• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.817-823
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• 2009

This study was conducted to determine the optimal extraction conditions for maca by comparing the yields, total polyphenol contents, superoxide dismutase (SOD)-like activity and the nitrite scavenging ability. The proximate composition analysis showed 6.57% moisture, 12.83% crude protein, 1.05% crude fat, 4.80% ash and 74.75% carbohydrate. Maca was extracted with 7 different solvents (water, methanol, ethanol, acetone, ethyl acetate, chloroform and hexane) and the extracts were tested for biological activities. The extraction yields of water, methanol and ethanol extracts were 46.2%, 21.4% and 16.8%, respectively. Acetone, ethyl acetate, chloroform and hexane exhibited very low extraction yield, ranging from 0.2 to 1.0%. Total polyphenol contents and the nitrite scavenging ability were the highest in water extract. Electron donating ability and the SOD-like activity were the highest in methanol extract. When water extract was drawn out at different extraction temperatures (30, 70, $100^{\circ}C$) and time (1, 3, 5 hr), the improved biological activities (total polyphenol contents, electron donating ability, SOD-like activity and nitrite scavenging ability) were found in extracts treated at $100^{\circ}C$ for 3 or 5 hrs.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.237-250
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• 2006

This study was to investigate physicochemical and sensory evaluation properties of chicken jerky with pear, pineapple and kiwi extracts. Moisture content range was $25.87{\sim}27.55％$, and crude protein and crude fat turned out to satisfy the jerky standard. Degree of saline was $5.34{\sim}5.44％$, and that value showed lower level of T-1, T-2 and T-3 sample than C-1. The pH levels of the samples with fruit extracts were low, and, as the storage period was extended, they increased. The initial level of water activation was $0.732{\sim}0.756%$, which proved significant in the storage period(p<0.01). Hardness value of jerky products was $45.25{\sim}49.66{\times}10^5dyne/cm^2$, and the kiwi extract added jerky samples showed the lowest. Strength value range was $89.37{\sim}108.16{\times}10^5dyne/cm^2$, and the S-1 was the highest. It has significance between contrasting groups and comparing ones and among the storage periods(p<0.01). The color value of early jerky products showed 4.80, the highest, and the shape and the texture showed above 4.50, and the flavor was above 4.30, which became lower as the storage periods at normal temperature were extended.

• Journal of Life Science
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• v.14 no.4
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• pp.553-559
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• 2004

To improve quality as a food source and functional properties of traditional fermented soybean paste (Doenjang), the Korean herb medicines (group I ∼ IV) extracted at 121$^{\circ}C$ for 2.5 hours were used as brine sources. Capsule Meju were fermented in cool brines with three different concentration (group A, B and C) of the extracts at room temperature for 3 months in large earthenware jars. The effect of traditional soybean Doenjang (refer as DHM below) supplemented with the extract of herb medicines on the food quality and chemical characteristics were examined. General composition of DHM (moisture 58.2%∼61.9%, pH 5.32∼5.56, total acidity 3.07∼3.70 ml, salt 11.7∼13.9%) did not differ from those of control (moisture 61.9%, pH 5.50, total acidity 3.25 ml, salt 12.6%). Concentration of reducing sugar, crude protein, crude lipid and amino type nitrogen were higher in DHM than those of control without addition of the extracts. Water insoluble-brown index showed no difference by the extracts. However, the former had higher water soluble-brown index than the latter, and within the DHM, groups I and II were higher than groups III and IV. Lightness values (L) of Hunter color index in groups I and II were 24.32 and 31.04, respectively. Redness values (a) of all DHMs were lower than that of control. Yellowness value (b) of groups III and IV were similar to that of control group, and Hunter b values of group I and II were lower than that of control.

