• Preventive Nutrition and Food Science
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• v.16 no.1
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• pp.55-61
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• 2011

A survey aiming to find out the chemical and textural properties of commercial fermented soy bean curd called sufu was conducted. Sixteen brands of plain sufu produced in the Northern or the Southern part of China were collected and examined for their crude protein, crude fat, texture profiles, free amino acids, and free fatty acid contents. Twenty-one free amino acids were extracted and derivatized using a commercial kit followed by separation and analyzed by the gas chromatography-mass spectrometry (GC-MS). Similarly, ten free fatty acids were extracted using alumina, eluted, separated and analyzed. The content ranges of crude fat and protein were 22~36% and 31~38%, respectively. In texture profile analysis, ranges of the texture parameters were 131~493 g (hardness), 0.4~0.5 (cohesiveness), -137 to -50 gs (adhesiveness), 0.6~1 (springiness), 47~220 g (gumminess) and 32~177 g (chewiness). Twenty-one different free amino acids, especially alanine, glycine, $\alpha$-aminobutyric acid, valine, leucine, allo-isoleucine, aspartic acid, glutamic acid and lysine in large amount, as well as ten fatty acids in total, notably linoleic acid (9-octadecanoic acid), oleic acid (9,12-octadecadienoic acid), linolenic acid (9,12,15-octadecadienoic acid), hexadecanoic acid and octadecanoic acid were found. This information provides important quality reference ranges for product developers and manufacturers to optimize and produce the plain sufu.

• Journal of the Korean Society of Food Culture
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• v.23 no.3
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• pp.397-402
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• 2008

This study was conducted to evaluate the quality characteristics of domestic as well as imported fermented skate. Three types of fermented skate products were analyzed for proximate composition, pH, VBN, ammonia-N, free amino acids, and fatty acids. The results indicated that the domestic fermented skate contained large amounts of TMAO. Also, the domestic and imported fermented skates each contained approximately 7.1 log CFU/g and $5.8{\sim}6.5$ log CFU/g of aerobic bacteria, respectively, and 585.9 mg and $384.1{\sim}398.5$ mg of total free amino acids, respectively; all samples contained high levels of taurine, anserine, lysine, alanine, glycine, proline, and ${\beta}-alanine$. For fatty acid composition, the domestic fermented skate contained 11 different types of saturated fatty acid and 16 types of unsaturated fatty acid, whereas the imported skate contained 8 types of saturated fatty acid and $10{\sim}15$ types of unsaturated fatty acid. Overall, the results suggest that domestic fermented skate is a better source of amino acids and essential fatty acids and contains more aerobic bacteria than imported fermented skate.

• The Korean Journal of Food And Nutrition
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• v.32 no.5
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• pp.442-453
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• 2019

The purpose of this study was to compare differences in the main food components between Korean and imported quinoa from Peru, the U.S., and Thailand. Proximate composition of Korean quinoa showed highest crude protein and crude ash, while Korean quinoa had lowest moisture. Total amino acid content was higher in Korean quinoa than in imported quinoa. Fatty acid content was highest in quinoa cultivated in the U.S. and Wonju. Quinoa cultivated in Wonju was rich in palmitic acid, lignoceric acid, linoleic acid, eicosadienoic acid, erucic acid, and nervonic acid. Mineral content was higher in Korean quinoa than in imported quinoa. Quinoa cultivated in Wonju showed highest contents of P, Mg, Zn, while quinoa cultivated in Hongcheon showed the highest content of Na. Citric acid was found the major organic acid in quinoa. Citric acid content was highest in quinoa imported from the U.S. and lowest in quinoa cultivated in Hongcheon. Among free sugar, raffinose and glucose contents were highest in quinoa cultivated in Hongcheon, The results of this study show Korean quinoa has high contents of protein, amino acids, fatty acids, minerals and free sugar, offering essential amino acids in an excellent balance.

• Korean Journal of Medicinal Crop Science
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• v.23 no.6
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• pp.454-459
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• 2015

