She is a scientific officer in Gyeongin Regional Food and Drug Safety of Ministry of Food and Drug Safety in Korea.
Diuretic drugs such as chlorothiazide, hydrochlorothiazide, hydroflumethiazide, trichloromethiazide and methylchlothiazide are illegal to be included in food and dietary supplements since abuse in take of the drugs via food without medical prescription can be caused life-threatening side effects. Governmental agencies of food and drug safety invest their efforts to screen out food and dietary supplements illegally containing diuretic drugs. We developed an accurate, simple, rapid and simultaneous analysis method of five thiazide diuretic durgs in food and dietary supplements using liquid chromatography coupled with photodiode array detection (LC/PDA). The developed method was fully validated and showed good results with respect to specificity, linearity (r2>0.99), limit of detection (0.1µg/mL), limit of quantification (0.4µg/mL), precision (RSD<3.3%), recovery (92.1~106.4%), and reproducibility. It also satisfied all standards suggested by AOAC for the analysis of diuretic drugs in food and food supplements. To confirm the detected anti-obesity drugs in food and dietary supplements, we also developed a qualitative analysis method by Liquid chromatography coupled with mass spectrometry (LC/MS). Ninety foods and dietary supplements purchased by internet and local market in Korea were tested with the developed method. Diuretic drugs were not detected in all samples. LC/PDA and LC/MS methods described in this study were simple, rapid and reliable; the methods may be suitable for a rapid and sensitive analysis of chlorothiazide, hydrochlorothiazide, hydroflumethiazide, trichloromethiazide and methylchlothiazide simultaneously in food and dietary supplements.
She has completed her PhD in Educational Management on year 2012 at the Cagayan State University-Aparri garnering an outstanding rating in her dissertation presentation. She is presently an Associate Professor IV at the Cagayan State University-Aparri particularly teaching major subjects at the College of Hospitality Industry Management. She had already received a patent in making the process of aramang-dragon fruit flavored ice cream which was her main inspiration in drafting this reserach venture.
The main objective of this study is to introduce a cabibi or freshwater clam (Batissa violacea) sauce as another option for any other type of condiments. It would provide a generally accepted condiment just like the oyster sauces of the world but makes use of a specie of a freshwater clam. The method on gathering data for the study started with the researcher’s presentation of coded samples of cabibi/freshwater clam sauce to 30 evaluators from differing age groups. The evaluators assessed the cabibi/freshwater clam sauce formulations as to four dimensions: color, odor, taste and general acceptability. From this methodology, it was found that the highly and generally accepted cabibi/freshwater clam sauce has the ratio of 500 ml cabibi/freshwater clam broth: 125 ml sugar: 125 ml soy sauce. This mixture was also assessed as having a chocolate brown color, slightly fishy odor and slightly sweet taste. Thus, the researcher highly recommends to businesspersons to initially make use of this cabibi/freshwater clam sauce ratio.