• Journal of Ginseng Research
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• 제34권2호
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• pp.93-97
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• 2010

To enhance the functionalities of ginseng, an acid impregnation pre-treatment was applied during red ginseng processing. Acetic, ascorbic, citric, malic, lactic, and oxalic acid were used for the acid impregnation treatment, and total and crude saponin concentrations and ginsenoside patterns were evaluated. Total and crude saponin contents of red ginseng pre-treated by acetic, ascorbic, and citric acid were similar to those of red ginseng without pre-treatment, whereas lactic, malic, and oxalic acid pre-treatment caused a reduction of total and crude saponin in red ginseng. From the high performance liquid chromatography analysis of ginsenosides, increased $Rg_3$ density was shown in red ginseng pre-treated by acetic, ascorbic, and citric acid impregnation. In the case of lactic, malic, and oxalic acid pre-treatment, increased $Rg_1$ density was observed in red ginseng. Increased $Rg_1$ and $Rg_3$ contents due to acid impregnation during red ginseng processing may contribute to improving bioactive functionalities of red ginseng.

• KSBB Journal
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• 제15권1호
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• pp.66-71
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• 2000

Geotrichum candidum (KCTC 6195)를 이용하여 색도제거를 위한 최적조건은 초기 pH 6, $30^{\circ}C$, glucose 농도 30 g/L이었으며 빛은 세포성장과 색도제거에 영향을 주지 않았다. 한편, 세포성장과 색도제거를 위해서는 세포의 성장원(glucose)이 필수적이었다. 염료의 종류에 따라 색도제거량과 속도는 차이가 있지만 분산염료, 산성염료, 반응염료에 대해 색도제거가 고체배치와 액체배치에서 가능했으며 Acid goange 10 염료의 경우 배양 후 120 시간 후에는 초기 100 ppm에서 91%로, 초기 500ppm에서 84%까지 색도제거되는 것을 알 수 있었다. 색도제거에서 Acid red 1: 19.8%, Acid red 88, 73%, Acid orange 10; 12.1%, Reactive blue 19; 14.6%가 흡착으로 제거되었다. 이로서 효소에 의한 색도제거뿐만 아니라 흡착에 의해 색도제거됨을 알 수 있었다. 2일간 배양하고 glucose를 첨가하여 1일간 추가 배양한 경우 97%까지 색도제거 되었다.

• Preventive Nutrition and Food Science
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• 제16권1호
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• pp.74-82
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• 2011

The fermentation and quality characteristics of kimchi, made by adding different types of red pepper (semi-dried red pepper, fresh red pepper, dried red pepper) according to drying conditions, were examined for 15 days at $10^{\circ}C$ fermentation. The initial pH was approximately 5.65~5.72 in all groups, and the pH decreased with increasing fermentation time. The color value of a/b showed the highest in kimchi that made with semi-dried red pepper (SDRP-K). The color value of A remained at the initial level for 9 days, regardless of treatments. The color value had a tendency to decrease after 9 days. The lactic acid bacteria increased rapidly during 6 days of storage, but showed no difference among groups. The initial contents of malic acid and succinic acid were in 3.23~4.52 and 6.12~7.97 mg/mL and decreased during fermentation in all groups. The lactic acid and acetic acid were not contained in the beginning, but increased with increasing fermentation periods. The vitamin C content of SDRP-K was 5.20 mg/g, which was significantly higher compared with kimchi that made with dried red pepper (DRP-K), but which did not show any significant difference to kimchi that made with fresh red pepper (FRP-K). As a result of antioxidant activity in optimally ripened kimchi, both $DPPH^+$ and $ABTS^+$ scavenging activities were higher in SDRP-K than any other groups. As a result of the sensory evaluation, overall acceptability was highest in SDRP-K.

