Earticle

Quantitative risk assessments are related to implementing hazard analysis and critical control points (HACCP) byits potential involvement in identifying critical control points (CCPs), validating critical limits at a CCP, enabling rationaldesigns of new processes, and products to meet required level of safety, and evaluating processing operations for verificationprocedures. The quantitative risk assessment is becoming a standard research tool which provides useful predictions andanalyses on microbial risks and, thus, a valuable aid in implementing a HACCP system. This paper provides a review ofmicrobial modeling in quantitative risk assessments, which can be applied to HACCP systems.

Distribution of isoflavones and fatty acids in soymilk fermented with 7 Lactobacilli (L-type), 7 Bifidobacteria (B-type), or 5 Streptococci (S-type) were monitored. Total isoflavones in fermented soymilk ranged from 5.24 to 8.59µmol/g drybasis while those in unfermented soymilk were 8.06µmol/g dry basis. Depending on the types of inoculated microorganisms,fermented soymilk showed different profiles in isoflavones, especially aglycones and β-glucosides. Four L-type fermentedsoymilk had significantly higher aglycone content (33.69-46.21%) and low β-glucosides compared to control (p<0.05). All B-type fermented soymilk showed significantly high aglycone levels (p<0.05). Out of 5 Streptococci, 4 strains produced over82.2% aglycones. Lipid content ranged from 162 to 224mg/g and linoleic acid was the highest, followed by oleic, linolenic,palmitic, and stearic acids. Average ratio of unsaturated to saturated fatty acids in control, L-, B-, and S-type fermentedsoymilks was 6.30, 6.09, 6.30, and 5.94, respectively. This study can help to develop a fermented soymilk containing highisoflavone aglycones and low fat content.

The purpose of this study was to prepare stable water-in-corn oil (W/O) emulsion droplets coated by polyglycerolpolyricinoleate (PGPR). W/O emulsions (20 wt% aqueous phase, 80 wt% oil phase containing 8 wt% PGPR) were producedby high pressure homogenization (Emulsions 1), however, appreciable amount of relatively large water droplets (d>10µm)were found. To facilitate droplet disruption, viscosity of each phase was adjusted: (i) increased the viscosity of aqueous phaseby adding 0.1wt% xanthan (Emulsions 2); (ii) decreased the viscosity of oil phase and aqueous phase by heating themseparately at 50oC for 1hr immediately before emulsification (Emulsions 3). Homogenizing at the elevated temperatureclearly led to a smaller water droplet size, whereas xanthan neither improved nor adversely affected on the microstructures ofthe emulsions. In addition, the Emulsions 3 had good stability to droplet aggregation under shearing stress, thermal processing,and long term storage.

This study examined variations in postmortem meat quality characteristics and consumer sensory evaluations ofdifferent pork quality classes in fresh and cooked meat. Pale, soft, and exudative (PSE) meat had the highest drip loss,lightness, and the lowest pH24 hr whereas dark, firm, and dry (DFD) meat showed the opposite results. When the fresh meatwas evaluated by consumer panelists, they could only distinguish the PSE class of meat and it scored lowest in overallacceptability. However, the panelists did not consider cooked PSE or DFD pork to be unacceptable overall, indicating thatconsumers cannot distinguish the quality of cooked pork.

Antioxidant-rich oils were extracted from different parts of sea buckthorn berry with supercritical CO2 (SC-CO2)and n-hexane. The functional components were analyzed and the extracts were screened for their potential as radicalscavengers in 1,1-diphenyl-2-picrylhydrazyl radical (DPPH), 2,2'-azinobis-3-ethylbenzotiazoline-6-sulphonic acid (ABTS),galvinoxyl systems. Minor differences were found in fatty acid composition of oils extracted by the two methods. Seed oilcontains the highest content of tocopherols while pulp oil and whole berry oil possessed higher concentration of carotenoids.Whole berry oil, pulp oil, and seed oil extracted by SC-CO2 showed 91.7, 90.9, and 93.5% radical scavenging activity (RSA)at 6mg/mL towards DPPH and 74.3, 54.3, and 74.8% towards galvanoxyl radical at 10 mg/mL. The hexane-extracted oilsshowed similar scavenging ability. However, the oils obtained by hexane showed significantly higher RSA (p<0.05) thanthose obtained by SC-CO2 while whole berry oil has the highest RSA towards ABTS among 3 oil samples.

