• Food Science and Preservation
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• v.18 no.4
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• pp.535-545
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• 2011

The nutrient composition, including the proximate composition and the mineral, vitamin, amino acid, and free-amino-acid levels, of baechu kimchi (Chinese cabbage kimchi) to which 14 kinds of seafood (flatfish, yellow corvina, sea beam, pollack gizzard shad, ray, gray mullet, skate, hairtail, anchovy, sea squit, pen shell, scallop, small octopus)were added was analyzed. The seafoods were added to salted cabbage at concentration of 10% (w/w) and the prepared seafood baechu Kimchi (BK) was stored at $5^{\circ}C$ for seven days. The levels of moisture (82.09-88.56%), crude lipid (0.31-0.64%), and crude ash (2.70-3.50%) did not differ much among the samples, but the level of crude protein of the BK-with-seafood samples (2.42-5.15%) was greater than that of the control BK (2%), without seafood. The Fe and Ca contents of BK with flatfish showed the highest values (4.1 and 74 mg/100 g, respectively). The vitamin A contents of BK samples with 14 different kinds of seafood were higher than that of the control BK. Moreover, the BK with sea squit had higher vitamin $B_2$ (0.90 mg/100 g) and vitamin C (8.48 mg/100 g) contents among all the BK-with-different-kinds-of-seafood samples. Total amino acids were detected in all BK-with-seafood samples, most of which had high levels of glutamic acid, aspartic acid, proline and alanine. Glutamic acid was the most abundant of all the amino acids. The major free amino acids were hydroxyproline, glutamic acid, alanine, proline, leucine, and valine, of which hydroxyproline was the most abundant. In conclusion, BK with seafood is thought to be a very good source of protein, which is very important from dietary life of humans.

• Journal of Nutrition and Health
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• v.35 no.7
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• pp.779-790
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• 2002

Nutritional factors affecting bone mineral density (BMD) in the different age groups of Korean women were investigated to obtain baseline data for maintaining bone health. Information on diet and anthropometry were collected in 80 elementary school children (height 127.2 cm, weight 27.3 kg), 84 high school students (height 161.6 cm, weight 52.4 kg), 100 adults aged 25 to 35 years (height 159.4 cm, weight 52.7 kg) and 120 elderly people over 60 years of age (height 150.9 cm, weight 55.6 kg). Data for nutrient intake were obtained by 24-hour recall method. BMDs of lumbar spine (L$_2$-L$_4$) and femoral neck were measured by dual energy x-ray absorptiometry. The relationship between BMD of femoral neck and nutritional factors were analyzed. The average BMD of femoral neck for females was 0.61 g/$\textrm{cm}^2$ in children, 0.88 g/$\textrm{cm}^2$ in adolescents, 0.90 g/$\textrm{cm}^2$ in adults, 0.64 g/$\textrm{cm}^2$ in elderly people. Among the adult subjects, 11.0% was classified as osteopenia in the femoral neck. For the elderly, the prevalence of osteopenia and osteoporosis were 34.2% and 47.5% of the subjects. It was shown the intake of energy, protein, plant protein, animal protein, fat, carbohydrate, Ca, P, Fe, vitamin A, thiamin, riboflavin, niacin, vitamin C, carbohydrate energy percent and fat energy percent influenced bone health status in all age groups. In the MAR on bone health status, children, adult and elderly subjects were significantly different among groups classified by bone health status and the MAR of the groups with good in bone health was higher. The RDA percent of each nutrient was influence factor on BMD. Nutrient intake of energy, protein, P, Fe, thiamin, niacin were lower BMD on below 75% of Korean RDA. Stepwise multiple regression analysis revealed that several dietary factors were influence on BMD. MAR on femoral neck BMD of children and elderly subjects was the highest influence factor. Beyond this, the most influential dietary factors on BMD were the vitamin A, total Ca and vegetable Ca. The above results have confirmed that dietary factors influence BMD in various age groups. Energy, protein, Ca, P, Fe, thiamin, riboflavin, niacin, vitamin C as well as MAR were important dietary factors influencing BMD. The results of this study revealed that people who received sufficient nutrients intake showed healthy bone status. The MAR mainly influenced the bone health status.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.285-295
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• 2010

