• Title/Summary/Keyword: Red mustard

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The Correlation of Antioxidative Effects of 5 Korean Common Edible Seaweeds and Total Polyphenol Content (한국산 5종 해조류의 항산화효과와 총 폴리페놀 함량과의 관련성)

  • Kwak, Chung-Shil;Kim, Sung-Ae;Lee, Mee-Sook
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.34 no.8
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    • pp.1143-1150
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    • 2005
  • Antioxidative activities of 5 common edible seaweeds in Korea, three brown algae (seaweed fusiforme, sea mustard, sea tangle), one green algae (sea lettuce) and one red algae (laver), were examined. The antioxidative activities of ethanol extracts from these seaweeds were examined by measuring of inhibition rates against iron-induced linoleate peroxidation, DPPH (1,1-diphenyl -2-picrylhydrazyl) radical generation and MDA-BSA (malondialdehyde-bovine serum albumin) conjugation. Sea lettuce ethanol extract showed the strongest anti-oxidative activity among them, especially in inhibition against conjugation of lipid peroxide and protein. Second to sea lettuce, laver and sea tangle ethanol extracts showed high DPPH radical scavenging activity and inhibition against MDA-BSA conjugation. However, seaweed fusiforme and sea mustard ethanol extracts did not show antioxidative activities. Sea mustard contained the highest total flavonoids (11.33 mg/g dry wt) and sea lettuce contained the highest total polyphenol (8.97 mg/g dry wt) among these seaweeds. In addition, there was strong positive correlation between the antioxidative activity and total polyphenol content in these seaweeds, suggesting polyphenol compounds may contribute to antioxidative effect of seaweeds. From these data, it is suggested to consume much of seaweeds such as sea lettuce, laver and sea tangle to prevent age-related chronic diseases, and also develope neutraceutical products using polyphenol rich fraction from sea lettuce.

Prevention of Swelling and Quality Improvement of Sunchang Traditional Kochujang by Natural Additives (천연첨가물을 이용한 전통고추장의 유통중 팽창억제 및 품질개선)

  • 정도연;송미란;신동화
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.30 no.4
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    • pp.605-610
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    • 2001
  • To suppress the gas forming caused by some yeast in the pack of traditional kochujang prepared at Sunchang area, which is the most severe problem during distribution of commercial products, mustard or horseradish powder as natural preservatives was mixed to the ingredients of kochujang and left for fermentation in clay pot as commercial scale for 180 day. The composition changes including quality and gas formaing in the kochujang containing those additives were monitored physicochemically and organoleptically. The fermented kochujang containing those additives were monitored physicohemically and organoleptically. The fermented kochujang containing 0.6% of horseradish showed lower organic acid content than that of the control but amino type nitrogen content, which is one of the important quality reference of kochujang, was higher in the one containing 0.6% natural preservatives. No color changed in the kochujang containing mustard but L and a value were increased in the kochujang containing horseradish. No difference of free reducing sugars was showed by the addition of those natural preservatives and the addition of 0.6% horseradish to kochujang had completely stopped gas forming during fermentation. The overall quality of the kochujang containing 0.6% horseradish was superior than that of the other treatments.

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Spicy Taste of Korean Traditional Food (한국 전통음식에 사용된 매운 맛)

