• Journal of the Korean Society of Food Science and Nutrition
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• 제41권3호
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• pp.327-332
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• 2012

In other to promote the utilization of native Gwangyang Rubus coreanus Miq. as an antioxidant material in functional food, its general composition, free sugars, vitamin C, vitamin E, and anthocyanin content were examined. Free sugars were mainly $2.83{\pm}0.01%$ glucose and $3.49{\pm}0.17%$ fructose. Native Gwangyang Rubus coreanus Miq. included higher vitamin C (0.04 g/100 g) and E (0.04 g/100 g) contents than other Rubus coreanus Miq. Anthocyanin was detected to be 2.41 g/100 g. Two extracts from native Gwangyang Rubus coreanus Miq., hot water extract (RCW) and 80% ethanol extract (RCE), were prepared by reflux, filter, and freeze-dry. The phenolic compound levels of RCW and RCE were 5.99% and 6.20%, respectively. In DPPH- and ABTS-radical scavenging activities, and lipid peroxidation formation inhibitory activity, RCE exhibited relatively high activities when compared to RCW (89.29% vs. 65.04%, 47.65% vs. 30.22%, 23.27% vs. 3.6%, respectively). Based upon these results, it is suggested that RCE from native Gwangyang Rubus coreanus Miq. possesses the antioxidant potentials for radical scavenging and anti-lipid peroxidation activities.

• Korean Journal of Food Science and Technology
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• 제43권4호
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• pp.475-482
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• 2011

From an analysis of the daily consumption per capita (g/capita/day) in the existing dataset of the Korea National Health and Nutrition Examination Survey 2008, the top seven fruit and vegetable juices (apple, grape, mandarin, orange, pineapple, pomegranate and tomato) commercially available on the Korean market were selected and analyzed. These juices showed a wide range of levels of total phenolics, total flavonoids, and antioxidant capacities. The daily per capita intake of total phenolics from juice consumption was 11.70 mg gallic acid equivalents and that of total flavonoids was 1.65 mg catechin equivalents. The daily per capita intakes antioxidant capacities were 10.42 mg vitamin C equivalents (DPPH assay) and 13.21 mg vitamin C equivalents (ABTS assay). Daily per capita intakes of total phenolics, total flavonoids, and antioxidant capacities were influenced by the compositional content and the daily consumption of fruit and vegetable juices.

• Korean Journal of Fisheries and Aquatic Sciences
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• 제43권6호
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• pp.573-580
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• 2010

The study investigated the effect of diets supplemented with different levels (0 and 2.5%) of yuza (Citrus junos Sieb ex Tanaka) on the nutritional characteristics of eels (Auguilla japonica). Fish ($9.8{\pm}1.3g$) was fed to apparent satiation twice daily for 8 months. There were no significant differences in proximate composition among the treatment groups, except for the ash and carbohydrate contents (P<0.05). The vitamin C content of eel muscle in the yuza-added group was two-times higher than in non-added groups (P<0.05). Among eight organic acids in eel muscle, lactic acid was predominant, followed by citric acid, oxalic acid, malic acid, and acetic acid. Eels fed a 2.5% yuza diet had the highest lactic acid content in all groups. Six sugars were found in all groups and glucose was the major sugar. Glucose and maltose were the dominant sugars in the yuza-added group. The abundant fatty acids in the yuza-added group were C18:1 n-9, C16:0, and C16:1 n-7, which comprised over 80% of the total fatty acids. The major amino acids in samples were glutamic acid, aspartic acid, lysine, and leucine. There were few differences in the free amino acid compositions among the groups. However, histidine was the predominant amino acid and constituted over 53% of the total free amino acids.

• The Korean Journal of Food And Nutrition
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• 제18권1호
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• pp.28-38
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• 2005

