• Journal of Life Science
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• v.19 no.2
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• pp.192-197
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• 2009

This study was conducted to investigate the major chemical components of dried broccoli (Brassica oleracea var. italica Plenck) sprouts. The proximate compositions of broccoli sprouts as dry matter basis were 2.04% of moisture content, 22.04% of crude protein, 12.80% of crude fat, 6.25% of crude ash, and 56.87% of carbohydrate, respectively. The major free sugars were identified as ribose, glucose and fructose. Analysing total amino acids, 15 kinds of components isolated from broccoli sprouts. The essential amino acid contained in broccoli sprouts accounted for 45.62% of total amino acid, while the non-essential amino acid accounted for 54.38%. Fatty acids were 3.19% of saturated fatty acids, 14.42% of monounsaturated fatty acids and 82.39% of polyunsaturated fatty acids. Cis-11,14-eicosatrienoic acid, linoleic acid and oleic acid were the major fatty acids among 14 fatty acids detected in dried broccoli sprouts. Lactic acid was the major organic acids. The contents of vitamin A and vitamin E were 0.06 mg% and 0.82 mg%, respectively. The mineral contents of dried broccoli sprouts were greater in order of Cu

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.166-176
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• 2009

Eighteen Korean chestnut cultivars were collected from various places and the proximate compositions, dietary fiber, amino acid and free sugar contents in three parts (whole kernel, white kernel, yellow kernel) of eighteen Korean chestnut cultivars were analyzed. The white kernel of Chukfa and the yellow kernel of Ipyung contained the highest amount of moisture and crude protein, respectively. Carbohydrate content of whole kernel showed a range of $30.8{\sim}52.0%$ and crude ash content of whole kernel showed a range of $0.9{\sim}1.8%$. The amount of crude lipid was the highest in Byunggo. The amount of dietary fiber in Kwangeun, Daebo, Parkmi 1 ho, Yooma and Pyeonggi were higher than that of other Korean chestnut cultivars. Seventeen amino acids were detected. Major amino acids of the various chestnuts were aspartic acid and leucine. The amount of amino acids was higher in Ichui, Ipyung and Pyeonggi but was lower in Dantaek and Sandae than that of other samples. The major free sugar in the chestnuts was glucose. The free sugar amount of yellow kernels was higher than the white kernels.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.3
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• pp.327-331
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• 2007

This study was carried out to analyze major chemical components of dried Pimpinella brachycarpa leaves. Proximate compositions of the dried Pimpinella brachycarpa were 8.96% moisture content, 28.73% crude protein, 2.66% lipids, 19.14% ash, and 40.50% carbohydrates. Major components of the free sugars and disaccharides were glucose and maltose. A total of 15 kinds of amino acids were isolated from Pimpinella brachycarpa. Essential amino acids accounted for 49.13% of the total amino acids and non-essential amino acids accounted for 50.87%. A major fatty acid was linolenic acid. A ratio of polyunsaturated fatty acids to saturated fatty acids (P/S ratio) was 2.18. Oxalic acid was a major organic acid. The contents of the vitamins A and E were 9.23 mg% and 0.26 mg%, respectively. Among the minerals in the dried Pimpinella brachycarpa, the content of calcium was the highest (765.13 mg%) and those of magnesium and sodium were also comparatively high (303.00 mg%, 96.21 mg%).

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.425-433
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• 2015

This study investigated changes in physicochemical characteristics by drying and fermentation in order to utilize Actinidia arguta. Moisture content of A. arguta was 85.81%. Major sugar and organic acids were sucrose, succinic acid, and citric acid. A. arguta contained 19 kinds of amino acids, including 8 kinds of essential amino acids such as valine, methionine, isoleucine, leucine, threonine, phenylalanine, tryptophan, and lysine. For total organic acids, sample fermented for 17 h at $50^{\circ}C$ under a relative humidity of 80% showed 29,026.53 mg/100 g total organic acids. For total free sugars, cold-dried sample showed the highest level at 6,560.86 mg/100 g, which decreased to 2,386.73 mg/100 g after blanching. For the ratio of essential amino acids, freeze-dried sample showed a content of 11.66%, which increased 4-fold up to 40.71~55.50% with fermentation. Both GABA and vitamin U were highest after 17 h of fermentation (110.29 mg and 6.78 mg/100 g fresh weight, respectively). A. arguta contains a variety of free amino acids that increase in amount after fermentation and thus is expected to be developed as a functional food and substitute tea.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.200-206
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• 2002

This study was conducted to identify characteristics of kanjang made with barley bran. Characteristics of kanjang made with barley bran were compared to those of kanjang made with soybean. Total nitrogen was maintained more than 0.7% at 90 days after fermentation. In case of free sugars, the contents of arabinose, xylose, fructose, glucose and maltose were more abundant in kanjang made with barley bran than kanjang made with soybean. The contents of propionic acid and butyric acid were rich among volatile organic acids. Nonvolatile organic acid of lactic acid which was known as abundant component in kanjang was not detected in kanjang made with barley bran. In case of free amino acid, glutamic acid was the most abundant in kanjang made with barley bran, followed by proline and phenylalanine. The ratio of glutamic acid content to total amino acid content was $24.8{\sim}28.0%$. Essential amino acid was $26.7{\sim}29.9%$. Total contents of amino acids were $0.7{\sim}1.4%$. Result of sensory evaluation showed that taste of kanjang made with barley bran was good for fermented after 45 days.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.828-832
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• 1990

