국내 유통 중인 과·채류음료 64건을 대상으로 비타민 C, 폴리페놀, 무기질 함량에 대해 분석하였다. 분석 결과 비 타민 C는 1.851-251.108 mg/100 mL의 범위를 나타냈고, 비 가열 처리 사과주스에서 평균 함량 89.646 mg/100 mL로 가장 높게 나타났다. 폴리페놀은 260.767-1895.095 mg GAE/L의 범위를 나타냈으며 비가열 처리 사과주스에서 평균 함량이 1042.311 mg GAE/L로 가장 높게 나타났다. 무기질의 경우에는 100 mL 당 평균 함량이 가열 처리 오 렌지주스에서 셀레늄, 구리가 각각 0.101 μg, 22.875 μg으 로 가장 높게 나타났다. 비가열 처리 딸기주스에서 마그 네슘, 인, 철의 평균 함량이 각각 4.281 mg/100 mL, 16.085 mg/100 mL, 0.400 mg/100 mL으로 가장 높게 나타 났으며, 가열 처리 딸기주스에서 아연의 평균함량이 149.344 μg/100 mL으로 가장 높게 나타났다. 성인남성기준 일일권장섭취량과 비교해보았을 때, 200 mL의 주스 한 컵 을 마실 경우, 비타민 C는 하루 권장섭취량의 최대 5배 섭 취가 가능했고, 무기질 중 철은 50% 이상 충족이 가능했다.

This study analyzed the nutritional composition of Korean landrace crops, including 4 rice and 3 legume varieties, before and after cooking. The study aimed to provide fundamental nutritional data for these traditional crops, valuable for dietary planning and product development in the food industry. The results showed that cooking significantly affected most nutrients, except some minerals and vitamins. the nutritional content of the landrace crops was generally similar to common varieties, with some notable differences. Jaepat had higher carbohydrate content than common red beans. Most landrace crops showed higher phosphorus levels compared to common varieties, except Seonbijabi-kong. Potassium content was notably higher in all landrace rice varieties. Regarding vitamins, beta-carotene was not detected in landrace rice, and vitamin B1 and B3 levels were lower in landrace crops. However, Geomeunkkae-ssal-byeo had the highest vitamin E content among landrace rice varieties. This study provides valuable nutritional data on Korean landrace crops, which can be used to promote the consumption and preservation of these genetic resources. The study also suggests that the obtained nutritional information can be utilized as a basis for meal planning by consumers and food service facilities, as well as for product development in the food industry.

Black chestnut (BC) was obtained through aging of fresh chestnut (FC) at 80℃ for 15 days. Proximate and mineral compositions along with colors of FC and BC were evaluated. With aging, moisture contents decreased by 50%, whereas sugar contents, carbohydrate contents, and calories increased. Contents of minerals (Fe, P, Ca, Na, Mg, K) were significantly higher in FC than in BC, showing an order of Mg < Ca < P < K in both FC and BC. Using a Hunter color system, it was found that lightness (L), redness (a), and yellowness (b) values of FC were higher than those of BC. Antioxidant and cytotoxic activities of hot water and ethanol (50, 80, 100%) extracts prepared from FC and BC were evaluated. Extraction yields were lower with FC than with BC. Among water and ethanol extracts, water extract showed the highest DPPH radical scavenging activity for both FC and BC. IC50 values for ABTS+ radical scavenging activities increased after aging. Cytotoxicities of FC and BC extracts were similar to each other. They were different against various cell lines (3T3, HeLa, and Sarcoma-180). These results suggest that BC could be used as a new processed food using chestnut.

