• Journal of Sericultural and Entomological Science
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• v.50 no.1
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• pp.20-26
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• 2012

In this study, silk gland powder of silkworm were investigated to see the possibility for baby powder cosmetics materials. To test possibility as a baby powder cosmetics, total content rate of amino acids, DPPH free radical scavenging assay, MTT assay, and clinical trial were done. According to the result of the analysis of the amino acids of silk gland powder, serin (26.77%) content was the highest and asparatic acid (15.47%), and glycine (9.62%) were followed. DPPH free radical scavenging activity of silk gland powder was lower than vitamin C by 82.3% and 97%, respectively, which is relatively good. Moisture effect were increased in silk gland powder compared to control cosmetics by 50%. Also, silk gland powder was classified as a practically non-irritating material based on the score 0.05 of primary irritation index. Thus, these results suggest that silk gland powder of silkworm may have beneficial properties as a material for baby powder cosmetics.

• Applied Biological Chemistry
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• v.36 no.6
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• pp.449-455
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• 1993

Some chemical properties were investigated for barley kernels at different growth stages. Crude fat, crude protein, starch, alcohol-insoluble solids(AIS), and ${\beta}-glucan$ increased until $31{\sim}36\;days$ from ear emergence and thereafter remained relatively constant, whereas ash and crude fiber contents were gradually decreased through the whole period of maturation. As barley kernels became mature, their water contents kept decreasing, and the content of milky stage barley kernel at $31{\sim}36th\;days$ from ear emergence ranged from $40{\sim}50%$. Free sugars including glucose, fructose, sucrose, raffinose, maltose, and kestose were identified in the growing kernels. Glucose, sucrose and kestose decreased with maturation while raffinose slightly increased. Barley kernels on the 43rd day from ear emergence contained 0.62% sucrose, 0.46% raffinose, 0.33% kestose, 0.19% glucose, 0.17% fructose, 0.04% maltose. Analysis of minerals for barley kernels at different growth stages showed that the growing kernels contained K, P, Mg, Ca, Na, Fe, Zn, Mn, Cu in decreasing order. Vitamin $B_1$ content tended to increase with kernel growth, showing maximum value of $350\;{\mu}g\;per\;100\;g$ dry weight on 36th day from ear emergence.

• Applied Biological Chemistry
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• v.41 no.3
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• pp.228-233
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• 1998

The storage life of satsuma mandarin(Citrus unshiu Marc. var. miyagawa) by the various pretreatment of temperatures; non-treated, room temperature, $10,\;20^{\circ}C$ and $35^{\circ}C$ were investigated. The pretreated citrus fruits were stored at $4^{\circ}C$, 85% relative humidity. Weight loss of citrus fruits by the pretreatment at $35^{\circ}C$ for 24 hrs was the lowest among that of others. Decay ratio of $35^{\circ}C$ pretreated fruits was increased at initial stages of storage, but was maintained low level after that, compared to other treatments. After 115 days storage, firmness of fruits was lowered by the softening, and decayed fruits were occurred increasingly. Ethylene evolution was increased between $55{\sim}65$ days after storage, and the amount was increasing rapidly after 115 days. It seemed to be derived from decayed fruits and physiological activities. $CO_2$ content in fruit was decreased at initial stages of storage, but was increased between $55{\sim}100$ days during storage periods. Acid content, soluble solids, total sugar and vitamin C were reduced gradually during cold storage, but the difference among treatments was not so great. Pretreated fruits at $35^{\circ}C$ for 24 hrs before cold storage was effective on preventing from weight loss and respiration ratio. Optimum storage period of early variety of Satuma mandarin was regarded for 100 days on the basis of appeareance and taste.

