• Korean Journal of Human Ecology
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• v.8 no.1
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• pp.25-31
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• 2005

Chemical components of the physiological activity substance in Zizyphus jujuba seed were analyzed for the use as an functional processed products. The proximate compositions of Zizyphus jujuba seed were carbohydrate 89.40%, moisture 8.23%, crude protein 1.22%, crude fat 0.65% and crude ash 0.50%, respectively. the richest mineral contained in Zizyphus jujuba seed was Mg(198.3mg/100g), followed by Mn(113.0mg/100g), K(100.2mg/100g), Ca(25.3mg/100g), P(25.6mg/100g_, Fe(23.5mg/100g), Zn(18.7mg/100g), Cu(7.4mg/100g) and Na(5.3mg/100g). Total amino acid contents of Zizyphys jujuba seed were 1103.12mg/100g, and the major amino acids were proline(235.17mg%), aspartic acid(175.941mg%), gltamic acid(101.46mg%), leucine(50.27mg%), serine(47.71mg%), aspartic acid(47.27mg%), glycine(41.60mg%) and lysine (33.78mg%), respectively. The amount of free amino acids in the protein of Zizyphus jujuba seed were 178.62 mg/100g, and the major free amino acids were proline(121.30mg%), alanine(6.01mg%), valine(2.63mg%) and arginine(2.04mg%), respectively. The compositions of major total fatty acid in the lipid Zizyphus jujuba seed were C18:2(n5c) 28.72%, C18:1(n9t) 23.76%, C18:1(n9c) 13.45%, C16:0 13.45% and C20:5(n3) 1.77% in order, respectively.

• The Korean Journal of Food And Nutrition
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• v.29 no.1
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• pp.19-26
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• 2016

Mulberry (oddi) is one of the most popular functional foods with many physiological components. This study investigated and compared the nutritional compositions and physiological activities of four mulberry fruits from Morus albo L. including Cheongilppong, Iksuppong, Suwonppong and Cheongsuppong (a new cultivar from Chungcheongbuk-do). To analyze the nutrient contents, mulberry fruits were freeze-dried. The results showed that the proximate compositions of the four mulberry cultivars ranged from 9.61~14.11% for moisture, 8.28~11.90% for crude protein, 3.70~4.86% for crude ash, 4.28~5.54% for crude lipid and 7.46~10.78% for crude fiber. The above proximate contents of mulberry cultivars were not significantly different. However, Cheongsuppong had the highest content of reducing sugar, 74.7%. Chungsuppong and Iksuppong showed higher contents of total polyphenol and anthocyanin than other mulberry cultivars, while all mulberry cultivars showed high antioxidant activities. Hypoglycemic effect had a slightly higher level in Suwonppong and Cheongsuppong than in the other samples. Taken together, the new cultivar "Cheongsu" oddi can be suggested as a potential source of functional food.

• Food Science and Biotechnology
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• v.18 no.5
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• pp.1096-1099
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• 2009

This study investigated change in the chemical components and antioxidant activity of ramie (Boehmeria nivea) leaves (RL) for the development of functional foods. Proximate compositions of protein, crude ash, and crude fat were 24.49, 11.41, and 4.89%, respectively. Contents of minerals of calcium (Ca), potassium (K), magnesium (Mg), and iron (Fe) were 1,874, 1,433, 362, and 16 mg/100 g, respectively. ${\alpha},\;{\beta}$, and ${\gamma}$-Tocopherol contents were 9.79, 0.18, and 1.44 mg/100 g, respectively. Linoleic and linolenic acid contents were higher than those of palmatic and stearic acid. Total phenolic and flavonoids contents showed the high level of 149 and 49 mg/g. The $IC_{50}$ values of 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl, and superoxide radical scavenging of RL extracts were 688, 424, and $596{\mu}g/mL$, respectively, while the radical scavenging values by butylated hydroxylanisole (BHA) were 92, 58, and $98{\mu}g/mL$, respectively. Thus, RL has the potential to be used as a healthy and functional food ingredient.

