• The Korean Journal of Food And Nutrition
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• v.32 no.5
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• pp.504-510
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• 2019

The purpose of this study was to compare the effects of soaking and ultrasonic extraction by observing the change of contents with extraction time of physicochemical properties (solid content, colorness, caffeine, chlorogenic acid, total polyphenols, DPPH, and ABTS). As a result of the analysis, solid content increased with longer extraction time and the whiteness tended to decrease with longer extraction time. Conversely, the extraction of functional materials showed a tendency to increase as the extraction time increased. Caffeine reached the maximum value after two hours soaking, but showed the same result as one hour for sonication. Chlorogenic acid did not show difference from the content of coffee extracted for one hour soaking only by sonication extraction for 30 minutes. The total polyphenols eluted with approximately two hours of soaking even after 30 minutes of sonication. DPPH and ABTS were insignificant in their concentrations, but their antioxidative effect was more than two hours of soaking with only 30 minutes of sonication. Sonication has a short time extraction from a functional aspect (caffeine content, chlorogenic acid, polyphenol content, and antioxidant capacity) and this experiment can provide basic data for the development of innovative recipes.

• Preventive Nutrition and Food Science
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• v.22 no.1
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• pp.30-36
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• 2017

Physicochemical properties of Fujian Yongchun aged vinegar (FYAV) and Shanxi mature vinegar (SMV) were compared in terms of the fermentation methods applied and aging periods (3, 5, 8, and 10 years), and combined E-nose/E-tongue analyses were performed to assess their flavors. Compared with submerged fermentation-derived FYAV, solid-state fermentation-derived SMV showed higher values of pH, brix, soluble solids, total phenolic content, and antioxidant activity, but not total acidity or total organic acids. Aging period resulted in an increase in pH, total phenolic content, and antioxidant activity. Principal component analysis based on E-tongue/E-nose analyses was performed to distinguish between the vinegars produced by different fermentation methods and under aging periods. Solid-state fermentation and an aging process were considered good techniques for vinegar brewing, considering the various organic acids and high levels of total phenolics and antioxidant activity.

• Korean Journal of Materials Research
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• v.34 no.4
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• pp.185-193
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• 2024

In this study, NASICON-type Li_1+XGa_XTi_2-X(PO₄)₃ (x = 0.1, 0.3 and 0.4) solid-state electrolytes for all-solid-state batteries were synthesized through the sol-gel method. In addition, the influence on the ion conductivity of solid-state electrolytes when partially substituted for Ti⁴⁺ (0.61Å) site to Ga³⁺ (0.62Å) of trivalent cations was investigated. The obtained precursor was heat treated at 450 ℃, and a single crystalline phase of Li_1+XGa_XTi_2-X(PO₄)₃ systems was obtained at a calcination temperature above 650 ℃. Additionally, the calcinated powders were pelletized and sintered at temperatures from 800 ℃ to 1,000 ℃ at 100 ℃ intervals. The synthesized powder and sintered bodies of Li_1+XGa_XTi_2-X(PO₄)₃ were characterized using TG-DTA, XRD, XPS and FE-SEM. The ionic conduction properties as solid-state electrolytes were investigated by AC impedance. As a result, Li_1+XGa_XTi_2-X(PO₄)₃ was successfully produced in all cases. However, a GaPO₄ impurity was formed due to the high sintering temperatures and high Ga content. The crystallinity of Li_1+XGa_XTi_2-X(PO₄)₃ increased with the sintering temperature as evidenced by FE-SEM observations, which demonstrated that the edges of the larger cube-shaped grains become sharper with increases in the sintering temperature. In samples with high sintering temperatures at 1,000 ℃ and high Ga content above 0.3, coarsening of grains occurred. This resulted in the formation of many grain boundaries, leading to low sinterability. These two factors, the impurity and grain boundary, have an enormous impact on the properties of Li_1+XGa_XTi_2-X(PO₄)₃. The Li_1.3Ga_0.3Ti_1.7(PO₄)₃ pellet sintered at 900 ℃ was denser than those sintered at other conditions, showing the highest total ion conductivity of 7.66 × 10^-5 S/cm at room temperature. The total activation energy of Li-ion transport for the Li_1.3Ga_0.3Ti_1.7(PO₄)₃ solid-state electrolyte was estimated to be as low as 0.36 eV. Although the Li_1+XGa_XTi_2-X(PO₄)₃ sintered at 1,000 ℃ had a relatively high apparent density, it had less total ionic conductivity due to an increase in the grain-boundary resistance with coarse grains.

