• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.817-825
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• 2014

This study was conducted to investigate the amounts of capsaicinoid and free sugar, as well as ASTA color values in three pepper cultivars grown in different regions of Korea. Pepper cultivars from ten different regions of Korea were collected in 2011 and 2012. The capsaicinoid contents of the three cultivars, Urigun, Bugang, and Muhanjilju, varied in the range of 52.53~362, 15.35~126.40, and 3.41~50.86 mg/100 g, respectively, depending on their cultivation region. Among the three cultivars, Urigun had the highest average capsaicinoid content, followed by Bugang and Muhanjilju. The free sugar contents of Urigun, Bugang, and Muhanjilju varied in the range of 18.29~35.54, 16.91~32.83, and 18.63~33.21%, respectively, depending on the region. Average free sugar contents did not vary significantly among the cultivars grown in different regions as well as in different years. The ASTA color values of Urigun, Bugang, and Muhanjilju varied in the range of 57.17~132.61, 66.23~139.49, and 85.43~133.26, respectively. ASTA color values of the three cultivars grown in 2012 were significantly higher than those grown in 2011. Variations in the amounts of capsaicinoids, free sugar contents, and ASTA color values observed in this study can be attributed to the intrinsic genetic characteristics of each cultivar or alternatively to the environmental conditions. We assume that the quantity of capsaicinoid is affected more by the genotype than the cultivation region, whereas the reverse holds for the variations in free sugar quantity and ASTA color values.

• Korean Journal of Medicinal Crop Science
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• v.27 no.5
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• pp.339-347
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• 2019

Background: Adlay (Coix lacryma-jobi L. var. ma-yuen Stapf.) is an important medicinal and cereal crop that contains high levels of protein, fatty acids and crude fiber, as well as calcium, phosphorus, zinc, minerals, and essential amino acids. Despite its economic significance, little is known about biological activity in adlay sprouts. This study investigated the total free sugar, polyphenol and flavonoid content, and antioxidative activity in adlay sprouts at different growth stages. Methods and Results: The total free sugar and coixol content of germinated adlay sprouts were analyzed by high performance liquid chromatography. The total phenolic content was measured by the Folin and Denis, and flavonoid content by the Davis method. Antioxidative activity was tested by the 2,2-diphenyl-1-picryl hydrazyl method. All measured component, including total phenolic and coixol content ($2.71{\pm}0.02mg/g$ and $59.70{\pm}0.01mg/g$), and antioxidant capacity ($IC_{50}$; $453.93{\mu}g/m{\ell}$) were highest in 3 day old adlay sprouts. In contrast, total free sugar and flavonoid content (3.02% and $0.60{\pm}0.02mg/g$) were highest in sprouts at 5 days after sowing. In addition, there was a strong positive correlation between antioxidative activity and total polyphenol content (r = 0.902, p < 0.001). Conclusions: Adlay sprouts between 3 days and 5 days following germination contain high levels of functional components and free sugar. This study therefore suggests that adlay sprouts can be developed as a valuable health-promoting food and a good source of natural antioxidants.

• Food Science and Preservation
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• v.14 no.6
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• pp.624-632
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• 2007

Changes in proximate composition, amino acid, free sugar, reducing sugar and vitamin contents of Curcuma longa L. (autumn woolgeom in Korean) and Curcuma atomatica Salib (spring woolgeom) were investigated according to picking time. Moisture, crude ash, crude protein and crude lipid were increased and non nitrogen substances was decreased by extending the picking time. Contents and ratio of total amino acid to essential amino acids was increased by extending the picking time. Free amino acid was increased by extending the picking time. Ratio of essential amino acids to total amino acids was decreased. Fructose was gradually increased, and then glucose, sucrose and total free sugars were decreased by extending the picking time. Amino acid and sugar contents of Curcuma longa. L. were higher than those of Curcuma atomatica Salib. In contents of vitamin C and $B_1$, Curcuma longa L. was decreased and Curcuma atomatica Salib was increased by extending the picking time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.680-685
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• 1994

Total nitrogen content, proline, free amino acids, sugars, invertase and diastase activities in native bee-honey (NBH) and foregin bee-honey (FBH) harvested from our different areas of Kangwon , Korea were determined. The total nitrogen contents of NBH and FBH were 0.077$\pm$0.033mg% and 0.055$\pm$0.022mg%, respectively. Proline content in NBH was 42$\pm$10mg% and waqs found to be much lower than that in FHB. Phenylalanine and proline were major free amino acids both in NBH and FBH . The content of total free amino acid in FBH were twice as much as that in NBH , however isomaltose content in NBH were almost two times more than that in FBH. Other sugars including fructose, glucos , sucrose and maltose were also analyzed. No differences were found between NBH and FBH in invertase activities, but comparing to these of FBH ,lower values of diastase activity in NBH were observed.

• YAKHAK HOEJI
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• v.8 no.2
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• pp.48-53
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• 1964

At the different growing stages of Fagopyrum esculentum Moench planted at the green house and out doors, the contents of free amino acids in the whole plants,were determined quantitatively by spot-extract colorimetric method (J. Awapara method) using the chromatograms obtained by the ion-exchange resin and paper chromatographic method. And the contents of carbohydrate in the whole plant were determined by Bertrand method. The results were summarized as follows. 1. Almost same kinds of free amino acids were detected in the both plants. 2. Concentrations of most amino acids was increased progressively during growth; further growth was accompanied by decreased concentrations. 3. Rate of growth and increasing of total amino acid content of green house plant is greater than that of out dorrs plant. 4. At the same stages of gwoth, total free amino acid content of green house plant is higher than that of out doors plant but sugar content is lower. 5. There was rapidly increasing of sugar content and decreasing of total free amino acid content except asparagine during mature of seeds.

