• 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.

• Natural Product Sciences
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• v.6 no.4
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• pp.155-160
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• 2000

Testosterone deficiency increased bone resorption, giving rise to osteoporosis. Testosterone deficiency also increased lipid peroxidation and free radical formation. Free radicals have been shown to be toxic to osteoblasts as well as to activate osteoclasts. In this study, the effects of giving an antioxidant, i.e. vitamin E-rich extract from palm oil on bone mineral density and calcium content was studied. Palm vitamin E prevented the loss in bone mineral density due to orchidectomy, seen in the whole femur, proximal amd midshaft regions, as well as L4 vertebra. Similar observations were seen in bone calcium content of the L5 vertebra. Giving palm olein also prevented the loss in bone mineral density in the femoral midshaft and L4 vertebra; and bone calcium content in the L5 vertebra. In conclusion, vitamin E-rich extract from palm oil was effective in preventing the loss in bone mineral density and calcium content of orchidectomized male rats. This action is probably due to its role as an antioxidant.

• Journal of the Korean Dietetic Association
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• v.19 no.4
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• pp.389-399
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• 2013

This study compared the nutritional composition and antioxidative activity of different parts of Taraxacum coreanum (aerial parts and roots) according to different drying methods (natural drying and freeze-drying). There were no significant differences in vitamin C content in roots depending on the drying methods. However, vitamin A (P<0.01), E (P<0.001) and C (P<0.001) content of aerial parts, and vitamin A (P<0.001) and E (P<0.05) content of roots were significantly higher after freeze-drying compared to natural drying. For organic acids, the oxalic acid content of the aerial parts and roots were the highest. The total polyphenol and total flavonoid content in extracts from the aerial parts (P<0.01) and roots (P<0.05) were significantly higher after freeze-drying compared to natural drying. In addition, the total polyphenol and flavonoid content, DPPH radical scavenging activity, and antioxidative index from the natural drying and freeze-drying of Taraxacum coreanum extracts were significantly higher in the aerial parts compared to the roots (P<0.05). These results suggest that the nutritional composition and antioxidative activity of Taraxacum coreanum are higher in the aerial parts compared to the roots, and higher after freeze-drying compared to natural drying. Therefore, the aerial parts of Taraxacum coreanum could be suggested as an antioxidative functional food source.

• Korean Journal of Medicinal Crop Science
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• v.15 no.5
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• pp.335-338
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• 2007

Five samples (Bakwoonbae, Chungsilbae, Sandolbae, Dolbae, and Chuwhangbae) of Pyrus species differing in their origin of production were analyzed for total phenolic content, vitamin C content, and antioxidant activities. Two antioxidant activities were measured by the free-radical scavenging activity and reducing power method. Total phenolic content of the Chungsilbae extract (20.35 mg/g) was higher than those of other pears. Vitamin C content in five Pyrus species ranged from $420.32\;{\mu}g/g$ in Sandolbae to $659.75\;{\mu}g/g$ in Bakwoonbae. Chungsilbae also had the highest free radical scavenging activity (76.56%) and reducing power (0.35).

• Journal of Life Science
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• v.14 no.2
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• pp.205-208
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• 2004

The composition of Pleurotus ferulae fruit body (PFF) has been investigated to determine the possible use for medicinal and edible purposes. The nutritional compositions of PFF were as follows; carbohydrate 54.3 g%, crude protein 20.2 g%, moisture 12.5 g%, crude fat 8.0 g% and ash 5.0 g% (w/w). Potassium concentration in PFF was high up to 2,337.0 mg% (w/w) and Mg, Na, Zn, Ca and Fe were followed. There were seventeen amino acids in PFF. The glutamic acid content was high up to 13.65% mol and aspartic acid, glysine, alanine, leucine, arginine, valine and lysine were followed. Since PFF contains major free amino acids such as alanine, phenylalanine, tyrosine and leucine, it will be a favorable food stuff, Vitamin contents of PFF were vitamin A 0.12, vitamin B$_1$ 0.31, vitamin B$_2$ 0.68, vitamin C 7.99, vitamin E 316.88 and vitamin D$_3$ 0.29 mg%. PFF will have a good anti-aging effect due to the high content of vitamin C and E.

• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.435-440
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• 2018

This study analyzed the general components of rice bread with 75% rice content such as water, crude ash, crude protein, crude fat and carbohydrate, and its nutrients such as vitamin C, vitamin A, vitamin E content, minerals, amino acids, and fatty acids. The contents of crude protein were high and those of crude fat were low with the contents of crude ash, crude protein, and crude fat being 1.61, 18.50, 0.04 g/100 g respectively. Vitamin A was not detected and the contents of vitamin C and vitamin E were 3.85 and 3.04 mg/100 g, respectively. The calcium, potassium, magnesium, iron and sodium contents were 222.0, 117.90, 24.12, 2.30, 555.90 mg/100 g respectively. Rice bread contains 9 essential amino acids such as valine, leucine, isoleucine, methionine, threonine, lysine, phenylalanine, histidine, and arginine. The analysis of rice bread fatty acid showed 58.04 mg/100 g of saturated fatty acid, 26.31mg/100 g of monounsaturated fatty acid and 15.64 mg/100 g of polyunsaturated fatty acid. The total essential fatty acid content was 15.49 mg/100 g. With the rising interest in processed rice products, well-being, and diet, it is necessary to develop processed rice foods that are nutritional and low in calories using rice powder that is nutritionally better than flour.

