 kinds of Gram (-) bacteria. The antimicrobial activities of the extracts decreased as the heat treatment temperature increased between 60 and $121^{\circ}C$, but their activities remained relatively high following heat treatment. The total phenolic compound contents of the CF, PF, GT, PM extracts were 66.2, 29.0, 96.6 and 13.3 mg/g, respectively. The order of their DPPH radical scavenging activity was GT > CF > PF > PF. The nitrite scavenging activities of the CF, PF and GT extracts at 0.1% concentration were 10.5, 1.6 and 3.8%, respectively. The GT extract (99.7%) showed the highest degree of lipid rancidity inhibition compared to CF (90.3%), PF (88.9%) and PM (41.2%). After heat treatment for 15 min at $121^{\circ}C$, the DPPH radical scavenging activity of CF decreased but it increased in GT and PM. The nitrite scavenging activities of CF and GT decreased after heat treatment for 15 min at $121^{\circ}C$ but remained at relatively high levels. Also, degrees of lipid rancidity inhibition remained relatively high in PF (86.3%) and GT (99.8%) after heat treatment for 15 min at $121^{\circ}C$. These results suggest that CF and GT extracts could be used as ingredients in seasoning sauce to improve the shelf-life and functional properties of seasoned pork.

• Applied Biological Chemistry
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• v.49 no.3
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• pp.243-247
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• 2006

The biological activity of functional food source with thyme extracts were examined. Total phenol contents in the 60% ethanol extracts $(26.8{\pm}0.35\;mg/g)$ with thyme leaf was higher than water extracts $(25.7{\pm}0.20\;mg/g)$. This HPLC analysis is significant in that physiological activity is related with phenolic compound content such as rosemarinic acid, quercetin and chlorogenic acid. Electron donating ability was shown as 90.1% in the water extracts and 77.7% in the 60% ethanol extracts. Antioxidant protection factor of 60% ethanol extracts was higher than water extracts. Helicobacter pylori of the water extracts from thyme leaves did not have antimicrobial activity, but the 60% ethanol extracts revealed the high antimicrobial activity as 9 mm of clear zone in $50\;{\mu}g/ml$ of phenol content, 10 mm in $100\;{\mu}g/ml$, 13 mm in $150\;{\mu}g/ml$ and 16 mm in $200\;{\mu}g/ml$, respectively. Angiotensin converting enzyme inhibition activity showed no inhibition activity in 60% ethanol extracts but 39.9% inhibition activity in water extracts. Xanthine oxidase inhibition activity showed high inhibition activity at 73.5% in water extracts and 100% in 60% ethanol extracts. The result suggests the development of phenol compound in thyme as anti Helicobacter pylori, antioxidant and anti-gout agents.