• Korean journal of food and cookery science
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• v.28 no.1
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• pp.41-49
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• 2012

This purpose of this study was to develop a tea with small red bean which have been known to have effect regarding anti-obesity, fatigue recovery, edema recovery, blood circulation, etc. In order to provide baseline data for small red bean tea we investigated the general components, antioxidative effect and proanthocyanidin analysis in small red beans[Phaseolus angularis W.F. Wight.]. Physicochemical analysis(pH, sugar content, salinity, turbidity), color, anti oralmicrobial activity, content of saponin and sensory test of small red bean with different boiling time in 8 minutes(SR1), 16 minutes(SR2), 24 minutes(SR3), 32 minutes(SR4), 40 minutes(SR5) was also measured. It was shown that the crude fat, carbohydrate, moisture, crude protein, crude ash content of small red bean were 1.0%, 63.9%, 12.8%, 18.7%, 3.6%. DPPH free radical scavenging activity, the total phenolic compounds content and flavonoid content increased significantly (p<0.001). The results of analyzed proanthocyanidin was distinguished by characteristic UV-visible spectra with absorption maximum at 320 nm($t_R$ 7.589 min). As the boiling time(8 minutes:SR1, 16 minutes:SR2, 24 minutes:SR3, 32 minutes:SR4, 40 minutes:SR5) of small red beans increaseds, the pH significantly decreased(p<0.001). The sugar content, salinity and turbidity significantly increased(p<0.001). Moreover, Hunter L, a and b values, crude saponin also increased(p<0.001). The results of analyzed activity against oral bacteria, S. mutans, S. sobrinus, P. intermedia and P. gingivalis showed a higher antibacterial activities than E. coli and S. aureus. MIC was measured that S. mutans, S. sobrinus, P. intermedia and P. gingivalis showed a lower MICs than E. coli and S. aureus. The results regarding sensory test measures, In case of color, refreshing taste and overall quality, SR3 had the highest preference overall among tested samples. In cases conceming odor and taste, SR5 had the highest preference and with regards to sweetness and saltyness, SR4 had the highest preference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.733-738
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• 2012

Physiochemical characteristics of Luffa cylindrica (L.) Roem and antioxidant activities of its four extracts were analyzed. The chemical composition of L. Roem contained 93.69% moisture, 1.64% crude fiber, 0.52% crude protein, 0.27% crude fat, and 0.06% crude ash. The major minerals were potassium, phosphrous, and calcium. We also analyzed the major organic acids, acetic acid and succinic acid. In free amino acids, ${\beta}$-aminoisobutyric acid showed the highest concentration (100.74 mg/100 g), followed by phosphoethanolamine, urea, asparagine, and valine. Glutamic acid was the highest hydrolyzed amino acid with 1,039.99 mg/100 g followed by aspartic acid, lysine, and arginine. Four extracts from L. Roam, hot-water (LCH), cold-water (LCC), 80% ethanol (LCE), and methanol (LCM), were prepared. Total phenolic and flavonoid levels of LCE exhibited higher than three extracts. The antioxidant potential of extracts from L. Roem were investigated using DPPH, ABTS, and NBT assays. Of the four extracts, LCE had relatively high antioxidant capability on DPPH and superoxide anion radical scavenging activities (12.13%, 16.88%, and 26.61%). Based on the above results, it is suggested that an 80% ethanolic extract from L. Roem was a natural antioxidant material for health food and should be a good ingredient for functional food.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.800-803
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• 2004

Chemical components and physiological activities of acorn powders were investigated to develop functional food. Proximate components were 87.29% crude fiber, 1.18% crude fat, 0.84% crude protein, and 0.12% crude ash. Potassium was most predominant mineral, followed by phosphorus, calcium, magnesium, and sodium. Contents of unsaturated fatty acids, such as oleic, linoleic, and linolenic acids, were higher than those of saturated fatty acids. Water and 75% ethanol extracts of acorn powders showed higher absorbency at 285 nm. Water and 75% ethanol extracts exhibited antioxidative activity with $IC_{50}$ of 19.0 and $21.4\;{\mu}g/mL$, respectively, indicating they are the major biological component in acorn powders. Results suggest water extract of acorn can be used as new material for natural antioxidant and functional food.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.210-217
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• 2005

