• Journal of the Korean Society of Food Culture
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• v.36 no.2
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• pp.168-183
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• 2021

Using the big data analysis of the Choseonwangjosilrok, this research aimed to figure out the fruits' types, prevalence, seasonal appearances as well as the royalty's perspective on fruits during Choseon period. Choseonwangjosilrok included nineteen kinds of fruits and five kinds of nuts, totaling 1,601 cases at 72.8% and 533 cases at 24.2% respectively. The text recorded fruits being used as: tributes for kings, gifts from kings to palace officials, tomb offerings, county specialties, trade goods or gifts to the foreign ambassadors, and medicine ingredients in oriental pharmacy. Seasonally the fruits appeared demonstrating an even distribution. Periodic characteristics were observed in decreasing quantity chronologically. From fifteenth century to nineteenth century, the fruits with timely features were seen: 804 times at 36.6%, 578 times at 26.3%, 490 times at 22.3%, 248 times at 11.3%, and 78 times at 3.5% respectively. In fifteenth century: citrons, quinces, pomegranates, cherries, permissions, watermelons, Korean melons, omija, walnuts, chestnuts, and pine nuts appeared most frequently. In sixteenth century: pears, grapes, apricots, peaches, and hazelnuts appeared most frequently. In seventeenth century: tangerines and dates appeared most frequently. In eighteenth century, trifoliate orange was the most frequently mentioned fruit.

• Nutrition Research and Practice
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• v.8 no.2
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• pp.183-191
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• 2014

BACKGROUND/OBJECTIVES: The objective of this study was to measure and/or estimate the total antioxidant capacity of the Korean diet. MATERIALS/METHODS: Eighty-one plant foods that were expected to exhibit rather high antioxidant activities were selected from the Korean diet using the Fifth Korean National Health and Nutrition Survey (KNHANES V). These foods were categorized into 11 food groups: cereals, potatoes, legumes, nuts, vegetables, kimchies, mushrooms, fruits, fruit juices, sea weeds, and oils. The foods were mixed in the proportions specified in traditional Korean recipes and analyzed. The measured indicators for antioxidant capacities were total phenolics, 2,2-diphenyl-1-picrylhydrazyl (DPPH), oxygen radical absorbance capacity (ORAC), and Trolox equivalent antioxidant capacity (TEAC). RESULTS: Total phenolics were high in the fruit juices, nuts, vegetables, and fruits; and the average DPPH, ORAC, and TEAC values were high in the vegetables, fruits, fruit juices, and nuts. The correlation coefficient between the content of total phenolics of each food and the in vitro antioxidant capacity was relatively high at 0.851. The intake of total phenolics per capita per day in the Republic of Korea was estimated to be 127 mg. The total dietary antioxidant capacity (TDAC) values, which were obtained from the total antioxidant capacity of each food, taking into account the intake of each food, were 20,763, 54,335, and $876.4{\mu}mol$ of Trolox equivalents using the DPPH, ORAC, and TEAC methods, respectively. The food group that contributed the most to the Korean TDAC was cereals at 39.7%, followed by fruits and vegetables at 27.8% and 13.9%, respectively. The contribution of legumes, nuts, fruit juices, and mushrooms was quite minimal at less than 2% each. CONCLUSIONS: The content of total phenolics and the antioxidant capacity of the Korean diet are significantly correlated and the high contributing food groups are cereals, fruits, and vegetables.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.6
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• pp.489-501
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• 2002

