• Journal of Life Science
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• v.15 no.1 s.68
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• pp.49-54
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• 2005

This study was conducted to determine the total carbohydrate (CHO), nitrogen free extract (NFE), non fiberous carbohydrate (NFC) and ditery fiber (NDF, neutral detergent fiber; TDF, total dietary fiber; IDF, insoluble dietary fiber; SDF, soluble dietary fiber) of 17 kinds of domestic and Chinese herbs. The samples were dried at 60t for 24 hrs and ground to pass a 0.5mm screen. The contents of NFE was ranged from $85.73\%\;to\;57.57\%$, NDF was ranged from $85.72\%\;to\; 29.74\%$, CHO was ranged from $92.68\%\;to\;63.01\%$, TDF was ranged from $87.33\%$to 17.21, IDF was ranged from $86.37\%\;to\;14.56\%$, SDF was ranged from $6.06\%\;to\;0.97\%$ on domestic herbs in dry matter basis. NFE was ranged from $95.33\%\;to\;35.24\%$, NDF was ranged from $71.48\%\;to\;29.74\%$, CHO was ranged from $78.77\%\;to\; 35.24\%$, TDF was ranged from $86.43\%\;to\;16.22\%$, IDF was ranged from $85.98\%\;to\;13.04\%$, SDF was ranged from $4.13\%\;to\;0.45\%$ on Chinese herbs in dry matter. The several components of domestic and Chinese herbs were not significantly of TDF and IDF, but SDF was significantly by tow-tailed test. The correlationship of several herbs were r=0.99 between TDF and IDF (p<0.01), r=0.51 between TDF and SDF (p<0.01)on domestic herbs. The correlationship of 10 kinds herbs r=0.99 between TDF and IDF (p<0.01), r=0.50 between TDF and SDF (p<0.01) on Chinese herbs, respectively.

• Journal of Ginseng Research
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• v.38 no.3
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• pp.203-207
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• 2014

Background: There is limited understanding of the effect of dietary components on the absorption of ginsenosides and their metabolites into the blood. Methods: This study investigated the pharmacokinetics of the ginseng extract and its main constituent ginsenoside Rb1 in rats with or without pretreatment with a prebiotic fiber, NUTRIOSE, by liquid chromatography tandem mass spectrometry. When ginsenoside Rb1 was incubated with rat feces, its main metabolite was ginsenoside Rd. Results: When the intestinal microbiota of rat feces were cultured in vitro, their ginsenoside Rd-forming activities were significantly induced by NUTRIOSE. When ginsenoside Rb1 was orally administered to rats, the maximum plasma concentration (Cmax) and area under the plasma drug concentratione-time curve (AUC) for the main metabolite, ginsenoside Rd, were $72.4{\pm}31.6ng/mL$ and $663.9{\pm}285.3{\mu}g{\cdot}h/mL$, respectively. When the ginseng extract (2,000 mg/kg) was orally administered, Cmax and AUC for ginsenoside Rd were $906.5{\pm}330.2ng/mL$ and $11,377.3{\pm}4,470.2{\mu}g{\cdot}h/mL$, respectively. When ginseng extract was orally administered to rats fed NUTRIOSE containing diets (2.5%, 5%, or 10%), Cmax and AUC were increased in the NUTRIOSE receiving groups in a dose-dependent manner. Conclusion: These findings reveal that intestinal microflora promote metabolic conversion of ginsenoside Rb1 and ginseng extract to ginsenoside Rd and promote its absorption into the blood in rats. Its conversion may be induced by prebiotic diets such as NUTRIOSE.

• Food Science and Biotechnology
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• v.14 no.1
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• pp.28-31
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• 2005

To extract apple pectins, apple pomace (AP) was extruded under 14 different conditions of screw speed (250-350 rpm), feed rate of 30-40 kg/hr, and 20-30% moisture content using twin-screw extrusion. Response surface methodology (RSM), based on three variables by three-level factorial design, was employed to investigate effects of screw speed, feed rate, and moisture on dependent variables of extrudates, soluble dietary fiber (SDF), yield of anhydrogalacturonic acid ($Y_{AGA}$) representing pectin, and intrinsic viscosity ([${\eta}$]). Second order models were used to generate three-dimensional response surface for dependent variables, and their coefficients of determination ($R^2$) ranged from 0.96 to 0.99. Moisture content showed highest effect on solubilization of AP.

