• Food Science and Preservation
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• v.5 no.1
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• pp.57-63
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• 1998

To furnish basic data about the utilization of Korean loquat as flood, this experiment was conducted. Nutritional components in leaves, fruit excluded seed, flesh and seed of Korean loquat were analyzed as follows : moisture 48.7%, 87.8%, 88.3% and 59.5% ; total sugar 1.57%, 7.21%, 7.36% and 2.41% ; crude protein 5.23%, 1.61%, 1.44% and 4.31% in each portion, respectively. The highest mineral contents of loquat leaves, fruit excluded seed, flesh and seed were Ca 2,458ppm, K 661ppm, 654ppm and 1,528ppm, and water soluble vitamins such as ascorbic acid, thiamin and pyridoxine were confirmed in different pares of Korean loquat, the contents of those were high thiamin 5.86mg% in leaves and ascorbic acid 1.l0mg%, 1.26mg% and 4.90mg% in fruit excluded seed flesh and seed, respectively. The contents of free sugars were high sucrose 0.87%, glucose 0.62%, 0.6475 and rhamnose 0.20%, and major organic acid were detected oxalic acid 1,693.70mg%, malic acid 201.70mg%, 207.60mg% and citric acid 55.70mg% in each portion, respectively. Free amino acid were identified 21, 14, 14 and 16 kinds of leaves, fruit excluded seed, flesh and seed, respectively and their contents in each portion were highest glutamic acid 280.22mg%, proline 35.l0mg%, glutamic acid 56.96mg% and sarcosine 230.24mg%, respectively. Volatile components were identified 25 and 11 kinds of leaves and flesh and their contents were highest d-nerolidol 28.70ppm, hexadecanoic acid 16.67ppm, respectively.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.414-421
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• 2011

시중에 유통 중인 영양보충용 제품의 수용성 비타민 $B_1$(thiamin), $B_2$(riboflavin), $B_3$(nicotinic acid and nicotine amide), $B_6$(pyridoxine), C(ascorbic acid)의 신속한 동시분석 방법을 확립하기 위하여 본 연구를 실시하였다. 영양보충용 제품은 정제, 연질캅셀, 분말, 액상의 4가지 제형에 대해 27종의 제품을 구입한 후, Ion-pair 분리기법을 사용하여 HPLC-UVD를 이용한 동시분석 방법을 검토하였다. 비타민 $B_1$, $B_2$, $B_3$, $B_6$, C의 HPLC에 의한 동시분석 조건을 검토한 결과, 이동상은 0.02% triethylamine, 17.5% 메탄올, $5{\mu}M$ sodium hexanesulfonic acid가 함유된 pH 3.5(acetic acid로 조절)의 수용액을 사용하였고, 용출시간은 다른 피크의 영향을 받지 않도록 30분으로 하였다. 수용성 비타민의 회수율은 96% 이상이었다. 본 연구에 의해 확립된 수용성 비타민의 동시분석 조건은 검량선의 직선성, 정밀성, 정확성, 기기적합성 등이 USP 및 ICH 기준에 적합하여 HPLC의 동시분석 방법으로 합당하였다. 수용성 비타민의 추출 용매는 제형에 따라 약간의 차이를 보이긴 했으나, 물이나 산성조건을 갖춘 HPLC의 이동상이 에탄올이나 메탄올보다 높은 추출 효율을 보였다. 초음파 추출기에 의한 추출 시간은 20분이 가장 적당하였다. 본 연구의 결과는 수용성 비타민의 신속한 추출 및 분석에 매우 효율적으로 이용될 것으로 기대된다.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.270-278
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• 2016

Purpose: We have investigated for the purpose of studying change of vitamins and minerals in frequently used vegetables by low moisture cooking method. Methods: Vitamin B complex, vitamin C and mineral (Mg, Ca, K, Zn, Fe) contents are analyzed in vegetables such as spinach, cabbage, bean sprouts and carrot which are heat-treated with degrees of water contents. Low moisture cooking method represents heat-treated vegetable (LM experiment group) with 25 wt.% water content for the vegetable weight while general blanching method includes heat-treated vegetable (GB experiment group) with 500-1,000 wt.% water content for the vegetable weight. Results: Retention rate of vitamin B1 (thiamin) in the LM experiment group is relatively high (87.50-95.68%) and dosen't show considerable differences from raw vegetables. On the other hand, the retention rate of vitamin $B_1$ in GB group's cabbage and spinach dramatically decreased to 19.46-25.00%. Retention rate of vitamin B2 (riboflavin) is sustained stably in LM experiment group (75.00-87.50% in bean sprouts, cabbage and spinach), represents that low moisture cooking method has relatively higher contents in vitamin $B_2$. The LM experiment group has 71.43-85.71% on retention rate of niacin while the GB group shows relatively lower niacin (57.14-64.58%), represents conflicting results from the general idea that vitamin $B_3$ is relatively stable in heat treatment and blanching. Retention rate of pantothenic acid is considerably higher in both LM and GB experiment group, indicates vitamin pantothenic acid is relatively stable in the various cooking condition such as amount of water and heat treatment. In the experiment under various water contents, vitamin C is not detected in both bean sprouts and carrots, while the contents in cabbage and spinach are 19.87 mg/100 g and 26.65 mg/100 g respectively. In the same experiment, the retention rate of Vitamin C in LM experiment group (91.65%, 92.23%) is considerably higher than GB group (58.08%, 61.61%). Retention rate of Mg, K, Fe in the LM experiment group is relatively higher than GB group. Conclusion: Resultingly, the observations suggests that minimum water quantity and minimum heat treatment processes should be established in cooking vegetables which have soluble vitamins and minerals.

