• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.181-187
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• 2000

The contents of organic acid in Korean apple juice were analyzed by HPLC using YMC-peak ODS-AQ column and enzymatic assay. Model apple juices were prepared at the laboratory and commercial apple juices were purchased from the market. Individual organic acid contents were as follows: DL-malic acid 62~402mg%, L-malic acid 48~360mg%, citric acid 1.81~15.74mg%, fumaric acid nd~0.50mg%. Together, these tests gave useful information about the quality and authenticity of a particular apple juice smaple. The presence of D-malic acid was a clear indication of adulteration because this isomer did not occur naturally. Fumaric acid and citric acid levels above trace amounts were also inconsistent with pure apple juice.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.50 no.4
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• pp.542-550
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• 2014

We investigated biomass, diatom species and fucoxanthin contents as cell growth, fatty acid and amino acid contents as nutritional composition of diatoms attached on plate to confirm effects of light emitting diodes (LEDs) due to block off natural light. In the single LED irradiation, biomass showed significantly higher to $30.0{\pm}6.48mg/m^2$ in white LED than that of others (P<0.05). The dominate diatom species was Navicula cancellata. Their lipid contents showed significantly higher to $112.9{\pm}19.23ug/mg$ dry matter (DM) in control than that of others LEDs. But eicosapetaenoic acid (EPA) contents showed significantly higher to $3.3{\pm}0.62ug/mg$ DM than others, but not significantly differed with natural control light treatment (P<0.05). And total protein contents are higher in control and blue LED light than that of others, but essential amino acid contents showed significantly higher to $3.2{\pm}4.8%$ in control (P<0.05). In mixing light with natural and LED light, biomass showed $2.6{\pm}0.22mg/m^2$ in blue LED (P<0.05). Fatty acids contents were not significantly differed with all treatments. Amino acid contents showed to $11.0{\pm}0.33ug/mg$ DM in white LED (P<0.05), but not significantly differed with others LED lights (P>0.05). Therefore, we could suggest that irradiation of blue LED in natural light very benefit to diatom culture for larvae of sea cucumber and abalone and do on.

• Food Science and Preservation
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• v.16 no.1
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• pp.82-86
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• 2009

By analysis of pyruvic acid and sugar levels in bulbs, leaf sheaths, and leaves, and with regard to phyllotaxis, it was shown that the lower portion of each plant component had the greatest pyruvic acid content, the upper portion less, and the middle portion the lowest. When bulb scales were examined, pyruvic acid content was lowest in the second bulb scale from the papery scale. Pyruvic acid level increased toward the inner portion of the bulb. Pyruvic acid levels in leaf sheaths and leaves were greater than those in the bulb during the early stages of bulb growth. However, at harvest, the pyruvic acid content of bulbs increased slightly, whereas those of leaf sheaths and leaves decreased markedly. Tissue sugar contents were similar at the beginning of bulb growth. However, bulb sugar content increased greatly as the bulb grew, and sugar contents of leaf sheaths and leaves decreased. With respect to phyllotaxis, outer older leaves had the lowest total sugar and pyruvic acid contents. Young leaves showed a tendency to have less pyruvic acid and sugar compared with mature leaves.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.1
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• pp.81-86
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• 2005

The chemical components of buckwheat seed and sprout were compared for predicting the usefulness of buckwheat sprout as food materials. The buckwheat sprout was harvested and lyophilized after germination for 7 days. Crude protein, lipid and ash contents of buckwheat sprout were 20.8, 1.3 and 2.6% in dry basis, respectively. Major amino acids of buckwheat sprout were glutamic acid (2,764 mg/l00 g) and aspartic acid (1,698 mg/l00 g). The contents of tryptophan, alanine, tyrosine and histidine of buckwheat sprout were about 1.7 to 1.9 times higher than those of buckwheat seed. Major fatty acids of buckwheat sprout were linoleic acid (45.9%) and oleic acid (18.4%). The contents of stearic acid (18:0) and oleic acid (18:1) were decreased by about 21% and 50%, whereas those of linoleic acid (18:2) and linolenic acid (18:3) were increased by 1.3 and 5.4 times, respectively after germination for 7 days. The mineral contents of buckwheat sprout were 152.0 mg/l00 g for Ca, 9.9 mg/l00 g for Zn, 485.0 mg/l00 g for Mg and 5.4 mg/l00 g for Fe. Vitamin A, C and E contents of buckwheat sprout were 1,180 IU/100 g, 203 mg/l00 g and 32.1 mg/l00 g in dry basis, respectively. Especially, the content of $\alpha$ -tocopherol was increased by 27.5 times as compared to that of buckwheat seed. The rutin content of buckwheat sprout was 343.67 mg/l00 g, which was about 18 times higher than that of buckwheat seed.

• The Korean Journal of Malacology
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• v.32 no.4
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• pp.269-277
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• 2016

We examined the seasonal variation of the proximate, amino acid, fatty acid composition and glycogen contents of triploid Pacific oyster cultured in western coastal waters of Korea in 2015. The specimens were collected in February, May, August and November from off-bottom farming site. The lipid content was the highest in winter season (February, $2.10{\pm}0.06%$), the protein content was the highest in autumn season (November, $9.09{\pm}0.04%$) while the moisture and ash content was the highest in summer season (August, $86.00{\pm}0.12%$ and $2.67{\pm}0.03%$, respectively). The total amino acid contents was the highest in winter season (1,011.5 mg / 100 g), decreased gradually and was the lowest in summer season (486.7 mg / 100 g). The total amino acid composition was dominated by taurine, aspartic acid, glutamic acid, glycine and alanine. In the fatty acid composition, the two fatty acids, eicosapentaenoic acid and docosahexaenoic acid, which comprised that as much as 50% of the total fatty acid contents, were dominated during all season. The glycogen content was the highest in summer season ($1.26{\pm}0.03g$ / 100 g) although it was stable during the other season with the range of $0.69{\pm}0.04-0.86{\pm}0.01g$ / 100 g. Taken together, these results suggest that triploid pacific oysters have high commercial value not only in winter season but in summer season because they do not spawn and have high contents of glycogen comparing with those of diploid oyster in this period.

