• Journal of Preventive Medicine and Public Health
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• v.24 no.1 s.33
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• pp.8-15
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• 1991

This study was carried out in order to examine the urinary excretion of electrolytes (Na, K) and their relationship with blood pressure, and to estimate the amount of daily salt intake in a rural community. From January to March in 1987, a mobile screeing team visited 40 villages, and carried out health screening of 537 adult volunteers whose age were over 30 years and collected 12-hours overnight urine. To determine the completeness of collection, the urinary creatinine was measured. If the creatinine excretion was beyond the range given to the age group, the sample was excluded from the analysis as an incomplete collection : 345 samples were remained for analysis. This study revealed the following results. 1. The mean excretion amounts of urinary electrolytes for 12 hours were Na 193.5 mEq, K 20.8 mEq, creatinine 1.0 g. The mean ratio of electrolytes were Na/K 9.84, Na/creatinine 0.44, K/creatinine 0.046. 2. Both the mean excretion amount of K and the mean ratio of K/creatinine were less in hypertensives than in normotensives. K excretion also showed a tendency towards a decrease in inverse proportion to systolic blood pressure when it exceeded 120 mmHg. There was no significant difference between the hypertensives and normotensives in Na excretion. The sodium to potassium ratio increased in poportion to systolic blood pressure. 3. The mean daily salt excretion amount was 22.4 g. Assuming that 90% of the intake was excreted, the estimated amount of daily salt intake was 24.9 g.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.335-342
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• 2011

The purpose of this study was to investigate the effects of mugwort powder on the quality characteristics and antioxidant activity of Maejakgwa. Maejakgwa were prepared with mugwort powder at levels 0%, 1%, 3% and 5% ($60{\pm}1^{\circ}C$, 14 days). The lightness, redness, and yellowness values of Maejakgwa significantly reduced depending on mugwort powder. The hardness of Maejakgwa was decreased with the increase of storage period and increased with the increase of mugwort powder. In the sensory evaluations, the Maejakgwa prepared with 3% added mugwort powder received higher acceptance scores for the properties of color, taste, hardness, crispiness, adhesiveness and overall acceptability. As the mugwort powder content increased, acid value and peroxide value were decreased. With the increase of storage period, acid value and peroxide value of all sample increased but growth rate of these values decreased with the addition of the mugwort powder. DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity was improved significantly via the addition of mugwort powder and decreased as storage period increased. During storage period, Maejakgwa with mugwort powder showed a stronger antimicrobial effect in yeasts and molds than in total aerobic bacteria. Coliform bacteria were not detected in all samples. Also the antimicrobial activity was increased with the addition of the mugwort powder and decreased as storage period increased. The results show that addition of the mugwort powder to foods with fat such as Maejakgwa would be a useful way to enhance the antioxidant quality, sensory characteristics and shelf life.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.721-726
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• 2009

The objectives of this study were to analyze mineral contents of three rice varieties (Josangheugchal, Heugjinjubyeo and Dongjinchalbyeo) under three different cultural practices: five transplanting time (May 15, May 25, June 4, June 14, and June 24), five harvest times (30, 40, 50, 60, and 70 days) and N-fertilization levels (0.0, 4.5, 9.0, 13.5, and 18.0 kg/10a). Mineral contents of Josangheugchal were increased by late transplanting time with increased nitrogen level; however, it was not significantly different by harvest time. Heugjinjubyeo did not show significant difference in three cultivations. Mineral contents of Dongjinchalbyeo increased at the transplanting time of May 25 and June 14 and according to late harvest time. Also mineral contents of Dongjinchalbyeo that did not show significant difference except for calcium according to different nitrogen levels.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1481-1486
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• 2010

