• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.4
• /
• pp.518-523
• /
• 2016

This study investigated the nutritional components and antioxidant activity of dry bitter melon (Momordica charantia L.). The moisture, crude protein, crude fat, crude ash, carbohydrate, and ascorbic acid contents of dry bitter melon were 6.10%, 3.31%, 1.08%, 2.31%, 87.20%, and 908.84 mg/100 g, respectively. Potassium was the most abundant mineral, followed by Mg, P, Na, Ca, Zn, Cu, and Mn, which means dry bitter melon was an alkali material. Regarding amino acid contents, dry bitter melon was rich in arginine, urea, asparagine, ${\gamma}-aminobutyric$ acid, and alanine. Total polyphenol and total flavonoid contents of dry bitter melon extract were 36.08 mg gallic acid equivalents/extract g and 15.66 mg tannic acid equivalents/extract g, respectively. The $IC_{50}$ value for 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity was 9.81 mg/mL for dry bitter melon ethanol extracts.

• The Korean Journal of Food And Nutrition
• /
• v.21 no.1
• /
• pp.35-42
• /
• 2008

To develop physiological functionality of Omija extracted with water was evaluated on antioxidative activity. Omija, high acid material with pH 3.6, contain $57.5{\pm}1.03%$ of moisture, and $18.8{\pm}0.12%$ of crude fat. This material have $12.6{\pm}0.04%$ of carbohydrate and $11.1{\pm}0.07%$ of crude protein as well, but ash and crude protein contents were found less than 10%. 10 mineral contents were also found, too; K and Ca showed the highest level, then Al, Mg, Na and Mn were followed. In composition amino acid contents, glutamic acid took the largest portion, $131.7{\pm}1.3$ mg/100 g, aspartic acid $51.5{\pm}0.6%$, and other composition amino acid under 50%. In case of free sugar contents, 7 types were found. Most of them were glucose and fructose. Total phenolic compounds showed the highest level, $2,862.6{\pm}31.7$ mg/100 g. $197.8{\pm}14.6$ mg/100 g of flavonoid and $225.6{\pm}18.2$ mg/100 g were included. In terms of electron donating ability, radical scavenging ability activated as the amount of Omija extract increased. In particular, Omija extract in 1,000 ${\mu}g/m{\ell}$ demonstrated almost similar electron donating ability, $72.4{\pm}0.21%$, to BHT. It was also found that antioxidant activities of electron donating ability, SOD-like ability, hydroxyl radical scavenging ability and nitrite scavenging ability were highly promoted as Omija extract concentration increased. The nitrite scavenging ability was significant when the extract belonged to strong acid region and doping concentrations increased.

• The Korean Journal of Food And Nutrition
• /
• v.33 no.1
• /
• pp.91-97
• /
• 2020

The purpose of this study was to provide the basic data of butternut squash (Cucurbita moschata) according to the drying methods. The proximate composition and chromaticity of freeze-dried and hot air-dried Cucurbita moschata powders were evaluated, and the antioxidant effects of these ethanolic extracts were analyzed by DPPH, ABTS, FRAP, reducing power activity, total phenolic, and flavonoid content. As a result, Cucurbita moschata was revealed to have high carbohydrate and crude protein contents, while crude ash and crude fat contents were relatively low. Also, it was confirmed that the hot air-dried Cucurbita moschata had lower L, a, and b values than the freeze-dried Cucurbita moschata. Additionally, as a result of analyzing the antioxidant activity of Cucurbita moschata ethanolic extracts, hot air-dried Cucurbita moschata ethanolic extract showed significantly superior antioxidant activity than freeze-dried Cucurbita moschata ethanolic extract. Also, hot air-dried Cucurbita moschata ethanolic extract was revealed to have a higher polyphenol content, but slightly lower flavonoid content than freeze-dried Cucurbita moschata ethanolic extract. Based on the data from this study, further experiments on Cucurbita moschata material are necessary.

• Food Science and Biotechnology
• /
• v.16 no.3
• /
• pp.367-373
• /
• 2007

Livers of skipjack tuna (Katsuwonus pelamis) and yellowfin tuna (Thunnus albacares) were investigated on the food compositional characteristics and also compared to that of Alaska pollack (Theragra chalcogramma). The proximate compositions of skipjack tuna and yellowfin tuna livers were high in crude protein, carbohydrate, and crude ash, while were low in crude lipid when compared to that of Alaska pollack liver. The results of heavy metal suggested that tuna livers appeared safe as a food resource. The total amino acid contents of skipjack tuna and yellowfin tuna livers were 17.7 and 17.1 g/100 g, respectively, and the major amino acids in both livers were aspartic acid, glutamic acid, alanine, valine, leucine, and lysine. Tuna livers were good sources of iron and zinc, while have low lipid content. The extractive nitrogen contents of skipjack tuna and yellowfin tuna livers were 526.5 and 468.2 mg/100 g, respectively, and their major free amino acids were taurine, glutamic acid, and alanine. From the results of taste value, the major taste active compounds among free amino acids were glutamic acid and aspartic acid.

