• Preventive Nutrition and Food Science
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• v.22 no.3
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• pp.195-202
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• 2017

The objective of this study was to investigate the antioxidant and antimicrobial properties of quinoa cultivated in Korea and to compare it with imported quinoa from the USA and Peru. The highest amount of total flavonoid contents (TFC) with 20.91 mg quercetin equivalents/100 g was measured in quinoa seed extract cultivated in Korea, while the total phenolic contents (TPC) were significantly higher in quinoa from the USA (16.28 mg gallic acid equivalents/100 g). In addition, quinoa extracts cultivated in Korea displayed a superior antioxidant ability in both, ferric reducing antioxidant power and 1,1-diphenyl-2-picrylhydrazyl values. There was a high correlation between TFC and antioxidant activity and a low correlation between TPC and antioxidant activity. The antimicrobial activity of the quinoa extracts was determined using a disc diffusion assay and optical density method. In both assays, the quinoa seed extracts did not have strong antimicrobial activity against foodborne bacteria, including Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, Escherichia coli, Salmonella Typhimurium, and Campylobacter jejuni.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.406-414
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• 1996

This study was undertaken to evaluate estimated and analyzed contents of sodium and potassium in the salt-restricted diet using "Food exchange sheet fro control of protein, sodium and potassium" for renal disease patients. Average food intake per day in the salt-restricted diet was 2, 241.2$\pm$68.4g, and water content of meals per day was 2, 082.7$\pm$144.3g including 297.7$\pm$91.1g of metabolic water from protein, fat and carbohydrate. Fried food showed higher weight change than that of the other kinds of food during cooking. Estimated and analyzed content of sodium were 656.4$\pm$273.2mg, 675.7$\pm$195.3mg, respectively ; those of potassium were 2, 198.3$\pm$37.3mg, 2, 142.3$\pm$162.4mg, respectively. Fried squid showed the lowest content of analyzed sodium and potassium compared with the estimated contents. The highest content of sodium was honeyed juice with apple, whereas the highest content of potassium was Mulkimchi. There was also no significant differences between analyzed and estimated content of sodium, as in case of potassium(p<0.05). Side dish and main dish made great contribution to sodium contents and the side dish and dessert were major source for potassium.potassium.

• Korean Journal of Agricultural Science
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• v.50 no.3
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• pp.569-580
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• 2023

The aim of this study was to investigate the antioxidant effects of O. robusta stem extract (ORE) and to determine the total polyphenol and flavonoid contents. Free radical scavenging properties were evaluated using DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid)), and ·OH (hydroxyl radical) scavenging assays. Total polyphenol and flavonoid contents were measured using Folin-Ciocalteu reagent and aluminum chloride colorimetric methods, respectively. Active compounds of ORE were determined using high-performance liquid chromatography (HPLC). The results of the study showed that ORE exhibited DPPH, ABTS, and ·OH radical scavenging activities in a dose-dependent manner. Especially, 1,000 ㎍/mL of ORE showed the strongest radical scavenging properties against DPPH, ABTS, and ·OH. ORE contained total polyphenol content of 57.4 mg GAE/g and total flavonoid content of 5.4 mg QE/g, which may contribute to their antioxidant effects. As a result of HPLC, the contents of active compounds in ORE, dihydrokaempferol (0.65 ㎍/mL), and 3-O-methylquercetin (1.10 ㎍/mL) were confirmed. In conclusion, ORE may be useful as a functional material with antioxidant properties.

• Review of Korea Contents Association
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• v.11 no.3
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• pp.39-47
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• 2013

• Review of Korea Contents Association
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• v.10 no.3
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• pp.28-35
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• 2012

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.698-708
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• 2011

The purpose of this study was to analyze methods and contents of global Korean food marketing. In-depth interviews were conducted from July to October in 2010 using a qualitative research approach. Government agencies and restaurant companies emphasized well-being and healthy aspects as a Korean food identity. Regarding the marketing contents, government agencies commonly included standard loanword orthography and recipes. On the other hand, restaurant companies contained their own contents differentiated from other brands. Government agencies used CF, video, book and newspaper as communication channels but restaurant companies did not have systematic communication channels. Government agencies attempted to use holding, supporting and participating expositions as communication methods, whereas restaurant companies mainly used sales promotion and point-of-purchase as communication methods.

