• Food Science and Preservation
• /
• v.14 no.2
• /
• pp.148-153
• /
• 2007

The chemical components of flesh persimmon flowers (petal and calyx), and the qualify of hot-water extracts (teas) prepared from powders of these flower parts, were investigated In flesh petal and calyx, the contents of moisture, crude protein, crude lipid, and carbohydrate were 84.8% 0.4% 0.3% and 13.7% respectively. The values were not significantly different when the two tissues were compared. In petal and calyx respectively, the crude ash values were 0.5% and 1.1% of flesh weights, the vitamin C content were 192.3mg% and 392.7ng%, the flavonoid levels were 98.4 mg% and 355.2mg% and the carotenoid content were 0.8mg% and 3.8mg%. Hot air and freeze drying methods applied to petals, prior to powder preparation, did not affect the levels of soluble solids or soluble annins. Extract from calyx had higher L values, higher ${-\alpha}$ values, more soluble tannins, greater 1,1-diphenyl-2-picrylhy-drazylradical-scavenging activities, me lower pH values, than did exracts from petal. Fructose and glucose were higher in petal extract than in calyx extract, but sucrose was higher in calyx extracts. Extract of freeze-dried powdered petals had significantly higher free sugar levels than did exracts from petals dried with hot air. The major organic acids in extracts were citric acid, oxalic acid, and malic acid. The levels of organic acids were inversely related to free sugar levels in all flower parts and after all drying methods tested. Sensory tests of aroma, taste and overall acceptability yielded scores above medium for all teas, regardless of the flower part powdered, or the drying method used. The results show that the petal and calyx of persimmon may be used to make tea and perhaps other foods.

• Korean Journal of Food Science and Technology
• /
• v.31 no.6
• /
• pp.1667-1678
• /
• 1999

Certain parts of 190 kinds of medicinal herbs and 171 kinds of original materials of food were extracted by methanol. The extracts were tested their microbial inhibition activities against several food spoilage microorganisms, Micrococcus luteus, Bacillus subtilis, Bacillus cereus, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella typhimurium, Escherichia coli, Saccharomyces cerevisiae, Candida albicans, Penicillium citrinum, Aspergillus flavus and Aspergillus niger. The methanol extracts of Cornus officinalis, Evodia officinalis, Glycyrrhiza glabra, Salvia miltiorrhiza. Schizandrae fructus, Coptidis rhizoma, aroma hop and bitter hop were shown inhibitory effect on certain species of gram(+) bacteria. Aroma hop and bitter hop were shown inhibitory effect on certain species of gram(-) bacteria. The methanol extract of Salvia miltiorrhiza exhibited a strong antibacterial activities. It was purified by solvent fractionation, silicagel column chromatography, prep. TLC, prep. HPLC. The purified active substance was identified as cryptotanshinone by EIMS, $1^H-NMR,\;{13}^C-NMR$ and DEPT. Cryptotanshinone showed a strong antibacterial activity against gram positive bacteria $(MIC\;:\;3.91{\sim}62.50\;{\mu}g/mL)$. Especially, this compound was the most strong activity against Bacillus subtilis $(MIC\;:\;3.91\;{\mu}g/mL)$.

• Food Science and Preservation
• /
• v.23 no.5
• /
• pp.704-710
• /
• 2016

This study was conducted to investigate the antibacterial activities and sensory properties of a sauce containing tea extract and garlic vineger against raw fish. The sauce was evaluated antibacterial activity against Vibrio parahaemolyticus and Vibrio vulnificus which is considered as one of the major food borne pathogens. As a result, the sauce inhibited the growth of V. parahaemolyticus and V. vulnificus distinctly. In addition, the sauce with soy sauce and Kochujang showed the restricted growth of Vibrio parahaemolyticus and Vibrio vulnificus in sliced raw flatfish. Sensory evaluations were measured by 7-point hedonic scale using sliced raw flatfish with the sauce mixed with Kochujang and soy sauce. The score of texture in the sauce with Kochujang was significantly higher than that of regular Chokochujang (p<0.05). Moreover, total preference including appearance, texture, aroma and taste were significantly higher in the sauce with soy sauce than those of regular soy sauce (p<0.05). Consequently, the soy sauce with tea extract and garlic vinegar may enhance the satisfaction of consumer and antimicrobial activity that against V. parahaemolyticus and V. vulnificus, resulting in potential reduction the outbreaks of food borne pathogens.

