• Journal of the Korean Society of Food Culture
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• v.8 no.2
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• pp.153-157
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• 1993

To furnish basic data for the utilization of leaf mustard as a raw material of salted and fermented vegetable food, the contents of carotenoids and chlorophylls of Dolsan Leaf Mustard(DLM) were investigated. Total carotenoid content of DLM was 4.75 mg%, and the compositions were ${\beta}-carotene(80.91%)$, lutein(13.07%), lutein epoxide(3.93%). The contents of chlorophyll a and b were 4.1 and 1.5 mg%, and leaf was 7.4- and 8.1-fold, respectively, higher than leaf stalk. The ratios of chlorophyll a/b in leaf (2.7:1) and leaf stalk(3.0:1) were similar to those of other vegetables.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.268-273
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• 2005

Changes in contents of phytochemical compounds (${\beta}$-carotene, ascorbic acid, chlorophylls, total flavonoid, total polyphenol) and hazardous factors (microbial counts, nitrate) of spinach (Spinacia oleracia L.) were investigated by conventional and microwave blanching methods. ${\beta}$-Carotene and chlorophylls contents of spinach were significantly increased by blanching, with conventional blanching resulting in higher contents than microwave blanching. In contrast, contents of ascorbic acid, total flavonoid, and total polyphenol of blanched spinach decreased, with microwave blanching resulting in higher ascorbic acid, total flavonoid, and total polyphenol contents than conventional blanching. Total plate count and total coliforms of blanched spinach significantly decreased, with conventional blanching showing less than 20-25% of microwave blanching. Nitrate content of blanched spinach also showed decreasing pattern, with decrease due to microwave blanching being lower, although not significantly, than that of conventional blanching.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.615-623
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• 2000

The brine Korea cabbage (BKC) with various ingredients was stored at 5$^{\circ}C$ and 15$^{\circ}C$ for 13 days to examine the changes in pH, total acidity, ascorbic, and cholrophylls. Decrease in pH and increase in total acidity in the BKC stored at 15$^{\circ}C$ were greater than in the BKC stored at 5$^{\circ}C$, indicating these changes are closely related to the storage temperature. The effect of ingredints was various; garlic, red pepper powder, and fermented anchovy juice accelerated the decrease in pH and increase in total acidity; mustard powder and leaf mustard suppressed their changes and freen onion and ginger had no effect. At both temperatures, ascorbic acid was remained at high level in the BKC with leaf mustard, but it was maintained at lowest level in the BKC with ferented anchovy juice. Degradation od chlorophylls was slow in the BKC with leaf mustard, which maintained the high level os ascorbic acid during storage. Meanwhilr the degradation of chlorophylls or production of pheophytin and pheophorbide was cinsistent with the production of acid. These results suggset that degradation of chlorophylls in a BKC was positively correlated with ascorbic acid content and the acid produced during storage.

• Journal of Navigation and Port Research
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• v.35 no.4
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• pp.323-334
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• 2011

Suspended and sinking particles were collected in austral summer during ODP Leg 119 to the Indian Ocean sector of the Antarctic Ocean. Field work was carried out at four sampling sites in Prydz Bay. Two of these sites were located in the Outer Bay, and two in the Inner Bay. At the four locations, a total of ten deployments of a sediment trap array were made. The concentrations of chlorophylls and their degradation products both in suspended and sinking particulate matter in Prydz Bay were analyzed using HPLC. Chlorophylls a and c were the dominant algal pigments both in suspended and sinking particles. Because of the abundance of fecal pellets at Site 740, the mean fluxes at 200 m averaged 6 fold greater than that at 50 m. This implies that a dense swarm of zooplankters, presumably large copepods and/or salps, may "feed and excrete" mainly in between 100-200 m depths at this site, closest to land in Prydz Bay. Interestingly, The flux of phaeophorbide a was generally similar in magnitude to that of chlorophyll a throughout the study areas. This is an evidence that materials escaping from near-surface regions in austral summer derive mainly from the gazing of zooplankters. "New production" from sediment-trapped CHL pigment fluxes in Prydz Bay was estimated using f-ratio of 0.15, ranging from 520 to $1,605\;{\mu}gC\;m^{-2}\;day^{-1}$.

