This study aimed to investigate the physicochemical characteristics and antioxidant activity of cereal bars containing various concentrations (0, 10, 20, or 30%) of apple pomace (AP). Highest vitamin B1 and C contents were observed in 30% AP-containing bars, but vitamin B2 and B3 contents were highest in the control (0.347 and 3.566 mg/100 g, respectively). Cutting strength decreased significantly in an AP concentration-dependent manner. Total polyphenol and flavonoid contents in 10% AP bars were 2.949±0.157 mg of GAE/g and 1.001±0.009 mg of CE/g, respectively. Antioxidant activities were assessed by measuring free radical scavenging activities, and 10% AP bars had the highest activities, as determined by ABTS (2,2'azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) and DPPH (α-α-diphenyl-β-picrylhydrazyl) assays (0.412±0.008 and 0.492±0.021 mg GAE/g, respectively). These results suggested that apple pomace should be regarded a potential nutritional and antioxidant source.

There has been increased interest in lignans due to their potential effect in reducing the risk of developing several diseases. To evaluate lignan contents, sensitive and accurate methods should be developed for their quantification in food. The present study aimed to validate a liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for the quantification of 5 lignans: lariciresinol (Lar), matairesinol (Mat), pinoresinol (Pin), secoisolariciresinol (Seco), and syringaresinol (Syr). The validation included selectivity, linearity, recovery, accuracy, and precision. The method was proved to be specific, with a linear response (R2≥0.99). The limits of detection were 0.040~0.765 μg/100 g and the limits of quantification were 0.114~1.532 μg/100 g. Recoveries were 90.588~109.053% for black sesame powder. Relative standard deviations of repeatability and reproducibility were below 5%. Total lignan contents of roasted coffee bean, oat, and blacksoy bean were 105.702 μg/100 g, 78.965 μg/100 g, and 165.521 μg/100 g, respectively. These results showed that LC-MS/MS analysis would be effective in producing acceptable sensitivity, accuracy, and precision in five lignan analyses.

Recently, the construction of tall buildings utilized by high strength-concrete in the whole world is tending to be on the rise. The application of high-rise structural system in buildings results in the excellent cut-down effect in construction materials due to section reduction. Therefore, in order to investigate the CO2 and resource reduction effect for the high-rise structural system, comparisons of GWP and ADP in embodied energy of structural materlais between 4 type of high-rise structural system have been performed. As a result, GWP emission increased in the order of steel structure outrigger system, RC shear wall system, and RC outrigger system. On the other hand, ADP emissions increased in the order of RC shear wall system, RC outrigger system, and steel structure outrigger system.

This study aimed to evaluate the changes in the content of functional components and antioxidant activity of rice and barley according to the milling process used. A considerable amount of γ-oryzanol was observed in unmilled rice and barley. However, γ-oryzanol was not detected in the rice and barley after the milling process. The highest content of γ-aminobutyric acid (GABA) was observed in the unmilled Keunalbori-1-ho barley. The contents of biotin in all samples also decreased in the milled grains compared to the unmilled grains. The highest content of total polyphenols and flavonoids was observed in the Heuksujeongchal barley, and the highest radical scavenging activity was also found in this grain. The milling process led to a decrease in the content of functional components, including γ-oryzanol, GABA, biotin, polyphenols, and flavonoids in both rice and barley. These results may be useful in the development of processed foods using cereal grains.

This study examines the effects of different cooking methods (stir-frying, steaming, superheated-steaming) on the contents and the true retention of moisture, water-soluble vitamins, and bioactive compounds of ten selected vegetables: broccoli, brussels sprout, cabbage, eggplant, green bean, onion, red cabbage, red onion, squash, and tomato. The total color difference (ΔE) values were decreased after stir-frying the samples, except for eggplant, green bean, and tomato. The true retention of water-soluble vitamins (B1, B2, B3, and C) was increased in most vegetables after superheated-steaming, as compared to steaming and stir-frying. Moreover, compared to the uncooked vegetables, a higher true retention of total polyphenol and flavonoid was obtained for most vegetables subsequent to superheated-steaming. Total anthocyanin content was detected only in eggplant, red cabbage, and red onion, and a smaller loss of anthocyanin was determined after subjecting red cabbage to superheated-steaming. Also, the free radical scavenging activities were higher in superheatedsteaming vegetables, except in eggplant and squash. These results indicate that superheated-steaming induces a positive effect for retaining water-soluble vitamins and functional components of vegetables.

