• Food Science of Animal Resources
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• v.37 no.5
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• pp.626-634
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• 2017

This study set out to identify the changes in the nutrient contents during the chicken cooking process as basic data for the establishment of a national health nutrition policy. Samples were produced using 3 chicken parts (wing, breast, and leg) and 7 cooking methods (boiling, pan-cooking, pan-frying, deep-frying, steaming, roasting, and microwaving), and the essential amino acid contents, principal components, and retention rates were analyzed. Weight loss was observed in all chicken parts with all cooking methods. The protein and essential amino acid contents of the chicken samples differed significantly according to the part and the cooking method (p<0.01). The protein and essential amino acid contents (g/100 g) of raw and cooked chicken parts showed ranges of 16.81-32.36 and 0.44-2.45, respectively. The principal component analysis (PCA) clearly demonstrated that the cooking methods and chicken parts produced similar trends for the essential amino acid contents. The retention rates of the chicken parts varied with the cooking methods, yielding a minimum value of 83% for isoleucine in a roasted wing, 91% for protein in a steamed breast, and 77% for isoleucine and lysine in a roasted leg. Therefore, the protein and amino acid contents of the roasted breast were higher than those of the other cooked chicken parts.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.564-572
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• 2014

This study was conducted to analyze the contents in the dietary fiber and amino acid compositions of 23 vegetables and 6 fruits and to identify the current contents. We generated data on the contents of total, insoluble and soluble dietary fiber (TDF, IDF and SDF), respectively. The TDF and IDF contents were lowest (0.56 g/100 g and 0.44 g/100 g) in wild garlic and highest (5.87 g/100 g and 5.66 g/100 g) in perilla leaves. A total of 18 kinds of amino acids were found in most samples. Essential and non-essential amino acid contents ranged from 53.16-2107.54 mg/100 g and 191.66-2892.28 mg/100 g, respectively. The highest essential and non-essential amino acid content was hot pepper leaves followed by perilla leaves and aralia. They had higher contents of both TDF and amino acids. The results of the study can serve as a fundamental source of information in DF and amino acids for diet planning.

• KSBB Journal
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• v.4 no.2
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• pp.157-161
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• 1989

The contents of total amino acid and free amino acid in the protein of yellow corvenia were analysed quantitively by HPLC. The results were as follow; The contents of free amino acid of yellow corvenia flesh and yellow covenia roe were 323.0mg/100g and 932.5mg/100g, respectively. The contents of total amino acids of yellow corvenia flesh and yellow covenia roe were 33,2620.0mg/100g and 64,861.0mg/100g, respectively. The contents of essential amino acid of yellow corvenia flesh and yellow corvenia roe were 12,196.0mg/100g and 13,143.0mg/100g, respectively.

• Korean Journal of Agricultural Science
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• v.45 no.3
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• pp.379-384
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• 2018

In this study, we analyzed the amino acid contents of corn to provide basic data for promoting the use of proteins in livestock. The present study was done to examine the amino acid contents of the corn 'Gwangpyungok' grown in a natural field at the National Institute of Animal Science, Cheonan province, Korea, in 2016. Gwangpyungok, which is Korean corn cultivar, was used as the sample to provide basic data for promoting the use of proteins in livestock by analyzing the amino acid contents of each part of corn as a breed that is adaptable to the environment of Korea. The asparagine acid content was the highest in the leaf blade among the parts of corn, and the glutamic acid content was the highest in the corn ear, stem, leaf sheath, corn bract and inflorescence. The essential amino acids in the corn ear, leaf blade and inflorescence revealed that their contents were in the following order: leucine > phenylalanine > valine > threonine > lysine > isoleucine, and in the inflorescences and stem, leaf sheath and corn bract, their contents were in following order: leucine > valine > phenylalanine > threonine > lysine > isoleucine. Therefore, further research on the nutritional aspects of forage must be performed because livestock growth is influenced by the nutritive value of the various parts of forage.

