• 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.

• Journal of the Korean Home Economics Association
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• v.29 no.4
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• pp.25-35
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• 1991

This study was carried out to determine the proximate composition, amino acids and fatty acids contents and changes of physicochemical characteristics of each oil extracted from Spanish and Virginia type peanuts grown in Korea roasted at 110, 120, 130 and 14$0^{\circ}C$ for 2 minutes. 1. The moisture contents of raw Spanish and Virginia type peanuts were 6.5~6.8% respectively. The crude ash and reduced sugar contents of raw Spanish and Virginia type peanuts were 2.3% and 16.5% and the crude protein content was 27.0% in Spanish type peanuts and was aproximately 1% higher than in Virginia type peanut. The protein content was 25.7%~26.7% in Virginia type peanut roasted at 110, 120, 130 and 14$0^{\circ}C$. The crude fat content of Virginia type peanut was 46.0% which was aproximately 1% higher than that of Spanish type. But four kinds of oils content were 51.3%~51.8% in Spanish type peanut roasted at 110, 120, 130 and 14$0^{\circ}C$, which was about 2% higher than those of Virginia type. 2. Amino acids existed in peanut were glutamie acid, arginine, aspartic acid, leucine, glycine, phenylalanine, proline-lysine, tyrosine, valine and isoleucine, etc mainly. But methionine and threonine contents were very low. The content of glutamic acid was the highest in 71.6-81.7mg among amino acids. Glutamic acid content of Virginia type peanut was about 12% higher than that of Spanish type peanut. Total amino acid content was 441.8mg/g in Virginia type peanut and that was 16% higher than that of Spanish type peanut. The lysine content of Spanish and Virginia type peanuts roasted at 14$0^{\circ}C$ were 24% and 13%, these were lower than those of peanuts roasted at 11$0^{\circ}C$. 3. Main fatty acids of raw Spanish and Virginia type peanut oils were oleic(40.99-46.58%), linoleic(33.21-38.82%) and palmitic acid(9.72-11.58). Linoleic acid content of raw Virginia type peanuts was 5.6% higher than that of raw Spanish type peanut. And the oleic acid content of Spanish and Virginia type peanuts roasted at 11$0^{\circ}C$, 12$0^{\circ}C$, 13$0^{\circ}C$ and 14$0^{\circ}C$ was 50-53% and 41-43% respectively. Linoleic acid content of Spanish and Virginia type peanuts roasted at same temperatures as the former was about 28-31% and 37-38% respectively. That linoleic acid content of roasted peanuts was lower than that of raw peanuts. Linoleic acid content of raw and roasted Virginia type peanut, were higher than that of Spanish type peanuts. 4. Acid value and peroxide value of oils extracted from roasted Spanish and Virginia type peanuts were much higher than those of oils extracted from raw peanuts. The maximum AVs of oils extracted from Spanish and Virginia type roasted peanuts were samples roasted at 12$0^{\circ}C$and those AVs were 0.50 and 0.63 respectively. And the maximum POVs of oils extracted from Spanish and Virginia type roasted peanuts were samples roasted at 12$0^{\circ}C$ also and those POVs were 26.8 and 32.8 meq/kg. oil respectively. Acid value and peroxide value of oils extracted from roasted peanuts were increased with increasing the roasting temperatures from 11$0^{\circ}C$ to 12$0^{\circ}C$, then decreased, while TBA values were increased continuously with increasing the roasting temperatures.

• Journal of the Korean Applied Science and Technology
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• v.15 no.4
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• pp.1-9
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• 1998

