• Korean Journal of Food Science and Technology
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• v.46 no.3
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• pp.369-374
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• 2014

The physiological characteristics of kiwi (Actinidia delicosa) fruit were analyzed, which inclued its nutritional composition, in vitro-antioxidant activities, and neuronal cell protective effects. The most abundant components of mineral, amino acid, and fatty acid were found to be potassium (K), glutamic acid, and a-linolenic acid, respectively. The major free sugars were fructose, glucose, and sucrose. In addition, ${\beta}$-carotene and vitamin C contents were $1.35{\mu}g/100mL$ and 29.21 mg/100 g, respectively. The 2,2'-azinobis-(3-ethylbenothiazline-6-sulfonic acid) (ABTS) radical-scavenging activity of the n-hexane fraction obtained from the kiwi extract was 10.52% at a concentration of $1000{\mu}g/mL$. The malondialdehyde (MDA) inhibition of the n-hexane fraction was found to increased in a dose-dependent manner. The intracellular reactive oxygen species (ROS) accumulation after hydrogen peroxide ($H_2O_2$) treatment of PC12 cells was significantly reduced in the presence of the n-hexane fraction compared to PC12 cells treated with $H_2O_2$ only. Moreover, in the a MTT assay, the n-hexane fraction showed in vitro-protective effects against $H_2O_2$-induced neurotoxicity.

• Horticultural Science & Technology
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• v.28 no.4
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• pp.708-710
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• 2010

'Skinny Green' is the third hairless-variety release by National Institute of Horticultural & Herbal Science (NIHHS) of Rural Development Administration (RDA) in Korea. It was bred by field crossing using the KN8903 as the mother plant, which had been selected from the crossbreeding of a Korean wild germplasm of tara vine with a male $Actinidia$ $deliciosa$ cv. Tomuri, and tara vine as the father plant collected from Korean mountains. The principal features of the final release are firstly, the fruit size not bigger than a mouthful bite with the average fruit weight not more than 19.3 g, and secondly, the thin and hairless edible fruit skin. It has green flesh color maintaining soluble solids and acid contents about $16.7^{\circ}Brix$ and 0.91% respectively. Its harvest season is usually in mid October. As it is not self-fertile it needs artificial pollination. Its tendency to produce maximum numbers of fruit requires thinning out of the fruits in a proper way.

• Journal of the Korean Home Economics Association
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• v.31 no.4
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• pp.201-208
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• 1993

The ascorbic acid contents of 101 food items were analyzed by HPLC to provide database to estimate dietary intakes of ascorbic acid of Korean. Foods with high contents of ascorbic acid were green vegetables, citrus fruits, strawberry, kiwi, and fruit juices. This analysis data of ascorbic acid contents in some food items showed significant deviations compared with other Food Composition Table. Ascorbic acid content in soups were lower than those of raw foods by about 57%. The ascorbic acid contents in blanched or seasoned after blanching vegetables and boiled or steamed meals turned out to be decreased by about 52.3% and 47.5%, respectively, but the degrees were varied with the kind of foods as well as cooking methods. The ascorbic acid intakes from 18 most frequently consumed meals in Korea were determined to be about 1/2 of Food Composition Table according to this analysis data. The results showed the importance of accurate food database in assessing nutrient intake levels of population.

• Food Science and Preservation
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• v.22 no.4
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• pp.577-584
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• 2015

The objective of this study was to investigate the antioxidant activity of imported tropical and subtropical fruits including dragon fruits, green kiwi, papaya, pineapple, pomegranate, and yellow mango. A seventy percent of ethanol extracts were prepared. Total phenolic content, DPPH (1,1-diphenyl-2-picryl hydrazyl)-, ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)), superoxide anion radical scavenging activity, FRAP (ferric reducing antioxidant power), tyrosinase inhibitory activity, and reducing power were investigated for the comparisons of antioxidant activities. The phenolic content expressed as gallic acid equivalents (GAE) was found to be highest in pomegranate (12.22 mg GAE/g), followed by pineapple (3.77 mg GAE/g). Pomegranate and pineapple exhibited higher antioxidant activity than those of other fruits except for FRAP. DPPH and ABTS radical scavenging activity from pomegranate were 93.00%, and 98.98%, respectively, at a concentration of 5 mg/mL, which were equal to those of ascorbic acid used for a positive control.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.710-718
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• 2017