Background : The major compounds of Angelica species are decursin, decursinol angelate, nodakenin, umbelliferone and ${\beta}$-sitosterol, which act anti-inflammatories, reduce pains, protect the liver and enhance the immune system. This study investigated the chemical compositions, minerals, metals, sugars and overall amino acid composition in Angelica gigas Nakai. Methods and Results : Powder of Angelica roots smaller than 30 mesh were used. Physico-chemical analysis revealed the presence of carbohydrates (62.0%), crude proteins (13.9%), moisture (11.4%), crude fats (7.3%) and ash (5.4%). Results showed that potassium was present in the highest amount (1,859 ppm), followed by magnesium (214.5 ppm), calcium (147.3 ppm) and sodium (6.0 ppm). Free sugar profiles showed the presence of sucrose (29.3 g/100 g). The total amino acids concentrations was 9,752 mg/100 g, the most common and dominant amino acids were arginine (2,181 mg/100 g), glutamic acid (1,212 mg/100 g) and aspartic acid (834 mg/100 g). The total free amino acids contents was 1,476 mg/100 g, in which the most common amino acid were arginine (932 mg/100 g), glutamic acid (127 mg/100 g), and ${\gamma}$-aminobutyric acid (80.4 mg/100 g). The fatty acid composition of A. gigas showed a higher concentration of unsaturated fatty acids such as linoleic acid (443.9 mg/100 g) and palmitic acid (181.3 mg/100 g) according to gas chromatography. Conclusions : These results showed that Angelica roots can be used in various fields of foods and medicines, and in the preparation of cosmetics.

• The Korean Journal of Food And Nutrition
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• v.12 no.4
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• pp.380-386
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• 1999

Fermented sausages inoculated with starter cultures which were combined Lactobacillus curvatus and Staphylococcus carnosus(LCSC), Lactobacillus plantarum and Staphylococcus carnosus(LPSC) were manufac-tured. changes in chemical composition salinity weight loss fatty acids inosine monophosphate(IMP) and hypoxanthine (Hx) and fee amino acids during ripening of fermented sausages were investigated. Due to drying the water content was decreased while the protein and fat contents salinity and weight low were increased during ripening. No significant differences between LCSC and LPSC were found for chemical composition salinity and weight loss. During ripening unsaturated fatty acid contents was dec-reased while saturated fatty acid contents was increased. At the end of the ripening the levels of mon-oenes were slightly higher in the LPSC than in the LCSC. In both treatments IMP contents were dec-reased but no changes were observed in Hx contents during ripening. Due to ripening the increase in total and individual free amino acids were observed and contents of glutamic acid alanine leucine and lysine were greatly increased.

• Archives of Pharmacal Research
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• v.2 no.2
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• pp.133-144
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• 1979

To investigate constituents of Strobilomyces floccopus (Fr.) Karst. and Coprinus comatus (Fr.) S. F. Gray, free and total amino acids of the two mushrooms were quantitatively analyzed by G. L. C. and an amino acid analyzer. Free amino acids were extracted from both mushrooms with ethanol. Fourtenn free amino acids were detected from the ethanol extract of S. floccopus and fifteen free amino acids from C. comatus by G. L. C. And the dry carphopores of both mushrooms were hydrolyzed with hydrochloric acid and then the total protein amino acids were analyzed by A. A. A. Seventeen total amino acids were detected from each acid-hydrolysate of S. floccopus and C. comatus. Lipids were extracted from the carpophores of S. floccopus and saponified with alcoholic potassium hydroxide. The isolated sterols were subjected to G. L. C. and two sterols were detected. The isolated free fatty acids were methylated with diazomethane and subjected to column chromatography and G. L. C. Eleven saturated and nine unsaturated free fatty acids were detected from the carpophores of S. floccopus. The presence of these nutrient components shows that the two mushrooms can be utilized as edible ones.

• Korean journal of food and cookery science
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• v.9 no.2
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• pp.82-87
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• 1993

This experiment was carried out to determine the total dietary fiber content and free sugar, fatty acid, amino acid compositions in bamboo shoot, lotus root and burdock. Bamboo shoot contained 3.05% of proteins, 0.48% of lipids, 2.45% of fibers, which were larger than those of other samples (lotus root and burdock). Burdock contained more sugars than the others as 18.64%. On a dry matter basis, total dietary fiber by Prosky AOAC method were 62.5% for bamboo shoot, 17.9% for lotus root and 41.9% for burdock. Therefore, the content of dietary fiber in bamboo shoot was the most abundant among them. Free sugar contents (glucose, fructose and sucrose) of the sample were analyzed by HPLC. Sucrose was the most abundant in both bamboo shoot and lotus root, and the content of fructose and sucrose in burdock were almost same. The major fatty acids in bamboo shoot, lotus root and burdock analyzed by GC were palmitic and linoleic acid. Also, linolenic acid were abundent only in bamboo shoot. The results of amino acid analysis showed that aspartic acid, glutamic acid and Iysine were the most abundent amino acids in the sample. Bamboo shoot contained large percentage of protein, the sweet-tasting amino acids and lipid than the other samples. Therefore bamboo shoot can be used as a flavor material because they contain plenty of the sweet-lasting amino acid and free sugar. Bamboo shoot and burdock can be used as potential source of dietary fiber because of the high content of dietary fiber in those samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.211-217
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• 2000

