• Food Science and Preservation
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• v.30 no.4
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• pp.683-690
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• 2023

The study was conducted to confirm the possibility of producing alcohol beverages from Dae-hong peaches. Upon examining the quality characteristics of distilled soju using Dae-hong peaches, the alcohol content was 1.12 to 1.16 times higher than that from the atmospheric distillation method. Soju with 20 % peach extract content had the highest alcohol content and the lowest volatile acid content, indicating a low possibility of causing irritating odors. Acetaldehyde was 1.3-1.94 times lower in vacuum-distilled soju, and methanol was not detected in all samples. The absorbance value of furfural, a burnt component generated during distillation is high in atmospheric distillation, which can cause irritating odors. Upon examining the volatile fragrance components, isoamylalcohol and 1-propanol were found to be the main components, both of which were the highest in the treatment group with 20 % peach extract content. The electronic nose analysis revealed that this group showed the most opposing flavor patterns to the control group, and when distilled under reduced pressure with 20 % addition of Dae-hong peaches can produce high-quality soju.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.89-99
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• 2014

This study aims to make stock using cod bones with the hot water extraction method. Moisture content, chromaticity, pH, salinity, sugar content, mineral contents, quantitative analysis, and overall acceptance were studied to determine the standard formula. The results are as follows. The moisture content decreased (p < 0.001) and color value increased as heating time increased. The pH was highest in CS5 which was heated for 30 minutes and lowest in CS1. The salinity and sugar content significantly increased with more heating time (p < 0.001). In terms of mineral contents, sodium was highest in 138.87~154.17 mg, magnesium and iron showed proportion difference with increased heating time. The mineral analysis test result revealed that sodium, magnesium and iron showed proportional difference with increased heating time, while potassium and calcium did not change. The result of quantitative analysis test showed transparency, fishy smell, delicate flavor, savory flavor, salt taste and umami taste became stronger as high-pressure heating time increased. From these result, CS4 was evaluated to be the best in appearance, flavor, taste, aftertest and overall acceptance. Also, 60 minute high-pressure heating time is the most desirable to produce stock using cod bones as a main ingredient.

• Journal of Forest and Environmental Science
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• v.22 no.1
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• pp.13-17
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• 2006

Approximately each 5 kg dried Paulownia coreana leaves, seeds, outer barks, inner barks and wood were ground, extracted with acetone-$H_2O$ (7:3. v/v). concentrated under reduced pressure and successively fractionated using n-hexane. $CH_2Cl_2$, EtOAc and $H_2O$ on a separation funnel. Each fraction was then freeze dried and weighed. The extraction yield of each sample was investigated and the yield of inner barks was the highest, while the wood was the lowest. Antioxidative activities of crude extracts, precipitates and partitioned fractions were evaluated by DPPH radical scavenging method. The results indicated that all EtOAc soluble fractions, including some of $H_2O$ soluble fractions, showed significantly high antioxidative potential compared with ${\alpha}$-tocopherol and BHT used as controls.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.813-818
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• 2007

For this study, extracts of Vitex rotundifolia stems were prepared using reflux water extraction (WE), reflux ethanol extraction (EE) and hot water extract under high pressure (HWE). The extracts were investigated for the total content of phenolic compounds, antioxidant activities, and inhibitory potencies for xanthine oxidase and tyrosinase. The EE extraction method yielded the highest content of polyphenol compounds (176.34 mg/g). The electron donating abilities (EDA) were 93.46${\sim}$96.92%, when extracts were assayed at 1.0 mg/mL. The superoxide dismutase (SOD)-like activity was the highest in the WE extract (47.32% at 1.0 mg/mL). The nitrite scavenging abilities (pH 1.2) were 84.61${\sim}$88.36% and the inhibition of xanthine oxidase were over 90% at 0.5 mg/mL. Tyrosinase inhibition of HWE and WE were 57.84% and 53.47% respectively. It implies that V. rotundifolia stems have potent physiological activities and their activities were differently exhibited depending on solvent fractions.

• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.315-321
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• 2011

This study was performed to investigate contamination levels of aflatoxins, the secondary metabolites produced by fungi Aspergillus flavus and A. parasiticus, in herbal medicine. Herbs is susceptible to these fungi infections through its growth harvest, transport and storage. This study determine the aflatoxin $B_1$, $B_2$, $G_1$ and $G_2$ levels by HPLC-florescence detector coupled with photochemical enhancement in 558 samples herbal medicine distributed in Korea and China. Also, We checked a transfer ratio of aflatoxins from raw herbal medicines to herbal medicine extract. Hot water extraction of herbal medicines was prepared by air pressure and high pressure condition. The analytical method for aflatoxins was validated in this method. In results recoveries of the analytical method were ranged from 67.4% to 96.2% and, limits of detection and quantitation for aflatoxins were $0.015{\sim}0.138\;{\mu}g/kg$ and $0.046{\sim}0.418\;{\mu}g/kg$, respectively. According to the results of monitoring on aflatoxins in herbal medicine, aflatoxins 1.7 ug/kg $B_1$ and 0.9 ug/kg $G_1$ were detected in only one sample of Strychni Ignatii Semen, and 0.8 ug/kg $G_1$ in Strychni Semen. About 13.6~51.3% of aflatoxins were transferred to hot water extract. Although the detected levels are under the permitted levels for aflatoxins in herbal medicine, these amounts should be considered in regard to overall daily exposure to mycotoxins.

• Clean Technology
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• v.9 no.4
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• pp.197-206
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• 2003

We performed removal of aromatic compounds, benzene and toluene, from soil and zeolite using supercritical carbon dioxide. Extraction was performed at $50^{\circ}C$ and 27.7 MPa with changing the extent of pollutant concentration and the results were compared and analyzed. Experiments were carried out using flow method and high pressure extractor of 1.27 cm in diameter and 25cm in length was used. The pollutants were sampled every ten minutes and their concentrations were analyzed with GC/FID. As a result, highly contaminated sample followed solubility/elution model and slightly contaminated sample followed desorption/kinetics model. At the same condition benzene was extracted faster than toluene. In the case of zeolite, more time is required to extract pollutants than soil. This phenomena was due to high adsorption capacity of zeolite. In the case of highly contaminated soil, we could correlate experimental data using simple Brady's fixed bed extractor model. But in the case of slightly contaminated soil, that was governed with desorption/kinetics model, there was some errors.

• Food Science and Preservation
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• v.25 no.1
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• pp.155-163
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• 2018

The present study was carried out to investigate the physicochemical properties of hot water extracts of red ginseng powder prepared by two-stage hot air drying method using steamed ginseng and steaming liquid for 2.5 h under high-temperature and high-pressure autoclave condition. The total polyphenols, total flavonoids, total sugar, acid polysaccharides and crude saponin in hot water extracts from red ginseng powder were analyzed and determined, and the flavor components of ginseng were measured using color difference meter and an electronic tongue. The total polyphenol, total flavonoid, total polysaccharide, and acid polysaccharide of the red ginseng hot water extract obtained by autoclaving (ARG) were 9.06 mg GAE/g, 3.38 mg NE/g, 35.22 g/100 g, and 10.90 g/100 g, respectively. The final contents of the total polyphenols, total flavonoids, crude saponin were higher than those determined using other red ginseng methods; the time required for steamed red ginseng production reduced. The total ginsenoside content of ginseng including Rb1 was 10.69 mg/g, which is the lowest ARG. The processing conditions affected the conversion to ginsenosides unique to red ginseng. Red ginseng and steaming liquid obtained from the autoclave are expected to be in need for non-food materials and products as well as foods by improving the flavor components through conversion of red ginseng components into low molecular weight.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1249-1254
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• 2013

