• Food Engineering Progress
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• v.22 no.4
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• pp.295-303
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• 2018

Polyphenol profiles, physicochemical properties, antioxidant activities, and inhibitory effect of adipocyte differentiation of Houttuynia cordata fermented with Lactobacillus brevis B84 were evaluated. Six polyphenols were characterized for this plant by using high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), and the results were compared with total phenolic content by a spectrophotometric method. The total amount of the identified polyphenols was lower than that determined by the spectrophotometric method. However, the fermentation process influenced polyphenol composition such as content of vanillic acid and caffeic acid. The phytochemical profiles were evaluated by high-performance liquid chromatography with UV and electrospray ionization mass spectrometry detection ($HPLC-DAD-ESI-MS^n$). Total sugar and reducing sugar contents decreased after fermentation. Antioxidant activities such as DPPH, ABTS, and superoxide anion radical scavenging and reducing power were evaluated to compare the beneficial effect after fermentation. Fermented H. cordata increased the lipolytic effect in 3T3-L1 adipocytes. Overall, the results indicate that the fermentation of H. cordata with L. brevis B84 produces changes of phenolic compounds, antioxidant activity, and lipolytic effect.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.823-829
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• 2011

The study showed test results of Teriyaki sauce produced by apple concentrate instead of sugar in order to reduce the sugar content. We created four batches of soy sauce for testing. The Control batch was normal soy sauce. S1, S2, S3, and S4 were sauces made with different amounts of apple concentrate. The test results for the moisture contents, color value, sugar content, salinity, viscosity, pH and sensory evaluation (QDA, acceptance test) of all the types of sauce are as follows. The moisture contents of the Control was 50.80%, and for S4 was 35.14%. In chromaticity results, the L value of the Control was 10.85 which was the highest compared to samples which were in the range of 8.35~8.55. The value of a and b was highest in S4 and was lowest in Control. The sugar content was 53.53 $^{\circ}Brix$ in the Control, and 43.73 $^{\circ}Brix$ in S1. S1 showed 6.77% salinity, and S4 showed 5.37% salinity. The viscosity of S4 was highest at 60.33 cp, and Control showed the highest pH value of 4.82. The QDA of S4 showed the most intense brown color, which was 5.36. For gloss and soy sauce scent, no significant difference was found between the samples. Control showed a mild apple scent which was 1.45, and S1 showed the saltiest flavor which was 5.18. The sweet flavor for Control was 4.64, and S3 showed the strongest aftertaste from the test. No significant difference of appearance and acceptance was found between samples. S2 showed a scent of 5.09, which was the best. The savory taste of S3 was best, and was worst for S1. S3 showed the best overall interest which was 4.55. According to these results, S3 had the lowest sugar content, at 4%, and therefore had the highest possibility of being produced.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.17
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• pp.115-133
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• 1974

This study was done on the metabolism of chemical components during the seed development of ginseng. The changes of the chemical components were inspected in the following periods: from the early stage of flower organ formation to flowering time, from the early stage of fruiting to maturity, during the moisture stratification before sowing. From flower bud forming stage to meiosis stage, the changes in the fresh weight, dry weight, contents of carbohydrates, and contents of nitrogen compounds were slight while the content of TCA soluble phosphorus and especially the content of organic phosphorus increased markedly. From meiosis stage to microspore stage the fresh and dry weights increase greatly. Also, the total nitrogen content increases in this period. Insolub]e nitrogen was 62-70% of the total nitrogen content; the increase of insoluble nitrogen seems to have resulted form the synthesis of protein. The content of soluble sugar (reducing and non-reducing sugar) increases greatly but there was no observable increase in starch content. In this same period, TCA soluble phosphorus reached the maximum level of 85.4% of the total phosphorus. TCA insoluble phosphorus remained at the minimum content level of 14.6%. After the pollen maturation stage and during the flowering period the dry weight increased markedly and insolub]e nitrogen also increased to the level of 67% of the total nitrogen content. Also in this stage, the organic phosphorus content decreased and was found in lesser amounts than inorganic phosphorus. A rapid increase in the starch content was also observed at this stage. In the first three weeks after fruiting the ginseng fruit grows rapidly. Ninety percent of the fresh weight of ripened ginseng seed is obtained in this period. Also, total nitrogen content increased by seven times. As the fruits ripened, insoluble nitrogen increased from 65% of the total nitrogen to 80% while soluble nitrogen decreased from 35% to 20%. By the beginning of the red-ripening period, the total phosphoric acid content increased by eight times and was at its peak. In this same period, TCA soluble phosphorus was 90% of total phosphorus content and organic phosphorus had increased by 29 times. Lipid-phosphorus, nucleic acid-phosphorus and protein-phosphorus also increased during this stage. The rate of increase in carbohydrates was similar to the rate of increase in fresh weight and it was observed at its highest point three weeks after fruiting. Soluble sugar content was also highest at this time; it begins to decrease after the first three weeks. At the red-ripening stage, soluble sugar content increased again slightly, but never reached its previous level. The level of crude starch increased gradually reaching its height, 2.36% of total dry weight, a week before red-ripening, but compared with the content level of other soluble sugars crude starch content was always low. When the seeds ripened completely, more than 80% of the soluble sugar was non-reducing sugar, indicating that sucrose is the main reserve material of carbohydrates in ginseng seeds. Since endosperm of the ripened ginseng seeds contain more than 60% lipids, lipids can be said to be the most abundant reserve material in ginseng seeds; they are more abundant than carbohydrates, protein, or any other component. During the moisture stratification, ginseng seeds absorb quantities of water. Lipids, protein and starch stored in the seeds become soluble by hydrolysis and the contents of sugar, inorganic phosphorus, phospho-lipid, nucleic acid-phosphorus, protein phosphorus, and soluble nitrogen increase. By sowing time, the middle of November, embryo of the seeds grows to 4.2-4.7mm and the water content of the seeds amounts to 50-60% of the total seed weight. Also, by this time, much budding material has been accumulated. On the other hand, dry stored ginseng seeds undergo some changes. The water content of the seeds decreases to 5% and there is an observable change in the carbohydraes but the content of lipid and nitrogen compounds did not change as much as carbohydrates.