The proteins from 15 types of cultivar of hot peppers cultivated in Korea were extracted and its allergenicity wasinvestigated by immunoblotting and enzyme-linked immunosorbent assay (ELISA). The immunoblotting of hot pepperproteins extracts (HPEs) against serum of hot pepper sensitized patients revealed dominant IgE binding to 14, 37, and 40 kDamolecules. The specific levels of IgE to HPEs sample No. 1, 3, and 7 were much higher than the other samples in patients.Also, IgE binding capacity of HPEs were not reduced by thermal processing and digestion in ELISA using human IgEantibody acquired from hot pepper sensitized patients. By means of Western blotting using anti-thaumatin IgY, thaumatin-likeprotein (TLP) acting as allergen in several plants and fruits was detected in tested hot peppers. This study demonstrates thatthe antigenic protein in hot peppers are present but are differently contained according to cultivars.

The prescriptions (DB-1−DB-5) were prepared with the active herbal medicines, Acanthopanax senticosus,Glycyrrhiza uralensis, Polygonatum odoratum, and Cichorium intybus. The most active crude polysaccharide fraction (DB-2-3), which was isolated through the fractionation of hot-water extract from DB-2, was significantly reduced by periodateoxidation (52.7 and 63.7%) on intestinal immune system modulating and anticancer activity. When DB-2-3 was furtherfractionated by column chromatographies, DB-2-3IIc-2 showed the most potent activities. In addition, DB-2-3IIc stimulatedthe proliferation of bone marrow cells via Peyer’s patch in dose-dependent pattern by oral administration. The metastasis ofcolon 26-M3.1 lung carcinoma had significantly inhibited in mice fed DB-2-3IIc at 1mg/mouse (43.8%). DB-2-3IIc-2 mainlycontained uronic acid (46.1%) and 42.5% of neutral sugar with a small amount of protein (7.6%), and component sugaranalysis also showed that DB-2-3IIc-2 was composed Ara, Gal, and GalA (molar ratio; 0.50:0.63:1.00). It may be suggestedthat activities of DB-2-3IIc-2 are resulted from pectic polysaccharides containing a polygalacturonan moiety with side chain ofneutral sugars, such as Ara and Gal.

The principal objective of this study was to investigate changes in ice dendrite size during the freezing of tuna, inorder to formulate a mathematical model of ice dendrite size. The tuna was frozen via a uni-directional heat transfer.Thermogram analysis allowed us to determine the position of the freezing front versus time, which is referred to as thefreezing front rate. The morphology of the ice dendrites was assessed via scanning electron microscopy after freeze-drying,and the retained pore size was measured as ice dendrites. We noted that the mean size of ice dendrites increased with thedistance to the cooling plate; however, it decreased with reductions in the cooling rate and the cooling temperature. Inaddition, shorter durations of the freeze-drying process decreased the freezing front rate, resulting in a larger size of the icedendrite pores that operate as water vapor sublimation channels. According to our results, we could derive a linear regressionas an empirical mathematical model equation between the ice dendrite size and the inverse of the freezing front rate.