The list of monthly offering items of the Chunshin(薦新) ceremony, the service of offering the first food product of year to ancestors, shown in the Walryong(月令) in Oreaeui(五禮儀), the book written in early years of the Chosun dynasty, was studied and classified by food group. Six kinds of the cereals and grain products - barley, wheat, an early-ripening rice plant, a barnyard millet, and millet seed were offered. The meat products offered were wild geese, pheasants, swans, hares and dried-pheasants. Though not shown in e Walryong, roe deer and deer were offered from hunting trips in e winter. Eight kinds of sea-fish, six kinds of fresh-water first and six kinds of other seafood such as crab, octopus, and squid were offered. Ten kinds of vegetables: bamboo shoots, e99plants, cucumbers, etc. - were offered. Eleven kinds of tree fruits - cherries, apricots, Pears, etc., seven kinds of citrus fruits - tangerines, citrons, etc., seven kinds of nuts - chestnuts, pine-nuts, etc. and two kinds of melons - watermelons etc. - were offered. The hi인est variety in the offering items was the fruits category The remaining offering items included wine brewed from new rice. new brown seaweed, and green tea.

• Journal of Nutrition and Health
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• v.40 no.8
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• pp.769-778
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• 2007

Using ICP-AES, we analyzed manganese content in 366 foods consumed frequently by Koreans. For the analysis, it was included a total of 366 foods such as 51 kinds of grains, 7 kinds of potatoes and starches, 7 kinds of sugars and sweeteners, 12 kinds of legumes, 11 kinds of nuts and seeds, 68 kinds of vegetables, 7 kinds of mushrooms, 33 kinds of fruits, 13 kinds of meats, 4 kinds of eggs, 48 kinds of fishes and shellfishes, 7 kinds of seaweeds, 16 kinds of milks, 8 kinds of oils and fats, 27 kinds of beverages, 34 kinds of seasonings, 13 kinds of processed foods and others. Among the grains, starches and sugars, manganese content of rice was 0.745 mg/100g. As for legumes, the content of manganese in soybean milk was 0.033 mg/100g and in black beans was 4.075 mg/100g. In nuts and seeds, the content of manganese in gingko nuts was 0.268 mg/100g while that in pine nuts was 8.872 mg/100g. Among the vegetables, manganese contents were 0.061 mg/100g in cherry tomato and 14.017 mg/100g in ginger. In mushrooms, the highest manganese content was displayed in ear mushroom at 10.382 mg/100g. Dried jujube and shrimp were found to be the fruits and fishes with high manganese contents at 2.985 mg/100g and 3.512 mg/100g, respectively. Among dairy foods, oils and beverages, manganese content was the highest in instant coffee powder at 2.577 mg/100g. Seasonings and processed foods posted 0.010 mg/100g in Sagolgomtang, instant soup and 23.846 mg/100g in pepper. In a furture, more various food for manganese content needs to be analyzed and a reliable food database should be compiled from the findings of researches in order to estimate manganese consumption accurately.

• Journal of Korean Society of Forest Science
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• v.103 no.3
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• pp.490-502
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• 2014

This study investigates the cultivation processes of major nuts and fruits such as Ginkgo biloba L., Vitis coignetiae, Actinidia arguta Planch, Rubus coreanus Miq., and Rubus crataegifolius and analyzes standard income in order to provide foundational data necessary to make reasonable policies related with the criteria of compensating the loss of forest products or diagnosis of forestry management. According to the research results, the types of cultivation by items can be largely divided into open field culture and mountainous culture. Regarding the average annual income per unit area (3.3) by items, the open field culture of Ginkgo biloba L. was 1,060 Won, mountainous culture of Ginkgo biloba L. was 618 Won, open field culture of Vitis coignetiae was 5,891 Won, mountainous culture of Actinidia arguta Planch was 8,113 Won, open field culture of Rubus coreanus Miq. was 14,701 Won, and open field culture of Rubus crataegifolius was 17,482 Won or so; thus, the average annual income of Rubus coreanus Miq. and Rubus crataegifolius was very higher than that of the other items. In particular, because the production of Rubus crataegifolius starts two years after the planting and they rely on family labor mainly for the cultivation, the expenses for employment and labor were analyzed to be low. In addition, the analysis shows that at most of the nuts and fruits cultivation, initial investment costs for facilities or seedlings occupy a great part as about 30% averagely out of the management cost, so it is thought that the government should provide proper support to vitalize the cultivation.

