• Journal of Nutrition and Health
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• v.8 no.4
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• pp.33-37
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• 1975

This investigation was designed to determine the influence of drying methods on the free amino acids and free sugars in red pepper and to study the browning mechanism of brown-colored red pepper. Three different drying methods were employed: 1) Sun-drying at $25{\sim}28^{\circ}C$ for 15 days, 2) Drying in oven at $60^{\circ}C$ for 49 hours, and 3) Drying in oven at $90^{\circ}C$ for 8 hours. Dried and ground peels were used for the analysis of free amino acids and free sugars. The results were as follows; 1. Sixteen kinds of amino acids i.e. asparagine, methionine, and cystine etc. were identified. Total amino acid content of the sun-dried sample was not different from that of the fresh sample, but the samples dried at $60^{\circ}C$ and $90^{\circ}C$ in the oven were decreased to 24.9% and 67.4% respectively. Of amino acids identified, methionine, lysine and aspartic acid were decreased in all treatments. Especially, methionine ana aspartic acid were decreased rapidly to 71.8% and 73.3% , respectively. 2. Three kinds of free sugars i.e. glucose, fructose and sucrose were identified. The total content of free sugars was significantly decreased in each treatment. Among the reducing sugars, glucose was rapidly decreased; 65.9% for the glucose of sample dried at $90^{\circ}C$ in the oven. 3. At the higher drying temperature, the darker red color was found. Brown-color appeared at $90^{\circ}C-drying$ showed appreciable losses in carotenoid content, but the major color seems to be due to the large increase in browning compounds. 4. It was assumed that increased browning compounds of red pepper were due to the Maillard reaction which is a nonenzymatic browning process.

• Korean Journal of Plant Resources
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• v.10 no.1
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• pp.1-5
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• 1997

Proximate composition and the contents of free sugar and amino acid of Korean arrowroot were invesigated to develop and produce the high quality processed products. A higher content of moisture, protein, and fiber were found in male arrowroot than in those of female. Among the total free sugars, sucrose was the highest components and fructose and glucose were follwed. In Korean arrowroot, 17 amino acids were determined and proline of male arrowroot and aspartic acid of female arrowroot were found to be the major components. Arginine was abundant in male arrowroot, while aspartic acid was abundant in female arrowroot on the samples of November. Leucine was abundant in male arrowroot and glutamic acid was in female arrowroot in the samples of February. Among the free amino acid of Korean arrowroots, proline was the most plentiful and major components were histidine, alanine and serine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.3
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• pp.286-290
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• 1992

From the leaves of Allium tuberosum (Liliaceae), . the purine nucleoside, adenosine was isolated and its structure was characterized on the basis of spectral data. Besides this nucleoside, the composition and relative content of free amino acids and related compounds, compared to standards determined under identical conditions was also investigated using automatic amino acid analyzer. Major free amino acids were alanine, glutamic acid, aspartic acid and valine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.3
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• pp.214-219
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• 1991

The damaging effect of peroxidized lipid on amino acid was studied in rice bran by determining the free amino acid content in abiological system. The content of free amino acid in the rice bran stored in the controlled atomsphere of $35^{\circ}C$ with relative humidity of 65% for 180 days, increased during the first 60 days of storage, and then decreased as the lipid peroxidation proceeded. The content of free amino acid in the sample exposed to the air of $25-30^{\circ}C$ with relative humidity of 70-90% for 100 days decreased rapidly in the beginning period of the storage. The lipid oxidation developed much faster in the rice bran exposed to the air than in the rice bran stored in the controlled atmosphere. The correlation coefficients between the total content of free amino acid and degree of peroxidation for the samples of both conditions were above -0.8, which is significant(p<0.05). The changes in the concentration of serine, glutamic acid, proline, methionine, lysine, histidine, and arginine were significantly correlated with the degree of lipid oxidation(p<0.05) for the samples stored in the controlled atmosphere and the open air. It was observed that peroxidized lipid has damaging effects on protein in the bilogical system of rice bran.

• Korean Journal of Food Science and Technology
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• v.17 no.4
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• pp.271-275
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• 1985

This investigation was conducted to observe changes of lipid components (phospholipids, free sterols, free fatty acids, triglycerides and estrified sterols) and fatty composition in diethyl ether extract and 86% MeOH extract from cotyledon and seedling axis of mung bean which were germinated in the dark at 25-$27^{\circ}C$ for 7 days. The total lipid contents in cotyledonn and seedling axis gradually decreased during germination. The triglyceride content in total lipid from cotyledon decreased and free fatty acid content increased, but triglyceride content from seedling axis decreased slightly and free fatty acid content decreased. Free sterol, esterified sterol and phospholipid content in cotyledon increased continuously, but their content in seedling axis dcreased slightly. The major fatty acids in mung bean were palmitic acid, linoleic acid and linolenic acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1182-1187
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• 2007

