• The Korean Journal of Food And Nutrition
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• v.13 no.5
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• pp.453-459
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• 2000

In order to promote the utilization of Rubus coreanum as functional food, and its physicochemical properties and volatile flavor were examined. The contents of chemical compounds showed 5.39% of moisture, 17.3% of total sugars, 8.6% of reducing sugars, 4.5% of crude ash, 3.9% of crude fiber, 10.6% of crude protein and 1.7% of crude fat and that of free sugars was 1.52% of sucrose, 3.98% of fructose, 1.24% of glucose. Among organic acid was 10.2% of citric acid, 6.29% of oxalic acid and 1.94% of malic acid. The highest component of free amino acids was 1,260.3mg of aspartic acid, 1,054.3mg of glutamic acid, respectively. And that of minerals was 38,789ppm of K. A total of 52 volatile flavor components (11 alcohols, 13 acids, 20 carbonyls, 5 hydrocabons, 3 esters) were identified in the Rubus coreanum, respectively. The major volatile flavor components of Rubus coreanum were 3.78% of linalool in alcohols, 14.40% of caproic acid in acids, 2.99% of 2-hydroxy-4-methoxyacetophenone in carbonyls, 1.59% of aromadendrene in hydrocabons and 0.43% of methyl palmitate in esters.

• Journal of Bio-Environment Control
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• v.26 no.4
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• pp.291-296
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• 2017

This study was conducted to evaluate the influence of early defoliation on photosynthesis and carbohydrate reserves when the source leaves of 'Fuji'/M9 apple (Malus domestica Borkh.) trees were removed during the growing period. Bud regrowth rates of 80%, 50% defoliation and non-defoliation treatments were significantly different 82.7%, 45.9% and 2.1% respectively at 30 days after treatment. In all treatments, sucrose and starch concentrations in remaining leaves decreased non-significantly during the 14-day period. No significant changes were observed for total soluble carbohydrates in non-defoliation and 50% defoliation. However, in 80% defoliated treatments, concentrations of sorbitol and total soluble carbohydrates in remaining leaves declined steadily during the 14-day period. It is thought that high sink strength increases the requirements of carbohydrate from remaining leaves more than non-defoliated. The concentrations of starch in the roots tend to decrease non-significantly as percentage of defoliation increased. Photosynthesis of remaining leaves was monitored during the 14-day period after partial defoliation treatments. Net photosynthetic rates (Pn) and stomatal conductance were significantly enhanced in the 80% defoliation. The observed photosynthetic enhancement following partial defoliation may have been due to the enhancement of osmotic potential in leaves. These results were estimated that increasing of photosynthetic rate in the partial defoliation is due to the sink carbohydrate requirements for the current year's secondary growth of buds.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.596-602
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• 2003

The chemical components of radish buds were investigated during the growth stage. The vitamin C and total phenol contents were lowered after 4 days of early sprout growth, and were 22.19 and 4.99 mg%, respectively. These increased according to the growth time, showing the highest value on day 8, 25.85 and 17.87 mg%, respectively. However, these values decreased around day 12, which seemed to be the bud end point. The major free sugar component of the radish buds was glucose, showinged the highest content on day 8. The total organic acid content gradually increased as the growth proceeded. The detected oxalic acid content was only small on day 8. During the early growth stage, the total and essential amino acids contents were 3,020∼3,575 and 1,206∼1,499 mg, respectively. These contents tended to decrease with growth time. Glutamic acid, aspartic acid and alanine were the major amino acid components (39%).

