• The Korean Journal of Food And Nutrition
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• v.15 no.2
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• pp.119-125
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• 2002

Phytoestrogens are non-steroidal compounds fecund In a variety of plants, which exert estrogenic effects in animals. In this study, the physico-chemical properties of Iranian black pomegranate extract and its products as preliminarily research for the developing of natural estrogen supplement were evaluated. The chemical components of Iranian black pomegranate extracts and its product (Forever 120) were analyzed. Proximate compositions of pomegranate extracts were as follows; crude lipid 0.4%, crude protein 0.9%, crude ash 1.4% and carbohydrate 42.0%. Major amino acids of pomegranate extracts are glutamic acid (1310.0ppm), aspartic acid (896.2ppm), arginine (877.7ppm) and phenylalanine (57.5ppm). Fatty acid compositions of pomegranate extract 1ibid extracted by chloroform-methanol (2:1) were myristic (13.1%), stearic (69.4), oleic acid (6.8%) and palmitic acid (8.3%). Mineral elements were ferrous (6640.0ppm) and potassium (2550.8ppm). Vitamins were composed of ascorbic acid(20.0mg/100g), Vit. B$_1$(0.12mg/100g) and niacin (0.80mg/100g). 20 phytoestrogens and 20 estrogens of pomegranate extracts were detected Daidzein (0.29ppm), quercetin (9.75ppm) genistein (0.29ppm) and 17 $\beta$ -estradiol(0.15ppm). Above the chemical components of pomegranate extracts were compared with that of pomegranate its product or other isoflavon concentrates.

• The Korea Journal of Herbology
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• v.30 no.1
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• pp.19-24
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• 2015

Objectives : This study was carried out to know the necessity of freezing and boiling process of Gastrodiae Rhizoma. Also we need to evaluate Gastrodia elata floral axis as a product ingridients. Methods : Frozen Gastrodiae Rhizoma (GF1, GF2) and Gastrodia elata floral axis (GFA) were prepared. They were divided into samples (GF1 : frozen at the freezer, GF2; frozen and boiled for 10 hours, GFA; dried at 7 $0^{\circ}C$ for 120 hours) for experiment. They were extracted using water, freeze dried and powdered. And we analyzed proximate compositions, free sugars, gastrodin, p-hydroxybenzyl alcohol and p-hydroxybenzyl aldehyde content, phenolic and flavonoid, electron donating ability and nitrate scavenging activity and antioxidant activity. Results : In moisture, crude ash, fructose, glucose, sucrose, p-Hydroxybenzyl alcohol GF2 showed lower level than GF1. But GF2 showed higher content than GF1, in crude fat (0.8% > 0.19%), gastrodin ($8.84{\pm}0.58%$ > $4.18{\pm}0.73%$), and p-hydroxybenzyl aldehyde ($2.45{\pm}0.26%$ > $2.07{\pm}0.16%$) content, phenolic ($9.98{\pm}0.07%$ > $3.35{\pm}0.03%$) and flavonoid ($3.01{\pm}0.06%$ > $1.09{\pm}0.04%$) content, electro donating ability ($15.21{\pm}6.51%$ > $10.44{\pm}4.78%$), nitrate scavening activity ($20.43{\pm}5.30%$ > $13.62{\pm}5.78%$). GFA has a relatively lower key indicators component, but has a enough impact on antioxidant effect in phenolic ($11.85{\pm}0.08%$) and flavonoid content ($1.45{\pm}0.03%$), electron donating ability ($18.58{\pm}9.06%$) and nitrate scavenging activity ($19.41{\pm}9.90%$). Conclusions : In the view of proximate compositions, free sugars, functional component and antioxidant activity, the results indicated that boiling process is effective for the frozen Gastrodiae Rhizoma. And Gastrodia elata floral axis has a significantly functional components and antioxidant activity.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.421-425
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• 1993

Hololeion maximowiczii root was analyzed for proximate composition, free sugar, fatty acids of crude lipid, amino acids and minerals after freeze dried (FD), hot air dried (HAD) and hot air dried after blanched (HADB), respectively. Proximate composition was little different among drying methods. Free sugar was abundant in order of sucrose $(28{\sim}29mg/g\;dw)$, fructose $(0.8{\sim}3mg/g\;dw)$, glucose and xylose (trace). Fructose was decreased in HADB. In fatty acid composition of crude lipids, linoleic acid was highest $(55{\sim}59%)$ and then palmitic and linolenic acid in abundance. These three fatty acids made $88{\sim}90%$ of total lipid, Low molecular fatty acids showed decreasing tendancy in HAD and HADB. Amino acid composition of hydrolyzed sample showed abundancy in order of arginine $(34{\sim}42mg/g)$, lysine, glutamic acid, glycine, aspartic acid, valine and histidine, while that of free amino acids was arginine, histidine, lysine, aspartic acid, serine, glutamic acid, isoleucine. Glycine and glutamic acid in hydrolyzed sample showed slight decreasing tendency in HADB. Mineral content was abundance in order of Ca $(1927{\sim}2379\;ppm),\;K\;(1159{\sim}1259ppm)$ and $Mg(760{\sim}777\;ppm)$. No difference was found in drying methods.

