• Title/Summary/Keyword: malic acid method

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Extraction and Stabilization of Anthocyanin Pigments from Morus alba Fruits (오디 anthocyanin 색소의 추출 및 저장 안정성)

  • Seo, Kyeong-Hwa;Lee, Dae-Young;Jeong, Rak-Hun;Kim, Young-Eon;Kim, Young-Rae;Hong, Eock-Kee;Bang, Myun-Ho;Baek, Nam-In
    • Journal of Applied Biological Chemistry
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    • v.57 no.1
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    • pp.29-32
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    • 2014
  • This study was initiated to search for the most effective method for extraction of anthocyanins from Morus alba Fruits using organic acids and to evaluate the stability of the pigments at various storage environments. The anthocyanins were effectively extracted by addition of organic acids such as citric acid, malic acid and fumaric acid. The anthocyanins were not degraded at $25^{\circ}C$ and under a fluorescent light with 183 lux, but sharply degraded at $60^{\circ}C$.

A Study on the flavor constituents of the Coriander(Coriandrum sativum L) (고수의 향미성분에 관한 연구)

  • 김경자;최옥자;김용두;강성구;황금희
    • Korean journal of food and cookery science
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    • v.17 no.1
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    • pp.80-90
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    • 2001
  • This study was carried out to investigate to proximate compositions, free sugars, organic acids, amino acids, and volatiles from the fresh leaf, root and seed of coriander. The research results are as follows: Moisture was 79.93% in the leaf, 81.89% in the root. Crude protein, crude lipid and crude ash were the highest in the seed. Ascorbic acid was 65.4mg% in the leaf and 37.83mg% in the root. Glucose, fructose and sucrose were the major free sugars. Glucose was 7.92mg% and fructose 7.51mg% in the leaf. Sucrose was 17.34mg% in the root, highest level. Among organic acids, malic acid was 354.55mg% in the leaf, the highest level. The content rate of organic acids was high in the order of leaf, seed and root. The content rate of total amino acid was high in the order of seed, root and leaf. Glutamic acid and aspartic acid were high in the leaf and root. Glutamic acid and proline were high in the seed. The content rate of free amino acid is the same as that of total amino acid. Glutamic acid and serine were high in the leaf and seed. Glutamic acid and treonine were high in the root. The contents of total amino acid in each parts of the coriander was higher than that of free amino acid, The composition of amino acid in the total amino acid and free amino acid was different. The volatile constituents were extracted by steam distillation method and analyzed by GC-Mass. The content of the volatile constituents was 45.31mg% in the leaf, (E)-2-decenal was the highest, followed by decanal, 2-dodecenal, (E)-2-decen-1-ol in order, aldehyde and alcohol was major constituents. The content of the volatile constituents was 36.01mg% in the root and 54.37mg% in the seed. linalool was the highest in the root and seed. it was 22.27 %, 53.67% in root and seed.

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Chemical Characterization and Insecticidal Activity of Rubus coreanus Miquel Extracts (Leaves, Fruits and Stems) against Three Agricultural Insect Pests, Myzus persicae, Plutella xylostella and Spodoptera litura (특용작물:복분자의 화학적 특성 및 복분자 부위별 (잎, 열매, 줄기) 추출물을 이용한 농업해충 복숭아혹진딧물, 배추좀나방 및 담배거세미나방에 대한 살충효과 연구)

  • Lee, Hee-Kwon;Lee, Hoi-Seon
    • Korean Journal of Organic Agriculture
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    • v.24 no.4
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    • pp.849-857
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    • 2016
  • In the growth of the Rubus coreanus Miquel fruits, the unripened (10 days) and ripened (25 days) fruits after flowering were harvested. The chemical characteristics of different maturational stages of the unripened and ripened fruits were investigated. Total amount of phenolic compounds was 4.00-7.56% in the unripened fruits and 3.78-5.57% in the ripened fruits, respectively. Furthermore, total amounts of organic acids such as malic, citric, succinic, and oxalic acids were 16.40 mg/100 g in the unripened fruits and 28.82 mg/100 g in the ripened fruits, respectively. In organic acids of the unripened and the ripened fruits, citric acid (8.76-15.47 mg/100 g) was the highest amount among other organic acids. Soluble sugars were significantly increased from 11.07 to 21.54% in the unripened and ripened fruits. Therefore, ripened fruits had the high levels of phenolic compounds, organic acids and soluble sugars. For the biological studies of R. coreanus, methanol extracts of R. coreanus leaves, fruits, and stems were evaluated for their insecticidal activities against Myzus persicae (Hemiptera: Aphididae), Plutella xylostella (Lepioptera: Plutellidae) and Spodoptera litura (Lepioptera: Noctuidae) by leaf dipping method. From these results, the extract of R. coreanus leaves revealed potent insecticidal activity against P. xylostella. However, the methanol extracts of R. coreanus fruits and stems had no any insecticidal activity against M. persicae, P. xylostella and S. litura. The R. coreanus leaves have promising potential as new insecticidal agent against P. xylostella.

