• 한국식품저장유통학회지
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• 제19권4호
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• pp.569-576
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• 2012

한국산 산사와 중국산 산사의 영양성분을 비교분석한 결과는 다음과 같다. 건물량 기준으로 한국산 산사와 중국산 산사의 일반성분 함량을 비교해 보면 두 산사의 조단백질, 조회분 및 탄수화물의 함량은 비슷하였으나, 한국산 산사가 중국산 산사에 비하여 조지방의 함량은 낮았다. 총 유리당 함량은 한국산 산사에 비하여 중국산 산사의 함량이 더 높았고, 한국산 산사와 중국산 산사 모두 fructose가 가장 높았으며, 다음으로 glucose, mannose, ribose, galactose 순으로 검출되었다. 한국산 산사와 중국산 산사 모두 검출된 16종의 아미노산 중 glutamic acid 함량이 가장 높게 나타났고, 한국산 산사가 중국산 산사에 비하여 총 구성 아미노산 및 필수 아미노산의 함량 모두 높았으나, 총 아미노산에 대한 필수 아미노산의 비율은 약 40%로 비슷하게 나타났다. 두 산사의 주요 지방산은 arachidic acid, oleic acid, linoleic acid, palmitic acid 이었고, 한국산 산사(48.52%)가 중국산 산사(36.62%)에 비하여 불포화지방산 비율이 더 높게 나타났다. 한국산 산사에 비하여 중국산 산사의 총 유기산 함량은 약 2.5배 높게 나타났으며, 두 산사 모두 검출된 유기산 중 citric acid 함량이 가장 높았다. 국내산 산사와 중국산 산사의 비타민 C 함량은 각각 272.69 mg/100 g과 262.38 mg/100 g으로 비슷하였다. 총 무기질 함량은 한국산 산사가 중국산 산사에 비하여 무기질 함량이 더 높았고, 두 산사 모두 무기질 중 K 함량이 가장 많이 함유되어 있었으며, 다음으로 Ca, Mg, Fe 순이었다. 따라서 한국산 산사는 중국산 산사에 비하여 유리당 및 유기산의 함량은 낮았으나, 구성아미노산, 필수 아미노산, 불포화지방산 및 무기질의 함량은 더 높은 것으로 나타났다.

• 한국토양비료학회지
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• 제16권2호
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• pp.156-161
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• 1983

구르타민산(酸)소-다를 발효법(醱酵法)으로 제조(製造)할 때 부생(副生)되는 잔사(殘渣)를 가공(加工)하여 만든 유기질(有機質) 특수비료(特殊肥料)의 비효 및 시비(施肥) 한계량(限界量)을 구명(究明)코저 옥수수 및 배추를 사용(使用)하여 포장(圃場) 시험(試驗)한 결과(結果)를 요약(要約)하면 다음과 같다. 1. 유기질(有機質) 특수비료(特殊肥料)의 시용(施用)은 옥수수 및 배추의 수량(收量)을 증가시키는 경향(傾向)이었다. 2. 작물별(作物別) 표준시비량(標準施肥量)을 일반(一般) 화학비료(化學肥料)로 준 다음 유기질(有機質) 특수비료(特殊肥料)를 10a당 300kg추가(追加) 시용시(施用時) 비해작용(肥害作用)이 옥수수에서는 없었으나 배추에서는 있었다. 3. 유기질(有機質) 특수비료(特殊肥料)의 시용(施用)으로 옥수수에서는 식물체중 전당(全糖)의 흡수량(吸收量)이 증가되는 경향(傾向)이었고, 배추에서는 엽중(葉中) Vitamin C의 농도(濃度)가 증가되었다. 4. 유기질(有機質) 특수비료(特殊肥料)의 시용(施用)으로 토양중(土壤中) 유기물(有機物) 함량(含量)이 다소(多少) 증가되는 경우(境遇)도 있었으나 그 경향(傾向)은 일정(一定)치 않았다. 5. 유기질(有機質) 특수비료(特殊肥料)의 시용량(施用量) 증가로 토양을 산성화(酸性化)시키는 경향(傾向)이었으며, 이러한 경향(傾向)은 옥수수재배지(栽培地) 토양에서 더욱 뚜렷하였다.

