• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.896-902
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• 2010

Omija contains high organic acid content (5~7%) that must be reduced in order to produce high quality wine for consumption. In this study, we used pear, which has low total acid but plenty of sugar, to relieve the sourness of Omija material. Our group mixed Omija and pear at a ratio of 1:9 to 1:15 in order to attain a 0.5~0.7% total acid level, similar to commercial wine. As Omija was mixed with pear, the red color of Omija changed to a lighter red color. Alcohol fermentation solution of Bokbunja and Gaeryangmeoru were used to make up for the light red color of Omija pear wine. The red color of Bokbunja was confirmed to be similar to the original red color of Omija. It was proven that addition of 3~5% Bokbunja to Omija pear mixture wine produced replicated the red color image of Omija. Our results show that addition of 2~5% xylitol to Omija pear mixture wine was good by sensory test.

• Korean Journal of Environment and Ecology
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• v.21 no.1
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• pp.82-92
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• 2007

The purposes of this study were to classify community and to analyzse vegetation-environment relationships in the forest community of Ulleung Island. The forest community of Ulleung Island was classified into Pinus thunbergii community, Pinus densiflora community, Neolitsea sericea community, Pinus parviflora community, and Fagus multinervis - Sorbus commixta community. Since the results of phytosociological community classification were consistent with that of TWINSPAN, it proved that these two methods could complement when one does a community classification. There was a difference in chemical characteristic of soil among study communities. The community had high soil organic matter, total nitrogen, available phosphorous, and cation exchange capacity compared to forest soil of Korea. The soil pH ranged from 4.66 to 5.80. The soil texture in the study communities was loam or sandy loam. According to the ordination analysis, elevation, exchangeable Na, K, Ca, Mg, soil pH, and content of sand and silt affect the distribution of community.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1207-1216
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• 2014

Vegetables contain high levels of nitrate, which can be converted to nitrite for reaction with secondary amines to form nitrosamines. In this study, we evaluated safety effects against nitrite and nitrosamine as well as anti-mutagenic activities of vegetable juices. To do this, the contents of nitrate, nitrite, and nitrosamines were determined in vegetable juices. The safety effects against nitrite and nitrosamine formation were also investigated under simulated human gastric conditions. The contents of nitrate and nitrite in common and organic kale and Angelica keiskei juices were 931~2,052 mg/kg and 13~82 mg/kg, respectively. However, seven kinds of nitrosamines were not detected in the vegetables juices. The nitrate content decreased when vegetable juices were digested under simulated human gastric conditions. Nitrosamine (N-nitrosodimethylamine) formation under simulated human gastric conditions was inhibited by addition of vegetable juices. In addition, vegetable juices, especially organically cultivated juices, showed anti-mutagenic effects in a Salmonella assay system. These results suggest that organically cultivated vegetable juices are a promising health-promoting source.

• Journal of Mushroom
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• v.6 no.3_4
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• pp.111-114
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• 2008

This study was carried out to investigate amino acid contents of golden mushroom and pink mushroom. The amino acid analysis was followed by AccQ-Tag method and HPLC on gradient conditions. Seventeen amino acids were anal)'zed and sixteen amino acids were found in golden mushroom; fifteen amino acids in pink mushroom respectively. Among total amino acid in golden mushroom, cysteine content was the highest and glycine, glutamic acid, proline were followed. Among total amino acid in pink mushroom, cysteine was the highest and glycine, lysine, methionine were followed. In our result, concerning amino acids, cysteine was dominant. and alanine was detected in golden mushroom but pink mushroom.

• Journal of Adhesion and Interface
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• v.9 no.1
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• pp.28-34
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• 2008

This study was used particleboard with urea-formaldehyde resin and cross linking vinyl resin. Manufactured particleboard had high cross linking vinyl resin content that internal bonding strength was low value but flexural strength was increased. For emission test of particleboard using VOC Analyzer, it was confirmed that more cross linking vinyl resin had reduced 4 volatile organic compounds (Toluene, Ethylbenzen, Xylene, Styrene) but also TVOC (Total VOC), 5 VOCs (Benzene, Toluene, Ethylbenzen, Xylene, Styrene) and formaldehyde emissions from manufactured particleboard were also lower emission factor than particleboard with only urea formaldehyde resin.

• Food Science and Preservation
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• v.13 no.5
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• pp.661-667
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• 2006

This study was carried out to analyze the major chemical component of the leaf and stem of dried Petasites japonicus S. et Z. Max.. Comparing proximate composition of leaf and stem of Petasites japonicus as dry matter basis, stem contained higher moisture, crude fat, crude ash and carbohydrate, with less crude protein. The main component of free sugar and disaccharide in both leaf and stem were fructose and sucrose, respectively. Total amino acids of leaf and stem were 6,853.32 mg% and 2,350.61 mg% respectively. Although the amino acid composition of leaf and stem were different glutamic acid and aspartic acid were the major amino acids in samples. The major fatty acids of total lipids were linolenic acid in leaf and linoleic acid in stem. The ratios of unsaturated fatty acids to saturated fatty acid were 3.93 in leaf and 3.44 in stem. The unsaturated fatty acid content of samples were 3 times higher than those of saturated fatty acid contents. Oxalic acid was the major organic acids in leaf and stem. The contents of vitamin A, C and E were higher in leaf than in stem. The mined compositions of both leaf and stem were composed in order of K, Mg, Ca, Fe, Na, and Zn.

