• Preventive Nutrition and Food Science
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• v.2 no.3
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• pp.191-196
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• 1997

The antioxidative activity of seven different acylated anthocyanin pigments isolated from grape, sweet potato, eggplant and red cabbage was evaluated bvy using linoleic acid autoxidation and rat liver microsomal systems. The acylated anthocyanins were isolated and purified by Amberlite SAD-7, ODS and Sephadex LH-20 column omatography, and preparative HPLC. Most of acylated anthocyanisns exhibited antioxidative activity as strong as $\alpha$-tocoperol, and especially peonidin3-O--(6-O-trans-caffeyl)-2-O-(6-O-trans-feuloylglucopyranosyl)-$\beta$-D-glucopyranosyl-5-O-$\beta$-D-glucopyranoside from purple sweet potato showed the strongest activity, comparable to BHA (not significant, p<0.05) in the linoleic acid system. Meanwhile, two acylated anthocyanins from the pericarps of grape and eggplant inhibited considerably the MDA formation from rat liver microsomal lipid peroxidation induced by FeSO$_4$/$H_2O$$_2$. In particular, malvidin 3-O-(6-O-p-coumaroyl)-$\beta$-D-glucopyranosde from grape pericarps showed the strongest antioxidant activity, comparable to $\alpha$-tocopherol (not significant, p<0.05). These results suggest that the acylated anthocyanins from fruits and vegetables can be used as potential dietary ntioxidants and natural colorants.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.22-30
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• 2014

In this study, purple sweet potato bread was prepared by the addition of 0.005%, 0.010%, 0.015% and 0.020% hemicellulase. It's effect on product quality and consumer evaluation were examined. The results showed that the dough pH and total titratable acidity were not significantly different between samples. In the fermentation power of dough expansion, a 0.015% addition sample was the highest between the samples. The bread pH decreased significantly as hemicellulase was increased, whereas. Bread total titratable acidity was significantly decreased. The addition of hemicellulase samples were significantly higher in specific volume and baking loss than the control sample. The moisture content was not significantly different between samples. In colors, the lightness of the control sample was the highest, the redness of the 0.020% addition sample was the lowest while the yellowness of the control was the lowest. The hardness and the fracturability decreased significantly as hemicellulase was increased. The resilience indicated reverse effects. In consumer evaluation, the color and softness were not significantly different between samples. And the hemicellulase addition of samples was higher in flavor than that of the control sample. The overall acceptability was the highest at 5.67 with a 0.010% addition sample. According to these results, the addition of 0.010% hemicellulase in purple sweet potato bread would be the optimum level.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.2
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• pp.211-216
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• 2003

The objective of this study was to determine the degradability of cassava chip (CC), cassava waste (CW), yellow sweet potato (YP), white sweet potato (WP), purple sweet potato (PP), corn meal (CM), and rice bran (RB) using in situ technique. Two ruminally fistulated steers with an average weight of $303{\pm}10kg$ were used to determine in situ degradabilities of DM and OM. Seven feed sources were weighted in nylon bags ($38{\mu}m$ pore size) and incubated ruminally for 1, 2, 4, 6, 8, 12, 24, and 48 h. The results showed that asymptote (a+b) and effective degradability (ED) of DM of energy sources ranked from the highest to the lowest; CC, YP, WP, PP, RB, CW, and CM (99.3, 92.5; 97.6, 87.9; 97.5, 87.9; 97.2, 87.8; 87.5, 63.6; 78.6, 63.0 and 81.7; 59.3, respectively) and for OM asymptote (a+b) and effective degradability (ED) were similar to those of degradation of DM (99.4, 93.4; 98.8, 89.8; 98.5, 89.4; 98.4, 88.1; 92.4, 65.8; 85.1, 66.9 and 83.6, 63.3, respectively). It was concluded that disappearance characteristic of CC was the highest and it may potentially facilitate the achievement of optimal ruminal availability of energy: protein especially with NPN for microbial protein synthesis.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.834-842
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• 2000

