• Journal of Life Science
• /
• v.16 no.2 s.75
• /
• pp.297-301
• /
• 2006

For developing natural antibacterial agents from Houttuynia cordata Thunb., antibacterial effects of volatile flavor component using various bacterial sp. were tested. Extraction from Houttuynia cordata Thunb. by using SDE (Simultaneous steam Distillation-Extraction) showed strong antibacterial activities against Vibrio and Bacillus genus, such as Vibrio. cholerae, V. parahaemolyticus, V. vulnificus, Bacillus. cereus, and B. subtilis. Then chemical compositions of leaf and stem were analyzed. The contents of crude protein, lipid, and ash in stem were less than those of leaf, but fiber contents were higher than those of leaf. Among the amino acids, aspartic acid, glutamic acid, glycine, and arginine were higher than those of other amino acids. Linolenic acid, linoleic acid, oleic acid, and palmitic acid were major fatty acids. Major minerals of Houttuynia cordata Thunb. were potassium, calcium, phosphorus, magnesium, iron, zinc, and copper. Especially, in the case of potassium, it was highest.

• Journal of the Korean GEO-environmental Society
• /
• v.7 no.4
• /
• pp.35-41
• /
• 2006

This paper analyzed elution and ingredients of soil components which consist of soil and rocks in 6 regions in Yeongyang and Cheongsong to identify substantial matters that cause muddy water in Imha reservoir. We identified that more than 80% of major ingredients in collected soil and rocks are vermiculite(V), illite(I), kaolinite(Ka), quartz(Q), feldspar(F). Sodium and calcium are eluted in large quantities from soil of Sanseong and Cheongki. When calcium is in contact with water, much ions are eluted rapidly. We confirmed these ions are alkali minerals rising pH. We consider clay components distributed in Yeongyang as major cause of muddy water and rising pH of Imha reservoir because its ingredient calcite easily is dissolved in rainwater and splits other mineral particles into ${\mu}m$ sized particles.

• Korean Journal of Human Ecology
• /
• v.3 no.1
• /
• pp.59-69
• /
• 1994

The purpose of this study was to examine the food labelling system and its regulations based on Food Hygine Law in Korea and to compare them with those of USA and JAPAN. This study was carried out to suggest desirable direction for improvement of food labelling system in Korea by reviewing literatures and regulations related to the subject of this study. The results are as follows: 1. The indication of shelf-life in Korean lavelling system appeared ineffective from the point of view of consumer protection and resource preservation compared with dual system of indicating shelf-life in USA and Japan. 2. The standard of labelling general food in Korea does not give sufficient nutritive information to the consumers, compared with that in USA and Japan. 3. Only five ingredients including additives are to be listed on the food label in Korea whereas all the ingredients and additives are in the USA and Japan. 4. The way of Listing food additives on food label is neither specifically required nor standardized in Korea and, food additives are classified into only 7 groups in Korea while 18 in the USA. Based on the above results of literature review, the followings are suggested to improve food labelling system in Korea. 1. Indication of shelf-life should have dual system, in which perishable food should not be permitted to be sold after its shelf-life while the processed food or dried food to be preserved for a long time should be indicated with more or less flexible term about shelf-life. 2. Standard of labelling general food should include calorie, fat, protein, and the content of major vitamins and minerals. 3. All ingredients and their contents, including food additives should be listed on the food labels. 4. The standard of indication of food additives in Korea should include the name, usage and content of all additives used in foods.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.46 no.6
• /
• pp.725-732
• /
• 2013

To identify the food component characteristics of seven edible pufferfishes (five wild pufferfishes including striped puffer Takifugu xanthopterus; eyespot puffer Takifugu chinensis; purple puffer Takifugu porphyreus; rough-backed puffer Lagocephalus wheeleri; and grass puffer Takifugu niphobles; and two cultured pufferfishes including yellow puffer Takifugu obscurus, and tiger puffer Takifugu rubripes) in Korea, the proximate, fatty/amino acid, chemical and taste compositions were investigated. The proximate compositions were not significantly different among the sampled pufferfishes, whereas grass puffer had lower moisture and crude lipid levels contents, and higher crude protein and ash contents than the other species. The total amino acid levels in wild and cultured pufferfishes were 14,941.6-16,427.9 mg/100 g, and the major amino acids were aspartic acid, glutamic acid, glycine, alanine, leucine, lysine and arginine. Regarding the fatty acid and mineral compositions, the major fatty acids included 22:6n-3, 16:0, 18:1n-9, 20:5n-3, 18:0, 20:4n-3, and 22:5n-3 in that order, and there was a little difference among the sampled pufferfishes. Grass puffer had a higher monoenes ratio, i.e., 16:1n-7 and 18:1n-9, and a lower polyenes ratio than the other pufferfishes. The main minerals detected K, P, Na, S and Ca. Regarding the taste-active compounds, the free amino acid contents of pufferfish extracts were 236.4-428.1 mg/100 g, consisting primarily of taurine, lysine, proline, glycine, alanine and arginine in that order. The amino nitrogen content of the pufferfishes was 84.5-156.4 mg/100 g, and there was a little difference among the species. As for taste intensity, the total taste value of the purple puffer was higher than that of the other pufferfishes.

