• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.539-542
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• 2002

To evaluate a flower of rose, Rosa hybrids L. as a new food material, its chemical composition was analysed. The contents of crude protein, crude fat, crude ash and crude fiber in rose petals were 16.3, 2.9, 5.4, 16.1% on dry basis, respectively. Free sugars showed 74.3 mg/g of fructose, 49.6 mg/g of glucose and 16.6 mg/g of xylose. The contents of ${\beta}$-carotene and ascorbic acid were 205.2 ug/100 g and 129.5 mg/100 g, respectively. The major minerals of rose petals were K, P, Mg, Ca, Na and Fe, and among them K was the most abundant as 1,981.7 mg/100 g. The major amino acids were aspartic acid as 4,007.3 mg/100 g, glutamic acid as 1,114.8 mg/100 g, lysine as 672.6 mg/100 g and leucine as 661.0 mg/100 g. Fatty acids were mainly unsaturated fatty acids as 76.3%.

• Analytical Science and Technology
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• v.11 no.1
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• pp.54-61
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• 1998

Chemical components of domestic Ligusticum chuanxiong HORT and Cnidium officinale MAKINO were analyzed. Proximate analysis of each species showed crude protein 18.5% and 11.1%, crude lipid 5.9% and 6.2%, crude fiber 6.4% and 6.5%, crude ash 5.4% and 6.0%, and carbohydrate 63.7% and 70.2%, respectively. Contents of potassium which was found to be the most abundant mineral in both species were 1.8% and 3.0%, and those of sucrose were 0.4% and 0.3% respectively while neither fructose nor glucose were detected in each species. Major fatty acids in Ligusticum chuanxiong HORT and Cnidium officinale MAKINO were linoleic acid (60.7% and 61.2%), oleic acid (19.9% and 21.3%), palmitic acid (11.4% and 11.3%)(respectively) but there was no significant difference between two species. Glutamic acid was revealed as the most abandant amino acid in both species with 2.5% in Ligusticum chuanxiong HORT and 1.6% in Cnidium officinale MAKINO. Ligusticum chuanxiong HORT and Cnidium officinale MAKINO also were shown to be contained 0.0009% and 0.0005% vitamin $B_1$, and 0.6% and 0.7% tannin, respectively.

• Journal of The Korean Society of Grassland and Forage Science
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• v.4 no.2
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• pp.152-157
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• 1983

This study was carried out to investigate changes in the quality and botanical composition of native pasture during the grazing period. The results obtained were as follows: 1. On all the farms, the total dry matter yield of native pasture was much higher in the October-cut than in the July-cut. 2. The crude protein content was higher in the July-cut than in the Oct.-cut, while the crude fiber content gave opposite results. There was the same tendency on all the farms. 3. When the six farms were compared, the highest crude protein content was found at Hawon and Haian farm, and cows on these farms showed the highest daily weight gain. Ohra farm had the lowest crude protein and the cows on this farm the lowest daily weight gain. 4. The botanical composition of the main species distributed was 58.1% Zoysia japonica, 16.4 Pteridum aquilinum, and 3.8% Miscanthus sinensis. In the case of family, 72.1% were Gramineae, 1.8% Leguminosae, and 16.4% Pteridacea. 5. According to botanical composition of a family, Hawon farm had the highest daily weight gain and the highest rate of Gramineae and Leguminosae. Ohra and Youngkang farms had the lowest weight gains, but the native grassland on these farms contained a high proportion of Pteridum which is toxic to cattle.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.841-846
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• 2017

This study investigated the nutritional compositions and physiochemical properties of three domestically cultivated jujube fruits (Boeun, Sangwhang, and Bokjo). Nutrient contents were analyzed by freeze-drying the jujube fruits. The results showed that the proximate compositions of the three jujube cultivars ranged from 7.85~13.52% for moisture, 4.65~5.24% for crude protein, 1.29~2.38% for crude ash, 0.17~1.09% for crude lipid, and 7.66~16.63% for crude fiber. The above proximate contents of jujube cultivars were significantly different. Mineral contents of Al, Fe, Mg, Ca, Na, and K in the three jujube fruits were also determined. Mn, Cu and Zn were not detected in any of the varieties. The content of Al was higher in Sangwhang, while Boeun had higher contents of Ca and K. The total polyphenol, ABTS values, and hypoglycemic effect were slightly higher in Boeun as compared to the other varieties. Taken together, Boeun could be an important source of natural antioxidant as a functional food.

