• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.338-345
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• 2009

Scaled-up low-trans shortening (LTS) was produced by lipase-catalyzed interesterification. Blend of rice bran oil (RBO), palm stearin (PS) and high oleic sunflower seed oil (HO) with 1:2:0.9 (w/w/w) ratio was interesterified using immobilized lipase from Thermomyces lanuginosus (TLIM) in the batch type reactor at $65^{\circ}C$ for 24 hr, and physicochemical melting properties of LTS were compared with commercial shortening. Solid fat content (SFC) of commercial shortening (used as control) and LTS was similar at 9.56 and 8.77%, respectively, at $35^{\circ}C$. Major fatty acids in LTS were C16:1 (33.7 wt%), C18:1 (45.7 wt%) and C18:2 (13.4 wt%). Trans fatty acid content in the commercial shortening (4.8 wt%) was higher than that of LTS (0.5 wt%). After reverse-phase HPLC analysis, major triacylglycerol (TAG) species in LTS were POO, POP and PLO. Total tocopherol, ${\gamma}$-oryzanol and phytosterol contents in the LTS were 12.37, 0.43 and 251.38 mg/100 g, respectively. Hardness of LTS was similar to that of commercial shortening. Also, x-ray diffraction analysis showed coexistence of ${\beta}'$ and ${\beta}$ form in the LTS.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.4
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• pp.442-449
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• 2017

This study was carried out to analyze the antioxidant components and activities of cooked mixed grain rice-added foxtail millet with different addition rates (5, 10, 15, and 20%) and cooking methods. The two foxtail millet varieties used in this study were non-waxy foxtail millet, 'Samdame', and waxy foxtail millet, 'Samdachal'. Cooked mixed grain rice-added foxtail millet was cooked by general and high pressure cooking methods with and without fermented alcohol. Except for breakdown viscosity, pasting characteristics of foxtail millet were reduced with increasing amounts of foxtail millet. Water-binding capacity and swelling power significantly decreased with increasing amounts of foxtail millet, whereas water solubility index significantly increased. Total polyphenol and flavonoid contents increased with increasing amounts of foxtail millet. DPPH and ABTS radical scavenging activities also increased with increasing amounts of foxtail millet. Moreover, foxtail millet cooked by general cooking method with fermented alcohol showed higher antioxidant effect compared to other cooking methods. In this study, antioxidant components and activities of cooked mixed grain rice-added foxtail millet with different addition rates and cooking methods can be used as basic data for manufacturing processed products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.4
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• pp.435-441
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• 2017

The present study was carried out to evaluate the applicability of Tenebrio molitor larvae (mealworm) as a health functional food material in order to contribute to the development of the domestic insect industry and health functional food industry. Protein hydrolysates were prepared from mealworm powder by enzymatic hydrolysis using five different proteases (alcalase, bromelain, flavourzyme, neutrase, and papain), and the hydrolysates were then tested for their antioxidant activities. Based on available amino group contents and sodium dodecyl sulphate-polyacrylamide gel electrophoresis analyses, mealworms treated with alcalase ($4,781.39{\mu}g/mL$), flavourzyme ($5,429.35{\mu}g/mL$), or neutrase ($3,155.55{\mu}g/mL$) for 24 h showed high degree of hydrolysis (HD) value, whereas HD values of bromelain ($1,800{\mu}g/mL$) and papain-treated ($1,782.61{\mu}g/mL$) mealworms were much lower. Protein hydrolysates showing high HD values were further separated into > 3 kDa and ${\leq}3kDa$ fractions by a centrifugal filter system and then lyophilized, and the production yields of the low molecular weight protein hydrolysates (${\leq}3kDa$) by alcalase, flavourzyme, and neutrase were 42.05%, 26.27%, and 30.01%, respectively. According to the RC_{50} values of the protein hydrolysates (${\leq}3kDa$) obtained from three different antioxidant analyses, all three hydrolysates showed similar antioxidant activities. Thus, alcalase hydrolysates showing the highest production yield of low molecular weight protein hydrolysates were further tested for their inhibitory effects on peroxidation of linoleic acid by measuring thiobarbituric acid values, and the results show that peroxidation of untreated linoleic acid increased dramatically during 6 days of incubation. However, pretreatment with the hydrolysates ($100{\sim}800{\mu}g/mL$) significantly inhibited linoleic acid peroxidation in a dose-dependent manner over 6 days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.5
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• pp.581-591
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• 2017

