• Analytical Science and Technology
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• v.11 no.1
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• pp.54-61
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• 1998

Chemical components of domestic Ligusticum chuanxiong HORT and Cnidium officinale MAKINO were analyzed. Proximate analysis of each species showed crude protein 18.5% and 11.1%, crude lipid 5.9% and 6.2%, crude fiber 6.4% and 6.5%, crude ash 5.4% and 6.0%, and carbohydrate 63.7% and 70.2%, respectively. Contents of potassium which was found to be the most abundant mineral in both species were 1.8% and 3.0%, and those of sucrose were 0.4% and 0.3% respectively while neither fructose nor glucose were detected in each species. Major fatty acids in Ligusticum chuanxiong HORT and Cnidium officinale MAKINO were linoleic acid (60.7% and 61.2%), oleic acid (19.9% and 21.3%), palmitic acid (11.4% and 11.3%)(respectively) but there was no significant difference between two species. Glutamic acid was revealed as the most abandant amino acid in both species with 2.5% in Ligusticum chuanxiong HORT and 1.6% in Cnidium officinale MAKINO. Ligusticum chuanxiong HORT and Cnidium officinale MAKINO also were shown to be contained 0.0009% and 0.0005% vitamin $B_1$, and 0.6% and 0.7% tannin, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.505-510
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• 1999

The seasonal variations of chemical composition of jujuba leaf were studied by analyzing general composition, amino acid composition, fatty acid composition, mineral, phenol, condensed tannin, flavonoid contents. Fresh jujuba leaf contained 4.42~6.31% protein and 4.31~5.71% fat on wet basis. Jujuba leaf was rich in aspartic acid, glutamic acid and leucine, but methionine was a limiting amino acid. Four kinds of free sugar, i.e. glucose, fructose, sucrose and maltose were found in jujuba leaf. The contents of fructose and glucose increased during growth, while the contents of disaccharides, sucrose and maltose, decreased. The main fatty acids of the leaf were palmitic acid, linoleic acid, stearic acid and oleic acid. Jujuba leaf was rich in K, Na and Ca, however, the amounts of Fe, Mn and Cu were low. The contents of Ca and Na increased during growth but the content of Mg decreased. The content of total phenolic compound was 0.83~0.89% and the content of condensed tannin was 0.40~0.45%. Two major flavonoids such as rutin and isoquercitrin were detected and their contents were 103.8~125.2mg/kg and 26.2~40.0mg/kg, respectively.

• Food Science and Preservation
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• v.15 no.2
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• pp.261-268
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• 2008

This study was carried out to analyze the components of the roots, stems, and leaves of Ailanthus altissima to obtain basic data on the nutritional and functional materials developed a functional food with A. altissima. Among the general components, crude ash (9.20%) in the roots, crude protein (11.36%) in leaves, and carbohydrates (81.74%) in stems were higher than other parts. The content of soluble protein was the highest 9,839.52 mg% in leaves. Reducing sugar and free sugar in roots were 1,813.94 mg% 1,140.20 mg% and 1,670.98 mg% 1,190.42 mg% in leaves, respectively. The contents of free amino acid (2,018.58 mg%) in roots were higher than leaves (1,070.88 mg%) and stems (427.55 mg%). Especially arginine (1,446.63 mg%) and aspartic acid (252.82 mg%) in roots were the highest. Total content of amino acid derivatives were 780.70 mg% in leaves and 430.95 mg% in roots. Especially, taurine was 61.68 mg% in roots. In the results of mineral analysis, the contents of Ca, K and Mg which account for 83% to 98% of mineral contents, were high in all parts. The polyphenol compounds in leaves and water extract of leaves were 821.58 mg% and 8,040.35 mg%. And contents of flavonoids were 2,501.67 mg% in leaves and 13,592.20 mg% in ethanol extract of leaves, respectively.

• Preventive Nutrition and Food Science
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• v.17 no.2
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• pp.141-151
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• 2012

The objectives of this research were to evaluate antioxidant activities and nutritional components, including phenolic acid, catechin, organic acid, sugar, and amino acid, of persimmon juice from persimmons grown in different regions around Korea. Persimmon (Diospyros kaki) exhibits potent antioxidant effects in DPPH, ABTS, reducing power, and FRAP methods of analysis. The levels of nutritional constituents showed significant differences among all the samples. In particular, tartaric acid, glucose, gallic acid, epicatechin gallate and aspartic acid were observed to be the predominant component for each of their general chemical groups, with total average contents of 1876.51 mg/kg, 62.69 g/kg, 12.73 mg/kg, 208.99 mg/kg, and 31.84 mg/100 g, respectively. Interestingly, persimmons from the Hadong region presented the highest sugar (130.60 g/kg), phenolic acid (42.27 mg/kg), and catechin (527.97 mg/kg) contents in comparison with other regional samples. Moreover, this location exhibited the greatest antioxidant activity with highest total phenolic (298.01 mg GAE/kg) and flavonoid (32.11 mg/kg RE) contents. Our results suggest that strong antioxidant activities of persimmons correlate with high phenolic acid and catechin contents, particularly gallic acid and epicatechin gallate. Additionally, these two compounds may be key factors when considering the useful ingredients of persimmon.

