• Korean Journal of Food Science and Technology
• /
• v.29 no.2
• /
• pp.218-222
• /
• 1997

Twelve varieties of yellow sweet potatoes were measured for carotenoids content to assess their potential as a source of natural food colorant. Benihayato variety had the highest content of carotenoids (20.2 mg/100 g fr wt) but other varieties ranged with $4.6{\sim}16.7\;mg/100\;g$ fr wt. Hunter's +a-values (redness) increased linearly $(R^{2}=0.826)$ with carotenoids content of yellow sweet potatoes. Absorption spectrum of carotenoids extracted from the Benihayato variety was similar to that of standard ${\beta}-carotene$ indicating that carotenoids in yellow sweet potato are mostly composed of ${\beta}-carotene$.

• Korean Journal of Agricultural Science
• /
• v.41 no.2
• /
• pp.107-112
• /
• 2014

Coloring agents in food materials plays important roles in the development of attractive products as well as in the functionality of food such as antioxidant or vitamin supplementation. Carrot has been used as an orange coloring agent in the decoration of food but also a major source of vitamin A complex. Though orange has been considered a typical color of carrot, the Rainbow carrot has been developed recently, which exhibit the various colors such as red, pale yellow, purple, orange or their mixtures. After categorization onto 8 groups by their colors, vitamin A complex (${\beta}$-carotene, lycopene and lutein) and soluble sugars (glucose, fructose, and sucrose) have been analyzed in carrots. The ${\beta}$-carotene was abundant in the groups of orange (Group-O) or groups with the orange color (group-OP, and group-YOP). The content of lycopene content was exclusively high in the red color carrot (group-R). The highest lutein contents were observed from the yellow-purple (group-YP) group. Meanwhile, little amounts of lycopene and ${\beta}$-carotene were observed in yellow-purple (group-YP) nor yellow (group-Y) on yellow (group-Y). Among the reducing sugars in 'rainbow carrots', the amount of sucrose was two times higher than those of fructose and glucose. However, the content of glucose, fructose and sucrose as well as the total reducing sugars did not differ between color groups suggesting little variations on their tastes.

• Journal of Nutrition and Health
• /
• v.30 no.8
• /
• pp.952-959
• /
• 1997

Korean intakes of Vitamin A have not reached RDA for a long time according to the National Nutrition Survey. The pupose of this study was to examine the serum response to short-term carotenoids-rich vegetable juices supplementation. A total of 31 female students were recruited for this study. Their average serum retinol content before supplementation began was 14.74$\mu\textrm{g}$/100ml, and 87% of them had lower than adequate levels. Serum $\beta$-carotene, $\alpha$-carotene, lycopene and lutein contents were 0.77, -, 0.74 and 8.29$\mu\textrm{g}$/100$m\ell$ respectively. The serum responses to 3 kinds of juice supplementation for 3 weeks are summarized as follows. A small but steady increase in serum retinol concentration was detected with the supplementation (p<.05), but the kinds of juice made no significant difference. Serum $\beta$-carotene contents also increased with the supplementation(p<.01), but the kinds of juice again made no significant difference. Serum lycopene increased with the lycopene-containing vegetable juice and tomato juice supplementation, but the increase wasn't significant. There was no change in serum lycopene levels with the lycopene free carrot juice supplementation. Finally, there were no signifnicant changes in serum lutein and $\alpha$-carotene levels with the 3 kinds of juice supplementation.

• The Korean Journal of Food And Nutrition
• /
• v.34 no.4
• /
• pp.398-406
• /
• 2021

This study investigated on the nutritional components and physiological activity of four wild vegetables namely Salvia plebeia R. Br., Angelica acutiloba, Gynura procumbens and Saururus chinensis Baill for the development of representative wild vegetables in Chungbuk. Salvia plebeia possessed the highest radical scavenging activity and beta-carotene, but exhibited the lowest α-glucosidase inhibitory activity compared to the other three vegetables. Angelica acutiloba showed high crude protein content and α-glucosidase inhibitory activity, but contained low total polyphenol content, radical scavenging ability and beta-carotene compared to the other three vegetables. Gynura procumbens showed high mineral content, beta-carotene, vitamin K1 content and α-glucosidase inhibitory activity, but showed the lowest total polyphenol content and radical scavenging ability compared to the other three vegetables. Saururus chinensis showed high crude fiber content and total polyphenol content, but contained the lowest mineral and vitamin K1 content. To conclude, it is suggested to use Salvia plebeia or Saururus chinensis as antioxidant food materials and Angelica acutiloba and Gynura procumbens as food materials and sources of α-glucosidase inhibitors. In particular, it is believed that Saururus chinensis, which possessed high content of crude fiber, is suitable for low-calorie food materials such as diet products.