In this study we investigated the antioxidant activities and quality characteristics of Halocynthia aurantium and Halocynthia roretzi. The pH of H. aurantium was higher than that of H. roretzi. The volatile basic nitrogens of H. roretzi and H. aurantium were 22.41 mg% and 16.80 mg%, respectively. Lightness and yellowness of H. roretzi were higher than those of H. aurantium, but redness of H. aurantium was higher. The results of sensory evaluation showed that the H. aurantium was better for color, odor, taste and acceptability. Total combined amino acid contents of H. roretzi and H. aurantium were $36368.23\;{\mu}mol/g$ and $36500.12\;{\mu}mol/g$, respectively. Our results showed that H. roretzi had relatively higher contents of Asp, Glu, Gly, DPPH radical scavenging activity, ABTS radical scavenging activity and reducing power. Also total phenol content of H. roretzi was higher than that of H. aurantium. The organoleptic properties of the H. aurantium were superior but the antioxidant activities were relatively lower than those of H. aurantium. For commercial usage, additional study would be helpful in the two ascidians to recommend.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.47-55
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• 2011

The solvent extracts of Aruncus dioicus var. kamtschaticus Hara, which were extracted by using several solvents with different polarities, were performed to investigate the antioxidant activities, whitening effect and antimicrobial activity. The content of total polyphenol of fractions from Aruncus dioicus var. kamtschaticus Hara extract showed the highest value ($335.88{\pm}2.26$ mg/g GAE) on ethyl acetate fraction. The ethyl acetate and n-butanol fractions were 0.06 mg/mL and 0.25 mg/mL as $IC_{50}$ values on DPPH radical scavenging, and $99.16{\pm}0.09%$ and $89.29{\pm}0.64%$ on ABTS radical scavenging activity, respectively. Also, reducing power and FRAP value were significantly higher on ethyl acetate fraction. The SOD like activity showed $80.76{\pm}0.61%$ on ethyl acetate and $72.34{\pm}0.79%$ on n-butanol. Tyrosinase inhibition activities (at 5 mg/mL) were $59.08{\pm}0.98%$ on ethyl acetate fraction. The chloroform fraction showed the strongest antimicrobial activities against B. cereus (14 mm), B. subtilis (12.5 mm), S. aureus (10.8 mm), E. coli (20.7 mm) at 0.1 mg/disc and the inhibition zone diameter of ethyl acetate fraction was 17.2 mm against E. coli at 0.5 mg/disc. The minimum inhibitory concentrations (MIC) of chloroform fraction against B. cereus and E. coli were 50 and $25{\mu}g$/mL, respectively. From these results, it is suggested that ethyl acetate and n-butanol fractions of Aruncus dioicus var. kamtschaticus Hara could be used as functional material for food additive ingredient and chloroform fraction could be suitable for the development of a food preservative.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.58-64
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• 2007

Antioxidative activity and functional properties of the powder obtained from ground Opuntia ficus-indica var. saboten fruit were studied. Cupcakes containing 1,3, and 5% (w/w) of O. ficus-indica vu. saboten powders were prepared and evaluated for their sensory property, textural quality, and shelf-life. The antioxidative activity, measured by DPPH radical scavenging activity of O. ficus-indica var. saboten powder, increased as the concentrations of O. ficus-indica var. saboten powder increased. No coliform bacteria, yeasts, and molds were detected in either the O. ficus-indica var. saboten powder or in the cupcakes. However, total aerobic bacteria counts were 4.41 log CFU/g in the O. ficus-indica var. saboten powder and were a negligible level (<$10^2$ CFU/g) in the cupcakes. Moisture content of the cupcakes was not significantly different in all samples. Lightness (L) and yellowness (b) of cupcake color decreased as the concentration of O. ficus-indicar var. saboten powder increased, whereas the redness (a) increased. Increasing the concentration of O. ficus-indica var. saboten powder, the mechanical characteristics of the cupcakes, such as hardness, gumminess, and chewiness, while decreasing cohesiveness and springiness. The sensory properties, such as color, flavor, taste, texture, and overall acceptability, of the cupcakes containing the 1% 0. ficus-indica var. saboten powder were superior to the control sample. The results exhibited that the adding the O. ficus-indica var. saboten powder into the cupcakes increased antioxidant activity and showed no effect on shelf-life of the cupcakes. The highest quality improvement was obtained by incorporating the 1% (w/w) of 0. ficus-indica var. saboten powder into the cupcake formula.