• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.573-577
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• 2013

To extend the shelf-life of the domestic peach, a low dose UV-C irradiation (0~3.0 $kJ/m^2$) was treated and the changes of the major chemical components were investigated. The contents of polyphenols in UV-treated peaches were higher than that of control with the highest at 0.25 $kJ/m^2$ UV treatment. The contents of polyphenols of control and UV treatments were slightly reduced by storage period. The contents of flavonoid were not significantly different among the control and UV treatments. Detected free sugars of the control and UV treatments were fructose, glucose, maltose and sucrose. Sucrose content was higher than that of other free sugars and free sugar content increased during storage. And free sugar content was not significantly different between the control and UV treatments. The free amino acid content of the control and UV treatments were 115.38 mg% and 95.92~120.94 mg% respectively, but there was no significant difference between the control and UV treatments.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2018.10a
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• pp.216-216
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• 2018

• Plant Resources
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• v.8 no.1
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• pp.17-26
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• 2005

From the point of breeding view for our future, 20 Korean varieties of red pepper for the contents of capsaicinoids, free amino acids, free fatty acids and organic acids with powder product and eating qualities were chosen, and the sensory properties of their water and ethanol extract were compared in order to investigate the influence of the composition of test components on sensory acceptability of Korean red pepper. The composition of taste components in red pepper powder varied wildly depending on the varieties; total capsaicinoids content variety from 0.029 to $0.913\%$, free sugar 8.45 to $20.2\%$, and organic acid 4.58 to $19.54\%$. Capsaicinoid contents especially dihydrocapsaicin content, were highly correlated with pungent taste of the methanol extract of red pepper power, but did not show significant relationship to the overall sensory acceptability. However, the components analyzed here and eating and processing qualities include high variations and future breeding sources.

• Applied Biological Chemistry
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• v.31 no.2
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• pp.169-176
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• 1988

Lipid contents, fatty acid compositions and free sugar contents of dried ginsengs grown for different years were studied. The lipid and free sugar were separated and quantified by silicic acid column chromatography, thin layer chromatography, gas liquid chromatography and high performance liquid chromatography. Ginseng contained $1.07{\sim}67%$ crude lipid and the hightest lipid content was shown in 3 year old root. The lipid fractions obtained by silicic acid column chromatography were mainly composed of neutral lipid$(51.35{\sim}72.30%)$. The contents of phospholipid and glycolipid in total lipids were $15.03{\sim}34.59%$ and $11.83{\sim}20.72%$, respectively. As the ginseng grew, neutral lipid content increased gradually but glycolipid decreased to the half of the one year old root. Seven components of neutral lipid separated by thin layer chromatography were identified but the other two components were not able to be identified. Triglyceride content was $14.42{\sim}23.91%$, sterol ester and unidentified material(II) were $13.58{\sim}21.26%$ and $7.13{\sim}15.83%$ respectively. The major fatty acids were linoleic acid, palmitic acid, oleic acid and linolenic acid. Linoleic acid content of total and neutral lipid was $61{\sim}65%$ palmitic acid content in phospholipid was $26{\sim}39%$ and one year old root showed the hightest contents. The fatty acid composition of neutral lipid was similar to the pattern of total lipid. Linolenic acid content of glycolipid decreased gradually. Free sugars were composed of rhamnose, fructose, glucose, sucrose, maltose and an unidentified material. The content of sucrose was $92{\sim}94%$ of total free sugars. Two year old root showed the highest sugar content and it decreased since then.

• Food Science and Preservation
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• v.15 no.2
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• pp.261-268
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• 2008

This study was carried out to analyze the components of the roots, stems, and leaves of Ailanthus altissima to obtain basic data on the nutritional and functional materials developed a functional food with A. altissima. Among the general components, crude ash (9.20%) in the roots, crude protein (11.36%) in leaves, and carbohydrates (81.74%) in stems were higher than other parts. The content of soluble protein was the highest 9,839.52 mg% in leaves. Reducing sugar and free sugar in roots were 1,813.94 mg% 1,140.20 mg% and 1,670.98 mg% 1,190.42 mg% in leaves, respectively. The contents of free amino acid (2,018.58 mg%) in roots were higher than leaves (1,070.88 mg%) and stems (427.55 mg%). Especially arginine (1,446.63 mg%) and aspartic acid (252.82 mg%) in roots were the highest. Total content of amino acid derivatives were 780.70 mg% in leaves and 430.95 mg% in roots. Especially, taurine was 61.68 mg% in roots. In the results of mineral analysis, the contents of Ca, K and Mg which account for 83% to 98% of mineral contents, were high in all parts. The polyphenol compounds in leaves and water extract of leaves were 821.58 mg% and 8,040.35 mg%. And contents of flavonoids were 2,501.67 mg% in leaves and 13,592.20 mg% in ethanol extract of leaves, respectively.

