• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.2
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• pp.133-142
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• 1990

This study was attempted to compare the nutritive value of leaf with stem of the water cress Oenanthe stolonifera DC. in order to improve the eating habits and as a part of studying on the effective curing nutrients for the damaged liver. The contents of moisture crude proteinon the effective curing nutrients for the damaged liver. The contents of moisture crude protein crude fat and crude ash were 90.40% 2.85%, 0.42% and 0.74% in leaf while the contents of moisture crude protein crude fat and crude ash were 95.15% 0.77% 0.09%, and 0.64% of moisture crude protein crude fat and crude ash were 95.15% 0.77% 0.09% and 0.64% in stem respectively. The quantitative fractionation of proteini of both leaf and stem ranked albumin the highest content followed globulin prolamin and glutelin in order. It has been sh-own by SDS-polyacrylamide gel electrophoresis that water extractable protein of leaf 11 bands but those of stem were not detected. The scope of molecular weight for the main protein of water extractable protein of leaf was between 34.700 and 45,000. The amounts of extractive-nitrogen from leaf and stem of the water cress were 241.02mg% and 271.67mg% respec-tively. The amounts of free amino acid-nitrogen from the leaf and stem were 89.02mg% and 32.02mg% respectively. In free amino acid-nitrogen from the leaf and stem were 89.02mg% and 32.02mg% respectively. In free amino acid composition of both leaf and stem the major components were aspartic acid and glutamic acid. In total amino acid composition of water cress leaf aspartic and glutamic acid were the major components. Whereas alanine and thr-eonine were the major components in stem The assessment of water cress leaf and stem with chemical score. EAAl Rl showed that the values of stem were lower tendancy than those of leaf. Limiting amino acid of leaf was tryptophan while that of stem was lysine.

• Korean Journal of Food Science and Technology
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• v.52 no.4
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• pp.342-349
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• 2020

This study was conducted to investigate the applicability of the ground parts such as flower (GF), berry (GR), and leaf (GL) from Panax ginseng C. A. Meyer. The ground parts were extracted from hot water (WE) and 60% ethanol (EE). Total polyphenol and flavonoid contents were 15.02-32.74 and 21.60-484.05 mg GAE/g, respectively. Hot water extract of ginseng leaf (GLWE) and 60% ethanol extract of ginseng leaf (GLEE) showed higher total polyphenol and total flavonoid contents than other extracts. Crude saponin contents were found in the range of 15.30-37.27%. Antioxidant activity of these extracts from ginseng was also analyzed by DPPH, ABTS, H₂O₂ scavenging activity, reducing power, and inhibition effect on lipid peroxidation. We confirmed the results that hot water extract of ginseng leaf (GLWE), 60% ethanol extract of ginseng leaf (GLEE) has high anti-oxidative effects. According to the antioxidant activity results of each extract of ginseng flower, ginseng berry, and ginseng leaf, it is judged that their availability is very high, and if proper processing is performed, it can be used as a functional raw material.

• The Korean Journal of Food And Nutrition
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• v.34 no.2
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• pp.181-186
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• 2021

Antioxidant properties and antioxidant activities were analyzed for water extracts and 50% and 70% ethanol extracts of the leaf of Angelica gigas Nakai. The polyphenol and flavonoid contents in water, 50%, and 70% ethanol extract of the leaf of Angelica gigas Nakai, it was found that the polyphenol contents were 18.75 mg GAE/g, 28.95 mg GAE/g, and 34.73 mg GAE/g, respectively, and flavonoid contents were respectively. The DPPH IC50 scavenging activity was 45.84 mg/mL, 36.44 mg/mL, 19.11 mg/mL, respectively, and theABTS+ radical scavenging ability (1 mg/mL) was 28.73%, 22.79%, and 12.70%, respectively. Tyrosinase inhibitory activity, 70% ethanol extract, 50% ethanol extract, and water extract 33.14%, and 4.53%, respectively. Nitrite scavenging activity, 70% ethanol extract, 50% ethanol extract, and water extract were in the order of 1 mg/mL scavenging activity, 36.43%, 34.80%, and 18.85%, respectively.

