• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.2
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• pp.95-98
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• 1985

This study was carried out to investigate changes in the compositions of fatty acids according to the different drying methods of raw mugwort. Raw mugwort from Kang-wha was dried with four methods such as sun-drying, shady sun-drying, heated oven-drying and freeze-drying. Total contents and fatty acid compositions of the ethyl ether extracts from the dried mugworts were examined. Total contents of the ethyl ether extracts showed remarkable differences with drying methods; freeze-dried mugwort had the highest content (5.60%), while oven dried mugwort revealed the lowest content (2.45%). Eleven fatty acids and four unknown peaks were identified by gas-liquid chromatography; major fatty acids were linoleic acid, linolenic acid and palmitic acid. Fatty acids of mugworts dried by 4 different methods were the same in kinds, but different in their compositions. The content of polyunsaturated fatty acids $(C_{18:2}+C_{18:3})$ was the highest and the loss of low volatile fatty acids was the least in mugwort dried by the freeze-drying method. The volatile fatty acids considerably decreased in oven-dried mugwort. However, the contents of polyunsaturated fatty acids were a little higher in oven-dried mugwort than in sun-dried and shady sun-dried mugwort, and the lowest in sun-dried mugwort.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.34 no.2
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• pp.198-203
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• 1989

Field experiment was conducted to find out the effect of lime materials application on yield, and chemical composition of Burley 21 in 1986. Lime materials and application rate were CaSO$_4$ : Ca 35kg/l0a. CaCO$_3$ : Ca 35kg/l0a and Liming: pH6.5. Contents of Ca and Mg in fresh or cured leaves were increased, but AI, Fe and Mn were decreased by applying lime materials. Yield were increased by applying lime materials. Among lime materials treatment, yield of limed and CaCO$_3$ plot were higher than that of CaSO$_4$ plot. Value per kg of cured leaves was not affected by applying lime materials. Cured leaves of CaSO$_4$ plot contained higher NH$_3$-nitrogen and alkalinity number of water insoluble ash than those of unlimed plot. Cured leaves of CaCO$_3$, plot contained higher alkalinity number of water soluble ash, insoluble ash and volatile neutral constituent, but lower protein-nitrogen and petroleum ether extracts than those of unlimed plot. Cured leaves of limed plot contained higher alkalinity number of water soluble and insoluble ash, NO$_3$-nitrogen and volatile neutral constituents, but lower protein -nitrogen, nicotine and petroleum ether extracts than those unlimed plot. Yield was increased, however leaf Quality in respect to chemical and organoleptic characteristics were not affected considerably by applying lime materials. Therefore, it suggests that controlling the soil pH about 6.5 by liming might be necessary for tobacco cultivation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.131-142
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• 1989

As a part of investigation for utilizing anchovy more effectively as a food source, this work was undertaken the changes in keeping quality and taste compounds in the extracts from rapid fermented anchovy sauce during storage at room temperature. Rapid fermented products was made of chopped anchovy, water, koji and soybean protein isolate (20:10:2:1, w/w) thorough hydroxazine for 6 hours at $50^{\circ}C$. The liquified anchovy sauce extracts, contained 15% salt(w/w), were stored for 60 days at room temperature. The changes in pH, acidity, amino nitrogen and contents of taste compounds of the products were negligible during storage. The viable cell counts and histamines of the products were less than 30(colony/e extracts), 7.2-21.8(mg/100g extracts) during storage predominant free amino acids showed in the extracts from products were alanine, glutamic acid, histidine, lysine, leucine, valine and the total contents of those free amino acids were 60.4-64.3% of total free amino acids at final stage of storage. The major nucleotides and their related compounds of the products were revealed hypoxanthine, which were 69% over the total nucleotides and their related compounds. Using the omission test, the major taste compounds in the products were revealed free amino acids, nucleotides and their related compounds. The non-volatile organic acids, total creatinine, betaine, and TMAO were seemed to act an auxiliary role in taste of the extracts from rapid fermented anchovy sauce.