The foraging behavior of honey bees can be attributed to the nutritional incentives they gain from their activities. Nevertheless, a persistent question has revolved around how the nutritional composition undergoes alterations during the process of converting pollen into bee bread. We embarked on a comprehensive investigation of nutritional shifts, spanning from fresh pollen to bee-pollen, pollen patties, and bee bread. Our research findings unveiled that pollen exhibited notably higher levels of individual amino acids, resulting in significantly elevated overall amino acid content compared to bee-collected pollen. While we provided pollen patty to the honey bee colony, initially, during the first 3 to 7 days, there were no substantial discrepancies in the total amino acid content between bee bread and the pollen patty. Intriguingly, unlike most amino acids, we detected a distinct pattern of higher proline content in bee bread compared to bee-pollen or the pollen patty. This shift in amino acid composition likely stems from the incorporation of nectar and other secretions during the bee bread-making process. Moreover, over a span of approximately 14 days within hive conditions, the amino acid content in bee bread increased. Conversely, in terms of fatty acid contents, they were found to be lower in bee bread than those in the pollen patty, with no significant temporal differences observed. Regarding mineral content, bee bread, in general, contained fewer minerals than bee pollen and pollen patties. In conclusion, the transformation of pollen into bee bread involves dynamic alterations in nutrient contents, influenced by both intrinsic bee-related factors and external factors within the hive environment.

This study evaluated the nutritional composition and quality traits of rabbit meat as compared to chicken meat. Samples of loin (M. longissimus dorsi) and breast meats were collected from rabbit and chicken carcasses, respectively. The meats were then analyzed for the proximate composition, collagen and energy contents, fatty acid composition, myoglobin and heme iron contents, pH value, water-holding capacity (WHC), cooking loss, meat color, Warner-Bratzler shear force (WBSF) value, and texture profile. Compared to chicken breast meat, lower (p<0.05) protein content and higher (p<0.05) ash and collagen contents were obtained in rabbit loin meat. Rabbit meat remarkably had higher (p<0.05) total polyunsaturated fatty acids (PUFA) and linolenic acid contents and lower (p<0.05) n-6/n-3 PUFA ratio as compared to chicken meat. The pH value and WHC were lower (p<0.05) in rabbit meat than in chicken meat (p<0.05). Rabbit meat exhibited lower (p<0.05) L* value and higher (p<0.05) a* and b* values compared to chicken meat (p<0.05). The WBSF value, hardness, and gumminess were higher (p<0.05) in rabbit meat than in chicken meat (p<0.05). These findings suggest that rabbit meat has higher essential n-3 PUFA, darker color, and firmer texture as compared to chicken meat.

This study analyzed the nutritional composition (proximate composition, total dietary fiber, calories, minerals, fatty acids, and amino acids) of 10 noodle products (tteok ramyun, jjamppong ramyun, kimchi ramyun, instant udon, cup ramyun, jajangmyun, bibimmyun, cream spaghetti, ssalguksu, and milmyun), which account for 85% of the cumulative intake of one or more key nutrients, using data from the 7th Korea National Health and Nutrition Examination Survey. The moisture contents of bibimmyun, jajangmyun, and cream spaghetti were lower than those of the other noodle products, whereas the crude fat, crude protein, carbohydrate, and calorie contents were the highest. Cream spaghetti had the highest mineral, fatty acid, and amino acid contents, followed by bibimmyun and jajangmyun. Ssalguksu had the lowest contents of most nutrients. These data could be used to populate a food composition database, which can provide consumers with the nutritional information about frequently consumed noodle products.

Pleurotus djamor var. roseus is an edible mushroom isolated from the wild and cultivated on paddy straw substrates. The present study was carried out to compare the nutritional composition and antioxidant properties of P. djamor var. roseus at different growth stages (primordia, basidiomata, and mycelia). The protein content was is in the range of 31.48 to 35.50 g/100g dw. The crude fiber content ranged from 8.0 to 14.60 g, and that of total carbohydrates ranged from 44.75 to 48.90 g. Sodium, magnesium, and calcium reached the maximum levels in basidiomata, and selenium was detected in basidiomata and mycelia (0.47 - 0.22 mg/Kg). The amino acid profile showed that all essential and nonessential amino acids and glycine showed maximum levels in basidiomata and 15.98 ± 0.01 g/100g. The fatty acid profile showed the presence of saturated and unsaturated fatty acids; the unsaturated fatty acid content was maximum in all of the samples, ranging from 76 – 40.41%. The total phenol and flavonoid contents as well as the scavenging (DPPH), ferric thiocyanate (FTC), and thiobarbituric acid (TBA) activities in the context of methanol and water extracts from primordia, basidiomata, and mycelium were determined. Among them, basidiomata and mycelial methanol extracts exhibited significant antioxidant activity. Overall, these findings show that P. djamor var. roseus can be used as a functional food for daily consumption.