• Journal of Nutrition and Health
• /
• v.29 no.10
• /
• pp.1142-1149
• /
• 1996

This study was conducted to determine changes in th contents and composition of dietary fiber during the growth of soybean sprout. Soybean was soaked in water at $25^{\circ}C$ for 2hrs and cultivated at 2$0^{\circ}C$ for 7 days under dark condition. The soybean sprouts were divided into cotyledon and axis and sampled every 24hrs. The analysis methodlogies used were Van Soest's NDF, AOAC's ADF and lignin and Prosky's IDF, SDF, TDF. The weight of 100 sprouts increased gradually from 20.26g to 90.12g during the growth periods. The weight increased to 344.9% of the original weight. The germination rate was 100% after soaking at $25^{\circ}C$ for 2hrs. Root length increased gradualy from 0.6cm at 1st day to 17.2cm at 7th day. The crude ash and crude fat contents showed no significant change in the cotyledon and axis. The crude protein contents increased in the cotyledon and axis, whereas the total carbohydrate content didn't have general tendency. The insoluble dietary fiber(IDF), soluble dietary fiber(SDF) and total dietary fiber(TDF) contents of cotyledon were no significantly different from 20.01%, 1.45%, 21.46% at 1st day to 22.75%, 2.07%, 24.82% at 7th day on dry basis. In axis those contents increased from 23.19%, 1.97%, 25.16% at 1st day to 32.78%, 3.02%, 35.80% at 7th day, respectively. The neutral detergent fiber(NDF) contents of cotyledon and axis increased from 4.35% to 6.39% and from 6.44% to 26.60% respectively on dry basis. The acid detergent fiber (ADF) contents of cotyledon and axis increased from 2.84% to 4.91% and from 2.5% to 4.7%, but there were no significantly different in the hemicellulose and lignin contents on dry basis. The hemicellulose and lignin contents of axis increased with culture periods from 1.70% to 4.41% and from 0.20% to 2.11%, respectively. The cellulose contents increased from 4.54% to 20.35% on dry basis.

• The Korean Journal of Mycology
• /
• v.33 no.2
• /
• pp.64-68
• /
• 2005

This investigation was undertaken to study the effects of oral administration of Inonotus obliquus mycelia produced by a submerged culture on plasma glucose level and other biochemical parameters in streptozotocin (STZ)-induced diabetic rats. The mycelia, at the dose of 200 mg/kg body weight (BW), substantially reduced the plasma glucose level by as much as 23.1% as compared to the control group. The levels of total cholesterol and triglyceride in plasma were reduced to the extent of 12.6% and 22.6%, respectively. The activities of alanine transaminase (ALT) and aspartate transaminase (AST) were decreased by 27.6% and 21.9%, respectively, under the influence of I. obliquus mycelia. The general components of I. obliquus mycelia were found to contain 5.55% crude ash, 2.35% crude fat, 28.29% crude protein, 9.53% carbohydrate, and 54.28% dietary fiber.

• The Korean Journal of Food And Nutrition
• /
• v.29 no.1
• /
• pp.12-18
• /
• 2016

This study was performed to develop and evaluate cookies prepared with various amounts (0 g, 12.5 g, 25 g and 37.5 g) of mealworm powder to serve as not only sports snacks but also for the general population as a new protein source. In the chromaticity of mealworm cookies, lightness and yellowness decreased whereas redness increased with more mealworm powder. The hardness of the mealworm cookies increased as more mealworm powder was added. In sensory evaluation, higher preference was shown with the measure of color, taste, and overall preference for mealworm cookies prepared with 50% mealworm powder (MP2). For the general composition of MP2, the moisture, carbohydrate, crude protein, crude fat and crude ash were higher compared with the control cookie. For the mineral contents of MP2, the contents of Ca (33.44 mg/100 g), P (225.13 mg/100 g), Mg (82.21 mg/100 g), Na (246.22 mg/100 g), and K (503.49 mg/100 g) were higher compared with the control cookie. The essential amino acids (valine, isoleucine, leucine, methionine, threonine, phenylalanine, and histidine) in MP2 were also higher compared with the control cookie. It was concluded that MP2 can be used as a new protein source for not only the maintenance of muscle but also for the prevention of muscle loss in old people.