• Korean journal of food and cookery science
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• v.33 no.3
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• pp.275-284
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• 2017

Purpose: This study was performed to evaluate the effects of sannamul or herb extract addition to a soybean oil-in-water emulsion during photooxidation in the presence of chlorophyll. Methods: The emulsion mainly consisted of purified soybean oil and citric acid buffer (pH 4.0) at a weight ratio of 4 to 6, with chlorophyll a addition at 6 mg/kg. Ethanol extract of daraesoon, samnamul, basil, or peppermint was selectively added to the emulsion at 400 mg/kg, and emulsions in glass serum bottles were oxidized at $5^{\circ}C$ under 2,600 lux light for 48 hours. Lipid oxidation of the emulsions was evaluated based on determination of headspace oxygen content, peroxide value, and p-anisidine value. Pigments and antioxidants were also monitored. Results: The emulsion with added samnamul extract with high contents of polyphenols and low chlorophyll content showed lower oxygen consumption, peroxide values, and p-anisidine values, whereas basil and peppermint extracts with high chlorophyll contents increased photooxidation. Chlorophylls were degraded during photooxidation of the emulsions, and the degradation rate was highest in the emulsion with added samnamul extract. Conclusion: The high antioxidant activity of samnamul extract in the photooxidation of soybean oil-in-water emulsion could be due to low chlorophyll content, high concentrations of polyphenol compounds in the extract, as well as rapid degradation of chlorophylls during oxidation.

• Food Science and Biotechnology
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• v.18 no.3
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• pp.682-688
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• 2009

Changes in lipophillic pigments concentration and its relation to color of fresh green tea liquor during heat treatment were studied. The results showed liquor greenness decreased markedly with extension of incubation time at $55^{\circ}C$, while the brightness and yellowness changed a little. Significant increase in 'a' and 'b' values of tea liquor was observed at $95^{\circ}C$. Color change of liquor at $55^{\circ}C$ was accompanied by a decrease in the level of chlorophylls, lutein and neoxanthin, and an increase in the pheophytins and ${\beta}-carotene$ levels. However, all pigments except ${\beta}-carotene$ decreased with time extension at $95^{\circ}C$. Significant correlation was found between pigments and color difference index. The browning of fresh green tea liquor was attributed to vicissitudes of lipophillic pigments during heat treatment, especially to the change of chlorophylls/pheophytins ratio. Result also showed addition of $Zn^{2+}$ at 1.6 ${\mu}mol/L$ could partially alleviate the decrease in greenness during heat treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.852-857
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• 1998

Three kinds of kimchi using Chinese cabbage, leafy radish and mustard leaf were prepared by conventional method and stored at 5$^{\circ}C$ or 2$0^{\circ}C$ for 13 dyas. During storage at both temperatures, changes of the amounts of salt and ascorbic acid, pH and total acidity were determined, and the relationship of the decomposition of chlorophylls with the production of their derivaties was studied. At both storage temperatures, salt concentration of Chinese cabbage kimchi(3.7%), leafy radish kimchi(3.6%), mustard leaf kimchi(3.5%) was relatively constant during the entire storage period. However, pH and total acidity wre fluctuating with the remarkable changes during 3 days of storage. Ascorbic acid content was slowly decreased during the storage period and the decompositin rate of ascorbic and was greater at 2$0^{\circ}C$ than 5$^{\circ}C$. Among the kinds of kimchi tested, mustard leaf kimchi with the slow decomposition rate of ascorbic acid contained relatively high ascorbic acid content, while leafy radish kimchi contained the lowest content. At both storage temperatures, the production of pheophytin and pheophorbide from decomposition of chlorophyll was least in mustard leaf kimchi, but similar production rates in leafy radish and Chinese cabbage kimchi were observed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.1
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• pp.28-32
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• 2023

