• The Korean Journal of Food And Nutrition
• /
• v.33 no.6
• /
• pp.624-630
• /
• 2020

This study examined the quality characteristics of Makgeolli to investigate the availability of Korean sweet potato cultivars as alcoholic beverages. The following sweet potato varieties were used: Gogunmi, Daeyumi, Shingunmi, Shinyulmi, Shincheonmi, Jinyulmi, Jinhongmi, Jeungmi and Pungwonmi; their alcohol contents ranged from 12.20% to 14.20%, with the lowest value in Makgeolli made with Jeungmi and the highest value in Makgeolli made with Jinhongmi. The DPPH radical scavenging activity was in the range of 37.51~77.02%, with the lowest value in Makgeolli made with rice (control) and the highest value in Makgeolli made with Gogunmi. As a result of analyzing the aroma component of sweet potato Makgeolli, 27 kinds of aroma components were detected, and six kinds of alcohols, 13 kinds of esters, four kinds of acids, and four kinds of other compounds were found. Regarding the number of aroma compounds, Makgeolli made with Shinyulmi showed the lowest number with 14 kinds, while Makgeolli made with Pungwonmi showed the highest number with 27 kinds.

• The Korean Journal of Food And Nutrition
• /
• v.33 no.6
• /
• pp.672-680
• /
• 2020

This study was conducted to effectively supplement vitamin D and increase the consumption of ear mushroom based on the investigation of the quality characteristics of cookies containing ear mushroom supplemented with vitamin D. Cookies were made of 0%, 1%, 3%, and 5% ear mushroom powder treated by ultraviolet B. Increased addition of ear mushroom powder led to a decrease in the bulk density of the dough as well as a spread factor, color value, and hardness of the cookies. There was no significant difference in the loss rate, but the water content of the dough and cookies was increased. The total polyphenol content of cookies added with 1~5% ear mushroom powder was higher than that of the 0%. The DPPH free radical scavenging activity of cookies added with 5% ear mushroom powder (23.8%) was 2 times higher than that of the 0% (10.9%). The vitamin D2 content of cookies added with 5% ear mushroom powder (835.5 ㎍/100 g D.W.) was 44 times higher than that of the 0% (19.0 ㎍/100 g D.W.). Consequently, ear mushroom powder is considered to be suitable for the production of functional cookies because of high values of antioxidant activity and vitamin D2 content.

• The Korean Journal of Food And Nutrition
• /
• v.35 no.2
• /
• pp.106-115
• /
• 2022

The purpose of this study was to examine the quality characteristics of byeolmijang prepared several roasted whole grain powders (oat, brown rice, black soybean, corn) for eight weeks. As the fermentation progressed, the pH decreased from 6.10~6.12 to 4.48~4.92 and the total acidity increased dramatically from 0.41~0.48% to 1.67~2.24%. There were no differences in the moisture content. The content of reducing sugar decreased, in particular, brown rice sample(C) decreased significantly than the other samples during fermentation. In color, L and b-value decreased all samples, whereas a-value showed a tendency to slightly increase. The total cell counts and lactic acid bacteria revealed an increasing tendency during fermentation. In case of the amino-type nitrogen contents, it increased significantly during the fermentation period, especially control sample (A) showed the highest content significantly. The total polyphenol of all samples increased in the fermentation period. ABTS and DPPH radical scavenging activities also increased, especially corn sample (E) had the highest levels. In by electronic tongue analysis, corn sample (E) revealed higher umami and sourness than the control. So, by adding roasted corn powder, it can enhance function and taste of byeolmijang.

• Journal of agriculture & life science
• /
• v.45 no.1
• /
• pp.109-117
• /
• 2011

The antioxidant activities of 60% ethanol extracts from different parts (leaf, stem, and root) of Artemisia argyi using an in vitro system were examined to find a possibility as natural antioxidant substances. The highest total phenolics (23.08 mg/g) was obtained by 60% ethanol extract of leaf. The scavenging activity of 60% ethanol extract from different parts of A. argyi on the DPPH and ABTS radical was raised with increasing amount of extracts, and 60% ethanol extract from leaf showed the highest radical scavenging activities. The leaf extract presented the highest reducing power and strong inhibitory effect on autooxidation of linoleic acid. In MDA formation using mouse brain homogenates, the 60% ethanol extracts of A. argyi also exhibited antioxidant activity as inhibition of MDA (71.38% at $200{\mu}g/mL$). Therefore, these results suggest that the 60% ethanol extract of A. argyi leaf possess excellent antioxidant activities and thus it has great potential as a source for natural antioxidant.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2017.06a
• /
• pp.368-368
• /
• 2017