• Food Science of Animal Resources
• /
• v.31 no.4
• /
• pp.588-595
• /
• 2011

In this study, the effects of red ginseng extracts (RGE), which has been used as an antioxidant and antimicrobial agent, on pork sausage were evaluated. The treatments were as follows; addition of 0.01% sodium ascorbate (V), 0.5% RGE (T1), 1.0% RGE (T2) and 1.5% RGE (T3) to the basal formula (C). T3 had a significantly higher pH, cooking loss and yellowness ($CIEb^*$) and lower lightness (CIE $L^*$) and redness (CIE $a^*$) than the other samples. The hardness and surface hardness values of 1.5% RGE treated sample were significantly lower (p<0.01) than those of C. However, the cohesiveness values of the RGE samples were higher than the others (p<0.05). In the sensory evaluation, no significant differences in color, taste, texture, juiciness and acceptability were observed among the tested samples, while, the aroma scores of T2 and T3 were higher than those of the C and V samples (p<0.05). The TBARS values of RGE treated groups were higher (p<0.05) than the C sample after 1, 2 and 3 weeks of storage; however, this value did not increase with storage time (p>0.05). When the RGE concentration was high, the reduction in total plate counts and VBN value at week 3 and 4 of storage (p<0.01) decreased. In conclusion, red ginseng extracts seemed to have a positive impact on lipid oxidation, aroma and the microbial characteristics of pork sausage.

• Korean Journal of Food Science and Technology
• /
• v.30 no.3
• /
• pp.523-528
• /
• 1998

Response surface methodology (RSM) was used to monitor extraction characteristics of electron donating ability and organoleptic properties for ethanol extracts from Chrysanthemum petals, thereby determining optimum extraction conditions. A central composite design was applied to investigate effects of solvent per sample $(X_1)$, ethanol concentration $(X_2)$ and extraction time $(X_3)\;at\;60^{\circ}C$ on dependent variables such as electron donating ability $(Y_1)$, organoleptic color $(Y_2)$ and organoleptic aroma $(Y_3)$ of the extracts. Second-order models were employed to generate 4-dimensional response surfaces for qualitative and quantitative aspects of ethanol extracts. Coefficients of determination $(R_2)$ of the models for dependent variables were ranged from 0.8180 to 0.9696. Optimum extraction conditions for each variable were 50 mL/g, 61% and 16 hrs in electron donating ability, 88 mL/g, 21% and 16 hrs in organoleptic color, 55 mL/g, 73% and 19 hrs in organoleptic aroma, respectively. The optimum condition ranges for maximized characteristics of ethanol extracts were $65{\sim}78\;mL/g,\;90{\sim}100%\;and\;15{\sim}25\;hrs$. Predicted values at the optimum conditions were in good agreement with experimental values.

• Korean Journal of Poultry Science
• /
• v.46 no.3
• /
• pp.137-154
• /
• 2019

This study was conducted to develop and compare Samgyetang broth from extract of pre-treated chicken feet. Chicken feet were subjected to non-heating (control), heating at $70^{\circ}C$ for 12 h in a hot air dryer, and heating at $180^{\circ}C$ for 1 h in an oven. The heat-treated chicken feet were extracted at $121^{\circ}C$ for 1 h and 2 h, respectively. The extract was placed in a pouch with whole chicken carcass ($470{\pm}10g$). The sealed Samgyetang retort was made according to the industrial method. The pH of the extract from preheated chicken feet was lower than that extracted from fresh chicken feet. The Thiobarbituric Acid Reactive Substances (TBARS) value of the preheated chicken feet extract was significantly lower (P<0.05) than that of fresh chicken feet extract, but there were no significant differences among the broths. As the extraction time increased, the pH and TBARS value decreased in the extract (P<0.05) but increased in the broth (P<0.05). According to the sensory evaluation test, the extract from 1 h hot air heating and drying was significantly better in appearance, aroma, and overall preference than the other treatments (P<0.05). The GC-MS results showed that benzaldehyde and benzothiazole, which are widely known to give meat and nuts flavor, were detected in those treatments (P<0.05). The Samgyetang broths prepared from 1 h hot air heating and drying extract were significantly higher in the overall acceptability according to the sensory test (P<0.05). In summary, the quality of retort Samgyetang broth can be improved by adding chicken feet extract which is subjected to heating and drying for 1 h.

• Applied Biological Chemistry
• /
• v.40 no.6
• /
• pp.514-518
• /
• 1997

In order to investigate the possible use of spices as natural preservatives) antimicrobial activities of garlic and ginger, representative spices, were examinated. Distilled components of garlic and ginger were also analyzed. Each extract of garlic was more suppressive on the growth of Gram negative bacteria than that of Gram positive bacteria. Extracts of garlic were showed effective suppressions on the growth of yeasts. Of the extracts of garlic, ether extract was highest among antimicrobial activities. In the case of ginger, ether extract of ginger was effective for growth inhibition of tested bacteria. Distilled components of garlic and ginger were extracted by simultaneous steam distillation extraction apparatus. The concentrates were analyzed with GC/MSD and Kovat's retention index and identified 13 components and 21 components respectively. Distilled components of garlic and ginger were full of sulfur compounds and hydrocarbons, respectively. di-2-Propenyl disulfide, methyl 2-propenyl disulfide, 2-vinyl-4H-1,3-dithiirane and 3,3'-thiobis-1-propene were major principal aroma compounds in garlic. ${\alpha}-zingibirene$, ${\beta}-phellandrene$, ${\beta}-sesquiphellandrene$ and camphene were major principal compounds in ginger.

