Antioxidant activity and antiproliferative action of methanol extracts of 4 different colored bell peppers (Capsicum annuum l.)

Jae-Hee Park, Gyeong-Im Jeon, Jung-Mi Kim, Eunju Park

Abstract:

Methanol extracts of 4 different colored (red, orange, yellow, and green) bell peppers (Capsicum annuum L.) were examined to (1) determine the total phenolic content (TPC), (2) compare the antioxidant activities, (3) assess the protective effects of extracts on H2O2-induced and 4-hydroxy-2-nonenal (HNE)-induced DNA damage using the Comet assay, and (4) examine the antiproliferative action of their extracts on HT-29 cells. Red and orange bell peppers had significantly higher levels of TPC than yellow or green bell peppers. Orange bell pepper exhibited the highest level of radical scavenging activity and total antioxidant activity, while green bell pepper exhibited the highest superoxide dismutase-like activity. These results suggest that the difference in antioxidant activities may depend on the kinds of antioxidant compounds related to the color of the pepper. It was found a significant negative correlation between TPC and radical scavenging activity inhibiting capacity (IC)50, and a significant positive corretation between TPC and total antioxidant activity. All extracts of bell pepper inhibited H2O2-induced and 4-hydroxy-2-nonenal-induced DNA damage in human leukocytes and showed potential toxicity on HT-29 cells. These findings suggest that the 4 different colored bell peppers may be useful as antioxidants and cancer prevention in food.

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Keywords:

bell pepper, color, antioxidant activity, comet assay, MTT assay, lactate dehydrogenase release

Volatile chemical and carotenoid profiles in watermelons [Citrullus vulgaris (Thunb.) Schrad (Cucurbitaceae)] with different flesh colors

Cuihua Liu, Hongyan Zhang, Zhaoyi Dai, Xi Liu, Yue Liu, Xiuxin Deng, Feng Chen, Juan Xu 

Abstract:

Twelve watermelon [Citrullus vulgaris (Thunb.) Schrad (Cucurbitaceae)] cultivars with different flesh colors were analyzed by HPLC, GC-FID, and GC-MS for their differences in carotenoid, soluble sugar, organic acid, and flavor. Results showed that all-trans violaxanthin, 9-cis-violaxanthin, and luteoxanthin were the main carotenoid esters in watermelons with yellow flesh. However, watermelons with red flesh were rich in all-trans lycopene and their cis-isomers. High concentrations of ß-carotene and pro-lycopenes were found in watermelon with orange-yellow flesh. Large variations in the sucrose concentration were observed among the different watermelons. Sucrose and/or fructose were the dominant sugars, while citric acid and malic acid were the main organic acids in watermelon flesh. Limonene was detected in the watermelon flesh of all investigated genotypes. Interestingly, partial correlation analysis of the chemical concentrations revealed 2 significant (p<0.01) positive correlations between ß-ionone and ß-carotene, and between (E)-geranyl acetone and prolycopenes.

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Keywords:

watermelon, carotenoid, flavor, HPLC, GCMS

Quality characteristics of vacuum-fried snacks prepared from various sweet potato cultivars

Ji-Hee Yang, Ho-Young Park, Yun-Sook Kim, In-Wook Choi, Sung-Soo Kim, Hee-Don Choi

Abstract:

The effects of vacuum frying and atmospheric frying on the physicochemical properties and quality characteristics of the deep-fat-fried snacks were compared in manufacturing snacks using general, yellow-fleshed, and purple-fleshed sweet potatoes. Regarding the moisture and lipid content of snacks, vacuum-fried snacks showed about 50% lower values compared to atmospheric-fried snacks, while for the colors, vacuum-fried snacks showed higher L and b values and a slightly lower a value, with almost no difference in the texture, compared to atmospheric-fried snacks. The total carotenoid and anthocyanin contents of snacks were decreased greatly compared to fresh sweet potatoes, and was considerably higher in vacuum-fried snacks compared to atmospheric-fried snacks. For the sensory evaluation of snacks, the acceptability for color and flavor was higher in the vacuum-fried snacks, while the acceptability for texture was higher in atmospheric-fried snacks due to a higher degree of crispiness. In conclusion, it is considered that the vacuum frying in manufacturing sweet potato snacks, compared to the atmospheric frying, is the appropriate deep-fat frying method for modern people who take excessive fats and oils from foods and are highly interested in health and high quality products.

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Keywords:

vacuum frying, sweet potato, snack, quality characteristics

Photo-degradation of malachite green in mudfish tissues — investigation of UV-induced photo-degradation

Jun Bae Lee, Meehye Kim 

Abstract:

Ultraviolet (UV) light induced photo-degradation of malachite green (MG) was investigated in the absence of photocatalysts. Photo-degraded intermediates were identified using LC with visible detection and LCelectrospray ionization-MS. Using this analysis, mechanisms for the MG decomposition in aqueous solution and in mudfish tissue were suggested. In aqueous condition, N-de-methylation and the decomposition of the conjugated structures were mainly observed. On the other hand, MG levels in mudfish continuously decreased until they reached a plateau owing to the decomposition of the conjugated structures. These results show that some chemicals in fish tissues could be photo-degraded by UV light without photocatalysts.

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Keywords:

malachite green, photo-degradation, N-demethylation, decomposition of the conjugated structure

Evaluation of edible flowers of agathi (Sesbania grandiflora L. Fabaceae) for in vivo anti-inflammatory and analgesic, and in vitro antioxidant potential

Nataraj Loganayaki , Nandhagopalan Suganya, Sellamuthu Manian

Abstract:

The methanol extract from flowers of agathi (Sesbania grandiflora L. Fabaceae) was evaluated for their in vitro antioxidant and cytotoxic activities, and in vivo anti-inflammatory and antinociceptive activities in several experimental models. The extract has sustainable concentrations of dietary polyphenolics, tannins, and flavonoids. The extract exhibited maximum radical scavenging activity on nitric oxide, superoxide, and hydroxyl radical and these values were significantly (p<0.05) higher over positive standards butylated hydroxyanisole and butylated hydroxytolune. The extract also exhibited potential cytotoxic activity against human cervical cancer cell line HeLa (IC50 value of 0.13 mg/mL). Further, the methanol extracts showed significant inhibitory activity against inflammation (carrageenan and cotton pellet induced models) and on a pain model (hot plate test). The inhibitory values are comparable with positive standards. Owing to these properties, agathi flowers can be used as a potential source of natural nutraceutical food supplement.

