• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1064-1071
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• 2003

An investigation of various olive oils available in Korea was carried out to assess their quality properties such as color, oxidative stability, fatty acid composition, tocopherol content, sterol content and benzo(a)pyrene content. In color measurement, by using a Lovibond color scale and Hunter color difference meter, both a and b values of extra virgin olive oil were higher than those of pure olive oil by Tintometer (Lovibond PFX995). However, extra virgin olive oil showed higher a value and lower L value than pure olive oil by the Hunter color difference meter. In the rancimat test, the induction period of extra virgin olive oil $(38.03{\sim}8.47hr)$ was longer than that of pure olive oil $(32.40{\sim}9.94hr)$. In fatty acid composition, C18:1 $(72.01{\sim}78.53wt%)$ was present in the greatest amount, with lesser amounts of C18:2 $(4.88{\sim}10.36wt%)$ and C18:3 $(0.56{\sim}1.09wt%)$. The tocopherol content ranged from ${\alpha}-Toc\;4.09{\sim}13.89mg/100g$, ${\beta}-Toc\;0.57{\sim}1.34mg/100g$, and ${\gamma}-Toc$ $3.41{\sim}8.03mg/100g$, and ${\alpha}-tocopherol$ was found to be the main isomer in all oil samples. Therefore, there was little difference in the fatty acid composition and tocopherol content among the different types of olive oils. In sterol content, ${\beta}-sitosterol$ $(124.52{\sim}19.33mg/100g)$ and campesterol $(1.10{\sim}0.62mg/100g)$ of extra virgin olive oil were higher than that of pure olive oil $({\beta}-sitosterol\;92.68{\sim}17.44mg/100g,\;campesterol\;0.59{\sim}0.35mg/100g)$. Benzo(a)pyrene was found in almost all samples, with $0.287{\sim}0.106{\mu}g/kg$ in extra virgin olive oil and $1.204{\sim}2.130{\mu}g/kg$ in pure olive oil.

• Journal of the Korean Applied Science and Technology
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• v.31 no.4
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• pp.703-710
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• 2014

The following is the study result of herbal tea roasted at different temperatures between $80{\sim}140^{\circ}C$. Depending on treatment temperature the water content decreased, some carbonization occurred and crude ash content relatively increased. Also crude protein and crude fat decreased little. Solid elution rate of herbal tea showed 0.15~0.32%(w/w) and the rate of solid elution decreased with higher roasting temperature. There was no big change in $80{\sim}110^{\circ}C$ treatment section but the solid elution decreased rapidly in $110{\sim}140^{\circ}C$ section. The reason for decreasing solid elution rate at higher treatment temperature is because the compact inner tissue makes elution difficult. Benzopyrene content (0.29~0.51ppb) showed a tendency to increase with higher treating temperature. From this result, the $B({\alpha})P$ content differed depending on the treatment temperature and raw materials. In case of roasting, the actual inside temperature is around $200^{\circ}C$ but since the surface temperature of the roaster reaches around $2000^{\circ}C$ some portion of $B({\alpha})P$ content was presumed to be produced from the area that came in contact with this surface. When the processing which is a main component of food carbohydrate, protein, fat reason despite serve heat treatment as a whole is to be detected even though the $B({\alpha})P$ in this way is considered to be.

• Journal of the Korean Applied Science and Technology
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• v.30 no.4
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• pp.790-796
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• 2013

The following is the study result of herbal tea roasted at different temperatures between $80{\sim}140^{\circ}C$. Depending on treatment temperature the water content decreased, some carbonization occurred and crude ash content relatively increased. Also crude protein and crude fat changed little. Benzopyrene content (0.17~0.35ppb) showed a tendency to increase with higher treating temperature. From this result, the $B({\alpha})P$ content differed depending on the treatment temperature and raw materials. In case of roasting, the actual inside temperature is around $200^{\circ}C$ but since the surface temperature of the roaster reaches around $2,000^{\circ}C$ some portion of $B({\alpha})P$ content was presumed to be produced from the area that came in contact with this surface. Solid elution rate of herbal tea showed 0.18~0.35%(w/w) and the rate of solid elution decreased with higher roasting temperature. There was no big change in $80{\sim}110^{\circ}C$ treatment section but the solid elution decreased rapidly in $110{\sim}140^{\circ}C$ section. The reason for decreasing solid elution rate at higher treatment temperature is because the compact inner tissue makes elution difficult.

