• 한국식품저장유통학회지
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• 제5권3호
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• pp.305-314
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• 1998

In the drying process, many undesirable physicochemical changes occur that influence dried food product qualities. Pretreatments method is used to reduce the deterioration of dried food product qualities such as color, flavor, texture, rehydration ability and retention of nutrients. The methods of pretreatments are blanching, chemical treatment and osmotic dehydration. Osmotic dehydration is a water removal process which is based on placing foods in a concentrated osmotic solution or in a dry osmotic material. A large number of process variables have a significant effect on process and final product quality. In order to improve final product quality it is necessary to know the role of each process variable and understand the mecanisms throughout the process. Osmotic dehydration is a valuable processing tool with great future in minimal processing of fruits and vegetables.

• 한국식품과학회지
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• 제51권3호
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• pp.227-236
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• 2019

Antioxidant activity in water and ethanol extracts of dried Lycium chinense fruit, as a result of the total phenolic and tannin content, was measured using a number of chemical and biochemical assays for radical scavenging and inhibition of lipid peroxidation, with the analysis being extended by applying a bootstrapping statistical method. Previous statistical analyses mostly provided linear correlation and regression analyses between antioxidant activity and increasing concentrations of phenolics and tannins in a concentration-dependent mode. The present study showed that multiple component or multivariate analysis by applying multiple regression analysis or regression planes proved more informative than linear regression analysis of the relationship between the concentration of individual components and antioxidant activity. In this paper, we represented the multivariate analysis of antioxidant activities of both phenolic and tannin contents combined in the water and ethanol extracts, which revealed the hidden observations that were not evident from linear statistical analysis.

• 한국식생활문화학회지
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• 제5권1호
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• pp.43-58
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• 1990

To analyze wedding feast dishes of royal prince (1651, 1696) of Choson Dynasty, studied Gare Dogam Euigwae. Historic book 'Gare Dogam Euigwae' discribed wedding feast dishes of king‘s Choson Dynasty. The results obtained from this study are as follows. Dishes were arranged in four kinds of table, the first one called the main table, the second the right side table, the third the left side table, the fourth the confronting side table. Dishes of main table were oil and honey pastry, and fruits (pine nuts, orange, dried persimmon, torreya nuts, dried chestnut, jujube). Dishes of the second table and the third table were oil and honey pastry, and small cake made of honey and rice with patterns pressed in it. Dishes of the fourth table were cooked vegetable (wild ginseng, platy-codon, radish, white gourd melon, ginger), dried slices of meat seasoned with spices (abalone, octopus, shark, pheasant), cooked meat (wild goose, fowl, egg, pheasant, abalone), and fried fish (roe deer, fish, duck, pigeon, sparrow). The main table (同牢大宴床) and the second table (右挾床) stand as a symbol for integrity. The third table (左挾床) symbolize longerity. The fourth table (面挾床) symbolize bearing many young and connubial felicity.

• 한국식품저장유통학회지
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• 제17권5호
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• pp.712-719
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• 2010

본 연구는 한방 약용자원으로 사용되고 있는 대추의 효능과 생리활성에 대한 연구의 일환으로 대추 열매의 열수 및 에탄올 추출물의 폴리페놀 화합물과 각 추출물의 항산화활성을 측정하였다. 대추 추출물의 수율은 미숙 대추가 가장 낮은 11% 내외의 수율을 보였으며, 완숙 대추가 미숙 대추보다 2배 이상 높은 수율을 보였고, 건조 대추의 열수 및 에탄올 추출물은 각각 55.67, 65.95%이었다. 대추 추출물의 폴리페놀 함량은 열수와 에탄올 추출물 모두 미숙 대추에서 가장 높았다. 전자공여능은 추출물의 농도가 증가함에 따라 높았고, 10.0 mg/mL의 농도에서는 천연 항산화제인 ascorbic acid와 같이 90% 이상의 전자공여능을 보였다. SOD 유사활성능은 농도가 높아질수록 증가 하였으나, 미숙 대추의 열수 추출물에서 다른 추출물에 비해 높은 SOD 유사활성능을 나타내었다. 에탄올 추출물의 SOD 유사활성능은 미숙 대추 추출물의 10 mg/mL의 농도에서는 39.92%의 SOD 유사활성능을 확인되었다. 대추 추출물의 아질산염 소거능은 pH 1.2와 추출물의 1.0 mg/mL의 농도에서 50% 이상의 소거능을 보였으며, 미숙 대추 추출물에서 가장 높았다. Xanthine oxidase 저해 활성은 미숙 대추의 추출물에서 높았으며, 추출물의 농도가 증가할수록 증가하였다. 이상의 결과에서 실험에 사용한 시료인 미숙 대추, 완숙대추, 건조 대추에는 항산화 물질의 대표적인 폴리페놀 물질도 다량 함유하고 있을 뿐만 아니라 대추의 열수 및 에탄올 추출물로서 항산화성도 우수한 것으로 보여 천연항산화제나 기능성 식품 및 다양한 식품개발에 응용될 수 있을 것으로 생각된다.