In this study, the content of water-soluble vitamins such as vitamin B1 (thiamin), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine), B7 (biotin), B12 (cyanocobalamin), and C (ascorbic acid) in dishes containing meat and seafood consumed in Korea were determined by high-performance liquid chromatography (HPLC) with ultraviolet and fluorescence detection. All analyses were performed under strict quality control of vitamins B1, B2, B3, B5, B6, B7, B12, and C. The highest content of vitamin B1 was observed in Bugeo-gangjeong (1.373 mg/100 g) and the highest level of vitamin B2 (5.162 mg/100 g) was found in pig liver. Bugeo-gangjeong showed the highest content of vitamin B3 (21.676 mg/100 g), and kkomak-muchim contained considerable amounts (43.310 mg/100 g) of vitamin B5. Vitamin B6 was not detected in most seafood dishes except for yangnyeom myeongran-jeot (0.274 mg/100 g) and was present at low levels or not present at all in meat dishes. The highest content of vitamin B7 was 6.506 μg/100 g in saeu-jeon and kkomak-muchim showed the highest content (21.132 μg/100 g) of vitamin B12. The highest content of vitamin C was in yangnyeom myeongran-jeot (84.508 mg/100 g). In addition, the analysis methods of each water-soluble vitamin were verified. These results showed that seafood-based ingredients in several dishes could be a good source of water-soluble vitamins.

This study analyzed the nutritional composition (proximate composition, total dietary fiber, calories, minerals, fatty acids, and amino acids) of 10 noodle products (tteok ramyun, jjamppong ramyun, kimchi ramyun, instant udon, cup ramyun, jajangmyun, bibimmyun, cream spaghetti, ssalguksu, and milmyun), which account for 85% of the cumulative intake of one or more key nutrients, using data from the 7th Korea National Health and Nutrition Examination Survey. The moisture contents of bibimmyun, jajangmyun, and cream spaghetti were lower than those of the other noodle products, whereas the crude fat, crude protein, carbohydrate, and calorie contents were the highest. Cream spaghetti had the highest mineral, fatty acid, and amino acid contents, followed by bibimmyun and jajangmyun. Ssalguksu had the lowest contents of most nutrients. These data could be used to populate a food composition database, which can provide consumers with the nutritional information about frequently consumed noodle products.

The present study aimed to evaluate the effects of roasting temperature on the quality characteristics and biological activity of quinoa. Quinoa was roasted at 160, 200, and 220oC for 20 min. The lightness (L*) of quinoa decreased, however, the redness (a*) increased as the roasting temperature increased. The yellowness (b*) was the highest at 160oC and decreased at 200 and 220oC. The highest contents of total polyphenol, flavonoid, and quercetin were observed at 220oC, the highest roasting temperature. The highest radical scavenging activities of 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (73.65%) and α,α-diphenyl-β-picrylhydrazyl free radicals (47.82%) were found in roasted quinoa at 220oC. The α- glucosidase activity was inhibited by 62.13% at this temperature. The roasted quinoa at 220oC also showed a significant cytoprotective effect against oxidative stress in HepG2 cells. These results could be useful in the development of food products using quinoa.

The purpose of this study was to investigate the changes in the content of functional components and the antioxidant activity of cooked rice and porridge composed of selected grains. The results of the study showed that brown rice and oat contained considerable amounts of γ-oryzanol (78.099~238.566 mg/100 g). However, cooked rice showed a decreased content of the same. The highest content of γ-aminobutyric acid (GABA) was observed in brown rice from Samgwang. The contents of biotin in all samples also decreased in cooked rice compared to raw cereal grains. The highest content of total polyphenols and flavonoids were observed in Heukjinmi rice, and the highest radical scavenging activity was also found in this variety. The cooking process led to a decrease in the content of functional components including γ-oryzanol, GABA, biotin, polyphenols, and flavonoids versus the corresponding raw cereal grains. These results may be useful in the development and application of home meal replacements using cereal grains.