In order to investigate the characteristics of various sweet potato starches, gelatinization temperatures, solution viscosity of starch separated from two cultivars of the dry type sweet potatoes(Yulmi and Gunmi), one cultivar of moist type sweet potato(Jinmi), and one cultivar of purple colored variety(Jami) were compared, and properties of the edible films prepared with the starches were determined. Under a differential scanning colorimetry(DSC), initial temperatures for starch gelatinization of the dry type sweet potatoes (Yulmi and Gunmi) were higher than that of the moist type sweet potato (Jinmi), and that of Jami was close to those of the dry type ones. The sweet potato starch solutions tested by a cone and plate viscometer, showed peudoplastic characteristics. The moist type sweet potato was the most viscous followed by Jami, Yulmi, and Gunmi among the tested starch solutions. Total color difference of the edible films prepared with different cultivars of sweet potatoes showed appreciable differences between cultivars, caused by differences in Hunterb values. Water Vapor Permeability (WVP) of sweet potato starch films also showed significant differences between cultivars. Films prepared with the dry type sweet potato, Gunmi, showed the lowest WVP value of $0.83{\times}10^{-9}\;g\;{\cdot}\;m/m^{2}\;{\cdot}\;s\;{\cdot}\;Pa$, followed by Jami, Yulmi, and Jinmi. Water solubility of the films did not show any significant differences between cultivars. Tensile strength of the dry type sweet potato and Jami, which ranged 14.18-18.75 MPa, were higher than that of the moist type sweet potato, which was 4.66 MPa. Elongation values of the films, which were 5-6%, indicated that sweet potato starch films were not so elastic.

• The Plant Pathology Journal
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• v.19 no.1
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• pp.13-18
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• 2003

From 1996 to 1999, potato-growing areas in Korea were surveyed for identification and distribution of potato scab pathogens. Potato scab was widely distributed in the mass cultivation areas, especially in Jriu island, southern areas of Chonnam and Gyounggi provinces, and the alpine area of Gangwon province. Jeju island was the most affected area by this disease. A total of 55 Streptomyces strains were isolated from potato scab lesions, among which 40 strains were pathogenic on progeny tubers. Among the pathogenic strain, 21 strains were identified as previously described S. scabies, 7 Strains as S. turgidiscabies, and 5 Strains as S. acidiscabies, while 7 strains were observed as having distinct phenotypic properties. These strains were classified into six distinct clusters based on phenotypic characteristics and selected representative strains for each cluster. S. scabies (S33) had grey spores in a spiral chain. Mean-while, S. turgidiscabies (S27) had grey spores, S. acidiscabies (S71) had white spores, S. luridiscabiei (S63) had yellow-white spores, S. puniciscabiei (S77) had purple-red spores, and S. niveiscabiei (S78) had thin and compact white spores, all in a rectiflexuous chain. Pathogenicity was determined by the production of thaxtomin A and homologs of necl and ORFtnp genes. In TLC, representative strains S27, S71, S63, S77, and S78 produced a yellow band that co-migrated with the authentic thaxtomin A. However, thaxtomin A was not detected in chloroform extracts from oatmeal broth culture and Slice tuber tissue of S. luridiscabiei (S63) and S. puniciscabiei (S77) by HPLC analysis. In addition, no homologs of necl and ORFtnp genes in S. acidiscabies (S71), S. luridiscabiei (S63), S. puniciscabiei (S77), and S. niveiscabiei (S78) were detected by PCR and Southern hybridization analysis.

