• Journal of the Korean Applied Science and Technology
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• v.31 no.2
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• pp.285-295
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• 2014

Citrus essential oil were extracted from citron peel of cultivated in Gohong (CCP) using environmentally friendly supercritical carbon dioxide method. Antioxidant activity and aroma composition of the essential oils extracted by the SC-$CO_2$ method were evaluated by comparing with those extracted by organic solvent method. Fatty acid composition, DPPH scavenging, and antioxidant activity of the oils obtained by different extraction condition of SC-$CO_2$ method were investigated and their antioxidant activities were compared with commercially available lavender, eucalyptus and tea tree oils. As the results, linoleic acid was most abundantly found from CCP oil extracted by the SC-$CO_2$ method and cis-11,144-eicosadienoic acids was second abundantly found. Radical scavenging ability of DPPH was 98% when the concentration of CCP oil was 50 mg/mL. This scavenging ability increased with the increase of oil concentration. On the other hand, flavonoids content (84 mg/100g) of the CCP oil extracted by the SC-$CO_2$ method was slightly higher than that (75 mg/100g) by hexane extraction. The results, obtained from CCP oil by GC-MS, indicated that, among 66 components, the content of terpenes was 55.8% and limonene was 27.3%.

• Food Science of Animal Resources
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• v.28 no.1
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• pp.21-26
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• 2008

This study was carried out to evaluate the nutritional properties of spreadable liver product. The composition of fresh hog liver used as raw material was 70.5% moisture, 5.2% fat, 20.3% protein and 1.2% ash. The composition of the spreadable liver product was 55.3% moisture, 19.4% protein, 21.6% fat and 3.7% ash. The total amino acid content of fresh liver was 18.69 g/100 g with glutamic acid at the highest level of 2.57 g/100 g. The total amino acid content of liver product was 18.03 g/100 g with glutamic acid at 2.28 g/100 g. The essential amino acid content was found to be 42% of total amino acids. The fatty acid analysis of fresh liver revealed oleic acid to be present at the highest level of 28% in the unsaturated fatty acid portion, and palmitic acid to be highest at 20.7% in the saturated fatty acid portion. The oleic acid content of the liver product was 40%, and the palmitic acid content was 20.4%. The level of cholesterol in fresh liver was 178.0 mg/100 g compared to 118.0 mg/100 g in the liver product. Regarding mineral analysis, the K and P contents of fresh liver were 362.2 mg/100 g and 339.1 mg/100 g, respectively, and 336.1 mg/100 g and 213.3 mg/100 g in the liver product, respectively. Many other minerals including Na, Mg, Ca and Fe were present in the product. Based on these results, the spreadable liver product made with hog liver was found to be a quality food with nutritional benefits and that is easy to consume.

• Applied Biological Chemistry
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• v.29 no.2
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• pp.148-158
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• 1986

The effects of sodium nitrite on weight loss, pH, color development, color and lipid oxidation for the cooking of longissimus pork muscle were studied. Higher cooking temperature and grinding of sample increased the extent of weight loss, but sodium nitrite lowered it. Cooking decreased pH and sodium nitrite lowered the level of decrease in pH. Sodium nitrite developed color and controlled discoloration with higher lightness. The content of malonaldehyde was generally accelerated by cooking, but was considerably reduced at higher cooking temperature and for longer cooking time. Sodium nitrite acted as an antioxidant but the antioxidant effect decreased with increasing cooking temperature and time. Cooking reduced the extent of each lipid on the whole. Phosphatidyl choline and phosphatidyl ethanolamine were the major phospholipids of pork, and their contents decreased during cooking. The major fatty acids in total lipids were oleic acid and palmitic acid. Those in phospholipids were linoleic acid ana palmitic acid. The high level of polyunsaturated fatty acids and essential fatty acids in phospholipids decreased during cooking. Sodium nitrite had an antioxidant effect on polyunsaturated fatty acids in both total lipids ana phospholipids.