To confirm the antimicobial mechanism of Torilis japonica, antimicrobial profile was observed on various sporeconditions by combining 0.1% (3 mM) torilin with antimicrobial activity and 0.27% water fraction with germinants. A 75%ethanol extract of T. japonica fruit reduced Bacillus subtilis ATCC 6633 spore counts by 3 log cycles and reduced thevegetative cells to undetectable level (by about 6 log cycles) (both in terms of CFU/mL). Further fractionating the ethanolextract into n-hexane and water fractions revealed that the former reduced the spore count by 1 log cycle whereas the latterhad no effect. The antimicrobial active compound was isolated and purified from the hexane layer, and identified as torilin(C22H32O5). The water fraction of the ethanol layer did not show antimicrobial activity, whereas the antimicrobial effect of0.1% (3mM) torilin was significantly enhanced in the presence of the water fraction (0.27%). This result can be explained bysynergistic effects of the water fraction containing considerable amounts of germinants such as L-alanine and K+ ions thattriggered germination.

Inhibitory effect of Escherichia coli O157 adhered to Caco-2 cells by the cells of Lactobacillus plantarum K11and the cell-free culture supernatant (CFCS) and bacteriocin prepared from this strain was investigated. As the cell counts ofviable L. plantarum K11 previously adhered to Caco-2 were increased, the rate of adhesion and adherent cell counts of E. coliO157 was lower. However, because the heated L. plantarum K11 rarely have the adhesion ability to Caco-2, the adhesion rateand adherent cell counts of E. coli O157 were high. In addition, the inhibitory effects of E. coli O157 adhesion by the CFCSand bacteriocin of L. plantarum K11 were dose-dependent manner. Therefore, the inhibition of adhesion of E. coli O157 toCaco-2 may result from the antimicrobial substances such as lactic acid and bacteriocin. Moreover the inhibitory activity ofadhesion by the heated bacteriocin for 30min at 100oC was similar to activity of non-treated bacteriocin, but the activity wasdisappeared by treatment with protease.

In this research, fatty acid composition and trans fatty acids of 22 selected meat products produced by Turkishcompanies were analyzed by capillary gas liquid chromatography (GLC). Total fat contents of the meat products ranged from11.60-42.50%. Salami had the lowest fat content 11.60% and sucuk (soudjuk) the highest 42.50%. Major fatty acids wereC16:0, C18:0, trans C18:1, cis C18:1, and C18:2 in the samples. Total unsaturated fatty acid contents have changed from 38.73 to70.71% of total fatty acids, and sausage had the highest percentage among the samples. The majority of samples contain transfatty acids and the level ranged from 2.28 to 7.95% of the total fatty acids. The highest amount of total trans fatty acids wasdetermined in kavurma (Cavurmas) (7.95%), and total trans fatty acids of meat products such as pastrami contained more than5% of the total fatty acids.

Lipid oxidation and contents of tocopherols and phospholipids (PL) in soy-added fried products during storage inthe dark were studied. Flour dough containing soy flour at 0, 10, 20, and 30% on a weight basis was fried in corn oil at 180oCfor 2.5 min. The fried products were stored at 60oC for 11 days in the dark. Lipid oxidation of the fried products was evaluatedby conjugated dienoic acid (CDA) and p-anisidine values (PAV). Tocopherols and PL were determined by high performanceliquid chromatography (HPLC). CDA contents and PAV of the fried products were increased during storage, and addition ofsoy flour improved lipid oxidative stability of the fried products, which was partly related to increased amount of tocopherolsand PL in the soy-added fried products. Tocopherols and PL were degraded during the dark storage of the fried products. Soyflour addition to the dough did not affect the rate of tocopherols degradation during storage of the fried products; however, PLdegradation was higher in the soy-added fried products. Residual amounts of α-tocopherol and phosphatidylinositol showedhigh correlations with the lipid oxidation of the fried products during storage in the dark.

