• Title/Summary/Keyword: Pheophytin

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Changes of Vitamin C and Chlorophyll Contents in Oi-Kimchi with Storage time (저장기간에 따른 오이김치의 비타민 C 및 클로로필 함량변화)

  • Park, Mi-Lan;Lee, Yeon-Jung;Kozukue, Nobuyuki;Han, Jae-Sook;Choi, Suk-Hyun;Huh, Sung-Mee;Han, Gyeong-Phil;Choi, Soo-Keun
    • Journal of the Korean Society of Food Culture
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    • v.19 no.5
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    • pp.566-572
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    • 2004
  • This study was carried out to examine the changes of pH, chlorophyll, chlorophyll patterns and ascorbic acid contents, and sensory evaluation in Oi-Kimhi by the different periods of storage. The contents of chlorophyll a and b were 52.2% and 14.44% at storage 0 days, 20.67% and 16.99% at storage 11 days,0% at storage 14 days, and decreased with storage times increased. But, phephorbide a and b were increased with storage times increased until storage 11 days, and were 28.44% and 1.25% at storage 0 days,42.63% and 15.79% at storage 11 days,0% at storage 12, 14 days. The contents of ascorbic acid were increased until storage 4 days, but afterwards were decreased with storage times increased, and were 2.57mg% at storage 0 days, 5.49mg% and 2.95mg% at storage 11 days, 0% at storage 14 days. Sensory evaluations of appearance, flavor, taste, texture, overall acceptability showed the highest at storage 8 days, and disliked after storage 10 days.

Studies on the Mechanism of Pigmentation during Storage of Canned Boiled Oysters I. Isolation and Spectroscopic Characterization of Pigments Isolated from Brown Oysters (보일드 굴 통조림의 저장에 따르는 변색원인에 관한 연구 제1보.굴의 갈변 원인 색소의 분리 및 그 분광학적 성질)

  • Lee, T.Y.;Chang, Y.K.;Choi, C.H.
    • Korean Journal of Food Science and Technology
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    • v.6 no.4
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    • pp.209-213
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    • 1974
  • Pigments were extracted by aqueous acetone from the boiled canned oyster colored during storage and then the components were separated by thin layer chromatography. Totally eleven pigments could be isolated including one yellow, one red, five orange or reddish orange and four green components, and their UV-visible spectra were measured. It can be envisioned from the electronic spectral study and color reaction on the indivisual pigments isolated from the brown acetone extracts that the green pigments as well as most of the yellow orange ones may be porphyrin derivatives originated probably from the chlorophyll and some of the orange pigments contains ketocarotenoids. In particular, the pigment of band 8 which is expected to be pheophytin a or its derivatives and the carotenoid band 7 seem to be the major pigment. The close resemblance of the chromatogram of the colored muscle extract to that of the viscera suggests that the brown coloring material is probably originated from the viscera pigments.

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The Changes of Ascorbic Acid and Chlorophylls Content in Gochu-jangachi during Fermentation (고추장아찌 숙성 중 아스코르브산 및 클로로필의 함량 변화)

  • 정숙자;김경업;김성희
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.30 no.5
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    • pp.814-818
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    • 2001
  • This study was carried out to investigate changes in salinity, pH, ascorbic acid, chlorophyll and its derivatives of the different gochu-jangachi (unripe hot pepper preserved in soybean paste and soy sauce). As the fermentation proceeded, the salinity of these samples stored at 15$^{\circ}C$ was higher than that stored at 5$^{\circ}C$. The pH of samples was slowly lowered and little different during the fermentation at 5$^{\circ}C$. In the during fermentation at 15$^{\circ}C$, the pH of gochu-jangachi with soybean paste was maintained over 5 until 60 days and that of gochu-jangachi with soy sauce was dropped under 5 after 32 days, after that the value was slowly decreased. As fermentation time passed, the content of ascorbic acid in gochu-jangachi was decreased rapidly at 15$^{\circ}C$ than at 5$^{\circ}C$ and that was disappeared after 16 days (soybean paste) and 20 days (soy sauce). In both samples, the degradation of chlorophyll a was faster than chlorophyll b, especially at 15$^{\circ}C$. The degradation of chlorophylls or production of pheophytin and pheophorbide were closely related to the ascorbic acid content during fermentation.

