• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.268-273
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• 2005

Changes in contents of phytochemical compounds (${\beta}$-carotene, ascorbic acid, chlorophylls, total flavonoid, total polyphenol) and hazardous factors (microbial counts, nitrate) of spinach (Spinacia oleracia L.) were investigated by conventional and microwave blanching methods. ${\beta}$-Carotene and chlorophylls contents of spinach were significantly increased by blanching, with conventional blanching resulting in higher contents than microwave blanching. In contrast, contents of ascorbic acid, total flavonoid, and total polyphenol of blanched spinach decreased, with microwave blanching resulting in higher ascorbic acid, total flavonoid, and total polyphenol contents than conventional blanching. Total plate count and total coliforms of blanched spinach significantly decreased, with conventional blanching showing less than 20-25% of microwave blanching. Nitrate content of blanched spinach also showed decreasing pattern, with decrease due to microwave blanching being lower, although not significantly, than that of conventional blanching.

• Journal of Life Science
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• v.33 no.7
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• pp.549-554
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• 2023

Korean ginseng has been used for centuries in traditional Chinese medicine as an overall wellness supplement. Red ginseng (Ginseng Radix Rubra) is produced by steaming the roots, followed by drying. Soft red ginseng is produced using a new processing technology. This study investigated whether soft red ginseng differs from raw and hard red ginseng in its physicochemical composition. Results showed that the total phenol content of raw ginseng was 2.96 mg/g at 80℃ and 3.47 mg/g at 160 ℃. Meanwhile, the total phenols of hard and soft red ginseng were 4.12 mg/g and 4.18 mg/g at 160℃, respectively. The total phenol contents of raw, hard red, and soft red ginseng revealed a statistically significant difference (p>0.05). The total flavonoid contents of raw, hard red, and soft red ginseng were 2.62 mg/g, 3.97 mg/g, and 3.83 mg/g at 160℃, respectively. Among the three samples, soft red ginseng had the highest total sugar content at 160℃. The acidic polysaccharide contents of both soft and hard red ginseng were much higher than that of raw ginseng (49%-58%). Significant differences were observed among raw, hard red, and soft red ginseng (p<0.001). Soft red ginseng exhibited higher phenol content (25%), total flavonoid content (49%), and total sugar content (45%) than raw ginseng.

• Journal of the Korean Applied Science and Technology
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• v.34 no.1
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• pp.173-182
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• 2017

This study was conducted to investigate the change of Aaster scaber antioxidative activity, total phenolic compounds and flavonoids during the blanching processes. With two parameters such as blanching time and temperature, response surface methodology and central composite design was used to study the combined effect of blanching time (90 to 162 sec) and blanching temperature (75 to $99^{\circ}C$). We found that antioxidative activity, total phenolic compounds and flavonoids during the blanching processes were influenced by blanching temperature and time. Within process condition, total phenolic compounds and flavonoids were extracted 3.00 - 35.48 mg/g and 2.35 - 8.38 mg/g, respectively. DPPH radical scavenging activity was 42.10 - 67.14%. The change of total phenolic compounds, flavonoids, and DPPH radical scavenging activity was dependent of blanching temperature more than time. The total phenolic compounds was increased as temperature rise, but flavonoids not. However, DPPH radical scavenging activity was increased during the blanching process.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1399-1406
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• 2015

The purpose of this study was to investigate the antioxidant activity of Korean traditional soy sauce and its relationship with physicochemical properties. Seventeen samples of soy sauce prepared by using a Korean traditional method were obtained from six provinces of Korea. The most powerful antioxidant activity of soy sauce was ranging from 8.96 to 63.39% for 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, from 0.12 to 2.41 AE mg/mL for ferric reducing antioxidant power (FRAP) value, and from 8.42 to 115.69 TE mg/mL for oxygen radical absorbance capacity (ORAC). Protease activity and total polyphenol contents were highly correlated with antioxidant activities such as DPPH radical scavenging activity and FRAP value (R=0.97). The contents of amino nitrogen were also correlated with DPPH radical scavenging activity (R=0.92), FRAP (R=0.93), and ORAC values (R=0.80). Based on these results, antioxidant activities were highly influenced by protease activity, contents of total polyphenols, and amino nitrogen.

