Eun Kyoung Mo

Physicochemical Characteristics and Antioxidant Capacity of Rice Cake (Sulgitteok) Supplemented with Lyophilized Sedum sarmentosum (Dolnamul) Powder

This study was performed to increase the availability of Sedum sarmentosum (Dolnamul) and to improve the nutraceutical value of rice cakes (sulgitteok). The contents of crude protein, mineral, dietary fiber, water holding capacity, and hardness significantly and directly increased with lyophilized sedum powder (SP). Pore ratio and expansion rate decreased in samples containing more than 10% SP compared to the control. In a sensory evaluation, a positive correlation was detected between overall acceptability and taste (R2=0.99, p<0.01), and color (R2=0.72, p<0.05). Total polyphenol contents of the SP-treated groups were significantly elevated, accompanied by an increase in radical scavenging ability estimated by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. Replacing 10% of the rice powder with SP efficiently improved the antioxidant and nutritional values of sulgitteok as well as its the sensory quality.

Production of white pan bread leavened by Pichia anomala SKM-T

Pichia anomala SKM-T was used as a starter for making white pan bread to extend the shelf-life and to improve flavor properties. Baking qualities were determined from P. anomala SKM-T leavened bread (PA) and Saccharomyces cerevisiae leavened bread (CO). Springiness and chewiness of the PA were significantly higher than those of the CO. The number of Penicillium paneum colonies on the bread surface for PA was significantly lower than for CO during the storage time (10 days). Based on sensory evaluation, a significant difference was detected between the 2 bread types in flavor category. A total 16 flavor compounds were detected only in PA, including phenylethyl alcohol and 2-phenylethyl acetate, which have antifungal activities. P. anomala SKM-T is a feasible leavening agent for the production of white pan bread with an extended shelf-life.

Identification of D-Friedoolean-13-en-3-one (Taraxerone) as an Antioxidant Compound from Sedom (Sedum sarmentosum)

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.

Antioxidant capacity of japchae, Korean stir-fried sweet potato noodles with vegetables

Antioxidant capacities of japchae, a Korean traditional food were investigated. Japchae showed concentration dependent radical scavenging abilities with half maximal inhibitory concentration values (IC50) of 0.68 and 1.36 mg/mL from DPPH and ABTS assays, respectively. Positive correlations were observed between radical scavenging effects and the contents of total polyphenol (TPC), retinol, β-carotene, and ascorbic acid. Lipid peroxidation was inhibited by japchae with IC50 values of 1.49 and 1.40 mg/mL based on ferric thiocyanate (FTC) and thiobarbituric acid reactive substances (TBARS) assays, respectively.

Quality Characteristics of Dinner Roll Added with Lyophilized Sweet Potato Powder and Its Effect on the Blood Glucose Level

The present study was performed to increase the availability of sweet (Ipomoea batatas) and to develop dinner roll with the reducing ability of blood glucose levels. Different contents of lyophilized sweet potato powder (SPP) were added in dinner roll. Compare to the control group, batter density, a value, hardness, and cohesiveness of the SPP-treated groups were significantly increased while dough expansion rate, baking loss rate, L value, and Hue angle were significantly decreased. Twenty four Sprague-Dawley rats were administered with the SPP-treated diet for 4 weeks after diabetes was induced with the injection of streptozotocin. The blood glucose concentration of the SPP-treated group was significantly lower than that of the control. Although the SPP-treated groups possessed the ability of reducing blood glucose level, the sensory qualities were inferior to the control. Thus, follow-up study was required to improve the sensory characteristics as well as the texture properties.