• Korean Journal of Veterinary Research
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• v.38 no.4
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• pp.823-828
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• 1998

This study was carried out to determine the causative agent and the clinical features of dermatophytosis occurred in 3 dogs from Tae-gu, Korea between 1996 and 1997. Specimens of hair and scale, collected from skin lesions were inoculated on potato dextrose agar and mycobiotic agar supplemented with thiamine and inositol. The agar plates were incubated at $25^{\circ}C$ for 2 weeks. Growing fungi isolated were identified by the morphological and growth characterization on bromocresol purple-milk solids-glucose medium, Christensen urea broth and trichophyton media, and by hair perforation tests. Skin lesions were observed in legs, abdomen, ears, face and head with alopecia of various sizes accompanied by itching and/or inflammation. The causative agent of dermatophytosis in the 3 dogs was identified as Microsprum gypseum and Trichophyton rubrum (mixed infection, dog 1), T rubrum (dog 2) and T raubitschekii (dog 3). The dermatophytosis by T rubrum and T raubitschekii was first found on animals in Korea.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.247-254
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• 2005

General composition, total anthocyan content, and antioxidative and antimicrobial activities of Korean purple. fleshed potatoes (varieties A-D based on coloring degree of cross sections) were investigated. Slight differences in composition content were observed among varieties. Color intensity analyzed by sensory evaluation test decreased in order of PL-14, 31, 28, 3, 17, and 6, Total anthocyanin contents differed significantly among varieties from 3 to 29 mg Per 100 g, and decreased in order of PL-28, 31, 14, 12, 5, and 3. PL-28, 31, and Jasim potatoes showed slightly higher antioxidant activities than ${\alpha}$-tocopherol. PL-28, 31, 6, and Jasim showed antimicrobial activities against three species each of Gram-positive and-negative bacteria, with highest activities observed against Bacillus subtilis and relatively high activities against E. coli.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1544-1551
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• 2004

Effects of pH, sugar, ascorbic acid, organic acids and light sources on the stability of anthocyanin pigment extracted from Korean purple-fleshed potatoes (PL-6, PL-28, PL-31 and Jasim) were studied. The pH had remarkable influence on the color stability of anthocyanin pigment. With increasing pH, the color gradually fades as colorless pseudobases are formed. In acidic pH, anthocyanin was stable, but with increasing pH the color gradually changed to colorless. The addition of sugar decrease in color stability of the pigment during storage period. The most of organic acids, such as a tartaric, citric and succinic acids, were found to improve the stability of the pigment, while malic and malonic acid reduced the stability of the pigment. The addition of ascorbic acid considerable decreased in anthocyanin pigment stability, but the effect was not decreased by adding thiourea. The effect of light sources such as a darkroom, a fluorescent light, and sunlight, reduced gradually the stability of anthocyanin pigment. Therefore the pigment degradation could be minimized by shielding the light from the pigment.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.734-742
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• 2011

This study was conducted to investigate the physicochemical characteristics of Eungi, which is used as a breakfast or health food. We manufactured lotus root starch and Eungi by a traditional method and discovered that the viscosity of Eungi with 4-5% starch content was similar to fermented milk. When the physicochemical properties and sensory acceptability of a Eungi beverage combined with different amounts (0.5, 1.0, 1.5, and 2.0%) of lotus root starch were investigated, consumer acceptability was highest with Eungi combined with 0.5% starch and 6% sugar. When the physicochemical properties and sensory acceptability of Eungi beverage combined with different extract bases were investigated, the acceptability of taste and texture was highest with purple sweet potato extract and the acceptability of color was highest with omija extracts.

• Preventive Nutrition and Food Science
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• v.14 no.1
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• pp.54-59
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• 2009

To improve the functional and organoleptic properties of the fermented soymilk with Bacillus subtilis 2829PNU015 which has chungkukjang like flavor, functional materials from the edible plant extracts with well-known health promoting effects were examined by fibrinolytic activity and sensory evaluation. Among five samples such as Corni fructus, garlic, purple sweet potato, aged garlic, and pumpanini were tested, Corni fructus showed the highest fibrinolytic activity. The appearance and taste of the fermented soymilk (FS) was varied to the amount of Corni fructus added, and the highest acceptability of FS was observed from FS containing 1% Corni fructus extracts ($10^{\circ}$Brix) in it. Best way of applying Corni fructus to the fermented soymilk (FFS) was found to be incubating the mixture of soymilk and Corni fructus with Bacillus subtilis. FFS demonstrated dose dependent radical scavenging activities and these activities were found to be higher than those of FS at designated concentration.