The purpose of this study was to compare the awareness of dietary patterns and health of full-time and employed housewives. The investigation gathered information on general characteristics, dietary lifestyle, nutritional status, and health by questionnaire as well as anthropometric measurements. The subjects included housewives living in Seoul and Gyeonggi Province (86 full-time and 127 working housewives) during November 2009 to January 2010. The average age, height, and weight of the housewives were $45.8{\pm}7.6\;yr$, $161.0{\pm}8.4\;cm$, and $55.7{\pm}6.3\;kg$, respectively. The average monthly income of the households was 3 million to 5 million won (31.4% full-time and 37.0% working housewives), and their average food expense was 200,000 to 500,000 won (46.5% full-time and 48.1% working housewives). More than 90% of the studied homes were nuclear families and the most common number of children was 2 to 3 (79.1% full-time and 76.4% working housewives). The ratio of employed housewives who ate regular meals was 35.4%, but that of the full-time housewives was 48.2% (p<0.05). Of the working housewives, 7.1% never ate breakfast and the primary reason for skipping breakfast was 'busy in the morning' (61.1%). The type of food that the housewives preferred when eating out was Korean food, both for the full-time and employed housewives (76.0%). All the housewives overate calories and the full-time housewives ate more protein, fat, vitamin A, vitamin B1, vitamin B6, niacin, vitamin C, vitamin E, folic acid, and cholesterol than the employed housewives (p<0.05). Both the full-time and employed housewives were more satisfied with supper than with other meals. About 30.6% of the full-time and 33.9% of the working housewives had no interest in health, but answered that regular exercise was very important for health (33.3% full-time and 39.7% working housewives). In conclusion, working housewives have poor dietary habits and nutrient intakes, thus substantial measures to improve these problems are urgently needed.

• Nutritional Sciences
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• v.4 no.2
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• pp.85-90
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• 2001

The purpose of this study was to evaluate the antioxidative potential of Korean wild leaf vegetables in vivo as well as in vitro. The antloxidative activities of Pleurospemum kamtschaticum, Aderophora remotiflor and Aster gfheni were evaluated as a reference for Spinacia oleracea. Fifty rats were find either a control diet or one of several vegetable diets for 4 weeks. The level of thiobarbituric acid reactive substance (TBARS) and the activity of catalase and superoxide dismutase (SOD) in the liver were compared. The levels of total cholesterol (TC), high density lipoprotein cholesterol (HDL-C) and triglyceride (TG) in plasma were also compared. Also, the contents of $\beta$-carotene, vitamin C, vitamin E and total phenolic compound, including flavonoid and thiobarbituric acid (TBA) value using linoleic acid model system, were measured in Korean wind leaf vegetables. The TBARS values of Aderophora remotiflor and Aster giheni tended to be lower than that of Spinacia olerncea. The SOD activity of Artrr glheffi was significantly higher than that of Spinacia oleracea and reached 265% that of the control animals, whereas there was no difference between the control animals and the vegetable diet animals in terms of catalase activity. Compared to the control animals, TG and TC levels were significantly solver and showed a lower artheriosclerotic index. TBA values of Pleurospemum Kamschaticum and Aderophora remptiflor were only 18% of control value. TBA value of Spinacia olerucra was 41% of control value. These results suggest that Aderophora remotinor and Aster glheni could have antioxidative potency in vivo as well as in vitro and potential value far functional flood to improve the plasma lipid profile. flavonoid and phenolic compounds could be the major contributing factor in the antioxidative potential of Aderophora remotiflor and Aster glheni.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.198-203
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• 2006

This study was conducted to select the temperature for hot air drying method, cutting method, and solution that inhibits enzymatic browning in making high quality powder from sweetpotato roots. It was observed that $70^{\circ}C$ was the best temperature for air drying method wherein the dry matter rating, dry matter time, flour yield and chemical component were considered. The proper cutting thickness should be 2.0 mm considering the vitamin C content and sensory evaluation of sweetpotato flour. Also, 1% vitamin C solution inhibited enzymatic browning of sweetpotato.

