• Korean journal of food and cookery science
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• v.18 no.1
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• pp.8-12
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• 2002

The nitrite scavenging effect of three kinds of edible wild plants belong to Umbelliferaeceae family was investigated. The contents of crude protein, crude lipid and $\beta$-carotene of the plants were in the range of 22.99∼31.00%, 3.51∼5.08% and 5.40∼19.81 mg%, respectively. The content of ascorbic acid was very low and selenium was not detected in any samples. The contents of linoleic acid and linolenic acid were 66.46∼77.44%. The content of total phenol was 875.77 mg% in Ledebouriella seseloides WOLFF, which was the highest among the samples. The methanol fraction of the plant extract showed higher nitrite scavenging effect than the water fraction. The nitrite scavenging effects of the samples were the highest at pH 1.2 and lowest at pH 6.0, suggesting that it's pH dependent. Nitrite scavenging effect of methnol-soluble fractions obtained from Ledebouriella seseloides WOLFF was 95.3% at pH 1.2, which was the greatest among tested samples. There was a high correlation between the nitrite scavenging effect and the total phenol content.

• The Korean Journal of Food And Nutrition
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• v.37 no.2
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• pp.80-87
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• 2024

This study examined the quality characteristics of 10 different lines of native peppers collected from organic farms in Chungbuk province. The study found a strong correlation between the redness (a*) and ASTA values, which both contribute to the perceived quality of peppers. The highest values were observed in the Iyugsa line. The content of capsaicinoid and beta-carotene also showed a positive correlation, with Chilsungcho having the highest statistically significant value. While the total polyphenol content did not correlate with the other indicators, Chilsungcho again had the highest levels. The Yuwolcho line exhibited the highest ABTS radical scavenging ability, while the Eumseongcho line showed the highest DPPH radical scavenging ability. Taking into account the overall bioactivity quality, Chilsungcho had the highest values in terms of total polyphenol, beta-carotene, capsaicinoid, and redness. It also had the second highest total flavonoid content, ABTS, and DPPH radical scavenging activity, all statistically significant. Therefore, Chilsungcho can be considered an excellent choice when considering physiological activity. Furthermore, this study provides valuable information about the unique characteristics of these 10 native pepper lines, which can assist in selecting the appropriate pepper for food manufacturing and serve as a helpful resource for future research.

• Journal of the Korean Applied Science and Technology
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• v.36 no.2
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• pp.600-608
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• 2019

The aim was to determine the physiological activity and antioxidant activity by lipid peroxidation inhibitory action of turmeric (Curcuma longa L.). Bioactive compound of total carotenoid $1.581{\pm}0.005mg$ ${\beta}$-carotene equivalents (BCE)/g dry weight. Total phenol content was the highest in the ethyl acetate (EA) extract, followed by chloroform:methanol (CM, 2:1, v/v) and 70% methanol extracts. Antioxidant effects (nitrogen oxide radical scavenging activity, nitrite scavenging activity, ${\beta}$-carotene bleaching assay, and lipid peroxidation inhibition action) of 70% methanol, CM, and EA extract of turmeric. Turmeric extracts yield were 70% methanol 16.54%, CM 5.64%, and EA 4.14%, respectively. Antioxidant activity of the samples exhibited a dose-dependent increase. However, in the current study, none of the samples evaluated showed activity as strong as the BHA (butylated hydroxyanisole) and trolox. Further, nitrite scavenging activity was the highest for the EA extract. As a result of this experiment, indicating their commercial value and potential applications in food and nutraceuticals.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.11-17
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• 1995

Proximate compositions pH, contents of Vitamins in Russian comfrey(RC) were investigated to furnish basic research for the utilization of health foods or processed foods. Analysis has been made of the proximate composition of comfrey leaf and root of RC, and pH, vitamin content of RC. The moisture, crude protein, crude fat and crude ash of RC were 89.78%, 3.23g/100g, 0.40g/100g in leaf and 69.66%, 0.44g/100g, 0.21g/100g, 8.24g/100g in root, respectively. pH of RC was 7.33. The $\beta$-carotene content in RC was 1097.158$\mu\textrm{g}$/100g. Vitamin B content in RC was 0.01mg/100g. Vitamin B content in RC was 0.29mg/100g. Niacin content in RC was 1.2mg/100g. Vitamin C content in RC was 26.4mg/100g.