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Keywords:

agathi (Sesbania grandiflora L), antioxidant, cytotoxicity, anti-inflammatory, analgesic activity

Growth and predictive model of Bacillus cereus on blanched spinach with or without seasoning at various temperatures

Young-Min Bae, Bo-Ram Kim, Sun-Young Lee, MyeongHwa Cha, Ki-Hwan Park, Myung-Sub Chung, Kyung Ryu 

Abstract:

The growth of Bacillus cereus on blanched spinach with or without seasoning at various temperatures (15, 20, 25, 30, and 35°C) was investigated. The number of B. cereus on blanched spinach stored at 35°C was significantly increased and resulted in maximum populations (7.8 log CFU/g) after 10 h. However, the growth rate of B. cereus on blanched spinach with seasoning stored at 35oC was lower than on blanched spinach without seasoning. The growth rate (GR) of B. cereus on blanched spinach stored at 15°C was lower than the other temperatures. The lag time (LT) of B. cereus on blanched spinach with seasoning was longer than blanched spinach without seasoning. Primary growth models of B. cereus on blanched spinach fit well to a modified Gompertz model (blanched spinach R2 =0.98; blanched spinach with seasoning R2 =0.96). These results might be used for developing safe storage guidelines for cooked vegetable at various temperatures.

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Keywords:

Bacillus cereus, blanched spinach, growth, seasoning, predictive model

Development of a time-temperature integrator system using Burkholderia cepacia lipase

Won Kim, Euna Park, KwangWon Hong

Abstract:

A time-temperature integrator (TTI) is a device used to show a time-temperature dependent change that reflects the temperature history and quality status of the food to which it is attached. An enzymatic TTI system based on the reaction between Burkholderia cepacia lipase and tricaprylin, which causes a pH change, was developed. The temperature dependence of the response rate of this new lipase-type TTI was modeled using the Arrhenius equation, and the estimated activation energy was calculated as 70.61±11.10 kJ/mol (±95% confidence interval). The TTI response was validated under dynamic storage conditions with independent variable temperature experiments, and a good agreement was obtained between the predicted and measured values.

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Keywords:

time-temperature integrator (TTI), Burkholderia cepacia lipase, Arrhenius equation, activation energy

Synergistic antiradical action of natural antioxidants and herbal mixture for preventing dioxin toxicity

In Young Bae, Bo-Yeon Kwak, Hyeon Gyu Lee

Abstract:

The herbs danggui (Angelica gigas) and clove (Eugenia caryophyllata) and 4 natural antioxidants were combined in order to investigate whether or not they exhibited synergistic effects (SEs) on DPPH radical scavenging capacity. SEs were determined using the ratio between experimental scavenging capacity (ESC) and theoretical scavenging capacity (TSC). In all tested mixtures, SEs were observed, indicating ESC/TSC ratios greater than 1. The highest SE (p<0.01) was observed for the solution combining a-tocopherol (20 µg/mL) and quercetin (0.7 µg/mL) with danggui of 0.3 mg/mL and clove of 0.05 mg/mL. The addition of lipid-soluble antioxidants resulted in greater SEs than the addition of water-soluble antioxidants. The excellent SE appeared when quercetin was added to the herb mixture, while the addition of ascorbic acid did not result in SE. The results indicate that the combinations of compounds with different antiradical effects may more effectively protect oxidative stress than alone.

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Keywords:

Angelica gigas, Eugenia caryophyllata, natural antioxidant, synergism, DPPH radical

Identification of d-friedoolean-13-en-3-one (Taraxerone) as an antioxidant compound from sedom (Sedum sarmentosum)

Eun Kyoung Mo, Byung Hee Han, Seung Mi Kim, Sun A. Yang, Sung Kwon Kang, Chang Jin Oh, Ran Kim, Cheong Gyu Kim, Hyo Jin Kang and 1 more

Abstract:

A pentacyclic triterpenoid compound was isolated from the ethyl acetate extract of sedum (Sedum sarmentosum) and identified as d-friedoolean-13-en-3-one (taraxerone) by GC-MS and crystallographic analysis. The extraction yield of taraxerone was 74.12±0.57 mg/kg sedum (dry weight). The IC50 values of taraxerone were 102.34±1.53 μM and 1,763.81±12.63 μM/mL (Trolox equivalent) by the DPPH and ferric reducing ability of plasma (FRAP) assays, respectively. Taraxerone exhibited comparable antioxidant capacities with butylated hydroxytoluene (BHT) by the DPPH (p=0.117) and FRAP (p= 0.179) assays. The production of inducible nitric oxide in lipopolysaccharide-stimulated murine macrophage was inhibited by taraxerone (IC50=38.49±3.77 μM) via downregulation of inducible nitric oxide synthase (iNOS) expression at the transcriptional level. The inhibitory effect of taraxerone on nitric oxide generation was significantly more effective than that of caffeic acid and/or gallic acid.

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Keywords:

sedom (Sedum sarmentosum), d-friedoolean-13-en-3-one (taraxerone), ferric reducing ability of plasma (FRAP), iNOS

Biological activities of cheonggukjang prepared with several soybean cultivars

Min-Hwa Kim, Su-Yeon Kim, Jong-Min Ko, Do-Youn Jeong, Yong-Suk Kim 

Abstract:

To select proper soybean cultivars for producing functional cheonggukjang, a comparison was made of the physiological activities of different cheonggukjang prepared with 30 different soybean cultivars. The isoflavone content was highest in the cheonggukjang made from ‘Daepung’ soybeans at 208.75 mg%. In general, the contents of glycone types (and derivatives) of isoflavone, specifically daidzin, glycitin, genistin, and malonylgenistin, were higher than that of aglycone types. The polyphenol contents ranged from 30.62 to 80.32 mg%. The DPPH radical scavenging activity and superoxide dismutase (SOD)-like activity of the cheonggukjang made from yellow soybeans had a higher activity than those of black soybeans. Although there are no consistent tendencies in the functional activity of cheonggukjang according to soybean color and size, the antioxidative activity is highest in the cheonggukjang made of yellow soybeans. Additionally, the fibrinolytic and inhibitory activities against angiotensin I-converting enzyme are highest in the cheonggukjang made of black soybeans. From these results, it can be concluded that the DPPH free radical scavenging activity and SOD-like activity in cheonggukjang depends on the phenolic compound content in soybean.

