• Food Science and Preservation
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• v.21 no.6
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• pp.790-798
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• 2014

The nutritional compositions and antioxidative activities of the Kimcheon lowbush and Pyungtaek highbush blueberries cultivated in South Korea were investigated. The approximate compositions, pH, and soluble-solid and mineral contents of P, Ca, Mg, Na, and Zn were determined. Both blueberry cultivars had mainly fructose and glucose as free sugars while disaccharides such as sucrose, maltose, and lactose were not detected in both. Oleic, linoleic, and linolenic fatty acids were the major fatty acids in both types of blueberries. The total of 16 free amino acids, including seven essential and nine non-essential amino acids, were higher in the Pyungtaek highbush blueberry. Among the amino acids, arginine was especially much higher in the Pyungtaek highbush blueberry. The anthocyanin, resveratrol, and polyphenol compounds, which are the important biologically active compounds in blueberries, were found. The anthocyanin contents of the Kimcheon lowbush and Pyungtaek highbush blueberries were 22.0 and 18.1 mg/100 g, respectively; the resveratrol contents by HPLC, 0.12 and 0.11 mg/100 g; and the total polyphenol contents, 141.3 and 138.4 mg/100 g. The electron-donating ability determined based on the DPPH radical scavenging activity was increased in a concentration-dependent manner, and it was higher than that of the Pyungtaek highbush blueberries, which implies that it is highly correlated with the higher amounts of total polyphenol, anthocyanin, and resveratrol in it. In conclusion, the two varieties of Korean blueberries can be suggested as potential sources of high-value-added functional foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1104-1110
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• 2009

To investigate physiochemical characteristics of Liriope platyphylla tubers by various drying process, proximate constitute, levels of free sugar, organic acid, free amino acid, crude saponin and spicatoside A were analyzed. Drying methods included hot-air drying (DLR, $60^{\circ}C$, 48 hr) and roasting after hot-air drying (RDLR, roasting at $180^{\circ}C$ for 15 min). The moisture, crude protein, crude lipid, ash and NFE (nitrogen free extract) contents of FLR (fresh Liriope platyphylla tuber) were 69.99%, 1.85%, 0.02%, 0.79%, and 27.35%, respectively. The most abundant proximate component of DLR and RDLR was NFE, of which the contents in both sample were 80.09% and 86.07%, respectively. The major free sugars in DLR and RDLR was oligosaccharide II as 56$\sim$57% and the major organic acid was malic acid as 3.06$\sim$3.34%, respectively. In free amino acid, the major amino acid of FLR, DLR and RDLR was serine with contents of 477.41 mg%, 1394.88 mg%, and 180.33 mg%, respectively. The level of serine was significantly decreased by roasting process. The level of crude saponin in FLR, DLR and RDLR were 3.52%, 8.41%, and 10.15%, respectively.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.231-237
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• 1999

It is very distinctive that sigumjang meju was produced with smoking after molding. Every shapes of traditional sigumjang meju gathered from Kyeongsangbukdo were doughnut types. Fermentation time were $60{\sim}90$ days. Aerobic bacteria were $6.8{\times}10^7\;cfu/g$, and anaerobic bacteria, yeasts, molds count $3.2{\times}10^6\;cfu/g,\;1.0{\times}10^6\;cfu/g\;and\;4.0{\times}10^6\;cfu/g$, respectively. Analysis showed: moisture content, $10.5{\pm}2.6%$; fat content, $2.9{\pm}1.1%$; protein content, $8.3{\pm}0.7%$; ash content, $3.8{\pm}0.7%$; pH, $6.0{\pm}0.5$; L-value, $54.5{\pm}4.7$; a-value, $+3.3{\pm}0.7$; and b-value, $+10.7{\pm}2.0$. K content was the most in quantity among the minerals in sigumjang meju. Maltose was most abundant component among the tested sugars followed by mannitol. Total content of amino acid was $1524.9{\pm}1295.3\;mg%$. Proline was the most abundant component among the amino acids. The ratio of essential amino acid was $30.0{\pm}12.9%$. The principal fatty acids were 18:2, 18:1 and 16:0. Saturated fatty acid and mono unsaturated fatty acid were $23.2{\pm}1.9%\;and\;23.5{\pm}5.2%$, respectively. The PUFA/SFA was $2.3{\pm,}0.3$ which higher than 1.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.448-455
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• 2004

