• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.77-81
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• 1998

Rice germ oils were extracted from common and dried rice germ $(80^{\circ}C,\;6\;hr)$, and their oxidative stabilities were evaluated by measuring acid value, peroxide value and fatty acid composition during storage at $40^{\circ}C\;and\;60^{\circ}C$. The acid values of all lipids were slightly changed during storage, but peroxide values (POV) were greatly dependent on storage temperature. The POVs of the dried germ oil and the refined rice bran oil were 146.2 meq/kg and 15.1 meq/kg, respectively after 31 days storage at $40^{\circ}C$. However after 24 days of storage at $60^{\circ}C$, the POVs of the dried germ oil and the refined rice bran oil were 151.7 meq/kg oil and 219.6 meq/kg oil, respectively. Major fatty acids were linoleic (39.8%) and oleic acid (34.7%) in rice germ oil, and oleic (40.1%) and linoleic acid (38.1%) in rice bran oil. The major fatty acid compositions were not greatly influenced by drying and storage temperature but linoleic acid decreased about half during storage.

• Korean Journal of Food Science and Technology
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• v.25 no.3
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• pp.288-294
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• 1993

Solubilities of urea-crystallized tuna oil methyl esters in supercritical carbon dioxide were determined by a flow through extraction reactor. Experimental results obtained under a quasi-equlibrium condition showed that at 150 bar, solubilities of the esters in supercritical $CO_2$ were 0.075, 0.028 and 0.006(w/w) at $40^{\circ}C,\;60^{\circ}C\;and\;80^{\circ}C$, respectively. In the pressure and temperature ranges $(100{\sim}200bar\;and\;40{\sim}80^{\circ}C)$, the solubility increased with the density of $CO_2$. However, selectivity of supercritical carbon dioxide on the extracted compounds was much better at low density than at high density. Supercritical fractionation with a temperature gradient $(50{\sim}75^{\circ}C)$ resulted in concentrates of EPA and DHA in purities of 12% and 85%, respectively.

• Journal of the Korean Applied Science and Technology
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• v.26 no.2
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• pp.191-198
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• 2009

We have tested the stability of paeoniflorin, a new cosmetic ingredient, extracted from the roots of Paeoniae lactiflora. The stability of aqueous paeoniflorin solution at pH 3, 5 and 7 varied by adding buffer solution was tested at $0^{\circ}C,\;25^{\circ}C,\;40^{\circ}C,\;and\;65^{\circ}C$. The test was performed with or without UV light. The solution of paeoniflorin was stable at pH 3.0, however, the recovery rate of paeoniflorin was 40% at pH 7.0. The stability of paeoniflorin solution was decreased as the pH of paeoniflorin solution was increased by pH 7.0. The effect of storage temperature of paeoniflorin solution shows that the stability of paeoniflorin solution was decreased as the temperature was increased. The stability of paeoniflorin was rather good under UV light than the condition given above $40^{\circ}C$. The stability of paeoniflorin in W/O emulsions shows similar pattern to that of aqueous solution.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.535-541
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• 1998

The soluble solid of red pepper extracted by water was evaluated with descriptive analysis by 10 trained sensory subjects. In the result of the sensory evaluation, the character notes on the flavor of soluble solid were expressed as pungency, sweet, fresh sour, bitter, alcoholic, meaty, chalkiness and astringent. The score of redness was the highest at $4^{\circ}C$ and decreased after 2 hr at $90^{\circ}C$ and the score of sensory pungency was more than 50 and was especially higher at $40^{\circ}C\;and\;90^{\circ}C$. Principal component analysis of the mean ratings showed that kochoojang (fermented red pepper paste) and chigae (meat and vegetable stew) differed from kimchi (unfermented kimchi) and that they had unique sensory attributes. The first two principal components could be explained by 51% of all the components and the taste of soluble solid at $40^{\circ}C$ was highly correlated with sensory attributes such as meaty, fresh sour and sweet and that at $4^{\circ}C$ was chiefly correlated with color components and the taste of soluble solid at $60^{\circ}C$ was showed close relation to astringent, alcoholic and pungency.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.136-143
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• 1988