• Archives of Pharmacal Research
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• 제16권2호
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• pp.109-113
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• 1993

The dried unnipe fruits of Rubus sp. (Rubi Fructus, Bogabunja) have yielded $\beta$-sitosterol glucoside and four urs 12 en-28-oic acid derivatives, three of which were as their glucosiders. They were identified as 23-hydroxytomentic acid, rosamultin, niga-ichigosides $F_1\;and\;F_2$ on the basis of spectral data.

• 동아시아식생활학회지
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• 제11권4호
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• pp.235-246
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• 2001

The survey on the practice of the memorial ceremonial food in Chuncheon area showed it varied according to social position of officiator, location(inland or seaside town) , and personal condition. The study included the foods prepared for the memorial services on the memorial day. New Year's Day and Chusok. 1. 40.4% of the subjects were in the thirties at their age, 46.6% were high school graduates, 57.3% were the first daughter-in-law, 40.4% had no religion, 30.9% were working at public administration and earned less than 1 to 1,5 million won monthly. 2. 71.7% of the subjects who replied that the ancestor worship service had to be kept were Buddhists. 55.4% of them were high school graduates, and 58.8% of them ran independent businesses. They learned how to practice the ancestor worship service from their mother before marriage or from their parents-in-law after marriage. 3. The older the officiators, the better they wanted to keep the traditional format of the service, but the Christians and Catholics wanted to change the format to western style in the future. 4. 92.7% of them served cooked milled rice. They prepared the soup in the order of beef soup, radish soup and dried Alaskan pollack soup. 5. Among cooked vegetable dishes, bracken was used the most and balloonflower root, mung bean sprout and spinach followed. Among jeon(pan-fried foods). frozen Alaskan pollack was used the most and buckwheat, mung bean and meatball followed. 6. They served san-juk(beef kebab) mostly on the ceremony. Among the grilled foods, tofu was the favorite, and croaker followed. 7. Among the fried foods. squid was the favorite, and sweet-potato and shrimp followed. Among the dried foods. they used in the order of dried Alaskan pollack, dried beef and squid. 8. Among the rice cake and traditional confectionery, they used in the order of Yak-sik(sweet rice cake), Gang-jeong(fried glutinous rice cookie), Jeol-pyun and In-jeol-mee. Among a beverage, they served Sik-hye(fermented rice drink) mostly. 9. Among fruits, apples. jujube, chestnut and dried persimmon were served. Aong a liquor, Cheongju was served mostly. 10. Soy sauce, salt and salted fermented fish were served, too.

• 동아시아식생활학회지
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• 제9권2호
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• pp.149-160
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• 1999

This paper is intended to find out what kinds of fruits are mentioned in the Bible and how they were used in those days. It has also analyzed in what terms they are expressed in the Korean Version of the Bible and studied agricultural regulations involved in the religion, and allegorical uses of the fruits. Olives were the primary fruit in the economy of the ancient times, followed by figs and vines. In addition, there are mentioned in the Bible almonds, apples, dates. mulberries and pomegranates. Olive trees have been grown for more than six thousand years. The Hebrew word. Zayit is mentioned in the Bible more than fifty times. Olive trees are not so beautiful in themselves but as they give us humans abundant reap and a lot of oil, they have been thought to be beautiful. Olive trees grow well on the seaside in the salty air and fog. Vines began to grown as early as in the Bronze Age(the period of 3000 to 2000 B.C.). In Northern Greece, grape seeds were found to belong to the year 4500 B.C. or so. The vine gardens produced raisins and wine as well as vines. Figs are the fruit which are first mentioned in the Bible(Genesis 3:7) and they were the precious product of the Palestine people, which is described in Deuteronomy 8:8. Figs are sweet and watery and can easily quench thirst on hot summer days. They were used for cookies and wine in the raw or dried state. An apple, which is tappuah in Hebrew, is mentioned as 'Sagwa' six times in the Revised Korean Version, and in the Korean Joint Version it is twice mentioned as 'Sagwa' and as 'Neungum' four times. In ASV and KJV, 'apple' appears eleven times. which is because' the apple of eye' is translated in the 'Nun-dong-ja(the pupil of the eye)'In the Korean Version. 'Sagwa(apple)'of Proverb 25:11, the Song of Songs 2:3, 2:5, 7:8, 8:5 and Joel 1 :12 have been thought to be doubtful. because apple trees cannot be grown in the areas mentioned in the Bible. Some maintain that the apples in the Bible refer to apricots(Prunus armeniaca, Citrus medica L.) or golden oranges (Citrus sinensis L. Obsbeck) which is confusing. In the Revised Korean Version, 'Salgu(apricots)' appears eight times while ASV and KJV translate almond into 'Salgu'. So since translating a genuine apricot into 'Salgu' can be confusing, a great care should be taken in the translation into Korean. Some hold that as some papyri arround the year 1200 B.C. describes pomegranate, apple, olive and fig trees growing on the Nile delta, tappuah rightly refers to 'Sagwa(apple)' In the Korean Joint Version, Sagwa and Neungum are used together to refer to the same fruit, which should be avoided. It is desirable to use the same word for the same thing. Sagwa' showing up six times In the HeL.Ised Korean Version should all be replaced by 'Neungum' Dates symbolized peace and abundance were used for food in the raw or dried state, and were made into honey. Pomegranates can be eaten in the raw state and be used for sherbets and wine. Juice made of promegranates can be mixed with wine and drunk.

