• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.342-346
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• 2003

This study was conducted to examine the contents of heavy metals in beverages and to estimate their intakes. The contents of lead (Pb), cadmium (Cd), arsenic (As), and tin (Sn) were determined in a total of 207 samples of beverages using atomic absorption spectrophotometer(AAS) and inductively coupled plasma spectrometer(ICP). Also a mercury analyzer was utilized for analysis of mercury. The values of heavy metals in beverages were as follows [min-max (mean), mg/kg]; Hg 0.0001-0.0025 (0.0004), As ND-0.0245 (0.0003), Pb ND-0.089 (0.004), Cd ND-0.006 (0.001), Sn ND-45.36 (1.97). Our results were similar to those reported by other countries. Our weekly intakes of heavy metals from beverages take $0.01%{\sim}0.06%$ of PTWI (Provisional Tolerable Weekly Intake) established by FAO/WHO.

• Journal of Society of Preventive Korean Medicine
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• v.24 no.1
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• pp.15-25
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• 2020

Objective : The purpose of this study was to analyze the frequency and contents of each 'Yangseng(養生)' category appeared in 『The Annals of Joseon Dynasty』, based on the Yangseng-related terms used in the records. Method : We selected 11 terms with the same meaning as 'Yangseng(養生)' and searched each of them on the website of the Annals of Joseon Dynasty online search service. Among the total of 679 records, 343 were classified into five categories: 'Mind Yangseng(精神養生)', 'Food Yangseng(飮食養生)', 'Doin-angyo(導引按蹻)', 'Lifestyle Yangseng(生活養生)', and 'Herb Yangseng(藥草養生)'. The contents and characteristics of each Yangseng category appeared in the 『The Annals of Joseon Dynasty』 were studied. Results : The term 'Jo-seop(調攝)' was most frequently used in the same meaning as Yangseng(養生), followed by 'Jo-ri(調理)', 'Jo-ho(調護)', 'Jo-yang(調養)', and 'Seop-yang(攝養)'. The frequency of records categorized into specific Yangseng methods(養生法) was in the order of 'Lifestyle Yangseng', 'Mind Yangseng', 'Food Yangseng', 'Herb Yangseng' and 'Doin-angyo(導引按蹻)'. The contents of 'Mind Yangseng' included 'control of emotions and thoughts', 'control of self-interest', 'emphasis on the cultivation of mind', and 'avoidance of stress'. The contents of 'Food Yangseng' were related to the amount of food intake and types of food. The contents of 'Lifestyle Yangseng' were related to 'work-rest balance(勞逸)', 'seasons(季節)', 'residence(居處)', 'bath(沐浴)', 'sexual life', 'sleep', and 'clothing'. The frequency of 'work-rest balance(勞逸)' was among the highest. Conclusion : Emphasis on mental health and work-rest balance appeared in 『The Annals of the Joseon Dynasty』 can have significant implications on people of today.

• Food Science and Preservation
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• v.7 no.1
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• pp.108-112
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• 2000

Proximate composition , volatile compounds, free amino acids, fatty acids and inorganic compounds in leaf, stem and root of Houttyunia cordata Thunb cultivated from two different area, Bosung and Sunchon , were analyzed. Each part of Houttuynia cordata Thunb from both local area showed moisture contents of 80-84% and crude ash contents of 2.1 ∼2.8%. Crude fat and protein contents were less than 3 % showing slightly higher contents in leaf than in both stem and root . Twenty six volatile compunds were identified from the parts of the plant, the volatile contents were high in the oder of leaf, root and stem. Major volatile compounds were mostly derivatives of decanoic acid ; decanoic acid, 20 tridecanoie, decanal and dodecanoic acid. Of free amino acids in leaf asparagine was the highest, while in stem hydroxyproline, proline and arginine were the major free amino acids. Linoleic acid was the highest in the stem and root, and linolenic acid was highest in leaf. the major minerals of all parts were K, Ca. Mg, P, Fe, Zn and Cu, showing highest with K.

