• Preventive Nutrition and Food Science
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• v.17 no.4
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• pp.306-309
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• 2012

This study was performed to investigate the potential use of Saussurea lappa C.B. Clarke as a source of antioxidant agents. Various solvent fractionates from S. lappa C.B. Clarke roots were investigated for their anti-oxidative effectiveness. The contents of total phenolics and flavonoids were determined by the Folin-Ciocalteu's colorimetric and the aluminum nitrate method, respectively. Total phenolic and flavonoid contents of n-butanol soluble fractionates from S. lappa C.B. Clarke, 44.43 ${\mu}g$ gallic acid equilibrium (GAE)/g extract and 92.15 ${\mu}g$ quercetin equilibrium (QE)/g extract, respectively, were higher than those of other solvent fractionates. The n-butanol soluble fractionates of S. lappa C.B. Clarke (1,000 ppm) showed the strongest inhibitory potential on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and reducing power at 92.98% and 0.38, respectively. Thus, our data shows that the S. lappa C.B. Clarke plant may help prevent antioxidative stress.

• Food Science and Preservation
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• v.12 no.2
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• pp.101-106
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• 2005

This study was carried rut to investigate the quality properties of two cocked germinated-brown rices(A- and B-product). Color value of A- and B-product were L=68.46, a=0.92, b=9.49 and L=69.32, a=-1.10, b=9.77, respectively. Moisture content of those was $64.5\%$. The free sugar contents of A-product were $0.2\%$ glucose, $0.15\%$ sucrose, $0.18\%$ maltose, and those of B-product were $0.14\%$ glurose, $0.50\%$ sucrose, $0.17\%$ maltose, respectively. Vitamin E content in A-product was $30.7\;{\mu}g\;100\;g$ and $46.9\;{\mu}g\;100\;g$ in B-product. Total dietary fiber contents were $2.8\%$, and $2.2\%$, respectively. The DSC(differential scanning calorimetry) characteristics of two cooked germinated-brown rices showed similar pattern. Onset temperature and gelatinization enthalpy of peak 1 were $56.5^{\circ}C$, 5.46 J/g in A-product and $56.2^{\circ}C$, 5.56 J/g in B-product, respectively. Onset temperature and melting enthalpy of peak 2 were $109.5^{\circ}C$, 0.33 J/g in A-product and $108.9^{\circ}C$, 0.37 J/g in B-product, respective1y. Sensory properties of cocked germinated-brown rices were affected by appearance, taste and texture. Palatability score of B-product was higher than that of A-product.

• Journal of the Korean Society of Tobacco Science
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• v.28 no.2
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• pp.124-129
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• 2006

The grades of burley tobacco stems and scraps were classified followed by the nicotine and nitrate contents by using the cluster analysis. The chemical components of the burley tobacco stems and scraps gathered from 2002 to 2005 were analyzed with auto analyzer. According to the nicotine contents and the nitrate contents, the burley stems and scraps could be classified three groups, respectively. In case of the burley scraps, the AB3T, AB4TR, B1T and B2T grades belonged to the $1^{st}$ a group. The C1W and C2W grades belonged to the $2^{nd}$ group and the CD3W and CD4TR belonged to the $3^{rd}$. In case of the burley stems, the AB3T and AB4TR grades belonged to the $1^{st}$ group. The B1T, B2T, C1W and C2W grades belonged to the $2^{nd}$ group and the CD3W and CD4TR belonged to the $3^{rd}$ group. This classification of raw materials depending on the similarity in the chemical components might be helpful to control the properties of the Reconstituted Tobacco sheet.

