• Journal of Food Hygiene and Safety
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• v.32 no.3
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• pp.234-242
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• 2017

This study was conducted to provide basic data of Cirsium setidens Nakai in different harvest time that will be applied for development of functional foods and ingredients. We investigated pectiolinarin and pectolinarigenin content, total flavonoids content and antioxidant effects (DPPH radical scavenging activity and ORAC assay) of C. setidens Nakai. Our results showed that the pectolinarin and total flavonoids contents of C. setidens Nakai in harvesting time ranged from $43.13{\pm}0.22$ to $95.65{\pm}0.34mg/g$ and from $32.81{\pm}1.68$ to $40.43{\pm}0.35mg$ rutin equivalent (RE)/g, respectively. The DPPH radical scavenging activity of C. setidens Nakai did not show differences in harvesting time. The oxygen radical absorbance capacity (ORAC) value was highest in August (2016) extracts ($827.72{\mu}mole\;TE/g$). In addition, C. setidens Nakai exthanolic extract in harvesting time did not show any cytotoxicity up to $200{\mu}g/mL$. During adipocyte differentiation, C. setidens Nakai extract in harvesting time significantly inhibited lipid accumulation and ROS production, compared with the controls. These results suggest that C. setidens Nakai extract could be considered as a non-toxic natural resources of functional food ingredients and natural antioxidants.

• Journal of Food Hygiene and Safety
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• v.32 no.3
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• pp.211-216
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• 2017

A total of 100 seafoods commonly consumed in Gyeonggi-do were investigated to determine the concentration of lead (Pb), total mercury (Hg), methyl mercury (MeHg), cadmium (Cd) and selenium (Se). Concentration of heavy metals and selenium was measured by using mercury analyzer, ICP-MS and GC-ECD. The average content (mg/kg) of heavy metals in the seafood samples was as follows; Pb 0.0915 (0.0021-0.4490), Cd 0.0084 (ND-0.1773), and Hg 0.0412 (0.0013-0.3032). All the levels were below the recommended standards of the MFDS in Pb (0.5 mg/kg), Cd (0.2 mg/kg), Hg (0.5 mg/kg). The methylmercury was detected in the hairtail (0.0677 mg/kg) and cod (0.2941 mg/kg). After the average content of heavy metals in seafood was determined, the exposure assessment for heavy metals was conducted. Relative hazardous levels compared to PTWI were lower than the official standards of the JECFA for Pb (0.97%), Hg (3.42%) Cd (0.45%). In conclusion, the levels presented in this study are presumed to be safe for consumption.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.43 no.1
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• pp.43-52
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• 2017

EtOAc fractions of Magnolia obovata (M. obovata) Bark extracts were studied for the potential ingredient as a safe and effective whitening cosmetic material. The concentration of active substances honokiol was determined by HPLC. In vitro, the fractions reduced the extracellular and intracellular melanin contents in B16F10 cells in dose dependently and inhibited extracellular melanin secretion ($IC_{50}=11.05{\mu}g/mL$). The $12.5{\mu}g/mL$ treatment of maximum concentration effectively inhibited up to about 60% to the amount of extracullular melanin. Also, the $12.5{\mu}g/mL$ treatment of maximum concentration effectively inhibited up to about 59% to the amount of intracullular melanin ($IC_{50}=10.85{\mu}g/mL$). The $IC_{50}$ value of ${\alpha}-arbutin$ used as a positive control was $59.99{\mu}g/mL$. So, EtOAc fractions of M. obovata Bark extracts showed whitening effect when compared with the non-treatment group. In case of in vivo study, Cosmetic cream with EtOAc fractions of M. obovata Bark extracts was approved by Ethics committee of KDRI (IRB number: KDRI-IRB-1537). As a result in progress for skin sensitization as well as assessment of skin irritation through repeated patch test, skin allergens was identified as non sensitizing agents. Also, cosmetic cream with EtOAc fractions of M. obovata Bark extracts showed significant topical whitening effect and reliable skin safety when compared with the non-treatment group. In conclusion, EtOAc fractions of M. obovata Bark extracts may be a useful cosmetic ingredient for effective skin whitening.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.63 no.3
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• pp.196-204
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• 2018