• Korean Journal of Food Science and Technology
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• v.22 no.6
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• pp.625-631
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• 1990

This study was carried out to investigate the antimutagenic effects of five kinds of apple enzymatic browning reaction products(AEBRP) on mitomycin C (MMC), N-methyl-N'-nitro-N-nitrosoguanidine (MNNG), 4-nitroquinoline-1-oxide(4NQO), benzo(${alpha}$)pyrene(B(${alpha}$)P) and 3-amino-1,4-dimethyl-5H-pyri-do [4,3-b]indol (Trp-P-1). In spore rec-assay using B. subtilis Hl7($rec^+$) and M45($rec^-$), homocatechol-AEBRP and hydroquinone-AEBRP showed strong antimutagenic effects on MMC and MNNG as the concentration of AEBRP increased. In the Ames test using S. typhimurium TA98 and TA100, hydroxyhydroquinone-AEBRP and pyrogallol-AEBRP showed strong antimutagenic effects on Trp-p-1 and B(${alpha}$)p in TA98 and TA100 in the presence of S-9 mix. Most of AEBRPs suppressed about 50% to 80% the mutagenesis in S. typhimurium TA98 induced by MNNG, however, AEBRPs except hydroxyhydroquinone-AEBRP showed antimutagenic effects of about 94% in TA100. Antimutagenic effects of the five kinds of AEBRPs on 4-NQO were more or less weak, in particular homocatechol-AEBRP exhibited the inhibitory effect of about 48% in TA98, and homocatechol-AEBRP and hydroquinone-AEBRP showed inhibitory effects of about 46% to 58% in TA 100.

• Food Engineering Progress
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• v.13 no.3
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• pp.195-202
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• 2009

This study was accomplished that analysis of seven polycyclic aromatic hydrocarbons (PAHs) in smoked or nonsmoked processing foods by high performance liquid chromatography (HPLC) with fluorescence detection. The calibration line was constructed with injected different levels of standard concentration. Limit of detection (LOD) and limit of quantification(LOQ) showed higher linearity ($r^{2}$=0.998) reasonably, and recovery exhibited 0.033-0.666 $\mu$g/kg, 0.108-2.217 $\mu$g/kg and 69.31-90.14%, respectively. As a result, the samples using smoked tuna as smoked materials contained seven PAHs with different range from 0.256 to 0.486 $\mu$g/kg. The benzo[a]pyrene, indicator of PAHs, was detected to below the LOQ in two samples. Concentrations of benzo[a]pyrene in three samples were below the 2 $\mu$g/kg which is the limit of regulation. Smoked tuna sauces were detected from 0.321 to 0.552 $\mu$g/kg and not detected in drying powders. PAHs of smoked meat products were ranged from 0.720 to 2.027 $\mu$g/kg and are higher than concentration of tuna smoked samples. PAHs were very low in non-smoked foods including mustard, herb, and roasted meats.

• Toxicological Research
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• v.12 no.2
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• pp.155-161
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• 1996

The enzymatic properties for NADPH-P450 reductase domain of a fusion protein between human cytochrome P450 1A1 and rat NADPH-P450 reductase expressed in Escherichia coli were investigated. The fusion plasmid pCW/1A1OR-expressed E. coli membrane showed high NADPH-cytochrome c reductase activity ($830.1\pm 85.8 nmol\cdot min^{-1}\cdot mg protein^{-1}$), while pCW control vector and P 450 1A1 expression vector pCW/1A1 showed relatively quite low activity ($4.35\pm 0.49, 3.27\pm 0.50 nmol\cdot min^{-1}\cdot mg protein^{-1}$, respectively). The kinetic curves for NADPH-cytochrome c reductase followed typical Michaelis-Menten kinetics. The $K_{max}$ and $V_{max}$ for NADPH-dependent reductase activity were $8.24\pm 2.61\mu $and $817.9\pm 60.8 nmol\cdot min^{-1}\cdot mg protein^{-1}$, respectively, whereas those for cytochrome c-dependent reductase activity were $19.97\pm 2.86\mu M$ and $1303.5\pm 67.1 nmol\cdot min^{-1}\cdot mg protein^{-1}$. The reductase activities were also compared with those of rat, porcine and human liver microsomes. The activity of pCW/ 1A1OR-expressed E. coli membrane was 15.2-fold higher than that of rat liver microsome. Treatment with benzo(a)pyrene, 7-ethoxyresorufin and $\alpha$-naphthofiavone which are known as specific substrates or inhibitor for human P450 1A1 increased NADPH-cytochrome c reductase activity of fusion protein in E. coli membrane dose-dependently. These results demonstrate that the membrane topology of fused enzyme may be important for activity of its NADPH-P450 reductase domain.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1065-1070
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• 1999

