• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.171-177
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• 2008

The effects of hydrocooling and packaging type on the quality attributes of fresh-cut crown daisies (Chrysanthemum coronarium var. spatiosum) were investigated by examining weight loss, respiration, vitamin C content, total chlorophyll content, microbial load, and sensory properties during storage at 4 and 10$^{\circ}C$. Fresh crown daisies were trimmed and washed with cold water (1 and 5$^{\circ}C$) as well as tap water (10$^{\circ}C$) 3 times each for 30 sec. They were then packaged in PP (polypropylene) film bags or PETE (polyethylene terephthalate) trays, and stored for 9 days at 4 and 10$^{\circ}C$, respectively. In general, weight loss was reduced as a result of the washing and packaging. The respiration rate increased slowly during storage at 4$^{\circ}C$, and the vitamin C and total chlorophyll contents of the crown daisies packaged in PETE trays decreased gradually during storage. Finally, the treatments consisting of hydrocooling and then packaging in PETE trays resulted in approximately 1-2 log CFU/g reductions in microbial load.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.3
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• pp.380-386
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• 1994

The behavior of glycogen and histological changes of hepatic tissues in the liver of rats, aged 6 to 7 weeks, fed 18% casein diet under control, gramoxone and gramoxone + vitamin C(Vt. C) diets has been investigated in a comined histropathological and histochemical studies. Cloudy swelling and fat changes of hepatic cells were observed in the gramoxone group with the duration of feeding time. Fat changes of hepatic cells were observed more obviously than cloudy welling, especially in the hepatic cells of periportal area. The number of Kupffer's cells increased signifciantly in the gramoxone group fed for 4weeks. The cloudy swelling and fat changes decreased obviously in the gramxone + Vt. C group. Glycogen content of heaptic cells tended to increase slightly in the gramoxone group as compared with the control group . moreover, glycogen depositons were higher in the hepatic cells where fat changes were obvious. It seems to be that Vt.C alleviating effects on the gramoxone toxicity in the patterns of glycogen distribution and histological structure of heaptic tissues.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.1
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• pp.27-33
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• 1993

A nutrition survey of 99 children, 3 to 6 years old, in the day care center, situated in Kamman-dong of Pusan, as the location of one of the socioeconomically vulnerable groups, was undertaken between July 1 and 14, 1992, to investigate dietary intake and nutritional status. The results are summarized as follows. Hematocrit value was 38.9%. Mean content of serum iron was 53.5$\mu\textrm{g}$/100$m\ell$ and 17.2% of the subjects were below the borderline of anemia. Mean contents of serum total protein, serum albumin and serum complement $C_3$were at an acceptable level, But, 27% of the subjects were below the borderline of protein deficiency, Energy intake of the children was 68.6~87.5% of the RDAs and mean protein intake was 94.1~114.1% of the recommendation. Low intake of Ca, Fe, vitamin A, B$_1$, B$_2$, C, niarin were also found. The survey found 10% of the subjects skipped a meal once a day, The children intake 3.3~5.5 kinds of the food every meal. The following percentages of the children intake below 75% of the RDAs ; 68% of the children for Fe, 60.2% for vitamin C, 58.3% for niacin, 58.2% for Ca, 46.6% for energy, 37.9% of vitamin B$_2$, 37.8% of vitamin B$_1$.

• Food Engineering Progress
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• v.14 no.4
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• pp.342-345
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• 2010

The purpose of current study was to examine bioaccessibility of antioxidant activity and total phenolic content in each part of water spinach (Ipomoea aquatic Forsk.). In vitro biomimicking system simulated human digestive fluid was employed in order to measure bioavailable anti-oxidative effect and phenolic content. Antioxidant activity and total phenolic content was measured by using the DPPH method and the Folin-Ciocalteu assay, respectively. Stem of water spinach had a higher DPPH free radical scavenging effect (5.43 mg/mL for $IC_{50}$) than leaf (5.95 mg/mL for $IC_{50}$), while leaf had a greater level of total phenolic content (287.45 ${\mu}g$ GAE/mL) than stem (216.45 ${\mu}g$ GAE/mL). Bioaccessible antioxidant capacity and digestive stability of total phenolic content showed a similar pattern to what found in raw materials. Our result also indicated that total phenolic content was not found to be a major marker for prediction of antioxidant activity. It is plausible that other constituents such as vitamin E and C in water spinach could be contributors for antioxidant activities.