This study evaluated the biological activity and cytoprotective effect of guava (Psidium guajava L.) branch against oxidative stress. The contents of vitamin C, beta-carotene, total carotenoids, quercetin and catechin determined were 26.783, 43.676, 65.083, 58.245, and 8.309 mg/100 g, respectively. To measure antioxidant activity, the guava branch was extracted using various concentrations of ethanol (60, 80, or 100%) and water. The highest content of polyphenols (0.245 mg gallic acid equivalent/mg residue) and flavonoids (0.128 mg cathechin equivalent/mg residue) was found in the 100% ethanol extract of the branch (E100). Moreover, E100 also possessed the highest radical scavenging activities and showed the highest inhibition rate of α-glucosidase (77.692%). E100 was the most effective extract to impart cytoprotectant activity against oxidative stress in HepG2 cells. Taken together, our results determine the promising antioxidant activity of guava branch, and indicate the potential to be applied as a natural antioxidant.

This study examined the bioactive compound content and the antioxidant activities of bitter melon (Momordica charantia Linn.) leaves. The content of vitamin C, beta-carotene, and total carotenoids was 69.77, 45.68, and 65.08 mg/100 g, respectively. To investigate the antioxidant capacity, bitter melon leaves were extracted using various concentrations of ethanol (60, 80, or 100%). Highest content of total polyphenols (18.07 mg gallic acid equivalent/g) and flavonoids (4.53 mg cathechin equivalent/g) was found in the 100% ethanolic extract of the leaves (E100). Also, the E100 extract showed the highest levels of 2,2'azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and α-α-diphenyl-β-picrylhydrazyl (DPPH) free radical scavenging activities. Reducing power was also the highest (39.21 mg Trolox equivalent/g) in E100 extract. The E100 extract effectively inhibited lipid peroxidation by 91.45% compared to the control group. Also, the E100 extract showed a cytoprotective effect against oxidative stress in HepG2 cells and decreased the generation of intracellular reactive oxygen species. These results suggest that bitter melon leaves could be regarded as a potential source of natural antioxidants.

본 연구는 최근 신소재 단열재로 주목받고 있는 실리카 에어로겔을 이용하여 현재 사용되고 있는 다겹보온커튼의 단점을 보완하고 보온성을 유지 및 향상시킬 수 있는 새로운 조합의 다겹보온커튼을 제작 하여 현장에 설치함으로써 보온성과 경제성을 분석하고자 한다. 실험에 사용된 다겹보온커튼은 실리카 에어로겔이 함유된 부직포를 사용하여 2가지의 조합으로 제작하였으며 시중에 판매, 사용되고 있는 관행 다겹보온 커튼과의 차이에 따른 온습도변화와 연료소비량을 측정하여 비교분석하였다. 실험결과 단동온실과 연동온실에서 다겹보온커튼 차이에 따른 온습도변화는 미세하게 나타났으나, 거의 비슷한 온습도 값을 유지하였다. 이는 실리카 에어로겔을 이용한 다겹보 온커튼이 관행 다겹보온커튼에 비해 온습도 제어 측면에서 문제가 없음을 나타냈다. 난방에너지 비교분석 결과, 실리카 에어로겔을 이용한 다겹보온커튼이 관행 다겹보온커튼에 비해 연료소비량은 단동온실에서 약 15%, 연동온실에서 약 20% 의 연료소비량을 절감한 것으로 나타나 온실의 규모와 사용기 간이 증가함에 따라 난방에너지는 절감될 것으로 판단된다. 실리카 에어로겔 이용 다겹보온커튼이 관행 다겹보온커튼에 비해 통기성과 보온성이 증가되는 것이 확인되었다. 그러나, 연동온실에서 사용된 다겹보온커튼은 관행 다겹보온커튼에 비해 무게가 증가하고 뻣뻣하여 시공성과 작동성이 떨어지는 것을 확인할 수 있었다. 이에 단동온실에서 사용된 다겹보온 커튼에서는 개선사항을 적용하였다. 내부단열재의 교체를 통해 두께를 감소시키고 뻣뻣함을 개선함으로써 농가가 사용하 기에 충분한 가능성이 있다는 것을 확인하였다.