• ALGAE
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• v.37 no.4
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• pp.317-329
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• 2022

Carotenoids are effective antioxidants that are found in various photosynthetic organisms. Marine microalgae are an advantageous bioresource for carotenoid production because they do not compete with other crops for freshwater and arable land. This study reports a newly isolated Dunaliella strain from the Geumhong Saltpan on Yeongjong Island, West Sea, Korea. The new strain was isolated and classified as Dunaliella salina through phylogenetic analysis and was named the OH214 strain (Deposit ID: KCTC14434BP). The newly isolated strain can survive in a wide range of NaCl concentrations (0.3-5.0 M NaCl), but grows well in 0.6 to 1.5 M NaCl culture medium. Under high-light conditions (500 ± 10 μmol photons m^-2 s^-1), the cells accumulated three times more β-carotene than under low-light conditions (50 ± 5 μmol photons m^-2 s^-1). The cells accumulated 2.5-fold more β-carotene under nitrogen-deficient (1 mM KNO₃) conditions (3.24 ± 0.36 ㎍ 10⁶ cells^-1) than in nitrogen-sufficient conditions (>5 mM KNO₃). The lutein content under nitrogen-deficient conditions (1.73 ± 0.09 ㎍ 10⁶ cells^-1) was more than 24% higher than that under nitrogen-sufficient conditions. Under the optimized culture condition for carotenoid induction using natural seawater, D. salina OH214 strain produced 7.97 ± 0.09 mg g DCW^-1 of β-carotene and 4.65 ± 0.18 mg g DCW^-1 of lutein, respectively. We propose that this new microalga is a promising strain for the simultaneous production of β-carotene and lutein.

• Horticultural Science & Technology
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• v.19 no.1
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• pp.22-28
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• 2001

An optimum seeding date for carrots growing in Jeju was determined. In early growth stage, the number of leaves was more in Hyang-yang #2 cultivar (HY2) than that in the others, meanwhile that of Hukjun 5 chon (H5) and Shinhukjun 5 chon (S5) was higher in the latter half of the growing season. The weight of leaves was greater in HY2 until 2 months after seeding, but thereafter drastically increased and resulted significant difference at harvest in S5. The length of roots was greater in H5 and S5 than in HY2 when seeded on July 17 and measured after September 13, but it was similar in all cultivars when seeded on August 1 and later. The diameter of the roots was greatest in HY2, regardless of seeding dates, meanwhile no difference was found among other cultivars. The weight of roots was greatest in HY2 when seeded on July 17, August 1 or later, meanwhile it was greater in H5 after November, when seeded on August 15. The percentage of roots cracked was 20, 15, and 10% respectively for HY2, S5 and H5. The percentage of roots branched was 0.3% in HY2. The percentage of roots cracked or branched was much higher when seeded on August 1 than on July 17, and was high (40%) in HY2 and S5, compared to H5 when seeded on August 15. The content of sucrose, glucose and fructose increased until 110 days after seeding in all cultivars, but fructose and glucose contents decreased in about 135 days after seeding, but sucrose contents increased continuously even after 135 days. Sucrose content increased and fructose and glucose contents decreased in S5, but this trend was reversed after late November. Sugar contents was different among the cultivars seeded on August 15, while sucrose content decreased and glucose and fructose contents increased with time. The content of ${\beta}$-carotene was more than 12,000 IU in all cultivars, but decreased in 170 days after seeded on July 17. The content was highest in HY2 and followed by S5 and H5 in order. It was not different among the cultivars in 170 days after seeding on August 1, but was higher in S5 than the other cultivars in 170 days after seeded on late and decreased with seeding date.

• Journal of Nutrition and Health
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• v.16 no.1
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• pp.1-9
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• 1983

An investigation was made of the effect of carrot variety and harvest time (DAP) on the composition of carotenoids and the Retinol Equivalent value by column chromatography, and of the relation of the total carotenoid content to the Retinol Equivalent by regression analysis. The results are summarized as follows : 1. There were very significant differences of total carotenoid, ${\alpha}-carotene,\;and\;{\beta}-carotene$ contents among carrot varieties and between two harvest times(90 DAP, 99 DAP). Especially, each component of carotenoids in carrots harvested at 99 DAP attained higher concentrations than 90 DAP. 2. Retinol Equivalent value showed the tendency to increase as the numbers of DAP incr The Shindaehyung-Ochon and Hongshim-Ochon varieties had the highest RE. value. 3. In the composition of carotenoids and Retinol Equivalent value, the Shamgae-Ochon variety had the nearest value to the mean of all variety. Therefore, it is most reasonable to use the Shamgae-Ochon variety for the analysis of vitamin A value in carrots. 4. The regression of the totel carotenoid (x) to the Retinol Equivalent (y) was y = 0.074 + 0.12x $(r^2$ = 0.91). So, if total carotenoid content is determined, R.E. value can be predicted by this regression equations, saving time and labor.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.409-413
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• 1983

Vitamin and mineral composition of ethephon treated tomatoes were studied, and the results are summarized as follow: 1. Ascorbic acid, carotene (total and beta-carotene), thiamin and riboflavin contents in tomato fruits were not adversely affected by ethephon treatment 1 week before harvest, and these results were consistent for two consecutive years. Riboflavin content of tomatoes in 1979 was significantly higher than that in 1978, and this difference could be due to enviornmental factors. 2. Mineral content in tomato fruits were not significantly affected by ethephon treatment 1 week before harvest. Calcium and manganese contents in treated tomatoes significantly varied from year to year.

