• The Korean Journal of Food And Nutrition
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• v.4 no.2
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• pp.125-132
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• 1991

To investigate the nutritional contents of lunchbox of students of elementary school located in Sokcho city Kangwon province, the survey was conducted from April 23 to April 26, 1991. Main dishes and side dishes in lunchbox were weighed and nutrients were analyzed from food composition table. Total daily energy and nutrients intake were reach to RDA's, except for intake of calcium, iron, vitamin A, vitamin Be and vitamin C. Children's height was positively correlated with energy and protein Intake. Fat intake was positively correlated with monthly income and intake of vitamin A was positively correlated, with number of family, This survey suggests that it need nutritional education program and school feeding to improvement of nutritional status for children.

• Journal of Plant Biotechnology
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• v.47 no.1
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• pp.78-89
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• 2020

Tomato fruit quality is determined by the contents of various functional metabolites in addition to fruit appearance. To develop tomato cultivars with higher amounts of functional compounds, an efficient quantification method is required to identify the natural variations in the compounds in the tomato germplasm. In this study, we investigated tomato varieties, which included 23 inbred lines and 12 commercial F₁ cultivars, for their contents of seven watersoluble vitamins (vitamin C, vitamins B1, B2, B3, B5, B6, and B9) and five polyphenolic compounds (quercetin, rutin, kaempferol, myricetin, and naringenin chalcone). The results of high performance liquid chromatography and liquid chromatography-mass spectrometry showed that vitamin C and naringenin chalcone were the major water-soluble vitamins and polyphenolic compounds, respectively, and their abundance was highly variable depending on the cultivar. By contrast, the contents of vitamin B1, quercetin, and kaempferol were lowest among the cultivars. With regard to the relationship between metabolic compounds and fruit characteristics, a significant association was found in fruit size, indicating that cherry tomato varieties contain higher amounts of the compounds compared to large fresh-type varieties. However, no direct association was detected in fruit color, except for naringenin chalcone. The results of this study provide new insights on the quantification of metabolic compounds and the selection of breeding materials, which are prerequisites for the development of functional tomato varieties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.1
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• pp.13-20
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• 1990

Yu Ja cheong(Citron product) one of the traditional drinks was processed by a modified method to improve the quality,. Sugar(38%) and sorbitol(12%) were added as partially substi-tuted sugar and experimented about quality stability during storage at 20$\pm$2$^{\circ}C$ comparing with conventional 50% sugar added product. Chemical compositions of the acidity 40. 46mg% total Vitamin and 28.5mg% amino-N and pH was 3.7 During the storage pH reducing sugar and amino-N contents increased slightly while total acididty decreased slightly and reduced vitamin C occupied most part of total vitamin C after proessing was converted to oxidized vitamin C greatly at 70 days of storage. While L a and b values deceased in between modified one and conventional product. e value increased continually during storage {{{{ {C }_{16 { }:_{ } 0 } }}}} {{{{ {C }_{18 { }:_{ }0 } }}}} {{{{ {C}_{18 { }:_{ }1 } }}}} and {{{{ {C }_{18 { }:_{ }2 } }}}} contnts in fatty acid and citric acid itaconic acid malic acid and succinic acid in organic acid were the major componets in both products. Judging from the results of experiments during storage the quality of the modified product was compared quite well with that of vonventional one during storage.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1251-1257
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• 2000

Red pepper powder (Capsicum annuum L.) is one of the most important ingredients for making kimchi. Various aspects of the quality of the red pepper powders (RPP) produced in Korea depending on the varieties and producing districts were compared. The evaluated intrinsic elements were vitamin C, carotenoid, capsaicinoid and free sugar contents and the extrinsic element was ASTA (American Spice Trade Association) colors. The vitamin C content was the highest in Johong (230 mg%) RPP among the varieties and Youngyang (263 mg%) RPP among the producing districts. Myungpum RPP that contains high level of carotenoids showed increased level of ASTA color, it exhibited positive relationship between carotenoid contents and ASTA color. Capsaicinoid level in RPP was the highest in var. Chungyang (126.1 mg%) that was usually used soup and pungent cook. Free sugar contents which is related to sweetness were the highest in Youngyang RPP Youngyang RPP that preferentially used in the preparation of kimchi showed the highest levels in vitamin C, carotenoid, ASTA color, and free sugar contents, but the contents of capsaicinoid was the lowest.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.375-379
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• 1995