• Journal of the Korean Home Economics Association
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• v.23 no.4
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• pp.79-100
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• 1985

This study was designed to establish Korean food culture by analyzing 17 sets of Jinyounuigue, Jinchanuigue, and Jinjarkuigue which were the records of royal party procedures in Yi dynasty, Analysis was made on royal parties in terms of table setting, kinds of dishes served, composition of foods, frequency of the food materials used, and food items changed over the period from 1719 to 1902, the latter half period of Yi dynasty. Foods used in those parties were classified into seven groups in this study; rice and noodoes, side dishes, Docks, desserts, fruits and nuts, beverages, and sauces. There were about 10 kinds of steamed rice and noodles including Mandoo and Byungtang, 140 different kinds of side dishes, 53 kinds of Kocks, 142 kinds of various desserts, especially Dasik and Korean cookies, 38 kinds of fruits and nuts, 10 kinds of beverages including Hwachae and Sujeongkwa, and 10 kinds of sauces such as soy sauce, mustard, honey, and etc. There was no tendency in omission or addition of food materials, but the number and heights of dishes were designated by the scale or character of the party. There were unique measuring units that were quite different from metric system. More than 30 different units were appeared in the differences. Most of them were used for typical items such as Sari for noodles only. However some were quite general and used until now. Mal and Dye were the units for volume, Kwan and Kuen for weight, and Chock and Chon for length.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.801-807
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• 1998

Taurine content in Korean foods of plant origin was determined for 118 commonly used food items including cereals, potatoes, pulses, nuts, seeds, vegetables and fruits. Taurine concentration in food sample was analyzed using an automated amino acid analyzer(Biochrom 20, Pharmacia LKB) based on ion-exchange chromatography. Taurine was frequently detected in plant kingdom in much lower concentrations(1/100~1/1000) than those found in marine lifes and mammals. Glutinous rice, glutinous millent and sorghum did not contain taurine, while 0.7~3.9mg taurine/100g dry wt were detected in rice, barley and their products. Potatoes and sweet potatoes contained 0.3~1.2mg taurine/100g wet wt, and seasame seeds, perilla seeds, almonds, walnuts and gigko nuts contained 0.7~3.0mg taurine/100g wt. Taurine concentration was undetectable in most of the pulses, and in a large number of vegetables. Garlic bulbs, eggplants, green peppers, lotus roots, and cabbages have a relatively high level of taurine(around 1mg taurine/100g wet wt) among vegetables. Taurine was absent or found in very low levels(<1mg taurine/100g wet wt) in most of the commonly used fruits.

• Molecules and Cells
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• v.21 no.2
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• pp.308-313
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• 2006

Amygdalin is a cyanogenic glycoside compound which is commonly found in the pits of many fruits and raw nuts. Although amygdalin itself is not toxic, it can release cyanide (CN) after hydrolysis when the pits and nuts are crushed, moistened and incubated, possibly within the gastrointestinal tract. CN reversibly inhibits cellular oxidizing enzymes and cyanide poisoning generates a range of clinical symptoms. As some pits and nuts may contain unusually high levels of amygdalin such that there is a sufficient amount to induce critical CN poisoning in humans, the detection of abnormal content of amygdalin in those pits and nuts can be a life-saving measure. Although there are various methods to detect amygdalin in food extracts, an enzyme immunoassay has not been developed for this purpose. In this study we immunized New Zealand White rabbits with an amygdalin-KLH (keyhole limpet hemocyanin) conjugate and succeeded in raising anti-sera reactive to amygdalin, proving that amygdalin can behave as a hapten in rabbits. Using this polyclonal antibody, we developed a competition enzyme immunoassay for determination of amygdalin concentration in aqueous solutions. This technique was able to effectively detect abnormally high amygdalin content in various seeds and nuts. In conclusion, we proved that enzyme immunoassay can be used to determine the amount of amygdalin in food extracts, which will allow automated analysis with high throughput.

