• Title/Summary/Keyword: apple

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Analysis of Mineral in Korean Apple Juice by Inductively Coupled Plasma (Inductively Coupled Plasma를 이용한 사과주스중의 무기성분 분석)

  • 김성수
    • The Korean Journal of Food And Nutrition
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    • v.12 no.4
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    • pp.344-349
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    • 1999
  • The mineral contents were analyzed for apple juices by Inductively Coupled Plasma. The Mg contents of tested commercial apple juices ranged 6.27∼32.91ppm, Ca 15,95∼3.11.76ppm K231∼1148.02ppm Na 39.82∼115.68ppm and P 19.27∼304.02ppm. The mineal contents of model apple juice were Mg 29.83∼45.65ppm Ca 16.98∼30.98ppm K 814.28∼1,256.70ppm Na 19.88∼26.85ppm and P 25.88∼54.71ppm. respectively. Comparing mineral contents of model apple juices and commercial apple juice, Na, Ca and P contents of commercial apple juices were higher but Mg, K contents were lower than that of model apple juices. Among the mineral content of apple juices. K was the major element.

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Comparative Study of Antioxidant Activity of Apple and Pear Peel

  • Kim, Kyung Soon;Roh, Kwang Soo
    • Korean Journal of Plant Resources
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    • v.26 no.3
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    • pp.347-354
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    • 2013
  • Apple and pear are popular fruits consumed in Korea and are common fruit in daily diet. In order to compare the antioxidant activity of the apple and pear peels, total polyphenol contents, total flavonoid contents, $ABTS^+$ free radical scavenging activity, and DPPH free radical scavenging activity were measured from hot water, ethanol, and methanol extracts of the two fruit peels. The total polyphenol and flavonoid contents were highest in 95% methanol extracts of the apple peelsand 70% ethanol extract of the pear peels, respectively. Total polyphenol contents of the pear peels were higher than that of apple peels, and total flavonoid contents of the apple peels were higher than that of pear peels. The apple and pear peels had the highest $ABTS^{+{\cdot}}$ and DPPH free radical scavenging activity in 95% methanol extracts and 70% ethanol extracts, respectively. $ABTS^{+{\cdot}}$ and DPPH free radical scavenging activity of pear peels was higher than that of apple peels, and the DPPH free radical scavenging activity of apple and pear peels were detected in hot water, 95% methanol, and 70% ethanol extracts, respectively. Ascorbic acid, a synthetic antioxidant used as positive control, had significantly higher scavenging activity than the apple and pear peels. In conclusion, the apple and pear peelshave great potential as natural antioxidants. Therefore, above results should be considered to provide the possibility for the development of high functional antioxidants.

A Study on the Apple Production of Kyungpook Region and Regional Comparison between other regions of Korea (경북지역의 사과 생산변동과 여타지역과의 생산비교)

  • Ryu, Jin Chun;Shin, Young Bum
    • Current Research on Agriculture and Life Sciences
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    • v.13
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    • pp.55-64
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    • 1995
  • Apple is most favorable fruit in Korea, and apple farmland has been increased before and after the agreements of Uruguay Round and apple is considered as one of strategic agricultural goods. Especially expansion of apple farmland is concentrated in Kyungpook region because of the suitable climate and its market share is about 70 percents in 1992. But in tree age of apple, although newly and replanting area is increasing, the rate of old orchards is higher than that of other regions. In varieties of apple, it is concentrated in Fuji and is forecasted to increase in the future. The amount of apple production of Kyungpook region is 480 thousand tons, that is concentrated in Wui-sung, Young-ju and An-dong. The quantity of apple production per 10a. is 1,315kg, that is low level compared with that of America and Japan, and the gap of technology among farmers is heavily. The difficulties of apple farming in Kyungpook region are summarized as follows. first, the lack of mechanization and facilities due to the small scale of farmland, second, lack of rural labor force, third, concentration on Fuji apple varieties, fourth, low productivity of apple farming.

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Antioxidant Component and Activity of Different Part Extracts in Apple (Malus domestica cv. Fuji) (사과 부위별 항산화 성분 및 항산화 활성)

  • Lee, Kyung-Haeng;Yoon, Ye-ji;Kwon, Hye-Won;Lee, Eun-Hyun
    • The Korean Journal of Food And Nutrition
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    • v.31 no.6
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    • pp.858-864
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    • 2018
  • To improve the utility of apple, apple flesh (Malus domestica cv. Fuji), pomace and peels were dried and then extracted using solvents (water, 70% and 100% ethanol). The contents of polyphenols, flavonoids, ascorbic acid, ursolic acid and antioxidant activities were measured as extracted from the apple flesh, pomace and peel. The content of polyphenols was the highest in the apple peel when 100% ethanol was extracted. The content of flavonoids was about 3~8 times higher in apple peel than those of flesh and pomace, and 70% ethanol extract was the highest content. Ascorbic acid content was the highest in apple peel as well as flavonoid content. The content of ursolic acid in the apple flesh was not detected in water and ethanol extraction. In the case of apple pomace and peel, ursolic acid was not detected in water extract but it was detected when ethanol was extracted. The content of ursolic acid was highest in the apple peel. In the case of antioxidative activity, DPPH and ABTS radical scavenging ability showed the highest ability when apple peel was extracted with 70% ethanol.

