The antioxidative, antimutagenic and cytotoxic activities of ethanol extract from Cornus officianalis have been studied. The antioxidant activity of the ethanol extract was measured by 1,1-diphenyl-2-picrylhydrazyl (DPPH) method. The inhibition effects on the mutagenicity in Salmonella Typhimurium TA100 were evaluated by Ames test and cancer cell inhibitory effects in Hep3B cell and HeLa cell were tested by MTT assay. Cornus officianalis had an important free radical-scavenging activity towards the DPPH radical. At a concentration of 500 ppm, the DPPH radical-scavenging activity of Cornus officianalis was similar to that of L-ascorbic acid. None of the extracts produced a mutagenic effect on S. Typhimurium TA100. The ethanol extract from Cornus officianalis showed about 77% of inhibition at 500 ppm on the mutagenicity induced by 4-nitroquinoline-1-oxide. The extract from Cornus officianalis showed strong cytotoxicity against Hep3B and HeLa cells, with inhibition of 83 and 78% at a dose of 700 μg/plate, respectively. Moreover, the ethanol extracts had 34.33 mg H.E/g of polyphenols and 5.67 mg Q.E/g of flavonoids, respectively. Therefore, the present study showed antioxidative, antimutagenic and anticancer potential of the ethanol extract from Cornus officianalis.

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This study was performed to compare the properties affecting the palatability of 33 commercial brands of rice. Five rice varieties were identified including Chucheongbyeo, Hitomebore, Ilpumbyeo, Nampyeongbyeo, Seachucheongbyeo, were compared in terms of physicochemical characteristics, texture, head riceratio, and palatability through Toyo values. We also analyzed the relationship between grain characteristics and palatability. Amylose content of 5 rice varieties ranged from 17.04-17.98%. Nampyeongbyeo had the lowest and Seachucheongbyeo had the highest content of amylose among rice varieties. The protein content of 5 varieties ranged from 6.72-7.55%. Nampyeongbyeo showed the highest content. The moisture content varied from 13.08-14.83%. Chucheongbyeo has the highest moisture content. The head rice ratio of Ilpumbyeo, Chucheongbyeo, and Seachucheongbyeo were over the 90%, which was lower than that of Japan. Chucheongbyeo had the lowest hardness value and the highest adhesiveness value as measured by texture analyzer. The palatability value was highest in Chucheongbyeo, and the lowest in both Nampyeongbyeo and Ilpumbyeo. The palatability value was negatively correlated with protein content, but positively correlated with texture, moisture content, and head rice ratio. Based on this results, the rice varieties with high palatability had lower contents of amylose and protein, but higher moisture content and head rice ratio. Chucheongbyeo seemed to be the valuable variety with the highest palatability among them.

: This study was conducted to produce a new red ginseng by steaming ginseng using a new pre-treatment method, so as to develop ginseng products with improved flavor and thereby expand ginseng's consumer base. The color parameters (Hunter value), free sugar contents, and ginsenoside contents of the powder from the dried red ginseng, and the sensory test of the semi-dried red ginseng and the decoction from the dried red ginseng, were measured to investigate the effect of acid (ascorbic acid or citric acid) impregnation pre-treatment on red ginseng. The powder from the acid-pretreated red ginseng became lighter and more yellow than the red ginseng that was not pre-treated, but the redness (avalue) of the powder from the acid-pre-treated red ginseng increased. The ginsenoside contents of Rg 2 +Rh 1 and Rg 3 increased with the acid treatment. There was a significant difference in the color and sweetness of the semi-dried acidtreated and non-treated red ginsengs in the sensory test. As the results of the sensory test were expressed in the hedonic scale, however, there were significant differences in the degrees of bitterness, astringency, sourness, odor, and color of the red ginseng decollation. Especially, the acid-treated red ginseng extract tasted less bitter, which shows the potential of new red ginseng products with improved ginseng flavor.

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