Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지
DOI QR코드

DOI QR Code

Comparison of Dietary Fiber and Amino Acid Composition in Frequently Consumed Vegetables and Fruits

다소비 채소 및 과일의 식이섬유와 아미노산 조성 비교

  • Choi, Sunyoung (Division of Analysis & Certification, Foundation of Agriculture Technology Commercialization & Transfer) ;
  • Kim, Sang-Cheon (Division of Analysis & Certification, Foundation of Agriculture Technology Commercialization & Transfer) ;
  • Son, Bo-Young (Division of Analysis & Certification, Foundation of Agriculture Technology Commercialization & Transfer) ;
  • Kim, Ki-Taek (Division of Analysis & Certification, Foundation of Agriculture Technology Commercialization & Transfer) ;
  • Kim, Myung-Hee (Division of Analysis & Certification, Foundation of Agriculture Technology Commercialization & Transfer) ;
  • Choi, Youngmin (Department of Agrofood Resources, NAAS, RDA) ;
  • Cho, Young-Sook (Department of Agrofood Resources, NAAS, RDA) ;
  • Hwang, Jinbong (Food Analysis Center, Korea Food Research Institute) ;
  • Oh, Mira (Food Analysis Center, Korea Food Research Institute) ;
  • Oh, Hong-Kyu (Division of Analysis & Certification, Foundation of Agriculture Technology Commercialization & Transfer)
  • 최선영 (농업기술실용화재단 분석검정본부) ;
  • 김상천 (농업기술실용화재단 분석검정본부) ;
  • 손보영 (농업기술실용화재단 분석검정본부) ;
  • 김기택 (농업기술실용화재단 분석검정본부) ;
  • 김명희 (농업기술실용화재단 분석검정본부) ;
  • 최용민 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 조영숙 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 황진봉 (한국식품연구원 식품분석센터) ;
  • 오미라 (한국식품연구원 식품분석센터) ;
  • 오홍규 (농업기술실용화재단 분석검정본부)
  • Received : 2014.08.30
  • Accepted : 2014.09.15
  • Published : 2014.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to analyze the contents in the dietary fiber and amino acid compositions of 23 vegetables and 6 fruits and to identify the current contents. We generated data on the contents of total, insoluble and soluble dietary fiber (TDF, IDF and SDF), respectively. The TDF and IDF contents were lowest (0.56 g/100 g and 0.44 g/100 g) in wild garlic and highest (5.87 g/100 g and 5.66 g/100 g) in perilla leaves. A total of 18 kinds of amino acids were found in most samples. Essential and non-essential amino acid contents ranged from 53.16-2107.54 mg/100 g and 191.66-2892.28 mg/100 g, respectively. The highest essential and non-essential amino acid content was hot pepper leaves followed by perilla leaves and aralia. They had higher contents of both TDF and amino acids. The results of the study can serve as a fundamental source of information in DF and amino acids for diet planning.

