Fruit and vegetable processing industries produce substantial quantities of phenolic-rich by-products that could be potential sources of natural antioxidants. The measurement of antioxidant activity in plant materials is mostly limited to extraction-based procedures that have several limitations. In this study, a relatively new direct approach, the QUENCHER (quick, easy, new, cheap, and reproducible) procedure was applied to measure total antioxidant capacity in pomegranate fruit by-products, including peel, pith, carpellary membranes, and seeds. Freeze-dried ground samples were directly mixed with free radical solvents in a single operation rather than separating the extract from solid samples. Efficacy of the direct procedure was evaluated against a routine extraction-based procedure using 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS); 2,2-diphenyl-1-picrylhydrazyl (DPPH); and ferric reducing antioxidant power assays. Pomegranate peel showed the highest total antioxidant capacity, followed by pith, carpellary membranes, and seeds. Total antioxidant capacity values determined by the direct procedure were significantly higher (P < 0.05) than those measured by the extraction procedure. The obvious advantages of the QUENCHER procedure over extraction-based procedures are that it would reduce the complexity of separating bound phenolics and antioxidant compounds, as well as the time and conditions required for unit extraction operations. The conversion of industrial waste into valuable ingredients would be advantageous for development of pomegranate supplements and added-value products.

Different sea algae, such as sea tangle, seaweed, and sea mustard were gamma-irradiated at 1, 5, and 10 kGy.

The U.S. Department of Agriculture in February 2012 approved the import of fresh pomegranates subjected to irradiation as a quarantine procedure with a minimum absorbed dose of 0.4kGy against different pests. This study evaluated the application of different gamma-irradiation doses (0.4, 1, and 2kGy) in fresh pomegranate fruits and their effect on the chemical and sensory characteristics. The total soluble solids, titratable acidity, and pH values remained unaffected up to 1kGy treatment. Irradiation caused a significant decrease in the total anthocyanins and phenolic content. A strong positive correlation was observed among the antioxidant activities, total phenolics and anthocyanin contents. In general, a stronger preference was shown by sensory panelists for the juice from irradiated fruits. This study provides research-based information about the application of irradiation as a quarantine disinfestation treatment to enhance the marketing and consumer acceptance of pomegranates.

This study investigated how different amounts of omija fruit (Schisandra chinensis) juice concentrate (0～5%) in sauces affect perceived sensory and quality characteristics. Sauce samples were subjected to chemical analysis for different quality parameters such as Brix, reducing sugars, total phenolic compounds, alpha-amylase inhibition, and alpha-glucosidase inhibition activity. A decrease in pH values was observed with increasing concentrate percentage. As for color, the more concentrate added, the more the L value decreased and other values (a*, b* and ΔE values) increased. Hypoglycemic effect, as determined by alpha-glucosidase, valuably increased in 4% juice concentrate. As the percentage of concentrate increased, the chemical component values also increased. Significant differences were observed between sauce samples in the sensory evaluation, with the highest overall acceptance being sauce containing 4% juice concentrate. When evaluated with marinated chicken breasts, sauce containing 5% juice concentrate achieved the maximum score.

총 산도 10% 이상의 시판 고산도 식초를 원료(사과농축액, 맥아엑기스, 액상포도당 및 현미당화농축액)와 산도(2배 및 3배)에 따라 구입하여 이화학적 품질 및 항산화 특성을 확인하였다. 총산 함량은 2배 식초(12.10~13.41%)와 3배 식초(18.15~18.36%) 사이 유의적인 차이를 나타내었고, 식초의 당도 및 환원당 함량은 각각 7.00~10.80°Brix 및 1.32~3,885.90 mg% 범위로 확인되었으며 일정한 경향은 관찰되지 않았다. 고산도 식초의 유리당으로 fructose 및 glucose가 주로 확인되었고, 2배 식초의 경우 3배 식초에 비해 종류와 함량 측면에서 비교적 우수한 것으로 분석되었다. 식초의 품질지표인 acetic acid는 모든 식초에서 7,171~14,762 mg% 함량으로 분석되었고, oxalic acid의 경우 시판 고산도 식초에서는 확인할 수 없었다. 맥아엑기스를 사용

