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Hoikyung Kim,Chansook Bang,Youngmin Choi,Junsoo Lee 한국식품과학회 2007 Food Science and Biotechnology Vol.16 No.5
There has been growing interest in the antioxidative and anticarcinogenic effects of vegetables. This study was aimed at evaluating the antioxidative and antiproliferative activities of 13 leafy vegetables consumed in Korea. New-beet and ornamental kale contained >1,000 mg of polyphenolics/100 g fresh weight (FW), which was the greatest amount among the test vegetable extracts. Ornamental kale also contained the greatest amount (232.84 mg/100 g FW) of flavonoids. With the exception of chicory, values of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2"-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities showed similar trends. New-beet was found to be the greatest antioxidant among the test vegetable extracts. New-beet exhibited the highest antiproliferative activity (>60%) against all tumor cells. No relationship was found between antiproliferative activity and antioxidant contents or antioxidant activities among samples.
KIM, HOIKYUNG,KIM, HAEYOUNG,BANG, JIHYUN,BEUCHAT, LARRY R.,RYU, JEE-HOON International Association for Food Protection 2010 Journal of food protection Vol.73 No.7
<P>Studies were done to determine whether calcium hypochlorite (Ca(OCl)2) and chlorine dioxide (ClO2) treatment followed by drying had a synergistic killing effect on microorganisms on radish seeds intended for sprout production. Uninoculated radish seeds and seeds inoculated with Escherichia coli O157:H7 were treated with water, Ca(OCl)2 (free chlorine concentrations of 50 or 200 μg/ml), or ClO2 (50 or 200 μg/ml) for 5 min and subsequently dried at 25°C for up to 24 h. Populations of total aerobic bacteria (TAB), molds and yeasts (MY), and E. coli O157:H7 on the seeds treated with Ca(OCl)2 were not significantly different (P = 0.05) than populations on seeds treated with ClO2 at the same concentrations. However, populations of microorganisms on seeds treated with ClO2 decreased more rapidly during drying. Treatment with ClO2 (200 μg/ml) followed by drying caused reductions in TAB, MY, and E. coli O157:H7 of 3.1, 2.0, and 3.8 log CFU/g, respectively. When seeds were treated with water, Ca(OCl)2 (50 or 200 μg/ml), and ClO2 (50 μg/ml) and subsequently dried, reductions in TAB, MY, and E. coli O157:H7 were 0.2 to 2.0, 0.4 to 2.0, and 1.4 to 2.2 log CFU/g, respectively. Results indicate that inactivation of E. coli O157:H7 on radish seeds is greater after treatment with ClO2 followed by drying than after treatment with Ca(OCl)2 followed by drying, thus providing a synergistic treatment combination for reducing the safety risk associated with sprouts produced from these seeds.</P>
Kim, Hoikyung,Ryu, Jee-Hoon,Beuchat, Larry R. American Society for Microbiology 2007 Applied and environmental microbiology Vol.73 No.4
<B>ABSTRACT</B><P>The effectiveness of 13 disinfectants used in hospitals, day-care centers, and food service kitchens in killing <I>Enterobacter sakazakii</I> in suspension, dried on the surface of stainless steel, and in biofilm was determined. <I>E. sakazakii</I> exhibited various levels of resistance to the disinfectants, depending on the composition of the disinfectants, amount and type of organic matrix surrounding cells, and exposure time. Populations of planktonic cells suspended in water (7.22 to 7.40 log CFU/ml) decreased to undetectable levels (<0.30 log CFU/ml) within 1 to 5 min upon treatment with disinfectants, while numbers of cells in reconstituted infant formula were reduced by only 0.02 to 3.69 log CFU/ml after the treatment for 10 min. The presence of infant formula also enhanced the resistance to the disinfectants of cells dried on the surface of stainless steel. The resistance of cells to disinfectants in 6-day-old and 12-day-old biofilms on the surface of stainless steel was not significantly different. The overall order of efficacy of disinfectants in killing <I>E. sakazakii</I> was planktonic cells > cells inoculated and dried on stainless steel > cells in biofilms on stainless steel. Findings show that disinfectants routinely used in hospital, day-care, and food service kitchen settings are ineffective in killing some cells of <I>E. sakazakii</I> embedded in organic matrices.</P>
Ji, Hyegeun,Kim, Hoikyung,Beuchat, Larry R.,Ryu, Jee-Hoon Elsevier 2019 International journal of food microbiology Vol.291 No.-
<P><B>Abstract</B></P> <P>This study was done to determine the antifungal activities of essential oil (EO) vapours of 97 plants against <I>Penicillium corylophilum</I> and to test combinations of EO vapours for synergistic antifungal effects. Among 97 commercially available EOs extracted from plant parts, garlic, cinnamon bark, may chang (mountain pepper), citronella, thyme thymol, oregano, spearmint, and thyme linalool EO vapours exhibited relatively strong antifungal activities. The minimal inhibitory concentrations of these EO vapours were 0.0390–0.6250 μL/mL. A combination of cinnamon bark, citronella, and may chang EO vapours, as well as a combination of cinnamon bark and citronella EO vapours, showed synergistic inhibitory activities to <I>P. corylophilum</I> on a laboratory medium. A combination of cinnamon bark, citronella, and may chang EO vapours had synergistic activity in inhibiting growth of <I>P. corylophilium</I> on beef jerky. Observations reported here provide basic information valuable when developing strategies to inhibit the growth of <I>P. corylophilum</I> and possibly other moderately xerophilic molds on intermediate-moisture foods.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Antifungal effect of 97 essential oil (EO) vapours against <I>P. corylophilum</I> was tested. </LI> <LI> Eight EO vapours showed strong antifungal activities against <I>P. corylophilum</I>. </LI> <LI> The MICs of these EO vapours were 0.0390–0.6250 μL/mL. </LI> <LI> Combinations of EO vapours showed synergistic inhibition to <I>P. corylophilum</I>. </LI> </UL> </P>
Analysis of Oxalic Acid of Various Vegetables Consumed in Korea
Dae-Jung Kim,Hoikyung Kim,Myunghee Kim,Junsoo Lee 한국식품과학회 2007 Food Science and Biotechnology Vol.16 No.4
Many vegetables contain oxalate at various levels depending on their type and family. Oxalate is known to reduce mineral bioavailability from foods. The following study was conducted to determine soluble and total oxalate contents in 32 plant samples commonly consumed in Korea using high-performance liquid chromatography (HPLC). Chard, amaranth, and spinach contained total oxalate of >1,000 mg/100 g. Approximately 45% of the oxalate in amaranth is insoluble, whereas 74.46 and 92.45% of the oxalates in chard and spinach, respectively, was soluble oxalates, which may be removed by blanching. Eggplant, carrot, leak, ginger root, spinach, burdock, and sweet pepper contained more than 90% soluble oxalate in total oxalate content. However, all oxalates detected in lettuce and celery were insoluble. Oxalate was not detected in shepherd’s purse, bellflower root, garlic, radish root, broccoli, cabbage, onion, lotus root, adlay, cucumber, kale, and pumpkin. These observations provide useful information needed for selection of vegetables.