• The Korean Journal of Food And Nutrition
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• v.13 no.5
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• pp.490-505
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• 2000

Mugwort (Artemisia sp.) abounds on hedgebank, waysides and grassy places in most part of Europe, Asia and Northern America. This herb has long been associated with witch-craft and magic as a protective charm. Mugwort has been a value as a foodstuff of relieving famine. Proximate composition of mugwort is similar to green vegetables, but it has high level in calcium, potassium and vitamin A content. For medicinal uses, the leaves are harvested twice in spring and autumn before the plant comes into flower and are dried for later uses. Aqueous or organic solvents extracts often have physiologically active constituents. Some extracts of mugwort include cineol, thujone, borneol, camphor, caryophyllene, coumarin, cubebene, pinene, linalool, absinthin etc. The dried leaves have traditionally been used as an antihelmintic, anti-inflammatory, antispasmodic, antitumor, hepatic stimulant, chologogue, emmenagogue, febrifuge, stomachic, tonic etc. Mugwort has been used the dried or green leaves as a flavoring and coloring agents for tea, cake. pastry, bread, noodle, alcoholic liquor, soap and hygienic band.

• Food Science and Preservation
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• v.15 no.2
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• pp.243-252
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• 2008

We investigated the physicochemical properties of Ganjang added to a medicinal herb extract (functional Ganjang). 1be proximate compositions of conventional Ganjang (control) and functional Ganjang (supplemented with 3% or 5% of an hem extract) were not significantly different Analysis of total and free amino acids indicated 17 different amino acids in both types of Ganjang. Glutamic acid was the most common, followed by valine, leucine, isoleucine, lysine, methionine, phenylalanine, and threonine. Sensory tests of conventional and functional Ganjang found no significant differences. An analysis of flavoring components indicated that flavor-active compounds (paeonol, senkyunolide A, and cnidilide) were present in both forms of Ganjang. Our results suggest that the extract could be used to manufacture fermented soybean products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.695-699
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• 2012

The objective of this study was to set the optimal extraction condition of flavonoids from onion peels as a by-product generated from the onion industry without suitable processing. Four independent variables, affecting extraction conditions, which are solvent concentration ($X_1$), extraction temperature ($X_2$), pH of the solvent ($X_3$), and solvent ratio to onion peel ($X_4$) were optimized using response surface methodology (RSM). A model equation obtained from RSM is 0.772 of R-square and 0.278 of lack of fit (p>0.05) for the optimal extraction conditions. From the ridge analysis, the conditions flavoring the highest extraction were solvent concentration (v/v) of 70%, extraction temperature of $40^{\circ}C$, extraction solvent pH of 5.3, and a solvent ratio to onion peel ratio of 1:63 (w/v). The flavonoid content obtained under optimal conditions showed 302.63 mg/g, which is 1.12 times higher than the prediction value.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.1
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• pp.92-97
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• 1997

Beverages using mountain edible herbs(MEH) were formulated by determining optimum ratio of juices of MEH to several other ingredients. Fermented beverages were made by mixing juices(1 volume) fermented with Lactobacillus helverticus with syrup(3 volumes), followed by homogenization and flavoring . The general analysis and quality change of the beverages during storage were Peformed. The analysis of the beverages showed that the pH of Synurus deltoides and Cirsium sctidens were 3.8 and 3.7, titratable acidities were 0.50 and 0.49, optical densities were 1.201 and 1.119, respectively, The pH and color were not significantly changed when Synurus deltoides and Cirsium sctidens were stored at room temperature and 37$^{\circ}C$ for 6 months. The pH of Synurs deltoides beverage ranged 3.95~3.96 and pH of Cirsium sctidens was 3.83~3.95 at room temperature and 3.87~3.98 at 37$^{\circ}C$, respectively. The analysis of fermented beverages showed that pHs of Synurus deltoides and Cirsium sctidens were 3.65 and 3.70, titratable acidities were 0.57 and 0.60. Solids-non-fat were 3.2 and 3.1, and total counts of lactic acid bacteria were 2.5$\times$10$^{8}$ and 4.0$\times$10$^{8}$ , respectively. The changes of pH and titratable acidities stored at 4$^{\circ}C$ for 15 days were 3.39~3.56 and 0.61~0.81 for Synurus deltoides and 3.48~3.67 and 0.60~0.78 for Cirsium sctidens, respectively.