This study was designed to evaluate the quality comparison of emulsion-type sausages made from different Rhus verniciflua Stokes (RVS) sources. The pigs were fed a supplemented concentrate diet with a RVS supplement of $4\%$ feed for 5 weeks before slaughter. The RVS extract was prepared from 100g of RVS sawdust and 1L of distilled water for 48 hours. Emulsion-type sausages were made using lean meat or dietary RVS han1 lean $(51.07\%)$, ice water or RVS extract $(19.63\%)$, back fat $(26.60\%)$ and other additives $(2.70\%)$. The treated sausages were divided into non-dietary meat with water (T1, Control), dietary RVS meat with water (T2), non-dietary meat with RVS extract (T3), and dietary meat with RVS extract (T4). The crude fat was significantly lower (p<0.05) in dietary RVS meat-added sausages (T2, T4) than in control sausage (T1). The lightness ($L^{\ast}$) and redness ($a^{\ast}$) were significantly lower (p<0.05) in RVS extract-added sausages (T3, T4) during refrigerated storage. The $a^{\ast}$ value was higher (p<0.05) in T2 than in the other treatments. The VBN and TBARS values were significantly lower in RVS extract-added sausages (T3, T4) during refrigerated storage. The hardness, adhesiveness, gumminess, and chewiness were significantly lower (p<0.05) in T2 than in the other treatments. This results showed that feeding of RVS in diet and/or RVS extract had a significant impact on the quality of emulsion-type sausage. The RVS extract-added emulsion-type sausages (T3, T4) showed dark and reddish color although they were more effective in delaying the protein deterioration and lipid oxidation. Consequently, the sausage prepared from pigs fed $4\%$ RVS with water (T2) was more effective in increasing the $a^{\ast}$ value, textural properties, and delaying the protein deterioration, lipid oxidation than that without RVS in diet.

• Korean journal of applied entomology
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• v.59 no.3
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• pp.265-275
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• 2020

In this study, we analyzed the nutritional ingredients of drone pupae (16^th to 20^th instar old) to evaluate the value of bee products and provide basic data for product diversification, and the extracts prepared using these pupae were tested for physiological activity. According to the analysis of the general ingredients of the freeze-dried powder of these bee pupae, the moisture, crude protein, crude fat, and crude ash was 1.69 ± 0.07%, 48.52 ± 0.20%, 23.41 ± 0.14%, and 4.05 ± 0.02%, respectively. Vitamin C and vitamin E were 14.92 ± 0.52 mg/100 g and 6.06 ± 0.11 mg α-TE/100 g, respectively. Regarding minerals, the highest content of K (1349.13 ± 34.57 mg/100 g) and P (1323.55 ± 43.85 mg/100 g) was observed and Ca and Fe were 55.43 ± 1.51 mg/100 g and 5.49 ± 0.19 mg/100 g, respectively. The fatty acids of the water extracted freeze-dried pupae powder accounted for approximately 59.62 of saturated fatty acids and 40.38 of unsaturated fatty acids, and high-quality fatty acids such as palmitic acid (C16:0) was 35.49 ± 0.08 and oleic acid (C18:1, n-9) was 35.91 ± 0.22 (g/100 g total fatty acids). The total amino acid content was 38.99 ± 2.63 g/100 g and the free amino acid was a total of 5129.04 mg/100 g, of which 1257.68 mg/100 g was proline and 759.12 mg/100 g glutamic acid. The DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity of the drone pupae extract showed values of 0.8 for distilled water extract, 3.2 for 50% EtOH extract, 6.4 for 70% EtOH extract, and approximately 90% for 32 ㎍/mL for 100% EtOH extract. These results suggest that the main compound contributing to the antioxidant activity is a polar compound, and it is highly likely to be a low-molecular protein or a free amino acid. In conclusion, the honey bee drone pupa is excellent as a food resource and can be utilized as a new functional material for food and functional food.

• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.297-302
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• 2006

This study has examined the physicochemical properties of the Pleurotus eryngii, including their proximate components, amount mineral content, total dietary fiber, total sugar, reducing sugar and free sugar. Additionally, it measured the P. egii ethanol extracts and the total amounts of polyphenol compounds as well as its electron donating ability (EDA) of the substance fraction (SF). The P. eryngii powder's moisture content was 9.0% and each of the other element content such as carbohydrate, crude protein, crude ash and crude fat was found to be 63.06%, 20.70%, 5.20% and 2.0% respectively. Potassium (K) was shown to be the greatest inorganic content and manganese (Mn) was the lowest. Furthermore fructose, galactose, glucose lactose and maltose free sugar content was found in this order. 387 mg% of the total amounts of polyphenol was found in the P. eryngii whole body ethanol extract, 158 mg% in the stipe extract, 593 mg% in the pileus extract and 607 mg% in the substance fraction (SF). Electron donating ability (EDA) was highest at 91.12% in the whole body extract and lowest at 62.90% in the stipe extract. Additionally, the EDA for substance fraction (SF) 0.02%-0.1% was found to be 57.78-77.33%, which was lower than the 0.02%-tocopherol (93.92%) and BHT (96.72%). From these results, it can be assumed that P. eryngii offers superior antioxidative effects with its high content of fiber, inorganic materials and total amounts of polyphenol as well as high electron donating ability (EDA), thereby making it ideal for use in functional foods and industrial materials.

• Journal of the Korean Applied Science and Technology
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• v.36 no.1
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• pp.1-12
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• 2019

After making tea by steaming the Artichoke(Hellanthus tuberosus) nine times and drying them nine times, the ingredients and functions of the Artichoke tea were compared to those of M. It had 342.27kcal/100g in its own deloped Artichoke tea, 73.87g/100g of carbohydrates, 6.80g/100g of crude ash and 8.21g/100g of crude protein. The total of free sugars were 32.66mg/100, among them, fructose 17.40, sucrose 9.03 and glucose 6.05 mg/100g. The total mineral contents of the developed tea was 2,785.67mg/100g. It was 2,563.93mg/100g of potassium, 97.52mg/100g of calcium and 88.78mg/100g of magnesium. The saturated fat of Artichoke tea was 30.34mg/100g and unsaturated fat was 69.66mg/100g, among which the linoleic acid was 47.0mg/100%, palmitic acid was 25.31mg/100% and linolenic acid was 8.61mg/100g. DPPH radical scavenging was 34.2% of teas that were developed, 5.2% of M's for comparison, and 44.0% of index materials. ABTS radical scavenging was 93.0% of teas developed, 61.9% of M's tea and 47.6% of index materials, and SOD like activity was 2.7% of teas developed and 1.6% of M's tea. The flavonoid content was 2.8 fold of the tea developed, 2.0 fold of M's tea and 1.7 fold of index material. The polyphenol content was 38.2 fold, 8.92 fold of M's tea and 14.0 fold of index material. The inhibition rate for ${\alpha}$-glucosidase was 9.83% teas developed and 8.92% of M's. The sensory evaluation compares to the one time extract and the five time extract. Based on the one-time extract, color of tea developed was 83.7%, the M's tea was 50.0%, the flavor was 78%, M's tea was 42.5%, the delicate taste was 66.7% of teas developed and M's tea was 37.5% and the overall acceptability was 73.3% of teas developed, M's tea was 47.5%. The comparison of M's tea showed that the extract decreased as we made it, and the overall symbol level decreased to 46.3% after five time-extyracts, while that of the developed tea decreased to 73.3%. The Artichoke tea developed this way is believed to have greater antioxidant function, higher effective substance content, and a higher affinity than M's tea an index material for comparison purposes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1725-1730
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• 2010