• 한국산림과학회지
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• 제111권4호
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• pp.557-566
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• 2022

본 연구는 감나무 '고동시'의 안정적인 고품질 과실 생산과 효율적인 재배관리를 위한 기초자료를 확보하기 위해 수행되었다. 전정 2년 차의 평균 본당 착과수는 결과모지수 300개, 400개, 500개 처리구 및 700개(대조구)가 각각 676.3개, 786.0개, 866.7개, 1,238.7개로 나타났다. 감나무 '고동시'는 전정강도가 강해질수록 평균 본당 착과수가 감소하였고, 평균 과중은 유의적으로 증가하였다. 특히, 평균 과중은 결과모지수 300개 처리구에서 212.2 g으로 대조구 대비 1.5배 높았다. 고품질 곶감 가공을 위한 L(170 g<ｘ≤200 g) 등급 이상의 과실의 비율은 결과모지수 300개, 400개, 500개 처리구 및 대조구에서 각각 86.9%, 48.6%, 33.5%, 8.1%로 나타났고, 전정처리구가 대조구에 비해 높았다. 곶감 판매가격을 기준으로 본당 생산액은 결과모지수 300개 처리구와 대조구가 유의적으로 높게 나타났다. 착과수가 많을 경우, 곶감 품질은 낮고 수확 및 가공 작업에 소요되는 인건비가 증가한다. 결론적으로 감나무 '고동시'의 과실품질(과중, 등급)을 높이기 위해서는 전정처리가 필수적이며, 전정 시 결과모지수를 300개 내외로 조절하는 것이 적합할 것으로 판단된다.

• Asian Pacific Journal of Cancer Prevention
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• 제17권10호
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• pp.4631-4635
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• 2016

Background: The plant Ecballium elaterium (L.) A. Rich, belongs to the Cucurbitaceae family which occupies an important position in traditional medicine prescriptions. It has been reported that a freeze-dried aqueous extract of E. elaterium fruits has cytotoxic effects on the AGS human stomach adenocarcinoma cell line. We here focused on anticancer effects of the main chemicals purified from E. elaterium fruits. Materials and Methods: We isolated cucurbitacins D, E, and I from chloroform, and ethyl acetate fractions of a methanolic extract of E. elaterium fruits and assessed their cytotoxic effects on the AGS cell line by MTT assay. The methanolic extract was fractionated to petroleum ether, chloroform, and ethyl acetate fractions. The compounds isolated by column chromatography were identified by NMR spectroscopy. Results: After 24 h of incubation with AGS cells, the IC50 values were 0.3, 0.1, and $0.5{\mu}g/ml$ for cucurbitacins D, E, and I respectively. Conclusions: This finding suggests that because of its cucurbitacins, E. elaterium fruit may have some cytotoxic effects on gastric cancer cells. Also, compared with D and I, cucurbitacin E showed greater potency in this regard.

• 한국식품영양학회지
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• 제23권4호
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• pp.556-561
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• 2010

Tomato fruits(Lycoperisicon esculentum) synthesize the glycoalkaloids dehydrotomatine and ${\alpha}$-tomatine, possibly as defense against bacteria, fungi and insects. We developed a new effective method to prepare and purify dehydrotomatine and ${\alpha}$-tomatine that exists in tomato fruits using alumina column chromatography and high performance liquid chromatography (HPLC). The tomato glycoalkaloids(TGA) in tomato was extracted with 2% acetic acid, and then precipitated with ammonium hydroxide(pH=10.5). The dry precipitate substance was applied on alumina column, and then fractionated with water saturated n-butylalcohol. The TGA(Fr. No. 26~36) were collected and dried under reduced pressure. The TGA was performed on a reverse phase HPLC(Inertsil ODS-2, $5\;{\mu}m$), eluted with acetonitrile/20mM $KH_2PO_4$(24:76, v/v) at 208 nm. Two peaks were detected on HPLC, and individual peak was collected by repeating HPLC. Furthermore, to confirm the identity dehydrotomatine and ${\alpha}$-tomatine, each peak isolated was hydrolyzed with 1N HCl into sugar and aglycone tomatidine. The sugars were converted to trimethylsilyl ester derivatives. The nature and molar ratios of sugars were identified by gas-liquid chromatography(GLC) and the aglycone by high-performance liquid chromatography(HPLC). The first peak (Rt=17.5 min) eluted from HPLC was identified as dehydrotomatine, and second peak(Rt=21.0 min) was as ${\alpha}$-tomatine. This technique has been used effectively to prepare and isolate dehydrotomatine and ${\alpha}$-tomatine from tomato fruits.