• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.392-399
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• 2014

Haw(Crataegus pinnatifida Bunge) belongs to the rose family and has beneficial health effects such as anti-obesity and gastroprotective activities. This study compared the antioxidative activities of various solvent extracts from haw. After removing seeds, pulpy was extracted with 70% methanol, 70% ethanol, chloroform :methanol(CM, 2:1, v/v), n-butanol, and ethyl acetate(EA). Total phenol contents were 71.46, 70.41, 47.63, 47.49 and 45.95 mg/g in the 70% methanol, 70% ethanol, CM, n-butanol and EA extracts, respectively. Total flavonoid contents of CM and n-butanol extracts were higher compared to other extracts at 1.63 mg/g and 1.59 mg/g, respectively, whereas EA extract had the lowest flavonoid content at 1.12 mg/g. Corresponding to total phenol contents, among $NO_2$ radical scavenging activity, antioxidant activity by ${\beta}$-carotene bleaching assay, and superoxide dismutase(SOD)-like ability, 70% methanol and 70% ethanol extracts showed higher antioxidative activities than the other extracts. However, the lowest activities were n-butanol extract in $NO_2$ radical scavenging activity as well as EA extract in antioxidant activity by ${\beta}$-carotene bleaching assay and SOD-like ability. These results suggest that haw extracts are available as a new natural antioxidant, and its activities are attributed to antioxidant substances such as phenolic compounds and flavonoids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.210-216
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• 2008

Leuconostoc mesenteroides SM isolated from a raw carrot was used for the fermentation of carrot juice (CJ). Lactic acid fermentation of CJ was performed at $25^{\circ}C$ for 24 hr with $0{\sim}20%$ sucrose concentration, resulting in the production of mucilage. The fermented CJ showed the complete conversion of sugar into dextran after fermentation for 24 hr in the presence of sucrose below 15% concentration. With 15% sucrose, the fermented CJ had pH 3.8, 0.9% acidity, consistency index of $3.5\;Pa{\cdot}s^n$. After cold storage for 3 weeks, fermented CJ showed slight increase in acidity and relatively constant value in pH; however, the consistency index, red color value and viable cell counts were slightly decreased for 3 weeks. The ${\beta}-carotene$ content in CJ was drastically decreased by lactic acid fermentation for 24 hr, indicating $72\;{\mu}g/mL$ as compared to $142\;{\mu}g/mL$. The fermented CJ had improved body texture, red color and stability without sedimentation.

• Food Science and Preservation
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• v.9 no.4
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• pp.400-405
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• 2002

Herbs are widely used as a source of tea and otherwise such as botanical medicine, essential oil for perfumes, cosmetics, and food spices. This study was carried out to investigate the characteristics of herb tea prepared with lavender, rosemary, mint, thyme and sage cultivated in korea. Approximate composition were as follows : crude protein 1.4∼17.5%, crude fat 6.1∼15.8%, sugars 43.5∼61s%, crude ash 7.7∼10.7%. Minerals contents of Ca ranged 707∼1763mg%, P 234 ∼513mg%, K 2,391∼3,430mg%, and Mg 361∼573mg%. Vitamins were $\beta$ -Carotene 6.9∼27.7mg%, B$_1$, 0.34∼0.62mg%, B$_2$1.37 ∼2.52mg%, niacin 5.3∼8.8mg%, and C 102∼111mg%. The changes of chromaticity a and b, pH, and sugar content of the herb tea at the different temperatures were decreased 80$\^{C}$ and 100$\^{C}$ in comparison to 60$\^{C}$ but increased chromaticity L. In the result of sensory test of the processed herb tea was more preferred than the market goods.

• KSBB Journal
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• v.15 no.6
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• pp.673-676
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• 2000

In order to identification of carotenoid pigments of Haloarcular sp. EH-1 as a food for fish were analyzed. The content of carotenoids cultured in 3 L and 5 L bioreactor were 83.1 and 82.7 mg%, respectively. Identification of each carotenoid was achieved by means of co-TLC and co-HPLC with authentic specimens, spectroscopic and instrumental analyses, and chemical treatments as usual. The main components identified were ${\beta}$-carotene(8.1%), 3-hydroxyechinenone(42.0%) and astaxanthin(25.0%).