• Journal of Nutrition and Health
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• 제6권3호
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• pp.37-45
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• 1973

The main character of the Korean diet has been found to be low in protein both quantity and quality and high in carbohydrate. The purpose of this survey was to study the amount of salt intake related to the dietary pattern in Korea. The nutrition survey was conducted in a mountainous farming area located in Auhchun-ri, Gaebuk-myon, Changsoo-gun, Chunbuk Province, February 14-19 in 1973 (7 days). The precise weighing method was used in evaluating the kinds of foods and nutrients intake for 24 households during a three day period. The physical examinations were performed by a doctor on 120 persons and a detailed biochemical test on both blood and urine was made on 42 persons over 40 years old. The results obtained are summarized as follows: (1) Average nutrients intake of an adult per day: calorie intake was 2,446 Cal and its components-protein(61.1g) was 10 percent, fat(12.9g) was 5 percent and carbohydrate(521g) contributed 85 percent of the total calories. Other nutrients-calcium (443mg), thiamine(1.09mg), riboflavin (0.90mg), niacin (14.4mg) and vitamin C (63.2mg) were lower than the recommended daily allowance but vitamin A(2,083 I.U.), iron(11mg) and phosphorous(998mg) were slightly higher than that. (2) To evaluate the nutritional deficiences, clinical examinations were conducted. Angular stomatitis was present in 16.7 percent of those examiners. No edema was found. The rate of osteoarthritis, hepatomegaly diseases appeared in 20 percent of the total subjects and the symptoms appeared highest among those Iron 50 to 59 years old. (3) The following chemical components of blood serum were analyzed and found to be within the normal range: glucose, blood urea nitrogen, uric acid, total protein, albumin, globulin, bilirubin, total cholesterol, inorganic phosphate, alkaline phosphatase, sodium, potassium, chloride, calcium and lecithine dehydrase. One case of each of the following were found: hyperglycemia, hypocholesterolemia, renal problem, hypoproteinaemia and diabetes mellitus, and two persons were classified as showing hypoglycemia and hyponaturemia. (4) The sodium content in urine was 199.6 mEq/L, potassium content was 24.6 mEq/L. The sugar, pH and specific gravity in the urine was shown to be normal.

• Journal of Nutrition and Health
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• 제38권7호
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• pp.544-552
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• 2005

This study was conducted to examine the correlation among bone mineral density (BMD), hair and nail calcium and magnesium contents, and nutrient intakes in preschool children in Chungnam district. A total of 111 preschool children (61 boys, 50 girls) measured the anthropometric characteristics, the bone mineral density of carpus using DEXA and hair and nail calcium and magnesium contents were analyzed by ICP spectrometer. The average ages of the study subjects were 55.7 months in boys and 53.0 months in girls (3.8${\~}$7 years). The birth height and weight of subjects were 51.0 cm and 3.3 kg in boys and 50.3cm and 3.2kg in girls, respectively. The average height, weight, $\%$ body fat, and obesity index were 111.6 cm, 19.6 kg, $15.0\%,\;96.1\%$ in boys and 108.6 cm, 18.5 kg, $17.5\%,\;98.1\%$ in girls, respectively. The bone mineral density in carpus was $0.25 g/cm^2$ in boys and $0.24 g/cm^2$ in girls. The hair calcium and magnesium contents were 440.9 ppm, 16.4 ppm in boys and 373.2 ppm, 28.9 ppm in girls. The nail calcium and magnesium contents were 9.4 ppm, 2.1 ppm in boys and 10.4 ppm, 2.4 ppm in girls. The intakes of energy, calcium, iron, zinc, vitamin A. niacin, and vitamin C did not meet the Korean RDAs. The ultradis and average carpus BMD were positively correlated to the plant calcium intake (p < 0.05, p < 0.05). And the ultradis, distal, and average carpus BMD were positively correlated to the plant iron intake (p < 0.05, p < 0.05, p < 0.05). The average bone mineral density in the carpus was positively correlated to the nail magnesium content (p < 0.05). Therefore, more systematic studies to investigate the roles of iron and calcium intakes, nail magnesium content in bone development of preschool children were required.

• Food Science and Biotechnology
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• 제17권1호
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• pp.72-79
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• 2008

In this study, changes in the physicochemical properties and functional components of uncooked foods, including carrots, cabbage, shiitake (Lentinus edodes) and white button (Agaricus bisporus) mushrooms, sea mustard, and laver treated with electrolyzed water were investigated. No changes were observed in the primary compositions of any of the materials that were hot air- or freeze-dried after being treated with electrolyzed water. The lightness (L), redness (a), and yellowness (b) values of the carrots, shiitake, and laver were not affected by drying, while changes did occur in the cabbage (L-, a-, and b-values), mushrooms (a-value), and sea mustard (b-value) specimens that were hot air- or freeze-dried following the treatments with electrolyzed water. The dietary fiber contents of all the materials increased when they were hot air-dried. Vitamin C content decreased when the samples were treated with alkalic electrolyzed water. No changes occurred in the lectin, $\beta$-carotene, or total phenolic compound contents after the electrolyzed water treatments, suggesting that electrolyzed water could be used effectively as a pasteurization step for uncooked carrots, cabbage, shiitake and white button mushrooms, sea mustard, and laver.

