• Korean Journal of Plant Resources
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• v.29 no.5
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• pp.539-546
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• 2016

The aim of this study was to analyze antioxidant activity, total phenolics, and vitamin C content in unripe and ripe jujube cultivar and to investigate correlation between antioxidant and chemical constituents including total phenolics and vitamin C. The antioxidant activity was measured by the DPPH radical scavenging activity, ABTS radical scavenging activity, and reducing power. Although, the weight, diameter and soluble solids of Zyziphus jujuba fruit were increased with the progress of ripening, antioxidant activity and total phenolics were decrease during ripening. The highest free-radical scavenging activity (at 2.5 ㎎/㎖) and reducing power (at 1 ㎎/㎖) in fruit were 81.75% (Bokjo, unripe) and 0.80 (Mudeung, unripe), respectively. The highest total phenolic content in unripe fruit of Mudeung was 62.50 ㎍/g. A linear correlation (r=0.911) was shown between DPPH radical scavenging activity and total phenolic content.

• Journal of Animal Science and Technology
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• v.46 no.4
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• pp.635-644
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• 2004

This experiment was earned out to investigate the effects of dietary vitamin C and E on lipid oxidation and stability of color in Hanwoo steer beef. Thirty seven Hanwoo steers were randomly assigned to one of four treatments. The four treatments were control(vitamin E 20IU/kg feed), vitamin C(vitamin C 0.l%/kg feed and vitamin E 20IU/kg feed), vitamin E(vitamin E 220IU/kg feed) and vitamin C plus E(vitamin C 0.l%/kg feed and vitamin E 20IU/kg feed). Hanwoo steers were fed the experimental diets for 3 months at the last finishing period and pH, color, TBARS, concentration of myoglobin, water holding capacity, reduction by heat, drip loss and purge loss of longissimus dorsi were analyzed at 1, 3, 5, 7 and 10th day of storage, respectively. pH value, Hue angle, metmyoglobin concentration, TBARS, drip loss and purge loss in longissimus dorsi were increased as the storage period elapsed. However, water holding capacity in longissimus dorsi was decreased as the storage period elapsed. The animals fed the vitamin C plus E diet were higher in pH value and oxymyoglobin concentration, and lower in metmyoglobin concentration than in those fed the other diets during the whole storage period and lowest in TBARS. TBARS and Hue angle in longissimus dorsi were 10wer(P<0.05) in the animals fed the vitamin-supplemented diets than in those fed the control diet. Reduction by heat in longissimus dorsi was higher(P<0.05) in the animals fed the diets supplemented with vitamin E or vitamin C plus E than in those fed the control diet or vitamin C-supplemented diet. According to these results, it may be concluded that feeding the diets containing 0.1% vitamin C or 220IU vitamin E per kg feed or the diet mixed 0.1% vitamin C with 220IU vitamin E to Hanwoo steers can retard lipid oxidation of longissimus dorsi and stabilize beef color.

• Journal of Plant Biotechnology
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• v.35 no.2
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• pp.115-120
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• 2008

L-Ascorbic acid (vitamin C) in vegetables is an essential component of human nutrition. The objective is to transform lettuce (Lactuca sativa L.) with GalUR gene that is involved in the vitamin C biosynthesis. The cotyledons of Hwoahong (Nongwoo Bio Co.) were used to induce the callus and shoot under the selection media with MS + 30 g/L Sucrose + 0.5 mg/L BAP + 0.1 mg/L NAA + 100 mg/L kanamycin + 200 mg/L lilacillin, pH 5.2. The shoot was developed from the cut side of the explants after 3 weeks on the selection media. We successfully transformed the lettuce with GaIUR gene and analyzed the levels of vitamin C. We found that some of the lettuce transgenic lines contained higher levels of vitamin C compared with the normal one (non-transformed). Especially, some of $T_1$ lettuces inserted by GalUR showed about $3{\sim}4$ times higher content of vitamin C compared to the non-transformed lettuce. This data support the previously work performed with GLOase transgenic $T_1$ lettuces from which several times higher content of vitamin C were identified. The $T_2$ lettuces with high content of vitamin C have been selected for further analysis.