The Biochemical Studies on Stored Soy-sauce (저장(貯藏)간장의 생화학적(生化學的) 연구(硏究))

  • Chang, Chi-Hyun
    • Applied Biological Chemistry
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    • v.9
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    • pp.9-27
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    • 1968
  • Studies were carried out in order to elucidate chemical components and microflora in three types of soy-sauce, 12-year aged soy-sauce prepared by improved method. 7-year aged and 20-year aged soy-sauce prepared by ordinary method. They results are summarized as follows: 1. The followings are found to be the important factors affecting the quality of soy sauce. a. Organic acids, reducing sugars and free amino acids were increased in the course of storage. b. In the aged soy-sauces under study non-volatile organic acid increased while volatile organic acid decreased and the total acidity was dependent only upon tie latter. c. It was found that suit concentration decreased during the storage. 2. The results of investigation of microflora in the stored soy-sauce are shown as follows. Soy-sauce Improved Ordinary Microbe 12-Y. 20-Y. 7-Y. Aerobic bacteria colony/1ml. 6 123 2 Halophilic lactic acid bacteria colony/1ml. 4 6 10 Osmophilic yeast colony/1ml. $828{\times}10^4$ 248 - b. In the stored soy-sauces, aerobic bacteria are incapable of growing due to drop in pH value and the influence of salt concentration. c. Halophilic lactic acid bacteria are incapable of growing due to drop in pH value, even the salt concentrations decreased during the storage. d. Osmophilic yeast are still growing in low pH value and in the decreasing salt concentration during the strage. 3. The results of amino acid analysis by paper partition chromatographic and calorimetric methods are shown as follows. a. Fourteen kinds of amino acid and thirteen amino acids were detected in the soy-sauce of 12-year aged improved soy-sauce and 7-year aged and 20-year aged ordinary one, respectively. b. The contents of aspartic acid, glutamic acid, serine, valine, leucine, lysine, histidine and methionine increased in the 20-year aged ordinary soy-sauce compared to the 7-year aged one. On the other hand those of alanine, tyrosine, phenylalanine and cystine decreased. 4. The results of sugar analysis by paper chromatography are as follows. a. In the 12-year aged improved soy-sauce, galactose, glucose, arabinose, xylose, rhamnose, maltose and an unknown were detected, and their amounts were in the above order except maltose and an unknown. b. Both in the 7 and 12-year aged ordinary soy-sauces, galactose, arabinose, xylose, glucose and rhamnose were detected and the amounts of the sugars were in the above order. c. In the non-aged ordinary soy-sauce, glucose was not detected but detected from 7-year and 20-year aged ordinary soy-sauce. 5. The results of organic acid analysis by paper chromatography were as follows. a. As volatile acids, acetic, propionic and butyric acids were detected in the 7-year aged ordinary soy-sauce. On the other hand in both the 20-year aged ordinary soy-sauce and the 12-year aged improved ones, only acetic acid was abundant while propionic and butyric acids were round in trace. It was found that propionic and butyric acids, as the unpleasant flavor components, decreased during the storage. b. In the ordinary soy-sauce, citric acid were produced during the storage and lack, malic and tartaric acids increased in the course of aging while succinic, glycolic, fumaric and malonic acids were shown to decrease. Glutaric and oxalic acids disappeared. Citric acid was produced also in the improved soy-sauce, but lactic, tartaric, succinic, malic, and glycolic acids decreased, while both malonic and glutaric acids disappeared. From the above results the citric acid production was considered to be a favorable factor for the taste. c. In the aged soy-sauces, pyruvic, α-ketoglutaric and probably acetoacetic and oxaloacetic acids (both in trace) were present and their amounts were in the above order. All of the α-keto acid abruptly decreased during the storage.