To obtain basic information on the potential use of propolis as a raw material in functional food, proximate composition, total phenolics content and antioxidant activities of different propolis extracts in Korea were investigated. Propolis had the highest level of crude fat and the lowest level of crude fiber. The total phenolics content of ethanol and water extract of propolis from Geochang (GEE and GWE), ethanol and water extract of propolis from Jeju (JEE and JWE) were 184.17, 316.19, 204.33 and 47.83 mg gallic acid equivalent/g, respectively. GWE contained relatively higher levels of total phenolics than the other extracts. The antioxidant potential of the extracts was assessed by different in vitro assays such as DPPH, ABTS, reducing power, ferric reducing/antioxidant power (FRAP) and peroxidation inhibiting activities through linoleic acid emulsion system. DPPH and ABTS radical scavenging activities of all the extracts were dose dependent. The GWE exhibited the best performance in reducing power, FRAP, and lipid peroxidation using ferric thiocyanate (FTC) assay. These results demonstrated that GWE has excellent antioxidant activities and thus it has great potential as a raw material for functional food.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.9
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• pp.1268-1273
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• 2011

The present study was conducted to determine a feasible method of protein concentrate extraction from rice bran (RBPC) and its effect as a substitution for skim milk in early weaning pig diets. An investigation to extract protein concentrate from full fat rice bran was undertaken to determine the best ratio of water and rice bran, the amount of NaOH and a HCl solvent to use in a simple paddle-type mixer with modified spinning to produce RBPC. The results stated that the best ratio for water mixing in the RBPC extraction process was 1:5 with 20 g NaOH and 30 min in a paddle-type mixer at 300 rpm. A mix of 250 ml 0.2 N HCl was optimum for neutralization and protein precipitation. After the fluid was spun out with a washing machine, the sediment was left for 12-14 hours to complete the filtration. One kilogram of rice bran could produce an average of 324.5 gram RBPC and it contained 3.40% ash, 496.48 kcal of GE/100 gram, 1.94% crude fiber, 28.20% ether extract, 7.64% moisture and 16.66% crude protein, respectively. A total of 45 crossbred piglets, weaned at 3 weeks of age were allotted into control diet (A) and dietary treatments formulated with a four different rates of RBPC substitution for skim milk at a percentage of 25 (B), 50 (C), 77 (D) and 100 (E) respectively, in a randomized complete block (RCB) design. All piglets had free access to feed and water until 8 week of age when the experiment ended. Feed intake, average daily gain, growth rate and feed efficiency were not affected by dietary treatments. Blood test parameters after completion of the growth trial indicated normal health. Even though the mean of cell hemoglobin concentration was significantly different between treatments (p<0.05) it was still within the normal range. The cost difference for BW gain of 100% RBPC substituted for skim milk in the weaning diet was approximately 35% lower than that of the control and the relative cost of production was 96.67, 92.85, 70.75 and 64.48% lower for the replacement of 25, 50, 75 and 100% of skim milk respectively. These results implied that this technology is feasible for use by small scale farmers to improve their self-reliance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1896-1905
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• 2014

The purpose of this study was to manufacture white bread by substituting bakery yeast with natural starter. The general composition of wild grape, was 81.22% moisture, 0.81% ash, 0.74% crude fat, 1.58% crude protein, and 15.65% carbohydrate contents. Fermented wild grape extract was made by culturing for 4 days at $25^{\circ}C$. Flour was added three times to fermented wild grape extract and incubated for 36 hours at $20^{\circ}C$ to manufacture sourdough. We investigated the quality characteristics of white bread with different amounts of fermented wild grape sourdough. The pH of dough decreased with increasing amounts of sourdough, whereas total titratable acidity of dough significantly increased. Fermentation power of dough expansion significantly increased with increasing incubation time, and control showed the highest value of 126.67%. White bread specific volume was highest in, 50% sourdough at 4.76 mL/g. Water content increased with increasing amounts of sourdough, whereas water activity was not significantly different between the samples. For texture, hardness of 50% sourdough was lowest at 19.23 g. In the sensory evaluation, color, flavor, softness and overall acceptability decreased with increasing amounts of sourdough. As a result, 50% sourdough can be considered as a baker's yeast substitute for making natural fermented bread.