• The Korean Journal of Community Living Science
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• v.16 no.1
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• pp.89-103
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• 2005

Recently the rural Korea has been remarkedly changed of family and social value in accordance with the development of industry. The lower economic class made by social economic growth is widespread with increasing aged, specially odd pair family in rural. The purpose of this study was to investigate to help and keep improve health of rural lower economic class, family system by comparing and analyzing the dietary management, between pair and odd pair family, and to get the data helpful the right guidance for rural. The subjects 1870 collected in 9 provinces by sampling with probability proportional to size (PPS). Questionnaire about dietary habit, food cultivation, production and preservation survey was conducted by trained interviewers. The main results were as follows : 1) The characteristics of odd pair families, head of household was female(77%), over 65 years(84.9%), small family(1.76 persons) and lower education(male 7.5 years, female 3.1 years) status. 2) As the states of diets of odd pair family, having breakfast(87.1 %) but one or two kinds of side dishes(31.3 %) only possible to guess lower status of food intake balance. Nutritional supplements(21. 7 %) was lower than that of paired family. 3) The aspects of dietary habit of odd pair family, no instant foods(70.7%), no snack(38.4%) no dine out(69.2%) were common. 4) Dietary habit scores were 7.78 points of odd pair family compared 8.34 points of paired family. 5) Food purchase place of odd pair family was market(44.2%) but super-market(42.7%) of paired family. 6)In odd pair family, seldom traditional dish preparation(62.0%) but prepared winter kimchi(81.9%), comparing seldom traditional dish(38.6%) and winter kimchi(96.4%) in paired family. 7)The food cultivation state was surveyed, pepper( 42.2 %) and chinese cabbage( 43.9 %) were consumed after cultivation, but sesame(59.4%), bean sprout(90.2%), tofu(92.8%) and egg(93.3%) were consumed by purchase in odd pair family.8) Food cultivation score of odd pair family was 2.98/12points significantly lower than 4.50/12 points of paired family(p<0.01). 9) At the status of fermentation food production in odd pair family, Duenjang(72.1 %) and Gochujang(69.7%) Kanjang(68.3%) Kimchi(82.1 %) and Meju(68.3%) were high rate of production, but more frequently producted in pair family. 10) The score of fermentation food production of odd pair family was 8.57/12points but significantly lower than 10.24/12 points of pair family(p<0.0001). 11) Food preservation score 0.48/6 points in odd pair family was not significantly different than that of pair family(1.07/6points).

• Food Science and Preservation
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• v.14 no.3
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• pp.269-275
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• 2007

This paper was study to develop an extract of Elaeagnus multiflora as a beverage component, and was part of a broader research project for at the development of processed foods using extract of Elaeagnus multiflora. Acceptable mixing properties of the beverage were significantly related to brix values, pH, total acidity, and total phenol contents. When brown rice vinegar was used as a supplement, the vinegar contributed only 1% of total acidity content, and the brix was below 5% of acceptable level. Maximal total acidity of the mixed beverage was attained which added 19.2%(v/v) of Elaeagnus multiflora extract and 7.6%(v/v) of brown rice vinegar. The mixed beverage contributed 0.88% of the total acidity content. The maximum condition of brix(11.5) of the mixed beverage was arrived to 24.7%(v/v) of Elaeagnus multiflora extract and 4.9%(v/v) of brown rice vinegar. The maximum polyphenol contents of beverage(14.47 mg%) was achieved which added 25.0%(v/v) of Elaeagnus multiflora extract and 4.3%(v/v) of brown rice vinegar.

• Food Science and Preservation
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• v.20 no.3
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• pp.356-364
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• 2013

The nutritional composition, bioactive components and antioxidant activities of the first and second sprouts of Kalopanax pictus, Cedrela sinensis and Acanthopanax cortex were investigated to increase the utilization of these sprouts. The moisture and crude lipid contents of the first sprout were higher than those of the second sprout, and the crude fiber and carbohydrate contents were higher in the second sprout. The organic acid content of the first sprout was higher than that of the second sprout. The second sprout had higher free amino acid contents in K. pictus and C. sinensis, and the first sprout had a higher content in A. cortex. Especially, the second sprout of K. pictus and C. sinensis had a higher level of glutamic acid, which is a major taste component of foods, than the first sprout. The second sprouts of all the samples had higher mineral levels than the first sprouts. In contrast, the first sprouts had higher total polyphenol and flavonoid contents and showed a higher antioxidant activity level, except for the DPPH radical scavenging activity of the A. cortex. The results of this study show that the nutritive value of the second sprout was higher than that of the first sprout, but the bioactive components value of the second sprout was lower than that of the first sprout. Therefore, additional research is needed on the cultivation condition required to maintain the nutritive values and the antioxidant activities of these sprouts.