• Journal of the Korean Dietetic Association
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• v.10 no.2
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• pp.224-234
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• 2004

232 internet sites in Yahoo and Empas were monitored to analyze what good contents of nutrition information on line have for the internet searchers. As the sites on line were disappeared frequently, all the monitored sites were selected on April 25, 2003. 3 disciplined personnels analyzed the contents of the selected sites by using self-developed monitoring format. The results are as follows. Most of sites were administered by the marketing companies and only 8% by public institutions, associations and school. Especially, most of the contents of the sites by marketing companies were advertisement about their goods instead of nutrition information. Only 42.6% of sites indicated the sources of nutrition information. Only 10.3% of site administrators responded about on-line questions quickly within 1 day. Moreover, 46% of sites were not conformed their answering periods. On the other hand, 94.8% of sites offered more than 1 feedback methods. Monitors checked purposes offering on-line informations plurally. Leading purpose was for advertising and marketing their goods(59.5%) and 47% of them were opened for offering food and nutrition information. They offered various informations at the same time. More than half of the sites had the menus for food and nutrition information and connected sites, but the other half of them only advertised their own goods. Positive sides from monitored informations were as follows : 'communicating informations easily' (8.7%) / 'definite informations for daily living' (7.2%) / 'beneficial informations for nutritional management' (4.6%) / 'new informations' (2.1%). Negative sides of offered information were ‘not enough to give scientific basis and/or to simplify special evidences too much’(60.8%) / ‘to exaggerate the contents’ (41.4%) / ‘not to indicate the notice of side effect and/or to advertise that there are not side effect from using their goods’ (34.1%).

• Journal of the Korean Society of Food Culture
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• v.32 no.6
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• pp.513-526
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• 2017

The purpose of this study is to identify the guideline's contents for dietitians' knowledge, attitudes, and practices (KAP) for the sustainability management at school foodservice. The contents for the guideline were determined by the Delphi technique of two rounds. The Delphi panels of experts were consisted of sixteen school dietitians and fourteen professors of food and nutrition with more than 10 years of experiences by convenience sampling method. Based on the literature, knowledge, attitudes, and practices required for dieticians were classified into menu management, procurement, food production, facility and energy management, waste management, personnel management, and nutrition education. Data were analyzed using SPSS for Windows version 24 and EXCEL to calculate descriptive statistics, content validity ratio, degree of agreement, and degree of convergence. As a result of the second round, the validity scores of 'knows eco-friendly certification standards and labeling systems (4.53 point)' in the knowledge category, and 'tries to purchase local agricultural products (4.87 point)' in the attitude category were the highest. From that round in the practice category, the validity scores of 'plan menus for students' health', 'purchases eco-friendly food', and 'conserves energy in pre-processing and cooking process' were the highest with 4.73 point. Applying the criteria for securing the validity of the contents, the contents of 25 knowledge items, 20 attitude items and 30 practice items were confirmed. The findings of the study can be used to develop the guideline for dietitians required for the sustainability management.

• The Korean Journal of Food And Nutrition
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• v.37 no.1
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• pp.30-39
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• 2024

Black chestnut (BC) was obtained through aging of fresh chestnut (FC) at 80℃ for 15 days. Proximate and mineral compositions along with colors of FC and BC were evaluated. With aging, moisture contents decreased by 50%, whereas sugar contents, carbohydrate contents, and calories increased. Contents of minerals (Fe, P, Ca, Na, Mg, K) were significantly higher in FC than in BC, showing an order of Mg < Ca < P < K in both FC and BC. Using a Hunter color system, it was found that lightness (L), redness (a), and yellowness (b) values of FC were higher than those of BC. Antioxidant and cytotoxic activities of hot water and ethanol (50, 80, 100%) extracts prepared from FC and BC were evaluated. Extraction yields were lower with FC than with BC. Among water and ethanol extracts, water extract showed the highest DPPH radical scavenging activity for both FC and BC. IC₅₀ values for ABTS+ radical scavenging activities increased after aging. Cytotoxicities of FC and BC extracts were similar to each other. They were different against various cell lines (3T3, HeLa, and Sarcoma-180). These results suggest that BC could be used as a new processed food using chestnut.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.393-397
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• 1990

