• Journal of Nutrition and Health
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• v.13 no.4
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• pp.177-186
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• 1980

Experiments were carried out in order to compare the sesamol contents in the methanol extracts and unsaponifiable matters from raw and baked seeds of Korean sesame and perilla by thinchrography. The oil and sesamol contents of sesame seeds were higher than those of perilla seeds. The contents of sesamol in raw and baked sesame seeds were 0.22 and 0.096% respectively in methanol extracts and 0.41 and 0.29% respectively in unsaponifiable matters. The sesame contents in raw and baked perilla seeds were 0.0022 and 0.0043% respectively in methanol extracts and not detected in unsaponifiable matters.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.8
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• pp.1248-1248
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• 2015

• Korean journal of food and cookery science
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• v.27 no.1
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• pp.43-54
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• 2011

Job's tears (Coixlachryma-jobi L.) and Chungkukjang (soybean-fermented food) were abundant source of phenolic compounds. In this study, almond cookies were prepared with different concentration(5%, 10%, 15%), of Job's tears Chungkukjang powder. The total phenolic contents were measured by the Folin-Ciocalteu method, total flavonoids contents were measured, and antioxidant activities were evaluated by DPPH assay. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of Job's tears Chungkukjang almond cookies (r=0.867, r=0.647). In addition, the quality characteristics of the Job's tears Chungkukjang almond cookies were estimated based on the bulk density and pH of the dough, spread factor, color, texture profile analysis, proximate composition, and sensory evaluations. The spread factor, hardness, a value and b value, total polyphenolic contents, and DPPH free radical scavenging activity of cookies significantly increased with increasing content of Job's tears Chungkukjang powder (p<0.01), whereas the L values of the cookies decreased with the increasing Job's tears Chungkukjang powder content (p<0.05). The acceptability scores for the 5-15% Job's tears Chungkukjang almond cookie groups were ranked higher than those of the other groups in appearance, texture, and overall preference. The results of this study were shown that Job's tears Chungkukjang powder was a good ingredient for increasing the consumer acceptability and the functionality of cookies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.519-523
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• 2005

Soybean paste (Doenjang) was prepared by adding Lotus root powder (LRP) at $5\~15\%$ (w/w) to improve quality of the Doenjang and to give some functional properties. Moisture content was ranged about $50.05\~54.04\%$ and amino nitrogen content was $635\~648\;mg\%$ following the LRP contents. Crude protein amounts were $11.55\~12.56\%$ that was no difference between test samples. Carbohydrates contents increased $1.5\~2$ times in the test samples than the control depending on the LRP contents. However, contents of crude lipid $(6.99\~8.55\%)$ and ash $(13.99\~15.17\%)$ were decreased as increased the amounts of LRP. The pH of the product was decreased until 45 days during aging period and then slightly increased without significantly differences among test samples. The values of acidity were $1.85\~2.18\%$ at the early stage of aging but slightly increased with further aging. The total phenolic content in the Doenjang adding $15\%$ LRP was $461.8\;mg\%$ which is higher than $368.6\;mg\%$ in the control. Doenjang prepared with LRP showed an anti-browning effect of the product itself.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.561-567
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• 2003

This study was conducted to estimate the heavy metal contents in various foods (n=696). The contents of lead (Pb), cadmium (Cd) and tin (Sn) were determined using and ICP (inductively coupled plasma spectrometer). The content of mercury (Hg) was determined using a mercury analyzer. The values of heavy metals in canned foods were as follows [minimum-maximum (mean), mg/kg]; Pb 0.001${\sim}$0.36 (0.10), Cd 0.001${\sim}$0.10 (0.04), Sn 0.01${\sim}$24.75 (2.60). The mean values of Pb and Cd in animal foods were 0.40 mg/kg and 0.03 mg/kg. Also, the mean values of heavy metals in vegetables and potatoes were 0.03 mg/kg for Pb, 0.02 mg/kg for Cd, 0.001 mg/kg for Hg, respectively. The mean values of Hg in fishes and canned fishes were 0.08 mg/kg and 0.04 mg/kg. Our results showed that heavy metal contents in various foods available on markets were similar to those reported in other countries.

• The Korean Journal of Food And Nutrition
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• v.15 no.1
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• pp.29-35
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• 2002

N-nitrosamine(NA) contents depending on simulated gastric digestion were analyzed with 12 kinds of diets collected from institutional food service those diets were estimated the total NA amounts including both intake from food directly and its endogenous formation in human body from simulated gastric digestion. NA was determined in dishes of meats, fishes and vegetables before and after simulated gastric digestion. Before digestion, N-nitrosodimethylamine (NDMA) contents ware from not detected(ND) to 4.8$\mu\textrm{g}$/kg in dishes of meats and fishes. After digestion, its contents increased and the highest level was 3.0 $\mu\textrm{g}$/kg in panbroiled dried anchovy. In vegetable dishes, NDMA was detected as ND∼trace before and after digestion. The contents of NDMA in diets collected from institutional food service were 0.20∼0.78$\mu\textrm{g}$/kg 0.43 ∼ 0.80$\mu\textrm{g}$/kg before and after digestion, respectively. The average intake of NA per day to Korean, based on the above data, was 0.60 ∼ 2.34$\mu\textrm{g}$/day/ person. The maximum daily intake of NA was deduced to 5.15$\mu\textrm{g}$/day/person when considering NA amounts formed endogenously by simulated gastric digestion.