• Food Science and Preservation
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• v.20 no.3
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• pp.330-335
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• 2013

This study was conducted to investigate the food value of Cudrania tricuspidata at its various maturation stages. The pH, total acid and reducing sugar contents of its fruit juice were determined to have been 4.2~5.1, 1.4~2.0% and 5.4~8.6%, respectively. The general chemical components of its fruit were observed as 76~80% moisture, 2.2~3.5% crude protein, 1.7~2.9% crude fat, 0.8~1.2% ash and 14.5~16.4% carbohydrate. Its free sugar, glucose and fructose contents were determined. The fructose contents of both its ripened and over-ripened fruits were higher than their glucose contents. Organic acids such as oxalic acid, citric acid, tartaric acid, malic acid and succinic acid were detected, and the concentration of the malic acid and the succinic acid were found to have been most abundant. The K content was higher than the amounts of other minerals, such as Ca, Fe, K, Mg, Na and P. Its vitamin C and the total amount of its dietary fiber were 127.5~149.2 mg% and 22.7~38.7%, respectively. Its insoluble dietary fiber content was higher than its soluble dietary fiber content. Its total polyphenol and flavonoid content were 18.9~19.6 mg% and 40.9~48.2 mg%, respectively.

• Food Science and Preservation
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• v.19 no.4
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• pp.569-576
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• 2012

This study was conducted to compare the major chemical components of Korea Crataegi fructrus (KCF) and Chinese Crataegi fructrus (CCF). Among the proximate compositions, the curde fat content of KCF was lower than that of CCF, whereas their crude protein, crude ash and carbohydrate contents were similar. CCF had a higher total free sugar content than KCF. The major free sugars of KCF and CCF were identified as fructose and glucose. The value of glutamic acid was greater in the amino acids of KCF and CCF, and KCF had higher total amino acids and essential amino acids contents than CCF. KCF also had a higher level unsaturated fatty acids than CCF. CCF had a higher organic acid content, but both KCF and CCF had high citric acid levels. and Chinese The vitamin C contents of KCF and CCF were 272.69 mg per 100 g and 262.38 mg per100 g, respectively. The mineral content of KCF was higher than that of CCF, in the following order : K > Ca > Mg > Fe. The results showed that KCF had higher total amino acid, essential amino acid, unsaturated fatty acid and mineral contents and CCF had higher free sugar and organic acid contents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.1
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• pp.172-177
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• 2014

The purpose of this study was to provide basic date for organic acid, vitamin and free sugar contents of commercial dried lavers cultivated in Korea (Seocheon, Wando, Goheung and Busan). The contents of organic acid per 100 g of dried lavers were in the range of 1,238.67~1,437.00 mg of malic acid, 1,021.67~1,309.67 mg of oxalic acid, 1,035.67~1,247.33 mg of citric acid, 1,001.00~1,146.00 mg of succinic acid, 902.00~1,107.00 mg of tartaric acid, 862.67~1,070.67 mg of lactic acid and 370.33~421.67 mg of acetic acid. The concentration of vitamin A and ${\beta}$-carotene were the highest (0.286 mg and 22.19 mg/100 g) in dried lavers cultivated from Seocheon and Wando. Vitamin $B_1$, $B_3$ and $B_{12}$ concentrations were the highest (9.79 mg, 19.15 mg and 1.77 mg/100 g) in dried lavers cultivated from Goheung, and vitamin $B_2$, $B_6$ and $B_9$ concentrations were the highest (4.55 mg, 2.36 mg and 2.17 mg/100 g) in dried lavers cultivated from Wando. The concentration of vitamin C and E contents were the highest (219.33 mg and 1.75 mg/100 g) in dried lavers cultivated from Wando. The contents of free sugar per 100 g of dried lavers were in the range of 214.27~347.72 mg of galactose, 59.10~71.69 mg of glucose, 37.86~54.34 mg of fucose and 6.26~14.65 mg of mannose.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.1
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• pp.85-91
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• 2013

Korean traditional rice wine, Makgeolli, has been widely consumed and increasingly popular in Korea. In this study, we examined Makgeolli supplemented with cranberries (0, 5, 10 and 15% by rice weight) during fermentation for seven days for the various quality characteristics : pH, total acidity, soluble contents, color, reducing sugars, alcohol contents, and DPPH free radical scavenging activities, total flavonoids, microbial properties, and sensory properties. After the pH value decreased from a range of 4.40~5.63 to 3.83~3.94 up to day 3, the pH gradually increased until day 7. As fermentation proceeded, soluble contents and reducing sugar increased in most of the samples, with a temporary reduction after day 2. There were no differences in L and b color values, but the "a" value showed significant differences with the rate of cranberry added. The DPPH free radical scavenging activity and total flavonoid content of cranberry Makgeolli were higher than those of the control. After fermentation for seven days, the alcohol content ranged from 14.57 to 17.40%, while total acidity levels were within the range of 0.50 to 0.54%. Yeast cell counts increased until day 3 and then, gradually deceased. In the sensory evaluation, Makgeolli with 10% cranberry showed the highest overall acceptance.

• Korean journal of food and cookery science
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• v.9 no.4
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• pp.257-260
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• 1993

For the purpose of supplying the information to improve the acceptability of soy paste as the condi-ment, we investigated the changes of free sugar, volatile and nonvolatile organic acids during improved soypaste fermentation. The results were as follows; Free sugars were increased in order of glc> xyl>ara>gal. Acetic, formic, butyric, and propionic acid in volatile organic acids were detected. And total contents were increased until 60 day. In 180 day, contents of volatile organic acids were high in order of acetic>propionic> butyric> formic. The contents of succinic and glutaric acid in nonvolatile organic acids were predominent and increased in order of succinic>glutaric>lactic. Tartaric>citric>malic acid were produced in the next order.