• Journal of Nutrition and Health
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• v.12 no.3
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• pp.25-32
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• 1979

In order to investigate harmful trace elements in ford additives used in food processing the contents of Copper, Lead, Cadmium, Chromium, Manganese, Nickel and Iron are determined by Atomic Absorption Spectrophotometer. These Elements are Extracted with APDC-MIBK extract method. Samples are collected from the food Industrial companies in Korea. Samples studied as shown in Table 1 are food colors(3-samples, Flavoring Agents(7-samples), Acidifiers(4-samples) Baking Powders(4-samples), Emulsifiers(2-samples), Thickeners(2-samples), Antioxidants(2-samples), Intensifiers(2-samples), Seasonings(3-samples), modifiers (10-samples) Most of the food additives contained comparatively a little small amount of harmful trace elements. However, the contents of harmful trace elements of Sodium Carbonate, Food Yellow No.5, Food Blue No.1, Food Red No.2 and Alkalies added in noodles are significantly higher than the other food additives. The obtained results are as follows ; 1) Sodium Carbonate contained Cadmium; 16.73 ug/g and Lead ; 61.55 ug/g. 2) Food Yellow No. 5 contained Cadmium: 1.67ug/g and Lead; 23.46 ug/g. 3) Food Blue No. 1 contained Cadmium; 1. 16 ug/g and Lead; 23.46 ug/g. 4) Food Red Ho. 1 contained Cadmium; 1.91 ug/g and Lead 23.08 ug./g. 5) Alkalies added in noodles contained Cadmium; 6. 11 ug/g and Lead; 53.85 ug/g.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.4
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• pp.431-437
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• 1996

The efforts of removing the specific fresh water fishy odor were studied by inducing tilapia, Oreochromis niloticus, to sea water in the use of the flavoring chemicals such as pyrrolidine and piperidine as experimental flavors. The amines added to the grinded muscle of tilapia were recovered by $88\%$ for pyrrolidine and $90\%$ for piperidine. When live tilapia were retained in a tank containing 100 ppm solution of the flavor for 30 min and then begun to start the acclimation into sea water with daily increase of $5\%_{\circ}$ salinity within 7days, no amines in the skin and the muscle of tilapia were detected after 4 days of acclimation to sea water. For the purge effects of amino in the skin and the muscle of tilapia, the concentration of pyrrolidine and piperidine lost $73.4\%,\;83.7\%$ in the muscle and $93.6\%,\;90.6\%$ in the skin of tilapia after purging in fresh water for 72 hrs, while $66.2\%,\;73.6\%$ of amines were removed in the muscle and $90.1\%,\;87.7\%$ in the skin of tilapia acclimated to sea water after purging in on sea water for 72hr. Loss rates of pyrrolidine and piperidine were found to be $0.0231h-^{1}\;and\;0.0333\;h^{-1}$ from the muscle and $0.0652h-^{1}\;0.0413\;h^{-1}$from the skin of tilapia in the fresh water, while $0.0131h-^{1}\;and\;0.0354\;h^{-1}$ from the muscle, $0.0674h-^{1}\;and\;0.0549\;h^{-1}$ from the skin of tilapia in the sea water after 24hrs of exposure, respectively.

• Korean Journal of Food Science and Technology
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• v.42 no.4
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• pp.438-444
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• 2010

Fermented skate has a unique ammonia-like flavor. The flavor is preferred by a few lovers of skate muscle, while women and young people may be sensitive to the odor. Organic acids were used to reduce the ammonia-like odor in fermented skate and to investigate the physicochemical properties. Fermented skate muscles were sprayed with 20 mL of acetic acid or citric acid (3, 5, and 7%) for 30 seconds and stored at $4^{\circ}C$ for 15 days. The physicochemical properties of organic acid-treated fermented skate were investigated during storage. The control, which was treated with distilled water, showed a higher pH value than the samples treated with organic acids. The $L^*$ value increased with increasing organic acid concentration, while the $a^*$ and $b^*$ values were not significantly different among the samples. The trimethylamine (TMA) decreased with increasing in the organic acid concentration, but it was not significantly different after 9 days of storage. Ammonia-type nitrogen and ammonia-like flavoring, decreased with increasing in the organic acid concentration, whereas ammonia-type nitrogen increased with a storage period more than 6 days. In conclusion, fermented skate treated with 7% citric acid was the best treatment to reduce the ammonia-like odor.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.199-204
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• 1995

The changes of nucleotide and their related compounds, TMAO, TMA and total creatinine content of mackerel, pacific saury, yellow croaker and brown sole were investigated on heating conditions. The results were as follows. The content of inosine was the highest in all fish commonly, and white muscle fish showed higher than that of red muscle fish. The content of hypoxanthine showed increase by heat treatment but other compounds showed decrease. The contents of TMAO showed 31.1, 26.2, 49.4 and 58.5 mg% in each sample of raw materials, and brown sole showed the highest content than other fishes and TMAO contents showed decrease by heat treatment. The contents of TMA showed 3.7, 5.8, 22.9 and 16.9 mg% in each sample, and pacific saury showed the highest content than other fishes but TMA contents showed increase by heat treatment. The contents of total creatinine showed 341.2, 469.8, 52.3 and 87.6 mg% in each sample, and red muscle fish showed higher than that of white muscle fish and the highest content was shown in yellow croaker. All fish species showed decrease in contents of flavoring by heat treatment.