• Journal of the Korean Society of Food Culture
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• v.39 no.3
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• pp.147-155
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• 2024

This study analyzed the changes in the nutritional components, properties, physicochemical properties, general bacteria, and lactic acid bacteria of pickled cabbage depending on the cultivation area. An analysis of the nutritional composition on the first day of storage showed no significant difference in the calories, carbohydrates, protein, fat, and dietary fiber contents regardless of the cultivation region, but regional differences were observed in the vitamin C content in the order of Andong > Pyeongchang > Haenam. The total free amino acid content appeared in the order Andong > Pyeongchang > Haenam, and the GABA (γ-amino-n-butyric acid) content appeared in the order Haenam > Andong > Pyeongchang. In addition, pickled cabbage was observed on the 1^st, 5^th, and 10^th days of storage at 4℃. No significant change in appearance was observed on the 1^st and 5^th days, but changes were observed on the 10^th day. Regardless of the cultivation area, the salinity (p<0.05) and pH (p<0.05) decreased significantly as the storage period increased, while the sugar content (p<0.05) and acidity (p<0.05) increased significantly. The general bacteria (p<0.05) and lactic acid bacteria (p<0.05) counts increased significantly as the storage period increased, irrespective of the cultivation region.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.779-785
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• 1996

The qualities of bread and change of phytic acid during breadmaking with whole wheat flour were investigated. The ratios of ash contents in wheat flour and whole wheat flour were 0.41% and 1.57%, respectively. The ratios of fiber contents in wheat flour and whole wheat flour were 0.14% and 1.83%, respectively. In amino acid analysis, glutamic acid was determined to be 32~36g/100g protein, which was the highest. Lysine, glycine, arginine and aspartic acid were higher in whole wheat flour than those of wheat flour. Proline, glutamic acid, and phenylalanine were higher in wheat flour than those of whole wheat flour. The ratio of phytic acid content in wheat flour and whole wheat flour was 0.312% and 0.734%, respectively. The content of phytic acid during beadmaking was decreased approximately 65% after proofing, while this was almost constant in the process of oven baking. The content of phytic acid in bread with 3% yeast had less hydrolysis than that in bread with 5% yeast during breadmaking. The phytic acid content in the 0.1% yeast food was decreased more than the 0, 0.3, and 0.5% yeast food groups. As the amount of whole wheat flour increased, the volume of bread was decreased, and color became dark. The sensory evaluation was showed the quality of bread to be the highest when the amounts of coarse whole wheat flour and fine whole wheat flour was 20% and 30%, respectively. Though the amount of coarse whole wheat flour and fine whole wheat flour were increased up to 30% and 50%, respectively, external characteristics of bread was remained in normal.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1313-1319
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• 2010

Rice cultivars of Goami2 (G2), Baegjinju (BJJ), and Sulgaeng (SG) with different amylose contents were developed by mutation breeding via N-methyl-N-nitrosourea (MNU) treatment to Ilpumbyeo (IP), high japonica rice. They were identified by different appearances such as grain size, color, and shape. In this experiment, the compositional and physical qualities of those cultivars were examined. The G2 rice classified as a high-amylose rice cultivar was significantly higher in its non-digestable carbohydrates contents. Linoleic and oleic acid were composed of 70~75% of all fatty acids composition regardless of milled and brown rice, except G2 rice in which palmitic acid was the major fatty acid followed by linoleic acid and oleic acid in order. Major amino acids were aspartic acid, glutamic acid, and hydroxy lysine. It was found that cysteine contents were higher in the cultivars of endosperm mutant rice. The DSC analysis revealed that enthalpy was the highest in BJJ followed by SG, IP, and G2 rice. The lowest enthalpy of G2 might be attributable to the higher amylose content. Ilpumbyeo in its cooked rice form showed the highest in Toyo value and less in hardness, but G2 was vise versa. Results of gelatinization and cooked rice properties suggest that G2 was less suitable for cooked rice, but has a potential for functional ingredients from nutritional point of view. The BJJ and SG could be used for traditional cooking as well as for processed foods.

