• Korean Journal of Food Science and Technology
• /
• v.29 no.4
• /
• pp.663-670
• /
• 1997

Four kinds of commercial vinegars were investigated to compare physicochemical properties (pH, acidity, color, tannin and metal content), minor components (free sugar, free amino and organic acid), and their organoleptic tastes. The ratio of nonvolatile organic acid to the total organic acid was decreased in the order of brewed, cider, brown rice, and persimmon vinegar. Especially malic acid content was appeared to be highly remarkable in cider vinegar. Glucose and fructose were the predominant components among free sugars regardless of the kinds of vinegar. Free amino acid contents in cider, brown rice and persimmon vinegars have shown a little deviation among the same kind of vinegar samples, but were obviously more abundant than those in brewed vinegars. Color preference, sourness and sweetness of the vinegars were not statistically different (p>0.05) among four kinds of vinegars, whereas overall taste preference, background taste preference and intensity showed significant differences (p<0.05) with respect to the type of vinegar. Brewed and cider vinegars have revealed higher sensory scores in overall and background taste preference than the persimmon and brown rice vinegars. Even though there were no high relationships between minor components and organoleptic taste in commercial vinegars the ratio of acetic acid to the total organic acid was significantly correlated (p<0.01) with the overall taste preference.

• Applied Biological Chemistry
• /
• v.18 no.2
• /
• pp.102-108
• /
• 1975

Acorn starch preparation and some of its characteric study were made. The results obtained were as follows. 1) Yearly production of acorn in Korea is amounted to be 1,200,000 l approximately. The content of its carbohydrate was found to be 72.8%, so that this would be considered as one of good resources of starch in our country. 2) The major moieties of tannin constituents of acorn were found to be the gallic acid, catechin and chlorogenic acid. 3) The type of acorn starch granules were short oval shaped having the diameters of that were in the range of $3.5{\sim}5.2{\mu}$ and $8.0{\sim}19.5{\mu}$, respectively. 4) Initial gelatinifalion teniperaiure of acorn starch was $62{\sim}64^{\circ}C$, similar to those of corn and wheat starch. 5) Alnylose content of acorn starch were 27.1%, which is lower than that of barley but higher than that of potato starch. 6) The raising power of the acorn starch was 12.4, which is higher than that of the potato starch but lower than those of common cereal starches. 7) The blue value of acorn starch was 0.43, similar to that of wheat starch and higher than those of wheat potato and rice starch but lower than that of barley starch. 8) The alkali number of the acorn starch was 11.03, similar to that of corn starch but higher than those of barley and rice starch.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.3
• /
• pp.391-396
• /
• 2008

This study was carried out to help restore and spread broaden the consumption of Chungtaejeon, a our traditional tea, Chungtaejeon in Korea, and as well as to gather the basic data on Chutaejeon tea. We have also compared the various ingredients components and physiological activities of Chungtaejeon tea extracts with that of green tea extracts. According to the results, the total phenol contents in of the Chungtaejeon and green tea extracts were 90.56 and 98.70 mg/100 mL, respectively, and their tannin contents levels in Chungtaejeon and green tea extracts were 214.14 mg/100 mL and 259.60 mg/100 mL, respectively, showing a difference in content. The catechin contents of the Chetaejeon and green tea extracts were in the order of EGC($15.80{\sim}16.50\;mg/100mL$), EGCG($10.40{\sim}10.60\;mg/100 mL$), and ECG($9.55{\sim}9.88\;mg/100 mL$), however, with the exception of EC(7.86 mg/100 mL) in the green tea extracts, there were not significant differences between that in them Chetaejeon and green tea extracts. Quercetin was the main flavonoid ingredient component in those both the Chungtaejeon and green tea extracts was quercetin, at levels of 0.08 mg/100 mL and 0.06 mg/100 mL and its contents in Chungtaejeon and green tea extracts were 0.08 mg/100 mL and 0.06 mg/100 mL, respectively. The primary amino acid in both tea extracts was theanine main amino acid at levels of, theanine contents were most increased in 8.02 mg/100mL and 10.80 mg/100 mL, respectively, Chungtaejeon tea extracts by 8.02 mg/100 mL and green tea extracts by 10.80 mg/100 mL. And the arginine contents of the Chungtaejeon and green tea extracts in Chungtaejeon and green tea extracts were 1.78 mg/100 mL and 1.86 mg/100 mL, respectively. In terms of mineral composition, potassium content was highest contents in the Chungtaejeon and green tea extracts by 19.80 and 18.04 mg/100 mL, respectively. Finally, the Chungtaejeon tea extracts offered the greatest anti-oxidation and ACE inhibition activities were most increased in the Chungtaejeon tea extracts, and the green tea extracts showed the highest level of nitrite radical scavenging activity at 90% was extremely much increased in the green tea extracts by 90%.

