• Journal of the Korean Dietetic Association
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• v.26 no.1
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• pp.14-29
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• 2020

Dietary nitrate supplementation from green leafy vegetables and beetroot is involved in the 'nitrate-nitrite-nitric oxide (NO) pathway' and is reported to have important vascular impacts. This study evaluated the blood parameters and blood flow change subsequent to a raw juice diet program. The 28 subjects who voluntarily participated in the raw juice diet program at Sahmyook University were instructed to drink the juice composed of fruits and vegetables instead of partaking the usual meal, at a scheduled time daily. The study was approved by the research ethics council of the Sahmyook University (SYUIRB 2014-043). Evaluation of the participants after the required duration revealed decreased levels of soft lean mass (P<0.05), skeletal muscle mass (P<0.001), body fat mass (P<0.001), body mass index (P<0.001) and circulating levels of total cholesterol (P<0.001), triglycerides (P<0.05), HDL-cholesterol (P<0.01), LDL-cholesterol (P<0.01), and blood urea nitrogen (P<0.001). Conversely, circulating levels of creatinine (P<0.001), hemoglobin (P<0.001), and hematocrit (P<0.01) were increased after the intervention. The blood flow levels were also increased after the program (P<0.001). Our results indicate that a short-term raw juice diet contributes to the improvement of vascular blood flow and blood lipid parameters, and decreases the lean muscle mass related to dehydration.

• The Korean Journal of Pesticide Science
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• v.10 no.4
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• pp.266-271
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• 2006

This study was monitored for 14 pesticide residues in agricultural products for the army, such as fruit vegetables(pepper, cucumber, pumpkin, melon and water melon), leafy vegetables(Korean cabbage, spinach, lettuce, crown daisy, cabbage, green onion), mushrooms(agaric, p'yogo), and bean sprouts produced in Kyunggi-do and Inchon-City. From January to December 2005, ten carbamate pesticides in 356 samples were analyzed by HPLC. One kind of pesticide was detected in 8 samples of detection rate (2.53%), and two pesticides were in one sample of detection rate(0.27%). Aldicarb, bendiocarb, fenobucarb, methiocarb, isoprocarb, and propoxur were not found in all samples. Detection rates of pesticides were 0.84% for methomyl, 0.56% for carbofuran, 0.56% for ethiofencarb, and 0.28% for carbayl. Dectection ranges of pesticides were from 0.01 to 2.9 mg/kg for ethiofencarb, from 0.1 to 0.23 mg/kg for methomyl, from 0.20 to 0.24 mg/kg for carbofuran, and 0.01 mg/kg for carbaryl, respectively. Consequently, detection levels of all pesticides in samples were less than the maximum residue limits(MRLs) in Korea representing that all agricultural products for the army were safe.

• Nutrition Research and Practice
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• v.16 no.4
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• pp.489-504
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• 2022

BACKGROUND/OBJECTIVES: This study examined socio-economic differences in diverse food consumption among children 6-23 months of age in South Asia and Southeast Asian countries. SUBJECTS/METHODS: Data from Demographic and Health Surveys in four countries in South Asia (n = 15,749) and four countries in Southeast Asia (n = 10,789) were used. Survey-design adjusted proportions were estimated for the following 10 food items: grains, legumes, dark green leafy vegetables (DGLV), vitamin A-rich fruits, vitamin A-rich vegetables, other fruits and vegetables (OFV), fish, meat, dairy, and eggs. An equity gap was defined as an arithmetic difference in the proportion of each food item consumed in the past 24-hours between the wealthiest and lowest quintiles and between rural and urban areas, denoted by percentage points (pp). RESULTS: The consumption of most of the 10 food items was higher in the wealthiest quintiles and urban areas across eight countries. The size of equity gaps was greater in Southeast Asia than in South Asia, particularly for vitamin A-rich fruits (3.3-30.0 pp vs. 0.3-19.6 pp), vitamin A-rich vegetables (12.1-26.7 pp vs. 2.4-5.9 pp), meat (17.7-33.4 pp vs. 3.4-13.4 pp), and dairy (14.7-32.5 pp vs. 3.3-11.4 pp). However, the size of equity gap in egg consumption was greater in Southeast Asia than South Asia (11.2-19.8 pp vs. 11.0-26.7 pp). Relatively narrower gaps were seen in the consumption of grains (0.3-12.9 pp), DGLV (0.6-12.4 pp), and fish (0.1-16.8 pp) across all countries. CONCLUSIONS: Equity gaps in food consumption differed by socio-economic status and region. Reducing equity gaps in nutrient-rich foods and utilizing regionally available food resources may increase child dietary quality.

