• Journal of Mushroom
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• v.12 no.3
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• pp.193-200
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• 2014

Flammulina velutipes fruit body, Flammulina velutipes mycelium and Cordyceps militaris mycelium were analyzed for their proximate composition, protein-bound polysaccharide, nucleic acid and amino acids. The content of ash and crude fiber in F. velutipes fruit body were higher than F. mycelium and C. militaris mycelium. C. militaris mycelium showed the highest crude fat content while F. velutipes fruit body had lowest. Nitrogen free extract content of the samples varied from 56.8% in F. velutipes fruit body to 61.9% in F. velutipes mycelium. The compositions of total protein and total free sugars of protein-bound polysaccharide were found to be significant differences for all samples. Nucleic acid related compounds were identified the 5'-GMP, 5'-XMP, 5'-IMP in all samples. The content of total nucleic acids were high in the orders of F. velutipes myclial (286.71 mg%), F. velutipes fruit body(187.36 mg%) and C. militaris mycelial(76.85 mg%). The highest content of 5'-GMP was found in F. velutipes fruit body. The most nucleic acid of F. velutipes mycelial and C. militaris mycelial were the 5'-XMP. As for the analysis of total amino acids, seventeen amino acids were identified by HPLC and the major amino acid was glutamic acid in all samples. The content of total amino acids were high in the orders of F. velutipes fruit body(19,919 mg%), F. velutipes mycelium(19,018 mg%) abd C. militaris mycelium(18,965 mg%). We determined the developing new food product such as amino acid drink and amino acid containing food using extracts of Flammulina velutipes fruit body, Flammulina velutipes mycelium and Cordyceps militaris mycelium.

• Journal of the Korean Applied Science and Technology
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• v.34 no.3
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• pp.666-672
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• 2017

Hemp [Cannabis sativa L.] has been cultivated as a fiber crop for long history, but it was a good oil crop because its seed contain plenty of lipid which is high ratio of unsaturated fatty acid. Hemp seed oil was extracted with a extruding method in many countries including Europe. The color of oil extracted with extruding method is dark green which could be difficult to attract consumer's interest in Korea because of insufficient information about hemp seed oil. This study was conducted to know correct information about hemp seed oils which were extracted with pressuring and extruding methods. In extruding method, seeds were crushed during the extracting process and discharged oil cake in shape of thin ribbon, but maintained seed shape although the seed were slightly flatted in pressuring method. Oil yield were higher in the extruding method in comparison with pressuring method. The oil have lower degree of lightness but higher degree of greenness and yellowness in the extruding method in comparison with pressuring method because of higher content of chlorophyll A, B and carotenoid. In fatty acid composition, the ratio of palmitic acid, stearic acid, oleic acid and ${\gamma}$-linolenic acid were higher but linoleic acid and ${\alpha}$-linolenic acid were lower in the extruding method in comparison with pressuring method. The content of total tocopherol and ${\gamma}$-tocopherol were lower in the extruding method in comparison with pressuring method.

• Food Science and Preservation
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• v.23 no.3
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• pp.361-368
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• 2016

The objective of this study was to investigate the nutritional composition and antioxidant activity of a mixture of rice bran and bodies of Sparassis crispa fermented with lactic acid bacteria (LAB). LAB-fermented S. crispa mixture had higher water, crude lipid and crude ash content than that of S. crispa. Insoluble dietary fiber contents of the dried powder of S. crispa and LAB-fermented S. crispa mixture were 46.13% and 33.46%, respectively. ${\beta}$-glucan was higher in dried S. crispa (38.03%) than in LAB-fermented S. crispa mixture (5.44%). Dried S. crispa contained mainly fructose and glucose instead of containing sucrose in LAB-fermented S. crispa mixture. No significant differences in the total polyphenol contents were found in between dried S. crispa and LAB-fermented S. crispa mixture. Total flavonoid content was significantly higher in LAB-fermented S. crispa mixture than in dried S. crispa. No significant differences were found in the DPPH radical scavenging activity and in the antioxidant index between dried S. crispa and LAB-fermented S. crispa mixture. Finally, ABTS radical scavenging activity of LAB-fermented S. crispa mixture was significantly higher than that of dried S. crispa. These results may provide the basic data for future studies for a better understanding of the biological activities of LAB-fermented S. crispa mixture.