• Korean Journal of Soil Science and Fertilizer
• /
• v.31 no.3
• /
• pp.238-245
• /
• 1998

The reasonable level of nitrogen fertilizer is a key factor to reduce environmental contamination as well as to increase crop yield and quality. The treatments are $N=42kg\;10a^{-1}$, $N=48kg\;10a^{-1}$, $N=54kg\;10a^{-1}$. $N=60kg\;10a^{-1}$. $N=72kg\;10a^{-1}$ and $N=150kg\;10a^{-1}$. Analytical results of yield and quality of tea leaves harvested the second time are summarized as follows: The soil of experimental field was higher in organic matter($49.9g\;kg^{-1}$) and available phosphate($937mg\;kg^{-1}$) compared to the general field but lower in pH(5.07) compared to the general field. When the amount of nitrogen fertilizer application was raised, the yield of tea leaves, the content of nitrogen, total free amino acids, caffeine and chlorophyll increased: however, the yield of tea leaves increased to excessive levels. On the other hand, the increased level of nitrogen fertilizer did not show any difference in the contents of vitamin C and tannin. Eleven kinds of amino acids were isolated from second harvested leaves of tea where the content of theanine occupied over 50%, and content of $665{\sim}763mg\;100g^{-1}$. The contents of fatty acids and catechin did not show correlation with application level of nitrogen fertilizer. The content of fatty acid was produced $1,742{\sim}2,643mg\;100g^{-1}$, and content of catechin was produced 12.47~13.54%. In scoring test, $N=60kg\;10a^{-1}$ treatment was 0.5~6.0 point higher compared to other treatments. Consequently, $N=60kg\;10a^{-1}$ is considered to be the best level of nitrogen fertilizer in terms of decreased environmental contamination as well as to increase crop yield and quality.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.11
• /
• pp.1546-1553
• /
• 2012

In this study, sorghum teas were prepared from Sorghum bicolor L. Moench subjected to different types of milling (no milling (0%), minimum milling (5%), and milling (20%)) and pan-firing times (1 to 10 minutes), and its quality characteristics were investigated. With regards to milling type, total polyphenolic, flavonoid, tannin contents, and antioxidant activities of ethanol extracts from both no milling sorghum and its tea were highest, followed by minimum milling and milling in decreasing order. Crude nitrogen content was highest in milling sorghum and its tea regardless of pan-firing time. With regards to pan-firing time, total polyphenolic, flavonoid, tannin contents, and antioxidant activities of sorghum teas increased with increasing pan-firing time regardless of milling type. The highest DPPH and ABTS radical scavenging activities were observed at a pan-firing time between 7 to 9 minutes. In contrast to ethanol extracts of pan-fried sorghum tea, antioxidant activities, chromaticity, and turbidity of hot water leaching liqueur of sorghum tea were highest in milling sorghum tea, followed by minimum milling and no milling sorghum tea.