• Food Science of Animal Resources
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• v.40 no.6
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• pp.1044-1054
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• 2020

This study was performed to investigate the effects of lotus leaf hot water extracts treatment on the quality and stability of eggs using impregnation treatment through ultrasonication during storage. A total of 480 eggs were categorized into four treatment groups (n=30 each)-non-treated (CON), soaked for 30 min in lotus leaf hot water extracts without ultrasonication (T1), sonicated in distilled water (T2), and sonicated in lotus leaf hot water extracts (T3)-and stored for 15 d at 30℃. The egg weight, Haugh unit (HU), egg grade, albumen height, yolk color, eggshell thickness, eggshell breaking strength, and weight loss were measured for egg quality assessment. 2-Thiobarbituric acid reactive substance (TBARS) and volatile basic nitrogen (VBN) contents were measured as stability indicators. Additionally, total phenolic contents (TPC), total flavonoid contents (TFC), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity were evaluated. The HU, egg grade, albumen height, and yolk color of T3 were significantly higher than those of CON (p<0.05). No significant differences in eggshell thickness and eggshell breaking strength are observed among the groups. The weight loss of T3 was significantly lower than that of the other groups during storage (p<0.05). The application of lotus leaf hot water extracts also significantly reduced TBARS and VBN (p<0.05). The TPC, TFC, and DPPH radical scavenging activity of T3 were significantly higher than those of the other groups (p<0.05). These results suggest that lotus leaf hot water extracts may be useful as a natural ingredient for improving the quality and stability of eggs during storage.

• Korean Journal of Organic Agriculture
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• v.5 no.1
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• pp.101-110
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• 1996

Inorder to minimize the daily intake amount of nitrate by chinese cabbage, the favorate vegetable for Korean, the influences of storage conditions at different temperature and light or dark treatments after post-harvest and effects of cooking temperature and infrared rays on changes of nitrate contents in edible parts of chinese cabbage were determined. The nitrate contents on midrib and leaf blade in chinese cabbage during post-harvest were decreased steeply in 2 days and decreased slowly again in 5 days. The temperature treatment to decrease the nitrate contents in midrib and leaf blade of chinese cabbage were effective as the following of $25^{\circ}C$> $15^{\circ}C$ > $-4^{\circ}C$ > $-10^{\circ}C$. The nitrate contents of midrib and leaf blade were decreased in the timecourse of post-harvest. It is more effective to store in $4^{\circ}C$ than in $15^{\circ}C$, and is more effective in transparent vinyl package than in black vinyl package, but the treatment of light is more effective than the treatment of temperature. The nitrate contents of midrib decreased rapidly by 17.9% in the treatment of 5 days at$ 15^{\circ}C$. By treatment of $80^{\circ}C$, $90^{\circ}C$, $100^{\circ}C$ water, the nitrate contents of midrib were increased slightly, but decreased in leaf blade. It reached 68.5%, 50.6%, 45.9% in the leaf blade respectively by treatment of 80%, 90%, 100% water at 1 min. By infrared rays treatment, the nitrate contents of midrib did not change in 3 min but increased rapidly after 6 min, and in the leaf blade it increased continually after 1 min.

• Korean Journal of Agricultural and Forest Meteorology
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• v.6 no.3
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• pp.190-195
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• 2004

This study investigated effects of water content in leaf, leaf acidity, bark acidity and water soluble sulfur contents by vehicle. The results were as follows: The average water content in Pinus Koraiensis leaves at Cheongpyoung and Chuncheon were 49% and 51 % respectively. The average leaf acidity and bark acidity at Cheongpyoung and Chuncheon were respectively pH 4.8 and pH 4.9 in leaf, pH 5.3 and 5.4 bark. The average water soluble sulfur content in leaves showed a significant difference between Cheongpyoung and Chuncheon of 0.133% and 0.053% respectively.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.34-41
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• 2004

