• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.4
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• pp.10-16
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• 1986

To evaluate the nutritive value, 13 Wild vegetables which commonly used for side dish were analyzed. Their Moisture are lower than that of other vegetables. Crude Protein content of thess Wild vegetables is more than 2% , which is higher than that of other vegetables and these tendencies were also shown in the content of Crude Ash. The content of Crude Fat and of Crude Fiber are similar in the Wild vegetables, but Crude Fiber of C. lanceolata TRAUTV is three times higher than that of other Wild vegetables. In all Wild vegetables, the K content of Mineral is similar, but that of C. lanceolata TRAUTV is very low. The content of Ca and P are quite different among Wild vegetables. The content of Mg is also similar each other, about 16mg%, but that of P. agwilinum var. latiusculum UNDERW, A. elata SEEM, A. altissima SWINGLE, root of A. triphylla (Thunb.)A.DC., H.Thunbergii BAK. is 8.99, 7.69, 4.30, 4.13 and 1.92mg% respectively. Total Amino acids were contained in order of A. elata; 3072.4mg%>C. lanceolata TRAUTV; 2709.4mg%>P. agwilinum var. latiusculum UNDERW, A. altissimB SWTNGLE, A. Japonica KOIDZ, S.palmata MAX. : about 2350mg%>L.Jaluensis KOM., P.Caponicus MAX., leaf of A. triphylla(Thunb.)A.DC., C.Japonicum var. ussuriense, H.plantaginea ASCHERS; about 1400mg%>H.Thunbergii BAK., A.scaber THUNB, root of A. triphylla(Thunb.) A.DC. ; about 600mg%, Asp.A.A. and Glu.A.A. content, 46% of Total A.A. is higher than other Amino acids and the content of Arg. A.A. in C.lanceolata TRAUTV which is higher than that of other Amino acids is 6 times highly than that of other Wild vegetables. A. altissima SWINGLE, H.plantaginea ASCHERS, A.Japonica KOIDZ contain Vitamin C a little avobe, 45.9mg%, 36.8mg%, 30.2mg% respectively. Glucoslde content of L.Jaluensis KOM., C.lanceolata TRAUTV which are 4.1%, 3.5%, were highest of all ana that of P.Caponicus MAX., P.agwilinum var. latiusculum UNDERW, 2.2%, 2.0% is in the second, which seems to be the cause of bitter taste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.757-764
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• 2016

The purpose of this study was to investigate the salt and sodium content of lunch meals served at middle schools in Gyeongsangbuk-do. Four middle schools were investigated for their salt and sodium content and salt content contributing rate per meal. Average salt content of every lunch meal was 4.41 g, and average sodium content was 1,736.02 mg. During the investigation period, the lowest sodium content was 943.19 mg while the highest was 2,827.56 mg. Samples were classified into 16 food items and investigated for salt and sodium content. Total average salinity was 1.06%. Kimchi was the saltiest, followed by fresh-vegetables, boiled-vegetables, stir-fried foods, pan-fried foods, and hard-boiled foods. Total average salt content was 0.74 g, and most salty dishes were single dish rice noodles, followed by stews, steamed foods, broths, soups, kimchies, stir-fried foods, roasted foods, and hard-boiled foods. Samples were classified into seven menu groups, including cooked rice, single dish rice noodles, soup stew, main dish, side dish, kimchi, and desserts. Contributing rate of total average salt content was high in single dish rice noodles (40.56%), soup stew (23.23%), kimchies (20.30%), and main dish (18.13%). These results can be useful for establishing a database for sodium contents of meals in middle schools. 'SamSam foodservice' should be initiated in school foodservice to reduce sodium intake.

• The Korean Journal of Pharmacology
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• v.18 no.2
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• pp.51-58
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• 1982

In this paper, the influence of phenytoin and phenobarbical on the changes of brain norepinephrine(NE) content, plasma corticosterone and blood sugar level in mice were studied. The results obtained were summarized as follows: 1) Phenytoin(50 mg/kg) increased the brain NE content but phenobarbital(50 mg/kg) did not affect. The increase of the brain NE content induced phenytoin was potentiated by phenobarbital pretreatment. 2) Phenytoin(25 mg/kg, 50 mg/kg) markedly increased the level of plasma corticosterone but phenobarbital did not affect. The increase of the plasma corticosterone induced by phenytoin was inhibited by phenobarbital pretreatment. 3) Phenytoin(50 mg/kg) markedly increased the blood sugar level but phenobarbital did not affect. The increase of the blood sugar induced by phenytoin was not affected by phenobarbital pretreatment.

