• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.3
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• pp.274-279
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• 1985

Proximate compositions, minerals and protein fractions of the roots of cultured and wild Codonopsis lanceolata of different age groups were examined as the basic research for the study of their source of processed foods. The most abundant proximate composition of the roots of C. lanceolata was observed to be total sugars and next come crude protein, crude fiber, crude fat and ash in descending order irrespective of cultured and wild ones. The richest mineral contained in the roots was noticed to be K and followed by Mg and Ca. Generally increased tendency of crude protein, fat, ash, K, Mg, Ca, Mn, Zn, Cu and P contents were observed with older roots, however, decreased total sugars and Fe content. Lead and cadmium content was far bellow the authorized tolerance limits. The quantitative fractionation of the protein of the roots ranked albumin the highest content, followed by globuin, prolamin and glutelin. Decreased albumin content was observed with the older age roots, while increased globulin, prolamin and glutelin content. The minimum solubility of the soluble protein of the roots was found to be at pH 4.0 and maximum, at pH 10.0. Disc gel electrophoresis of the soluble protein of C. lanceolata roots showed almost similar patterns and numbers of bands. The molecular weight for main band protein was estimated to be about 90,000.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.2
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• pp.160-167
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• 1998

Proximate composition, cholesterol (CHOL) and $\alpha-tocopherol$ ($\alpha-Toc$) content of seventy-two species of fish muscle (sea water fish, 59 species; fresh water fish, 13 species), which caught off Tongyeong coast of the Southern Sea ( Nam-Hae) and caught Kyeongho river, Sancheong, Korea, were determined. Lipid content was ranked from $0.53\%$ to $20.4\%$ and was high in the following order; mid-surface dwelling and migratory fish ($6.09{\pm}4.25\%$) > fresh water fish ($4.40{\pm}5.90\%$) > coastal and reep dwelling fish ($3.41{\pm}2.68\%$) > demersal fish ($2.12{\pm}2.41\%$). There was a negative correlation between the lipid and moisture content in all fish groups (p< 0.001). Protein was approximately $17\~18\%$ in all fish group, and no correlation was between the protein and moisture content in all but the demersal fish, which there was a negative correlation between both contents. Ash content was almost constant in all fish, accounting for $1\~2\%$, Cholesterol (CHOL) content was shown a great difference according to the fish species from 6.7 mg/100 g muscle (grass fish) to 249 mg/100 g (eel) and there was a positive correlation between the lipid and CHOL content. $\alpha-Toc$ content was less than 3 mg/100 g muscle in all fish, except that of eel (4.1 mg/100 g) and was relatively rich in the fish species contained a large amount of lipid.

• Korean Journal of Poultry Science
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• v.35 no.1
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• pp.1-7
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• 2008

Three dietary herbs, Coptis japonica Makino (48.5%), Lonicera japonica Thunb (48.5%), and Morus alba L. (3%) were mixed and used as additives in hen's feed. One hundred-eight, 28-wk-old Lohmann Brown hens were assigned randomly with three diet treatments (0, 0.3, and 1% of herb mix). Hens were fed for 6 wks to investigate the effect of herb mix on the physicochemical quality of eggs during storage at $4^{\circ}C$ for 0, 3, 7, and 14 days. Proximate composition including the content of water, protein, fat, and ash had no difference among 3 diet treatments. Objective color of cooked whole egg from hens fed herb mix did not show any effect compared with control except for the color $a^*$- and $b^*$-values at day 3. However, color $a^*$- and $b^*$-values increased during storage regardless of treatment. From the texture analysis, eggs from hens fed with the herb mix were not different compared with control remove for springness at day 14. However, it was observed that springness and gumminess were decreased as storage period increased. Therefore, a dietary supplementation of herb mix to hen may not affect on proximate composition, color and texture of eggs.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.713-718
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• 2014