The retention rate of riboflavin in two cooked vegetable salads (spinach salad and sesame leaf salad) were examined at every cooking stage, holding temperature and holding time, with various cooking methods, and a better food preparation method developed. The riboflavin contents of the samples were analyzed by HPLC, with fluoresence detection. The changes in the pH and water contents of the samples were measured during the holding stage at various temperatures and times. There were significant differences in the riboflavin contents during the various preparation and cooking processes, such as trimming, washing, boiling and parching etc. The retention rates of the riboflavin with the various holding methods and cooking temperature were also significantly different. The boiling process caused large losses of riboflavin: in the cases of spinach salad and sesame leaf salad these were 78％ and 52％ respectively. The pH and water contents showed faster change during 0-6 hours than during 6-12 hours.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.6
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• pp.601-607
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• 2003

This study was attempted to investigate the physicochemical changes during soybean-leaf water kimchis fermentation by adding wheat flour in cooking water. Soybean-leaf water kimchis with five different levels of wheat flour in cooking water(0%;A, 5%;B 10%;c, 15%;D, 20%;E) were tested for rhological parameters, fine structural changes, sensory evaluations and chemical analysis. The composition of the soybean-leaf was moisture (80.9%), protein(6.8%), fat(0.6%), ash(2.1%) and alkalinity (+14.9). The amount of reducing sugars of sample A and other samples were 0.75% and 1.08∼1.4% in the initial fermentation stage, but decreased to 0.3 and 0.43∼0.50% in the later fermentation stage, respectively. The pH of sample A decreased from 5.17 to 4.72 during the initial fermentation. On sample B, C, D and E, pH's decreased rapidly during the initial fermentation, but they did not change much in the later fermentation stage. The pectin contents of all samples decreased during 2nd and 4th day of fermentation, then the change was slow. The amount of hemicellulose. cellulose and lignin in terms of the DNF and ADF were varied from 4 to 33%, but the contents of them did not greatly changed during the fermentation. The sensory evaluation showed that both B and C samples had the good score in sweety taste, roasted nutty taste, and the ease of swallowing measured as chewiness. From these results, the optimum soybean-leaf water kimchis can be prepared when 200g soybean-leaf, 1000$m\ell$ water, 15g garlic, 3% red pepper powder and 5 ∼0% wheat flour were fermented at 20$^{\circ}C$ for 2 days.

• Journal of the Korean Society of Tobacco Science
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• v.8 no.2
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• pp.3-8
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• 1986

This study was carried out to investigate the effect of different soil moisture contents on the growth and chemical constituents of burley tobacco and on the protein pattern in tobacco leaf. Height, stem diameter, and largest leaf length of tobacco droughted from 45 to 60 days after transplanting was not recovered by rewatered amount of water supply from 60 to 75 days after transplanting, but leaf width enlarged. Dry weight per unit leaf area and total nitrogen content showed high values in low soil moisture, but total alkaloid contents were not different according to soil moisture contents. Soil moisture content didn't effect on the protein pattern of middle and upper leaves, but lower leaves showed the mild color and fewer numbers of the protein bands than those of midd1e and upper leaves.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.195-195
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• 2017

The water in the crop cultivation shows difference according to the variety of crop, cultivations period and climatic condition. The growth and development, quantity and fruit enlargements are affected by soil water conditions. In previous study, leaf area and photosynthesis are decreased by lower soil moisture. Other research reported that excess moisture condition at vegetative and reproductive growth period in cultivation of soybean caused highest reduction in crop growth rate (CGR) and dry weights of plant parts. In particular, the damage was bigger during vegetative growth stage than reproductive growth period. Soybean (Glycine max (L.) Merill) is useful and popular crop throughout the world. It is very popular crop in Korea, China, Japan and other Asian countries. Soybeans used in various way including soybean sprouts, paste, soymilk, oil and tofu. Two soybean cultivars grown in four different irrigation conditions were determined for physiological responses. In this study, we examined leaf area (LA), leaf dry weight (LDW), specific leaf area (SLA), root dry weight (RDW) and shoot height (SH) in different water conditions. 50mL/9day irrigation periods showed the lowest contents in LA, LDW, RDW, SH. Water deficit caused increase of leaf Water saturation deficits (WSD), Cheongjakong 3 and Taekwangkong showed increase of leaf water saturation deficits (WSD) in drought conditions and leaf water potential and stomatal conductance were decreased. Photochemical efficiency was decreased in 50mL/1day irrigation condition while, there was decrease of growth and development in 50mL/9day with drought.