• KSBB Journal
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• v.17 no.2
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• pp.176-181
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• 2002

Astaxanthin (3,3＇-dihydroxy-${\beta}$, ${\beta}$-carotene-4-4＇-dione), a natural pigment of pink to red color, is widely distributed in nature particularly in the skin layer of salmonoids and the crust of shrimp, lobster, etc. Recently, it was produced from the yeast culture of Phaffia rhodozyma. Because of its high thermal stability and antioxidant functionality, its applications can be extended into food, cosmetics, and pharmaceutical ingredient beyond the traditional feed additive. Because of its very high lipophilicity, astaxanthin has been extracted traditionally by strong organic solvents such as chloroform, petroleum ether, acetone, etc. In this study, we developed a surfactant-based solubillization system for astaxanthin, and used it to extract astaxanthin from disrupted yeast cells. Among Tween 20, Triton X-100 and SDS, Tween 20 was identified as the most suitable surfactant in terms of extraction capacity and safety. The ethylene oxide group of Tween 20 was identified as the most significant factor to increase the HLB value that determined the extraction capacity. The effects of micelle formation condition, such as the molar ratio of astaxanthin and Tween 20, pH, and ionic strength were also investigated. pH and ionic strength showed no significant effects. The optimal molar ratio between astaxanthin and Tween 20 was 1 : 12. Antioxidant activity of astaxanthin was higher than ${\beta}$-carotene and ${\alpha}$-tocopherol. Astaxanthin in the crude extract from the yeast cell was more resistant to air and/or light degradation than pure astaxanthin, probably because of the presence of other carotenoids and lipids.

• Journal of Conservation Science
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• v.29 no.4
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• pp.445-450
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• 2013

This study investigated the properties of the painting materials used in the temple wall paintings of the $18^{th}$ to $19^{th}$ centuries by synthetically comparing the component analysis data on the pigments used in the temple wall paintings. The study subjects analyzed from ED-XRF are the data on the 61 temple wall paintings distributed nationwide. The colors of the wall painting coloring layers are classified into seven categories: white, incanadine, yellow, red, green, blue and black color. No big geographical and temporal differences in the type of the pigments were found in the temple paintings of the late Joseon Dynasty distributed in Gyeongsangdo and Jeollado. On the other hand, there were differences in the use of a color when mixing it with other colors depending on the painted parts.

• Journal of Ginseng Research
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• v.41 no.4
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• pp.602-607
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• 2017

Background: Panax ginseng is a traditional herb used for medicinal purposes in eastern Asia. P. ginseng contains various ginsenosides with pharmacological effects. In this study, floralginsenoside A (FGA), ginsenoside Rd (GRD), and ginsenoside Re (GRE) were purified from P. ginseng berry. Methods: Chemical structures of FGA, GRD, and GRE were determined based on spectroscopic methods, including fast atom bombardment mass spectroscopy, ID-nuclear magnetic resonance, and infrared spectroscopy. Inhibitory activities of these compounds on melanogenesis were studied by measuring the expression of protein and melanin content in the melan-a cell line. This inhibitory activity was confirmed by observing pigmentation and tyrosinase activities of zebrafish. Results: GRD, GRE, and FGA were not cytotoxic at concentrations less than $20{\mu}M$, $80{\mu}M$, and $160{\mu}M$ in melan-a cells, respectively. GRD, GRE, and FGA inhibited melanin biosynthesis in melan-a cells by 15.2%, 22.9%, and 23.9% at $20{\mu}M$, $80{\mu}M$, and $160{\mu}M$, respectively. FGA was observed to display the most potent inhibitory effect. In addition, FGA decreased microphthalmia-associated transcription factor protein expression in a dose-dependent manner. Moreover, FGA induced extracellular signal-regulated kinase phosphorylation level in melan-a cells. In addition, melanin pigment content and tyrosinase activity in zebrafish treated with FGA at $160{\mu}M$ were reduced. Conclusion: FGA showed the most potent inhibition of melanogenesis in both in vitro and in vivo studies. This study suggests that FGA purified from P. ginseng may be an effective melanogenesis inhibitor.