This research was conducted to determine the effect of far-infrared ray (FIR) irradiation of grape berries as apotential application for manufacturing grape products with a high amount of antioxidant chemicals. Two grape cultivars, thered grape cv. Campbell Early and the white grape cv. Thompson Seedless, produced increased amounts of crude extracts, inthe FIR treatments compared to a non-FIR treatment control with same temperature. However, total phenolic concentrationsand antioxidant activity in a ‘Campbell Early’ increased in the extracts following FIR treatment, whereas those of ‘ThompsonSeedless’ did not increase significantly. High performance liquid chromatography (HPLC) analysis indicated that functionalcomponents affecting antioxidant activity were significantly increased in the extract of ‘Campbell Early’ following FIRtreatment. Our results indicate that application of FIR treatment in heat process of grapes increases levels of antioxidativephenolic chemicals and it may help to enhance the availability of antioxidative compounds in various grape food products.

Regional variation in the fatty acid content of shellfish was investigated on 5 species of Korean shellfish includingmurex shell, ark shell, jack-knife clam, orient hard clam, and little neck clam that were originated from 2 geographicallydifferent regions in Korea (Region 1: South coast, 34-35oN, 127-129oE; Region 2: West coast, 36-38oN, 126-127oE).Significant regional difference in total fatty acids content was observed in murex shell and little neck clam (p<0.01), but not inthe other species of shellfish. The contents of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fattyacids including n-3 and n-6 fatty acids were appreciably higher in murex shell from Region 2 and in little neck clam fromRegion 1 than the shellfish originated from their counterpart areas (p<0.05). Nevertheless, relative percentages of the fattyacids remained constant within same species regardless of geographic regions or species. Considering the facts of that the fish/shellfish are unique sources of n-3 fatty acids and a little neck clam is the most-consumed shellfish in Korea, n-3 fatty acidsintake might vary with the habitat of the shellfish that Koreans consume.

Three physical methods, photostimulated luminescence (PSL), thermoluminescence (TL), and electron spinresonance (ESR), have been applied to detect the irradiation treatment for the non- and steamed sesame seed samples. PSLsuccessfully screened the irradiated samples from the non-irradiated control by comparing their photon counts (PCs) with thelower (less than 700 count/60 sec) and upper threshold values (higher than 5,000 count/60 sec). TL signals were still detectedin all irradiated samples even after steaming, which was reconfirmed with TL ratios [integrated area of TL1 (the first glow)/TL2 (the second glow)] through re-irradiation step. ESR spectrometry showed that radiation-induced cellulose radicals weredetected in all the irradiated samples irrespective of steaming treatment. Identification of the irradiated sesame seeds waspossible even after steaming by analyzing PSL, TL, and ESR.

For an accurate risk assessment of furan, a potential human carcinogen, levels must be determined in human bloodplasma using a simple and robust assay. In this study, solid phase microextraction-gas chromatography/mass spectrometry(SPME-GC/MS) was used to analyze blood plasma levels of furan in 100 healthy individuals who consumed a normal diet.The subjects were 30 to 70 years of age and 51% were women. Ultimately, an analytical method was established for analyzingfuran in human blood. The limit of quantification (LOQ) and furan recovery rate in blood were 1.0ppb and 104%,respectively. Finally, furan was detected in 21 individuals (13 males, 8 females) with levels ranging up to 17.86ppb (ng furan/g food).

To isolate lactic acid bacteria having high exopolysaccharides (EPS) production ability, 50 strains were initiallyisolated from the sourdough. Twenty-one strains formed highly mucoid colonies on the sucrose agar medium, which areindicative of active EPS synthesis. DU-07, DU-10, DU-12, DU-19, and DU-21 produced 11.51±0.167, 13.09±0.193,12.72±0.108, 11.61±0.284, and 13.32±0.094 g/L EPS, respectively, in MRS medium. The isolated strains, DU-10, DU-12,and DU-21, were identified as Enterococcus flavescens, Enterococcus faecium, and Lactobacillus amylovorus, respectively, byusing API 50CHL kit and determining partial sequences of their 16S rDNA. Especially, L. amylovorus DU-21 showed thehighest production of EPS, as well as the highest inhibitory activities against pathogenic (p<0.05). Interestingly, the L.amylovorus DU-21 seem to be endemic to sourdough fermentations, as they have not been isolated from other environments.