The main objective of this study was to identify the best quality rice for cultivation on reclaimed land in Jeollabukdo-Province based on yield, head rice ratio, protein content, amylose content, and Toyo taste value evaluations. Seven varieties of rice were grown for two years on the reclaimed land. The Sukwang variety had the earliest heading date. The tiller number for the Younghojinmi variety was 19 on average, and its variation in tiller number was the lowest, which showed that the safety for cultivation of the variety was high on the reclaimed land with respect to that of the other varieties. The culm and panicle lengths of the Sukwang and Hyunpum varieties were the highest at 81.8 and 21.3 cm, respectively. Shindongjin produced the highest thousand grain weight at 27.7 g, whereas Haepum produced the lowest at 22.3 g. The number of grains per panicle for 7 all varieties was statistically equal for both years. The yield order for the varieties was Shindongjin (590) > Hopum (575) > Younghojinmi (552) > Sukwang (551) > Hopum (543) > Mipum (534) > Haepum (498 kg/10a), which showed that there was no significant difference in average yield between the varieties when both years are taken into consideration. However, the annual difference in Haepum yield between 2015 and 2016 was the highest at 108 kg/10a, indicating low cultivation safety. The head rice ratio of Younghojinmi was higher than for the other cultivars in both 2015 and 2016. However, there was no significant difference between the 2 years when the averages for all varieties were analyzed. There was was a considerable difference in protein and amylose content between the varieties in the two years, although this was not apparent in the results when the average over 2 years for each variety was calculated. There was no significant difference between the two years with respect to the average head rice ratio, and the protein and amylose contents of the seven varieties. The Toyo taste values for the Sukwang and Mipum varieties were higher than for the other varieties. Based on the principle characteristics, such as Toyo value, the Sukwang variety is a suitable substitute for Shindongjin, which has been previously used to produce high-quality rice on the reclaimed land.

• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.435-447
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• 2011

This study was investigated to determine the contents of sulfur dioxide residues in medicinal herbs in Seoul Yang Nyoung Shi in 2010 (1,522 samples of 189 kinds). Samples were measured by modified Monier-Williams method. of the total samples, 618 samples (84 kinds) were domestic, and 904 samples (158 kinds) were imported. The content of sulfur dioxide in the domestics showed the range of 0.0 to 1,298.0 mg/kg (average 12.7 mg/kg), while those in imported samples were the range of 0.0 to 3,982.2 mg/kg (average 42.4 mg/kg). The average (mg/kg) amount of sulfur dioxide by parts in medicinal herbs was as follows; Tuber 122.3, Radix 69.3, Rhizoma 37.4, Cortex 33.3, Fructus 8.8, Ramulus 4.9, Semen 4.6, Folium 3.4, Flos 2.7, Perithecium 1.4. of the total samples (1,522), 52 samples (3.4%) were violated the KFDA regulatory guidance of sulfur dioxide. Among these 52 unsuitable samples, 16 samples (7 kinds) were domestic, and 36 samples (23 kinds) were imported. Approximately 88.1% of the total samples was less than 10 mg/kg of sulfur dioxide and 6.3% of the total samples showed more than 30 mg/kg of sulfur dioxide.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1297-1301
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• 2005

This study was carried to develop the new functional food material by exploring natural antioxidant substances of Crotalaria sessiflora L. We compared antioxidative activity of potential antioxidant substances extracted from Crotalaria sessiflora L. The order of extract yield of Crotalaria sessiflora L. were stem > loaves > seed > root. Antioxidative activities of Crotalaria sessiflora L. were measured by total polyphenol contents EDA (electron donating activity), SOD (superoxide dismutase) -like activity, hydroxyl radical scavenging ability and hydrogen peroxide radical scavenging ability. Total polyphenol acid content was much higher in leaves Ex than other extracts. And leaves Ex showed the most excellent antioxidative activity ($86.27\%$) in terms of SOD-like activity. The EDA was ordered loaves Ex > stem Ex > seed Ex > root Ex. Hydroxy radical scavenging ability was the most effective in loaves Ex, and hydorogen Peroxide radical scavenging ability was the highest in seed Ex. Therefore we could be certain that leaves Ex was the most effective in antioxidative activity from Crotalaria sessiflora L.

• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.238-244
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• 2009

This survey was conducted as a surveillance program following the establishment of safety guidelines for agricultural products in Korea. Concentrations of arsenic (As), cadmium (Cd), lead (Pb), and mercury (Hg) were measured in 421 samples using a mercury analyzer or ICP-MS. The average levels of Pb in mg/kg were 0.021 for rice, 0.020 for corn, 0.028 for soybeans, 0.034 for red beans, 0.025 for sweet potatoes, 0.021 for potatoes, 0.019 for Chinese cabbage, 0.031 for spinach, 0.021 for Welsh onions, and 0.011 for radishes. The average levels of Cd in mg/kg were 0.021 for rice, 0.002 for corn, 0.020 for soybeans, 0.006 for red beans, 0.008 for sweet potatoes, 0.011 for potatoes, 0.007 for Chinese cabbage, 0.035 for spinach, 0.006 for Welsh onions, and, 0.006 for radishes. The average levels of As in mg/kg were 0.103 for rice, 0.005 for corn, 0.007 for soybeans, 0.005 for red beans, 0.005 for sweet potatoes, 0.004 for potatoes, 0.007 for Chinese cabbage, 0.015 for spinach, 0.009 for Welsh onions and, 0.006 for radishes. Finally, the average levels of Hg in ${\mu}g/kg$ were 2.3 for rice, 0.2 for corn, 0.6 for soybeans, 1.4 for red beans, 0.1 for sweet potatoes, 0.3 for potatoes, 0.5 Chinese cabbage, 2.1 for spinach, 0.5 for Welsh onions, and 0.2 for radishes. Based on the Korean public nutrition report 2005, these levels (or amounts) are calculated only at 2.6% for Pb, 8.7% for Cd, 1.2% for Hg of those presented in provisional tolerable weekly intake (PTWI) which has been established by FAO/WHO. Therefore, the levels presented here are presumed to be adequately safe.

• Journal of Food Hygiene and Safety
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• v.25 no.3
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• pp.251-257
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• 2010

The experiment was conducted to find out the nutritive value and microbial status of different wholesale cuts of goat carcass. The meat sample (4 cuts from each animal $\times$ 3 different age groups $\times$ 3 animals in each group = 36 samples) was obtained from 1-, 2-, and 3-year aged goats. The whole sale cuts were shoulder, rack, loin and leg of each goat carcass. To assess the quality of meat sample, the general appearance, color, smell, juiciness, proximate composition, pH, total bacteria, coliform bacteria, and yeast were studied. The mean pH value of different cuts ranges from 5.65-5.69 didn't differ significantly, but due to age differences the pH values (5.59-5.74) differed significantly (p < 0.01). The values of juiciness in different ages ranged from 32.24-42.10% which differed significantly (p < 0.01). The marbling of the cuts of rack portion was more pronounced than that of other cuts. The ranges of crude protein (CP) content of goat carcass (20.78-27.71%) differed significantly (p < 0.01) and leg portion contained higher CP than other portion. Fat contents of different cuts ranged from 2.66-11.47% differed significantly (P < 0.01). The moisture content of the carcass differed significantly which ranged from 69.20-73.31%. The ash content of the cuts of 1-year aged groups (0.99 $\pm$ 0.13%) was higher than that of other age groups and differed significantly (P < 0.01). The calcium (Ca) content did not differ significantly. The phosphorus (P) content was higher in one year old goat (0.15 $\pm$ 0.03%) than that of the goats of other ages. The total viable count (TVC) content of microorganisms ranging from 5.05-5.15 log cfu/g at different ages did not differ significantly. The coliform count (CC) of different cuts differed significantly (P < 0.01) which ranged from 2.56-3.05 log cfu/g; it also differed significantly (P < 0.05) in different ages (2.79-2.84 log cfu/g) and was higher in 1 year old goat carcass. The yeast count differed significantly in different cuts (P < 0.01) and ages (P < 0.05). From the study it is concluded that the age and different wholesale cuts have direct influence on quality of goat carcass.