• 한국식품조리과학회지
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• 제27권6호
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• pp.713-721
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• 2011

Korean cabbage (Brassica campestris L.ssp.pekinensis) is one of the major cruciferous vegetables. Cruciferous vegetables contain a rare series of secondary metabolites of amino acids called glucosinolates, as well as carotenoids, tocopherol, vitamin C and fibers. This study evaluated the effect of common cooking methods (boiling, microwaving, steaming and frying) on the phytochemical content (lutein, ${\beta}$-carotene, ${\gamma}$-tocopherol, and ${\alpha}$-tocopherol), and total antioxidant capacity of Korean cabbages, determined by DPPH assay and ABTS assay. Boiling caused a decrease in carotenoids, lutein and tocopherols. Microwaving and steaming were relatively good cooking methods for maintaining lutein, ${\beta}$-carotene, ${\gamma}$-tocopherol, and ${\alpha}$-tocopherol. The overall results of this study demonstrate that some domestic cooking procedures, specifically microwave and steaming, increased the bioaccessibility of carotenoids and tocopherol, highlighting the positive role of the nutritional properties of Korean cabbage.

• Journal of Nutrition and Health
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• 제18권1호
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• pp.36-45
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• 1985

The effects of glucose, lactose, sucrose, and potato starch on kimchi fermentation and on the stability of ascorbic acid were investigated at $7^{\circ}C$. Kimchi samples with the sugars showed the higher PH and lower total acidity until 9th day of fermentation than kimchi without sugar. Changes in the pH and total acidity were not significantly different among the samples after the 12th day. Addition of the sugars did not show any effects on the growth of lactobacilli through the fermentation period. The amounts and changes in ascorbic acid content during the fermentation did not differ significantly between the control and sugar - added samples. Ascorbic acid in most samples decreased continuously by the 9th day of fermentation. After then the vitamin increased in all the samples and then again decreased slowly after 18th day. From the multiple comparison tests the 10- panel members indicated the better flavor of sugar - added samples than control sample. However the differences in flavor were not significant.

• 한국식품영양학회지
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• 제32권6호
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• pp.630-635
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• 2019

The purpose of this study was to determine the content of polyphenols and flavonoids, vitamin C, and antioxidant activity for the extract from the Deodeok sprout. To accomplish this, the Deodeok sprout whole (CLS-W), above ground part (leaf, stem, CLS-L), and root (CLS-R) were individually extracted using 70% ethanol. The highest levels of total polyphenols and total flavonoids were observed in the Deodeok sprout extract CLS-L2. Similarly, antioxidant activities resulting in radical scavenging activities increased significantly in the extract of CLS-L2. In conclusion, these results indicate that Deodeok sprouts can be used as a viable, new natural antioxidant source.

• 한국환경과학회지
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• 제19권4호
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• pp.407-414
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• 2010

Physiological activity and antioxidative activity of Maesangi(Capsosiphon fulvescens) extracts with distilled water or 95% ethanol were investigated. For the evaluation of physiological and antioxidative activities, some evaluation assay methods such as measurement of Hunter color value, chlorophyll a/b value, total phenolics, reducing power and thiobarbituric acid(TBA) value of soybean oil were used. Proximate composition and mineral contents of Masaengi were orders of crude protein>crude fiber>moisture>crude ash>crude lipid, and K>Ca>Mg>Na>P>Fe>Zn, respectively. In ethanol extract, the content of total phenolic compounds in Maesangi was determined to half times of that in Dasima(Laminaria). The reducing power of Maesangi-ehtanol extract was about 5 % of vitamin C and was lower than that of Dasima-ethanol extract. The TBA value of Maesangi-ethanol extract on soybean oil oxidation was about 47 % and 68.4 % to control in three and eight days oxidation, respectively. But TBA value difference was not observed significantly with the dosage below 5mL of ethanol extract.

• 한국식품조리과학회지
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• 제15권6호
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• pp.618-625
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• 1999

This study was conducted to investigate the effect of fresh ginseng on the physicochemical, microbiological and sensory properties of Seukbakjee during 45 days of fermentation. Seukbakjee with various levels(0, 2, 4, 6%) of fresh ginseng were fermented at $4^{\circ}$. During fermentation, the pH values were lowered in all Seukbakjee samples, however, those with fresh ginseng were a little higher than control Seukbakjee. Acidity increased continuously during the entire fermentation, in which those of added fresh ginseng increased less than control. As the concentration of fresh ginseng increased, the pH of Seukbakjee were increased. Saltiness was maintained at 1.37~2.62% levels during the whole fermentation. The degree of degradation of reducing sugar and free sugar was much delayed in Seukbakjee added with fresh ginseng. Total vitamin C content of Seukbakjee with fresh ginseng was higher than that of Seukbakjee without fresh ginseng. The number of total bacteria and lactic acid bacteria in Seukbakjee with fresh ginseng was higher than control during the entire fermentation period. In sensory evalution, Seukbakjee with 4% fresh ginseng was the best for taste and flavor. Seukbakjee with 2% fresh ginseng was the best for texture and overall acceptability. Above results suggest that the addition of fresh ginseng improves the quality of Seukbakjee.