• KOREAN JOURNAL OF CROP SCIENCE
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• v.68 no.2
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• pp.59-68
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• 2023

Sweet corn is widely consumed due to its high nutritional content and diverse phytochemical composition, including carotenoids and phenolic compounds, which have several benefits for human health. This study aims to identify breeding materials for developing high-functional sweet corn varieties by evaluating the phytochemical and antioxidant activities of 37 Korean sweet corn inbred lines. The results revealed genetic variation in various components, such as carotenoid content (range of 120.7~1239.3 mg 100 g^-1), polyphenol content (490.5~740.6 mg gallic acid equivalent 100 g^-1), and flavonoid content (7.3~68.6 mg catechin equivalent 100 g^-1). In addition, the free radical scavenging capacity, measured using 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid), also varied among the inbred lines. Therefore, in this study, we identified Korean sweet corn inbred lines with high phytochemical content and excellent antioxidant activity. The development of sweet corn varieties with improved functionality is expected to further expand the role of sweet corn as a source of antioxidants in the Korean diet.

• Food Science and Biotechnology
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• v.14 no.2
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• pp.177-180
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• 2005

Antioxidant activity of crude extracts from colored sweet potato cultivars by plant parts such as root, stem and leaf was evaluated. The highest TBARS values were obtained from root samples of sweet patato, and followed by stems and leaves, indicating that leaf sample showed the strongest antioxidant activity. Sweet potato cultivars with yellow flesh and leaf part exhibited strong antioxidant activities. Antioxidant activities of leaf and stem extracts were maintained for 21 days and were a little lower than that of BHT. The DPPH radical scavenging activity was the highest in "Sinhwangmi" leaf, and followed by "Jami" root. Chlorogenic acid was detected as the most abundant antioxidant substance among all fractions. These results suggest that the antioxidant activity of sweet potato differs depending on plant part and cultivar.

• Journal of the Korean Wood Science and Technology
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• v.1 no.2
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• pp.11-15
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• 1973

This study was carried out to utilize sweet potato, and jerusalem artichoke flour as an extender of urea formaldehyde resin for plywood manufacture. The results obtained are summarized as follows: 1) In dry and wet test of plywood, sweet potato flour extended in urea formaldehyde resin was shown better strength than those of wheat flour. 2) Sweet potato flour was shown good results up to 200 percent extension in the dry test, and there was not shown significant difference between 100 percent and 150 percent extension in the wet test. 3) In the case of 100 percent extension, potato flour was shown best dry shear strength(400 psi) and sweet potato flour was shown best wet shear strength (212 psi).

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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• pp.1-5
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• 2000

Physicochemical properties and gelatinization patterns of purple-fleshed sweet potato starch were studied. Shape of starch granule was round and polygonal, X-ray diffraction pattern was Ca-type. Amylose content was 14.4% which was lower than that of other sweet potato starch. Water binding capacity was 82.54%, swelling power and solubility at 8$0^{\circ}C$ were 27.94% and 15.35%, respectively. Initial temperature of gelatinization was 72$^{\circ}C$ using Brabender/Visco/Amylograph, consistency and setback were lower than those of other sweet potato starch. The peak temperature and enthalpy determined by DSC were 68.1$^{\circ}C$, 1.24cal/g, respectively. The transmittance of starch dispersions in alkaline solutions increased with NaOH concentration up to 0.17N, and then changed slowly at 0.19N or above. The apparent viscosities were similar to the transmittance of starch dispersions in alkaline solutions, but drastically increased above 0.21N.

• Korean Journal of Food Science and Technology
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• v.45 no.3
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• pp.305-311
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• 2013

Effects of cultivation methods on quality characteristics, pasting characteristics, chemical components, and antioxidant activities of sweet potatoes (Ipomoea batatas (L.) Lam) were determined. The Brix degree, hunter color value, pasting characteristics, moisture, protein, and mineral contents of the sweet potatoes showed significant differences from cultivation methods. The total polyphenol and flavonoid contents of the methanolic extracts of the sweet potato's pericarp were higher than sweet potato's sarcocarp. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of the sweet potato's pericarp on the conventional culture and successful cropped hairy vetch culture was 776.38 and 715.20 mg TE/100 g sample. The 2,2'-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid (ABTS) radical scavenging activity of the sweet potato's pericarp on the conventional culture and successful cropped hairy vetch culture was 708.03 and 708.58 mg TE/100 g sample. Generally, there was a difference in antioxidant compound content and radical scavenging activity on the methanolic extract of sweet potato with cultivation methods.