• Food Science and Preservation
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• v.23 no.4
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• pp.553-559
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• 2016

The purpose of this study was to determine the content of phenolics and various anthocyanin compounds, and antioxidant and anticancer activities of the extracts from pomergranates, which were produced in two different regions including Goheung, Korea and California, USA. These pomergrantes were divided into juice, pericarp, and seed parts and each part was extracted with 95% methanol. Content of total phenolics [mg chlorogenic acid equivalents/kg DW] was highest in pericarp, followed by juice and seeds from pomergrantes in both regions. The anthocyanins identified in pomegranate fruit were cyanidin-3,5-diglucoside chloride (Cy3,5G), cyanidin-3-O-glucoside chloride (Cy3G), delphini din-3,5-di-O-glucoside chloride (Dp3,5G), delphinidin-3-O-glucoside chloride (Dp3G), pelargonidin-3,5-di-glucoside chloride (Pg3,5G), and pelargonidin-3-glucoside chloride (Pg3G). Among these, cyanidin-3,5-diglucoside chloride (Cy3,5G) was the major anthocyanin in California pomegranate fruit juice and Goheung pomegranate fruit pericarp. DPPH (1,1-diphenyl-2-picryl hydrazyl radical) free radical scavenging activity was dose-dependently increased, and was higher in pericarp part than juice or seed parts from pomergrantes in both regions. By MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide) assay, pericarp extracts from pomergrantes in both regions showed the highest anticancer activity, which was higher on Calu-6 for human pulmonary carcinoma than SNU-601 for human gastric carcinoma. Correlation between polyphenols and anticancer activity on Calu-6 was determined to be in the range of $r^2=0.8904$ to 0.9706.

• Food Science and Preservation
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• v.15 no.2
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• pp.185-190
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• 2008

We investigated changes in fruit quality of Hallabong tangor (Citrus Kiyomi ${\times}$ ponkan) that was packaged with Si+CaO and LDPE film. The flesh ratio during storage was 74.33% (${\pm}3.66$) to 81.56% (${\pm}1.38$). Firmness of M16A, a variant of Hallabong tangor, was higher 100g-force than that of Hallabong tangor, changes of firmness was not shown among film packages. A fruit juice was $12-14^{\circ}$Brix, and this increased somewhat at the end of storage without film packaging. The titratable acidity of the M16A variety was 0.2% lower than that of the Hallabong tangor. Hallabong and M16A maintained freshness and taste for 120 and 60 days, respectively. The level of reducing sugars in the Hallabong tangor was 1% higher than that of the M16A variety. Reducing sugars increased at room temperature storage without film packaging. Total sugar content was 9.19% (${\pm}2.03$) to 12.78% (${\pm}0.75$). The content of vitamin C declined slowly after 105 days of storage. In conclusion, storage of Hallabong tangor with film packaging coated with Si+CaO was effective for maintaining freshness and quality.

• Food Science and Preservation
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• v.17 no.1
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• pp.23-29
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• 2010

The effects of vinegar, alcohol, and vitamin C on the color, microorganism count, volatile flavor components, free sugar level, free amino acid concentration, and free fatty acid level of minced ginger were investigated during storage for 17 weeks at $10^{\circ}C,\;20^{\circ}C\;or\;30^{\circ}C$. Bacterial levels remained unchanged during storage and mold was not initially detected. Yeast levels in minced ginger were $5{\times}10^1$ CFU/g initially, and yeast was not detected after 2 weeks. The color values increased during storage at high temperature. The volatile flavor component levels decreased during high-temperature storage. The free sugars of minced ginger were glucose, sucrose, and fructose. Sugar levels did not vary greatly with storage temperature. Free amino acid content decreased during high-temperature storage, and glutamine, valine, alanine, asparagine, tyrosine, and leucine were detected. Free fatty acid content increased during storage and the ratio of unsaturated to saturated fatty acids was 3:7.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.146-151
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• 2004

To evaluate a gamgug (Chrysanthemun indicum L.) as a new food material, its physicochemical properties were analyzed. The proximate compositions of gamgug were that the moisture content 10.51%, 9.38% for crude protein, 3.47% for lipid, 4.87% for ash, 13.12% for reduing sugar, 9.03% for crude fiber, and 0.74% for vitamin C, respectively. The essential amino acid contained in gamgug accounted for 41.42% of the total amino acid, while the non-essential amino acid accounted for 58.58%. It was shown that the fatty acid consisted of 6 different kinds, of which 22.63% for palmitic acid followed by 17.51% for linoleic acid, 12.76% for linolenic acid, 4.36% for myristic acid, 3.16% for oleic acid, and 0.61% for stearic acid, respectively. The content of minerals was that K was 847.4 $\mu\textrm{g}$/g which was the largest, Mg 369.0 $\mu\textrm{g}$/g, Ca 300.8 $\mu\textrm{g}$/g, and Na 61.4 $\mu\textrm{g}$/g, respectively. It was also shown that gamgug contained 45 different kinds of volatile flavor compounds, of which a docosane accounted for 9.4%, a benzene, 1-(1,5-dimethyl-4-hexenyl)-4-methyl-benzene for 5.8%, and camphor for 5.4%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.3
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• pp.342-347
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• 2007

