• 한국버섯학회지
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• 제12권4호
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• pp.299-303
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• 2014

이번 연구에서는 식용 및 약용버섯 자실체를 가지고 버섯의 주요 기능성 성분인 총 당의 함량을 추출방법을 달리하여 비교분석하였다. 열수추출, 산추출, 알칼리 추출을 통해 총 당 측정법으로 미량의 시료에 적합한 페놀-황산법으로 측정하였다. 표준 곡선은 glucose solution을 사용하여 작성하고 측정한 흡광도를 표준곡선에 적용하여 시료의 농도를 얻었다. 열수추출에서는 동충하초가 658.4(${\mu}g/g$)로 가장 높았고, 산추출과 알칼리 추출에서는 운지버섯이 각각 649.7(${\mu}g/g$)와 679.0(${\mu}g/g$)로 가장 높음을 알 수 있었다. 추출방법별로 열수추출과 마이크로웨이브 추출로 총 당 함량을 정량한 결과 열수 추출에서는 동충하초, ASI 7025가 높았고, 1 hr 마이크로웨이브 추출 및 2 hr 마이크로웨이브 추출에서는 운지버섯, 꽃송이가 높게 나타났다. 이러한 결과를 통해 각기 다른 추출용매와 추출방법에 따라서 추출되는 총 당 함량이 다름을 알 수 있었다.

• 한국약용작물학회지
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• 제27권5호
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• pp.339-347
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• 2019

Background: Adlay (Coix lacryma-jobi L. var. ma-yuen Stapf.) is an important medicinal and cereal crop that contains high levels of protein, fatty acids and crude fiber, as well as calcium, phosphorus, zinc, minerals, and essential amino acids. Despite its economic significance, little is known about biological activity in adlay sprouts. This study investigated the total free sugar, polyphenol and flavonoid content, and antioxidative activity in adlay sprouts at different growth stages. Methods and Results: The total free sugar and coixol content of germinated adlay sprouts were analyzed by high performance liquid chromatography. The total phenolic content was measured by the Folin and Denis, and flavonoid content by the Davis method. Antioxidative activity was tested by the 2,2-diphenyl-1-picryl hydrazyl method. All measured component, including total phenolic and coixol content ($2.71{\pm}0.02mg/g$ and $59.70{\pm}0.01mg/g$), and antioxidant capacity ($IC_{50}$; $453.93{\mu}g/m{\ell}$) were highest in 3 day old adlay sprouts. In contrast, total free sugar and flavonoid content (3.02% and $0.60{\pm}0.02mg/g$) were highest in sprouts at 5 days after sowing. In addition, there was a strong positive correlation between antioxidative activity and total polyphenol content (r = 0.902, p < 0.001). Conclusions: Adlay sprouts between 3 days and 5 days following germination contain high levels of functional components and free sugar. This study therefore suggests that adlay sprouts can be developed as a valuable health-promoting food and a good source of natural antioxidants.

• 보건교육건강증진학회지
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• 제33권4호
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• pp.35-46
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• 2016

Objectives: The purposes of this study are to refer existing and past domestic and foreign policies and to establish a comprehensive plan to reduce sugar consumption and utilize it as fundamental data to establish and implement relevant policies. Methods: Korean government analyzed domestic and foreign policies and average sugar intake to develop draft of sugar intake reduction plan. Based on the plan, objectives, sections and agendas of the plan were set after taking into account of their feasibility. Results: The policy has three directions: to help sugar intake reduction in all population groups, to create an environment which helps people to make informed decision on lower sugar choices and to lay scientific and statistical foundation for sugar intake reduction plan. The goal is to restrict average sugar intake from processed food to less than 10% of total energy intake per day. Three core strategies are to help reduce intakes of sugar in all population groups, to create an environment which helps people to make informed decision on lower sugar choices and to lay a foundation for sugar intake reduction plan. Each strategies has 2~4 projects. Conclusions: This study is expected to serve as a catalyst for carrying out the first phase of sugar intake reduction plan to help reduce sugar consumption.