To standardize quality characteristics of commercial doenjang prepared by traditional method, general components, organic acids, amino acids and fatty acid composition were investigated. Moisture, crude protein, crude lipid, titratable acidity (expressed as milliliter of 0.1 N NaOH), acid value and salinity were 54.7%, 13.8%, 8.0%, 14.4mL, 45.7mg/g and 11.8%, respectively. The content of amino type nitrogen was 345.3mg% (w/w) in the range of 207.6 to 443.5mg% being 1.1~2.2-fold for all samples. Average value of Hunter color for L(lightness), a(redness) and b(yellowness) were 37.4, ＋9.7 and ＋21.3, respectively. Browning index value(expressed as optical density at 425 nm) of water-soluble compound(2.58) was above 7.1 times higher than that of the water-insoluble compound(0.38). Total contents of free and total amino acid were 3.81 and 9.72%, respectively, and then the former(1.1~3.7 times) was more different in all samples tested than that of the latter(1.1~2.0 times). Among amino acids, glutamic acid was abundant and its content of free and total amino acids was 0.57 and 1.24%, respectively. Of organic acids, lactic acid was the most abundant being 0.34%(average) and ranged from 0.15 to 0.86%. Linoleic acid(52.17%, as area%) was the highest content of the total fatty acids. Unsaturated and polyunsaturated fatty acids were 83.89 and 61.189%, respectively. Polyunsaturated fatty acid was markedly different among all samples and ranged from 51.52 to 64.91%.

• Korean Journal of Human Ecology
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• v.8 no.1
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• pp.25-31
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• 2005

Chemical components of the physiological activity substance in Zizyphus jujuba seed were analyzed for the use as an functional processed products. The proximate compositions of Zizyphus jujuba seed were carbohydrate 89.40%, moisture 8.23%, crude protein 1.22%, crude fat 0.65% and crude ash 0.50%, respectively. the richest mineral contained in Zizyphus jujuba seed was Mg(198.3mg/100g), followed by Mn(113.0mg/100g), K(100.2mg/100g), Ca(25.3mg/100g), P(25.6mg/100g_, Fe(23.5mg/100g), Zn(18.7mg/100g), Cu(7.4mg/100g) and Na(5.3mg/100g). Total amino acid contents of Zizyphys jujuba seed were 1103.12mg/100g, and the major amino acids were proline(235.17mg%), aspartic acid(175.941mg%), gltamic acid(101.46mg%), leucine(50.27mg%), serine(47.71mg%), aspartic acid(47.27mg%), glycine(41.60mg%) and lysine (33.78mg%), respectively. The amount of free amino acids in the protein of Zizyphus jujuba seed were 178.62 mg/100g, and the major free amino acids were proline(121.30mg%), alanine(6.01mg%), valine(2.63mg%) and arginine(2.04mg%), respectively. The compositions of major total fatty acid in the lipid Zizyphus jujuba seed were C18:2(n5c) 28.72%, C18:1(n9t) 23.76%, C18:1(n9c) 13.45%, C16:0 13.45% and C20:5(n3) 1.77% in order, respectively.

• Korean Journal of Agricultural Science
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• v.44 no.1
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• pp.95-103
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• 2017

Ramie (Boehmeria nivea) is a perennial herbaceous plant belonging to the family Urticaceae. It was used in folk remedies for diuretic or anti-pyretic purposes and as an hepatoprotective, anti-oxidant, and anti-inflammation agent. In this study, we investigated the composition of free sugars, amino acids, fatty acids, organic acids, and total polyphenol contents in parts of ramie (root, stem, and leaf) and different harvest areas (10 areas). Overall, free sugars were found as sucrose, glucose, fructose, and galactose at concentrations ranging from 24.5 to 1173.8 mg/g. Amino acids lysine, threonine, tyrosine, phenylalanine, and histidine were detected at concentrations of 33.8 to 3735.3 mg/g. Major fatty acids were linoleic acid, palmitic acid, and linolenic acid at concentrations of 7.3 to 364.4 mg/g. In organic acids, the concentration of malic acid was highest of all with 672.2 mg/g. The content of free sugars, amino acids, fatty acids, organic acids, and total polyphenol was higher in leaves than in roots and stems. In contrast, the total polyphenol content was higher in roots with 33.7 - 219.4 mg/g than in leaves or in stems. As seen in collecting region, the contents of free sugars, amino acids, fatty acids, organic acids, and total polyphenol of Bn-33, 39, 55, 65, and 90 were higher than other samples. Chemical compositions of different parts of ramie are important factors to consider in manufacturing functional foods. The results of this study provide fundamental information on the chemical compositions of ramie parts and would help develop new functional foods from ramie leaves or the whole plant.