• Korean Journal of Medicinal Crop Science
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• v.18 no.5
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• pp.298-304
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• 2010

For the investigation of possibility as a useful functional material, different parts of Lythrum salicaria L. harvested at four growth stages were studied in the aspect of bleeding characteristics, chemical composition and in vitro activity. Weights (g/plant) of L. salicaria plant parts were high in order to stem > leaf > flower > root at the best growth time. Crude lipids (3.59~4.30%) and crude proteins (14.7~23.5%) of L. salicaria leaves were the highest among the other plant parts showed from 0.08~3.54%, and 4.0~21.9%, respectively. Free sugars (2.9~4.2%) and crude ash (11.9~14.8) of leaves also showed the highest value. Free radical scavenging activities of L. salicaria root on 2,2-diphenyl-1-picrylhydrazyl showed from $43.5\;{\mu}g/m{\ell}$ to $47.6\;{\mu}g/m{\ell}$ as $IC_{50}$ which were followed by those of flower, leaf, and stem. Root of L. salicaria tested at $100\;{\mu}g/m{\ell}$ also showed the most efficient inhibitory effect on lipopolysaccharide (LPS)-induced nitric oxide (NO) production in murine macrophage RAW264.7 cells. Cell viability of the plant parts tested by 3-(4,5-dimethylthiazolyl-2)-2,5-diphenyl tetrazoliumbromide (MTT) assay was high in order to flower, leaf, root, and stem. Total phenol content measured as tannic acid equivalent showed the highest value in flower. In conclusion, among the plant parts, especially leaf of L. salicaria, was rich in the chemical components, and showed efficient antioxidant/inhibitory activity on free radical and NO production, and was expected to be a functional material candidate.

• Journal of the Korean Wood Science and Technology
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• v.33 no.1 s.129
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• pp.77-86
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• 2005

In order to investigate the ability of log wood for oak mushroom production as a source of an alternative energy, both chemical and physical characteristics of log wood were investigated according to the cultivation periods. Also, both chemical and physical characteristics of material that treated by steam explosion were investigated to confirm the pretreatment effect by remaining enzyme as a control. The contents of ash, water-, alkali- and organic soluble extracts have been increased after the inoculation. It appeard that holocellulose contents substantially decreased and the contents of lignin as another main component of wood remained constant after the inoculation. However this result implied that indeed, a sufficient amount of lignin has been degraded paritially by enzymes of oak mushroom Lentinus edodes if we consider that the amount of holocelulose was substantially reduced. It also indicated that the degree of degradation gradually progressed but crystallinity decreased after the inoculation. The contents of water-, alkali- and organic soluble extracts have been increased by steam explosion. Holocellulose contents increased within narrow limits and lignin contents remained constant. However the contents of holocellulose and lignin have been decreased by steam explosion, considering that the amount of other extractives was relatively increased. The degree of crystallinity and lignin contents reduction by steam explosion was almost similar to the result obtained by increasing cultivation periods. According to the results, log woods for mushroom production have a potential as material for developing alternative energy.

• Journal of agriculture & life science
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• v.45 no.4
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• pp.105-112
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• 2011

Nutritional components and antioxidant activities of commercial loquat leaf tea (CLLT) were evaluated. Proximate compositions were as follows; moisture 5.34%, crude protein 8.38%, crude fat 13.26%, nitrogen free extract 46.21%, crude fiber 19.24% and crude ash 7.57%, respectively. Ascorbic acid and total phenolics content of CLLT was 0.47 mg/100 g and 42.55 mg/GAE g, respectively. Mineral elements were Ca 1,624.01 mg/100 g, K 1,099.66 mg/100 g, and Mg 192.70 mg/100 g, respectively. Amino acid contents of CLLT were very rich in glutamic acid 565.98 mg/100 g and deficient in cystine 12.97 mg/100 g. The 2,2'-azino-bis (3-ethylbenzthiazoline-6- sulfonic acid) diammonium salt (ABTS), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities of hot water extract from CLLT were 72.51% and 90.11%, respectively at a concentration of $1,000{\mu}g/mL$. Reducing power and ferric reducing antioxidant power (FRAP) of hot water extract from CLLT were increased in a dose dependent manner. Therefore, these results suggest that the hot water extract of CLLT possess antioxidant activities and thus it has great potential as a source for functional food such as natural antioxidant.

