• Korean Journal of Food Science and Technology
• /
• v.40 no.5
• /
• pp.497-502
• /
• 2008

The volatile components in Gamdongchotmoo kimchi, unfermented and fermented for 3 or 25 days, were extracted via solvent-assisted flavor evaporation (SAFE), and then analyzed via gas chromatography/mass spectrometry (GCMS). A total of 57 components, including 14 S-containing compounds, 22 terpene hydrocarbons, 13 aliphatic hydrocarbons, 4 alcohols, and 4 miscellaneous components, were detected in Gamdongchotmoo kimchi. Among them, the S-compounds were quantitatively dominant. The aroma-active compounds were also determined via gas chromatography-olfactometry (GC-O), using aroma extract dilution analysis (AEDA). A total of 16 aroma-active compounds were detected via GC-O. The most intense aroma-active compounds in Gamdongchotmoo kimchi included 4-isothiocyanato-1-butene ($Log_3$ FD factor 7, rancid), an unknown($Log_3$ FD factor 7, spicy) and another unknown ($Log_3$ FD factor 7, seasoning-like). In addition, other aroma-active compounds, including dimethyldisulfide ($Log_3$ FD factor 6, rotten onion-like/sulfury), 2-vinyl-[4H]-1,3-dithiin ($Log_3$ FD factor 5, spicy/garlic-like), and an unknown ($Log_3$ FD factor 5, rancid/cheese-like) might be crucial to the flavor characteristics of Gamdongchotmoo kimchi.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.9
• /
• pp.1198-1204
• /
• 2007

This study was carried out to find the optimal conditions for the extraction of the effective ingredients based on central composite by monitoring the extraction characteristics of each ingredient with a response surface methodology. The optimal condition for the effective component alliin was extract temperature of $60.86^{\circ}C$, extract time of 3.77 hr, and ethanol concentration of 50.68%, and that for allicin was $65.11^{\circ}C$, 2.79 hr, and 13.62%, respectively, with the maximum extraction of 16.72 mg%. The maximum value of extracted total phenolics was 16.72 mg%, the optimal condition for electron donating ability was $93.35^{\circ}C$, 3.22 hr and 10.38%. The optimal conditions for pH 1.2 and 3.0 nitrite-scavenging ability was extract temperature of $79.77^{\circ}C$ and $76.46^{\circ}C$, extract time of 3.22 hr and 3.31 hr, and the ethanol concentration of 10.38% and 1.12%, respectively. With this optimal condition, the obtained maximum values for nitrite-scavenging activities at pH 1.2 and 3.0 were 94.85% and 63.22%, respectively.

• Food Science of Animal Resources
• /
• v.32 no.5
• /
• pp.644-651
• /
• 2012

We have investigated the effect of lard fraction extracted with supercritical carbon dioxide (SC-$CO_2$) on the flavor enhancement of maillard reaction product (MRP) based meat flavors. MRP based meat flavors were prepared with low glutamic acid (Glu) hydrolyzed wheat gluten (NaCl concentration: 7.61%(w/v)), ribose, cysteine, garlic juice powder, protease-digested Lentinus edodes powder and lard fractions extracted with SC-$CO_2$. Lard was extracted with SC-$CO_2$ at each of three temperatures (40, 60, and $80^{\circ}C$) and at each of four pressures (30, 40, 50, and 60 MPa). Obtained lard SC-$CO_2$ fractions and MRP based meat flavors with those fractions were analyzed for their total yield, aroma pattern by SMart nose system, and sensorial properties. The extraction yield had no difference as temperature increased from $40^{\circ}C$ to $60^{\circ}C$ and even decreased at $80^{\circ}C$. However, increase in pressure level at $40^{\circ}C$ drastically increased the extraction yield. The aroma patterns of raw lard and lard SC-$CO_2$ fractions with 30 MPa were significantly discriminated from those of SC-$CO_2$ lard fractions extracted with higher pressure by SMart nose system. Aroma pattern of MRP based meat flavors with higher pressure extracted lard fractions also showed significant difference through pattern analysis by the SMart nose system. The MRP based meat flavor with lard SC-$CO_2$ fractions at 50 and 60 MPa were described as less sulfuric, less pungent, and more balanced in roasted meat and sweet attributes from sensory evaluation.

