• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.3
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• pp.327-331
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• 2007

This study was carried out to analyze major chemical components of dried Pimpinella brachycarpa leaves. Proximate compositions of the dried Pimpinella brachycarpa were 8.96% moisture content, 28.73% crude protein, 2.66% lipids, 19.14% ash, and 40.50% carbohydrates. Major components of the free sugars and disaccharides were glucose and maltose. A total of 15 kinds of amino acids were isolated from Pimpinella brachycarpa. Essential amino acids accounted for 49.13% of the total amino acids and non-essential amino acids accounted for 50.87%. A major fatty acid was linolenic acid. A ratio of polyunsaturated fatty acids to saturated fatty acids (P/S ratio) was 2.18. Oxalic acid was a major organic acid. The contents of the vitamins A and E were 9.23 mg% and 0.26 mg%, respectively. Among the minerals in the dried Pimpinella brachycarpa, the content of calcium was the highest (765.13 mg%) and those of magnesium and sodium were also comparatively high (303.00 mg%, 96.21 mg%).

• The Korean Journal of Food And Nutrition
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• v.13 no.1
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• pp.6-12
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• 2000

This study was performed to investigate the changes in chemical composition of Panax ginseng leaf by harvesting at July, August and September. The levels of crude protein of dried ginseng leaf were decreased from 17.12mg% to 14.26% by harvesting month, however, crude fat contents of dried ginseng leaf were increased slightly from 1.90% to 2.49%. Three kinds of free sugar, i.e. glucose, fructose and sucrose were found in dried ginseng leaf and maltose was not found. Free sugar contents were increased by delaying harvest, but free amino acid were decreased. Total free amino acid was decreased in delayed harvesting month, serine was revealed superior in free amino acid composition, and valine was revealed next order. In minerals, contents of Ca were from 1,306.1mg% to 1,923mg%, that of K were higher than others patricualy as 1,266.9∼1,216.0mg%. The contents of minerals were existence in order of Mg, P, Na, Fe, Mn, Zn and Cu, abundantly. Total vitamin C were present of 391.0∼336.1mg%, and the contents were decreased as delayed as harvesting period despite of the plentiful content. In fatty acid composition of ginseng leaf, the palmitic acid content was as 40% higher than other fatty acids, remarkably.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.164-171
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• 1988

The composition of lipid class and fatty acid of free lipids(FL) and bound lipids(BL at low temperature and BL at high temperature) from Mungbean (Phaseolus radiatus, L) was investigated with the chromatographic procedures. The contents of neutral lipid (NL), glycol lipids(GL) and phospholipids(PL) in FL were 89.1%, 7.1%, and 3.7%, on the other hand those of BL were $49{\sim}56%,\;28{\sim}29%\;and\;15{\sim}21%$, respectively. The major components of NL fraction were triglycerides, 1,2-diglycerides and esterified sterol in the lipids of FL and BL. Esteryl steryl glycosides and monogalactosyl diglycerides were observed as major GL components of FI and BL. Of the PL in FL and BL, phosphatidyl ethanolamine, diphosphatidyl glycerides and phosphatidyl choline were the major components. The predominent fatty acids of NL, GL and PL were linoleic, palmitic and linolenic acids. There are a little difference between the compositions of BL at low and high temperature extraction.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.515-520
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• 1989

The composition of lipid class and fatty acid of free lipids(FL) as non-starch lipid and bound lipids(BL) as starch-lipid extracted from starch In naked barley(Hordeum vulgare L.) was investigated with the chromatographic procedures. FL were extracted from barley starch by petroleum ether(PE) and then BL were reextracted from PE extracted starch by the solvent systems of water-saturated butanol (WSB) at $25^{\circ}C$ and at $95^{\circ}C$ respectively. The contents of neutral lipid(NL), glycolipids(GL) and phospholipids(PL) in FL were 69.9%, 27.3%, and 2.8%, on the other hand those of BL were 34.9-54.6%, 30-45.5% and 15.4-19.6%, respectively. The identified components of NL in starch-lipid were triglycerides (70.4-82.4%), free fatty acid (8.4-26.2%), esterified sterols and free sterols, and also the major GL in starch-lipid was monogalactos-yldiglycerides(87.2-91.1%). Of the PL in FL and BL, diphosphatidyl glycerols, lysophosphatidyl choline, phosphatidyl choline & phosphatidyl serine were the major components. The predominent fatty acids found in NL, GL and PL of barley starch were palmitic acid and linoleic acid, and also myristic, stearic, oleic, linolenic acids were determined.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.107-112
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• 2001

