• Korean Journal of Food Science and Technology
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• v.51 no.3
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• pp.248-257
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• 2019

This study aimed to determine the chemical components of different cultivars (Gabjubaekmok, Sangjudungsi, and Godongsi) of persimmon (Diospyros kaki Thunb.) and the effects of maturity. The detected free sugars were fructose and glucose, and glucose levels tended to increase with maturity. Palmitic acid, oleic acid, linoleic acid and stearic acid, and potassium were major components. In the amino acid component analysis, the following were usually present in the following month: glutamic acid in Gabjubaekmok in July, lysine in Sangjudungsi in August, and threonine in Godongsi in October. Vitamin C tended to increase with aging, and fruit harvested in July had the highest total phenolic and flavonoid contents. In the metabolite analysis, there were significant differences among cultivars and with maturity. The major physiological compounds were analyzed using ultra performance liquid chromatography quadrupole time-of-flight tandem mass ($UPLC/Q-TOF/MS^2$) and were citric acid and gallic aicd. As maturity progressed, citric acid increased but gallic acid decreased.

• Korean Journal of Food Science and Technology
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• v.45 no.5
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• pp.537-544
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• 2013

This study was performed to establish method of simultaneous determination of fructose, glucose, and sucrose in honey and commercial vitamin drinks by GC and GC/MS. Optimum chromatographic separation of trimethylsilyl-oxime (TMSO) derivatives by GC was achieved on a DB-5 column. Calibration curves for fructose, glucose and sucrose TMSO derivatives by GC were linear in the range of 50-5000 ${\mu}g/mL$, and their $r^2$ values were 0.9999, The limit of detection and limit of quantification of fructose, glucose, and sucrose were 0.68, 0.47, and 0.53 ${\mu}g/mL$, respectively, and 2.27, 1.58, and 1.77 ${\mu}g/mL$, respectively. Average recoveries of fructose, glucose, and sucrose were 100.5, 101.0, and 99.7%, respectively. When the method was applied to 12 honey samples, the average concentrations of fructose, glucose and sucrose were $42.58{\pm}1.97%$, $27.74{\pm}1.16%$, and $0.79{\pm}0.52%$, respectively. The F/G ratio was $1.53{\pm}0.07$. For fructose and glucose contents, results from the GC analysis were similar to those from the HPLC analysis, but the sucrose content was different for each analysis method. We suggest that the GC method is more suitable than other official analytical methods for simultaneous determination of fructose, glucose, and sucrose in honey.

• Journal of Nutrition and Health
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• v.51 no.2
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• pp.121-131
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• 2018

Purpose: This study was aimed to assess selenium and zinc status in female collegiate athletes and their relationship with dietary intake. Methods: Female collegiate athletic groups of judo and aerobics, and healthy sedentary collegiate females were recruited for this study and their serum selenium and zinc contents were measured by the neutron activation analysis (NAA) method. In addition, the dietary intake of subjects was measured using the two days 24-hour recall method. Results: Serum selenium in judo athletes was $10.7{\mu}g/dl$, which was significantly lower than that of aerobic athletes ($12.2{\mu}g/dl$), but not different from that of the sedentary group ($11.4{\mu}g/dl$). Additionally, serum zinc levels were $96.1{\mu}g/dl$ and $90.2{\mu}g/dl$ in aerobic and judo athletes, respectively, which did not differ significantly. Moreover, dietary selenium and zinc intake of the athletic groups did not differ significantly from that of the sedentary female group. Overall, 33.3% of the serum selenium concentration variation was explained by the intake of vitamin E, selenium and saturated fatty acids, while 14.7% of the serum zinc level variation was explained by the intake of saturated fatty acids. The strongest dietary indicator for serum selenium and zinc levels was saturated fatty acids intake. Conclusion: Judo athletes appear to have lower selenium status than aerobic athletes, suggesting different body selenium status according to sport type. To maintain body selenium and zinc levels, the dietary intake of saturated fatty acids should be decreased.