• Journal of the Korean Society of Food Culture
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• v.5 no.3
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• pp.301-311
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• 1990

The agriculture of Korea was begun in the neolithic era partly and generalized around 4,000 B.C. Discovery of acorn and stoneworks used in agriculture in neolithic era in 8,000 B.C to 6,000 B.C suggests that prehistoric ancestors of Korean night use acorn, hazel-nuts, and haws, etc. as foods. Cultivation of chestnuts, peaches, plums, pears, and japanese apricots was found in Mahan, the tribal states, and in the period of three kingdoms and Balhae dynasty too. In the period of Koryo, pears, plums, japanese apricots, pine nuts, apricots, grapes, jujubes, gingko nuts, oranges, and citrons were cultivated and used in diet. Sejongsilrokjiriji(1454), a geography of the early chosun, and Sinjungtonggukyojisungnam(1492) show that they cultivated almost all fruits we are now cultivating such as hazel-nuts, haws, nutmeg nut, and so on. Loquats seem to be brought in the early chosun era and figs around 16th century. Pecans, sweet cherries were brought around 1,900 and recently tropical fruits like kiwis were brought in and used in a large scale. In addition, Some fruits were used in medical treatments. Fruits increase the pleasure of the diet and sometimes they are used as a measure of a standard of living. Fruits have been improved and used for a long time, their status in our diet will be maintained resolutly.

• Journal of Korean Society of Forest Science
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• v.105 no.1
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• pp.93-102
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• 2016

This research was conducted for major cultivated chestnut (Castanea spp.) in Korea to compare chestnut quality characteristics according to storage temperatures ($4^{\circ}C$ vs. $-1^{\circ}C$) and cultivars. Color, hardness, soluble solids content (SSC), rate of decay and sensory evaluation were investigated during 16 weeks storage. Cultivars 'Tsukuba' and 'Ishizuchi' showed the least pericarp color change while cultivars 'Riheiguri' and 'Daebo' showed the most pericarp color change during storage. Chestnut fruits stored at $-1^{\circ}C$ showed less pericarp color change than those stored at $4^{\circ}C$. Cultivars 'Arima' and 'Tanzawa' exhibited the decrease tendency of hardness with lowest hardness during storage at $-1^{\circ}C$. Chestnut fruits stored at $4^{\circ}C$ showed high hardness than those stored at $-1^{\circ}C$. Cultivars 'Riheiguri' showed the highest increase of SSC, while cultivar 'Arima' showed the lowest increase of SSC after 16 weeks of storage. The SSC increased in nuts from all cultivars at both temperatures, but nuts stored at $-1^{\circ}C$ showed higher increases in SSC than nuts stored at $4^{\circ}C$. Cultivars 'Ishizuchi' and 'Riheiguri' showed high rates of decayed nuts in contrast to cultivars 'Daebo', 'Okkwang' and 'Tanzawa' that showed low rates of decayed nuts during storage. The chestnut fruit stored at $-1^{\circ}C$ showed less decay than fruit stored at $4^{\circ}C$. Texture and sweetness were tested for sensory evaluation. Among the tested cultivars, 'Riheiguri', 'Daebo' and 'Tsukuba' showed hard texture and very sweetness, while 'Tanzawa' showed relatively soft texture. 'Arima' and 'Okkwang' showed weak sweetness during storage. Nuts stored at $4^{\circ}C$ exhibited harder texture than nuts stored at $-1^{\circ}C$ while $-1^{\circ}C$ exhibited more sweetness than nuts stored at $4^{\circ}C$. Chestnuts for hard texture and short-term storage (less than one month), $4^{\circ}C$ will be a proper storage temperature, while in order to store long-term (more than 4 month), $-1^{\circ}C$ will be a proper storage temperature. Result from this study provide base-line data of postharvest management for Korean cultivated chestnut as well as contributing increased product value and income for chestnut producers.