• 한국식품조리과학회지
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• 제18권1호
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• pp.8-12
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• 2002

미나리과 산채인 참나물, 신선초, 방풍의 조단백은 22.99~31.00%, 조지방은 3.51~5.08%였으며, $\beta$-carotene은 5.40~19.81 mg%, ascorbic acid는 미량 함유하였고, Selenium은 모든 시료에서 검출되지 않았다. 총 페놀 함량은 617.87~875.77 mg%를 나타내었으며, 이 중 방풍이 가장 높은 함량을 보였다. 참나물, 신선초, 방풍의 지방산 조성은 전 지방산 중 linoleic acid와 linolenic acid가 66.46~77.44%를 차지하였다. 아질산염 소거능은 참나물, 신선초, 방풍 모두에서 메탄을 가용성 획분이 수용성 획분에 비하여 높은 소거능을 보였고, pH 1.2〉 4.2〉6.0 순으로 소거능이 높았다. 방풍의 메탄을 가용성 획분의 아질산염 소거능이 pH 1.2에서 95.3%로 가장 높았으며, 다음이 참나물, 신선초 순이었다. 총 페놀과 아질산염 소거능은 높은 상관관계를 나타내었다.

• 한국식품영양학회지
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• 제37권2호
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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.

• 한국응용과학기술학회지
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• 제36권2호
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• pp.600-608
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• 2019

울금(Curcuma longa L.)의 생리활성 및 지질과산화 저해능에 미치는 영향을 확인하고 기능성 식품 소재로 활용 가치를 검토하기 위하여 연구를 수행하였다. 총 카로티노이드(total carotenoid) 함량은 $1.581{\pm}0.005mg$ ${\beta}$-carotene equivalents (BCE)/g dry weight으로 관찰되었다. 70% 메탄올, chloroform:methanol (CM, 2:1, v/v), 에틸 아세테이트(ethyl acetate, EA) 3가지 용매를 사용한 추출 수율은 70% 메탄올(16.54%), CM (5.64%), EA (4.14%) 순으로 나타났다. 총 페놀 함량은 EA, CM 및 70% 메탄올에서 각각 106.287, 90.614 및 18.527 mg gallic acid equivalents (GAE)/g의 함량으로 나타났으며, 추출 용매 별 항산화능은 0.2, 0.4, 0.6, 0.8 mg/mL의 농도로 측정하였고, 양성대조구로 사용된 BHA (butylated hydroxyanisole) 및 trolox 보다는 낮은 항산화능을 보였다. Nitric oxide (NO) 라디칼 소거능은 70% 메탄올에서 28.65~48.43%, CM 18.86~55.10%, EA에서 15.68~56.25%로 관찰되었다. Nitrite ($NO_2$) 소거능은 70% 메탄올, CM 및 EA 순으로 나타나 EA 추출물에서 유의적인 차이를 보이며 강한 $NO_2$ 소거능을 나타내었다(p<0.05). ${\beta}$-carotene 탈색 저해능은 70% 메탄올, CM 및 EA에서 각각 1.64~23.79%, 6.99~41.16% 및 10.20~48.52%로 관찰되었다. 한편, 지질과산화 저해능은 70% 메탄올, CM 및 EA 추출물에서 높게 측정되었다.

• 동아시아식생활학회지
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• 제5권2호
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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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• 제37권4호
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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.

• 원예과학기술지
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• 제19권1호
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• pp.22-28
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• 2001

제주에서 당근의 적정 파종기를 파악하기 위한 실험을 하였다. 엽수는 생육초기에는 '향양 2호(HY2)'가 다소 많았으나 후반기로 갈수록 오히려 '흑전 5촌(H5)'과 '신흑전5촌(S5)'에서 많아지는 편이었다. 엽중은 파종후 2개월까지는 'HY2'가 무거웠지만 후반기로 갈수록 'S5'의 증가율이 현저히 커서 후기에는 유의차를 보였다. 근장은 1차파종에서는 9월 13일부터 'H5'과 'S5'가 'HY2'에 비하여 길었으며 2,3차 파종기에서는 3품종이 거의 비슷한 경향을 보였다. 근경은 파종기 모두에서 품종간에는 큰 차이가 없었다. 근중도 1차, 2차파종기때는 역시 'HY2'가 무거웠고 3차파종기에서도 11월 이후부터는 'H5'이 더 무거운 편이었다. 1차파종인 경우 'HY2'가 20% 'S5'는 15%, 'H5'는 10%의 열근율을 나타내었으나 기근율은 'HY2'가 0.3%에 불과 하였다. 2차파종인 경우는 1차파종때보다 열근율과 기근율이 훨씬 높았고 특히 3차 파종인 경우는 'HY2', 'S5'는 40%의 높은 발생율을 보였다. 당함량은 3품종 모두 파종후 110여일경 까지는 sucrose, glucose 및 fructose가 증가하다가 135일을 전후하여 fructose, glucose는 감소하였으나 sucrose는 계속 증가하는 경향을 보였다. 품종별로 보면 'S5'인 경우 sucrose가 크게 증가하고 fructose, glucose는 감소하였으나 하순부터는 sucrose가 감소하고 fructose, glucose는 서서히 증가하였다. 그러나 3차파종기부터는 3품종 모두에서 당함량에는 차이는 있었으나 오히려 sucrose가 감소하고 glucose와 frucose가 증가함을 보였다. ${\beta}$-carotene 함량은 파종후 110일경에는 1차파종인 경우 'HY2', 'S5', 'H5', 순으로 거의 12,000IU를 웃돌았고 170일경에는 감소되는 경향을 보였다. 2차파종은 170일경에는 품종간에 큰 차이가 없었고 3차 파종기에서도 170일이 지난 후 'S5'는 다소 증가하는 편이었지만 파종기가 늦을수록 ${\beta}$-carotene 함량이 적어지는 경향을 보였다.

• Journal of Nutrition and Health
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• 제16권1호
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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.

• 한국식품과학회지
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• 제15권4호
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• pp.409-413
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• 1983

과실의 균일한 숙성을 위하여 ethephon을 흔히 사용하는데, 수확전의 토마토에 ethephon을 처리했을때 토마토의 비타민과 무기질 함량에 어떤 영향을 주는지에 관하여 연구한 결과를 요약하면 다음과 같다. 1. 수확 1주일 전의 토마토에 ethephon처리는 아스콜빈산, 캐로틴(총 캐로틴 및 베타-캐로틴), 지아민, 리보후라빈의 함량에 영향을 주지 않았으며, 이런 결과는 2년간 계속적으로 확인되었다. 토마토의 리보후라빈 함량이 1979년에 1978년 보다 높았던 것은 아마도 생육환경의 영향에 의한 것으로 여겨진다. 2. 토마토의 무기질 함량은 수확 1주일전의 ethephon살포에 의하여 영향을 받지 않았다. 그러나 ethephon살포와는 관계없이 칼슘과 망간함량은 해에 따라 변하였다.

• 한국식품저장유통학회지
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• 제30권1호
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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).

• 동아시아식생활학회지
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• 제4권3호
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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.