• Korean Journal of Medicinal Crop Science
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• v.24 no.5
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• pp.401-407
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• 2016

Background: Salvia has been widely cultivated for use in flavoring and folk medicines in many countries, including Korea and China. In this study, we investigated the anti-inflammatory activity and the underlying active compounds of Salvia extract and its fractions. Methods and Results: The anti-inflammatory activity was measured by assessing the inhibition of cysteinyl leukotriene production in rat basophilic leukemia (RBL)-2H3 mast cells. Salvia plebeia R. Br. was found to have the most potent inhibitory activity on leukotriene production than S. japonica and S. chanroenica had. Fifty percent ethanol extracts of S. plebeia R. Br. were successively partitioned with n-hexane, methylene chloride, ethyl acetate, 1-butanol and water. The ethyl acetate (EtOAc) fraction showed stronger anti-inflammatory activity than other solvent fractions did. The EtOAc fraction was subjected to silica gel column chromatography elution with a chloroform and methanol gradient system (100 : 1 ${\rightarrow}$ 1 : 1) yielding 10 fractions. Three kinds of fractions (chloroform:methanol = 20 : 1, 10 : 1 and 5 : 1) showed high inhibitory activity on leukotriene production. We confirmed the major compounds with anti-inflammatory activity from S. plebeia R. Br. Conclusions: In this study, the major components of S. plebeia that showed leukotriene production inhibitory activity were isolated using solvent extraction and silica gel column chromatography. Rosmarinic acid, hispidulin and luteolin were identified as the major compounds with anti-inflammatory effect.

• Journal of the Korean Society of Food Culture
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• v.9 no.1
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• pp.11-21
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• 1994

This study was conducted to find out the successive habitual practice of dietary life and all the educational tasks for the purpose of activating with female college students in Korea and Japan. The reesults are as follows. Housewives in both countries prepare ${\ulcorner}the\;same\;menu{\lrcorner}$ for dinner about 65%. ${\ulcorner}The\;rate\;of\;domestic\;manufacturing\;of\;preservated\;food\;{\lrcorner}$ is superior in Korea. ${\ulcorner}Goch'ujang{\lrcorner}$ is made by the 92% of Koreans, ${\ulcorner}Doenjang{\lrcorner}\;89%,\;{\ulcorner}Ganjang{\lrcorner}\;48%,\;{\ulcorner}Oiji{\lrcorner}\;44%\;and\;{\ulcorner}Kimchi{\lrcorner}\;40%.\;{\ulcorner}Umeboshi{\lrcorner}$ is made by the 65% of Japanese, ${\ulcorner}Rakkyo-Zuke{\lrcorner}\;37%,\;{\ulcorner}Kajitsu-syu{\lrcorner}\;40%,\;and\;{\ulcorner}Miso{\lrcorner}$ 27%. Two countries' common seasonings are ${\ulcorner}Ganjang{\lrcorner},\;{\ulcorner}Salt{\lrcorner},\;{\ulcorner}Chemical\;condiment{\lrcorner},\;{\ulcorner}Sugar{\lrcorner},\;{\ulcorner}Pepper{\lrcorner},\;{\ulcorner}Doenjang${\lrcorner}\;and\;{\ulcorner}Vinegar{\lrcorner}$. Koreans use the traditional seasonings, and in addition flavoring vegetables and oil which is Korea's own characteristic. Japanese use western seasonings frequently besides traditional seasonings. ${\ulcorner}Mother's\;representative\;food{\lrcorner}$ as home dish are conscentrated on each count's native food. ${\ulcorner}Kimch'i\;lyu{\lrcorner}$ is made by the 42% of Koreans, ${\ulcorner}Doenjangchigae{\lrcorner}\;39%,\;{\ulcorner}Dakgangjong{\lrcorner}\;31%,\;and\;{\ulcorner}Saongsonmaeuntang{\lrcorner}\;19%.\;{\ulcorner}Misoshiru{\lrcorner}$ is made by the 83% of Japanese, ${\ulcorner}Nishime{\lrcorner}\;76%\;and\;{\ulcorner}Nikujaga{\lrcorner}$ 38%. Korea has more diverse kinds of food. People eat out ${\ulcorner}when\;they\;have\;special\;home \;events{\lrcorner},\;{\ulcorner}when\;they\;would\;like\;to\;do{\lrcorner},\;and\;{\ulcorner}when\;they\;are\;going\;out{\lrcorner}$, It means that to eat out is one of the daily dinning styles. Therefore, for those who are engaged in eating house business it is necessary to form their righteous view of evaluation. Koreans learn more various items of table manner than Japan, which are the symbols of dietary culture. ${\ulcorner}Carriage{\lrcorner}\;and\;{\ulcorner}Eating\;politely{\lrcorner}$ are common items. The extent to which ${\ulcorner}people\;practice\;table\;manner{\lrcorner}$ and to which ${\ulcorner}people\;think\;of\;it\;as\;being\;worth\;practicing{\lrcorner}$ are high in Japan than Korea.