본 연구는 매화나무의 새로운 품종인 대홍의 식품학적 가치평가를 분석하기 위해 일반성분, 유리당, 유기산, 아미노산, 무기질 및 비타민 함량 등을 분석하였다. 대홍의 탄수화물은 46.8±0.92%로 가장 높은 함량을 보였고, 조단백질(18.9±0.01%), 수분함량(11.8±0.13%), 조섬유·조지방·회분(5.7±0.94∼ 6.7±0.52%)순으로 검출되었다. 유리당은 5종 검출되었고 mannitol과 fructose가 대부분을 차지하였고, 무기질은 6종이 검출되었으며, K와 P의 함량이 가장 높게 나타났다. 총 페놀함량은 615.99±0.52 mg/100g 이었고 7가지 유형의 필수 아미노산을 포함하여 대홍의 총 아미노산 함량은 121.42 mg/g이었다. 이러한 결과는 대홍이 건강을 위한 혁신적인 식품으로서 혹은 천연식품 방부와 대체재로서 새로운 제품에 포함될 수 있는 가능성을 보여준다.

The purpose of this study was to compare differences in the main food components of quinoa (Chenopodium quinoa Willd.) cultivated in Hongcheon after steaming, boiling, and roasting. Among the general components, crude protein, fat, and ash content were the highest in raw quinoa. Dry matter and carbohydrate content was the highest in steamed quinoa, while total dietary fiber content was highest in roasted quinoa. Total amino acid contents were the highest in boiled quinoa and lowest in steamed quinoa. Fatty acid content was highest in raw quinoa and lowest in boiled quinoa. The mineral (calcium, potassium, and phosphorus) and vitamin content was most enriched in raw quinoa, while iron, magnesium, zinc, and manganese were highest in boiled quinoa. For free sugars, the fructose and sucrose levels were highest in raw quinoa, while glucose level was highest in roasted quinoa. The water-soluble vitamin and free sugar contents were lowest in boiled quinoa. In summary, nutritional levels of vitamins vulnerable to heat and unsaturated fatty acids decreased after cooking with heat, while those of amino acids and saturated fatty acids increased after cooking with heat, although there were variables based on different cooking methods.

This study examined the changes in the protein and mineral composition of Gryllus bimaculatus fermented with Bacillus substilis and the mycelia of Basidiomycetes. Normal Gryllus bimaculatus (S) and experimental group data obtained after an inoculation of Bacillus substilis (SC) (KACC 19623), Pleurotus eryngii (SP) and Cordyceps millitaris (SC) were compared. The crude protein content of the Gryllus bimaculatus (control) was 75.48%, but it decreased to 64.55, 54.32, and 63.53% after fermentation with SB, SP and SC, respectively (p<0.05). An analysis of the organic elements showed that the contents of the carbon and nitrogen sources were also reduced after fermentation, and the most significant decrease was observed after fermentation with SP. In SDS-PAGE, a 120 kDa and a 48 kDa protein of Gryllus bimaculatus were found. On the other hand, protein bands faded after fermentation with SP and SC, respectively. Moreover, no visible band was observed after fermentation with SB. According to amino acid analysis, the total free amino acid content increased 3.84 and 1.74 times after fermentation with SB and SP, respectively, compared to the corresponding baseline data. In contrast, it decreased by 0.52 times after fermentation with SC. Among the essential amino acids found in crickets fermented with SB, the valine and isoleucine content was 3.57 and 2.64 times higher, respectively, than the recommended daily amount of essential amino acids.