• Journal of Photoscience
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• v.9 no.2
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• pp.174-177
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• 2002

Sugar-linked porphyrin and chlorin compounds have been synthesized. Phototoxicity of these compounds against the HeLa cell line was also examined. For the porphyrin derivatives, the higher activity was observed for a derivative having four OH-protected sugar moieties. For the chlorin derivatives, OH-unprotected free-base derivatives were generally effective. Singlet oxygen producing ability were examined to evaluate the activity on photodynamic therapy of the compounds.

• Journal of the Korean Applied Science and Technology
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• v.15 no.4
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• pp.45-56
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• 1998

Methyl fructoside oleic acid polyester(MFPE), fructose-based sugar polyester, was synthesized by solvent-free, soap-free transesterification of methyl oleate with methyl fructoside(MF) as a sugar starting material in the presence of conventional potassium carbonate basic catalyst. Methyl fructoside was found to be an effective sugar starting material, because of its low softning point, high heat stability, high miscibility, and high reactivity than other sugars. Yield 98% of purified MFPE based on initial weight of MF was obtained at 1:5 of the molar ratio of methyl fructoside to methyl oleate, 2%(w/w) of potassium carbonate catalyst content, 20${\sim}$200mmHg of reduced pressure and $180^{\circ}C$ of reaction temperature. MFPE structure was confirmed by infrared and proton nuclear magnetic resonance spectroscopy. Physical properties of methyl of fructoside oleic acid polyester such as viscosity, HLB, solubility, color, refractive index, specific gravity, and density were similar to physical properties of sucrose polyesters(SPE) and vegetable oils. Then, it was elucidated that MFPE was sufficient to replace the SPE and conventional oils.

• The Korean Journal of Pharmacology
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• v.2 no.1 s.2
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• pp.99-109
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• 1966

It has been known that the pronounced hypotension resulting from hemorrhage gives rise to compensatory stimulation of the adrenosympathetic system, which leads to an increase of liberation of catecholamines from sympathetic nervous system and adrenal medulla. It is obvious, therefore, that numerous physiological and biochemical changes during the hemorrhagic hypotention might be mediated through the increased liberation of catecholamines. Although an extensive studies have been reported on changes of protein and carbohydrate metabolism in hemorrhagic shock a few studies on the changes of lipid metabolism have been reported. Levenson(1961) observed a marked increase of serum lipids content during hemorrhagic shock and also noticed a marked elevation of serum free fatty acids. He suggested that these effects were due to mobilization and accelerated metabolic breakdown of lipids which might be resulted by sympathetic stimulation as a cause. To elucidate the mechanism of this, author studied the change of serum free fatty acids and blood sugar with relation to catecholamines during experimentally induced hemorrhagic shock in dog. Healthy male mongrel dogs weighing approximately 15kg were used. Under the general anesthesia with pentobarbital, rapid hemorrhage was produced from the femoral artery maintaining blood pressure level of 40 mmHg measured by the manometer connected with the opposite femoral artery throughout the experiment. Serum free fatty acids(FFA) and blood sugar were measured by the methods of Dole(1956) and Folin-wu,(1920) respectively. Tissue catecholamine was measured by Shore and Olin method(1958) using Aminco-Bowman spectrophotofluorometer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.16-23
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• 1998

Effect of Fermentation temperature on the changes of chemical components in Kakudgi during fermentation was investigated by measuring free sugar, organic acid and volatile compounds up to 57 days at several temperatures. The mannitol was increased in palatable period in contrast with those of other free sugars. The higher the initial fermentation temperature was and the longer the initial fermentation time at 2$0^{\circ}C$ was, the faster the second increasing period was and the less the initial contents was. Lactic acid was increased 6~31 times from a little amount at the initial period. The higher the initial fermentation temperature was and the more the increasing content was. But malic acid which was abundant(55.1% of total nonvolatile organic acid) in the initial fermentation period was remarkably decreased in the palatable period. The change of the sulfides among the volatile compounds was remarkable. Methyl allyl sulfide which was a little in the initial fermentation period was remarkably increased in the final fermentation period, and the correlation coefficients between the content of methyl allyl sulfide and aroma in sensory evaluation were high. It could be suggested that the fermentation temperature should be set to 4$^{\circ}C$ after fermentating at 2$0^{\circ}C$ for 36 hours in the view point of keeping the Kakdugi taste and quality well because of high content of free sugar and nonvolatile organic acids.

• Journal of Sericultural and Entomological Science
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• v.45 no.2
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• pp.80-84
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• 2003

The component and content of free sugar in mulberry fruits were evaluated. In all accessions, fructose and glucose were identified as the major free sugar. The ratio of two components appeared in the same level. But CV (coefficient of variation. ％) of fructose and glucose were 23.6％, 23.4％, respectively. It might suggest that varietal variation exists in sugar contents. The mean of total free sugars were 9.11${\pm}$2.14％. Among the tested 49 accessions, ‘Geunanosang’ showed the highest total free sugars in 14.67％, whereas ‘Cheongsipyung’ showed the lowest total free sugars in 5.57％. Also fruity characteristics as well as total free sugars to select the desirable mulberry varieties for the production of fruit were researched and analyzed. From that results, four suitable varieties such as ‘Hwansipchosaeng’, ‘Junggojo’, ‘ Kaery-angchosaengsipmunja’, and ‘Geunanosang’ were selected.