• Journal of Korea Foresty Energy
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• v.19 no.1
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• pp.30-37
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• 2000

This study was to analyze the chamical components of the pollens of Pinus rigida and P. koraensis and to investigate the optimal conditions for pollen pulverization. The results are as follow: (1) The contents of moisture, crude ash, crude protein, crude fat, crude filber and carbohydrate in the pollen of P. rigida were 9.9%, 2.5%, 13.1% 2.9% 7.5% 64.1% respectively, while those of P. koraiensis were 9.8%, 2.1%, 11.1% 2.8% 8.1% 66.1% respectively. All the contents of P. rigida and P. koraiensis were much higher than those of general crop grains. (2) Eighteen different amino acids were detected in the pollen of P. rigida and P. koraiensis. Among them, ten essential amino acids were indentified, which showed high nutritions values. (3) The contents of vitamin A, B1, B2, C, and E in the pollen of P. rigida were 8.7 mg, 10.1 mg, 15.9 mg, 32.9 mg, 1.9 mg, respectively, while those of in the pollen of P. koraiensis were 7.9 mg, 9.7 mg, 14.5 mg, 34.2 mg, and 2.5 mg respectively. Vitamin C among them was abundant. (4)When the pollen grains of P. prigida was pulverized for 50minutes at 5,000rpm and P. koraiensis for 40 minutes at 5,000rpm by Overhead stirrer, the 100% of pollen was pulverized.

• Food Science of Animal Resources
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• v.31 no.2
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• pp.191-199
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• 2011

The objective of this study was to develop a method to simultaneously quantify vitamins A and E in infant formula. To determine the vitamin A and E content, vitamin A and four different vitamin E isomers (${\alpha}$-, ${\beta}$-, ${\gamma}$-, and ${\delta}$-tocopherol) were separated by high performance liquid chromatography with a photodiode array detector using a Develosil RPAQUEOUS RP-$C_{30}$ column ($4.6{\times}250$ mm, 5 ${\mu}M$). The vitamin A and E contents in the certified reference material determined using this method were within the certified range of standard values. The limits of detection (LODs) and limits of quantitation (LOQs) for vitamin A were 0.02 and 0.06 ${\mu}g/L$, respectively. LODs and LOQs for the vitamin E isomers ranged from 0.20 to 0.55 and from 0.67 to 1.81 ${\mu}g/L$, respectively. Linear analyses indicated that the square of the correlation coefficient for the vitamin A and E isomers was 0.9997-0.9999. The recovery of vitamins ranged from 96.69 to 97.79%. The results demonstrate that this novel method could be used to reliably analyze vitamin A and E content in infant formula.

• Journal of Bio-Environment Control
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• v.21 no.4
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• pp.379-384
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• 2012

Bitter gourd (Momordica charantia L.) has long been used for food and medicinal plant in Korea, China and Japan. This study aimed at evaluating productivity, and vitamin-C and charantin contents in bitter gourd (Momordica charantia L.) accessions. The contents of charantin of these two accessions were analyzed using HPLC with the UV-diode array detection. The highest fruit yield was observed in accessions, 'BG1' and 'BG7.' The vitamin-C contents of fruits in these two high-yield bitter gourd accessions, 'BG1' and 'BG7,' depended on days after fruit set and were highest in 24 days and 17 days after fruit set, respectively. The charantin contents of the two accessions were different according to the number of days after fruit set. The charantin content of 'BG1' was highest in fruits harvested at 24 days and followed by 15 days after fruit set. The charantin content of 'BG7' was highest in fruits harvested at 13 days and followed by 16 and 19 days after fruit set. The charantin contents of 13 M. charantia accessions with relatively high yield potential were analyzed and three accessions, 104615, K169995 and NS454, were selected based on their relatively high yield and charantin content. These accessions will be used for breeding program and processed foods.