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PIGMENT STABILIZATION OF FRESH UNDARIA PINNATIFIDA WHEN TREATED WITH ASHES (재(회) 처리의 미역 색소 안정화 효과)

  • Kim Sang-Ae;Lee Bang-Bo;PARK Dong-Bun
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.3 no.2
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    • pp.120-128
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    • 1970
  • In this study, changes in chlorophyll and carotenoid pigment in fresh and ash treated Undaria pinnetifida were determined by column chromatography. And pigment stabilizing effects of ashes were discussed. The results obtained are summarized as follows: 1. The main carotenoids of Undaria pinnetifida are fucoxanthin, violaxanthin, lutein and $\beta-carotene$. 2. In storage of fresh Undaria pinnetifida at $2-5^{\circ}C$ for 30 days, chlorophyll a decreased rapidly and mainly converted to pheophytin a. Among carotenoids, lutein was markedly lost while the others retained approximately $30\%$ after 30 days' storage. 3, By treating the sample with ashes, the loss of chlorophyll a was restrained whereas that of carotenoids seemed to be promoted. It is considered that pigment stabilization was attributed to both effect, the pH control effect by the alkalinity of ashes and the fixation of the pigment by heavy metals in ashes. The stabilizing effect of chlorophyll a differed from the kind of ashes used. Reed ashes showed better effect than others such as straw or pine ashes. 4. Since fucoxanthin is extremely sensitive to alkali the treatment of ashes with a high alkalinity resulted in rapid decrease of the pigment during storage. 5. In the analysis of ashes, reed ashes which had better effect on chlorophyll a retention than the other ashes showed the highest content of iron.

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Physicochemical and Sensory Characteristics of Anchovy Added Kimchi (멸치를 첨가한 김치의 물리화학적 및 관능적 특성)

  • 문갑순;류복미;전영수;송영선
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.25 no.3
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    • pp.460-469
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    • 1996
  • This study was intended to observe the physicochemical and sensory characteristics of anchovy added kimchi during fermentation at 4$^{\circ}C$ for 4 weeks. Salting of Chinese cabbage for 10 hours at 10% brine solution was turned out to be appropriate organoleptically for kimchi preparation. Salt content of all kimchies prepared in this study was below 2%. The changes of pH and acidity during fermentation was slow in raw anchovy added kimchi compared to other kimchies. The content of vitamin C was not changed significantly through the fermentation period, whereas the content of reducing sugar was increased at the early stage of fermentation and subsequently decreased as fermentation proceeded. The number of lactic acid bacteria was the highest in raw anchovy added kimchi. The content of calcium and phosphorus were higher in anchovy powder added kimchi and raw anchovy added kimchi than control. In the early stage of fermentation, the major pigments of kimchi were the chlorophyll and carotenoid, but in the later stage of fermentation, the color of Chinese cabbage became greenish brown as chlorophyll was converted to pheophytin. In sensory evaluation test, raw anchovy added kimchi received high score at the early stage of fermentation and anchovy powder added kimchi at the late stage of fermentation, respectively.

