• Food Science and Preservation
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• v.9 no.4
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• pp.400-405
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• 2002

Herbs are widely used as a source of tea and otherwise such as botanical medicine, essential oil for perfumes, cosmetics, and food spices. This study was carried out to investigate the characteristics of herb tea prepared with lavender, rosemary, mint, thyme and sage cultivated in korea. Approximate composition were as follows : crude protein 1.4∼17.5%, crude fat 6.1∼15.8%, sugars 43.5∼61s%, crude ash 7.7∼10.7%. Minerals contents of Ca ranged 707∼1763mg%, P 234 ∼513mg%, K 2,391∼3,430mg%, and Mg 361∼573mg%. Vitamins were $\beta$ -Carotene 6.9∼27.7mg%, B$_1$, 0.34∼0.62mg%, B$_2$1.37 ∼2.52mg%, niacin 5.3∼8.8mg%, and C 102∼111mg%. The changes of chromaticity a and b, pH, and sugar content of the herb tea at the different temperatures were decreased 80$\^{C}$ and 100$\^{C}$ in comparison to 60$\^{C}$ but increased chromaticity L. In the result of sensory test of the processed herb tea was more preferred than the market goods.

• Applied Biological Chemistry
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• v.44 no.2
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• pp.73-80
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• 2001

Factors such as temperature $(20,\;60^{\circ}C)$), pH (4.5, 7.0), gaseous phase $(N_2,\;0_2)$, and light (0 lux, 5,000 lux), antioxidants and packaging conditions were investigated to study the effects of above factors on the chlorophyll components in spinach during storage. Regardless of other factors, as the storage temperature increased from $20^{\circ}C$ to $60^{\circ}C$ and pH decreased from 7.0 to 4.5, the contents of chlorophyll a and chlorophyll b in spinach decreased significantly (P<0.05). The amounts of chlorophyll a and chlorophyll b in spinach stored in nitrogen gas were significantly (P<0.05) lower than those in sample in oxygen phase. As the light intensity increased from 0 lux to 5,000 lux during storage, the contents of chlorophyll a and chlorophyll b in spinach significantly (P<0.05) decreased. The antioxidants reduced the degradation of chlorophyll a in a model system during dark storage by minimization of free radical oxidation. The effectiveness of antioxidants decreased as following orders; ${\alpha}-tocopherol$>ascorbic acid>${\beta}-carotene$>catechin>quercetin>rutin>kaempherol>caffeic acid>chlorogenic acid>p-coumaric acid>ferulic acid. The degradation of chlorophyll a in a model system during light storage was minimized by antioxidants due to the reduction of singlet oxygen oxidation. The antidiscoloring potential of antioxidants decreased as following orders; ${\beta}-carotene$>${\alpha}-tocopherol$>ascorbic acid>catechin>quercetin>rutin>kaem-pherol>caffeic acid>chlorogenic acid>p-coumaric acid>ferulic acid. The amounts of chlorophyll a and chlorophyll b in freeze dried spinach packed with polyethylene bag were significantly (P<0.05) lower than those in non-packed freeze dried spinach. The package of spinach in polyethylene bag with the combination of antioxidants could be used to minimize the degradation of chlorophyll components in spinach during storage.

• Journal of the Korean Wood Science and Technology
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• v.11 no.1
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• pp.18-24
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• 1983

Oak mushroom (Lentinus edodes Sing.) has been used as one of vegetable foods for a long time, because it has particular odour, taste and abundant nutritive material. Its cultivation has been done extensively, but its checmical analysis of the components is curiously limited. It is the purpose of this study to analyse its component chemically and to get basic data in terms of nutrition science. The results are summarized as follows: 1. It was analysed that the total number of amino acid is 17 different kinds, mainly glutamic acid. 2. All the essential amino acids which are lecucine, lysine, threonine, tryptophan, valine, phenylalanine, isoleucine, tyrosine, and methionine were found in this chemical analysis. 3. The seven kinds of vitamins are analysed, which are A(${\beta}$-carotene), $B_1$ (thiamin), $B_2$(riboflavin), C(ascorbic acid), E(${\alpha}$-tocopherol), Niacin, choline chloride.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.745-752
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• 2001

