• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1394-1399
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• 2014

Quality characteristics of radish treated with red clay-processed materials (RCPM) were investigated. Two different types of treatments using RCPM including a control were farm-raised in identical environments. General components, texture, nutrients, and antioxidant activities were performed. For general components analysis, total amounts of crude fat and ash were higher in radish treated with RCPM than in control. RCPM-treated radish showed higher contents of minerals (P, Mg, K, Zn, Mn, and Na) and vitamins (vitamin C, thiamin, and riboflavin) than those of control. RCPM-treated radish exhibited higher DPPH radical scavenging activities and total polyphenol contents than those of control, indicating higher antioxidant activities of radish raised by RCPM. In the textural analysis following refrigeration for 4 weeks, RCPM-treated samples showed a more stable texture and higher hardness values than those of control. Therefore, these results indicate that RCPM can be used to produce high-value radish of premium quality.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.398-409
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• 2006

Changes of component(amino acid, free sugar, fatty acid and mineral) and antioxidant effect by pickling of soybeans we.e investigated. Soybean cultivars, Daewon, Pungsannamul, Hwaeum(yellow bean), Ilpum Black and Zynuni(black bean) were soaked in persimmon vinegar for 10 days at $20^{\circ}C$. The major amino acids of raw soybeans were glutamic acid, aspartic acid, lysine and leucine. The content of total amino acid decreased by pickling. The major free sugar of raw soybeans were glucose, fructose and sucrose. Sucrose decreased and glucose and fructose increased by pickling. Maltose was found only in pickled Daewon and Ilpum Black. Linoleic and linolenic acid content of raw soybeans were $49.3%{\sim}57.1%\;and\;7.8{\sim}8.9%$, and the fatty acid contents did not change by pickling. The major mineral elements were K, P and Mg, and their compositions except for Na did not change by pickling. Total phenolic compound, vitamin $B_1$ and C content increased during pickling. The antioxidant effects, electron donating abilities, nitrite-scavenging abilities increased by pickling.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.995-1000
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• 2004

Nutritional composition and antioxidative capacity of mulberry fruit (Ficus-4x) were investigated for evaluation as new red-colored fruit. Contents of moisture, crude fat, crude protein, and vitamin C were similar, whereas that of crude ash was higher, to those of other berry fruits. Contents of minerals (Ca, 14.33 mg/100 g; P, 39.98 mg/100 g; Fe, 6.01 mg/100 g; Zn, 4.04 mg/100 g; Mn, 2.26 mg/100 g), particularly Fe, were higher than those of other berry fruits. Hardness, springness, cohesiveness, gumminess, and chewiness of mulberry fruit were higher, and color values (L, 36.03; a, 1.80; b, 1.54) were lower than those of strawberry. Relative scavenging activities of mulberry fruit methanol extract and its cyanidine 3-glucoside on 1, 1-diphenyl-2-picrylhydrazy radical (DPPH) were 35.7 and 78.2%, respectively, using butylated hydroxyanisole (BHA) as standard. Antioxidant activities in corn oil (peroxide values and conjugated dienoic acid) were tertiary butylhydroquinone (TBHQ) > mulberry fruit ethanol extract > mulberry fruit water extract > butylated hydroxytoluene (BHT) > tocopherol. Results show mulberry fruit can be very useful red-colored fruit for development of functional foods with beneficial effects on radical scavenging and antioxidative capacities.

• Journal of Nutrition and Health
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• v.37 no.3
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• pp.193-201
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• 2004

The objective was to evaluate the factors influencing on the growth of children aged 3 - 6 years by mini dietary assessment and anthropometric indices in 556 children and by analyzing mineral contents of hair from 273 children by inductively coupled plasma mass spectrometry (ICP-MS). The mean concentration of zinc (Zn) in hair was 68.9 $\pm$ 31.1 ppm and the zinc level of 91 ％ children was less than 60％ of the reference value of 180 ppm. The mean content of lead (Pb) in hair was 1.76 $\pm$ 1.20 ppm, but only 67％ of 273 children was within the reference value of 2 ppm and the lead level of 33％ of children was 2 - 4 times higher than the reference value. The level of Zn was negatively correlated with Pb content (r = -0.305, p 〈 0.01). Hair Zn content, regardless of age, was significantly positively correlated with height (r = 0.214) and body weight (r = 0.159). The height of 95.3％ children was belonged to the normal range of 90 - 109.9％ of standard value and the body weight of 49.8％ children was in the range of 90 - 109.9％ of standard value. However, 8.1 ％ children was overweighted (110 - 119.9％ of standard) and 9.4％ children was obese (120 - 149.9％ of standard) and 0.9％ children was severe obese (〉 150％) which resulted in total 10.3％ obese. Contrary to our expectation, 32.8％ children was underweight (70 - 89.9％ of standard) and 36％ of the underweight children showed the low content of zinc (10 - 49 ppm) in hair. There was no significant correlation between dietary intake of Zn and hair Zn content. Hair Zn content was low even though children consumed greater than 75％ of their requirement for zinc. Regardless of dietary intake of Zn, hair Zn level was rather negatively correlated to the content of Pb in hair. 38.8％ children had an unbalanced diet which resulted in lower intake of calorie, Ca, Zn, vitamin B$_2$ compared with those consuming variety of foods. Therefore, it would be needed that new approach for nutrition education to improve eating habit having the unbalanced diet in preschool children. It might be also suggested to develop new food products to complement the nutrients of Zn, Ca, Fe as snacks or dietary supplement for Korean preschool children.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.5
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• pp.455-461
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• 2002