• The Korean Journal of Ecology
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• v.17 no.1
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• pp.23-35
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• 1994

To investigate phytotoxic substances in Artemisia argyi, the donor plant, and their biological activities, seed germination and seedling growth of receptor plants such as Arundinella hirta, Echinochloa crus-galli, Rumex crispus and Lactuca sativa were examined at different concentrations of aqueous extracts of the donor plant. Germination of four receptor species was inhibited by the extracts, while seedling growth was decreased to a lesser degree than in the germintion test. Germination, seedling growth and dry weight growth of Achyranthes japonica grown in pot were proportionally inhibited by the extracts. Volatile substances emitted from A, argi plant caused slight inhibition in the germination and seedling growth of the receptor species. Essential oil of the plant extracted by Karlsruker's apparatus inhibited growth of microorganisms and callus growth of Pinellia ternata and Oryza sativa. The GC /MS method was employed for analysis and identification of allelochemicals from A. argyi leaves. Sixty-one chemical substances such as a-pinene, camphene, 1. 8-cineol, etc. were identified from essential oil of A. argyi. The results of this experiment on seed germination, seedling growth, microorganism culture and tissue culture indicated that naturally occurring chemical substances from A. argyi would be responsible for the growth inhibition of plants studied.

• Applied Biological Chemistry
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• v.40 no.6
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• pp.472-477
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• 1997

The effects of roasting Cassia tora L. were investigated for proximate composition, color, volatile flavor profile, microbial growth and alcohol fermentation. While moisture, protein and fat contents decreased with increasing roasting temperature, fiber and ash contents increased. The L, a and b values of Cassia tora L. extracts decreased with increasing temperature, and only a small difference in total color difference$({\Delta}E)$ was observed. A little difference in major flavor components between raw and roasted treatment was found during roasting. Furfuryl alcohol, a major component of coffee flavor, was separated from Cassia tora L. extracts extracted with ethyl ether. The yeast growth was the highest on the water-extract of Cassia tora L. roasted at $160^{\circ}C$. With increased levels of water-extract at $160^{\circ}C$, S. cerevisiae grew rapidly for 24 hr incubation and the growth rate was higher than the unroasted control group. The growth rate of Bacillus subtilis was the highest in a treatment of 0.5% concentration. Little differences in ${\alpha}-amylase$ produced from Bacillus subtilis were observed among the treatment groups. The total alcohol content increased with increasing roasting temperature during alcohol fermentation.

• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.689-693
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• 2014

Flounder sikhe is one of the traditional Korean fermented foods. Because honey, fucoidan, propolis, aronia berry, and horseradish are well known to have natural antimicrobial properties, we investigated their antimicrobial effects on improving the quality of flounder sikhe. Ethanol extracts of propolis inhibited the growth of Bacillus cereus, Staphylococcus aureus, and Listeria monocytogenes. The extracts of aronia berry showed similar effects against Salmonella Typhimurium. We also assessed the total polyphenol and total flavonoid content and 2,2-diphenyl-2-picrythydrazyl (DPPH) radical scavenging activity in the extracts obtained from these natural materials. The contents of polyphenols and flavonoids were the highest in propolis, which also showed a high DPPH radical scavenging activity. Therefore, addition of propolis 0.5% to flounder sikhe showed optimal improvement, with a storage stability of 15 days at pH 5.39, volatile basic nitrogen (VBN) content at 24.73 mg/100 g, and total bacterial count at $1.81{\times}10$ colony forming unit (CFU)/g.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.534-539
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• 2001

To utilize oyster cannery processing waste water effectively, this study was carried out to prepare instant powdered soup using oyster wash water. Instant powdered soup from oyster hot-water extracts (HWE) was prepared by mixing oyster spray-dried hot-water extracts (15 g) with table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g) and onion powder (1.5 g). In preparing instant powdered soup from oyster wash water (OWW), powder from oyster spray-dried wash water instead of the spray-dried hot water extracts, was added and other additives were added in proportion to those in the HWE. The OWW consists mainly of carbohydrates (71.1%). It was not different from the instant powdered soup from hot-water extracts. The volatile basic nitrogen, vaible cell counts, coliform group of instant powdered soup from oyster wash water contains 29.4 mg/100g, $4.6{\times}10^4\;CFU/g$, <18 MPN/100g, respectively and its water activity has 0.246. So it was a hygienically safe and conservable instant food. The main fatty acid of OWW was 16 : 0 and 18 : 1n-9. Its chemical score of protein was 59.4% and its main inorganic matter was iron. According to a sensory evaluation, in contrast to the HWE, the OWW had a slightly lower aroma but better taste. It was concluded from the above chemical and sensual evaluation that the oyster wash water can be used as a flavor enhancer for instant powdered soup.

