• Food Science and Preservation
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• v.23 no.7
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• pp.1004-1011
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• 2016

Flavonoids, non-nutrient secondary metabolites of plants, are widely distributed in commonly consumed agro-food resources. Flavonoids include aglycones, and their glycosides are reported to have potential health-promoting compounds. The aim of this study was to investigate flavonoid glycosides in the fruit and leaves of Zizyphus jujuba var. inermis (Bunge) Rehder (jujube). A total of six flavonoids (five flavonols and one chalcone) were identified in jujube fruit and leaves by using ultra-performance liquid chromatography-diode array detector-quadrupole time of flight mass spectrometry along with chemical library and an internal standard. In positive ion mode, six flavonoids were linked to the C- and O-glycosides which were conjugated with sugar moieties based on kaempferol, quercetin, and phloretin aglycones. Total flavonoid contents of leaves (8,356.5 mg/100 g dry weight (DW)) was approximately 900-fold higher than that of fruit (fresh fruit, 13.6 mg/100 g dry DW; sun-dried fruits, 9.2 mg/100 g dry DW). Quercetin 3-O-rutinoside (rutin) and quercetin 3-O-robinobioside were the predominant flavonols in fruit and leaves of jujube. In particular, rutin had the highest content (6,735.2 mg/100 g DW) in leaves, and rutin is a widely reported bioactive compound. Phloretin 3',5'-di-C-glucoside (chalcone type) was detected only in leaves. The leaves of jujube contain a high content of flavonoids and the results of this study indicate that jujube leaves may be a source of bioactive flavonoids.

• Journal of the Korea Fashion and Costume Design Association
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• v.9 no.3
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• pp.47-57
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• 2007

This study focused on the properties natural dyeing and natural material and on the development of functional material for well-being in apparel industry. Comus officinalis Siebold et Zuccarini is used as natural dyeing material which had been reported that have curable effect for unbalanced immunity, geriatric diseases like urinary tract system, diabetes, hypertension, arthritis, tinnitus, hyperhidrosis and women's diseases like hypermenorrhea. And this material also has anti-cancer effect so that can restraint cancer cells. 3 kinds tester of cotton, wool and silk are dyed by boiled with each dye (flower, fruits, bark of tree) as first dyeing and dried in the shade. These testers are done by post-mordanting method. Aluminium Potassium(Alk(SO4)2), Cuprie Sulfate($CuSO4{\cdot}5H2O$), Stannous Chloride($SnCl2{\cdot}2H2O$), Ferrous Sulfate($FeCl2{\cdot}4H2O$), Titanium Sulfate 24% aqueous solution(Ti(SO4)2) are used as mordants. Dyeing results of Comus officinalis Siebold et Zuccarini flower and bark are shown as yellow color series. And dyeing result of fruits is pink color series. Silk shows the best dyeing property. As the point of view for dyeing property, Ti, Sn, Fe would be the properchoice for mordant. Following results are extracted in this study. Yellow color is resulted in dyeing with Cornus officinalis flower as non-mordanting condition. Yellowish red color is come from dyeing with Comus officinalis fruit as non-mordanting condition. Grayish yellow tone is resulted in dyeing with bark as non-mordanting condition. Orange tone color with Ti-mordanting, green tone color with Sn-mordanting and gray tone color with Fe-mordanting is resulted respectively. However light-fastness of Comus officinalis(flower, fruit, bark) is very low as 1 or 2 level in non-mordanting condition, Comus officinalis flower dyeing is turned out 3 or 4 level and fruit dyeing is 4 or 5 level, bark dyeing is 2 or 3 level with Ti-mordanting respectively. Eventually Comus officinalis fruit has the best light-colorfastness property among all of dyes. dry cleaning colorfastness of Cornus officinalis(flower, fruit, bark) is good as 4 or 5 level in Ti-mordanting condition, perspiration-colorfastness of Cornus officinalis(flower, fruit, bark) is good as 4 or 5 level in Ti-mordanting condition, With these results, this study could conclude that dye-ability, colorfastness problem is getting better after mordanting process and practical usage would be possible.

