• Korean Journal of Food Science and Technology
• /
• v.28 no.1
• /
• pp.8-14
• /
• 1996

The effects of temperature variations during storage, pasteurization on the quality of orange juices were investigated. To evaluate the quality of orange juices pasteurized at 75, 85 and $95^{\circ}C$ for 15 sec, microbial and physicochemical measurements and sensory evaluations were conducted during storage at 10, 20 and $30^{\circ}C$ for 32days. Color(lightness) and contents of vitamin C and sucrose were not changed at $10^{\circ}C$, but decreased at $20^{\circ}C$ and $30^{\circ}C$ as the storage time was increased. The pasteurization temperature had a little effect on the color and the contents of vitamin C and sucrose. Furfural contents were apparently increased as the storage period extended, but the samples stored at $10^{\circ}C$ had less amounts than the others. On the other hand, the pasteurization temperature did not affect furfural accumulation. Furfural was produced as a result of the degradation of vitamin C and deterioration of the color. The PH values were not changed during the entire storage period, and microorganisms were not detected in most of the samples. The result of sensory evaluation indicated no taste difference between the control and the sample stored at $10^{\circ}C$, but the taste changes were recognized when the samples were stored over 24 and 20 days at $20^{\circ}C$ and $30^{\circ}C$, respectively. Therefore, the storage temperature affected the quality of orange juices more markedly than the pasteurization temperature, and the storage at lower temperature appears to reduce the deterioration of orange juices.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.6
• /
• pp.864-869
• /
• 2003

In order to expand the acceptability of irradiated foods by public, substantial basic data about the change of nutrient contents during irradiation are needed. The nutrient contents and digestibility of macronutrients such as carbohydrates, proteins and lipids in foods are known to be not significantly influenced by irradiation treatment. However, some of the vitamins among micronutrients are susceptible to irradiation to a large extent depending upon the food composition, food process and storage condition. This study was conducted to investigate change of thiamin in chicken breast, and vitamin C in strawberry and mandarine orange after irradiation. The effects of irradiation at frozen or refrigerated state and the effects of cooking such as heating or micron ave on thiamin contents in chicken breast were observed. Irradiation reduced the thiamin content, however, temperature condition during irradiation was much more important factor to the loss of thiamin contents. In strawberry, vitamin C content was significantly affected by original content or the variety rattler than treatments such as irradiation, heating or microwave. These results indicated that the losses of water-soluble vitamins, especially thiamin or vitamin C, are affected by food temperature during irradiation process and variety or composition of foods rallier than irradiation itself, within an acceptable range of irradiation.

• Korean Journal of Community Nutrition
• /
• v.6 no.2
• /
• pp.250-258
• /
• 2001

Five representative local foods of Cheollabuk-do Province such as chuotang, ochuk, baekhapchuk, dasulgitang and minmulgokimaeuntang were subjected to recipe standardization and nutrient analysis. To derive a standard recipe, first a test recipe was prepared with the consideration of information obtained from literature survey, personal interview and survey of restaurant recipe. This test recipe was modified three times after sensory evaluation. Then the modified test recipe was accepted as the standard recipe when all characteristics of food was assessed over 5 points and the percentage of judges who gave a score over five exceeded 70% in seven-point hedonic scale. Actually, all characteristics of each food were judged as "satisfactory". Nutrient analysis was performed in food cooked according to the decided standard recipe. In general, it appeared that energy content was rather low. However protein contents in chuotang, ochuk and minmulgokimaeuntang were higher than the recommended value per meal. Vitamin A, vitamin C, vitamin B$_1$, vitamin B, niacin, calcium, phosphorus and iron were rich in chwotang and minmulgokimaeuntag. Onhuk contains plenty of vitamin C, vitamin B$_1$, vitamin B$_2$and the contents of vitamin A, vitamin B$_1$, and niacin in baekhapapchuk were over the recommended values per meal. The foods contained large percentage of aspartic acid and glutamic acid, and major essential amino acids appeared to be leucine and lysine. On the other hand, major fatty acids were oleic acid, linoleic acid and plamitic acid. Among them the content of oleic acid was the highest in chuotang, ochuk and baekhapchuk, whereas linoleic acid and palmitic acid were the most rich fatty acids in baekhapchuk and dasulgitang respectively.