• Korean Journal of Food Science and Technology
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• v.50 no.2
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• pp.225-237
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• 2018

This study was conducted to compare nutritional analysis and neuroprotective effect of 5 cultivars of Diospyros kaki (Dungsi, Godongsi, Gojongsi, Gabjubaekmok, and Bansi). In nutritional analysis, three free sugars: sucrose, glucose, and fructose, and six fatty acids: tartaric acid, hexadecanoic acid, palmitic acid, oleic acid, octadecenamide, and octadecane, were detected. Potassium and phosphorus levels were the highest in inorganic component analysis, and glutamic acid and aspartic acid were the highest contents in amino acid analysis. Vitamin C was detected in all cultivars. Total phenolic content was the highest in Dungsi. Antioxidant activities such as ABTS (3-ethylbenzothiazoline-6-sulfonic acid), DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activities, FRAP (ferric reducing/antioxidant power), and MDA (malondialdehyde) inhibitory effect were the highest in Gabjubaekmok. Acetylcholinesterase inhibitory activity, cell viability, intracellular reactive oxygen species (ROS) accumulation, and lactate dehydrogenase (LDH) release were measured to confirm the neuroprotective effect in MC-IXC cells. Gabjubaekmok showed significant acetylcholinesterase (AChE) inhibition and neuroprotection.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.871-876
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• 1998

'Yeobong' strawberries were stored at $2^{\circ}C$ under controlled atmosphere (CA) containing the combinations of $O_2{\;}(3.8%)$ and $CO_2{\;}(10,{\;}15,{\;}20%)$ and air as control. Atmospheres of $3%{\;}O_2+15%{\;}CO_2$ and $8%{\;}O_2+15%{\;}CO_2$ reduced respiration and ethylene production rates. Fruits kept under CA conditions of 10% and 15% $CO_2$ were harder than those stored under 20% $CO_2$ and air. The CA conditions of 10% or 15% $CO_2$ maintained approximately 80% of vitamin C for 24 days. Redness were increased and then decreased, but the changing trends were not clear among the storage conditions. Anthocyanin contents in $3%{\;}O_2+15%{\;}CO_2$ and $8%{\;}O_2+15%{\;}CO_2$ were slightly increased for 16 days and then decreased thereafter, while anthocyanin content in air was rapidly increased for 8 days. After 16 days of storage, off-flavor were perceived in all CA storage. And strawberries stored in 20% $CO_2$ conditions were unacceptable after 20 days. The 20% $CO_2$ significantly affected off-flavor of strawberries, but there was no significant difference between 10% $CO_2$ and 15% $CO_2$ conditions. Ethanol which is in relation to off-flavor was higher with elevated $CO_2$ levels. Although CA conditions under $3%{\;}O_2+15%{\;}CO_2$ was effective in delaying the quality changes, there was high ethanol content compared to $8%{\;}O_2+15%{\;}CO_2$ condition. Strawberry kept under $8%{\;}O_2+15%{\;}CO_2$ was maintained the shelf-life for 24 days and the condition prolonged more $4{\sim}8$ days and 12 days than the other CA conditions and air, resectively.

• Korean Journal of Poultry Science
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• v.20 no.2
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• pp.93-105
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• 1993