• Korean Journal of Medicinal Crop Science
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• v.18 no.4
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• pp.255-265
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• 2010

The extent of growth L. plantarum (LP), L. delbrueckii subsp. bulgaricus (LD), L. fermentum (LF), S. thermophilus (ST), B. longum (BI) and S. cerevisiae (SA) was generally good with the lower concentration of the ginseng extract. Total sapogenin content was slightly different with kinds of a fermentation microorganism and the time of fermentation process, and generally reduced compare to before fermentation. The content of ginsenoside Rb1, Rb2, Rb3, Re and Rf were decreased with the fermentation but ginsenoside Rd was increased by the E, LF and SA fermented extract. The content of compound K increased in the order of not-fermented extrac < enzyme fermented extract < enzyme and microorganism fermented extract, and as the fermented time get longer, the content of compound K was sightly increased. Especially, the content of compound K of the SA fermented extract was the most increased, also it of the BI, LD and LF fermented extract was increased, so these extract were considered a high valuable. Polyphenol content of the BI, LD, LP and ST fermented extract indicated $9.18{\pm}0.39{\sim}15.68{\pm}0.54$ mg/10 g which was lower than it of a not-fermented extract ($11.92{\pm}0.26{\sim}28.41{\pm}0.39$ mg/10 g). Flavonoid content of a ginseng fermented extract indicated $26.93{\pm}0.17{\sim}156.45{\pm}1.29$ mg/10 g, it was higher than a not-fermented extract ($18.06{\pm}0.90$ mg/10 g). As the fermented time get longer, the flavonoid content tendency to increase. DPPH radical scavenging activity of a fermented ginseng extract was $24.11{\pm}1.41{\sim}55.62{\pm}0.33%$, it was slightly lower compared to a natural antioxidant, vitamin C. But it of the LF and ST fermented extract was similar to a natural antioxidant, vitamin C. It has not a concerned in a fermentation. Nitrite scavenging ability of a 24 hr fermented extract was above 80% at pH 2.5 and 4.2, it was similar to an artificial antioxidant, BHT ($84.76{\pm}0.13%$; pH2.5, $84.98{\pm}0.11%$; pH 4.2). It has not a concerned in a fermentation. SOD-like activity of a fermented extract was lower than that of a not-fermented extract ($19.22{\pm}0.51%$), but it of the E and LP-fermented extract was a very highly notable value. As the fermented time get longer, the SOD-like activity tendency to increase.

• Horticultural Science & Technology
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• v.35 no.3
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• pp.314-322
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• 2017

The aim of this study was to determine suitable oxygen transmission rate (OTR) films for modified atmosphere (MA) storage of asparagus spears (Asparagus officinalis L.), and to examine the related changes in asparagus spear quality. Asparagus spears were packed with 10,000, 20,000, 40,000, 70,000, and $100,000cc/m^2{\cdot}day{\cdot}atm$ OTR film treatments for MA storage, and perforated film (conventional storage) was used as the control. The fresh weight loss rate was less than 1% in all OTR film treatments but not in the control. In all OTR film treatments, ethylene content rapidly increased on the first day of storage, and gradually decreased thereafter to $2.0{\mu}L{\cdot}L^{-1}$ by the final storage day. In the 10,000 cc and 20,000 cc OTR film treatments, carbon dioxide content was maintained within the permissible range for asparagus spears under recommended controlled atmosphere (CA) and MA conditions (5-12%). The oxygen content was maintained between 12% and 20% in all OTR film treatments. Hue angles and total chlorophyll content were highest in the 10,000 cc OTR film treatment in both tips and stems. Visual quality was maintained at a saleable level only in the 10,000 cc OTR film treatment until the final storage day (25 days). Based on sensory evaluation, the least off-odor was detected in the 10,000 cc OTR film treatment, and the most in the control treatment. While the soluble solids content decreased with all film treatments, it was maintained at the highest level in the 10,000 cc OTR film treatment. Vitamin C content decreased with all film treatments during storage, but was maintained at higher levels in the 10,000, 20,000, and 40,000 cc OTR film treatments. The firmness of tips and stems increased with storage duration in all film treatments, stems were firmer under the perforated film, 10,000, and 20,000 cc OTR film treatments. Given these results, the 10,000 cc OTR film treatment is considered the most appropriate for MA asparagus spear storage since visual quality and soluble solids content were maintained, and fresh weight loss, vitamin C content, off-odor, and yellowing were suppressed during storage.