This study was performed to determine the antimutagenic and cytotoxic effect of Aster scaber root ethanol extract on Salmonella typhymurium TA98, TA100 and cancer cell lines using Ames test and cytotoxicity assay, respectively. Cancer cell lines include chronic myelogenous leukemia(K562), human gastric carcinoma(KATOIII), human hepatocellular carcinoma(Hep3B) and human breast adenocarcinoma(MCF-7). Futher fractionations with hexane, chloroform, ethyl acetate, butanol and water from ethanol extract of Aster scaber root were performed to obtain effective fraction. Ethanol extract and ethyl acetate fraction showed 79% and 82% inhibitory effect on the mutagenesis induced by N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) against TA100, while 48% and 60% inhibition was observed on the mutagenesis induced by 4-nitroquinoline-l-oxide(4NQO) against TA98. In the meanwhile, ethyl acetate fraction showed 78% and 85% inhibitory effect on the mutagenesis induced by benzo(${\alpha}$)pyrene[B(${\alpha}$)P] against TA98 and TA100, respectively, while 83% inhibition was observed on the mutagenesis induced by 3-amino-l,4-dimethyl-5H-pyrido(4,3-b) indole(Trp-P-1) against TA98. Ethyl acetate fraction (0.125 mg/ml) showed the strongest cytotoxic effect against K562, KATOIII, Hep3B and MCF-7 at the same concentration compared to those of other fractions. Ethanol extract and water fraction showed the least inhibitory effect.

• Korean Journal of Food Science and Technology
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• v.22 no.6
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• pp.632-639
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• 1990

The biological activities of twelve different kinds of enzymatic browning reaction products(EBRP), which resulted from the reactants four kinds of polyphenols with polyphenol oxidase extracted from Ligularia fischeri, pimpinella brachycarpa and Aster scaber of edible mountain herbs. All of twelve samples did not show any mutagenic effect in the spore rec-assay, Ames mutagenicity test and DNA breaking test. However metal ions such as $Cu^{2+},\;Fe^{2+}$, and $Ni^{2+}$ were increased the DNA breakage in rec-assay. The EBRPs inhibited the mutagenicities induced by $benzo({\alpha})pyrene (B({\alpha})P)$, 3-amino-1,4-dimethyl-5H-pyrido-[4,3-b]indole(Trp-P-1) and 2-aminofluorene(2-AF) in Salmonella/microsome assay system with S-9 mix. In effects of EBRPs on the DNA repair system, the activity of EcoRI was highly inhibited and that of $T_{4}$ DNA ligase was inactivated by addition of EBRPs. The results of transformation ratio of plasmid pGA658 into E. coli HB 101 was significantly decreased by the reaction products of S. brachycarpa polyphenoloxidase (PPO). When UV light was exposed to the mixture of DNA and EBRP before the thanformation, the reaction products from L. fischeri PPO with pyrogallol, catechol and hydroxyhydroquinone stimulated transformation ratio.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.45 no.3
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• pp.307-317
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• 2019

To develop sustainable new natural anti-aging ingredients from Korean native plants, we investigated the cultivation potential of Nymphoides indica using the eco-friendly aquaponics system, and tested the anti-aging effects from N. indica extracts. N. indica could be grown in aquaponics system using floating leaved deep water culture method, and propagated through rhizome propagation. It was confirmed that the nitrate ($80{\mu}g/mL$), potassium ($63.5{\mu}g/mL$) and water temperature ($25^{\circ}C$) greatly affected the cultivation of the N. indica. In addition, synergistic effects were found when two major components (3,7-di-O-methylquercetin-4'-O-${\beta}$-glucoside & sweroside) were present at more than about $5{\mu}g/mL$. The extract had a significant effect on the recovery of skin cells damaged by environmental pollutant such as $benzo[{\alpha}]pyrene$, ammonium nitrate, formaldehyde. It also suppressed $PGE_2$, $TNF-{\alpha}$ and COX-2, and inhibited the production of MMP-1. Taken together, the results suggested that the standardized extracts of N. indica cultivated in the aquaponics has considerable potential as a new cosmetics ingredient with an anti-aging effect.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.465-469
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• 2015

An analysis of changes in herbal tea composition according to the difference in processing conditions showed slightly reduced crude protein content and increased, moisture, crude fat and solid elution rate after treatment using the ash puffing process compared to roasting. Benzopyrene content was significantly reduced to 0.18 ppb from 0.51 ppb. This result indicated that, the $B({\alpha})P$ content differed depending on the processing condition and raw materials. Generation of food $B({\alpha})P$ is mainly include the thermal decomposition of food cooking, when the processing which is a main component of food carbohydrate, protein, fat reason despite severe heat treatment as a whole is to be detected even though the $B({\alpha})P$ in this way is considered to be. The taste, aroma and color did not show a large difference, but the strong bitters taste decreased.