  • Cho, Woo-Kyoun
    • Journal of the Korean Society of Food Culture
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    • v.26 no.4
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    • pp.374-382
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    • 2011
  • The origin of Korean traditional food's spicy taste dates back to the first telling of the Dangun myth-a story of a tiger and bear who tried to reincarnate themselves in human form by eating garlic and wormwood. For a long time, Koreans have eaten spicy vegetables such as green onion, garlic, ginger, mustard, leeks, corni, cinnamon bark, and Chinese peppers (Zanthoxylum schinfolium) and Zanthoxylum bungeanum. In prehistoric times, spicy vegetables were probably used to eliminate the smell of meat. In the agricultural age, they were used to supplement meals with fresh taste. They were also used as a substitute for salt (salt was very precious and expensive) as well as side dishes for the poor. Spicy vegetables have also been used as a substitute for main dish like medicinal gruel and used to increase the spiciness of soup, and they are usually used as a side dish and with condiments in namul (cooked vegetable dishes), sangchae (salad), ssam (wrapped in greens and garnished with red-pepper paste or other condiments) and Kimchi. In addition, chili pepper was introduced to the Korean Peninsula in the middle of the Joseon Dynasty (mid-15th, 16th century). The soil and climate of the Korean Peninsula are suitable to growing chili pepper, and chili pepper has excellent adaptability and productivity. Accordingly, it is processed to red pepper powder and has become a major part of traditional Korean food along with Chinese pepper. Since the Joseon Dynasty, many kinds of Kimchi made with red pepper powder have been developed, and most Koreans enjoy them these days. The main characteristics of Korean food are spiciness and honest-to-goodness taste.

Food Sources of Vitamin A and Vitamin C (비타민 A와 비타민 C의 급원식품 선정)

  • 김영남
    • Journal of Korean Home Economics Education Association
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    • v.13 no.2
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    • pp.1-14
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    • 2001
  • The purpose of this study was to find out and advocate the intake of vitamin A and C rich foods in Korean people. Forty kinds of vitamin A and C rich foods were selected by the vitamin quantity in 100g edible portion. in single serving size. and by the 1997 national food supply data. The results were summarized as follows. 1. The vitamin A rich foods 1) The food sources of vitamin A presented in the middle and high school home economics textbooks were liver. egg/egg yolk. milk/dairy products. and green and yellow vegetables. etc. 2) The vitamin A rich foods by 100g edible portion ere in order of red pepper(dried). laver(dried). carrot. meat edible viscera. eel. etc. And the vitamin A rich foods by the vitamin A content in single serving size were in order of carrot. eel. meat edible viscera. water shield. red pepper(dried). etc. 3) The vitamin A suppling foods according to the 1997 national food supply data were in order of red pepper(dried). meat edible viscera. laver. carrot. etc. The green and yellow vegetables. fish and shellfish. and seaweeds were the most important sources of vitamin A in Korean. 2. The vitamin C rich foods 1) The food sources of vitamin C presented in the textbooks of middle and high school were strawberry. citrus fruits. and vegetables such as spinach. chinese cabbage. radish. crown daisy. etc. 2) The vitamin C rich foods on the basis of the vitamin C content in 100g edible portion were in order of sweet pepper. goose berry. citron. strawberry. water shield. etc. And the vitamin C rich foods by the quantity in single serving size were in order of strawberry. goose berry. citron. sweet pepper. lemon. etc. 3) The vitamin C suppling foods according to the 1997 national food supply data were in order of chinese cabbage. radish. citrus fruits. strawberry. etc. Not only vegetables and fruits but also seaweeds like dried laver and sea mustard were the most important source of vitamin C in korean.

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Presence and Control of Coliform Bacteria in Kimchi (김치 발효중 대장균군의 소장과 억제에 관한 연구)

  • Chung, Chang-Ho;Kim, Youn-Soon;Yoo, Yang-Ja;Kyung, Kyu-Hang
    • Korean Journal of Food Science and Technology
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    • v.29 no.5
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    • pp.999-1005
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    • 1997
  • The consistant appearance of coliforms in fermenting kimchi was examined and measures of removing coliforms early in the fermentation were investigated. Allyl isothiocyanate $({\geq}50\;ppm)$, horseradish powder $({\geq}0.4%)$, and garlic juice $({\geq}2.0%)$ were effective in removal of coliforms early in kimchi fermentation. However, mustard powder and methyl methanethiosulfonate were not effective. Nisin, known as a promising agent for the prevention of kimchi over-acidification, allowed coliforms to survive in kimchi longer with only marginal extention of edible period. Individual kimchi ingredients such as Chinese cabbage, garlic, red pepper powder, ginger and green onion were all found to contain coliforms. Coliforms were not detected from garlics sold unpeeled and commercially prepared red pepper powder.