In this study, 70 kinds of nutritional composition for five bokkeumbap products(spicy chicken, shrimp(saeu), haemul, nakji, and barbecue bokkeumbap) in high-frequency processed foods were analyzed. Raw data of intake amounts were collected from the 7th Korea National Health and Nutrition Examination Survey. Regarding proximate composition, spicy chicken bokkeumbap had lower water content and higher carbohydrate content than other bokkeumbaps, resulting in the highest total calories. The proximate composition of other bokkeumbaps were all distributed within a similar range. Vitamin content differed according to ingredients added to the bokkeumbaps. Haemul bokkeumbap had high content of vitamins B1 and B2, nakji bokkeumbap had high content of vitamin C and β-carotene, and barbecue bokkeumbap had high content of total niacin, folic acid, and vitamin A. For mineral content, barbecue bokkeumbap showed the highest content distribution, while nakji bokkeumbap showed the lowest content distribution. Regarding fatty acid and fat content, the highest content of fatty acids, saturated fats, and trans fats was detected in shrimp(saeu) bokkeumbap. For amino acid content, barbecue bokkeumbap showed highest content distribution. These results can be used as salient basic data for a food nutrient composition database and to significantly contribute to consumers’ health.

블루베리의 재배면적은 증가추세이고 재배특성상 피트모스에서 잘 자라며 관목인 점을 고려하여 용기재배를 많이 하고 있다. 또한 안정적으로 생산할 수 있는 재배기술 개발이 요구되고 있다. 본 시험에서는 블루베리 양액재배시 양액조성이 수체생육과 과실품질에 미치는 영향을 알아보고자 수행하였다. 시험방법은 3년생 ‘듀크’ 품종을 대상으로 피트모스와 펄라이트의 용량을 각각 130L, 40L(v/v)로 하여 용기(60×80×40cm)에 식재하고 톱밥으로 멀칭한 후 2015년과 2016년에 3종의 조성이 다른 용액을 4월 중순부터 7월 하순까지 공급하여 수체생육 및 과실품질을 조사하였다. 처리내용은 무시비구, 조성액 1(표준액), 조성액 2(표준액보다 10%질소 감소), 조성액 3(표준액보다 20%질소 감소)을 처리하였다. 블루베리의 생육을 보면, 신초경은 표준액 처리가 3.7mm로 가장 컸으며, 신초장 또한 35.7cm로 가장 길었다. 신초수는 표준액 처리가 질소를 20% 감소한 처리 대비 47%로 가장 많았다. 질소함량이 많은 처리에서 엽장과 엽폭이 길거나 넓어졌으며, 엽록소 함량도 증가하였다. 처리별 과실특성은 과립중, 고형물 함량, 산함량 등은 처리간 큰 차이가 없었으며, 수량은 질소를 10% 감소한 처리가 주당 2.9kg으로 가장 많았고, 표준액 처리가 2.2kg, 질소를 20% 감소한 처리가 2.7kg였다. 이는 질소 함량이 가장 많은 표준액 처리가 신초가 가장 많이 발생하여 영양생장은 왕성했으나 꽃눈 착생은 감소해 수량이 오히려 감소한 것으로 판단되었다. 따라서 블루베리 양액재배시 생육은 질소비율이 중간정도에서 가장 좋았으며, 과실의 수량과 크기에서도 저농도나 중간농도가 고농도에 비하여 우수하였다.

This study investigated the nutritional composition of green pepper (Capsicum annuum L. cv. DangZo). Specifically vitamin C, minerals and amino acids content in green peppe were measured. The crude ash, crude protein, and crude fat contents of green pepper were found to be 0.64, 2.10 and 1.20 g/100 g, respectively. The ascorbic acid content in green pepper was 99.34 mg/100 g. The K content was found to be the highest with regard to mineral. This was followed by P, Mg, Na, Ca, Zn, Cu, Mn which means green pepper is an alkali material. The K, P, Mg, Na, Ca, Zn, Cu, Mn contents of green pepper found to be 980, 68.33, 60, 34.14, 30.88, 5.87, 5.25 and 3.07 mg/100 g respectively. The total amino acid content ranged from 7.0 to 1,625.3 mg/100 g, respectively. With regard to amino acid contents, arginine and citrulline were found to be abundant. From the results, green pepper could be suggested as beneficial for food processing.

