• The Korean Journal of Food And Nutrition
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• v.18 no.1
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• pp.94-101
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• 2005

The present study was conducted to know the physicochemical properties of Korean tea according to degree of fermention. The moisture content of green tea, blue tea, yellow tea and black tea was 2.02∼2.04%. The content of total nitrogen was 3.78 % in green tea and 3.49∼4.03% in fermented tea. The content of the mineral was highest in Ca, Mg. The content of vitamin C was 670.62 mg in green tea and 169.7∼85.03 mg in fermented tea. The content of vitamin C were increased as tea was more fermented. The composition of vitamin E and β-carotene was green tea> blue tea> yellow tea> black tea. The content of the rutin was 0.12 % in green tea and 1.37% in black tea. The content of rutin was increased with fermentation. The content of total amino acid of green tea was 2270.9 mg. The content of main amino acid of Glu, Asp, and Leu was 342.01 mg, 165.32 mg, and 161.69 mg and the hightst content of Glu. The content of total amino acid of black tea was 2,219.08 mg. Total amino acid content of fermented tea increased in the order of black tea> blue tea> yellow tea, and among the tea, the content of black tea was the highest in the fermented tea. The content of caffeine was 1.17% in green tea and 1.05∼1.32% fermented tea. These results were nothing in the content of caffeine during the fermentation. The content of theanine was 0.95% in green tea and 0.73∼1.42% in fermented tea. The content of total catechin was highest in green tea, and decreased sharply as tea was more fermented. Flavonoid content of 1.05% in green tea. DPPH radical scavenge activities of the teas 4.73∼19.5% mg.

• Horticultural Science & Technology
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• v.35 no.3
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• pp.300-313
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• 2017

'Unicon' cherry tomato (Solanum lycopersicum) is one of the most highly perishable horticultural crops due to its high water content and respiration rate. This study was carried out to assess the effect of continuous application of $CO_2$ (control [air], 3%, and 5%) on the quality and shelf life of cherry tomato fruits stored at $10^{\circ}C$ and $85{\pm}5%$ relative humidity (RH) at two maturity stages (pink and red). Continuous application of $CO_2$ did not affect the soluble solids content (SSC) or titratable acidity (TA) of the fruit at either maturity stage during storage. However, there was a significant difference among treatments in terms of flesh firmness, cell wall thickness, pectin content, vitamin C content, skin color, lycopene content, weight loss, ethylene production rate, respiration rate, and acetaldehyde and ethanol production. Fruits treated with 5% $CO_2$ maintained their high quality with regards to vitamin C, skin color ($a^*$), lycopene content, weight loss, physiological parameters (ethylene production rate, respiration rate, and volatile compounds), flesh firmness, cell wall thickness, and pectin content at both maturity stages compared with 3% $CO_2$ treatment and the control. Continuous application of $CO_2$ (5%) reduced the ethylene production rate and the production of volatile compounds during storage. Therefore, cherry tomato 'Unicon' fruit can be stored for two weeks without losing fruit quality at both maturity stages under continuous application of 5% $CO_2$ as a postharvest treatment.

• Journal of Bio-Environment Control
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• v.18 no.4
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• pp.442-447
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• 2009

Extracts from various parts of oriental melon were obtained and antioxidant property and antioxidant constituents including total phenol, total flavonoid, total vitamin C were examined. Free radical scavenging activity was measured by DPPH and ABTS method. Peel part of oriental melon showed the most potent scavenging activities against DPPH and ABTS radicals. The contents of total phenol, total flavonoid in peel were higher than other parts except vitamin C. The amount of vitamin C was the highest in placenta. The relationship between antioxidant activities and antioxidant constituents was determined and showed higher correlation coefficients between antioxidant activities and content of total phenol than other constituents. The above results suggest that phenolic compounds affect antioxidant activity of oriental melon and oriental melon has a good promise as functional food for enhancing health.