• Korean Journal of Food Science and Technology
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• v.13 no.2
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• pp.146-152
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• 1981

The proximate compositions, fatty acids, and amino acids of mung bean(Phaseouls aureus) were determind: 1. The proximate compositions of mung bean were 24.80% crude protein, 4.75% crude fiber, 4.75% crude ash, 46.03% carbohydrate and 0.82% fat. 2. Saponification number, iodine number and non-saponifiable content of the lipids extracted from mung bean were 154.99, 117.05 and 14.83% respectively 3. The protein of mung bean was composed of glutamic acid (15.92%) and aspartic acid (12.09%) as major amino acids and considerable amounts of leucine (8.19%), arginine(7.31%) and pheylalanine (6.41%). The essential amino acid content including lysine(8.3%), threonine (3.5%) and tyrosine (2.83%) was higher than those of rice and barley which are deficient in those amino acids. 4. The lipids were composed of 35.5% linoleic acid, 15.5% linolenic acid and palmitic acid, 37% stearic acid, 5% oleic acid as major components, and 0.4% myristic acid, 1.0% arachidonic acid and 1.2% behenic acid as minor components. The saturated and unsaturated fatty acid ratio of oil extracted with di-ethyl ether from mung bean was $42{\sim}43/57{\sim}58%$.

• Horticultural Science & Technology
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• v.29 no.2
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• pp.144-150
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• 2011

This study was conducted to investigate the nutrient components and physicochemical properties of general ('Superior') and colored potato. Proximate composition, reducing sugar, free sugars, free amino acids, organic acids, minerals were analyzed, and Hunter color values were measured in the study. 'Rose' and 'Blue' (colored potatoes) contained high levels of reducing sugar, and total free sugar content was greatly different according to varieties. Glutamic acid, arginine and ${\gamma}$-aminobutyric acid were detected to be the three major amino acids in colored potato, and the major organic acids of general potato were oxalic acid, tartaric acid, malic acid and citric acid. All potato contained high level of potassium, calcium and magnesium. The Hunter 'L' value was the highest in 'Jaseo'; Hunter 'a' value was high in 'Blue' and 'Jasim'; Hunter 'b' value was the highest in 'Haryoung'. Overall, colored potato had higher amount of nutrients and physicochemical properties than 'Superior'. Therefore, colored potatoes are expected to be highly valuable items for the development and applications of a functional food. In addition, these results will provide fundamental data for improving sitological value, breeding of new cultivar and promoting of roughage usage.

• Food Science and Preservation
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• v.18 no.4
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• pp.575-583
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• 2011

This study was conducted to investigate the major chemical components of dried baked garlic powder. The proximate compositions of baked garlic powder as a dry-matter basis were 5.30% moisture, 36.89% crude protein, 12.60% crude fat, 4.36% crude ash, 2.88% dietary tiber, and 37.97% carbohydrate, respectively. The major free sugars were identified as fructose and galactose. In the analysis of the total amino acids, 18 kinds of components were isolated from baked garlic powder. The essential amino acid contained in baked garlic powder accounted for 36.60% of total amino acids, while the non-essential amino acids accounted for 63.40%. The major unsaturated fatty acids of total lipids were linoleic acid. The ratio of polyunsaturated fatty acids to saturated fatty acids (P/S ratio) was 5.77. Oxalic acid was the major organic acids. The contents of vitamin A, C, and E were 0.064, 1.452, and 0.037 mg%, respectively. The mineral contents of baked garlic powder were greater, in order of K>Mg>Ca>Na>Zn>Fe. The total polyphenol, flavonoids and thiosulfates contents of baked-garlic ethanol extract were $2.85{\pm}0.05$ mg/100 g, $0.97{\pm}0.04$ mg/100 g and $0.61{\pm}0.02$ OD/g, respectively.

