• Food Science and Preservation
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• v.22 no.4
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• pp.465-474
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• 2015

This study was conducted to investigate the physicochemical characteristics and storage stabilities of soy sauce and soybean paste sauce added with extracts of pear and sugar. The commercial possibility of these sauces was investigated by sensory and preference evaluations. First, the sensory evaluation of two different particle sizes of soybean paste sauce (Type I, chopped; Type II, ground) was performed. The result of sensory and preference evaluations of soybean paste sauce Type I was higher than those of soybean paste sauce Type II, which the former was used for further analysis. The total polyphenol contents and the 2,2'-azino-bis (3-ethylb enzothiazoline-6-sulfonic acid) (ABTS${\cdot}$+) radical scavenging activities of two sauces were not significantly different (p<0.05). The 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of soy sauce was higher than that of soybean paste sauce I(p<0.05). The pH, total bacterial count, saltiness, and hunter's color values of both sauces were not changed during the whole storage period (60 days). Viscosity of the soybean paste sauce I was increased while the viscosity of soy sauce was significantly decreased during the storage periods (p<0.05). From these results, it was suggested that the soy sauce and soybean paste sauce I added with pear extract of pear and sugar would be a suitable sauce for smoked duck and meat foods.

• Food Science and Preservation
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• v.21 no.3
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• pp.404-411
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• 2014

This study was carries out to analyzed the antioxidant activities of extracts extrated from soybean and small black bean for the development of functional materials. Yields of hot-water and ethanol extracts were higher in the soybean than small black bea, and yields of hot-water extracts were higher than ethanol extracts. Total phenol contents were 26.22 mg/g in the ethanol extracts from small black bean, and were higher than those in the soybean extracts. Total flavonoid contents were 30.52 mg/g of hot-water extracts from small black bean. The EDA values were increased by the increase of extract concentrations and were high in the hot-water and ethanol extracts from bean and small black bean The EDA values was high in the extracts of small black bean from low concentrations. The SOD-like activity of hot-water and ethanol extracts from small black bean was higher than those of soybean extracts. The SOD-like activity was 73%, 62% of the hot-water and ethanol extracts from small black bean in 10 ml/mL extract concentration, respectably. The nitrite scavenging ability was high extracts from soybean was 47.60% in pH 1.2, Those of hot-water extracts were higher than in ethanol extracts in 10 ml/mL extract concentration. The xanthine oxidase inhibitory activities were increased by the increase of extract concentrations and were high in ethanol extracts from small black bean of low concentration. The xanthine oxidase inhibitory activities was hot-water extracts from soybean were higher than 5 ml/mL extract concentration than those of other extracts. The inhibitory activities of tyrosinase were increased by increase of extract concentrations and were high each other 42.05%, 45.67% of hot-water and ethanol extracts from small black bean in 10 ml/mL extract concentration. Reducing power was increased by increase of extract concentrations in extracts of small black bean, and were high more than double in hot-water and ethanol from small black bean than extracts of soybean.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.1-6
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• 2011

This study was conducted to evaluate the antioxidant activity of liquid beni-koji (LBK), 70% ethanol extracts of beni-koji (EEB) and water extract of Hwangki (WEH). The yields of freeze dried powder of LBK, EEB and WEH were 32.17 g/L, 23.61 g/kg and 196.33 g/kg, respectively. Electron donating ability at 1% (w/v) of LBK, EEB and WEH were 82.67%, 15.71% and 8.60%; reducing power (OD700) were 2.06, 1.64 and 0.45, respectively. SOD-like activities were 24.32%, 11.11%, and 17.94%; nitrite scavenging activities were 74.92%, 72.31% and 31.83%, respectively. TBARS (%) were in order of LBK (69.65%)> EEB (67.32%)> WEH (4.42%). Electron donating ability at 1% (w/v) of EEB : WEH (1:1, w/w. EW), LBK : WEH (1:1, w/w. LW), EEB : LBK: WEH (1:1:1, w/w. ELW) were 14.58%, 60.66% and 20.42%; reducing power ($OD_{700}$) were 1.06, 2.01 and 1.71; SOD-like activities were 18.50%, 26.94% and 18.25%, respectively. While nitrite scavenging activities and TBARS (%) of ELW was higher than those of other materials. Total polyphenol content of LBK, EEB, WEH, EW, LW, ELW were 3.98%, 3.61%, 3.02%, 3.23%, 3.46% and 3.38%; total flavonoid content were 0.89%, 3.91%, 0.30%, 2.59%, 0.46% and 2.33%, respectively. In conclusion, this study provides experimental evidence that mixture of LBK, EEB and WEH could be used as a source of antioxidant ingredients in the food industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1546-1553
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• 2012