• Food Science and Preservation
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• v.20 no.3
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• pp.336-341
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• 2013

In this study, the proximate compositions, minerals, free amino acids, total polyphenol and flavonoids of figs were analyzed according to their cultivars. The proximate compositions showed moisture at 85.37~87.28%, crude ash at 0.38~0.43%, crude lipid at 0.20~0.26%, crude protein at 0.39~0.81%, carbohydrate at 11.23~13.66% and crude fiber at 5.12~7.55% (dry base). The amount of the following minerals in the figs were highest, in this order: K > Ca > Mg > Na. The total polyphenol contents were highest in this order: Dauphine (198.91~261.64 mg/kg), Banane (211.07 mg/kg) and Horaish (169.90~174.33 mg/kg). The total flavonoid contents were highest in this order: Banane (84.52 mg/kg) > Dauphine (60.47~68.71 mg/kg) > Horaish (44.12~44.60 mg/kg). The quercetin contents were highest in this order: Dauphine, 2.40~3.54 mg/kg; Banane, 3.54 mg/kg; and Horaish, 2.40~2.75 mg/kg; but the flavonoid contents were lowest in this order: Dauphine, 1.11~1.16 mg/kg; Banane, 1.14 mg/kg; and Horaish, 1.09~1.11 mg/kg. The free amino acid content of the figs was 199.70~328.77 mg/100 g; their essential free amino acid contents, 46.45~67.46 mg/100 g; and their GABA (${\gamma}$-aminobutyric acid) contents, 13.57~26.69 mg/100 g.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1143-1148
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• 2010

This research analyzed useful nutritional component data in stems and leaves of the Albizzia julibrissin for proximate composition, contents of soluble protein, reducing sugar, free sugar, total polyphenol compound, mineral, free amino acid, and amino acid derivative. The carbohydrate contents of A. julibrissin stems and leaves were 71.08% and 64.85%, and crude protein contents were 8.05% and 11.38%, respectively. In addition, the crude fat contents were 2.95% and 3.03%, and the crude ash contents were 8.98% and 9.07%, respectively. Reducing sugar and free sugar in stems were 711.80 mg% and 15.66 mg%, and 1,422.83 mg% and 40.3 mg% in leaves, respectively. The contents of soluble protein were 229.57 mg% in stems and 1,073.59 mg% in leaves. The polyphenol and flavonoid compounds were 446.67 mg% and 16.36 mg% in stems, and 2,583.33 mg% and 2,234.75 mg% in leaves. In the results of mineral analysis, the content of Ca was the highest in stems as 933.07 mg% followed by K (605.07 mg%). The content of K was also the highest (1,489.53 mg%) in leaves, and Ca was 287.73 mg%. The free amino acid content of A. julibrissin stems was 2,977.28 mg%, and 8,840.66 mg% in leaves. Total contents of amino acid derivative were 263.53 mg% in stems and 696.47 mg% in leaves.

• International Journal of Industrial Entomology and Biomaterials
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• v.33 no.1
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• pp.6-14
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• 2016

The mulberry silkworm, Bombyx mori has been one of the most important domestic animals which have provided with silk fibers for weaving fabrics and a food for a protein and lipid source. In addition, various health improvement effects of diverse silkworm larval powders were reported. Recently we found that steamed and freeze-dried mature silkworm larval powder (SMSP) generated using white-jade (also known as Backokjam) silkworm variety extended healthspan and increased resistance to Parkinson's disease in animal models. Because the colors of cocoons in silkworm varieties were caused by altered signal transduction pathways transporting phytochemicals from intestinal lumens to silk glands, we performed the proximate, amino acid, mineral, carbohydrates, fatty acid, and cholesterol composition analyses of SMSPs of 3 silkworm varieties which were weaving light yellow, golden, and red cocoons. Although most of nutrient compositions among 3 SMSPs were similar, there were significant differences in certain amino acids, minerals, and fatty acid compositions. Red silk silkworm (RS)-SMSP had higher contents of crude proteins and total amino acids than other SMSPs. In addition, the ratio of n-3/n-6 unsaturated fatty acids were higher than the other SMSPs. In contrast Golden silk silkworm (GS)-SMSP had higher ratio of potassium/sodium than the other SMSPs. These nutrient analysis results suggested that 3 SMSPs might have common and unique health improvement effects. Thus, further studies in the functionalities of the 3 SMSPs will reveal unknown their health improvements effects.