• The Korean Journal of Food And Nutrition
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• v.36 no.2
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• pp.87-92
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• 2023

Isoflavones found in soybeans are present as glycosides and aglycones, which differ according to their chemical structure. The absorption rate and bioavailability of aglycones are greater than those of glycosides. It is known that aglycone isoflavones in soybean was converted from glycoside isoflavones by activating of endogenous β-glucosidase under drying (40~60℃) conditions after soaking. In this study, we compared and analyzed the proximate composition and isoflavone contents of soybean powders prepared under dried after soaking were analyzed. In the comparison of the proximate compositions, the moisture contents of white soybean powder dried after soaking (WSPDS) and black soybean powder dried after soaking (BSPDS) were decreased as compared with those of the control white soybean powder (CWSP) and control black soybean powder (CBSP). Whereas the contents of other proximate compositions were increased. The aglycone isoflavone contents were higher in WSPDS than in CWSP. Whereas the aglycone isoflavone contents of BSPDS had a similar content those of CBSP because of the component characteristics of black soybean. In conclusion, we believe that it is appropriate to identify and utilize the component characteristics of soybean varieties in order to induce an increase in the functional component content of soybeans under drying conditions after soaking.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.841-846
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• 2017

This study investigated the nutritional compositions and physiochemical properties of three domestically cultivated jujube fruits (Boeun, Sangwhang, and Bokjo). Nutrient contents were analyzed by freeze-drying the jujube fruits. The results showed that the proximate compositions of the three jujube cultivars ranged from 7.85~13.52% for moisture, 4.65~5.24% for crude protein, 1.29~2.38% for crude ash, 0.17~1.09% for crude lipid, and 7.66~16.63% for crude fiber. The above proximate contents of jujube cultivars were significantly different. Mineral contents of Al, Fe, Mg, Ca, Na, and K in the three jujube fruits were also determined. Mn, Cu and Zn were not detected in any of the varieties. The content of Al was higher in Sangwhang, while Boeun had higher contents of Ca and K. The total polyphenol, ABTS values, and hypoglycemic effect were slightly higher in Boeun as compared to the other varieties. Taken together, Boeun could be an important source of natural antioxidant as a functional food.

• Food Science and Preservation
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• v.21 no.6
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• pp.808-814
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• 2014

The nutrient contents of pumpkins depend on many factors, including the species, climate, soil type, and plant part. The nutritional compositions of five pumpkin cultivars (red boujjang, mini hong, mini gold, boujjang, and yakhobak) were investigated. To analyze the nutrient contents of the edible parts, the other parts (seeds, skin, and stem) of each pumpkin were removed. The results showed that the proximate compositions of the edible parts of the pumpkins ranged from 74 to 87 g per 100 g for moisture, 1.6 to 3.2 g per 100 g for crude protein, 10.1 to 20.7 g per 100 g for carbohydrate content, and 2.0 to 3.4 g per 100 g for total dietary fiber. The proximate contents of the pumpkin samples were not significantly different. The thiamine contents of the pumpkins, except for red boujjang, varied from 0.03 to 0.15 mg per 100 g, but that of red boujjang had the highest level (0.60 mg per 100 g). The vitamin C contents of the pumpkins, except for boujjang, ranged from 13.0 to 14.0 mg per 100 g, but that of boujjang was the highest (49.0 mg per 100 g). In particular, yakhobak showed the highest total carotenoid and folate levels (279.5 and $74.0{\mu}g$ per 100 g, respectively). These results will be useful for coming up with better pumpkin varieties through breeding, and established the nutrient compositions of pumpkins.

• Food Science and Biotechnology
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• v.18 no.6
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• pp.1545-1547
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• 2009

The fiber-rich fractions including enzyme treated insoluble dietary fiber, alcohol insoluble solid, and water insoluble solid were prepared from the peel of soft ripe persimmon, and to evaluate and compare the yields, proximate compositions, monosaccharide profiles, and functional properties. The results showed that uronic acid was the main sugar followed by glucose, which indicated that all insoluble fibers were mainly composed of pectic substances and cellulose. The presence of xylose and fucose indicated the occurrence of hemicellulose. All fiber-rich fractions were exhibited high yield and functional properties. Thus, the peel of ripe persimmon could be used as fiber supplements.

