• Korean Journal of Agricultural Science
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• v.24 no.2
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• pp.242-256
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• 1997

The physico-chemical properties and possible biological functionalities of commercially available persimmon vinegars were studied by measuring the specific gravity, turbidity, color, pH, total acidity, reducing sugars, alcohols, total nitrogen content, composition of organic acids and amino acids, soluble pectin, soluble tannin, ascorbic acid, acetoinic compounds, electron donating ability and nitrite scavenging ability. Persimmon vinegars had low specific gravity(1.005-1.0200) and lightness(40.03-54.95), but high turbidity (0.12-1.311, absorptivity at 660 nm), redness(1.65--0.64) and yellowness(4.54-8.14) compared to the other fruit vinegars reported. These physical property values of the individiual product differed greatly. The tested persimmon vinegars contained relatively large amount of reducing sugars(0.45-0.84%, w/v), alcohol(0.16-3.18%, w/v) and total nitrogen(30-60mg%, w/v). The pH values (average 3.70) of products were relatively high and the total acidities(average 3.04%, w/v) of the tested persimmon vinegars were lower than that($TA{\geq}4.0%$) specified by the Korean standard for fruit vinegar. The major organic acids identified in the tested products were acetic acid(17.6-72.9%) and lactic acid(25.1-74.1%). The acetic acid contents in the 5 products out of the 7 tested persimmon vinegars were lower than lactic acid content. The level of free amino acids of the persimmon vinegars were relatively high in arginine, methionine and threonine. Persimmon vinegars contained relatively large amount of soluble pectin(91.8-232.8mg%, w/v), soluble tannin(49.0-161.7mg%, w/v) and ascorbic acid(12.8-29.6mg%, w/v). The persimmon vinegars were high in 2,3-butanediol (average 166.90ppm) and acetoin(average 111.43ppm). The persimmon vinegars showed strong electron donating ability and nitrite scavenging ability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.367-372
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• 2002

In order to utilize safflower seed effectively as a food material, it was processed at the conditions including roasting temperature/time of 170$\^{C}$/10 min to 210$\^{C}$/30 min, ethanol concentration of 0 to 100% (V/V) and enzyme hydrolysis with $\alpha$-amylase, $\beta$-amylase, amyloglucosidase and cellulase. Safflower seed extracts had the highest soluble solid content at the condition of 60% ethanol concentration, roasting at 190$\^{C}$ for 20 min and hydrolysis with amyloglucosidase. Total phenolic compounds increased with the ethanol concentration, showing the highest at the condition of 80% ethanol, roasting at 170$\^{C}$ for 30 min and hydrolysis with amyloglucosidase. High level total flavonoid was observed at the condition of 80% ethanol, roasting at 210$\^{C}$ for 30 min and hydrolysis with amyloglucosidase. Safflower seed had sucrose as major free sugar as well as xylose and arabinose as minor free sugars. Organic acids in safflower seed included oxalic, citric, magic and fumaric acid. Serotonin I (N-[2-(5-hydroxy-1H-indo-1-3-yl)ethyl]ftrulamide) and serotonin II (N-[2-(5-hydroxy-1H-indol-3yl)ethyl]-p-coumaramide) as antioxidant compounds increased with ethanol concentration, showing the highest revel at 60% ethanol. Acacetin content increased with temperature and roasting time, with a maximum of 69.47 mg% at 210$\^{C}$ for 30 min.

• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.297-302
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• 2006

This study has examined the physicochemical properties of the Pleurotus eryngii, including their proximate components, amount mineral content, total dietary fiber, total sugar, reducing sugar and free sugar. Additionally, it measured the P. egii ethanol extracts and the total amounts of polyphenol compounds as well as its electron donating ability (EDA) of the substance fraction (SF). The P. eryngii powder's moisture content was 9.0% and each of the other element content such as carbohydrate, crude protein, crude ash and crude fat was found to be 63.06%, 20.70%, 5.20% and 2.0% respectively. Potassium (K) was shown to be the greatest inorganic content and manganese (Mn) was the lowest. Furthermore fructose, galactose, glucose lactose and maltose free sugar content was found in this order. 387 mg% of the total amounts of polyphenol was found in the P. eryngii whole body ethanol extract, 158 mg% in the stipe extract, 593 mg% in the pileus extract and 607 mg% in the substance fraction (SF). Electron donating ability (EDA) was highest at 91.12% in the whole body extract and lowest at 62.90% in the stipe extract. Additionally, the EDA for substance fraction (SF) 0.02%-0.1% was found to be 57.78-77.33%, which was lower than the 0.02%-tocopherol (93.92%) and BHT (96.72%). From these results, it can be assumed that P. eryngii offers superior antioxidative effects with its high content of fiber, inorganic materials and total amounts of polyphenol as well as high electron donating ability (EDA), thereby making it ideal for use in functional foods and industrial materials.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1143-1148
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• 2010