• Journal of Food Hygiene and Safety
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• v.28 no.2
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• pp.146-151
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• 2013

Perilla frutescens usually dieted in East Asian country such as Korea and Japan. Antioxidant, antiinflammatory and anticancer activities of perilla leaves have been founded. In previous study, we confirmed that caffeic acid, major compound of perilla, was accumulation by sucrose aqueous solution and thus antioxidant effect of perilla was enhanced. In this study, we investigated the protective effect of functional perilla leaves extract (PLE) against tert-butyl hydroperoxide(t-BHP) induced-oxidative hepatotoxicity. The pretreatment with PLE (250, 500 and 1000 mg/kg b.w.) for 5 days before a single dose of t-BHP (i.p.; 0.5 mmol/kg) significantly lowered the serum levels of aspartate aminotransferase, alanine aminotransferase and lactate dehydrogenase dose-dependently. And we confirmed that the indicators of oxidative stress were remarkably reduced in the liver, such as the glutathione contents and malondialdehyde, marker of lipid peroxidation. Pathological histology of the rat livers tissues showed that PLE reduced the hepatocyte degeneration and neutrophilic infiltration of liver induced by t-BHP. These results suggest that functional perilla frutescens has the protective effect of liver against t-BHP-induced oxidative hepatic stress in rats.

• Journal of Food Hygiene and Safety
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• v.9 no.2
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• pp.95-104
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• 1994

A study on food sanitation in school textbooks was performed for 7 months from October 1, 1992 through may 31, 1993. A total of 243 textbooks (77 from elementary school level, 52 from junior high school level and 114 from senior high school level) were reviewed and analyzed. This study was performed in order to develop better method for teaching the subjet of food sanitation to students effectively. The results are as follows: 1) A total number of pages of textbooks dealing with food sanitation were 48 pages (0.53%) in elementary level textbooks, 38.05 pages (0.31%) in junior high school level and 105.05 pages (0.34%) in senior high school level. 2) 104.05 pages were allocated for the subject of food storage, 33 pages for insect and rodent control, 32 pages for food poisoning, 15 pages for food contamination and 7 pages for kitchen hygiene. 3) Of the four categories of textbooks, the numbr of pages dealing with food sanitation were 145 in home economics, 31 in physical education, 12 in social studies and 3.0 in science. 4) Home economics and physical education textbooks allocated many pages in dealing with food sanitation. Home economics textbooks had 88 pages for food storage, 26.05 pages for food poisoning, 7 pages for food contamination, and 2 pages for kitchen hygiene. Physical education textbooks had 15 pages about food storage, 4 pages for food poisoning, 5 pages for food contamination, and 1 page for kitchen hygiene. 5) Social studies textbooks had 5 pages for food storage, 4 pages for insect and rodent control, 3 pages for food contamination. 6) The number of pages dealing with food sanitation in elementary school level textbooks were 20 in physical education, 13 in home economics, 12 in social studies, 3 in science respectively. 7) The number of pages dealing with food sanitation in junior high school level textbooks were 31.05 in home economics, and 7.00 in physical education textbooks. 31.50 pages were about food storage, 6 pages about food poisoning, 13 pages about insect and rodent control, and 1 page about kitchen hygiene. 8) The number of pages dealing with food sanitation in senior high school level textbooks were 101.05 in home economics and 4 in physical education textbooks. 64 pages were about food storage, 21.05 about food poisoning, 13 about insect and rodent control, 4 about kitchen hygiene, and 3 about food contamination. 9) Pictures, drawings and tables were used in explaining food sanitation in the textbooks, 32 drawings of a total of 38 cuts in elementary school level textbooks, 8 pictures of 10 cuts in junior high school level and 13 tables of 14 cuts in senior high school level were used. 10) 5th grade textbooks of elementary school did not have a subject on food poisoning. Other grade textbooks in elementary school level did not contain a subject on food contamination and insect and rodent control. It's recommended that these subjects be contained in the textbooks. 11) It is necessary to teach a subject on health or health and environment independently and contain food sanitation in the subject. It is recommended that a textbook on health or health and environment be published and taught to students. 12) It is recommended that teachers specialized in health education be assigened to schools to teach health related subjects. 13) It is recommended that book publishers use the latest information in the textbooks and technical terms be unified.