• Korean Journal of Environmental Agriculture
• /
• v.29 no.4
• /
• pp.381-387
• /
• 2010

This study was performed to investigate differences of antioxidant activity, the content of free amino acids including GABA(gama-amino butyric acid) among mungbean cultivars grown in Highland area (Jinbu) and to compare those between seeds and sprouts. In DPPH (diphenyl picrydrazyl) radical scavenging activity, 'Jangan' mungbean activity was more higher than that of other cultivars. The content of total phenolic compounds of mungbean ranged from 1,186 to $1,493\;{\mu}g/g$ in seed and 2,321 to $2,783\;{\mu}g/g$ in sprout. Among amino acids of seeds, the content of glutamic acid was highest in 'Soseon' mungbean, and contents of almost amino acids increased during sprouting of seeds. The content of GABA that are known as a material having high functional effects on human body was also analyzed. When the relatively high content of GABA was observed in seeds of almost mungbean grown in highland, and their contents rapidly increased after sprouting from seeds. As a result of this experiment, it is expected that mungbean will be developed to a good alternative crop having high value as functional food materials in highland area of Korea.

• Food Science and Preservation
• /
• v.23 no.6
• /
• pp.765-771
• /
• 2016

Omija-cheong, concentrated extracts from sugar-treated Omija fruit (Schisandra chinensis Baillon), is produced by traditional manner in Korea. The quality characteristics of Omija-cheong processed at low temperature with a pilot-scale were investigated to optimize the incubation time. With increasing incubation time in processing Omija-cheong, the pH level of Omija-cheong remained constant, while titratable acidity and organic acids increased. Fresh Omija fruits contained citric, malic and succinic acids, most of which were extracted into concentrated extracts after 37 days of incubation and reached to the stable concentration after 47 days of incubation. Titratable acidity in Omija-cheong gradually increased from 1.18% to 2.71%, and also was correlated with total concentration of organic acids. About 80% of supplemented sucrose for manufacturing Omija-cheong was converted into glucose and fructose until 68 days of incubation, and the composition of free sugars was maintained to be stable up to 138 days of incubation. The contents of total flavonoids and phenolic compounds in Omija-cheong were 24.1 mg-GAE/L and 1,635 mg-QE/L at 57 days of incubation, which were more than 9 and 5 times higher than those in Omija fruits, respectively. From the quality characteristics in processing Omija-cheong by low-temperature incubation, more than 60 days of incubation is required for the constant quality and value-added beverage.

• Journal of agriculture & life science
• /
• v.43 no.1
• /
• pp.43-50
• /
• 2009

To get basic data for the utilization of white and red lotus as a raw material in functional food, chemical components of its leaf and root were investigated. Leaf had the highest level of nitrogen free extract and root had the highest level of moisture. The mineral analysis showed K(380.44~1,516.34 mg/100g), Ca(36.67~1,323.92 mg/100g), P(84.02~473.13 mg/100g) and Na(57.73~304.07 mg/100g). The rich free sugars in white and red lotus were glucose(161.12~765.15 mg/100g) and frutose (100.57~901.12 mg/100g). Total amino acid contents in leaf and root of white lotus and leaf and root of red lotus were 6,385.57, 1,162.93, 6,003.01 and 1,242.20 mg/100g, respectively. Although the free amino acid compositions of white and red lotus were different, their major free amino acids were glutamic acid, phenylalanine arginine and tyrosine. The ascorbic acid were 248.65 and 20.99 mg/100g in leaf and root of white lotus, 156.92 and 9.32 mg/100g in leaf and root of red lotus. The leaf of white lotus exhibited the highest total phenolic contents at 24.33 mg/g.

