• Journal of Nutrition and Health
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• v.20 no.2
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• pp.104-110
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• 1987

Thirty mael Sprague Dawley rats of 3 weeks of age were adopted to investigate changes in nutritive quality of the traditional, fermented soybean foods, Meju and Chungkugjang prepared by culturing with Aspergillus oryzae and the rice straw, respectively. The levels of each dietary protein were set at 10% . The effect of supplementation of fermented soybean on the rat diet was evaluated by measuring growth rate, feed efficiency. weight of the pancreas and biological values, such as NPU, PER and NPR on day 10. After incubation of soybean with Aspergilllus oryzae and the rice straw, the contents of crude protein, crude fat and crude ash were increased, but the levels of crude fiber and nitrogen-free extract were reduced. The amounts of feed intake, body weight gain an feed efficiency were greater for the rats fed dietscontaining heated unfermented soybeans or Meju compared to rats fed the diet containing raw soybeans. Pancreating enlargement was observed in the rats fed diets containing raw soybeans. The values of NPR and PER in rats fed diets containing Meju and Chungkugjang were significantly higher than those of rats fed diets containing raw soybeans. The values of NPU in rats fed diets containing raw soybans, heated unfermeted soybeans. Meju and Chungkugjang were 39.40%, 40.60%, 45.00% and 46.205, respectively, demonstrating no significant differences.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.381-385
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• 1998

Chemical components of Perillar semen and physico-chemical properties o Perillae semen oil were analyzed for the use as an edible oil. The proximate compositions of Perillae semen were 7.5% moisture, 33.2% crude fat, 16.3% crude protein, 2.8% crude ash, 6.5% crude fiber, and 33.7% nitrogen free extract. The major amino acids of Perillae semen were glutamic acid(66.9mg%), aspartic acid (32.5mg%), histidine(21.6mg%), and phenylaanine (20.1mg%). The ratio of essential/total amino acid was 41.3%. The physico-chemical properties of the seed oil were 0.915 specific gravity, 1.4808 refractive index, 3.6 acid value, 181.7 iodine value, and 194.0 saponification value. Composition of major lipid of the oil fractionated by silicic acid chromatography was 94.2% neutral lipids and 5.8% polar lioids. The major fatty acids of the oil were linolenic, linoleic and oleic acid. Neutral lipids consisted of 59.9% linolenic acid, 15.6% oleic acid, 6.6% palmitic acid, and 2.5% stearic acid. Polar lipids consisted of 58.5% linolenic acid, 18.1% linoleic acid, 12.7% oleic acid, 7.7% palmitic acid, and 3.0% stearic acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.518-523
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• 2016

This study investigated the nutritional components and antioxidant activity of dry bitter melon (Momordica charantia L.). The moisture, crude protein, crude fat, crude ash, carbohydrate, and ascorbic acid contents of dry bitter melon were 6.10%, 3.31%, 1.08%, 2.31%, 87.20%, and 908.84 mg/100 g, respectively. Potassium was the most abundant mineral, followed by Mg, P, Na, Ca, Zn, Cu, and Mn, which means dry bitter melon was an alkali material. Regarding amino acid contents, dry bitter melon was rich in arginine, urea, asparagine, ${\gamma}-aminobutyric$ acid, and alanine. Total polyphenol and total flavonoid contents of dry bitter melon extract were 36.08 mg gallic acid equivalents/extract g and 15.66 mg tannic acid equivalents/extract g, respectively. The $IC_{50}$ value for 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity was 9.81 mg/mL for dry bitter melon ethanol extracts.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.729-736
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• 2018