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Changes of Chlorophyll and their Derivative Contents during Storage of Chinese Cabbage, Leafy Radish and Leaf Mustard Kimchi (배추, 열무 및 갓김치 저장 중의 Chlorophyll 및 그 유도체의 함량변화)

  • 이종호;김경업;이용숙;김성희;정효숙
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.27 no.5
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    • pp.852-857
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    • 1998
  • Three kinds of kimchi using Chinese cabbage, leafy radish and mustard leaf were prepared by conventional method and stored at 5$^{\circ}C$ or 2$0^{\circ}C$ for 13 dyas. During storage at both temperatures, changes of the amounts of salt and ascorbic acid, pH and total acidity were determined, and the relationship of the decomposition of chlorophylls with the production of their derivaties was studied. At both storage temperatures, salt concentration of Chinese cabbage kimchi(3.7%), leafy radish kimchi(3.6%), mustard leaf kimchi(3.5%) was relatively constant during the entire storage period. However, pH and total acidity wre fluctuating with the remarkable changes during 3 days of storage. Ascorbic acid content was slowly decreased during the storage period and the decompositin rate of ascorbic and was greater at 2$0^{\circ}C$ than 5$^{\circ}C$. Among the kinds of kimchi tested, mustard leaf kimchi with the slow decomposition rate of ascorbic acid contained relatively high ascorbic acid content, while leafy radish kimchi contained the lowest content. At both storage temperatures, the production of pheophytin and pheophorbide from decomposition of chlorophyll was least in mustard leaf kimchi, but similar production rates in leafy radish and Chinese cabbage kimchi were observed.

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Comparative Study on Microphytobenthic Pigments and Total Microbial Biomass by ATP in Intertidal Sediments (조간대 퇴적 환경에 따른 저서미세조류 색소와 총 아데노신 3인산(ATP: Adenosine-5' triphosphate) 비교 연구)

  • Ha, Sun-Yong;Choi, Bo-Hyung;Min, Jun-Oh;Jeon, Su-A;Shin, Kyung-Hoon
    • Ocean and Polar Research
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    • v.35 no.1
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    • pp.39-50
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    • 2013
  • Biomass and community composition of microphytobentos in tidal flats were studied by HPLC analysis and also investigated to examine the relationship between microphytobenthic pigments and Adenosine-5' triphosphate (ATP) as an index of total microbial biomass in intertidal environments (muddy and sandy sediment) of Gyeonggi Bay, west coast of Korea. Microphytobenthic pigments and ATP concentration in muddy sediment were the highest at the surface while the biomass of microphytobenthos in sandy sediment was the highest at the sub-surface (0.75 cm sediment depth). The detected pigments of microphytobenthos were chlorophyll a, b (euglenophytes), $c_3$, peridinin (dinoflagellates), fucoxanthin (diatom or chrysophytes), diadinoxanthin, alloxanthin (cryptophytes), diatoxanthin, zeaxanthin (cyanobacteria), ${\beta}$-carotein, and pheophytin a (the degraded product of chlorophyll a). Among the pigments which were detected, the concentration of fucoxanthin was the highest, indicating that diatoms dominated in the microphytobenthic community of the tidal flats. There was little significant correlation between OC (Organic Carbon) and ATP in both sediments. However, a positive correlation between chlorophyll a concentration and ATP concentration was found in sandy sediment, suggesting that microbial biomass could be affected by labile OC derived from microphytobenthos. These results provide information that may help us understand the relationship between microphytobenthos and microbial biomass in different intertidal sediment environments.

HPLC Analysis of Biomass and Community Composition of Microphytobenthos in the Saemankeum Tidal flat, West Coast of Korea (한국 서해 새만금 갯벌에서 저서미세조류의 생체량과 군집조성에 대한 HPLC 분석)