• Journal of the Korean Society of Tobacco Science
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• v.11 no.2
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• pp.135-141
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• 1989

The experiment was conducted to obtain basic information on breeding of flue-cured tobacco varieties. Nine cultivars and partial diallel set of 36 F1 hybrides were grown at Taegu Experiment Station, Korea Ginseng & Tobacco Research Institute in 1983. Estimated heritability in the narrow-sense ranged from 66.21% to 94.12% for yield, leaves per plant, days to flower, leaf weight, leaf width, leaf shape, nicotine content and reducing sugar content, while that for stalk height, leaf length, midrib weight and midrib width ranged from 28.12% to 56.25%. The genotypic correlations were positive among yield, leaf weight, leaf length, leaf width, midrib weight and midrib width in the middle leaves, days to flower, nicotine content and reducing correlated with leaf length than leaf width. At the path coefficient analysis of the effect of leaf and midrib characters upon yield according to stalk position, leaf weight, leaf width and midrib width in the middle leaves, and leaf weight, and leaf width in the top leaves showed high direct effects.

• Applied Chemistry for Engineering
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• v.23 no.2
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• pp.164-168
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• 2012

We investigated for the production of biological bio-ethanol from Laminaria japonica using the hydrolysis reaction of enzymes and organic acids and the polysaccharide content was also analyzed. The composition of the polysaccharide was characterized as 65.99% alginate, 6.24% laminaran and 27.77% mannitol. The optimum concentration for reducing the sugar conversion by Laminaria japonica was found to be 1.874 g/L at an acetic acid concentration of 1.5%, $121^{\circ}C$ for 60 min, and for an ascorbic acid of 2.0%, 4.291 g/L was produced in the same condition. The enzyme hydrolysis such as alginate lyase and laminarinase contained the maximum 2.219 g/L reducing sugar. In the result of ethanol fermentation using hydrolysate of Laminaria japonica, the organic acid treatment showed a high of reducing sugar yield, but decreased the ethanol yield, and then the maximum ethanol production obtained was 1.26 g/L using the mixed treated of enzyme.

• The Korean Journal of Food And Nutrition
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• v.9 no.2
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• pp.151-159
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• 1996

To develop a ginseng wine, the brewing conditions and sensory evalution of the wine were studied. The ginseng, ginseng marc and red ginseng marc can be made into wine by ethanol fermentation with Saccharomyces cerevisae. The results showed that the higher ginseng concentration was, the faster the brewing velocity became. The ginseng marc wine brewed with 10% ginseng marc and 25% sugar was a great favorite The results from the mixture of ginseng and ginseng marc revealed that the mute the content of ginseng was, the faster the velocity of brewing became. It took 27 days for a wine from 10% ginseng marc to be brewed Into 12% ethanol, 10% ginseng took 10days and red ginseng took 15 days. Among these, a wine from 10% ginseng was superior to others in flavor, color and taste. And the wine from 6.7% red ginseng was favorite. Contents of the favorite wine from ginseng marc were 80mg/ml of reducing sugar, 2.6 of acidity, 12% of ethanol, 28mg/ml of saponin, and it's pH was 3.5. Contents of the favorite wine from red ginseng marc were 58mg/ml of reducing sugar, 2.8 of acidity, 12% of ethanol, 44mg/ml of saponin, and it's pH was 2.8.