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Keywords:

cheonggukjang, soybean cultivar, phenolic compound, DPPH, biological activit

Resistance of Bacillus cereus and its enterotoxin genes in ready-to-eat foods to γ-irradiation

Adelard B. Mtenga, Neema Kassim, Won-Gyeong Lee, Won-Bo Shim, Yohan Yoon, Duck-Hwa Chung

Abstract:

This study was investigated the resistance of Bacillus cereus ATCC 13752 and its enterotoxin coding genes in cereals, vegetables, and tryptic soy broth to ?-irradiation. Screening for enterotoxin coding genes, viability test, PCR analysis, measurement of DNA concentration, cellular constituents release, SEM, and antibiotic sensitivity tests were performed after irradiation at 0, 1.5, 3, 5, 7, 10, and 15 kGy. Thirty % of strains screened possessed all enterotoxins genes. At 10 kGy B. cereus viable cell count was reduced by 4 logCFU/mL. B. cereus in vegetables and broth demonstrated higher susceptibility than those in cereals. Enterotoxins coding genes could be identified in the ?-irradiated cells, antibiotic sensitivity profile was not affected. Concentration of DNA containing enterotoxin coding genes was reduced and release of cellular constituent was highest at 15 kGy. ?-Irradiation up to 10 kGy did not eliminate B. cereus neither affected their enterotoxins coding genes from ready-to-eat food.

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Keywords:

B. cereus, enterotoxin gene, ?-irradiation, resistance

Rheological behaviors and microstructure of Oviductus Ranae hydrogels

Qing Liang, Shouqin Zhang, Jinsong Zhang

Abstract:

The rheological properties of Oviductus Ranae (OR) hydrogels were systematically investigated with shear viscosity, dynamic oscillation, and creep-recovery measurements. The viscosity curves displayed phenomena of shear thinning with increase of shear rate. The flow behaviors of the hydrogels were described using 2 representative rheological models. The lesser water was absorbed by OR, the higher viscosity and greater extent of thixotropy it presents. Dynamic viscoelasticity measurements indicated that the samples exhibit viscoelastic properties as physical gels. Creep curves also revealed that the hydrogels behave as viscoelastic solids. Damped oscillations were observed in the initial stage of creep tests (0–1 s). The viscoelastic moduli obtained from dynamic oscillations and those from damped oscillations agreed with each other. The strong dependence of rheological behaviour on network of OR hydrogels had been confirmed by electron microscopy.

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Keywords:

rheological behavior, Oviductus Ranae, hydrogel, viscoelasticity, morphology

Effect of homogenization speed and time on the recovery of alkaline phosphatase from the hepatopancreatic tissues of shrimps

Kathyayani Puttige, Krishna Prasad Nooralabettu

Abstract:

Hepatopancreatic tissues of shrimps were homogenized at various pestle speed and time intervals at a constant jerk of 15 passes/min on a narrow space using 0.1 M Tris-HCl buffer of pH 8.4 at 4°C. Release of proteins and alkaline phosphatase were determined by estimating the quantity of protein and alkaline phosphatase activity in each homogenate at the end of the experiments. Optimum condition for the homogenization of the hepatopancreatic cells was achieved at operating speeds of 3,000 rpm for 10 min in the homogenizer. Increase in pestle speed beyond 3,000 rpm for 10 min have no effect on the release of protein. Increasing the disruption speed above 3,000 rpm decreases the specific activity of alkaline phosphatase release, while extending the time of homogenization beyond 10 min at 3,000 rpm or the speed of pestle beyond 3,000 rpm for 10 min caused shear damage to the enzyme.

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Keywords:

alkaline phosphatase, shrimp, cell disruption, homogenization, homogeniser

Effect of nuruk and fermentation method on organic acid and volatile compounds in brown rice vinegar

Su-Won Lee, Sung-Ran Yoon, Gui-Ran Kim, Seung-Mi Woo, Yong-Jin Jeong, Soo-Hwan Yeo, Kyong-Su Kim, Joong-Ho Kwon 

Abstract:

The effects of different nuruk contents and fermentation methods (AV, vinegar fermented in an agitated culture; SV, vinegar fermented in a static culture) on organic acids and volatile compounds in brown rice vinegars were investigated. In the SV, the contents of acetic, oxalic, tartaric, and malic acids increased with hipher contents of nuruk. Acetic, tartaric, and malic acid contents were higher in the SV than those in the AV. Volatile compounds that can affect vinegar quality, including acetic acid, isoamyl acetate, phenethyl acetate, and phenethyl alcohol were present at high concentrations in the AV. With the increase in nuruk contents in the AV, acetic acid content decreased and isoamyl acetate and phenethyl acetate content increased. No significant differences in sensory scores were observed regarding the amount of nuruk and the type of fermentation. However, electronic-nose analysis showed its potential to effectively differentiate different samples.

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Keywords:

brown rice vinegar, nuruk, volatiles, organic acid, electronic-nose

Antioxidant activity of Fragilariopsis pseudonana and protective effect against hydrogen peroxide-induced inhibition of gap junctional intercellular communication

Min Young Um, Sung Ho Kang, Ji Yun Ahn, Tae Youl Ha

Abstract:

This study was aimed to evaluate antioxidant activities of a methanol extract from the polar microalgae Fragilariopsis pseudonana (FP) and to investigate the protective effect for gap junctional intercellular communication (GJIC) in WB-F344 normal rat liver epithelial cells. The results indicated that the methanol extract of FP (FPM) scavenged ABTS free radicals and inhibited copper-induced low density lipoprotein oxidation in a dose-dependent manner. Exposing HepG2 cells to FeSO4 increased intracellular reactive oxygen species formation and lipid peroxides, which was significantly reduced by treatment with FPM. Furthermore, FPM increased the activities of superoxide dismutase and glutathione peroxidase in cells. FPM recovered the hydrogen peroxide (H2O2)-induced inhibition of GJIC and attenuated the phosphorylation of connexin 43 (Cx43) and extracellular signal-regulated kinase1/2 (ERK1/2). Taken together, these results demonstrated that FPM has antioxidant activity and protects against H2O2-induced inhibition of GJIC by blocking phosphorylation of Cx43 via activation of ERK1/2.

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Keywords:

Fragilariopsis pseudonana, oxidative stress, antioxidant activity, gap junctional intercellular communication

Supplementation of common white bread by coriander leaf powder

Lipi Das, Utpal Raychaudhuri, Runu Chakraborty

Abstract:

Coriander leaves are widely used worldwide as a very common garnish in almost all types of Western, Oriental, and Arabic culinary. It is rich in the beneficial components of antioxidants, trace elements, and essential oils. Bread enriched with coriander leaf powder is therefore likely to have greater acceptability to consumers compared to unfortified bread. In the present study the antioxidant and sensory analyses along with baking and staling characteristics of such breads at supplementation levels of 1.0, 3.0, 5.0, and 7.0%(w/w) on wheat flour have been investigated. Results show that supplementation with coriander leaf powder bettered the crumb moisture content with only a little increase in crumb firmness. A substantial improvement in sensory characteristics was observed with the supplemented breads. A sharp increase in antioxidant content was an important beneficial fortification effect observed in the fortified breads. Coriander leaf content between 3.0 and 5.0% was found to be the optimum supplementation level that offered the best compromise for highest acceptability of the fortified breads.