• Journal of the Korean Home Economics Association
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• v.41 no.3
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• pp.181-196
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• 2003

Investigated kinds and utilization frequency for traditional food and Particular food to systematize Gwangju city and Chollanamdo area traditional food culture. Awareness for traditional food had pride because taste is various, and did that must use much when was festive day. Investigation subject were feeling necessity about accession, development of traditional food, and manufacture of traditional food, succession did that must take charge in home. Characteristic of taste for Gwangju city, Chollanamdo food was deep taste. Difference between variable was significant that age, religion that have pride about traditional food, attainments in scholarship, monthly income that used time much traditional food, degree that give from traditional food to snack is age, attainments in scholarship, years of married life, religion, reason that give snack to traditional food is daughter-in-law order, kind of traditional food that give to snack is age, monthly income mouth, opinion about accession and development of traditional food is age, religion, daughter-in-law order, reason that must inherit and develop traditional food is attainments in scholarship, time that eat much traditional food is attainments in scholarship, a person, medium that learn cuisine of traditional food is age, opportunity that is been interested to traditional food is age, attainments in scholarship, years of married life. By utilization rate of food-tasting food subdivisions of the season, used much by rice-cake soup, fermented rice punch, order of cake made from glutinous rice New Year's Day, by herbs, Gimgui, Ogokbap's order January Full Moon Day on the lunar calendar. By a cake made in the shape of a flower, azalea honeyed juice mixed with fruits as a punch order to Samjitnal, by beans panbroiling, dropwort raw order Buddha's Birthday, Tano Festival uses Charyunbyeong and used Tteoksudan in Yudu and used much by young chicken soup with ginseng and other fruits, watermelon order period of midsummer heat. Used songpyon and fermented rice punch in Full-moon Harvest Day, and Junggujeol used Chrysanthemum griddle cakes made in flower Pattern, and red-bean gruel taken on the winter solstice, and Nappyeongjeolsik was utilizing Goldongban. Pyebaek food utilization ratio was high the utilization rate by chestnut, jujube, chicken, wine order. The contributiveness food utilization rate was high the utilization rate by rice cake, dried croaker, fruit, oil-and-honey pastry order. The large table food utilization rate was high the utilization rate by fermented rice punch, fruit, steamed short-ribs order.

• Journal of the Korean Society of Food Culture
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• v.11 no.4
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• pp.439-454
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• 1996

The present study investigated Bul-Chun-Wi Sacrificial Ritual (sacrificial service which has been handed down from generation to generation to worship the family ancestors in the period of $1400{\sim}1800$) and foods for the sacrificial service among fourteen head families in Andong area. The findings are as follows; 1. In Bul-Chun-Wi Sacrificial Rituals, family shrine has been maintained in good shape, and the table, dishes, and foods used in the rituals have not been changed so much until these days. 2. While vegetable soup is widely used as soup, one family uses the seaweed soup, the other soup mixed with meat, fish, and vegetable. Specially soybean-powdered soup, which is the distinguishable food in Andong area, has been used. 3. As a basic Ddock, mainly Si-Ru-Ddock(a steamed rice cake), piled up to 13-15 stacks, is used. Additional 7-9 kinds of Ddock are placed on top of the basic Ddock. 4. For grilled-meat food(Geuck), eight families use the raw meat, and one family uses the half-cooked meat. Recently, five families have used the cooked meat. Mostly used ones are meat-Geuck, fish-Geuck, chicken-Geuck, and the Geuck are not served one by one. Instead the Geuck are stacked in one dish designed for Geuck in order of meats from poultry, animal, fish, and shell. As the sub-dishes for rice, raw and cooked Geuck are used. 5. The number of stew (Tang) are 3 to 6 and 5 stews is the most popular. Commonly used stews are meat stew, fish stew, chicken stew, vegetable stew, blood stew, and organs stew. For the vegetable stew, buckwheat gel can be used. 6. As the fruit, chinese date, pear, nut and dried persimmons are the basic ones. The even number of 6 or 8 colorful fruits are used, while the odd number of 7 or 9 colorful fruits are used in three head families. 7. As Sik-Hae which is a drink and made from fermented rice, rice Sik-Hae or fish Sik-Hae has been necessarily used. 8. As raw meat dish, the liver of cow or meat is used. As a wrapping materials, the reticulum of a ruminant, green seaweed or thinly fried egg can be used.