• Food Science and Biotechnology
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• v.16 no.3
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• pp.415-420
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• 2007

The aim of this study was to determine the various bioactive components of five olive oil varieties, as well as to assess their contribution to the oxidative stability of the oils. Fatty acids, ${\alpha}$-tocopherol, ${\beta}$-carotene, total flavonoids, total phenols, and certain phenolic compounds of extra virgin olive oils (EVOO; blended, arbequina, hojiblanca, and picual) and pure olive oil (POO) were examined. Oxidation stability was evaluated by the peroxide value (POV). The total content of all the studied antioxidant compounds was significantly higher in the EVOOs than the POO (p<0.05). Among the EVOOs, picual had the highest levels of ${\alpha}$-tocopherol ($10.18{\pm}0.40\;mg/100\;g$), ${\beta}$-carotene ($557{\pm}8\;{\mu}g/100\;g$), and total phenols ($110.7{\pm}1.3\;mg/g$), which correlated strongly with antioxidative capacity. Furthermore, the lowest POV occurred in picual EVOO and correlated with the highest monounsaturated fatty acid (MUFA, C16:1 and C18:1) and lowest polyunsaturated fatty acid (PUFA, C18:2 and C18:3) compositions, suggesting the ratio of MUFA to PUFA is a critical parameter for the oxidative stability of olive oil. Our results indicate that the oxidative stability and antioxidant potential of EVOO depends not only on the antioxidant vitamins, but also on the amount of phenolic compounds and fatty acid profile of the oil.

• Journal of Nutrition and Health
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• v.37 no.1
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• pp.38-44
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• 2004

Food irradiation has been steadily increased in many countries concomitantly with increasing international trades and concerns about naturally occurring harmful contaminants of food. Although, irradiation provides an excellent safeguard for the consumer by destroying harmful bacteria, it would be necessary to investigate nutritional adequacy of irradiated foods with a special emphasis on such foods as red pepper powders, cold-water fishes (mackerel), sesame seeds that are widely consumed in Korea. These food items are of special concern due to the fact that most of them are imported and that several nutrients contained in them are sensitively reacting to irradiation. We observed changes in the antioxidant nutrients contents, such as vitamin A, $\beta$-carotene, vitamin C and total phenol, and also vitamin B$_1$ in the foods that were irradiated at different dose levels. The nutrients contents in red pepper were respectively 98.6% and 92.3％ for total phenol, and 97.8% and 94.5% for $\beta$-carotene, right after irradiation at the dose of 10 and 20 kGy. The vitamin C contents decreased with irradiation doses up to 76.4% (10 kGy) and 68.5% (20 kGy) and B$_1$ contents decreased to 54.9% and 80.7% of non irradiated red pepper. When the mackerel was irradiated at the applied dose of 3 and 7 kGy, total phenol concentration of the irradiated fish was respectively 91.3% and 94.2% of non irradiated fish. The amounts of vitamin A were 82.6% (3 kGy) and 78.0% (7 kGy) of unirradiated sample and vitamin B$_1$ contents reduced to 30.5% and 51.5%. $\alpha$-Tocopherol content was 33.9% of the non-irradiated one when it was irradiated at 7 kGy. Vitamin A and ${\gamma}$-tocopherol contents in sesame seeds linearly decreased with the applied doses (5 and 10 kGy) Vitamin A contents decreased up to 87.8% (5 kGy) and 82.9% (10 kGy) and that of ${\gamma}$-tocopherol were 72.4% and 66.5% of the unirradiated sample.

• Korean Journal of Environmental Agriculture
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• v.3 no.1
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• pp.71-78
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• 1984

The light quality obtained from sunlight by removing the spectral region below about 500 nm(blue light region) showed a remarkable effect on the growth of pepper. The physiological characteristics evaluated with the conventionally adopted indices at the vegetative stage revealed that the filtered sunlight improved and accelerated growth in general. In addition, the photosynthetic pigment level comprising chlorophylls, ${\beta}-carotene$ and 5 xanthophyll components as major pigments was increased significantly in the leaves grown under the orange-colored light. The increase of pigment content was prominent for every carotenoid component rather than for chlorophylls. The strong growth activity produced by the elected spectral quality for this work was properly demonstrated by the fruit yield ratio (filtered light/white light) which was found to be 1.35. Also confirmed was that removing the blue light region from solar radiation did not result in worsening of the food quality of matured pepper. The logic behind selection of the above light quality and some data presented was discussed on various photobiological aspects.