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Keywords:

coriander leaf, crumb moisture, crumb firmness, sensory evaluation, antioxidant

Populations and potential association of Saccharomyces cerevisiae with lactic acid bacteria in naturally fermented Korean rice wine

Sung-Sik Yoon , Ji-A Choi, Ki-Hwan Kim, Tae-Suk Song, Young-Seo Park

Abstract:

The microbial populations focused on predominant yeast species and lactic acid bacteria (LAB) in 15 commercial makgeolli brands, where a fungal starter nuruk was used were examined. Viable yeast counts were obtained on yeast potato dextrose (YPD) and MRS agar containing sodium azide. MRS-C (0.1% cycloheximide supplemented) was used for selective counts of LAB. Saccharomyces cerevisiae was found to be predominant in the 15 samples tested, with an average count of 4.6×107 CFU/mL. Contrary to the earlier studies, Lactobacillus plantarum and Weissella cibaria were shown as predominant LAB species with an average count of 1.7×107 CFU/mL. Surprisingly, as many as 7 log viable cells/mL were present at the ethyl alcohol concentration of 6–7%. The data from real-time PCR also indicated that the yeast populations remains almost constant during the refrigerated storage of 12 days, while that of LAB decrease slightly first 9 days and increase after then, despite the overall increase in acidity. Data from the differential microbial counts suggest that yeast S. cerevisiae might be associated with 2 LAB species, L. plantarum and W. cibaria, under ethyl alcohol stress during the turbid rice wine fermentation.

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Keywords:

Korean rice wine, yeast, lactic acid bacteria, associated growth, nuruk, differential count

Carbohydrate polymers of chirata (Swertia chirata) leaves: Structural features, in vitro anti-oxidant activity and fluorescence quenching study

Debjani Ghosh, Shruti S. Bandyopadhyay, Udipta R. Chatterjee, Peter Capek, Bimalendu Ray

Abstract:

Chirata (Swertia chirata) is widely used in Indian folk medicine for the prevention of various disorders. Herein, we analyzed the water-extracted carbohydrate polymer (WECP) of this herb using chemical, chromatographic, and spectroscopic methods. The anti-oxidant capacity of this fraction was studied by ferric reducing anti-oxidant power (FRAP) and DPPH radical assays. Effect of WECP on bovine serum albumin spectrum (BSA) was determined using excitation wavelength of 282 nm. Anion exchange chromatography of WECP yielded 5 fractions (F1–F5) with different chemical compositions. The major fraction (F5) was homogeneous, had an apparent molecular mass of 4.5 kDa, and contains both carbohydrates (57%) and phenolics (34%). The anti-oxidant capacities of WECP and F5 were comparable to standard anti-oxidants. Notably, activities of the carbohydrate polymers (F1–F5) correlate with their phenolics content. Fluorescence quenching measurement suggests that F5 can form complex with BSA and the value of the binding constant is K=6.28×105/M.

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Keywords:

carbohydrate polymer, structural feature, antioxidant activity, fluorescence quenching, chirata (Swertia chirata)

A cross-cultural comparison of the sensory characteristics of perilla oil by American, Chinese, and Korean panels

Jeong-Eun Yang, Eunok Choe, Lana Chung 

Abstract:

This study was conducted to characterize and compare via sensory descriptive analysis the sensory properties of perilla oil products that are processed in different ways (roasted vs. non-roasted) and to perform a cross-cultural comparison of the sensory descriptions of this product set among 3 sensory panels (Korean, Chinese, and American). The Korean, Chinese, and American panelists generated 18, 12, and 16 sensory attributes, respectively, to describe the odor of the products. The Korean panel generated more attributes than the Chinese and American panels. Panelists from the 3 different regions used descriptors that were related to their individual experiences or cultural backgrounds and the odor attributes of American panelists were included references to nonfood products. These results show that culture and familiarity affect the perception of sensory attributes and the description of this product set.

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Keywords:

perilla oil, cross-cultural study, descriptive analysis, sensory characteristics, multiple factor analysis

Phenolic composition and antioxidant activity of Thai and Eri silk sericins

Luchai Butkhup , Montree Jeenphakdee, Sujitar Jorjong, Supachai Samappito, Wannee Samappito, Jirapa Butimal

Abstract:

The present study investigates the phenolic contents and antioxidant activities of silk sericin extracted (SSE) from Thai mulberry silkworms (Bombyx mori) and non-mulberry silkworm (Samia ricini). The SSE from all strains revealed the mainly presence of flavonoid compounds including (+)-catechin (20.63–145.64 mg/100 g), quercetin (7.89–35.95 mg/100 g), and (-)-epicatechin (3.36–44.19 mg/100 g). The antioxidant activity of the SSE with water from Chokumnoui 1 was found to have low EC50 values (0.96 mg/mL), the concentrations of the SSE that exhibit 50% reduction in DPPH, and highest scavenging of ABTS· + radicals (1.73 mg TEAC/g) and highest reduce TPRZ-Fe (III) complex to TPTZ-Fe (II) (8.03 mg Fe(II)/g), thus indicating high antioxidant activities. Total phenolic content and total flavonoid content of the SSE showed positive correlated to the scavenging activity of DPPH and ABTS· + radicals and the ferric reducing ability (FRAP assay).

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Keywords:

Bombyx mori, Samia ricini, silk cocoon, phenolic compound, antioxidant activity

Comparison of antioxidant activities of juice, peel, and seed of pomegranate (Punica granatum L.) and inter-relationships with total phenolic, Tannin, anthocyanin, and flavonoid contents

Hakime Hulya Orak , Hulya Yagar, Sebnem Selen Isbilir

Abstract:

In this study, the antioxidant activities of juice, peel, and seed parts of pomegranate were investigated by using DPPH scavenging activity, ß-carotene bleaching method, reducing power, and metal chelating activity. Sample of pomegranates which are named Punica granatum L. cv. Hicaznar, genotype 19–121, genotype 17–67, and genotype 19–66 obtained from BATEM (West Mediterranean Agricultural Research Institute) in Anlalya. The EC50 values of DPPH scavenging activities in peel extracts (PE) had 23.4-fold higher than the juice extracts (JE), and the seed extracts (SE) had 2.3-fold higher than JE. The reducing power in peel extracts was found to be 4.7-fold higher than SE and 10.5-fold higher than the JE. The highest metal chelating capacity (37.22%) was determined in peel, while the lowest (7.151%) in seed. Generally, in peel, the total polyphenol, flavonoid, tannin contents, and in juice, the total polyphenol, anthocyanin, tannin contents, and acidity significantly affected to antioxidant activities.