Red radish seeds were irradiated at doses up to 8 kGy using electron beam (e-beam) and gamma ray (γ-ray). Theseed viability and functional properties (carotenoid, chlorophyll, ascorbic acid, and total phenol) of sprouts grown from theseirradiated seeds were evaluated. High germination percentage (≥97%) was observed in seeds irradiated at ≤5kGy, but theyield ratio and sprout length significantly decreased with increased irradiation dose. Irradiation at ≥6kGy resulted in curling ofthe sprout roots. Sprouting enhanced the functional properties of red radish seeds as indicated by the increased carotenoid,chlorophyll, ascorbic acid, and total phenol contents during germination. However, radiation treatment hampered the growthof seeds resulting in underdeveloped sprouts with decreased carotenoid, chlorophyll, ascorbic acid, and total phenol contents.In general, e-beam and γ-ray irradiation of red radish seeds showed similar effects on the seed viability and functionalproperties of sprouts. Postharvest storage reduced the functional quality of sprouts.

The nucleotide sequence contains 2 open reading frames encoding a 45-amino-acid protein homologous to atranscriptional repressor protein CopG, and a 203-amino-acid protein homologous to a replication protein RepB. Putativecountertranscribed RNA, a double-strand origin, and a single-strand origin were also identified. A shuttle vector, pUCL2.1, forvarious lactic acid bacteria (LAB) was constructed on the basis of the pCL2.1 replicon, into which an erythromycin-resistancegene as a marker and Escherichia coli ColE1 replication origin were inserted. pUCL2.1 was introduced into E. coli, Lc. lactis,Lactobacillus (Lb.) plantarum, Lb. paraplantarum, and Leuconostoc mesenteroides. The recombinant LAB maintained traitsof transformed plasmid in the absence of selection pressure over 40 generations. Therefore, pUCL2.1 could be used as an E.coli/LAB shuttle vector, which is an essential to engineer recombinant LAB strains that are useful for food fermentations.

The Japonica cultivar ‘Janganbyeo’ was cultivated and about half of paddy field was totally lodged at 30 days afterheading. Both lodged paddy and unlodged paddy were harvested at intervals. The lodged paddy and brown rice did not showany signs of viviparity until the 4th day of lodging. The activities of α-amylase, diastase, and lipase of lodged paddy andbrown rice began to increase on the 2nd day of lodging and then increased slowly afterwards. The activities of protease andphytase of lodged paddy and brown rice reached the maximum values on the 2nd day and then decreased until the final day oflodging. In contrast, unlodged paddy and brown rice showed relatively small increase in viviparity and in activities of α-amylase, diastase, protease, lipase, and phytase. Especially, activities of diastase and lipase were observed even in unlodgedpaddy and brown rice.

In this study, a rapid and efficient concentrating procedure that can be used for detecting viruses in vegetables wasdeveloped. The Sabin strain of poliovirus type 1 was used to evaluate the efficiency of virus recovery. The procedure included:(a) elution with 0.25 M threonine-0.3 M NaCl pH 9.5; (b) polyethylene glycol (PEG) 8000 precipitation; (c) chloroformextraction; (d) 2nd PEG precipitation; (f) RNA extraction; (g) reverse transcription-polymerase chain reaction (RT-PCR)combined with semi-nested PCR. The overall recoveries by elution/concentration were 29.0% from cabbage and 13.7% fromlettuce. The whole procedure usually takes 18 hr. The overall detection sensitivity was 100 RT-PCR units of genogroup IInorovirus (GII NoV)/25 g cabbage and 100 RT-PCR units of GII NoV/10 g lettuce. The virus detecting method developed inthis study should facilitate the detection of low levels of NoV in cabbage and lettuce.