This study was performed to facilitate development of new food materials by comparing general components, functional components and antioxidant activity of cherry, aronia, and maquiberry. Cherry revealed higher content of water (6.71%), crude protein (4.61%) and crude protein (5.33%) than aronia and maquiberry. Crude fat content of cherry fruits was the lowest at 1.46%. Content of iron per 100 g was 0.96 mg in cherry, significantly higher than other berries. Total phenolic content of cherry, aronia and maquiberry was 31.32~95.05 GAE mg/g. Total flavonoid content in water extract was 2.07 QE mg/g in cherry, compared with aronia and maquiberry. FRAP reduction power of cherry, aronia and maquiberry was $86.94{\sim}331.83TEAC\;{\mu}mol/g$. FRAP reduction power ($156.50TEAC\;{\mu}mol/g$) of cherry was higher than that of aronia ($121.72TEAC\;{\mu}mol/g$) at $95^{\circ}C$ deionized water extract. In the case of water extract, $117.00TEAC\;{\mu}mol/g$, and cherry was higher in ABTS radical scavenging ability than aronia ($86.55{\mu}mol/g$). DPPH radical scavenging activity of cherry, aronia and maquiberry was $26.34{\sim}493.53TEAC\;{\mu}mol/g$. DPPH radical scavenging activity was lowest in cherry. In conclusion, in place of foreign expensive aronia and maquiberry, the price of cherry is low and use of cherry widely distributed has increased and is used as a material of functional food.

• The Korean Journal of Community Living Science
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• v.28 no.2
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• pp.203-215
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• 2017

This study was carried out to compare the major nutrient components and antioxidant activities of Stachys sieboldii Miq leaf and root powders. For proximate compositions, crude protein and crude fat contents of leaf powder were higher than those of root powder, whereas contents of crude ash and carbohydrates were lower in leaf powder. The content of glutamic acid was greater in amino acids of leaf and root powders, and contents of total amino acids and essential amino acids were higher in leaf powder compared with root powder. Root powder contained a higher level of total unsaturated fatty acids than leaf powder. Total contents of organic acids were higher in leaf powder; tartaric acid was the major organic acid in leaf powder, and malic acid was the major organic acid in root powder. The content of vitamin A was higher in leaf powder than in root powder. However, vitamin E content was higher in root powder than in leaf powder. Total mineral contents of leaf powder were higher than those of root powder, and mineral contents of leaf and root powders were in the order of K>Ca>Mg. Extract yields of leaf and root powders were 27.21% and 58.51%, respectively. Total polyphenols and total flavonoids of leaf extract were 236.35 mg/g and 1.90 mg/g, respectively, which were higher than those of root extract. The $IC_{50}$ values of leaf and root ethanol extracts based on DPPH hydroxyl scavenging were 0.69 mg/mL and 5934.31 mg/mL, respectively, and antioxidative activities of ethanol extracts from all Stachys sieboldii Miq parts dose-dependently increased. These results suggest that Stachys sieboldii Miq can be recommended as an edible functional food material.

• The Korean Journal of Food And Nutrition
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• v.22 no.2
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• pp.272-278
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• 2009

This study was carried out to evaluate the physicochemical characteristics of fermented milks containing mulberry leaf extract. The mulberry leaf extracts were added to fermented milk at $0{\sim}2.0%$. The pH, acidity, numbers of viable cells, chemical composition and color values of fermented milk preparation were analyzed, and these samples were subjected to a taste test panel. As the ratio of mulberry leaf extract increased, the pH value of the fermented milk decreased proportionally and acidities increased significantly. The numbers of viable cells was highest in the fermented milk sample containing 0.5% mulberry leaf extract. In the chemical composition analyses, increases in the concentration of mulberry leaf extract led to a significant increase in crude protein, crude fat, and crude ash contents and a significant decrease in lactose content. Ca, Mg and K in the fermented milk were also significantly increased with the addition of mulberry leaf extract. As mulberry leaf extract amount increased, the lightness and redness values decreased, while the yellowness value increased. From the sensory evaluation of the fermented milk containing mulberry leaf extract, color, taste, texture and overall acceptability of the fermented milk sample containing 1% mulberry leaf extract was found to be much better than those of the other groups.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.3
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• pp.317-323
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• 1996

Physicochemical characteristics of Cassia tora seeds roasted at different conditions were investigated. Intact Cassia tora seeds were composed of water 11.6% crude protein 13.1%, crude fat 4.4%, curde fiber 13.8%, N-free extract 47.2% and ash 4.9%. Stacking volume ratio was increased generally by swelling, but soluble solids were decreased by rosating process L and B values decreased conspicuously as roasting temperature increase, but $\Delta$E value increased. The content of anthraquinones was 1, 200mg% in unroasted Cassia tora seeds, it increased as roasting time and temperature increase and reached maxium amount at 19$0^{\circ}C$-30min, 21$0^{\circ}C$-20min. and 23$0^{\circ}C$-10min. agter that it decreased remarkably. Optimum roasting condition of Cassia tora seeds was 21$0^{\circ}C$-20min.