• Biomedical Science Letters
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• v.27 no.4
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• pp.291-297
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• 2021

Codonopsis lanceolata, called deodeok in Korean, has been verified for various effects, including anti-aging and anti-inflammatory effects and insomnia improvement, and is one of the healthy foods that Koreans enjoy eating. In this study, the saponin content, lansemaside A content, and total saponin content of deodeok were analyzed using high-pressure sterilization and solid fermentation by mixed lactic acid bacteria. The antioxidant effect was compared to determine improved processing methods of deodeok. The lansemaside A content of deodeok samples depending on the preprocessing methods was analyzed: 2,594.10 mg/kg for dried deodeok, 2,100.93 mg/kg for steamed deodeok, and 1,151.31mg/kg for fermented deodeok. The total saponin content was found to be 7,209 mg/kg for dried deodeok and 8,605 mg/kg for steamed deodeok, showing a high saponin content. The total polyphenol content was highest for dried deodeok, steamed deodeok, and fermented deodeok. As for the antioxidant effect, it was analyzed that the effect of dried deodeok was the highest, followed by steamed deodeok and fermented deodeok; Dried deodeok had the highest value in total polyphenol content, not in total saponin content, which is considered to have a positive influence on its antioxidant effect. The content of lansemaside A was the highest for dried deodeok. When fermented deodeok is consumed, more beneficial effects on health can be expected by ingesting it with lactic acid bacteria cultured using saponins and polyphenols. Therefore, this study suggests the possibility of manufacturing products suitable for the needs of consumers, such as the flavor of deodeok, according to the processing methods.

• Journal of Korean Society for Atmospheric Environment
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• v.20 no.6
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• pp.803-810
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• 2004

Water contents in fine particles at Seoul and Gosan are estimated by using a gas/particle equilibrium model, SCAPE (Simulating Composition of Atmospheric Particles at Equilibrium). Also, sensitivity of particulate inorganic ionic concentrations on the total ionic species is estimated. Water content at Gosan is more sensitive to ambient relative humidity (RH) than Seoul. At both sites water content is most sensitive to sulfate concentration among sulfate, nitrate, and ammonium. Solid salts levels and compositions are also studied.

• Food Science and Preservation
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• v.2 no.2
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• pp.259-268
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• 1995

Physico-chemical components which are closely related to processed products were investigated on 10 varieties of Cheju citrus fruits. Juice ratio of Hungjin was the highest, 49.2%, while Sankyool was the lowest, 4.2%, which showed great differences among varieties. Peel ratio of Dangyooja was the highest, 46.1%, while both Navel orange and Hungjin were relatively low. Soluble solid($^{\circ}$Brix) was relatively high In Sankyool, Meiwa Kumquat, Sambokam and Iyo. Acid content was the highest, 4.86% in sudachi and relatively high in Sankyool, Natsudaidai and Dangyooja. The $^{\circ}$Brix to acid content ratio was 13.9 in Meiwa Kumquat and more than 10 in Navel orange and Hungjin. Total sugar contents of Juice were 2.78∼10.94%, while reduced sugar contents were 1.63∼6.38% which showed higher in Meiwa Kumquat, Iyo and Navel Orange. Hesperidin and naringin, the sources of biiter taste and cloudness were low in Hungjin and Iyo. Soluble solid($^{\circ}$Brix) of citrus juice showed highest statistical relationship(r=0.907) with total sugar, and was highly significant at 1% level.

• Microbiology and Biotechnology Letters
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• v.27 no.4
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• pp.311-319
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• 1999

