• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.140-149
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• 2002

Sesame (Sesamum indicum L.) is probably the most ancient oilseed crop known in the world. Sesame seed is known for its high nutritional value and for having oil (51%) and protein (20%) content. The fatty acid composition of sesame oil is palmitic acid (7.8%), stearic acid (3.6%), oleic acid (45.3%), and linoleic acid (37.7%). Sesame oil is characterized by a very high oxidative stability compared with other vegetable oils. Two lignan-type compounds, sesamin and sesamolin, are the major constituents of sesame oil unsaponifiables. Sesamol (a sesamolin derivative) can be present in sesame seeds and oils in very small amount. Other lignans and sesamol are also present in sesame seeds and oils in very small amount as aglycones. Lipid oxidation activity was significantly lower in the sesamolin-fed rats, which suggests that sesamolin and its metabolites contribute to the antioxidative properties of sesame seeds and oil and support that sesame lignans reduce susceptibility to oxidative stress. Sesaminols strongly inhibit lipid peroxidation related to their ability to scavenge free radical. The sesame seed lignan act synergistically with vitamin I in rats fed a low $\alpha$-tocopherol diet and cause a marked increase in a u-tocopherol concentration in the blood and tissue of rats fed an $\alpha$-tocopherol containing diet with sesame seed or its lignan. The authors are reviewed and discussed for present status and prospects of quality evaluation and researched in sesame seeds to provide and refers the condensed informations on their quality.

• Journal of the Korean Society of Food Culture
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• v.30 no.1
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• pp.118-128
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• 2015

This study was performed to analyze health problems in older adults in a comprehensive manner, including usual living habits, nutritional status, and society psychological factors. Research was conducted by a structured questionnaire by interviews with a test group of 316 people over the age of 65 from April 2012 to August 2012. Elderly people's dietary intake was assessed using NSI (Nutrition Screening Initiative) by the 24-hour retrospective method, and elderly people's feeling of helplessness and sense of belonging were assessed using the measuring device. Material analysis, descriptive statistics, and regression analysis were performed using SPSS. Elderly people with increased age showed higher chances of being in the high-risk and undernourished group. Elderly with high NSI showed low intake of fat, protein, fibrin, vitamin C, E, $B_1$, $B_2$, Niacin, K, Fe, Zn, and Cu than those with low NSI. Findings from this comparative analysis indicate that elderly with better nutritional status showed a lower feeling of helplessness than those with poor nutritional status. Overall, elderly people consumed a b road variety of foods, and social emotional stability of elderly people increased at optimal dietary levels.

• 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.

• Journal of Nutrition and Health
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• v.54 no.2
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• pp.179-198
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• 2021

Purpose: This study examined general characteristics, health status, accessibility to medical services, health-related quality of life, dietary behavior, and energy and nutrient intakes of the elderly at different levels of food security utilizing data from the 7th Korea National Health and Nutrition Examination Survey (2016-2018). Methods: The elderly subjects (1,721 males and 2,271 females) were divided into 3 groups (secure, mildly insecure, moderately/severely insecure) according to their food security levels. Health and nutrient status was determined using energy intake, nutrient density, the prevalence of insufficient nutrient intake, dietary behavior, and health status. Results: The elderly with food insecurities had a lower self-evaluated health status and a higher prevalence of physician-diagnosed chronic diseases such as arthritis, osteoarthritis, rheumatoid arthritis, osteoporosis for males, and hypertension, stroke, arthritis, and osteoarthritis for females. The associated financial burden was the major reason for not accessing medical services in the food insecure group. Furthermore, the food insecure group had a higher risk of impaired health-related quality of life compared to the secure group. The proportion of subjects with an energy intake below the estimated energy requirement was higher in the food insecure group and a significantly higher prevalence of insufficient intake was observed for all the nutrients (proteins, vitamin A, vitamin B₁, vitamin B₂, niacin, vitamin C, calcium, and iron) assessed in this study compared to the food secure group. Conclusion: This study suggests that food insecurity poses a challenge to the health and nutritional status of the elderly population in Korea and needs proper management. It would be helpful to develop food and nutrition assistance programs to ensure the food stability of the elderly population and assure quality to address gaps in their nutrient intake.