• Food Science and Preservation
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• v.19 no.3
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• pp.428-432
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• 2012

This study was carried out to investigate the effect of carbonated water on the yield, weight, length, thickness, and vitamin C and isoflavone contents of soybean sprouts cultivated for 6 days. 100 g Junjori cultivar soybeans were cultivated at $22{\pm}1^{\circ}C$ with carbonated water (pH 4.5) and drinking water (pH 7.8) for 6 days, respectively, after 6h presoaking treatment. The yield of the soybean sprouts cultivated with carbonated water for 6 days was 255.1 g, approximately 1.45 times higher than the 176.1 g soybean sprouts cultivated in drinking water. The weight and length of the soybean sprouts cultivated with carbonated water were 1.3 and 1.2 times higher, respectively, than those of the soybean sprouts cultivated with drinking water. The same can be said of the thickness of the carbonated- and drinking-water soybean sprouts. The vitamin C contents of the soybean sprouts cultivated with carbonated water was about two times (1.13 mg%) higher than those of the soybean sprouts cultivated with drinking water. The genistein and daidzeinin contents of the soybean sprouts cultivated for 6 days with carbonated water were higher than those of the soybean sprouts cultivated for 6 days with drinking water. The growth characteristics and contents of the useful components of the soybean sprouts were affected more by carbonated water than by drinking water.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.456-463
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• 2001

The proximate composition of 3 kinds of Umbelliferaeceae Wild Plants (Angelica gigas NAKAI., Ostericum sieboldii NAKAI. and Coriandrum sativum LINNAEUS) were analyzed and used for making pork sausages as a functional ingredient. In the proximate composition, crude protein content was the highest in Ostericum sieboldii, 37.87%, and crude lipid and crude ash contents were the highest in Coriandrum sativum. Vitamin C was contained in Angelica gigas at 0.30mg%. but was not detected in Ostericum sieboldii and Coriandrum sativum. $\beta$-carotene content in Angelica gigas was the highest at 19.96%, but selenium was not detected in any of them. Total phenol content in Coriandrum sativum was the highest as 1107.43mg%. TBA and VBN values of all sausages with wild plants increased gradually during four-week-storage and were lower than those of control. Coriandrum sativum-added sausage had the lowest TBA as well as VBN valuew. During the four-week-storage at 4$\^{C}$, TBA value and VBN value were in the very safe range at all sample. Total phenol contents in sausages appeared to have more antioxidative activity than vitamin C, $\beta$-carotene and selenium, and consequently decreased the TBA values of sausages.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.788-794
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• 1989

This study was attempted to investigate the effects of blanching temperature and cooking methods on the changes in the proportions of vitamin C of fresh potato and potatoes with different storage time. Sensory evaluation of fresh potato by different cooking methods was also conducted. The contents of residual ascorbic acid(AA) and total ascorbic acid(TAA) of fresh potato were maximum at $40^{\circ}C$ followed by rapid decrease at $50-65^{\circ}C$ while leached AA and TAA showed steady increase as the blanching temperature increased. Oxidized AA and dehydroascorbic acid(DHA) hydrolyzed increased at $50-65^{\circ}C$. From these results, it was considered that AA was lost mainly by oxidation up to $65^{\circ}C$ and leaching of AA was the major mode of loss above $65^{\circ}C$. In the case of potatoes stored for 1-4 weeks, they showed similar changes in the proportions of vitamin C as that of fresh potato. However, at $40^{\circ}C$ the content of residual TAA decreased and those of leached TAA and DHA hydrolyzed increased redundant during storage. At $65^{\circ}C$, the content of DHA hydrolyzed decreased The residual TAA of fresh potato by different cooking methods decreased in the order of pressure cooking (PC) > microwave cooking (MC)>boiling. Leached TAA were 49.5% and 36.4%, during boiling and MC, respectively. While DHA hydrolyzed were 22.3% and 4.2%, respectively Leached TAA and DHA hydrolyzed during PC were not determined. From these results, it was considered that AA was lost mainly by leaching during cooking. Residual TAA of stored potatoes by different cooking methods decreased during storage. But leached TAA and DHA hydrolyzed did not show any steady increase or decrease. Overall eating quality of fresh potato by different cooking methods decreased in the order of PC>MC>boiling(p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.225-234
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• 2009

