• Food Science and Preservation
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• v.20 no.4
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• pp.524-531
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• 2013

We investigated the quality characteristics of the Korean and American blueberry. There was a similarity between the general composition and sugar content of the Korean and American values. The pH values showed a low of 3.46 in American blueberries to a high of 4.49 in Korean blueberries. The L (lightness), a (redness), and b (yellowness) value scores of the American blueberry were higher than the Korean blueberry. The levels of total phenol content and DPPH radical scavenging abilities were 205 mg%, 93.48% in the Korean blueberry and 182 mg%, 84.32% in the American blueberry, respectively. The free sugar levels showed fructose 2,514 mg%, glucose 2,315 mg%, and sucrose 69 mg% in the Korean blueberry, while the free sugar levels of the American blueberry showed fructose 2,106 mg%, glucose 1,825 mg%. The contents of organic acid were lactic acid and tartaric acid in the Korean blueberry, while the organic acid in the American blueberry contained tartaric acid, succinic acid, oxalic acid, and lactic acid. The Korean blueberry has 12 kinds of free amino acids, while the American blueberry has 9 kinds of free amino acids. Furthermore, the Korean blueberry contains 390 mg% of total amino acids, which was higher than 32% in the American blueberry with 295 mg% of total amino acids. The fatty acid contents of the American blueberry (2,897 mg%) was higher than that of the Korean blueberry (2,783 mg%) as well as in the oleic acid, linoleic acid, and palmitic acid. The mineral contents of all the samples were P>K>Ca>Mg, respectively. Given the above results, the Korean blueberry bioactive chemicals or properties were thought to be somewhat higher than the American blueberry.

• Korean Journal of Plant Resources
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• v.27 no.1
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• pp.60-71
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• 2014

This study was conducted to identify the potential of rape stalk as a raw material for biorefinery process of rape flower. At first, rape stalk (RS) was immersed in distilled water (DW), acetic acid (AA), oxalic acid (OA), sulfuric acid (SA) and sodium hydroxide (SH) solutions, and the content of reducing sugars liberated from immersed RS was analyzed. Glucose, xylose, arabinose and sucrose were detected varying with the immersion type. In particular, 1% AA-immersion of RS for 72 hr was the most effective conditions to liberate glucose from RS. Secondly, the RS residues were used for elementary analysis and fabrication of fuel pellets. In addition to the solution type, concentration of immersion solutions (0%, 1%, 2%) and immersion time (24, 72, 120 hr) were used as experimental factors. The contents of nitrogen, sulfur and chlorine reduced effectively through the immersion of RS in DW, AA and OA solutions. For properties of RS-based pellets, bulk density and higher heating value of RS-based pellets greatly increased with the immersion of RS, and the qualities were much higher than those of the A-grade pellet of the EN standards. Ash content decreased remarkably through the immersion of RS, and was satisfied with the A-grade pellet standard. Durability was negatively affected by the immersion of RS, and did not reached to B-grade of the EN standard. In conclusion, acid immersion of RS can be a pretreatment method for the production of fuel pellet and bioethanol, but use of the immersed RS for the production of high-quality pellets might be restricted due to low durability of immersed-RS pellets. Therefore, further studies, such as investigation of detailed immersion conditions, fabrication of mixed pellets with wooden materials and addition of binders, are needed to resolve the problems.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.862-868
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• 2005

Korean mountain ginseng roots were freeze-dried at $-70^{\circ}C$ and extracted by different extracting solution conditions to investigate chemical compositions of extracts. The soluble solid content of the extract from $7.04\~13.45\%\;and\;50\%$ EtOH and MeOH extracts were higher than those of other extracts. $100\%\;water\;and\;90\%$ EtOH extracts gave the highest Brix with $19.98\%$\;and\;19.65\%$, respectively. pH of the extracts were ranged from $5.82\~6.60$. Browning color at 470 nm of the extract were high value in 50$\%$ EtOH extract. In case of Hunter's color value, L value of extract was higher in $100\%$ water extract (21.28) than EtOH extract $(17.18\~21.02)$, a and b values of extract were the highest in $100\%$ water (-0.12) and $90\%$ MeOH extract (1.34). The contents of free sugars in the EtOH extract were increased with the ethanol concentration. Sucrose contents of $90\%$ EtOH and MeOH extracts were 6,159 mg/100 g and 5,238 mg/100 g. Major organic acids of the extract were citric and malic acids. Major free amino acids of the extract were L-arginine, L-proline, $\gamma$ -amino-n-butyric acid, alanine and aspartic acid. The highest ginsenoside content was shown to be about $10.50\%\;in\;90\%$ MeOH extract. Major minerals of extract were P, K, Na, Mg and Ca.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.367-372
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• 2002