Rice is the world's three major crops that is the staple food of Asian. Japonica type rice is consumed in Korea. Rice cultivation area decreases steadily. That is affected by decrease of the farm income with the inventory of 1.7 million tons, which is 2 to 3 times more than the optimal amount due to the decrease in the consumption of rice per person and cultivate high yield varieties. In recent years, as income level has improved, interest in health has been high and consumption for health food has been steadily increasing. For health food, rice is added by adding grains such as millet, sorghum, oats, beans and colored rice rather than white rice. In 1997, RDA(Rural Development Administration) developed black rice 'Heuknambyeo', and then 20 varieties were bred until 2017. In CBARES(Chungbuk Agricultural Research and Extension Services), we have developed new rice varieties 'Cheongpungheukchal' in 2010, 'Cheongpungheukhyangchal' in 2014, 'Cheongpungheukchal' is high in farming preference because of high yield. Black rice has high content of GABA and water-soluble phenol, DPPH radical scavenging activity, and consumers are interested in the function in the body. Therefore, functional and antioxidant activities(anthocyanin, total polyphenol, ${\alpha}-glucosidase$ inhibition) and antioxidant activities(ABTs, DPPH) were analyzed by comparing white and black rice. Testing varieties are 'Chucheongbyeo', best quality cultivars 'Daebo' and 'Samgwang' as white rice which are cultivated much in Chungbuk area, and black rice are 10 varieties including 'Cheongpungheukchal', 'Cheongpungheukhyangchal', 'Josaengheukchal' and so on. It has transplanted on 25th May, at CBARES research paddy by 100% fertilizer recommendation rate. Harvesting time was 50 days after heading by varieties, and has researched growth properties, yield and yield components, functional and antioxidant activities. Anthocyanin content was not measured because there was no pigmented in white rice, the highest value of anthocyanin content was 'Shintoheukmi' and in the range of 125.6~249.6mg/100g by black rice varieties. Total polyphenol content was high 'Cheongpungheukchal' and 'Shintoheukmi' and in the range of 96.68~244.34 mg/100g in black rice, white rice lower than blackish rice at 19.84~22.51mg/100g. ${\alpha}-glucosidase$ inhibition was high 'Cheongpungheukchal', 'Cheongpungheukhyangchal' and 'Shintoheukmi' in the rage of 75.87~98.85% by black rice varieties, especially 'Samgwang' was 80.75% and the other white rice was higher than 58~68%.

• Journal of Applied Biological Chemistry
• /
• v.52 no.4
• /
• pp.216-220
• /
• 2009

Aldo-keto reductase family 1 B10 (AKR1B10) has been considered as a potential cancer therapeutic target. Ethanol extracts prepared from 82 Korean local plants were examined for their antioxidant activity and inhibitory effects on recombinant human AKR1B10 (rhAKR1B10) in vitro. 21 extracts showed more than 80% of ABTS radical scavenging activity at $100\;{\mu}g/mL$ and 11 extracts inhibited more than 50% of rhAKR1B10 activity at $10\;{\mu}g/mL$. Especially, 9 extracts showed potent inhibition on rhAKR1B10 activity compared with positive control tetramethylene glutaric acid.

• Food Science and Preservation
• /
• v.15 no.5
• /
• pp.749-753
• /
• 2008

To assess the relationship between anti-oxidant and immunomodulatory activities of Diospyros kaki Thunb. fruit, we harvested persimmons on the first Friday of every month from July to October, and conducted a DPPH assay, a T-bet promoter assay, and an ELISA for IL-4 determination. Anti-oxidant activity increased as fruit weight rose. When the fruit was extracted with five different solvents, and the extracts examined for radical scavenging activity, such activity exhibited a pattern similar to that seen when anti-oxidant activity was assessed. T-bet promoter activity decreased on ripening, whereas IL-4 expression increased, as tested in a DNFB-induced animal model. Collectively, the results suggest that inflammation-inhibitory activity, valuable in treatment of some immune diseases, rises as persimmons ripen.