• Food Science and Preservation
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• v.19 no.6
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• pp.933-938
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• 2012

The quality characteristics of rice wine seed mash and rice wine made with different lactic acid concentrations were investigated. The pH decreased along with the lactic acid concentration. The total titratable acid content of the rice wine seed mash was lowest when 0.5% lactic acid was added, and the ethanol contents of the mash samples were not significant. The results of the measurement of the microorganism number, C (cell numbers of the total bacteria and the lactic acid bacteria), decreased along with the lactic acid concentrations of the mash samples. The yeast cell numbers of the rice wine seed mash samples according to the lactic acid concentrations were high (0.5, 0.3, 1.0, control, and 0.7%, respectively). The pH and total titratable acid levels of rice wine according to the lactic acid concentration were stable during fermentation, according to the increase in the amount of lactic acid. The organic acids in the rice wines were highest in the lactic acid. The rice wines to which lactic acid had been added had lower acetic acid contents than the control. Also, the acetic acid contents decreased along with the lactic acid concentrations, except in the rice wine treated with 1.0% lactic acid. The ethanol contents of the tested rice wines were not significant. All in all, in the sensory evaluation, the rice wines treated with 0.5 and 0.7% lactic acid scored higher than the other treatments.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.10
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• pp.1546-1550
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• 2007

This study aimed to provide basic information as the foundation for further studies on the assessment of velvet antler quality by investigating the changes in fatty acid, vitamin A and E, minerals and GAGs contents by development stage of antler in spotted deer (Cervus nippon). Twelve stags (aged 4 to 5 years) were divided into two groups and velvet antler harvested 40 days (FDG) and 60 days (SDG) after casting of the buttons from the previous set. Total saturated fatty acid was lower in FDG than SDG (p<0.05). Total monounsaturated fatty acid, conjugated linoleic acid (p<0.05), polyunsaturated fatty acid and ${\omega}$3 fatty acid were higher in FDG than SDG. The vitamin A content of FDG was higher than that of SDG, but the vitamin E content of FDG was lower than that of SDG (p<0.05). SDG had significantly higher calcium and phosphate content than FDG (p<0.05). The magnesium content showed a similar trend to the contents of calcium and phosphate, but there was no significant difference between SDG and FDG. Uronic acid content was higher in FDG than SDG but there was no significant difference. The contents of GAGs and sialic acid were significantly higher (p<0.05) in FDG than SDG. These results indicated that the longer stage of antler development had lower content of activating components and this lead to a decrease of antler quality.

• Food Science of Animal Resources
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• v.21 no.4
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• pp.285-291
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• 2001

The experiment was conducted to study the effect of activated charcoal on the fatty acid composition, meat color and mineral contents of chicken meat with 48 birds of broiler for 6 weeks by adding 0%, 0.6%, 0.9% and 1.2% of activated charcoal to broiler diet. The activated charcoal level of 0.6% and 0.9% increased significantly oleic acid and arachidonic acid contents compared to control(p<0.05). L*, a*, b* values were not influenced by the added level of activated charcoal, however and a* value of different parts of chicken meat was significantly different(p<0.05). The activated charcoal diet increased significantly(p<0.05) the calcium, magnesium and phosphorus content of chicken meat, and tended to increase total mineral contents. In conclusion the activated charcoal supplements to chicken diet increased oleic acid, arachidonic acid the total mineral contents.

• The Journal of the Korea Contents Association
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• v.20 no.2
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• pp.451-461
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• 2020

This study was carried out to investigate the value of yellow cherry tomato as a food material. Contents of nutritional and bioactive compound were determined from yellow cherry tomato. 17 of amino acids occurred. L-Glutamic acid (45.15%), L-glutamine (22%) and L-aspartic acid (11%) were the main amino acids. 8 of essential amino acids were found except tryptophan. γ-aminobutyric acid (GABA) was found in high contentration (258.58 mg/100g). Contents of Lycopene and β-carotene were 2.18 mg/100 g and 9.90 mg/100 g, respectively. Yellow cherry tomato contained naringenin chalcone, quercetin-3-rutinoside(rutin), 5-caffeoylquinic acid, 3-caffeoylquinic acid, and quercetin-3-apiosylrutinoside that have various bioactivities. These results revealed that yellow cherry tomato would be very useful and valuable food material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.4
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• pp.1-6
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• 1982

This study designed to elucidate free amino acid composition and calcium, iron contents in extractive cooking. broth of boiled-dried anchovy. Composition of the free amino acid in boiled-dried anchovy, in large and medium one appeared the same tendency. Abundant free amino acid of boiled-dried anchovy were histidine, alanine, lysine, leucine, glycine and glutamic acid in order. The total free amino acid was greatly extracted from cooking broth when boiled at 30 minutes. Free amino acid, such as histidine, alanine, lysine, leucine and glutamic acid had abundant in cooking broth. The calcium and iron contents in broth were little difference between large and medium one. Calcium and iron contents were highest in cooking broth when boiled at 30 minutes. Panel test on general accetability was very good in the boiling at 30 minutes.