limiting nutrients for phytoplankton were determined by dissored inorganic nitrogen/phosphorous (DIN/DIP) in situ and algal bioassay experiment in the Seomjin River estuary during a study period from March 1999 to October 2001. DIN/DIP ranged from 14.7 to 681.1 during the study period. DIN/DIP was over 16 at the upper and middle estuarine region where salinity was lower than 25 psu and chlorophyll a concentration was high, probably indicating P-limitation in this region while the ratio was less than 16 at the high saline (> 25 psu) region, reflecting the supply of DIP from Gwangyang Bay and thereby indicating N-limitation at the lower estuarine region. These results suggested that the spatial distribution of DIN/DIP in the study region was controlled by the high supply of phosphate from Gwangyang Bay, the low input from Seomjin River and the active uptake by phytoplankton within the estuarine system. The bioassay experiments using Skeletonema costatum, Thalaasiosira rotula and in situ phytoplankton assemblage displayed relatively higher growth of phytoplankton in the P-added culture media, indicating P-limitation. This result was well consistent with the spatial distribution of inorganic nutrients. S. costatum showed a rapid adaptation to the low salinity compared to other phytoplankton species. This phenomenon seemed to account for the strong (> $90\%$ in total cell number) S. costatum bloom in autumn in this estuary. Moreover, although phytoplankton growth rate was higher in the P-added culture media at the end of culture experiment of in situ phytoplankton, the fast growth in the trace metal-added media at the beginning of the experiment suggested a possibility of limitation by other micro-nutrients such as trace metal and vitamin etc.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1197-1206
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• 2014

This study compared and analyzed the physiochemical and quality characteristics of young radish kimchi made with YR-FNC or YR-GC cultivated by organic farming as well as kimchi made with young radish cultivated by chemical composting/general farming (YR-Control). YR-Control showed higher contents of water and crude protein than YR-FNC and YR-GC kimchi but lower contents of crude ash, dietary fiber, and vitamin C. YR-FNC and YR-GC kimchi also showed higher contents of P and Cu than YR-Control but lower contents of N, K, Ca, Mg, Fe, and Zn. YR-Control fermentation progressed faster than that of YR-FNC or YR-GC after 24 days, and YR-Control more rapidly reached an appropriate pH. On the other hand, YR-FNC and YR-GC kimchi fermentation progressed slow and did not reach a pH level below 5.3. For period of fermentation, YR-Control and YR-FNC kimchi showed no significant difference in reducing sugar content, whereas that of YR-GC kimchi decreased significantly after 24 days of fermentation (P<0.002). YR-FNC and YR-GC kimchi showed 1.5~3 times higher total polyphenol and flavonoid contents than YR-Control at the beginning of fermentation, whereas YR-Control and YR-FNC kimchi showed a significant increase in total polyphenol and flavonoid contents during the fermentation period. By day 7 of fermentation, YR-FNC kimchi showed higher contents of lactic acid bacteria and total microbes than YR-Control. In the sensory evaluation, YR-FNC and YR-GC kimchi showed higher preference values than YR-Control. Therefore, kimchi made from young radish cultivated by organic farming has a longer freshness period than control kimchi and is characterized by excellent sensory quality, increased physiological contents, and improved beneficial health effects.

• Journal of Nutrition and Health
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• v.54 no.2
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• pp.165-178
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• 2021

