• Food Science and Preservation
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• v.17 no.6
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• pp.853-860
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• 2010

We quantitated the major chemical components of ramie leaves (Boehmeria nivea L.) powder. The proximate compositions (all w/w) was 5.42% moisture, 28.15% crude protein, 6.95% crude fat, 15.27% crude ash, and 54.79% carbohydrate, respectively. The total, insoluble, and soluble dietary fiber contents were $39.66{\pm}1.84g/100g$, $20.32{\pm}2.02g/100g$, and $19.34{\pm}2.84g/100g$, respectively. The major free sugars were glucose, galactose and lactose. Seventeen amino acids were isolated. Essential amino acids constituted 44.65% of the total. When free amino acid levels were evaluated, 25 kinds of components were detected, of which 18.15% were essential. Only caproic acid methyl ester and pentadecanoic acid were detected when fatty acid examined. The contents of vitamin A, vitamin E and vitamin C were 0.0194 mg%, 0.0184 mg%, and 0.1833 mg%, respectively. The mineral contents of were in order of Cu

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.1
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• pp.18-24
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• 2010

The biochemical composition of wild and cultured yellow croaker, Larimichthys polyactis, was analyzed in this study. The moisture contents in wild and cultured yellow croaker was high: $75.2{\pm}1.60%$ and $79.5{\pm}1.95%$, respectively. The crude lipid contents of wild and cultured yellow croaker were low; moreover, the crude protein and ash contents did nol differ significantly (P>0.05). The total amino acid content of wild and cultured yellow croaker did not differ significantly; however, the cystine content of wild yellow croaker was higher than than of cultured yellow croaker. The essential /nonessential amino acid (E/NE) ratio in wild and cultured yellow croaker was $0.76{\pm}0.01$ and $0.77{\pm}0.02$, respectively. The free amino acid and extractive nitrogen contents of cultured yellow croaker were high and differed significantly. The water soluble vitamin ($B_1$, $B_2$, $B_6$, $B_{12}$, C and folate) and fat-soluble vitamin (A and E) contents did not differ significantly. expect for niacin. The niacin content of cultured yellow croaker was higher than that of wild yellow croaker. The fatty acid composition of wild and cultured yellow croaker did not differ significantly The sodium, magnesium, and copper contents in wild yellow croaker were relatively low. In comparison, the calcium, phosphorus and iron contents in cultured yellow croaker were relatively high. Overall, the biochemical composition of wild and cultured yellow croaker did not differ significantly.

• Korean Journal of Community Nutrition
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• v.7 no.5
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• pp.639-653
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• 2002

The purpose of this study was to investigate the regional 야fferences in dietary supplement use and related factors among college students participating in nutritional education programs via the internet. The subjects in this study were 797 college students (male: 518, female: 279). A cross-sectional survey was conducted using a self-administered questionnaire about dietary supplement use, demographic characteristics, health-related lifestyles, nutrient intake, and data were collected via the internet and by mail. Dietary supplements were taken by 82.2% of subjects (males: 76.3%, females: 85.3%). There was a significant regional difference in supplement use (p<0.01). The supplements, used most frequent by male students in the Seoul and Incheon areas were lactic acid beverages and gagogi, in that order. Male students in the Kyunggi area used gagogi and lactic acid beverages in that order. Lactic acid beverages and Chinese medicine were used most frequently by male students in the Chungcheong area. Male students in the Kyungsang area used lactic acid beverages and water-soluble vitamins, in that order. Male students in Seoul and Kyungsang areas showed significantly higher percentage of keep on taking supplements compared to other areas (p<0.05). Both male and female students in the Seoul area had more frequent medical examinations, in comparison to students in other areas (p<0.05). Male students in the Kyungsang and Seoul areas took significantly more calcium (p<0.05) and iron (p<0.05), in comparison to students in other areas. Female students id the Kyunsang area took significantly more Vitamin A, phosphorous and iron (p<0.05), while those in the Seoul area took significantly more Vitamin C (p <0.01) and calcium (p<0.05) . Male students in the Chungcheong area took significantly less seaweed, in comparison to students in other areas (p<0.05) . Male students in the Seoul area had the highest amount of animal fat and oil, while those in the Incheon area ate the lowest amount of animal oil and fat (p<0.05). Female students in the Kyunggi area ate the highest amount of fruit, while those in the Incheon area ate the lowest amount of fruit (p< 0.05) , Female students in the Incheon area ate the highest amount of seaweed, while those in the Kyunggi area ate the lowest amount of seaweed (p<0.01). Therefore, it can be concluded that it is necessary to develop dietary supplements to optimize the nutritional status of college students in different areas of Korea.