Wild edible plants are consumed as raw or processed. Analytical data for raw biologically functional compounds were relatively well established. The changes on functional compounds during processing are, however, not well studied. This study was carried out to investigate the change of the quality of wild edible plants, Chamchwi, blanched at various conditions. Samples were blanched at the salt concentration of 0%, 1% or 2% for 1, 3, and 5 minutes each. The biologically active compounds, vitamin C, ${\beta}-carotene$, chlorophyll, flavonoids, polyphenols and minerals were analyzed. The concentration of vitamin C in Chamchwi did not show any significant change under various blanching conditions. Beta-carotene in Chamchwi was not significantly affected by blanching time. Higher salt concentration of blanching water, however, resulted in the increased concentration of ${\beta}-carotene$ in the blanched Chamchwi. Higher salt concentration of blanching water also reduced the loss of total flavonoids and total polyphenols from the blanched Chamchwi. The change of colors in the blanching water seemed to be corresponding to those of total flavonoids and total polyphenols concentrations in the blanching water.

• Microbiology and Biotechnology Letters
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• v.35 no.4
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• pp.292-297
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• 2007

The unicellular green alga, Haematococcus pluvialis used as a biological production system for astaxanthin. It accumulates large amounts of the red ketocarotenoid astaxanthin when exposed to various environmental stress such as active oxygen species and high light intensities. To induce astaxanthin biosynthesis of H. pluvialis, cells were incubated in either nitrate free at $25^{\circ}C$ under continuous high light intensity ($1,000\;{\mu}mol$ photons $m^{-2}s^{-1}$) for 2 days or high light stress only. Expressions of astaxanthin biosynthetic genes such as carotenoid hydroxylase, IPP isomerase and ${\beta}$-carotene ketolase were monitored under different culture conditions by using real time RT-PCR. All the subjected genes increased their expression under highlight and N-deprivation condition where a large amount of astaxanthin was accumulated.

• Korean Journal of Veterinary Research
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• v.59 no.2
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• pp.59-67
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• 2019

We investigated whether ${\beta}$-carotene (${\beta}-CA$) or ellagic acid (EA), originating from various fruits and vegetables, has a preventive effect against male infertility induced by exogenous scrotal hyperthermia. ICR adult mice were intraperitoneally treated with 10 mg/kg of ${\beta}-CA$ or EA daily for 13 days consecutively. During this time, mice were subjected to transient scrotal heat stress in a water bath at $43^{\circ}C$ for 20 min on day 7, and their testes and blood were obtained on day 14 for histopathologic and biochemical analyses. Heat stress induced significant testicular weight reduction, germ cell loss and degeneration, as well as abnormal localization of phospholipid hydroperoxide glutathione peroxidase (PHGPx) and manganese superoxide dismutase (MnSOD) in spermatogenic and Leydig cells. Heat stress also altered the levels of oxidative stress (lipid peroxidation, SOD activity, and PHGPx, MnSOD, and $HIF-1{\alpha}$ mRNAs), apoptosis (Bax, Bcl-xL, caspase 3, $NF-{\kappa}B$, and $TGF-{\beta}1$ mRNAs), and androgen biosynthesis (serological testosterone concentration and $3{\beta}$-hydroxysteroid dehydrogenase mRNA) in testes. These changes were all improved significantly by ${\beta}-CA$ treatment, but only slightly improved by EA treatment. These findings indicate that ${\beta}-CA$, through modulations of oxidative stress, apoptosis, and androgen biosynthesis, is a potent preventive agent against testicular injuries induced by scrotal hyperthermia.