• Food Science and Preservation
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• v.25 no.1
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• pp.155-163
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• 2018

The present study was carried out to investigate the physicochemical properties of hot water extracts of red ginseng powder prepared by two-stage hot air drying method using steamed ginseng and steaming liquid for 2.5 h under high-temperature and high-pressure autoclave condition. The total polyphenols, total flavonoids, total sugar, acid polysaccharides and crude saponin in hot water extracts from red ginseng powder were analyzed and determined, and the flavor components of ginseng were measured using color difference meter and an electronic tongue. The total polyphenol, total flavonoid, total polysaccharide, and acid polysaccharide of the red ginseng hot water extract obtained by autoclaving (ARG) were 9.06 mg GAE/g, 3.38 mg NE/g, 35.22 g/100 g, and 10.90 g/100 g, respectively. The final contents of the total polyphenols, total flavonoids, crude saponin were higher than those determined using other red ginseng methods; the time required for steamed red ginseng production reduced. The total ginsenoside content of ginseng including Rb1 was 10.69 mg/g, which is the lowest ARG. The processing conditions affected the conversion to ginsenosides unique to red ginseng. Red ginseng and steaming liquid obtained from the autoclave are expected to be in need for non-food materials and products as well as foods by improving the flavor components through conversion of red ginseng components into low molecular weight.

• The Journal of the Convergence on Culture Technology
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• v.5 no.3
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• pp.311-316
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• 2019

Japanese anise (Illicium anisatum L.) leaves and twigs were extracted with 50 % aqueous acetone three times. After filtration, the extracts were fractionated with n-hexane, chloroform, ethyl acetate and $H_2O$, and then freeze dried after condensation. Then antioxidation and antiviral activity were evaluated on each fractions. In the antioxidative activities, the results indicated high activity in the EtOAc soluble fraction of the leaves and the EtOAc and $H_2O$ soluble fractions of the twigs. It showed much higher antioxidative value compare to the controls, BHT and ${\alpha}$-tocopherol. In the antiviral activities, the all fractions were negative effects in HRV 1B and EV 71, but good in Influenza PR8. The activities of the crude extracts of the leaves and twigs showed more than 80% activity at the concentration of $10{\mu}g/mL$ and $50{\mu}g/mL$, respectively, and the activities of the EtOAc and $H_2O$ soluble fractions were close to 80%. Based on the above results, the extracts of Japanese anise may be applied for one of the natural biomass sources that can be used as an antioxidant and an antiviral substance.

• The Korea Journal of Herbology
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• v.24 no.1
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• pp.89-98
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• 2009

Objectives : The purpose of this study was to evaluate effects of processed sulfur with red ginseng on streptozotocin(STZ) induced diabetic rats for expansion of processed sulfur internal application. Methods : We prepared red ginseng with non processed sulfur extracts(GS), red ginseng with processed sulfur I extracts(GPS I) and red ginseng with processed sulfur II extracts(GPS II). In the present study, we examined about contents of crdue saponin, antioxidant activity, $\alpha$-glucosidase inhibitory activity, and effects of STZ induced diabetic rats. Results : Contents of crude saponin increased by processed sulfur, and GPS II was shown highest contents in crude saponin and sulfur compared with another groups. Electron donating ability of GPS II was shown highest activity compared with GS and GPS I, SOD-like activity showed same tendency as electron donating ability at 1 $mg/m\ell$ concentration. Inhibitory activity of $\alpha$-glucosidase was approximately same level in acarbose and GPS II. Blood glucose level of GPS II group was decreased 18.34% compared with DC(diabetes control) group and maintained stability range in glucose level. but GS and GPS I showed high level compared to GPS II. Serum triglycerides concentration also showed lowest level in GPS II. The activity of ALT, AST and ALP was shown high level in diabetic induced groups, and lowest level in GPS II. Creatinine was shown non-significantly difference in each groups and GPS II was shown lowest level in BUN. Conclusions : These results suggested that processed sulfur with red ginseng have improvement effects on diabetes and internal application of processed sulfur with red ginseng have no specific toxicity in liver and kidney.

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.421-425
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• 2005

The difference on compositions of enzyme extracts which were produced with two kinds of enzyme, celluclast and pectinex, and from sea mustards prepared with two kinds of pretreatments, heating and non-heating treatment, were investigated. The moisture compositions of enzyme extracts from the heating sea mustard were little higher than that of nonheating sea mustard, although the compositions of crude ash and pectin were no significant differences between two kinds of different pretreatment extracts. The supernatant extract ratio was slightly higher level in the heating pretreatment enzyme extracts than non-heating pretreatment extracts and the level of extracts prepared with only celluclast enzyme was higher than using only pectinex and the mixture of two enzymes. The general sensory evaluation value of jelly made from non-heating pretreatment extracts was higher than that from heating pretreatment extracts except on the taste and the texture.