• Journal of the Korean Society of Food Culture
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• v.29 no.3
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• pp.278-285
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• 2014

This study investigated the quality characteristics of fermented wines using a selected strain to obtain basic data on sugar-free tomato wine production. Alcohol content of the tomato and commercial wine was 8.2~12.9%, whereas tomato wine showed a relatively low alcohol content of 8.2%. For total phenol content, Chile wine showed the highest value of 162.89 mg/100 g, followed by persimmon wine at 122.33 mg/100 g. Tomato wine showed a relatively high total phenol content of 96.57 mg/100 g. In all sections, xylose was not detected, although there were differences in free sugars depending on each product. Acetic and citric acid contents were highest in tomato wine, and the six kinds of commercial wine and tomato wine showed acetic acid content of 800.6 mg/100 g and citric acid content of 1,064.4 mg/100 g. The total free amino acid content was 100.63 mg/100 g in tomato wine, which was 2~3 times higher compared to that in commercial wine ($26.33{\pm}52.15mg/100g$).

• Korean Journal of Agricultural Science
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• v.46 no.1
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• pp.85-92
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• 2019

This study was intended to provide basic data for a health functional food study by exploring antioxidant activity of reflux extract according to the concentration of ethanol and the extract of ultrasonic waves extracted and reflux extracted under the same solvent conditions. In the same solvent condition, the reflux extract ($75.10{\pm}1.99mg$) showed a higher total phenol content than the ultrasonic wave extract ($51.74{\pm}2.28mg$). Flavonoids also had a higher reflux extract ($25.05{\pm}1.53mg$) than did ultrasonic extracts ($16.23{\pm}1.95mg$). Reflux extract according to ethanol concentration was found to have a higher phenol content than the 70% ethanol extract ($40.60{\pm}1.49mg$) in 60% ethanol extract. Flavonoid content was also similar to phenol content in reflux extract as determined by ethanol concentration from 60% ethanol ($25.05{\pm}1.53mg$) to 70% ethanol extract ($6.60{\pm}0.46mg$). In addition, the antioxidant activity (DPPH, TEAC, FRAP, ORAC) of the reflux extract in the same solvent conditions tended to be higher than that of ultrasonic extracts. Also, 60% ethanol extract had better antioxidant activity than 70% ethanol extract. However, an analysis of phenolic acid content through HPLC showed that the ultrasonic extract had a higher content in the same solvent condition than did the reflux extract. Not only the presence of phenolic acid, but also those of other compounds are believed to be attributed to the activity of antioxidants. Therefore, further studies are needed to clarify this phenomenon.

• Korean Journal of Plant Resources
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• v.17 no.1
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• pp.35-40
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• 2004

The antioxidative activation of Allium wakegi Araki appeared differently according to parts, and the callus cultured with the addition of 2,4-D 1.0mg/L showed the activation of 280 $\mu\textrm{g}$ (RC$\sub$50/), and the bulbs and shoots in the natural condition showed 296 $\mu\textrm{g}$ (RC$\sub$50/), and 301 $\mu\textrm{g}$ (RC$\sub$50/). The total amino acid content was 59.779 mg% in the natural leaves and the leaves of bulbs, and was 73.725 mg% in the cultured callus(2,4-D 0.5mg/L). The total amino acid content of cultured callus was higher, but the content proportion of essential amino acid to the total amino acid in the natural bulbs was higher, which was 39.462 mg%.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.45 no.3
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• pp.203-206
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• 2000

Although lignans of sesame seed, sesamolin and sesamin have been known as possessing an antioxidant activity, it is less known about their contents of the sesame cultivated in Korea. Collections of sesame cultivated in Korea were used for studies on their lignans content of the seed and fatty acids composition of the oil. The sesamin content of sesame seed with white-coat were 370.29 mg/100g seed, while that of sesame seed with black-coat were 246.58mg/100g seed. Also, the sesamolin contents of sesame seed were 202.22 mg/100g seed in white-coat cultivars and 132.68 mg/100g seed in black-coat sesames. Hence, the lignan content of white-coat sesame cultivars was significantly hi임or than that of black-coat ones. Korean sesame cultivars also showed considerably higher sesamin content than sesamolin content in seeds. The correlation between sesamin and sesamolin contents was not recognized in Korean sesame cultivars. The stearic acid of white-coat sesame was significantly higher than that of black-coat one (p＜0.05).