Contents of ${\beta}-carotene$ and vitamin C in the vegetable(Angelica keiskei) juice were measured as a function of storing temperature$(-18^{\circ}C{\sim}35^{\circ}C)$ and period$(6{\sim}72\;hours)$. Content of ${\beta}-carotene$ was highest in the fresh juice and the degree of destruction of the ${\beta}-carotene$ was significantly increased as the storage temperature increased. Vitamin C in the juice stored at $4^{\circ}C$ decreased less than that of ${\beta}-carotene$. There was no significant difference in fatty acid compositions among in the fresh, freeze-dried juice and juice stored for 72 hours. Antioxidative activities of components extracted from the juice(fresh and stored for 24 hours) followed by incubating for 1 day were higher than that of ${\alpha}-tocopherol$ and then significantly decreased as incubation prolonged.

• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.92-96
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• 2009

Comparisons of the physico-chemical characteristics between white Atlantic potatoes and violet Bora Valley potatoes were performed. According to the results, Bora Valley had 7% higher moisture content than Atlantic, but there were no differences in crude fat and crude ash contents. Bora Valley, however, had about 3% less crude protein content than Atlantic. In a vitamin C analysis by HPLC, the Atlantic and Bora Valley potatoes contained 14% and 39% vitamin C, respectively, indicating that Bora Valley contained about twice as much of the vitamin as Atlantic. In a vitamin C analysis by HPLC, the Atlantic and Bora Valley potatoes contained 14% and 39% vitamin C, respectively, The dietary fiber content of Bora Valley was 3.12 g per 100 g higher than that of the Atlantic variety. While Atlantic contained neither glucose nor fructose, both sugars were measured in the Bora Valley potatoes, and there was no difference in sucrose content between the cultivar.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.6
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• pp.713-720
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• 2017

${\beta}-Carotene$, vitamin E, and folate contents according to color and species of Capsicum annuum were investigated. In addition, four C. annuum species were cooked by using different methods (boiling, pan-cooking, pan-frying, deep-frying, steaming, roasting, and microwaving), and retention rates of ${\beta}-Carotene$, vitamin E, and folate affected by color and species were evaluated. Weight loss was observed in all paprika and pepper species using all cooking methods. ${\beta}-Carotene$ and folate contents of C. annuum samples were significantly different by color, species, and cooking method (P<0.05), whereas vitamin E contents were not significantly affected by species. ${\beta}-Carotene$, vitamin E, and folate contents (mg/100 g) of raw C. annuum showed ranges of 95.4 (green pepper)~2,441.1 (red pepper), 0.7 (green paprika)~4.2 (red paprika), and 6.2 (green pepper)~148.7 (red pepper). As a result, the highest ${\beta}-Carotene$, vitamin E, and folate contents were detected in deep fried red pepper, roasted red pepper, and boiled red pepper, respectively, among the cooked samples. Retention rates of C. annuum varied by cooking method, resulting in ranges of 77.3% (boiled red pepper)~356.4% (roasted green pepper) for ${\beta}-Carotene$, 2.0% (microwaved red pepper)~789.3% (deep-fried green paprika) for vitamin E, and 20.9% (microwaved red pepper)~445.1% (steamed green pepper) for folate. Over 75% retention rates were observed for ${\beta}-Carotene$, vitamin E, and folate in all samples except for red pepper. However, in red pepper, vitamin E and folate retentions were remarkably lowered by deep frying and micro-waving, resulting in rates of 2.0~32.1%. This study provides information on effective cooking methods for vitamin retention in C. annuum depending on color and species.

