• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.3
• /
• pp.356-362
• /
• 2003

The present study was conducted to know the physicochemical properties of non fermented tea and fermented teas with the fermented time of 0 hr (non fermented tea), 10 hrs, 17 hrs (semi-fermented tea), 24 hrs (black tea), respectively The moisture content of non fermented tea, semi fermented, and black tea was 3.01% ~ 3.29%. The contents of reducing sugar, crude lipid, crude protein were increased and that of ascorbic acid was decresed with fermentation. The total contents of those increased as tea was more fermented. The contents of the citric acid and the malic acid were increased with fermentation, but the content of the succinic acid was decreased. However, the total content of organic acid was generally increased with fermentation. The total content of the amino acid was increased with fermentation. In non fermented tea, Thr+theanine, the Asp, and the Glu, were determined in order of content. In semi-fermented tea and black tea, Ter+theanine, Glu, and Asp were determined in order of content. The rate of essential amino acid in the total content of free amino acid was increased with fermentation. The content of theanine was 1.21% in non fermented tea and 1.50% in black tea. The contents of theanine were increased as tea was more fermented. The content of caffein was 3.57% in non fermented tea and 3.55 ~ 3.60% in semi-fermented tea and black tea. These results were inconsistent in the content of caffein. Five kinds of catechin, that is, cathechin, epigallocathechin, epicathechin, epigallocathechin gallate, and epicathechin gallate were extracted. The content of catechin was 14.18% in non fermented tea, but decreased sharply as tea was more fermented.

• Natural Product Sciences
• /
• v.24 no.3
• /
• pp.199-205
• /
• 2018

To determine the optimum extraction conditions that give the highest yield of isoquercitrin and caffeic acid from Aster scaber, the effects of four extraction variables (solvent concentrations, extraction time, number of repeated extraction, and solvent volumes) on isoquercitrin and caffeic acid yield was examined via HPLC-UV. Our results showed that the highest extract and isoquercitrin yield were observed when A. scaber was extracted with 450 mL distilled water for 8 hr repeatedly for three times. In case of caffeic acid, the content was higher in the two repeated extracts. Also, content analysis of isoquercitrin in Aster species was performed in which A. fastigiatus, A. ageratoides, and A. scaber exhibited the highest isoquercitrin content at 6.39, 5.68, and 2.79 mg/g extract, respectively. In case of caffeic acid, the highest content of A. scaber and A. glehni was 0.64 and 0.56 mg/g extract, respectively. This study reports an optimized method for extraction of isoquercitrin and caffeic acid from A. scaber and evaluates potential sources of the compounds.

• Journal of Nutrition and Health
• /
• v.19 no.5
• /
• pp.304-314
• /
• 1986

To observe the effect of the different level of PUFA and marginal tocopherol supplement on HDL-chol, tissue tocopherol content and fatty acid composition, the rats were supplied either safflower oil or conconut oil with or without tocopherol supplement to the experimental diet. Plasma tocopherol level was not greatly influenced by the different dietary fat and similar effect was observed in the liver but not in the adipose tissue. HDL-chol level was reduced in the high PUFA diet regardless of tocopherol content. No effect by tocopherol supplement was observed in the fatty acid composition of liver and adipose tissue lipid in both dietary PUFA levels . There was also no increase in the content of tissue polyenoid acid by tocopherol in the high PUFA diet . Fatty acid composition of tissue lipid was rather more influenced by dietary fat. Lauric and myristic acid contents were higher in the low PUFA diet and linoleic acd and total polynoic acid content were higher in the high PUFA diet. With tocopherol supplement tocopherol /PUFA ratio of tissue was increased but the ratio of high PUFA diet was significantly lower than that of low PUFA diet. Marginal tocopherol supplement could not reduce the peroxidizability index of high PUFA diet.