• Journal of the Korean Society of Food Culture
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• v.35 no.4
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• pp.333-341
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• 2020

This study evaluated the perception, consumption behavior, and optional attributes of Korean, Chinese, and U.S. consumers of energy bar products. Data were compared and analyzed by surveying 300 consumers in each country. Significant differences were observed in preference for energy bars according to their nationality, in the order China, the U.S., and Korea. Perception of taste, types and dietary suitability of the products ranked lower for Korean consumers, as compared to consumers of the United States and China. The order dietary fiber, protein, and calcium were the sought-after nutritional requirements of the products. The demand for protein was significantly higher in the U.S. Calcium demand was low in the United States and China, but was very high in Korea, which could be attributed to the low calcium intake of Koreans. Other optional attributes which were closely associated with the purchase and re-purchase decision, included price, taste and delivery period. All three factors were recognized as important options in Korea, whereas awareness of packaging/appearance and brand was not. The taste, nutrients and price in the U.S. ranked high as important optional attributes, while the packaging, external and expiration dates were recognized as low. Unlike Korea and the U.S., important optional attributes for Chinese consumers were determined in the order expiration date, taste, and nutrients, and showed low perception for packaging, appearance, weight, counts, and prices. Evaluating the preference for the main and secondary ingredients, Koreans preferred nuts over grains, Americans preferred dried fruits over nuts, and Chinese preferred nuts and grains; both Korean and American consumers had low preference for dried vegetables. The preference for chocolate was low in Korea and China, whereas preference for jelly was high in China as compared to Korea and the U.S. The intention of purchasing energy bars was significantly lower in Korea than in the U.S. and China. A variety of nutritious functional bars have recently been distributed and sold in Korea, but they are mostly produced in the U.S., which is the largest producer and consumer worldwide. Taken together, results of this study indicate that the demand for nutritional enhancement and preferred materials vary according to the nationality. Hence, it is necessary to develop products that reflect these criteria. Further research is required to analyze the relationship between preference and consumption behavior for each material product developed in the future.

• Journal of Food Hygiene and Safety
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• v.21 no.3
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• pp.129-135
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• 2006

In order to provide fundamental data of food circulation policy, we performed monitoring the safety of the imported food which was circulating through Gwangju from March to October, 2005. Acid and peroxide value which are barometers for evaluation of the quality of lipid were investigated in 130 samples of imported oil treatment food. Not-permitted tar pigment and artificial sweetner were investigated in 139 candies by TLC and HPLC. The content of sulfur dioxide in 129 samples of dried fishery products and dried fruits was investigated by Monier-Williams method. In 130 samples of imported oil treatment food, 9 samples (6.9%) were incongruent with acid value, 6 samples (4.6%) with peroxide value and 4 samples (3.1%) with acid value simultaneously with peroxide value. In 139 imported candies, not-permitted artificial sweetner were found in 2 samples (1.4%). In 129 samples in which sulfur oxide was analyzed,4 samples (3.1%) were incongruent. Finally, in total 398 samples in which this study was analyzed, 25 samples (6.3%) were incongruent.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1162-1162
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• 2001

