• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1158-1167
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• 2012

During the peeling, cutting, and shredding of wild root vegetables, the surface is exposed to air. This results in a rapid deterioration in quality and an increase in the potential of contamination by microorganisms, both of which reduce the shelf-life of wild root vegetables in retail markets. Thus, in this study, the effects of various washing treatments on the quality of wild root vegetables, including lotus root, burdock root, and bellflower root, were investigated at 10 and $24^{\circ}C$. Lotus root, burdock root and bellflower root were washed with 0.2% acetic acid (AA), 0.2% citric acid (CA), 500 ppm acidified sodium chlorite (ASC), and tap water (TW), which was used as a control, and stored at $10^{\circ}C$ and $24^{\circ}C$. The changes in total plate counts, coliform groups, polyphenol oxidase (PPO) activity, color, pH, and exterior appearance of the samples were then evaluated. The pH and initial microbial contamination levels were reduced when the root vegetables were washed with AA, CA, and ASC. In particular, initial population levels of total plate counts and coliform groups were not detected in lotus root and burdock root that had been washed with ASC and their growth was significantly (p<0.05) inhibited during storage at 10 and $24^{\circ}C$ when compared to the control (TW). In addition, the polyphenol oxidase (PPO) activities of the root vegetables washed with AA, CA and ASC were lower than that of root vegetables washed with TW. ASC was determined to be the most effective treatment for preventing microbial growth, tissue softening, and the development of browning and an unpleasant smell. At $10^{\circ}C$, the overall qualities of the wild root vegetables were maintained longer when compared to $24^{\circ}C$.

• Korean Journal of Community Nutrition
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• v.14 no.4
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• pp.392-405
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• 2009

This study was conducted to investigate food and meal preference of workers (435 male and 212 female) in the Chonnam Yeosu industrial area. The results of the survey were analyzed by principal components analysis. The results were obtained as follows: 19.3% of the subjects were twenties, 28.3% were thirties, 28.8% were forties and 23.7% were fifties. Females liked rice rolled in dried laver, rice cakes, janchi-noodle and breads, on the other hand males liked thick beef soup, loach soup, an eel stew and soju. The young liked instant noodles, fried chicken, sweet and sour pork, pork cutlet, pizza, hamburger, ham, sausage and fruit beverage, on the other hand the old liked a fish pot stew, loach soup, eel stew, fish boiled in soy with spices, panfried fish, sea slug, ascidian, bunder, green laver and boiled burdock-lotus root in soy. Females who are young liked hamburger and sweet and sour pork whereas males who are young liked instant noodles, pork cutlet, ham, sausage and fruit beverage. Aged females liked fish boiled in soy with spices, panfried fish, bunder, green laver, boiled burdock-lotus root in soy whereas aged males liked a fish pot stew, loach soup, eel stew, sea mussel and oysters. Boiled rice was located within the middle irrespective of age and sex, but noodles, wheat flour meal, fast foods and fruits were situated at the young female side. Aged males liked soup and pot stew. Young males liked meats and eggs whereas fish and shellfish and kimch were located at the aged people side. Aged females liked sea weeds and most people disliked vegetables but females liked some vegetables irrespective of age. Processed foods, salted foods, and alcohol were generally disliked foods by subjects but males liked those foods. Soybean curd was liked more males than females, and teas, except coffee, was liked by males. (Korean J Community Nutrition 14(4) : 392${\sim}$405, 2009)

• Korean Journal of Food Science and Technology
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• v.18 no.5
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• pp.345-350
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• 1986

Crude saponins of soybean and Azuki bean (2.0 mg/plate)were most effective against Trp-p-2, and also all of legume saponins (2.0 mg/plate)were excellent effective against aflatoxin $B_1$. Crude saponins of taro, burdock and ginseng were remarkably effective at ranging from 1.0 mg to 2.0 mg per plate against MeIQ. Especially ginseng saponin was excellent effective and arrow root saponins was remarkably effective against MeIQ, respectively. Plant saponins of taro, lotus burdock, arrow root and ginseng except for dodok were most effective activities against aflatoxin $B_1$.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.2
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• pp.141-152
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• 2013

