• Journal of Life Science
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• v.13 no.3
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• pp.273-279
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• 2003

Changes in weight, length, amino acids, organic acids and free sugars of soybean sprouts germinated with extract of Panax ginseng(PGE, 100∼400 ppm) were investigated. PGE increased the weight and length of soybean sprouts. Content of total amino acid in soybean sprout germinated at 100 ppm of PGE after cultivation for 3 days was the most abundant and then decreased by increasing the concentration of PGE. Content of aspartic acid was increased with culture time, but that of glutamic acid was shown to be an opposite trend. Content of total free sugar was increased by increasing culture time and not affected by concentration of PGE. Content of sucrose in control group during growth of soybean sprout was decreased, but sucrose contents in PGE groups were increased to 3 days and decreased thereafter. However, the other sugars were continuously increased for 4 days. Content of total organic acids was the most abundant in soybean sprouts germinated with 200 ppm of PGE and cultured for 3 days. Phytic acid was a major organic acid, showing the range of 45 to 60% for total organic acids. In conclusion, PGE as sprouting water of soybean was effective to increase of growth, contents of amino acids and organic acids in soybean sprouts, indicating that PGE accelerated the quality of soybean sprouts.

• The Korean Journal of Community Living Science
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• v.28 no.2
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• pp.203-215
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• 2017

This study was carried out to compare the major nutrient components and antioxidant activities of Stachys sieboldii Miq leaf and root powders. For proximate compositions, crude protein and crude fat contents of leaf powder were higher than those of root powder, whereas contents of crude ash and carbohydrates were lower in leaf powder. The content of glutamic acid was greater in amino acids of leaf and root powders, and contents of total amino acids and essential amino acids were higher in leaf powder compared with root powder. Root powder contained a higher level of total unsaturated fatty acids than leaf powder. Total contents of organic acids were higher in leaf powder; tartaric acid was the major organic acid in leaf powder, and malic acid was the major organic acid in root powder. The content of vitamin A was higher in leaf powder than in root powder. However, vitamin E content was higher in root powder than in leaf powder. Total mineral contents of leaf powder were higher than those of root powder, and mineral contents of leaf and root powders were in the order of K>Ca>Mg. Extract yields of leaf and root powders were 27.21% and 58.51%, respectively. Total polyphenols and total flavonoids of leaf extract were 236.35 mg/g and 1.90 mg/g, respectively, which were higher than those of root extract. The $IC_{50}$ values of leaf and root ethanol extracts based on DPPH hydroxyl scavenging were 0.69 mg/mL and 5934.31 mg/mL, respectively, and antioxidative activities of ethanol extracts from all Stachys sieboldii Miq parts dose-dependently increased. These results suggest that Stachys sieboldii Miq can be recommended as an edible functional food material.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1440-1446
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• 1999

Fourty-two commercial vinegars were analyzed for their non-volatile organic acids, free sugars. amino acids, and volatile compounds. A study was made to characterize commercial vinegars chemically into three kinds of vinegars such as spirit, cider, and brown rice vinegars. Sixteen chemical components were significantly effective for the chemical characterization of commercial vinegars by stepwise discriminant analysis. Those were malic, succinic and lactic acids from the non-volatile organic acids; fructose and glucose from the free sugars; lysine, serine, leucine, valine and alanine from the amino acids; 1-hexanol, acetaldehyde, 3-methyl-1-butanol, 2-methylpropanoic acid, isopropyl butanoate and ethanol from the volatile compounds. Six components including malic acid, lysine, succinic acid, glucose, lactic acid and 1-hexanol were the most significant contributors to the differentiation of commercial vinegars into spirit, cider, and brown rice vinegars. In particular, cider vinegars could be characterized to be abundant in amounts of malic acid and 1-hexanol, whereas brown rice vinegars in amounts of lysine and lactic acid compared to spirit vinegars.