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1964-1968
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• 2014

This study investigated the quality characteristics of mulberry cultivated under greenhouse and open field conditions. Quality characteristics such as the number of aerobic bacteria, pH, acidity, soluble solid content, and contents of free sugar, polyphenol, and anthocyanin were investigated. The number of aerobic bacteria in mulberry cultivated in open fields was higher than that of mulberry cultivated in the greenhouse. The average pH was significantly higher in greenhouse mulberry whereas acidity was higher in mulberry grown in open fields. The average soluble solid content of mulberry cultivated in open fields was slightly higher than that of mulberry cultivated in the greenhouse, although the difference was not significant. Fructose and glucose were detected in mulberry as free sugar. The free sugar content of mulberry was not affected by cultivation conditions. The average polyphenol contents of mulberry cultivated in the greenhouse and open fields were 393.36 and 514.47 mg%, respectively. The average anthocyanin contents of mulberry cultivated in the greenhouse and open fields were 205.00 and 265.56 mg%, respectively. The average polyphenol and anthocyanin contents of mulberry cultivated in open fields were significantly higher than those of mulberry cultivated in the greenhouse.

• Food Science and Preservation
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• v.23 no.6
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• pp.765-771
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• 2016

Omija-cheong, concentrated extracts from sugar-treated Omija fruit (Schisandra chinensis Baillon), is produced by traditional manner in Korea. The quality characteristics of Omija-cheong processed at low temperature with a pilot-scale were investigated to optimize the incubation time. With increasing incubation time in processing Omija-cheong, the pH level of Omija-cheong remained constant, while titratable acidity and organic acids increased. Fresh Omija fruits contained citric, malic and succinic acids, most of which were extracted into concentrated extracts after 37 days of incubation and reached to the stable concentration after 47 days of incubation. Titratable acidity in Omija-cheong gradually increased from 1.18% to 2.71%, and also was correlated with total concentration of organic acids. About 80% of supplemented sucrose for manufacturing Omija-cheong was converted into glucose and fructose until 68 days of incubation, and the composition of free sugars was maintained to be stable up to 138 days of incubation. The contents of total flavonoids and phenolic compounds in Omija-cheong were 24.1 mg-GAE/L and 1,635 mg-QE/L at 57 days of incubation, which were more than 9 and 5 times higher than those in Omija fruits, respectively. From the quality characteristics in processing Omija-cheong by low-temperature incubation, more than 60 days of incubation is required for the constant quality and value-added beverage.

• Food Science and Preservation
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• v.14 no.2
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• pp.201-206
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• 2007

This study was designed to investigate quality characteristics of alcohol fermentation from 5 barldy cultivars teated with non-steam and steam. In alcohol fermentation treated with non-steam, alcohol concentration reached to 1.7% for naked berley, 2.9% for naked waxy barley and 4.3% for Hinchalssalbori. However, no fermentation was occurred with baney and waxy barley. When the barley cultivars were steamed, alcohol concentrations showed to be higher than those not steamed. In sugar concentration from non-steam, both barley and waxy barley showed to have approximately $9.0\;^{\circ}Brix$ and naked barley, naked waxy barley and Hinchalssalbori showed to have approximately $5.0\;^{\circ}Brix$. When the burley cultivars were steamed, sugar concentration was decreased as alcohol concentration was increased Interestingly, sugar concentrations in barley cultivars were fast dropped more than 50% following alcohol fermentation except naked barley k alcohol fermentation treated with non-steam, total acidity of Hinchalssalbori was 0.51%, but the others showed more than 0.80%. So except for Hinchalssalbori, it was possible that acidification occurred during the fermentation. In total acidity from steam, all samples showed less than 0.3%. In flee sugar from non-steam, total free sugar contents of barley and waxy barley were approximately 4,000.0mg% and contents of naked barley naked waxy barley and Hinchalssalbori were each approximately 300.0 mg%. Free sugar from steam was increased as sugar concentration increased. In conclusion, barley cultivars were evaluated to be not suitable at alcohol fermentation treated with non-steam.

