• Food Science and Preservation
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• v.6 no.1
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• pp.61-65
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• 1999

This study was carried out to investigate change in the components according to drying methods of jujube. Raw jujube was dried with five methods such as sun-drying, hot-air drying after pretreated with sunlight, blanching, microwave treatment, respectively. The contents of soluble sugar and protein in sun-dried jujube were higher than those of other drying methods. The free sugars of dried jujube were consisted of sucrose, glucose and fructose. And the contents of free sugar was not different by drying methods. The major organic acids of dried jujube were oxalic acid, citric acid and malic acid. The contents of glutamic acid, glycine and alanine were higher than those of other amino acids, and the content of each amino acid was not different by drying methods.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.3
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• pp.273-276
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• 1999

Some metabolites and embryo growth of primed tobacco (Nicotiana tabacum L. cv. ‘KFI09’) seeds were observed during priming. The seeds were primed at 15 and $25^{\circ}C$ for 1, 2, 3, 5, 10 and 15 days in a -0.8 MPa polyethylene glycol 6000 (PEG) solution. The time to 50% seed germination (T$_{50}$) was greatly reduced when the seeds were primed at $25^{\circ}C$ when compared with 15$^{\circ}C$. The $\alpha$-amylase activity and sugars and amino acid contents in the seeds primed at $25^{\circ}C$ greatly increased, while $\alpha$-amylase activity was similar, and sugar and amino acid contents increased slightly in the seeds primed at 15$^{\circ}C$. When the seeds were primed at $25^{\circ}C$, growth of the embryo which was enclosed by endosperm was detected, while the endosperm became thinner as the priming duration was extended.d.

• Journal of Mushroom
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• v.14 no.2
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• pp.27-33
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• 2016

In this study, we analyzed the nutrient composition and ${\beta}$-glucan content in Lentinula edodes fruiting bodies from different collection areas. Four types of free sugars were detected by HPLC, and the range of trehalose prevalence was 0.83% to 9%. The highest total amino acid content was observed from sawdust media cultivation of Lentinula edodes fruiting bodies, collected in China (JMI10050)The highest essential amino acid content, assessed by log cultivation of Lentinula edodes fruiting bodies, collected in Jangheung (JMI10059). Sixteen free amino acids were detected in Lentinula edodes fruiting bodies, and the major free amino acids were histidine, glutamic acid, and arginine. The highest essential amino acid including threonine, valine, methionine, isoleucine, leucine, phenylalanine, histidine, and lysine was fromsawdust media cultivation of Lentinula edodes fruiting bodies collected in China(JMI10052). The ${\beta}$-glucan content from log cultivation of Lentinula edodes fruiting bodies collected in Korea (JMI10059 and JMI10066) was higher than that from sawdust media cultivation of Lentinula edodes fruiting bodies collected in China. The highest ${\beta}$-glucan content was observed from log cultivation of Lentinula edodes fruiting bodies collected in Korea (JMI10066).

• Journal of Marine Bioscience and Biotechnology
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• v.15 no.2
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• pp.96-102
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• 2023

Salicornia herbacea, a noted halophyte, has been widely researched for its diverse physiological activities. The continuous exploration of its compounds is essential. This study employed gas chromatography (GC) coupled with mass spectrometry (MS) for qualitative analysis. This involved pretreatment including trimethylsilyl (TMS) derivatization of the S. herbacea extract, facilitating its GC analysis. Five compounds, including various fatty acids and β-sitosterol, were identified by direct analysis of the methanol extract of S. herbacea without pretreatment by GC-MS. Conversely, the analysis of the TMS-derivatized extract revealed 28 distinct peaks. Quantitative analysis further indicated that the predominant compounds in the S. herbacea extract were sugars and sugar derivatives, notably glucose, fructose, and glucitol. The collective concentration of these sugars and its derivatives amounted to 116.45 mg/g, representing 11.6% of the dry weight of the raw S. herbacea. Following sugars and their derivatives, fatty acids constituted the next most abundant group of compounds. However, the presence of amino acids and organic acids was relatively low.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.1
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• pp.64-69
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• 1988

Young barley plants (Hordeum vulgare) were exposed to $^{14}$ Co$_2$ for 10 and 30 minutes. Leaves were harvested and extracted for aqueous soluble metabolites which were fractionated into amino acids, sugars, sugar phosphates and organic acids. It was found that both 10 and 30 minute incubation periods had similar quantities of label but differed in the quality and quantity. It was also found that the neutral fraction (sugars, phosphate esters and organic acids) had 4.5 times more label than the amino acid fraction at 10 minutes and only about 1.7 times at 30 minutes. Label increased moderately from 10 minutes in the sugar fraction where there was a large increase in the amino acid fraction, both qualitatively and quantitatively. Photosynthetic rate was found to be quite different when the 10 minute incubation and the 30 minute incubation were compared (0.125 vs 0.034 and 0.042 $\mu$mole co$_2$/mg chlorophy 11/min respectively).