• The Korean Journal of Food And Nutrition
• /
• v.35 no.5
• /
• pp.389-397
• /
• 2022

A total of 51 vegetables and fruits, commonly consumed agriculture products in Korea, were analyzed for their α-carotene, β-carotene, and β-cryptoxanthin contents as provitamin A. The beta-carotene content (㎍/100 g) was high in a few green leaf vegetables such as coriander (5,924.07), gegeol radish leaf (5.855.72), and curried mallow (5,138.01), while α-carotene and β-cryptoxanthin contents were not detected. The β-carotene in 8 kinds of 20 general vegetables was detected in the range of 214.06~1,437.67 ㎍/100 g, while α-carotene was detected at 460.17 ㎍/100 g in only old pumpkin. The β-cryptoxanthin was detected in the range of 106.55~315.49 ㎍/100 g in Japanese elm, watermelon, white cucumber, and lettuce. However, carotenoids were not detected in 10 kinds of agricultural products including oriental melon, potato, etc. In fruits, the beta-carotene contents ranged from 165.72~3,997.39 ㎍/100 g, showing maximum value in apple mango and minimum value in persimmon. The β-cryptoxanthin was detected at 232.22 ㎍/100 g in only passion fruit, while the α-carotene was detected at 77.25 ㎍/100 g in only darae. Thus, based on the analyzed results of carotenoids of agriculture products consumed or cultivated in Korea, and it was found that green leaf vegetables comprise high beta-carotene overall.

• Journal of the Korean Society of Food Culture
• /
• v.21 no.1
• /
• pp.81-85
• /
• 2006

Seasoning oil(SO-1) was manufactured from soybean oil, with ${\beta}-carotene$, oleoresin paprika and 3 kinds of flavors. Color of it's SO-1 was red. Total content of trans fatty acid of SO-1 was low level 0.84%, compare to the butter's and margarine's 1.35%, 28.31%, respectively. Total volatile components of SO-1 was 201,313.11ppm, was higher than soybean oil's, butter's, margarine's and SO-2's(removed 3 kinds of flavors from SO-1), it's value of 63.54ppm, 481.24ppm, 168.95ppm and 205.73ppm, respectively. And smoke point(SP) of SO-1 was higher than others. SP of SO-1, after 6 months later at room temperature, was 240, in contrast with soybean oil's 228. This SO-1, added ${\beta}-carotene$ and flavor components, had a masking effect of burnt flavor. From these results, SO-1 can be replaced of butter or margarine as a substituted oil.

• Korean journal of food and cookery science
• /
• v.10 no.1
• /
• pp.24-28
• /
• 1994

The effects of synthetic and carrot carotene on the browning of polyphenolics extracted from potato for eliminating the effects of other components in potato which inhibit the browning of potato juice and the potato polyphenol oxidase (PPO) activity were investigated. Total phenolics content in potato sample was 1.854mg/g D.W. and PPO activity was 100 unit. Delta 'L'value of polyphenolics extracted from potato decreased makedly, but that of potato with carrot decreased little by little. Potato with P-carotene showed a little decrease after 50 min. At the same time, polyphenolics extracted from potato were mixed with carotene extracted from carrot or with syntetic $\beta$-carotene. As the results, the delta 'L'value of the former increased but decreased similarly to the latter after 1 hour. The effects of enzyme and substrate concentration on the browning of PPO extracted from potato were investigated. Optimum enzyme concentration was 10% and optimum substrate concentration was 13.3% $\beta$-carotene concentration did not appear to influence significantly on PPO activity.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.19 no.4
• /
• pp.342-348
• /
• 1990