The contents of the several antinutritional factors and lipoxygenase activity of 19 soybean varieties recommended for cultivation in Korea were analyzed. The ranges of raffinose and stachyose contents, which are the flatulence factors, were $0.74{\sim}1.58%\;d.b.\;and\;3.34{\sim}5.30%d.b.$, respectively and the total amount of these sugars was high in the varieties of Hill, Baekun and Jangbaek. The contents of trypsin inhibitor and phytate phosphorus in the soybean varieties ranged from 21.2 to 37.0 TI/g, d.b. and from 337 to 605mg%, d.b. respectively. The lipoxygenase activity of $163.6{\sim}403.5unit$ was shown in the 19 soybean varieties, and Padal, Jangbaek and S-133 were the varieties with the higest activity.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.823-829
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• 2017

To increase the shelf-life of strawberry, samples were treated with two gel packs containing slow-released chlorine dioxide ($ClO_2$) gas at 3~5 ppm for 6 days at room temperature and the changes in the major chemical components (ascorbic acid, polyphenols, flavonoids and anthocyanin) contents and antioxidative activities (DPPH, ABTS radical scavenging and metal chelating activity) were investigated. The content of ascorbic acid of control was 40.38 mg% and contained 35.67~44.75 mg% during 6 days. There was no tendency to increase or decrease during storage period. The contents of ascorbic acid of control and 3~5 ppm $ClO_2$ gas treated samples were not significantly different during storage period. The content of polyphenol compounds of initial stage was 111.23 mg% and contained 117.78~132.40 mg% during 6 days. The contents of polyphenol compounds of 3~5 ppm $ClO_2$ gas treated samples were 103.51~130.25 mg%. There were no significant different between them during storage. The flavonoids and anthocyanin contents were not different from the control during storage period regardless of 3~5 ppm $ClO_2$ gas treatment. Furthermore, antioxidative activities were not different among the control and $ClO_2$ gas treatments during storage.

• Journal of the Korean Society of Food Culture
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• v.36 no.6
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• pp.622-632
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• 2021

This study was conducted to find out the optimal solvent extraction method [Distilled water (DW), 70% ethanol, 99% ethanol] of mushrooms, including Pleurotus ostreatus (Jacq.) Que, Pleurotus eryngii and Flammulina velutipes and improve their usability as natural antioxidants. To analyze antioxidant activities in each mushroom, total polyphenol, flavonoid contents, 2,2-Diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) cation radical (ABTS⁺) and fluorescence recovery after photobleaching (FRAP) were measured. All mushrooms showed the highest total polyphenol contents in DW mushroom extract (p<0.001). Total flavonoid contents were the highest in P. eryngii and F. velutipes DW and 70% ethanol mushroom extracts (p<0.05). All mushrooms showed the highest activities using DPPH and FRAP assays in the DW extraction method (p<0.001). P. ostreatus (Jacq.) Que and P. eryngii showed the highest ABTS⁺ radical scavenging activity in the DW extraction method, and F. velutipes showed the highest activity in the 70% ethanol extraction method (p<0.001). As a result of comparing IC₅₀ values of DPPH and ABTS+ radicals and FRAP EC₅₀ values, the DW P. ostreatus (Jacq.) Que extract showed high antioxidant activities (p<0.001). Pearson's correlation between total polyphenol contents and antioxidant activities showed a positive correlation in all mushrooms (p<0.01). Therefore, extraction of the mushrooms with DW can enhance the extraction of effective bioactive substances and antioxidant activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.4
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• pp.330-334
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• 1990

The lactulose contents in market milks were analyzed by gas chromatographic method. The method is evaluated for accurac and reproducibility using phenyl-$\beta$-D-glucoside as an internal standard. The response factor(RF) of lactulose of standard mixture was 1.15 the recoveries were 97.4-101.3% and the reproducibility was determined on the coefficeitns of variation 24.8% for pasteurized milk and 4.6-4.9% for UHT milk The lactulose contents of 16 brands of the market milks determined were 5.3-59.7mg/100ml in UHT milk and 1.3-1.8mg/100ml in pasteurized milk.