• Journal of Bio-Environment Control
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• v.16 no.3
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• pp.180-185
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• 2007

The effects of selenium (Se) and germanium (Ge) fertilization on the growth and quality of Chinese cabbages cultivated in spring and autumn and peppers cultivated in spring were investigated. $Se\;(Na_2SeO_4)\;and\;Ge\;(GeO_2)$ were supplied 5, 10, or 20 times in an aqueous solution of 0, 2, 4, or $8mg{\cdot}L^{-1}$ during the cultivation of Chinese cabbages and peppers. The fresh weight of Chinese cabbages increased by Ge fertilization with high concentration. But it was not affected by Se fertilization. The content of vitamin C increased by 10 times application with $4mg{\cdot}L^{-1}$ of Se or Ge. The concentration of Se in Chinese cabbage increased according to increasing concentration of Se fertilization. Se concentration was higher in the outer leaves than in the inner leaves. Se concentration in the mesophyll was higher than that in the midrib. Ge fertilization increased the uptake and concentration of Ge in autumn-cultivated Chinese cabbages. Se and Ge fertilization did not affect the fresh weight of peppers. The content of vitamin C in pepper increased by 20 times application of $2mg{\cdot}L^{-1}$ of Se. Vitamin C content in red peppers was twice as much as in green peppers.

• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.20-26
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• 2016

This study invesigated the physicochemical properties of rice flours from conventional and high-yielding rice varieties in order to enhance usability processing of high-yielding rice varieties. Moisture content was not remarkably different among rice flours by cultivar. The highest content of total free sugars was detected in Hopum rice. Apparent amylose content of Anda was higher than that of other rice varieties. The total amount of amino acids was highest in Anda rice among the rice cultivars. Contents of vitamin $B_1$ in Hanarum were highest among the rice cultivars. Initial pasting temperature was lowest in Anda rice ($60.10^{\circ}C$). Hanarum rice showed the lowest setback values among the rice flours. Therefore, Anda and Hanarum rice cultivars were suggesting the possibility of a processed rice food source.

• The Korean Journal of Food And Nutrition
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• v.28 no.4
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• pp.643-649
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• 2015

This study was performed to determine the optimal month of harvest between May and July for wild peach (Prunus davidiana) by comparison of functional materials. The general composition, amino acid and vitamin (A, C, and E) content, and antioxidant activity were determined. With respect to the general composition of wild peach according to the month of harvest, wild peach harvested in May (HMP) and July (HJP) contained mostly carbohydrate, the contents of which amounted to 77.37 g/100 g and 77.92 g/100 g, respectively. The total amino acid content of HMP and HJP were 675.29 mg% and 573.25 mg%, respectively. Regarding the vitamin contents, vitamin A (retinol), E (${\alpha}-tocopherol$) and C in HMP were higher than those in HJP. The total polyphenol content of HMP (218.37 mg TAE/g) was higher than that of HJP (71.45 mg TAE/g). The total flavonoid content of HMP (64.95 mg RE/g) was also higher than that of HJP (32.67 mg RE/g). Moreover, the DPPH and ABTS radical scavenging activities ($IC_{50}$) were higher in HMP ($137.18{\mu}g/mL$ and $157.15{\mu}g/mL$) than those in HJP ($160.10 {\mu}g/mL$ and $186.01 {\mu}g/mL$), meaning that the former produces better antioxidant effects. It can be concluded that wild peach harvested in May contained higher functional materials such as vitamins and amino acids and had a higher antioxidant effect, than wild peach harvested in july.

• Plant Resources
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• v.2 no.2
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• pp.127-132
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• 1999

This study was carried out to investigate the morphological characteristics of the plants and seeds of Ainsliaea acerifolia and to determine the optimum condition for producing sprouts from the seeds. Plant height, flower stalk length, and pod number were higher in natural habitat than in campus farm. Average 1.2 seeds per pod was set but only 0 to 2 seeds per plant was set in plants with the enveloped flower stalks, indicating that this is an outcrossing species. Most of seeds were 9-11mm long and 1.1-1.4mm wide. Fresh weight of seeds was ranged from 10mg to 17mg. Seeds germinated well at 15$^{\circ}C$ and 2$0^{\circ}C$. Mean germination period was 11.5 day at 15 to $25^{\circ}C$. Sprouts grown at 15$^{\circ}C$ was longest(5.4cm) and heaviest(738mg/10 sprouts). Chlorophyll content was 333mg per fresh weight 110g. Protein, Fe, vitamin Bl, vitamin B2, and vitamin C were respectively 23.7mg, 6.4mg, 1.82mg, 0.49mg, and 10..7mg.