• Korean Journal of Environmental Agriculture
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• v.42 no.1
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• pp.21-27
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• 2023

Pre-harvest residue limits (PHRLs) have been proposed as criteria for a proactive role to exceed the maximum residue limit (MRL) of pesticides in agricultural products at harvest. However, PHRL numbers are significantly less than those of established MRLs. This study was performed to determine the dissipation constants and residual concentrations of lufenuron after application on crown daisy and chamnamul under green house conditions. Two residue field trials for each crown daisy and chamnamul were selected to consider a different geographical site at least 20 km far from one another. The pesticide was treated according to critical GAP. After samples were sprayed with lufenuron, they were collected at 0, 1, 3, 5, 7, 10, and 14 days and analyzed using HPLC-DAD. The mean recoveries of crown daisy and chamnamul were within the range of 70-120% with below 20% coefficient variation, which is within the acceptable limits specified by the manual of pre-harvest residue study for pesticides (MFDS, 2014). The biological half-lives in field I and field II were 7.0 and 4.6 days for crown daisy and 2.7 and 2.8 days for chamnamul, respectively. The lower bounds of 95% confidence intervals of dissipation rate constants of lufenuron in crown daisy were determined to be 0.0692 and 0.1298 for field I and field II, respectively, and in chamnamul were 0.2067 for both field I and field II. After applying lufenuron 5% EC, the lufenuron residues on crown daisy and chamnamul at the pre-harvest intervals (14 days for crown daisy and 7 days for chamnamul) were below the safe levels. The dissipation rates of lufenuron in crown daisy and chamnamul were evaluated for similarities with leafy vegetables based on a 95% confidence interval.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1141-1149
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• 2011

The objective of this study was to analyze quality changes during storage of fresh-cut produce (leafy vegetables and condiment vegetables) as a function of packaging and storage temperature. Fresh-cut produce was washed using a three step cleaning process and was packed in vacuum packaging (green onion, hot pepper, onion, baechu) and perforated film packaging (buchu and perilla leaf). The effects of packaging method and storage temperature on quality of fresh-cut produce were determined by analyzing total plate counts, E. coli, coliform groups, moisture content, pH, Aw, surface color, and exterior quality during storage at 4 and 10$^{\circ}C$. According to the results, surface color change and microbial growth were delayed during storage at 4$^{\circ}C$. Additionally, E. coli was not detected during storage. Generally, moisture content decreased in the perforated film packaging. Changes in surface quality such as skin browning, softening of tissue and chlorosis at 4$^{\circ}C$ were inhibited, whereas rapid vacuum annealing and changes in color and flavor were observed in the sample stored at 10$^{\circ}C$. The result indicated that overall quality of the fresh-cut produce at 4$^{\circ}C$ was well maintained. The perforation in packing materials did not significantly increase the number of microorganisms on buchu and perilla leaf. The proper packaging methods and temperature may beneficial effect on microbial safety, quality and thus result in longer shelf-life fresh-cut vegetables during distribution.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1325-1332
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• 2015

Lettuce (Lactuca sativa) is an important dietary leafy vegetable that is primarily consumed as a fresh or salad material. It has a number of cultural varieties with green and/or red color. Carotenoids and anthocyanins are known to be responsible for these two colors, respectively. In this study, carotenoid and anthocyanin contents were determined to evaluate the stability of these functional pigments during storage at home. Analyses were carried out at the beginning, 3, 6, 9, and 12 days after harvest. In the course of storage at room temperature, total carotenoid levels rapidly decreased, and the decrease was found to be greatest during the first 3 days. Meanwhile, carotenoid level slightly changed within the first 9 days at $4^{\circ}C$ after harvest. This result suggests that carotenoids in green lettuce are more stable when refrigerated than at room temperature. Meanwhile, total anthocyanin content in red lettuce did not significantly decrease during storage at room temperature and $4^{\circ}C$, which indicates that anthocyanins have higher stability during storage compared with carotenoids in green lettuce. Anthocyanin extract exhibited higher antioxidant activity than carotenoid extract based on 2,2'-azino-bis(3-ethylbenzothazoline-6-sulfonic acid) (ABTS) radical scavenging assay. Antioxidant activity of anthocyanin extract may also be estimated directly by the presence of another potent hydrophilic antioxidant compound, which is ascorbic acid in this extract. In addition, anthocyanin extract showed about a 5-fold higher amount of anthocyanins than carotenoids in the carotenoid extract. The high correlation between carotenoid content with ABTS radical scavenging activity indicates that ABTS assay is more suitable than 1,1-diphenyl-2-picrylhydrazyl radical scavenging assay for detecting antioxidant capacity of carotenoid extract from lettuce.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.637-642
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• 2010

Pre-treatment steps of fresh produce as Saengshik raw materials are followed by initial clean-up, dipping, primary washing, and cutting. Hypochlorous acid solution was applied in the dipping step to reduce natural microflora. Also, procedures were changed by cutting, dipping and then primary washing, and the efficacy of hypochlorus acid was evaluated. Potatoes, carrots, kales, and angelicas were submerged in water or 100 ppm of hypochlorous acid for 5 min. After initial clean-up, the aerobic plate counts of potatoes, carrots, kales and angelicas were 4.7, 5.3, 5.6, and 5.7 log CFU/g, respectively. When samples were submerged into water, it only reduced the population of natural microflora by 0.2 to 1.1 log CFU/g, whereas when treated with hypochlorous acid, it reduced the population by 0.5 to 2.8 log CFU/g. Reductions of natural microflora in green leafy vegetables were more highly achieved than bulbs such as potatoes and carrots. However, the numbers of natural microflora were increased after cutting step. To control the cross contamination at the cutting process, the process was changed as follows: initial clean-up, cutting, dipping in hypochlorous acid, and then primary washing. It showed effective reduction of the population by 2.3 to 3.2 log CFU/g. Hypochlorous acid solution could be useful as a sanitizer for surface washing of fresh vegetables.