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Keywords:

Hicaznar, reducing power, metal chelating capacity, tannin, punicic acid

Properties and qualities of rice flours and gluten-free cupcakes made with higher-yield rice varieties in Korea

Sun Jin Park, Ki-Yong Ha, Malshick Shin

Abstract:

Korean rice varieties, ‘Druryechanbyeo’ and ‘Boramchanbyeo’, were developed to get higher yields and to be used in rice products. The rice grains were dried and milled into rice flours after first going through the soaking process. The properties and qualities of cupcakes made with dry-milled rice flours were compared with cupcakes made with commercial dry-milled rice flours (CDRF). The newly developed rice flours (NDRF) had higher apparent amylose content, water binding capacity, swelling power, and peak viscosities, but had lower damaged-starch content, gelatinization temperature, and final and setback viscosities than CDRF. The specific gravity of batter, and hardness and springiness of cupcakes were lower in NDRF than in CDRF. The cake textures from ‘Boramchan’ NDRF were more preferable than those from ‘Druyechan’ NDRF. The specific volume and overall quality of cupcake were correlated positively with amylose content and water binding capacity, but negatively with damaged starch of rice flours.

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Keywords:

‘Boramchanbyeo’, ‘Druryechanbyeo’, newly developed dry-milled rice flour, rice cupcake, gluten-free

Effect of alternative C2 carbon sources on the growth, lipid, and ?-linolenic acid production of spirulina (Arthrospira platensis)

Mohammad-Taghi Golmakani, Karamatollah Rezaei , Sara Mazidi, Seyyed Hadi Razavi

Abstract:

The influence of different organic carbon sources (glucose, ethanol, and acetic acid) at different concentrations (0.1, 0.5, and 1.0 g/L for batch and 1.0, 2.0, and 3.0 g/L for fed-batch) were studied in the mixotrophic production (using both light and carbon source) of ?-linolenic acid (GLnA) by spirulina (Arthrospira platensis). The obtained spirulina was analyzed in terms of biomass, lipid, and GLnA production. In the batch media, increasing the concentrations of glucose, ethanol, and acetic acid led to an increase in the biomass, lipid, and GLnA production. However, carbon sources at concentrations greater than 1.0 g/L in fed-batch media appeared to have no significant effects on the above parameters. It was also demonstrated that biomass, lipid, and GLnA production using ethanol and acetic acid could be as good as those achieved with the classic glucose-based culture media.

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Keywords:

spirulina (Arthrospira platensis), fed-batch, ?-linolenic acid, lipid, mixotrophic

Influence of amylose content on cooking time and textural properties of white salted noodles

Hwayoung Heo, Byung-Kee Baik, Chon-Sik Kang, Byung-Kil Choo, Chul Soo Park 

Abstract:

White salted noodles were prepared from reconstituted flours of various amylose content to determine the effects of amylose content on noodle dough properties and texture of noodles cooked for optimum cooking time. With decrease of amylose content from 26.5 to 3. 0%, optimum water absorption of noodle dough increased from 39 to 49% and cooking time of noodles decreased from 16 to 7 min. Hardness of cooked noodles prepared from reconstituted flour consistently decreased with increase in proportion of waxy starch. Noodles less than 12.4% amylose content exhibited higher springiness and cohesiveness than noodles greater than 17.1% amylose content. Cohesiveness and springiness of noodles prepared with partial waxy starches, of which amylose content ranged from 16. 6 to 22. 7%, were comparable to those of noodles prepared from <12. 4% amylose content. Amylose content of starch was significantly correlated with hardness, springiness, and cohesiveness of cooked noodles prepared from reconstituted flours.

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Keywords:

wheat, white salted noodle, optimum cooking time, amylose content, texture

Antioxidant and tyrosinase inhibitory activities of different parts of oriental cherry (Prunus serrulata var. spontanea)

Ji Won Park, Hyun Gyun Yuk, Seung Cheol Lee

Abstract:

Six different parts (branch, flesh, flower, fruit, leaf, and seed) of oriental cherry (Prunus serrulata var. spontanea) were extracted with ethanol or water, then total phenol content (TPC), antioxidant activity, and tyrosinase inhibitory activity of the extracts were evaluated. The ethanol extracts showed higher TPC and antioxidant activity than the water extracts regardless of parts. The ethanol extracts of leaf as well as branch possessed superior TPC and antioxidant activity. The highest tyrosinase inhibitory activity was found in ethanol extract of leaf. There was no dramatic difference of tyrosinase inhibitory activities according to parts of cherry. The results suggest that leaf and branch of oriental cherry could be a candidate for antioxidant and anti-whitening materials in food or cosmetic industries.

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Keywords:

oriental cherry (Prunus serrulata var. spontanea), antioxidant activity, tyrosinase inhibitory activity

Ameliorative effect of saltwort (Salicornia herbacea) extract on hepatic dysfunction and hyperlipidemia in rats

Kap Joo Park, Myung Hwan Cho, Soo Young Kim, Jae Seok Lee 

Abstract:

To examine the effect of saltwort (Salicornia herbacea) on blood cholesterol and lipid metabolism, hyperlipidemia was induced in animal rats. Saltwort extract was then administered to the rats for 5 weeks, after which, blood biochemical changes were determined. Saltwort treatment resulted in a significant reduction of the levels of total cholesterol, blood triglyceride, and LDL-cholesterol. In contrast, the expression levels of HDL-cholesterol were increased at saltwort treatment group. The aspartate aminotransferase (AST: serum SGOT) value of the saltwort administration group was significantly reduced and the blood alanine aminotransferase (ALT: serum SGPT) levels decreased significantly in comparison to those in the negative control group. Degeneration of hepatic tissues due to the consumption of a high lipid diet for a long period of time was reported in the negative control group. On the other hand, in the saltwort administration group, a substantial reduction in the accumulation of lipid droplets in the cytoplasm was seen, and in addition, it was confirmed that the degeneration of hepatic tissues recovered almost to level of that of the normal control group. These data suggest that saltwort extract represents an excellent candidate for protection of rat hepatocytes from high fat diet-mediated damage.

