• Journal of the Mineralogical Society of Korea
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• v.30 no.3
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• pp.93-102
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• 2017

Heavy mineral provide an important information for sediment provenance as well as a potential submarine mineral resources. We compared the heavy mineral characteristics between Southeastern Yellow Sea Mud (SEYSM) and Southwestern Cheju Island Mud (SWCIM) surface sediments. We separated heavy minerals from 28 surface sediments in each mudbelt, and then carried out stereo-microscopic, field-emission scanning electron microscopic, energy dispersive spectroscopic and electron probe microanalysis to characterize the type, abundance, mineralogical properties and distribution pattern of heavy mineral. Amphibole and epidote, which are two major heavy minerals, account for more than 70% of total heavy minerals. Zircon and sphene contents are more abundant in SEYSM, whereas apatite and rutile contents are more abundant in SWCIM. Monazite only occurs in some area of SEYSM. Sphene and monazite content decrease to the south in SEYSM. Both garnet-zircon index (GZi) and rutile-zircon index (RuZi) are low in SEYSM but high in SWCIM. Amphiboles in SEYSM primarily correspond to hornblende, however those in SWCIM represent variable composition from pargasite, tshermakite, hornblende to tremolite. Garnets in SEYSM have high Mg and low Ca, but those in SWCIM have low Mg with variable Ca. Different heavy mineral characteristics between SEYSM and SWCIM suggests that sediments in each mudbelt have different provenances. Although this study implies that SEYSM sediment may mostly come from nearby Korean western rivers such as the Keum and Han rivers, this study does not suggest any idea of the source area of SWCIM sediment. Further study is needed to interpret the provenance and transportation mechanism of mudbelt sediments through the heavy mineral research for the river sediments flowing into the Yellow Sea and much more marine sediments.

• Journal of Korean Society of Forest Science
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• v.105 no.2
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• pp.193-201
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• 2016

This study was carried out to analyze the nutritional composition, bioactive components, antioxidant activity, and cytotoxic assay of cancer cells on Rubus crataegifolius (RC) : R. crataegifolius from Jangseong (RC-J), R. crataegifolius from Hwaseong (RC-H), R. crataegifolius from Ulsan (RC-U), R. crataegifolius from Sunchang (RC-S), and R. crataegifolius from Pohang (RC-P). The peroximate composition had the largest amount of carbohydrate content among all kinds of RC. As far as the mineral contents of RC, Calcium comprised the highest amount ($996.6{\mu}g/g{\pm}0.8%$) and Natrium the lowest ($6.2{\mu}g/g{\pm}1.0%$). A total of 26 kinds of free amino acids and 18 kinds of component amino acids were analyzed in RC. The results of electron donating were high scavenging effects of 80% in water extract (RC-UW) and 82.6% in ethanol extract (RC-UE) in $500{\mu}g/ml$ concentration from RC-U. Also, the cytotoxic effects of cancer cells B16F10 (RC-UW and RC-PE), H1299 (RC-SW and RC-PE), and MCF-7 (RC-JW and RC-SE) appeared in RC. Therefore, we confirmed that new varieties may possibly be developed with functional materials.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.207-214
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• 2012

In this study, cabbage ($Brassica$ $oleracea$ var. $capitata$) Kimchi was made packed into four kinds of packaging materials, PET vessel, PP tray, OPP/AL/PE film and Nylon/PE/LLDP film, and the effects of these packaging materials on Kimchi quality characteristics, such as lactic acid bacteria counts, salinity, sugar contents, pH, total acidity, electron donating ability were examine as well as their effects on the sensory qualities after storage at a temperature of $4^{\circ}C$. The pH change ranged from pH 6.24 to 6.43 shortly after manufacture, and did not significantly change until 7 days of storage. However, it began to decrease rapidly after 14 days. On the 35th day of storage, the acidity was 0.79% in the PET vessel and 0.83% in OPP/AL/PE. Therefore, the PET vessel and OPP/AL/PE were considered appropriate packaging materials for Kimchi storage. The salinity did not change significantly during the storage period, and the sugar content generally increased in the four kinds of packaging materials, but decreasing after the 7th day of storage. After 14 days of storage, the Kimchi stored in the OPP/AL/PE film showed the highest lactic acid bacteria counts. Although the electron donating ability was the highest after proper time for fermentation, it decreased in all the packaging materials after the proper time for fermentation. However, the OPP/AL/PE film had an antioxidant potential of up to 93.18%. In the sensory evaluation, fermented Kimchi was found to be superior unfermented Kimchi. In addition, the Kimchi stored in the OPP/AL/PE film for 14 days showed the high score of 6.70 and 6.60 in overall preference. Therefore, the results of this study provide basic knowledge on the fermentation level and packaging material's condition for commercialization of small packed cabbage Kimchi. Henceforth, industrialization must include a variety of studies under these conditions to increase the merchantability.