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.5
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• pp.1220-1224
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• 2005

Crataegi Fructus has often been cited in medical literature for its medicinal effects. The purpose of this study was to investigate the possibility of Crataegi Fructus application as an edible medicinal (nutritional supplement) food resource. In this study, Crataegi Fructus, which has been used in oriental medicine and folks remedy, was investigated to characteristics of nutritional composition(protein, lipid, ash, fiber, free sugar and minerals). The approximate composition of low Crataegi Fructus was crude protein, 0.26%, crude lipid, 0.30% and crude ash, 0.66%. And total dietary fiber 5.60%(insoluble 4.66%, soluble 0.94%), contents of glucose and fructose were 5.02mg% and 6.21 mg%, Nutritional composition of fermented liquid was crude protein 0.24%, crude lipid, 0.03%, crude ash, 0.53% and total dietary fiber, 0.24%. And glucose, fructose contents were 14.77mg% and 7.30mg%. The other hand, nutrition contents in water extract of Crataegi Fructus were significantly lower than low Crataegi fructus and fermented liquid. The above results showed that Crataegi Fructus and fermented liquid have sufficient values to use as a food stuff for medicinal food and nutritional supplement.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1634-1639
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• 2010

The purpose of this study is to determine the possibility of using Kalopanax pictus leaf as natural health food source. The contents of proximate and antioxidative nutrients of Kalopanax pictus leaf were measured. The contents of carbohydrate, crude protein, crude lipid and ash were 41.42%, 45.23%, 3.29% and 10.07%, respectively. The calories of Kalopanax pictus leaf was 401.52 kcal/100 g and total dietary fiber was 30.37%. The percentages of water soluble dietary fiber to insoluble dietary fiber were 9.16% and 21.21%, respectively. The protein contained a total of 18 different kinds of amino acids. The contents of essential and non-essential amino acids were 10.51 g/100 g and 17.69 g/100 g. The K was the largest mineral followed by P, Ca, and Mg, which means Kalopanax pictus leaf is alkali material. The contents of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids were 1.56 g/100 g, 0.11 g/100 g and 1.84 g/100 g, respectively. The antioxidant activity of 70% ethanol extract and fractions of the Kalopanax pictus leaf has been determined by the scavenging of the stable radical DPPH; the result showed that the ethyl acetate fraction was the most active, as the amount required for 50% reduction of DPPH after 30 mins ($RC_{50}$) was $105.7\;{\mu}g$, followed by 70% ethanol extract ($247.3\;{\mu}g$), hexane fraction ($120.7\;{\mu}g$), chloroform ($107.3\;{\mu}g$), butanol fraction ($110.1\;{\mu}g$) and aqueous fraction ($491.9\;{\mu}g$).

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1139-1144
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• 2009

The purpose of this study is to determine the possibility of using Pueraria flos as natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of Pueraria flos a were measured. The contents of carbohydrate, crude protein, crude lipid and ash were 69.2%, 19.9%, 2.2% and 8.9%, respectively, and calories was 340.4 kcal. Total dietary fiber was 85.1% of total carbohydrates. The percentages of water soluble dietary fiber to insoluble dietary fiber were 12.0% and 46.7%, respectively. The protein contained 18 different kinds of amino acids. The contents of essential and non-essential amino acids were 5.0 g and 6.7 g. The Ca was the largest mineral followed by K, Mg, and P, which means Pueraria flos is alkali material. The contents of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids were 25.37%, 33.61% and 35.68%, respectively. Therefore, the amount of the total unsaturated fatty acid was higher than that of any other plant. The antioxidant activity of 70% ethanol extract and fractions of the Pueraria flos has been determined by the scavenging of the stable radical DPPH; the result showed that the ethyl acetate fraction was the most active, as the amount required for 50% reduction of DPPH after 30 mins ($RC_{50}$) was 109.9 ${\mu}g$, followed by 70% ethanol extract (217.3 ${\mu}g$), hexane fraction (134.5 ${\mu}g$), chloroform (116.7 ${\mu}g$), butanol faction (129.8 ${\mu}g$) and aqueous fraction (473.5 ${\mu}g$).

• The Korean Journal of Community Living Science
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• v.25 no.1
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• pp.5-18
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• 2014

This study examines the changes in the physicochemical property and antioxidant activity of six types of vegetables (carrots, crown daisy, mugwort, cabbages, onions, and garlic) based on heat-treated cooking. According to the results, proximate contents (crude protein, fat, and ash) were lower in blanched samples than in untreated samples. Untreated cabbages showed the highest level of total dietary fiber content, which decreased by blanching and increased by high-temperature/high-pressure (HTHP) treatment. Noteworthy is that, in the case of soluble dietary fiber, blanched crown daisy and mugwort showed significantly high levels of 12.0 g and 7.3 g per 100 g(dry basis). There was no significant change in tocopherol content in heat-treated samples. The highest levels of total polyphenol and flavonoid content were 6.73 g and 5.51 g per 100 g, respectively, in the mugwort sample with HTHP treatment at $130^{\circ}C$ for 2 h. The water extract of mugwort with HTHP treatment had the strongest antioxidant effect based on three bioassays (SOD, DPPH, and ABTS). These results indicate the relative correlation between the level of physiologically active content and antioxidant activity and suggest new insights into ingredients for developing functional foods.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.151-160
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• 1998

