• Korean Journal of Food Science and Technology
• /
• v.54 no.1
• /
• pp.8-16
• /
• 2022

Rice (brown rice: milled rice=50:50) was cooked using different concentrations of hyaluronic acid (HA) solution (0.1, 0.3, 0.5, and 0.7%, respectively) as the cooking water, and the properties of the cooked rice were compared. As the HA content increased, the moisture content of the cooked rice significantly increased, and the textural properties, including hardness, cohesiveness, and adhesiveness, except springiness, significantly decreased. For color, as the HA amount increased, the L^* value decreased, whereas the b^* values increased. The free radical scavenging effect and total polyphenol content also increased significantly as the amount of HA increased. In the sensory test, the hardness of the samples containing HA was higher than that of the control; however, there was no significant difference in the overall acceptability. Based on the above results, much softer cooked brown rice could be produced using HA solution (up to 0.7%) as the cooking water, and additional beneficial characteristics, such as antioxidant effect, can be obtained.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.56 no.5
• /
• pp.606-614
• /
• 2023

This study was conducted to optimize the size of olive flounder Paralichthys olivaceus (OF) as a material of sikhae and to investigate the quality characteristics. The results on the protease activity of OF meat, protein and ash contents of the bone, and yields and hardness of fish bone during fermentation time suggest that the suitable fish weight for sikhae was less than 250 g. The proximate compositions of the OF sikhae fermented under optimum condition (fermentation for 9 days at 15℃), were 73.0% moisture, 12.0% crude protein, 1.3% crude fat and 2.4% ash. The salinity, titration acidity and amino acid nitrogen contents per 100 g sikhae were 1.7 g, 2.46 g, and 311.3 mg, respectively. The lactic acid bacteria concentration in the sikhae were 8.84 log CFU/g, which were higher than those (5.78-6.62 log CFU/g) of 5 kind of commercial flounder sikhae. The functional properties, such as ACE inhibitory activity (69.0%), antioxidative activity (69.3%), α-glucosidase inhibitory activity (22.7%), xanthine oxidase inhibitory activity (88.2%), and nitrite scavenging activity (96.4%) of the sikhae were superior to those of 5 kind of commercial flounder sikhae.

• Horticultural Science & Technology
• /
• v.33 no.6
• /
• pp.829-838
• /
• 2015

Garlic (Allium sativum L.), one of the oldest cultivated crops, is the most widely used Allium species belonging to the family Lilliaceae. In this study, growth characteristics, photosystem II activity, and antioxidative enzyme activity were investigated in five temperatures ($10-30^{\circ}C$) during early growth stage of garlic to determine the optimum temperature for cultivation and assess the effects of high temperature on early growth of garlic. Vegetative growth (e.g., shoot height, number of leaves) of garlic plants was greater in the temperature ranges of $15-25^{\circ}C$. However, dry weight (of shoot, bulb, and total plant) of garlic was significantly greater at $20^{\circ}C$, compared to either below or above $20^{\circ}C$. $F_v/F_o$ and $F_v/F_m$ values were highest at $15-20^{\circ}C$, and decreased above $25^{\circ}C$. The chlorophyll a fluorescence induction OKJIP transient was also considerably affected by high temperature; the fluorescence yields $F_i$ and $F_P$ decreased considerably above $25^{\circ}C$, with the increase of $F_k$ and $W_k$. Activities of catalase and superoxide dismutase in leaves and peroxidase in roots were high in $20-25^{\circ}C$, and decreased significantly in $30^{\circ}C$. These results indicate that a growth temperature of $30^{\circ}C$ inhibits early growth of garlic and that it is desirable to culture garlic plants near $20^{\circ}C$. Fluorescence parameters such a $F_v/F_o$, $F_v/F_m$, $F_k$, $ET_o/CS_m$, and $PI_{abs}$ were significantly correlated with dry weight of whole garlic plants (p < 0.01), indicating that these fluorescence parameters can be used for early assessment of high temperature effects even though the damage to the plant is not very severe.

• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.5
• /
• pp.645-653
• /
• 2013

The results of examining total soluble solid, reducing sugar, antioxidant and sensory properties regarding LTD (Liriope Tuber Dried), LTSD (Liriope Tuber Steamed and Dried), LTASD (Liriope Tuber Alcohol-Steamed and Dried), LTDR (LTD Roasted), LTSDR (LTSD Roasted) and LTASDR (LTASD Roasted) are as follows : Total soluble solid content of the roasted samples (LTDR, LTSDR and LTASDR) was more than those of all dried samples (LTD, LTSD and LTASD). According to roasting conditions, total sugar and reducing sugar are significantly greater than the raw and dried sample (LTD) in all heat-treated samples. The browning index was significantly higher in all roasted samples. In particular, LTASDR had a high browning index. Further, the antioxidative activity of the roasted LT samples were higher than that of all dried LT samples. In particular, the LTASDR sample showed significantly high figures in DPPH scavenging activity, ABTS scavenging activity, Nitrite scavenging activity and xanthine oxidase inhibitory activity. Sensory properties showed an increased acceptance in all evaluation items among roasted samples. In this study, hot water extracts of steamed or alcohol-steamed roasted LT samples had a higher antioxidative effect than that of LTD or LTDR and attained positive results by getting high scores in the overall sensory evaluation. Therefore, when using Liriope tuber in making beverages or herbal recipes, it is appropriate to dry and roast before steaming or spreading with alcohol when treating LT.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.3
• /
• pp.356-362
• /
• 2015