• 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.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.869-875
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• 1997

The chemical components of Korean pollens and pollen extracts were analysed to provide fundamental data for pollen processing and products development. The contents of crude protein, crude lipid, crude ash, crude fiber and carbohydrate of pollens were $14.0{\sim}22.3%,\;3.0{\sim}8.8%,\;2.2{\sim}3.3%,\;0{\sim}37.5%,\;and\;31.9{\sim}64.4%$ respectively, showing the specially high crude fiber content (37.5%) in Pine pollen. Almost all the carbohydrate, lipid, protein and ash components except fiber were extracted by water and n-hexane. Free sugars identified in water extracts $(10\;^{\circ}Bx)$ of pollens were fructose and glucose as major component and maltose as minor component. The proportions of three free sugars to total soluble solid content of Mixed, Acorn, and Pine water extracts were 73.6%, 85.4% and 47.7% respectively. Potassium and phosphorus content in pollens and pollen water extracts were high, but Ca, Na, Mg, Fe and Zn were not major mineral components. The essential amino acids such as leucine, phenylalanine, methionine, lysine, valine, isoleucine and threonine were contained richly in pollens and those were almost completely extracted by water. Vitamin $B_1$ and C were not detected, but only small amount of vitamin $B_2$ was detected in the pollens and pollen extracts tested. The essential fatty acids such as linoleic acid and linolenic acid were contained richly in pollens. The proportion of unsaturated fatty acids to total fatty acid content in Mixed, Acorn and Darae pollen except Pine was higher than 50%.

• Korean Journal of Community Nutrition
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• v.6 no.2
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• pp.250-258
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• 2001

Five representative local foods of Cheollabuk-do Province such as chuotang, ochuk, baekhapchuk, dasulgitang and minmulgokimaeuntang were subjected to recipe standardization and nutrient analysis. To derive a standard recipe, first a test recipe was prepared with the consideration of information obtained from literature survey, personal interview and survey of restaurant recipe. This test recipe was modified three times after sensory evaluation. Then the modified test recipe was accepted as the standard recipe when all characteristics of food was assessed over 5 points and the percentage of judges who gave a score over five exceeded 70% in seven-point hedonic scale. Actually, all characteristics of each food were judged as "satisfactory". Nutrient analysis was performed in food cooked according to the decided standard recipe. In general, it appeared that energy content was rather low. However protein contents in chuotang, ochuk and minmulgokimaeuntang were higher than the recommended value per meal. Vitamin A, vitamin C, vitamin B$_1$, vitamin B, niacin, calcium, phosphorus and iron were rich in chwotang and minmulgokimaeuntag. Onhuk contains plenty of vitamin C, vitamin B$_1$, vitamin B$_2$and the contents of vitamin A, vitamin B$_1$, and niacin in baekhapapchuk were over the recommended values per meal. The foods contained large percentage of aspartic acid and glutamic acid, and major essential amino acids appeared to be leucine and lysine. On the other hand, major fatty acids were oleic acid, linoleic acid and plamitic acid. Among them the content of oleic acid was the highest in chuotang, ochuk and baekhapchuk, whereas linoleic acid and palmitic acid were the most rich fatty acids in baekhapchuk and dasulgitang respectively.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.42-49
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• 2017

This study was conducted to determine the nutritional value of domestic cherry tomato varieties (Summerking, Qutiquti, and Minichal). The levels of amino acids, amino acid derivatives, and ${\gamma}-aminobutyric-acid$ (GABA) were analyzed using ion chromatography. In domestic cherry tomatoes, eighteen free amino acids were found including L-glutamic acid (L-Glu), L-glutamine (L-Gln), and L-aspartic acid (L-Asp). L-Glu was the most abundant amino acid, ranging from 1,533.17 mg/100 g to 1,920.65 mg/100 g (dry weight). The next abundant amino acids were L-Gln, ranging from 784.68 mg/100 g to 1,164.36 mg/100 g and L-Asp, ranging from 320.73 mg/100 g to 387.22 mg/100 g. Domestic cherry tomatoes contained eight essential amino acids except tryptophan and the total essential amino acid content was 297.30~432.43 mg/100 g (dry weight), which was 8.92~10.61% of total free amino acid. Several amino acid derivatives were found: L-carnitine (L-Car), hydroxylysine (Hyl), o-phosphoethanolamine (o-Pea), phosphoserine (p-Ser), ${\beta}-alanine$ (${\beta}-Ala$), N-methyl-histidine (Me-His), ethanolamine ($EtNH_2$), and L-citrulline (L-Cit). L-Car, transporting long-chain fatty acid into mitocondrial matrix, was the most abundant amino acid derivative in all domestic cherry tomatoes. A high level of GABA (313.18~638.57 mg/100 g), known as a neurotransmitter, was also found in all three domestic cherry tomatoes. These results revealed that domestic cherry tomatoes have a good balance of nutrient and bioactive compounds. Therefore, cherry tomatoes can be used as a functional food material.