• Food Science and Preservation
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• v.21 no.2
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• pp.264-275
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• 2014

This study evaluated the improving efficacy of Lespedeza cuneata ethanol extract on skin photoaging induced by ultraviolet (UV) irradiation. The total polyphenol and flavonoid contents of the extract were respectively $134.98{\pm}1.70$ and $16.20{\pm}0.05$ mg/g, respectively. The superoxide anion radical scavenging activity and electron-donating ability of the extract were shown to be dependent on concentration, and the antioxidant ability was shown to be more effective in superoxide anion radical scavenging activity than in electron-donating ability under the same concentration conditions. In the in vivo test conducted using hairless mouse with skin photoaging induced by UVB irradiation, the skin erythema of the groups treated with the extract (AS) reduced to 28% of the control, and the skin moisture content increased to 131%.. The extract treatment of the UV-damaged skin improved the morphological and histopathological state of the skin. Furthermore, the SOD, GST and CAT activities in the skin tissue of the AS group increased, and the XO activity and TBARS generation decreased. With regard to the genes related to the photoaging skin, the expression of PAK, p38, c-Fos, c-Jun, TNF-${\alpha}$ and MMP-3 in the skin of the AS group were found to have decreased. It was therefore concluded that Lespedeza cuneata ethanol extract can reduce wrinkle formation in the skin due to the regulation of the gene expression caused by the exposure to UVB light.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.902-908
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• 2009

In this study, we investigated the quality of glasswort (Salicornia herbacea L.) fermented by Bacillus subtilis at $37^{\circ}C$ for 48 hours. We determined the changes in temperature, the contents of moisture, crude protein, crude fat, crude ash, carbohydrate, solid content, pH, Brix, salinity, free amino acid, Hunter's color value, electron donating ability (EDA) activities and angiotensin converting enzyme (ACE) inhibition. The contents of crude protein, crude fat, crude ash and carbohydrate after fermentation to mixing ratio of glasswort were $10.45{\sim}30.18%$, $11.69{\sim}19.26%$, $17.65{\sim}25.56%$ and $21.01{\sim}59.10%$ (dry basis), respectively. The solid content, pH, sugar and salinity of fermented glasswort were $39.56{\sim}52.25%$, $6.01{\sim}6.71$, $1.2{\sim}1.7$ Brix and $0.3{\sim}0.6%$, respectively. Total amino acid level of the fermented glasswort was $447.57{\sim}668.89\;mg$/100 g, and was the highest in glasswort mixed with rice bran at a ratio of 1 (w) : 1 (w). Moreover, aspartic acid, asparagine, glutamic acid, alanine, valine, $\beta$-aminoisobutyric acid, lysine and arginine were the main free amino acids. EDA activities and ACE inhibition after fermentation were $46.66{\pm}1.21{\sim}50.87{\pm}1.84%$ and $96.77{\pm}1.23{\sim}97.56{\pm}1.23%$, respectively.