• Journal of Korean Society of Forest Science
• /
• v.67 no.1
• /
• pp.42-49
• /
• 1984

The elderberry was known to the ancients for its medicinal properties, and in Europe the inner back was formerly administered as a cathartic. The flowers contain a voletile oil, and serve for the distilation of elder-lower water, used in confectionery, perfumes and lotions. The leaves are employed to impart a green colour to fat and oil, and the leaves and bark emit a sickly odour, believed to be repugnant to insect. With its unique flavor and natural food colour, commercial processing companies used the fruit mainly in the making for jam, jelly, pies, juice, and wines. Its vitamin-C content is reported by Andross (1941) as 25-30mg/100g. Harvesting and processing have been mechanized to some extent. However, the cotains with nutritional value has not been reported yet. In the present study the various contains with nutritional value in the fresh elderberry juice is reported by the quantitative analysis. In this study results obtained can be summarized as follows. 1) The fresh elderberry juice contained following mineral elements; calcium 0.012%, magnesium 0.023%, potassium 0.10%, sodium 0.0019%, iron 0.0009%, cobalt 0.0002%, zinc 0.0004%, copper 0.0001%, phosphorus 0.036%, manganese 0.0006%, iodide $1{\mu}g/g$. 2) Five kinds of vitamines were also found ; vitamin-$B_1$ $0.1{\mu}g/g$, vitamin-$B_2$ $0.5{\mu}g/g$, vitamin-C 0.3mg/g, niacin $14{\mu}g/g$, choline chloride 0.3mg/g. 3) Fresh elderberry juice also contains crude protein 1.10%, fat 0.26%, carbohydrate 6.9%, pectin 0.76%, tannin 0.89%, ash 0.80%, water 90.9% and 34.3 cal/100g. 4) The absorption spectrum of the purplishblack color of fresh elderberry juice has a peak between 523-530mm.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.9
• /
• pp.1279-1283
• /
• 2009

In order to investigate the potential characteristics of horseweed (Erigeron canadensis L.) recognized with weeds for the application to food industry, the antioxidative properties of horseweed were measured with total polyphenol, flavonoid, tannin, chlorophyll contests and antioxidant activities. Total polyphenol, flavonoid, tannin, and chlorophyll content were 63.32, 27.71, 161.19, and 428.85 mg/g in the extracts of fresh horseweed (FHE), respectively. The extracts of dry horseweed (DHE) on $40^{\circ}C$ for 48 hr were 89.25, 33.44, 210.44, and 229.29 mg/g, and the extracts of dry horseweed after blanching (BDHE) were 115.49, 45.51, 252.54, and 283.07 mg/g, respectively. $IC_{50}$ of EDA (electron donating ability, %) and AEAC (L-ascorbic acid equivalent antioxidant capacity) were 5.5527 mg/mL and 192.78 mg AA eq/g sample in the FHE, respectively. The DHE were 0.4710 mg/mL and 194.05 mg AA eq/g sample, and the BDHE were 0.4135 mg/mL and 242.40 mg AA eq/g sample, respectively. Horseweed, where the antioxidant activity is excellent, is thought to be potentially useful with foodstuffs.

• The Korean Journal of Food And Nutrition
• /
• v.15 no.2
• /
• pp.144-150
• /
• 2002

Sweet persimmon were tested in order to identify their use as secondary material which is excellent in function and taste as food. Samples were soaked for 1 and 5 min with NaCl concentration(0, 1 and 3%) at a certain heating temperature(25, 75 and 95$\^{C}$), and then tannin, vitamin C, flavonol, color intensity, sensory test and textural properties were analysed. The results of the analyses were as follows. Tannins were decreased as heating temperature, NaCl concentration and soaking time were increased, especially, that the control was 420 mg% but decreased 228 and 198 mg% at 95$\^{C}$(1 and 3% NaCl concentration) for 5 min. soaked in each. Vitamin C content also decreased more in higher temperature and NaCl concentration than control(122.4 mg%). Color intensity showed higher value in 1. and b than in heating temperature, NaCl concentration and soaked time longer remarkably, but a value decreased. The peel of sweet persimmons was analyzed myricetin(2.0 $\mu$g/g), quercetin(34.5 $\mu$g/g) and kaemperol(1.1$\mu$g/g), but in pre-treatment sample(95$\^{C}$, 1% NaCl concentration and 5 min. soaked) was showed higher myricetin(9.5 $\mu$g/g) and quercetin(5.5 $\mu$g/g). Textural properties were good in pre-treatment sample(95$\^{C}$, 1% NaCl concentration and 5 min. soaked) such as brittleness, cohesiveness, gumminess and chewiness. In sensory analysis, the pre-treatment samples(95$\^{C}$, 1% NaCl concentration and 5 min. soaked and 95$\^{C}$, 3% NaCl concentration and 1 min. soaked) were showed higher point than others.