국내 다소비 건포류인 오징어채, 쥐포, 멸치를 대상으로 감마선 조사에 의한 이화학적 품질 특성 및 조사여부 확인 시험을 실시하였다. 모든 시료에서 조사선량의 증가에 따라 기계적 색도의 큰 변화는 관찰되지 않았지만 전반적 색차는 다소 증가하였다. 갈색도의 경우 오징어채와 쥐포는 수용성 갈색도가, 멸치는 지용성 갈색도가 높게 확인되었고, 쥐포의 갈색도는 조사선량에 따라 다소 증가하였다. TBA 값은 지방의 함량이 비교적 높은 오징어와 멸치의 경우 조사선량에 따라 증가하는 경향을 나타내었다. 광자극발광(PSL) 분석 결과, 멸치를 제외한 모든 조사시료에서 음성(-)과 중간값(M)을 나타냄에 따라 스크리닝 판정에 적합하지 않는 것으로 확인되었다. 그러나 열발광(TL) 분석에서는 모든 조사시료가 특유의 peak를 나타내었고, 강도 또한 선량에 비례적으로 증가하였으며, TL ratio 역시 기준 값에 만족하여 TL에 의한 조사여부 확인이 가능하였다. 관능평가 결과, 모든 시료에서 조사선량 간 유의적인 차이는 나타나지 않았다. Dried fish products, such as seasoned cuttlefish, anchovy, and filefish, were analyzed to investigate the physicochemical quality and luminescence properties following gamma-irradiation. The overall color difference slightly increased in all irradiated samples, showing significant changes in Hunter's L, a, and b color values. Cuttlefish and filefish showed higher values in hydrophilic browning, whereas anchovy showed a higher value in lipophilic browning. The brown color intensity of filefish showed a dose-dependent increase. The thiobarbituric acid (TBA) value significantly increased in irradiated samples of cuttlefish and anchovy, which have relatively high lipid contents. Irradiated samples, except anchovy, were not suitable for screening using photostimulated luminescence (PSL) because only negative or intermediate values were observed. Thermoluminescence (TL) measurements were suitable for all fish samples, i.e., irradiation-specific glow curves were obtained, signal intensity increased, and the TL ratio fulfilled the criterion. There was no significant difference among the irradiated samples with regard to the sensory properties.

본 연구는 열풍 건조와 동결 건조한 오미자를 시료로 하여 마이크로웨이브 추출 조건(W, 시간, 에탄올 농도)에 따른 추출물의 항산화 특성을 비교하였다. 추출물의 총 폴리페놀 함량과 항산화능(DPPH, ABTS radical 소거능)은 마이크로웨이브 용량(100-200W)이 증가할수록 동결 및 열풍 건조 모두에서 증가하였다. 추출시간(1-8분)에 따른 총 폴리페놀 함량과 항산화능은 동결건조 시료에서는 증가하였지만, 열풍건조 시료의 경우는 4분까지 증가하다가 이후에는 감소하였다. 용매를 달리한 추출물의 총 폴리페놀 함량과 항산화능은 에탄올 및 물 혼합 용매 추출물(50, 70%)에서 가장 높게 나타났으며, 열수 추출물과 99% 에탄올 추출물은 낮게 나타났다. 건조방법에 따른 총 폴리페놀 함량과 항산화능을 비교하였을 때, 모든 추출 조건에서 동결건조 오미자는 열풍건조 오미자보다 높은 항산화 활성을 나타내었다. 각 추출조건별 실험인자들의 상관성을 분석한 결과, 동결 오미자는 총 폴리페놀 함량과 항산화 활성 간에 높은 상관성을 나타낸 반면, 열풍건조 오미자는 상관성이 상대적으로 낮았다. 이상의 결과에서 건조방법은 오미자 추출물의 항산화적 특성에 유의적인 영향을 미쳤으며, 동결건조 오미자는 열풍건조 오미자보다 높은 총 폴리페놀 함량과 항산화 활성을 나타내었다. This study was aimed to investigate the effect of microwave-assisted extraction on Schizandra fruit extract dried by two different treatments: freeze-drying and hot air-drying. Two extraction parameters were measured in particular: total polyphenol content and antioxidant activity. Both values were found to increase as the microwave power increased, for both drying processes. However, the extract from the freeze-dried sample exhibited higher antioxidant activity than that from the hot air-dried samples. Additionally, the total polyphenol content and antioxidant activity of the extract from the freeze-dried samples increased with the extraction time, whereas they decreased with the extraction time in the case of the hot air-dried sample. Solvent concentration was also found to have a significant effect on total polyphenol content and antioxidant activity; the highest values for both properties were achieved at 50 and 70% ethanol concentrations, respectively. In summary, a higher total polyphenol content and antioxidant activity were observed for Schizandra fruit extracted by freeze-drying than that by hot air-drying.