In order to utilize safflower seed effectively as a food material, it was processed at the conditions including roasting temperature/time of 170$\^{C}$/10 min to 210$\^{C}$/30 min, ethanol concentration of 0 to 100% (V/V) and enzyme hydrolysis with $\alpha$-amylase, $\beta$-amylase, amyloglucosidase and cellulase. Safflower seed extracts had the highest soluble solid content at the condition of 60% ethanol concentration, roasting at 190$\^{C}$ for 20 min and hydrolysis with amyloglucosidase. Total phenolic compounds increased with the ethanol concentration, showing the highest at the condition of 80% ethanol, roasting at 170$\^{C}$ for 30 min and hydrolysis with amyloglucosidase. High level total flavonoid was observed at the condition of 80% ethanol, roasting at 210$\^{C}$ for 30 min and hydrolysis with amyloglucosidase. Safflower seed had sucrose as major free sugar as well as xylose and arabinose as minor free sugars. Organic acids in safflower seed included oxalic, citric, magic and fumaric acid. Serotonin I (N-[2-(5-hydroxy-1H-indo-1-3-yl)ethyl]ftrulamide) and serotonin II (N-[2-(5-hydroxy-1H-indol-3yl)ethyl]-p-coumaramide) as antioxidant compounds increased with ethanol concentration, showing the highest revel at 60% ethanol. Acacetin content increased with temperature and roasting time, with a maximum of 69.47 mg% at 210$\^{C}$ for 30 min.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.603-608
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• 2003

In approximate composition, crude protein, lipid, ash, crude fiber, and N-free extract constituted 14.70%, 3.10%, 6.90%, 18.20%, and 57.10%, respectively, in Korean safflower flowers, compared to 12.60%, 2.70%, 5.80%, 16.40% and 62.50%, respectively, in Chinese safflower flowers. This indicated that Korean safflower flowers surpassed their Chinese counterparts except in terms of N-free extract. Free sugars such as fructose, glucose, and sucrose were proven to be dominant in both domestic and Chinese safflower flowers, while little xylose was contained. For content of polyphenolic compound, Korean safflower flowers contained 13.85% water soluble extract and 9.70% MeOH extract, compared to 9.39% and 7.04%, respectively, for the Chinese variety, confirming the higher levels in the Korean variety. For fatty acids, (Ed- the following results are not presented in ratio form) saturated fatty acids and unsaturated fatty acids comprised 6.80% and 93.20% in Korean safflower flowers and 16.0% and 84.0% in Chinese safflower flowers, respectively. Linoleic, oleic, and palmitoleic acids comprised 75.30%, 11.60%, and 3.40% in Korean safflower flowers, and 66.70%, 11.20%, and 6.10% in the Chinese variety, respectively. Of amino acids, essential amino acids comprised 46.67% in Korean safflower flowers and 36.79% in the Chinese variety. Moreover, total essential amino acids in Korean safflower flowers were higher than those of their counterparts. Non-essential amino acid comprised 65.17% in the Korean variety and 54.49% in the Chinese. In terms of mineral content, Korean safflower flowers contained more Ca, Cu, Fe and Mn than those of China, while Chinese safflower flowers contained more A1, Ba, Mg, K, Na, Zn, Sr and P.