The lipids from the seeds of Pinus koraiensis mostly composed of triacylglycerols (TGs), in which linoleic acid (46.2 mol%) and oleic acid (25.6 mol%) are present as main components in the fatty acid composition. Surprisingly, they also have unusual fatty acids with ${\Delta}^5$-double bond systems such as ${\Delta}^{5.9.12}-C_{18:3}$ (16.0 mol%), ${\Delta}^{5.9}-C_{18:2}$ (2.3 mol%) and ${\Delta}^{5.11.14}-C_{20:3}$ (0.8 mol%). Saturated fatty acids of palmitic, stearic and arachidic acid were present in less than 8.0 mol%. TG was resolved into 17 fractions by reverse-phase HPLC according to so-called partition number (PN) suggested by Plattner, in which TG molecules with ${\Delta}^{5}$-NMDB acyl chains eluted later than did those with ${\Delta}^{9}$-MDB acyl radicals. $Ag^+$-HPLC separated the TG into 14 fractions more clearly than did those with ${\Delta}^{9}$-MDB acyl radicals. $Ag^+$-HPLC separated the TG into 14 fractions more clearly than did reverse-phase HPLC, and the complexity of ${\Delta}^{5.9.12}-C_{18:3}$ moiety with silver ion impregnated in the column bed was in the level between ${\Delta}^{9.12.15}-C_{18:3}$ ($C_{18:3{\omega}3}$) and $C_{18:2{\omega}6}$ (${\Delta}^{9.12}-C_{18:2}$). In the $Ag^+$-HPLC, it was found that the molecular species having a given-numbered double bonds widely spreaded in the acyl chains eluted earlier than those concentrated in one acyl chain. The main molecular species are $(C_{18:2{\omega}6})_2/{\Delta}^{5.9.12}-C_{18:3}$ (14.8 mol%), $C_{18:1{\omega}9}/C_{18:2{\omega}6})_2$ (12.8 mol%) and $C_{18:1{\omega}9}/C_{18:2{\omega}6}/{\Delta}^{5.9.12}-C_{18:3}$ (10.9 mol%).

• Journal of Food Hygiene and Safety
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• v.26 no.3
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• pp.227-234
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• 2011

The objective of this study was to analyze contents of trans fatty acid and cholesterol of bakery products (bread: 17, pastry: 20, and whipping cream cake: 17) sold at retail in Seoul area. The average values of crude fat contents in bakery products were as follows [mean (minimum-maximum), %)]; bread 6.46 (3.51~8.69), pastry 16.23 (3.55~25.56), and whipping cream cake 16.26 (8.61~31.58). Palmitic acid was the most abundant fatty acid in these products. The average values of saturated fat (SFA) contents and unsaturated fat acid (USFA) contents in these items were as follows [(mean SFA ${\pm}$ SD%] bread (54.04 ${\pm}$ 5.27), pastry (53.41 ${\pm}$ 4.80), and whipping cream cake(70.09 ${\pm}$ 8.64). The high contents of trans fatty acid was analyzed in whipping cream cake. The average values of cholesterol contents in bakery products were as follows [mean (minimum-maximum), %)]; bread 2,36 (0.0~12.86), pastry 8.11 (0.0~42.80), and whipping cream cake 30.55(0.0~132.99).

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.6
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• pp.733-741
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• 2010

Dietary karaya saponin and Rhodobacter capsulatus (R. capsulatus) are known to have hypocholesterolemic actions, as reported in our previous studies. This study examined possible synergistic hypocholesterolemic effects of karaya saponin and R. capsulatus in broilers. A total of 150 broilers were allocated into 10 treatments: control, saponin 25 mg, saponin 50 mg, saponin 75 mg, saponin 25 mg+R. capsulatus 0.2 g, saponin 25 mg+R. capsulatus 0.4 g, saponin 50 mg+R. capsulatus 0.2 g, saponin 50 mg+R. capsulatus 0.4 g, saponin 75 mg+R. capsulatus 0.2 g and saponin 75 mg+R. capsulatus 0.4 g. Feed intake and feed efficiency were improved when karaya saponin and R. capsulatus were synergistically supplemented in the diet. Combinations of karaya saponin, especially supplementation of karaya saponin 50 mg+R. capsulatus 0.4 g were shown to have potential hypolipidemic actions in breast and thigh muscle cholesterol and triglycerides, serum cholesterol, low density lipoprotein-cholesterol and triglycerides, as well as improved high density lipoprotein (HDL)-cholesterol (p<0.05). Compared to the control, almost all the treatments significantly increased serum, liver and fecal concentrations of bile acids (p<0.05). Supplementation of both karaya saponin (75 mg) and saponin 50 mg+R. capsulatus 0.4 g reduced palmitic acid (C16:0) and stearic acid (C18:0) in a similar fashion (p<0.05). The ratios of PUFA:SFA or PUFA+MUFA:SFA in the thigh and breast muscle of broilers were greater in karaya saponin and R. capsulatus supplemented groups than in the control group. Thus, our study concluded that supplementation of karaya saponin synergistically with R. capsulatus in the diet of broilers is an effective way to obtain low-cholesterol, low-triglyceride and high HDL-cholesterol enriched poultry meat with a unique fatty acid balance.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.800-803
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• 2004

Chemical components and physiological activities of acorn powders were investigated to develop functional food. Proximate components were 87.29% crude fiber, 1.18% crude fat, 0.84% crude protein, and 0.12% crude ash. Potassium was most predominant mineral, followed by phosphorus, calcium, magnesium, and sodium. Contents of unsaturated fatty acids, such as oleic, linoleic, and linolenic acids, were higher than those of saturated fatty acids. Water and 75% ethanol extracts of acorn powders showed higher absorbency at 285 nm. Water and 75% ethanol extracts exhibited antioxidative activity with $IC_{50}$ of 19.0 and $21.4\;{\mu}g/mL$, respectively, indicating they are the major biological component in acorn powders. Results suggest water extract of acorn can be used as new material for natural antioxidant and functional food.