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Keywords:

hyperlipidemia, saltwort (Salicornia herbacea), rat liver cell, lipid metabolism

Effects of fermented barley on lipid and carnitine profiles in C57BL/6J mice

Ji-Hae Choi, Tae-Hee Kim, Myung-Suk Ko, Youn-Soo Cha

Abstract:

The aim of the present study was to investigate the effects of fermented barley supplementation on blood lipid profiles, carnitine concentrations, and hepatic mRNA levels of enzymes involved in fatty acid metabolism. Thirty-two C57BL/6J male mice were divided into 4 groups; normal diet control group (ND), high fat diet control group (HD), high fat diet plus barley supplemented group (BR), and high fat diet plus fermented barley supplemented group (BR-F). BR-F supplementations decreased total cholesterol (TC) and LDL-cholesterol in serum, triglyceride (TG) in liver. Serum total carnitine (TCNE) concentrations were significantly higher in the BR-F group than HD group. BR-F supplementations significantly increased hepatic lipolysis regulating gene expression such as carnitine palmitoyltransferase-I (CPT-I), peroxisome proliferator-activated receptor-a (PPARa), whereas significantly decreased lipogenic enzyme expression such as acetyl CoA carboxylase (ACC). These results suggest that the fermented barley has anti-obesity properties.

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Keywords:

barley, mice, lipid profile, carnitine, hepatic mRNA level

Anti-obesity and hypolipidemic effects of chufa (Cyperus esculentus L.) in mice fed a high-fat diet

Mi Kyung Moon, Jiyun Ahn, Hyunyu Lee, Tae Youl Ha

Abstract:

This study was aimed to clarify the effect of defatted chufa (Cyperus esculentus L., DC) on diet-induced obesity and lipid metabolism in mice. C57BL/6J mice were fed 1 of 4 experimental diets for 7 weeks: a normal diet (N), a high-fat diet (HF), a high-fat diet with 5% DC (LDC), and a high-fat diet with 10% DC (HDC). DC supplementation (10%) significantly reduced body weight gain, adipose tissue weight, and adipocyte size increased by high-fat diet although there was no significant difference between HF group and LDC group. Serum total cholesterol and triglyceride levels of the HDC group were significantly decreased compared to those of the HF group. The hepatic triglyceride levels also decreased significantly with 10% DC supplementation, but not changed with 5% DC supplementation. Serum insulin and leptin levels in the LDC and HDC groups were significantly decreased compared to those of the HF group. These results suggest that defatted chufa may be useful for the prevention of diet-induced obesity and hyperlipidemia.

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Keywords:

chufa, high-fat diet, anti-obesity, hypolipidemic, mice

A review of microbial biofilms of produce: Future challenge to food safety

Iqbal Kabir Jahid, Sang-Do Ha

Abstract:                                                                                                                                               

Outbreaks of produce-related food-borne pathogens have undergone a sharp increase in last three decades because of high produce consumption. A paradigm of food safety for produce is important due to its susceptibility to microbial attack and biofilms formation. Greater attention should be paid to decontaminating the pathogens in biofilms as they pose a risk to public health. This review will focus on produce-related outbreaks, attachments, quorum sensing, biofilms formation, resistance to sanitizers and disinfectants, and current and emerging control strategies for fresh and minimally processed produce, providing new insight into food safety. The consequences of biofilms formation on produce include the formation of a protective environment that is resistant to cleaning and disinfection. Alternative means of controlling or inhibiting biofilms formation on produce will be explained briefly and we will identify where additional research is needed.

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Keywords:

biofilm, quorum sensing, disinfection, produce, food-borne pathogenic bacteria

Food authenticity using natural carbon isotopes (12C, 13C, 14C) in grass-fed and grain-fed beef

Seung-Hyun Kim, Gustavo D. Cruz, James G. Fadel, Andrew J. Clifford

Abstract:

Natural carbon isotopes, 12C, 13C, and 14C, help to authenticate/trace foods and beverages. Levels of total carbon (TC), 13C (d13C), and 14C in muscle and lipid tissues from grass-fed versus grain-fed steers are reported. The d13C in muscle versus lipid of steaks were around 5‰ higher in grain over grass-fed (p<0.05). The d13C and 14C levels were higher in muscle over lipid tissues while the opposite was true for TC (p<0.05). TC content was around 20% higher in lipid over muscle due to different elemental compositions, lipid versus muscle, not carbon isotopes discrimination.

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Keywords:

carbon isotope, food authenticity, grass-fed beef, grain-fed beef

Protease and ?-glutamyltranspeptidase activities of bacillus spp. isolated from rice straw

Joo-Hee Yang, In-Su Kim, Chul-Hwan Oh, Nam-Soon Oh

Abstract:

Bacillus strains were isolated from the rice straw of 7 districts in Korea, and almost all were identified as either B. amyloliquefaciens, B. pumilus, or B. subtilis. The correlation between the protease activity and ?-glutamyltranspeptidase activity produced by the identified Bacillus spp. was positively correlated (R2rF0.747). Statistically, the B. subtilis species might be the most potent producer of protease and ?-glutamyltranspeptidase of 3 identified Bacillus strains.

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Keywords:

Bacillus spp, ?-glutamyltranspeptidase, protease activity

Volatile compounds of the Hallabong (Citrus kiyomi × Citrus ponkan) blossom

Mi Sook Chung

Abstract:

The objective of this study was to identify and compare the volatile compounds of liquid essential oils and volatiles of headspace-solid phase microextraction (HSSPME) of the hallabong blossom. SPME is a sampling technique based on sorption of analytes into a polymeric material that coats a silica fiber. Two different fiber coatings tested to evaluate the extraction efficiencies of volatiles. The hallabong blossom exhibited 5 major volatile compounds: linalool (28.89–43.24%), limonene (0.39–23.06%), ß-myrcene (0.38–16.67%), sabinene (1.37–11.42%), and 4-terpineol (1.26–6.12%). The amounts of identified compounds in the hallabong blossom were more abundant in carboxen/polydimethylsiloxane (CAR/PDMS) fiber than in PDMS fiber.