• Journal of Life Science
• /
• v.19 no.8
• /
• pp.1104-1111
• /
• 2009

This study was conducted to evaluate the effect of Sikhe made by medicinal herb on the functional level of liver. Water extract I (12.9% W/W) and II (25.8% W/W) were obtained from medicinal materials: Caragana Sinica, Glycyrrhiza uralensis, Atractylodes rhizoma alba, Atractylodes rhizoma alba, Crataegus pinnatifida, Paeonia lactiflora Pasll., Hordeum vulgare Linne, Oryza sativa Linne, ginger, peer and jujube. Experimental groups were divided into the control diet group (C), high fat diet group (HF), high fat diet treated with 5% extract I group (HFE I ) and high fat diet treated with 5% extract II group (HFE II). In sensory evaluation, overall quality scores associated with color, aroma, flavor and taste were significantly higher in water extract II than in water extract 1. After investigating functional and lipid levels of livers in rats, we found that the administration of water extract I or water extract II to the high fat diet group (HF) did not affect the gain of body weight but mildly reduced GOT or GPT activity in the high diet group. Moreover, administration of these medicinal herbal extracts significantly decreased the levels of total lipid, triglyceride and total cholesterol in the high fat diet group (HF). However, administration of these medicinal herbal extracts did not affect the level of phospholipid. In conclusion, as Sikhe made by medicinal herb slightly decreased the activity of GOT or GPT and amount of lipid in liver, prevention against high fat diet is thought to be important for liver protection.

• Journal of Mushroom
• /
• v.18 no.1
• /
• pp.45-52
• /
• 2020

Termitomyces albuminosus has been recognized to have the best mushrooms in China, in terms of taste and aroma. The efficacy of these mushrooms has been recorded in the botanical list. However, research on the development of their artificial culture methods is necessary. In this study, we prepared an organic solvent extract and a hot water extract to understand the development of compounds and functional foods with antioxidant and anti-inflammatory activities. The IC₅₀ value of DPPH radical scavenging activity of the hot water extract (TA4) was 1.5 mg/mL and the IC₅₀ value of the MeOH fraction (TA2) was 1.93 mg/mL. The anti-inflammatory activity was investigated by the inhibition of NO production. EtOAc fraction (TA1) is a crude extract, but 79% of NO production was inhibited at 100 ㎍/mL. NO was not produced at 200 ㎍/mL. TA1-5-6, from TA1 inhibited NO production by 15% as compared to the positive control at 15 ㎍/mL, and completely inhibited NO production at 30 ㎍/mL. No cytotoxicity was observed at 50 ㎍/mL. TA2-1-5 from the MeOH fraction (TA2) inhibited more than 75% of NO production at 30 ㎍/mL; cytotoxicity was very low even at 50 ㎍/mL. In conclusion, by selective solvent selection, it was possible to manufacture an extract with no cytotoxicity and excellent biological activities. Furthermore, the extracts showed potential for developing various functional foods and drugs.

• Journal of Life Science
• /
• v.22 no.7
• /
• pp.981-986
• /
• 2012

To produce a new tea with a good flavor and functional properties using green tea of low quality, naked barley and barley were selected to blend with the green tea. The simultaneous distillation extraction method (SDE) using Likens and Nickerson's extraction apparatus was used to extract the volatile flavor compounds from the samples. The concentrated flavor extracts were analyzed and identified by GC and GC-MS. The GC patterns of the flavor components in two parched barleys were very different. The main volatile flavor components in two of the samples were alkyl pyrazines. Compounds including 3-methylbutanal, 2-methylbutanal, dihydro-2-methyl-3(2H)-furanone, 2,5-dimethyl pyrazine, and 3-ethyl-2.5-dimethyl pyrazine were isolated from the naked barley. Compounds including thiophenes, thiazoles, sulfides, and pyrroles with burnt odor were isolated from the barley. The parched naked barley was better than barley for adding to green tea. The main aroma components of the green tea blended with the naked barley were hexanol, hexanal, trans-2-hexenal, ${\beta}$-ionone, ${\alpha}$-ionone, alkyl pyrazines, 3-methylbutanal, 2-methylbutanal, and furfural.