• Journal of Plant Biotechnology
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• v.44 no.2
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• pp.191-202
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• 2017

Chemical compounds from four different tissues of the kenaf plant (Hibiscus cannabinus), a valuable medicinal crop originating from Africa, were examined to determine its potential for use as a new drug material. Leaves, bark, flowers, and seeds were harvested to identify phytochemical compounds and measure antioxidant activities. Gas chromatography mass spectrometry analyses identified 22 different phytocompounds in hexane extracts of the different parts of the kenaf plant. The most abundant volatile compounds were E-phytol (32.4%), linolenic acid (47.3%), trisiloxane-1,1,1,5,5,5-hexamethyl-3,3-bis[(trimethylsilyl)oxy] (16.4%), and linoleic acid (46.4%) in leaves, bark, flowers, and seeds, respectively. Ultra-high performance liquid chromatography identified the major compounds in the different parts of the kenaf plant as kaemperitrin, caffeic acid, myricetin glycoside, and p-hydroxybenzoic acid in leaves, bark, flowers, and seeds, respectively. Water extracts of flowers, leaves, and seeds exhibited the greatest DPPH radical scavenging activity and SOD activity. Our analyses suggest that water is the optimal solvent, as it extracted the greatest quantity of functional compounds with the highest levels of antioxidant activity. These results provide valuable information for the development of environmentally friendly natural products for the pharmaceutical industry.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2003.10b
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• pp.48-49
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• 2003

This project was conducted to development several camellia tea mixed herb teas having any physiological effects. Leaves of tea tree contain many compounds, such as polysaccharides, volatile oils, vitamins, minerals, purines, alkaloids(eg. caffeine) and polyphenols(catechins and flavonoids). Although all three tea types(green, oolonr and black) have antibacterial and free radical capturing(antioxidizing) activities, the efficacy decreases substantially the darker the variety of tea is. This is due to lower contents of anti-oxidizing polyphenols remaining in the leaves. Unlike tea tree(Camellia sinensis), the biochemical features and effects of camellia(Camellia japonica) are not well known. Fresh mature leaf of sasanqua camellia(C. sasanqua), roasted young leaf tea(C. japonica) and fresh mature leaf and bark of camellia had high antibacterial activity against P. vulgaris and B. subtilis. In antifungal activity bioassay, young leaf roasted teas of camellia and sasanqua camellia had high activity against C. albicans and T. beigelil. Plant extracts from Camelia japonica had higher inhibitory activity against fungi than against bacteria. In cytotoxic effect against human acute myelogenous leukaemia cell extracts including fresh leaf(200$\mu\textrm{g}$/m1), bark(230$\mu\textrm{g}$/ml) and flower tea (320$\mu\textrm{g}$/m1)inhibited growth of AML cells.(중략)

• KSBB Journal
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• v.21 no.6 s.101
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• pp.405-409
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• 2006

Bokbunja (Rubus coreanus Miquel) is a wild berry belonging to Rosaceae genus of which application areas have been expanded due to many health effects. Bokbunja berry contains carbohydrates, protein, fats and dietary fibers as major components and various flavonoids such as tannins, volatile components including organic acids, alcohols and hydrocarbons as minor ones. Those active compounds attribute to the following health effects: increase in immune function and antioxidant activity, rise in hormone secretion, suppression of the growth of type B hepatitis virus, and control of weight gain. To utilize the above activities, many products have been developed by using Bokbunja berry extracts in the area of foods, liquors, and cosmetics. Recently, pure compounds have been isolated from the extracts for the development of medicines. In this mini review, the state-of-the-art of Bokbunja researches and applications including papers and patents is summarized.