• Fisheries and Aquatic Sciences
• /
• v.11 no.3
• /
• pp.125-132
• /
• 2008

The development of a fish that functionally provides both antioxidant and fat-reducing effects is an important goal in nutrition and aquaculture research. Dietary conjugated linoleic acid(CLA) can be successfully incorporated in fish muscle and viscera, but CLA and carotenoids have not been evaluated in such fish. An 8 weeks growth trial was conducted using rainbow trout, and all fish were fed twice daily with experimental diets containing graded amounts of CLA(1% and 5%). At the end of the experiment, the daily growth index, feed conversion rate, lipid class, and fatty acid composition were determined. Dietary CLA did not enhance the growth parameters of rainbow trout but did improve the feed conversion rate. The muscular polar lipid content decreased during the feeding period, while the content was stable in the viscera. In addition, a diet high in CLA decreased the polyunsaturated fatty acid content, but had no effect on the content of monounsaturated and saturated fatty acid in muscle.

• Journal of Life Science
• /
• v.11 no.3
• /
• pp.197-202
• /
• 2001

This study was conducted to investigate the effect of simulated acid solution(SAS) on acid buffering capacity, chlorophyll content and butrient leacking in 4 herb species(Petunia hybrida Vilm, Gomphrena globosa L. Celosia cristat L. Salvia officinallis L) . The acid buffering capacity in the leves was increased in the treatment of pH 3.0 in Celosia L., whereas it was increased at pH 4.0 in Petunia Petunia hybrida Vilm. and Gomprean globosa L.. But, the acid buffering capacity of the leaves did not work at ph 2.0 treatment in 4 herb species. With decreasing pH level, the chlorophyll content of Petunia hybrida Vilm. and Gomphrena globosa L. Was markedly decreased than that of Gelosia cristata L. and Savia officinalis L. As the pH levels decreased from 5.6 to 2.0 the nutrient leaching from leaves was significantly increased in 4 herb species. In pH 4.0 and 5.6, the concentrations of nutrient leaching from leaves were higher in Perunia hybrida Vilm. and Gomphrean globosa L. than Gelosia cristata L. and Salvia officinalis L., Based on the results, there was a great differences in response to SAS among the 4 herb species. Im general, Gelosia cristata L. and Salvia officinalis L. represented a higher tolerance to SAS Petunia hybrida Vilm, and Gomphrena globosa L..

• Journal of Korean Society of Forest Science
• /
• v.79 no.4
• /
• pp.345-351
• /
• 1990

The seeds of Korean pine, Pinus koraiensis, had been used as one of edible fruits for long time, but its chemical analysis of the nutrient components was extremely limited. The purpose of this study is to analyze the content of chemical components of Korean pine seeds. The results obtained are as follows : 1. In general analysis of Korean pine seeds, moisture is 4.4%, crude protein 18.3%, crude fat 67.3%, crude fiber 4.7%, ash 2.2%, and nitrogen-free extract 3.4%, respectively, 2. The Korean pine seed contained 18 different kinds of amino acid : lysine, histidine, arginine, aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, cysteic acid, and tryptophan. The glutamic acid is highest content among 18 kinds of amino acid. 3. The Korean pine seed contains all the essential amino acids such as arginine, histidine, lysine, threonine, valine, methionine, isoleucine, leucine, phenylalanine, and tryptophan. 4. The Korean pine seed contains 13 different kinds of fatty acid such as myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid, 9-icosenoic acid, 9, 11-icosenoic acid, 8, 11, 14-icosatrienoic acid, and tn-o unknown substances. Also it contains all the essential fatty acids as linoleic acid and linolenic acid. The linoleic acid is highest content among 13 kinds of fatty acid. 5. The Korean pine seed contained 5 different kind., of vitamin such as vitamin A, vitamin $B_1$, vitamin $B_2$, vitamin E and niacin. The content of vitamin E is the largest among 5 kinds of vitamin.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.29 no.2
• /
• pp.198-202
• /
• 1984

This experiment was conducted to investigate the oil content, change of fatty acid composition affected by ferlilizer levels in upland and paddy field cultivation of rapeseed, The oil content with the fatty acid such as palmitic, linoleic and linolenic was increased in the winter crop on drained paddy field compared with those of upland field in which oleic and stearic fatty acid was increased. Unsaturated, good quality fatty acid content such as oleic and linoleic acid in the cultivation of upland field was higher by 2-5% than those of paddy field. Oleic and linoleic fatty acid contents showed increased with increment of nitrogen fertilizer up to 15kg/10a, and showed same trend until 80kg/ha fertilization level of phosphate and potassium in upland field but there was no effect in paddy field cultivation.