• Korean Journal of Community Nutrition
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• v.14 no.5
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• pp.531-544
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• 2009

This study was conducted to survey multiple factors of aversion to vegetables and preferences for vegetable-related recipes in school meal services among elementary school children in order to help develop various menus and recipes for school meal services. Questionnaire survey was carried out with the study subjects, who were 401 children in 6th grade attending elementary schools in Chonnam and Kwangju metropolitan regions. Results from the survey can be summarized as follows: 65.1% of respondents answered they try to eat vegetables and other namul side dishes served in school meal service for health. As for the frequency of taking vegetables and namul side dishes out of daily meals, 47.4% of respondents chose 'once or twice'. The reasons for aversion to vegetables in boys were taste and cooking method, while girls were taste and feeling between teeth. In boys there were no differences between regions of Kwangju and Chonnam but the tendency of aversion to vegetables was significantly high in girls. As for the aspects of vegetable aversion of subjects, 46.9% of respondents took up 'black & purple' in the unfavorable color of vegetables. 49.1% in 'bitterness' and 39.2% in 'greasiness' were in terms of the aversive taste of vegetables. The aversive vegetable recipes were 58.6% in 'raw & seasoned' and the unfavorable feeling of vegetables were 53.1% in 'squashiness'. There were differences between regions of Kwangju and Chonnam with boys in color and cooking method in girls. Results from the survey on their preferences for vegetable recipes showed that leafy vegetables like crown daisy (raw/slightly seasoned) and pak choi (broth/pot stew) fell to the most aversive category, while bean sprouts (broth/pot stew) were chosen as the most favorable one. Among root vegetables bell-flowers were found to belong to the least preferred recipe, while potatoes were proven to be most preferable in terms of recipes. As for fruit vegetables and other vegetables, all respondents didn't like 'fatsia shoots' vegetable and it's cooking method and they preferred 'green pumpkins (broth/pot stew)'. In respect of mushrooms, enoki mushroom (broth/pot stew) was found most preferred and had high tendency of preferences in boys and girls in Kwangju compared with Chonnam region. The study results indicated that respondents did not show big differences in factors influencing them to be averse to vegetables and their preferences for vegetable recipes depending on regions. In order to have high preference and intake in children's diets, it needs to study in reform of menu about using namul or vegetables mixed with meats and fruits that children preferred or applying roasted and fried other less than namul.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.891-896
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• 1995

In order to screen natural inhibitor of tyrosinase which catalyzes an enzymatic browning of some foods and in vivo synthesis of melanin, inhibitory effect of 129 edible plants and 15 chemical compounds on the in vivo melanin synthesis by mushroom tyrosinase was analyzed. Among leafy vegetables tested, radish bud, red chicory, Shepherd's purse and small green onion were found to have more than 50% tyrosinase inhibition effect in the descending order. Chinese radish and garlic in root vegetables, and nameko, shiitake and oyster mushroom in mushrooms, and teas showed also more than 50% inhibition effect. Among fruit vegetables tested, red pepper, Chinese quince and avocado were found to have more than 50% tyrosinase inhibition effect, while fruits generally showed low inhibitory effect. Medicinal plants which inhibit tyrosinase more than 50% were mume fructus>cinamomi ramulus>rubi fructus>mori cortex>biotae orientalis folium>puerariae radix, and herbs with more than 50% inhibitory effect were allspice>clove>mustard. In some chemical compounds tested, 4-hexylresorcinol, L-cysteine, glutathione, sodium bisulfite and kojic acid showed powerful inhibition effect on mushroom tyrosinase.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.976-982
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• 2005

Abilities of various edible plants and natural antioxidants to protect brain against oxidative damages were evaluated using brain homogenate of perfused Sprague-Dawley rat. Oxidative damage, expressed as lipid peroxidation (LPO), indicating total quantity of malondialdehyde and 4-hydroxyalkenal, increased from 4.1 to 6.9nmol/mg protein by treatment of $2.5{\mu}M$ ferrous sulfate and 7.5mM hydrogen peroxide as source of reactive oxygen species (ROS) on brain homogenate for 10min at $37^{\circ}C$ Mallow(88%) in leafy vegetables, small potato (93%) in root vegetables, green red pepper (76%) in fruit vegetables, and avocado (96%) in fruits showed highest LPO inhibition capacities. Ability of mushrooms decreased in order of nameko, shiitake, pine mushroom, oyster mushroom, and new type pine mushroom. Among natural antioxidants tested, (+)catechin (91%), (-)epigallocatechin gallate (85%), (-)epicatechin gallate (83%), and kaempferol(83%) showed high LPO inhibition capacities.