• KOREAN POULTRY JOURNAL
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• v.15 s.164
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• pp.62-65
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• 1983

필수아미노산의 함량이 풍부한 동물성단백질의 공급은 필수적이다. 식물성 단백질만으로 해결하려면 무리가 생기지 않을 수 없다. 그런 면으로 보아 달걀과 닭고기는 매우 효율적인 동물성 단백질이므로 이것을 변화있고 맛있게 먹도록 하는 것은 현명한 일이다. 이때에 비타민C와 E도 충분히 고려해야 하는 것은 당연하다.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.563-567
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• 2004

Nutritional components, such as approximate compositions, and amino acid, mineral, vitamin, sugar, and fatty acid contents, of artificially cultivated Pleurotus ferulea were analyzed. Contents of carbohydrates, crude lipids, dietary fibers, crude proteins, total amino acids, particularly essential amino acids, minerals, water-insoluble and-soluble vitamins, glucose, and unsaturated fatty acids such as linoleic acid of P. ferulea were higher than those of P. ostreatus and P. eryngii. Results indicate P. ferulea has abundant essential nutrients and thus is good source of functional healthy food.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.10a
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• pp.101-101
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• 2019

비타민C가 많이 함유되어 있는 감귤류는 과육과 과피에 많은 영양성분을 함유하고 있다. 과육에는 비타민C, 각종 유기산, 비타민B복합체 등이 다량으로 함유되어 있고, 과피에는 펙틴과 비타민C, 베타카로틴 등이 함유되어 있어 암세포의 발달을 억제하고 생리활성물질로 피부노화를 지연시키며 미백효과를 가져다주고 있다. 또한 과피내의 '테레빈유'라는 기름성분으로 세포 노폐물의 배출을 양호하게 하여 다이어트와 복부비만을 억제하는데 좋은 효과가 있다고 알려져 있다. 이러한 감귤류는 다른 과수품종보다 비타민P, 비타민B군과 단백질 등이 많이 함유되어 있어 모세혈관을 보호하며 심혈관질환과 뇌졸중, 뇌출혈 등을 억제하는 효과를 가지고 있다고 보고되고 있다. 따라서 본 실험에서는 유자, 당유자, 청귤, 하귤, 병귤, 사두감, 레몬, 자몽, 오렌지 등의 과피와 과육 추출물로부터 항산화 활성을 조사하였던 바, 대부분의 감귤류에서 좋은 폴리페놀 함량을 보였으며 특히 과피에서 더 양호한 결과를 나타내었다. 이러한 결과들은 레몬, 자몽, 당유자, 유자, 청귤 등의 과피에서 과육보다 더 양호한 항산화 활성을 나타내었다. 이러한 결과들로 미루어 볼 때 감귤류 과육과 더불어서 과피에서도 매우 양호한 영양성분과 항산화 활성이 있다는 것을 확인 할 수 있었다.

• Journal of Bio-Environment Control
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• v.27 no.4
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• pp.415-423
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• 2018

The aim of this study was to evaluate the individual glucosinolate (GSL), total phenol, total flavonoid, and vitamin C content, and antioxidant activity under various light quality condition, mainly focusing on red (R) to far-red (FR) light ratios in three Brassica sprouts (radish, Chinese cabbage, and broccoli). Three R/FR ratio of 0.6, 1.3, and 2.0 were exposed to 5-day old sprouts for 48 h in a controlled environment, and the targeted phytochemical contents and antioxidant activities were compared with three separate control plot of dark, fluorescent, and red:blue 8:2 conditions. Total GSL content was highest in broccoli among the cultivars throughout the respective treatments, and increased with the increasing of R/FR ratio in the broccoli sprouts, while the content showed non-significant results in the Chinese cabbage sprouts. The progoitrin, a major GSL in Chinese Cabbage and broccoli, content decreased by upto 38% and 69%, respectively, with decreasing the R/FR ratio compared to the control plots (fluorescent, red:blue 8:2, and dark condition). The contents of phenol, flavonoid, and vitamin C were lowest in dark condition in all the three Brassica sprouts. The total phenol content and antioxidant activities increased with decreasing the R/FR ratio in all the Brassica sprouts, while total flavonoid and vitamin C content showed different patterns depending upon the Brassica sprouts. These results suggest that additional use of FR is expected to improve the functional quality of Brassica sprouts in different ways.