• Food Science and Preservation
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• v.17 no.1
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• pp.1-8
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• 2010

We investigated the effect of freezing on changes in the chemical components of semi-dried red pepper (SDRP). We used storage temperatures of $0^{\circ}C,\;-10^{\circ}C,\;-20^{\circ}C,\;and\;-70^{\circ}C$. After 30 days of storage, capsaicin content had decreased by 40% at $0^{\circ}C$ and by 21% at $-20^{\circ}C$. Initial vitamin C content was 1,358.02 mg%. Compared with control, the $0^{\circ}C$ storage group showed a significant decrease in vitamin C content but no such decrease was noted in the $-20^{\circ}C$ and $-70^{\circ}C$ storage groups after 30 days. ASTA values were not influenced by storage temperature or period, in agreement with previous results. We concluded that storage was effective at temperatures of less than $-20^{\circ}C$. Next, both dried red pepper (DRP) and SDRP were stored at $-20^{\circ}C$ for 12 months. DRP had the lower level of capsaicinoids (55.01 mg%) owing to the long drying time. After 12 months, SDRP capsaicinoid had decreased by 30-33%, compared with a decrease of 54% in DRP. Initial vitamin C contents were 721.48 and 955.25 mg% in DRP and SDRP, respectively, and, after 12 months, vitamin C loss in the SDRP group (37%) was less than that in fresh red pepper (FRP) samples (45%). Initial $\beta$-carotene content was greatest in the FRP group (259.82 mg%), and that of DRP decreased by 20% after 12 months. The color a/b value of SDRP (1.40) was greater than that of DRP (1.00).

• Journal of the East Asian Society of Dietary Life
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• v.9 no.1
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• pp.74-80
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• 1999

The proximate composition, pH, vitamins and minerals in sunflower seed sprout were investigated to furnish basic data for utilization in health food or processed food. The pH of sunflower seed sprout was 5.70. The contents of moisture, crude protein, crude fat, crude ash and crude fiber of sunflower seed sprout were 94.7%, 1.3%, 0.3%, 1.3% and 1.6%, respectively. The vitamin A, vitamin B$_1$, vitamin B$_2$, vitamin C and niacin contents in sunflower seed sprout were 114.411. U%, 0.06mg%, 0.05mg%. 5.90mg% and 0.80mg%, respectively. The contents of Ca, P, Fe, Na, K, Mn, Cu, Zn and Mg in sunflower seed sprout per 100g were 80.00mg, 4.85mg, 3.63mg, 8.25mg, 180.90mg, 1.35mg, 0.43mg, 1.85mgand 66.35mg, respectively. The crude ash and crude fiber content of sunflower seed sprout were 3 or 4 times higher than those in the sprout of radish seed, mung bean, soybean or alfalfa, respectively.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.284-293
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• 2009

This study investigated chemical composition and antioxidant activity in the aerial parts or roots of Korean and Chinese Cirsium. Water was abundant in their roots than their aerial parts, and its content was similar between Korean Cirsium and Chinese one. Ash was abundant in the aerial parts of Korean one. Protein was abundant in the aerial parts of Korean one and the roots of Chinese one. Lipid content was abundant in the roots of Chinese one. Carbohydrate was abundant in the roots of Korean one while K content was abundant in the roots of Chinese one. Ca and Mg contents were abundant in the aerial parts of Korean one. P and Fe contents were abundant in the aerial parts of Korean one. Cu content was abundant in the aerial parts of Korean and Chinese ones. Vitamin A and vitamin C were not detected, but vitamin E and $\beta$-carotene were contained 5.35 IU/100 g, 1113.18 ${\mu}g$/100 g in the aerial parts of Korean one. Yield, total phenolics and total flavonoid contents were abundant in the roots of Korean one. Silymarin, cynarin, and narirutin were not detected in Korean and Chinese ones, but apigenin was identified in the aerial parts of Korean one. Acacetin was identified in the roots of Chinese one. Antioxidant activity was low in Korean and Chinese ones. These results suggest that nutrition composition, total phenolic content, total flavonoid content and apigenin content in the aerial parts of Korean Cirsium was superior than those in the roots of Korean and Chinese Cirsium.