• Culinary science and hospitality research
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• v.4
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• pp.129-146
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• 1998

The effects of vitamin E supplement on 15%(w/w diet) perilla or corn oils were studied in rat hepatocellular chemical carcinogenesis induced by modified Solt & Farber model, which consists of 20mg/kg body weight diethylintrosamine(DEN) injection, 3 weeks feeding of 0.02%2-acetylaminofluorene(2-AAF) and partial hepatectomy. The area of placental glutathione S-transferase(GST-P) positive foci tended to be smaller in perilla oil group had lower thiobarbituric acid reactive substances(TBARS) CONTENT. Fatty acid compositions in microsomal membrane were reflected by dietary fatty acid compositions, and not affected by carcinogen treatment or vitamin E supplement. By vitamin E supplement, linolenic acid contents of perilla oil group were much increased. By carcinogen treatment, membrane stability decreased significantly in corn oil, but maintained in perilla oil groups Vitamin E supplemental effect was noticed only in the corn-carcinogen group. Perilla oil may prevent hepatocarcinogenesis by maintaining membrane stability and by reducing cytochrome P-450 content. Vitamin E supplement did not seem to have the effect on hepatocarcinogenesis, but prevented lipid peroxidation, reduced cytochrome P-450 content and maintained membrane stability.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.2
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• pp.107-119
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• 1993

The objeative of this study was to investigate the possibility of estimation of internal quality by observing visible state of strawberry. Several tests such as color("L", "A", H,V,C), degree of blackred ness, opening state of calyx, vitamin C content, brix degree, acidity, freshness, overall quality, chlorophyll content, and anthocyanin content were performend during circulation at 20$^{\circ}C$. Acidity(R=-0.96), chloroph-yll content(r=-0.99), vitamin C content(r=-0.98), freshness(r=-0.96), and overall quality(-0.99), degree of blackredness(r=0.98) and opening state of calyx(=0.98), color saturation(r=0.99), degree of blackredness(r=0.98) and opening state of calyx(=0.98) increased during circulation at 20$^{\circ}C$. in correlation between visible indicators andd internal qualities, "L" valu and brix degree was r=-0.74, "a" and brix degree was r=0.93 Hue and anthocyanin content was r=0.74, value and chlorophyll content, brix degree were r=-0.91, r=-0.77, chroma and brix degree was r=0.96. The correlations between color saturation and vitamin C content(r=-0.96), chlorophyll content(r=-0.98), freshness(r=-0.98), overall quality(r=-0.94), loss of total polyphenol(0.94) and acidity(r=-0.94) showed high correlation. The correlatiions between degree of blackrednes and vitamin C content(r=-0.99), chlorophyll content(r=-0.94), anthocyanin content(=-0.74), freshness(r=-0.97) overall quality (r=-0.95), loss of total polyphenol(r=0.93) and acidity(r=-0.91) chlorophyll content(r=-0.99), freshness(r=-0.98), overall quality(r=-0.92), loss of total polyphenol(r=0.99) and acidity(r=0.83) showed high correlation.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.169-179
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• 2009

The purpose of this study was to investigate nutritional component changes (chlorophylls, vitamin C, and minerals) in two Korean spinach cultivars (Cheongrok, Ddangddali) according to different growth periods, as well as differences in the components of three plant parts (leaves, stems, and roots). Chlorophyll, vitamin C, Na, and Hunter‘s color a/b values reached maximum levels in the spinach leaves after 35 days of planting, while these components did not significantly change in the stems and roots during the growth period. Chlorophyll and vitamin C contents were higher in the leaves than in thestems and roots. On the other hand, moisture content was higher in the stems than in the leaves and roots, and Fe content was highest in the roots. The vitamin C content of this fresh harvested spinach was 2.5 times higher compared to the existing data (Food Nutritive Value Table 2005).

• Korean Journal of Community Nutrition
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• v.6 no.2
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• pp.250-258
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• 2001

Five representative local foods of Cheollabuk-do Province such as chuotang, ochuk, baekhapchuk, dasulgitang and minmulgokimaeuntang were subjected to recipe standardization and nutrient analysis. To derive a standard recipe, first a test recipe was prepared with the consideration of information obtained from literature survey, personal interview and survey of restaurant recipe. This test recipe was modified three times after sensory evaluation. Then the modified test recipe was accepted as the standard recipe when all characteristics of food was assessed over 5 points and the percentage of judges who gave a score over five exceeded 70% in seven-point hedonic scale. Actually, all characteristics of each food were judged as "satisfactory". Nutrient analysis was performed in food cooked according to the decided standard recipe. In general, it appeared that energy content was rather low. However protein contents in chuotang, ochuk and minmulgokimaeuntang were higher than the recommended value per meal. Vitamin A, vitamin C, vitamin B$_1$, vitamin B, niacin, calcium, phosphorus and iron were rich in chwotang and minmulgokimaeuntag. Onhuk contains plenty of vitamin C, vitamin B$_1$, vitamin B$_2$and the contents of vitamin A, vitamin B$_1$, and niacin in baekhapapchuk were over the recommended values per meal. The foods contained large percentage of aspartic acid and glutamic acid, and major essential amino acids appeared to be leucine and lysine. On the other hand, major fatty acids were oleic acid, linoleic acid and plamitic acid. Among them the content of oleic acid was the highest in chuotang, ochuk and baekhapchuk, whereas linoleic acid and palmitic acid were the most rich fatty acids in baekhapchuk and dasulgitang respectively.