Leaves of Aloe vera Linne and bloods of domestic animal were composted in a soild state fermentation reactor (SSFR) by using microbial additive including a bulking and moisture controlling agent. From solid-culture of microbial additive, 10 species of bacteria and 10 species of fungi were isolated and, their enzyme activities including amylase, carboxy methyl cellulase CMCase, lipase and protease were detected. Optimum fermentation conditions of Aloe leaves and domestic animal bloods in SSFR were obtained from the studies of response surface analysis employing microbial additive content, initial moisture content, and fermentation temperature as the independent variables. The optimum conditions for SSFR using Aloe leaves were obtained at 9.45$\pm$73%(w/w) of microbial additives, 62.73$\pm$4.54%(w/w) of initial moisture content and 55.32$\pm$3.14$^{\circ}C$ of fermentation temperature while those for SSFR using domestic animal bloods were obtained at 10.25$\pm$2.04%, 58.68$\pm$4.97% and 57.85$\pm$5.$65^{\circ}C$, respectively. Composting process in SSFR was initially proceeded through fermentation and solid materials were decomposed within 24 hours by maintaining higher moisture level, and maturing and drying steps are followed later. After the fermentation step, the concentrations of solid phase inorganic components were increased while that of organic components were decreased. Also, concentrations of total organic carbon(TOC), peptides, amino acids, polysaccharides, and low fatty acids in water extracts were increased. As fermentation in composting process depends on initial C/N ratios in water extracts of two samples were increased because of increased water-soluble TOC. From these results, it was revealed that solid state fermentation reactor using microbial additives can be used in composting process of organic wastes with broad C/N ratio.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.2
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• pp.136-141
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• 2000

This study was conducted to analyze the properties of the roasted dandelion tea prepared after various pre-treatments such as pre-drying, steaming and air blast drying. The dandelion tea was prepared by roasting the pre-treated dandelion leaves and its total yield, pH, soluble solid content, turbidity, browning and sensory value were evaluated. Total yield and soluble solid content were the highest in case of air blast drying. Turbidity and browning degree were similar in all the teas regardless of their pre-treatment including pre-drying, steaming or air blast drying. The best palatability in the sensory evaluation was obtained at the steaming condition for 60 sec without pre-drying. Longer air blast drying time resulted in the increase in the a and b values. turbidity, browning degree, total yield and soluble solid content in the air blast dried tea.

• Food Science and Preservation
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• v.31 no.1
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• pp.112-125
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• 2024

This study determined the relationships between the total anthocyanin content in apple skin and the total polyphenols, flavonoids, proanthocyanidins, and soluble solids contents in the flesh of cold-stored Fuji apples. Total anthocyanin content in apple skin ranged from 0.130±0.005 mg CE/g fw to 0.262±0.028 mg CE/g fw, and the overall average was 0.200±0.008 mg CE/g fw. The total polyphenolic compounds in the flesh was ranged from a 4.283±0.141 mM GAE/g fw to 8.207±0.234 mM GAE/g fw, and the average content was 6.275±0.177 mM GAE/g fw. The total flavonoid content ranged from 4.510±0.080 mM QE/g fw to 2.467±0.458 mM QE/g fw, and the average total flavonoid content was about 3.586 mM QE/g fw. The total proanthocyanidin content was relatively high, ranging from 3.475±0.577 mM EE/g fw to 6.816±0.277 mM EE/g fw, and the soluble solid in the flesh was about 12 °Brix to 14 °Brix. The DPPH radical scavenging activity of extracts from apple flesh ranged from 66.36% to 94.99%, and the ascorbate equivalent concentration was 0.482 mM. The ABTS radical scavenging activity was 99.12% to 99.9%, indicating a higher inhibitory activity than the DPPH inhibitory activity, and the ascorbate equivalent concentration was 0.486 mM. The correlation between the total anthocyanin and total polyphenolic compounds was y = 15.192x + 3.2169 (R²=0.2748), but the concentration of total polyphenolic compounds increased when the total anthocyanin content was increased. The correlation equation of total anthocyanin with total flavonoids was y = 15.18x + 0.5555 (R²=0.6226), with total proanthocyanin was y = 14.918x + 2.3422 (R²=0.3372), and with soluble solid was y = 10.558x + 11.126 (R²=0.1925), indicating that the correlation of total anthocyanin with total flavonoid was higher than that with soluble solid.

• Korean Journal of Food Science and Technology
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• v.51 no.2
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• pp.147-151
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• 2019

This study was performed to investigate the physiological activity of Hongsan garlic and Hansan garlic, which were registered in the plant breeders' right in 2016. The content of mineral components, except sodium and sulfur ingredients, was found to be high in Hansan garlic. In addition, organic sulfur components were high in Hansan garlic. Moreover, the total soluble solid content, reducing sugar content, and alpha glucosidase inhibitory activity were high in Hansan garlic. Acidity, pH, total phenol, and flavonoid content were high in Hongsan garlic. Both varieties showed higher inhibitory activity to gram-positive bacteria than to gram-negative bacteria. The antimicrobial activity of Hongsan garlic was slightly higher than that of Hansan garlic. These results are expected to provide useful information to farmers who grow the above garlic varieties.