Effects of various monosodium glutamate(MSG_ concentration (0-400mg%) on the quality of Korean cabbage kimchi during fermentation at 2$0^{\circ}C$ were investigated. The growth of lactic acid bacteria titratable acidity pH content of thiamine ascorbic acid $\beta$-carotene and sensory evaluation were observed in the presencve of MSG. Titratable acidity was increased in the kimchi contained MSG during the fermentation.l Wheeas the changes of pH in the kimchi contained MSG were similar to those in control, Maximum growth of lactic acid bacteria was observed after 49 hour of fermentation in kimchi contained with 200mg MSG. The might be due to the fact that MSG was given optimum pH for acid bacteria growth because of its buffering action. Therefore the periods of kimchi fermentation were reduced by addition of MSG, MSG also affected on the stability of ascorbic acid thiamine and $\beta$-carotene. According of MSG. MSG also affected on the stability of ascorbic acid thiamine and $\beta$-carotene. According to sensory evaluation MSG reduced sour taste in kimchi which increased edible periods.

• Korean Journal of Food Science and Technology
• /
• v.20 no.5
• /
• pp.683-690
• /
• 1988

This study was conducted to determine the organoleptic and physical properties and carotenoid of commercial canned, frozen and freshly-made carrot juice. Samples were evaluated by sensory panel and measured for viscosity and acidity. For carotene analysis, HPLC of alpha- and beta-carotene, and spectrophotometry of total carotenoid content were used. Sensory evaluation indicated that the canned sample was less acceptable, especially for flavor and texture, than other juices, while forzen juice was considered as acceptable as freshly-made carrot juice. The canned product showed about 10 times higher viscosity and lower acidity than others. Between two kinds of frozen samples, one sample was the same as freshly-made sample for all parameters while the other showed less alpha-carotene content which was 2 times higher than that of canned one. Canned sample contained 70-77% of freshly-made or frozen samples in total carotenoid and beta-carotene content and 24% of freshly-made one in alpha-carotene. These results suggest that freezing process is a good preservation method for carrot juice with respect to sensory evaluation, physical property and carotenoid content.

• Food Science and Preservation
• /
• v.20 no.4
• /
• pp.451-458
• /
• 2013

The purpose of this research is to distinguish the quantitative determination of phytochemicals in various agricultural products and to optimize an HPLC method for the determination of lycopene, lutein, ${\alpha}$-carotene, ${\beta}$-carotene, and cryptoxanthin. Among the different conditions studied, the most suitable ones for our samples were the extraction with hexane/acetone/ethanol (50:25:25, v/v/v), dissolution of the dry extract in tetrahydrofuran/acetonitrile/methanol (15:30:55, v/v/v), injection on a $C_{18}$ column with methanol/acetonitrile (90:10, v/v) + triethylamine $9{\mu}M$ as mobile phase, and ${\lambda}_{detection}$=475 nm. The mean percent recovery for the HPLC method were $120.7{\pm}4.1%$ (lycopene), $89.2{\pm}3.5%$ (lutein), $91.2{\pm}2.9%$ (${\alpha}$-carotene), $99.1{\pm}4.4%$ (${\beta}$-carotene), and $100.0{\pm}5.3%$ (cryptoxanthin). The contents of lutein in the agricultural products were spinach, kiwi, tomato, blueberry, melon, respectively. However, the lycopene contents were the highest in the Black tomato ($56.66{\pm}7.48mg/kg$) and Jangseong tomato ($50.28{\pm}5.42mg/kg$). The concentration of ${\beta}$-carotene in all of the agricultural products ranged from 0.07 mg/kg to 65.03 mg/kg. The quercetin content of the agricultural products increased in the order of blueberry (986.57~1,054.06 mg/100 g), kiwi (44.96~55.09 mg/100 g), hallabong (31.92~35.60 mg/100 g), and tomato (26.38~34.94 mg/100 g). The highest kaempferol content was found in the blueberry (47.79~76.15 mg/100 g) with results in all of the tested samples varying between 6.54~48.11 mg/100 g. The total polyphenol contents of the various agricultural products increased in the blueberry (213.60~229.96 mg/100 g), spinach (112.50~141.67 mg/100 g) and kiwi (46.49~70.44 mg/100 g). The total flavonoid content was the highest in both blueberry and spinach. Vitamin C content was detected in kiwi > hallabong > tomato > blueberry, respectively. The total anthocyanin contents (TAC) was detected in the Damyang blueberry and the imported blueberry.