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Inhibitory Effect of Green-Yellow Vegetables on the Mutagenicity in Salmonella Assay System and on the Growth of AZ-521 Human Gastric Cancer Cells (녹황색 채소류의 돌연변이유발 억제 및 AZ-521 위암세포의 성장 저해효과)

  • 박건영;이경임;이숙희
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.21 no.2
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    • pp.149-153
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    • 1992
  • The antimutagenic effect of green-ye1low vegetables on the mutagenicities induced by N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) and N-nitrosodimethylamine (NDMA) in Salmonella assay system and also their inhibitory effect on AZ-521 human gastric cancer cells were studied. Twenty-four items from twenty six kinds of vegetables(92%) revealed antimutagenic activity toward MNNG (p< 0.0l, 0.05). Perilla leaf, Korean cabbage, cauliflower, lettuce, mustard leaf, water dropwort, small water dropwort, carrot and burdock inhibited the mutagenicity more than 80%. The methanol extracts of the vegetables also showed the antimutagenic activity toward NDMA (p< 0.01, 0.05). Especially, perilla leaf, kale, soybean sprout and onion inhibited more than 80% of the NDMA induced mutagenicity in S. typhimurium TA100. Small water dropwort and perilla leaf exhibited the strong inhibitory effect (97~100%) on the growth of the AZ-521 human gastric cancer cells. Soybean sprout, water dropwort, broccoli, crown daisy, green red pepper, red pepper leaves, spinach, cabbage and sweet potato also inhibited growth of the cancer cells (p < 0.001~0.05).

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STUDIES ON PROTEIN DEGRADABILITIES OF FEEDSTUFFS IN BANGLADESH

  • Khandaker, Z.H.;Tareque, A.M.M.
    • Asian-Australasian Journal of Animal Sciences
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    • v.9 no.6
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    • pp.637-642
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    • 1996
  • This experiment was conducted to determine RDP values of locally available feedstuffs that are commonly used in ruminant rations in Bangladesh. Four cattle were fistulated in the rumen for the in situ nylon bag studies. Seventeen different feedstuff sample (9 roughages and 8 concentrates) were evaluated in $4{\times}14cm$ nylon bags and incubated in the rumen for different periods of time (2, 6, 12, 24, 48 and 72 h). The variation in crude protein (CP) contents reflected on the average CP disappearance value throughout the rumen incubation. Soluble fraction (a), insoluble but degradable fraction (b) along with the rate of degradation also varied widely among the various feedstuffs. Under 2% of rumen outflow rate, the percentages of the calculated protein degradabilities of roughages were rice straw, 16.7; maize grass, 70.6; oat grass, 70.8; dhal grass, 71.1; sunhemp, 78.4; napier grass, 62.4; matikalai grass, 72.1; khesarikalai grass, 76.9 and daincha browse, 78.4, respectively. The results in the protein degradabilities (%) in 8% ruminal outflow rate of concentrates were wheat bran, 61.6; rice polish (red), 61.3; rice polish (auto), 30.9; mustard oil cake, 71.8; sesame oil cake, 74.2; coconut oil cake, 57.9; soybean meal, 49.2 and fish meal, 37.9, respectively.

A Study of Sasang Constitution in Kimchi (김치에 대한 사상체질의학적(四象體質醫學的) 고찰(考察)(I))

