This study was conducted to find an odor reducible solution in Hwayang agricultural industrial complex. Civilcomplaints have lasted because of odor caused by recycled plastic producers. In order to understand the emissioncharacteristic and concentration of key odor components, we investigated the complex odor and 17 odorcompounds at 3 sites of five chemical facilities from march to october 2013. The results of complex odor showed8~12 at a boundary of 5 facilities. The results of complex odor showed 6694, 3000, 1442 at an emission (stack)of 3 facilities, which exceeded the emission standard. The highest compound and its concentration of each sitewas different because each facility has different processes and use different raw materials. We suggested thesuitable prevention facility for each company to reduce odor. We analyzed the odor contribution with the emission(stack) point of S, I, B and the inside point of W, J. S plant was Acetaldehyde (45%), I plant was Trimethylamine(32%), B plant was Styrene (35%), W plant was Hydrogen sulfide (42%), J plant was Hydrogen sulfide(41%).An objective of study is odor management area and will apply odor strict emission standards. A suitable preventionfacility should be operated efficiently based on survey data to reduce odor.

전라남도 연안에서 대량 생산되고 있는 해조류 5종(다시마․미역․김․파래․톳)을 대상으로 새로운 추출방법인 아임계 추출법을 도입하여 기존의 추출방법(열수, 용매추출)과 비교를 통하여 전남산 해조류의 기능성 측정 및 효율적인 추출물에 대한 자료를 확보하기 위해 조사를 실시하였다. 해조류 추출물 제조는 열수(80℃, 4시간), 용매추출(methanol, ethanol, 실온, 4시간)과 아임계 추출(압력 3 MPa, 온도 90, 150, 210℃)을 이용하여 제조하였다. 추출 수율은 아임계 추출＞열수 추출＞용매 추출 순으로 높게 나타났으며, 아임계 추출의 경우 추출 온도 조건이 높아지면서 수율 또한 증가하였으며 210℃에서 가장 높은 수율 결과를 나타냈다. 해조류 추출물의 총당 분석 결과 열수와 용매 추출의 경우 모든 시료에서 열수 추출이 높은 총당 함량을 보였으며, 아임계 추출의 경우 모든 조건(90, 150, 210℃)의 추출물이 용매 추출보다는 높은 총당 함량을 보였다. 시료별 총당 함량의 경우 열수 추출물은 파래, 김, 톳, 미역, 다시마 순으로 당 함량이 높았으며, 이러한 결과는 아임계 추출의 경우에서도 동일한 결과를 보였다. 환원당 분석 결과도 총당 결과와 유사하였다. 5종 해조류 추출물의 총 폴리페놀 함량은 210℃ 아임계 추출물＞150℃ 아임계 추출물＞90℃ 아임계 추출물＞열수 추출물＞methanol 추출물＞ethanol 추출물 순으로 높게 나타났다. 해조류 추출물의 DPPH radical 소거능을 측정한 결과, 모든 해조류 시료에서 열수 추출, 용매 추출, 3 MPa, 90℃ 아임계 추출물의 SC50 값은 서로 유사한 결과를 보였으며, 150℃ 아임계 추출물의 경우 농도가 조금 낮아졌으며, 특히 210℃아임계 추출물의 경우 SC50 농도가 현저히 낮아져 항산화 활성이 크게 증가하는 것으로 나타났다. 미백효과 실험을 위해 tyrosinase 저해 효과를 살펴본 결과 톳과 김이 가장 효과가 좋았으며 미역, 다시마, 미역귀 순으로 나타났고, 파래의 경우 거의 효과가 없는 것으로 나타났다. 결론적으로 새로운 추출방법인 아임계 추출법은 다른 방법에 비하여 높은 항산화 활성을 보여준다는 사실을 확인할 수 있었고, 이러한 추출공정은 식품소재로부터 기능성 성분을 보다 더 효과적으로 추출하는 방법으로 적용할 수 있을 것으로 판단된다.

The quality characteristics of commercial fermented vinegars made with different ingredients were compared. The pH levels of the persimmon, fig, and brewing and rice vinegars were 3.60, 3.37, and 2.62, respectively. The total acid contents of the brewing, apple, and plum vinegars ranged from 6.33 to 6.57%. The free amino acid contents were detected in the following order: brewing vinegar (521.05 mg/100 g) > fig vinegar (358.89 mg/100 g) > persimmon vinegar (353.02 mg/100 g) > rice vinegar (122.31 mg/100 g) > plum vinegar (103.52 mg/100 g). The free amino acid contents of the commercial fermented vinegars were 56.85~358.89 mg/100 g, and their gamma-aminobutyric acid (GABA) contents, 0.21~27.22 mg/100 g. In particular, the GABA content of the fig vinegar was 1.3- to 100- fold higher than those of the other vinegars. The total polyphenol compound and total flavonoid contents were detected in the following order: persimmon vinegar > fig vinegar > brewing vinegar > rice vinegar. Hence, the results of this study can provide a new alternative for making functional vinegars containing organic acid and GABA.