• Journal of the Korean Society of Food Culture
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• v.16 no.3
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• pp.235-242
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• 2001

Chemical properties of the different parts of watercress(Oenanthe javanica D.C.) grown and harvested from the culture fields under different cultivating methods were studied. In proximate analyses of watercress in parts, moisture contained more in stem than in root or in leaf, but crude protein and crude lipid contents were lower in stem than in root or in leaf. Crude ash in root contained up to about double amount in leaf or stem. Major mineral elements detected in watercress were Fe, Mg, Ca, and K, and their contents in root was higher than those in stem or leaf. Especially, Fe in root was significantly higher than that in stem or in leaf. Total free sugar composed mainly with fructose and glucose, was the highest in watercress from Hwasoon and followed the watercress from Jeonju and Donggok in order. Free sugar content was highest in leaf and the lowest in root. Major water-soluble vitamins were vitamin C, thiamin and biotin and the content of vitamin C was higher than others. These vitamins contained more in leaf than in stem or root. Niacin contained 6.09 mg/100 g in leaf of watercress from Hwasoon, which was much higher than others, but it was not detected in stem of watercress from Jeonju. Organic acids detected were oxalic acid, citric acid and malic acid and other 12 organic acids were not detected. In fatty acid composition, there were significant differences among watercresses from different parts and different culture fields. Linoleic acid, linolenic acid and palmitic acid were major fatty acids contained in watercress and it took about 80% of the total content. Amino acid content in leaf was higher than that in root and in stem. Glutamic acid and proline were major amino acids in stem of watercress from Jeonju and in stem of watercresses from Hwasoon and Donggok, respectively. In leaves of all three watercresses glutamic acid content was the highest.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.4
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• pp.446-450
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• 2000

The experiment was conducted to study the effects of water soluble vitamins and retinoic acid on the differentiation of preadipocyte from omental, subcutaneous, intermuscular and intramuscular adipose tissue of Hanwoo. Differentiation was assessed by the change in enzyme activity, glycerol-3 phosphate dehydrogenase in serum free cell culture system. Preadipocytes treated with biotin ($10{\mu}M$) and pantothenic acid ($100{\mu}M$) were significantly (p<0.05) less differentiated than those from the control in all adipose tissue depots except intramuscular tissue. Although there was no significance, vitamin C was shown to stimulate the adipocyte conversion in omental and subcutaneous, but not in intermuscular and intramuscular adipose tissues. Lower values of GPDH activity in intermuscular preadipocyte were interpreted to be caused by relatively higher amounts of protein. In this experiment vitamin C did not stimulate fat deposition in intramuscular adipose tissue but further experiments are needed on the role of vitamin C in preadipocyte differentiation. When treated with different levels of retinoic acids, differentiation of preadipocytes was significantly (p<0.05) reduced from the level of $0.5{\mu}g/ml$ in omental and intermuscular, from $50{\mu}g/ml$ in subcutaneous, and in intramuscular at $500{\mu}g/ml$, thus showing that intramuscular preadipocytes were least responsive to retinoic acid in differentiation. All-trans retinoic acid appeared to inhibit the differentiation in a dose dependent manner, regardless of adipose tissues type.

• Korean Journal of Food Science and Technology
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• v.50 no.4
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• pp.362-370
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• 2018

A conventional Korean meal includes rice, soups, and stews. The current study investigated the content of water-soluble vitamins $B_1$ (thiamin), $B_2$ (riboflavin), and $B_3$ (niacin) in rice, soups and stews. Reliability of the method used in this study was confirmed based on a control chart. Rice contained 0.007-1.270 mg/100 g of thiamin, 0.010-0.172 mg/100 g of riboflavin, and 0.031-7.582 mg/100 g of niacin. Soups contained 0.036-0.586 mg/100 g of thiamin, 0.008-0.187 mg/100 g of riboflavin, and 0.026-9.456 mg/100 g of niacin. Stews contained 0.004-0.704 mg/100 g of thiamin, 0.022-0.214 mg/100 g of riboflavin, and 0.047-13.118 mg/100 g of niacin. Results of this study may be utilized as a basic database for nutritional content of a Korean meal.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.4
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• pp.363-372
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• 2023