• Food Science and Preservation
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• v.24 no.6
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• pp.820-826
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• 2017

Soybean is one of the most common food materials for making traditional Korean foods such as soybean paste, soy source and soy snack, and their manufacturing processes include heat treatment of soybean. This study was carried out to investigate the effect of heat treatment on the physicochemical properties of soybean. All samples were heat treated under commercial steamed, puffed or air-fried conditions, and then the protein molecular weight distribution, thermal properties, fluorescence intensity, protein solubility, and water and oil holding ability of the heat treated soybeans were examined. Sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that heat treatment caused fragmentation of polypeptide chain in soybean, showing the band of low molecular ranging from 17 to 40 kDa. The differential scanning calorimetric analysis showed the decrease of enthalpy values (${\Delta}H$) by heat treatment. Fluorescence spectroscopy indicated that the heat treatment caused lipid oxidation as proved by increasing emission intensity. The protein solubility at pH 3-6, and water holding capacity of heat treated soybeans were the higher than no treatment. These results suggest that the heat treatment resulted in decreased enthalpy values, and increased protein degradation, lipid oxidation and water affinity of soybean. Moreover, the effect of heat treatment on physiochemical properties of soybeans was more significant under air-fried condition.

• Food Science and Preservation
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• v.13 no.1
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• pp.71-76
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• 2006

We monitored the characteristics of soybean hydrolysate prepared under various hydrolysis condition using response surface methodology. The yield was affected by protease content but 1be effect of hydrolysis time to yield gradually increased at over $0.4\%$ of protease, while the $R^2$ of polynomial equation was 0.978 (p<0.01). The soluble solid enlarged by increase of both variables and the $R^2$ of polynomial equation was 0.954 (p<0.01). The degree of hydrolysis was affected by protease content at low (under $0.4\%$) protease and maximized at $0.57\%$ protease and 5.49 hrs. The $R^2$ of polynomial equation for the degree of hydrolysis was 0.916 (P<0.05). The calcium intolerance capacity showed similar pattern like yield but the effect of hydrolysis time was rapidly increased at over $0.4\%$ protease. The $R^2$ of polynomial equation for calcium intolerance capacity was 0.932 (p<0.05). The total phenolic compounds increased in proportion to protease content and hydrolysis time, while the $R^2$ of polynomial equation was 0.920 (p<0.05). According to the results of this study, the optimal conditions for soybean hydrolysis were predicted to be $0.51\~0.66\%$ of protease and $6.5\~9.0\;hrs$, and the predicted values and actual values of each response variable were similar to each other when the hydrolysis was performed at a random point within the optimal range.

• Food Science and Preservation
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• v.9 no.1
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• pp.42-45
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• 2002

Variations of cyanogenic glucoside was investigated on varieties, picking date, each part and processed flood of Ume. First, variation of amygdalin contents was determined by HPLC during ripening. As a result in case of peels, Oshuku showed most highest content(20.2 mg%) in all varieties. In case of seeds, Native species showed most highest content(562 mg%), and seeds contented more than peels. And then, variation of prunasin contents was determined by HPLC. As a results in case of peels, native species contented most lowest prunasin in all varieties, and its contents slightly decreased with increased storage periods. Other hand, in case of seeds, native species contented most highest prunasin(177 mg%). Contents of amygdalin and prunasin of extracts was determined by HPLC during six month ripening. As a result, in case of freezing storages contents of those not changed hardly during ripening. But, in case of native storage, contents of amygdalin was decreased and prunasin was increased with increased aging periods. Profile of Ume tea was similar to extracts of it.

• Food Science and Preservation
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• v.23 no.1
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• pp.1-6
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• 2016