The effect of extraction methods, such as reflux extraction (RE), autoclave extraction (AE), low temperature high pressure extraction (LTPE) and ultrasonification extraction (USE) on antioxidant activity of various species of Artemisia (Artemisia capillaris T., Artemisia princeps P., Artemisia annua L.) was investigated. The extraction yield of RE and AE was higher than other methods tested for all Artemisia. The total polyphenol and flavonoid content of Artemisia sp. extracts from RE was highest of the extraction methods tested. The total polyphenol and flavonoid content of A. capillaris T. extracted by RE was 260.82 mg GAE/g and 11.52 mg RHE/g, respectively. The A. capillaris T. extract showed higher DPPH and ABTS radical scavenging activity than that of the other tested Artemisia sp. Nitrite scavenging activity and superoxide dismutase (SOD)-like activity of various extracts from RE was 45.48% and 68.29% (A. capillaris T.), 45.73% and 61.43% (A. princeps P.), and 44.25% and 58.19% (A. annua L.), respectively. The RE method was the most effective method for extracting antioxidant substances from various A. capillaris T. compared with AE, LTPE and USE. These results suggest that extracts of Artemisia sp. from RE can be used as bioactive and functional materials in the food industry.

• Fire Science and Engineering
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• v.31 no.4
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• pp.95-102
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• 2017

The fires in the traditional markets often occur recently with the most of them expanded into great fires so that the damage is very serious. The status of traditional markets handling the distribution for ordinary people is greatly shrunk with the aggressive marketing of the local large companies and the foreign large distribution companies after the overall opening of the local distribution market. Most of the traditional markets have the history and tradition from decades to centuries and have grown steadily with the joys and sorrows of ordinary people and the development of the local economy. The fire developing to the large fire has the characteristics of the problem that the fire possibility is high since all products can be flammable due to the deterioration of facilities, the arbitrary modification of equipment, and the crowding of the goods for sale. Furthermore, most of the stores are petty with their small sizes so that the passage is narrow affecting the passage of pedestrians. Accordingly, the traditional markets are vulnerable to fire due to the initial unplanned structural problem so that the large scale fire damage occurs. The study is concerned with systematically classifying and analyzing the result by applying the TRIZ tool to the fire risk factors to extract the fundamental problem with the fire of the traditional market and make the active response. The study was done for preventing the fire on the basis of it and the expansion to the large fire in case of fire to prepare the specific measure to minimize the fire damage. On the basis of the fire expansion risk factor of the derived traditional market, the study presented the passive measures such as the improvement of the fire resisting capacity, the fire safety island, etc. and the active and institutional measures such as the obligation of the fire breaking news facilities, the application of the extra-high pressure pump system, the divided use of the electric line, etc.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.68-75
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• 2013

The physiological properties of water extracts from Jerusalem artichoke (Helianthus tuberosus L.) leaves (JAL) with different extraction processes (stirrer extraction, SE; reflux extraction, RE; autoclave extraction, AE; low temperature high pressure extraction, LTPE) were investigated. The freeze-dried powder yields of SE, RE, AE, and LTPE were 22.33%, 29.88%, 31.65, and 15.74%, respectively. AE showed the highest value of extract yield. The $a^*$ and $b^*$ values were higher in AE compared to other extracts. Total polyphenolics and flavonoids contents in AE was significantly higher than in other extracts. The amount of proanthocyanidin related substances were highest in LTPE (29.36 mg/g), followed by RE (21.57 mg/g), SE (20.35 mg/g), and AE (13.02 mg/g). The electron donating abilities of SE, RE, AE, and LTPE at a concentration of $500{\mu}g/mL$ (w/v) were 76.16%, 39.55%, 25.50%, and 12.59%, respectively. Reducing power for the four different processes was 1.79, 1.60, 1.51, and 1.17, respectively. Additionally the same tendency was observed with electron donating ability and reducing power for ABTS radical and nitrite scavenging abilities. AE and LTPE showed relatively high antioxidant activities. Alpha-glucosidase, xanthine oxidase, and angiotensin I-converting enzyme inhibitory activities of LTPE at a concentration of $500{\mu}g/mL$ (w/v) were somewhat higher than other extracts. Additionally, there was significantly higher or little lower inhibitory activity compared to the control group. In conclusion, we provided experimental evidence that extracts of JAL have potential as functional materials, and component analysis of JAL could be used as new cosmeceuticals. Also, LTPE is the superior method for the enhancement of biological activity.