We performed a survey for flavivirus infection and distribution of Aedes albopictus that known as Zika and Dengue virus vector using black–light trap and BG-sentinel trap around urban area in Korea. Mosquitoes were collected in 27 cities during March to November (twice a month) year 2016. Total numbers of mosquitoes collected 102,102 including 19 species 8 genera during collecting period. Total 21,467 Ae. albopictus was collected that 20,961(24.3%) by BG-sentinel trap and 506 (3.2%) by Black-light trap in urban area. Trap index(trap/night) of Ae. albopictus was showed highest in Hamyang (TI:992.3) and lowest in Taebaek (TI:0.3) there was only collected by Black-light trap. A total of 894 pools from all collecting Ae. albopictus were performed a Flavivirus detection. Flavivirus was not detected during study period. This study may provide basic information for surveillance of imported diseases (include Zika virus) and vectors in Korea.

Analysis of nutritional compositions of soybean sprouts cultivated with bamboo ash was carried out. Bamboo ash was utilized as sprouting water of soybeans and adjusted to 0.2, 0.6, 1.0, 1.4, 2.0, 6.0 and 10.0 g/L. Stem length and contents of isoflavone (daidzin, glycitin, genestin, daidzein, glycitein, and genestein) and vitamin C in soybean sprouts cultivated with 0.2 g/L were higher than those in soybean sprouts cultivated with only water. Potassium, magnesium, and calcium of all cultivation methods were detected in higher contents than others. In particular, potassium showed a high absorption rate in the soybean sprouts. The major amino acid was asparagine (616.05~849.15 mg/100 g, soybean eq.), and contents of lysine, leucine, and ornithine in soybean sprouts cultivated at 0.2 g/L were higher than those of methods by only water and addition of 6-benzylaminopurine. According to the results, soybean sprouts cultivated with 0.2 g/L of bamboo ash were effective for increasing nutritional compositions.

Bamboo sprout powder was added to rice cake in an effort to improve the quality and functional properties of dough. The contents of crude protein and carbohydrates increased as the amount of bamboo sprout powder increased, whereas moisture contents decreased. According to increasing contents of bamboo sprout powder, total amino acid contents significantly increased. Hunter’s L value decreased as contents of bamboo sprout powder increased, whereas sucrose contents increased. Addition of bamboo sprout powder to rice cake increased dietary fiber contents. Sensory scores of rice cake containing 90 g of bamboo sprout powder were the highest of all rice cakes tested. According to the results, adding bamboo sprout powder could improve the quality and sensory characteristics of rice cake.

호박의 부산물인 호박잎과 씨를 첨가하여 제조한 호박죽과, 발효 공정을 첨가하여 제조한 발효 호박죽 제품의 영양학적 특성을 조사한 결과는 다음과 같다. 호박죽의 발효 전과 발효 후 단백질 및 전분 분해효소 활성을 비교한 결과, 발효 후 배지에서 단백질 및 전분 분해효소 활성이 우수함을 알 수 있었다. 주재료(호박, 호박잎, 호박씨) 함량 65% 중 호박잎과 씨를 각각 0.25% 첨가한 시료(0.5%), 0.5%씩 첨가한 시료(1.0%), 1.0%씩 첨가한 시료(2%)를 발효과정을 거쳐 제조한 분말과, 1.0%(호박잎과 호박씨 각각 0.5% 첨가)로 제조한 분말(비발효, 대조구)의 일반성분 분석 결과, 발효 호박죽 시료의 경우 대조구에 비해 탄수화물과 조단백질 함량이 증가하였고, 수분, 조지방 함량은 감소하였다. 총당 분석 결과, 대조구(26.23±2.15%) 시료가 가장 높았으며, 발효 후 시료(18.31%-19.05%)는 낮아지는 결과를 보였다. Glucose, fructose와 sucrose 등 유리당 함량은 모든 시료에서 검출이 되었으며, fructose와 sucrose 함량은 발효 시료에서 감소하였고, 특히 sucrose 함량은 크게 감소하였다. 총 유리당 함량은 대조구(36.54±1.41%)가 가장 높았으며, 발효처리 시료의 경우 14.93-15.72%로 크게 감소하였고, sucrose 함량 감소가 주원인이었으며, 이는 총당 결과 발효과정에 따라 함량이 감소하는 결과와 일치하였다. 색도 측정결과, L 값(명도)은 대조구 비해 발효과정을 거친 제품의 경우 조금 낮아지는 결과를 보였으나, 이는 발효 유무보다는 재료의 첨가량에 따라 영향을 받는 것으로 판단된다. a 값(적색도)과 b 값(황색도)의 경우 발효 유무에 따라 차이를 보여 낮아지는 결과를 보였다. 시료간의 색차값을 비교한 ΔE 값은 0.5% 첨가한 발효 호박죽 분말이 10.09, 1.0% 첨가시료가 8.96, 2.0% 첨가시료가 10.34로 나타나 발효과정이 분말 고유의 색에 영향을 주는 것으로 나타났다. 따라서 호박죽을 제조할 때 호박잎과 호박씨를 각각 1.0% 정도 첨가하여 발효처리를 한 호박죽의 제품이 가장 좋을 것으로 판단된다.

The purpose of this study was to determine the optimum amount of Artemisia annua L. powder for adding rice flour. The A. annua powder was added to the rice flour at ratios of 1% (30 g/3 kg), 2% (60 g/3 kg), 3% (90 g/3 kg, w/w). As the amount of A. annua powder in rice cake dough increased, carbohydrate, ash content, total amino acid, and dietary fiber contents increased whereas the moisture content decreased. Hunter’s L value decreased as A. annua powder content increased. On the contrary, the a- and b values increased. The sensory score of the rice cakes containing 30 g of A. annua powder was the highest of all the rice cakes tested. Based on these results, adding A. annua powder could improve the quality and sensory characteristics of rice cake.