• Plant Resources
• /
• v.6 no.1
• /
• pp.27-35
• /
• 2003

In this study, as preliminary research for the development of natural estrogen supplement the chemical properties of Iranian black pomegranate juice concentrate and seeds were evaluated. Proximate compositions of pomegranate juice concentrate and seeds were as follows; crude lipid 0.4% and 8.2%, moisture 39.9% and 6.6%, crude protein 0.9% and 12.2%, ash 1.4% and 1.7%, and carbohydrate 42.0% and 84.5% respectively. Major amino acids are glutamic acid (1310.0ppm) and aspartic acid (896.2ppm) in juice concentrate, and glycine (611.1ppm) and arginin (401.6ppm) in seeds. Ascorbic acid has the highest concentration of 20.0mg/l00g in juice concentrate and 0.23mg/l00 in seeds. The compositions of unsaturated fatty acids such as linoleic acid and linolenic acid were higher than those of saturated fatty acids such as stearic palmitic acid. Major minerals were potassium, calcium and sodium, potassium was highest in both juice concentrate and seeds. Vitamins were composed of ascorbic acid (20.0mg/l00g), vitamin B$_1$(0.12mg/100g) and niacin (0.80mg/l00g) in juice concentrate, and only ascorbic acid(0.23mg/l00g) in seeds. Organic acids such as citric and L-malic acid were detected only in pomegranate juice concentrate. The contents of total polyphenols were 4.55g/L in juice concentrate and 3.5mg/l00g in seeds, respectively. Phytoestrogens detected in pomegranate juice concentrate and seeds were daidzein, quercetin, genistein and 17 $\beta$-estradiol.

• Food Science of Animal Resources
• /
• v.37 no.3
• /
• pp.329-341
• /
• 2017

Livestock is considered central component in agricultural sector of Pakistan, provides employment to more than 8 million families. Meat and meat products holds pivotal significance in meeting dietary requirements serving as major protein source and provide essential vitamins and minerals. Globally, consumer demand is increasing for healthy, hygienic and safe meat and meat products due to growing population, income level and food choices. As, food choices are mainly influenced by region, religion and economic level. However, religion is one of the major factor to influence the food choices. In this context, halal foods a growing trend, trade estimated to cross USD $ 3 trillion and among this, meat sector contribute about US$ 600 billion. Halal meat and allied products is requirement from Muslims but it is also accepted by non-Muslims due to safe and hygienic nature, nutritious value and superior quality. Pakistan meat industry is vibrant and has seen rigorous developments during last decade as government also showed interest to boost livestock production and processing facilities to meet increasing local and global demand. The industry has potential to grow owing to its natural animal rearing capability, muslim majority country (96% of total population), improvisation of market and consumer preference towards halal meat. Current review debates Pakistan meat industry scenario, production trend, global trade as well as future potential with respect to modernization, processing, distribution and trade. The data presented here is useful for meat producers, processors and people involved in export of Pakistani meat and meat based products.

• Journal of the Korean Society of Food Culture
• /
• v.13 no.2
• /
• pp.91-96
• /
• 1998

This study was conducted to investigate the constituents of pumpkin and sweet-pumpkin. Moisture content of pumpkin was higher than that of sweet-pumpkin, but the other proximate constituents were lower. The major free amino acids were aspartic acid, threonine and cystine in pumpkin and cystine, arginine and tyrosine in sweet-pumpkin. Non-volatile organic acid of sweet-pumpkin was higher than that of pumpkin. Crude fat content of pumpkin and sweet-pumpkin were 0.33% and 0.48%. The major fatty acids were palmitic acid, linolenic acid and linoleic acid in pumpkin and oleic acid, linoleic acid and palmitic acid in sweet-pumpkin. The content of unsaturated fatty acid was 52.3%, 71.5% in pumpkin and sweet-pumpkin, respectively. The contents of minerals, vitamin C and carotenoid in sweet-pumpkin were higher than those of pumpkin.