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.614-618
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• 2004

This study was performed to investigate the nutritional components of yanggeng prepared with different amounts of pumpkin. Three yanggeng products were made, consisting of 87 (sample A), 90 (sample B) and $93\%$ (sample C) pumpkin paste, with the addition of agar, sugar, corn syrup and salt. The amino acids, vitamin E, sugars and mineral contents of the yanggeng were also examined. With regard to the amino acids content of the pumpkin yanggeng those of glutamic and aspartic acid were the highest in all three products. The vitamin E concentration was significantly higher in sample C than those in samples A and B. The glucose and galactose contents were higher in sample C than in samples A and B, whereas the fructose and lactose contents were higher in sample A than in samples A and B. The calcium, magnesium, potassium and sodium contents were higher in sample C than in the other two samples, whereas the zinc and manganese contents were higher in sample A than the other two samples. The potassium content of the pumpkin yanggeng was the highest of the tested minerals.

• Journal of the Korean Applied Science and Technology
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• v.35 no.2
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• pp.478-484
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• 2018

In this study, proximate composition, crude fiber, reducing sugar, free sugars, organic acids, minerals and amino acids of Platycodon grandiflorum seeds were analyzed to evaluate its nutritional value. Moisture, crude protein, crude fat, crude ash and carbohydrate contents of seeds were 6.97, 26.05, 27.46, 3.78 and 35.74%, respectively. Crude fiber of 6.31% and reducing sugars of 1.54% were also determined. Sucrose(1,661 mg/100 g) and lactic acid(1,224 mg/100 g) were most abundant free sugar and organic acid, respectively. Both phosphorus and potassium were main minerals that contained more than 700 mg in 100 g seeds. Amino acids analysis of 100 g seeds showed that glutamic acid(3.45 g), arginine(2.51 g), aspartic acid(1.66 g), leucine(1.29 g), lysine(1.10 g), alanine(1.05 g) and glycine(1.04 g) were abundantly contained in order, while others were less than 1 g.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.6
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• pp.570-578
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• 2012

The present study investigated the effect of diets supplemented with different levels (0, 1, 3, and 5 %) of fig leaf ethanol extract (FLEE) on the nutritional composition of black rockfish Sebastes schlegeli. Fish ($10.05{\pm}0.44g$) were fed to apparent satiation twice daily for 8 weeks. Adding FLEE decreased crude lipid levels and increased crude protein and ash. Among the three organic acids in the whole body of black rockfish, lactic acid was predominant, followed by citric acid and oxalic acid. Five free sugars were found in all groups. Fucose and glucose were the dominant free sugars in the FLEE-added group. The abundant fatty acids in the FLEE-added group were C16:0, C18:1-cis (n9), and C22:6n-3. The major amino acids in the samples were glutamic acid, aspartic acid, glycine, leucine, alanine, lysine, and arginine. The abundant free amino acids in the FLEE-added group were taurine, glutamic acid, alanine, leucine, and arginine.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.7-10
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• 1984

The three kinds of Kochujang were prepared with liquid koji equivalent to 30%, 50% and 70% of brewing water and the contents of free amino acids and free sugars during aging at $25^{\circ}C$ for 3 months were compared with those of the control group which was made from solid koji. All tested Kochujang were higher in glutamic acid, lysine and aspartic acid while lower in methionine, histidine and tryptophan. The content of total free amino acids was high in the order of control group, 70%, 50%, and 30% liquid koji group. Fructose and rhamnose were found in all groups, but glucose in only the control group and 70% liquid koji group. Fructose content was the highest of the free sugars and total free sugar content was higher in the control group and 70% liquid koji group than other groups.

• Journal of Ginseng Research
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• v.28 no.3
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• pp.143-148
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• 2004

Brown color intensity has been a major factor to estimate the quality of red ginseng and its products. This study deals with the relationship between the browning reaction of ginseng root and two compounds, arginyl-fructosyl-glucose(Arg-fru-glc) and arginyl-fructose (Arg-fru), in the model system of steaming and heat-drying processes for the preparation of red ginseng. During the steaming process, a marked decrease of starch and a considerable formation of maltose occurred in main roots of raw ginseng, but the formation of glucose was scarcely observed. After the heat-drying process, the brown color intensity of the powdered preparation of steamed main roots was 3 to 4 times higher than that of the powdered preparation of raw main roots. Also, when the heat- drying process was done with the addition of L-arginine, brown color intensity of the powdered preparation of steamed main roots was 12 to 13 times higher than that of the powdered preparation of raw main roots. The amount ratios of browning reaction products formed from sugar compounds and amino acids in the model system of steaming and heat-drying treatments in vitro were in order of xylose > glucose > fructose > maltose > dextrin (DE 9) > sucrose > dextrin (DE 8) and soluble starch. Each solution of Arg-fru-glc and Arg-fru that were synthesized chemically from maltose plus L-arginine and glucose plus L-arginine, respectively, changed from colorless to brown color during the heat-drying treatment. Amino acids or sugars were effective on the acceleration of each browning reaction of Arg-fru-gIc and Arg-fru during the heat-drying treatment.