죽순분말을 첨가한 전병을 제조하여 첨가 수준별 품질특성을 조사하였다. 죽순분말 첨가 전병의 일반성분 중 조단백질, 식이섬유와 회분의 경우 죽순분말 첨가량이 증가할수록 높아지는 경향을 보였고 조지방은 감소하였다. 유리아미노산 함량의 경우 죽순분말을 첨가할수록 증가하는 결과를 보였다. 색도에서 명도를 나타내는 L값은 죽순 분말 첨가량이 높아지면서 증가하였고, 무첨가구 시료와 타 시료간의 색차값을 비교한 ΔE 값의 변화는 죽순 분말 100g 첨가구가 4.58로 나타나 죽순 분말 첨가가 전병 고유의 색에 영향을 주는 것으로 나타났다. 유리당 함량은 죽순분말을 첨가하면서 다소 감소하는 것으로 나타났다. 관능에 따른 시료별 선호도 결과 죽순 300 g 첨가 시료가 색(color), 향미(flavor), 맛(taste), 식감(chewiness) 모두 가장 높은 값을 나타냈다. 전반적 기호도와 다양한 관능검사 결과를 종합하여 볼 때 전병에 첨가하는 죽순분말의 적정 비율은 300 g 수준이 가장 좋은 것으로 나타났다.

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.

The excellence of pigmented rice with respect to its nutritional composition was proven and the physicochemical properties of five kinds of rice (Jindo black rice, Jindo jeongmi, Boseong black rice, red rice, and green rice) were compared. The crude protein content of black rice harvested in Boseong (10.15%) were higher than that of the other varieties. The crude fat contents of pigmented rice (black, red, and green) were higher than those of polished rice (Jindo-jeongmi and black rice). Boseong black rice had the highest crude fat content. The major free sugar types in the rice varieties were maltose and glucose. The major mineral contents of the unpolished rice (pigmented rice) varieties were as follows: of P, 361.32～570.11 mg%; K, 196.63～210.04 mg%; Mg, 104.11～128.02 mg%; Na, 2.49～8.14 mg%; and Ca, 12.10～16.82 mg%. The major fatty acids in the five kinds of rice were linoleic acid, oleic acid and palmitic acid. The fatty acid contents of the rice varieties did not differ significantly. The black rice (Boseong) had a higher amino acid content than the other varieties. The hunter color values of rice varieties were affected by the colors of tha samples. The L (lightness) value of black rice (Jindo, Boseong) was lower than that of the other samples. The thiamine and riboflavin contents of the red rice (0.48 mg/100 g and 0.14 mg/100 g, respectively) were higher than those of the other varieties (thiamine: 0.36～0.24 mg/100 g and riboflavin: 0.09～0.06 mg/100 g). The hardness of the rice varieties differed significantly (10.75～14.64 ㎏).

This study was carried out to compare the physicochemical characteristics of vinegars fermented from cereal crops such as glutinous and nonglutinous foxtail millet, proso millet, sorghum and adlay, and Incalgyun. The crude protein, minerals and P2O5 contents of vinegars fermented from cereal crops and Incalgyun were higher than circulation brown rice vinegar. Brix degree, turbidity and pH of vinegar fermented from cereal crops and Incalgyun were higher, and total acidity was lower than circulation brown rice vinegar. The glucose content of circulation brown rice vinegar was 4.89 mg/mL, and vinegars fermented from cereal crops were 0.00-5.62 mg/mL. The total organic acid content of circulation brown rice vinegar was 41.92 mg/mL, and vinegars fermented from cereal crops were 12.14-42.31 mg/mL. The major organic acids were acetic acid, succinic acid and citric acid. The total polyphenol content of circulation brown rice vinegar was 0.023 mg/mL, vinegars fermented from cereal crops were 0.286-0.413 mg/mL, and vinegars fermented from cereal crops and Incalgyun were 0.266-0.396 mg/mL. The ABTS and DPPH radical scavenging activities of vinegars fermented from cereal crops were higher than circulation brown rice vinegar.

“Hwanggeumchal”, a new covered waxy cultivar derived from the cross between “Chalssalbori” and “Milyang 65” with waxy endosperm and early maturing cultivars, respectively was developed at Honam Agricultural Research Institute (HARI), NICS, RDA, 2006. The origin of “Hwanggeumchal” is “Suwon 403” (SB942090-B-B-B-42-1). The initial cross was made in 1994 and the selected line showed a high yield and good quality characteristics under yield trial test in 2003. “Suwon 403” consistently performed well for three years (2004-2006) from the four locations of regional yield trial (RYT) in Korea and released as “Hwanggeumchal”. The characteristics of “Hwanggeumchal” were the following: rate I growth habit, green leaf and stem, compact spike and with long rough awns. The heading date was April 30 in upland and April 28 in paddy field, which was 1 and 4 days later than that with check cultivar, “Seodunchalbori”. The culm length was 81 cm which was 3 cm shorter than those with check cultivar. It showed spike length of 4.5 cm and 633 spikes per m2, 64 grains per spike, 27.6 g of 1,000-grain weight and 632 g of test weight. It showed stronger winter hardiness and higher resistance to barley yellow mosaic virus (BaYMV) than those with check cultivar. It had yellow aleurone and showed higher water absorption, expansion rate and total phenol content than those of check cultivar, but lower protein, β-glucan content and pearling rate. The average yield of the pearled grain in the RYT was 4.04 ton ha-1 in upland and 4.12 ton ha-1 in paddy field, which was 10% higher and 4% lower than that of the check cultivar, respectively. This cultivar would be suitable for the area above the daily minimum mean temperature of -8℃ in January in Korean peninsula.