• Journal of the Korean Society of Food Culture
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• v.16 no.5
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• pp.463-469
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• 2001

This study was to investigate the effect of ultraviolet rays, soaking, boiling and baking to ergocalciferol ($Vit.D_2$) and riboflavin($Vit.B_2$) contents of mushrooms, Lentinus edodes, Pleurotus ostreatus and Agaricus bisporus. The results were as follow: 1. Mushrooms were exposed to ultraviolet rays Lentinus edodes : $10J/cm^2$, Pleurotus ostratus : $2J/cm^2$ and Agaricus bisporus : $2J/cm^2$. 2. Before exposing to ultraviolet rays, the ergocalciferol contents of mushrooms were all $0{\mu}g/g$ dry base, but after exposing to it , those of Lentinus edodes, Pleurotus ostreatus and Agaricus bisporus were $222.50{\pm}5.30{\mu}g/g$ dry base, $150.90{\pm}6.60{\mu}g/g$ dry base and $23.98{\pm}1.20{\mu}g/g$ dry base, respectively 3. Before and after exposing to ultraviolet rays, the riboflavin contents of Lentinus edoes, Pleurotus ostreatus and Agaricus bisporus were $18.22{\pm}0.71{\mu}g/g$ dry base and $11.72{\pm}0.50{\mu}g/g$ dry base, $4.57{\pm}0.20{\mu}g/g$ dery base and $3.26{\pm}0.15{\mu}g/g$ dry base, and $37.42{\pm}1.20{\mu}g/g$ dry base and $27.33{\pm}2.10{\mu}g/g$ dry base, respectively. 4. The ergocalciferol contents of mushrooms according to boiling time were not significantly different but the riboflavin contents of them were decreased according to the increase of boiling time. 5. The ergocalciferol and riboflavin contents of mushrooms were decreased according to the increase of NaCl concentration and baking temperature. 6. The ergocalciferol content of Lentinus edodes after a short time soaking at $80^{\circ}C$ was higher than a long time soaking at $20^{\circ}C,\;40^{\circ}C$ and $60^{\circ}C$.

• Environmental Engineering Research
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• v.23 no.3
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• pp.258-264
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• 2018

The objectives of this research were to 1) isolate and identify thermophilic bacteria for food waste treatment; 2) investigate the capability of food waste treatment using Bacillus species; and 3) develop air-dried Bacillus starters for food waste treatment. Five Bacillus species were isolated from food wastes and identified as Bacillus licheniformis (B. licheniformis) G1, Bacillus circulans C2, Bacillus subtilis (B. subtilis) E1, Bacillus vanillea F1, and Bacillus atrophaeus G2 based on 16S rDNA sequencing. Each identified Bacillus and the mixture of Bacillus species were cultivated in the standard food waste at $45^{\circ}C$ for 8 d. Changes in cell count, solid contents, and pH of the food waste were monitored during cultivation. Air-dried Bacillus cell powders were prepared using wheat flour and lactomil as excipients, and the cell count and survival rate were determined. The cell count of B. licheniformis G1 exhibited the highest number among the tested Bacillus (${\sim}10^8CFU/mL$). The greatest reduction in solid contents of food waste was achieved by B. subtilis E1 (22.6%). The mixture of B. licheniformis G1 and B. subtilis E1 exhibited a synergistic effect on the reduction of solid contents. Lactomil was determined as better excipient than wheat flour based on the greatest survival rate of 95%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.45-49
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• 2002