  • OH Seung-Jin;MOON Chang-Ho;PARK Mi-Ok
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.37 no.3
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    • pp.215-225
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    • 2004
  • Biomass and community composition of microphytobenthos in the Saemankeum tidal flat were studied by HPLC analysis of the photosynthetic pigments from November 2001 to November 2002. The environmental factors of sediment were also investigated to examine the relationship between microphytobenthos biomass and sedimentary environments. The detected photosynthetic pigments of microphytobenthos were chlorophyll a, b, c, fucoxanthin, 19'-hexanoyloxyfucoxanthin, violaxanthin, diadinoxanthin, alloxanthin, diatoxanthin, zeaxanthin+lutein, peridinin and beta-carotene. Pheophytin a, the degradation product of chlorophyll a, was also detected. The results of pigmen analysis suggest the presence of diatom (fucoxanthin), euglenophytes (chlorophyll b), chlorophytes (chlorophyll b + lutein), cyanobacteria (zeaxanthin), cryptophytes (alloxanthin), chrysophytes (fucoxanthin + violaxanthin), prymnesiophytes (19'-hexanoyloxyfucoxanthin) and dinoflagellates (peridinin). Chlorophyll a concentration in the top 0.5 cm of sediment was in the range of $0.24\;mg{\cdot}m\^{-2}\;-32.11\;mg{\cdot}m\^{-2}$ in the study area. The increase of chlorophyll a concentration in the spring indicates the occurrence of a microphytobenthic bloom. In the summer, there was a sharp decrease of the chlorophyll a concentration which was probably due to high grazing activity by macrobenthos. The annual mean chlorophyll a concentration in the study area was low compared to that in most of other tidal flat areas probably due to active resuspension of microphytobenthos and high grazing activity by macrobenthos. There was no clear relationship between microphytobenthos biomass and sedimentary environments because of a large variety of physical, chemical and biological factors, Pigment analysis indicated that while diatoms were dominated in the microphytobenthic community of the Geojon tidal flat, euglenophytes and/or chlorophytes coexisted with diatoms in the Mangyung River tidal flat.

Effect of Sulfur Dioxide on Crops - Physiology of Lesion, Yield Loss, and Preventive Measures (아황산(亞黃酸)가스에 의(依)한 농작물(農作物)의 피해생리(被害生理) 감수율(減收率) 및 피해경감(被害輕減)에 관(關)한 연구(硏究))

  • Han, Ki-Hak
    • Applied Biological Chemistry
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    • v.16 no.3
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    • pp.146-165
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    • 1973
  • Crop damages caused by sulfur dioxide poisoning were studied with respect to physiology of lesion, yield loss and prevention measures. The results are summarized as follows; 1. On the physiology of injury: The sulfur dioxide gas did no: affect the pH and $E_h$ values of the tested leaf juice of plants. Peroxidase activity was inhibited just after sulfur dioxide treatment but gradually recovered to normal after 10 hours. Methanolic chlorophyll solution was instantaneously and irreversibly bleached by the addition of sulfur dioxide gas with no evidence of pheophytin formation. It seems that chlorophyll forms colourless addition product or is reduced to colourless form with either sulfur dioxide gas or sulfurous acid. Chlorophyll in the chloroplast was also bleached by the sulfur dioxide treatment, as in the case of methanolic solution of chlorophyll, except that the rate of bleaching was rather slow, requiring 1-2 hours. It appears that the most inflicting cause of sulfur dioxide gas to plants may be the destruction of chlorophyll by the poisoning gas. 2. On the effects to crop yield: The crop yield losses were proportional to the concentration of inflicting sulfur dioxide gas. The order of tolerence of the crops to the sulfur dioxide gas was as follows - chinese cabbage being the most susceptible; wheat, paddy rice, barley, soybean, welsh onion, radish and chinese cabbage. The crucifer crops were generally found more susceptible than other crops studied. With respect to the growing stages of crops exposed to sulfur dioxide gas, it was found that the flowering stage was the most susceptible fellowed by panicle forming, milky and tillering in the decreasing order of susceptibility. 3. On the preventive measures of yield losses: Soil applications of potassium, wollastonite, lime or spray of lime water were effective to prevent yield losses from sulfur dioxide fumigation of paddy rice, barley, and soybeans. The most responsive treatment was lime water spray for all crops tested. In case of sulfur dioxide fumigated paddy rice, the lime water spray also increased carbon assimilation.

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