Contents of water soluble vitamin $B_6$ in a total of 62 agricultural products cultivated in local areas in Korea were analyzed by high performance liquid chromatography with fluorescence detector (HPLC/FLD). To verify the method of vitamin $B_6$ analysis, a quality control chart was formulated with in-house control using a mixture of broccoli and shiitake mushrooms. Among cereals, high content of vitamin $B_6$ measured $234.3{\sim}260.3{\mu}g/100g$ in dried mung bean and soybean. Vitamin $B_6$ content of non-glutinous and glutinous black rice measured $105.0{\mu}g/100g$ and $129.7{\mu}g/100g$, respectively. In vegetables, high content of vitamin $B_6$ were measured in passion fruit ($104.3{\mu}g/100g$), gat ($55.7{\sim}84.3{\mu}g/100g$), gomchwi ($31.3{\sim}88.0{\mu}g/100g$) and garlic ($72.7{\sim}98.3{\mu}g/100g$). Among fruits, gold kiwi 'Zespri' and green kiwi 'Hayward' revealed high vitamin $B_6$ content of $116.3{\mu}g/100g$ and $78.7{\mu}g/100g$, respectively. In persimmons, daebongsi had high vitamin $B_6$ content ($36.0{\sim}72.7{\mu}g/100g$) than bansi and sweet persimmon. Vitamin $B_6$ content in dried jujube and persimmon increased more than $86.7{\mu}g/100g$ compared to fresh materials. Among specialty crops, green tea powder ($64.7{\sim}251.0{\mu}g/100g$) and sansuyu ($172.3{\mu}g/100g$) revealed high content. Of mushrooms, vitamin $B_6$ content of Sparassis crispa ($139.3{\mu}g/100g$) was the highest. Vitamin $B_6$ content information of agricultural products in local areas in Korea collected from this experiment will be used as valuable preliminary data for grasp national nutritional status.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2017.04a
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• pp.96-96
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• 2017

농산물 수확 이후 저장 유통 과정에서 일어나는 생리적 현상 변화에 따른 내부품질의 측정 분석연구가 활발히 진행되고 있다. 이 연구에서는 비파괴 측정 방법들 중 하나인 자기공명영상(Magnetic Resonance Imaging, MRI) 기술을 활용하여 후숙 과일인 키위의 저장 일수에 따른 형태 및 내부 구조의 변화를 조사하였다. 공시재료는 국내에서 판매되고 있는 키위들 중 3품종(뉴질랜드산 Sun Gold, 뉴질랜드산 Green, 칠레산 Jin Green)별로 균일한 크기의 과일 5개씩을 이용하였으며, 시료를 실험실내($16.6^{\circ}C$, 38% RH)에서 18~19 일간 보관하면서 3~5일 간격으로 5회 시험하였다. 전북대 농업과학기술연구소가 보유하고 있는 MRI(M10, Aspect Imaging, Israel)를 활용하여 영상 이미지를 얻었으며, 저장 기간에 따른 무게 감소는 전자저울(한성, HK-series)을 이용하였다. 자기공명영상 이미지는 Gradient-Eco 펄스열을 사용하였고, 횡단면(Axial)의 영상면(Image-direction)을 중심으로 영상영역(Field of View, FOV)은 $80mm{\times}80mm$로 1회 촬영 할 때 마다 30개의 영상들을 얻었다. 저장 기간이 길어질수록 내부 공동현상이 커지는 것으로 나타났고, 뉴질랜드산 Sun Gold 품종은 다른 두 품종보다 내부 공동이 빠르게 나타났다. 실험이 끝나는 날에는 껍질이 연화되어 타원형의 형체를 계속 유지하지 못하고 붕괴되는 이미지를 MRI를 통해서 관찰 할 수 있었다. 시간이 지남에 따라 영상들의 위치가 일정하지 않고 일부 회전을 한 것처럼 나타났다. 이는 키위 전용 홀더를 만들어 고정하지 않고 측정하다보니 생긴 오차로 생각 되었다. 키위를 건조한 공간에 오래 보관하였기 때문에 시간이 지남에 따라 수분증발과 연화된 껍질 사이로 과육이 흘러 일부를 제외한 대부분의 키위 무게가 일정하게 감소하는 것을 알 수 있었다.