• Proceedings of the Korean Biophysical Society Conference
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• 1999.06a
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• pp.18-18
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• 1999

A sweet protein monellin was originally isolated from the berries of the West African plant Dioscoreophyllum cumminsii. The studies for molecular interaction of different sweeteners with receptor as well as receptor binding model have been proposed previously. The high-resolution solution structure of single-chain monellin (SCM) has been determined to investigate structural origin of sweet taste by NMR spectroscopy and simulated annealing calculations.(omitted)

• Journal of Physiology & Pathology in Korean Medicine
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• v.26 no.1
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• pp.35-39
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• 2012

Sweet potato soju(SPS) has been made by vacuum distillation because sweet potato contains much fibrous materials which give high density to sweet potato mash. Generally, the SPS made by vacuum distillation has soft flavors and tastes. If the viscosity of sweet potato mash could be decreased by degradation enzyme, the process and production of SPS making by the method of vacuum distillation may be simplified and easier to distil the fermented sweet potato. Because the fibrous materials of sweet potato contains pectin with methoxyl group, methanol can be produced by fibrous degradation enzyme. For appling the fiber degradation enzymes to sweet potato mash for making SPS, the enzyme should be needed to degrade fibrous material without producing methanol. Special two fibrolytic enzymes are selected from 26 kind of commercial enzymes for the simplified and easier production of sweet potato soju by vacuum distillation, The selected enzyme A and X can degrade the fibrous material pectin of sweet potato without producing methanol. Although the different companies have produced the enzymes, same cellulase has been prepared from Trichoderma. reesei. The viscosity of sweet potato mash treated by the enzymes is decreased by 3 times with comparison to the viscosity of sweet potato mash of control group. The methanol concentration in the vacuum distilled SPS treated with the enzymes is 0.16%. The concentration is similar to that of commercially distilled SPS(0.15%). The result may suggest that the selected cellulases, A and X, can be used to make SPS by vacuum distillation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.37-46
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• 2011

Polyphenolic content and antimutagenicity of the methanol extracts prepared from 22 cultivars of sweet potato with different flesh colors were investigated using Folin-Ciocalteu's phenol reagent method and Ames test, respectively. There was a remarkable cultivar difference in the polyphenolic content of sweet potato. Su, Hayanmi and Shinhwangmi among 17 cultivars of non-purple sweet potato had higher polyphenolic contents of 21.4, 21.5 and $20.3{\mu}g$ (GAE/g dried sweet potato), respectively, whereas Manami and Yeonhwangmi were very much lower at 4.6 and $4.8{\mu}g$. Mokpo No.62, Borami, Sinjami, Jami and Ayamurasaki had much higher polyphenolic contents of 67.7, 76.9, 44.9, 128.3 and $93.2{\mu}g$, respectively, than non-purple sweet potato. The methanol extract from the sweet potato effectively inhibited the reverse mutation induced by 1-NP, daunomycin, Trp-P-1, Trp-P-2 and 2-AA on S. Typhimurium TA 98, and by 1-NP on S. Typhimurium TA 100. These results suggest that the antimutagencity properties may be influenced by the tested mutagen and strain rather than the polyphenolic content of non-purple and purple sweet potato. However, in the purple sweet potatoes, a high polyphenolic content may influence the antimutagencity properties.

• The Korean Journal of Food And Nutrition
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• v.36 no.4
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• pp.327-333
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• 2023

This study investigated the antioxidant characteristics of sweet potato according to different plant parts and drying methods. The sweet potato plant parts were divided into root tubers, stems, stalks, leaves, and tips, and the drying methods were freeze-drying and hot air drying. Total polyphenol and flavonoid contents and radical scavenging activity of the sweet potato plant parts were significantly different depending on the plant parts and drying methods. The total polyphenol content of freeze-dried sweet potato leaves and tips were 52.76 and 46.19 mg chlorogenic acid equivalents/g sample, and the total flavonoid contents were 222.47 and 214.12 mg quercetin equivalents/g sample, respectively, and decreased with hot air drying. DPPH radical scavenging activity was higher in freeze-drying than hot air drying and was significantly different depending on the plant parts. The ABTS radical scavenging activity of freeze-dried sweet potato leaves and tips were 43.48 and 44.68 mg Trolox equivalents/g sample, respectively, and decreased with hot air drying. Therefore, additional studies on the functionality of using by-products from sweet potato cultivation are needed.

• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.51-55
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• 2015

Four varieties of the Korean sweet potato, Yeonmi, Jeungmi, Shincheonmi, and Shinyeulmi, were chosen to prepare the distilled koguma-soju (sweet potato-soju). The relationship between the flavor of the koguma-soju and the content of monoterpene alcohols (MTAs) was studied. The MTAs investigated here were linalool, nerol, geraniol, citronellol, and ${\alpha}$-terpineol. The ranges of MTA concentrations in the koguma-soju made from the four sweet potato varieties were $14.0-16.6{\mu}g/L$ for nerol, $24.8-34.7{\mu}g/L$ for linalool, $32.8-38.5{\mu}g/L$ for geraniol, $37.8-54.2{\mu}g/L$ for citronellol, and $76.6-94.7{\mu}g/L$ for ${\alpha}$-terpineol. Geraniol, nerol, and linalool were found in lower concentrations, while ${\alpha}$-terpineol was present in a higher concentration compared to their average content in the imo-shochu, a distilled Japanese sweet potato-soju. The concentrations of citronellol in the koguma-soju and imo-shochu were similar. The flavor evaluation tests revealed that the koguma-soju produced from the Yeonmi variety had a leafy vegetable or a grass-like, sharp flavor, whereas the Jeungmi-soju was characterized by a fruity or a sulfur-like sharp taste. Floral, vanilla-like, and mild flavors were predominant in the Shincheonmi-soju, while the Shinyeulmi-soju had either a fruity, citrus-like flavor or a rubber-like, rough taste. This study demonstrates that koguma-soju made from different sweet potato varieties have unique characteristic flavors.