Changes in quality characteristics of Bijijang (fermented soybean curd residus) prepared at $35^{\circ}C\;and\;40^{\circ}C$ for 0, 12, 24, 36, and 48 hr were investigated. Acidity of Bijijang increased, whereas pH and Hunter's color values decreased during fermentation. Immediately after Bijijang preparation, ${\alpha}-and\;{\beta}-amylase$ activities were very low, ${\beta}-Amylase$ activity during fermentation increased rapidly, with those fermented at $40^{\circ}C$ higher than at $35^{\circ}C$. Neutral pretense activity was significantly higher than acidic pretense activity, and increased gradually after 12 hr. Change in total nitrogen content in Bijijang was insignificant, whereas contents of amino-type and water-soluble nitrogens increased significantly during fermentation. Major free amino acids of Bijijang were Arg, Pro, Glu, Thr, Ser, and Lys at initial fermenting stage, and, as fermentation progressed, contents of Cys, Met Glu, Ile, Leu, and Phe increased. Reducing sugar contents of Bijijang fermented at $40^{\circ}C$ were higher than those fermented at $35^{\circ}C$. Sucrose content decreased and glucose content increased. Glucoside (genistin and daidzin) contents decreased and aglycone (genistein and daidzein) contents increased during preparation of Biji and fermentation of Bijijang. Contents of free sugars and isoflavones were higher in Bijijang fermented at $40^{\circ}C$ than at $35^{\circ}C$. Based on these results, fermentation at $40^{\circ}C$ for 48 hr was determined to be optimum fermentation condition for Bijijang.

• Food Science and Preservation
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• v.22 no.4
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• pp.482-489
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• 2015

This study was performed for the comparison of the general components, minerals, amino acids, organic acids, free sugars, ascorbic acid, polyphenol content and DPPH free radical scavenging activity of steamed-treated reed (sprout and root) to those of raw reed. Moisture content of sprout and root of reed after steaming treatment decreased from 81.28% and 81.64% to 70.18% and 65.50%, respectively. Crude ash content was the highest in raw sprout and steam-treated root. Crude lipid content of raw sprout and root were almost similar. In addition, crude lipid content of steam-treated sprout was greater than that of root. Nitrogen free extract content of root was 2 times as high as that of sprout. Total free sugar contents of raw sprout and root increased from 1,311.39 mg% and 4,130.98 mg% to 1,157.79 mg% and 3,750.90 mg%, respectively, after steam treatment. Furthermore, the organic acid contents of sprout and root of reed after steam treatment were less than those of raw sprout and root. Calcium and potassium contents were the highest among others in both steam-treated and raw reed. Amino acid content of sprout was higher than that of root in both before and after steam treatment. Among the amino acids, serine content was the best presented in both before and after steam treated reed. Vitamin C content of steam-treated sprout and root of reed decreased from 61.74 mg% and 6.57 mg% to 4.54 mg% and 80.79 mg%, respectively. Total polyphenol content of sprout was greater than that of root in raw and steam-treated reed. DPPH free radical scavenging activity of ethanol extraction of root was greater than those of other extracts of root.

• Korean Journal of Agricultural Science
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• v.8 no.1
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• pp.117-125
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• 1981

The changes in chemical compositions of chestnuts were tested during processing in order to elucidate the effects of heat treatments such as boiling, steaming and roasting on the flesh compositions. The results obtained were as follows. 1. The chemical compositions of raw chestnuts were: moisture, 59-61%; total sugar, 24-27%; crude fat, 0.3%; crude fiber, 0.6-0.9%; ash, 1.0%; amino nitrogen, 0.3%; vitamin C, 20-22 mg%; and tannin, 40-48%. 2. The moisture contents were increased to 63.8% by the boiling and to 70.27% by the peeling and boiling from 59.41% of raw ones respectively, whereas decreased to 54.11% by the roasting. 3. Contents of crude protein were decreased to 8.04% by the peeling and boiling procedure from 8.72% of raw ones, and those of amino nitrogen also revealed a decreasing tendency by the heat treatments. However, no significant change was observed in crude fat content. 4. Total sugar contents were decreased by the peeling and boiling procedure approximately 3.0%, whereas reducing sugars were increased 2 to 3 times in the all treatments. 5. Vitamin C contents were decreased 72.0 to 78.0 % by the boiling procedure, 64.2% by the steaming, 51. 6% by the roasting as compared with the raw ones. Tannin contents were increased 11.0% by the boiling, and 46.0% by the roasting respectively, whereas decreased 22.0% by the peeling and boiling procedure. 6. The color was changed to brown with different degree, during the boiling, steaming and roasting procedure. The 0.1% solution of alum appeared to be effective in reducing the browning reaction during the heat treatments.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.65-71
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• 2007