• Food Engineering Progress
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• v.15 no.3
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• pp.195-202
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• 2011

Physiological characteristics of brown rice and black rice were investigated to provide the fundamental information of physiological property of rice and to show the potential of rice as a functional ingredient. Bioactive compounds were extracted from brown and black rices with aqueous solvents like 80% ethanol. Total phenolics, flavonoids and antioxidative capacity of brown and black rices' extracts were determined. Brown rice showed much higher amount of total phenolics and flavonoid contents as well as antioxidative capacity than those of milled rice indicating that most of bioactive compounds are located in the bran layer. Black rice showed higher total phenolics and flavonoid contents and antioxidative capacity than those of brown rices. The highest antioxidative capacity was obtained from Heugjinju followed by Heugseol, Sinnongheug-chal, Hopum and Samkwang. This result indicated that antioxidative capacity is affected by total phenolics and flavonoid contents. Both brown and black rices contained higher amount of ferulic acid than that of p-coumaric acid.

• Preventive Nutrition and Food Science
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• v.22 no.3
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• pp.246-250
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• 2017

This study was performed to investigate the quality characteristics of noodles made from four different potato varieties: Atlantic, Go-un, Sae-bong, Jin-sun, and wheat flour. Quality characteristics of five noodles were analyzed by general components analysis, cooking quality (rate of water absorption, cooking loss, and volume increase), and mechanical textural properties. Some variations existed in wheat- or potato-based noodles for the general components analysis, but no clear trend was observed. Higher values in the rates of water absorption, cooking loss, and volume increase were observed for the wheat flour noodle, while some variations were observed for potato noodles depending on the variety. The wheat flour noodles exhibited higher values of textural characteristics obtained from the texture profile analysis, except for adhesiveness. Higher gluten contents as well as lower ash contents in the wheat flour noodles compared to the potato noodles are thought to be the two key factors contributing to this finding.

• The Korean Journal of Food And Nutrition
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• v.8 no.3
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• pp.239-252
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• 1995

The results which were examined changes In contents of constitutive lipid and fatty acid during the natural drying of Pacific Saury were as follows. During the natural drying of Pacific Saury, offal lipid and moisture contents gradually decreased. In the survey of rancidity degree extracted lipid of Pacific Saury, peroxide value was gradually Increased, TBA and acid value were radically increased thereafter 9 days of drying. Neutral lipid, phospholipid and glycolipid contents of total lipid were 95%, 4% and 2%, respectively, and in the neutral lipid, content of TG was more than 90%, and in the phospholipid, contents of PC and PE were 45∼85%, 27∼34%, respectively. Fatty acid composition of total lipid was substantially higher in C18:0 and C20:1, C22:1, C22:6 contents and fatty acid composition of neutral lipid was higher In C22:1, C22:1, contents and fatty acid composition of phospholipid was the highest in C22:6 content. In the fatty acid composition of glycolipid, monounsaturated fatty acid content has substantially higher, C16:0 content was gradually Increased In saturated fatty acid and C22:1 content was gradually decreased in monounsaturated fatty acid. It showed that fatty acid composition of triglyceride has higher in monounsaturated fatty acid content and contents of C20:1, C22:1 was gradually decreased.

• Preventive Nutrition and Food Science
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• v.12 no.1
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• pp.35-39
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• 2007

This study was conducted to investigate the effects of soil selenium (Se) supplementation level on Se contents of green tea and milk vetch. Four different concentrations of sodium selenite ($Na_2SeO_3$) solutions (0.0, 3.3, 33.0 and 165.0${\mu}g/mL$) were prepared and one liter of each solution was well mixed with 10 kg of compost (cowpea soil) to give four different levels of Se-containing soil: $T_1$, 0; $T_2$, 33; $T_3$, 330; $T_4$, and 1,650${\mu}g$/100 g soil. Green tea plants and milk vetch were individually cultivated in those soils for 60 days. Se contents of freeze-dried green tea leaves were 6.87, 10.40, 12.04, and 20.19 ${\mu}g/g$, respectively; all of which were significantly different (p<0.05) from the others except for $T_2$ and $T_3$. The results showed that Se-contents of green tea leaves were increased 1.5$\sim$2.9 times as the Se level in the soil increased. Regression equation between Se contents in green tea (Y) and soil Se supplementation level (X) was: Y=0.007X＋8.857. However, Se contents in the milk vetch were increased significantly (p<0.05) more with the same treatments $T_3$ (74 ${\mu}g/g$) and $T_4$ (187$\mu$g/g) in comparison to those at $T_1$ (5.0 ${\mu}g/g$) and $T_2$ (12.0$\mu$g/g). The increases ranged from approximately between 2.4 to 37.4 times that of the control group. Regression equation between Se contents in milk vetch (Y) and soil Se supplementation level (X) was: Y=0.1063X＋15.989. The large difference of Se contents between green tea leaves and milk vetch would be attributed by the difference of protein contents between the 30% or higher protein-content of legumes and 15$\sim$20% protein of shrubs. The present study clearly indicates that green tea leaves and milk vetch can be enriched in selenium by supplementing the soil with Se. Therefore, Se-enriched green tea or milk vetch powder could be utilized as functional foods in Se-fortified green tea drinks or salads, or as food additives to enhance the daily intake of Se.