The purpose of this study was to examine the biological activities of gamma-irradiated Teucrium veronicoides. In photostimulated luminescence analysis, non-irradiated sample showed lower than 700 photon counts (PCs), whereas irradiated (5 and 10 kGy) samples showed higher than 700 PCs. The thermoluminescence ratio of non-irradiated samples was less than 0.1, whereas the values of irradiated samples were greater than 0.1. Electron spin resonance analysis was performed confirmed for irradiation identification. The total phenolic contents of hot-water and 50% ethanol extracts were higher than those values after irradiation at 10 kGy. Regarding 1,1-diphenyl-2-picrylhydrazyl radical inhibitory activity, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity, antioxidant protection factor, thiobarbituric acid reactive substance inhibitory activity as antioxidant test and xanthine oxidase inhibitory activity, the effect of gamma irradiation had on significant effects. On the other hand, ${\alpha}-amylase$ inhibitory activity of 10 kGy-irradiated hot-water extract was 23.6% higher than that of the non-irradiated sample. Thus, gamma irradiation could be used for the long-term storage of Teucrium veronicoides.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.5
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• pp.646-652
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• 2017

The aim of this study was to investigate method validation for determination of sesamol, sesamin, and sesamolin in non-fermented sesame and fermented sesame by bioconversion. For validation, the specificity, linearity, precision, accuracy, limits of detection (LOD), and quantification (LOQ) of sesamol, sesamin, and sesamolin were measured by HPLC. Linearity tests showed that the coefficients of calibration correlation ($R^2$) for sesamol, sesamin, and sesamolin were 0.9999. Recovery rates of lignan contents in non-fermented and fermented sesame were high in the ranges of 100.27~115.10% and 98.43~114.90%, respectively. The inter-day and intra-day precisions of sesamin and sesamolin analyses for non-fermented and fermented sesame were 0.27~1.94% and 0.25~0.69%, respectively. The LOD and LOQ were $0.23{\sim}0.34{\mu}g/g$ and $0.70{\sim}1.03{\mu}g/g$, respectively. These results indicate that the validated method is appropriate for the determination of sesamol, sesamin, and sesamolin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.5
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• pp.572-580
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• 2017

The contents of phenolic compounds in water and 40% ethanol extracts from Okkwang (Castanea crenata) chestnut bur solid (OCS) were $11.24{\mu}g/50{\mu}g$ solid and $10.28{\mu}g/50{\mu}g$ solid, respectively. The 1,1-diphenyl-2-picrylhydrazyl free radical scavenging and 2,2'-azino-bis(3-ethylbenzothiazoline- 6-sulfonic acid) radical decolorization activities of water and ethanol extracts were 85% and 100% as well as 87% and 86% at a solid content of $50{\mu}g/mL$, respectively. The anti-oxidant protection factors (PFs) of water and ethanol extracts at a solid content of $200{\mu}g/mL$ were 1.22 PF and 1.45 PF, respectively. Thiobarbituric acid reactive substance were 83% in water extract and 73% in ethanol extract at a solid content of $200{\mu}g/mL$. The inhibitory activities against xanthine oxidase in water and ethanol extracts were 54% and 43% at a solid content of $200{\mu}g/mL$, respectively. The inhibitory activities against ${\alpha}$-glucosidase were 95% in water extract and 96% in ethanol extract at a solid content of $50{\mu}g/mL$. Tyrosinase inhibitory activity was 27% in ethanol extract at a solid content of $200{\mu}g/mL$. The collagenase and elastase inhibitory activities as anti-wrinkle effect were 93% and 11% in water extract as well as 94% and 56% in ethanol extract at a solid content of $200{\mu}g/mL$. Hyaluronidase inhibitory activity as anti-inflammatory effect of water and ethanol extracts were 96% and 52% at a solid content of $200{\mu}g/mL$, respectively. The results show that extracts from OCS can be used as a functional resource with antioxidant, anti-gout, carbohydrate degradation inhibitory, whitening, anti-wrinkle, and anti-inflammatory activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1186-1194
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• 2017

Recently, many people have demanded reliable nutritional data even for minor-components. On the other hand, an analytical method for the analyses of vitamin $B_5$ and $B_6$ is lacking. Therefore, this study attempted to validate with accuracy and precision the analysis of vitamin $B_5$ and $B_6$ using a high-performance liquid chromatography (HPLC) method. The vitamin $B_5$ and $B_6$ contents were analyzed using an Agilent 1260 series HPLC system. YMC-Pack ODS-AM ($250{\times}4.6mm$ I.D.) and YMC-Pack Pro RS $C_{18}$ ($250{\times}4.6mm$ I.D.) columns were used for the analyses of vitamin $B_5$ and $B_6$, respectively. In the case of vitamin $B_5$, the flow rate was set to 1.0 mL/min by isocratic elution using the 50 mM $KH_2PO_4$ solution (pH 3.5)/acetonitrile (ACN) (95:5, v/v) with monitoring at 200 nm using HPLC/DAD, whereas the flow rate for vitamin $B_6$ was set to 1.0 mL/min of flow rate by isocratic elution using a 20 mM $CH_3CO_2Na$ solution (pH 3.6)/ACN (97:3, v/v) with monitoring by excitation at 290 nm and emission at 396 nm using HPLC/FLD. The column temperature was set to $30^{\circ}C$. The injection volume was $20{\mu}L$ for each experiment. The specificity of the accuracy and precision for vitamin $B_5$ and $B_6$ were also validated by HPLC. The results showed high linearity in the calibration curve for vitamin $B_5$ ($R^2=0.9998^{{\ast}{\ast}}$), the limit of detection (LOD) and limit of quantitation (LOQ) were 0.4 mg/L and 1.3 mg/L, respectively, In contrast, for the calibration curve of vitamin $B_6$, which showed high linearity ($R^2=0.9999^{{\ast}{\ast}}$), the LOD and LOQ were 0.006 mg/L and 0.02 mg/L, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1103-1108
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• 2005