Effects of chlorophyll and visible light exposure on the volatile formations and headspace oxygen content werestudied in lard model systems at 55oC. Samples with or without addition of chlorophyll under light underwent photosensizationor photooxidation, respectively. Total volatiles (TI) in lard with 5 ppm chlorophyll photosensization were 19 times higher thanthose in visible light photooxidized samples for 48 hr while TI in lard with chlorophyll in the dark were not significantlydifferent from those in photooxidized samples (p>0.05). Headspace oxygen content in photosensitized lard decreased from 21to 15% for 48 hr but that in photooxidized lard or that in lard with chlorophyll in the dark did not change significantly(p>0.05), which indicates that lard system used in this study is a photosensitizer-free model system and the presence ofchlorophyll accelerated the lipid oxidation only under visible light. Oxidation mechanisms of photooxidation with or withoutpresence of photosensitizers under visible light were not the same based on the difference of oxidized volatile profiles andheadspace oxygen depletion.

Water and 70% ethanol extracts obtained from a sea cucumber (Stichopus japonicus) body wall by heat reflux orpressurized solvent extraction showed 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS-+) scavenging activities comparable to those of fruits and vegetables. The highest activitieswere observed for the water extract from heat reflux extraction. Crude saponins exhibited higher radical scavenging activitiesthan the soluble matters in the extracts. However, they were responsible for only about 3 to 15% of the scavenging activities ofthe extracts. Total phenolic contents showed a significant correlation with DPPH scavenging activities, suggesting asignificant contribution of phenolic constituents to the antioxidant properties of the extracts. However, total flavonoid contentsshowed little correlation with the radical scavenging activities. The results suggest that the water or 70% ethanol extractobtained from sea cucumber body wall by simple heat reflux extraction could provide considerable antioxidant benefits.

Antimicrobial coating on chicken carcasses may reduce the effects of cross-contamination and improve product shelf-life and safety. Thyme oil was mixed at 0.5%(v/v) with a pre-gelatinized pea starch coating solution. The coating solution wasspread on chicken breast meat after inoculation with selected spoilage and pathogenic bacteria. After inoculation, the chickenmeats were packaged in plastic bags and stored at 4oC. During 12 day storage, total aerobic bacteria, lactic acid bacteria, andinoculated organisms were counted at 4 day intervals. Thyme oil treatments reduced the viability of Salmonella as well as thegrowth of Listeria and Pseudomonas by 2 log CFU/g, and appeared to eliminate inoculated Campylobacter during storage. Theaddition of thyme oil increased the viscosity of the pre-gelatinized pea starch solution. The results suggested that thyme oilinclusion in an edible starch coating may be a satisfactory delivery system to enhance the safety of processed fresh meat.

The preventive effect of chewing gum containing maltitol, xylitol, gum base, and sugar on remineralization wereinvestigated. The clinical study consisted of 8 weeks’ randomized, double blind, controlled, cross-over clinical trials including24 healthy adults had chew gum. After each test week, remineralization effect was evaluated by measuring microhardness andscanning electron microscopy (SEM). Microhardness of experimental chewing gum containing maltitol or xylitol wassignificantly higher than that of sugar gum (p<0.005). Images of SEM showed the remineralization effect of gum containinggum base, maltitol, or xylitol compared with sugar gum. Maltitol and xylitol gums were more effective in remineralizationthan sugar gum. It was concluded that maltitol and xylitol can be used as sugar substitute to prevent dental caries.

The final bio-metabolites of lipid peroxidation (LPO) such as 4-hydroxynonenal (4-HNE) and malondialdehyde(MDA) have been suggested to mediate the oxidative stress-linked pathological incidences. Natural phytochemicals such aspolyphenolic compounds in green tea have been known in preventing the LPO induced cellular growth inhibition andapoptosis. We investigated that green tea ethanol extracts (GTE) inhibit LPO-induced apoptosis in ECV 304 cells. GTE hadtime- or dose-dependent anti-apoptotic effects as evidenced by changes in cell morphology, MTT assay, DNA fragmentation,LPO production, and the Western blotting for apoptotic expression. In the 4-HNE-induced apoptosis model, GTE 10-20µg/mL decreased cell death through decreasing LPO production. GTE protected 4-HNE induced apoptosis, as evidence withdown regulation of mitochondrial signaling such as cytochrome C and caspase-3 activity. GTE increased bcl2, survivalsignaling protein, compared to 4-HNE alone within 6hr incubation. Since polyphenols in GTE are effective antioxidants inendothelial ECV 304 cells, we suggested that natural polyphenols might be anti-atherosclerotic.