Prickly pear cactus cladodes were extracted with hot water and 70% ethanol, followed by fractionation with n-hexane (HF), ethyl acetate (EF), n-butanol (BF), and distilled water. Total phenolics and total flavonoid contents as well as antioxidative and anti-inflammatory activities were then measured. Total phenolic contents were 784, 452, and 220 mg gallic acid equivalents (GAE)/g, whereas total flavonoid contents were 214, 76, and 113 mg quercetin equivalents (QE)/g in EF, BF, and HF, respectively. DPPH and ABTS radical scavenging activities ($IC_{50}$) were 103 and $105{\mu}g/mL$ in EF, 359 and $379{\mu}g/mL$ in BF, and 469 and $605{\mu}g/mL$ in HF, respectively. Oxygen radical absorbance capacity was highest at $391{\mu}M$ TE in EF (in decreasing order of $117{\mu}M$ TE in BF and $64{\mu}M$ TE in HF), whereas superoxide anion radical scavenging activity ($IC_{50}$) was highest at $40{\mu}g/mL$ in EF (in decreasing order of $69{\mu}g/mL$ in BF and $98{\mu}g/mL$ in 70% ethanol extract). Inhibitory activity ($IC_{50}$) of nitric oxide (NO) production induced by LPS-activated RAW264.7 cells was highest at $62{\mu}g/mL$ in HF (in decreasing order of $104{\mu}g/mL$ in EF and $465{\mu}g/mL$ in BF). The selectivity index (ratio of inhibitory activity of NO production to cell cytotoxicity) was highest at 4.63 in EF (in decreasing order of 3.37 in HF and 2.14 in BF). In conclusion, EF showed potent antioxidant and anti-inflammatory effects with high phenolic and flavonoid contents.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.9
• /
• pp.1154-1161
• /
• 2008

The purpose of this study is to determine the possibility of using Sophorae fructus as natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of Sophora fructus were measured. The contents of carbohydrate, crude protein, crude lipid and ash are 75.9%, 16.4%, 2.41%, and 5.2%, respectively, while the calories of Sophora fructus was 337.3 kcal. Total dietary fiber was 15.07% of total carbohydrates. The percentages of water soluble dietary fiber to insoluble dietary fiber were 1.09% and 10.36%, respectively. The protein was composed of a total of 18 different kinds of amino acids. The contents of essential and non-essential amino acids were 2,310.91 mg and 5,218.52 mg. The K was the largest mineral followed by Ca, P and Mg, which means Sophorae fructus is alkali material. The contents of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids were 24.94%, 32.40%, and 32.86%, respectively. Therefore, the amount of the total unsaturated fatty acid was higher than that of any other plant. The content of vitamin C in Sophorae fructus was higher than that of any other plant, which suggests that it could increase blood elasticity. The content of rutin, which is responsible for capillary vessel permeability, was 1.78%. The contents of water soluble antioxidative materials in 1 mL of water-extracted Sophorae fructus were $4.95\;{\mu}g$ which is comparable to 1,560.96 mmol of vitamin C in antioxidant effect. The general nutrients and other antioxidatant bioactive materials in Sophorae fructus were also potential materials for good health food. It is expected that a follow up study on Sophorae fructus through developing processed food and evaluation of their functional properties would provide useful information as a source of medicinal foods.

• Korean Journal of Agricultural and Forest Meteorology
• /
• v.12 no.3
• /
• pp.207-216
• /
• 2010