• 한국식품조리과학회지
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• 제26권1호
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• pp.95-103
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• 2010

The objective of this study was to develop a functional vinegar beverage using yacon roots, and examine the components' changes during fermentation. The alcohol fermentation was conducted by inoculation of Saccharomyces cerevisiae into yacon root juice with sugars. After 10 days of fermentation at $27^{\circ}C$, yacon wine contained 13% alcohol and $7.8^{\circ}Brix$ sugar contents. The yacon wine at 5% alcohol was fermented by Acetobacter aceti(KCTC1010) with 250 rpm agitation rate at $29^{\circ}C$ for 12 days. The acidity of yacon vinegar reached 4.4% after 12 days' fermentation. Statistically (p<0.05), the amount of Acetobacter aceti, pH, alcohol, with total polyphenol content of samples decreased with acidity, whereas individual sugar contents increased. Furthermore organic acids, total sugar, phenolic acids content, total antioxidant capacity, and color were not different among the five samples. The yacon vinegar beverage was prepared with high fructose syrup through the dilution of yacon vinegar. After making the yacon vinegar beverage, the pH, acidity, total sugar, and total microbial content were examined every week over 4 weeks' storage. There were no changes in the samples during that time.

• 한국식품저장유통학회지
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• 제19권5호
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• pp.619-625
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• 2012

In the present study, the proximate composition, sugar, minerals, total phenolic and flavonoid compounds, and amino acids in Calystegia japonica (C. japonica) were measured to determine if it can be used as a nutritional and functional material for the development of valuable foods. The mean crude protein, fat, and ash contents of the leaves were 5.75, 2.46, and 7.77%, respectively. The soluble-protein contents of the leaves and roots were 146.78 and 33.67 mg%, respectively. The reducing-sugar and free-sugar contents of the leaves were 682.70 and 166.00 mg%, respectively, and those of the roots were 2,934.89 and 37.70 mg%. The mineral content of the leaves was 3,122.13 mg%, and that of the roots was 1,540.85 mg%. The three elements Ca, K, and Mg were very rich in all their parts, with minerals accounting for 96-99% of their total mineral contents. The total phenolic compound of the leaves was 3,028.89 mg%, and the total flavonoid compound was 382.67 mg%. The phenolic and flavonoid compounds in the leaves were more than 7.6 times those in the roots. The free-amino acid levels in the leaves and roots were 2,467.15 and 1,334.81 mg%, respectively. The results of the comparison of the leaves and roots of C. japonica showed that the leaves had a rich proximate composition consisting of minerals, total phenolic and flavonoid compounds, and amino acid. This suggests that C. japonica leaves are potentially useful sources of functional and favorite foods and nutraceuticals.

• 한국식품과학회지
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• 제54권2호
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• pp.141-146
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• 2022

본 연구는 생리활성물질이 풍부한 아로니아를 활용하여 가공식품 개발에 필요한 기초 연구 데이터를 제공하기 위해 아로니아와 설탕의 배합비율별 프리저브 잼을 제조한 뒤 그 품질 특성과 항산화 활성을 조사하였다. 배합비율에 따라 아로니아의 함량이 낮아질수록 당도는 높아졌으며 수분함량은 낮아지는 경향을 나타내었다. 강도와 최대응력은 아로니아 함량이 줄어들고 설탕의 함량이 증가할수록 높은 값을 나타내었다. 잼의 비율별 항산화 활성은 아로니아 함량 70%에서 DPPH radical 저해율이 가장 높았다. 총 페놀 함량, TEAC, FRAP, ORAC의 값은 모두 아로니아 함량에 따라 비례적으로 증가하는 경향을 나타내었다. 관능평가에서 단맛과 식감이 모두 강하다고 평가된 아로니아 함량 30%에서는 오히려 종합적 선호도에서 가장 낮게 나타났으며 아로니아 함량 40%에서 가장 높은 선호도를 나타내었다. 본 연구에서는 아로니아와 설탕 배합비율에 따른 품질 특성과 항산화 연구를 진행하였으며 국산 아로니아를 활용한 제품의 개발에 기초 자료로서 활용될 것으로 기대된다.