Tangerine peel is mostly discarded as waste in citrus processing. However, tangerine peel contains besides dietary fibers bioflavonoids such as naringin and hesperidin which act as antimicrobials and blood pressure depressants, respectively. A continuous membrane separation process was optimized for the production of bioflavonoids relative to feed flow rate, transmembrane pressure, temperature, and pH. The tangerine peel was blended with 7.5 times water volume and the extract was prefiltered through a prefiltration system. The prefiltered extract was ultrafiltered in a hollow fiber membrane system. The flux and feed flow rate didn't show any apparent correlation, but we could observe a mass-transfer controlled region of over 8 psi. When temperature increased from $9^{\circ}C\;to\;25^{\circ}C$, the flux increased about $10\;liters/m^2/min\;(LMH)$ but between $25^{\circ}C\;and\;33^{\circ}C$, the flux increased only 2 LMH. At every transmembrane pressure, the flux of pH 4.8 was the most highest and the flux at pH 3.0 was lower than that of pH 6.0, 7.0, or 9.0. Therefore, the optimum operating conditions were 49.3 L/hr. 10 psi, $25^{\circ}C$, and pH 4.8. Under the optimum conditions, the flux gradually decreased and finally reached a steady-state after 1 hr 50 min. The amount of dietary fibers in 1.0 g retentate in each separation step was analyzed and bioflavonoids concentration in each permeate was measured. The contents of total dietary fiber in the 170 mesh retentate and soluble dietary fiber in the prefiltered retentate were the highest. Naringin and hesperidin concentration in the permeate were $0.45{\sim}0.65\;mg/g\;and\;5.15{\sim}6.86\;mg/g$ respectively, being $15{\sim}22$ times and $79{\sim}93$ times higher than those in the tangerine peel. Therefore, it can be said that PM 10 hollow fiber membrane separation system may be a very effective method for the recovery of bioflavonoids from tangerine peel.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.819-825
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• 1995

Two sweet potato CV.(Ipomoea batatas) were examined, i.e. purple flesh sweet potato(PSP) and light yellow flesh sweet potato(LYSP) which varied in degree of sweetness. On a fresh weight basis, nitrogen free extract in cultivars ranged from $25.73{\sim}26.24%$ and PSP contained more crude fat than LYSP. Total amino acids of PSP and LYSP were 5676.57mg% and 4550.86mg%, respectively. Aspartic acid, serine, alanine and valine were the major components in sweet potatoes. Sulfur-containing amino acids are the first limiting amino acid in PSP. The major fatty acids in PSP and LYSP analyzed by GC were palmitic acid, linoleic acid. The content of the saturated fatty acid was less than that of the unsaturated fatty acid. Carbohydrate contents were $75.43{\sim}79.10%$ and neutral sugars contents were $67.22{\sim}64.85%$(dry wt). Two sweet potato CV. contained the most glucose of all neutral sugars. PSP contained 11.88% for uronic acid, 59.42% for starch. Free sugars of PSP(0.82%) was much less than that of LYSP(2.53%). The contents of thiamin, riboflavin and niacin were similar, and the ascorbic acid contents in PSP and LYSP were 63.4mg% and 48.7mg%(dry wt), respectively. Comparing the mineral content in PSP, K was the greatest element in concentration followed by mg, Ca, Na. The total dietary fiber(TDF) value was 13.43% in PSP, 9.79% in LYSP respectively. The ratio of soluble dietary fiber(SDF) content and insoluble dietary fiber(IDF) content to TDF content for PSP were 57.6%, 42.4%, respectively.

• Korean journal of food and cookery science
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• v.20 no.3
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• pp.310-316
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• 2004

This study was conducted to investigate quality characteristics of Aster scaber to increase the value of functional food resources. To examine quality characteristics of Aster scaber, various factors such as color, texture, fiber, minerals, tannin, crude proteins, crude lipids and sensory quality were determined using physiochemical methods. The contents of dietary fiber were 0.68 g in each 100 g of Aster scaber (freeze drying base). In mineral contents, iron was the highest value in Aster scaber (freeze drying base). The contents of tannin were 35.6 ppm of Aster scaber (fresh base). Aster scaber was shown significant difference in tannin from freeze drying leaf. From the results of sensory evaluation, the age of 30's and 40's showed a better acceptability in blanching. Functional healthy drinks were made from extracts of Aster scaber for relieving thirst and promoting health. The recipe of drinks were decided to establish manufacture condition through the sensory evaluation, color, flavor, taste, and overall acceptability. The shelf-life was established in 18 months through quality was analyzed such as soluble solids, optical density 480, pH, acidity and microorganisms.