Purpose: This study examined the eating-out patterns of Korean infants and school-aged children and compared diet quality. Methods: Data were obtained from the 2016-2018 Korea National Health and Nutrition Examination Survey. The subjects were 306 children aged 3 to 11 years old that ate dinner at restaurants. Percentage energy intakes of 24 food groups were calculated, and cluster analysis was used to identify eating-out patterns. Diet quality was assessed by calculating percentage energy and nutrient intakes using one-third of the 2015 Dietary Reference Intakes for Korean (KDRIs), nutrient adequacy ratio (NAR), mean adequacy ratio (MAR), and index of nutritional quality (INQ). Results: Cluster analysis identified 2 eating-out patterns, that is, a 'rice-centered' (53%) and a 'mixed diet' (47%) pattern. For those with the mixed diet pattern, ratios of carbohydrates, protein, and fat to total calories were 48:20:31, whereas for the rice-centered pattern, ratios were 62:15:21 (p < 0.001). Intakes of energy and most nutrients in the mixed diet pattern were excessive, but the intakes of the most nutrients in the rice-centered pattern were much lower than their KDRIs. MARs were higher for the mixed diet pattern than the rice-centered pattern (0.74 vs. 0.66) (p < 0.001), and INQs for vitamin C (p = 0.007) and calcium (p = 0.018) were lower for the rice-centered pattern, whereas INQ for iron (p = 0.003) was lower for the mixed diet pattern. Conclusion: The quality of meals for infants and school-aged children depended on eating-out patterns, but the rice-centered and mixed diet patterns both failed to provide an appropriately balanced meal pattern. The results of this study suggest that healthy menus need to be developed for children in restaurants.

• Korean journal of applied entomology
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• v.47 no.3
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• pp.227-235
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• 2008

Development of T. urticae was studied on the leaves of eggplant grown in hydroponics with silica contents of 0 mM, 1.7 mM, and 5.1 mM. As the levels of sllica increased, those of N, P, K, Ca, and Mg decreased and those of Si increased. While contents of calory, crude protein, carbohydrates, and vitamin C decreased, those of ash, fiber, and sugar increased. Biomass and content of cholorophyll decreased as the level of silica increased while leaves became thicker. Laboratory leaf disc tests provided with various silica levels revealed that feeding preference of T. urticae was the highest at 0 mM and the lowest at 1.7 mM. The oviposition preference decreased as the levels of silica increased, on the lower leaf appeared to hinder the feeding and the oviposition of T. urticae. The development slowed down both in female and male. Adult life span of female shortend as the silica level increased and that of male was the longest as 5.7 days at 0mM and the shortest at 1.7 mM. Oviposition period also shortened as the silica content increased. The number of eggs laid was the most as 86.3 at 1.7 mM while average oviposition per day was the least as 77 at 0 mM. No differences in hatchability was detected whereas the ratio of sex was the highest as 0.71 in favor of female at 0mM. $R_o$ and T decreased as the levels of silica increased. Rm and $\lambda$ was the lowest at 5.1 mM while Dt was the longest as 1.8271 at 5.1 mM and the shortest as 1.6991 days at 1.7 mM. Silica content in eggplant turned to affect the development of T. urticae, however, it deterred T. urticae from feeding and oviposition and the rate of increase tended to decrease due to lesser nutrients in the eggplant leaf.

• KSBB Journal
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• v.26 no.1
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• pp.27-32
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• 2011

For the development of functional food and cosmetics using hot water extract of Muraenesox cinereus's skin, contents of vitamin, amino acid and element, and antioxidant activity were investigated. The results are shown as follows: among vitamins, A(0.21mg/100 g), C (78.12mg/100 g), $D_3$ (0.03 mg/100 g), E (1.97 mg/100 g) and Niacin (2.53mg/100 g) were detected, respectively.Mineral contents were an order of K > P > Na > Mg > Ca > Fe and Zn. Contents of total amino acids were an order of Pro > Gly > Arg > Glu > Phe > Ala. Especially, the sum of total amino acids was 27.17 mg/100 mL, which was about 4.0 fold higher than that of free amino acid. DPPH radical scavenging activity of hot water extract of M. cinereus's skin at 25 mg/mL was 63.5% and did not increase at above 50 mg/mL. Activities of antioxidant enzymes in the liver of ethanol-treated rats using hot water extract of M. cinereus's skin were investigated. Compared to control group, activities of ADH and GSH-px were decreased. In the case of CAT and SOD activity, they were increased. These results showed that the hot water extract of M. cinereus's skin can be applied to raw macterial for functional food and cosmetics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.470-474
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• 2011

The objectives of this study were to identify antioxidant substance in heated onion. The isolation of active compound was performed in three steps: silica gel column chromatography, preparative TLC, and preparative HPLC. The structure of the purified compound was determined using spectroscopic methods, i.e., ultraviolet, mass spectrometry, $^1H$-NMR, $^{13}C$-NMR, and DEPT. The antioxidant activities of isolated compound were evaluated and compared with $\alpha$-tocopherol, ascorbic acid, and butylated hydroxytoluene (BHT) using DPPH and ABTS assay. The isolated compound was identified as 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one(DDMP). The DPPH radical-scavenging activity ($IC_{50}$) of the DDMP was in the following order: ascorbic acid (45.3 ${\mu}g/mL$)>$\alpha$-tocopherol (69.2 ${\mu}g/mL$)>DDMP (241.6 ${\mu}g/mL$)>BHT (268.0 ${\mu}g/mL$). In addition, DDMP showed strong ABTS radical-scavenging activity of 569.0 mg AA eq/g.