• Journal of the Korean Society of Food Culture
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• v.17 no.5
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• pp.653-662
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• 2002

Korean native Perilla Jangachi (salted and fermented vegetable) is popular and well-known but little study on its composition and most palatable condition has been reported. This study was performed to observe the change in the contents of chemical components and sensory evaluation of Perilla Jangachi which was prepared through two processing. First, as a pretreatment, Perilla leaves were soaked in salt water. The optimal level of salt concentration and soaking time (salt 4%, soaking time 42hours) was determined. Second, soaked Perilla Jangachi was steamed and then fermented in various ingredients like soy sauce, sugar, onion and so on. In this study, Perilla Jangachi was made by 3 levels of steaming time(30 seconds, 60 seconds, 90 seconds) and onion contents (10%, 30%, 50%). The optimal level of onion contents and steaming time was determined with the results of sensory evaluation by response surface methodology and analysis of composition. Sodium contents were decreased as the levels of onion contents were increased. Flavonoids contents weren't increased although contents of onion were increased. But they were influenced on steaming time that as the levels of steaming time were shortened, flavonoids contents were increased. To lengthen the shelf-life of Perilla Jangachi, the activities of enzyme peroxidase - which changes Jangachi's quality bad - by various levels of steaming time were measured. After steaming 50 seconds, peroxidase became inactive. Reducing sugar contents were decreased relying on either increased steaming time and onion contents. While steaming 30 seconds and 10% onion contents, the content of reducing sugar was 0.858% but steaming 90 seconds and 50% onion contents, it became 0.372%. Among the sensory attributes, brownness was increased as onion contents increased and steaming more than 60 seconds. Saltiness, sweetness, perilla flavor were greater relying on decreased onion contents. Toughness was decreased as both the amounts of onion and steaming time were increased. With this results, the most optimal adding level of onion content and steaming time was determined. Steaming 72 seconds and adding onion 27% was established as a optimal condition of Perilla Jangachi.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.14-20
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• 2018

Perfluorinated compounds (PFCs) have recently been recognized as global environmental pollutants. This study was performed to develop an analytical method for determination of levels of PFCs in food by LC-MS/MS. One hundred and nine food products were divided into two groups based on their fat and protein contents (high and low), following which samples containing high fat and protein contents were pooled and subjected to pretreatment consisting of enzymatic degradation and hexane extraction. The limit of detection of 17 PFCs in the samples were in the range of 0.013-0.145 ng/g. The degrees of precision of detection for group 1 (samples with low fat and protein contents) and group 2 (samples with high fat and protein contents) were 0.8-21.1 and 1.7-28.2%, respectively, with an accuracy of 78.8-109.8% for group 1 and 80-114.5% for group 2. This study indicated that pretreatment of high fat and protein foods with enzymatic degradation and hexane extraction would improve the detection of PFCs in food.

• Journal of Food Hygiene and Safety
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• v.6 no.3
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• pp.139-145
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• 1991

In order to observe the Na contents, Korean common foods, especially processed foods were analyzed by Atomic Absorption Spectrophotometer. 1. The Na contents of instant noodle (ramen) was 400-900 mg/100 g and Na contents of their soup powder was 10000-16000 mg/100 g. 2. The Na contents of corns and beans was very low but their processed foods, com Dake and soybean milk, had relatively high Na contents. 3. The Na contents of meats was 40-60 mg/100 g but the Na contents of meats products was 700-900 mg/100 g. 4. The Na contents of Davoring salt was 12000-38000 mg/100 g, those of soybean products was 3000-6OOO mg/100 g, and that of seasoning MSG was 8000-17000 mg/100 g. 5. There was no statistical difference between the results of wet ash method and dry ash method in the Na contents of all food groups.

• Preventive Nutrition and Food Science
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• v.10 no.3
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• pp.262-266
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• 2005

Soybean has been favored by many Thai people and it has been prepared by numerous different methods. Collected samples are as follows: Thua-nao paste from Chiangrai province, dried Thua-nao for Jatujak Market, Bangkok, 3 types of commercial soybean paste, soybean sauce and 2 types of fermented soybean curd cakes with other ingredients. Moisture contents of fresh and dried Thua-nao were 68.5 and $7.6\%$, respectively; therefore the shelf-life of dried Thua-nao can be extended to 1 year with proper packaging. The remainder of the soy foods had moisture contents of 55.4 to $64.4\%$. Fat contents of fresh and dried Thua-nao were 7.4 and $19.7\%$, respectively, whereas other samples contained less than $3\%$. Dried Thua-nao had the highest CHO (carbohydrates) content $(37.4\%);$ in contrast, soybean sauce contained only $4.5\%$. Calcium content was highest in dried Thua-nao followed by fresh Thua-nao; the other fermented soy foods had less than 44.7 mg/l00 g. Salt was added to samples other than Thua-nao resulting in high Na contents. Free and total daidzein contents of dried Thua-nao were 355 and 676 ug/g; similarly free and total genistein contents were 293 and $616.5\;\mug/g$, respectively.