In this study, sorghum teas were prepared from Sorghum bicolor L. Moench subjected to different types of milling (no milling (0%), minimum milling (5%), and milling (20%)) and pan-firing times (1 to 10 minutes), and its quality characteristics were investigated. With regards to milling type, total polyphenolic, flavonoid, tannin contents, and antioxidant activities of ethanol extracts from both no milling sorghum and its tea were highest, followed by minimum milling and milling in decreasing order. Crude nitrogen content was highest in milling sorghum and its tea regardless of pan-firing time. With regards to pan-firing time, total polyphenolic, flavonoid, tannin contents, and antioxidant activities of sorghum teas increased with increasing pan-firing time regardless of milling type. The highest DPPH and ABTS radical scavenging activities were observed at a pan-firing time between 7 to 9 minutes. In contrast to ethanol extracts of pan-fried sorghum tea, antioxidant activities, chromaticity, and turbidity of hot water leaching liqueur of sorghum tea were highest in milling sorghum tea, followed by minimum milling and no milling sorghum tea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.561-570
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• 2008

This study aimed to determine the effects of freeze-dried onion powder (OP) which contains rich in quercetin (22 mg/10 g) on hyperlipidemic participants. Fourteen participants (total cholesterol level in plasma $270.8{\pm}21.4mg/dL$) $40{\sim}59$ years of age who were diagnosed as hyperlipidemia by a physician at Fatima Hospital in Changwon took part in this study for 12 weeks. We investigated the anthropometric data and dietary habit by using questionnaires. Also, blood samples were collected from the patients in fasting before and after this 12 weeks intervention study. 78.6% of the patients showed interest in health diet management and weight control; however, they also showed some problems in their dietary habit (meal irregularity, food choice, calorie nutrient balance, high fat and cholesterol etc.) and life style (smoking, eating out, alcohol intake) that could have adverse effect on hyperlipidemic therapy. Most participants (85.7%) thought that OP was good for their health. The total cholesterol and LDL-cholesterol significantly decreased with OP intake. The HDL-cholesterol increased and the Atherogenic index (AI) significantly decreased. Regarding the correlations of dietary habit and life style with anthropometric and biochemical factors, the alcohol intake level was significantly correlated with the frequency of eating out and body mass index (BMI). Exercise level showed positive correlation with HDL-cholesterol and negative correlation with atherogenic index (AI). These results suggest that the intake of polyphenol rich onion may decrease the risk of hyperlipidemia by reducing cholesterol level. We consider these hypolipidemic effects of OP as a possible functional food. However, further research such as a well designed longterm clinical study with experimental and placebo groups is needed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.262-267
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• 2013

The purpose of this research is to minimize the loss of nutrients in carrots (Daucus carota var. sativa). A protopectinase was used to enzymatically macerated and separate cells without damage. The enzyme modification group's collection rate was 81% (residue rate 19%), while the grinding process group's collection rate was 56% (residue rate 44%)-an over 20% of collection rate difference. Thus we predicted a big difference in transference number after the process and wastage. In comparing ingredient changes in the enzyme modification group versus the grinding process group, the content of ${\beta}$-carotene (the carrot's main ingredient) showed a change in protection factor (PF) ($2.2{\pm}0.2$ PF, $1.4{\pm}0.4$ PF, respectively), total polyphenol content ($89{\pm}3.42{\mu}g/g$, $64{\pm}4.16{\mu}g/g$, respectively), and total flavonoid content ($68{\pm}2.73{\mu}g/g$, $41{\pm}3.26{\mu}g/g$, respectively). Thus we confirmed that nutrient destruction, due to cell membrane preservation, occurred less often in the enzyme modification process than the mechanical grinding process group. We also measured DPPH radical scavenging activity, hydroxyl radical scavenging activity, and nitrite scavenging activity. DPPH radical scavenging activity was $87{\pm}0.29%$ and $74{\pm}1.56%$ in the enzymatic modification group compared to the mechanical grinding process group, respectively. Hydroxyl radical scavenging activity was $44{\pm}0.49%$ and $32{\pm}0.48%$ in the enzymatic modification group compared to the mechanical grinding process group, respectively. Nitrite scavenging activity was $59{\pm}0.53%$ and $46{\pm}0.62%$ in the enzymatic modification group compared to the mechanical grinding process group, respectively. Our results show that cell membrane preservation, via the protopectinase enzyme process, decreases the loss of nutrients and still preserves inherent antioxidants.

• Culinary science and hospitality research
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• v.22 no.8
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• pp.226-234
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• 2016