• Proceedings of the Ginseng society Conference
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• 1980.09a
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• pp.151-170
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• 1980

Physiological response of Panax ginseng var. atropurpureacaulo (purple stem variety, Pg) to light was reviewed through old literatures and recent experiments. Canopy structure, growth, pigment, leaf anatomy, disease occurence, transpiration, photosynthesis (PS), leaf saponin, photoperiodism and nutrient uptake were concerned. P. ginseng var. xanthocarpus (yellow berry variety, Px) and Panax quinquefolius(Pq) were compared with Pg if possible. Compensation point(Cp) increased with increase of light and ranged from 110 to 150 at $20^{\circ}C$ but from 140 to 220 at $30^{\circ}C$ with 4 to 15 Klux indicating occurence of light and temperature-dependent high photorespiration. Characteristics of Korea ginseng to hate high temperature was well accordance with an observation 2000 years ago. Korea ginseng showed lower Cp and appeared to be more tolerant to high light intensity and temperature than American sheng although the latter showed greater PS, stomata frequency and conductance, chlorophyll and carotenoids. Px showed lower PS than Pg probably due to higher Cp. Total leaf saponin was higher in leaves grown under high light. Ratio or diol saponin and triol saponin(PT/PD) decreased with increase of light intensity during growing mainly due to decrease of ginsenoside $Rg_1$ but increase of ginsenoside Rd. Leaves of Pg and Px had $Rg_1$ but no $Rb_3$ which was only found as much as $20\%$ of total in Pq leaves, and decreased with increase of light intensity. Re increased in Pg and Px but decreased in Pq with increase of light. PT/PD in leaf ranged 1.0-1.5 in Pg and Px but around 0.5 in Pq. Korea ginseng has Yang characteristics(tolerant to high light and temperature), cultured under Eum(shade) condition and long been used for Yang efficacy (to build up energy) while Pq was quite contrary. Traditional low light $intensity(3-8\%)$ for Korea ginseng culture appeared to be strongly related to historical unique quality. Effect of light quality and photoperiodism was not well known. Experiences are long but scientific knowledge is short for production and quality assessment of ginseng. Recent scientific knowledge of ginseng should learn wisdom from old experiences.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.317-320
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• 2004

Physiological effects of curcumin, major yellow-colored pigment in tumeric (Curcuma longa L.), extracted by traditional extracting methods, ethanol and hot-water extractions, and supercritical fluid extraction (SFE) using supercritical carbon dioxide as new extracting method. Antioxidative activity of ethanol extract was higher than those of SFE and hot-water extracts. Results of Ames mutagenicity test on SFE, ethanol, and hot-water extracts revealed no mutagen in the extracts. Antimutagenicity rates of SFE, ethanol, and hot-water extracts against direct mutagen, 2-nitrofluorene (2-NF), were 20.1, 9.3, and 15.2%, respectively. Antimutagenicity rate of SFE extract against TA98 derived from indirect mutagen, 2-acetamidofluorene (2-AF), was 12.2%, whereas none was observed in ethanol and hot-water extracts. Nitrite-scavenging ability of SFE extract was higher than those of ethanol and not-water extracts.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1149-1157
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• 2000

To confirm the factors concerning color changes of traditional kochujang, heating, U.V. and $N_2$ gas substitution treatment were conducted on duk(rice cake) kochujang and shikhae(malt digested syrup) kochujang. The value of L, a and b value by Hunter of each kochujang were gradually decreased during fermentation and ${\delta}E$ increased. The ${\delta}E$ value of duk kochujang treated by U.V. was higher than those of the other treatments and non heated shikhae kochujang showed higher ${\delta}E$ value. The main cause of color change by factor analysis on various factors of duk kochujang and shikhae kochujang were light, and light and heat respectively. The acetone and water extracted pigments had maximum absorbance at 450-470 nm and 200-205 nm respectively.

• Journal of Conservation Science
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• v.36 no.6
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• pp.549-561
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• 2020

This study aimed to assess the performance and life of nine natural mineral dancheong pigments: Seokganju, Jinsa, Hwangto, Jahwang, Wunghwang, Seokrok, Noerok, Seokcheong, and Baekto. The design of the accelerated weathering test considered the domestic climate characteristics and the location of Dancheong. Outdoor weathering tests were conducted at the Research Institute in Daejeon and the Sungnyemun Gate in Seoul to confirm the field reproducibility of the accelerated weathering test. Monitoring of the physical changes in pigments through accelerated and outdoor weathering tests are based on ultraviolet exposure dose. Despite small cracks at the beginning of the tests, the monitoring showed that Seokganju and Baekto had no marked physical changes, but the surface cracks of Jinsa and Seorok continue to expand. Hwangto and Noerok were marked with water or were resin stained, and the particles of Jahwang, Wunghwang, and Seokcheong had lost their luster. Despite the absolute difference in color change in each test, the final chromaticity change patterns of pigments were similar in that the color difference between Baekto and Noerok was below five, and Jina was above 28. The physical and surface color pigment changes were more concentrated in outdoor weathering tests than in accelerated tests, and the Seoul site was more intense than the Daejeon site. This is because outdoor weathering tests are exposed to severe variations of temperature and moisture or deposition of dust particles and, in the case of Seoul, the site is more exposed to the external environment than the Daejeon site.