• Journal of the Korea Convergence Society
• /
• v.8 no.12
• /
• pp.109-117
• /
• 2017

The purpose of the study aimed to explore the possibility for natural preservative convergence materials by examining the antioxidant activity and antimicrobial effect of 19 wild plants in Jiri Mountain. Total polyphenols were higher in the order of CS(Camellia sinensis L., 87.9 mg GAE/ g), MP(Mentha piperascens Holmes., 85.1 mg), NN(Nelumbo nucifera Gaertn., 65.0 mg) and PD(Pinus densiflora Siebold & Zucc., 52.8 mg). Total flavonoids were high in NN(25.7 mg QUE / g) and MP (25.4 mg QUE / g). CS(58.1%), NN(47.9%), and MP(40.6%) showed high ABTS radical scavenging ability and the result was similar in DPPH radical scavenging ability. The extracts of HC(Hemerocallis coreana Nakai.), PD, and CO(Cornus officinalis Siebold et Zucc.) showed the highest inhibitory effect on the growth of E. coli. The extracts of PK(Pulsatilla koreana Nakai ex Nakai.), SC(Saururus chinensis Baill.), and MC(Smilax china L.) completely inhibited the proliferation of S. aureus, showing the possibility to be developed as natural preservatives and disinfectants.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.35 no.9
• /
• pp.1085-1098
• /
• 2011

In the $21^{st}$ century, technology is a tool for the expansion of the five senses and physical ability that works as an element for posthuman identity. This study analyzes and theorizes on the characteristics of the posthuman body in fashion illustration. The method of this study analyzes documentaries about posthuman and fashion illustration. The results are as follow. Posthuman body types are classed as hybrid body, plastic surgery body, and digital body. The characteristics of the posthuman body are categorized as ultra- functional prosthetic, mythical undifferentiated, radical plastic surgery type and post-physical digitization type. The ultra-functional prosthetic type shows a restored body and upgraded functional body through a machine hybrid, cyborg suit and mannequin hybrid. It is a break from classical gender identity to form a nerve sense extension that displays physical and abstract power. The mythical undifferentiated type shows a therianthropic form, parts of an animal body, radical skin and gender bending. It represents the return to an undifferentiated world, the desire of a powerful being and the possibility of radical transformation. The radical plastic surgery type shows a photomontage of an ideal body, transgendered body, grotesque body marking, absence of partial or overall face organ and the expansion of abnormal body organs. It represents the expression of narcissism, unconscious desire, fantasy, fear and suggests an alternative ideality, sexual attachment and ambiguous gender identity. The post-physical digitization type shows an imperfect form or duplicated ego image through the omission of the body silhouette or detailed form, fragmented image using net, representative self like optical illusion using typography, an imperfect vague silhouette and immaterial body outline through the use of virtual light. It represents the lack of desire, narcissism, fluidity in a virtual space, the continued creation of a new self, ambiguous gender identity and the liberation of environment, sex, and race. Likewise, the posthuman in fashion illustration shows the absence of a species boundary, destruction of classical gender identity, a new personality and virtual self image.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2017.06a
• /
• pp.277-277
• /
• 2017

The research was carried out to investigate a total polyphenol content, antioxidant activity, amino acid and resveratrol content of peanut sprouts (cotyledon, epicotyl, leaf, hypocotyl, root), in different light (white, blue, red, F-red, UV-A, UV-B, UV-C) conditions for 24 hours. Peanut seeds were sown on a $27.5{\times}15.9{\times}13cm$ tray and grown at the $25^{\circ}C$ under the dark condition for 14 days. Total polyphenolic contents of epicotyl and leaf were about 288mg GAE/100g in blue light. The DPPH radical scavenging of cotyledon and hypocotyl were 1.3~1.5 times (63%) and 2 times (40%) compared to control (43%, 19%), respectively. As to ABTS activity, its activity was increased by all LEDs treatment, Especially, the highest ABTS activity of the hypocotyl and leaf was shown as 99.1% in blue light. The essential amino acid content of hypocotyl and leaf was increased 1.9 times in the UV-B, 1.6 times in red, and 1.5 times in F-red, respectively. The non-essential amino acid content was increased by all LEDs treatment in hypocotyl and leaf. The content of resveratrol was increased by 1.3 times in UV-B compared to that of other tissues. Assessing inclusively, this study showed that there was a significantly positive effect between increase of physiological substance activity and LED light treatment, resulting in stably producing peanut sprouts. Therefore, a material treated with LEDs is thought to be useful as a functional food resources.