This study investigated the effects of image on the preference and intake frequency of 19 vegetables. A total of 359 usable surveys were collected using a convenient sampling method. The subjects included females (51.8%), university students (50.7%), home residents (66.9%) and subject's spending 20,000~40,000 won on meals/week (41.5%) and eat out 2~3 times/week (29.5%). The intake frequency of vegetables was 2~3 times per month. The healthy image of all vegetables was good overall and the average preference was 3.78 (out of 5 on the Likert). Tomatoes had the healthiest image, onions the highest preference, and Korean cabbage the highest intake frequency. For males, the vegetable with the healthiest image was sesame leaf, while the healthiest foods for females were broccoli and tomatoes. Elementary students had a healthier image of cucumber, bean sprouts, radish, sesame leaf, lettuce, radish leaf, and cabbage than university students and adults. Home residents had a healthier image of cabbage and burdock than other types of residents. Subject that st over 20,000 won per week on meals had a higher image of most vegetables. In terms of preference, males liked Korean cabbage, green pumpkin, balloon flower roots, radish leaf, and lotus root, but female liked tomatoes. In addition, elementary students, home residents, and subjects who eat out less often tended to prefer vegetables. In terms of intake, there was a high frequency of intake for all vegetables in adults. Home residents specifically had a higher intake of cucumber, carrot, bean sprouts, spinach, green pumpkin, balloon flower roots, lettuce, radish leaf, broccoli, burdock, lotus root, and tomato. Overall, the healthy image of vegetables had a positive influence on their preference and intake frequency. Therefore, to encourage the intake of vegetables, direct or indirect variables should be examined.

• Food Science and Biotechnology
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• v.16 no.4
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• pp.650-654
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• 2007

Many vegetables contain oxalate at various levels depending on their type and family. Oxalate is known to reduce mineral bioavailability from foods. The following study was conducted to determine soluble and total oxalate contents in 32 plant samples commonly consumed in Korea using high-performance liquid chromatography (HPLC). Chard, amaranth, and spinach contained total oxalate of >1,000 mg/100 g. Approximately 45% of the oxalate in amaranth is insoluble, whereas 74.46 and 92.45% of the oxalates in chard and spinach, respectively, was soluble oxalates, which may be removed by blanching. Eggplant, carrot, leak, ginger root, spinach, burdock, and sweet pepper contained more than 90% soluble oxalate in total oxalate content. However, all oxalates detected in lettuce and celery were insoluble. Oxalate was not detected in shepherd's purse, bellflower root, garlic, radish root, broccoli, cabbage, onion, lotus root, adlay, cucumber, kale, and pumpkin. These observations provide useful information needed for selection of vegetables.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.902-910
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• 2015

This study evaluated the qualitative properties of burdock (Arctium lappa L) peels as food material. Proximate composition, sweetness, pH, total acidity, mineral, fatty acid, free sugar, and organic acid contents of preprocessed burdock were measured. Crude ash, protein, fat, and total dietary fiber contents of non-peeled treated lotus roots were higher than those of peeled treated lotus roots (p<0.05). $^{\circ}Bx$, pH, and total acidity were not different in the peeling process. Redness and yellowness of lotus roots were reduced by the peeling process, whereas lightness increased (p<0.05). The mineral contents of Ca, K, Fe, and P were higher in non-peeled lotus roots, whereas non-peeled treated lotus root showed higher K contents (p<0.05). Maltose content was not significantly different, whereas fructose, sucrose and maltose contents were significantly different. Total organic acid contents were higher in non-peeled lotus roots (p<0.01). However total free amino acid contents were higher in peeled lotus roots (p<0.01).

• Journal of the East Asian Society of Dietary Life
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• v.15 no.4
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• pp.465-474
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• 2005

This study was conducted to estimate the contents of heavy metals 'mercury(Hg), cadmium(Cd), lead(Pb), arsenic(As), zinc(Zn), copper(Cu), chrome(Cr) and manganese(Mn)' in root vegetables which were produced in Korea. The levels of heavy metals were determined using a mercury analyzer, an ICP(inductively coupled plasma spectrometer) and an AAS(atomic absorption spectrophotometer) after wet digestion. The values of heavy metals 'mean(minimum-maximum)' mg/kg(ppm) in root vegetables (radish, turnip, carrot, ginger, edible burdock, taro, Chinese yam, east indian lotus) were as follows ; Hg : 0.0019(0.0002${\~}$0.0062), Cd : 0.0088(ND${\~}$0.0402), Pb : 0.021(ND${\~}$0.1070), As : 0.0401(ND${\~}$0.1732), Zn : 1.865(0.4186${\~}$6.9319), Cu : 0.648 (0.1826${\~}$4.0172), Cr : 0.121(0.0132${\~}$1.2030), and Mn : 2.730(0.0477${\~}$10.0468) mg/kg. These results showed that Hg were generally similar to and Cd was lower but Ph, As, Zn, Co, Mn were little higher than the levels of those reported contents in root vegetables on retail markets in Korea. Although the tolerable limit of Cd and Hg is not set in a regulation of WHO/FAO, the tested mean levels(Pb, As, Zn, Cu) were lower than the regulated ones of WHO/FAO, Pb '0.1-2.0', As '1.0', Zn '5.0', and Cu 0.1${\~}$50 mg/kg from vegetables. Therefore, root vegetables sold in the retail markets were evaluated as safe in terns of the heavy metal contents.

• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.336-344
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• 2015

This study was conducted to investigate changes in the physicochemical, antioxidant, and sensory properties of burdock during 9 repeated rounds of steaming ($90^{\circ}C$, 3 h) and drying ($60^{\circ}C$, 20 h) procedures. The moisture content decreased from 81.95% to 7.64% as the process was repeated. Fresh burdock showed the highest total sugar content, with 518.35 mg/g of soluble sugar, 86% being inulin. The reducing sugar content was the greatest (377.00 mg/g) in burdock that had been processed 3 times. The brown color continuously intensified, reaching its peak at 7 rounds of processing, and then weakened. Crude saponin content was the highest (6.17%) after the 5th processing. Polyphenol content and antioxidant activity (DPPH, ABTS, FRAP) were the highest at the 3rd and 5th procedures, respectively. Repeated processing weakened the grass and root odors and the bitter, astringent, and metallic tastes, whereas it strengthened the sweet and savory odors, caramel flavor, and richness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1690-1700
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• 2013

The objective of this study is to develop and validate predictive growth models for Bacillus cereus (diarrhea type) vegetative cells, spores and Staphylococcus aureus in preprocessed Namul (bracken and Chwinamul) and root vegetables (bellflower and burdock). For validation of model performance, growth data for S. aureus in preprocessed vegetables were collected at independent temperatures (18 and $30^{\circ}C$) not used in the model development. In addition, model performance of B. cereus (diarrhea type) in preprocessed vegetables was validated with an emetic type of B. cereus strain. In primary models, the specific growth rate (SGR) of the B. cereus spores was faster than that of the B. cereus vegetative cells, regardless of the kinds of vegetables at 24 and $35^{\circ}C$, while lag time (LT) of the B. cereus spores was longer than that of the B. cereus vegetative cells, except for burdock. The growth of B. cereus and S. aureus was not observed in bracken at temperatures lower than 13 and $8^{\circ}C$, respectively. The LT models for B. cereus (diarrhea type) in this study were suitable in predicting the growth of B. cereus (emetic type) on burdock and Chwinamul. On the other hand, SGR models for B. cereus (diarrhea type) were suitable for predicting the growth of B. cereus (emetic type) on all preprocessed vegetables. The developed models can be used to predict the risk of B. cereus and S. aureus in preprocessed Namul and root vegetables at the retail markets.

• Journal of Nutrition and Health
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• v.10 no.4
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• pp.104-110
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• 1977

Vegetables are liberally taken to enhance the mineral, vitamin, and rouphage value of the diet. And calcium is an essential mineral at all ages, although the daily requirement varies with physiological status of the individual. On the other hand, oxalic acid is an unwanted constituent of several clinical disorders. It is therefore necessary to take into account the calcium as well as the oxalic acid content of the various calcium, foods. Oxalic acid, calcium, calcium/oxalic acid ratio and available calcium have been determined in 31 kinds of the Korean common vegetables. The results are summarized as follows; 1. The highest content of oxalic acid has been recorded in Amaranth. spinach and beet. It is respectively 1,100mg%, 619mg%, 550mg% in fresh sample. It is comparatively high in Leek, leavels of perilla, Mugwort, Chyi-leaves, green red pepper, Burdock. 2. Many vegetables have been calculated as below 2.0 in the calcium/oxalic acid ratio. 3. Avaiable calciumis much in Malaolitoria, Lettuce, Green onion whole, Green garlic, Wild onion, Cabbage and Radish root. 4. A food calendar is suggested as a guide to the proper selection of food items for normal individuals and for those suffering from urolithiasis, cardiovascular disease or calcium deficiency status.