This study examined the contents of bioactive compounds and the biological activity of okra seed oil. Okra seed oil consisted mainly of linoleic acid (44.2%). The content of total phytosterols was 2.180 mg/g oil, with β-sitosterol being the highest (1.756 mg/g oil). The vitamin E content was 1.278 mg/g oil; the content of α-tocopherol was higher than γ- tocopherol. The total polyphenol and flavonoid contents were 2.463 mg gallic acid equivalent/g and 1.602 mg cathechin equivalent/g, respectively. The 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid and α-α-diphenyl-β-picrylhydrazyl free radical scavenging activities were 15.297% and 22.265%, respectively, and the reducing power was 4.524 mg gallic acid equivalent/g. The okra seed oil inhibited 77.692% of the α-glucosidase activity. The present study showed that okra seed oil had a considerable amount of phytochemicals and exhibited biological activity. These results suggest that okra seed oil is a potential natural therapeutic for the management of metabolic syndromes.

The purpose of this study was to determine the contents of water-soluble vitamins B1 (thiamine), B2 (riboflavin), B3 (niacin) and B12 (cyanocobalamin) in seafood-based dishes by using the high-performance liquid chromatography with the ultra violet and fluorescence detector. The vitamin B1, B2, B3 and B12 contents were analyzed in 29 seafood-based dishes. The method validation was performed on the method to determine the linearity, accuracy, limits of quantification, limits of detection and precision for vitamin B1, B2, B3 and B12. An excellent linearity range (R2=0.999~1.000) in the calibration curve for the water-soluble vitamins was observed. All analytical methods for the water-soluble vitamins showed the acceptable accuracy (89.4~119.7% recovery) and the precision (0.6~4.8% repeatability and 1.0~4.2% reproducibility). The highest content of vitamin B1 was 2.646 mg/100 g in the kkongchi-jorim, and the highest contents of vitamin B2, B3 and B12 were 0.370 mg/100 g, 10.971 mg/100 g, and 17.193 μg/100 g, respectively, in the kkongchi-gui. Our results provide reliable data on the contents of the water-soluble vitamins of seafood-based dishes in Korea.

In this study, biotin (vitamin B7) contents of frequently consumed foods in Korea were determined by using immunoaffinity column in conjunction with high-performance liquid chromatography (HPLC). The biotin contents of 24 foods of plant origin and 27 foods of animal origin were selected. The highest biotin contents in frequently consumed foods of plant origin were found in red beans (Huinguseul; 11.475 μg/100 g). On the other hand, biotin was not detected in any varieties of sorghum. For frequently consumed foods of animal origin, salted pollack roe (7.486 μg/100 g) showed the highest biotin content. However, beef and fish contained less biotin. All biotin analyses were conducted under analytical quality control. The limits of detection and limits of quantification of biotin were 0.007 and 0.023 μg/100 g, respectively, and the accuracy/recovery percentage was 95.35-105.02%. The precision values were 4.041% (repeatability) and 3.835% (reproducibility). Taken together, our data provide reliable data on the biotin contents of frequently consumed foods in Korea.

본 연구는 일정한 풍환경하에 온실 피복재 관류전열손실을 분석하기 위하여 온실 열손실 분석용 소형 풍동을 제작하고 그 성능을 분석하였으며 모형온실을 적용하였을 때의 관류전열손실을 분석하였다. 소형 풍동은 시험부 측 공기흐름이 정상상태를 유지하고 편차를 최소화하기 위하여 풍동의 각 요소를 반영하여 구성하였으며 송풍부, 확산부, 정류부, 축소부, 시험부로 구성하였다. 소형 풍동의 형태는 개방형, 토출식으로 결정하였고, 시험부 규격은 제작하고자 하는 모형온실의 규격과 상사비율, 시험부의 단면 폐쇄율을 감안하여 결정하였다. 상사비율을 풍동실험에 적용할 모형은 농업시설 중 가장 큰 비중을 차지하고 있는 단동 비닐온실을 대상으로 하였다. 소형풍동 내 풍속을 조절함에 따라 나타나는 모형온실 피복재의 관류전열계수는 피복재 면을 크게 지붕면과 측벽면, 앞뒷면으로 나누고 각 면별 계측 데이터를 평균 내어 산출하였다. 지붕면은 풍속이 증가함에 따라 전열계수도 증가하나 증가폭이 감소하는 구간은 배치각도에 따라 1-2ms-1과 2-3ms-1으로 구분되어지는 것으로 판단되었다. 측벽면의 전열계수가 증가하는 폭이 큰 구간은 0-1ms-1 구간인 것으로 판단된다.