• Korean Journal of Poultry Science
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• v.50 no.1
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• pp.1-13
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• 2023

The study was carried out to investigate the effects of dietary combined supplementation of antioxidants as catechin and vitamin C on growth performance, meat quality, blood profiles and stress responses of broilers exposed to high temperature. For this experiment, a total of 360 21-day-old male Ross 308 broilers were used. Treatments were assigned with 6 replicates per treatment and 10 birds per replicate in a 2 × 3 factorial design with vitamin C (0, 250 mg/kg) and catechin (0, 600, 1,200 mg/kg). The heat stress environment was maintained at temperature 32±1℃ and relative humidity 60±5% for 24 hours until the end of the experiment. The supplemented antioxidants had no significant difference in weight gain, feed intake and feed conversion ratio (P>0.05). The content of total cholesterol in blood had no interaction, but decrease (P<0.01) in the supplemented catechin group. Also, the supplementation with catechin showed increase in the SOD activity of blood, and lower corticosterone and IgM levels of broilers. The contents of HSP70 and MDA in liver decrease (P<0.05) with the supplementation of antioxidants, and HSP70 showed an interaction between groups. DPPH radical scavenging ability in breast meat increased (P<0.01) in catechin, but meat quality did not show difference according to treatments. Respiratory rate decreased (P<0.05) in catechin, but no interaction with vitamin C. In conclusion, the combination of vitamin C and catechin can alleviate stress under high temperature, such as HSP70 and MDA, but further study on the optimal supplemental level is needed.

• Journal of the Korean Society of Food Culture
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• v.5 no.2
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• pp.229-233
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• 1990

Changes in chemical components of green tea leaves at different cooking conditions-blanching and frying-were surveyed as a method of utilizing low graded green tea leaves which missed appropriate plucking times. There was no significant difference in protein content during cooking. But contents of chlorophyll, tannin, vitamin C and caffeine were decreased during cooking, contents of chlorophyll and caffeine showed a greater decrease in frying than blanching. Content of total amino acid of green tea leaf was 15.8% and blanching showed bigger diminution of its content in comparision with frying during cooking.

• Food Science and Preservation
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• v.6 no.2
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• pp.143-147
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• 1999

Onions were subject to quality evaluation from the physiological and physicochemical points of view during storage under different conditions, which were low temperature (2-4$^{\circ}C$, 80% RH), pit temperature (3-15$^{\circ}C$, 75-85% RH), room temperature (10-23$^{\circ}C$, 75-98% RH) and ambient temperature (2-25$^{\circ}C$, 62-72% RH). Sprouting were dereloped from the 11th month of storage in low temperature. Rotting was quickly occurred from the 7th month of storage excepting onions in room temperature. Low temperature storage showed the least weight change. Moisture content increased with the lapse of storage time at both low temperature and pit temperature storage conditions, but decreased with the lapse of storage time at room and ambient temperature conditions. Total and reducing sugars decreased with the storage time, while vitamin increased in stored onions at low temperature.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.428-433
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• 2010

Tomato were stored at different temperatures($10^{\circ}C$, $20^{\circ}C$, room temperature and $30^{\circ}C$) for 5 days. During the storage period, Brix, pH, color, texture, vitamin C, lycopene were analyzed. Brix and pH had a little change. Texture force of tomato decreased with storage time and we could see a softening for tomato stored at $30^{\circ}C$ for 1 day. Addtional, the $L^*$(lightness) and $b^*$(yellowness) decreased and $a^*$(redness) increased with storage time. Addtionally, content of vitamin C increased up to 9.08 mg/100 g~17.82 mg/100 g after 5 days storage according storage temperature, whereas content of lycopene increased up to 3.81 mg/kg~34.56 mg/kg after 5 days storage according storage temperature. Optimal mature temperature for tomato was room temperature.