• Journal of Korean Society of Forest Science
• /
• v.100 no.3
• /
• pp.408-416
• /
• 2011

Leaf and bulb of wild garlic (Allium victorials var. platyphyllum) from Ulleung Island and Gangneung region were extracted with water and 70% ethanol and investigated on its antioxidative activity. Total polyphenol content of Ulleung island wild garlic was higher than that of Gangneung region. Total polyphenol content in bulb was high compared to content of the leaves, and 70% ethanol extract of Ulleung Island leaf was high in 72.50 mg/g. Flavonoid content in leaf was higher than that of bulb, 70% ethanol extract of Ulleung Island leaf was high in 73.30 mg/g. Electron donating activity of 70% ethanol extract from Ulleung island and water extracts (55.13%) from Gangneung were higher than those of other extracts. Bulb extracts on electron donating activity were higher than those of the leaf extracts. SOD like activity of extracts was high in 70% ethanol extract of wild gallic leaf cultivated at Gangneung. Hydroxy radical scavenging activity of wild gallic was high in leaf extracts compared to activity of bulb extracts. Hydroxy radical scavenging activity (58.85%) of Ulleung island wild gallic leaf extracts was higher than that of the wild gallic leaves of Gangneung. Lipid peroxidation inhibitory activity was both high in water and 70% ethanol leaf extracts of Ulleung island and Gangneung region, especially, 70% ethanol extract of leaves from Ulleung island was the highest 73.33%. These results suggest that extracts from wild garlic could be used as an antioxidative functional food source.

• Korean Journal of Agricultural and Forest Meteorology
• /
• v.23 no.4
• /
• pp.366-373
• /
• 2021

This study attempted to establish a field data-based write analysis standard by analyzing field observation data, which is non-linear data of southern garlic. Five regions, including Goheung, Namhae, Sinan, Changnyeong, and Haenam, were selected for analysis. Observation values for each observation station were extracted from the temperature data of farmland in the region through inverse distance weighted. Southern-type garlic production and temperature data were collected for 10 years, from 2010 to 2019. Local regression analysis (Kernel) of the obtained data was performed, and growth temperatures were analyzed, such as 0.8 (18.781℃), 0.9 (18.930℃), 1.0 (19.542℃), 1.1 (20.165℃), and 1.2 (21.042℃) depending on the bandwidth. The analyzed optimum temperature and the grown temperature (4℃/25℃) were applied to extract the growth temperature for each temperature by using the temperature response model analysis. Regression analysis and correlation analysis were performed between the analyzed growth temperature and production data. The coefficient of determination(R²) was analyzed as 0.325 to 0.438, and in the correlation analysis, the correlation coefficient of 0.57 to 0.66 was analyzed at the significance probability 0.001 level. Overall, as the bandwidth increased, the coefficient of determination was higher. However, in all analyses except bandwidth 1.0, it was analyzed that all variables were not used due to bias. The purpose of this study is to accommodate all data through non-linear data. It was analyzed that bandwidth 1.0 with a high coefficient of determination while accepting modeling as a whole is the most suitable.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.29 no.2
• /
• pp.335-341
• /
• 2000

In order to search for blood anticoagulant substance from herbal extracts, we extracted with cold water (Fr. I), methanol (Fr. II) and hot water (Fr. III) from 93 commercially available herbs. The anticoagulant activity of herbal extracts was examined through the intrinsic pathway by activated partial thromboplastin time (APTT), the extriansic pathway by prothrombin time (PT) and the common pathway by thrombin time (TT). Onion, garlic, clove, fenugreek, mugwort, thyme and sage had on anticoagulant activity with intrinsic pathway and mint, italian seasoning, rosemary, turmeric, tarragon and wasabie had on anticoagulant activity with common pathway. Nobody had on anticogulant activity with extrinsic pathway. Among commerical herbs tested, clove cultivated in holland was selected because it showed the most potent anticoagulant activity among the samples investigated.