This study was conducted to enhance the value of chamnamul (Pimpinella brachycarpa (Komarov) $N_{AKAI}$) as an useful food resource. Hunter L, a, b values (lightness, redness, yellowness) of chamnamul leaf were 33.28$\pm$1.94, -10.98$\pm$0.74, 14.05$\pm$1.29 and shearing force was 2745.2g. Contents of tannin and dietary fiber were 100.9 mg%, 24.0% (freeze drying base). The minerals identified in chamnamul were Ca 7.85 g/kg, K 76.31 g/kg, Mg 4.78g/kg, Fe 0.35g/kg, Na 2.35 g/kg. Chamnamul kimchi was packed in polyethylene film (200g) and fermented at 2$0^{\circ}C$ and 4$^{\circ}C$. In color changes kimchi fermented at 2$0^{\circ}C$ showed more increase in Hunter L, a, b values than kimchi fermented at 4$^{\circ}C$. The pH of kimchi decreased and acidity increased with storage time at both temperature. Ascorbic acid contents decreased sharply with storage time. Loss of ascorbic acid contents was about 81.9% in kimchi fermented at 2$0^{\circ}C$ after 5 days, and kimchi fermented 4$^{\circ}C$ lost 77.3% of ascorbic acid after 30 days. Also reducing sugar contents decreased with storage time at 2$0^{\circ}C$ and 4$^{\circ}C$. The results of sensory evaluation showed that optimum ripening time of chamnamul kimchi was 1~3 days at 2$0^{\circ}C$ and more than 20 days at 4$^{\circ}C$.>.

• Journal of the Korean Society of Tobacco Science
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• v.29 no.1
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• pp.14-22
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• 2007

This study was conducted to investigate the effect of the total sugar contents on chemical, smoke and sensory properties and to estimate the desirable chemical composition contents from sensory properties in flue-cured leaf tobacco. The leaves used in the study were in 2005 and in $1997{\sim}2006$ crop year. Nicotine and total nitrogen contents, filling value, impact, irritation and bitterness were reduced with increasing the total sugar contents of B2O(leaf) and C2L(cutters), whereas tar and CO contents and puff number were increased. The desirable sugar contents estimated from the best overall tobacco taste of smoke were 25.9% in B2O and 26.9% in C2L. All of regression equations among total sugar/nicotine ratio, total sugar, nicotine and total nitrogen contents were significant($p{\leqq}0.05$). There were no significant difference between the 4 grade(A2O, B2O, C2L, D2L) average and the whole plant(12 grade) average contents in total sugar, nicotine and total nitrogen contents. All of regression equations between the ratio of each grade content to the average content of twelve grades and stalk position[number ; from bottom(1) to top(12)] in total sugar, nicotine and total nitrogen contents were significant($p{\leqq}0.05$). The estimated desirable chemical properties which based on the best overall tobacco taste were 23.2% of total sugar, 2.39% of nicotine, 9.7 of total sugar/nicotine ratio, 2.57% of total nitrogen, 1.08 of total nitrogen/nicotine ratio in average of four grades. With decrease the total sugar content from 32.0% to 24.0%, filling value was enhanced by 14.1% in average of B2O and C2L, also tar and CO contents of smoke were decreased by 13.2% and 10.5%, respectively. These results suggest that the estimated desirable chemical composition contents may be useful to produce good leaf tobacco, and to enhance filling value and to reduce tar and CO contents of smoke in flue-cured leaf tobacco.

• Korean journal of food and cookery science
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• v.9 no.4
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• pp.323-328
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• 1993