• Preventive Nutrition and Food Science
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• v.19 no.3
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• pp.220-226
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• 2014

In the present report, the effects of blanching, steaming, and high temperature/high pressure processing (HTHP) on the amino acid contents of commonly consumed Korean root vegetables, leaf vegetables, and pulses were evaluated using an Automatic Amino Acid Analyzer. The total amino acid content of the samples tested was between 3.38 g/100 g dry weight (DW) and 21.32 g/100 g DW in raw vegetables and between 29.36 g/100 g DW and 30.55 g/100 g DW in raw pulses. With HTHP, we observed significant decreases in the lysine and arginine contents of vegetables and the lysine, arginine, and cysteine contents of pulses. Moreover, the amino acid contents of blanched vegetables and steamed pulses were more similar than the amino acid contents of the HTHP vegetables and HTHP pulses. Interestingly, lysine, arginine, and cysteine were more sensitive to HTHP than the other amino acids. Partial Least Squares-Discriminate Analyses were also performed to discriminate the clusters and patterns of amino acids.

• Korean Journal of Agricultural Science
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• v.48 no.4
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• pp.1015-1026
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• 2021

The objective of this study was to determine amino acid and protein contents of brown and milled non-glutinous rice of 13 cultivars in Korea. Protein contents of MRs (milled rices) were in order of Haepum (7.27%) > Hanareum No. 4 (7.14%) > Odae (6.84%). Protein contents of BRs (brown rices) were in order of Haepum (7.68%) > Odae (7.63%) > Hanareum No. 4 (7.60%). The amino acid content was the highest in Haepum (MR 5.76%, BR 6.49%), followed by Haedeul (MR 5.71%, BR 6.30%), and Odae (MR 5.63%, BR 6.29%). The essential amino acid contents of non-glutinous rices were in order of Haepum (MR 2.34%, BR 2.57%) > Haedeul (MR 2.31%, BR 2.48%) > Odae (MR 2.20%, BR 2.56%). The contents of amino acid and protein in BRs were considerably higher than those in MRs. Protein and most of amino acid contents were higher in Haepum than the other cultivars. The certificated reference material (CRM) 1849a (infant/adults nutritional formular) from National Institute of Standard and Technology (NIST) was used as the test sample to determine the precision and accuracy of the analytical method. The regression analyses revealed good correlations (correlation coefficient), greater than 0.99. The recovery values of the amino acids ranged from 93.17 to 99.59%. The limit of detection (LODs) ranged from 0.01 - 0.07 mg·100 g^-1 and the limit of quantitation (LOQs) ranged from 0.03 - 0.21 mg·100 g^-1 for all analytes.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.5
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• pp.466-472
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• 2016

The objectives of the study were to analyze the various nutrient contents of ready-to-use-supplemental-food (RUSF) developed with Eastern African ethnic plants and compare them with commercially available supplemental food (CASF) for infants. RUSF was made with three African plants, including Ficus sur, Amaranthus caudatus, and Prosopis juliflorafa and locally available food ingredients in DR Congo and Ethiopia and was cooked at $180^{\circ}C$ for 20 min in a conventional oven. Macronutrients were analyzed by the AOAC method. Contents of 17 amino acids were analysed with amino acid analyzer, and vitamin $B_1%$ niacin, vitamin $B_6$, and vitamin C were analyzed with HPLC. Isomers of vitamin E were analyzed by GC-FID. The price of RUSF was 0.133 USD per 100g. Contents of macronutrients were not significantly different between developed RUSF and CASF. Results of amino acid analysis showed that most amino acid contents were similar or higher in RUSF compared with CASF. However, glutamic acid and lysine contents were less in RUSF than in CASF. Vitamin E and vitamin $B_1$ contents were more than five times higher in RUSF (22.40, 6.26 mg/100 g, respectively) than in CASF (4.00, 0.80 mg/100 g, respectively). Niacin was about three times higher while vitamin $B_6$ was almost 20 times higher in RUSF than in CASF. However, ascorbic acid was significantly lower in RUSF (3.43 mg/100 g) than in CASF (42.08 mg/100 g). Our study found that the developed localized RUSF showed higher nutrient contents in most micronutrients analyzed except for ascorbic acid. Out of 17 amino acids, glutamic acid and lysine contents in RUSF were less than in CASF. Therefore, further study is needed in order to improve these nutrients contents.