This study was performed to provide the optimal conditions of quantitative analysis for free amino acid in fermented protein foods. The water extractable free amino acid from dairy fermented foods was extracted effectively at $75^{\circ}C$ for 40 min., while it were extracted from fermented soy products at $40^{\circ}C$ for 3 hours. A close results of free amino acid content to those from amino acid analyzer were obtained using OPDA method with lysine standard after deproteinizing with 1% picric acid. 95% ethanol used as a deproteinizing reagent could give a comparable results to those from picric acid treatment in determining free amino acid content using OPDA method. Therefore, ethanol treatment was more recommendable than picric acid treatment which has some troubles in removing excess picric acid through Dowex resin column. The most desirable precipitation method for free amino acid determination using TNBS method was 95% ethanol treatment among the various deproteinizing procedure. The copper salt method was not suitable owing to its lacking reproducibility and pronounced discrepancy in determining free amino acid.

• Journal of the Korean Society of Food Culture
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• v.13 no.5
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• pp.519-528
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• 1998

This study was conducted to investigate the changes in lipid components of red pepper under various processing conditions such as drying, exposing to lights, extraction and storage conditions. The material used in this study were Chungyang cultivars which contained the largest amount of capsaicinoids and Dabok cultivars which is most popular among the various cultivars produced in Korea. Total lipid content of Chungyang was 15.7% and those of Dabok, Udeungsang and Hongilpum were about 17%. The neutral lipid content in free lipid of red pepper was $78.5{\sim}80.3%$ Phospholipid and glycolipid content in bound lipid were $53.8{\sim}56.9%$ and $35.3{\sim}38.7%$ respectively. The major fatty acids of lipid were linoleic, palmitic and oleic acid. Linoleic acid was presented mainly in pericarp, seed and placenta, whereas the most of palmitic acid was presented in stem. Lipid content of cut and whole red pepper were decreased $24.7{\sim}28%$ and $18.1{\sim}21.5%$ by drying for 48hrs at $65^{\circ}C$ and $95^{\circ}C$. And lipid content was also decreased $3.5{\sim}3.6%$ when the red pepper powder was exposed to 15,000 lux of incandescent light for 30 days at $40^{\circ}C$ and $4{\sim}4.9%$ to fluorescent light. The lipid was extracted the highest content of $50.5{\sim}51.7%$ by acid solution(pH2) and the lowest content by neutral solution, and the higher the salt concentration, the greater the lipid was extracted. During storage at $4^{\circ}C,\;25^{\circ}C,\;40^{\circ}C$, for 30 days the lipid content was not much changed but linoleic acid content was decreased during storage at the same conditions.

• Environmental Mutagens and Carcinogens
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• v.15 no.2
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• pp.115-121
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• 1995

Bacterial mutagenicity of shellfish or canned products of red-muscle fish affected by hot-airdry processings and/or during storages was investigated by Ames preincubation method. Mussel (Mytilus edulis) and surf clam (Tapes japonica) dried under either 40$\circ$C, 50$\circ$C or 60$\circ$C until remained about 25 % water content was stored at 4$\circ$C or 25$\circ$C for 6 months. Commercially available canned product of pacific saury (Cololabis saira) and mackerel saury (Scotnberjaponicus), whose producer or date of manufacture was identical each other, was stored at 25$\circ$C for 6 months. Mutagenic substances from sample (25 g dry weight) were extracted and purified for mutagenicity assay against S. typhitnurium TA98 by the simultaneous distillation extraction (SDE) method (Lee et al. 1955). Mutagenicity of sample was expressed number of revertant per 25 g dry sample. Number of revertant from unheated mussel sample was appeared to be 135, relative to 22 from unheated surf clam sample. Mutagenicity of both shellfish was strongly affected by heat treatment, but a lesser extent by storage conditions, even at 25$\circ$C for 6 months. Revertants of the mussel sample dried at 40$\circ$C, 50$\circ$C, or 60$\circ$C was found to be 227, 779, and 883, respectively. Similar, but lower, mutagenicity was observed from the sample of surf clam dried at 40$\circ$C, 50$\circ$C, or 60$\circ$C than mussel. Mutagenicity of canned pacific saury and mackerel samples was not influenced by storage conditions. Number of revertant from pacific saury was 175 which was relatively higher than 5 from mackerel. Mutagenicity of fresh pacific saury and mackerel samples was significantly higher than that of their counterparts from canned products. These results indicate that mutagenicity of the shellfish was affected by heat treatment (40$\circ$C, 50$\circ$C, or 60$\circ$C) used for drying process, but not much by storage for 6 months at 4$\circ$C or 25$\circ$C and the mutagenicity of canned products of red-muscle fish was not influenced by storage, even at 25$\circ$C for 6 months.