• Applied Biological Chemistry
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• v.17 no.1
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• pp.63-80
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• 1974

The chemical components of Citrus junos produced in Korea were divided into two parts; common and special components respectively. In the former the relation between the physiological effects of the plant and its ripening process was observed periodically while the latter was analyzed the ripening fruits for their effective utilization as food. The results are summarized as follows: 1. The analytical result of seasonal change showed that the rind ratio was higher than the flesh ratio and on a regional basis, the rind ratio was higher in the islands than on land areas. 2. In the experiment the moisture was increased until the third period, but afterwards it was made constant. While the content of crude fat, cellulose, ash, total acid and soluble non-nitrogen material were decreased until the third period and the cotent of cellulose and total acid were continuousely redused until the last period. In con trast with the above the content of reducing sugars was increased but the content of crude fat, cellulose, ash, crude protein and soluble non-nitrogen material were increased until last period. 3. The content of vitamin C was richer in the rind than in the flesh, in the Korean species than in the Japanese. 4. Free sugars; xylose, fructose, glucose were richer in the rind than in the flesh. 5. The content of volatile organic acids was richer in the rind than in the flesh. Among them, volatile acids, acetic acid, formic and n-valeric acid were found in the rind and formic acid, acetic acid and propionic acid were deteceed in the flesh. 6. The total content of non-volatile acids was richer in the flesh than in the rind. In the kind of non-volatile acids, citric acid,glutaric acid, malic acid, tartaric acid, oxalic acid, malonic acid, succinic acid and an unknown acid were found in the rind and citric acid, malic acid, succinic acid, oxalic acid, glutaric acid and malonic acid in the flesh. 7. Three kinds of aromatic components: D-limonene, ${\alpha}-pinene$, p-cymene and seven other kinds of unknown aromatic components were detected in neutral essential oils. Among them, D-limonene seemed to be main aromatic component in the fruits. 8. From the above results it is confirmed that both rind and flesh of the ripened fruit could be utilized for food effectively, and unripened fruits are suitable for producing citric acid, ripened fruits are also useful for producing juice.

• Journal of Dairy Science and Biotechnology
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• v.37 no.4
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• pp.213-222
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• 2019

Milk and dairy products are the high value foods for the elderly population. In particular, fermented milk is the best source of calcium for people in the specific age group of over 79 years. It provides a good source of protein. Regular exercise and active lifestyle are recommended to slow down the muscle loss. However, exercising without proper nutrient intake is simply not sufficient at this age. Milk and dairy products provide the iron and protein content required for effective exercise-assisted growth. Milk nutrients have the advantage of being produced in various food forms, such as liquid, semi-solid, and powder types. Fat-soluble vitamins such as retinol and vitamin K can be encapsulated using various technologies for milk and dairy products. Using the encapsulation method, spray drying and fluidized-bed coating have been used for adding the micro-nutrients to the food. Microencapsulation technology is being applied in case of the fermented dairy products too. In particular, various wall materials are being developed to enhance the viability of probiotics. In the near future, advanced high-efficiency technologies that can effectively nourish the dairy products with nutrients will be developed to produce targeted high-nutrition value food for the elderly.

• Asian Pacific Journal of Cancer Prevention
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• v.17 no.4
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• pp.2007-2017
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• 2016

Background: Modifying lifestyle factors such as diet and exercise can reduce the risk of cancer. Psychological stress (PS) might be indirectly associated with cancer because it alters lifestyle factors. However, the relationship among these variables has not been fully investigated. Thus, we examined interactions between self-reported PS (SRPS) and habitual exercise on diet. Materials and Methods: In all, 5,587 men and 2,718 women were divided into "exerciser" and :non-exerciser" groips, based on whether they exercised reguarly, and classified into three SRPS levels: low, moderate and high. Diet was estimated using a validated food frequency questionnaire. Using a general linear model, food and nutrient consumption was estimated for each SRPS level in the 2 exercise groups, and the interactions between SRPS levels and exercise were calculated. Results: In women, the intake of pork and beef, low fat milk and yogurt, natto (fermented soybean), carrots and squash, other root vegetables, mushrooms, seaweeds, and wine along with the nutrients vegetable protein, soluble, insoluble and total dietary fiber, daidzein, genistein, carotene, retinol equivalents, vitamin B2, pantothenic acid, potassium, calcium, magnesium, phosphorus and iron demonstrated significant interaction with SRPS and habitual exercise (p for interaction <0.05). In men, raw and green leafy vegetable and fruit and vegetable juice significantly interacted with SRPS and habitual exercise (p for interaction <0.05). Conclusions: We suggest that certain foods and nutrients, which are thought to have a protective effect against cancer, interact with SRPS and habitual exercise, especially in women. This information is valuable for understanding and improving interventions for cancer prevention.