• Culinary science and hospitality research
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• v.17 no.1
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• pp.226-237
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• 2011

This study investigates the effects of chajogi (perilla frutescens) extracts on quality of vinaigrette dressing during storage. Vinaigrette dressing(VD) samples prepared with chajogi(perilla frutescens) extracts were divided into control(0% chajogi extracts) and the groups added chajogi extracts. VD samples prepared with chajogi extracts were divided into $T_1$(VD with 0.4% chajogi extracts), $T_2$(VD with 0.8% chajogi extracts) and $T_1$(VD with 1.2% chajogi extracts). The pH values during storage at 25 and $50^{\circ}C$ for 120 days in all samples ranged from 2.38 to 2.83 and form 3.21 to 3.36, respectively. As for total acidity, it decreased in all samples during storage while there wasn't significant difference in the samples of different storage temperature(25 and $50^{\circ}C$). L(lightness) value scores of all samples added with chajogi extracts during storage went higher and a(redness) and b(yellowness) value scores became lower. Escerichia coli forms were not detected in all samples. Antioxidant capacity by peroxide value of T1, T2 and T3 sample showed higher than that of the control sample. Crude Fat contents of the control sample during storage at $25^{\circ}C$ were the highest as compared to those of the other samples.

• Journal of Physiology & Pathology in Korean Medicine
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• v.25 no.6
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• pp.996-999
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• 2011

This experiment was performed to investigate whether the combined-preparation of crude drugs (The $Well^{TM}$ Preparation, TW), has hypnotic effects and/or enhances pentobarbital-induced sleep behaviors. TW was mixed with water extracts of Ginseng Radix red, Germinated brown rice, cultured mountain ginseng, and 50% ethanol extracts of Longanae Arillus, Nelumbinis Folium and Chrysanthemi Flos. TW (100 mg/kg, p.o.) reduced sleep onset and prolonged sleep time induced by pentobarbital similar to muscimol (0.2 ${\mu}M$), a $GABA_A$ receptor agonist. Also, TW (2 ${\mu}g$/ml) and pentobarbital (2.5 ${\mu}M$) did not affect the chloride influx in primary cultured cerebellar granule cells, respectively, but the combined-treatment of TW (2 ${\mu}g$/ml) and pentobarbital (2.5 ${\mu}M$) increased the chloride influx onto the cells. In conclusion, TW augments pentobarbital-induced sleep behaviors; these effects may result from chloride channel activation.

• Fisheries and Aquatic Sciences
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• v.15 no.4
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• pp.283-291
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• 2012

This study examines the optimal fractionation method and conditions for the isolation of endoprotease- and exopeptidase-active fractions from crude extracts of cuttlefish hepatopancreas (HP) using four fractionation methods: ammonium sulfate fractionation (ASF), polyethylene glycol fractionation (PGF), ion exchange chromatography (IEC), and gel filtration chromatography (GFC). Total endoprotease activity highest in the fraction II (concentrate of fractions 34-42; 842.60 U) of GFC, followed by fraction III (40-60% ammonium sulfate fraction; 670.25 U) of ASF, fraction I (concentrate of fractions 8-12; 436.89 U) of IEC, and fraction II (10-20% polyethylene glycol; 307.31 U) of PGF. Total exopeptidase activity of these fractions was highest in fraction II (2,704.70 U) of GFC, fraction III (2,110.50 U) of ASF, fraction III (1,605.60 U) of PGF, and fraction II (concentrate of fractions 38-44; 1,196.22 U) of IEC. These results showed that fraction II of GFC had the highest activity toward both exopeptidase and endoprotease, with exopeptidase activity being 3.21 times higher than of endoprotease. These results suggest cuttlefish HP could be used as a potential source for the extraction of exopeptidase, an enzyme capable of catalyzing the cleavage of N- and C-terminal amino acids in polypeptides, Like endoprotease, the most efficient method for separating exopeptide-active fractions was GFC.