• Horticultural Science & Technology
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• v.34 no.3
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• pp.488-494
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• 2016

To develop appropriate potato clones as functional food materials, we collected 35 potato breeding clones to analyze the contents of the total polyphenol, anthocyanin, and vitamin C with the 'Superior', 'Dasom valley', and 'Gogu valley' cultivars as controls. Based on our analysis great differences were observed in different potato clones. KPG16 had the highest content of total polyphenol at $105.08mg{\cdot}100g^{-1}\;FW$; KPG13 had the highest content of anthocyanin at ${\cdot}4.78mg100g^{-1}\;FW$; KPG20 had the highest content of vitamin C at $22.16mg{\cdot}100g^{-1}\;FW$. Some clones had higher contents of the total polyphenol but lower levels of anthocyanin. Ultimately, potato clones showing relatively high indexes for all three compounds, could be considered as good functional food material. By equilibrium analysis of the contents of total polyphenol, anthocyanin, and vitamin C, KPG5 showed relatively higher contents, with values of 103.95, 3.15, $12.12mg{\cdot}100g^{-1}\;FW$, respectively. Therefore, KPG5 was considered to be the best potato breeding clone in view of a functional potato breeding system.

• Food Science and Preservation
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• v.21 no.5
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• pp.747-756
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• 2014

The objective of this study was to examine the effects of vitamin C on the formation of aflatoxin $B_1$ ($AFB_1$)-DNA adduct and $AFB_1$-induing cellular oxidative damage in rat livers treated with radiation and $AFB_1$. Six-week-old male Sprague-Dawley rats were randomly divided into five groups: the control group, the $AFB_1$-treated group, the group treated with $AFB_1$ and vitamin C, the group treated with X-ray and $AFB_1$, and the group treated with X-ray and $AFB_1$ with vitamin C. On the first day of the experiment, only one dose of X-rays was exposed to the entire liver at 1,500 cGy. Next, vitamin C was injected at 10 mg/kg body weight via intraperitoneal injection, followed an hour later by the administration of 0.4 mg/kg of $AFB_1$ via intraperitoneal injection. These treatments were administered every three days for 15 days. On the 16th day, the animals were sacrificed. The $AFB_1$ contents of the rat sera were determined via indirect competitive ELISA. In the quantitative analysis of $AFB_1$ in the rat sera via ELISA, $5.17{\pm}0.34ng/mL$ of $AFB_1$ was detected in the $AFB_1$-treated groups, but the amount decreased more significantly to $3.23{\pm}0.76ng/mL$ in the groups treated with $AFB_1$ and vitamin C (p<0.01) than in the $AFB_1$-treated groups. The effect of vitamin C on $AFB_1$-DNA adduct formation was determined via ELISA. The values of $AFB_1$-DNA adduct formation were $9.38{\pm}0.41ng/mL$ in the $AFB_1$-treated groups, but the amount decreased more significantly to $5.28{\pm}0.32ng/mL$ in the groups treated with $AFB_1$ and vitamin C (p<0.01) than in the $AFB_1$-treated groups. Immunohistochemistry revealed that the accumulation of the $AFB_1$ was not observed in the normal liver tissue (G1). The $AFB_1$-positive materials were observed in the central vein and the portal vein of the liver tissue from the $AFB_1$(G2) treatment or the X-ray and $AFB_1$(G4) co-treatment, but the $AFB_1$-positive materials were observed weakly in the group treated with vitamin C (G3 and G5). These results indicate that vitamin C had ameliorating effects on the $AFB_1$ accumulation of liver tissue.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.4
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• pp.279-284
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• 1990

This experiment was conducted to study the effect of dietary vitamin E on the lipid composi-tion of rats treated with carbon tetrachloride. Rats were divided into five groups I. e. C(soybean oil with vitamin E(40mg/kg diet)) EF(CCl4 with vitamin E deficient diet) 40E(CCl4 with vitamin E(40mg/kg diet) 400E(CCl4 with vitamin E(400mg/kg diet) 800E(CCl4 with vitamin E(800mg/kg diet) Body weight gain and food efficient ratio were not observed significant differences. The liver weight was significantly increased in the CCl4 treated groups but the liver weight of 800E group was significantly lower than that of EF group. In EF and 40E groups kidney weights were significantly higher compared to that of C group. The content of total lipid in liver of 40E and 400E groups were significantly higher than that of control group but in 400E and 800E groups the contents were significantly lower compared with that of EF group. The content of triglyceride in liver was significantly higher in the CCl4 treated group and the content of cholesterol was significantly higher in the EF and 40E groups but those of 800E group were significantly lower compared with those of EF group. In CCl4 administration groups were significantly higher than those of control group and 400E and 800E groups were significantly lower than those of EF group.