• Food Science and Biotechnology
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• 제18권2호
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• pp.390-395
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• 2009

Red radish seeds were irradiated at doses up to 8 kGy using electron beam (e-beam) and gamma ray ($\gamma$-ray). The seed viability and functional properties (carotenoid, chlorophyll, ascorbic acid, and total phenol) of sprouts grown from these irradiated seeds were evaluated. High germination percentage ($\geq$97%) was observed in seeds irradiated at $\leq$5 kGy, but the yield ratio and sprout length significantly decreased with increased irradiation dose. Irradiation at $\geq$6 kGy resulted in curling of the sprout roots. Sprouting enhanced the functional properties of red radish seeds as indicated by the increased carotenoid, chlorophyll, ascorbic acid, and total phenol contents during germination. However, radiation treatment hampered the growth of seeds resulting in underdeveloped sprouts with decreased carotenoid, chlorophyll, ascorbic acid, and total phenol contents. In general, e-beam and $\gamma$-ray irradiation of red radish seeds showed similar effects on the seed viability and functional properties of sprouts. Postharvest storage reduced the functional quality of sprouts.

• 분석과학
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• 제8권1호
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• pp.79-84
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• 1995

Alverine에 대한 anionic counter ion으로서 acid red 97의 이용 가능성을 살펴보았다. PVC와 가소제의 비율이 같을 때 적절한 감응과 긴 수명을 나타내었으며, 검량선은 $1.0{\times}10^{-5}M$까지 직선성이었고 그 감응 기울기는 55.35mV/dec., 변동계수는 0.61이었다. Methylephedrine에 대하여는 -2.626, histidine에 대하여는 -2.216등의 선택계수를 보였고 pH 7.0~4.0에서 안정된 전위값을 얻을 수 있었다. $10^{-4}M$ 이하에서 20~30초 이내, 그 이상의 농도에서는 약 10초 이내에서 안정된 전위값을 얻을 수 있었다.

• Preventive Nutrition and Food Science
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• 제9권1호
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• pp.7-13
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• 2004

Lactic acid fermentation of prickly pear extract (PPE) was performed by Lactobacillus rhamnosus LS, Lactobacillus bulgaricus, and Lactobacillus brevis. The PPE was pasteurized to eliminate indigenous microorganisms as well as to dissolve the partially insoluble pulp. The PPE fermented without yeast extract by L. rhamnosus LS exhibited 0.57％ acidity and 3.5${\times}$10$^{8}$ CFU/mL bacteria count. With the addition of 0.2% edible yeast extract the PPE fermented by L. rhamnosus LS exhibited 1.15％ acidity,2.7${\times}$10$^{9}$ CFU/mL bacteria count and 95.0% retention of red color. When 5％ fructose syrup was added, the PPE fermented by L. rhamnosus LS had 1.09% acidity, 6.5${\times}$10$^{8}$ CFU/mL, and 97.7% retention of red color. With 1∼3% (w/v) concentrations of starter, the PPE fermented by L. bulgaricus and L. brevis showed 0.97% and 0.65% acidities, respectively. The viable cell counts from L. rhamnosus LS fermentation were higher compared with those of other LAB. During cold storage at 4$^{\circ}C$, the viable cell count was well maintained for 3 weeks, but then rapidly decreased. The red pigment was highly stable during cold storage for 4 weeks. The pasteurized PPE fortified with 5% fructose syrup, 0.2% yeast extract, and 0.05% CaCO$_3$ was successfully fermented by inoculating with 3% LAB and incubating at 3$0^{\circ}C$ for 2 days. Both viable cell counts and the red color of the fermented PPE were well maintained during cold storage for 3 weeks.

• 한국식생활문화학회지
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• 제30권2호
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• pp.220-226
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• 2015

This study was to conducted to investigate the antioxidative activity of 70% ethanol extracts of kiwi of three different colors (gold, green and red) by measuring DPPH, ABTS radical scavenging activity, tyrosinase inhibitory effect, metal chelating effect, reducing power, and nitrite scavenging activity. Total polyphenol contents were: gold kiwi, 3.09 mg GAE/g, green kiwi 2.71 mg GAE/g, and red kiwi 4.59 mg GAE/g, respectively. Red kiwi showed higher antioxdidant activity than gold and green kiwi. DPPH and ABTS radical scavenging activity, and nitrite scavenging activity of red kiwi exhibited 94.83, 99.57, and 97.88%, respectively, at a concentration of 20 mg/mL, which were equal to those of ascorbic acid (positive control). Metal chelating effect of red kiwi was superior to that of ascorbic acid. Therefore, the availability of red kiwi will be increased in the field of functional material for food additives and value added products.