• Korean Journal of Medicinal Crop Science
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• v.6 no.1
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• pp.21-27
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• 1998

This experiment was conducted to increase aromatics in roots of Condonopsis lanceolata by applications of organic matters. Fresh root wt. was increased by conifer/moss application to 79.1g per plant. Crude protein content was also higher at rice straw application than native soil application and crude saponin content was increased by conifer/moss application, but contents of crude fat, fiber and ash were not different in all treatments. Although contents of K, Ca, and Mg were increased by rice straw application, Fe, Mn, Zn, Na and Cu were not significantly different in all treatments, The highest free amino acid was arginine, it was increased by the application of fallen leaves and the highest yield (0,008%) of essential oils was obtained by conifer/moss application. As a result, to produce C. lanceolata plant showing higher quality and aromatic essential oils, it was considered that the most effective organic matter showing high yield and higher aromatic constituents was conifer/moss application of over 3M/T per 10a.

• Korean Journal of Agricultural Science
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• v.2 no.2
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• pp.399-404
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• 1975

In order to study on the utility for feed of several leguminosae tree leaves, the leaves of Lespedeza spp., Amorpha fruticosa and Robinia pseudo acacia were collected from several places of Daejon city and Daeduck-Kun at the different growing seasons. The leaf productivities, the change of the contents of chemical components on the different growing seasons. and the palatability trial were determined. The results were summarized as follows: 1. Leaf productivities of Amorpha fruticosa and Robinia pseudo acacia were higher than that of Lespedeza spp., and the highest production of Amorpha' fruticosa was showed in august and that of Robinia pseudo acacia was showed in september. 2. Crude protein contents of Lespedeza spp., Amorpha fruticosa and Robinia pseudo acacia were determined to 12.6, 18.63 and 15.87% respectively and the protein contents of them showed gradual decrease as growing. 3. Crude fat contents of Lespedeza spp., Amorpha fruticosa and Robinia pseudo acacia were determined to 9.00, 5.85 and 4.70% respectively, and they displayed gradual increase as growing, 4. Crude fiber contents of Lespedeza spp., Amorpha fruticosa and Robinia pseudo acacia were determined to 14.97, 12.61 and 9.80% respectively, and they showed gradual increase as growing. 5. The content of nitrogen free extract of Robinia pseudo acacia showed higher than those of Lespedeza spp. and Amorpha fruticosa, and all of them displayed gradual decrease as growing. 6. Crude ash contents of Lespedeza spp., Amorpha fruticosa and Robinia pseudo acacia determined to 4.40, 4.98 and 5.27% respectively, and variable changes were appeared as growing. 7. The results of palatability trial for three leaves showed superior to the order of Lespedeza spp., Robinia pseudo acacia and Amorpha fruticosa, and the dried leaves were more favorable than green leaves.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.7
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• pp.980-989
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• 2016