• Korean Journal of Poultry Science
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• v.37 no.4
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• pp.405-413
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• 2010

This study was carried out to determine the effect of dietary supplementation of quercetin and methoxylated quercetin extracted from onions on oxidation of chicken thigh during cold storage. For 35 days, 1-day-old 320 broiler chicks (Ross) were divided into 8 groups and supplemented the diet; basal diet only (T1), T1 with antibiotics (T2), vitamin E 20 IU (T3), vitamin E 200 IU (T4), quercetin 20 ppm (T5), quercetin 200 ppm (T6), methoxylated quercetin 20 ppm (T7), methoxylated quercetin 200 ppm (T8). After slaughtering the broilers, thigh meats were collected and analyzed the oxidation stability during storage at $4^{\circ}C$ for 7 days. Volatile basic nitrogen (VBN) was ranged from 10.98~15.37 mg% until day 3 and quercetin 20 ppm (T5) significantly reduced (p<0.05) the VBN value of thigh as much as antibiotics treatment group (T2). The supplementation of quercetin at a 200 ppm level significantly reduced 2-thiobarbituric acid reactive substances value when compared with the control. Supplementation of 20 ppm quercetin also affected fatty acid composition of chicken thigh and resulted in increase of C18:1w9 and decrease of C18:2w6 on day 3. In microbes of chicken thigh during storage, supplementation of 20 ppm quercetin significantly reduced total microbes compare to control on day 7 (p<0.05). There was no effect on the number of coliforms in thigh with quercetin diet. From these results, the dietary supplementation of 20 ppm of quercetin may have effects on enhancing oxidation stability.

• Food Science and Preservation
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• v.6 no.2
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• pp.137-142
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• 1999

Physicochemical properties were evaluated for stored garlic bulbs during 9 months under different conditions, such as low-temperature condition (3${\pm}$1$^{\circ}C$, 80${\pm}$5% RH, LT), pit-temperature condition (9${\pm}$6$^{\circ}C$, 80${\pm}$5% RH,PT) and ambient-temperature condition (14${\pm}$11$^{\circ}C$, 67${\pm}$5% RH, AT). The internal sprout development was more significant in pit and ambient conditions than in low temperature and thus certain means for sprout control is required for long-term storage of garlic bulbs under such conditions. The rates of rotting and weight loss were appreciable especially after 7 months of storage (next March) in the order of PT, AT and LT, when external sprouts were observed in PT and AT. Moisture content of stored samples were relatively constant in LT until next May, but that in W and AT was significantly reduced after next January. Total sugars showed a decreasing tendency with the prolonged period, whereas an apparent increase was found in the contents of reducing sugar and vitamin C along with external sprouting of garlic bulbs from the 7th month of storage (next March). Based on the results that around March is a limiting point in garlic storage at such conditions from the physiological and physicochemical points of view, improved storage condition should be applied to overcome the storage barrier.

• Food Science and Preservation
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• v.14 no.3
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• pp.227-232
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• 2007

The development of an effective long-term storage protocol for harvested fresh pepper is urgently required to increase the market for pepper products. The protocol must minimize quality loss, so that the product may be used either as a spice or as a raw material for processed pepper products, both in the home and in food processing plants. We investigated the optimum size of pepper fruits, freezing temperatures, storage periods, and thawing methods, to establish an optimum storage protocol. This study was conducted not only to develop freezing and thawing methods for long term storage of harvested red pepper, but also to develop processed pepper products utilizing the stored pepper. We aimed to expand the pepper products market and to increase the incomes of pepper growers. Whole red pepper, sliced red pepper, and crushed red pepper were frozen and stored at $-5^{\circ}C,\;-20^{\circ}C,\;or\;-40^{\circ}C$. The soluble solid content and the vitamin C level showed maximal stability at $-40^{\circ}C$, although total free sugars decreased on storage at all temperatures tested. Such Changes were more marked at $-5^{\circ}C$ than at the other(lower) temperature tested. The vitamin C content of whole red pepper was higher than that of sliced red pepper or crushed red pepper. Room-temperature thawing resulted in twice the drip loss seen on low temperature($5^{\circ}C$) thawing or microwave oven thawing. Brown discoloration was a serious problem with room temperature thawing. Total free sugars were higher in samples thawed at low temperature or in the microwave oven, compared to the level seen after room-temperature thawing. pepper samples thawed at low temperature scored higher in sensory tests than samples thawed at room temperature.