Keywords

References

  1. Anderson JW, Story L, Sieling B, Chen WL, Petro MS, Sotry J. 1984. Hypocholesterolemic effect of oat-bran or bean intake for hypercholesterolemic men. Am J Clin Nutr 40(6):1146-1155
  2. AOAC. 2005. Official Methods of Analysis of AOAC Intl. 18th ed. Association of Official Analytical Chemists, Gaithersburg, MD. USA
  3. Cho G. 2001. Parental nutrition and amino acids. Proceedings of the Korean Nutrition Society Conference. Vol 11. pp 37-42
  4. Cho YS, Park SK, Chun SS, Moon JS, Ha BS. 1993. Proximate, sugar and amino acid compositions of Dolsan leaf mustard (Brassica Juncea). J Korean Soc Food Nutr 22(1):48-52
  5. Choi MK, Hyun WJ, Lee SY, Park HJ, Kim SN, Song KH. 2010. One portion size of foods frequently consumed by Korean adults. Nutr Res Pract 4(1):82-88 https://doi.org/10.4162/nrp.2010.4.1.82
  6. Choi SH, Ahn JB, Kozukue N, Levin CE, Friedman M. 2011. Distribution of free amino acids, flavonoids, total phenolics, and antioxidative activities of jujube (Ziziphus jujuba) fruits and seeds harvested from plants grown in Korea. J Agric Food Chem 59(12):6594-6604 https://doi.org/10.1021/jf200371r
  7. Gropper SS, Smith JL, Groff JL. 2009. Advanced Nutrition and Human Metabolism. 5th ed. Wadsworth Publighing Co. Belmont, CA. USA pp 107-119
  8. Hwang SH, Kim JI, Sung CJ. 1996. Analysis of dietary fiber content of some vegetables, mushrooms, fruits and seaweeds. Korean J Nutr 29(1):89-96
  9. Juan R, Pastor J, Millan F, Alaiz M, Vioque J. 2004. Amino acids composition of teucrium nutlet proteins and their systematic significance. Ann Bot-London 94(4):615-621 https://doi.org/10.1093/aob/mch181
  10. Katsanos CS, Kobayashi H, Sheffield-Moore M, Aarsland A, Wolfe RR. 2005. Effects of a leucine-enriched amino acid drink on muscle protein synthesis in the elderly. FASEB J 19(5):A1573
  11. Kim BH, Lee HS, Jang YA, Lee JY, Cho YJ, Kim CI. 2009. Development of amino acid composition database for Korean foods. J Food Comp Anal 22(1):44-52 https://doi.org/10.1016/j.jfca.2008.07.005
  12. Kim SB, Kim SK, Kim SN, Choi YS, Kim MH. 2013. Establishmentof one portion size of dishes frequently consumed byKorean adults using 2010 KNHANES and its comparisonwith the one portion size using 2005 KNHANES -Focusing on rice, noodles, soups, and stews -. Korean JFood Nutr 26(4):745-752 https://doi.org/10.9799/ksfan.2013.26.4.745
  13. Kim JG, Kim SK, Lee JS. 1988. Fatty acid composition and electrophoretic patterns of protein of Korean soybeans. Korean J Food Sci Technol 20(2):263-271
  14. Korea Agro-Fisheries Trade Corp. 2012. Consumption patterns of main agricultural products 2012. Seoul. pp 9-36
  15. Korea Centers for Disease Control and Prevention. 2011. Raw data of the Fifth Korea National Health and Nutrition Examination Survey (KNHANES V-2), Korea Centers for Disease Control and Prevention. Cheongju, Korea
  16. Krotkiewski M. 1987. Effect of guar gum on the arterial blood pressure. Acta Med Scand 222(1):43-49
  17. Kye SK. 2014. Studies on composition of dietary fiber in vegetables. J East Asian Soc Dietary Life 24(1):28-41
  18. Lee KS, Lee SR. 1996. Retarding effect of dietary fibers on the glucose and bile acid movement across a dialysis membrane in vitro. J Korean Nutr Soc 29(7):738-746
  19. Lee Y, Lee HJ, Lee HS, Jang YA, Kim CI. 2008. Analytical dietary fiber database for the National Health and Nutrition Survey in Korea. J Food Comp Anal 21(Suppl):S35-S42 https://doi.org/10.1016/j.jfca.2007.07.008
  20. Lichtenstein AH, Appel LJ, Brands M, Carnethon M, Daniels S,Franch HA, Franklin B, Kris-Etherton P, Harris WS,Howard B, Karanja N, Lefevre M, Ru del L, Sacks F, CanHorn L, Winston M, Wylie-Rosett J. 2006. Diet and lifestyle recommendations revision 2006. Circulation 114(1):82-96 https://doi.org/10.1161/CIRCULATIONAHA.106.176158
  21. Mann JI, Cummings JH. 2009. Possible implications for health of the different definitions of dietary fibre. Nutr Metab Cardiovasc Dis 19(3):226-229 https://doi.org/10.1016/j.numecd.2009.02.002
  22. Park MH, Choi BG, Lim SH, Kim KH, Heo NK, Yu SH, Kim JD, Lee KJ. 2011. Analysis of general components, mineral contents, and dietary fiber contents of Synurus deltoides. J Korean Soc Food Sci Nutr 40(11):1631-1634 https://doi.org/10.3746/jkfn.2011.40.11.1631
  23. Pastor-Cavada E, Juan R, Pastor JE, Alaiz M, Vioque J. 2014. Protein and amino acid composition of select wild legume species of tribe Fabeae. Food Chem 163(15):97-102 https://doi.org/10.1016/j.foodchem.2014.04.078
  24. RDA. 2011a. Standard Food Composition Table, 8th revision. Rural Development Administration. Suwon, Korea
  25. RDA. 2011b. Tables of food functional composition-amino acid (2011). Rural Development Administration. Suwon, Korea
  26. Reeds PJ, Beckett PR. 1998. Protein and amino acids. Chap 8. pp 68-70. In: Present knowledge in nutrition. Ziegler EE andFiler LJ (ed). The Korean Nutrition Society. Seoul, Korea
  27. Schneeman BO. 1987. Soluble vs insoluble fiber different physiologicalresponses. Food Technol 41(2):81-82
  28. Shin HJ, Oh DS, Lee HD, Kang HB, Lee CW, Cha WS. 2007.Analysis of mineral, amino acid and vitamin C contents of fruiting body of Sparassis crispa. J Life Sci 17(9):1290-1293 https://doi.org/10.5352/JLS.2007.17.9.1290

Cited by

  1. Changes of Nutrient Composition and Retention Rate of Sweet Pepper by Different Types and Blanching Method vol.32, pp.4, 2016, https://doi.org/10.9724/kfcs.2016.32.4.433
  2. 국내 외식식품의 무침류, 볶음류 및 국(탕)류에서 총 식이섬유 함량 분석 vol.30, pp.3, 2014, https://doi.org/10.9799/ksfan.2017.30.3.405