Changes in periodontal pathogens and chronic disease indicators through adjunctive probiotic supplementation : a case report (보조적 프로바이오틱스 복용을 통한 치주 병원성 세균 및 전신질환 지표 변화: 증례보고)

  • Mu-Yeol Cho;In-Seong Hwang;Young-Yeon Kim;Hye-Sung Kim
    • Journal of Korean society of Dental Hygiene
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    • v.24 no.2
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    • pp.91-98
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    • 2024
  • Objectives: This case study aimed to evaluate changes in periodontal pathogens and systemic disease indicators following the adjunctive use of probiotics for periodontal treatment. Methods: Two adults, a 64-year-old male and 71-year-old female, were selected with ethical approval and underwent comprehensive oral and systemic health assessments before and after probiotic intake with periodontal debridement. Results: There was a significant reduction in the periodontal pathogens, particularly Porphyromonas gingivalis and Treponema forsythia, and no adverse systemic indicators were observed. Moreover, a trend toward improved lipid profiles was noted, suggesting a potential positive impact on systemic health. Conclusions: This study shows the potential role of probiotics in enhancing oral health and preventing systemic diseases, thus highlighting the need for further research and clinical trials.

The Development Strategy of Apple Industry in Ponghwa (사과산업의 비교우위적 발전전략;일선 농촌지도 사례를 중심으로)

  • Lee, Soo-Chul
    • Journal of Agricultural Extension & Community Development
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    • v.4 no.2
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    • pp.423-429
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    • 1997
  • Under the WTO system in the world, our country's apple industry must be set in quite a new aspect. For new apple industry with competition power, we should establish apple industry development strategies as follows. First, to change the present apple trees to the lowered or dwarf tree with high density planting system using M9 rootstocks. Second, to expand the size of apple orchard management and to bring up as professional apple farmers. Third, to develop the integrated apple production system considering environment and human being. Fourth, to innovate improved harvest, storage and shipment system. Finally, Rural Extension Institution should activate the farmer's training and produce the apple nursery trees of better quality.

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The Quality Comparison of Apple Vinegar by Two Stages Fermentation with Commercial Apple Vinegar (2단계 발효에 의한 사과식초와 시판 사과식초이 품질비교)

  • 정용진;서지형;이기동;박난영;최태호
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.28 no.2
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    • pp.353-358
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    • 1999
  • We produced the apple vinegar with only apple fruits, no adding sugar and others through two stages fermentation(alcohol fermentation and acetic acid fermentation). At the first stage, apple wine contained 5% alcohol was produced at the 5th day. And through the second stage, acetic acid fer mentation, apple vinegars of which total acidity is 5.88% were produced. In comparision with com mercial vinegars for physicochemical quality, it was the lowest in total acidity. But contents of oxalic, tartaric, malic, citric, succinic acid in it were higher than other vinegars. Especially the content of malic acid in it was higher 5 times than other vinegars. Malic acid was known that it was abundant in apple fruits. Also the contents of free amino acids were distinctly high such as 21.97mg% in two stages fermented apple vingars. Potassium content in it was higher 4 times than other vinegars. So it was supposed that two stages fermented vinegar had much higher quality than commercial vinegars.

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A Novel Red Apple Detection Algorithm Based on AdaBoost Learning

  • Kim, Donggi;Choi, Hongchul;Choi, Jaehoon;Yoo, Seong Joon;Han, Dongil
    • IEIE Transactions on Smart Processing and Computing
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    • v.4 no.4
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    • pp.265-271
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    • 2015
  • This study proposes an algorithm for recognizing apple trees in images and detecting apples to measure the number of apples on the trees. The proposed algorithm explores whether there are apple trees or not based on the number of image block-unit edges, and then it detects apple areas. In order to extract colors appropriate for apple areas, the CIE $L^*a^*b^*$ color space is used. In order to extract apple characteristics strong against illumination changes, modified census transform (MCT) is used. Then, using the AdaBoost learning algorithm, characteristics data on the apples are learned and generated. With the generated data, the detection of apple areas is made. The proposed algorithm has a higher detection rate than existing pixel-based image processing algorithms and minimizes false detection.

Pipfruit Breeding Status and Future Prospects in New Zealand (뉴질랜드의 사과, 배 육종현황과 향후 전망)

  • Jung, H.W.
    • Journal of Practical Agriculture & Fisheries Research
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    • v.18 no.1
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    • pp.47-61
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    • 2016
  • Ranging from a variety that a consumer to purchase and consume, and a variety with high quality and pest resistance, sustaining biological diversity as well as hiring global experts who understand breeding policy, it tightly maintains relationship with producer, consumer, and exporter to promote superior species for customized export to exporting country. By carrying out researches on cost saving and how to shorten the period of apple to cultivate, it consolidates its stance as a competent apple exporting country of apple and pear with high competetiveness. In order to compete against apple and pear of New Zealand, farmers argue that they need budget and researchers also argue that "No money, no research." Due to certain limit of governmental budget support, it is believed that it is time to fund our own way to promote apple research center. To come up with the best apple production, all of those who associates with apple such as farmers, researchers, government, exporters, and consumer should do their best to enhance the apple and pear industry.