• Journal of Sericultural and Entomological Science
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• v.55 no.2
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• pp.33-39
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• 2019

Freeze-dried silkworm powder has been approved as a functional ingredients for blood glucose control since 2009. Proximate and nutrient compositions of silkworm powder was summerized as bellow. Silkworm powder contained 4.7% moisture, 57.7% crude protein, 9.5% crude fat, 5.4% crude fiber, and 9.3% ash. The larval protein contained 18 known amino acid including glutamic acid and aspartic acid. Fat is composed of 3:7 ratio of saturated fatty acid to unsaturated fatty acid including various essential fatty acids. It contained 34.7 linolenic acid, 24.4% oleic acid, 20.2% palmitic acid, 9.2% stearic acid, and 7.7% linoleic acid. Five minerals, K, P, Ca, Mg, S were abundant in the silkworm powder with other minerals such as Cu, Mn, Fe, and Zn.

• The Korea Journal of Herbology
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• v.30 no.1
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• pp.19-24
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• 2015

Objectives : This study was carried out to know the necessity of freezing and boiling process of Gastrodiae Rhizoma. Also we need to evaluate Gastrodia elata floral axis as a product ingridients. Methods : Frozen Gastrodiae Rhizoma (GF1, GF2) and Gastrodia elata floral axis (GFA) were prepared. They were divided into samples (GF1 : frozen at the freezer, GF2; frozen and boiled for 10 hours, GFA; dried at 7 $0^{\circ}C$ for 120 hours) for experiment. They were extracted using water, freeze dried and powdered. And we analyzed proximate compositions, free sugars, gastrodin, p-hydroxybenzyl alcohol and p-hydroxybenzyl aldehyde content, phenolic and flavonoid, electron donating ability and nitrate scavenging activity and antioxidant activity. Results : In moisture, crude ash, fructose, glucose, sucrose, p-Hydroxybenzyl alcohol GF2 showed lower level than GF1. But GF2 showed higher content than GF1, in crude fat (0.8% > 0.19%), gastrodin ($8.84{\pm}0.58%$ > $4.18{\pm}0.73%$), and p-hydroxybenzyl aldehyde ($2.45{\pm}0.26%$ > $2.07{\pm}0.16%$) content, phenolic ($9.98{\pm}0.07%$ > $3.35{\pm}0.03%$) and flavonoid ($3.01{\pm}0.06%$ > $1.09{\pm}0.04%$) content, electro donating ability ($15.21{\pm}6.51%$ > $10.44{\pm}4.78%$), nitrate scavening activity ($20.43{\pm}5.30%$ > $13.62{\pm}5.78%$). GFA has a relatively lower key indicators component, but has a enough impact on antioxidant effect in phenolic ($11.85{\pm}0.08%$) and flavonoid content ($1.45{\pm}0.03%$), electron donating ability ($18.58{\pm}9.06%$) and nitrate scavenging activity ($19.41{\pm}9.90%$). Conclusions : In the view of proximate compositions, free sugars, functional component and antioxidant activity, the results indicated that boiling process is effective for the frozen Gastrodiae Rhizoma. And Gastrodia elata floral axis has a significantly functional components and antioxidant activity.

• Korean Journal of Food Science and Technology
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• v.50 no.6
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• pp.680-687
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• 2018

This study compared the nutritional value of quinoa cultivated in different regions, i.e., Peru (PQ), United States (UQ), and Korea (KQ), focusing on their proximate and nutrient compositions and functional components. Moisture, protein, lipid, and ash contents were highest in KQ, and the carbohydrate content was the highest in UQ. KQ had the highest amount of total amino acids, especially lysine. KQ had the lowest levels of Na but the highest levels of K, P, Fe, Mg, Zn, and Mn. The antioxidant compounds, quercetin and kaempferol were not detected in KQ, which consequently had the lowest total phenolic and total flavonoid contents (TPC and TFC, respectively). These values were comparatively higher in UQ. Meanwhile, PQ had the highest TPC and TFC values as well as kaempferol content, but lacking quercetin. These results demonstrate that the nutritional value of quinoa varies according to the region in which it is cultivated.