• Food Science and Preservation
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• 제22권1호
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• pp.1-11
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• 2015

Raspberries are a good resource of polyphenols and have a powerful antioxidant activity, but shelf life for raspberries is short which brings a lot of economic losses. In this study, we try to use cool-air ($20{\sim}40^{\circ}C$) or hot-air ($60{\sim}100^{\circ}C$) to produce semi-dried raspberries with extended shelf life, and to determine the best method for improving fruit quality by minimizing nutrient losses during drying processes. The effects of process variables (drying temperature and processing time) on the quality of final dried raspberries were investigated. Response surface methodology was employed to establish statistical models for simulating the drying processes, and the moisture residue content and the loss ratios of total phenolic content (TPC), vitamin C (VC), and ellagic acid (EA) that result from the drying processes of raspberries using either hot or cool-air were predicted. Superimposed contour plots have been successfully used in the determination of the optimum zone within the experimental region. Optimal conditions determined for achieving minimal losses of TPC, VC, and EA, and a final moisture residue of 45% using the hot-air drying process were a drying temperature of $65.75^{\circ}C$ and a processing time of 4.3 hr. While for the cool-air process, the optimal conditions predicted were $21.3^{\circ}C$ and 28.2 hr. Successful application of response surface methodology provided scientific reference for optimal conditions of semi-drying raspberries, minimizing nutrient losses and improving product quality.

• Food Science and Preservation
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• 제16권5호
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• pp.754-758
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• 2009

To develop soybean cake as a functional food material, the anti-oxidative and cytotoxic activities against human colon cancer cells of crude saponins isolated from 70% (v/v) ethanol extracts of cake were investigated. The Diaion HP-20 adsorption method was used for isolation of crude saponins, which were then eluted with 100% ethanol. The non-saponin fraction was removed by elution with $H_2O$ and 20% (v/v) ethanol. The results of thin layer chromatography (TLC) analysis confirmed that crude saponins were present in the 100% ethanol extract of soybean cake. The hydrogen-donating properties of saponins were more than 60% at a concentration of $1,000\;{\mu}g/mL$. malondialdehyde(MDA) production was $1,200\;{\mu}mol\;MDA/g$ in mouse liver homogenate treated with crude saponins at the concentration of $1,000\;{\mu}g/mL$. This value was lower than that of the control, which was $3,700\;{\mu}mol\;MDA/g$. Saponins inhibited the growth of colon cancer cells in a dose- and time-dependent manner. Saponins also resulted in a decrease in the proportion of cells in the G1 phase of the cell cycle, whereas the cell proportion in G2/M phase was increased with $1,000\;{\mu}g/mL$ saponins. Thus, we conclude that saponins may induce G2/M cell cycle arrest.

• Korean Journal of Food Science and Technology
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• 제31권6호
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• pp.1654-1660
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• 1999

The free phenolic acid fraction of the chloroform extract from 75% ethanol extract of Rhus verniciflua STOKES (RCF) showed stronger antioxidative activity than BHT, BHA and ${\delta}-tocopherol$ at the same concentration. RCF components were isolated and identified by silica gel column chromatography, thin layer chromatography, mass spectrometer and $^1H-NMR\;and\;^{13}C-NMR$. The antioxidative activity was confirmed by electron donating activity, Rancimat method and thiobarbituric acid test in liposome system. RCF-11 could be further separated into three fractions. The antioxidative active compounds were purified and identified as gallic acid, butin and butein. The RCF-13 was purified and identified as sulfuretin.

• Korean Journal of Food Science and Technology
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• 제11권4호
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• pp.298-303
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• 1979

The composition of the neutral lipids in the free and bound lipids from four varieties of experimentally cultivated potatoes were identified and quantified by thin layer- and gas-liquid chromatographies. The results were summarized as follows ; 1. The neutral lipids contained in the free and bound lipids were fractionated and identified as esterified sterol, triglyceride, diglyceride, free fatty acid, and free sterol, of which triglyceride and esterified sterol were most abundant. Meanwhile, the triglyceride and esterified sterol contents in the free lipid to the total lipid quantity were 10 and 2.7 % respectively, approximately 3 times higher than the 3.0 and 0.8 % contained in the bound lipid. 2. The fatty acid composition of the neutral lipids in the free and bound lipids was the same as that of the total free and bound lipids. The only difference was that content of saturated fatty acid was lower rate in the neutral lipid of the free lipid than in the total free lipid, whereas the unsaturated fatty acid was more abundant in the neutral lipid of the free lipid. Fatty acid composition of individual neutral lipid was of almost the same pattern as that of the total neutral lipid.

