• Korean journal of food and cookery science
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• v.16 no.1
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• pp.17-21
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• 2000

Carotenoids in commercial green-yellow vegetables(carrot, mugwort, perilla leaf, leek and water dropwort) were analyzed by HPLC. Carotenoids detected were lutein, ${\alpha}$-carotene, and ${\beta}$-carotene. ${\beta}$-Carotene and lutein were detected in every sample analyzed, but ${\alpha}$-carotene could only be detected in carrot. Blanching vegetables in 3% saline increased the content of carotenoids, however, the components of carotenoids were not changed. This result suggests that blanching increases the amount of available carotenoids.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.2
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• pp.175-180
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• 1997

Beta-carotene and lutein contents in 7 different green leafy vegetables(perilla leaf, mugwort, chwi, lettuce, spinach, leek, and crown daisy) were analyzed by HPLC. The isocratic separation was performed on a ${\mu}-Bondapak$ $C_{18}$ column with a solvent system of acetonitrile : dichloromethane : methanol = 70:20:10. To check the reliability of the method applied, precision and recovery tests were performed. Perilla leaf showed the highest ${\beta}-carotene$ content(12,570 ${\mu}g$ / 100 g), followed by mugwort and chwi, all of those have ${\le}10,000\{\mu}g\{\beta}-carotene$ per 100 g vegetables. Green lettuce, spinach, leek, crown daisy and reddish brown lettuce contained 9,869, 6,689, 5,664, 3,601 and 3,299 ${\mu}g\{\beta}-carotene/100 g$, respectively, Lutein content was the highest in perilla leaf($13,718{\mu}g/100 g$) followed by chwi($11,989{\mu}g/100 g$), mugwort($11,522{\mu}g/100 g$), green lettuce($10,307{\mu}g/100 g$) and spinach($10,115{\mu}g/100 g$). ${\beta}-carotene$ contents in perilla leaf, mugwort, chwi and green lettuce were 47.8~49.6% of total carotenoids, and ${\beta}-carotene$ contents in the other green leafy vegetables analyzed were 37.7~41.4% Vitamin A contents of green leafy vegetables analyzed by HPLC were 2~6 times higher than the vitamin A values shown in food composition tables except crown daisy.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.2
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• pp.91-101
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• 1993

To investigate the effects on pigmentation and carotenoid metabolism of red sea breams Pagrus major and flounders Paralichithys olivaceus by the supplemented carotenoids, fishes wire fed the diet each containing ${\beta}$-carotene, lutein ester, astaxanthin, astaxanthin monoester, astaxanthin diester and ${\beta}$-apo-8'-carotenal for 8 weeks. Carotenoids in the integuments were analyzed. In cultured red sea breams with supplemented carotenoids, carotenoid deposition and pigmentation were higher in order of astaxanthin diester group, ${\beta}$-apo-8'-carotenal group and astaxanthin monoester group. The main carotenoids of red sea breams were astaxanthin diester, tunaxanthin and ${\beta}$-carotene. Difference in the content of astaxanthin diester and ${\beta}$-carotene was observed from natural and cultured red sea breams. In cultured flounders with supplemented carotenoids, carotenoid deposition and pigmentation were higher in order of ${\beta}$-carotene group and lutein ester group. The main carotenoids of flounders were zeaxanthin and lutein. Difference in lutein and ${\beta}$-carotene contents was observed from the natural and cultured flounders. Based on the contents and composition of carotenoids in each group after feeding experimental diet, carotenoid metabolism in red sea breams were presumed the reductive metabolic pathway, astaxanthin to tunaxanthin, and likewise, in flounders, lutein to tunaxanthin.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.3
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• pp.396-401
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• 2010

