• Food Science and Biotechnology
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• v.14 no.1
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• pp.64-67
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• 2005

Commercial kimchi and sauerkraut were analyzed for their D- and L-lactic acid contents. Ranges of D- and L-lactic acid contents in commercial kimchi were 17-57 (38.51 mean) and 25-87 (64.47 mean) mM, respectively. Ratio of D-lactic acid on L-lactic acid (D/L) was 0.50-0.80 (0.60 mean). Ranges of D- and L-lactic acid contents in commercial sauerkraut were 68.96-103.62 (88.97 mean) and 74.46-82.26 (78.91 mean) mM, respectively, with D/L of 0.90-1.26 (1.13 mean). Results reveal kimchi and sauerkraut contained a significant amount of D-lactic acid, with sauerkraut showing a higher content than kimchi, while L-lactic acid contents were not significantly different.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.923-928
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• 2016

To increase the consumption of head-type kimchi cabbage leaves as fresh food ingredients, the physicochemical composition was investigated depending on leaf parts. Kimchi cabbage leaves were divided into three portions, such as outer (L1), mid (L2), and inner (L3), and their proximate compositions were determined along with dietary fiber, free sugar, organic acid, free amino acid, and mineral contents. Contents of moisture, crude protein, and crude fat were highest in L1, whereas contents of crude ash and carbohydrate were highest in L3 (P<0.05). Calories ranged 24.5~26.5 kcal/100 g with no significant difference among leaf parts, and dietary fiber content of L1 was highest (P<0.05). Fructose, glucose, and sucrose contents were highest in L3 (P<0.05). Citric acid, malic acid, and succinic acid were detected, and contents of citric acid and malic acid were highest in L3, in contrast, succinic acid was highest in L1 (P<0.05). Glutamic acid, constituting over 30% of the total free amino acid contents, was highest in L3, whereas ${\gamma}-aminobutyric$ acid contents were highest in L1 (P<0.05). K, Na, Ca, and Mg were the major minerals in head-type kimchi cabbage, and their contents showed no significant differences (P<0.05). It can be proposed that marketing of head-type kimchi cabbage as a fresh-cut vegetable could be enhanced due to the different quality characteristics of its leaf parts.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.1
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• pp.107-112
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• 2006

This study analyzed the changes of chlorophyll and ascorbic acid contents according to the extraction temperatures and the number of soakings using five kinds of Korean and Japanese green tea(3 kinds of green tea and 2 kinds of tea bag) which were obtained from local markets in Korea and Japan. The findings are as follows: 1. The chlorophyll contents of Japanese green tea were $2\sim3$ times higher than those of Korean green tea. 2. The chlorophyll contents of Korean green tea in high and middle grades were increased with increasing temperature $(80>70>60^{\circ}C)$ but the contents in low grade were increased with decreasing temperature. The contents of chlorophyll in Japanese green tea were almost similar in low, middle and high grades. 3. Ascorbic acid content was higher in low grade Korean green tea but it was higher in high and middle grades of Japanese green tea. Chlorophyll contents of Japanese green tea were higher than those of Korean green tea but ascorbic acid contents of Korean green tea were higher than those of Japanese green tea.

• Korean Journal of Plant Resources
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• v.24 no.3
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• pp.267-271
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• 2011

The main objective of the study was to investigate the phytic acid contents of various cereals and legumes produced in Korea. The results showed that the phytic acid contents of buckwheat, foxtail millets, sorghum, millet, barley, jobs' tears, yellow corn and wheat flour (Urimil) were in a range of 0.13 to 2.27%. The contents of the phytic acid ranged from 1.03 to 1.16% for legumes including red Indian bean, black Indian bean, mung bean, and black soybean. The phytic acid content of brown rice was five times higher than those of 100% polished rice. The polishing process of the rice decreased significantly the content of the phytic acid. We estimate that the daily phytic acid intake from rice was changed from 653 mg/day in 1995 to 430 mg/day in 2005 based on the results of a national nutrition survey.

• 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.

• Korean Journal of Poultry Science
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• v.24 no.3
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• pp.145-151
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• 1997

This study was conducted to investigate the influence of dietary olive oil, canola oil, or sardine oil on the fatty acids composition and cholesterol contents in eggs The experimental layers, 62~65 weeks of age, were randomly allotted to one of the four treatments; a) Control (commercial feed), b) T1 (commercial feed plus 10% olive oil), c) T2 (commercial feed plus 10% sardine oil), d) m (commercial feed plus 10% sardine oil) for 3 weeks. The egg samples were stored at 4${\pm}$1˚C for a certain period (1, 3, 5, 7, and 9 days) and analyzed for the fatty acids composition and cholesterol contents. The unsaturated fatty acid contents in the egg yolk were slightly decreased as the storage periods extended. The oleic acid content in T1 was the highest in all treatments. The linoleic and linolenic acid contents in T2 were higher than in the other treatments. The eicosahexaenoic acid (EPA), docosapentaenoic acid (DPA), and docosasahexaenoic acid ( DH A) contents in eggs from m were higher than the other treatments. The ratio of egg yolk n-6 /n-3 fatty acids contents in all treatments were slightly increased as the storage periods extended. The n-3 fatty acid contents of the egg yolk from T3 was the highest in all treatments. The cholesterol contents of the eggs were significantly decreased as the storage period extended(P<0.05). There was no significant difference in egg cholesterol content among all treatments.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1058-1063
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• 1999

