The Korean Journal of Food And Nutrition 

About: The Korean Journal of Food And Nutrition is an academic journal published by The Korean Society of Food and Nutrition. The journal publishes majorly in the area(s): Fermentation & DPPH. It has an ISSN identifier of 1225-4339. It is also open access. Over the lifetime, 1412 publications have been published receiving 6298 citations.

Quality Characteristics of Cookies with Bamboo Leaves Powder

Abstract: In this study we investigated physicochemical and sensory characteristics of cookies with various levels(0, 3, 6, 9, 12%) of bamboo leaves powder. Spread ratio of control and 3% added sample showed significantly higher value than bamboo leaves powder added samples. Loss rate of control showed significantly higher value than other samples. The 'L' and 'b' value was significantly lowed by the addition of bamboo leaves powder. The 'a' value of bamboo leaves powder added samples were significantly lower than control. Share force was increased in proportion to bamboo leaves powder addition level, which had no significance between control and 3% added sample. But Share force showed significantly high level in 9% and 12% added samples. The result of sensory evaluation for color showed the highest preference in 9% added sample and the lowest preference in 3% added sample. Preference of taste was the highest in 9% added sample, hardness was lower by bamboo leaves addition. Overall acceptability was higher in 6% and 9% added samples than others, but they had no significance.

Effect of Pears on the Quality and Physiological Functionality of Makgeoly

Abstract: This study was conducted to develop a high value pear Makgeoly that possessed the physiological functionality of pears and rice. To accomplish this, the effects of the addition of pears on the alcohol fermentation of Korean traditional rice wine, Makgeoly were investigated. The total acidity contents were unchanged for 9 days of fermentation after the addition of pear to the mash, however, it decreased by approximately 0.13% after 9 days. Additionally, the ethanol contents increased to 16.0% after 5 days of fermentation, after which they did not change significantly. The residual reducing sugar and free sugar content were decreased after 7 days and 5 days of fermentation, respectively. The total acceptability was the best in the Makgeoly that contained grated pear after 10 days of fermentation. Additionally, antihypertensive angiotensin I- converting enzyme inhibitory activity was found to be greater than 80% in all pear Makgeoly, but the fibrinolytic activity, SOD-like activity and antioxidant activity were weakened. Based on these results, Makgeoly that was brewed by the addition of 20% grated pear into the fermented broth from fermentation at 20℃ for 10 days has the potential to become a new functional Korean traditional Makgeoly with high acceptability and antihypertensive properties.

A Study of Antioxidative and Hypoglycemic Activities of Omija(Schizandra chinensis Baillon) Extract under Variable Extract Conditions

Abstract: This study investigated antioxidative and hypoglycemic activities of Omija for evaluation of usefulness as a functional food resource Omija water extracts were extracted with water for 24 hr, 6 hr and 3 hr at room temperature, 60 and 100, respectively Omija ethanol extracts were extracted with 60% ethanol for 24 hr and 3 hr at room temp temperature and 60, respectively The antioxidant properties of Omija(Schizandra chinensis Baillon) extracts prepared under different extraction conditions were evaluated by a variety of radical scavenging assays including DPPH, , and nitrite and reducing power Hypoglycemic activity was examined for -glucosidase inhibition using an in vitro model The total phenolic content was also determined Antioxidant activities of Omija were the highest in the group extracted with 60% ethanol for 3 hr The ethanol extracts showed higher activity than water extracts An extraction temperature was the highest in 60 The total phenolic content extracted with 60% ethanol for 3 hr at 60$^{\circ}C$ was 530 mg GAE/100 g The water extract extracted with water for 24 hr at room temperature showed the lowest antioxidant activity and phenolic content -glucosidase inhibitory activity was the highest in the group extracted with 60% ethanol for 3 hr at 60, followed by the group extracted with 60% ethanol for 24 hr The results suggest that extraction of Omija by 60% ethanol for 3 hr at 60 will be useful as a functional food resource with natural antioxidants and hypoglycemic activities

Quality Characteristics and Antioxidant Activity of Commercial Doenjang and Traditional Doenjang in Korea

Abstract: This study compared the quality and antioxidant characteristics of commercial and traditional Doenjangs from various regions of Korea. The pH, salinity, and brix degree of the samples tested ranged from 4.61~6.36, 0.90~1.00% and 0.97~ 1.10 °Bx, respectively. The pH was highest for Doenjang made in the Jeonnam region. No significant differences in the salinity or brix degree of Doenjang from different regions of Korea were found(p>0.05). The L, a, and b-values for color of the Doenjang samples ranged from 52.92~55.00, 0.03~0.62 and -0.74~2.70, respectively. The total polyphenol content(TPC) ranged from 18.71~25.78 ㎎ GAE/㎖, and the 1,1-diphenyl-2-picrylhydrazyl(DPPH) and 2,2-azinobis(3-ethyl benzothiazoline)-6-sulfonic acid(ABTS) radical scavenging activities ranged from 6.43~14.38 and 2.46~7.08 ㎎ AE/㎖, respectively. The TPC was highest for Doenjang from Gyeongnam, while that from Gyeongbuk had the lowest content. The DPPH radical scavenging activity was highest for Doenjang from Jeonnam and lowest for Doenjang from Gangwon. The ABTS radical scavenging activities for Doenjang from Gyeonggi and Gyeongbuk were lower in comparison to samples from other regions. Consequently these results should provide better information for standardizing and improving the quality and functional activity of commercial Doenjang in Korea.

Antioxidant Activities of Red Hamcho(Salicornia herbacea L.) against Lipid Peroxidation and the Formation of Radicals

Abstract: Hamcho(Salicorinia herbacea, glasswort), a halophyte, is an annual succulent shrub that grows on coastal wetlands and has been regarded as a functional food for good health. Natural dried red and green Hamcho were extracted with 25% ethanol and water at 70. The antioxidant activities of these four extracts were examined by six different assays, including the measurement of total phenolics, radical scavenging effects on 1,1-diphenyl-2-picrylhydrazyl(DPPH), nitric oxide(NO) and nitrite(NO) scavenging effects, reducing power, and the inhibitory effect on tyrosinase activity. The total phenolic contents of the four extracts were high at 237 255 mg of gallic acid equivalents per 1 g of dried sample tested. The green Hamcho extracts contained more phenolic compounds than the red Hamcho extracts. When they were compared to tocopherols, the antioxidant activities of the green and red Hamcho powders were significantly higher at the same concentration levels(5 mg and 3 mg, respectively) in a POV test. The inhibition effects of the four extracts at a level of 75 were higher than 98% in the POV test. The red Hamcho 25% ethanol extract showed a high significant effect on DPPH radical scavenging(SC, 90.1 ). The green Hamcho 25% ethanol extract, however, showed a high significant effect on NO radical scavenging(SC, 6.1 ). The NO radical scavenging effect was assayed at pH 1.2, 4.2 and 6.0, and all the Hamcho extracts scavenged the NO radical much more effectively at pH 1.2. The NO scavenging effect of the red Hamcho 25% ethanol extract(64%) was as high as that of 5 mM vitamin C at pH 1.2(pg of kojic acid. The green and red Hamcho 25% ethanol extracts totally inhibited tyrosinase activity(100%). Therefore, the results suggest that red Hamcho extracts may serve as useful natural antioxidants along with green Hamcho extracts.