• Journal of Applied Biological Chemistry
• /
• v.64 no.4
• /
• pp.453-463
• /
• 2021

This study investigated that comparison of the nutrients (including fatty acids, amino acids, and minerals) and ginsenoside, total phenolic (TP) and total flavonoid (TF) contents and antioxidant activities in 5-year-old cultivated ginseng (CG), mountain-cultivated ginseng (MCG), and whole plant parts of MCG (WPMCG). The contents of total fatty acids and unsaturated fatty acids were determined highest in MCG (1215.9 and 751.2 mg/100 g), and saturated fatty acid was determined highest in WPMCG (486.4 mg/100 g) respectively. Characteristically, the α-linolenic acid content was detected up to 10 times higher in MCG (139.3 mg/100 g) and WPMCG (194.4 mg/100 g) compared to CG (18.1 mg/100 g). Total free and essential amino acid contents were high with CG < MCG < WPMCG (1006.35 mg/100 g and 839.46 mg/100 g). Notably, γ-aminobutyric acid and arginine were detected as the main non-essential amino acids with highest levels detected in WPMCG (163.10 mg/100 g) and MCG (305.23 mg/100 g), respectively. Total mineral content was high in CG (30.36 mg/100 g) and WPMCG (29.82 mg/100 g). Particularly, Calcium (Ca) was detected more than twice as high in WPMCG (6.68 mg/100 g) as compared to CG and MCG. TP and TF contents were 5.12 gallic acid mg/g and 3.04 RE mg/g respectively. Ginsenoside content was the highest in WPMCG (42.44 mg/g) in general and the highest antioxidant activity was also observed in WPMCG.

• Applied Biological Chemistry
• /
• v.42 no.3
• /
• pp.262-266
• /
• 1999

Thirty plants were screened for their antioxidative activity. The extracts of Agastache rugosa, Schizonepeta tenuifolia and Lycopus lucidus had high free radical(2,2-diphenyl-1-picrylhydrazyl) scavenging activities. Methanol extract of Agastache rugosa was fractionated with hexane, chloroform, ethyl acetate, and water. The ethyl acetate fraction showed the highest antioxidant activity in the DPPH test. The ethyl acetate fraction was applied to Sephadex LH-20 column, and the fractions showing antioxidative activity were collected and used for identification of the substance. The purified substance was applied to mass, IR, UV and NMR spectroscopy. The spectra of mass, IR, UV and NMR implied that the substance is a rosmarinic acids as a kind of phenolic compound. The rosmarinic acid has more antioxidative effect than those of BHT and ${\alpha}-tocopherol$ in the Rancimat test.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.51 no.5
• /
• pp.510-517
• /
• 2018

The study investigated the seasonal and regional changes in the food components of raw laver Pyropia sp.. Samples were obtained monthly from December 2017 to March 2018 at auction markets located in Gangseo-gu, Busan (Nakdong-raw laver), Seocheon-gun, Chungnam, Wando-gun, Jeonnam and Goheung-gun, Jeonnam. The general components, heavy metals and minerals, free amino acids, total phenolic compounds (TPC), and antioxidant activities of the samples were analyzed. No significant physicochemical changes in the moisture, crude lipid, and ash contents were observed in the raw lavers tested. However, the crude protein content of Nakdong-raw laver was the highest in December 2017 at $7.20{\pm}0.28%$ and the content was higher seasonally and regionally than those of the other raw lavers. In addition, the taurine, zinc, manganese and TPC contents of Nakdong-raw laver was higher seasonally and regionally than those of the other raw lavers. The ethanolic extract of Nakdong-raw laver also had higher antioxidant activity, including as DPPH (2,2'-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-azino-bis [3-ethylbenzothiazoline-6-sulphonic acid]) radical scavenging activity, although there was no significant correlation between TPC and the antioxidant activity. This study is the first analysis of seasonal and regional changes in the major food components of raw laver cultivated in Korea.

• Food Science and Preservation
• /
• v.19 no.5
• /
• pp.720-726
• /
• 2012

This study was carried out to investigate the food value of K. pictus sprouts. The total ginsenoside content was 67.4 mg/kg. Including Ginsenoside Rg1, a total of five different types were detected by the experiment. The total phenol content was 33.77 mg/100 g. Including seven different type of essential amino acids, the total amino acid content of K. pictus sprouts was 33,744 mg/100 g. The results of the analysis of the free amino acid content showed that the total bitterness was much higher than the total sweetness. From the above results, the food characteristics of K. pictus sprouts could be determined. To improve their consumption, their bitterness must be reduced.