In the present study, we compared and investigated the nutritional compositions of Amaranthus cruentus and Amaranthus hypochondriacus baby-leaves cultivated in Korea. Baby-leaves of two amaranthes consisted of more than 92% moisture, and A. cruentus contained a higher amount of moisture than A. hypochondriacus. Meanwhile, A. hypochondriacus contained higher levels of crude ash, crude protein, crude lipid, carbohydrates, and dietary fiber than A. cruentus. The major free sugars of the two amaranth baby-leaves were fructose and glucose. Fructose content of A. hypochondriacus was higher than that of A. cruentus, and glucose content of A. cruentus was higher than that of A. hypochondriacus. Acetic acid, malic acid, and fumaric acid were detected in two amaranth leaves, but succinic acid was not detected. Two amaranth leaves contained 17 amino acids except for methionine, proline, and tyrosine, and leaves contained the highest glutamic acid contents. In addition, A. cruentus and A. hypochondriacus leaves contained high contents of taurine and ${\gamma}$-aminobutyric acid and showed various biological activities. The major mineral and fatty acid of the two amaranth leaves were potassium and linolenic acid (C18:3), respectively. The ${\beta}$-carotene contents of A. cruentus and A. hypochondriacus leaves were $478.72{\mu}g/100g$ and $474.12{\mu}g/100g$, respectively. In vitamin B complex, $B_2$, $B_3$, and $B_5$ were detected in the two amaranth leaves whereas vitamins $B_1$, $B_6$, and $B_{12}$ were not detected. A. hypochondriacus contained higher amounts of vitamin C and E than those of A. cruentus. Overall, amaranth leaves contained high amounts of nutritional components. Therefore, amaranth leaves are expected to be useful for the development of a functional food. Moreover, these results will provide fundamental data for advancing sitological value, breeding new cultivars, and promoting leafy vegetable usage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1746-1752
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• 2009

This study was carried out to compare the physicochemical characteristics of the tofu (soybean curd) with the additions of sorghum powder (SP). With increasing amounts of sorghum powder, the yields of tofu were increased. The tofu made of 5 and 7% (w/w) addition rates of SP gave the similar yields with that of control. Moisture contents of the tofu made of roasted sorghum powder after steeping for 15 hours (WR-SP) were higher than those of the control and the tofu made of roasted sorghum powder after washing (SR-SP) without steeping. The dietary fiber contents of tofu were higher in the SP-added tofu than control. The potassium contents increased with SP addition rates, while calcium and magnesium decreased. With increasing SP addition rates, hardness of the tofu decreased. With increasing amounts of SP, the L- and b-values of tofu decreased, whereas a-value increased. The total polyphenol, flavonoid and tannin contents, and ascorbic acid equivalent antioxidant capacity in the tofu extracts increased with increasing SP rates. Antioxidant components and activity were the highest in the tofu made of roasted sorghum powder after washing without steeping with the addition rates of 3-10%.

• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.237-245
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• 2004

The physicochemical and physiological activities of domestic garlic from 3 different areas (Namhae, Jeju and Uiseong) were analyzed. The contents of moisture, ash, crude protein and crude fiber in garlic were little different in 3 kinds of area. Total sugar and water soluble phenolic compounds were higher in garlic from Namhae. The free sugars found in garlic were fructose, sucrose and lactose. Five kinds of organic acids were determined. Malonic acid and citric acid contents in garlic from Namhae were 23.7${\pm}$1.16 mg% and 22.1${\pm}$0.82 mg%, respectively. Total mineral content of garlic samples were in a range of 7112.6～9067.3 mg%, the potassium content showed the highest concentration (4117.3${\pm}$7.19～5175.3${\pm}$9.61 mg%). The electron donating abilities in 0.2% of garlic from Namhae and Uiseong showed 46.2${\pm}$1.25% and 37.0${\pm}$1.l6%, respectively. The nitrite scavenging effect was measured at different conditions (pH 1.2 and 4.2). The nitrite scavenging effects were higher at pH 1.2, and reached more than 95% by adding 0.2% and 0.1 % of garlic juice at pH 1.2. Addition 0.02～0.001 % garlic juice in showed the SOD-like activities. Its activity of garlic from Namhae. was a range of 6.0${\pm}$0.37～14.4～0.69%. It was found that 0.2% and 0.1% garlic showed strong antimicrobial action against growth of all the tested bacteria. Antimicrobial action. was showed 74.7${\pm}$0.70% and 51.7${\pm}$1.l1% on Sal. typhimurium in 0.2% of garlic from Namhae and Uiseong and 28.6${\pm}$0.90% on B. subtilis in garlic from Jeju.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.37-42
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• 2002