This study was developed to prepare hamburger steak (HS), wantang soup (WS), and tomato soup (TS) for senior-friendly seafood's (SFS) using bigeye tuna Thunnus obesus, and to investigate their quality characteristics. All data were presented in the order of HS, WS, and TS. The hardness values were 298.9×1.0³, 47.1×1.0³ and 14.9 ×1.0³ N/m², respectively. The viscosity of TS was 2,856 mPa·s. The protein contents were 13.8, 11.7, and 9.7 g/100 g, respectively. The fat-soluble vitamins content were as follows: vitamin A 21.88, 5.03, and 23.72 ㎍RAE/100 g; vitamin D 1.15, ND, and 1.81 ㎍/100 g, respectively. The water soluble vitamins contents were as follows: vitamin C 47.22, 32.83 and 37.01 mg/100 g; vitamin B₂ 0.17, 0.11 and 0.10 mg/100 g; vitamin B₃ 34.87, 34.76 and 54.62 mgNE/100 g. The Ca contents were 15.9, 16.8, 28.9 mg/100 g, and the K contents were 383.8, 167.4, and 300.0 mg/100 g, respectively. The dietary fiber was 0.04, 0.07 and 0.08 g/100 g, respectively. Escherichia coli was not detected in any of the products. These results suggest that the products should be classified as follows, based on their appropriateness as SFS: HS, WS and TS.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.4
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• pp.518-524
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• 1995

In this study physicochemical characteristics such as crude lipid, crude protein and total sugar contents have been analyzed with samples taken at different developing stages and growing sites, Bongsan-ri(steam-roasted green tea) and Buchun-ri(roasted green tea) area. Leaf area of new leaf was larger in Buchun-ri(7.23cm$^2$) than in Bongsan-ri(6.93cm$^2$). Variation of leaf area by the developing stages was the largest at between stage II (May 5) and stage III(May 18). Dry matters ratio of tea leaf were 26.3% in Bongsan-ri and 26.6% in Buchun-ri. Water content, ash, water-soluble matters, total sugar content of green tea sampled in Bongsan-ri and Buchun-ri were 5.6, 6.1, 33.1, 4.6 and 6.2, 5.8, 35.2, 2.8%, respectivley. Crude lipid, total nitrogen and water-soluble protein, inorganic matters content of green tea sampled in Bongsan-ri and Buchun-ri were 2.8, 5.1, 1.1, 2.56 and 2.2, 5.7, 1.0, 2.34%, respectively. At the later developing stages crude lipid, total sugar contents were increased, whereas total nitrogen had low content. Vitamin C, Vitamin E and Vitamin A content of green tea produced in Bongsan-ri and Buchun-ri area were 413mg%, 71.8mg%, 32.15IU and 311mg%, 52.3mg%, 25.68IU, respectively. Vitamin C and Vitamin E content were increased toward the later sampling stages. Water-soluble matters and water-soluble protein content of green tea prepared by the steam-roasted method and the roasted method were increased by 0.11, 0.13 and 0.09, 0.08%, respectively, compared to unroasted check. Crude lipid content of green tea prepared by the steam-roasted method and the roasted method were decreased by 0.13 and 0.24%, respectively. Total nitrogen content of green tea prepared by the steam-roasted method and the roasted method was changed 0.019 and 0.036%, respectively and total nitrogen content showed minute different between two methods.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.563-567
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• 2004

Nutritional components, such as approximate compositions, and amino acid, mineral, vitamin, sugar, and fatty acid contents, of artificially cultivated Pleurotus ferulea were analyzed. Contents of carbohydrates, crude lipids, dietary fibers, crude proteins, total amino acids, particularly essential amino acids, minerals, water-insoluble and-soluble vitamins, glucose, and unsaturated fatty acids such as linoleic acid of P. ferulea were higher than those of P. ostreatus and P. eryngii. Results indicate P. ferulea has abundant essential nutrients and thus is good source of functional healthy food.

• The Korean Journal of Food And Nutrition
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• v.33 no.2
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• pp.117-130
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• 2020

The purpose of this study was to compare differences in the main food components of quinoa (Chenopodium quinoa Willd.) cultivated in Hongcheon after steaming, boiling, and roasting. Among the general components, crude protein, fat, and ash content were the highest in raw quinoa. Dry matter and carbohydrate content was the highest in steamed quinoa, while total dietary fiber content was highest in roasted quinoa. Total amino acid contents were the highest in boiled quinoa and lowest in steamed quinoa. Fatty acid content was highest in raw quinoa and lowest in boiled quinoa. The mineral (calcium, potassium, and phosphorus) and vitamin content was most enriched in raw quinoa, while iron, magnesium, zinc, and manganese were highest in boiled quinoa. For free sugars, the fructose and sucrose levels were highest in raw quinoa, while glucose level was highest in roasted quinoa. The water-soluble vitamin and free sugar contents were lowest in boiled quinoa. In summary, nutritional levels of vitamins vulnerable to heat and unsaturated fatty acids decreased after cooking with heat, while those of amino acids and saturated fatty acids increased after cooking with heat, although there were variables based on different cooking methods.