Vitamin E is a fat-soluble vitamin that exists in eight different forms, which are α , β , ~gamma , and δ tocopherol, and α , β , ~gamma , and δ tocotrienol. Tocopherols and tocotrienols are important antioxidant in foods, feeds and their raw materials, where they scavenge lipid radicals. Each form has its own biological activity, the measure of potency or functional use in the body. Antioxidants such as vitamin E act to protect cells against the effects of free radicals, which are potentially damaging by-products of the body's metabolism. Free radicals can cause cell dam-age that may contribute to the development of cardiovascular disease and cancer, The content of tocopherols and tocotrienols vary depending on the environmental condition such as growing regions, temperature, crops and varieties. This report deals with chemical and physical properties and extends to their nutritional and health effect on the tocopherols and tocotrienols in cereal grains.

This is a brief review and discussion for present status and prospects of quality evaluation in medicinal plants as oriental medicine materials (OMM). Quality in medicinal plants could be defined as the combination of origin, external appearance, effectiveness and safety, and be evaluated by plant taxonomic, morphological, physiochemical and biological methods. For high-quality improvement and standardization of OMM, medicinal plants should be produced through using proper species or good variety and standard cultivation method in suitable cultivation area. Standardizing of quality means to meet with minimum qualifying criteria of OMM in the market while improving of quality to be over standard quality of medicinal piano in production. For making new high quality and standardized products, we need to keep standard field plants, standard OMM, standard plant specimen, and standard compounds. Researchers and administration have to study and propose the quality factors and their evaluating techniques and criteria, so high-quality and standardized produce of medicinal plane could be produced and distributed under the control of the relevant regulations, and would be contributed to increasing of national health.

Rapeseed(Brassica napus L.) is an important oil crop as a vegetable oil, concentrated feed and industrial materials. The name "canola" was registered in 1979 by the Western Canadian Oilseed Crushers Association to describe "double-low" varieties. Double low indicates that the processed oil contains less than 2% erucic-acid and the meal less than 3mg/g of glucosinolates. Today annual worldwide production of rapeseed is approximately 35 million tons on 24 million hectares. China accounts for 33% of the world production and the European Economic Community for nearly 32%. Canola ranks 3rd in production among the world's oilseed crops following soybeans, sunflowers, peanuts and cottonseed. The recent advances in genomics and in gene function studies has allowed us to understand the detailed genetic basis of many complex traits, such as flowering time, height, and disease resistance. The manipulation of seed oil content via transgene insertion has been one of the earliest successful applications of modern biotechnology in agriculture. For example, the first transgenic crop with a modified seed composition to be approved for unrestricted commercial cultivation in the US was a lauric oil, rape-seed, grown in 1995. There were also some significant early successes, mostly notably the achievement of 40% to 60% lauric acid content in rapeseed oil, which normally accumulates little or no lauric acid. The name "~textrmLauricalTM " was registered in 1995 by Calgene Inc. Nevertheless, attempts to achieve high levels of other novel fatty acids in seed oils have met with much less success and there have been several reports that the presence of novel fatty acids in transgenic plants can sometimes lead to the induction of catabolic pathways which break down the novel fatty acid, i.e. the plant recognizes the "strange" fatty acid and, far from tolerating it, may even actively eliminate it from the seed oil. It is likely that, in the future, transgenic oil crops and newly domesticated oil crops will both be developed in order to provide the increased amount and diversity of oils which will be required for both edible and industrial use. It is important that we recognize that both approaches have both positive and negative points. It will be a combination of these two strategies that is most likely to supply the increasing demands for plant oils in the 21st century and beyond.ant oils in the 21st century and beyond.

Peanut is one of the principal oil seeds in the world as a rich source of edible oil and protein. Peanut quality arises as a result of a complex interaction of genetic, physiological and biochemistry processes that produce the chemical composition of the peanut seed. The major factors influencing seed quality are degree of maturity and digging and drying, curing and storage as a series of harvesting. The end products, peanut butter, salted seed, confections, roasting stock and by-products are favored in world-wide because of their unique roasted peanut flavor, Literatures are reviewed mainly focusing on the physiological properties and nutritional quality of oil, protein and flavor in peanut. Chemical properties of protein and oil, and volatile flavor component in peanut seeds are studied. The objectives of this paper were to review and summarize the results obtained from the improving quality breeding program and evaluation of the chemical composition in peanut up to now.

