• 동아시아식생활학회지
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• 제24권6호
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• pp.776-784
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• 2014

Korean dishes, Hansik are characterized by healthful vegetable intake. The purpose of this study was to evaluate the inhibitory effect of commonly consumed vegetables by Koreans on obesity/metabolic disease-related inflammation. Through statistical analysis of the KNHANES database ($1^{st}$ 1998, $5^{th}$ 2010, 2011) and a literature review, we selected vegetables for study. Among the vegetables, main or sub ingredients of Kimchi were excluded. Samples were prepared using only edible portions and freeze-dried. After grinding, samples were extracted with ethanol, evaporated and finally lyophilized. The cytotoxicity of samples was determined by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay, at various concentrations that do not affect cell viability. Raw 264.7 macrophages were treated with lipopolysaccharide (LPS) and 11 kinds of samples or positive control (troglitazone) dissolved in dimethyl sulfoxide (DMSO). After 24 hours, nitric oxide (NO), tumor necrosis factor ${\alpha}$ (TNF-${\alpha}$) and monocyte chemoattractant protein-1 (MCP-1) production were determined. Excepts for young pumpkin and bracken, nine samples effectively reduced NO production compared with control treated with LPS and DMSO. NO levels of five samples (bean sprouts, leeks, eggplant, mugwort, and pumpkin) were similar to that of the positive control. These five samples showed significantly decreased TNF-${\alpha}$ or MCP-1 compared to the control group. Our results suggest that consumption of commonly consumed vegetables contributes to partial prevention of obesity and related metabolic syndrome through reduction of NO, TNF-${\alpha}$, and MCP-1 production.

• Preventive Nutrition and Food Science
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• 제19권3호
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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.

• 한국식품영양학회지
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• 제35권5호
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• pp.389-397
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• 2022

A total of 51 vegetables and fruits, commonly consumed agriculture products in Korea, were analyzed for their α-carotene, β-carotene, and β-cryptoxanthin contents as provitamin A. The beta-carotene content (㎍/100 g) was high in a few green leaf vegetables such as coriander (5,924.07), gegeol radish leaf (5.855.72), and curried mallow (5,138.01), while α-carotene and β-cryptoxanthin contents were not detected. The β-carotene in 8 kinds of 20 general vegetables was detected in the range of 214.06~1,437.67 ㎍/100 g, while α-carotene was detected at 460.17 ㎍/100 g in only old pumpkin. The β-cryptoxanthin was detected in the range of 106.55~315.49 ㎍/100 g in Japanese elm, watermelon, white cucumber, and lettuce. However, carotenoids were not detected in 10 kinds of agricultural products including oriental melon, potato, etc. In fruits, the beta-carotene contents ranged from 165.72~3,997.39 ㎍/100 g, showing maximum value in apple mango and minimum value in persimmon. The β-cryptoxanthin was detected at 232.22 ㎍/100 g in only passion fruit, while the α-carotene was detected at 77.25 ㎍/100 g in only darae. Thus, based on the analyzed results of carotenoids of agriculture products consumed or cultivated in Korea, and it was found that green leaf vegetables comprise high beta-carotene overall.

• 한국식품영양학회지
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• 제8권3호
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• pp.230-238
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• 1995

Iron and zinc were bound by neutral detergent fiber (NDF) obtained from 15 kinds of vegetables being consumed commonly in Korea. Binding capacity of Fe and Zn of NDF ranged from 37.8% to 85.5% and from 81% to 25.5%, respectively showing higher binding capacity of Fe to NDF than of Zn. Both Fe and Zn binding capacity of NDF increased as pH increased and reached to a maximum at pH 7 In all vegetables. The amount of mineral (Fe and Zn) bound to NDF increased as mineral concentration Increased.

• Food Science and Biotechnology
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• 제16권4호
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• pp.650-654
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• 2007

Many vegetables contain oxalate at various levels depending on their type and family. Oxalate is known to reduce mineral bioavailability from foods. The following study was conducted to determine soluble and total oxalate contents in 32 plant samples commonly consumed in Korea using high-performance liquid chromatography (HPLC). Chard, amaranth, and spinach contained total oxalate of >1,000 mg/100 g. Approximately 45% of the oxalate in amaranth is insoluble, whereas 74.46 and 92.45% of the oxalates in chard and spinach, respectively, was soluble oxalates, which may be removed by blanching. Eggplant, carrot, leak, ginger root, spinach, burdock, and sweet pepper contained more than 90% soluble oxalate in total oxalate content. However, all oxalates detected in lettuce and celery were insoluble. Oxalate was not detected in shepherd's purse, bellflower root, garlic, radish root, broccoli, cabbage, onion, lotus root, adlay, cucumber, kale, and pumpkin. These observations provide useful information needed for selection of vegetables.

• 한국식품영양과학회지
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• 제44권8호
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• pp.1194-1199
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• 2015

본 연구에서는 국내에서 소비되는 일부 상용식품의 비타민 $K_1$ 함량을 측정하고자 하였으며, 이 분석방법을 검증하며 결과의 신뢰도를 확보하고자 하였다. 각 식품군의 비타민 K는 용매추출법을 이용하여 추출하였으며, 포스트칼럼이 장착된 역상 HPLC를 통하여 분리, 정량하였다. 채소류에서는 고구마 잎이 $1,467.3{\mu}g/100g$으로 가장 높았으며, 과일류는 녹색 키위가 $42.7{\mu}g/100g$으로 가장 높게 분석되었다. 두류에서는 녹두가 $63.4{\mu}g/100g$으로 가장 높은 값을 나타내었다. 분석방법을 검증하기 위하여 직선성, 재현성, 반복성, 회수율 및 peak purity를 구하였으며 분석관리 차트를 작성하여 분석 결과 값을 관리하였다. 그 결과 본 시험법에서 표준물질의 피크 머무름시간과 모시잎 시료의 피크 머무름시간이 일치하여 특이성을 확인하였다. 검량선의 상관 계수는 0.9999 이상으로 높은 유의 수준을 보여 분석에 적합함을 알 수 있었으며, 반복성과 재현성의 변동계수는 각각 2.33, 3.93%로 나타났고 회수율은 103.67%로 우수하게 나타났다. 본 연구에서 분석된 자료는 표준화된 식품성분표의 기초 자료로 이용될 수 있을 것으로 판단된다.