• Journal of the Korean Chemical Society
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• v.36 no.6
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• pp.879-888
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• 1992

Separation of the optical isomers of free amino acids by a reversed phase high performance liquid chromatography has been studied by adding a copper(II) complex of L-proline or L-proline derivatives (hydroxy-L-proline, N-benzyl-L-proline, p-xylenyl-L-proline, p-xylenyl-hydroxy-L-proline) in the mobile phase. An OPA postcolumn detection system was used for the detection of amino acids. The chromatographic properties for the free amino acids were discussed in terms of the pH, the kinds and concentration of chelate or organic modifier. The retention behaviors of the free amino acids were considerably different from, those of DNS-amino acids or DABS-amino acids. The enantioselectivity of the free amino acids was better than that of derivatized amino acids. The enantioselectivity between the optical isomers observed by use of the Cu(II)-p-xylenyl-L-proline chiral cheleate was the best among the several copper(II) chelate. A separation mechanism could be illustrated not only by the hydrophobic interaction of the diastereomer with stationary phase but also by the steric effect of the ligand exchange reaction between the free-amino acids and copper chelate.

• Analytical Science and Technology
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• v.19 no.1
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• pp.107-114
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• 2006

Early diagnosis and medical intervention are critical for the treatment of patients with metabolic disorders. A rapid analytical method was developed for simultaneous quantification of organic acids and amino acids in urine without labor-intensive pre-extraction procedure showing high sensitivity and specificity. A new method consisted of simple two-step trimethylsilyl (TMS)-trifluoroacetyl (TFA) derivatization using GC/MS-selective ion monitoring (SIM). Filter paper urine specimens were dried under nitrogen after being fortified with internal standard (tropate) in a mixture of distilled water and methanol. Methyl orange was added to the residue as indicator reagent. Silyl derivative of carboxylic functional group was followed by trifluoroacetyl derivative for amino functional group. N-methyl-N-(trimethylsilyl-trifluoroacetamide) and N-methyl-bistrifluoroacetamide were consecutively added and heated for 15-20 min at $65^{\circ}C-70^{\circ}C$, for TMS-TFA derivative, respectively. This reactant was analyzed by GC/MS-SIM. Linear dynamic range showed 0.001-50 mg with the detection limit of (S/N=3) 10-200 ng, and the quantification limit of 80-900 ng in urine. Correlation coefficient of regression line was 0.994-0.998. When the method was applied to the patients 'urine, it clearly differentiated the normal from the patient with metabolic disorder. The study showed that the developed method could be the method of choices in rapid and sensitive screening for organic aciduria and amino acidopathy.

• 한국해양학회지
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• v.30 no.4
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• pp.341-354
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• 1995

Fluorescence characteristic and amino acids composition of organic matter were determined from extracted seawater samples at eight stations in the East Sea of Korea. Organic compounds have been extracted onto C-18 Sep-Pak cartridges. Three dimensional excitation/emission fluorescence contouring of extracts showed two markedly distinct characterized fluoroscopies representing protein-like biomacromolecule and humic-like geomacromolecule. Protein-like biomacromolecule showing fluorescence maxima at 280 nm/330 nm (excitation/emission) were abundant in the surface mixed layer and then apparently decreased below the thermocline at most stations. It suggests that source of biomacromolecule is comely related with vigorous biological synthetic activity in the surface layer and bacteria decompose its biologically labile components near the thermocline and in the deeper layer. On the other hand, humiliate geomacromolecule showing fluorescence maxima at 330 nm/430 nm (excitation/emission) were low in the surface mixed layer implying photochemical oxidation and then increased below the thermocline at most stations. It suggests that geomacromolecule might be transformed by condensation of bio-refractoryorganic fraction after decomposition of biomacromolecule and particulate organic carbon derived from the surface mixed layer. HPLC measurements of amino acids showed similar composition between seawater and extracted organic macromolecule after hydrolysis. Glycine, serine and alanine were predominant, accounting for more than 50% of total amino acids. Dissolved free amino acids of seawater were more abundant in the surface layer(0.7∼1.8 uM) than the deeper layer (0.2∼0.4 uM). D/L racemic ratio of alanine of extracted organic matter showed lower value in the surface layer than the deeper layer. It suggests that biomacromolecule predominant in the surface layer is relatively young, rapidly recycling and biologically labile.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.298-308
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• 2009