Changes in composition of fatty acids and free amino acids in three differently dried Alaska pollack (sun dried, naturally cyclic freeze-thaw dried, and 1-year-aged cyclic freeze-thaw dried Alaska pollack (Hwangtae)) were investigated to correlate them with browning reactions in drying and aging Alaska pollack. Major fatty acids of the sun dried Alaska pollack were palmitic acid, oleic acid, and eicosapentaenoic acid (EPA), and those in the Hwangtae were palmitic acid, oleic acid, and gondoic acid. Hwangtae showed the lowest amount of polyunsaturated fatty acids among the three types of dried Alaska pollack. Free amino acids content of sun dried Alaska pollack was higher than that of the cyclic freeze-thaw dried Alaska pollack and Hwangtae. Lesser amount of histidine in Hwangtae (0.02%) than that in the cyclic freeze-thaw dried Alaska pollack (0.087%) may indicate the degradation of histidine due to the browning reaction in aging the cyclic freeze-thaw dried Alaska pollack. Significant changes in compositions of fatty acids and free amino acids among the dried products revealed the browning reaction resulted from carbonyl compounds produced by decomposition of lipid hydroperoxides and free amino acids. Aging the cyclic freeze-thaw dried Alaska pollack for a year contributed to the development of browning.

• Food Science and Preservation
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• v.11 no.3
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• pp.347-351
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• 2004

Physicochemical properties such as proximate components, minerals, amino acids, organic acid and free sugars of Pleurotus eryngii were investigated. Among the proximate components of Pleurotus eryngii contents of crude protein and total sugar were higher than that of others. The contents of magnesium and sodium were higher than that of other minerals. Hypoproline content was the highest in free amino acid. Among the amino acid, the contents of arginine, lycine, glutamic acid and phenylalanine were 509.03, 410.53, 190.05 and 150.63 mg$\%$, respectively. Organic acids such as citric acid, oxalic acid, formic acid and malic acid were analyzed, contents of citric acid and lactic acid were higher than that of others. Among the free sugars, the content of glucose was the highest, followed by fructose, ribose, galactose, lactose, arabinose and maltose.

• The Korean Journal of Food And Nutrition
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• v.32 no.5
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• pp.442-453
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• 2019

The purpose of this study was to compare differences in the main food components between Korean and imported quinoa from Peru, the U.S., and Thailand. Proximate composition of Korean quinoa showed highest crude protein and crude ash, while Korean quinoa had lowest moisture. Total amino acid content was higher in Korean quinoa than in imported quinoa. Fatty acid content was highest in quinoa cultivated in the U.S. and Wonju. Quinoa cultivated in Wonju was rich in palmitic acid, lignoceric acid, linoleic acid, eicosadienoic acid, erucic acid, and nervonic acid. Mineral content was higher in Korean quinoa than in imported quinoa. Quinoa cultivated in Wonju showed highest contents of P, Mg, Zn, while quinoa cultivated in Hongcheon showed the highest content of Na. Citric acid was found the major organic acid in quinoa. Citric acid content was highest in quinoa imported from the U.S. and lowest in quinoa cultivated in Hongcheon. Among free sugar, raffinose and glucose contents were highest in quinoa cultivated in Hongcheon, The results of this study show Korean quinoa has high contents of protein, amino acids, fatty acids, minerals and free sugar, offering essential amino acids in an excellent balance.

• Current Research on Agriculture and Life Sciences
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• v.10
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• pp.11-17
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• 1992

In this study, antioxidative effectiveness of BHA, BHT at 0.02%(w/w) was compared with those of separated free phenolic acid, ester form and insoluble bound phenolic acid which were extracted from 50 g of Terminalia chebula Retz by MeOH/aceton solvents. Antioxidative effectiveness was measured by peroxide values and TBA values for 7 days, storaging respective substrates and contrast tube at $45{\pm}1^{\circ}C$ for 35days. Laboratory tubes was added by BHA, BHT, separated free, soluble and insoluble phenolic acid extracts and peroxide value of contrast tube after 21 day storage were 60, 30, 14, 11, 100. On the other hand, at the same conditions, TBA values of each antioxidants were 0.150, 0.108, 0.105, 0.073, 0.078, 0.185. This results remarkably appeared antioxidative effectiveness in meal soybean oil substrates. Phenolic acid separated and identificated were p-coumaric acid, Ferulic acid, Phloroglucinol, Pyrogallol, Vanillic acid and Caffeic acid.

• Journal of the Korean Society of Tobacco Science
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• v.28 no.2
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• pp.75-82
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• 2006

This study was carried out to investigate the changes of free sugars, non-volatile organic and fatty acids in flue-cured leaf tobacco during aging. The threshed leaf tobacco(B1O and C1L) produced in 2002 crop year was aged for 21 month in warehouse of Oc-Cheon Leaf Tobacco Processing Factory. The leaf tobacco were sampled at three month intervals for analysis of free sugars, non-volatile organic and fatty acids. The major free sugars of flue-cured were glucose and fructose regardless of tobacco grades. After aging period of 21 months, the contents of glucose and fructose showed a tendency to slightly decrease, and there was no appreciable change in the contents of sucrose in B1O and C1L grades. The major compound of non-volatile organic acid and fatty acid were malic, oxalic and citric, linolenic, linoleic and palmitic acid regardless of tobacco grade. After aging period of 21 months, the contents of malic, malonic, oxalic and fumaric acid showed a tendency to slightly decrease, whereas succinic acid was slightly increased, and maleic acid was not changed in B1O and C1L grades. The decreases in fatty acid contents in B1O and C1L grade tobacco loaves after 21 month aging were 16.5% and 9.8%, respectively. The decreases in linolenic acid contents in two grades were the highest, showing 22.1% and 12.0% reduction after 21 month aging.