• Journal of Food Hygiene and Safety
• /
• v.27 no.2
• /
• pp.182-187
• /
• 2012

In this study, the experimental method has been investigated using molecular biological way to identify raw materials from seasoned red-pepper sauce which is one of the most popular spices in Korea. 6 kinds of seasoned red-pepper sauces were chosen as a sample containing chilli pepper, garlic, onion as a major ingredient and species specific primers were used for the identification of the raw material of processed food. Selected samples were pre-treated to remove salt (samples were washed with distilled water 3~4 times for desalting), after that, to amplify the extracted genes, whole genome amplification (WGA) kit was performed. Afterwards, PCR products were confirmed through the electrophoresis. As a result, 102, 180, 280 bp of specific PCR products were confirmed for each major ingredients such as chilli pepper, garlic, onion. From this study, the gene extraction method was validated for the identification of ingredients from the spices and it would be applied to distinction of low quality chilli pepper powder including seasoned red-pepper sauce illegally.

• Journal of Food Hygiene and Safety
• /
• v.24 no.1
• /
• pp.12-18
• /
• 2009

This experiment was conducted to investigate the effect of wa-song (Orostachys japonicus A. Berger) extracts on the oxidative stability of edible oil. Wa-song was dried from hot air (HWE) and freeze (FWE), and then they were extracted by hot water. The different levels (0.1, 0.5 and 1.0 g/100 mL) of HWE and FWE were added to soybean oil and lard. The chromaticity of edible oils was generally increased with prolonged heating time and HWE was higher than FWE. The anisidine value showed significant increase during heating for 48hrs. After heating for 48 hrs, it was lower than control, except for HWE added sample of 0.5 and 1.0 g/100 mL, FWE added sample of 1.0 g/100 mL. In lard, it was lower in sample added wa-song extract than control. The acid value was not significant by added amount of wa-song. Its value in HWE added sample was lower than FWE, after heating for 48 hrs. POV was lower HWE than FWE, also. After heating for 24 hrs, TBA values in soybean oil containing HWE and FWE added sample was lower than control. In lard, its value in HWE and FWE added sample was lower than control during heating for $12{sim}48\;hrs$. Therefore, those results suggested that HWE has higher antioxidant activity than FWE added sample, and then oxidative stability of HWE in edible oil was more potential for lard during its heating.

• Journal of Food Hygiene and Safety
• /
• v.28 no.4
• /
• pp.337-341
• /
• 2013

After it was known that an antioxidant function was associated with a reducing risk of cancer and cardiovascular disease, a large number of plant have been investigated for their antioxidant activity. However, lacking of the extensive antioxidant data in vegetables, a few natural antioxidant was used in the food industry. Therefore, this study was carried out to provide some scientific antioxidant activity data in the various vegetables. The samples (n = 275) including 24 kinds of vegetables were examined for antioxidant activity. Total Phenol Contents (TPCs) were measured colorimetric determination method using the Folin-Ciocalteu reagent by gallic acid as the control group. DPPH radical scavenging activity were also investigated using calculation of $IC_{50}$(concentration of extracted needed to inhibit 50% of the DPPH radical). The contents of TPCs were $0.32{\sim}49.26{\mu}g/kg$ and DPPH radical scavenging activity ($CI_{50}$) was 0.0~2.43 mg/mL in vegetables. The best antioxidant effect was shown in Garlic for both antioxidant assay methods.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.11
• /
• pp.1478-1484
• /
• 2009

The antioxidant, antiproliferation, and nitrate synthesis inhibitory effects of Magnolia denudata extracts (ME) were evaluated. The ME was extracted with 70% (v/v) ethanol and fractionated with solvents of hexane, chloroform, ethyl acetate, n-buthanol and aqueous. The ethyl acetate fraction contained the highest phenolic and flavonoid contents of 427.10 mg garlic acid eq/g and 356.05 mg catechin eq/g, respectively. The ethyl acetate fraction showed strong 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity with a 50% inhibition concentration ($IC_{50}$) of 0.20 mg/mL and total antioxidant activity was 0.90 mg AA eq/100 mg. From the results of cytotoxic effects of HCT116, NCL-H460, and HepG2 human cancer cells by MTT assay on the ME and its solvent fraction, chloroform fraction showed the highest cytotoxic effect ($IC_{50}$ value: 0.14, 0.37, and 0.41 mg/mL, respectively). Nitrate synthesis inhibitory effect of ME and its solvent fractions on nitric oxide synthase activity in LPS stimulated RAW 264.7 cells were decreased in dose-dependent manners, and $IC_{50}$ value of hexane and chloroform fractions were 0.39 and 0.49 mg/mL, respectively.