• Applied Biological Chemistry
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• v.49 no.3
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• pp.243-247
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• 2006

The biological activity of functional food source with thyme extracts were examined. Total phenol contents in the 60% ethanol extracts $(26.8{\pm}0.35\;mg/g)$ with thyme leaf was higher than water extracts $(25.7{\pm}0.20\;mg/g)$. This HPLC analysis is significant in that physiological activity is related with phenolic compound content such as rosemarinic acid, quercetin and chlorogenic acid. Electron donating ability was shown as 90.1% in the water extracts and 77.7% in the 60% ethanol extracts. Antioxidant protection factor of 60% ethanol extracts was higher than water extracts. Helicobacter pylori of the water extracts from thyme leaves did not have antimicrobial activity, but the 60% ethanol extracts revealed the high antimicrobial activity as 9 mm of clear zone in $50\;{\mu}g/ml$ of phenol content, 10 mm in $100\;{\mu}g/ml$, 13 mm in $150\;{\mu}g/ml$ and 16 mm in $200\;{\mu}g/ml$, respectively. Angiotensin converting enzyme inhibition activity showed no inhibition activity in 60% ethanol extracts but 39.9% inhibition activity in water extracts. Xanthine oxidase inhibition activity showed high inhibition activity at 73.5% in water extracts and 100% in 60% ethanol extracts. The result suggests the development of phenol compound in thyme as anti Helicobacter pylori, antioxidant and anti-gout agents.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.68-79
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• 2015

The purpose of this study is to provide preliminary information relating to the applicability of Chinese soybean as functional food material. This study compared the manufacturing characteristics, phenolic compounds contents, and antioxidative activities of soymilk prepared with Korean(Jinpumkong) and Chinese Heinong 48) soybean. Antioxidative activities were measured by in vitro models such as 1,1-diphenyl-2-crylhydrazyl DPPH) radical scavenging activity, and 2,2'-azino-bis(3-ethylbenzothiazoline-6-ulfonic acid ABTS) radical scavenging activity. The physicochemical properties(solid contents, pH, and color) and suspension stability of soymilk were not significantly different between the types of raw soybean. Total phenolic and flavonoid contents of soymilk prepared with Chinese cultivar($20.71{\pm}0.34GAE\;mg/g\;dw$ and $6.31{\pm}0.11QE\;mg/g\;dw$, respectively) were significantly higher than those of soymilk prepared with Korean cultivar $^{***}p<.001$ and $^{**}p<0.01$, respectively). Total tannin content of soymilk prepared with Korean cultivar($2.29{\pm}.22TAE\;mg/g\;dw$) was significantly higher than that of soymilk prepared with Chinese cultivar($^{***}p<0.01$). The electron donating ability(EDA) of soymilk was significantly increased in a dose dependent manner(p<0.05); the soymilk prepared with Chinese cultivar showed significantly higher EDA on the concentration of 2.5 mg/mL(p<0.01) and 10.0 mg/mL(p<0.05) than that of soymilk prepared with Korean cultivar. The antioxidative activities of soymilk were significantly increased in a dose dependent manner on ABTS radical scavenging(p<0.05), and there was no significant difference between the types of raw soybean. These results suggest that Chinese soybean, which contains plenty of phenolic compounds and has superior antioxidant activity, may have great potential as a raw material for functional beverage preparation.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1164-1170
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• 1999

The physicochemical characteristics of ${\beta}-glucan$ isolated from waxy and non-waxy barley were investigated. The hull-less waxy and non-waxy barley containing 6.5% and 5.3% of total ${\beta}-glucan$ respectively, were used as a starting material. The yield and ${\beta}-glucan$ content of crude ${\beta}-glucan$ from waxy barley was 5.54% and 62.9%, respectively, and those were higher than 3.34% and 59.2% from non-waxy barley. The crude ${\beta}-glucan$ purified with selective precipitation and enzymatic treatment to obtain the ${\beta}-glucan$ isolate of high purity (>99%). The total yield of purified ${\beta}-glucan$ from waxy and non-waxy barley was 4.46% and 2.59%, respectively. The surface appearance of the purified ${\beta}-glucan$ by scanning electron microscopy (SEM) showed randomly entangled multi-net structure of ${\beta}-glucan$ microfibrils. The melting temperature of ${\beta}-glucan$ from waxy and non-waxy barley measured by differential scanning calorimetry (DSC) was $184.6^{\circ}C$, and $180.3^{\circ}C$, respectively. DSC endotherm of ${\beta}-glucan$ solution showed 2 peaks near $68^{\circ}C$ and $84^{\circ}C$. Enthalpy of phase transition was higher in non-waxy ${\beta}-glucan$ than waxy ${\beta}-glucan$, and the intrinsic viscosity of ${\beta}-glucan$ solution from waxy barley was higher than that of non-waxy ${\beta}-glucan$. The pasting viscosity of barley starch with the purified ${\beta}-glucan$ determined by Rapid Visco-Analyzer was higher than that of barley starch without ${\beta}-glucan$, and the effect of ${\beta}-glucan$ on increasing the paste viscosity was greater in non-waxy barley starch.

