• Korean journal of food and cookery science
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• v.15 no.4
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• pp.370-376
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• 1999

The red pepper seeds(RPS), an industrial waste produced from red pepper powder industry, were investigated for its possible use as natural hot taste seasoning. The RPS was extracted with water with addition of salt, sugar, phosphate and citric acid at 70-100$^{\circ}C$ Effects of preheat treatments of steaming at 100$^{\circ}C$ and roasting at 215$^{\circ}C$ and 330$^{\circ}C$ were also studied on the flavor of the RPS extracts. The results showed that steaming and roasting increased the solid yield and reduced the turbidity. The hot flavor of RPS extracts was generally decreased by steaming and roasting. Extraction of RPS at the temperature range of 70-100$^{\circ}C$ for 10-60 minutes showed that solid yield were relatively high of 27% at 80$^{\circ}C$ for 30 minutes with the highest score of hot flavor. When the extraction was carried out with addition of NaCl, sucrose, Na$_2$HPO$_4$ and citric acid, the solid yield was little affected by their addition except a little increase by 0.5% NaCl and 0.2% Na$_2$HPO$_4$ and hot flavor was little affected.

• Journal of Ginseng Research
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• v.37 no.4
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• pp.468-474
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• 2013

Ginseng seed oil was prepared using compressed, solvent, and supercritical fluid extraction methods of ginseng seeds, and the extraction yield, color, phenolic compounds, fatty acid contents, and phytosterol contents of the ginseng seed oil were analyzed. Yields were different depending on the roasting pretreatment and extraction method. Among the extraction methods, the yield of ginseng seed oil from supercritical fluid extraction under the conditions of 500 bar and $65^{\circ}C$ was the highest, at 17.48%. Color was not different based on the extraction method, but the b-value increased as the roasting time for compression extraction was increased. The b-values of ginseng seed oil following supercritical fluid extraction were 3.54 to 15.6 and those following compression extraction after roasting treatment at $200^{\circ}C$ for 30 min, were 20.49, which was the highest value. The result of the phenolic compounds composition showed the presence of gentisic acid, vanillic acid, ferulic acid, and cinnamic acid in the ginseng seed oil. No differences were detected in phenolic acid levels in ginseng seed oil extracted by compression extraction or solvent extraction, but vanillic acid tended to decrease as extraction pressure and temperature were increased for seed oil extracted by a supercritical fluid extraction method. The fatty acid composition of ginseng seed oil was not different based on the extraction method, and unsaturated fatty acids were >90% of all fatty acids, among which, oleic acid was the highest at 80%. Phytosterol analysis showed that ${\beta}$-sitosterol and stigmasterol were detected. The phytosterol content of ginseng seed oil following supercritical fluid extraction was 100.4 to 135.5 mg/100 g, and the phytosterol content following compression extraction and solvent extraction was 71.8 to 80.9 mg/100 g.

• KSBB Journal
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• v.20 no.3
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• pp.205-209
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• 2005

Studies for the commercial production of sesame oil using th supercriticl carbon dioxide were made. Characteristics of sesame oil containing one of natural antioxidant 'sesamol', which only exist at sesame seed were also studied during the supercritical fluid extraction. Among the various factors influencing the sesamol contents in the sesame oil, the roasting time and temperature were checked, because sesamol can be converted from sesamol in through pyrolysis. We found that the sesamol content was increased rapidly under the condition of roasting temperature over $200^{\circ}C$ with longer roasting time. The sesamol content was increased as the temperature and pressure increased, which was caused by increase of solubility of sesamol against sesamol oil. And the sesamol content was increased also with lower speed of supercritical fluid, which increased the contact time with the raw material. The sesamol content was also increased using water increase up to $1\%$ as the entrainer. When the extraction performance with the supercritical fluid was compared to the conventional compressed extraction, the sesamol content was increased up to 11.5 times with the entrainer.

• KSBB Journal
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• v.20 no.3
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• pp.210-214
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• 2005

The characteristics of sesame oil containing one of natural antioxidant, ' $\gamma$-tocopherol', were studied with the supercritical $CO_2$ extraction. Although $\gamma$-tocopherol has a lower vitamin E value in biological systems than $\alpha$-tocopherol, it is a more potent antioxidant with in oils. For the research of various factors influence to the $\gamma$-tocopherol contents increment, we have checked roasting time and temperature, as well as pressure, temperature and flow rate of supercritical fluid. As a result, we found that the $\gamma$-tocopherol content was maintained constant under the condition of roasting temperature over $200^{\circ}C$. With the longer roasting time, $\gamma$-tocopherol content was increased. Except 250 bar, the $\gamma$-tocopherol content was maintained constant under the condition of the various pressure of supercritical fluid. But $\gamma$-tocopherol content was increased with lower flow rate of supercritical fluid from 1 $m{\ell}$/L to 3 $m{\ell}$/L. When the extraction performance with the supercritical fluid was compared to the conventional compressed extraction, $\gamma$-tocopherol content was increased up to 1.6 times.

