• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.3
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• pp.428-431
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• 1997

Chemical components of red algae (Gelidium amansii, Gracilaria verrucosa, Gigartina tenella, Carpopeltis cornea, Plocamium ovicornis, Callophyllis adnata, Lomentaria hakodatensis, Gymnogongrus flabelliformis, Chondrus pinnulatus, Adinotrichia fragilis, Gloipeltis tenax and Campylaephora hypnaeoides) were examined. The contents of carbohydrate, ash, crude protein and fat in dried red algae are $40.38\~69.88\%,\;8.57\~30.23\%,\;18.11\~33.90\%\;and\;0.11\~0.90\%$ on dry base, respectively. Yields of water-soluble compound in dried red algae and contents of sulfate in water-soluble compound extracted red algae were $4.32\~55.78\%\;and\;1.65\~19.48\%$, respectively. The principal sugars of water-soluble compound extracted from red algae were galactose, 3, 6-anhydrogalactose, glucose and xylose.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.529-534
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• 1998

A functional and taste related composition was determined to investigate the possibilites of developing a highly functional beverage from Chungdo Bansi, Sangju Dungsi and Byue during growth. Moisture content decrease continously from 77.9% to 80.1% at the begining of May during growth. Crude protein and fat contents in the three species gradually increased according to growth until August. There ware four sorts of free sugar components which were sucrose, glucose, fructose and raffinose in the three species. Buyu's sucrose content was each 1378, 143 times higher than Chungdo Bansi and Sangiu Dungsi by the standard of July. Vitamin C content in the three species gradually increased form the flowering time and was the highest content in July. The sorts of free amino acids in persimmon leaves were detected eighteen free amino acids in all three species. As a result, the materials of persimmon leaves exhibited the highest component from June to July and Buyu of them excelled in a lot of composition.

• Food Science and Preservation
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• v.8 no.1
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• pp.79-85
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• 2001

To study the availability of the Atractylodes japonica Koidz. as ingredients for functional flood, the properties of chemical components were investigated and the results were followed. Among general components of Korean A. japonica, total sugars portions from fresh and dried samples took 31.3% and 46.8%, respectively. Mineral contents were K 4,038.9 ppm, P 1,698.5 ppm, Ca 731.8 ppm, Mg 477.1 ppm, Na 87.2 ppm, Fe 56.4 ppm, Zn 22.4 ppm and Mn 13.5 ppm in fresh sample, and K 8,738.9 ppm, P 3,511.6 ppm, Ca 966.1 ppm, Mg 912.8 ppm, Na 147.4 ppm, Fe 113.9 ppm, Zn 46.7 ppm and Mn 23.5 ppm in dried sample. Sucrose in Korean A. japonica was 0.88% in fresh sample and 3.44% in dried sample, and it was main component of sugar. The largest amount of organic acid in Korean A. japonica was tartaric acid, which was 3,849.0 mg% in fresh sample main and 5,305.5 mg% in dried sample. The main amino acid of total amino acids in fresh and dried samples were arginine 291.3 mg% and proline 567.8 mg%, respectively. The main fatty acid of fresh and dried samples were behenic acid 4.0% and linoleic acid 17.99%, respectively. The most distinctive volatile flavor compound was furanodiene which took 17.91% in flash and 40.69% in dried Korean A. japonica.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.4
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• pp.450-455
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• 2012

In this study, the nutritional components and antioxidant activities of boysenberry were investigated. The values of pH, soluble solids, and total acidity were 3.62, $13.436^{\circ}Brix$, and 1.15%, respectively. Hunter L, a, and b values were 20.14, 13.19, and 3.20, respectively. Proximate compositions were as follows: moisture 79.52%, crude protein 1.08%, crude lipid 0.73%, crude fiber 2.51%, ash 0.62%, and nitrogen free extract 15.54%. Mineral contents of boysenberry were K 219.30, P 46.25, and Ca 39.60 mg/100 g. Regarding amino acid contents, boysenberry was very rich in alanine 75.22 mg/100 g and deficient in cystine 2.83 mg/100 g. Free sugar compositions were as follows: glucose (6.91%) and fructose (5.88%). Contents of ascorbic acid and total phenolics were 79.52 mg/100 g and 39.20 mg GAE/g, respectively. The DPPH radical scavenging activity and reducing power of boysenberry extract were 89.11% and 1.31 (absorbance) at a concentration of 1.25 mg/mL, respectively. Therefore, boysenberry can be utilized as an effective source of functional food substances such as natural antioxidants.