• Korean Journal of Food Science and Technology
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• v.16 no.4
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• pp.375-382
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• 1984

The fatty acid compositions of lipids from five local varieties and three imported varieties of soybean were determined. Total and free lipids of the samples were extracted with chloroform-methanol mixture (2:1, v/v) and ethyl ether, respectively. The ether-extracted samples were extracted again with water saturated n-butanol to obtain bound lipids. The average percent contents of the lipid fractions were 21% (total), 18% (free), and 3.3% (bound). The results indicated that seven fatty acids (10:0, 12:0, 14:0, 16:0, 17:0, 20:0 and 22:0) were identified as minor fatty acids for all the varieties examined in this study. The relative contents of 18:2 were the highest (50.1-59.7%) in all the lipid fractions, and the contents in total and free lipids were in-fluenced by the local varieties. Little difference in fatty acid composition was noted between the total and free lipids of the samples. Total and free lipids contained more 18:1 (about 10%) and less 16:0 (about 40%) and 14:0 (about 34%) than did the bound lipids. The relative percent contents of 18:3 in the total, free and bound lipids were on average 8.9, 9.0, and 7.3 percents. The content in the total lipids of Gwanggyo varieties showed the highest level (11.1%), and in the bound lipids of Eundaedoo varieties the lowest (6.0%). In case of the total and free lipids, those varieties which showed higher relative contents of 18:1 generally had lower relative contents of 18:2 and 18:3.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.28-41
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• 2014

The distinctive physiological effect of dietary fiber in the body were studied according to contents and characteristics of each fiber component. In the present study, the composition of fiber in vegetables was investigated, and the effect of heat treatments on fiber content was studied. Contents of total pectin were 0.89~2.75 g/100 g on dry weight basis, with most contents from 1~2 g/100 g. The hot water soluble pectin (HWSP) content of vegetables ranged from 0.33~0.98 g/100 g, sodium hexametaphosphate soluble pectin (HXSP), from 0.29~0.81 g/100 g and HCl soluble pectin(HCLSP), from 0.30~1.40 g/100 g. HCLSP showed the greatest variation according to the type of vegetables. Every vegetable types showed similar contents of these three pectic fractions. Fiber contents of vegetables ranged from 8.8~23.8% for cellulose, 0.6~10.6% for hemicellulose, 1.0~5.2% for lignin, 10.9~25.4% for acid detergent fiber (ADF) and 11.8~31.9% for neutral detergent fiber (NDF) on dry weight basis. Especially, peppers showed higher contents of NDF than the other vegetables. It was found that a great portion of NDF, which is total insoluble dietary fiber, was composed of cellulose since cellulose constituted 63% of NDF. Heat treatment reduced total pectin content in all vegetables regardless of the heating methods and the greatest reduction was observed upon boiling. HWSP content increased, whereas HXSP and HCLSP contents decreased. Heat treatment increased the NDF, ADF and cellulose contents, and most changes were due to changes in cellulose content. The values of hemicellulose and lignin showed irregular pattern upon heating. Contents of total dietary fiber (TDF) were 1.20~7.11% on fresh weight basis. Garlic, edible burdock and pepper leaf showed higher contents of TDF than other vegetables. It was found that a great portion of TDF was composed of insoluble dietary fiber.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 1993.12a
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• pp.12-13
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• 1993

십자화과 채소에는 여러종류의 glucosinolate가 존재하며 이들 중 특히 indolw형 glucosinolate는 여러가지 요인에 의해 분해되어 항암효과를 나타내는 물질들을 생성한다고 보고 되고 있다. 이에 다라 우리나라 농가에서 대량 생산되고 있는 십자화과 채소인 배추 및 무에서 항암전구물질인 indole glucosinolate를 포함한 glucosinolate를 분석 및 동정하고 가공처리조건에 따라 항암물질인 indoleacetonitrile과 indolemethanol의 함량을 측정하였다. 1. GC 및 GC-MS를 이용하여 배추, 무의 품종별 ; 이들 씨에서 4-8종류의 glucosinolate를 동정하였다. 2. Thymol에 의한 총 glucosinolate의 함량은 배추 및 무에서는 복돌이 배추와 왕관무가 3.21, 2.0$\nu$mole/g으로 가장 많았고 배추씨, 무씨에서는 각각 6.38, 4.07$\nu$mole/g이었다. 3. 배추 및 무의 저장중 총 glucosinolate함량은 저장 기간이 지남에 따라 점차 감소하는 경향이였다. 4. 열처리 시간에 따른 배추와 무의 indoleacetonitrile함량은 열처리 시간이 지남에 따라 증가하며 40분 열처리시 최대치를 나타내었다. 5. indolemethanol이 생성될때 방출되는 배추, 무, 배추씨 및 무씨의 Thiocyanate ion의 함량은 열처리 시간이 지남에 따라 증가하며 40분 열처리시 최대치를 나타내었으며 자가분해에 따른 함량도 분해시간이 경과함에 따라 증가하며 30분경과시는 최대치를 나타내었고 이는 40분 열처리시보다 많은 함량이였다.함량이였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.1
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• pp.80-86
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• 1996