• Food Science and Preservation
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• v.16 no.1
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• pp.94-100
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• 2009

This study compared the major chemical components of Angelica gigas of Korea, A. acutiloba of Japan, and A. sinensis of China. A. gigas had the highest crude fat level, A. acutiloba the highest moisture content, and A. sinensis the greatest crude protein level. The main free sugar was fructose in three species. Total amino acid contents of A. gigas, A. acutiloba and A. sinensis were 4,178.64 mg%, 2,952.10 mg%, and 3,367.13 mg%, respectively. Although amino acid compositions of the three species were different, arginine, proline and lysine were the major amino acids in all species. The main saturated fatty acid was caproic acid in A. gigas and palmitic acid in A. acutiloba and A. sinensis. Linoleic acid, linolenic acid, and oleic acid were the main unsaturated fatty acid in all three species. Oxalic acid was the major organic acid in the three species. Vitamin A contents of A. gigas, A. acutiloba, and A. sinensis were 5.10 mg%, 6.32 mg%, and 6.11 mg%, respectively. However, vitamin E was detected only in A. gigas, at 0.47 mg%.. The mineral contents of the three species were (in order of concentration) K, Mg, Fe, and Na.

• Food Science and Preservation
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• v.20 no.4
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• pp.482-487
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• 2013

The quality characteristics of commercial fermented vinegars made with different ingredients were compared. The pH levels of the persimmon, fig, and brewing and rice vinegars were 3.60, 3.37, and 2.62, respectively. The total acid contents of the brewing, apple, and plum vinegars ranged from 6.33 to 6.57%. The free amino acid contents were detected in the following order: brewing vinegar (521.05 mg/100 g) > fig vinegar (358.89 mg/100 g) > persimmon vinegar (353.02 mg/100 g) > rice vinegar (122.31 mg/100 g) > plum vinegar (103.52 mg/100 g). The free amino acid contents of the commercial fermented vinegars were 56.85~358.89 mg/100 g, and their gamma-aminobutyric acid (GABA) contents, 0.21~27.22 mg/100 g. In particular, the GABA content of the fig vinegar was 1.3- to 100-fold higher than those of the other vinegars. The total polyphenol compound and total flavonoid contents were detected in the following order: persimmon vinegar > fig vinegar > brewing vinegar > rice vinegar. Hence, the results of this study can provide a new alternative for making functional vinegars containing organic acid and GABA.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.3
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• pp.393-401
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• 2007

This study was performed to investigate the antioxidant activity of Korean ginseng using an ORAC(Oxygen Radical Absorbance Capacity) assay. Four fractions each (80% ethanol, ethyl acetate, water saturated 1-butanol, and water) were obtained from different ginseng samples (White Ginseng: ; 6 yrs-., 5 yrs-., ; Cork Ginseng: ; 5 yrs-., 4 yrs-.). The saponin content of each fraction was quantified by LC/MS, and the antioxidant capacity of the ginseng was measured by the ORAC assay. The ORAC method, which was recently validated using automatic liquid handling systems, has been adapted for manual handling with the use of a conventional fluorescence microplate reader. Furthermore, the ORAC assay provides a direct measure of hydrophilic chain-breaking antioxidant capacity against peroxy radical, which is the exiting and emission of 2,2'-Azobis (2-methylpropionamidine)-dihychloride (AAPH). As a result of our experiments, ginsenosides Rg1 and Rb1 were the two major saponins found in the ginseng samples, and Rc, Rb2, Re, Rd, Rg3, and Rh1 were detected in a small quantities. For the antioxidant capacities of the fractions (80% ethanol, ethyl acetate, butanol, and water), we found that the organic solvent fraction had similar antioxidant capacities, and were higher than the capacity of the water fraction. When determining the similarities in each fraction, only the ethyl acetate fraction showed similarity compared to other fractions (p>0.05). The antioxidant capacity of ginseng may come from phenolic compounds and some nonpolar saponins. However, based on the results of this study, we hypothesize that some acidic polysaccharides and other biological components may contribute to its antioxidant capacity. Additional research is required to determine other possible biological response modifiers that contribute to the antioxidant capacity of ginseng.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.215-221
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• 2011

The goal of this study was to evaluate the quality characteristics of various beans in distribution. The quality characteristics investigated were proximate composition, color, free sugars, organic acids, amino acids, and minerals. Bean samples analyzed were white soybeans (Glycine max. (L.) Merrill), kidney beans (Phaseolus vulgaris var. humilis), black soybeans (Glycine max (L.) Merr.), black small soybeans (Rhynchosia nulubilis), sword beans (Canavalia gladiata), and green beans (Phaseolus vulgaris). The highest contents of crude fat and crude protein were 17.60${\pm}$0.14% for white soybeans, and 42.38${\pm}$0.15% for black soybeans, respectively. Higher color values compared to the other samples were $L^*$ (64.07${\pm}$0.97) for sword beans, $a^*$ (15.64${\pm}$0.48) for kidney beans, and $b^*$ (22.92${\pm}$0.09) for white soybeans. The highest contents of sucrose, oxalic acid, and malic acid in black small soybeans were 54.23 mg/g, 23.26 mg/100 g and 18.24 mg/100 g, respectively. Xylose, galactose, lactose, malonic acid, succinic acid, and lactic acid were not detected in the soybeans studied, whereas the glutamic acid content of soybeans ranged from 2.68 to 6.18 g/100 g. Levels of K and Mg contents in soybean were higher than those of the other minerals.