• Journal of the East Asian Society of Dietary Life
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• v.26 no.1
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• pp.44-54
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• 2016

This study compared the physicochemical characteristics, proximate composition, taste compounds, and antioxidant properties of Sikhye prepared with mulberry fruit concentrate. Analysis of the physicochemical characteristics of Sikhye added with mulberry indicated that sugar content and titratable acidity increased significantly with increasing mulberry concentration, whereas pH decreased significantly. The whiteness index (L) was 36.77~51.40, which significantly decreased with increasing mulberry concentrate. The redness index (a) was -0.90~1.97 and highest in Sikhye sample containing 4% mulberry concentrate. The yellow index (b) was 0.03~1.90 and highest in Sikhye sample containing 1% mulberry concentrate. Analysis of the antioxidant properties of Sikhye added with mulberry indicated that total polyphenol content and flavonoid content increased significantly as the amount of mulberry concentrate increased above 1%. Total anthocyanin color also increased significantly with increasing mulberry concentrate. The mulberry Sikhye sample containing 8% extract showed the strongest antioxidant properties based on DPPH radical scavenging activity, reducing power, and FRAP assay. Evaluation of the sensory properties of Sikhye added with mulberry revealed that the most preferred flavor, color, and taste were observed in Sikhye samples containing 2%, 4%, and 8% extract, respectively. However, the highest overall preference was observed in Sikhye sample containing 2% extract, indicating that 2% concentration was most suitable for Sikhye and that flavor and aftertaste were more critical than taste. Analysis of the storage characteristics of Sikhye added with mulberry indicated that total bacteria count increased across all samples with increased storage period. However, total bacteria count in the added mulberry concentration group decreased in comparison to the control group as the amount of added mulberry increased.

• Food Science and Preservation
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• v.25 no.1
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• pp.62-70
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• 2018

This study investigates, the physicochemical characteristics of Sengmaksan (SM) prepared with Liriope platyphylla (LP) that had been roasted for different times (0, 30, 60, and 90 min, denoted as S-0, S-30, S-60, and S-90, respectively) The Hunter's color values such as lightness (L), redness (a), and yellowness (b) were the highest in S-0, while the lowest was found in S-90. The amount of soluble solid and reducing sugar content of S-60 were higher than the others. None of the samples exhibit significant differences in, their pH and acidity. The total content of phenolic compounds increased with the LP roasting time, but the total flavonoid and total anthocyanin contents of the SM decreased at the same time. The total ginsenoside (Ro, Rb2, Re, Rf, Rg1, Rg2, Rg3, Rh1, and Rh2) content did not show significant differences. The DPPH and ABTS radical scavenging activities increased according to the concentration, as well as with the LP roasting time. The ferric reducing antioxidant power (FRAP) showed trends similar to the radical scavenging activity, but it was more sensitive to the LP roasting time. From these results, the active ingredient in S-60 was higher, and the antioxidant activities of SM increased along with the roasting time of LP.

• Food Science and Preservation
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• v.20 no.6
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• pp.784-790
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• 2013

The quality characteristics of Campbell grape juice with different extraction processes (AE; autoclave extraction, HWE: hot water extraction, and EE: enzyme extraction) were investigated. The juice yields of the AE, HWE, and EE juices were 79.8%, 82.3% and 92.6%, respectively. The titratable acidity and soluble solids of the EE juice were significantly higher than those of the other extracts. There was no significant difference in the $L^*$ values of the juices, but the $a^*$ and $b^*$ values of the EE juice were higher than those of the other extracts. The viscosity of the HWE and EE juices was higher than that of the AE juice. The major free sugars in the grape juice were identified as glucose and fructose, and the highest organic acid content was found in the EE juice. The total polyphenol content of the EE juice was 55.7 mg% and was higher than those of the AE and HWE juices, which were 31.3 mg% and 39.5 mg%, respectively. Especially, the anthocyanin content of the EE juice was 22.1 mg%, which was two to four times higher than those of the AE and HWE juices, which were 4.5 mg% and 10.5 mg%, respectively. The EE juice showed the highest antioxidant effect, measured from the DPPH free radical scavenging activity and reducing power. In conclusion, we suggest that the enzyme treatment in the grape extraction was more effective than the autoclave and hot water methods.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.2
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• pp.185-189
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• 2013