Pileus and stipe extracts of shiitake mushroom were prepared with various ethanol concentration by different extraction time at $60^{\circ}C$. Yields, total reducing sugars, free amino acids and nucleotides in ultrafiltrated extracts were analyzed. Yields were higher in hot water extracts but there was no difference depending on changes of extraction time. Total reducing sugar contents got higher by hot water extraction than by solvent extraction. In hot water extracts of the pileus and stipe, reducing sugar content were in the range of $416.18{\sim}488.18\;mg%\;and\;435.37{\sim}452.12\;mg%$, respectively. Threonine+serine, glutamic acid, lysine and arginine were dominent in the free amino acids pool of raw material. The contents of free amino acids in hot water extracts of pileus and stipe were about 528.46mg% in 2 hr and 221.01 mg% in 3 hr. The proportion of bitter amino acids in extracts to total free amino acid contents was in the range of $16{\sim}29%,\;35{\sim}37%$ in pileus and stipe extracts, respectively. Nucleotides contents were higher in pileus than in the stipe. When the 25% ethanol solution was used for extraction solvent, nucleotides contents in pileus and stipe extracts was high.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.256-263
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• 2001

Physicochemical characteristics of kochujang prepared with meju, koji and mixture of meju and koji were analyzed during fermentation in order to improve quality of traditional sikhe kochujang. Amino nitrogen content, an index of kochujang quality, was remarkably higher in kochujang prepared with p-2 koji, p-1 koji, mixture of p-2 koji and meju. Titratible acidity of kochujang slightly increased and pH of kochujang increased until 40 days of fermentation and then decreased there after. Citric acid was found as a major organic acid followed in decreasing order by malic, oxalic, succinic, acetic and lactic acids. As a free sugar, maltose, glucose and fructose were detected. Free sugar content was higher in kochujang prepared with p-1 koji than the others. The major free amino acids were aspartic acid, glutamic acid, alanine, phenylalanine and arginine, and total free amino acid content was higher in kochujang prepared with koji, and mixture of meju and koji than the one with traditional meju only. In sensory evaluation, all tested groups did not show a significant difference. This result indicates that addition of koji to sikhe kochujang influences on taste components like free sugars and free amino acids, but decisively not on the sensory properties.

• Food Science and Preservation
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• v.20 no.1
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• pp.88-96
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• 2013

This study was investigated to compare the major chemical components of kohlrabi (Brassica oleracea var. gongylodes) flesh and kohlrabi peel. Among the proximate compositions, the crude fat of kohlrabi peel contained lower than that of kohlrabi flesh, while the contents of carbohydrate and the crude protein were higher in the kohlrabi peel. Total free sugar content of the flesh kohlrabi was higher than that of the peeled kohlrabi, and the major free sugars of the flesh kohlrabi and peeled kohlrabi were identified as fructose and glucose. The value of glutamic acid was greater in amino acids of kohlrabi flesh and kohlrabi peel, and the contents of total amino acids and essential amino acids were higher in kohlrabi peel compared with kohlrabi flesh. Kohlrabi flesh also contained a higher level of unsaturated fatty acids than kohlrabi peel. The contents of organic acid were higher in kohlrabi peel, and the level of oxalic acid was the highest in both kohlrabi. The vitamin C contents of flesh kohlrabi and peeled kohlrabi were 231.36 mg/100 g and 402.75 mg/100 g, respectively. The mineral content of the peeled kohlrabi was higher than that of the flesh kohlrabi, and the mineral contents of the flesh and peeled kohlrabi were greater in the order of K>Ca>Mg>Na. As a result, the contents of total amino acid, essential amino acid, organic acid, vitamin C and mineral were higher in the peeled kohlrabi, and the free sugar and unsaturated fatty acid contents of the flesh kohlrabiwere higher.

• Food Science and Preservation
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• v.17 no.6
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• pp.853-860
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• 2010

We quantitated the major chemical components of ramie leaves (Boehmeria nivea L.) powder. The proximate compositions (all w/w) was 5.42% moisture, 28.15% crude protein, 6.95% crude fat, 15.27% crude ash, and 54.79% carbohydrate, respectively. The total, insoluble, and soluble dietary fiber contents were $39.66{\pm}1.84g/100g$, $20.32{\pm}2.02g/100g$, and $19.34{\pm}2.84g/100g$, respectively. The major free sugars were glucose, galactose and lactose. Seventeen amino acids were isolated. Essential amino acids constituted 44.65% of the total. When free amino acid levels were evaluated, 25 kinds of components were detected, of which 18.15% were essential. Only caproic acid methyl ester and pentadecanoic acid were detected when fatty acid examined. The contents of vitamin A, vitamin E and vitamin C were 0.0194 mg%, 0.0184 mg%, and 0.1833 mg%, respectively. The mineral contents of were in order of Cu

• Korean Journal of Plant Resources
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• v.12 no.1
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• pp.31-37
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• 1999

To accept basic data of utilizing of Agngelica Keiskei Koidz as a raw material of industrial products, major chemical components were investigated. Comparing proximate composition of leaf and steam of Agngelica Keiskei, leaf contained higher crude protein, crude fat and crude ash, but lower moisture and crude fiber. The content of vitamin C in leaf and steam were 75mg% and 59mg%, respectively. The major free sugars were fructose and glucose and sucrose was also detected in a small amount. Total amino acid contents of leaf and steam were 1737.4mg%, 319.7mg%, respectively. Although the amino acid compositions of leaf and steam were different, threonine, histidine, leucine, glutamic acid and glycine were the major components. The major free amino acids were histidine, alanine, leucine, threonine and arginine, but were percent in a trace amount. The contents of total dietary fiber(TDF) in leaf and steam were 31.89 and 43.37% on dry basis, respectively. The content of saponin in leaf and steam were 535.51mg% and 463.09mg%, respectively.