• Korean journal of food and cookery science
• /
• v.29 no.3
• /
• pp.223-231
• /
• 2013

This study was carried out for the purpose of inquiring into the effects on shelf-life, quality characteristics, and antioxidant activities, of Majakgwa. This study also regards to the use fermented turmeric powder at varying concentrations in the recipe. The proximate composition of fermented turmeric powder, crude fat, carbohydrate, crude protein, and crude ash was decreased. Viewed division compared to the freeze-dried turmeric curcumin content was increased during fermentation due to the increase of mineral content. With an increased of the amount of fermented turmeric powder used in Majakgwa recipes, the pH of the dough was higher than that of the controlled group. The acid value of Maejakgwa was lowered down, and most effectively controled when adding Turmeric power by 3~6%, and the peroxide value shows high antioxidant ability from the initial storagr period when adding 6%. TBA value appears to have the highest antioxidant ability, when adding 6%, showing lower increasing rate than that of sample group added 0~3% Turmeric powder. When added 9% or more, however, it shows higher TBA value comparing with normal Maejakgwa, the reference group, which indicates on the contrary that the antioxidant ability is lowering. The bitter taste, exterior color, incense of Turmeric, solidity, and crispy level of Maejakgwa with fermented Turmeric powder have been increased significantly as per increase of fermented Turmeric powder, and the sample group added with 9% have shown the best result in the overall taste level. It is anticipated that adding 6~9% of fermented Turmeric powder can increase the storage capability to give the best taste level and effective antioxidant ability by minimizing the off-flavor and bitter taste, through the research as above, which would be the most appropriate blending ratio of Turmeric powder for producing Maejakgwa.

• Journal of the East Asian Society of Dietary Life
• /
• v.16 no.3
• /
• pp.364-370
• /
• 2006

To evaluate the potential possibility of Lentinus edodes as an a sauce ingredient of sauce, the physicochemical and sensory characteristics of Lentinus edodes and Agaricus bisporus brown sauce were compared. The same mother sauce was used to prepare the for preparation of two different types of sauce was the same. The contents of moisture, crude protein, and crude ash were not different. However, crude fat content was higher in Agaricus bisporus brown sauce and carbohydrate content was higher in Lentinus edodes brown sauce. The amounts of total free amino acids were 1,236.45 mg% in Agaricus bisporus brown sauce and 791.73 mg%, respectively in Lentinus edodes brown sauce. Major free amino acids in both sauces were glutamic acid, alanine, aspartic acid, and arginine. Amino acid derivatives content was higher in Lentinus edodes brown sauce (644.55 mg%) than in Agaricus bisporus brown sauce (595.87 mg%). Major amino acid derivatives were ammonia, taurine, and carnosine in Agaricus bisporus brown sauce and sarcosine, ammonia, -amino isobutyric acid, and phospho ethanolamine in Lentinus edodes brown sauce. The L, a and b values of Lentinus edodes brownumsauce showed a higher tendency those of Agaricus bisporus. The viscosity of Agaricus bisporus brown sauce and Lentinus edodes brown sauces were 1976.67 cP and 2686.67 cP, respectively. The sensory score of color was not different between the both sauces, but those of flavor, taste, and viscosity of Lentinus edodes brown sauce were higher than those of Agaricus bisporus brown sauce. Especially, the sensory evaluation score on the flavor of Lentinus edodes brown sauce (7.6) was recorded higher than that (5.1) of Agaricus bisporus brown sauce. From the As a results, the overall acceptability of Lentinus edodes brown sauce was judged to be superior to than that of Agaricus bisporus brown sauce.

• Korean Journal of Organic Agriculture
• /
• v.5 no.2
• /
• pp.117-128
• /
• 1997

This study was carried out to investigate the amounts of voluntary intake, digestibility and nitrogen retention in Korean native goats (KNG) fed agricultural by-products containing rice straw (RS) and apple pomace (AP) and to obtain a basic information for establishing the feeding system of KNG. The result are as follows. 1. Among the chemical composition of experimental diets, the highest values in crude protein (CP ; 18.6%) and crude ash contents (10.7%) were observed in alfalfa hay. Those of RS+AP treatment were significantly low 6.0 and 4.8%, respecitively. Acid detergent fiber (ADF), ether extract and non-structural carbohydrate (NSC) contents were shown an adverse tendency. 2. Dry matter (DM) intakes per day in KNG fed RS+commercial diet (CD), RS+AP and RS+AP+CD were significantly lower (P<0.05) 210.3, 228.3, respectively than 358.1g in alfalfa hay. 3. DM intakes per basal weight expressed as DM g/kg of BW0.75 and DM g/kg of BW(%) were highest (P<0.05) 60.5g and 3.3%, respectively in KNG fed alfalfa hay, any other treatments showed 35.6 to 42.5g and 2.0 to 2.3%, respectively and this result was similar to those of DM intake per day. 4. Digestibilities of DM, organic matter, CP, ADF, neutral detergent fiber (NDF). crude ash and ether extract in alfalfa hay and RS+AP+CD treatment were significantly higher (P<0.05) than RS+CD treatment. Those of CP, ADF and NDF of RS+AP treatment in not significantly different with these treatments. 5. NSC digestibility was higher in alfalfa hay (66.7%) than those of other treatments (44.2~52.0% ; P<0.05). 6. Nitrogen retentions expressed as N retention(g) and N retention (%) in KNG were highest (P<0.05) 0.6g and 15.6%, respectively in RS+AP+CD treatment and RS+CD treatment was lowest (P<0.05) -06g and -21.4%, respectively.