The purpose of this study was to investigate the differences in proximate composition, free sugars, organic acids, fatty acids, amino acids, mineral components, hunter color values and calory values between freeze dried and steam dried Gastrodia elata Blume. Crude fat and crude fiber decreased during manu facture of steam dried Gastrodia elata Blume. The contents of sugars in steam dried Gastrodia elata Blume decreased during manufacture than that of freeze dried Gastrodia elata Blume. The contents of malic acid, oxalic acid, ketoglutaric acid, malonic acid and succinic acid in freeze dried were similar to those in steam dried Gastrodia elata Blume. Citric acid decreased in steam dried Gastrodia elata Blume. The contents of linoleic acid, palmitic acid and oleic acid in freeze dried were similar to those in steam dried Gastrodia elata Blume. The contents of free amino acids in steam dried Gastrodia elata Blume decreased during manufacture. The mineral component contents of the Gastrodia elata Blume were greater in the order of Mn

• Plant Resources
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• v.6 no.3
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• pp.215-220
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• 2003

This study was carried out to obtain informations on the variations of oil content and fatty acid composition among 90 Korean perilla collections. Average oil content of 90 perilla collections was 44.2% with a range from 29.7% to 61.9%. Perilla collections with late-maturing, super-large seed and gray seed coat showed higher oil content than other types in general. Average saturated fatty acid content in perilla oil was 9.0% with a range from 8.2% to 10.7%, while average unsaturated fatty acid content varied from 89.3% to 91.8% with a mean of 91.0%. Contents of saturated and unsaturated fatty acids were not related to maturity. There were no differences in the contents of saturated and unsaturated fatty acids according to maturity. Linoleic acid and linolenic acid contents were the highest in the super large-sized group(15.5%) and in the large-sized seed group(61.4%), respectively, while contents of fatty acids among the perilla collections were variable with different seed coat colors. Most of the traits studied were not significantly correlated with oil content, but linoleic acid($\omega$-6) content was negatively correlated (r=-0.217＊) with linolenic acid($\omega$-3) content.

• Food Science and Preservation
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• v.6 no.4
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• pp.495-499
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• 1999

The free sugars in leaf and root of dandelion were composed of sucrose, glucose and fructose. The contents of total free sugars was higher in root than those in leaf. The oxalic acid, citric acid and malic acid contents of leaf was 45.4, 3.6, 2.7mg/100g-f.w., respectively. And the oxalic acid, citric acid and malic acid contents of root was 34.6, 2.1, 1.6mg/100g-f.w., respectively. Total free organic acid content of leaf was higher than that of root. The major free amino acids of dandelion were aspartic acid, serine, asparagine, glutamic acid, glycine, valine, isoleucine and content of glutamic acid was highest in free amino acids. The contents of vitamin A in leaf and root of dandelion was 135.4 and 34.1$\mu\textrm{g}$/100g-f.w., respectively. The contents of vitamin C in leaf and root of dandelion was 67.4 and 4.6 mg/100g-f.w., respectively.

• Food Science of Animal Resources
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• v.37 no.5
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• pp.626-634
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• 2017

This study set out to identify the changes in the nutrient contents during the chicken cooking process as basic data for the establishment of a national health nutrition policy. Samples were produced using 3 chicken parts (wing, breast, and leg) and 7 cooking methods (boiling, pan-cooking, pan-frying, deep-frying, steaming, roasting, and microwaving), and the essential amino acid contents, principal components, and retention rates were analyzed. Weight loss was observed in all chicken parts with all cooking methods. The protein and essential amino acid contents of the chicken samples differed significantly according to the part and the cooking method (p<0.01). The protein and essential amino acid contents (g/100 g) of raw and cooked chicken parts showed ranges of 16.81-32.36 and 0.44-2.45, respectively. The principal component analysis (PCA) clearly demonstrated that the cooking methods and chicken parts produced similar trends for the essential amino acid contents. The retention rates of the chicken parts varied with the cooking methods, yielding a minimum value of 83% for isoleucine in a roasted wing, 91% for protein in a steamed breast, and 77% for isoleucine and lysine in a roasted leg. Therefore, the protein and amino acid contents of the roasted breast were higher than those of the other cooked chicken parts.