• Journal of the Korean Society of Food Culture
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• v.12 no.1
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• pp.53-61
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• 1997

This study was carried out in order to investigate general characteristics, sugars and organic acids contents of Korean traditional soy sauce, and to find out possibility of high quality soy sauce production in a short period through high concentration soy sauce making. In this study, we prepared three different types of soy sauce, low concentration soy sauce (Chungjang), high concentration soy sauce and Kyupjang, high quality traditional Korean soy sauce. pH of soy sauce were $4.46{\sim}4.90$ and did not show difference among three samples. Titratable acidity, buffering power and total free acid content were the highest value in Kyupjang. Kyupjang showed the highest contents of salt and pure extract. As the ripening period increased, the salt content increased in Chungjang samples, but decreased in Kyupjang. Reducing sugar contents of Kyupjang, high concentration soy sauce and low concentration soy sauce were 1.13%, 0.76% and 0.53%, respectively. Free sugar in soy sauce were analyzed maltose, glucose, galactose and fructose. Total free sugar content was highest in high concentration soy sauce, however, contents of glucose and fructose were higher in Kyupjang than in Chungjang samples. Galactose was the main free sugar in Chungjang, but glucose was in Kyupjang. Among identified volatile organic acid, acetic acid was present in the highest concentration, and volatile organic acid content was highest in the high concentration soy sauce at 150 days. 20 nonvolatile organic acids were detected in Korean traditional soy sauce. Succinic acid, lactic acid and 2,5-pyridine dicarboxylic acid were the main nonvolatile organic acid in soy sauce.

• Korean Journal of Plant Resources
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• v.24 no.6
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• pp.688-695
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• 2011

The composition of free sugar, free amino acid, and fatty acid in tubers of the cultivars 'Superior', 'Sinnamjak', and 'Chubaek' were evaluated at the two sites with different altitude, Gangneung (20 m altitude) as lowland and Daekwallyeong (760 m altitude) as highland. The average reducing sugar content of the three potato cultivars harvested in Daekwallyeong and Gangneung was 1.1% and 2.3%, respectively, which showed two-fold difference between the two locations. Average total sugar content was also two-folds lower in potatoes harvested in Daekwallyeong (6.3%) than those harvested in Gangneung (12.2%). Average content of free amino acids of the three potato cultivars harvested in Daekwallyeong and Gangneung was 1,325 mg/100g and 1,051 mg/100g, respectively. The cultivar 'Chubaek' has the highest amino acid content among the three tested cultivars. Potatoes from Daekwallyeong have higher unsaturated fatty acid levels than those from Gangneung. During the tuber development, unsaturated fatty acids levels increased in tubers grown in Daekwallyeong, but decreased in those grown in Gangneung. These results indicate that the quality of potatoes from Daekwallyeong is from Gangneung for food processing purpose for human consumption.

• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.141-146
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• 2022

This study investigated the quality characteristics and antioxidant activities of preserved jams prepared by mixing various ratios of aronia and sugar. To analyze the quality characteristics, the total sugar, pH, moisture, maximum stress, hardness, total phenolics, 1,1-diphenyl-2-picrylhydrazyl (DPPH), trolox-equivalent antioxidant capacity (TEAC), ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), and sensory characteristics of the preserved jams were measured. Lower aronia contents resulted in higher total sugar content, hardness, and strength, as well as lower moisture, total phenolic content, and DPPH, TEAC, FRAP, and ORAC values. In terms of the sensory characteristics, an aronia content of 30%, which was determined to have strong sweetness and texture, resulted in the lowest overall acceptability. In contrast, the highest preference was shown to an aronia content of 40%. In this study, quality characteristics and antioxidant activity experiments were conducted based on various ratios of aronia and sugar. The results are expected to be used as preliminary data for developing products that use domestic aronia.

• The Korean Journal of Food And Nutrition
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• v.33 no.5
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• pp.584-587
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• 2020

The value of using rice flour processed into rice powder in preparing porridge was evaluated by measuring the moisture content, pH, total starch, reducing sugar, and color content. The moisture content of the rice flour and the pH of porridge made with rice flour were measured. Rice flour contained 77.55% moisture and the moisture content of the porridge made from rice flour processed into rice powder was 91.40 to 92.47%. The pH of rice flour porridge was acidic at 6.53 to 6.95. The color of the porridge was also measured. The L^* values ranged from 82.62 to 97.55, the a^* values ranged from -0.09 to 0.08, and the b^* values ranged from -2.74 to 1.91.