The aim of this study was to analyze moisture, crude protein, crude lipid, vitamin C and sugar changes in selected Korean chestnut cultivars such as Danteack, Deabo, Seokchu, Okkwang and Byunggo during storage at $4^{\circ}C$ and $-10^{\circ}C$ for 10 months. The moisture contents of selected Korean chestnut cultivars ranged from 49.9 to 57.4%. The moisture content of Seokchu was the highest. The contents of moisture in white kernel were higher than that in yellow kernel. The content of moisture showed decreasing tendency after 10 months of storage. The crude protein and crude lipid contents in whole kernel of selected Korean chestnut cultivars were $3.3{\sim}4.2%$ and $0.3{\sim}1.6%$, respectively. The crude protein content of Deabo was the highest. The crude protein in Danteack, Seokchu, Okkwang and Byunggo was increased during storage at $4^{\circ}C$ for 10 months, while that in whole kernel of Deabo was decreased and no changes in crude protein in yellow kernels of Deabo were observed. The crude protein in Okkwang was increased during storage at $-10^{\circ}C$ for 10 months. The cold storage was found to have higher composition change of crude protein than the freezing storage. The content of crude lipid in Daebo and Byunggo was decreased during storage at $4^{\circ}C$ and $-10^{\circ}C$. Yellow kernels of Deabo, Okkwang and Byunggo were found to have higher crude lipid content than white kernels. The vitamin C content also decreased during storage at $4^{\circ}C$ and $-10^{\circ}C$ and the decrease in vitamin C content was higher at $4^{\circ}C$ than $-10^{\circ}C$. Vitamin C was not detected after 3 months storage at $-10^{\circ}C$. The sugar content increased at the latter period storage at $4^{\circ}C$ and $-10^{\circ}C$. The sugar content of selected Korean chestnut cultivars ranged from $36.2{\sim}44.3%$ and Dantaek had the highest sugar content.

• Journal of the Korean Applied Science and Technology
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• v.4 no.1
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• pp.1-8
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• 1987

This experiment is carried out to study influence of vitamin $B_6$ on serum lipids of rat fed with oxidized oil by heat. The experimental animals use 35 male Sprague-Dawley rats weighing 100 ${\pm}$ 2g. They are divided into 5 groups and fed to experimental diets which are added to 10%, 15%, 20% oxidized oil by heat in addition to 0.01%, 0.04%, 0.06% vitamin $B_6$. Oxidized oil by heat is prepared from the soybean oil by heating at $180^{\circ}C$ for 50 hours. After feeding for 4 weeks, lipid concentrations of sera are as follows; 1. Body weights are higher in experimental diet groups than control diet group. 2. Liver weights are higher in experimental diet groups than control diet group, but spleen weights are lower in experimental diet groups than control diet group. 3. The contents of serum total cholesterol, free cholesterol, HDL-cholesterol are lower in experimental diet groups than control diet group. 4. The contents of serum triglyceride are significantly higher in experimental diet groups than control diet group. 5. The contents of serum phospholipid are lower in experimental diet groups than control diet group.

• Preventive Nutrition and Food Science
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• v.21 no.3
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• pp.263-270
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• 2016

This study investigated the phenolic, flavonoid, and vitamin constituents in the main root, root hair, and leaf of ginseng. The total individual phenolic and flavonoid contents were the highest in the leaf, followed by the main root and root hair. Ferulic acid and m-coumaric acid were found to be the major phenolics in the main root and root hair, while p-coumaric acid and m-coumaric acid were the major phenolics in the leaf. Catechin was the major flavonoid component in the main root and root hair, while catechin and kaempferol were the major flavonoid components in the leaf. Pantothenic acid was detected in the highest quantity in the non-leaf parts of ginseng, followed by thiamine and cobalamin. Linolenic acid and menadione were the major components in all parts of ginseng.

• Korean Journal of Medicinal Crop Science
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• v.9 no.1
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• pp.40-44
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• 2001

DPPH(1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity and Vitamin contents in different plant parts and harvesting time of Rosa rugosa Thunb were determined. Among the plants parts analysed, the highest DPPH radical scavenging activity in part was root $(below\;0.5\;{\mu}g/ml)$, leaf contained the highest ascorbic acid content of 2999.6 mg/100g. Fruit contained ascorbic acid (713.6 mg/ 100g) 4.2 times less than leaf. Vitamin contents in leaf parts also differed depanding on harvesting time. Vitamin content in leaf harvested in November was much higher than that in September. Spectrophotometric analysis of total ${\beta}-carotene$ in leaf showed lower contents than that in fruit.