In this study, the possibility of developing new type of yanggaeng has been reviewed by evaluating physio-chemical and sensual characteristics of new yanggaeng products using 5~20% of powder of plantain that is a hardy plant resource from most of hillside in Korea. The moisture contents of plantain powder was 1.9%, DPPH radical scavenging ability was 15.67 mg/mL, and total polyphenol contents was 7.00mg/g. By increasing the adding rate of plantain powder the moisture contents and pH of yanggaeng were decreased. From chromatography, by increasing the adding rate of plantain powder the brightness, L-value was decreased along with redness, a-value, yellowness, and b-value. The a-value of sample group adding 5% of plantain powder was the highest and that of sample group adding 20% was the lowest (p<0.001). From texture measurement shown that the hardness of sample group adding 5% of plantain powder was the highest by 3,937.04 and that of sample group adding 20% of plantain powder was the lowest by 2,153.59. The springiness of sample group adding 5% of plantain powder was the highest by 6.79% and that of sample group adding 20% of plantain powder was the lowest by 4.76%. The cohesiveness of sample group adding 20% of plantain powder was the lowest by 177.35 and it was significant (p<0.001). The result of sensory test showed that sample group adding 10% of plantain powder achieved the highest appraisal from most factors, such as color, scent. sweetness, chewiness, moist level, softness level and total preference. As shown from the above results, the sensory preference of yanggaeng can be improved by adding proper volume of plantain powder while making it, so it is understood that the addition of plantain powder in making yanggaeng would give better possibility in commercialization. By considering sensory preference factor the 10% addition rate of plantain powder while making yanggaeng would be the most proper recipe.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.2
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• pp.185-195
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• 2017

Two byproducts, brewer's spent grain (BSG; germinated rice and malt) and brewer's spent material (BSM; Achyranthes japonica Nakai), were collected during the manufacture of pilsner beer using A. japonica Nakai and germinated rice. Water extracts of BSG and BSM were prepared at different temperatures ($25^{\circ}C$, $60^{\circ}C$, and $100^{\circ}C$) for 5 h, and their nutritional and functional properties were investigated. ${\gamma}-Aminobutyric$ acid (GABA), saponin, and niacin contents were higher in extracts prepared at $60^{\circ}C$ for more than 3 h than the other extracts, whereas total polyphenol content, DPPH radical scavenging activity, and reducing power were higher in samples extracted at $100^{\circ}C$ for 1 h compared to the other ones. Overall, water extraction at $60^{\circ}C$ for 3 h was desirable to effectively collect both nutritional and functional components from BSG and BSM. Under these conditions, BSM extracts showed 4~18 times high niacin and folate contents, 1.4 times high total phenolic content, and 11~60 times high antioxidant activities compared to BSG extracts. This study shows that pilsner beer byproducts would be good sources of health beneficial components, especially GABA, saponin, water soluble vitamins, and polyphenolics.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.482-490
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• 2017

This study was carried out to analyze the pasting and antioxidant characteristics of cooked mixed grains consisting of germinated millet and rice with varying addition rates and cooking methods. In this study, we chose two foxtail millets: glutinous ('Samdachal') and non-glutinous ('Samdame'), along with a glutinous proso millet ('Ibaekchal'). Cooked mixed grain rice-added germinated millet was cooked by general and high pressure cooking methods, with and without fermented alcohol. The peak and trough viscosity of germinated millet were decreased significantly with increasing amounts of germinated millet. The phenolic compounds and radical scavenging activity of cooked rice-added germinated millet increased significantly with the addition of germinated millet (p<0.05). The total polyphenol contents of cooked rice-added germinated Samdachal, Samdame, and Ibaekchal were 127.74~194.11, 128.20~192.56, and $128.88{\sim}171.28{\mu}g\;GAE/g$, respectively. The total flavonoid contents were 13.79~30.23, 14.77~25.99, and $15.28{\sim}29.56{\mu}g\;CE/g$, respectively. DPPH and ABTS radical scavenging activities were 3.31~5.73 and 6.31~9.69 mg TE/100 g for cooked rice-added germinated Samdachal; 3.14~8.58 and 6.05~10.19 mg TE/100 g for Samdame; and 3.37~7.45 and 6.27~9.27 mg TE/100 g for Ibaekchal, respectively. In this study, phenolic compounds and radical scavenging activity of cooked mixed grain rice-added germinated millet with different addition rates and cooking methods can be used as basic data for manufacturing processed products.

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.241-248
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• 2013

This study was to compare the antioxidant and anti-proliferative activities of perilla (Perilla frutescens Britton) and sesame (Seasamum indicum L.) leaf extracts. The total polyphenol levels of sesame leaf ($634.7{\pm}1.2$ mg gallic acid equivalent/100 g dried leaf) were higher than those of perilla leaf ($408.7{\pm}4.6$ mg gallic acid equivalent/100 g dried leaf; p<0.001). The total flavonoid levels of sesame leaf ($166.7{\pm}17.3$ mg quercetin equivalent/100 g dried leaf) were also higher than those of perilla leaf ($108.2{\pm}3.7$ mg quercetin equivalent/100 g dried leaf; p<0.05). ABTS radical- and DPPH radical-scavenging activities of sesame leaf extracts (78.9% and 18.2%, respectively) were higher than those of perilla leaf extracts (46.0% and 9.0%, respectively; p<0.01). Both perilla and sesame leaf extracts significantly inhibited the growth of HCT116 human colon cancer cells. However, the inhibitory activities of sesame leaf extracts were more pronounced than those of perilla leaf extracts (p<0.001). These results indicate that sesame leaf extracts have higher antioxidant and anti-proliferative activities than perilla leaf extracts. More studies are needed in order to enhance the sensory value of sesame leaf and to develop sesame leaf as health/functional food ingredients.