This study was investigated the growth effect of persimmon leaf extracts on various Lactic acid bacteria, the effect as freeze-dry cryoprotectan, by the changes of vitamin C content, electron donating ability, total cell count and SOD-like activity. The total cell count of L. acidophilus MG501, L. brevis MG19, L. bulgaricus MG515, L. lactis MG530 and L. casei MG311 in the absence of persimmon leaf extracts(10%) at 37℃ after 48hr were 3.2×10/sup 9/cfu/mL, 2.9×10/sup 9/cfu/mL, 1.1×10/sup 9/cfu/mL, 1.6×10/sup 9/cfu/mL and 3×10/sup 9/cfu/mL, respectively, and pH and total acidity of those were 3.82∼3.88, and 1.697∼1.842. On the other hand, the total cell count of L. acidophilus MG501, L. brevis MG19, L. bulgaricus MG515, L. lactis MG530 and L. casei MG311 in the presence of persimmon leaf extracts at 37℃ after 48hr were 4.4×10/sup 9/cfu/mL, 4.3×10/sup 9/cfu/mL, 2×10/sup 9/cfu/mL, 3.3×10/sup 9/cfu/mL, and 3.4×10/sup 9/cfu/mL, respectively, and pH and total acidity of those were 3.74∼3.82 and 1.528∼1.805. The total cell counter of lactic acid bacteria in the presence of persimmon leaf extracts(10%) at 37℃ after 48hr higher than those in the absence of persimmon leaf extracts. In freeze-dry chryoprotectan, the survival rate of L. acidphilus MG501 decreased about 30%. In case of L. brevis MG19 and L. bulgaricus MG515, the survival rate decreased about 10%. However, the survival rate of L. lactis MG530 increased about 10% and L. casei MG311 showed the almost same effect. The changes of vitamin C content were the highest in L. lactis MG530(190.26mg/mL) and the lowest in L. acidophilus MG501(56.05 mg/mL). The electron donating ability indicated to L. acidophilus MG501, L. brevis MG19, L. bulgaricus MG515, L. lactis MG530 and L. casei MG311 added by 10% persimmon leaf extracts, respectively. when 10% persimmon leaf extracts were added L. brevis MG19, the electron donating ability is the highest of all lactic acid bacteria. The SOD-like activity of L. acidophilus MG501, L. brevis MG19, L. bulgaricus MG515, L. lactis MG530 and L. casei MG311 showed lower than that of control.

• Korean Journal of Medicinal Crop Science
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• 제9권1호
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• pp.26-32
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• 2001

The contents of chemical components such as total nitrogen, total amino acid and vitamin C were somewhat higher in $N_2$ gas treatment at $10^{\circ}C$ for 3 hours than those of other treatments. However, the contents of tannin and chlorophyll were slightly lower than that in the other treatments. The content of ${\gamma}-Aminobutyric$ acid with $N_2$ gas treatment was higher $1.5{\sim}6$ times with values of $51{\sim}205mg/100g$ than in control (35mg/100g). The scores of sensory test was not different between $N_2$ gas treatment for 3 hours and control. The contents of chemical components such as total nitrogen, total amino acid including theanine and caffeine were slightly higher in $N_2$ gas treatment at $20^{\circ}C$ for 3 hours than those of other treatments. However, the contents of tannin and vitamin C were slightly lower than those of other treatment. The content of GABA in tea leaves treated with $N_2$ gas was higher $2.5{\sim}7$ times with values of $85{\sim}225mg/100g$ than in control (35mg/100g). The sensory test was lower in $N_2$ gas treatment($76.3{\sim}78.1$ point) than in control(80.4 point). The contents of chemical components were not different between $N_2$ gas treatment at $30^{\circ}C$ for 3 hours and control. Whereas the contents of chemical components were somewhat lower in $N_2$ gas treatment for 1 hour and 5 hours than in control. The content of GABA in tea leaves treated with $N_2$ gas was higher $3{\sim}7$ times with values of $115{\sim}217mg/100g $than in control(35mg/100g). The sensory test was lower in $N_2$ gas treatment ($74.3{\sim}78.4$ point) than in control(80.4 point). Consequently, tea mading within 5 time $N_2$ gas treatment at $10^{\circ}C$ or 3 time $N_2$ gas treatment at 20, $30^{\circ}C$ after plucking was considered to be the best green tea in terms of functional nature as well as taste nature.

• Korean Journal of Food Science and Technology
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• 제45권5호
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• pp.605-612
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• 2013

We investigated changes in the nutrient compositions of seokbakji supplemented with seafood during storage at $5^{\circ}C$ for 14 days. We added the seafood at a concentration of 10% (w/w) to salted radish and prepared seokbakji samples. Our results showed that the levels of moisture, crude lipids, crude ash, carbohydrates, and crude fibers did not differ markedly among the samples. However, the level of crude protein in seokbakji with added seafood was greater than that in control seokbakji. The highest level of Ca and P was determined in seokbakji supplemented with gizzard shad; the highest level of vitamin $B_2$ was determined in seokbakji supplemented with sandfish, and the highest vitamin C content was determined in seokbakji supplemented with small octopus. Glutamic acid showed the highest content in seokbakji with seafood; further, hydroxyproline was the most abundant free amino acid. The results of sensory evaluation showed higher scores in the overall acceptability of seokbakji with seafood than in control seokbakji.