This research analyzed useful nutritional component data in stems and leaves of the Albizzia julibrissin for proximate composition, contents of soluble protein, reducing sugar, free sugar, total polyphenol compound, mineral, free amino acid, and amino acid derivative. The carbohydrate contents of A. julibrissin stems and leaves were 71.08% and 64.85%, and crude protein contents were 8.05% and 11.38%, respectively. In addition, the crude fat contents were 2.95% and 3.03%, and the crude ash contents were 8.98% and 9.07%, respectively. Reducing sugar and free sugar in stems were 711.80 mg% and 15.66 mg%, and 1,422.83 mg% and 40.3 mg% in leaves, respectively. The contents of soluble protein were 229.57 mg% in stems and 1,073.59 mg% in leaves. The polyphenol and flavonoid compounds were 446.67 mg% and 16.36 mg% in stems, and 2,583.33 mg% and 2,234.75 mg% in leaves. In the results of mineral analysis, the content of Ca was the highest in stems as 933.07 mg% followed by K (605.07 mg%). The content of K was also the highest (1,489.53 mg%) in leaves, and Ca was 287.73 mg%. The free amino acid content of A. julibrissin stems was 2,977.28 mg%, and 8,840.66 mg% in leaves. Total contents of amino acid derivative were 263.53 mg% in stems and 696.47 mg% in leaves.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.19-27
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• 1996

Zanthoxylum piperitum and Z. schinifolium have been utilized not only as food stuffs, but also as medicinal plants in Korea. In this study, lipids, sugar, amino acids and other components of Zanthoxylum piperitum and Z. schinifolium peels and seeds were analyzed by HPLC and GLC. Four samples contained common fatty acids such as linoleic, linolenic, palmitic, oleic and stearic acid. The contents of unsaturated fatty acids were 87.1% and 64.8% in Z. schinifolium peels and seeds, 73.6% and 62.9% in Z. piperitum peels and seeds, respectively. Z. schinifolium peels contained only beta-sitosterol, whereas other three samples contained campesterol, stigmasterol and beta-sitosterol. In case of free amino acids, peels of both species showed higher contents of acids than seeds of both species. Glutamic acid, aspartic acid, arginine, valine, and leucine were found in all four samples. Essential oils consisted of limonene (30.1-66.8%), beta-phellandrene (4.8-13.3%), citronellal (1.5-22%) and cineol (1.6-3.9%). It is worthwhile to note that the content of citronellal in Z. schinifolium seeds was higher than that of the others.

• Korean Journal of Plant Resources
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• v.26 no.1
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• pp.9-18
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• 2013

The aim of this study is to provide the basic data for yacon [Samallanthus sonchifolius (Poepp. & Endl.) H. Robinson] in dietary food. The nutritional compositons, such as protein, ash, carbohydrate, dietary fiber, vitamin and fructooligosaccharide, were analyzed for 4 yacon germplasm lines. Yacon has low calories with only 46~56 kcal/100 g. The contents of water, fat, ash, protein, carbohydrate and dietary fiber were ranged 85.9~86.8%, 0.1~0.2%, 0.2~0.3%, 0.5~0.7%, 12.2~13.1% and 1.05~1.14%, respectively. The iodine-starch test did not show any color or precipitation reaction, which indicates that yacon has no starch content. However, in the absence of starch, yacon is rich in fluctooligosaccharide, which is between 9.6~11.1%. Maltose is present in the larger amount, followed by sucrose, glucose, and fructose in terms of free sugars. The analysis of minerals revealed that yacon contains potassium in the larger amount of 141~176 mg/100 g F.W., followed by magnesium at 8.2~10.6 mg, calcium, and sodium representing the least present mineral. Yacon proved to have a total of 17 types of amino acids, which are between 404.0~581.8 mg per 100 g of yacon. Glutamic acid, the main sweetening component, is present in the large amount of 94.0~182.2 mg/100 g F.W., followed by aspartic acid, arginine, and alanine. The proportion of the essential amino acid was 24.8~33.6%. Results of analysis also showed that yacon contains 0.001~0.024 mg, 0.03~0.11 mg, 0.02~0.3 mg, 0.3~0.4 mg and 14.1~20.6 mg of ${\beta}$-carotene, thiamin, riboflavin, niacin, and ascorbic acid, respectively. It is also likely to be highly used as functional food material in the future because it is abundant in both fluctooligosaccharide and antioxidants which are important functional components.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1778-1784
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• 2012