Benzo(a)pyrene [B(a)P], one of the polycyclic aromatic hydrocarbons (PAHs) is known as a potent carcinogen. As lipid consumption increases recently, the toxic effect of overheated lipid foods and fats ＆ oils were reported increasingly. In this study, the contents of B(a)p, other PAHs and rancidities of soybean oil were determined, and then the proper heating temperature, time and frequency were recommended, The work was carried out using soybean oil heated at $180\pm$5^{\circ}C$$, $200\pm$5^{\circ}C$$, and $300\pm$5^{\circ}C$$,for 50 hours. Acid Value(AV) and Conjugated Diene Value of samples were determined. The contents of B(a)P and other PAHs contents of all samples were masured by HPLC/UV method. The results obtained were as follows; Each content of PAHs in the fresh soybean oil was: Pyr 1.093, B(a)A 0.986, Ch 1.147, DMBA 1.082, B(e)P 0.664, Per 1.135, B(a)P 0.146, DBA 1.053, 3-MC 0.05 rg/kg. When the soybean oil was heated at $180\pm$5^{\circ}C$$, for 10, 20, 30, and 50 hours, B(a)P conterlts in heated soybean oils were 0.391, 0.692, 0.451, and 0.372 $\mu\textrm{g}$/kg respectively. Acid value of them were 0.26, 0.26, 0.29, and 0.33, and conjugated diene value was 0.67, 0.76, 0.99, and 1.04, respectively. When the soybean oil was heated at $200\pm$5^{\circ}C$$,and $300\pm$5^{\circ}C$$,for 10, 20, 30, and 50 hours, B(a)P coiltents in soybean oil heated at $200\pm$5^{\circ}C$$,were 0.844, 0.512, 0.479 and 0.247 Ig/kg respectively, Acid value 0.22, 0.21, 0.23 and 0.51 and CDNV 0.39, 0.49, 3.27, and 3.89. B(a)P contents in soybean oil heated at $300\pm$5^{\circ}C$$,were 0.466, 0.706, 0.607 and 0.247$\mu\textrm{g}$/kg respectively, Acid value 0.47, 1.57, 3.90, and 6.42 and CDNV 0.65, 2.15, 3.00, and 3.88.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1400-1406
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• 2014

This study investigated the quality characteristics of sea salt coated with coffee oil (SCO). Three-year-old salt was used after drying in an oven at $105^{\circ}C$ for 2 hours. Product A was composed of 100 g of sea salt and 8 g of coffee oil, product B was 100 g of sea salt and 16 g of coffee oil, and product C was 100 g of sea salt, 8 g of coffee oil, and 0.3 g of shell powder. The moisture content, ash content, color, peroxide value, acid value, and sensory evaluation of sea salt coated with coffee oil were determined monthly during 5 months of storage at room temperature. The contents of moisture and ash of SCO were 2~3% and 81~83%, respectively, but not significantly different during the storage period. Calcium content of product C was higher than that of product A or B. Coffee flavor in all SCO products was retained for 3 months. Hunter L, a, and b color values in SCO decreased with increasing storage period. However, redness and yellowness of product B were higher than those of other products. The peroxide and acid values of products A and C were lower than those of product B during storage period. Sensory evaluation during the storage period showed that quality of product A and C was maintained for 4 months, whereas product B was preserved for 3 months.

• Korean Journal of Microbiology
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• v.17 no.1
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• pp.16-24
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• 1979

In order to investigate the production of aflatoxin in various conditions such as pH, moisture and temperature, 27 smaples were inoculated with Aspergillus flavus, and in addition 3 smaples were inoculated with the mixture of Aspergillus flavus and Bacillus subtilis and cultured under the conditions such as $20^{\circ}C$ and 30% moisture contents. The following results were obtained : 1) Aflatoxin production was the highest at pH 5.0 and relatively high at pH 7.0. Its production was decreased significantly when pH reached 9.0. 2) The yield of aflatoxin was shown comparatively high level at 30% moisture contens. The higher moisture contents was, the lower aflatoxin production was. 3) The highest level of aflatoxin production was at $20^{\circ}C$, and comparatively high level was at $30^{\circ}C$. However, its production was fairly low at $40^{\circ}C$. 4) The highest crude aflatoxin production was 5,093ppm $(B_1,\;1.912\;ppm;\;B_2,\;0.521\;ppm;\;G_1,\;2.119\;ppm;\;G_2,\;0.541\;ppm)$ at 30% moisture, pH 5.0 and $20^{\circ}C$ and the lowest one 2.197 ppm $(B_1,\;0.793\;ppm;\;B_2,\;0.185\;ppm;\;G_1,\;0.102\;ppm;\;G_2,\;0.381\;ppm)$ at 63% moisture, pH 9.0 and $40^{\circ}C$ 5) When Aspergillus flavus and Bacillus subilis were cultured together under the conditions such as $20^{\circ}C$ and 30% moisture, aflatoxin production was decreased by 27% comparing with the culture of Aspergillus flavus alone.