This study was carried out to determine the concentrations of previtamin D$_3$(PreD$_3$), lumisterol$_3$(L3), tachystero1$_3$(73), vitamin D$_3$(VD$_3$) and provitamin D$_3$(ProD$_3$) in leg skins of broiler chicks exposed to UVB lights (maximum intensity at 297 nm) with dose of 0.204 or 0.409 mJ/$\textrm{cm}^2$(30 or 60 min irradiation) . The broiler Hubbard line day old chicks(2 dose $\times$9 elapsed time $\times$4 replica＋10 control＝82) were fed VD-deficient diet for 31 days in a windowless subdued light room. The skin was collected at 0, 6, 12, 18, 30, 42, 66, 90 or 138 hr after UVB irradiation. The skin lipid was extracted by 9％ ethyl acetate/n-hexane, and the fraction of VD$_3$ and its analogues was purified by Sep-Pak silica cartridge. The straight phase HPLC was utilized to analyze ProD$_3$ and its products. The mole ％(absolute level expressed in ng/$\textrm{cm}^2$) of PreD$_3$ in leg skin (epidermis＋dermis) was 4.67％(44 ng/$\textrm{cm}^2$) or 3.97％(37 ng/$\textrm{cm}^2$) right after UVB irradiation by 0.204 or 0.409 mJ/$\textrm{cm}^2$(30 or 60 min) at 15 cm distance, respectively. It content in leg skin at 0 hr after exposure was 7.24％(12 ng/$\textrm{cm}^2$) or 0.92％(9 ng/$\textrm{cm}^2$), respectively. The increase in irradiation dose did not affect proportionally the If synthesis.73 concentration in leg skin was 0.58％(S ng/$\textrm{cm}^2$) or 0.57％(6 ng/$\textrm{cm}^2$), respectively 0 hr after irradiation. The VD$_3$ in leg skin of birds exposed to UVB light with dose of 0.204 or 0.409 mJ/$\textrm{cm}^2$ was 2.13％ (21 ng/$\textrm{cm}^2$) or 0.97％ (16ng/$\textrm{cm}^2$), respectively at 0 hr after exposure, 2.72％(26ng/$\textrm{cm}^2$) or 3.84％(37ng/$\textrm{cm}^2$), respectively at 6 hr, and 4.30％ ((33ng/$\textrm{cm}^2$) or 6.40％(76ng/$\textrm{cm}^2$), respectively at 12 hr. The peak concentration of VD$_3$ was presented at 18 or 30 hr when 0.204 or 0.409 mJ/$\textrm{cm}^2$) was treated, respectively. It was shown that 18~30 hr were necessary for the thermal conversion of PreD$_3$ into VD$_3$ in the leg skin of broiler chicks. The ProD$_3$ contents in leg skins of negative control, 0.204 mJ/$\textrm{cm}^2$ and 0.409 mJ/$\textrm{cm}^2$ treated birds were 966, 948 and 815 ng/$\textrm{cm}^2$, respectively at right before and after UVB exposure. It was estimated that 18 or 151 ng/$\textrm{cm}^2$ of ProD$_3$ was isomerized to PreD$_3$, L$_3$, T$_3$ and VD$_3$ when exposed to 0.204 or 0.409 mJ/$\textrm{cm}^2$, respective)y. Consequently it was shown that when double dose of UVB light was applied to irradiate the chick body, more but not double synthesis of VD$_3$ and its analogues was occured in leg skin of brolier chicks.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.569-576
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• 2016

This study researched the effects of cooking methods on phytochemical-enriched thin rice porridge (RP) of three colors (red, yellow, and green). Each of the RPs was prepared by three cooking methods and retorted through two-steps (step 1, at $80^{\circ}C$ for 15 min; step 2, at $82^{\circ}C$ for 25 min) for pasteurization. Cooking method (CM) 1 involved heating a mixture of all ingredients while CM 2 involved addition of apple/beet (AB, red), sweet-pumpkin/cabbage (PC, yellow) or vitamin/pear (green) while heating rice flour and glutinous rice flour. CM 3 involved mixing pre-cooked fruits and vegetables with cooked thin RP. The viscosity of RP prepared by CM 1 was lower than those of other RPs (P<0.05). The result of colorimetric a value show that red and green color of AB and VP prepared by CM 2 and CM 3 were most vivid. Contents of phytochemicals and antioxidants were higher when RP was prepared by CM 2 and CM 3 compared to CM 1. ${\Delta}E$ values of PC showed no significant difference before and after pasteurization, whereas AB and VP were significantly different (P<0.05). Antioxidant activity after retorting was not significantly different from those of un-retorted RPs. The results of color, phytochemical content, and antioxidant activity show that CM 2 or CM 3 were considerably better than CM 1, whereas cooking method had no effect after two-step retorting. Therefore, uncomplicated cooking method such as CM 1 or CM 2 are suited for commercial production of RPs.

• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.73-78
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• 2014

This study investigated the nutritional components and physicochemical characteristics of Jerusalem artichoke. The moisture, crude protein, crude fat, crude ash and carbohydrate content of the Jerusalem artichoke were $5.06{\pm}0.08$, $8.30{\pm}0.26$, $0.70{\pm}0.16$, $5.04{\pm}0.03$, and 80.90%, respectively. The total sugar content of Jerusalem artichoke was $50.48{\pm}1.11$ mg/g, and the Hunter color space coordinates were $L=94.16{\pm}0.03$, $a=0.32{\pm}0.01$ and $b=0.30{\pm}0.01$. The water binding capacity and water activity of the Jerusalem artichoke were $4.06{\pm}0.16$ g/g and $0.245{\pm}0.005$, respectively. The total amino-acid content of the Jerusalem artichoke was $1.337{\times}10^4$ mg/kg, and essential amino acid was 2,737 mg/kg. The total free sugar of the Jerusalem artichoke was 4.12%. Linoleic acid (0.21%) was found to be a common fatty acid in the Jerusalem artichoke. Among the minerals, potassium (2,489 mg%) was found to be the most abundant in the Jerusalem artichoke. The total phenol and flavonoid contents were $3.06{\pm}0.07$ mg GAE/g and $1.89{\pm}0.03$ mg QE/g, respectively. The vitamin C content of the Jerusalem artichoke was $3.43{\pm}0.07$ mg%.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.428-432
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• 1996