• Food Science and Preservation
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• 제20권1호
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• pp.88-96
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• 2013

This study was investigated to compare the major chemical components of kohlrabi (Brassica oleracea var. gongylodes) flesh and kohlrabi peel. Among the proximate compositions, the crude fat of kohlrabi peel contained lower than that of kohlrabi flesh, while the contents of carbohydrate and the crude protein were higher in the kohlrabi peel. Total free sugar content of the flesh kohlrabi was higher than that of the peeled kohlrabi, and the major free sugars of the flesh kohlrabi and peeled kohlrabi were identified as fructose and glucose. The value of glutamic acid was greater in amino acids of kohlrabi flesh and kohlrabi peel, and the contents of total amino acids and essential amino acids were higher in kohlrabi peel compared with kohlrabi flesh. Kohlrabi flesh also contained a higher level of unsaturated fatty acids than kohlrabi peel. The contents of organic acid were higher in kohlrabi peel, and the level of oxalic acid was the highest in both kohlrabi. The vitamin C contents of flesh kohlrabi and peeled kohlrabi were 231.36 mg/100 g and 402.75 mg/100 g, respectively. The mineral content of the peeled kohlrabi was higher than that of the flesh kohlrabi, and the mineral contents of the flesh and peeled kohlrabi were greater in the order of K>Ca>Mg>Na. As a result, the contents of total amino acid, essential amino acid, organic acid, vitamin C and mineral were higher in the peeled kohlrabi, and the free sugar and unsaturated fatty acid contents of the flesh kohlrabiwere higher.

• Korean Journal of Food Science and Technology
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• 제49권4호
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• pp.421-429
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• 2017

In this study, we investigated the effect of roasting temperature on nutrient content, digestive enzyme activities, and antioxidative properties of sesame seed juice. The sesame seeds were either roasted at 160, 200, and $240^{\circ}C$ or not roasted, and the juice was extracted using a low-speed juice extractor. Owing to the short duration of roasting, benzo[a]pyrene were not detected and trans fatty acids were negligible detected in all sesame seed juices. The sesame seed juice contained abundant nutrients such as minerals, vitamins, and fatty acids. The contents of minerals, vitamin B1 and B3, and sesamol increased with increase in roasting temperature; however, the levels of fatty acids, vitamin B2, sesamin, and sesamolin decreased. In addition, the antioxidant content and antioxidative activities of sesame seed juice increased with increase in roasting temperature. Therefore, these results suggest that roasted sesame seed juice possesses high antioxidative activities, which may be beneficial for preventing oxidative damage in the body.

• The Korean Journal of Community Living Science
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• 제19권1호
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• pp.55-61
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• 2008

This study was conducted to compare the nutrient and chemical contents of traditional Chungtaejeon tea with that of green tea which was harvested in Jangheung, Jeonnam district. Vitamin C, amino acids and total nitrogen contents of Chungtaejeon tea were lower than that of green tea by 0.30, 2.30 and 4.20g/100g, respectively. The tannin, caffeine, reducing sugar and chlorophyll contents in Chungtaejeon tea were the same as those in green tea. Comparing catechin contents, catechin (C), epicatechin (EC), and epigallocatechin (EGC) in Chungtaejeon tea were lower than those of green tea. However, gallocatechin (GC), epicatechin gallate (ECG), epigallocatechin gallate (EGCG) and catechin gallate (CG) showed no significant difference between Chungtaejeon tea and green tea. The flavonoid contents of Chungtaejeon tea and green tea showed higher quercetin and kaempferol contents in green tea, and higher myricetin content in Chungtaejeon tea. The measured amino acid contents for threonine and aspartic acid were lower, and for glutamic acid were higher in Chungtaejeon tea compared with those in green tea. However, free amino acid content in Chungtaejeon tea and green tea showed no significant difference. Potassium and magnesium contents in Chungtaejeon tea were lower compared to green tea but no significant difference was found for iron, manganese or calcium contents when comparing the two teas.

• Korean Journal of Agricultural Science
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• 제14권2호
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• pp.318-328
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• 1987

The results of experiment to review the optimum pasteurization condition for the raw milk produced in Korea by using UHT procedure of $100-145^{\circ}C$, the changes in chemical composition, microbiological aspects and the keeping quality of the heat treated milk are summarized as follows: 1. In UHT milk sterilized at $100-145^{\circ}C$, the pH value decreased from 6.55 to 6.33 but protein, fat, lactose and ash did not show significance changes while casein nitrogen and non-protein nitrogen increased but non-casein nitrogen and filterable nitrogen decreased. 2. Calcium content decreased gradually from 119.8 mg/100 g of raw milk to 75.75 mg/100 g at $145^{\circ}C$ as the heat treatment increased and vitamin C decreased rapidly from 1.37 mg/100 ml to 0.82 mg/ 100 ml while artificial digestibility increased from 14.07% of raw milk to 26.0% as the heat treatment increased. 3. As the heat treatment increased, microorganism counts decreased to $0.5{\times}10^2/ml$ and were not found above $135^{\circ}C$ - coliforms and psychrotrophic bacteria from $100^{\circ}C$ thermoduric bacteria, thermophiles, mould and yeast from $125-130^{\circ}C$. Heat treatment above $135^{\circ}C$ showed 100% sterilization effect. 4. The result of preservation test for heat treated milk did not show any significant changes in titratable acidity and general composition at $4^{\circ}C$, $25^{\circ}C$ and $37^{\circ}C$ up to 15 days. Viable bacteria counts, coliforms and psychrotrophic bacteria were not found but loss of vitamin and increase in viable bacteria counts appeared after 20 days.