• Journal of Marine Bioscience and Biotechnology
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• v.9 no.2
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• pp.35-42
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• 2017

Hydrothermal liquefaction of lipid-extracted Tetraselmis sp. feedstock containing 80 wt.% water was conducted in a batch reactor at different temperatures (300, 325, and $350^{\circ}C$) and reaction times (5, 10, 20, 40, and 60 min). The biocrude yield, elemental composition and higher heating value obtained at various reaction conditions were used to predict the optimum conditions for maximizing energy recovery of biocrude with good quality. A maximum energy recovery of 67.6% was obtained at $325^{\circ}C$ and 40 min with a high energy density of 31.8 MJ/kg and lower contents of nitrogen and oxygen. Results showed that reaction conditions of $325^{\circ}C$, 40 min was most suitable for maximizing energy recovery while at the same time achieving improved quality of biocrude.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.4
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• pp.364-367
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• 1983

This experiment was designed to investigate the optimum conditions for the extraction of protein from the silkworm larvae by using the oven-dried and freeze-dried samples. The extractability was examined on the basis of kinds of extractants, ratio of sample to extractants, extraction time, temperature, and the effect of pH. The following results were obtained: (1) About 56% of proteins were extracted when 0.05M NaOH was used and the highest extractability was obtained at the ratio of 1 : 40 (sample: extractant). (2) The amount of nitrogen extracted was gradually increased when the extraction temperature was increased from $10^{\circ}C$ to $50^{\circ}C$ in both oven-dried and freeze-dried silkworm larvae. The highest amount of nitrogen was extracted at $50^{\circ}C$ in freeze-dried sample and at $60^{\circ}C$ in oven-dried sample. In addition, sixty min. of extraction time showed the highest extractability of nitrogen, however, not much difference in extractability was found after 10 min of extraction time. (3) More than 60% of nitrogens were extracted at pH 13.0, but less than 20% were extracted from pH 1.0 to 11.0. There was only slight difference in extractability of nitrogen between freeze-dried and oven-dried samples.

• Korean Journal of Medicinal Crop Science
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• v.21 no.2
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• pp.105-111
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• 2013

This study was performed to investigate the enhancement of immunomodulatory activities of Lithospermum erythrorhizon by extreme process. The extracts are WE100 (water extract for 24 hours at $100^{\circ}C$), WE80 (water extract for 24 hours at $80^{\circ}C$), EE (70% ethyl alcohol extract for 24 hours at $80^{\circ}C$) and EPE (extreme process for 30 minutes at $25^{\circ}C$, 500 MPa after 70% ethyl alcohol extracts for 3 hours at 40, 50, $60^{\circ}C$). Extraction yield was increased up to 5~10% by extreme process, compare to the normal extraction such as water solvent extraction, 70% ethyl alcohol solvent extraction. The cytotoxicity of the extracts was showed in the range of 12.68~15.89% at $1.0mg/m{\ell}$ for human lung cell (HEL299). The EPE40 was showed the lowest cytotoxicity 12.68%. The EPE60 extracted by extreme process increased the growth of human B and T cells up to $12.12{\times}10^4\;cells/m{\ell}$ and $14.88{\times}10^4\;cells/m{\ell}$, respectively and the EPE60 greatly increased the cytokine secretion of both IL-6 and TNF-${\alpha}$. The extracts by extreme process also exhibited higher levels of nitric oxide production from macrophages than the lipopolysaccaharides. It can be concluded that Lithospermum erythrorhizon has immune activities and The extreme process could increase higher immune activities possibly by immunomodulatory compounds.