The various components of sigumjang were analyzed according to fermentation time. Aerobic bacteria were increased with fermentation time. Yeasts and molds were increased until 3 days after fermentation and then not changed. Six free sugars, 3 volatile organic acids and 6 non-volatile organic acids were detected. The content of free amino acids was $1,407.9{\sim}3,053.9\;mg%$. Glutamic acid was most abundant component among the amino acids, followed by phenylalanine, arginine and valine. The ratio of essential amino acid was $34.4{\sim}37.0\;mg%$. The content of mineral was $12,966.7{\sim}13,864.5\;mg%$. Potassium was the most abundant in quantity among the minerals in sigumjang except sodium which was added artificially. The principal fatty acids were linoleic acid, palmitic acid and oleic acid. The ratio of unsaturated fatty acids was $76.3{\pm}1.1%$. As a result of sensory evaluation, the highest score was obtained 3 to 5 days after fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.2
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• pp.175-180
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• 1984

Lipids in oyster mushroom (Pleurotus florida) were extracted by the mixture of chloroform-methanol (2: 1, v/v) and fractionated into neutral lipids, glycolipids and phospholipids by silicic acid column chromatography. Components and fatty acid composition of each fraction were deter- mined by thin-layer and gas-liquid chromatographies. Fresh oyster mushroom contained 0.5% total lipid in which the contents if neutral lipids, glycolipids and phospholipids were 33.8%, 19.7% and 45. 6%, respectively, Triglycerides(38.2%), free fatty acids (20%) and free sterol (10%) were the major components among the neutral lipids. Diglycerides, monoglycerides, sterol esters and three unidentified neutral lipids were the minor components. Major components of glycolipids were steryl glycosides(35.9%) and esterified steryl glycosides (23.7%). Digalactosyl diglycerides, mono-galactosyl diglycerides and two unknown components were also present. Of the phospholipids, phosphatidyl cholines and serines (48.2%), and phosphatidyl ethanolamines(44.4%) were the major components. On the other hand, the major fatty acids of neutral lipids we.e linoleic, palmitoleic, oleic and palmitic acid. Linoleic and palmitic acid were the predominant fatty acids of both glycolipids and phospholipids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1271-1278
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• 2011

This study was carried out to investigate the food components of the fruit, cladodes, and flowers of freezedried Cheonnyuncho harvested from Yeosu, Jeonnam in Korea. The major components of freeze-dried Cheonnyuncho in proximate composition were carbohydrates and crude ash. Ca, K, and Mg were the predominant minerals in Cheonnyuncho. Calcium content was higher in the fruit and cladodes than in the flowers. Two major amino acids, glutamic acid and aspartic acid, made up over 25% of the total amino acids in Cheonnyuncho. Palmitic acid and stearic acid were most abundant out of all the saturated fatty acids in Cheonnyuncho. The saturated fatty acid content of the fruit was higher than that of the flowers and cladodes. The major unsaturated fatty acid of Cheonnyuncho was oleic acid. The cladodes contained unusually high amounts of linoleic acid compared to the fruit and flowers. The major free sugar in the fruit was sucrose, whereas that of the cladodes and flowers was fructose. The total free sugar content was the highest in fruit, followed by cladodes. The most abundant organic acid in the fruits and cladodes was malic acid, while that of the flowers was citric acid. Vitamin A concentration was highest in the flowers whereas vitamin C concentration was highest in the fruit.