• Journal of the Korean Home Economics Association
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• v.12 no.34
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• pp.737-741
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• 1974

Coffee is a popular beverage with many people at home and in the tea-room, Caffeine is a major chemical compound of the coffee. A little caffeine is a stimulant to the movement and spiritual nerve, but much caffeine influences sleep, nervousness, non-concentration, headache and giddliness depending upon each person. The writhe expresses the result of the caffeine content in the coffee which is collected from the coffee-shapes of Seoul. The contents are as follows : 1) Caffeine content of the coffee of the tea-room was researched dividing into the contral Seoul city and the outskirts of Seoul. 2) Caffeine content of the coffee in the outskirts tea-rooms is 0.32-1.23 mg/ml and the average is 0.546 mg/ml (SD 0.19). 3) Caffeine content of the coffee of the central city is 0.34-0.73 mg/ml and the average is 0.513 mg/ml (SD 0.12). 4) There was no difference between the outskirts and the central city. 5) Caffeine content of the coffee of the tea-rooms according to each season is going to be researched.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.1
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• pp.50-56
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• 2011

This study was designed to investigate variation of pinitol content in different parts of seventeen legume species including silk tree (Albizia julibrissin). D-pinitol has been demonstrated to exert insulin-like and anti-inflammatory effects. These legumes were collected from Gyeongsangbuk-Do in Korea. Significant difference in pinitol content was observed among 17 different legume species. However, it was the highest in sericea lespedeza (Lespedeza cuneata). The highest pinitol content was observed in leaf followed by stem, pod shell, seed and root among plant parts. Legume plants which had higher pinitol content in leaves were chinese pea shrub, bastard indigo, wild cowpea and sericea lespedeza, having 59.9 mg/g, 62.2 mg/g, 69.6 mg/g and 65.4 mg/g, respectively. Stem of astragali radix showed the highest pinitol content among all leagumes, which was 34.0 mg/g. In case of root, kudzuvine showed the highest pinitol content followed by licorice and chinese pea shrub, which were 24.6 mg/g, 16.9 mg/g, and 16.5 mg/g, respectively. However, in the case of pod shell and seed, only lablab purpureus and sericea lespedeza showed the highest pinitol content 52.5 mg/g (for pod shell) and 24.9 mg/g (for seed), respectively. Concluding, the sericea lespedeza showed the highest total pinitol content of whole plant followed by chinese redbud, chinese pea shrub, bastard indigo and silk tree. Considering the pinitol content and harvesting yield, sericea lespedeza can be used as a practical medicinal herb.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.6
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• pp.684-693
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• 2017

We investigated methods for extracting histidine-containing low-molecular-weight (LMW) peptides such as anserine, carnosine and histidine from the edible meat of tuna byproducts. Extracts were treated by several methods including heat treatment ($80^{\circ}C$, 10 min), DOWEX ion exchange (IEC), ultrafiltration (UF), and carboxymethyl (CM)-cellulose column chromatography (IEC+CMC); then the levels of protein, total iron, histidine, carnosine, and anserine were measured. Extracts treated with IEC+CMC using CM-cellulose were analyzed for total iron, protein, histidine, and anserine content, which were $6.27{\pm}0.26mg/mL$, $5.20{\pm}0.21{\mu}g/mL$, 0.80 mg/mL, 0.208 mg/mL, and 4.40 mg/mL, respectively, in yellowfin tuna; and $9.05{\pm}0.82mg/mL$, $4.06{\pm}0.20{\mu}g/mL$, 1.62 mg/mL, 0.012 mg/mL, and 7.28 mg/mL in bigeye tuna. By comparison in IEC-UF treated extracts, protein, total iron, and histidine content decreased by 43%, 73%, and 27% in yellowfin and 0.4%, 54%, and 23% in bigeye tuna, wheres carnosine and anserine content increased by 22% and 17%, respectively. Freeze-dried (FD) extracts exhibited similar trends as non-dried extracts, i.e., dipeptide content increased with purification steps, whereas pro-oxidant (total iron and protein) content decreased. IEC+CMC treated FD extracts had the highest anserine, content, and the greatest reductuion in pro-oxidants.