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Changes in Quality of Welsh Onion (Allium fistulosum L.) during the Freezing Storage Period under Different Freezing Conditions (냉동조건에 따른 대파의 냉동저장 중 품질변화)

  • Kim, Seok-Young;Kim, Hee-Sun;Kim, Jin-Se;Han, Gwi-Jung
    • Korean journal of food and cookery science
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    • v.32 no.6
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    • pp.665-676
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    • 2016
  • Purpose: This study was conducted to find the optimal freezing method and storage conditions for welsh onion. Methods: Cut welsh onions (0.3 cm) were packed in nylon/linear low density polyethylene (LLDPE) film bags, and frozen utilizing still-air freezing at -$20^{\circ}C$ (SAF20) and -$40^{\circ}C$ (SAF40), and immersed-liquid freezing at -$40^{\circ}C$ (ILF40); they were then stored at -$20^{\circ}C$ for 7 months. During storage, quality characteristics were measured monthly. Results: Drip loss was the lowest in the ILF40 packaging. Color difference in the stem (white part) did not differ significantly according to freezing conditions and storage time. Color difference in the leaf (green part) and stem was the lowest in SAF20. pH remained unchanged, while total aerobic bacterial count, pyruvic acid and moisture content decreased during storage. Pyruvic acid content of ILF40 was the highest among the freezing treatments. Fructose and glucose contents increased gradually during storage. Citric acid, malic acid, succinic acid and fumaric acid contents were unaffected, regardless of the freezing conditions. Conclusion: The optimal freezing method for welsh onions with the least quality changes was determined to be immersed liquid freezing, following by preservation up to 7 months by freeze-storing.

The effects of aqueous extracts of plant roots on germination of seeds and growth of seedings (식물근의 추출물질이 종자발아 및 유식물의 생장에 미치는 영향)