• 한국환경농학회지
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• 제39권3호
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• pp.204-213
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• 2020

BACKGROUND: Since the number of crops cultivated in reclaimed land is huge, it is very difficult to quantify the total crop production. Therefore, a non-destructive method for predicting crop production is needed. Salt tolerant root vegetables such as red beets and sugar beet are suitable for cultivation in reclaimed land. If their underground biomass can be predicted, it helps to estimate crop productivity. Objectives of this study are to investigate maximum leaf length and weight of red beet, sugar beet, and turnips grown in reclaimed land, and to determine optimal model with regression analysis for linear and allometric growth models. METHODS AND RESULTS: Maximum leaf length, width, and root fresh weight of red beets, sugar beets, and turnips were measured. Ten linear models and six allometric growth models were selected for estimation of root fresh weight and non-linear regression analysis was conducted. The allometric growth model, which have a variable multiplied by square of maximum leaf length and maximum leaf width, showed highest R² values of 0.67, 0.70, and 0.49 for red beets, sugar beets, and turnips, respectively. Validation results of the models for red beets and sugar beets showed the R² values of 0.63 and 0.65, respectively. However, the model for turnips showed the R² value of 0.48. The allometric growth model was suitable for estimating the root fresh weight of red beets and sugar beets, but the accuracy for turnips was relatively low. CONCLUSION: The regression models established in this study may be useful to estimate the total production of root vegetables cultivated in reclaimed land, and it will be used as a non-destructive method for prediction of crop information.

• 한국연초학회지
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• 제3권1호
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• pp.20-24
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• 1981

This experiment was carried out to determine the relationships between maturity and content of the chemical components in flue-cured tobacco. The results were as follows : 1) Among the chemical components, the contents of total nitrogen, ammonia nitrogen, total alkaloids, nicotine, total volatile base, petroleum-ether extract, crude fiber, crude ash, water soluble ash, and chlorine decreased significantly, and those of total sugar, reducing sugar, and starch increased as leaf maturity progressed until the stage of ripeness, but, afterwards, a reverse tendency appeared. 2) There was a significant relationship between maturity and the contents of chemical components, such as total nitrogen, protein nitrogen, ammonia nitrogen, total volatile base, and the correlation coefficients of them were -0.743, -0.789, -0.797, and -0.642, respectively.

• Journal of Ginseng Research
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• 제4권1호
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• pp.88-95
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• 1980

Red ginseng was extracted with water and analyzed for yield, saponin, pectin and other chemical composition. It was found that: (1) The total solid content in extract after 6 times of extraction was 46.8%,: including 13.6% of centrifugal residue; (2) 83.7% of total extractable solids and 86% total saponin was extracted after the initial three runs of extraction. (3) No significant changes were observed in HPLC pattern of extracted saponins over a range of extractions; (4) The ratio of centrifugal residue to total solids increased as the number of extractions increased; (5) The ratios of fat, protein, reducing sugar and pectin contents decreased with repeating extraction while those of crude fiber, total sugar and 35% alcohol insoluble residue increased when they were compared with total solids.

• 한국식품영양학회지
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• 제9권3호
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• pp.289-293
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• 1996

Population changes of aerobic bacteria and lactic acid bacteria and changes of pH, acidity, and total sugar content were creased from initial period of fermentation. Lactic acid bacteria Increased during the first one nay rapidly and thereafter they creased slowly thereafter. Acidity increased on the third day of fermentation. Acidity was very low In Kimchi containing both Total sugar content decreased gradually from initial period to late period of fermentation.