Daeripjami, a novel black rice variety developed by conventional breeding has high contents of Cyanidin-3-glucoside(C3G) and a more strong antioxidant than normal black rice. This study aimed at informing ordinary people of the superiority of Daeripjami, a variety of rice proven to be superb physiologically and valuable as natural coloring, and making it popular by examing the physicochemical features of the rice. Recently, an increasing number of people in modern society are suffering from various adult diseases and atopic diseases. Therefore, in order to resolve the problem by making people consume more C3G, the main coloring contained in functional rice Daeripjami. The general components of Daeripjami, Superjami, Heugjinju and Ilpum were compared, As for water content, Ilpum took first place, followed by Heugjinju, Daeripjami and Superjami, As for crude protein and fat content, Heugjinju was highest, followed by Daeripjami, Superjami and Ilpum. This indicated that Daeripjami likely has better cooking qualities than Heugjinju. Amylose content turned out to be related with the volume, stickness and retrogradation of cook rice. As Heugjinju contained more amylose than Daeripjami, the latter was expected to have better eating quality than the former. The 1000 grain weight of daeripjami was 1.67 times heavier than that of Heugjinju. The C3G content of Daeripjami is 3.49 times higher compared with that of Heugjinju. As for total polyphenol and electron donating ability, Daeripjami was high in physiological functionality.

• Microbiology and Biotechnology Letters
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• v.36 no.1
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• pp.67-71
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• 2008

The goal of this study was to vinify four varieties of grapes, namely Vitis labrusca L (Gerbong), Vitis labrusca B (Campbell Early), Vitis labrusca (Muscat Bailey A) and Vitis hybrid (Sheridan), and to investigate the changes in the physicochemical properties and antioxidant activity of the red wines during fermentation and post-fermentation. The ethanol content of the four red wines varied only slightly from 11.4%-12.8%, indicating that no significant change occurred during the fermentation and post-fermentation. The total anthocyanin and phenol contents as bioactive compounds were the highest level in the Vitis labrusca B red wine. The antioxidant activity was also the highest of 88.9% after 10 days fermentation in the Vitis labrusca B red wine and showed from only 36.6% to 61.7% in the other red wines, though the range decreased to 33.1%-64.1% during post-fermentation for 120 days at $4^{\circ}C$. Our results show that the vitis labrusca B red wine has the potential to become a functional red wine because of its high antioxidant activity.

• Microbiology and Biotechnology Letters
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• v.45 no.4
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• pp.291-298
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• 2017

We compared the ingredients present in freeze-dried ground food samples with those present in hot air-dried and ambient ground food samples to optimize processing conditions for preserving nutrients in and for improving the ingestion of different foods. The freeze-dried ground sample of black bean showed 4.57% higher retention rate than the ambient ground sample of black bean. Mineral content was also significantly different between these two samples. Moreover, the freeze-dried ground sample of black bean contained 11.54% higher content of ${\beta}$-carotene, a precursor of vitamin A, than the ambient ground sample of black bean. Total anthocyanin content was 453.49 mg in the freeze-dried ground sample of Aronia compared with 158.98 mg in the ambient ground sample of Aronia. Contents of ${\beta}$-carotene and niacin increased by 129.47% and 439.39%, respectively, in the freeze-dried ground sample of grapefruit. Retention rates of proteins, carbohydrates, and niacin were 107.74%, 103.87%, and 156.52%, respectively, in the freeze-dried ground sample of germinated brown rice. Protein digestibility increased by 120.5% and 101.14% in the freeze-dried ground samples of Aronia and black bean, respectively, but did not increase in the freeze-dried ground samples of grapefruit and germinated brown rice.