A new type of surimi gel was prepared by adding the crab paste to the original Alaska pollock surimi, and its characteristics were determined. With increased addition of crab paste to the surimi, moisture $(81.3\;to\;79.1\%)$ and protein content $(12.2\;to\;11.6\%)$ of surimi gels slightly decreased while ash content increased compared to commercial surimi gel. Color values of surimi gels were decreased in lightness (L value, 67.3 to 63.5) but increased in redness (a value, -3.5 to 7.14). Thus, crab paste-added surimi gel was a little darked reddish product. Maximum values of breaking force and deformation of $10\%$ added surimi gel were 568g and 13.1mm, respectively. Sensory scores on color and flavor increased according to the increasing of additional ratios, whereas texture scores was maximum at $10\%$ added surimi gel. From the results of physical properties and sensory evaluation, desirable additional ratio was $10\%$. Total amino acid content (11,435 mg/100g) of $10\%$ added surimi gel was approximately $5\%$ less than non-added surimi gel, and major amino acids were aspartic acids, glutamic acid, leucine and lysine. Exceptionally, cysteine content of $10\%$ added surimi gel was 2 times higher than control (surimi gel without crab paste). Calcium and phosphorus contents of $10\%$ crab paste-added surimi gel were 172:4mg/l00g and 234.6 mg/100g, respectively, and their ratio (1:1.4) was in the optimal range in the body absorbtion efficiency.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1260-1265
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• 2001

This study was performed to investigate the protective effects of Hovenia dulcis Thunb on hepatotoxicity in carbon tetrachloride-intoxicated rats. Male Sprague-Dawley rats (220~240 g) were used as experimental groups, which were divided into 7 groups; Control group, $CCl_4$-treated group, hexane fraction pretreated and $CCl_4$-treated group, chloroform fraction pretreated and $CCl_4$-treated group, ethylacetate fraction pretreated and $CCl_4$-treated group, butanol fraction pretreated and $CCl_4$-treated group, $H_2O$ fraction pretreated and $CCl_4$-treated group. After 6 days, the activities of aminotransferase, contents of cholesterol, TG and hepatic lipid peroxide content in chloroform fraction pretreated and $CCl_4$-treated group were significantly decreased (p<0.05) compared to the only $CCl_4$-treated group. The content of glutathione and activities of GST in chloroform fraction pretreated and $CCl_4$-treated group were also significantly increased (p<0.05) compared to the only $CCl_4$-treated group. In addition, activities of SOD, catalase and GSH-Px in chloroform fraction pretreated and $CCl_4$-treated group were significantly decreased (p<0.05) compared to the only $CCl_4$-treated group. These results indicated that the chloroform fraction of Hovenia dulcis Thunb methanol extract showed hepatoprotective effect in carbon tetrachloride-intoxicated rats.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1053-1059
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• 2001

This study was conducted to estimate the content of antioxidant components and investigate the antioxidative activity of mustard leaf kimchi added pumpkin powder (P) and green tea powder (G). Mustard leaf kimchi added different ratios of P and G were prepared and fermented for 30 days at 5$^{\circ}C$ (properly fermented time). The contents of chlorophyll, total phenol, carotenoids and ascorbic acid in mustard leaf kimchi samples were estimated. The 30 day fermented mustard leaf kimchi added 0.3% P and 0.2% G had relatively higher content of antioxidant components than the other kimchi samples. Based on this result, antioxidative activities of mustard leaf kimchi added 0.3% P and 0.2% G and control kimchi were investigated, that is, methanol extracts of the mustard leaf kimchi samples were prepared and investigated the antioxidative activities. The antioxidative activity of mustard leaf kimchi added 0.3% P and 0.2% G was significantly (p<0,05) higher than control kimchi, and that of the 30 day fermented mustard leaf kimchi at 5$^{\circ}C$ was also significantly higher (p<0.05) than the fresh mustard leaf kimchi. Therefore, it is suggested that antioxidative activity of the 30 day fermented mustard leaf kimchi added 0.3% P and 0.2% G at 5$^{\circ}C$ was the best compared to the other kimchi samples.