In order to establish the quality standard of Jeju traditional Doenjang(soybean paste), general components, free sugar, organic acid, fatty acids, amino acids, and isoflavones contents were analyzed. Moisture, crude ash, crude protein, crude lipid, acid value, pH, and salinity were 37.33~47.43%, 12.75~15.97%, 11.06~14.28%, 0.08~0.53%, 17.83~27.55 mg/g, 4.82~5.12, and 10.66~13.91% respectively. The content of amino type nitrogen was 301.06~573.89 mg%. The compositions of free sugar were glucose (0.81~10.22 mg/g), maltose(0.64~5.28 mg/g), sucrose(0.78~3.86 mg/g), and fructose(0.72~1.11 mg/g). The major organic acid was lactic acid (89.30~180.39 mg/g). Total free amino acids were from 13.89 to 15.51%, which makes no difference between the test samples. Among amino acids, glutamic acid was abundant (2.12~2.55%). The contents of isoflavones were 274.87~431.96 mg/kg, less than those of commercial soybean paste. In fatty acid composition of soybean paste, the most abundant fatty acid was found to be linoleic acid as 61.54~66.79% in Jeju traditional Doenjang. This results might be caused by the differences of brewed periods, microflora, processing methods and used soybean cultivars.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.1
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• pp.48-53
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• 1995

Changes in the contents of sugar, organic acid, free amino acid and uncleic acid-related compounds of leaf mustard-Kimchi during fermentation at 5~7$^{\circ}C$ were investigated. The leaf mustard-Kimchi was formulated with 4kg leaf mustard, 120g garlic, 80g ginger, 540ml salted anchovies, 1kg green onion, 200g red pepper powder, 200g ground red pepper, 60g whole sesame and 600ml glutinous rice paste. Changes in pH and acidity were relatively slow. Major free sugars were glucose(0.13%) and maltose(0.42%), and residual sugars(0.03-0.04%) were also detected after 32 days of fermentation. Major free amino acids containing more than 26.5mg% were proline, glutamic acid, alanine and histidine. Contents of total free amino acids increased from 244.8 to 397.2mg% by 24 days of fermentation. Of non-volatile organic acid, lactic acid was the most abundant(119.3mg%), and its content increased markedly after 10 days of fermentation. Other organic acids(below 53.1mg%) observed were malic, oxalic and citric acid. Contents of nucleic acid-related compounds were high in the order of hypoxanthine(22.8mg%), IMP(8.3mg%) and GMP(6.9mg%). Hypoxanthine content increased by 10 days(27.3mg%) and decreased thereafter, while the others decreased gradually during the overall period of fermentation.

• Fisheries and Aquatic Sciences
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• v.4 no.4
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• pp.246-251
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• 2001

As a series of studies on improving quality of seasoned-dried Pacific saury, fatty acid compositions and taste compounds of the seasoned-dried saury treated with liquid smoke (T2 product) were examined during storage, comparing with control (C, seasoning only). In the both samples, the major fatty acids were 22:6n-3, 16:0, 22: In-11I, 20: In-11, 18: In-9, 14:0, 20:5 n-3 and 16:1n-7. The contents of saturated fatty acids in C and T2 increased with increasing storage period, while those of polyunsaturated fatty acids decreased. After drying, the contents of 7 non-volatile organic acids contents detected in this study decreased, and the others of non-volatile organic acids, except for malic and citric acids, in both C and T2 decreased with storage period. The contents of nucleotides and their related compounds in both C and T2 decreased with increasing storage period. The content of total free amino acids in raw sample was 556.96 mg/100g and increased up to 895.77 mg/l00 g and 958.40 mg/100g in C and T2, respectively, after drying, and total contents of free amino acids in both C and T2 somewhat decreased after 60 days of storage.

• The Korean Journal of Food And Nutrition
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• v.32 no.5
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• pp.442-453
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• 2019

The purpose of this study was to compare differences in the main food components between Korean and imported quinoa from Peru, the U.S., and Thailand. Proximate composition of Korean quinoa showed highest crude protein and crude ash, while Korean quinoa had lowest moisture. Total amino acid content was higher in Korean quinoa than in imported quinoa. Fatty acid content was highest in quinoa cultivated in the U.S. and Wonju. Quinoa cultivated in Wonju was rich in palmitic acid, lignoceric acid, linoleic acid, eicosadienoic acid, erucic acid, and nervonic acid. Mineral content was higher in Korean quinoa than in imported quinoa. Quinoa cultivated in Wonju showed highest contents of P, Mg, Zn, while quinoa cultivated in Hongcheon showed the highest content of Na. Citric acid was found the major organic acid in quinoa. Citric acid content was highest in quinoa imported from the U.S. and lowest in quinoa cultivated in Hongcheon. Among free sugar, raffinose and glucose contents were highest in quinoa cultivated in Hongcheon, The results of this study show Korean quinoa has high contents of protein, amino acids, fatty acids, minerals and free sugar, offering essential amino acids in an excellent balance.