  • Chan-Ho Park
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.4 no.1
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    • pp.1-23
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    • 1968
  • This study aimed at contributing to the improvement of cropping systems after finding out the effects of excrements and components of crop root influence on other crops as well as themselves. The following forage crops suitable for our country were selected for the present study. Aqueous extracts of fresh roots, aqueous extracts of rotting roots and aqueous solutions of excrements of red clover, orchard grass and brome grass were studied for the effects influencing the germination and growth of seedlings of red clover, ladino clover, lespedeza, soybean, orchard grass, Italian ryegrass, brome grass, barley, wheat, sorghum, corn and Hog-millet. In view of the possibility that the organic acid might be closely related to the excrements and components of crop root connected with soil sickness, the acid components of three species of roots were analysed by paper chromatography and gas chromatography method. The following results were obtained: 1. Effects of Aqueous Extracts of Fresh Roots : Aqueous extracts of red clover: The extracts inhibited the growth of seedlings of the ladino clover and lespedeza and also inhibited the development of most crops except that of sorghum among the Graminaceae. Aqueous extracts of orchard grass: The extracts promoted the seedlings growth of red clover and soybean, while it inhibited the germination and growth of orchard grass. There were no noticeable effects influencing other crops while it inhibited the growth of barley and Hog-millet. Aqueous extracts of brome grass: There was no effect on Italian ryegrass but there was an inhibiting effect on the other crops. 2. Effects of Aqueous Extracts of Rotting Roots : Aqueous extracts of red clover: The extracts promoted the seedling growth of red clover. But it reflected the inhibiting effects on other crops except sorghum. Aqueous extracts of orchard grass: The extracts promoted the growth of red clover, ladino clover, soybean and sorghun, while it inhibited the germination and rooting of barley and Hog-millet. Aqueous extracts of brome grass: The extracts gave the promotive effects to the growth of red clover, soybean and sorghum, but caused inhibiting effects on orchard grass, brome grass, barley and Hog-millet. 3. Effects of Aqueous Solutions of Excrements : The aqueous solution of excrements of red clover reflected the inhibition effects to the growth of Graminaceae, while the aqueous solutions of excrements of orchard grass and Italian ryegrass caused the promotive effects on the growth of red clover. 4. Results of Organic Acid Analysis : The oxalic acid, citric acid, tartaric acid, malonic acid, malic acid and succinic acid were included in the roots of red clover as unvolatile organic acid, and in the orchard grass and brome grass there were included the oxalic acid, citric acid, tartaric acid and malic acid. And formic acid was confirmed in the red clover, orchard grass and brome grass as volatile organic acid. In consideration of the results mentioned in above the effects of excrements and components of roots found in this studies may be summarized as follows. 1) The red clover generally gave a disadvantageous effect on the Graminaceae. Such trend was considered chiefly caused by the presence of many organic acids, namely oxalic, citric, tartaric, malonic, malic, succinic and formic acid. 2) The orchard grass generally gave an advantageous effect on the Leguminosae. This may be due to a few kinds of organic acid contained in the root, namely oxalic, citric, tartaric, malic and formic acid. Furthermore a certain of promotive materials for growth was noted. 3) As long as the root of brome grass are not rotten, it gave a disadvantageous effect on the Leguminosae and Graminaceae. This may be due to the fact that several unidentified volatile organic acid were also included besides the confirmed organic acid, namely oxalic, citric, tartaric, malic and formic acid. 5. Effects of Components in Roots to the Soil Sickness : 1) It was considered that the cause of alleged red clover's soil sickness did not result from the toxic components of the roots. 2) It was recognized that the toxic components of roots might be the cause of soil sickness in case the orchard grass and brome grass were put into the long-term single cropping. 6. Effects of Rooted Components to the Companion Crops in the Cropping System : a) In case of aqueous extracts of fresh roots and aqueous excrements (Inter cropping and mixed cropping) : 1) Advantageous combinations : Orchard grass->Red clover, Soybean, Italian ryegrass->Red clover, 2) Disadvantageous combinations : Red clover->Ladino clover, Lespedeza, Orchard grass, Italian ryegrass, Fescue Ky-31, Brome grass, Barley, Wheat, Corn and Hog.millet, Orchard grass->Lespedeza, Orchard grass, Barley and Hog-millet, Brome grass->Red clover, Ladino clover, Lespedeza, Soybean, Orchard grass, Brome grass, Barley, Wheat, Sorghum, Corn and Hog-millet, 3) Harmless combinations : Red clover->Red clover, Soybean and Sorghum, Orchard grass->Ladino clover, Italian ryegrass, Brome grass, Wheat, Sorghum and Corn, Brome grass->Italian ryegrass, b) In case of aquecus extracts of rotting roots(After cropping) : 1) Advantageous combinations : Red clover->Red clover and Sorghum, Orchard grass->Red clover, Ladino clover, Soybean, Sorghum, and Corn, Brome grass->Red clover, Soybean and Sorghum, 2) Disadvantageous combinations : Red clover->Lespedeza, Orchard grass, Italian ryegrass, Brome grass, Barley, Wheat, and Hog-millet Orchard grass->Barley and Hog-millet, Brome grass->Orchard grass, Brome grass, Barley and Hog-millet, 3) Harmless combinations : Red clover->Ladino clover, Soybean and Corn, Orchard grass->Lespedeza, Orchard grass, Italian ryegrass, Brome grass and Wheat Brome gass->Ladino clover, Lespedeza, Italian ryegrass and Wheat.

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Effects of Organic Acid Addition on Fruiting Productivity and Primordium Formation in Grifola frondosa (유기산을 이용한 pH 조절 처리가 잎새버섯 자실체 발이 및 생산성에 미치는 영향)

  • Kim, Jeong-Han;Jang, Myoung-Jun
    • The Korean Journal of Mycology
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    • v.47 no.3
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    • pp.233-240
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    • 2019
  • This study was performed to develop a useful method for substrate pH adjustment in bottle cultivation of Grifola frondosa. Four types of organic acid solution-citric acid, malic acid, tartaric acid, and succinic acid-were added at 0.5% to 3.0% (w/v) into the substrate. The pH after the organic acid treatments ranged from 3.8 to 4.8 for the mycelial growth of G. frondosa after sterilization. Supplementation with succinic acid at 0.5% resulted in a shorter cultivation period and higher consistent yields compared to other organic acid treatments. These results indicate that the technique we developed is beneficial for higher production of G. frondosa using bottle cultivation.