This study was conducted to investigate the quality characteristics of red pepper paste (RPP) added with garlic during aging at $10^{\circ}C$ for 56 days. RPP was evaluated for pH, acidity, free sugar contents, Hunter's color values, flavor patterns, and sensory characteristics. The initial pH and acidity of the RPP with garlic were 5.07~5.18 and 0.33~0.35%, respectively. The pH of RPP increased as the amount of garlic added increased, whereas the acidity decreased. The pH and total acidity changed gradually until day 28, after which they changed rapidly. The initial fructose and glucose contents of the RPP with garlic decreased to 2.32~2.41% and 1.94~2.09%, respectively. The fructose and glucose contents further decreased gradually to 1.81~1.94% and 1.54~1.71%, respectively, during aging. The Hunter's L- and b-values of the RPP increased, whereas the a-value decreased as the amount of garlic added increased. The flavor patterns of the RPP with garlic noticeably differed from those of the control RPP during aging. Sensory evaluation indicated that garlic could enhance the overall flavor characteristics of RPP.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.396-400
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• 2009

Dodok (Codonopsis lanceolata Bench. et Hook) root contains abundant pharmaceutical substances and is widely used as a food and a medicinal herb. To identify the major components, fermented Codonopsis lanceolata was analyzed for its chemical compositions prior to their pharmaceutical substances, which were used as the fundamental data. The contents of carbohydrate, crude protein, crude lipid and ash are 79.3%, 13.0%, 2.40% and 5.3%, respectively. The calories of fermented Codonopsis lanceolata was 390.5 kcal. Total dietary fiber was 47.4% of total carbohydrates. The protein was composed of 18 different amino acids. The contents of essential and non-essential amino acids were 8,118.18 mg and 10,913.42 mg. The K was the largest mineral followed by P, Ca and Mg, which means fermented Codonopsis lanceolata is alkali material. The contents of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids were 37.76%, 3.84%, and 35.64%, respectively. Therefore, the amount of the total unsaturated fatty acid was higher than that of any other plant. The content of crude saponin in fermented Codonopsis lanceolata was 60.1 mg/g. It is expected that a follow up study on fermented Codonopsis lanceolata through development and evaluation of processed foods for their functional properties would provide useful information as a source of medicinal foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.857-861
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• 2005

The chemical components of different parts of Erigeron annuus were examined in order to use as a new functional food material. Nitrogen free extract contents of flowers, leaves, stems and roots were 53.15, 55.79, 36.71 and $42.61\%$, respectively. The contents of crude fiber in the stems and roots were similar, while those in leaves were lower than those in the flowers. Mineral components of Erigeron annuus were rich in Na $(19.55\~33.78\;mg/100\;g),\;K (49.95\~89.80\;mg/100\;g)\;and\;Ca(25.39\~116.40\;mg/100\;g)$. Among the portions of Erigeron annuus Ca contents was slightly higher level in tile loaves than those of flowers, stems and roots. The major free sugars of Erigeron annuus were sucrose $(0.12\~1.37\%),\;glucose\;(0.68\~1.08\%)\;and\;fructose\;(0.56\~1.66\%)$. The contents of total amino acid in Erigeron annuus were 2,509.74 mg/100 g in the flowers,2,630.95 mg/100 g in the leaves, 889.54 mg/100 g in the stems, and 1,201.41 mg/100 g in leaves. Abundant amino acids in the flowers and leaves were glutamic acid, tyrosine and proline. And abundant amino acids of stems were lysine, glutamic acid and aspartic acid, and its root were lysine, glutamic acid and proline, Organic acid components of Erigeron annuus were succinic acid $(4.78\~19.72\;mg/100\;g),\;tartaric\;acid\;(3.90\~6.91\;mg/100\;g)\;and\;citric\;acid\;(1.79\~6.60\;mg/100\;g)$. Nine fatty acids in Erigeron annuus were identified and the major fatty acids were myristic acid $(18.05\~20.18\%),\;oleic\;acid\;(18.50\~32.91\%)\;and\;linoleic\;acid\;(18.02\~29.87\%)$. Total flavonoid and phenol contents were higher in leaf and flower extracts than any other extracts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.647-654
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• 2012

This study was conducted to investigate the physicochemical properties of raw and blanched $Haetsun$ vegetables. The proximate composition, reducing sugar, free amino acid, organic acid, vitamin C and mineral composition were compared between raw and blanched $Haetsun$ vegetables. After blanching treatment, the moisture content of $Haetsun$ vegetables was increased, but the crude ash, crude fat, crude fiber, and crude protein content decreased in all samples. $C.$ $sinensis$ contained the highest level of reducing sugar with 1,518.16 mg% among all samples, and the content of the reducing sugar was decreased after blanching in all samples. Raw and blanched $Haetsun$ vegetables contained all essential amino acids except tryptophan. The vitamin C content of blanched samples was reduced 29~88% compared with raw samples. All $Haetsun$ vegetables contained high levels of potassium and calcium regardless of blanching. From these results, even though this study confirmed that $Haetsun$ vegetables were rich in vitamin C and minerals, their high amount of nutrient was reduced by blanching. Therefore, blanching conditions which can keep food value of $Haetsun$ vegetables must be established, because most of the nutrient composition of $Haetsun$ vegetables decreases by blanching.