• Korean Journal of Food Science and Technology
• /
• v.26 no.2
• /
• pp.141-146
• /
• 1994

As a foundational study for processing persimmon leaves tea, the physico-chemical characters were investigated in persimmon leaves from Chungdo Bansi, Sagoksi, Kyungsan Bansi and Hiratanenasi during growth. Flesh weights increased rapidly until the middle of May and then decreased slightly. Moisture contents decreased continuously from $79{\sim}81%$ at the beginning of May during growth. Water soluble tannin contents reached $1.55{\sim}2.25%$, maximum values at the middle of May and at the beginning of June, and increased again at the middle of July and then decreased. Contents of catechins, precursor of condensed tannin, indicated $12{\sim}27\;mg%$ at the middle of May and reached $17{\sim}34\;mg%$, maximum values at the middle of June. Contents of catechin were low in order of (+)-catechin, (-)-epicatechin, (-)-epicallocatechingallate, (-)-epigallocatechin and (-)-epicatechingallate. Sugars present in persimmon leaves were composed of sucrose, glucose, fructose, raffinose and mannitol. Sucrose increased continuously, glucose and fructose decreased during growth. Raffinose content was less than 0.1%. Glucose and fructose took more than 90% until the beginning of May, and then sucrose took up $60{\sim}80%$ of total sugar contents. Total vitamin C contents indicated maximum values at the middle of May and at the beginning of June in Chungdo Bansi, Sagoksi and Kyungsan Bansi, maximum vaule at the middle of July in Hiratanenasi. From the basis of these data It was suggested that proper period for picking persimmon leaves prior to processing persimmon leaves tea was from the middle of May to the beginning of June. Since maximum values for most of chemical components occurred at the middle of May and at the beginning of June and persimmon leaves thicken after the middle of June.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.8
• /
• pp.1217-1227
• /
• 2014

This study investigated the physicochemical properties and antioxidant activity of vinegar added with different levels (0%, 1%, 3%, 5%, and 7%) of Akebia quinata fruit during two-step fermentation. The physicochemical properties of vinegar evaluated were pH, total acidity, alcohol, and total sugar and amino acid contents. The antioxidant activities were based on ABTS radical scavenging activity, SOD-like activity, and reducing power. During alcohol fermentation, total acidity and alcohol contents of vinegar increased, but total sugar contents decreased. During acid fermentation, total acidities of vinegar increased. Vinegar added with 7% A. quinata fruit showed the highest total sensory score. Total polyphenol contents of vinegar added with 0% and 1% A. quinata fruit were not significantly different. However, vinegar added with 3, 5, and 7% A. quinata fruit showed significantly higher total polyphenol contents of 136.6, 381.59, and 415.35 mg/100 g, respectively, after 13 days of fermentation. Further, total flavonoid contents of vinegar added with 0~7% A. quinata fruit significantly increased to 21.73, 15.79, 15.15, 26.19, and 26.87 mg/100 g, respectively, after 13 days of fermentation. In addition, tannin contents of vinegar added with 0~7% A. quinata fruit significantly increased to 0.2042, 0.2004, 0.1255, 0.1384, and 0.1255 mg/100 g, respectively, after 13 days of fermentation. Moreover, ABTS radical scavenging activities of vinegar added with 0~7% A. quinata fruit significantly increased to 5.87, 12.59, 25.63, 34.02, and 35.25, respectively, after 13 days of fermentation at a concentration of 5 mg/mL. Additionally, SOD-like activities of vinegar added with 0~7% A. quinata fruit significantly increased to 8.22, 17.49, 16.86, 16.89, and 15.68%, respectively, after 13 days of fermentation. Reducing power of 7% A. quinata fruit was 0.527 after 1 day and 1.539 at the end of fermentation. Our results demonstrate that antioxidant activity significantly increased during fermentation according to the content of A. quinata. Further, the total polyphenol, flavonoid, and tannin contents were shown to be closely related with antioxidant activities. Thus, A. quinata could be effectively used as a vinegar and functional food material based on its antioxidant activity.