The purpose of this study was the development of adsorbents for the refining of edible oil using agricultural byproducts such as rice hull, barley hull, and soybean hull as well as evaluation of their adsorptive effects against free fatty acids and lutein, the major impurities of soybean oil. Ash-type and carbon-type adsorbents were produced from the hulls. Ash-type adsorbents such as rice hull ash (RHA), barley hull ash (BHA) and soybean hull ash (SHA) were effective for the removal of free fatty acids; the acid value of degummed soybean oil was decreased by 86% upon treatment with 5% SHA. However, carbon-type adsorbents such as rice hull carbon (RHC), barley hull carbon (BHC), and soybean hull carbon (SHC) were effective for removing lutein, resulting in a 52% decrease in the lutein content of degummed soybean oil upon treatment with 5% SHC. Whereas ash-type adsorbents were composed of mesopores or macropores with small surface areas and total pore volume, carbon-type adsorbents were mainly composed of micropores with large surface areas and total pore volume.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.713-721
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• 2011

Korean cabbage (Brassica campestris L.ssp.pekinensis) is one of the major cruciferous vegetables. Cruciferous vegetables contain a rare series of secondary metabolites of amino acids called glucosinolates, as well as carotenoids, tocopherol, vitamin C and fibers. This study evaluated the effect of common cooking methods (boiling, microwaving, steaming and frying) on the phytochemical content (lutein, ${\beta}$-carotene, ${\gamma}$-tocopherol, and ${\alpha}$-tocopherol), and total antioxidant capacity of Korean cabbages, determined by DPPH assay and ABTS assay. Boiling caused a decrease in carotenoids, lutein and tocopherols. Microwaving and steaming were relatively good cooking methods for maintaining lutein, ${\beta}$-carotene, ${\gamma}$-tocopherol, and ${\alpha}$-tocopherol. The overall results of this study demonstrate that some domestic cooking procedures, specifically microwave and steaming, increased the bioaccessibility of carotenoids and tocopherol, highlighting the positive role of the nutritional properties of Korean cabbage.

• Mass Spectrometry Letters
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• v.15 no.1
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• pp.40-48
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• 2024

Capacity of the analytical/quantitative evaluation techniques to satisfy both qualitative and quantitative considerations for effective extraction of marigold oleoresins/xanthophylls and their potential as anti-mycotic and antioxidant activity was assessed. Accelerated solvent extraction (ASE), Soxhlet extraction (SE), Supercritical fluid extraction (SCFE), Cold extraction (CE), and ultrasonically assisted extraction (USE) techniques were evaluated for extraction of oleoresin/xanthophyll content from Tagetes erecta (Var. Pusa Narangi Genda) with respect to solvent consumption, extraction time, reproducibility, and yield. Followed by the antifungal and antioxidant activity evaluation. The overall yield of Tagetes oleoresin was higher in ASE (64.5 g/kg) followed by SE (57.3 g/kg), USE (50.7 g/kg), SCFE (45.3 g/kg) and CE (31.6 g/kg). The lutein esters represented more than 80% of the constituents. Further, xanthophyll/ lutein content in oleoresin was found to be quite higher in HPLC (r2 = 0.996) analysis than in the AOAC recommended UV spectrophotometer analysis. The oleoresin exhibited moderate antioxidant activity (DPPH assay) and antifungal activity against three phytopathogenic fungi. Based on the various parameters, the reproducibility of ASE was better (0.3-8.0%) than that of SE (0.5-12.9%), SCFE (0.2-9.4%), USE (0.3-12.4%) and CE (0.8-15.3%). ASE with (RSD 1.6%) is preferred being faster, reproducible, uses less solvent, robust and automation allows sequential extraction of the sample in less time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.813-820
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• 1998