The seasonal variation in the proximate composition, pH, and glycogen contents of oysters Crassostrea gigas collected in Geoje and Jaran Bays on the southern coast of Korea was studied between March 2012 and February 2013. In the Geoje Bay oysters, the moisture content was 77.49-81.50 g/100 g, lipids ranged between 1.22 and 2.47 g/100 g, proteins between 9.46 and 13.11 g/100 g, and ash between 1.88 and 2.58 g/100 g. In the Jaran Bay oysters, the moisture content was 74.22-82.05 g/100 g, lipids comprised 1.32-2.37 g/100 g, proteins 9.19-13.35 g/100 g, and ash 1.96-2.45 g/100 g. The moisture content was highest in October and January in Geoje and Jaran Bay, respectively, and tended to increase from July until September. The highest protein levels occurred in August in both bays, which coincided with the timing of oocyte maturation, and then decreased at the beginning of total spawning. The highest lipid levels occurred in April in Geoje Bay, and February in Jaran Bay. The glycogen content was 0.40-2.28 g/100 g in Geoje Bay, and 0.61-3.53 g/100 g in Jaran Bay, and was highest in February and decreased from March onwards. The lowest glycogen content occurred in September and then increased from October onwards. The pH ranged between 6.29 and 6.48, and 6.32 and 6.59, for Geoje and Jaran Bay, respectively, and was highest in February.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.5
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• pp.707-712
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• 1998

Seasonal variation in the proximate composition, cholesterol (CHOL) and $\alpha$-tocopherol ($\alpha$-Toc) content of 12 spices of fish muscle, which caught off Tongyeong coast of the Southern Sea (Nam-Hae) from Mar. 1995 to Feb. 1996, was studied. Lipid and moisture content showed remarkable seasonal variation and there were a negative correlation between the both (r= -0,85, p<0.001), while protein and ash content unchanged almost through the sampling period. The lipid content of anchovy, hickoryshad, black sea bream, finespotted flounder sea eel, bastard, and file fish was high in Dec. Oct. Nov. Jan. Jan. Nov, respectively, and low in the season corresponding to their spawning period. However, in case of striped mullet, yellow tail, mackerel, rock fish and red sea bream, there was no correlation between their lipid content and spawning period, and thus these fishes fore considered to be affected more by water temperature and the content of their diet. CHOL content increased In :he season containing a high level of lipid, whereas $\alpha$-Toc content unchanged almost through the sampling period.

• Korean Journal of Plant Resources
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• v.12 no.1
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• pp.31-37
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• 1999

To accept basic data of utilizing of Agngelica Keiskei Koidz as a raw material of industrial products, major chemical components were investigated. Comparing proximate composition of leaf and steam of Agngelica Keiskei, leaf contained higher crude protein, crude fat and crude ash, but lower moisture and crude fiber. The content of vitamin C in leaf and steam were 75mg% and 59mg%, respectively. The major free sugars were fructose and glucose and sucrose was also detected in a small amount. Total amino acid contents of leaf and steam were 1737.4mg%, 319.7mg%, respectively. Although the amino acid compositions of leaf and steam were different, threonine, histidine, leucine, glutamic acid and glycine were the major components. The major free amino acids were histidine, alanine, leucine, threonine and arginine, but were percent in a trace amount. The contents of total dietary fiber(TDF) in leaf and steam were 31.89 and 43.37% on dry basis, respectively. The content of saponin in leaf and steam were 535.51mg% and 463.09mg%, respectively.

• Journal of agriculture & life science
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• v.43 no.4
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• pp.37-43
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• 2009

This study investigated the quality characteristics of Yanggaeng with addition of paprika powders prepared by Special cultivar and Fiesta cultivar, respectively. The proximate composition, water activity, color, texture and sensory evaluation of Yanggaeng containing 1, 2, and 4% of each paprika powder were measured. A proximate composition of Yanggaeng with addition of paprika powders showed in the order of nitrogen free extract, moisture, crude protein, crude fat, and crude ash. The moisture of Special and Fiesta cultivar showed about 0.9. The lightness of Yanggaeng decreased with increasing addition levels of paprika powder and redness of Special cultivar increased with increasing addition levels of paprika powder. And yellowness of Yanggaeng increased with increasing addition levels of paprika powder. In the texture profile analysis, the hardness and adhesiveness of two Yanggaeng increased with increasing addition levels of paprika powder. Also the overall sensory evaluation showed best acceptability when paprika powder was added at 1% level into Yanggaeng.