• Preventive Nutrition and Food Science
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• v.4 no.2
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• pp.130-133
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• 1999

Body fat-reducing ability of oyster mushroom (Pleurotus ostreatus) water extract (OMWE) was investigated of mice by supplying it drinking water. OMWE(2.95% solid content ) was prepared by extracting a low grade of the mushroom at 12$0^{\circ}C$ for 10min. The solid material of OMWE was composed of 65.2% reducing sugar, 0.23% crude fat, 0.5%total protein, 1.2% ash and 32.9% others. OMWE was appropriately diluted with drinking water. Seventy two male ICR mice(25$\pm$1 g, 7~8 weeks of age, 6 mice/cage, 18 mice/treatment) housed in polycarbonate cages containing $\beta$-chips were adopted in a temperature-and humidity-controlled facility with free access to water and diet. One week later, the mice were subjected to one of the treatments for 36days : 0 (control), 10, 50 and 100% OMWE. Drinking wter with or without OMWE was supplied twice (40ml each, 80ml in total ) daily per cage. Body weight and fed intake were recorded every three days. At the end of the experiment, mice were sacrificed to determine the chemical composition (fat, protein, ash and water). Body weight of mice treated with OMWE (10, 50 and 100%) at day 36 was 35.9, 35.9and 35.5g per mouse , respectively, and not significantly reduced as compared to that (36.5g/mouse) of control mice. Average body fat of 0,10,50 and 10% OMWE -treated mice was 14.3, 13.1, 10.7 and 12.0% , respectively. Body fat reduction by 50% OMWE treatment was 25.2% (p<0.05) relative to control. OMWE did not affect feed intake. The contents of body protein and ash were increased with respect to body fat decrease, while water content was not changed much. These results suggest that OMWE could reduce body fat of the mice without body weight change, giving the best effect by 50% OMWE.

• Food Science of Animal Resources
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• v.37 no.4
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• pp.486-493
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• 2017

The effects of slaughter age (28, 32, or 38 mon) on the proximate composition, collagen content, fatty acid composition, amino acid content, and mineral contents of horse leg bone (femur and tibia) extracts (HLBE) obtained from Jeju crossbred horses (n=14) in Korea. HLBE was extracted for 24 h with boiling water. At those ages, the respective proximate compositions of the HLBE were found as follows: 5.20-6.42% crude protein; fat 0.61-1.65% crude; and 0.10-0.22% crude ash. At 32 and 38 mon, the HLBE showed higher levels of both crude protein and collagen than at 28 mon. The major fatty acids of the horse leg bone extract powder (HLBP) were palmitic acid and oleic acid. Palmitoleic acid and the essential fatty acids were higher in the HLBP at 38 mon compared to that at 28 mon. Nearly all the amino acids were found at higher levels in the HLBP at 38 mon than at 28 mon, except histidine. The P, K, Zn, Se and Fe contents in the HLBP increased significantly with age. These results suggest that some nutrients in the HLBE increase with age, and that extracts from horses older than 32 mon would be more nutritious for human consumers.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.10
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• pp.1400-1404
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• 2001

$Holstein\;{\times}\;indigenous$ multiparous dairy cows were offered diets with increasing roughage neutral detergent fiber (NDF) contents to determine the effects on intake, milk yield and compositions. Roughage NDF contents were 15, 18, 21 and 24% dry matter (DM), and concentrate NDF content was 10% DM. Experimental treatments were isonitrogenous and isocaloric diets. Maximum and minimum temperature humidity index during the experimental period were 85.9 and 76, respectively. Intakes of DM, crude protein and net energy, 4% fat corrected milk, milk protein and average daily gain decreased with increasing roughage NDF contents (p<0.05). Intakes of ether extract (p<0.01) and dietary NDF (p>0.05) and milk fat (p<0.01) increased with increasing roughage NDF contents. The results support the conclusion that higher DM intake, optimal milk yield and compositions can be maintained with lower roughage NDF diets for dairy cows under tropical conditions.