• Journal of Food Hygiene and Safety
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• v.23 no.2
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• pp.142-148
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• 2008

We conducted this analysis to make consumers have useful information about consumed foods on the market by investigating the additives contained in food. Korean food additive code (2007) allowed 634 kinds of food additives to be used in domestic products. The food additives consisted of 426 kinds of synthetic additives, 201 kinds of natural additives and 7 kinds of mixture additives. We purchased total 117 kinds of samples; 94 items including sorts of nuts, vegetables and dried fishery products from local markets and discount marts, and 23 kinds of traditional liquors from March to November, 2007, and we researched for various food additives like artificial sweetener, tar pigments and sulfur dioxide. We detected 11.5 to 4,452.3 mg/kg of sulfur dioxide in 18 out of 94 samples except liquors, finding out some artificial sweetener of sodium saccharin in 2 out of 23 liquors, however, no tar pigments were detected from all of the samples. We found out that 2 cases of shredded jujube from china (2476.6 and 4,452.3 mg/kg) proved to exceed regulatory guidance (2000 mg/kg) in sulfur dioxide. Also, we found out that one dried cherry tomato from china contained 88.9 mg/kg and one domestic dried pumpkin 1653.7 mg/kg of sulfur dioxide which should not be detected in vegetables. In traditional liquors, 2 items out of all samples contained 0.4 and 11.1 mg/kg of sodium saccharin which is strictly prohibited to use in liquors.

• Journal of Conservation Science
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• v.36 no.6
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• pp.533-540
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• 2020

Mt. Neoseongsan (NSS) is the only natural Neorok source in Korea. The geological, historical, and cultural values of NSS were recognized in 2013, and NSS has since been designated and maintained as a natural monument (No. 547), which has restricted the research and utilization of NSS Neorok. The limited NSS Neorok supply has hindered the restoration research of traditional pigments. Recently, a large amount of Neorok has been mined from Mt. Gwangeongsan (GJS) and is expected to be the main supply source of Neorok for restoring traditional pigments. Therefore, this study analyzed the characteristics of NSS- and GJS-Neorok-based pigments to evaluate the feasibility of substituting GJS Neorok for NSS Neorok in pigments. The NSS Neorok was mostly comprised of celadonite, whereas the GJS Neorok included minerals containing glassy phases such as celadonite, cristobalite, tridymite, etc. Because both Neorok samples were vitrified under identical conditions, the GJS Neorok grains were larger than the NSS Neorok ones. The GJS Neorok pigment showed that the chromaticity, grain size, oil absorption, and stability varied depending on the mineral types and contents. In particular, GJS-2 and NSS Neorok showed similar mineral compositions, physical properties, and stabilities, suggesting that GJS-2 can be substituted for NSS Neorok, which has been difficult to source and utilize ever since NSS was designated as a natural monument.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.642-649
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• 2006

The browning of soy sauce is caused by the reaction of amino-carbonyl between amino-compounds and reducing sugar. Only a few studies have investigated the formation of melanoidins in UHYUKJANG. The objectives of this study were to analyze the brown pigment of UHYUKJANG and to investigate the characteristics of UHYUKJANG in comparison with soy sauce and model melanoidins. The samples were ripened for 0, 60, 120, 180, 240, 300 and 360 days at 4$^{\circ}C$ and 20$^{\circ}C$. The pH, absorbance at 420 nm absorbance ratio of 400 to 500 nm and UV-VIS spectra as an index of color intensity were measured. Additionally, L, a and b values of the samples and the amount of 3-Deoxyglucosone(3DG) in the samples were measured. The pH of both soy sauce (from 6.26 to 5.52) and UHYUKJANG (from 6.13 to 5.11) rapidly decreased during the first 60 days of aging and was also affected by storage temperature. The absorbance of samples at 420 nm increased during the aging process, reaching its maximum after 180 days, regardless of sample and temperature. On the other hand, the intensity of brown color in the samples increased with increasing aging period according to the results of absorbance ratio (soy sauce: 1.37 to 5.29, UHYUKJANG: 1.37 to 5.02). The L value of soy sauce increased during the aging process and was maximized after 240 days at 4$^{\circ}C$ and 180 days at 20$^{\circ}C$, but decreased thereafter. There was no significant difference in L value of UHYUKJANG, regardless of aging period and temperature. On the other hand, the b value did not reveal any significant change during aging, but the a value increased until 120 days of aging in the other samples except for UHYUKJANG at 20$^{\circ}C$. The average amount of 3DG separated from soy sauce was 5.65 mg%, and from UHYUKJANG was 3.74 mg%. These results indicated that the browning of UHYUKJANG was also caused by melanoidins produced by the reaction of amino-carbonyl during the fermentation process.