Five different commercial chungkukjang powders (A$\sim$E) were compared based on their physicochemical, organoleptic and functional properties. The proximate composition of the five samples ranged from 6.07 to 8.54% in moisture, 15.31 to 27.07% in crude protein, 20.19 to 24.75% in crude lipid, 34.84 to 52.41% in carbohydrate, and 3.69 to 5.26% in ash. The pH of the samples ranged from 5.58 to 6.11, and Hunter's colors showed 70.01$\sim$77.22 for L value, 0.91$\sim$4.64 for a value and 23.72$\sim$31.00 for b value depending on the product. The microbial counts were 8.16$\sim$g.60 log CFU/g for aerobic bacteria, $\sim$4.16 log CFU/g for yeasts & molds, and 1.07$\sim$3.88 log CFU/g for coliforms. The contents of reducing sugars and amino-N were 1.89$\sim$2.41% and 2.83$\sim$7.31%, respectively. Free amino acids were mainly composed of glutamic acid, valine, leucine, phenylalanine, and lysine. The amounts of total phenolics and total flavonoids were 108$\sim$302 mg% and 2.73$\sim$9.41, respectively, with some variations in the products. However, the isoflavone contents, which were composed of genistein (63.26$\sim$217.16${\mu}g/g$), daidzein (58.24$\sim$166.65${\mu}g/g$), genistin (2.66$\sim$55.68${\mu}g/g$), and glycitein (12.26$\sim$17.82${\mu}g/g$), were apparently different per product. The sensory scores for color, smell, taste and overall preference for the five chungkukjang products, which were evaluated by panels in their 20's and 30's using 7-point scoring test, ranged from 3.20 to 4.05.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.912-918
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• 1999

The chemical compositions of korean and Chinese safflower (Carthamus tinctorious L.) seed were compared in this study. The proximate compositions were 0.73 and 0.05% of moisture, 19.74 and 18.82% of crude protein, 15.47 and 14.61% of crude fat, 3.78 and 3.87% of crude ash, 14.53 and 10.46% of crude fiber, 46.49 and 52.23% of N-free extracts in the non-roasted safflower seed (NRS) and roasted safflower seed (RS), respectively. Crude fat contents in non-roasted chinese safflower seed (NRCS) and roasted chinese safflower seed (RCS) were 33.30 and 31.22%, which were higher than those of NRS and RS. Unsaturated fatty acid in NRS was 83.2% and 90.9% in NRCS. Linoleic acid was the most predominant fatty acid in NRS (74.0%) and NRCS (74.2%). Sucrose (216.5 mg/100 g) and raffinose (117.5 mg/100 g) were major free sugars in NRS, but sucrose, glucose, fructose and raffinose were in NRCS. Glutamic acid, aspatic acid and arginine were major in total amino acids. 24 kinds of free amino acid were detected in NRS and 11 kinds in RS. Total essential amino acid in NRS ($28.0\;{\mu}g/100\;g$) was higher than that in NRCS ($9.2\;{\mu}g/100\;g$). The organic acids in safflower seed were composed of formic acid, succinic acid, malic acid, oxalic acid and fumaric acid. The content of vitamin E $({\alpha}-tocopherol)$ in NRS and NRCS were 10.5 mg/100 g, 6.2 mg/100 g, NRCS and RCS were 12.8 mg/100 g, 9.4 mg/100 g, respectively. Total carotenoid content in NRCS was $452.0\;{\mu}g/100\;g$ and it was higher than in NRS. The major minerals of safflower seed were K, P, Ca, Mg.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1088-1094
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• 2014