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.708-713
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• 2013

The ethanol solvent extracts obtained from the pulp, skin, seeds, leaves, fruit stems, and pruning stems of four Korean new grape varieties ("Dunoori", "Narsha", "Cheongsoo", and "Heukbosek"), as well as "Campbell Early", and "Muscat Bailey A (MBA)" were evaluated for their total phenolic and anthocyanin contents. The concentrations of four phenols of biological interest, catechin, epicatechin, quercetin, and resveratrol in the different parts were quantified by high-performance liquid chromatography-ultraviolet analyses. The skin of "Narsha" and "Heukbosek", the leaves of "Narsha", the fruit stems of "MBA", and the pruning stems of "Campbell Early" and "Heukbosek" had the highest resveratrol content. In particular, the resveratrol in the fruit stems of "MBA" had the highest concentration as compared to the other varieties in the different parts. The seeds of "MBA", and the fruit stems of "MBA" and "Heukbosek" had the highest catechin content. Epicatechin was detected in the seeds, fruit stems, and pruning stems. Quercetin was detected only in the leaves. In summary, the catechin and epicatechin contents were significantly higher than the quercetin and resveratrol contents. The concentrations of the physiologically active components present in the grapes were high in the non-edible parts than in the edible parts; therefore, they could be useful in industrial applications.

• Korean journal of food and cookery science
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• v.28 no.1
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• pp.17-24
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• 2012

The present study was performed to expand the application of mechanically impacting technology reported in our previous studies. Several parameters were analyzed to research Korean indigenous pigmented rice. The proximate composition of Korean indigenous rice was the following; 12.0-13.4% moisture, 74.1-77.3% carbohydrate, 6.8-8.7% crude protein, 1.68-3.25% crude lipid, 0.78-1.38% crude ash, with a 6.6-7.07 pH value. The phenolic compound content of red rice was twice that of black rice. Moreover, antioxidative activity was estimated by DPPH radical-scavenging activity (IC50 = 0.15-1.04 mg/mL). Anthocyanin and chlorophyll in each pigmented rice type were detected by spectrophotometer. Garaedduk samples were prepared with non-waxy rice, salt, 24% water, and/or 15% indigenous pigmented rice(red, green and black, w/w of total swelling non-waxy rice) and adapted with or without mechanically impacting technology. Hardness, as a main texture profile parameter of Garaedduk was maintained up to 3 days under storage at $20^{\circ}C$. The results suggest that Korean indigenous pigmented rice can be applied for functional Garaedduk adapted with mechanically impacting technology.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.3
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• pp.471-476
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• 2014

We developed a method for improving the antioxidant activities of blueberry (Vaccinium ashei) extracts through an ultra high-pressure extraction process. Blueberries were subjected to water extraction at $60^{\circ}C$ and 300 MPa for 5 min (High Pressure Extraction, HPE5) and 15 min (HPE15). Extraction yields obtained by ultra high-pressure extraction process were 18.48, and 19.89%, respectively. Total polyphenol contents were estimated to be 28.3, and 28.9 mg/g, whereas flavonoid contents were measured as 5.9 and 6.0 mg/g, respectively. Generally, HPE resulted in higher yields than the conventional extraction process. Further, HPE15 showed 53.84% DPPH radical scavenging activity (EDA, %) at $1,000{\mu}g/mL$. Reducing power of HPE15 showed its highest activity of 0.21. In general, antioxidant activities of blueberry increased by HPE. Therefore, HPE of blueberry resulted in higher antioxidant activity than conventional water extraction. These results demonstrate obvious advantages in terms of higher efficiency, shorter extraction time, and lower energy costs.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.311-317
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• 2006

Physicochemical analysis of the wild grape juice and its wine extracted with ethanol were assessed. The contents of moisture in wild grape juice and its wine were 78.7${\pm}$0.2% and 74.4${\pm}$O.4%, respectively. Total anthocyanin and flavonoid contents of wild grape juice were higher 4 times and 10 times than those of wild grape wine, respectively. Of the 17 amino acids, the glutamic acid in wild gape juice and threonine in wild grape wine were the highest, which were 43.7${\pm}$1.4mg/100 g and 14.1${\pm}$0.7 mg/100 g, respectively. Electron donating abilities of wild grape juice and its wine at concentration of 1,000 ${\mu}$g/ml were 93.1${\pm}$1.2% and 88.9${\pm}$O.8%, respectively. The nitrite scavenging abilities of wild grape juice and its wine were gradually increased by increasing levels of the extracts to 79.6${\pm}$1.27% and 72.8${\pm}$1.01% at concentration of 1,000 ${\mu}$g/ml under pH 2.5.