• Food Engineering Progress
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• v.13 no.3
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• pp.176-182
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• 2009

This study was carried out to analyse the physicochemical characteristics of soybean pastes with the sword beans and general soybean pastes. There was no difference in contents of general component (moisture contents, crude ash, crude fiber, crude fat) among the soybean pastes, but contents of crude protein was higher in J1, J2 compared to the others. Amylase activity was higher in J3, J4 adding the rice, and protease activity was higher in J1, J2 that has higher soybean contents than the others. Reducing sugar contents was higher in J3, J4 that has high amlyase activity with value of 8.53${\pm}$0.45% and 8.36${\pm}$1.05%, and amino-type nitrogen contents was higher in commercial soybean paste K5, K6 than other soybean pastes with value of 668.34${\pm}$4.11 mg% and 642.64${\pm}$2.05 mg% respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.2
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• pp.196-203
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• 2023

We investigated the nutritional characteristics and antioxidant effects of sea mustard Undaria pinnatifida fractions from Gultongmeori in Taejongdae, Youngdo, Busan. Based on dry weight, the moisture, crude protein, crude lipid, crude ash, and crude fiber contents were 34.98%, 11.55%, 0.43%, 17.82%, and 3.45%, respectively. To evaluate the antioxidant effect, we used radical scavenging (DPPH and ABTS), reactive oxygen species (ROS) production measurement, and DNA oxidation assays. Total flavonoid and phenol contents were higher in the n-hexane fraction than in other fractions. The n-hexane fraction was more effective at scavenging free radicals than other fractions as assessed using DPPH and ABTS assays (P<0.05). The ROS production assay showed that all sea mustard fractions decreased H₂O₂ induced cellular ROS production compared to that seen in the control (P<0.05); however, the n-hexane fraction reduced cellular ROS production to a greater extent than the other fractions. Furthermore, the n-hexane fraction from Gultongmeori significantly inhibited genomic DNA oxidation. These results indicate that the antioxidant effect of sea mustard is associated with its high flavonoid and phenol content. This study proposes that processed food products supplemented with sea mustard can be developed as functional foods to promote health in the local population.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.77-82
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• 2007

The general composition like moisture content, and the physical and sensory characteristics of the steamed rice cake added with powder of roots of balloonflowers were as follows. The moisture content in the roots was 4.13${\pm}$0.01%, crude protein 9.24${\pm}$0.11%, crude fat 3.07${\pm}$0.04%, crude fiber 33.82${\pm}$0.01%, and crude ash 8.16${\pm}$0.02%. The moisture content of the cake was decreased with increase of the root’s powder added. In physical characteristic, the hardness of the cake was increased with increase of the powder. The control cake was the highest in the cohesiveness. The springiness tended to be increased with increase of the powder. The gumminess was higher with increase of the powder, being 530.33% in the control and 284.44% in the sample with 12.0% powder added. The adhesiveness was decreased with increase of the powder. The color change was significantly decreased with increase of the powder. With increase of the powder, the value a was decreased, while the value b showed to be increased. In a sensory test, the favorite degree to color, flavor, bitter taste, moistness, soft-ness and overall acceptability was measured to get the follow result. To color, the lot with 6% of the balloonflower powder added showed the highest accept-ability with the same highest result also to flavor and bitter taste. The moistness and the softness were revealed as the highest at the control, and the chewiness was also highest at the lot with 3% of the powder added. The overall acceptability was highest as 5.75 at the lot with 6% of the powder added, coming out to be higher in order of the 3% added-lot, the control, the 9%-lot and the 12%-lot.

• Journal of Food Hygiene and Safety
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• v.32 no.6
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• pp.513-520
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• 2017