• Journal of the Korean Applied Science and Technology
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• v.33 no.2
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• pp.342-351
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• 2016

The bioactive compound and antioxidant property of Korean yam (Dioscorea batatas DECNE.) were studied using in vitro methods. Yam available in Korea was analyzed for lycopene, chlorophyll a, b, tannin, phytic acid and total saponin contents. 70% Methanol, 70% ethanol and chloroform-methanol mixture (CM, 2:1, v/v) were used to extract yam. Then the antioxidant activity evaluated through ferrous ion chelating activity, ${\beta}$-carotene bleaching method, lipid peroxidation inhibition and nitric oxide (NO) radical scavenging activity. 70% Methanol extract showed the highest ferrous ion chelating activity and NO radical scavenging activity. And CM extract was the most effective in inhibition of linoleic acid peroxidation evaluated by ${\beta}$-carotene bleaching assay and lipid peroxidation inhibition assay. Based on the results obtained, yam is a potential active ingredient that could be applied in antioxidation as well as bio-health functional food to take a good part in prevention of human diseases and aging.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.13
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• pp.5389-5396
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• 2015

Diet is one of the major factors that can exert a majorly influence on colorectal cancer risk. This systematic review aimed to find correlations between various diet types, food or nutrients and colorectal cancer risk among Asian populations. Search limitations include dAsian populations residing in Asia, being published from the year 2008 till present, and written in the English language. A total of 16 articles were included in this systematic review. We found that red meats, processed meats, preserved foods, saturated/animal fats, cholesterol, high sugar foods, spicy foods, tubers or refined carbohydrates have been found by most studies to have a positive association with colorectal cancer risk. Inversely, calcium/dairy foods, vitamin D, general vegetable/fruit/fiber consumption, cruciferous vegetables, soy bean/soy products, selenium, vitamins C,E and B12, lycophene, alpha-carotene, beta-carotene, folic acid and many other vitamins and minerals play a protective role against colorectal cancer risk. Associations of fish and seafood consumption with colorectal cancer risk are still inconclusive due to many varying findings, and require further more detailed studies to pinpoint the actual correlation. There is either a positive or no association for total meat consumption or white meats, however their influence is not as strong as with red and processed meats.

• Food Science and Biotechnology
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• v.18 no.3
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• pp.682-688
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• 2009

Changes in lipophillic pigments concentration and its relation to color of fresh green tea liquor during heat treatment were studied. The results showed liquor greenness decreased markedly with extension of incubation time at $55^{\circ}C$, while the brightness and yellowness changed a little. Significant increase in 'a' and 'b' values of tea liquor was observed at $95^{\circ}C$. Color change of liquor at $55^{\circ}C$ was accompanied by a decrease in the level of chlorophylls, lutein and neoxanthin, and an increase in the pheophytins and ${\beta}-carotene$ levels. However, all pigments except ${\beta}-carotene$ decreased with time extension at $95^{\circ}C$. Significant correlation was found between pigments and color difference index. The browning of fresh green tea liquor was attributed to vicissitudes of lipophillic pigments during heat treatment, especially to the change of chlorophylls/pheophytins ratio. Result also showed addition of $Zn^{2+}$ at 1.6 ${\mu}mol/L$ could partially alleviate the decrease in greenness during heat treatment.

• Korean Journal of Pharmacognosy
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• v.48 no.4
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• pp.289-297
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• 2017

This study was performed to investigate the effect of 8 weeks administration of snail extract on free radical formation in old female rats (27 weeks). Rats administrated orally with snail extract at the dose of 100 mg/kg, 200 mg/kg, chondroitin sulfate 10 mg/kg and 0.9% saline (control) for 8 weeks. Hematologic profiles and hepatic enzymes were all normal. Results of analysis on snail extract were naicin, Na, protein, sugar, beta-carotene, vitamin (A, B1, B2, B6, C, E), folic acid, phosphorus, lipid, K, cholesterol, chondroitin. Hepatic lipid peroxidase content was decreased, aldehyde oxidase was decreased, glutathione peroxidase and glutathione-S transferase were not changed, but xanthine oxidase, catalase and superoxidase activities were significantly increased in snail extract fed group (p<0.001). Therefore, as the result of this study, it could be expected that the administration of snail extract for 8weeks is the potential to be use as a hepatic anti-oxidative agent.