We optimized ultrasound-assisted extraction to improve the extraction efficiency of bioactive compounds from the microalgae Acutodesmus reginae. To optimize this extraction process, we investigated the effects of solvent type, solvent concentration, extraction time, extraction number, and extraction power on the production of lutein, α-carotene, β-carotene, and chlorophylls a, and b. After sequential optimization of these main variables, the maximum amount of each compound was extracted at 30℃ with an ultrasound power of 80 W and using 99.5% methanol. Under these optimum conditions, the amount of lutein, α-carotene, β-carotene, and chlorophylls a, and b, were measured as 10.43, 8.66, 3.76, 15.43, and 6.39 mg/g dry matter respectively.

• Applied Biological Chemistry
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• v.29 no.2
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• pp.219-226
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• 1986

The differences of pigment compositions in leaf chloroplast between sun and shade plant were analyzed to investigate the photo-induced destructive effects on shade species under the strong light. Ginseng was selected as a C-3 shade plant, soybean as C-3 sun species and corn as C-4 malate forming sun species. To study the effects of light, ginseng was divided into two subgroups; the 1 and 2 lines received sunlight a little more than those of 3 and 4 lines. Total amounts of chlorophylls, carotenes and xanthophylls were not considerably different among 3 and 4-lined ginseng, soybean and corn. However, the amounts of the three components of 1 and 2-lined ginseng and the chlorophylls content in corn leaves were smaller than those of others. The molar ratio of lutein to total carotenoids was significantly high in ginseng, that of violaxanthin was considerably high in corn and that of neoxanthin the highest in 1 and 2-lined ginseng among tested samples. Chlorophylls to carotenes ratio was 16.0 and highest in ginseng, 13.2 in soybean and 12.0 in corn. In 1 and 2-lined ginseng, the molar ratios of lutein and carotenes were lower while those of neoxanthin and violaxanthin were higher than those of the samples of more light. It was noticeable that an antheraxanthin-like epoxy carotenoid detected in soybean and corn leaves extracts was not observed in ginseng leaf extract.

• Journal of Life Science
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• v.32 no.10
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• pp.743-748
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• 2022

The garlic chive (Allium tuberosum Rotter) is a prominent herb species in Asia and other nations of the world. Garlic chives is a favorite vegetable and used to garnish noodles in Korea. The effects of various doses of N, P, and K fertilizers and drought stress on the chlorophyll content in the leaves of garlic chives were investigated. The evaluations showed that chlorophyll a content was 0.386 at 10 mg/l N fertilizer and 0.584 at 50 mg/l N fertilizer. The treatment group showed a significant difference with regard to the contents of chlorophylls a and b and total chlorophyll at the 5% level (p<0.05). Pearson's correlation coefficient (Pearson's r) for chlorophylls a and b and total chlorophyll were 0.940, 0.966, and 0.971, respectively. The highest content of chlorophylls a and b and total chlorophyll in the leaves was recorded at 40 mg/l P fertilizer, while the values corresponding to 50 mg/l P fertilizer were lower than those for 40 mg/l P fertilizer. The content of total chlorophyll evaluated at 10 mg/l K fertilizer was 0.312 and that at 50 mg/l was 0.589. The simple linear regression showed the relationship between chlorophyll efficiency aand moisture. The slope factors of the dark-level fluorescence yield (Fo), the maximum fluorescence yield (Fm), the quenched state (Fv), and the maximal PSII quantum yield (Fv/Fm) for chlorophyll-efficient indicators were -0.931, 0.972, 972, and 0.950, respectively. NPK fertilizers and drought stress affected the chlorophyll content and efficiency of A. tuberosum.