• Food Science and Preservation
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• v.30 no.1
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• pp.1-14
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• 2023

In this study, the nutritional compounds present in various parts of Hovenia dulcis Thunbergii (H. dulcis) were compared. Regarding the free sugar content, fruits exhibited the highest fructose concentration (9.42 g/100 g), whereas branches (2.46 g/100 g) and leaves (5.82 g/100 g) contained the highest glucose levels. The most common types of organic acids were citric and tartaric acids in the fruits, citric and malic acids in the branches, and malic and succinic acids in the leaves. The leaves exhibited the highest total amino acid content of 12,102.91 mg/100 g, whereas vitamin C is predominantly found in branches and leaves at 367.85 mg/100 g and 336.21 mg/100 g, respectively. In H. dulcis, β-carotene was present in high concentration in leaves (2.41 mg/100 g), whereas the branches (0.15 mg/100 g) and fruits (0.09 mg/100 g) contain smaller amounts of it. Vitamin E, α-tocopherol, was present in high concentrations in the fruit (11.01 mg/100 g), branches (6.61 mg/100 g), and leaves (11.01 mg/100 g).

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.147-169
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• 1994

This study was conducted to ivestigate the quality of modeled chinese-cabbage Kimchi. The mutual action of sub-ingredients and optimum mixing conditions were examined by analyses of pH, acidity, content of vitamins, carotenes, number of total microorganism, and Lactobacilli, the activities of softening related to enzymes (polygalacturonase and ${\beta}$-galactosidase), and sensory quality during fermentation. The result about the mutual action of red pepler powder and garlic showed that the pH was decresed as concentration of garlic was higher and that of red peppler powder became lower. Kimchi had unpleasant taste and undesirable odor when the adding ratio of the peper powder and garlic was unbalanced. As the concentration of garlic became higher, the content of vitamin C in Kimchi tissue decreased while that of vitamin C in Kimchi juice increased. The contents of vitamin B1, B2 and carotene increased as the concentration of garlic became lower. The optimum mixing ratio of red pepper powder and garlic evaluated by overall eating quality was 4.66% and 3.45%, respectively. The result about the mutual action of ginger and green onion was that pH became higher as the concentration of ginger was 1.84% and that of green onion was 5.96%. The intensity of fresh taste and odor became stronger as the concentration of ginger increaed to 2.76% and that of green onion decreased to 2.98%. The balance of sour, salty and hot taste became better as the concentration of ginger increased and that of green onion decreased. The optimum mixing condition evaluated by overall eating quality was 2.94% in ginger ＋ 2.78% in green onion. The contents of vitamin B1, B2 and C were high in this condition. The result about the mutual action of leek and salted anchovy juice was that pH became lower as the concentration of leek increased and that of salted anchovy juice decreased. Sour, hot and sweet tastes were good in the condition of leek 12%, salted anchovy juice 4.69%. Palatable, fresh taste and odor became weaker when the one of both sub-ingredients was too much little. The optimum mixing condition evaluated by overall easting quality was 9.76% in leek ＋ 7.32% in salted anchovy juice. The contents of vitamin B1, B2, C and carotene were high in this condition and other sensory qualities were good. The result about the mutual action of salt and sugar was that pH became lower as the concentration of sugar became higher and that of salt became lower. The sweet taste was reduced of hot taste than salty taste. Palatable and fresh tastes were desirable when Kimchi fermented with less salt and more sugar. The optimum mixing condition evaluated by overall eating quality was 3.29% in sugar ＋ 4.80% in salt. The contents of vitamin B1, B1, C and carotene were high in this condition. The result of model Kimchi fermented at 20$^{\circ}C$ was that the number of Lactobacilli in model Kimchi was higher than that of in control Kimchi. The fermentation period was extended under pH 4.0 and the contents of vitamin B1, B1,C and carotene were high through the whole edible period. The activity of polygalacturonase was low, but that of ${\beta}$-galactosidase was high during fermentation.