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Keywords:

Citrus kiyomi × Citrus ponkan, citrus blossom, volatile compound, hydrodistillation, solid phase microextraction

Luteolin inhibits inflammatory responses by downregulating the JNK, NF-?B, and AP-1 pathways in TNF-a activated HepG2 cells

Chung Mu Park, Kyong-Suk Jin, Chung Won Cho, Yong-Woo Lee, Gyung-Hye Huh, Youn-Soo Cha, Young Sun Song 

Abstract:

The inhibitory mechanism of luteolin on tumor necrosis factor (TNF)-a-induced inflammation was investigated in HepG2 cells. Luteolin significantly suppressed TNF-a-stimulated inducible nitric oxide synthase (iNOS) expression in a dose-dependent manner without cytotoxicity. Phosphorylation and nuclear translocation of both transcription factors, nuclear factor (NF)-?B and activator protein (AP)-1, were also inhibited by luteolin treatment. Additionally, luteolin suppressed TNF-a-induced c-Jun N-terminal kinase (JNK) phosphorylation, which is crucially related to regulating inflammation. SP600125, a JNK selective inhibitor, abolished the TNF-a triggered inflammatory signaling cascade. These results suggest that luteolin attenuates inflammatory responses by blocking NF-?B and AP-1 activation through suppressed JNK phosphorylation in TNF-a-stimulated HepG2 cells.

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Keywords:

luteolin, inducible nitric oxide synthase (iNOS), nuclear factor (NF)-?B, activator protein-1 (AP-1), c-Jun N-terminal kinase (JNK)

Quality and safety of a new rapeseed ‘Kangyu’ cultivated at different regions in Korea

Jong-Tae Park, Pingjuan Wang, Seung-Hyun Choi, Yong-Pyo Lim, Dong-Jun Lee, Gilhwan An 

Abstract:

The quality and safety of rapeseed are greatly affected by glucosinolate and erucic acid. To determine the quality of a new variety, ‘Kangyu’ was cultivated at 3 different regions and analyzed to evaluate oil quality and glucosinolates contents. The new cultivar accumulated 38–43%(w/w) of oil and 5–14 µmol/g of glucosinolates, whereas the local race contained 43% and 52 µmol/g, respectively. The total glucosinolates in ‘Sunmang’ was above the permissible limit. All ‘Kangyu’ samples had safe fatty acid compositions but the local race contained 43% of erucic acid (C22:1) that is far from the International Standard. The contents of oleic (C18:1), linoleic (C18:2), and linolenic acid (C18:3) in ‘Kangyu’ were 61–65, 21–23, and 9–10%, respectively. Consequently, ‘Kangyu’ was good oil source in Korea in terms of erucic acid (C22:1) and total glucosinolates for human health.

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Keywords:

rapeseed oil, fatty acid, erucic acid, glucosinolate

Effect of carboxy-hemoglobin on color stability of cooked pork sausage

Cunliu Zhou , Jixia Wang, Hui Wang, Lin Zhang, Kezhou Cai

Abstract:

To investigate the effect of carboxy-hemoglobin (CO-Hb) on the color of cooked pork sausage (CPS), 6 treatments with 5 levels of CO-Hb (0, 0.2, 0.4, 0.6, and 0.8%) and 0.015% NaNO2 were manufactured. Increased CO-Hb decreased a* values, but increased L* and b* values significantly (p<0.05). Color of the 0.4% CO-Hb samples had no significant change (p>0.05) during the 29-day storage. Both CO-Hb and carboxy-myoglobin (CO-Mb) were found in the pigments extracted from the 0.4% CO-Hb non-cooked sausages. Therefore, CO-Hb showed a potential color agent in the manufacture of sausages.

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Keywords:

carboxy-hemoglobin (CO-Hb), carboxy-myoglobin (CO-Mb), cooked pork sausage (CPS), color, cured cooked-meat pigment

Effect of far infrared drying on antioxidant property, anti-inflammatory activity, and inhibitory activity in A549 cells of Gamguk (Chrysanthemum indicum L.) flower

Won-Woo Kim, Amal Kumar Ghimeray, Jin Cheng Wu, Seok Hyun Eom, Beom-Goo Lee, Wie-Soo Kang, Dong-Ha Cho 

Abstract:

This research demonstrated and compared the effects of shade and far infrared drying (FIRD) of gamguk (Chrysanthemum indicum L., CE) flowers extract on total phenolic (TP), total flavonoid (TF) content, anticancer and anti-inflammatory activities. The research data revealed that the TP and TF contents were highest in FIRD treated CE flower extracts. Similarly, the effect of CE on lipopolysaccharide (LPS) induced nitric oxide (NO) production in RAW264.7 cells showed in a dose dependent manner. Further, the CE inhibited the tumor necorsis factor (TNF)-a, cyclooxygenase (COX)-2 expression, and prostaglandis E2 (PGE2) production. The anticancer activity was monitored in A549 lung cancer cell, which showed that FIRD treated CE inhibited cell proliferation significantly (p<0.05) higher in dose and time dependent manner.

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Keywords:

gamguk (Chrysanthemum indicum L.), far infrared ray, polyphenol, anti-inflammatory, A549

Evidence of changes in cell surface proteins during growth of Lactobacillus casei under acidic conditions

Marzieh Hosseini Nezhad , Matthew Knight, Margaret Lorraine Britz

Abstract:

In this research, changes were observed in cell surface proteins of a typical strain of the Lactobacillus casei was investigated in response to acidic growth conditions. Two dimensional electrophoresis and Western blot analyses were carried out to detect changes in relative abundance of proteins at the cell surface. The identity of the differentially expressed proteins extracted by LiCl, a chemical routinely used to extract surface proteins of lactic acid bacteria, was determined by MALDI-TOF/TOF MS. Many enzymes involved in glycolysis were up-regulated in the cell surface fraction following growth at low pH, including enolase, lactate dehydrogenase, and glyceraldehyde-3-phosphate dehydrogenase. Several of these proteins were also related to adhesion and generalized stress responses. It is demonstrated that growth of L. casei under acidic conditions caused molecular changes at the cell surface to develop an adaptive strategy corresponding to slower growth at low pH.

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Keywords:

Lactobacillus casei, acid stress, proteomics, MALDI-TOF/TOF, surface protein

Effect of poly-?-glutamic acids (PGA) on oil uptake and sensory quality in doughnuts

Su-Min Lim, Jungjee Kim, Jae-Yong Shim, Bue-Young Imm, Moon-Hee Sung, Jee-Young Imm 

Abstract:

Poly-?-glutamic acid (PGA) was added to doughnut formulations to reduce oil uptake during deep-fat frying. At a frying time of 4 min, oil uptake in control doughnuts reached about 0.7 g/g of dough, while that of doughnuts with PGA was about 0.2 g/g of dough. The extent of oil reduction increased by 5-fold when the concentration of PGA was increased from 0.25 to 1 g/100 g of dough. In scanning electron micrographs, a PGA doughnut showed a less void and denser matrix with improved integrity. Significantly (p<0.05) higher sensory scores for appearance, taste, and overall acceptability were given to the PGA doughnut (1 g/100 g dough). PGA has great potential to be used as a healthy functional oilreducing agent in deep-fat fried products.