• Journal of Ginseng Research
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• v.39 no.4
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• pp.384-391
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• 2015

It has been reported that Korean Red Ginseng has been manufactured for 1,123 y as described in the GoRyeoDoGyeong record. The Korean Red Ginseng manufactured by the traditional preparation method has its own chemical component characteristics. The ginsenoside content of the red ginseng is shown as Rg1: 3.3 mg/g, Re: 2.0 mg/g, Rb1: 5.8 mg/g, Rc:1.7 mg/g, Rb2: 2.3 mg/g, and Rd: 0.4 mg/g, respectively. It is known that Korean ginseng generally consists of the main root and the lateral or fine roots at a ratio of about 75:25. Therefore, the red ginseng extract is prepared by using this same ratio of the main root and lateral or fine roots and processed by the historical traditional medicine prescription. The red ginseng extract is prepared through a water extraction ($90^{\circ}C$ for 14-16 h) and concentration process (until its final concentration is 70-73 Brix at $50-60^{\circ}C$). The ginsenoside contents of the red ginseng extract are shown as Rg1: 1.3 mg/g, Re: 1.3 mg/g, Rb1: 6.4 mg/g, Rc:2.5 mg/g, Rb2: 2.3 mg/g, and Rd: 0.9 mg/g, respectively. Arginine-fructose-glucose (AFG) is a specific amino-sugar that can be produced by chemical reaction of the process when the fresh ginseng is converted to red ginseng. The content of AFG is 1.0-1.5% in red ginseng. Acidic polysaccharide, which has been known as an immune activator, is at levels of 4.5-7.5% in red ginseng. Therefore, we recommended that the chemical profiles of Korean Red Ginseng made through the defined traditional method should be well preserved and it has had its own chemical characteristics since its traditional development.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.25 no.3
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• pp.13-33
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• 2012

Objective : The aim of this study is to find the therapeutic meaning of Pericarpium Granati and Cortex Betulae Platyphyllae in herbal medication. Methods : About the origin, the component, the processing the drug, the properties and tastes of drugs, the meridian tropism, the effects, the treating disease, the contraindication and the method of adminictration, I have researched 23 literatures and 10 disquisitions to mention the Pericarpium Granati and Cortex Betulae Platyphyllae. Result : 1. Pericarpium Granati is pericarp of mature fruit of The Pomegranate belongs to Punicaceae and Cortex Betulae Platyphyllae is bark of Betula platyphylla var. japonica (Miquel) Hara belongs to Betulaceae. 2. Pericarpium Granati consists of tannin 10.4~21.3%, lead 0.8%, resin 4.5%, mannitol 1.8%, sugar 2.7%, gum 3.2%, inulin 1.0%, musilage 0.6%, gallic acid 4.0%. Cortex Betulae Platyphyllae consists of betulin about 35%, various higher fatty acid about 35%, tannin about 7%. 3. The properties and taste of Pericarpium Granati is acid, astringency, warm, nontoxic and the meridian tropism is mainly stomach and large intestine meridian. The properties and taste of Cortex Betulae Platyphyllae is bitter, cold, nontoxic and the meridian tropism is mainly stomach meridian. 4. Pericarpium Granati has come into general use to treat roundworm, tapeworm, old diarrhea, anal prolapse, melena, metrorrhagia, leukorrhea, stomachache from worms, scabies etc. because it is effective on insecticiding, stopping diarrhea, controling hemorrhage and leukorrhea. Cortex Betulae Platyphyllae has come into general use to treat shigellosis, diarrhea, jaundice, cough, sputum, tonsillitis, pneumonia, nephritis, furuncle, prurigo, acne etc. because it is effective on cooling down heat, circulating humidity, removing phlegm, stopping cough, neutralizing poison. 5. Pericarpium Granati and Cortex Betulae Platyphyllae is useful method to external care. To use the herba, pulverize amount of property and then apply to the affected part. Conclusion : This study showed that Pericarpium Granati and Cortex Betulae Platyphyllae is useful herb to treat of skin disease and useful method to external care.