• Journal of Korean Society of Forest Science
• /
• v.96 no.5
• /
• pp.580-584
• /
• 2007

Actinidia arguta extracts obtained from three cultivars ('Sae-Han', 'Dae-Sung', and 'Chil-Bo') were assayed for their antioxidant properties and nutritional composition. Antioxidant activity of the extracts was evaluated using 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging method. Total phenolic contents of the extracts were determined by the Folin-Ciocalteu method. Vitamin C (L-ascorbic acid) content measured by a colorimetric method and reducing sugar content estimated by dinitrosalicylic acid (DNSA) method. Crude extracts from A. arguta 'Sea-Han' showed the most potent radical-scavenging activity showing 86.55% at 10 mg/ml. The DPPH radical scavenging activity of extracts and solvent fractions from Sea-Han cultivar was in decreasing order of EtOAc fraction>BuOH fraction>$CH_2Cl_2$ fraction>hexane fraction, among which EtOAc fraction showed the highest antioxidant activity (87.51 % at 5 mg/ml). Total phenolic contents in A. arguta 'Sae-Han', 'Dae-Sung' and 'Chil-Bo', were 32.93, 28.23, and 25.60 mg/g, respectively. Vitamin C contents of them were 840.57, 578.81 and 730.10 ug/g, respectively.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.29 no.2
• /
• pp.218-223
• /
• 2000

The objective of this study was to investigate the effectiveness of preservatives for extending storage life and maintaining the quality of minimally processed Chinese cabbage. Cut Chinese cabbage was treated with either 1% CaCl2, 1% NaCl, 3% sucrose, 1% Ca-lactate, 1% vitamin C, 0.05% chitosan＋1% vitamin C, 0.1% Sporix＋1% vitamin C or hot water(6$0^{\circ}C$) and then packed with polyethylene film(60${\mu}{\textrm}{m}$) and stored at either 2$0^{\circ}C$ or 4$^{\circ}C$. To evaluate biochemical changes and quality of minimally processed Chinese cabbage, the samples were tested to determine the amount of vitamen C, titratable acidity, organic acid and fiber contents. Changes in color were also examined. The quality of kimchi prepared form minimally processed cabbage was affected by the treatments. REsults indicate that the minimally processed Chinese cabbage treated with either 1% CaCl2 at 2$0^{\circ}C$ and 4$^{\circ}C$ or 1% NaCl at 2$0^{\circ}C$ minimized biochemical changes in plant tissue and those treatments were most effective in maintaining product quality. The cabbage treated with 1% vitamin C or 1% NaCl at 4$^{\circ}C$ resulted in kimchi with improved color, texture, flavor and the best overall acceptability, as determined by a sensory test.

• Journal of agriculture & life science
• /
• v.44 no.5
• /
• pp.91-99
• /
• 2010

The objective of this work was to investigate the influence of ultrasonification on extraction yield and chemical properties of green tea infusion. Changes in total soluble matter(TSM), vitamin C, total phenolic compounds, flavonols, catechins, caffeine, free amino acids contents in green tea infusion(GTI) influenced by ultrasonification at $60^{\circ}C$ of extraction temperature for 1, 5, 30, and 60 min were investigated. The amount of infused TSM increased about 5.3% by ultrasonification for 60min. Vitamin C contents also increased 0.21, 0.16, 0.31 mg/g from 1 to 30 min by ultrasonification. However, vitamin C decreased from 2.47 to 2.22 mg/g at 60min. Total phenol compounds contents increased about 10~13 mg/g on all extraction times by ultrasonification. Flavonols such as, myricetin, quercetin, kaempferol were increased to doubled contents as an influence of ultrasonification. Catechins such as, EGCG, EGC, ECG, EC, (+)-C and caffeine contents showed same tendency as the results of vitamin C. On the other hand, result of free amino acids showed different tendency. All amounts of free amino acids did not increase by ultrasonification. Consequently, content of bioactive compounds such as, vitamin C, total phenolic, flavonols and catechins in green tea infusion were influenced by ultrasonification.