• Culinary science and hospitality research
• /
• v.22 no.6
• /
• pp.71-77
• /
• 2016

To determine the nutritional value of domestic tomatoes, the levels of amino acids, amino acid metabolites, and the bioactive compound ${\gamma}-aminobutyric-acid$ (GABA) were analyzed in three domestic tomato varieties (Rafito, Momotaro, and Medison). Eighteen free amino acids were found, and total free amino acid content was 3,810.21~4,594.56 mg/100 g (dry weight). L-glutamic acid (L-Glu) was the most abundant amino acid, ranging from 1,866.60 mg/100 g for Momotaro to 2,417.45 mg/100 g for Medison. The next most abundant amino acids were L-glutamine (L-Gln) and L-aspartic acid (L-Asp). The three tomato varieties had a good balance of all the essential amino acids except tryptophan. Total essential amino acid content was 274.26~472.71 mg/100 g (dry weight). The following amino acid metabolites were found: L-carnitine (L-Car), hydroxylysine (Hyl), o-phosphoethanolamine (o-Pea), phosphoserine (p-Ser), ${\beta}-alanine$ (${\beta}-Ala$), N-methyl-histidine (Me-His), ethanolamine (EtNH2),and L-citrulline(L-Cit). Large quantities of GABA were found in all three varieties: 666.95-868.48 mg/100g (dry weight). These results support the use of these tomato varieties as nutritious food materials.

• Food Science of Animal Resources
• /
• v.37 no.2
• /
• pp.153-161
• /
• 2017

Fatty acid profiles in relation to meat quality traits and sensory palatability of grain-fed and grass-fed beef from Hanwoo, American, and Australian crossbred cattle were examined in this study. There were significant (p<0.001) differences in fat content and fatty acid compositions between grain-fed and grass-fed beef. Grain-fed Hanwoo had significantly (p<0.001) lower saturated fatty acid (SFA) proportion but higher monounsaturated fatty acid (MUFA) proportion compared to grass-fed cattle. The proportion of oleic acid in grain-fed Hanwoo was significantly (p<0.001) higher than that in grass-fed Hanwoo, Australian crossbred, or American crossbred cattle. Grain-fed Hanwoo had significantly (p<0.001) lower percentages of drip loss and cooking loss compared to other cattle. Overall palatability panel scores of grain-fed cattle were significantly (p<0.001) higher than those of grass-fed cattle. Consequently, sensory overall palatability was negatively correlated with proportions of SFA and polyunsaturated fatty acid (PUFA), but positively correlated with the proportion of MUFA. In particular, the proportion of oleic acid was strongly and positively correlated with fat content (r=0.91, p<0.001) and overall palatability (r=0.92, p<0.001). These results implied that high-concentrate grain-fed could increase intramuscular fat (IMF) content and the proportion of oleic acid, thus increasing the sensory palatability of Hanwoo beef.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.18 no.1
• /
• pp.40-46
• /
• 1989

Phytic acid content of 6 varieties of Korean barley ranged from 0.94 to 1.17%. Polishing of barleys greatly reduced the level of phytic acid. Cooking and autoclaving had little effect on phytic acid reduction, while ultrasonic treatment removed 57% of the phytic acid content. Germination decreased barley phytic acid 24% and increased phytase activity 9-fold. Phytase purified by ammonium sulfate precipitation, gel filtration and DEAE-cellulose chromatography showed an optimum pH of 5.0 and an optimum temperature of $40^{\circ}C$.