• Food Science and Preservation
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• v.24 no.7
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• pp.1007-1016
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• 2017

Melania snail (Semisulcospira libertina) was traditionally used as the healthy food in Korea. It was generally known to improve liver function and heal a diabetes. The aim of this study was to elucidate the anti-diabetic mechanism of melanian snail hydrolysates treated with protamex (MPH) by investigating the inhibitory action on protein tyrosine phosphatase 1B (PTP1B), the improving effect on the insulin resistance in C2C12 myoblast and the protective effect for pancreatic beta-cell (INS-1) under the glucose toxicity. The melania snail hydrolysates treated with protamex (MPH), which showed the highest degree of hydrolysis (43%), and inhibited effectively PTP1B activity ($IC_{50}=15.42{\pm}1.1{\mu}g/mL$), of which inhibitory effect was higher than usolic acid, positive control ($IC_{50}=16.65{\mu}g/mL$). MPH increased the glucose uptake in C2C12 myoblast treated with palmitic acid. In addition, MPH increased insulin mRNA expression level by over 160% with enhanced cell viability in INS-1 cell under the high glucose concentration (30 mM). These results suggest that MHP may improve the diabetic symptom by the inhibiting the PTP1B activity, increasing the glucose uptake in muscle cell and protecting the pancreatic beta-cell from glucose toxicity.

• Food Science and Preservation
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• v.22 no.2
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• pp.218-224
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• 2015

Crickets have been used as crude drug for treating fever and hypertension in East Asia. This study was carried out to investigate the quality characteristics such as the microbial and nutrient contents of crickets (Gryllus bimaculatus) prepared with various processing conditions for use as food. These conditions included the lyophilization process (LP), hot-air process (HP, $90^{\circ}C$ for 7 hr), roasting process (RP, $160^{\circ}C$ for 40 min), and frying process (FP, $180^{\circ}C$ for 30 sec). The total bacterial population of the crickets was 5~7 log CFU/g, but Coliform and E. coli were not detected. The major fatty acids in all the samples were palmitic acid (C16:0), oleic acid (C18:1), and linoleic acid (C18:2). The level of polyunsaturated fatty acids was highest (63.55 g/100 g) in the LP-processed crickets. As for the amino acid content, the glutamic acid level was highest in all the samples, and the RP and FP decreased by 12.01% and 53.88%, respectively, compared to that of the LP. The mineral contents were highest in the LP-processed crickets. Hg was detected at about 1.0 ppb in all the samples, but its level was lower than the residue tolerance level in the Korean Food Code. Such conditions should be considered to better understand the quality characteristics of crickets in food processing.

• 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.

• Journal of the Korean Society of Food Culture
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• v.15 no.4
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• pp.233-239
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• 2000

In order to optimize the quality of pine sprout tea, its chemical properties were analyzed and the yeasts associated with the quality of pine sprout tea during the storage were isolated and identified. In proximate composition moisture content was 20.13%, but other components except sugar were relatively low. Sugars such as glucose(30.15%), fructose(19.57%), and sucrose(9.27%) were major sugars which contained up to 76.73%. Total vitamin C and soluble tannin contents were 11.31 mg% and 68.31 mg%, respectively. Thirteen kinds of free amino acids were detected, but they were contained only in trace. In fatty acid composition 64.69% of fatty aids composed mainly of saturated fatty acids and major fatty acids were oleic acid, palmitic acid, and tricosaenoic acid. Among 8 mineral elements detected, calcium content was highest with 79.00 mg% and followed by potassium(45.16 mg%) and magnesium(8.93 mg%). The sweetness of pine sprout tea was gradually decreased from $70^{\circ}\;Brix\;to\;63^{\circ}\;Brix$ and 3.2% of ethanol at the initial concentration was increased to 6.0% during the storage of 40 days. The yeasts associated with the quality and alcohol formation of pine sprout tea during the storage were identified by Biolog MicrostationlTM system, as Zygosaccharomyces rouxii, Kluyveromyces lodderae, Kluyveromyces wickerhamii, and Pichia fluxuum.