In this study, 70 kinds of nutritional composition for five bokkeumbap products(spicy chicken, shrimp(saeu), haemul, nakji, and barbecue bokkeumbap) in high-frequency processed foods were analyzed. Raw data of intake amounts were collected from the 7th Korea National Health and Nutrition Examination Survey. Regarding proximate composition, spicy chicken bokkeumbap had lower water content and higher carbohydrate content than other bokkeumbaps, resulting in the highest total calories. The proximate composition of other bokkeumbaps were all distributed within a similar range. Vitamin content differed according to ingredients added to the bokkeumbaps. Haemul bokkeumbap had high content of vitamins B1 and B2, nakji bokkeumbap had high content of vitamin C and β-carotene, and barbecue bokkeumbap had high content of total niacin, folic acid, and vitamin A. For mineral content, barbecue bokkeumbap showed the highest content distribution, while nakji bokkeumbap showed the lowest content distribution. Regarding fatty acid and fat content, the highest content of fatty acids, saturated fats, and trans fats was detected in shrimp(saeu) bokkeumbap. For amino acid content, barbecue bokkeumbap showed highest content distribution. These results can be used as salient basic data for a food nutrient composition database and to significantly contribute to consumers’ health.

The purpose of this study is to analyze the distribution characteristics of mist spray particle size by devising a rotary mist spraying device to develop the evaporative salt water desalination system. The rotary mist spraying device was consisted of a BLDC sirocco fan, a spinning fan, a fan fixed shaft and a salt water supply device etc. In this study we analyzed the characteristics of spray particle size and distribution according to the variation of sirocco fan surface roughness(Ra, μm), revolutions(rpm) and salt water flow rate(mL/min). When sirocco fan surface roughness( Ra) was in the range of 0.27~7.65 μm, the spray particle size was 0.117~1.360 μm. And then more than 90% of spray particles were found to be less than 0.50 μm. When sirocco fan surface roughness(Ra) was in the range of 12.70~22.84 μm, the spray particle size was 2.51~184.79 μm and more than 98% of spray particles were found to be less than 13.59 μm. To analyze the effect of fan rotation speed on the size and distribution of spray particles, when surface roughness Ra was fixed 0.27 μm and fan rotation speed and salt water flow rate was respectively changed at 3,800~5,600 rpm and 2.77~8.28 mL/min, spray particle size was 0.341~0.541 μm. And when salt water flow rate was 9.74 mL/min and fan rotation speed was 3,800~5,200 rpm, spray particle size was in the range of 29.29~341.46 μm and in case of 5,600 rpm more than 98.23% of spray particles were in the range of 2.51~13.59 μm.

The purpose of this study is to suggest structural model and analyze design factors for the development of small greenhouse standardization model. The average dimensions of small greenhouse desired by urban farmers were 3.3m in width, 1.9m in eaves height, 2.7m in ridge height, 5.7m in length. The cladding materials for small greenhouse were preferred to glass, PC board and plastic film, framework to aluminum alloy and steel, and heating method in electrical energy. In addition, it was analyzed that small greenhouses need to develop structural model by dividing them into entry-level type and high-level type. The roof type that was used for entry-level type was arch shape, framework was steel pipe, cladding material was plastic film. On the other hand, high-level type was used in even span or dutch light type, framework with square hollow steel, cladding materials with glass or PC board. In consideration of these findings and practicality, this study developed four types of small greenhouses. The width, eaves height, ridges height, and length of the small greenhouses of even span type, which were covered with 5mm thick glass and 6mm thick PC board were 3m, 2.2m, 2.9m, and 6m, respectively. The small greenhouse of dutch light type covered with 5mm thick glass was designed with 3.8m in with, 2.2m in eaves height, 2.9m in ridges height, and 6m in length. The width, eaves height, ridges height, and length of the arch shape small greenhouse covered with a 0.15mm PO film were 3m, 1.5m, 2.8m, and 6m, respectively.