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Keywords:

poly-?-glutamic acid (PGA), frying, doughnut, oil uptake, sensory quality

Diphlorethohydroxycarmalol isolated from Pae (Ishige okamurae) protects high glucose-induced damage in RINm5F pancreatic ß cells via its antioxidant effects

Seung-Hong Lee, Jung-In Choi, Soo-Jin Heo, Mi-Hwa Park, Pyo-Jam Park, Byong-Tae Jeon, Se-Kwon Kim, Ji-Sook Han, You-Jin Jeon 

Abstract:

Pancreatic ß cells are very sensitive to oxidative stress and this may play an important role in ß cell death in diabetes. The protective effect of diphlorethohydroxycarmalol (DPHC), one of phlorotannin polyphenol compound purified from pae (Ishige okamurae) against high glucoseinduced oxidative stress was investigated using RINm5F pancreatic ß cells. High glucose (30 mM) treatment induced RINm5F pancreatic ß cells cell death, but DPHC, at concentration 10 or 50 µg/mL, significantly inhibited the high glucose-induced glucotoxicity and apoptosis. Furthermore, treatment with DPHC dose-dependently decreased thiobarbituric acid reactive substances (TBARS), intracellular reactive oxygen species (ROS) generation and nitric oxide level increased by high glucose. In addition, DPHC treatment increased activities of antioxidant enzymes including catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GSH-px) in high glucose pretreated RINm5F pancreatic ß cells. DPHC treatment improved the secretory responsiveness following stimulation with glucose. These findings indicate that DPHC might be used as potential nutraceutical agent which will protect the glucotoxicity caused by hyperglycemia-induced oxidative stress associated with diabetes.

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Keywords:

diphlorethohydroxycarmalol, protective effect, high glucose RINm5F, oxidative stress

Origin assessment of domestic and imported beef sold in the Korean markets using stable carbon and oxygen isotopes

Yeon-Sik Bong, Mukesh Kumar Gautam, Kwang-Sik Lee

Abstract:

In this study, stable carbon and oxygen isotope data were used to determine the country of origin of imported beef circulating in the Korean market. Using carbon isotopes closely related to the animal diets, Korean beef could easily be distinguished from United States (US) and New Zealand beef. However, oxygen isotopes were more effective in distinguishing the Korean from Australian beef. The oxygen isotopes have specific characteristics reflecting the latitude where cattle feed. Statistical analyses indicate that analyzing both carbon and oxygen isotopes is very useful to assess the country of origin of beef sold in the Korean market. Additionally, we compared the carbon isotopic compositions of defatted and non-defatted beef to evaluate the effect of fat content on carbon isotope values. Our results suggest that by using muscles or tissues that have small amounts of fat, carbon isotope analysis of beef samples may be performed without the inconvenient conventional pretreatment procedure, allowing for easier and faster isotopic analysis.

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Keywords:

beef, geographical origin, fat, carbon and oxygen isotope

Preparation of red algae film containing grapefruit seed extract and application for the packaging of cheese and bacon

Yoon Ji Shin, Hye Yeon Song, Yung Bum Seo, Kyung Bin Song

Abstract:

Red algae (RA) film containing grapefruit seed extract (GSE) was used as a wrapping film for cheese and bacon. RA film containing 1% GSE was prepared to inhibit the growth of pathogenic bacteria such as Escherichia coli O157:H7 and Listeria monocytogenes. Wrapping of cheese and bacon with the film decreased the populations of E. coli O157:H7 and L. monocytogenes. After 15 days of storage, wrapping of cheese with the RA film reduced the populations of E. coli O157:H7 and L. monocytogenes by 1.21 and 0.85 log CFU/g, respectively, compared to control. Bacon wrapped with the RA film also decreased the populations of E. coli O157:H7 and L. monocytogenes by 0.45 and 0.76 log CFU/g, respectively. Wrapping of bacon with the RA film decreased peroxide and thiobarbituric acid values. These results suggest that RA film containing GSE is a useful wrapping material for extending the shelf lives of cheese and bacon.

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Keywords:

edible film, red algae, grapefruit seed extract, cheese, bacon

Growth kinetics and predictive model of Aeromonas hydrophila in a broth-based system

Myung-Sub Chung, Bo-Yeon Kim, Shin Young Park, Sang-Do Ha 

Abstract:

This study developed a predictive model of Aermonas hydrophila in tryptic soy broth for any combination of temperatures (5 to 40°C), pH (6 to 8), and NaCl (0 to 5%) using a response surface model. A. hydrophila tended to grow within a pH range of 6.0 to 8.0 and could not tolerate NaCl up to 5.0%. The interaction of pH and NaCl did not affect the specific growth rates (SGR). The primary model to obtain the SGR showed a good fit (R2=0.980). A secondary model was obtained by non-linear regression analysis and calculated as: SGR= 0.4577+0.0529X1-0.1641X2-0.1493X3-0.0016X1X2-0.0001X1X3+0.0115X2X30.0006X1 2+0.0114X2 2+0.0150X3 2 (X1=temperature, X2=pH, X3=NaCl). The appropriateness of the polynomial model was verified by the mean square error (0.0023), bias factor (0.922), accuracy factor (1.343), and coefficient of determination (0.937). The newly secondary model of SGR for A. hydrophila could be incorporated into the tertiary model to predict the growth of A. hydrophila.

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Keywords:

Aeromonas hydrophila, predictive model, temperature, pH, NaCl

Effect of electrochemical oxidation and reduction reaction on wine quality

Joon Kuk Kim, Doo Hyun Park

Abstract:

This study was aimed to evaluate effect of electrochemical redox reaction on wine quality based on variations of yeast viability, chemical ingredients, and bacterial community. DC 3 V of electricity was charged to working electrode to induce electrochemical oxidation (EO) or reduction (ER) reaction. Bacterial growth was inhibited more, whereas yeast viability was around 400% higher even after 6 days of incubation time and ethanol production was approximately 8–12% higher under EO condition than other conditions. Production of organic acids except citric and lactic acids slightly decreased; however, acetic acid decreased by approximately 250–280% under EO condition. Antioxidative compounds decreased within the range of 5–10% under EO condition as well. Four of 6 volatile organic compounds were disappeared under EO condition. Bacterial community grown under EO condition was different from those under other conditions. In conclusion, wine quality evaluated based on ingredients may be improved by EO reaction.

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Keywords:

winemaking, electrochemical redox reaction, ethanol fermentation, volatile organic compound, antioxidative compound