• Korean Journal of Food Science and Technology
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• 제16권2호
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• pp.179-181
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• 1984

The present study was directed to define the triglyceride composition of pine nut oil. The triglycerides were separated from pine nut oil by thin layer chromatography, and fractionated by high performance liquid chromatography on the basis of partition numbers. Each of these collected fractions were fractionated again by gas liquid chromatography (GLC) according to the acyl carbon number of the triglyceride, and fatty acid composition of the triglyceride was also analyzed by GLC. The pine nut oil consisted of thirty two kinds of triglycerides, and the major triglycerides of pine nut oil were those of $(C_{18:2},\;C_{18:2},\;C_{18:3}\;;\;34.9%)$, $(C_{18:1},\;C_{18:2},\;C_{18:3}\;;\;10.8%)$, $(C_{18:1},\;C_{18:1},\;C_{18:2}\;;\;9.9%)$, $(C_{18:1},\;C_{18:1},\;C_{18:1}\;;\;6.5%)$, $(C_{18:1},\;C_{18:1},\;C_{18:2}\;;\;6.3%)$, $(C_{18:1},\;C_{18:1},\;C_{18:3}\;;\;4.8%)$, $(C_{16:0},\;C_{18:2},\;C_{18:3}\;;\;3.3%)$, $(C_{18:0},\;C_{18:1},\;C_{18:2}\;;\;2.7%)$, $(C_{16:0},\;C_{18:1},\;C_{18:2}\;;\;2.6%)$, $(C_{16:0},\;C_{18:2},\;C_{18:2}\;;\;2.2%)$, $(C_{16:0},\;C_{18:1},\;C_{18:3}\;;\;1.9%)$, $(C_{16:0},\;C_{18:2},\;C_{18:2}\;;\;1.7%)$, $(C_{16:0},\;C_{18:1},\;C_{18:1}\;;\;1.7%)$, $(C_{18:1},\;C_{18:3},\;C_{18:3}\;;\;1.5%)$.

• KSBB Journal
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• 제21권1호
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• pp.42-48
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• 2006

Bacillus subtilis KMU-13 was isolated from the Lillehammer forest soils at Norway and shown a strong antifungal activity on cucumber scab, Cladosporium cucumerinum KACC 40576. B. subtilis KMU-13 produced a maximum level of antifungal substance under incubation aerobically at $30^{\circ}C$, 180 rpm for 48 hours in LB broth containing 0.5% maltose and 0.5% bactopeptone and initial pH adjusted to 6.0. Butanol extract of cultured broth was confirmed inhibitory zone by plate assay and Rf 0.64 value substance by thin layer chromatography (TLC) represented high antifungal activity against C. cucumerinum KACC 40576 and also shown fungal growth inhibitory activity against Botytis cinerea KACC 40573, C. gloeosporioides KACC 40804, D. byoniae KACC 40669, F. oxysporum KACC 40037, F. oxysporum KACC 40052, F. oxysporum f. sp. radicis-lycopersici KACC 40537, F. oxysporum KACC 40902, M. cannonballus KACC 40940, P. cambivora KACC 40160, R. soiani AG-1 KACC 40101, R. solani AG-4 KACC 40142, and S. scleotiorum KACC by agar diffusion method.

• Journal of the Korean earth science society
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• 제30권4호
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• pp.454-463
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• 2009

In this study, from January 2006 to February 2009, we observed 107 ice spikes formed in a natural state, and analyzed their environment. We developed an experimental device to reproduce ice spikes in laboratory and successfully made 531 ice spikes. We analyzed the process of the formation and the principle of how those ice spikes grow through videotaped data of the formation in the experiment. In the natural world, when the surface of water and the lower part of a vessel begin to freeze, a vent (breathing hole) develops at the surface where an ice is not frozen; this vent serves as the seed of an ice spike. It is assumed that the volume expansion of ice in the vessel which occurs when water freezes makes the supercooled water go upward through the vent and becomes an ice bar called an ice spike. In the laboratory, however, when distilled water is poured into an ice tray cube and kept in the experimental device for about one and a half hours at a temperature of -12- $-13^{\circ}C$, a thin layer of ice then begins to develop on the surface of the water, the vent is formed, and ice spikes form for about 10-30 minutes. These spikes stop growing when the end becomes clogged. Ice spikes can be described as falling into seven categories of shape, with the apex type topping the list followed by the slant type in the natural state and the vertical type predominating in the laboratory.

• KIEE International Transactions on Electrophysics and Applications
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• 제5C권3호
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• pp.102-110
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• 2005