• Journal of Food Hygiene and Safety
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• v.22 no.2
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• pp.120-126
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• 2007

Present study have been performed to develop Bulnesia sarmienti as a functional food. Methanol, n-hexane, chloroform, ethyl acetate and butanol extracts of Bulnesia sarmienti contained total phenol by 5.81 to 7.47%. It is high content than fruits which were known as high contests of total phenol. The electron donating ability of the extract of Bulnesia sarmienti were increased along with increasing concentrations of extracts. At $500{\mu}g/mL\;and\;1000{\mu}g/mL$, the all extracts showde more than 80% of scavenging abilities, which means the equal effect of the antioxidant, BHT. Nitrite scavenging abilities were measured as follows: methanol, butanol, 5.53, 5.77% at $100{\mu}g/mL$, respectively. The ethyl acetate extract was 73.29% at $1000{\mu}g/mL$ which showed the highest activity and methanol, butanol, n-hexane, chloroform and water extract were 65.65, 65.02, 47.49, 52.51, 45.54% which also showed relatively high activities. The growth inhibitory effects of each solvent extract on tumor cell were as follows: test against SUN-1, the gastric carcinoma cell, exhibited the highest inhibitory effects at $100{\mu}g/mL$ where the n-hexane extract was 61.6%. The ethyl acetate and water extracts did not revealed any inhibitory effects. Hela, the uterine carcinoma cell, exhibited the highest inhibitory effects at $100{\mu}g/mL$ where the n-hexane extract was 75.1%. The water extracts did not revealed any inhibitory effects. HT-29, the colon carcinoma cell, also exhibited the highest inhibitory effects at $100{\mu}g/mL$ where n-hexane extract was 57.4%. In conclusion, Bulnesia sarmienti have been shown the antioxidant and antitumor effects, and that it is expected to be developed as functional foods.

• Food Science and Preservation
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• v.23 no.6
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• pp.804-810
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• 2016

This study aimed to compare the quality characteristics of developed rice Jochung (E) with those of commercial-rice Jochung (A, B, C, and D). The total soluble solid, reducing sugar, and dextrose equivalent of developed rice Jochung were $80^{\circ}Brix$, 44.53%, and 56.94%, respectively. The pH and titrable acidity were 6.25 and 0.19%, respectively. The color difference value (${\Delta}E$) of developed rice Jochung was 74.42, which was significantly lower than the other samples investigated. The light transmittance and total polyphenol contents of developed rice Jochung were 56.4%T and 108.23 mg GAE/100 g, respectively. The adhesiveness values of various commercial-rice Jochung products were 29.0~66.0 sec, while that of developed-rice Jochung was 61 sec, showing good textural properties for use in manufacturing Hangwa, a Korean traditional cookie. The electron-donating values of various rice Jochung were 20.4~50.3%, among which the developed-rice Jochung showed the highest value. The reducing powers of various rice Jochung products were 0.44~0.72, while that of the developed product was 0.72, which was significantly higher than the other values. Sensory evaluation revealed that the color scores of developed- and commercial-rice Jochung products were 6.70~6.80. Flavor scores of rice Jochung products ranged from 6.00 to 7.00. Taste and mouth feeling scores of developed-rice Jochung did not significantly differ from those of commercial Jochung products. Compared to commercial-rice Jochung products, developed-rice Jochung made with malt extract exhibited high polyphenols content. However, there were no significant differences in the overall acceptability scores between commercial-rice Jochung products and the developed product. The developed-rice Jochung analyzed in this study may be useful as a traditional sweetener for various Hangwa products as a substitute for corn syrup or Jochung.