• The Korean Journal of Community Living Science
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• v.15 no.3
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• pp.57-61
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• 2004

Many studies have presented results about the antioxidative and antimicrobial activities of Dandelions (Taraxacum officinale). There has yet to be a study which makes comparisons of nutrients based on the parts of the Dandelion. To identify the nutrient composition by part of dandelion, nutrient contents were analyzed. Dandelions were taken from Songpa-gu in Seoul and the nutrient composition of the flower, leaf and root were measured. The nutrient content of each part was analysed by using the method developed by the Association of Official Analytical Chemists (AOAC). The proximate components(moisture, protein, fat, fiber, ash, and carbohydrates), minerals and vitamins of the dandelion were analysed. The nutrient composition of the dandelions showed many significant differences among the parts when the differences were determined by using Duncan's multiple range test. The leaf contains more protein, ash, Ca, K, Mg, Zn, vitamin A, B$_1$, B$_2$, and C than the other parts. The root has much more fiber, carbohydrate, P and Fe content. The results demonstrate that dandelions could be used as a food source supplement for fiber, Ca, Fe and vitamin B$_2$ which are common nutritional deficiencies in Korea. It is recommended that more research for other bio-functional factors besides nutrients composition is needed to enhance the utilization of the dandelion.

• Fisheries and Aquatic Sciences
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• v.18 no.4
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• pp.359-365
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• 2015

We investigated the effects of dietary lipid sources on growth and fatty acid composition of juvenile Chinese longsnout catfish. Triplicate groups of fish (initial average weight, 3.8 g) were fed four diets containing either fish oil (FO), soybean oil (SO), linseed oil (LO) and lauric acid (LA) for 10 weeks. There were no differences among the groups in body weight, feed intake, feed efficiency, protein efficiency ratio, and body proximate composition of fish fed the diets containing different lipid sources (P > 0.05) during the study. However, fatty acids compositions of the whole body were influenced by dietary lipid source. Fish fed the SO diet had high concentration of linoleic acid, whereas those of fish fed the LO diet were rich in linolenic acid and arachidonic acid. Fish fed the FO diet had significantly (P < 0.05) higher levels of monounsaturated fatty acids such as 18:1n-9 and 20:1n-9 than those of fish fed the SO and LO diets. Eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) composition of body were not influenced by dietary lipid source. The results suggest that each of FO, SO, LO or LA can be used as a lipid source in the diets of Chinese longsnout catfish without any negative effects on growth and feed utilization and these data demonstrate the potential impact which dietary fat composition can change the body fatty acid profile.

• The Korean Journal of Food And Nutrition
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• v.32 no.6
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• pp.589-597
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• 2019

In this study, 70 kinds of nutritional composition for five bokkeumbap products(spicy chicken, shrimp(saeu), haemul, nakji, and barbecue bokkeumbap) in high-frequency processed foods were analyzed. Raw data of intake amounts were collected from the 7th Korea National Health and Nutrition Examination Survey. Regarding proximate composition, spicy chicken bokkeumbap had lower water content and higher carbohydrate content than other bokkeumbaps, resulting in the highest total calories. The proximate composition of other bokkeumbaps were all distributed within a similar range. Vitamin content differed according to ingredients added to the bokkeumbaps. Haemul bokkeumbap had high content of vitamins B₁ and B₂, nakji bokkeumbap had high content of vitamin C and β-carotene, and barbecue bokkeumbap had high content of total niacin, folic acid, and vitamin A. For mineral content, barbecue bokkeumbap showed the highest content distribution, while nakji bokkeumbap showed the lowest content distribution. Regarding fatty acid and fat content, the highest content of fatty acids, saturated fats, and trans fats was detected in shrimp(saeu) bokkeumbap. For amino acid content, barbecue bokkeumbap showed highest content distribution. These results can be used as salient basic data for a food nutrient composition database and to significantly contribute to consumers' health.