Physicochemical properties of onion powder as influenced by drying methods were investigated. Moisture contents of onion powder were 13.29%, 12.99%, and 10.78% for samples dried using hot-air dryer, freeze dryer, and vacuum dryer, respectively. There were no significant differences in crude fat, crude protein, and crude ash content (p>0.05) depending on the drying methods. Samples prepared by freeze drying showed a significantly higher L-value as compared with those prepared by hot-air and vacuum drying (p<0.05). Scanning electron micrographs showed that freeze drying produced smaller particle-sized sample which in turn resulted in the higher porosity of the sample. Freeze dried samples revealed significantly lower degree of rehydration than other samples (p<0.05) probably due to small particle size of the sample. Water solubility of freeze dried sample appeared to be higher than that of other drying methods while the swelling ratio of the same sample appeared to be lower than that of the others. Browning index was significantly lower in samples prepared by freeze drying (p<0.05) but not significantly different between samples dried by hot-air and vacuum drying. Vitamin C content was higher in freeze dried onion powder due to the lower temperature applied to the sample. Freeze dried onion powder contained significantly lower amount of total polyphenol and higher amount of total sugar as compared to other samples (p<0.05).

• Journal of agricultural medicine and community health
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• v.27 no.2
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• pp.149-157
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• 2002

This study was carried out to investigate the nutrients intakes of hypertensive female farmers in Korea. The number of subjects in this survey was 40(normal 22, hypertensive 18). Body weight, height, circumferences of waist, hip and thigh, and systolic and diastolic blood pressure of them were measured, and lipids and mineral levels of venous blood, mineral contents of 24-hour urine and Na or K levels of some sodium sources were analyzed. The evaluation of nutritional status was performed by recording dietary intake for a day and analyzing it with food composition table. Body weight, waist circumference, waist to thigh ratio, and serum triglyceride were higher in hypertensive. The mean values of calcium, vitamin B2 and niacin intakes of the subjects didn't meet the Korean recommended allowances though there was no significant difference in nutrients intake between two groups. The value of sodium intake presumed from content of sodium excreted to urine, and Na content and Na/K in Korean cabbage Kimchi was higher in hypertensive. These results suggest that reducing of serum triglyceride, decreasing of sodium intake and changing the taste for saltiness can help develop the health status of the rural female hypertensive and control the blood pressure of them.

• Journal of Nutrition and Health
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• v.9 no.2
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• pp.54-58
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• 1976

Inadequacy of riboflavin intake among Koreans had been pointed out repeatedly in most dietary and nutritional surveys in Korea. The consumption rate of dairy products has been increasing markedly in recent years. Milk and milk products are known to be a good source of the vitamin which can easily be destroyed by the sunlight. Total riboflavin content of the pasteurized and homogenized milk, both plain and flavored, and the milk products were measured by the Lumiflavin method. It ranged from $62.4{\mu}g$ riboflavin per 100g of homogenized milk to $195.9{\mu}g$ for vanilla flavored ice cream. In general milk products in the form of cream contained about three times as much riboflavin as plain milk. The rates of destruction of riboflavin in chocolate milk and white milk in clear glass bottle and in polyethylene pack were different when measured in 30 min intervals after exposure to bright sunlight for two hours. In the case of the plain milk, the riboflavin content decreased rapidly and remained only about a quarter of the initial value within an hour of the exposure period. The destruction rate slowed down after the first hour of the exposure and resulted about 90% destruction of riboflavin in two hours. The chocolate milk however exhibited a protective effects of the riboflavin from the sunlight. It retained 65% of the initial riboflavin after an hour of the exposure to sun and 55% ofter two hours. Two most widely used milk containers, clear glass bottle and polyethylene pack were about equally affected by the sunlight.