This study was performed as a part of comparative biochemical studies of carotenoid pigment for the fresh water fish. Carotenoids in integument of Korean dark sleeper, Odontobutis platycephala, and dark sleeper, Odontobutis odontobutis interrupta, which are all the Korean native fresh water fish, were separated by thin layer chromatography, column chromatography and HPLC. The separated carotenoid were then reduced and isomerized by NaBH4 and I2 respectively to investigate UV-Vis spectrophotometeric patterns and chracterized by IR, 1H-NMR and Mass spectrum. The content of total carotenoids in the integument of Korean dark sleeper was 3.01mg% in April, but it was increased to 3.74mg% in September at the near of spawning period. The carotenoid isolated in April consisted of $\beta$-carotene(25.6%), lutein(18.5%) and zeaxanthin(12.0%) as major carotenoids and also contained isocryptoxanthin, diatoxanthin, tunaxanthin, cynthiaxanthin, canthaxanthin and $\alpha$-cryptoxanthin as minor carotenoids. Similarly, in September the carotenoid consisted of $\beta$-carotene(16.5%), zeaxanthin(13.7%) and cynthiaxanthin(13.6%) as major carotenoids and also contained lutein, isocryptoxanthin, tunaxanthin, $\alpha$-cryptoxanthin, diatoxanthin and canthaxanthin as minor carotenoids. At the near of spawning period, the content of cynthiaxanthin and $\alpha$-cryptoxanthin were increased. The content of total carotenoids in the integument of spawning period. T도 carotenoid isolated in April and September consisted of $\beta$-carotene(24.9%, 27.5%), zeaxanthin(14.4%, 20.9%) and lutein(12.6%, 11.4%) as major carotenoids and also contained cynthiaxanthin, tunaxanthin, diatoxanthin, isocryptoxanthin, $\alpha$-cryp-toxanthin and canthaxanthin as minor carotenoids. At the near of spawning period, the content of zeaxanthin was increased, indicating that the carotenoid composition were dependent upon their living conditions and their integument colors. Both Korean dark sleeper and dark sleeper contained high amount of cynthiaxanthin and diatoxanthin which are found as rare carotenoids in the other of fresh water fish. It is interes that they also contained tunaxanthin which is a specific carotenoid in marine fishes.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.6
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• pp.881-890
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• 2019

Objective: A study was conducted to develop non-dairy creamer analogs/mimics using egg white, egg yolk, soy protein and their combinations, and their nutrient content, shelf-life and flavor acceptability were compared. Methods: Spray dried egg white, egg yolk, and soy protein isolate were purchased from manufacturers and used for the formulae. Results: The protein contents of the non-dairy creamer analogs/mimics were about 8.5% as calculated. The amounts of oleic and linoleic acid content increased as the amount of yolk increased in the formula, but the increases of polyunsaturated fatty acids were <0.5% of total fat. Addition of egg yolk to the formula increased choline and lutein content in the products, but the amounts were <0.4 mg/g for choline and $4{\mu}g/g$ for lutein. The lutein in the products continued to decrease over the storage time, and only about 15% to 20% of the 0-month amounts were left after 3 months of storage. Although the thiobarbituric acid reactive substances values of the spray-dried non-dairy creamer analogs/mimics increased as storage time increased, the values were still low. Yellowness, darkness, and egg flavor/odor of the non-dairy creamer analogs/mimics increased as the amount of egg yolk in the formula increased. The overall acceptability of the non-dairy creamer analogs/mimics was closely related to the intensity of egg flavor/odor, but storage improved their overall acceptance because most of the off-odor volatiles disappeared during the storage. Water temperature was the most important parameter in dissolving spray-dried non-dairy creamer analogs/mimics, and $55^{\circ}C$ to $75^{\circ}C$ was the optimal water temperature conditions to dissolve them. Conclusion: Higher amounts of yolk and soy protein combinations in place of egg white reduced the cost of the products significantly and those products contained better and balanced nutrients than the commercial coffee creamers. However, off-flavor and solubility were two important issues in the products.