This study investigated the quality properties of glutinous rice Gochujang produced by regional rural families in order to determine the present state of quality of traditional Gochujang. A total of 80 Gochujang samples were collected from nationwide rural families and their physicochemical characteristics were analyzed. Based on regional mean, ranges of moisture contents, pH, acidity, crude protein contents, and salinity of Gochujang were $44.31{\pm}5.73%{\sim}50.50{\pm}5.65%$, $4.59{\pm}0.36{\sim}4.79{\pm}0.15$, $1.18{\pm}0.22%{\sim}1.54{\pm}0.36%$, $5.28{\pm}0.90%{\sim}6.93{\pm}.09%$, and $5.55{\pm}0.85%{\sim}8.29{\pm}1.19%$, respectively. The mean contents of amino type N, reducing sugars, and capsaicinoids were $488.81{\pm}79.74mg%{\sim}715.16{\pm}78.09mg%$, $22.32{\pm}9.43%{\sim}28.61{\pm}8.80%$, and $44.31{\pm}18.71mg/kg{\sim}65.15{\pm}47.98mg/kg$, respectively, and differences were significant among the Gochujang samples. Hunter color values (L, a, and b) of Gochujang were $4.84{\pm}3.08$, $21.26{\pm}10.53$, and $8.20{\pm}5.91$, respectively, and the range of viscosity was $31,511{\pm}11,764{\sim}72,923{\pm}32,555$ cP. The acidity, salinity, moisture, crude protein, and amino type N contents of Gochujang produced from the Gangwon-do and Gyeonggi-do areas were significantly higher than those of other regions. According to principal component analysis of the physicochemical characteristics of Gochujang produced by rural families, the salinity, acidity, moisture, crude protein, and amino type N contents were strong characteristics of Gochujang produced by Gangwon-do and Gyeonggi-do. These results indicate that traditional Gochujang produced by rural families shows various quality properties and regional differences in physicochemical characteristics.

• Food Science and Preservation
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• v.11 no.2
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• pp.175-181
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• 2004

As a foundational study for notifing excellence of persimmon leaves tea, the chemical component and antioxidant activity were investigated in persimmon leaves from Dungsi, Gabjubaekmok, Weulhasi and Cheongdobansi and green tea leaves. Total sugar contents in all persimmon leaves more higher than that of green tea leaves, and the highest free sugar contained in persimmon and green tea leaves was sucrose. Free sugars present in persimmon and green tea leaves were composed of sucrose, glucose, fructose, maltose and xylose. Sucrose and fructose took more than 70% of total sugar contents. 31∼32 kinds of amino acid were detected in persimmon leaves and 35 kinds in green tea leaves. And total amino acids contained in persimmon leaves were Dungsi, Gabjubaekmok, Weulhasi and Cheongdobansi, respectively 60.40 nmol/${\mu}$L, 53.21 nmol/${\mu}$L, 52.29 nmol/${\mu}$L and 47.58 nmol/${\mu}$L. Total amino acid contents in green tea leaves was the most abundant of all as 114.72 nmol/${\mu}$L. The contents of vitamin C in persimmon and green tea leaves were in the range of 0.015∼0.089% and 0.01%, respectively. Vitamin C was significant higher content in the persimmon leaves than in green tea leaves. Caffeine was not detected in all persimmon leaves, but the caffeine content of green tea leaves was 6.63 mg/l00 g. The content of catechin was showed in the orders of Cheongdobansi, Gabjubaekmok, Weulhasi, Dungsi and green tea leaves; 0.35%, 0.34%, 0.24%, 0.18% and 0.07%, respectively. The contents of gallic acid in Dungsi and Gabjubaekmok were 0.32% and 0.20%. That of green tea was 1.41%, it was the highest content in all samples. The content of calcium in Chengdobansi was most abundant in all samples as 3516.14 ppm, it was 4∼5 times as that of green tea leaves. Flavor component pattern among persimmon leaves was similar, but that of green tea leaves was different. The IC50(${\mu}$g) value of Dungsi, Weulhasi, Gabjubaekmok, Cheongdobansi and green tea were 64.5, 42.0, 47.0, 64.0 and 19.0 respectively.