  • Ann Taek-Won
    • Journal of Society of Preventive Korean Medicine
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    • v.7 no.1
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    • pp.103-122
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    • 2003
  • Purposes This study is for the constitutional health in daily life by adding the Sasang Constitutional points to the kimchi's nutritional ones. It lays the foundation of the development of both new medical kimchis and production of various kinds of kimchis according to different constitution. Methods We have examined the Keemy(氣味) and effect(效能) of kimchi represented in the Korean medicine [Dongyibogam(東醫寶鑑), Hyangyaggibseongbang(鄕藥集成方), Choongyakdaesajeon(中葯大辭典)] and Leejema's literature [DongyiSoosebowon(東醫壽世保元), Dongmooyugo(東武遺稿), Chobon kwon(草本卷)]. Results 1) There are 18 kinds of materials in kimchi, 9 main materials and 9 additional ones. 2) There are mustard, red pepper, garlic, leek, ginger, salt, green onion, and dropwort as good materials of kimchi for Soeumin, which are mostly Shinon(辛溫) or Yeoll(熱). 3) There are eggplant, oyster, chinese cabbage, shrimp, cucumber, and sesame as good materials of kimchi for Soyangin, which are mostly Gam(甘) or Ham(寒) or Ryang(凉), Han(寒). 4) There are bracken, perilla, radish, and taro as good materials of kimchi for Taeumin. which are mostly ShinGam(辛甘) or OnPyeong(溫平), Ryang(凉) Han(寒).

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A Study on Korean Dog Meat Cooking(II) -Survey of Dog Meat Cooking Restaurants- (견육요리(犬肉料理)의 연구(硏究) (II) -실태조사(實態調査)-)

  • Kim, Tae-Hong
    • Journal of the Korean Society of Food Culture
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    • v.4 no.4
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    • pp.357-368
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    • 1989
  • In this study, the kinds of Dog Meat Cooking, side dishes, ingredients, seasonings and recipes were surveyed in 21 Dog Meat Cooking restaurants in Korea from July to August of 1989. 1. Actually, there were four Dog Meat Cooking recipe. Tang (soup:湯) has been served in 20 (95.2%) restaurants and Sukyuk(boiled in water:熟肉) in 19(90.5%) ones. Junkol(boiling vegetables and meat with seasoning:煎骨) and Muchim(sauteed with seasoning:무침) has been done in 16(76.2%) and 10(47.6%) restaurants, respectively. 2. According to the frequencies, the main seasonings when served were roasted perillar powder (95.2%), soybean paste (95.2%), vinegar(81.0%), Dadegi (mixed much red pepper powder, minced ginger, minced garlic, minced onion and black pepper powder, 66.7%), pepper(61.9%), salt(61.9%), salt(61.9%), minced ginger(57.1%), minced garlic(57.1%) and prepared mustard(38.1%). 3. The number of side dishes were 26. Among vegetables, green pepper(90.5%), sliced garlic(81.0%) were served. Chinese cabbage(61.9%) and Kagtuki(42.9%) out of Kimchi and leek salad(28.6%) were also served. 4. The total 17 ingredients were used in Dog Meat Cooking. The major one were white onion (100%), perillar leaf(72.2%), leek(66.6%) and parsley(47.2%).

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A Study on Fashion Design through Ethnic Costume Image of Chinese Miao Nationality (중국(中國) 묘족(苗族) 민속의상(民俗衣裳) 이미지의 디자인 연구(硏究))

  • Shin, Kyeong-Seob
    • Journal of Fashion Business
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    • v.4 no.1
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    • pp.33-44
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    • 2000
  • The purpose of this study is to research Miao ethnic costume which have been distinctly expressed differences according tribes and areas, present fashion design reflecting image of Miao ethnic costume. Two steps was taken in order to achive this purpose. The first step was to put in order formative characteristics of Miao ethnic costume being based on the Chinese books and domestic research materials. The second step was to study formative characteristics of Miao ethnic costume in comparison 2000A/W fashion trend, illustrate and schematize fashion designs. The results of formative characteristics of Miao ethnic costume are summarized as follows 1. X or H silhouette through skirt & jacket and pants & jacket. 2. Layered look that been twisted around several items. 3. Fine pleats skirts. 4. Refined and splendid color. Black was used main color, dark blue & red purple were used coordi color, vivid color were used accent color 5. Geometrical pattern, cross stitch embroidery. 6. Various ornaments being used silver. 7. Various hair styles and hairdressers. Using above characteristics, this study presneted fusion fashion design combined images of ethnic and techno with dark blue, mustard, blue purple. The target was Forties, professional woman.

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