Piezoelectric transformers(PT) are expected to be small, thin and highly efficient, and which are attractive as a transformer with high power density for step down voltage. For these reasons, we have attempted to develop a step-down PT for the miniaturized adaptor. We propose a PT, operating in thickness extensional vibration mode for step-down voltage. This PT consists of a multi-layered construction in the thickness direction. In order to develop the step-down PT of 10 W class and turn ratio of 0.1 with high efficiency and miniaturization, the piezoelectric ceramics and PT designs are estimated with a variety of characteristics. The basic composition of piezoelectric ceramics consists of ternary yPb(Zr$_{x}$Ti$_{1-x}$)O$_{3}$-(1-y)Pb(Mn$_{1/3}$Nb1$_{1/3}$Sb$_{1/3}$)O$_{3}$. In the piezoelectric characteristics evaluations, at y=0.95 and x=0.505, the electromechanical coupling factor(K$_{p}$) is 58$\%$, piezoelectric strain constant(d$_{33}$) is 270 pC/N, mechanical quality factor(Qr$_{m}$) is 1520, permittivity($\varepsilon$/ 0) is 1500, and Curie temperature is 350 $^{\circ}C$. At y = 0.90 and x = 0.500, kp is 56$\%$, d33 is 250 pC/N, Q$_{m}$ is 1820, $\varepsilon$$_{33}$$^{T}$/$\varepsilon$$_{0}$ is 1120, and Curie temperature is 290 $^{\circ}C$. It shows the excellent properties at morphotropic phase boundary regions. PZT-PMNS ceramic may be available for high power piezoelectric devices such as PTs. The design of step-down PTs for adaptor proposes a multi-layer structure to overcome some structural defects of conventional PTs. In order to design PTs and analyze their performances, the finite element analysis and equivalent circuit analysis method are applied. The maximum peak of gain G as a first mode for thickness extensional vibration occurs near 0.85 MHz at load resistance of 10 .The peak of second mode at 1.7 MHz is 0.12 and the efficiency is 92$\%$.

• The Journal of Korean Academy of Prosthodontics
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• 제44권1호
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• pp.124-134
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• 2006

Statement of problem: Streptococcus produces energy and forms extracellular polysaccharides by metabolizing sucrose. Insoluble glucan, a kind of extracellular polysaccharide, is the important material of dental plaque. Fructose affects the metabolism of sucrose. Purpose: The purpose of this study was to evaluate the effect of fructose on the metabolism of sucrose in Streptococcus mutans. Materials and methods: To determine the effect of fructose on the formation of artificial plaque by Streptococcus mutans Ingbritt, S. mutans and fructose were placed in beakers containing M17 broth and sucrose. The wires were hung on frameworks inserted into cork stoppers, and then immersed in each of the beakers. After the incubation with gentle shaking, each wire was weighed. To analyze the effect of fructose on the sucrose metabolism by S. mutans or glucosyltransferase, S. mutans and fructose were placed in M17 broth containing sucrose. After the incubation. the remaining sucrose and polymers were analysed by thin layer chromatography. Results: The following results were obtained; 1. When Streptococcus mutans was cultured in the media containing 3% sucrose for 8 hours, the mean weight of formed artificial plaque on the wires was $124.3{\pm}3.0mg$, whereas being reduced to $20.7{\pm}10.2mg$ in the media added with 3% sucrose and 4% fructose(p<0.05) 2. When the control containing glucose was added with sucrose, the optical density of Streptococcus mutans solution cultured for 24 hours was not increased compared with the control, while being increased by adding with fructose. 3. When Streptococcus mutans was incubated in the media added with sucrose and fructose for 8 hours, the number of viable cells was increased compared with the media added with sucrose. 4. The amount of remained sucrose was increased in Streptococcus mutans culture supernatant of media added with sucrose and fructose than with sucrose only. but the amount of produced insoluble glucan was decreased. 5. The amounts of remained sucrose and produced soluble glucan were increased in the culture of glucosyltransferase-contained media added with sucrose and fructose than with sucrose only, but the amount of produced insoluble glucan was decreased . Conclusion: These results indicated that the sucrose metabolism and the production of insoluble glucan were inhibited in Streptococcus mutans by adding fructose in the media containing sucrose.

• Journal of the Korea Academia-Industrial cooperation Society
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• 제16권11호
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• pp.7794-7800
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• 2015

Ginsenosides in ginseng berry has been known as functional materials showing physiological effect to the human. Specially, ginseng berry contains plenty of ginsenoside Re, but the study of extraction processes were not enough performed. Accordingly, the purpose of this study was to establish the optimized extraction process for obtaining ginsenoside Re from ginseng berry. The extraction process of ginsenosides was performed in 250 mL extraction flask containing 150 solvent and 10 g of dried ginseng berry. The extracted ginsenoside Re, Rg1 and Rd and total crude ginsenosides from ginseng berry were evaluated by TLC according to the treated conditions (the ratio of alcohol to water, extraction temperature, extraction period, and extraction times). Optimized conditions for extraction was 70% to 30% of the ratio of alcohol to water, $80^{\circ}C$ of extraction temperature, 4 h of extraction period, and 2 times of extraction frequency. The amount of total crude ginsenosides of the extract obtained from the optimized process was 88.6 mg/g based on dried ginseng berry. The composition of ginsenosides from the extracted was 5.5% of Rb1, 5.2% of Rc, 14.3% of Rd, 51.5% of Re, 8.1% of Rf, and 15.7% of Rg1. A protopanaxtriol ginsenosides of whole ginsenosides extracted was about 80%.