• Animal Bioscience
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• v.36 no.6
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• pp.962-972
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• 2023

Objective: This study determined the effects of dietary treatments and castration on meat quality, fatty acids (FAs) profiles, and volatile compounds in Korean native black goats (KNBG, Capra hircus coreanae), including the relationship between the population of rumen microbiomes and meat FA profiles. Methods: Twenty-four KNBG (48.6±1.4 kg) were randomly allocated to one of four treatments arranged into a 2×2 factorial structure. The factors were dietary forage to concentrate ratio (high forage [HF, 80:20] and low forage [LF, 20:80]), and a castration treatment (castration [CA] vs non-castration [NCA]). Results: Among meat quality traits, the CA group exhibited a higher percentage of crude fat and water holding capacity (p<0.05). The profiles of the saturated fatty acid (SFA) in meat sample derived from CA KNBG showed a significantly lower percentage compared to NCA individuals, due to the lower proportion of C14:0 and C18:0. Feeding a high-forage diet to KNBG increased the formation of C18:1n7, C18:3n3, C20:1n9, C22:4n6 in meat, and polyunsaturated fatty acid (PUFA) profiles (p<0.05). Consequently, the n6:n3 ratio declined (p<0.05). There was an interaction between dietary treatment and castration for formation of C20:5n3 (p<0.05), while C18:1n9, C22:6n3, monounsaturated fatty acid (MUFA) and the MUFA:SFA ratio were influenced by both diet and castration (p<0.05). Nine volatile compounds were identified and were strongly influenced by both dietary treatments, castration (p<0.05), and their interaction. In addition, principal component analysis (PCA) revealed distinctly different odor patterns in the NCA goats fed LF diets. Spearman correlation analysis showed a high correlation between rumen bacteria and meat PUFAs. Conclusion: These results suggest the essential effects of the rumen microbial population for the synthesis of meat FAs and volatile compounds in KNBG meat, where dietary intake and castration also contribute substantially.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.307-310
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• 2003

This study investigated the nutritional components of jokpyun. Jokpyuns made with cow feet and two kinds of jokpyun were added 30% of chicken and dry codfish to 70% of cow feet, respectively. There was no difference in moisture contents among three jokpyuns. Crude protein content was higher in jokpyun made with cow feet than in those added chicken and dry codfish. Contents of lipid and ash in jokpyuns added chicken and dry codfish were higher than those of jokpyun made with cow feet. The ratio of unsaturated fatty acid in jokpyun added dry codfish was the highest, but, that of linoleic acid was the highest in jokpyun added chicken than the others. Amino acid contents were higher in the order of glycine, proline, alanine, glutamic acid and composition of essential amino acid was similar to soupstock made with beef shank and leg bone. The contents of glycine and alanine in jokpyun added codfish and that of glutamic acid in jokpyun made with cow feet were the highest. Especially, among essential amino acids lysine was the highest in all jokpyuns. Methionine and valine were higher jokpyun added chicken and jokpyun made with cow feet than the others. Calcium and phosphorous were higher in jokpyun added chicken than in others. From these results, jokpyun, especially added chicken, was seemed to be more nutritious than other jokpyuns.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.795-800
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• 2003

Juniper seed oil extracted by steam distillation has been a useful material as a medicine, insect repellant, and flavorant for alcoholic beverages. As the result of juniper seed oil analysis, the acid value, saponification value, unsaponification value phosphorus contents, and refractive index were 91.04, 85.15, 15.52, 11.04 ppm, 1.47, respectively The content of neutral lipids, glycolipids and phospholipids were 85.4%, 12.2% and 2.4%, respectively. From the fatty acids analysis, the major fatty acids from the juniperseed harvested in August were lauric acid (31.9% ), palmitic acid (28.0% ), stearic acid (9.9%), and oleic acid (8.5%) . However, maturated seed oil harvested in October mainly consists of linoleic acid (47.6%), linolenic acid (17.6%), oleic acid (16.1%), and palmitic acid (11.9%). Upon these analyses, fatty acids composition of juniper seed oil depends on the seed maturation. According to volatile compounds analyses of essential oil extracted using steam distillation method and SPME, the major compounds were $\beta$-myrcene, $\alpha$-pinene, $\beta$-farnescene, $\beta$-cubebene, limonene, trans-caryo-phyllene, $\alpha$-terpinolene, camphene, sabinene, and $\beta$-pinene.