This study was performed to provide basic that will predict the usefulness of Gastrodiae Rhizoma as food materials. The physicochemical properties of raw, freeze-dried, and hot air-dried Gastrodiae Rhizoma were investigated and analyzed. The moisture content of raw Gaxtrodiae Rhizoma was 81.20%. The moisture, crude protein, crude fat, crude ash and carbohydrates of freeze-dried Gastrodiae Rhizoma were 7.61%, 6.21%, 1.50%, 2.55%, and 89.74%, respectively. The total dietary fiber (TDF) of freeze-dried Gastrodiae Rhizoma was 11.68%. The K (1265.03 mg%) was the highest mineral found in Gastrodiae Rhizoma. Aspartic acid (1272.10 mg%) and glutamic acid (1249.50 mg%) in Gastrodiae Rhizoma were major amino acids. Linoleic acid (53.79%), palmitic acid (20.17%), oleic acid (11.93%), and linolenic acid (4.78%) were principal fatty acids in crude fat of Gaxtrodiae Rhizoma. Most of the free sugars of freeze-dried Gastrodiae Rhizoma was maltose (11.04%). In color, the freeze-dried showed the highest lightness (94.52) and the $60^{\circ}C$ hot air-dried showed the highest redness(0.76) and yellowness (16.41). The color differences among freeze-dried, $40^{\circ}C$ hot air-dried, and $60^{\circ}C$ hot air-dried Gastrodiae Rhizoma were distinguished markedly. Vitamin C contents in raw, freeze-dried, and $60^{\circ}C$ hot air-dried Gastrodiae Rhizoma were 0.015%, 0.010%, and 0.002%, respectively. The organoleptic characteristics of raw, freeze-dried, and hot air-dried Gastrodiae Rhizoma were evaluated and compared on the basis, 5 points of raw Gastrodiae Rhizoma by 9 points scale. The undesirable characteristics, such as fishy odor, sewage odor, bitter taste, bad and salty taste, decreased, while desirable characteristic such as sweet taste was maintained or increased considerably as drying temperature got higher.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.912-918
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• 1999

The chemical compositions of korean and Chinese safflower (Carthamus tinctorious L.) seed were compared in this study. The proximate compositions were 0.73 and 0.05% of moisture, 19.74 and 18.82% of crude protein, 15.47 and 14.61% of crude fat, 3.78 and 3.87% of crude ash, 14.53 and 10.46% of crude fiber, 46.49 and 52.23% of N-free extracts in the non-roasted safflower seed (NRS) and roasted safflower seed (RS), respectively. Crude fat contents in non-roasted chinese safflower seed (NRCS) and roasted chinese safflower seed (RCS) were 33.30 and 31.22%, which were higher than those of NRS and RS. Unsaturated fatty acid in NRS was 83.2% and 90.9% in NRCS. Linoleic acid was the most predominant fatty acid in NRS (74.0%) and NRCS (74.2%). Sucrose (216.5 mg/100 g) and raffinose (117.5 mg/100 g) were major free sugars in NRS, but sucrose, glucose, fructose and raffinose were in NRCS. Glutamic acid, aspatic acid and arginine were major in total amino acids. 24 kinds of free amino acid were detected in NRS and 11 kinds in RS. Total essential amino acid in NRS ($28.0\;{\mu}g/100\;g$) was higher than that in NRCS ($9.2\;{\mu}g/100\;g$). The organic acids in safflower seed were composed of formic acid, succinic acid, malic acid, oxalic acid and fumaric acid. The content of vitamin E $({\alpha}-tocopherol)$ in NRS and NRCS were 10.5 mg/100 g, 6.2 mg/100 g, NRCS and RCS were 12.8 mg/100 g, 9.4 mg/100 g, respectively. Total carotenoid content in NRCS was $452.0\;{\mu}g/100\;g$ and it was higher than in NRS. The major minerals of safflower seed were K, P, Ca, Mg.