• Korean journal of food and cookery science
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• v.23 no.2 s.98
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• pp.165-172
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• 2007

This study was conducted to investigate the antioxidant amounts and properties of barley leaf tea and green tea at under various leaching conditions. The leaching temperatures and times of the distilled water were 50, 70 and $90^{\circ}$C for 1, 3 and 5 min, respectively. The levels of crude fat and ash in the barley leaf tea were higher than those in green tea. Brown color intensity and flavonoid absorbance increased with leaching temperature. The highest vitamin C levels and water-soluble phenol resulted at $90^{\circ}$C for 3 min. The DPPH radical scavenging activities of the barley leaf tea and of green tea were 11.06 and 50.56%, respectively, compared to 2.9% for L-ascorbic acid (150 ppm). The nitrite scavenging activities of barley leaf tea and green tea were 95.11 and 74.88%, respectively. The SOD-like activities of barley leaf tea, green tea, and L-ascorbic acid (150 ppm) were 12.99, 8.33, and 12.75%, respectively. The antioxidant effect of green tea was higher than that of barley leaf tea and lastly, the SOD-like activity of barley leaf tea was as high as that of green tea.

• Journal of the Korean Society of Food Culture
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• v.11 no.5
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• pp.635-641
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• 1996

As a basic study for preparing pine sprout tea, chemical components in pine sprouts and pine needles were analyzed as follows: In proximate composition the contents of most components except for crude fat were different between in pine sprouts and pine needles. Moisture content in pine sprouts was higher than that in pine needles. Calcium and potassium were major minerals contained in pine sprouts and needles, and their contents in pine needles picked in December were higher than those picked in June. Soluble tannin and vitamin C contents in leaf part of pine sprouts were much higher than those in stem part and their contents in pine needles were increased according to their growth. Free sugars like fructose, glucose and sucrose were contained in both pine sprouts and needles, and their contents in pine sprouts were higher in stem part as compared that in leaf part. Although fourteen kinds of amino acids were detected in pine sprouts and pine needles, their contents were extremely low. Amino acid composition between pine sprouts and pine needles was different each other, but major amino acids contained in them were same, those are acidic amino acids such as aspartic acid and glutamic acid. Amino acid contents in pine needles were increased according to the growth. In fatty acid composition in leaf part of pine sprouts, saturated fatty acid contents were higher than unsaturated fatty acid contents, but in stem part unsaturated fatty acid contents were higher. In pine needles the amount of saturated fatty acid was increased with the growth, but the amount of unsaturated fatty acid was rather decreased.

• Food Science and Preservation
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• v.20 no.3
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• pp.330-335
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• 2013

This study was conducted to investigate the food value of Cudrania tricuspidata at its various maturation stages. The pH, total acid and reducing sugar contents of its fruit juice were determined to have been 4.2~5.1, 1.4~2.0% and 5.4~8.6%, respectively. The general chemical components of its fruit were observed as 76~80% moisture, 2.2~3.5% crude protein, 1.7~2.9% crude fat, 0.8~1.2% ash and 14.5~16.4% carbohydrate. Its free sugar, glucose and fructose contents were determined. The fructose contents of both its ripened and over-ripened fruits were higher than their glucose contents. Organic acids such as oxalic acid, citric acid, tartaric acid, malic acid and succinic acid were detected, and the concentration of the malic acid and the succinic acid were found to have been most abundant. The K content was higher than the amounts of other minerals, such as Ca, Fe, K, Mg, Na and P. Its vitamin C and the total amount of its dietary fiber were 127.5~149.2 mg% and 22.7~38.7%, respectively. Its insoluble dietary fiber content was higher than its soluble dietary fiber content. Its total polyphenol and flavonoid content were 18.9~19.6 mg% and 40.9~48.2 mg%, respectively.

• Food Science and Preservation
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• v.25 no.1
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• pp.124-135
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• 2018

This study investigated the nutritional properties and biological activities of Ganoderma lucidum (GL). The round type of GL contained higher carbohydrate content, while the Nokgak type of GL contained higher crude ash, crude fat, and crude protein content. The most abundant amino acid, fatty acid, mineral, and soluble vitamin observed were valine (round type: 11.90 mg/g and Nokgak type: 17.18 mg/g), linoleic acid (round type: 47.56% and Nokgak type: 75.68%), potassium (round type: 116.50 mg/100 g and Nokgak type: 184.36 mg/100 g), and vitamin B3 (round type: 1.78 mg/100 g and Nokgak type: 1.81 mg/100 g), respectively. In addition, the ${\beta}$-glucan content were 34.15 g/100 g (round type) and 30.07 g/100 g (Nokgak type). The GL 70% ethanol extract at $40^{\circ}C$ showed higher radical scavenging as well as carbohydrate and lipid enzyme inhibition than other conditions. At 1 mg/mL of treatment with the 70% ethanol extract at $40^{\circ}C$ of round type GL, the DPPH, ABTS, hydroxyl radical scavenging, and ${\alpha}$-glucosidase, ${\alpha}$-amylase, and pancreatic lipase inhibition activities obtained were approximately 92.85, 99.74, 58.09, 89.68, 44.68, and 67.56%, respectively.