• Korean Journal of Medicinal Crop Science
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• v.22 no.6
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• pp.497-503
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• 2014

In order to produce the high quality of dried-ear mushroom, various drying methods such as hot-air drying at $40{\sim}80^{\circ}C$, freeze drying and drying in vinyl house were carried out. Drying hours of hot-air drying, freeze drying and drying in vinyl house were 12.5~21.5, 36.0 and 72.0 hrs, respectively. Vitamin $D_2$ content of sample was the highest as $6.77{\mu}g/g$ DW in drying in vinyl house and then followed by freeze drying as $5.90{\mu}g/g$ DW and hot-air drying as $1.89{\sim}5.01{\mu}g/g$ DW. After dry, external appearance and color of mushrooms applied hot-air drying and drying in vinyl house were better than freeze-dried one. After rehydration, water uptake of sample in drying in vinyl house and hot-air drying at $50{\sim}60^{\circ}C$ were 17.8 and 19.3~21.0 times, respectively. The methods of drying in vinyl house and hot-air drying at $50{\sim}60^{\circ}C$ also led to high hardness, good shape and resilience. As the results of production of dried-ear mushroom with high quality, we suggest that the best method for drying is the drying in vinyl house due to not only high vitamin $D_2$ content, good external appearance and color after drying but also high hardness and good shape after rehydration.

• Journal of Biosystems Engineering
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• v.39 no.3
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• pp.194-204
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• 2014

Purpose: The aim of this study was to develop long-term storage technology for Chinese cabbage in order to extend the period of availability of freshly harvested products. The scope of the paper deals with the use of a cooler with a remote monitoring and control interface in conjunction with use of packaging film. Methods: A cooler with a real time monitoring system was designed as a low-temperature storage facility to control temperature and relative humidity (RH). The effects of storage in high-density polyethylene (HDPE) plastic boxes, 3% chitosan dipping solution, polypropylene film (PEF) with perforations, and mesh packaging bags on physiological responses were investigated. The optimal storage temperature and humidity for 120 days were below $0.5^{\circ}C$ and 90%, respectively. Physiological and biochemical features of cabbage quality were also analyzed: weight loss, texture, and sugar salinity, chlorophyll, reducing sugar, and vitamin C contents. Results: The cooler with a remote monitoring and control interface could be operated by an HMI program. A $0.5^{\circ}C$ temperature and 90% humidity could be remotely controlled within the cooler for 120 days. Postharvest freshness of Chinese cabbages could be maintained up to 120 days depending on the packaging method and operation of the remote monitoring system. In particular, wrapping the cabbages in PEF with perforations resulted in a less than a 5% deterioration in quality. This study provides evidence for efficient performance of plastic films in minimizing post-harvest deterioration and maintaining overall quality of cabbages stored under precise low-temperature conditions with remote monitoring and a control interface. Conclusions: Packaging with a modified plastic film and storage in a precisely controlled cooler with a remote monitoring and control interface could slow down the physiological factors that cause adverse quality changes and thereby increase the shelf life of Chinese cabbage.