Whereas NIR spectroscopy has been applied in agriculture for more than 20 years, few studies refer to those plant substances occurring only in smaller amounts. Nevertheless there is a growing interest today to support efficiently activities in the production of high-quality medicinal and spice plants by this fast and non-invasive method. Therefore, it was the aim of this study to develop new NIR methods for the reliable prediction of secondary metabolites found as valuable substances in various plant species. First, sophisticated NIR methods were established to perform fast quality analyses of intact fennel, caraway and dill fruits deriving from single-plants [1]. Later on, a characterization of several leaf drugs and the corresponding fresh material has been successfully performed. In this context robust calibrations have been developed for dried peppermint, rosemary and sage leaves for the determination of their individual essential oil content and composition [2]. A specially adopted NIR method has been developed also for the analysis of carnosic acid in the leaves of numerous rosemary and sage gene bank accessions. Carnosic acid is an antioxidative substance for which several health promoting properties including cancer preservation are assumed. Also some other calibrations have been developed for non-volatile substances such as aspalathin (in unfermented rooibos leaves), catechins (in green tea) and echinacoside (in different Echinacea species) [3]. Some NIR analyses have also been successfully performed on fresh material, too. In spite of the fact that these measurements showed less accuracy in comparison to dried samples, the calibration equations are precise enough to register the individual plant ontogenesis and genetic background. Based on the information received, the farmers and breeders are able to determine the right harvest time (when the valuable components have reached their optimum profile) and to select high-quality genotypes during breeding experiments, respectively. First promising attempts have also been made to introduce mobile diode array spectrometers to collect the spectral data directly on the field or in the individual natural habitats. Since the development of reliable NIRS methods in this special field of application is very time-consuming and needs continuous maintenance of the calibration equations over a longer period, it is convenient to supply the corresponding calibration data to interested user via NIRS network. The present status of all activities, preformed in this context during the last three years, will be presented in detail.

• Food Science and Preservation
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• v.12 no.5
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• pp.449-454
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• 2005

The objective of this study was to investigate the effect of drying methods on the physicochemical characteristics of Ponciri fructus. Immature fruits of Poncirus trifoliata were harvested, dried by shade, infrared, or freeze drying, and powdered to size of 20 mesh. Then, extracted for 3 hrs with hot-water or 40% ethanol(80$\circC$℃). Freeze dried powder showed significantly higher L and -a value. The content of hesperidin was not affected by drying methods. The yield was the highest from freeze drying. Water extracts showed significantly more browning color, and higher acidity and total sugar content than those of ethanol extracts. Acidity and total sugar of water extracts were the highest in infrared drying and freeze drying, respectively. Browning color, pH, acidity and total sugar of ethanol extracts were not affected by the drying methods. The results suggest that freeze drying has a beneficial effects to enhance the quality of Ponciri fructus.

• The Journal of Natural Sciences
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• v.15 no.1
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• pp.97-109
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• 2005

This experiment was established to find out the effect of drying methods on the fruit and powder color of red pepper. Hunter's L, a, and b values of the dried fruit were also higher with the cut fruit in comparison with the whole or punched fruit. The Hunter's a value of the pepper powder after drying and grinding was slightly higher for the whole fruit with sun drying, but it was higher for the cut fruit in case of heat drying. The ASTA value was higher when pepper fruits were sun dried. For the heat drying, the value was higher with the drying temperature $60^{\circ}C$.

• Journal of Nutrition and Health
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• v.12 no.2
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• pp.53-63
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• 1979

In continuation of the previous $studies^{2{\sim}3)}$, the folate activity levels in 226 Korean food items were determined by a modified microbiological assay with Lactobacillus casei. There was a large variation in folate activity between the different food groups as well as between each individual food. There was also a wide variation in the biologic availability of folate in foods and the different forms of the folate with different foods in varying amounts. Data showed that almost always, foods cooked and/or processed were lower in folate activity than fresh or raw food and the amount of the loss varied greatly in each food. In calculating dietary intake, total rather than free folate activity levels should he used. In addition, loss of folate activity during cooking and processing of foods should be considered as a major concern for appraising diets and food supplies. Among all assayed food items, including Part $I^{2)}}$ and $I^{3)}$, yeast 2800. ug total per 100g the highest folate level. Soybean, spinach, Shepherd's purse and liter of beef and pork had over 100 ug total per 100 g folate activity. Folate ranging over 50 ug total per 100 g was found in all dried legumes, nuts and seeds assayed, Garland Chrysanthemum, leek, mugwort, wafer cress, asparagus, e99 folk and beef kidney. Wheat, sweet Potatoes,dried fungus, green onion, hotrod pepper, lettuce, radish and some fermented soybeen products had considerably higher folate content ranging around 40 ug total per 100 g. Substantial amounts of folate were not found in many food groups, and among specific groups, in part in starch, sweets, fruits, meat, fish, milk, and cooked and processed foods. Soused fish, oils and fats, beverages, liquor and seasonings, other than fermented soybean products, had almost no folate.