The purpose of this research is to distinguish the quantitative determination of phytochemicals in various agricultural products and to optimize an HPLC method for the determination of lycopene, lutein, α-carotene, β-carotene, and cryptoxanthin. Among the different conditions studied, the most suitable ones for our samples were the extraction with hexane/acetone/ethanol (50:25:25, v/v/v), dissolution of the dry extract in tetrahydrofuran/acetonitrile/methanol (15:30:55, v/v/v), injection on a C18 column with methanol/acetonitrile (90:10, v/v) + triethylamine 9 μM as mobile phase, and λdetection=475 nm. The mean percent recovery for the HPLC method were 120.7±4.1% (lycopene), 89.2±3.5% (lutein), 91.2±2.9% (α-carotene), 99.1±4.4% (β-carotene), and 100.0±5.3% (cryptoxanthin). The contents of lutein in the agricultural products were spinach, kiwi, tomato, blueberry, melon, respectively. However, the lycopene contents were the highest in the Black tomato (56.66±7.48 mg/kg) and Jangseong tomato (50.28±5.42 mg/kg). The concentration of β-carotene in all of the agricultural products ranged from 0.07 mg/kg to 65.03 mg/kg. The quercetin content of the agricultural products increased in the order of blueberry (986.57∼1,054.06 mg/100 g), kiwi (44.96∼55.09 mg/100 g), hallabong (31.92∼35.60 mg/100 g), and tomato (26.38∼34.94 mg/100 g). The highest kaempferol content was found in the blueberry (47.79∼76.15 mg/100 g) with results in all of the tested samples varying between 6.54∼48.11 mg/100 g. The total polyphenol contents of the various agricultural products increased in the blueberry (213.60∼229.96 mg/100 g), spinach (112.50∼141.67 mg/100 g) and kiwi (46.49∼70.44 mg/100 g). The total flavonoid content was the highest in both blueberry and spinach. Vitamin C content was detected in kiwi > hallabong > tomato > blueberry, respectively. The total anthocyanin contents (TAC) was detected in the Damyang blueberry and the imported blueberry.

In recent years, polyphenol-rich herbs, fruits and processed foods, which are made of plant origin, have attracted much attention due to their potential health benefits. Pomegranate (Punica granatum L.) is an important source of bioactive compounds and has been used to treat diseases because of its medicinal properties. This research was focused on characterizing Korea’s national cultivar and a similar product from California, USA. To evaluate their bioactive compounds and pharmacological activities, their anti-oxidation and cancer inhibition properties, as well as their organic acid and free sugar contents, were investigated. The national cultivar had low total sugar and high organic acid contents, contrary to the imported product. The results showed that the peel of national cultivar had high polyphenol and ellagic acid contents compared to imported product. The free radical scavenging capacity was evaluated via 2,2-diphenyl-1-picrylhydrazyl (DPPH) and its positive correlation with the total polyphenol contents was found. The anti-cancer activity of methanol extracts revealed growth inhibition against the prostate cancer cell. These results signify that while pomegranate, national cultivar, is more sour than the imported product, its health benefits could be excellent. Also, the polyphenol compound content of the non-edible part (such as the peel and the seed) was higher than that of the juice. Thus, it is suggested that the byproduct of the juice extraction could be potentially used in other fields such as medicine or dietary agents.

In this study, the proximate compositions, minerals, free amino acids, total polyphenol and flavonoids of figs were analyzed according to their cultivars. The proximate compositions showed moisture at 85.37∼87.28%, crude ash at 0.38∼0.43%, crude lipid at 0.20∼0.26%, crude protein at 0.39∼0.81%, carbohydrate at 11.23∼13.66% and crude fiber at 5.12∼7.55% (dry base). The amount of the following minerals in the figs were highest, in this order: K 〉Ca 〉Mg 〉Na. The total polyphenol contents were highest in this order: Dauphine (198.91∼261.64 mg/kg), Banane (211.07 mg/kg) and Horaish (169.90∼174.33 mg/kg). The total flavonoid contents were highest in this order: Banane (84.52 mg/kg) 〉Dauphine (60.47∼68.71 mg/kg) 〉Horaish (44.12∼44.60 mg/kg). The quercetin contents were highest in this order: Dauphine, 2.40∼3.54 mg/kg; Banane, 3.54 mg/kg; and Horaish, 2.40∼2.75 mg/kg; but the flavonoid contents were lowest in this order: Dauphine, 1.11∼1.16 mg/kg; Banane, 1.14 mg/kg; and Horaish, 1.09∼1.11 mg/kg. The free amino acid content of the figs was 199.70∼328.77 mg/100 g; their essential free amino acid contents, 46.45∼67.46 mg/100 g; and their GABA (γ-aminobutyric acid) contents, 13.57∼26.69 mg/100 g.