• Journal of Plant Biology
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• v.35 no.1
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• pp.1-8
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• 1992

The characteristic of Cyanophyte genus SG63 is similar to that of Aphanot hece sp. The optimal growth was found with the concentration of NaCI and $MgSO_4{\cdot}7H_2O$ on the culture medium. The most optimal condition is 56%0 of NaCl (S4 medium) and 20%0 of $MgSO_4{\cdot}7H_2O$ (M2 medium). The synthesis of chlorophyll a, phycocyanin and soluble proteins is affected by the concentration of the two mineral elements in culture. Especially, the content of chlorophyll a and phycocyanin decreases on the most highly saline medium. The identified principal carotenoids are ${\beta}-carotene$, echinenone, zeaxanthin and myxoxanthophyll. The rates of concentration of protein/chlorophyll a and phycocyanin/chlorophyll a are low on the S4 medium. Inversely, these rates are the highest on the M2 medium. Accordingly, the high concentration of $MgSO_4{\cdot}7H_2O$ provoke the synthesis of phycocyanin and total proteins.oteins.

• Nutrition Research and Practice
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• v.6 no.1
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• pp.21-27
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• 2012

Pumpkins have considerable variation in nutrient contents depending on the cultivation environment, species, or part. In this study, the general chemical compositions and some bioactive components, such as tocopherols, carotenoids, and ${\beta}$-sitosterol, were analyzed in three major species of pumpkin ($Cucurbitaceae$ $pepo$, $C.$ $moschata$, and $C.$ $maxima$) grown in Korea and also in three parts (peel, flesh, and seed) of each pumpkin species. $C.$ $maxima$ had significantly more carbohydrate, protein, fat, and fiber than $C.$ pepo or $C.$ $moschata$ (P<0.05). The moisture content as well as the amino acid and arginine contents in all parts of the pumpkin was highest in $C.$ $pepo$. The major fatty acids in the seeds were palmitic, stearic, oleic, and linoleic acids. $C.$ $pepo$ and $C.$ $moschata$ seeds had significantly more ${\gamma}$-tocopherol than $C.$ $maxima$, whose seeds had the highest ${\beta}$-carotene content. $C.$ $pepo$ seeds had significantly more ${\beta}$-sitosterol than the others. Nutrient compositions differed considerably among the pumpkin species and parts. These results will be useful in updating the nutrient compositions of pumpkin in the Korean food composition database. Additional analyses of various pumpkins grown in different years and in different areas of Korea are needed.

• Food Science and Preservation
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• v.9 no.1
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• pp.61-66
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• 2002

Chemical composition of fresh and dried leaves and stems and fresh and cured tubers of bacon (Polymnia sonchifolia) was investigated. The moisture content of fresh leaves, stems, and tubers was 83.38, 92.30 and 89.52%, and there of dried leaves and stems were 18.08 and 27.97% and that of cured tubers was 27.97%. The content of lipid, protein, soluble solid, ascorbic acids chlorophyll and tannin was higher in leaves of yacon than in stems of that. In fresh and cured yacon, the content of protein were 0.04% both of them, of lipid was 0.31 and 0.54%; of ash, 0.40 and 0.42%; of ascorbic acids 2.77 and 2.87 mg/100 g. The major minerals of leaves, stem, and tubers of bacon were P, K, and Mg. The major free sugars of leaves, stems and tubers of bacon were glucose and fructose and after curing all free sugars of tubers of bacon were increased. The most abundant free amino acid was isoleucine in the leaves, stem, and tubers of bacon. The content of beta-carotene was 9.01 $\mu\textrm{g}$/100g in fresh leaves and 107.87 $\mu\textrm{g}$/100 g in dried leaves, and 0.40 $\mu\textrm{g}$/100 g in fresh tubers of bacon and 055 $\mu\textrm{g}$/100 g in cured tubers.