There are about 15,000 kinds of mushrooms found worldwide and 2,000 kinds of edible mushrooms. There are about 1,500 kinds of mushrooms native to Korea, among which about 300 kinds of edible mushrooms are counted. In Korea, mainly Lentinus edodes (shiitake mushroom), Tricholoma matsutake (pine mushroom), and Sarcodon aspratus (Neungi mushroom) are edible, and they are imported from China due to insufficient production. The purpose of this study was to compare the nutritional quality of Chinese and Korean frozen Tricholoma matsutake and Sarcodon aspratus. The crude fat content of frozen Tricholoma matsutake was 1.1 ~ 1.5% in Chinese and 0.5% in Korea. Korea products were lower than Chinese ones. The content of crude protein in Chinese was 16.4 ~ 20.9% and that of Korea was 21.2%. In crude ash content, there are some differences between regions. The crude protein content of frozen Sarcodon aspratus was 18.9% in Chinese and 19.4% in Korea. The crude fat content was 1.2% in Chinese and 0.9% in Korea. There was no significant difference in the contents of crude ash.

This study investigated the comparative growth characteristics, yield, chemical compositions, and nutritive yield of Italian ryegrass cultivars harvested in a paddy field. The experimental design was a randomized block design with three replicates. The treatments consisted of seven Italian ryegrass cultivars (Kogreen, Kowinmaster, Hwasan 101, Kowinnearly, Kospeed, Sahalie select, and Strike). The planting date was October 21, 2009 and the sample harvest was occurred on May 21, 2010. Dry matter yield was higher in Kowinnerary and Kogreen than in the other varieties (p<0.05). Crude protein and ether extract contents were highest in Hwasan 101 and lowest in Kospeed. The content of total digestible nutrients did not differ among the Italian ryegrass varieties. The amino acid contents were in the order Hwasan 101 > Strike > Kowinnearly > Kogreen > Sahalie select > Kospeed > Kowinnearly (p<0.05). Fructose content was highest in Kospeed, while glucose and sucrose contents were highest in Hwasan 101. The results of this study indicate that Kowinnearly, in terms of dry matter yield, and Hwasan 101, in terms of feed value (chemical composition and free sugar content), may be recommended for forage production in a paddy field.

Nutritional composition and physicochemical properties changes in mustard leaf kimchi were investigated during fermentation of up to 3 months. The pH decreased, and the titratable acidity gradually increased according to increase of fermentation periods. Fructose and glucose were the major free sugars in mustard leaf kimchi, and their amounts were significantly decreased with fermentation periods (p<0.05). Lactic acid content showed a significant increase with maximum increase at 3 months. All types of kimchi contained 20 amino acids, but the content of most amino acid fluctuated during fermentation. Except for K and Zn, the content of other ingredients including Ca, Fe, Mg, Na, Se were the highest in kimchi fermented for 2 months. The unsaturated fatty acid of mustard leaf kimchi was higher than that of saturated fatty acid, and total fatty acid of kimchi significantly decreased after 2 months (p<0.05). Most vitamin contents showed a tendency to decrease with fermentation, in particular, vitamin B complex except for B2 significantly decreased after 3 months (p<0.05). The results provide fundamental data for determining the appropriate fermentation period to improve the quality of kimchi.

This study compared the nutritional composition and antioxidative activities of different parts (aerial part and root) of Taraxacum coreanum and Taraxacum officinale. To identify the nutrient composition of different parts of Daedelion species, nutrient contents were analyzed. Crude ash, protein, and fat contents of T. coreanum and T. officinale were higher in the aerial part compared to the root. There was no significant difference in crude ash, protein, or carbohydrate content of the aerial part depending on the Daedelion species. Aerial part contents of vitamin A, E, and C were significantly higher in T. coreanum than T. officinale. The K content of the aerial part of T. coreanum and T. officinale was highest, although there was no significant difference among Daedelion species. Contents of oxalic acid, citric acid, and acetic acid in the aerial part of T. coreanum were highest. Contents of total polyphenols, total flavonoids, and DPPH radical scavenging activity of the aerial part were significantly higher in T. coreanum than T. officinale. In conclusion, the aerial part of T. coreanum and T. officinale could be used as antioxidative functional food sources.