This study was performed in order to evaluate the quality properties of Kimchi containing 0%, 10%, 20%, and 30% of oriental melon peel parts. The Kimchi was fermented for 28 days at a temperature of 15℃. The pH, titratable acidity, total microbial counts, and lactic acid counts were measured, and the sensory characteristics including taste, color, chewiness, and overall acceptability were evaluated. During the 28 days of fermentation, the pH dramatically decreased between the 7th and 21st day of the fermentation period, and maintained thereafter in control (0%). However, the pH in peel-added groups slightly increased up to the 14th day and decreased up to the 21st day with 4.13∼4.41. The total microbial counts in control were significantly higher than those in the peel-added groups. This trend was maintained throughout the fermentation period. A similar trend was found in the lactic acid microbial counts throughout the fermentation period. During the sensory analysis, the values of taste were significantly higher in the 20% and 30% peel-added Kimchi, while the chewiness and overall acceptability were significantly higher in the 20% peel-added Kimchi than those in control. This study showed an improvement in the storage period of Kimchi products with 20% of oriental melon peel, as well as the possibility of a commercial Kimchi manufacture.

The present study attempts to evaluate antioxidant activities of extracts from Abeliophyllum distichum. Nakai flower. The samples were collected in Jangyyeon-myeon, Goesan-gun, Korea and extracted with either hot-water or ethyl acetate (EtOAC). In DPPH, hydroxyl radical scavenging activity and Fe2+ chelating activity of EtOAC extracts were 93.41%, 98.43%, and 7.38%, while those of hot-water extracts were 86.93%, 41.33% and 47.68% at 200 μg/ml, respectively. In ΦX-174 RF I plasmid DNA cleavage assay, the protective effects of EtOAC and hot-water extracts against oxidative DNA damage were 82% and 17% at 200 μg/ml, respectively. Both extracts showed the protective effect of DNA migration by oxidative stress in intracellular DNA migration assay. Both extracts had no cytotoxity in NIH3T3 cells. Several polyphenolic compounds were identified such as 2-methoxy-benzoic acid, vanillic acid, phytol and pulegone by GC/MS. These results indicated that extracts of Abeliophyllum distichum Nakai flower showed antioxidant activities and protective activities against oxidative DNA damage and showed the possibility to be used as an effective natural antioxidants.