• Korean Journal of Food Science and Technology
• /
• v.46 no.4
• /
• pp.418-424
• /
• 2014

High-acidity vinegar was manufactured using pear concentrate by fed-batch fermentation without additional nutrients, and the physicochemical properties and volatile components were investigated at different fermentation stages (Stages 1-4) and at various initial alcohol concentrations (IAC; 6-9%). The levels of reducing sugar, free amino acids, total phenolic content, total flavonoid content, and radical scavenging ability increased slightly during Stage 4 (high-acidity vinegar), which was affected by alcohol feeding. The contents of approximately 20 types of volatile compounds differed between the moderate- and high-acidity vinegar samples, as determined by solid-phase microextraction/gas chromatography-mass spectroscopy. The level of acetic acid in high-acidity vinegar increased according to the initial alcoholic content applied. The high-acidity vinegar produced by fed-batch culture at an IAC of 6-7% showed improved physicochemical and volatile properties as compared to the moderate-acidity vinegar.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.10
• /
• pp.1315-1321
• /
• 2006

This study was conducted to investigate antioxidant activity and functional component analysis in different sections of Korean mountain ginseng (seed, leaf, stem and root). The major free amino acids were arginine, proline, $\gamma-amino-n-butyric$ acid, alanine and aspartic acid, and proline showed the highest content 22.98 mg/g in 80% MeOH extract of seed. Contents of $\gamma-amino-n-butyric$ acid and alanine were the highest in 80% MeOH extract of leaf, with 26.04 mg/g and 13.07 mg/g. Aspartic acid showed the highest content 23.42 mg/g in 80% MeOH extract of leaf. The major fatty acids were identified as palmitic acid, oleic acid and linoleic acid by GC. Content of total phenolic compounds were 737 mg% in 80% EtOH extract of seed, and 560 mg% in 80% MeOH extract of seed. The highest contents of ferulic acid and salicylic acid were $875{\mu}g/g\;and\;78{\mu}g/g$ in 80% MeOH extract of leaf, and $\rho-coumaric$ acid was $181{\mu}g/g$ in 80% MeOH extract of stem, respectively. The highest contents of ginsenoside-Rg1, Re, Rd and Rc were $14.5{\mu}g/g,\;48.78{\mu}g/g,\;27.57{\mu}g/g\;and\;4.87{\mu}g/g$ in 80% MeOH extract of leaf, respectively. Antioxidant activities by DPPH were 83.82% in water extract of leaf, 89.74% in 80% EtOH extract of leaf and 88.37% in 80% MeOH extract of leaf, and 92.81% in BHA (200 ppm). These results suggest that Korean mountain ginseng is very important as functional food material.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.6
• /
• pp.733-738
• /
• 2012

Physiochemical characteristics of Luffa cylindrica (L.) Roem and antioxidant activities of its four extracts were analyzed. The chemical composition of L. Roem contained 93.69% moisture, 1.64% crude fiber, 0.52% crude protein, 0.27% crude fat, and 0.06% crude ash. The major minerals were potassium, phosphrous, and calcium. We also analyzed the major organic acids, acetic acid and succinic acid. In free amino acids, ${\beta}$-aminoisobutyric acid showed the highest concentration (100.74 mg/100 g), followed by phosphoethanolamine, urea, asparagine, and valine. Glutamic acid was the highest hydrolyzed amino acid with 1,039.99 mg/100 g followed by aspartic acid, lysine, and arginine. Four extracts from L. Roam, hot-water (LCH), cold-water (LCC), 80% ethanol (LCE), and methanol (LCM), were prepared. Total phenolic and flavonoid levels of LCE exhibited higher than three extracts. The antioxidant potential of extracts from L. Roem were investigated using DPPH, ABTS, and NBT assays. Of the four extracts, LCE had relatively high antioxidant capability on DPPH and superoxide anion radical scavenging activities (12.13%, 16.88%, and 26.61%). Based on the above results, it is suggested that an 80% ethanolic extract from L. Roem was a natural antioxidant material for health food and should be a good ingredient for functional food.