The chemical components of Korean loquat (Eriobotrya japonica Lindl.) fruit were analysed. Approximate compositions of loquat flesh and seed were as follows. respectively crude lipid 0.53% and 0.83%, crude protein 0.05% and 5.27%, crude fiber 3.46% and 3.49%, crude ash 3.24% and 2.78%, carbohydrate 92.72% and 87.63% Soluble solids content, pH and acidity (citric acid) of loquat flesh juice were $12^{\circ}Bx$ by saccharometer, 4.43 and 0.18%, respectively. Free sugar compositions of loquat flesh and seed extracts $(3^{\circ}Bx)$ were as follows, respectively; fructose 0.77% and 0.31%, glucose 0.73% and 0.79%, sucrose 0.52% and 0.19%, ribose and 0.56%, Loquat flesh contained Glu 336.72 mg%, Asp 251.06 mg%, Arg 30.90 mg% and Lys 5.26 mg% Loquat seed contained Glu 448.23 mg%, Asp 335.63 mg%, lle 44.20 mg% and His 37.89 mg%, Potassium (k) contents of loquat flesh and seed were 32627.95 mg% and 28936.28 mg% in total amount of crude ash, while vitamin A and C of loquat flesh and seed were not detected. Composition of major lipid of loquat fruit seed oils fractionated by silicic acid was neutral lipids 43.78%, glycolipids 12.32% and phospholipids 43.90%, Fatty acid compositions of loquat seed lipid extracted by chloroform-methanol (2 : 1) were as follow; palmitic acid 23.72%, stearic acid 3.815, oleic acid 8.55%, linoleic acid 54.29% and linolenic acid 9.63%, Neutral lipids consist of palmitic acid 28.89, stearic acid 6.80%, oleic acid 11.07%, linoleic acid 40.67% and linolenic acid 12.58%, Glycolopids cinsist of palmitic acid 13.21%, stearic acid 4.56%, oleic acid 6.53%, linoleic acid 64.92% and linolenic aicd 10.77% Phospholipids consist of palmitic acid 30.95%, stearic acid 3.40%, oleic acid 9.09%, linoleic acid 48.45% and linolenic acid 8.10%.

• Journal of Ginseng Research
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• v.31 no.2
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• pp.86-92
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• 2007

This study was carried out to develop health & functional food by using Korean red ginseng for prevention of skin wrinkles. Effects of Korean red ginseng on the collagen biosynthesis and inhibition of matrix metalloproteinase-I (MMP-1) activity in human dermal fibroblast were investigated. Crude saponin contents of Korean red ginseng water extract (WE), Korean red ginseng ethanol extracts (EE) and Korean Red ginseng purified extracts (PE) were 72 mg/g, 107 mg/g and 220 mg/g, respectively. We incubated human fibroblast cell with Korean red ginseng component by addition of l ${\mu}g/ml$, 5 ${\mu}g/ml$, 10 ${\mu}g/ml$. Amount of collagen biosynthesis was 1.86 ng/ml in control sample and 2.85 ng/ml, 2.05 ng/ml and 2.58 ng/ml in retinoic acid, EE and PE respectively. Furthermore, $ginsenoside-Rg_1$ and $ginsenoside-Rb_1$ were shown 2.01 ng/ml and 3.07 ng/ml. MMP-l activities of EE, PE, $ginsenoside-Rg_1$ and $ginsenoside-Rb_1$ were decreased to 92%, 94%, 91% and 78% respectively as compared with control. Cell proliferation were showed 84-96% in the Korean red ginseng components. The antioxidative SOD activities of the Korean red ginseng components were showed 28-69%, however it was lower than that of Vitamin C. From this results, we conclude that Korean red ginseng have a anti-wrinkle effect and $ginsenoside-Rb_1$ may be considered as a more effective component.