Thermoluminescence (TL) technique for identifying γ-irradiated (0–10 kGy) anchovies (dried), kelp (dried), and mackerel (fresh) was validated in an interlaboratory blind trial. Different irradiation detection laboratories were involved by using 2 methods of mineral separation (density separation and acid hydrolysis) for the analysis. Key TL parameters, including the TL glow-curve shape, intensity, and the TL ratio (TL1/TL2) were used to characterize the irradiation status. All irradiated samples exhibited an intense TL peak at approximately 200°C, which was absent in non-irradiated samples. TL glow curve interpretations were also confirmed by determining the TL ratio. Different participating laboratories reported 89–100% correct results. Both methods of mineral separation were equally effective; however, some variation was observed in the results from different laboratories for irradiated mackerel, which might be due to a lack of isolated minerals, differences in personnel expertise, and different TL instruments.

오미자 유효성분의 식품 소재화를 위한 기초 자료를 얻기 위해 물과 에탄올을 이용하여 에탄올 농도(%), 추출온도($^{\circ}C$), 추출시간(h)을 달리한 추출물의 이화학적 특성과 항산화 작용을 확인하였다. 환원당 함량은 추출온도가 증가할수록 증가하였고 에탄올 농도는 50%, 추출시간은 4시간 추출하였을 때 높은 함량을 나타내었다. 산도는 에탄올 농도 50%, 추출시간 8시간, 추출온도 $100^{\circ}C$일 때 가장 높은 적정 산도를 나타내었다. 색도는 명도($L^*$)는 추출온도, 추출시간이 증가할수록 감소하는 것을 알 수 있었고, 오미자의 주 색상인 적색도($a^*$)는 에탄올 농도, 추출온도, 추출시간이 증가할수록 감소하는 경향을 보였다. 총 폴리페놀 함량은 50% 에탄올 추출물에서 가장 높은 함량을 나타내었고 추출시간과 온도가 증가할수록 유의적으로 증가하였다. 이와 같은 경향은 DPPH 및 ABTS 라디칼 소거능에서도 유사한 경향을 나타내었다. 각 추출조건별 실험 인자들의 상관성을 분석한 결과, 에탄올 농도는 총 페놀 및 ABTS 항산화능과 매우 높은 상관성을 나타내었다. 추출시간과 온도에 따른 총 페놀함량은 DPPH 및 ABTS 항산화능, 환원당 함량, 적색도, 적정산도에서 강한 상관관계를 나타내었고, 각 실험 항목 사이에서도 모두 높은 상관성을 나타내었다. 이상의 결과로 볼 때 오미자의 최적 추출조건은 용매는 50% 에탄올, 추출시간 4-6시간, 추출온도는 $60-80^{\circ}C$의 조건이 가장 바람직하다고 사료된다. Reflux extraction properties of Schisandra chinensis were investigated with different extraction conditions of ethanol concentration (0-99%), extraction time (2-8 h), and extraction temperature ($40-100^{\circ}C$). Different chemical properties, such as reducing sugars (RS), titratable acidity (TA), Hunter's color values, total phenolic compounds (TPC), and antioxidant activity (DPPH and ABTS assays) were analyzed for the corresponding extracts. The results showed that RS and TA increased as the extraction temperature increased. For each parameter, the maximum value was achieved, when extraction was carried out with 50% ethanol for 8 h at $100^{\circ}C$. Redness ($a^*$) of the extract decreased as all 3 extraction parameters were increased. TPC increased significantly as the extraction time and temperature increased; further, the highest TPC was achieved, when extraction was carried out with 50% ethanol. The same tendency was observed for DPPH and ABTS radical scavenging activities. The highest TPC and antioxidant activity were obtained, when extraction was carried out with 50% ethanol for 4-6 h at $60-80^{\circ}C$, respectively.