• Journal of Nutrition and Health
• /
• v.7 no.1
• /
• pp.45-50
• /
• 1974

Biochemical studies such as growth rate, blood cholesterol and ascorbic acid contents in various organs of albino male rats were studied in the Garlic, Vitamin E, high and low protein diet fed groups. The results of this study were summarized as follows : 1) Either single 10% or 30% protein diet fed rats were not shown growth rate properly. In supplementation of Vitamin E or Garlic on 30% protein growth rate was a more increased than that of the 10% protein diet group. 2) The rate of food consumption of rats fed a 10% or 30% protein diet supplemented with Vitamin E and Garlic was more increased than that of the control Group receving 10% or 30% protein diet alone. 3) No essential difference was observed between the cholesterol level in blood of rats fed 10% protein diet supplemented with Vitamin E and Garlic and that of rats Receiving 10% protein diet alone. But the cholesterol level in blood of rats fed 30% protein diet supplemented with Vitamin E and Garlic was lower than that of control receiving 30% protein diet alone. 4) The Vitamin C contents in various organs of rats fed the diet supplemented with Vitamin E and Garlic seems to be a little higher than that of the control group fed the protein diet alone.

• The Korean Journal of Food And Nutrition
• /
• v.29 no.3
• /
• pp.335-340
• /
• 2016

The objective of the present investigation was to obtain vitamin, mineral, flavonoid, and polyphenol profiles of Rudbeckia laciniata (RL), and to examine the effects of extract of RL (RLE) on various physiological activities of HaCaT keratinocyte for the utilization of RL as natural raw materials to develop functional food. To accomplish this purpose, we checked the contents of the general nutrients of RL. The contents of vitamin A, vitamin $B_1$ and vitamin $B_2$ were $7.49{\mu}g/g$, $51.96{\mu}g/g$, and $132{\mu}g/g$ respectively, while vitamin C and vitamin $D_3$ were not detected. The contents of mineral such as Ca, K and Fe were 2.01 mg/g, 6.06 mg/g and 0.03 mg/g respectively. Total flavonoid contents of RLE were 0.25 mg/g, and total polyphenol were estimated as 1.43 mg/g. Because RL contains high levels of vitamin A which is associated with skin aging, we investigated the effect of RLE on physiological function of keratinocytes with respect to skin aging. We found that RLE significantly increased the growth rate of HaCaT cells and reduced ultraviolet radiation B (UVB)-induced cellular toxicity. Also, the extract of Rudbeckia laciniata attenuated the UVB-induced reactive oxygen species (ROS) generation in a dose-dependent manner in HaCaT cells. In addition, treatment with the extract dose-dependently increased migration activity of HaCaT cells. Thus, these findings indicated that RLE could regulate the physiological activity of keratinocytes, and may be used to develop functional foods.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.9
• /
• pp.1315-1319
• /
• 2012

Red pepper (Capsicum annuum L.) powder is widely used as a spice and flavor ingredient in the food industry. It is well known that during the drying process red pepper undergoes physico-chemical and nutritional changes. The objective of this study was to investigate the quality of red pepper powder according to drying method. Red pepper was dried by far-infrared drying, hot air drying, and polyethylene (PE) house drying. Average moisture content of dried red pepper powder from the three different drying methods was $12.5{\pm}0.3%$. The pH level slightly increased from 4.93 before drying to 5.00~5.54 after drying. Contents of capsaicinoids were highest (224.40 mg/100 g) in the PE house drying method and lowest (191.87 mg/100 g) in the hot air drying ($70^{\circ}C$) method. However, capsaicinoid contents were not significantly different among the various drying methods. Vitamin C content decreased as temperature increased. Drying conditions, particularly temperature, lead to loss of vitamin C in red pepper, resulting in quality degradation. Taken together, these results demonstrate that the content of vitamin C, one of the major factors affecting pepper powder quality, was affected by drying temperature.

• Journal of Bio-Environment Control
• /
• v.13 no.2
• /
• pp.67-72
• /
• 2004

Red peppers(Capsicum annuum L.), 'Geumtap' and 'Bugang', were cultivated at main producing areas in Korea, and harvested 4 times in 1998 and 1999. The relationships between internal qualities such as reducing sugar, capsaicinoids, and vitamin C contents, and regional climatic elements such as total accumulated air temperature, total amount of precipitation and sunshine duration during the fruit growing periods were compared. The amount of reducing sugar increased as the harvest time was late. Capsaicinoids content varied by harvest dates and cultivated years. Vitamin C content was influenced by cultivated year more than cultivars. Reducing sugar content showed a negative relationship with total amount of precipitation but showed a positive relationship with sunshine duration. There were negative relationship between the contents of capsaicinoids and vitamin C and total amount of precipitation.