• Preventive Nutrition and Food Science
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• v.3 no.3
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• pp.225-229
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• 1998

Formation of a L-Ascorbic Acid 2-O-$\alpha$-glucoside(AA-2G) is a chemically stable dervative of asocrbate that shows a vitamin C acitivity in vitro as well as in vivo. We studied whether ascorbic acid(AA) and AA-2G are formed in baechu kimchi during fermentation at 4 $^{\circ}C$ or 18$^{\circ}C$. To determine the formation of AA and AA-2G during fermentation of kimchi, wheat flour (as a carbhydrate source) added baechu kimchi (WBK) and control baechu kimchi(CBK) were prepared and fermented at 4 $^{\circ}C$ or 18 $^{\circ}C$. A substance like AA-2G was detected by HPLC from WBK fermented at 18 $^{\circ}C$ for 26 days in fall season and confirmed later to be the AA-2G showing distinctive characteristics of heat stability and resistance to ascrobate oxidase catalase. However, none of the kimchi formed AA-2G when the kimchi were fermented under a different temperature condition such as 4 $^{\circ}C$ instead of 18 $^{\circ}C$ or a different season such as summer instead of fall even if they were fermented at 18 $^{\circ}C$. The pH of kimchi was decreased rapidly during the first 3 days. and then decreased slowly after 4 days when the kimchi were fermented at 18 $^{\circ}C$. However, there were slight changes of pH in both CBK and WBK feremented at 4$^{\circ}C$ for 30 $^{\circ}C$ days. Therefore, the AA-2G -forming activity in kimchi seems to be correlated with the formentation temperature, the microorganisms involved in kimchi fermentation and a suitable glycosyl donor for AA as provided by wheat flour in this study.

• Journal of the Korean Society of Industry Convergence
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• v.10 no.3
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• pp.137-141
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• 2007

The sugar content of persimmon fruits was decreased when food-waste compost was used. Dungsi was brighter with yellow color than that of control. The Gabjubaekmok was darker than that of control with red color. It was suggested that taste of astringent was reduced because total phenol and soluble tannin contents were reduced by that compost. The vitamin C content of persimmon fruits during storage was higher than that of control. Stability of persimmon fruits by that compost and usual compost was about the same at room temperature. At low temperature, hardness of persimmon fruits was maintained for 20days. Hardness and reducing sugar contents of persimmon fruits were increased by food-waste compost. The result was shown that there was no effect on composition of persimmon fruits by food-waste compost and maintaining hardness at room temperature, but at low temperature, the composition of persimmon fruits was changed.

• KSBB Journal
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• v.26 no.6
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• pp.483-490
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• 2011

Bioactive peptides (BAP) showed excellent cosmetic activity than bio-materials such as caffeic acid (CA), gallic acid (GA), and nicotinic acid (NA). Caffeoyl tripeptide-1 (CT-1) is a BAP that is stabilized with Gly-His-Lys (GHK) tripeptide and CA by using Fmoc solid phase peptide synthesis. Digalloyl tetrapeptide-19 (DT-19) is stabilized by combining Lys-Glu-Cys-Gly with GA and nicotinoyl tripeptide-1 (NT-1) is synthesized by GHK and NA. According to experiments, CT-1 has an excellent anti-oxidant function even with a very small amount of 10 ppm CT-1. DT-19's tyrosinase inhibition activity has the better effect of about 28.57% in 0.01% and 33.33% in 0.005% of concentration and about 7.89% in 0.001% concentration than vitamin-C. In addition, NT-1 is safer than the NA. Almost BAPs like pal-KTTKS, acetyl hexapeptide, and copper tripeptide-1 have the anti-wrinkle effect while DT-19 and NT-1 are applicable for potential BAPs focused on the whitening effect. The three kinds of BAPs like CT-1, DT-19, and NT-1 consisting of amino acids are safe to the skin, and have more excellent stability than bio-materials which are found to be unstable and cause skin irritation. Due to the high biological activity of BAP in the field of skin care, its utilization will increase constantly.