• Food Science and Preservation
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• v.19 no.6
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• pp.866-872
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• 2012

This study was conducted to investigate the changes in physicochemical properties of Spergularia marina Griseb by blanching. The proximate composition, free sugar, free amiao acid, organic acid, vitamin and mineral composition of raw and blanching Spergularia marina Griseb were compared. After blanching treatment, the moisture and carbohydrate contents of Spergularia marina Griseb increased, but the crude protein, crude fat and crude ash contents decreased. Total free sugar content decreased by 62.50% compared with raw Spergularia marina Griseb after blanching, and the reduction of galactose was the largest in free sugars. The raw and blanched Spergularia marina Griseb contained all the essential amino acids, except tryptophan. The total amino acid and essential amino acid contents were reduced by blanching, but the essential amino acid ratios of the raw and blanched Spergularia marina Griseb were similar. The amounts of all the detected organic acids were reduced by blanching, except acetic acid. Spergularia marina Griseb was found to contain high levels of vitamin C, vitamin E, and minerals, but these were reduced by blanching. These results showed that most of the nutrients contained by Spergularia marina Griseb are decrease by blanching. Therefore, the blanching conditions that can reduce nutrient loss of Spergularia marina Griseb must be established.

• Food Science and Preservation
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• v.19 no.4
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• pp.569-576
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• 2012

This study was conducted to compare the major chemical components of Korea Crataegi fructrus (KCF) and Chinese Crataegi fructrus (CCF). Among the proximate compositions, the curde fat content of KCF was lower than that of CCF, whereas their crude protein, crude ash and carbohydrate contents were similar. CCF had a higher total free sugar content than KCF. The major free sugars of KCF and CCF were identified as fructose and glucose. The value of glutamic acid was greater in the amino acids of KCF and CCF, and KCF had higher total amino acids and essential amino acids contents than CCF. KCF also had a higher level unsaturated fatty acids than CCF. CCF had a higher organic acid content, but both KCF and CCF had high citric acid levels. and Chinese The vitamin C contents of KCF and CCF were 272.69 mg per 100 g and 262.38 mg per100 g, respectively. The mineral content of KCF was higher than that of CCF, in the following order : K > Ca > Mg > Fe. The results showed that KCF had higher total amino acid, essential amino acid, unsaturated fatty acid and mineral contents and CCF had higher free sugar and organic acid contents.

• Food Science and Preservation
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• v.16 no.4
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• pp.549-553
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• 2009

The mushroom Agrocybe chaxingu was analyzed to evaluate the nutritional value of this potential food. The moisture content was 88.9% in the fruiting body of A. chaxingu, and the proportions of ash, crude fiber, carbohydrate, crude protein, and crude fat were 0.9%, 1.4%, 7.2%, 2.5% and 0.4% by weight, respectively. A. chaxingu contained 1.29 mg/100 g edible weight of vitamin $B_1$, and the contents of vitamin $B_2$, vitamin $B_3$, and vitamin C were 0.15 mg, 0.32 mg, and 18.4 mg per 100 g of wet mushroom. Potassium (3,318 mg/100 g, dry basis) was found at the highest concentration in A. chaxingu. In addition, the mushroom contained many other minerals (all figures are mg per 100 g of dried mushroom) such as phosphorus (909.7), magnesium (141.3), sodium (12.7), zinc (7.4), iron (6.5), copper (2.8), manganese (0.8), and nickel (0.1). The results indicate that A. chaxingu is a valuable nutrient source.

• 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.

• Food Science and Preservation
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• v.13 no.2
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• pp.186-191
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• 2006

Prunus mume is extensively cultivated as a fruit and medicinal plant in Korea. Recently, prunus mume has a pressing problem with an increase of prunus mume cultivation area in southern part in Korea. Chemical properties of prunus mume flower to determine the optimum processing varieties for tea were investigated. Three kinds of samples treated with fresh, freeze dry and shade dry were used. The content of moisture, crude ash, crude protein, crude fiber, crude fat and nitrogen free extract of prunus mume flower varieties were to $82{\sim}85%,\;0.2{\sim}0.6%,\;2.5{\sim}3.1%,\;2.5{\sim}3.1%,\;0.6{\sim}0.8%\;and\;10{\sim}11%$ respectively. The main component of free sugars in prunus mume flower was glucose and those of organic acids were citric and malic acids. 17 kinds of amino acids were determined from prunus mume flower. The total amino acid contents of Cheongchuk, Baeagaha and Goseong were 760.47 mg%, 624.01 mg% and 807.41 mg%, respectively. Aspartic acid, glutamic acid and lysine were the major component in 3 cultivars. The content of K was much higher than Ca, Mg, Na, fe and Zn. The major fatty acids of prunus mume flower were myristic acid, palmitoleic acid me oleic acid. As a result of analysis, there were no significant differences among the three cultivars of prunus mume flower and drying method.

• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.1-7
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• 2010

In this study, nutritional analysis was done on regular rice bran and fermented rice bran toward increasing their availability and use. Regular and fermented rice bran were extracted 10 times at $98^{\circ}C$ for 4 hours each with water, extracted with 60% ethanol at $60^{\circ}C$ for 4 hours, then concentrated and extracted twice by freeze-drying. When rice bran was fermented, moisture, protein, and ash contents increased, while fats and carbohydrates decreased. Out of fatty acids, the saturated fatty acid content of regular rice ran was found to be 17.7%, and 20.5% when fermented while the unsaturated fatty acid components of rice ran and fermented rice bran were found to be 82.3 and 79.5%, respectively. In both kinds of bran, palmitic acid, oleic acid and linoleic acid represented over 90% of the fatty acid content. In rice bran the fatty acid composition was 15.1% palmitic acid, 40.6% oleic acid and 39.5% linoleic acid, while that of fermented rice bran was 13.2% palmitic acid, 43.2% oleic acid and 31.3% linoleic acid. Out of free sugars fermented rice bran contained 0% fructose, 0.0099% glucose, 0.0039% maltose and 0.3233% sucrose. These results with which those of regular rice bran were silmilar were according to the normal sugar composition of rice in general. The vitamin C content of rice bran was 53 mg/100 g and that of fermented rice bran 7 mg/100 g. In neither kind of rice bran was vitamin A detected. Out of 18 minerals analyzed, Ca, K, Mg, and Mn were the most abundant minerals in both kinds of rice bran. Fermented rice bran had a higher K content with 3,163 mg/100 g, than normal rice bran, Mg content was 1,178 mg/100g. Fermented rice bran had a higher total mineral content.

• Korean journal of food and cookery science
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• v.6 no.4 s.13
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• pp.69-83
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• 1990

Gynostemma pentaphyllum Makino is a kind of perennial liana plant belonging to the Cucurbitaceae family. Since it was first discovered and reported to the Japanese academy in 1977, it came to be widely known to China and Southeast Asia areas as well as Japan. In Korea its name began to appear in the first half of 1980's, and it is now being nationwidely cultivated and popularized as tea stuffs. Gynostemma pentaphyllum Makino has remarkably strong propagation power. In addition. since it contains a great quantity of beneficial components, especially saponin it is believed to have excellent medical effects, too. This study was undertaken to examine the value of Gynostemma pentaphyllum Makino as a health-promotint tea, by investigating the components creating the flaver of tea and the saponin ingredient making medical effects as well as by inspecting whether Gynostemma pentaphyllum Makino products show different component arrangements according to their growing districts. As raw materials of the experiment, three kinds of Gynostemma pentaphyllum Makino samples produced in Suwon, Geochang and Uleungdo were taken. To accomplish the formerly stated goals, the contained quantity of the proximate composition, free sugar, reducing sugar, free amino acid, minerals, tannin, caffeine and vitamin C were measured respectively and compared between the samples, while the saponin content was compared with heat extracted from panax ginseng. The results of the experiment are as follows: 1. In the case of the proximate composition, the crude fat content was the highest in the Gymostemma pentaphyllum Makino material from Geochang (1.62%), the second in that from Suwon (1.56%), and the lowest in that from Uleungdo (1.0%). In addition the Geochang: produced sample had the greatest quantity of the crude protein and ash contents: the order of the crude Protein content was the Geochang produced (17.83%), the Suwon-produced (15.87%), and the Uleungdo-produced(12.28%), while that of the ash content was the Geochang-produced (14.80%), the Uleungdo-produced(10.17%), and the Suwon-produced(9.34%). 2. As for the reducing sugar contents, the Suwon-produced scored the highest of the three (3.3%), while the Geochang-produced was 1.3% and the Uleungdo-produced 0.5%. The total content of free sugar was 1.07% (the Suwon-produced), and 0.49% (the Geochang-produced) respectively but the sample from Uleungdo showed almost no free sugar content. The contained quantity of fructose and glucose was the highest among the kinds of free sugar both in the Suwon-produced and in the Geochang-produced. 3. The content of amino acid was the highest in the Suwon-produced(1.41%), the second in the Geochang-produced(1.37%), and the lowest in the Uleungdo-produced(0.53%). In the experiment, sixteen kinds of amino acid were extracted-Asp. Thr. Ser. Glu. Gly. Ala. Val. Het. Ileu. Leu. Tyr. Phe. Lys. His. Arg. Try. All of them except glutamic acid and methionine showed the highest quantity score in the Suwon-produced, while the glutamic acid content was the higest in the Uleungdo-produced and the methionine content in the Geochang-produced. The sequential arrangement of the sixteen contents according to their magnitude ranged from glycine, aspartic acid, and glutamic acid (the highest) to tryptophan, serine and lysine (the lowest). 4. Ten kinds of mineral were detected-Ca, Mn, Cd, K, Na, Pb, Mg, Fe, Zn, Cu. Among them, the content of Cd, Na, Mg, Zn and Fe was the highest in the Geochang-produced and that of K in the Suwon-produced. 5. The Geochang-produced materials contained much a larger quantity of tannin (6.3%) than the Suwon-produced (2.6%). Neither caffeine nor vitamin C was detected in the three kinds of materials. 6. In the case of the saponin content the Geochang-produced showd 2.39%, the Uleungdo-produced 1.77% and the Suwon-produced 1.49% respectively. However, it was found also that the saponin content of Gymostemma pentaphyllum Makino was the same kind as that of panax ginseng.