• Food Science and Preservation
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• v.20 no.4
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• pp.451-458
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• 2013

The purpose of this research is to distinguish the quantitative determination of phytochemicals in various agricultural products and to optimize an HPLC method for the determination of lycopene, lutein, ${\alpha}$-carotene, ${\beta}$-carotene, and cryptoxanthin. Among the different conditions studied, the most suitable ones for our samples were the extraction with hexane/acetone/ethanol (50:25:25, v/v/v), dissolution of the dry extract in tetrahydrofuran/acetonitrile/methanol (15:30:55, v/v/v), injection on a $C_{18}$ column with methanol/acetonitrile (90:10, v/v) + triethylamine $9{\mu}M$ as mobile phase, and ${\lambda}_{detection}$=475 nm. The mean percent recovery for the HPLC method were $120.7{\pm}4.1%$ (lycopene), $89.2{\pm}3.5%$ (lutein), $91.2{\pm}2.9%$ (${\alpha}$-carotene), $99.1{\pm}4.4%$ (${\beta}$-carotene), and $100.0{\pm}5.3%$ (cryptoxanthin). The contents of lutein in the agricultural products were spinach, kiwi, tomato, blueberry, melon, respectively. However, the lycopene contents were the highest in the Black tomato ($56.66{\pm}7.48mg/kg$) and Jangseong tomato ($50.28{\pm}5.42mg/kg$). The concentration of ${\beta}$-carotene in all of the agricultural products ranged from 0.07 mg/kg to 65.03 mg/kg. The quercetin content of the agricultural products increased in the order of blueberry (986.57~1,054.06 mg/100 g), kiwi (44.96~55.09 mg/100 g), hallabong (31.92~35.60 mg/100 g), and tomato (26.38~34.94 mg/100 g). The highest kaempferol content was found in the blueberry (47.79~76.15 mg/100 g) with results in all of the tested samples varying between 6.54~48.11 mg/100 g. The total polyphenol contents of the various agricultural products increased in the blueberry (213.60~229.96 mg/100 g), spinach (112.50~141.67 mg/100 g) and kiwi (46.49~70.44 mg/100 g). The total flavonoid content was the highest in both blueberry and spinach. Vitamin C content was detected in kiwi > hallabong > tomato > blueberry, respectively. The total anthocyanin contents (TAC) was detected in the Damyang blueberry and the imported blueberry.

• Food Science of Animal Resources
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• v.32 no.1
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• pp.13-17
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• 2012

Two experiments were conducted to investigate the dietary effect of chlorella vulgaris on egg production and lutein incorporation into chicken eggs. In Exp. 1, a total of three hundred, 70 wk-old Hy-Line brown layers were divided into six groups with five replicates and fed each experimental diet (corn-SBM based control diet and diets with 0.1, 0.3 or 0.5% chlorella powder and with 0.8 or 2.4% chlorella cultured media) for 6 wk, respectively. The egg production in the groups fed diets containing the chlorella powder and chlorella cultured media were higher than that of the control group (p<0.001). As dietary chlorella levels increased, the yolk color linearly increased. However, there were no significant differences in egg-shell qualities. The layers fed diet with 2.4% chlorella cultured media showed the highest Haugh unit value. In Exp. 2, a total of one hundred-eight 80 wk-old Hy-Line brown layers were assigned into four groups with three replicates per group (9 birds per replicate). The birds were fed one of four experimental diets (0, 0.5, 1.0 or 2.0% chlorella powder) for 4 wk, followed by a 14 d feeding of a withdrawal diet devoid of chlorella powder. At 2 wk, the lutein greatly increased with increasing levels of chlorella powder in birds fed diets containing more than 1%. The maximum incorporation of lutein into eggs was reached after 2 or 3 wk of feeding diets with chlorella powder. After a 7 d withdrawal, the lutein contents of egg yolks in the groups fed diets with more than 1% chlorella powder were still higher than that of control group (p<0.05). No significant differences in the lutein levels were found among groups after a 14 d withdrawal period. These results indicated that the use of chlorella in layer diets was effective in improving egg production and egg quality and for the production of lutein fortified eggs.