Gamma-irradiation (0-7 kGy) of ginseng is permitted in Korea for the purpose of microbial decontamination; with strict labeling, traceability and monitoring requirements. An identification study was conducted to determine the photostimulated-luminescence (PSL) and thermoluminescence (TL) properties of gamma-irradiated fresh and white ginsengs cultivated in different areas. Dosedependent PSL-based screening was possible for white ginseng samples; however, inappropriate results from non-irradiated fresh ginseng samples were obtained, showing intermediate (700 to 5,000) or positive (T2 >5,000, irradiated) PSL counts due to the abundance of minerals on the surfaces of the samples. TL analysis of separated minerals from all non-irradiated samples gave TL glow curves of low intensity with a maximum peak after 300℃. However, well-defined irradiation-specific (high intensity with a maximum peak at about 200℃) glow curves were observed for all the irradiated samples, regardless of their type and origins. TL ratios (first glow curve /second glow curve) were also determined to confirm the irradiated (>0.1) and non-irradiated (<0.1) results. SEM-EDX (scanning electron microscope-energy dispersive X-ray) and XRD (X-ray diffraction) spectroscopic analyses showed that feldspar and quartz minerals were the main source for the typical radiation-specific luminescence properties.

The quality of commercial cider vinegars was compared according to their acidity levels (low, general, double strength and triple strength). The pH, reducing sugar content and brown color intensity decreased, while the total acidity increased with the increasing acidity levels, which may be resulted from difference in formulation and manufacturing procedures. The free sugars were mainly composed of fructose and glucose, which were the highest in low acidity vinegar, followed by double strength, general, and triple strength acidity vinegars. Acetic acids and malic acids were identified as the major organic acids. The citric acid concentration was the highest in triple strength vinegars. The contents of total phenolics and flavonoids were the highest in low acidity vinegars, which indicated their dependence on the apple juice content. DPPH and ABTS radical scavenging abilities were the highest in low acidity vinegars, that showed high amounts of antioxidants.

Cyclosporine can cause remission of 60% in steroid resistant FSGS, but its responses are variable. Now we report two cases of steroid resistant FSGS who are maintaining remission using cyclosporine continuous therapy. The first patient had been failed several times of steroid therapy, had edema, azotemia and severe proteinuria. We used steroid pulse therapy then maintenance dose of oral cyclosporine to reduce proteinuria for more than 6 years. He has been received cyclosporine therapy up to now and maintaining normal renal function. The second patient had severe azotemia who needed hemodialysis but after cyclosporine therapy, he recovered his renal funciton. The findings of renal biopsies in one patient after 6 years of cyclosporine therapy revealed that there was no improvement of sclerosing glomeruli, then we guess that maintenance therapy of cyclosporine might need for lifelong period.