• Food Science and Preservation
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• v.20 no.2
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• pp.227-233
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• 2013

This study was conducted to investigate the physicochemical characteristic of Carthamus tinctorius L. seed and to assess its total phenol content, total flavonoids content and antimicrobial activity. The moisture, crude protein, crude fat, crude ash and carbohydrates of the Carthamus tinctorius L. seed were 5.58, 37.16, 13.69, 3.52, and 40.05%, respectively. Total amino acid in Carthamus tinctorius L. seed was 391.99 mg%. The major free sugar of Carthamus tinctorius L. seed were fructose(3.29%) and sucrose(1.74%). Linoleic acid(79.46%) was a major fatty acids in the crude fat of Carthamus tinctorius L. seed. The K and Ca contents were the highest in Carthamus tinctorius L. seed. Total phenol and total flavonoids contents of the ethanolic extract were $55.52{\pm}0.99$ mg GAE/g and $78.69{\pm}0.91$ mg QE/g, respectively. The extract from Carthamus tinctorius L. seed showed growth inhibitory effect on Staphylococcus aureus, Salmonella typhimurium, Escheria coli, Candida albicans, Bacillus cereus, Listeria monocytogenes, Vibrio parahaemolyticus, and Clustridium perfringens. These results indicate that the Carthamus tinctorius L. seed extract can inhibit food pathogen associated with total phenol and total flavonoids contents.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.525-531
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• 2005

Quality characteristics of ogapiju prepared by adding different raw materials such as Acanthopanax(0, 0.1, 0.25, 0.5%), Ganoderma lucidum(0, 0.05%), pine needle (0, 0.05%), and red ginseng(0, 0.05%) were evaluated by chemical analyses and sensory evaluation. Total organic acid contents of samples containing ogapi and other medicinal herbs were higher than that of control group. Major free amino acid was histidine. Contents of total amino acid and free sugar were highest in sample C (Acanthopanax 0.1, G. lucidum 0.05, pine needle 0.50, red ginseng 0.05%). In each sample 31-49 volatile components were identified by solid-phase microextraction method, and 42 components were detected by sniff-test using GC-olfactometry. Ogapiju showed higher content of ${\alpha}-copaene$ than control group ${\alpha}-Pinene$, camphene, ${\beta}-pinene$, sabinene, ${\alpha}-terpinene,\;{\gamma}-terpinene$, p-cymene, terpinolene, ${\alpha}-thujone,\;{\beta}-thujone,\;{\alpha}-terpineol$, carvone, and ${\beta}-ionone$ were not identified in control group. Volatile composition of ogapiju was characterized by higher amount of terpenoids. Green and herbaceous note was stronger in ogapiju than control group. Sensory evaluation indicated that good taste and palatability were highest in sample C.

• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.198-203
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• 2015

This study was performed to evaluate changes in the chemical composition of germinated rough rice with high hydrostatic pressure treatment (HPT). Rough rice was germinated at $37^{\circ}C$ over 6 days (control), and then subjected to HPT at 30 MPa for 24 h. The highest crude protein content was 9.54% in the control sample after 6 days of germination. Crude lipid content increased from 2.04-2.74% (control) to 2.27-3.10% (HPT). HPT samples showed higher values of total free sugar and glucose content than those of the control. The total amino acid value was not significant, but the essential amino acid content increased from 0.45-5.09 mg/g in the control to 1.57-5.30 mg/g in the HPT sample. The major fatty acids were found to be palmitic, oleic, and linoleic acid. The content of oleic acid decreases with HPT, whereas that of linoleic and linolenic acid increased slightly during the initial stages of germination. These results suggest that HPT after germination efficiently depolymerizes chemical components and enhances the content of essential nutrients.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.11
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• pp.1638-1648
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• 2016

This study was conducted to analyze the quality characteristics of kimchi in terms of garlic content (0~4.5%). Kimchi was made at $4^{\circ}C$ for 8 weeks, and pH, acidity, organic acid content, free sugar content, microbial counts, flavor pattern, and sensory characteristics were measured. The results show that kimchi containing garlic had a higher pH and lower acidity during fermentation than control kimchi without garlic. Principal component analysis enabled differentiation of the flavor pattern of kimchi according to fermentation period and garlic content. Addition of garlic to kimchi significantly decreased the numbers of total bacteria and lactic acid bacteria for 2 weeks after production. The numbers of total bacteria and lactic acid bacteria increased rapidly up to 2 weeks during fermentation and thereafter decreased gradually. Coliform counts were higher in the control than in kimchi containing garlic, whereas there was no detection after 4 weeks. Yeast and mold counts decreased significantly with increasing garlic content during the initial fermentation stage. Counts could not be detected in kimchi containing garlic. After 4 weeks, counts could not be detected in kimchi without garlic. Among kimchi with different garlic contents, fermentation was slower in kimchi with high garlic content; scores for off-odor and off-note taste were lower as well.