This study was performed to provide basic data of 'Kangilok'. The objective of this study was to investigate worth of 4 parts of maize hybrid for grain, 'Kangilok' for functional foods. The 4 parts are kernels, dehulled kernels, skin of kernels and cobs of 'Kangilok'. We evaluated moisture, crude ash, crude lipid, crude protein, crude fiber and mineral content of 'Kangilok'. The moisture of kernels, dehulled kernels, skin of kernels and cobs of 'Kangilok' were 11.27%, 12.40%, 9.45%, 8.85% and the crude ash were 1.26%, 0.73%, 3.19%, 1.42%. Each of the crude lipid were 3.84%, 2.69%, 8.59%, 0.46% and the crude protein were 9.40%, 9.96%, 12.10%, 2.80%. The crude fiber of kernels, dehulled kernels, skin of kernels and cobs of 'Kangilok' were 2.24%, 0.92%, 7.07%, and 33.51%. Among the mineral contents, Ca and K content of cobs were highest by 4.84 mg/100 g, 114.33 mg/100 g and Fe, Mn contents of skin of kernels were highest by 5.30 mg/100 g, 2.64 mg/100 g. Mg content of kernels was the highest by 27.42 mg/100 g. P content of kernels, dehulled kernels, skin of kernels and cobs were 1.20%, 0.96%, 2.41%, and 0.19%. It was performed test on anti-oxidative, anti-inflammatory activities of 60% ethanol extract from 4 parts of Kangilok. The anti-oxidative effect was measured by DPPH and ABTS radical scavenging activity. As a results, DPPH radical scavenging activity (10 mg/mL) was 72.59%~93.05% and ABTS radical scavenging activity (10 mg/mL) was 48.17%~79.88%. The anti-inflammatory effect was measured by ability to inhibit production nitric oxide (NO) in RAW264.7 cell. As a result, all the extract of 4 parts were showed significantly inhibitory effect on NO production. Carotenoid contents quantified by using HPLC. ${\beta}$-Carotene of carotenoid was not analyzed in all the sample. Lutein and zeaxantin ware analyzed in kernels and skin of kernels.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.7
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• pp.1025-1029
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• 2003

The effect studied was that of the feeding of shrimp by-product meal, as a source of eicosapentaenoic and docosahexaenoic acid, on growth performance and fatty acid composition of adipose tissue in growing pigs kept on small holdings in Central Vietnam. Shrimp by-product meal was exchanged with ruminant meal so that the diets contained either 0, 10 or 20% shrimp byproduct meal in the dry matter. The diets were fed on 6 different small-holder farms. The farmers fed a base diet according to their personal choice, but were instructed as to the use of shrimp by-product and ruminant meal. The diets were fed to the pigs from 70 to 126 days of age. There were three animals per treatment group per farm. The diets without and with 20% shrimp by-product meal on average contained 0.01 and 0.14 g docosahexaenoic acid/MJ of metabolisable energy (ME). Due to the higher contents of ash and crude fiber, the shrimp by-product meal containing diets had lower energy densities than the control diets. Eicosapentaenoic acid was not detectable in adipose tissue; the content of docosahexaenoic acid was generally increased after consumption of shrimp by-product meal. In spite of the concurrent high intakes of ash and crude fiber, the feeding of shrimp by-product meal had a general stimulatory effect on growth performance of the growing pigs. The intake of docosahexaenoic acid or its content in adipose tissue was not related with average daily gain. It is suggested that shrimp by-product meal may contain an unknown growth enhancing factor.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.2
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• pp.231-238
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• 2015

An experiment was conducted to increase the quality of rice bran by fermentation using Bacillus amyloliquefaciens and humic substances and its utilization as a feed ingredient for broiler chickens. The experiment was carried out in two steps. First, the fermentation process was done using a completely randomized design in factorial with 16 treatments: i) Dosage of B.amyloliquefaciens ($2.10^8cfu/g$), 10 and 20 g/kg; ii) Graded levels of humic substances, 0, 100, 200, and 400 ppm; iii) Length of fermentation, three and five days. The results showed that the fermentation significantly (p<0.05) reduced crude fiber content. The recommended conditions for fermentation of rice bran: 20 g/kg dosage of inoculums B. amyloliquefaciens, 100 ppm level of humic substances and three days fermentation period. The second step was a feeding trial to evaluate the fermented rice bran (FRB) as a feed ingredient for broiler chickens. Three hundred and seventy-five one-day-old broiler chicks were randomly assigned into five treatment diets. Arrangement of the diets as follows: 0%, 5%, 10%, 15%, and 20% level of FRB and the diets formulation based on equal amounts of energy and protein. The results showed that 15% inclusion of FRB in the diet provided the best bodyweight gain and feed conversion ratio (FCR) values. In conclusion, the nutrient content of rice bran improved after fermentation and the utilization of FRB as a feed ingredient for broiler chickens could be included up to 15% of the broiler diet.