• Journal of Environmental Health Sciences
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• v.9 no.2
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• pp.37-53
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• 1983

The contents of amino acids were examined in the 3, 4, 5, and 6 year-old roots of fresh ginseng and the 1979, 1980, 1981, and 1982 years' products of white and red ginsengs. Samples extracted with 75% ethanol for free amino acids and hydrolyzed with 6N-HCL for total amino acids were analyzed by Amino Acid Analyzer (Hitachi model KLA-5). The results were summarized as follows: 1. Amino acids from extracted samples were 18 kinds of Tryptophan, Lysine, Histidine, Arginine, Aspartic acid, Threonine, Serine, Glutamic acid, Proline, Glycine, Alanine, Cystine, Valine, Methionine, Isoleucine, Leucine, Tyrosine, and Phenylalanine. 2. Amino acids detected in hydrolyzed samples were 17 kinds execpt Tryptophan of extracted ones. 3. Arginine was the highest quantity of amino acids in ginseng. 4. The content of Tryptophan was 0.5690 mg/g in the 6 year-old fresh ginseng and trace quantities in other samples. 5. The contents of amino acids were increased in fresh ginseng according to cultivation year. 6. The contents of amino acids in white ginseng were slightly decreased but those in red ginseng were not changed during the storage time. 7. The content ratio of free amino acids to total amino acids were 1:3.

• Journal of the Korean Society of Food Culture
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• v.12 no.1
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• pp.63-69
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• 1997

This study was carried out in order to analyzed the changes in nitrogen containing taste compounds of three different types of traditional Korean soy sauce with varing ripening period, and to investigates correlation between sensory characteristics and taste compounds contents via contents assay and sensory evaluation of soy sauce samples. Total nitrogen, ammonia type nitrogen and amino type nitrogen contents showed the highest value in Kyupjang. 17 kinds of free amino acid was detected in Chungjangs and 16 kinds of free amino acid was detected in Kyupjang. Nucleotides and their related compounds detected were hypoxanthin, xanthin, IMP, AMP, Inosine, ADP. Free amino acid and nucleotides and their related compounds contents were highest in Kyupjang. Nitrogen related compounds content of high concentration soy sauce ripened over 150 days increased similarly with Kyupjang. In the sensory evaluation of soy sauce taste, Chungjang samples acquired the highest score in the offensive taste test while Kyupjang marked highest score for sweet taste, nutty taste, taste preference. High concentration soy sauce ripend over 150 days yielded the result similar to that of Kyupjang. Sweet taste showed positive correlation with nitrogen compounds. The materials that showed positive correlation with nutty and traditional soy sauce taste and taste preference were nitrogen compound, IMP, AMP. Except for tryptophan, all free amino acid showed positive correlation with nutty and traditional soy sauce taste. Particulary, taste preference correlated to lysine, aspartic acid and glutamic acid.

• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.86-91
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• 2004

This study has attempted to examine the antioxidative effect of ethanol extracts, and the analysis of amino acid and sugar of hot water extracts from Artemisia princeps, Artemisia argyi and Artemisia iwayomogi. Total phenol contents were 10.2 mg/$m\ell$, 4.7 mg/$m\ell$, and 7.0 mg/$m\ell$ in A. princeps, A. argyi and A. iwayomogi, respectively. Also, flavonoid contents were 6.1 mg%, 3.6 mg%, and 1.8 mg% in A. princeps, A. argyi and A. iwayomogi, respectively. Hot water extract from A. argyi showed highest electron donating ability toward DPPH. The contents of total amino acid by HPLC analysis were in the increasing order of A. princeps, A. argyi and A. iwayomogi. Of amino acid compositions, proline was largest in examined Artemisia sp.. The contents of total sugar by HPLC analysis were largest in A. iwayomogi. Of the sugar compositions, the glucose content was largest in examined all Artemisia sp., and the fructose content was in the increasing order of A. iwayomogi, A. argyi and A. princeps.