• Title/Summary/Keyword: bora

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Quantification of Caffeic Acid and Rosmarinic Acid and Antioxidant Activities of Hot-water Extracts from Leaves of Perilla frutescens (품종별 들깻잎 열수추출물의 caffeic acid와 rosmarinic acid의 함량 및 항산화력 비교)

  • Lee, Hyun-Sun;Lee, Hyun-Ah;Hong, Chung-Oui;Yang, Sung-Yong;Hong, Sung-Yu;Park, Sang-Yul;Lee, Ho-Jung;Lee, Kwang-Won
    • Korean Journal of Food Science and Technology
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    • v.41 no.3
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    • pp.302-306
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    • 2009

  • The principal objective of this investigation was to identify adequate species for the harvest of Perilla frutescens leaves, which provide profound antioxidant activities, and harbor abundant caffeic acid and rosmarinic acid. Namchun, Donggeul-2, Bora, Sae-bora and Neul-bora variants of the plant were assessed herein. In this study, we evaluated the antioxidant effects of these plants, and utilized an HPLC system to verify their caffeic acid and rosmarinic acid contents. Dried Perilla frutescens leaves were boiled at a temperature of $100^{\circ}C$ for three hours, and were lyopholized in a freezedryer. The extracts were then processed in order to confirm their antioxidant activities via 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging activity assay, ferric-reducing antioxidant power (FRAP) assay, total flavonoid content and total polyphenol content assays. According to the observed antioxidant results of the five tested species of Perilla frutescens leaves, Bora and Donggeul-2 were shown to have more potent antioxidant activities than the other tested variants. The scavenge 50% of DPPH radical ($SC_50$ of DPPH) values were 241 ${\mu}g$ DM/mL in Donggeul-2 and 261 ${\mu}g$ DM/mL in Bora. Based on the results of the FRAP assay, the Bora variant showed a value of 796 mM $FeSO_4$ $7H_2O/g$ DM, and Donggeul-2 exhibited a value of 748 mM $FeSO_4$ $7H_2O/g$ DM, of which the total polyphenol contents were measured as 69.4 g GAE/kg DM and 61.8 g GAE/kg DM, respectively. Moreover, the Bora variant had the highest level of caffeic acid, and Donggeul-2 showed the highest rosmarinic acid content among the tested samples (0.87 mg/100 g wet base and 121 mg/100 g wet base, respectively). According to the results of this experiment, we selected two species, Bora and Donggeul-2, which were both verified to contain adequate and favorable antioxidant activities.

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Food Composition of Raw and Boiled Potatoes (생감자와 삶은 감자의 식품성분 비교)

  • Jin, Yong-Xie;Kim, So-Min;Kim, Se-Na;Kim, Haeng-Ran;Kim, Sang-Chion;Hwang, Jinbong;Choi, Youngmin
    • Korean journal of food and cookery science
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    • v.32 no.4
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    • pp.517-523
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    • 2016

  • Purpose: This study examined the food composition of four raw and boiled domestic potato cultivars: Superior, Dejima, Bora Valley and Rose. Methods: Proximate composition (moisture, protein, ash, dietary fiber and fat), minerals (calcium, phosphorus, iron, potassium, sodium and magnesium) and vitamins (thiamine, riboflavin and niacin) were analyzed in the study. Results: In this study, it was observed that the moisture contents of raw and boiled Bora Valley potato were 83.74 g/100 g and 81.57 g/100 g, respectively, which was highest among the studied cultivars. The protein content of the raw and boiled Rose potato (12.23 g/100 g and 11.02 g/100 g) was higher than that of the other cultivars. Protein contents of boiled Bora Valley and Rose potatoes were significantly lower than those of their respective raw samples. The potassium, phosphorus and sodium contents of Bora Valley potato were 2,397.69 mg/100 g, 389.13 mg/100 g and 14.12 mg/100 g, respectively. In case of raw potato, the calcium, iron and magnesium contents of Dejima potato were 51.52 mg/100 g, 3.21 mg/100 g and 137.62 mg/100 g, respectively, which were the highest values among the tested potato cultivars. Total dietary fiber content of Dejima potato was 14.78 g/100 g, which was the highest level. The dietary fiber contents of four cultivars of potatoes were lower after boiling. Thiamine content was highest in the Bora Valley potato (0.43 mg/100 g). Riboflavin contents of the Rose potato was 0.35 mg/100 g, which was higher than that of the others. Conclusion: Overall, four cultivars of raw and boiled potatoes had enhanced food composition. Therefore, these potato cultivars are expected to be highly valuable food items for the development and application of functional foods.

  • https://doi.org/10.9724/kfcs.2016.32.4.517 인용 PDF KSCI

Performance analysis of torus optical interconnect with data center traffic

  • Sharma, Abhilasha;Gopalan, Sangeetha Rengachary
    • ETRI Journal
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    • v.43 no.1
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    • pp.64-73
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    • 2021

  • Two-dimensional torus network nodes are typically interconnected using XY routing algorithm for transmitting a packet from a source node to a destination node. In XY routing, if all the paths are used efficiently, the throughput and latency can be improved. In this paper, to utilize all the paths efficiently, we propose a novel binary optical routing algorithm (BORA) to improve the throughput and latency. The throughput is calculated according to the injection rate and number of packets received at the destination. The XY routing algorithm and proposed BORA are implemented using objective modular network testbed in C++ simulation software and the results are analyzed and compared. In this paper, the simulation results show that the network latency reduces to 50% while using the proposed algorithm; moreover, the throughput is also improved.

  • https://doi.org/10.4218/etrij.2019-0318 인용 PDF KSCI