• Korean journal of food and cookery science
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• v.23 no.2 s.98
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• pp.165-172
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• 2007

This study was conducted to investigate the antioxidant amounts and properties of barley leaf tea and green tea at under various leaching conditions. The leaching temperatures and times of the distilled water were 50, 70 and $90^{\circ}$C for 1, 3 and 5 min, respectively. The levels of crude fat and ash in the barley leaf tea were higher than those in green tea. Brown color intensity and flavonoid absorbance increased with leaching temperature. The highest vitamin C levels and water-soluble phenol resulted at $90^{\circ}$C for 3 min. The DPPH radical scavenging activities of the barley leaf tea and of green tea were 11.06 and 50.56%, respectively, compared to 2.9% for L-ascorbic acid (150 ppm). The nitrite scavenging activities of barley leaf tea and green tea were 95.11 and 74.88%, respectively. The SOD-like activities of barley leaf tea, green tea, and L-ascorbic acid (150 ppm) were 12.99, 8.33, and 12.75%, respectively. The antioxidant effect of green tea was higher than that of barley leaf tea and lastly, the SOD-like activity of barley leaf tea was as high as that of green tea.

• Food Science and Preservation
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• v.15 no.5
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• pp.675-681
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• 2008

This study investigatedthe quality of mashed red pepper after application of various freezing and thawing conditions. Two freezing temperatures ($-70^{\circ}C$, $-10^{\circ}C$), two thawing temperatures ($0^{\circ}C$, $40^{\circ}C$), and two thawing methods (water-thawing, air-thawing), were employed. Changes in levels of capsaicinoids, vitamin C, free sugars, organic acids, and capsanthin were measured. Capsaicinoids, vitamin C,and free sugar contents were lowest in pepper treated at $-10^{\circ}C/40^{\circ}C$ (freezing/thawing), and the loss rates were 38.0, 79.4 and 24.6%, respectively. When thawing methods were compared, chemical contents were higher in air-thawed samples than in water-thawed peppers, but there was a statistically significant difference only in vitamin C content. Free sugar content after $-70^{\circ}C$ freezing were higher than after $-10^{\circ}C$ freezing, irrespective of the thawing method used. Initial citric acid, malic acid, and succinic acid contents were 44.90, 30.76 and 20.65 mg/100 g, and there was no significant difference between peppers treated with different freezing and thawing conditions. It is recommended that the best method for preserving the overall quality of mashed red pepper is freezing at $-70^{\circ}C$ and thawing at $0^{\circ}C$ in air.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.6
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• pp.955-961
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• 2014

This study was carried out to investigate the amounts of vitamin C in 22 sweet potato cultivars cultivated in Korea as well as evaluate the effects of cooking methods on vitamin C contents. Methods for determining vitamin C was validated by determining linearity, specificity, limit of detection (LOD), limit of quantification (LOQ), precision, and accuracy using HPLC. Results showed high linearity in the calibration curve with a coefficient of correlation ($R^2$) of 0.9999. The LOD and LOQ values for ascorbic acid (AA) were 0.03 and $0.10{\mu}g/mL$, respectively. The relative standard deviations (RSDs) for intra- and inter-day precision of AA were less than 5%. The recovery rates of AA and dehydroascorbic acid (DHA) were in the range from 98.21~98.64 and 98.28~100.68%, respectively. Depending on cultivar, contents of AA, DHA, and total ascorbic acid (TA) in sweet potatoes varied in the range from 37.76 (Sinyulmi)~89.25 (Juhwangmin), 23.37 (Sinjami)~63.94 (Sinyulmi), and 68.52 (Sinjami)~115.95 (Juhwangmin) mg/100 g, respectively, and their average levels were $56.98{\pm}12.53$, $36.46{\pm}9.03$, and $93.44{\pm}12.00mg/100g$, respectively. The average TA levels were also dependent on flesh color, whish was significantly higher in general sweet potato and orange sweet potato than in purple sweet potato. Steaming, baking, and frying processes significantly reduced AA (10.61~58.41%), DHA (2.57~52.81%), and TA (14.54~49.92%) contents in sweet potatoes. The highest reduction of AA, DHA, and TA contents was observed after baking, followed by steaming and frying. We expect that the basic information provided by this study will be useful to plant breeders and food scientists.