• Journal of agriculture & life science
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• v.43 no.1
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• pp.51-59
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• 2009

The chemical components and antimicrobial activities of garlic from different area were investigated and analyzed to provide basic data for functional food materialization and processing. Hunter's values of garlic from different area were L 53.41~57.15, a -3.49~-4.38 and b 11.47~17.55. The moisture, crude protein, crude fat, nitrogen free extract, crude fiber and ash were 65.24~71.96, 6.24~9.35, 0.21~0.49, 19.01~22.72, 0.58~0.95 and 1.01~2.01%, respectively. The major minerals of garlic from different area were Na(27.22~112.03), Mg(18.17~32.56), K(242.16~569.28), Ca(28.60~63.93), P(117.72~265.21 mg%) and major free sugars were sucrose, glucose and fructose. The major amino acids of garlic from different area were proline, arglmne, glutamic acid and aspartic acid and content of total amino acid was 2,709.33~4,561.04 mg%. The ascorbic acid content of garlic from different area was 2.966~8.673 mg%. Composition of fatty acids of garlic from different area were linoleic acid, oleic acid and palmitic acid, unsaturated fatty acid and saturated fatty acid contents were 72.18~74.35 and 25.65~27.82%, respectively. Antimicrobial activities of garlic extracts as different area increased depends on concentration and showed the high antimicrobial activities against Gram(+) and Gram(-).

• Food Science and Preservation
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• v.14 no.2
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• pp.148-153
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• 2007

The chemical components of flesh persimmon flowers (petal and calyx), and the qualify of hot-water extracts (teas) prepared from powders of these flower parts, were investigated In flesh petal and calyx, the contents of moisture, crude protein, crude lipid, and carbohydrate were 84.8% 0.4% 0.3% and 13.7% respectively. The values were not significantly different when the two tissues were compared. In petal and calyx respectively, the crude ash values were 0.5% and 1.1% of flesh weights, the vitamin C content were 192.3mg% and 392.7ng%, the flavonoid levels were 98.4 mg% and 355.2mg% and the carotenoid content were 0.8mg% and 3.8mg%. Hot air and freeze drying methods applied to petals, prior to powder preparation, did not affect the levels of soluble solids or soluble annins. Extract from calyx had higher L values, higher ${-\alpha}$ values, more soluble tannins, greater 1,1-diphenyl-2-picrylhy-drazylradical-scavenging activities, me lower pH values, than did exracts from petal. Fructose and glucose were higher in petal extract than in calyx extract, but sucrose was higher in calyx extracts. Extract of freeze-dried powdered petals had significantly higher free sugar levels than did exracts from petals dried with hot air. The major organic acids in extracts were citric acid, oxalic acid, and malic acid. The levels of organic acids were inversely related to free sugar levels in all flower parts and after all drying methods tested. Sensory tests of aroma, taste and overall acceptability yielded scores above medium for all teas, regardless of the flower part powdered, or the drying method used. The results show that the petal and calyx of persimmon may be used to make tea and perhaps other foods.

• Journal of the Korean Applied Science and Technology
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• v.36 no.1
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• pp.23-33
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• 2019

After making tea by steaming the Burdock(Arctium lappa) nine times and drying it nine times, the ingredients and functions of the Burdock tea were compared to those of M company. The tea's calories were 346.48kcal/100g, carbohydrates were 72.75g/100g, crude protein was 11.98g/100g, and crude ash was 5.01g/100g. The total of free sugars were 31.93mg/100, among them, fructose was 26.27, sucrose was 1.27 mg/100g. The inorganic material contents were 1,476.21mg/100g of potassium, 255.96 mg/100g of calcium and 311.41 mg/100g of magnesium. The saturated fatty acids were 40.73mg/100g and the unsaturated fatty acids were 59.27mg/100g, among which the linoleic acid was 41.28mg/100g, the palmitic acid was 33.11mg/100g, the oleic acid was 10.07mg/100g and linolenic acid was 7.92mg/100g. DPPH radical scavenging was 33.9% of teas that were developed, 2.3% of M's tea for comparison, and 37.2% of indiex material. ABTS radical scavenging were 90.7% of teas developed, 85.9% of M's tea and 37.2% of index materials, and SOD like activities were 11.3% of teas developed and 50.5% of M's teas. The flavonoid content was 2.6 fold of the tea developed, 2.9 fold of M's tea and 1.7 fold of index material. The polyphenol content was 33.8 fold of teas developed, 38.9 fold of the M's tea and 13.8 fold of the index material. The sensory evaluation compare to the one-time extract and the five-time extract. Based on the one-time extract, the color were 65.9 % of the five-time extract tea were developed, 12.8 % of the M's tea. Flavour were 78.0% of the tea developed and 33.3% of the M's tea, tastes were 71.4% of the tea developed, 20.7% of the M's tea. The cart for comparison showed that while the extract decreased as we developed it, the overall symbolism decreased to 21.4% after five time extracts, the developed tea decreased to 72.1%. We believe that the developed tea will have a greater effect on preventing and improving diseases as it has a stronger antioxidant function, more effective substances, and a higher level of symbolism than the comparative M squared tea and surface substance.