Individual differences of ozone ($O_3$) resistance for seed production, seed germination and seedling development were examined in this study. Five in each healthy and damaged trees of Pinus thunbergii growing in air polluted area for 12 years were chosen based on visible foliar injury and growth. The cones of P. thunbergii, which were collected from healthy and damaged trees, were analyzed for physical characteristics and seeds from the cones were used to test germination percentage under $O_3$ treatment. The germinated seeds were continuously exposed to $O_3$ treatment and the lipid peroxidation and activities of antioxidative enzymes were determined for both seeds and seedlings. The $O_3$ treatment for seed germination and seedling development were conducted at three conditions: control, 150 ppb and 300 ppb of $O_3$. The non-treated seeds from the damaged trees showed 21.6% lower germination than those from the healthy ones. On the $O_3$ treatment of 300 ppb, seed germination decreased approximately 10% for the healthy trees and 19% for the damaged trees compared to that on the control. The seeds from the healthy trees showed significantly higher activities of superoxide dismutase (SOD), glutathione reductase (GR), and catalase (CAT) than those from the damaged trees. The activities of GR, ascorbate peroxidase (APX), and CAT decreased along with the increasing $O_3$ concentration in two tree grades. Malondialdehyde (MDA) content of seeds was not influenced by $O_3$ treatment for two tree grades. In seedling development, there were no significant differences for length and biomass of needle and root of two tree grades at both the control and 150 ppb of $O_3$. At 300 ppb of $O_3$ treatment, however, the length and biomass of needle and stem decreased for two tree grades but no significant differences was detected in root. The seedlings from the damaged trees were more sensitive to the $O_3$ treatment, showing higher activities of SOD, APX, and CAT and content of MDA compared to those from the healthy tree seedlings. Our results indicate that seed germination and seedling development are vulnerable to increasing $O_3$ concentrations and that attention must be paid to the individual selection of tree species for reforestation.

• Food Science and Preservation
• /
• v.24 no.8
• /
• pp.1067-1078
• /
• 2017

This study was carried out to investigate the physicochemical and antioxidant properties of fermented milk with addition of hot water extract of Cordyceps militaris grown upon Tenebrio molitor. The general components of Cordyceps militaris grown upon Tenebrio molitor are moisture 10.85%, crude protein 18.44%, crude fat 2.07%, crude ash 5.46%. The DPPH radical scavenging activities of different solvents were the highest (74.81 EDA%) with hot water extract sample. The acidity of fermented milk was high with increasing amount of extracts. The pH of fermented milk reached 4.60-4.66 after 4 h of fermentation, and the number of lactic acid bacteria was highest (11.70 log CFU/mL) with 1% fermented milk. The moisture content of fermented milk showed no significant difference. In addition, contents of crude protein were not significantly different according to addition amount. Regarding Hunter's color values, L value decreased as the amount of extract increased, whereas a value and b value increased. The content of free amino acid increased with increasing amount of extract. The DPPH free radical scavenging ability and ABTS free radical scavenging ability of fermented milk were significantly different as the addition amount of extract increased. In the sensory evaluation, fermented milk containing 1% of extract showed the highest preference.

• Journal of the Korean Society of Food Culture
• /
• v.21 no.3
• /
• pp.297-302
• /
• 2006

This study has examined the physicochemical properties of the Pleurotus eryngii, including their proximate components, amount mineral content, total dietary fiber, total sugar, reducing sugar and free sugar. Additionally, it measured the P. egii ethanol extracts and the total amounts of polyphenol compounds as well as its electron donating ability (EDA) of the substance fraction (SF). The P. eryngii powder's moisture content was 9.0% and each of the other element content such as carbohydrate, crude protein, crude ash and crude fat was found to be 63.06%, 20.70%, 5.20% and 2.0% respectively. Potassium (K) was shown to be the greatest inorganic content and manganese (Mn) was the lowest. Furthermore fructose, galactose, glucose lactose and maltose free sugar content was found in this order. 387 mg% of the total amounts of polyphenol was found in the P. eryngii whole body ethanol extract, 158 mg% in the stipe extract, 593 mg% in the pileus extract and 607 mg% in the substance fraction (SF). Electron donating ability (EDA) was highest at 91.12% in the whole body extract and lowest at 62.90% in the stipe extract. Additionally, the EDA for substance fraction (SF) 0.02%-0.1% was found to be 57.78-77.33%, which was lower than the 0.02%-tocopherol (93.92%) and BHT (96.72%). From these results, it can be assumed that P. eryngii offers superior antioxidative effects with its high content of fiber, inorganic materials and total amounts of polyphenol as well as high electron donating ability (EDA), thereby making it ideal for use in functional foods and industrial materials.

• Korean Journal of Food Science and Technology
• /
• v.49 no.3
• /
• pp.324-330
• /
• 2017

The aim of this study was to determine quality characteristics of the curry sauce fortified using Curcuma aromatica Salisb. powder with and without fermentation. Here, the sensory, physicochemical, and antioxidant activity characteristics of the fortified curry sauces were measured. The L, b values of the samples containing the fermented C. aromatica Salisb. were significantly higher than those of the control (p<0.05). The total phenol content of the experimental groups was significantly higher than that of the control (p<0.05). There were no significant differences between the control and the sample fortified with fermented C. aromatica Salisb. (FC1) in the acceptance attributes of curry, spiciness and bitterness. Furthermore, the overall acceptance was similar enough to show no differences between the control and FC1. Thus, we can conclude that the curry sauce fortified using the fermented C. aromatica Salisb. by 1% was successfully developed in the competitive HMR market to promote antioxidant activity without decreasing the sensory characteristics.