• Nutrition Research and Practice
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• v.3 no.3
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• pp.200-207
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• 2009

This study examined the effects of com gluten (CG) and its hydrolysate consumptions on weight reduction in rats fed a high-fat diet. Eight-month-old male Sprague-Dawley rats (n=40) were fed a high-fat diet (40% calorie as fat) for 4 weeks. They were then randomly divided into four groups and fed the isocaloric diets with different protein sources for 8 weeks. The protein sources were casein (control group), intact CG (CG group), CG hydrolysate A (CGHA group, 30% of protein as peptides and 70% as free amino acids) and CG hydrolysate P (CGHP group, 93% of protein as peptides and 7% as free amino acids). Body weight gain, adipose tissue weights, nitrogen balance, absorptions of energy, protein and fat, lipid profiles in plasma, liver and feces and hepatic activities of camitine palmitoyl transferase (CPT), fatty acid synthase (FAS), malic enzyme (ME) and glucose-6-phosphate dehydrogenase (G6PDH) were assessed. The CGHA diet had the highest amount of BCAAs, especially leucine, and most of them existed as free amino acid forms. The CGHA group showed significant weight reduction and negative nitrogen balance. Protein absorption and apparent protein digestibility in the CGHA group were significantly lower than those in other groups. Adipose tissue weights were the lowest in the CGHA group. Activity of CPT tended to be higher in the CGHA group than in other groups and those of FAS, ME and G6PDH were significantly lower in the CGHA group than in other groups. In conclusion, the CGHA diet which had relatively high amounts of free amino acids and BCAAs, especially leucine, had a weight reduction effect by lowering adipose tissue weight and the activities of FAS, ME and G6PDH in experimental animals, but it seemed to be a negative result induced by lowering protein absorption, increasing urinary nitrogen excretion and protein catabolism.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1058-1063
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• 1999

The purpose of this study was to investigate the differences in proximate composition, free sugars, organic acids, fatty acids, amino acids, mineral components, hunter color values and calory values between freeze dried and steam dried Gastrodia elata Blume. Crude fat and crude fiber decreased during manu facture of steam dried Gastrodia elata Blume. The contents of sugars in steam dried Gastrodia elata Blume decreased during manufacture than that of freeze dried Gastrodia elata Blume. The contents of malic acid, oxalic acid, ketoglutaric acid, malonic acid and succinic acid in freeze dried were similar to those in steam dried Gastrodia elata Blume. Citric acid decreased in steam dried Gastrodia elata Blume. The contents of linoleic acid, palmitic acid and oleic acid in freeze dried were similar to those in steam dried Gastrodia elata Blume. The contents of free amino acids in steam dried Gastrodia elata Blume decreased during manufacture. The mineral component contents of the Gastrodia elata Blume were greater in the order of Mn

• Journal of the Korean Society of Food Culture
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• v.15 no.4
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• pp.233-239
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• 2000

In order to optimize the quality of pine sprout tea, its chemical properties were analyzed and the yeasts associated with the quality of pine sprout tea during the storage were isolated and identified. In proximate composition moisture content was 20.13%, but other components except sugar were relatively low. Sugars such as glucose(30.15%), fructose(19.57%), and sucrose(9.27%) were major sugars which contained up to 76.73%. Total vitamin C and soluble tannin contents were 11.31 mg% and 68.31 mg%, respectively. Thirteen kinds of free amino acids were detected, but they were contained only in trace. In fatty acid composition 64.69% of fatty aids composed mainly of saturated fatty acids and major fatty acids were oleic acid, palmitic acid, and tricosaenoic acid. Among 8 mineral elements detected, calcium content was highest with 79.00 mg% and followed by potassium(45.16 mg%) and magnesium(8.93 mg%). The sweetness of pine sprout tea was gradually decreased from $70^{\circ}\;Brix\;to\;63^{\circ}\;Brix$ and 3.2% of ethanol at the initial concentration was increased to 6.0% during the storage of 40 days. The yeasts associated with the quality and alcohol formation of pine sprout tea during the storage were identified by Biolog MicrostationlTM system, as Zygosaccharomyces rouxii, Kluyveromyces lodderae, Kluyveromyces wickerhamii, and Pichia fluxuum.