• Food Science and Preservation
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• v.17 no.6
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• pp.853-860
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• 2010

We quantitated the major chemical components of ramie leaves (Boehmeria nivea L.) powder. The proximate compositions (all w/w) was 5.42% moisture, 28.15% crude protein, 6.95% crude fat, 15.27% crude ash, and 54.79% carbohydrate, respectively. The total, insoluble, and soluble dietary fiber contents were $39.66{\pm}1.84g/100g$, $20.32{\pm}2.02g/100g$, and $19.34{\pm}2.84g/100g$, respectively. The major free sugars were glucose, galactose and lactose. Seventeen amino acids were isolated. Essential amino acids constituted 44.65% of the total. When free amino acid levels were evaluated, 25 kinds of components were detected, of which 18.15% were essential. Only caproic acid methyl ester and pentadecanoic acid were detected when fatty acid examined. The contents of vitamin A, vitamin E and vitamin C were 0.0194 mg%, 0.0184 mg%, and 0.1833 mg%, respectively. The mineral contents of were in order of Cu

• Food Science and Preservation
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• v.16 no.5
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• pp.742-746
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• 2009

The proximate compositions of Opuntia ficus indica fruits from Shinan were moisture 71.18%, crude protein 1.69%, crude ash 0.93%, crude fat 0.55%, crude fiber 1.54% and 24.11% nitrogen free extracts. And the proxmate compositions of Opuntia ficus indica stem were moisture 74.85%, crude protein 3.48%, crude ash 0.54%, crude fat 0.48%, crude fiber 2.58% and 18.07% nitrogen free extracts. The crude protein and crude fiber content of Opuntia ficus indica stem from Shinan were higher than those of fruit. The contents of fructose, sucrose and glucose were higher than maltose. As the result of organic acid, the content of citric acid was higher than malic acid and tartaric acid. As a result of mineral analysis, the contents of potassium was the highest among the minerals in Opuntia ficus indica from Shinan. Analysis of total amino acids in Opuntia ficus indica from Shinan. The contents of total amino acid of fruit and stem were 1,604.64 mg% and 3,245.98 mg% and the free amino acid contents of fruit and stem were 556.02 mg% and 1,101.35 mg%, respectively. The major components of total amino acids were glutamic acid, proline and threonine. The levels of total amino acids and free amino acids in Opuntia ficus indica stem were higher than those in its fruit.

• Korean Journal of Food Science and Technology
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• v.10 no.3
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• pp.361-365
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• 1978

Physico-chemical characteristics of crude oil extracted from Korean Hazel nut were determined and its proximate composition was also analyzed. The proximate composition of Hazel nut was shown to be moisture 4.0%, crude protein 15.5%, crude fat 64%, nitrogen free extractive 11.7%, crude fiber 2.0% and crude ash 2.5%. The content of crude fat in Corylus sieboldiana was about 3% higher than in Corylus mandshurica.. Physico-chemical characteristics of crude oil found were: specific gravity, $0.916(15/15^{\circ}C)$; refractive index, $1.468(15^{\circ}C)$; saponification value, 184; iodine value, 94.5: acid value, 0.2; and unsaponifiable content, 0.25%. The lipid fractions in the crude oil obtained by silicic acid column chromatography were found to be composed of about 97% neutral lipids and about 3% compound lipids. Among the neutral lipids by TLC, triglycerides were 98% as the major components, free fatty acids and free strols were 0.5% and 1.3%, respectively. Esterified sterols were not found. The predominant fatty acids were oleic $(76{\sim}80%)$, linoleic (15%) and palmitic (5.0%), and the P/S ratio was $1.8{\sim}2.8$.

• Journal of Bio-Environment Control
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• v.31 no.4
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• pp.393-400
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• 2022

Postharvest quality of sweet pepper fruits was mainly defined as external appearance, i.e., shape, fruit weight and surface color. These quality traits tend to involve esthetic appeal, it disregards gustatory properties and nutritional value. However, comparative studies according to the marketability of sweet pepper fruits are insufficient. This study was carried out to compare the physicochemical components, antioxidant activity and carotenoid contents of marketable and unmarketable sweet pepper fruits (Capsicum annuum L.). Physicochemical components (proximate composition, minerals and total phenolic contents) and antioxidant activities using various methods were investigated. The proximate composition values (%) of marketable and unmarketable fruits were: moisture (90.28 and 90.29), ash (0.74 and 0.26), crude protein (0.67 and 0.72), crude lipid (0.38 and 0.32). There were no significant differences in antioxidant activity, while total phenolic content was higher in marketable fruit. Carotenoids contents were 29.3 ± 2.6 and 31.9 ± 2.9 ㎍·g^-1 in marketable and unmarketable fruits respectively, and identified β-carotene, violaxanthin, neoxanthin, and zeaxanthin. Lutein and capsaicin were not detected. In this study, potential value of unmarketable sweet pepper fruit could be identified to be applied as a food ingredient and functional food material.