어류의 carotenoid에 관한 비교 생화학적 연구의 일환으로서 잉어아과에 속하는 납지리와 줄납자루의 표피와 난의 carotenoid 조성을 비교 검토하여 다음과 같은 결론을 얻었다. 납지리와 줄납자루 표피의 총 carotenoid 함량은 납지리 수컷 2.3mg%, 납지리 암컷 1.1mg%, 줄납자루 수컷 1.9mg%, 줄납자루 암컷 0.8mg%로 나타나 수컷 표피의 총 carotenoid 함량이 암컷 표피보다 다소 높았다. 표피의 carotenoid 조성은 lutein, lutein epoxide, tunaxanthin, zeaxanthin, triol 이 주성분을 이루었고 그외, $\beta-carotene,$ $\alpha-cryptoxantinm$ cyn-thiaxantin 이 함유되어 있었다. 납지리 수컷의 표피에는 줄납자루 수컷에 비해 lutein의 함량치가 높았고 줄납자루 수컷의 경우는 납지리 수컷이 비해 lutein epoxide와 tunaxanthin의 함량치가 높았다. 그리고 납지리 암컷을 표피에는 줄납자루 dkat에 비해 lutein epoxide 함량치가 높았도 줄납자루 암컷의 표피에는 납자리 와 줄납자루 난의 총 carotenoid 함량은 납지리 1.8mg%, 와 줄납자루 2.5mg%로 표피와는 달리 줄납자루 난의 함량치가 높았다. 납지리와 줄납자루 난의 carotenoid 조성은 다 같이 lutein, lutein epoxid 가 주성분을 이루었고 그외 triol은 표피에 비해 적게 함유되어 있었다. 동일한 잉어아과의 납지리와 줄납자루의 표피 및 나의 carotenoid 조성은 서로 유사함을 확인 할 수 있었다.

• Food Science and Preservation
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• v.20 no.5
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• pp.628-635
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• 2013

This study was conducted to investigate the changes in the physicochemical properties of Peucedanum japonicum Thunb. after blanching. After blanching treatment, the crude protein content decreased but did not affect the crude fat, crude ash and carbohydrate contents of P. japonicum. All the detected free sugar contents decreased after blanching, but the total free sugar content decreased by 14.8% from that of the raw P. japonicum after blanching. The total amino acid and essential amino acid contents of the blanched P. japonicum. decreased by 10.75% and 15.22% from those of the raw P. japonicum. There were no differences in the contents of the total fatty acid between the raw and blanched P. japonicum. The total organic acid content decreased by 37.03% from that of the raw P. japonicum. after the blanching, and the reduction of the acetic acid was largest in the organic acid. The vitamin A, C and E contents decreased by 20.20%, 8.23% and 35.59% after the blanching. The total mineral content of the blanched P. japonicum. decreased by 21.84% after the blanching. The nutrients in the P. japonicum were essential amino acid, vitamin C, minerals, but these were reduced after the blanching. Therefore, the blanching conditions that can reduce nutrient loss of P. japonicum must be established.

• Korean Journal of Plant Resources
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• v.26 no.2
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• pp.159-168
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• 2013

The study was conducted to determine the content of phenolics and flavonoids, antioxidant activity and antioxidant enzyme activity for the extract from 7 days old sprouts of cowpea (cv. "Seowon"), mungbean (cv. "Owool") and soybean (cv. "Pungsannamulkong"). Sprout length and weight of soybean sprouts were higher than those of cowpea and mungbean sprouts. Total phenolics content [mg ferulic acid equivalents (FAE) $kg^{-1}$ DW] was highest in soybean sprout extracts (82.2 mg $kg^{-1}$), followed by cowpea (32.2 mg $kg^{-1}$) and mungbean (24.5 mg $kg^{-1}$) sprout extracts (p < 0.05). The result of total flavonoid level [mg rutin equivalents $kg^{-1}$ DW] had same tendency to the total phenolics, showing lower amounts. The antioxidant activity of the methanol extracts from all the plant dose-dependently increased. DPPH (1,1-diphenyl-2-picryl hydrazyl radical) free radical scavenging activity was higher in cowpea (44%) and mungbean (42%) sprouts than in soybean sprouts (25%). Among antioxidant enzymes, APX and POX activities were highest in cowpea sprouts and CAT and SOD activities in soybean sprouts. The results showed that total phenolics content ($r^2$ = 0.5320 ~ 0.9032) and total flavonoids level ($r^2$ = 0.4672 ~ 0.9380) were highly correlated with antioxidant or with antioxidant enzyme activity, and that the level and activity of biologically active substances were different depending on plant species.