1. 들깨는 용도면에서 볼 때 종실은 식용으로, 기름은 식용과 공업용, 깻잎은 채소로 또 깻잎의 정유성분은 향료로 이용될 수 있는 다용도 작물이다. 2. 종실의 단백질 함량은 18-28% 정도이고 단백질의 아미노산조성에 있어 글루타메이트(glutamate)함량은 계란보다 월등히 많다. 3. 종실의 기름 함량은 35~54%로서 기름중에는 리놀렌산(linolenic acid)이 60% 이상 함유되어 있으므로 생리적 기능성 식품으로 우수한 특성을 갖고 있으며 필수지방산의 공급원으로서도 중요하다. 4. 기름의 특성상 들기름은 고도의 불포화 지방산인 리놀렌산이 주성분이기 때문에 들기름을 짜서 상온에서 보관하게 되면 산패(oxidation)되기 쉬우므로 장기간 저장 이용하기 어렵다. 5. 깻잎은 비타민 C와 베타카로틴(β-carotene) 함량이 많고 다른 미량성분도 풍부하게 함유되어 있으므로 들깨잎은 생식용 채소로서의 이용가치가 높다. 6. 깻잎의 정유(essential oil) 성분은 페릴라알데하이드(perilla aldehyde)가 주성분이며 이는 식품이나 식품첨가제로 쓰일 때 광범위한 항균작용(antimicrobial activity)을 나타낸다. 7 들깨나 자소잎의 붉은 색소중에는 안토시아닌(anthocynins)이 다량 함유되어 있으며 이는 식품색소로 널리 쓰인다.

Sesame (Sesamum indicum L.) is probably the most ancient oilseed crop known in the world. Sesame seed is known for its high nutritional value and for having oil (51%) and protein (20%) content. The fatty acid composition of sesame oil is palmitic acid (7.8%), stearic acid (3.6%), oleic acid (45.3%), and linoleic acid (37.7%). Sesame oil is characterized by a very high oxidative stability compared with other vegetable oils. Two lignan-type compounds, sesamin and sesamolin, are the major constituents of sesame oil unsaponifiables. Sesamol (a sesamolin derivative) can be present in sesame seeds and oils in very small amount. Other lignans and sesamol are also present in sesame seeds and oils in very small amount as aglycones. Lipid oxidation activity was significantly lower in the sesamolin-fed rats, which suggests that sesamolin and its metabolites contribute to the antioxidative properties of sesame seeds and oil and support that sesame lignans reduce susceptibility to oxidative stress. Sesaminols strongly inhibit lipid peroxidation related to their ability to scavenge free radical. The sesame seed lignan act synergistically with vitamin I in rats fed a low α -tocopherol diet and cause a marked increase in a u-tocopherol concentration in the blood and tissue of rats fed an α -tocopherol containing diet with sesame seed or its lignan. The authors are reviewed and discussed for present status and prospects of quality evaluation and researched in sesame seeds to provide and refers the condensed informations on their quality.

The standard of quality was required to promote the consumption of potato and produce the high quality processing products. It will contribute the stability for processing products and the marketability of potato. The quality was determined based on size of tuber and content of dry matter. Even though the criteria of potato quality was involved many characters of tubers, the most important things were grading and packing of potato to create the consumption. For processing of raw materials, the standard of tubers had create between producer and processor according to size of tuber and content of dry matter. The evaluation of quality was performed over the standard to enhance the control of quality. In addition, the seed potato should be taken the evaluation to disease in the field during the period of cultivation and managed under the strict regulation in storage before release to farmer. Then, the producer of seed potato will make a good relationship to farmer with high quality tubers.

The sweetpotato, Ipomoea batatas L. (Lam.), is one of the important summer upland crops in Korea and has been used as human food, industrial yaw material and vegetable. Sweetpotato has been consumed for human foods such as boiled, roasted, fried or salad etc. It should be developed for higher quality as a snack or health food, primarily through improving the eating and marketing qualities as well as nutritional value. Its quality after cooking or processing is a complex one combining the aroma, taste, texture and fiber content. The other important qualities for consumers are root shape, size, skin color, flesh color, insect and disease resistance, nutritional components and safety from phytoalexins(toxic stress metabolites) etc. Korean people generally prefer to red skin color, round or elliptic shape and dry texture, yellow flesh color of sweetpotato which is high in starch content including vitamins and nutrients. The almost factors of quality components of sweetpotato are genetically controlled by breeder, but postharvest handlings and marketing management for making high quality goods should be done thoroughly according to the quality evaluation criteria of sweetpotato from the moment of harvest until shipping them to the market by farmers and the other users. This paper describes current status and prospects of the quality evaluations and researches in sweetpotato roots in Korea.