• Journal of Haehwa Medicine
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• v.23 no.1
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• pp.93-104
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• 2014

Glycyrrhizae Radix et Rhizoma has been extensively used by human beings as a medicinal herb as well as natural sweetener. In this study, we performed quantification analysis of three major constituents including liquiritin, glycyrrhizin, and glycyrrhetinic acid in the 70% ethanol extracts of non-processed Glycyrrhizae Radix et Rhizoma and processed Glycyrrhizae Radix et Rhizoma using a high-performance liquid chromatography coupled with photodiode array detector. The analytical column for separation of the 3 constituents used a Gemini C18 column kept at $40^{\circ}C$ by the gradient elution of two mobile phase. The amounts of liquiritin, glycyrrhizin, and glycyrrhetinic acid in non-processed Glycyrrhizae Radix et Rhizoma were 2.57%, 3.52%, and not detected. After processing by roasting, the best roasting temperature and time of iquiritin, glycyrrhizin, and glycyrrhetinic acid were $160^{\circ}C$-15 min (2.46%), $160^{\circ}C$-15 min (3.67%), and $240^{\circ}C$-15 min (0.76%), respectively.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.291-302
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• 2011

The effects of roasting condition and storage time on rancidity of rapeseed oil were studied. Rapeseed oil from rapeseed roasted under different conditions were stored in the dark at $17^{\circ}C$. Volatile compounds of rapeseed oil were analyzed with an electronic nose (E-nose) and gas chromatography-mass spectrometry (GC-MS). The data from the E-nose were analyzed using discriminant function analysis (DFA). As roasting temperature increased from 150 to $240^{\circ}C$ over 20 min, the first discriminant function score (DF1) moved from positive to negative. DF1 decreased with storage time and changes in DF1 were higher between 0 and 2 days and between 20 and 24 days. Twenty-four compounds were identified in rapeseed oil, and hydrocarbons, furans, ketones, acids, benzene, and aldehydes were detected by GC-MS. The number of formed volatile compounds increased as storage time increased, but no increase in these compounds was detected by GC-MS.

• Journal of Life Science
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• v.23 no.1
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• pp.84-94
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• 2013

The cytotoxicity of coffee-like green tea (CLGT) was determined in a human breast cancer cell line, MCF-7; a human prostate cancer cell clone, PC-3; a human neuroblastoma cell line, SK-N-SH; and a rat cardiomyoblast cell line, H9c2, with reference to green tea leaves (GTL). The CLGT was prepared by roasting the GTL for 60 min at $240^{\circ}C$ in a temperature-controlled frying pan. The CLGT preparation imitated the flavor and taste characteristics of coffee fairly well according to sensory analysis. The CLGT preparation had no adverse cytotoxic effects on the cancer cells or the normal cells compared to GTL. No significant change in the antioxidant activity was seen in the CLGT preparation compared to that of GTL. The amount of total protein, sugar, and phenolic compounds was reduced in the preparation relative to those in GTL, a fact that might explain the coffee-like flavor and/or taste characteristics of the CLGT preparation. These results suggest that CLGT prepared by roasting GTL for 60 min at $240^{\circ}C$ does not show any adverse effects on cancer cells and normal cells compared to GTL. They imply that CLGT could be safe for human consumption.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.3
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• pp.409-416
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• 2007

This study investigated changes in the catechin and alkaloid contents of Bosung green tea during different manufacturing processes and storage periods, using HPLC and UV-VIS spectrophotometer analysis. For changes in the catechin and alkaloid contents by roasting technique, we found that EGCG, CG and GCG decreased just slightly by processes performed before roasting, rather than after roasting. In addition, theobromine, caffeine, and ECG changed minimally throughout all the processes. For changes in the catechin and purine alkaloid contents of the green tea leaves during storage, EGCG, ECG, and CAF decreased considerably in the green tea stored at temperatures of $5^{\circ}C$ and $25^{\circ}C$, and they decreased by $20{\sim}30%$ after storage for 1 year. However, a quantitative difference was hardly observed in the catechin and alkaloid contents regardless of storage temperature.

• Resources Recycling
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• v.18 no.5
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• pp.37-43
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• 2009

The demand for rhenium has considerably increased recently owing to the large-scale consumption in industries and the price of rhenium has increased owing to the lack of supply and its availability. The dust from the roasting of molybdenite was employed to investigate the leaching behavior of rhenium and molybdenum. Leaching experiments were done by varying optimum parameters, such as reaction time, NaOH concentration and leaching temperature. The optimum leaching condition was found to be $4\;mol{\cdot}L^{-1}$ NaOH, 2 hours leaching time, $100\;g{\cdot}L^{-1}$ solid/liquid ratio, $80^{\circ}C$ temperature, and 250 rpm. At this condition, leaching percentage of rhenium and molybdenum was 86.1% and 88.6%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1201-1206
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• 2010

As a means to increase the production and consumption of the brown colored rice with high content of GABA ($\gamma$-aminobutyric acid), this study was conducted to develop brown colored rice tea. After roasting at various temperatures and times, color values and GABA content of the brown colored rice were analyzed. Physicochemical properties such as browning, turbidity, reducing sugar, soluble solid, total polyphenol and pH of brown colored rice tea were determined after the rice powder was put into tea bags and leached in hot water. Sensory characteristics were investigated for three kinds of tea roasted at $170^{\circ}C$ for 10, 20 and 30 min. As the roasting temperature and time increased, L, a and b values decreased as well as GABA content. The brown colored rice roasted at $170^{\circ}C$ for 10 min contained the highest content of GABA. Browning, turbidity, reducing sugar, soluble solid and total polyphenol of the brown colored rice tea increased as the roasting temperature and time increased, on the contrary, pH decreased. The brown colored rice tea roasted for 30 min was preferred the most in color, flavor, taste and overall acceptance. From this result, the brown colored rice tea needs to be manufactured by a combination of the brown colored rice roasted at $170^{\circ}C$ for 10 min and 30 min to satisfy the consumer's preference and high content of GABA.