• Preventive Nutrition and Food Science
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• 제13권3호
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• pp.237-240
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• 2008

The antioxidant activities of aroma extracts from commercially available red wines in Korea were evaluated. The aroma extracts of the red wines were extracted by simultaneous steam distillation. Antioxidant activity was measured by DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity and ABTS (2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) radical cation scavenging activity. DPPH radical scavenging activity of the aroma extracts in the red wines increased with increases in the amount of wine used for aroma extraction. Antioxidant activities of domestic wine 1, imported wine 7, and imported wine 12 were 97.16, 96.72 and 94.52%/20 mL wine by DPPH assay and 7.09, 8.07 and 7.28 mg ascorbic acid equivalents per mL wine by ABTS assay, respectively. This study demonstrates potent antioxidant activities of the aroma extracts of commercially available red wines in Korea.

• Journal of Ginseng Research
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• 제24권1호
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• pp.35-40
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• 2000

홍삼에서 분리한 수용성 갈변물질의 항산화 활성을 linoleic acid, Ox-brain autoxidant, Fe$^{2+}$ ADP/NAD 및 cumene hydoperoxide 시스템에서 조사한 결과를 다음과 같다. 1. Linoleic acid :투석내액의 갈변물질보다 투석외액의 갈변물질 쪽에서 hydroperoxy radical 저해율이 높은 것으로 나타났으며, 이때 S-2의 산화저해율은 S-1, L시험구보다 적은 농도에서 저해율이 높았다. S-2의 산화저해율은 49,52, 62.44 및 97.5%로 나타나 첨가농도가 증가함에 따라 linoleic acid 산화저해율은 높았다. 2. Ox-brain autoxidant : 자동산화에의한 항산화활성을 조사한 결과, 투석내액의 갈변물질보다 투석외액의 갈변물질 쪽에서 자동산화에 의한 항산화활성이 높은 것으로 나타났다. 특히S-2의 항산화 활성은 22.5, 31.7, 31.9 및 33.5%로 나타났다. 3. Fe$^{2+}$ ADP/NAD 및 cumene hydroperoxide : 횐쥐 간의 microsome 분획을 분리하여 수용성 갈변물질의 ADP/NABP 및 cumene hydroperoxide 항산화 활성을 조사한 결과, 모든 시험구에서 반응 초기에 항산화 활성이 있으나, 반응 시간이 길수록 항산화 활성은 감소하였다. 그 활성의 순서는 S-2>S-1>L순으로 나타났으나 항산화 활성의 강도는 전체적으로 약하게 나타났다.

• 약학회지
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• 제40권2호
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• pp.135-140
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• 1996

Ion-selective poly(vinyl chloride)(PVC) membrane electrodes for the determination of the calcium antagonist verapamil and its pharmaceutical preparations were described. Verapam il-superchrome garnet Y(SGY), lumogallion(LG), acid red 97(AR97), Dragendorff(DD) and Meyer reagent ion pairs were inverstigated as an electroactive compound for membrane electrode. Stable potentiometric response was obtained with azo dye at pH 6.5-4.0 and with DD, and Meyer reagent at pH 6.5-3.0. The best plasticizer was 49w/w% 2-nitrophenyl octyl ether for azo dye, and 65.3w/w% tri(n-butyl) citrate for DD and Meyer reagent. Potentiometric response slopes of optimized membrane electrodes based on SGY, LG, AR97, DD, and Meyer complex for verapamil were 52.49, 54.88, 50.81, 54.13 and 49.31 mV/dec., respectively. Lower limits of linear range were $1.0{\times}10^6M$ for SGY, LG, and AR97, while those for DD and Meyer reagent were $4{\times}10^{-6}M$. Detection limits for all these electrodes were $1{\times}10^{-5}M,\;4{\times}10^{-6}M,\;1.8{\times}10^{-6}M,\;8{\times}10^{-7}M,\;and\;1{\times}10^{-6}M$ with relative standard deviation of 2.56, 3.6, 3.96, 2.56, 3.20%, respectively.