This paper is intented to present a information of various aspects of quality related characteristics and standards for grades in maize. Maize is world's one of the three most popular cereal crops and a primary energy supplement and can contribute up to 30, 60, and 98% of the dairy diet's protein, net energy, and starch, respectively. Maize is also processed into industrial goods by wet or dry milling. Sweet corn is a leader among vegetable crops and its production for fresh or processing markets is a major industry in many countries. Over the years, the combined efforts of breeders and geneticists, biochemists, food scientists, and others have helped bring us to the point where we understand issues related to sweet corn quality. Traditional criteria for selecting corn hybrids have been based primarily on agronomic factors, including grain production, disease resistance, drought tolerance, and storage characteristics. Little emphasis has been placed on the quality and nutritional values of corn. Although there is widespread interest for value-enhanced corns have increased tremendously in the last five years, there is limited information available on the production and comparing the quality attributes of specialty grains with those of normal yellow dent corn. Most countries have developed national maize standards, aiming to provide a framework for trade, both internal and external. Where trading involves direct choice and price negotiation in front of the commodity, grading standards are rarely employed; quality is assessed visually and is influenced by end-use, and the price is determined more by local rather than national factors. The use of an agreed standard will provide an unambiguous description of the quality of the consignment and assist in the formation of a legally-binding contract. Standards can also be seen to protect consumers rights through setting limits to the amount of unsuitable or noxious material.

Soybean is one of the most important sources of protein and oil in the world. Recently, emphasis has been laid on the chemical composition of soybean seeds for the processing soybean foods. Improvement of soybean components has been expected to improve food-processing quality for the processed soybean products such as soymilk and various edible ingredients as well as fur the traditional soyfoods. In Korea, soybean breeding research programmes have been focused on the quality of the products derived from soybean with yield stability, and some new modified soybean varieties haying good food-processing quality were developed recently. So the efforts of establishing standard and standardization of products in soybean are important. Three main categories should be considered in view of soybean seed quality; the marketing value such as grain size, shape, and appearance; the eating and processing value such as dehulled ratio, water absorption rate, and benny flavor; the nutritional value such as protein, lipid, and carbohydrate contents. And the new frontiers in research are looking at the functional nutrients in soybeans and how to improve them. In case marketing value, mainly the appearance is evaluated, therefore, each country has an application of standard related to quality. Each determination of standard class, heat-damaged kernels, splits, and soybeans of other colors is made on the basis of the grain when free from foreign materials. But processing value and nutritional value for standardization were not studied in detail till now. In addition, soybean has potential roles in the prevention and treatment of chronic diseases, most notably cancer, osteoporosis, and heart disease. The functional nutrients include a protease inhibitor, phytic acid, saponins, and isoflavones, etc.. It is believed that standardization of soybean quality should perform to overcome the difficulties, relatively high price of domestic soybean products has weakened the competitive power, in the market related to WTO. So, we should focus on further research into the evaluation and establishment of quality-standard in soybean.

With lower quality and three to four times higher price than those of imported malting barley, the competitiveness of domestic malting barley is decreasing. Although the causes can be found in that the domestic environments are much unfavorable to cultivate the malting barley compared with those of USA or Canada, it is mainly reasoned from poorer developments in variety of high quality malting barley as well as in cultivation technology. For assuring the competitiveness of domestic malting barley, therefore, not only the development of high quality malting barley suitable to the climatic environment of this country but also the political supports of the government are required. Also, in addition to the breeding of the good quality malting barley haying higher germinative energy, and heavier and larger kernels of good plumpness as well as lower protein content, the modification of quality inspection standards from the system relying only on the visual characteristics such as kernel size distribution rate, shrimped kernel rate, foreign materials and so on, to such system as those of developed countries haying quality criteria such as protein content for inspection is absolutely required for the quality improvement of domestic malting barley.