Quality Properties and Anti-allergic Effect of Makgeolli Added with Garlic (마늘 첨가 막걸리의 품질특성 및 항알레르기 효과)

  • Ko, Yu-Jin;Kang, Sang-Dong;Kang, Sang-Tae;Ryu, Chung-Ho
    • Journal of Life Science
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    • v.21 no.11
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    • pp.1592-1598
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    • 2011
  • Allium sativum, commonly known as garlic, is well known for its antibacterial, antioxidant, and hypotensive activities, as well as its antiaging bioactive properties. This study investigated the physicochemical properties and anti-allergic effects of garlic in order to develop a method to produce Makgeolli using garlic. Levels of total sugar, reducing sugar contents, total acid and amino acid contents of garlic Makgeolli were higher than those of the control (normal Makgeolli without garlic), and its alcohol content was 7.0%. Polyphenol contents, DPPH (1, 1-diphenyl-2-picryl-hydrazyl) free radical scavenging activity and total thiosulfate contents of garlic Makgeolli were a bit higher than those of the control. The main organic acids of garlic Makgeolli were lactic, citric, malic, oxalic and succinic acids. Especially, lactic acid content was 16 fold higher than the control. According to MTT assay, garlic Makgeolli had no significant effect on the viability of human mast cells, and secretion of histamine was more effectively inhibited by garlic Makgeolli than by the control. Garlic Makgeolli was superior to the control in all results of sensory characteristics except in color. Therefore, the anti-oxidant activity and anti-allergic effect of garlic Makgeolli could improve the quality of Korean Makgeolli.

Quality Characteristics of Apple Juice according to the Sterilization Methods (저온 및 고온살균 사과주스의 품질 특성)

  • Lee, Soo-Jin;Jang, Hye-Lim;Shin, Seung-Ryeul;Yoon, Kyung-Young
    • Food Science and Preservation
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    • v.19 no.2
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    • pp.178-184
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    • 2012
  • The physiochemical property, nutrient composition, and functionality of apple juice sterilized at a low temperature (LT, $70^{\circ}C$, 30 min) or a high temperature (HT, $100^{\circ}C$, 20 min) were analyzed. The pH of the apple juice that was sterilized at LT (pH 4.72) was higher than that of the apple juice that was sterilized at HT (pH 4.57), and the acidity of the apple juice that was sterilized at HT (8.90%) was higher than that of the other sample. The sugar content of the two apple juice samples was 15 $^{\circ}Brix$, and the apple juice samples had high potassium, malic acid, and glutamic acid contents. The total polyphenol contents of the apple juice samples that were sterilized at LT and HT were 27.39 mg/100 mL and 23.24 mg/100 mL, respectively. The apple juice that was sterilized at LT had a significantly stronger DPPH radical scavenging activity than the apple juice that was sterilized at HT ($p$ <0.01), and the apple juice that was sterilized at LT had a lower hydroxyl radical scavenging activity level than the other apple juice. Finally, the apple juice that was sterilized at LT showed significantly stronger activities that inhibit enzyme-related oxidation than the apple juice that was sterilized at HT ($p$ <0.05).

Metabolite profiling of fermented ginseng extracts by gas chromatography mass spectrometry

  • Park, Seong-Eun;Seo, Seung-Ho;Lee, Kyoung In;Na, Chang-Su;Son, Hong-Seok
    • Journal of Ginseng Research
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    • v.42 no.1
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    • pp.57-67
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    • 2018
  • Background: Ginseng contains many small metabolites such as amino acids, fatty acids, carbohydrates, and ginsenosides. However, little is known about the relationships between microorganisms and metabolites during the entire ginseng fermentation process. We investigated metabolic changes during ginseng fermentation according to the inoculation of food-compatible microorganisms. Methods: Gas chromatography mass spectrometry (GC-MS) datasets coupled with the multivariate statistical method for the purpose of latent-information extraction and sample classification were used for the evaluation of ginseng fermentation. Four different starter cultures (Saccharomyces bayanus, Bacillus subtilis, Lactobacillus plantarum, and Leuconostoc mesenteroide) were used for the ginseng extract fermentation. Results: The principal component analysis score plot and heat map showed a clear separation between ginseng extracts fermented with S. bayanus and other strains. The highest levels of fructose, maltose, and galactose in the ginseng extracts were found in ginseng extracts fermented with B. subtilis. The levels of succinic acid and malic acid in the ginseng extract fermented with S. bayanus as well as the levels of lactic acid, malonic acid, and hydroxypruvic acid in the ginseng extract fermented with lactic acid bacteria (L. plantarum and L. mesenteroide) were the highest. In the results of taste features analysis using an electronic tongue, the ginseng extracts fermented with lactic acid bacteria were significantly distinguished from other groups by a high index of sour taste probably due to high lactic acid contents. Conclusion: These results suggest that a metabolomics approach based on GC-MS can be a useful tool to understand ginseng fermentation and evaluate the fermentative characteristics of starter cultures.