• Journal of Bio-Environment Control
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• v.32 no.1
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• pp.23-33
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• 2023

Sucrose (suc) is a disaccharide that consists of glucose (glu) and fructose (fru). It is a carbohydrate source that acts as a nutrient molecule and a molecular signal that regulates gene expression and alters metabolites. This study aimed to evaluate whether suc-specific signaling induces an increase in bioactive compounds by exogenous suc absorption via roots or whether other factors, such as osmotic stress or biotic stress, are involved. To compare the osmotic stress induced by suc treatment, 4-week-old cultured mugwort plants were subjected to Hoagland nutrient solution with 10 mM, 30 mM, and 50 mM of suc or mannitol (man) for 3 days. Shoot fresh weight in suc and man treatments was not significantly different from the control. Both man and suc treatments increased the content of bioactive compounds in mugwort, but they displayed different enhancement patterns compared to the suc treatments. Mugwort extract treated with suc 50 mM effectively protected HepG2 liver cells damaged by ethanol and t-BHP. To compare the biotic stress induced by suc treatment, 3-week-old mugwort plants were subjected to microorganism and/or suc 30 mM with Hoagland nutrient solution. Microorganisms and/or suc 30 mM treatments showed no difference about the shoot fresh weight. However, sugar content in mugwort treated with suc 30 mM and microorganism with suc 30 mM treatment was significantly higher than that of the control. Suc 30 mM and microorganism with suc 30 mM were effective in enhancing bioactive compounds than microorganism treatment. These results suggest that mugwort plants can absorb exogenous suc via roots and the enhancement of bioactive compounds by suc treatment may result not from osmotic stress or biotic stress because of microorganism, but by suc-specific signaling.

• Journal of Food Hygiene and Safety
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• v.38 no.3
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• pp.99-111
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• 2023

The purpose of this study was to provide basic data for setting more detailed standards for baby food and to provide food information that can be used in real-world settings. We purchased 80 snacks and 40 drinks for infants and toddlers from supermarkets and online markets and analyzed tar color, artificial sweeteners, mycotoxins, and nutritional components (e.g., sucrose, sodium, and calcium). Fortunately, it was confirmed that both tar color and sodium saccharin, which do not have detection criteria for labeled foods for infants and toddlers, were not detected. However, acesulfame potassium was detected at 0.07 g/kg in one snack sample. As for myxotoxins, aflatoxin (B1, B2, G1, and G2) and ochratoxin A were not detected. Fumonisin B1, fumonisin B2, and zearalenone were detected in the ranges of 9.78-78.94 ㎍/kg, 5.58-11.73 ㎍/kg, and 2.96-8.83 ㎍/kg, respectively, but only in snacks. Sucrose was detected in 65 of the snacks (0.02-40.94 g/net weight [g]) and in 24 of the drinks (0.12-27.60 g/net weight [g]). Minerals were detected in most of the samples, and in four snacks, the zinc content per net exceeded the tolerable upper intake level for infants. Sixteen snacks exceeded the food standards for sodium content for infants and toddlers, but none of them were labeled as food for infants and toddlers in the product manufacturing report, such that the corresponding standards could not be applied. Therefore, it seems necessary to establish institutional improvements, such as strengthening labeling standards, so that the currently enforced standards can be appropriately applied, and establishing standards for labeled foods for infants and toddlers.