The physiological activities of 70% ethanol extracts of grape seed (GS) prepared by freeze-drying (GSFD), infrared drying (GSIR), hot-air drying (GSHD), or sun-drying (GSSD) were investigated. The moisture contents of GSFD, GSIR, GSHD and GSSD powders were 4.53, 6.71, 6.91 and 5.55% respectively. Hunter's color value analysis revealed that the $L^*$ value of GSIR was lower, and the $a^*$ and $b^*$ values of GSIR were higher, than those of GSFD, GSHD, and GSSD. The total polyphenol and proanthocyanidin contents of GSFD were significantly higher than those of the other extracts. The flavonoid related substance contents were in the order of GSFD (7.68 g/100g) = GSSD (7.59 g/100g) = GSHD (7.33 g/100g) > GSIR (6.45 g/100g). The electron donating abilities of $500{\mu}g/mL$ solutions of GSFD, GSIR, GSHD and GSSD were 88.71, 52.62, 65.20, and 65.22%, respectively, while their reducing powers ($OD_{700}$) were 1.633, 1.097, 1.217 and 1.054 absorbance units, respectively. Additionally, the same trend was observed for the ABTS radical-scavenging abilities of the extracts as that observed for their electron-donating abilities and reducing powers. These results suggest that GSFD is the best method for preparing GS extracts with enhanced antioxidant activities, and that GS extracts may be used as a natural antioxidant material for use in health foods.

• Food Science and Preservation
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• v.20 no.4
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• pp.510-517
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• 2013

This study was conducted to investigate the antioxidant and antimicrobial activities of the hot-water and methanol extracts of raw and black Doraji to increase its utilization. In order to prepare the black Doraji, it was steamed for 15 days at a temperature of $60^{\circ}C$ and then it was dried at a temperature of $30^{\circ}C$ for 3 hr. The methanol extract from the black Doraji (BM) contained the highest levels of total polyphenols among the extracts, and the total polyphenol content of the extract from a black Doraji was higher than that of the extract from a raw Doraji. The total flavonoid contents of the hot-water extract from a black Doraji (BW) was the highest (7.94 mgQE/g) among the samples. The DPPH and ABTS radical scavenging activities increased according to the increase in the concentrations of the Doraji extracts. The BM has the highest radical scavenging activity among the extracts. Each extract showed a slight difference in the antibacterial activity according to the tested strains. The Black Doraji showed a higher antimicrobial activity compared to the raw Doraji. The hot-water extracts demonstrated higher activities than the methanol extracts, and the BW revealed the strongest activity. In this study, the black Doraji showed more effect of the antioxidant and anti-microbial activities than the raw Doraji. These results will provide fundamental data for improving the sitological value and the black Doraji can be used as a valuable resource for the development of nutraceutical foods.

• Food Science and Preservation
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• v.16 no.3
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• pp.412-418
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• 2009

We measured the levels of soluble protein, sugar, free amino acids, minerals, total polyphenols, and flavonoid compounds in Syneilesis palmata as part of a study on nutritional and functional materials for development of valuable foods. The content of soluble protein in the aerial and root portions were 210.36 mg% and 870.42 mg%, respectively. The amount of reducing sugar was 848.12 mg% (aerial parts) and 1,420.91 mg% (roots), and that of free sugar was 14.85 mg% in aerial parts and 355.00 mg% in roots. The free amino acid level in aerial parts was 1,613.10 mg% and that in roots was 3,282.96 mg%. The mineral content of aerial parts was 3,531.53 mg% and that of roots was 1,878.34 mg%. The K, Ca, and Mg levels were greater than those of other minerals, with K comprising more than 75% of the total mineral content. The levels of polyphenol and flavonoid compounds in aerial parts were 1,920.00 mg% and 843.95 mg%, respectively, and those in roots were 487.56 mg% and 91.07 mg%, respectively.

• Food Science and Preservation
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• v.22 no.6
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• pp.867-877
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• 2015

In this study, antioxidant and anti-inflammatory activities of water, methanol, and ethanol extracts obtained from Allium hookeri root were evaluated. The ethanol extract of A. hookeri was found to possess the strongest reducing power and also exhibited dominant effects on scavenging of nitrites, DPPH radicals, and superoxide radicals. The water extract showed more efficient DPPH and hydroxyl radical-scavenging activities than those of the methanol extract. Furthermore, the inhibitory activity against nitric oxide (NO) production in RAW 264.7 macrophages was evaluated to elucidate the anti-inflammatory properties of the extracts. Results indicated that all the extracts of A. hookeri exerted inhibitory activities against NO production, especially the ethanol extract ($IC_{50}29.13{\mu}g/mL$). Total phenolic and total flavonoid contents were found to be abundant in the ethanol extract, with values of 24.96 mg gallic acid equivalent/g extract and 4.27 mg rutin equivalent/g extract, respectively. Total thiosulfinate content was determined for the first time and a high amount was present in the ethanol extract ($14.2{\mu}M/g$ extract). These results suggest that A. hookeri root has antioxidant and anti-inflammatory properties and could be used as a natural source for the development of pharmaceutical agents or functional foods.