• Korean journal of food and cookery science
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• v.17 no.6
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• pp.583-588
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• 2001

In this study, the differences in the contents of vitamin C and minerals in perilla leaves were compared according to the age of leaf and storage conditions. The content of vitamin C in perilla leaves the younger the perilla leaves, the higher the content of vitamin C: Vitamin C content of mature leaf at the lowest part of the stem was 63.7mg/100g, and that of young leaf at the top of the stem was 129.0mg/100g. However, the contents of Ca and Fe by the leaf age were in an opposite tendency with vitamin C: Ca content of the leaves at the lowest and the top part of the stem were 449.4 mg and 311.8mg/100g, respectively. But, the contents of Na and Mg were poor in mature leaf, and the content of K showed no particular difference according to leaf age. When stored at 5$^{\circ}C$, residual rate of vitamin C content was 92.56, 81.52 and 77.05%, after stored 1, 5 and 10 days, respectively. In the case of 20$^{\circ}C$, residual rate of vitamin C was 85.80, 79.90 and 72.53%, respectively. When stored at 5$^{\circ}C$, Ca content in perilla leaves was in the range of 348.93∼408.81mg/100g, and at 20$^{\circ}C$, the content of Ca was 360.26∼392.25mg/100g. Storage time and temperature did not make a significant difference in the mineral content of perilla leaves.

• Korean Journal of Food Science and Technology
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• v.45 no.5
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• pp.605-612
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• 2013

We investigated changes in the nutrient compositions of seokbakji supplemented with seafood during storage at $5^{\circ}C$ for 14 days. We added the seafood at a concentration of 10% (w/w) to salted radish and prepared seokbakji samples. Our results showed that the levels of moisture, crude lipids, crude ash, carbohydrates, and crude fibers did not differ markedly among the samples. However, the level of crude protein in seokbakji with added seafood was greater than that in control seokbakji. The highest level of Ca and P was determined in seokbakji supplemented with gizzard shad; the highest level of vitamin $B_2$ was determined in seokbakji supplemented with sandfish, and the highest vitamin C content was determined in seokbakji supplemented with small octopus. Glutamic acid showed the highest content in seokbakji with seafood; further, hydroxyproline was the most abundant free amino acid. The results of sensory evaluation showed higher scores in the overall acceptability of seokbakji with seafood than in control seokbakji.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.3
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• pp.380-386
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• 1994

The behavior of glycogen and histological changes of hepatic tissues in the liver of rats, aged 6 to 7 weeks, fed 18% casein diet under control, gramoxone and gramoxone + vitamin C(Vt. C) diets has been investigated in a comined histropathological and histochemical studies. Cloudy swelling and fat changes of hepatic cells were observed in the gramoxone group with the duration of feeding time. Fat changes of hepatic cells were observed more obviously than cloudy welling, especially in the hepatic cells of periportal area. The number of Kupffer's cells increased signifciantly in the gramoxone group fed for 4weeks. The cloudy swelling and fat changes decreased obviously in the gramxone + Vt. C group. Glycogen content of heaptic cells tended to increase slightly in the gramoxone group as compared with the control group . moreover, glycogen depositons were higher in the hepatic cells where fat changes were obvious. It seems to be that Vt.C alleviating effects on the gramoxone toxicity in the patterns of glycogen distribution and histological structure of heaptic tissues.