• Journal of the Korean Society of Groundwater Environment
• /
• v.5 no.4
• /
• pp.203-209
• /
• 1998

The quality of groundwater used for natural mineral water should be strictly regulated on international level by hydrogeology experts and officials because groundwater is greatly subjected to contaminations and its aquifer system may be easily destroyed by external reasons. A total of 18 natural mineral water plants exist in Precambrian metamorphic terrains of the Gyunggi massif and Yeungam massif. The g개undwater quality for the natural mineral water investigated in hydrochemical aspects shows that pH ranges from 6.85 to 8.02 with an average of 7.52. The electric conductivity (EC) and hardness average 134.1 $\mu$S/cm and 43.5, respectively, which are relatively low to the total average (151.4 $\mu$S/cm and 57.9). The contents of major cations and anions are in the order of $Ca^{2＋}$＞$Na^{＋}$＞Mg$^{2＋}$＞K$^{＋}$ and HCO$_3$$^{-}$ ＞SO$_4$$^{2－}$ ＞Cl$^{-}$ ＞F$^{-}$ , respectively. The dominant water types determined by Piper diagram are $Ca^{2＋}$－$Na^{＋}$－HCO$^{-}$ $_3$and $Ca^{2＋}$-HCO$^{-}$ $_3$, mainly due to the dissolution of plagioclase in the host rocks. Representative correlation coefficients between chemical species are $Ca^{2＋}$－HCO$^{-}$ $_3$(0.92), $Ca^{2＋}$－Cl$^{-}$ (0.63), $Na^{＋}$－F$^{-}$ (0.67), HCO$^{-}$ $_3$－Cl$^{-}$ (0.66), and $Na^{＋}$－HCO$^{-}$ $_3$(0.63). The determinative. coefficients between $Ca^{2＋}$ and HCO$^{-}$ $_3$, and (Ca$^{2＋}$＋$Na^{＋}$＋K$^{＋}$ and EC art highest among the elements. According to the saturation index, most chemical species are undersaturated with respect to major minerals, except for some silica phases. In viewpoint of phase equilibrium, the chemical evolution of the groundwater may continue to proceed with increasing pH because the groundwater is undersaturated with respect to feldspars.

• Economic and Environmental Geology
• /
• v.29 no.4
• /
• pp.483-493
• /
• 1996

The tectonic environment and source characteristics of the Daebo granitic batholith in the central Ogcheon Belt were investigated based upon major and trace element geochemistry. The batholith is comprised of three granite types; a biotite granite (DBBG), K-feldspar megacryst-bearing biotite granite (DBKG), and a more mafic granodiorite (DBGD). The variations of Na and K in the granites can not be explained by simple fractional crystallization from the same primary magma. The irregular behavior of these alkali elements indicates a variety of source materials or incomplete mixing of different source materials. The large ion lithophile (LIL) element enrichment and low Ta/Hf ratios of the granites are typical characteristics of normal, calc-alkaline continental arc granitoids. Based upon REE patterns of the granites, it seems to be unreasonable to regard the felsic DBBG as a late stage differentiate formed by residual melts after the fractionation of major constituent minerals of the more mafic DBGD. Inconsistent variations in ${\varepsilon}_{Nd}(t)$ and LIL element concentrations of the granites preclude a mixing model between primitive melt and LIL element-enriched upper crustal materials. The irregular geochemical variation of the granites is taken to be largely inherited from an already heterogeneous source region.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.51 no.5
• /
• pp.510-517
• /
• 2018

The study investigated the seasonal and regional changes in the food components of raw laver Pyropia sp.. Samples were obtained monthly from December 2017 to March 2018 at auction markets located in Gangseo-gu, Busan (Nakdong-raw laver), Seocheon-gun, Chungnam, Wando-gun, Jeonnam and Goheung-gun, Jeonnam. The general components, heavy metals and minerals, free amino acids, total phenolic compounds (TPC), and antioxidant activities of the samples were analyzed. No significant physicochemical changes in the moisture, crude lipid, and ash contents were observed in the raw lavers tested. However, the crude protein content of Nakdong-raw laver was the highest in December 2017 at $7.20{\pm}0.28%$ and the content was higher seasonally and regionally than those of the other raw lavers. In addition, the taurine, zinc, manganese and TPC contents of Nakdong-raw laver was higher seasonally and regionally than those of the other raw lavers. The ethanolic extract of Nakdong-raw laver also had higher antioxidant activity, including as DPPH (2,2'-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-azino-bis [3-ethylbenzothiazoline-6-sulphonic acid]) radical scavenging activity, although there was no significant correlation between TPC and the antioxidant activity. This study is the first analysis of seasonal and regional changes in the major food components of raw laver cultivated in Korea.