In this study Bacillus subtilis PTCC 1023 was used for the production of protopectinase using soybean basedmedia. The use of isolated soybean protein (ISP) and soybean flour resulted in similar protopectinase production and growthrates. The effect of medium composition on protopectinase production was studied using central composite design (CCD)methodology. The change in the concentration of ISP (1-7%), glucose (0-10%), and phosphate (0.1-0.3 M) was found to affectthe protopectinase activity (response variable) after 24 hr of cultivation. In the range studied, ISP and glucose had a negativeeffect on the response variable, whereas phosphate had a positive effect. A statistically significant interaction was identifiedbetween phosphate and ISP, suggesting that correct optimization of medium formulation in this case can only be obtainedusing factorial design of experiments. Protopectinase activity exceeding 215 U/mL was obtained in a medium containing 4%ISP, 0.3M phosphate, and no added sugar.

The antioxidant properties of water extracted polysaccharides (PW), 1%(w/v) NaOH extracted polysaccharides(PN1), and 5%(w/v) NaOH extracted polysaccharides (PN5) were assessed in this paper. PW showed good capability ofscavenging H2O2, anti-lipid peroxidation, reduction power, and scavenging 1,1-diphenyl-2-picrylhydrazyl (DPPH). Themaximum values were all observed at the dose of 1mg/mL sample. As far as the antioxidant activities of PN1 wereconcerned, the capability of scavenging superoxide radical, chelating metal, and total antioxidation showed higher than thoseof PN5. When polysaccharide concentration was 1mg/mL, the 3 index described above were attached 71.8%, 51.6%, and446.3µM Trolox equivalent, respectively. With respect to PN5, higher capabilities of scavenging hydroxyl free radicals wereobtained while the peak of 84.8% was observed at the concentration of 1.0mg/mL. Moreover, the concentration-dependentinfluences were characterized in all cases.

In comparison to processed wheat flour products, there is no established method for determining the waterabsorption of rye flour. The aim of this study was to work out a method using the Planetary mixer P 600 for the determinationof water absorption (WA) and the rheological properties in rye dough made from rye flours of 4 different types (I-IV). In thecorrelation analysis showed that WA had positive correlation with ash, beginning of gelatinization, 125-160µm particles,sedimentation values at 20 and 25min, bread yield, pH, and total titratable acidity, but had negative correlation with initialviscosity, gelatinization maximum, viscosities on swelling at 25, 28, and 31oC. The WA determined by the Planetary mixer P600 agreed well with the experimental baking tests.

Sixteen antioxidative active compounds isolated from the EtOAc layer of MeOH extracts of kochujang, Koreanfermented red pepper paste, were structurally elucidated as fumaric acid, methyl succinate, succinic acid furan-2-yl estermethyl ester (gochujangate, a novel compound), 2-hydroxy-3-phenylpropanoic acid, 3,4-dihydroxybenzoic acid, 2,3-dihydroxybenzoic acid, 2,4-dihydroxybenzoic acid, 6,7-dihydroxy-2H-chromen-2-one (esculetin), caffeic acid, cis-p-coumaricacid, trans-p-coumaric acid, daidzin, genistin, apigenin 7-O-β-D-apiofuranosyl(1→2)-β-D-glucopyranoside, apigenin 7-O-β-D-glucopyranoside, and quercetin 3-O-α-L-rhamnopyranoside by mass spectrometry (MS) and nuclear magnetic resonance(NMR) experiments. These compounds were analyzed for the first time as antioxidants from kochujang.