• 한국식품영양학회지
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• 제8권2호
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• pp.116-127
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• 1995

Recently, interests of dietary fiber associated with critical physiological effects have been rising in Korea physiological effect in the body. In the present study, the contents of fiber components in 15 kinds of vegetables being consumed commonly in Korea were investigated, and the effects of various treatments (cooking and Kimchi fermentation) on fiber were studied. The results are summarized as follows. Fiber contents of vegetables were 11.8∼31.9% of neutral detergent fiber(NDF), total insoluble dietary fiber, 10.9∼25.4% of acid detergent fiber(ADF), 8.8∼23.8% of cellulose, 0.6∼10.6% of hemicellulose and 1.0∼5.2% of lignin, on dry weight basis. Especially, peppers had higher contents of NDF than the other vegetables. In the vegetables used in the present study, it was found that a great portion of NDF, total insoluble dietary fiber, was composed of cellulose because cellulose covered 63% of NDF. 'Cooking increased the NDF, ADF and cellulose contents, and most change was due to the change of cellulose. The values of hemicellulose and lignin showed an Irregular pattern upon cooking. Fermentation slightly increased NDF, ADF and cellulose, while hemicellulose and lignin showed irregular pattern.

• Preventive Nutrition and Food Science
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• 제5권3호
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• pp.174-176
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• 2000

Seventeen wild vegetables consumed commonly in Korea were tested for inhibitory activities against alpha-glucosidase, followed by Bupleurum longeradiatum and Angelica decursiva. The hexane-soluble fractions of Hosta longipes, Ainsliaea acerifolia, Pedicularis resupinata, Bupleurum longeradiatum, and Angelica decursiva all at the concentration of 5 mg/ml, inhibited enzyme activity by greater than 50%, and the ethylacetate-soluble fractions of Hosta longipes, and Codonopsis lanceolata, and Bupleurum longeradiatum had relatively strong inhibitory activity against the enzyme. These results suggest that some edible plants merit further evaluation for clinical usefulness as anti-diabetic drugs.

• 한국가정과교육학회지
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• 제6권1호
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• pp.7-33
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• 1994

The purpose of this study is to revise the food composition table based on commonly consumed single serving size of cooked food so the people can easily use the table in each meal. With this revised food composition table, everybody can easily calculate how much they eat, and plan the menu according to how much they need, so hopely contribute to reduce the leftover foods. Eighty-nine kinds of prepared food dishes were selected based on 13 home economics text books of the junior and high schools. The results are summarized as follows: Cooked food dishes comprise various kinds of rice dishes, korean style soups and stewes, fried, roasted or steamed fishes, vegetables and meats, and desserts. Single serving size of cooked food dishes are presented below: 1) rise : 180∼250g, 1(1/3)∼1(2/3)cup 2)soup:320∼400g, 1(1/2)∼2cup 3)pan fried fish or vegetable : 40∼70g 4)deep fried vegetable, fish or meat; 60g 5)kimchi :50g Single serving size of all other dishes are presented based upon the most commonly consumed amount in each meal by adult male.

• 한국식품과학회지
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• 제53권1호
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• pp.19-28
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• 2021

본 연구에서는 국내에서 소비되고 있는 해조류와 채소류의 비타민 E와 K 함량을 분석하고, 사용된 분석법의 유효성과 분석품질관리를 통해 분석 데이터의 신뢰성을 확보하여 식품 영양성분 데이터베이스 구축을 위한 자료를 제공하고자 하였다. 해조류의 비타민 E는 α-tocopherol만 검출되었으며 이들의 활성은 0.15-1.14 mg α-TE/100 g으로 해조류의 종류와 조리 방법에 따라 다르게 나타났다. 해조류에서 비타민 E는 건조된 매생이(dried)가 1.14 mg α-TE/100 g으로 가장 높은 활성을 나타내었으며, 비타민 K는 건조 미역이 1,629.50 ㎍/100 g으로 가장 높은 함량을 나타내었다. 채소류의 경우, 비타민 E 활성은 0.01-2.48 mg α-TE/100 g으로 나타났으며, 가열처리 방법에 따라 비타민 E 함량이 변화하였다. 채소류의 비타민 K1 함량은 16.15-979.60 ㎍/100 g의 범위를 나타내었다. 비타민 K1 은 초록 잎을 가진 시료에서 주로 검출되었으며, 뿌리 채소에서는 검출되지 않았다. 본 연구에서 사용된 비타민 E와 K의 분석법에 대한 검증은 정확성, 정밀성, 직선성, 검출한계, 정량한계를 평가하였으며, 분석품질관리를 통하여 분석 기간 동안 모든 시료에 대한 분석이 신뢰성 있게 진행되었음을 확인하였다. 따라서 본 연구에서 분석된 해조류와 채소류의 비타민 E와 K 데이터는 국가표준식품성분표 개정을 위한 기초자료로 이용될 수 있을 것으로 판단된다.