• Journal of Food Hygiene and Safety
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• v.37 no.5
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• pp.332-338
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• 2022

Cereal grains are the dietary staple in many countries, including the Republic of Korea. These grains are usually consumed cooked. Korean grown raw and cooked brown non-glutinous rice (BNR), white non-glutinous rice (WNR), oats, and barley were analyzed to assess the effects of cooking on dietary fiber and free sugar content. The largest decrease in total dietary fiber (TDF) after cooking was observed in barley (11.62±1.26 to 2.96± 0.90 g/100 g), and the smallest decrease was observed in oats (8.1±0.34 to 8.1±0.32 g/100 g). Soluble dietary fiber decreased in oats (3.35±0.94 to 1.25±0.03 g/100 g) while insoluble dietary fiber increased (4.76±0.78 to 6.90±0.30 g/100 g) after cooking. TDF content was not changed. Of the six free sugars routinely assessed, only sucrose was detected in BNR and WNR. Sucrose decreased by about 0.6 g/100 g in BNR, and was not detected in WNR, after cooking. Fructose, sucrose, and raffinose were detected in oats (0.08, 0.83, and 0.19 g/100 g) and barley (0.09, 0.58, and 0.22 g/100 g) Maltose was also detected in barley (0.09 g/100 g). Total sugar content decreased in every cereal grain sample after cooking. This research reveals that dietary fiber and free sugar content can be reduced by cooking cereal grains.

• Korean Journal of Food Science and Technology
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• v.20 no.2
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• pp.194-199
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• 1988

The objective of this study was to investigate the technical feasibility of producing toxicant-free rapeseed by germination. To this end, rapeseed(Brassica napus L.)was germinated at $25^{\circ}C$ for 120 hours, and the chemical compositions-glucosinolates and free sugers-were determinated in every 24 hours during germination. The amount of glucosinolates in rapeseed measured by UV method was very close to that measured by GLC method. The glucosinolates were considerably abundant in rapeseed before germination, and the total content was found to be 13.6 mg/g. Rapeseed showed the lowest glucosinolate content in 72 hours during germination, and it gradually increased glucosinolate content from 96 hours. Free suger content in rapeseed before germination was as follows : 3.03 mg/g of fructose, 2.97 mg/g of glucose and 5.63 mg/g of sucrose. Raffinose and stachyose were not detected, and in general free sugars were gradually decreased during germination. However, sucrose was increased in the early period of gremination and decreased in the later period.

• Food Science and Preservation
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• v.6 no.4
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• pp.495-499
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• 1999

The free sugars in leaf and root of dandelion were composed of sucrose, glucose and fructose. The contents of total free sugars was higher in root than those in leaf. The oxalic acid, citric acid and malic acid contents of leaf was 45.4, 3.6, 2.7mg/100g-f.w., respectively. And the oxalic acid, citric acid and malic acid contents of root was 34.6, 2.1, 1.6mg/100g-f.w., respectively. Total free organic acid content of leaf was higher than that of root. The major free amino acids of dandelion were aspartic acid, serine, asparagine, glutamic acid, glycine, valine, isoleucine and content of glutamic acid was highest in free amino acids. The contents of vitamin A in leaf and root of dandelion was 135.4 and 34.1$\mu\textrm{g}$/100g-f.w., respectively. The contents of vitamin C in leaf and root of dandelion was 67.4 and 4.6 mg/100g-f.w., respectively.

• Journal of Mushroom
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• v.11 no.4
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• pp.261-268
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• 2013

This study was conducted to investigate the physiological activities and nutrition contents of Gonji No.10 and Solhyang, the strains of Neolentinus lepideus. In nutritional contents of two strains of N. lepideus, the content of free sugars and sugar alcohols and total polyphenol were more in Gonji No.10 than Solhyang. The total contents of amino acids and ${\beta}$-glucan in Solhyang are more than those in Gonji No.10. Solhyang also showed higher DPPH radical scavenging activity than Gonji No.10. In particular, hot water extract of Solhyang has higher inhibitory activity of ${\alpha}$-amylase and ${\alpha}$-amyloglucosidase while Gonji No.10 has higher anti-inflammatiory effect than Solhyang. But, they have similar effects on nitrite scavenging activity.