A total of 51 vegetables and fruits, commonly consumed agriculture products in Korea, were analyzed for their α-carotene, β- carotene, and β-cryptoxanthin contents as provitamin A. The beta-carotene content (μg/100 g) was high in a few green leaf vegetables such as coriander (5,924.07), gegeol radish leaf (5.855.72), and curried mallow (5,138.01), while α-carotene and β-cryptoxanthin contents were not detected. The β-carotene in 8 kinds of 20 general vegetables was detected in the range of 214.06~1,437.67 μg/100 g, while α-carotene was detected at 460.17 μg/100 g in only old pumpkin. The β-cryptoxanthin was detected in the range of 106.55~315.49 μg/100 g in Japanese elm, watermelon, white cucumber, and lettuce. However, carotenoids were not detected in 10 kinds of agricultural products including oriental melon, potato, etc. In fruits, the beta-carotene contents ranged from 165.72~3,997.39 μg/100 g, showing maximum value in apple mango and minimum value in persimmon. The β-cryptoxanthin was detected at 232.22 μg/100 g in only passion fruit, while the α-carotene was detected at 77.25 μg/100 g in only darae. Thus, based on the analyzed results of carotenoids of agriculture products consumed or cultivated in Korea, and it was found that green leaf vegetables comprise high beta-carotene overall.

This study was conducted to determine the proximate compositions, nutritional components, and antioxidant effects of white and brown enoki mushrooms (Flammulina velutipes). The crude protein and carbohydrate contents were higher in the brown than white mushrooms, whereas the moisture, crude ash, crude lipid, and dietary fiber levels were lower. The mineral contents of the white mushroom was higher than levels obtained in the brown mushroom for the detected components (Ca, Cu, K, Mn, Na, and P). The amount of vitamin B3 in the brown mushroom was 1.51 mg/100 g, which was 4.5 times higher than that in the white mushroom. The major fatty acids detected were palmitic acid, linoleic acid, and α-linolenic acid. The total polyphenol and flavonoid contents were highest in 70% ethanol extracts of the white and brown mushrooms, respectively. For the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, a 70% methanol extract of the white enoki mushrooms showed an activity of 76.4% (p<0.05). For the ferric-reducing antioxidant power (FRAP) activity, a 70% methanol extract of the brown enoki mushrooms showed the highest value. Further, the total flavonoid contents were significantly correlated with the DPPH and FRAP activities.

In this study, we attempted to compare the quality characteristics of korean traditional wines with different amounts of corn and sorghum. These samples were analyzed for pH, total acidity, ethanol contents, total polyphenol, total flavonoid and tannin contents, ABTS and DPPH radical scavenging activities. The pH of fermented wines ranged from 3.83 to 4.64 and the total acidity of samples ranged from 0.30~0.63% on the 12th day of fermentation period. After 12 days of fermentation, the alcohol content of sorghum and corn fermented wines ranged between 11.6~15.5%. The a value(Redness) of fermented wines was the highest at 8.13 in B treatment and the a value decreased as the rate of corn addition increased. Total polyphenol and flavonoid contents had the highest values(162.64 and 18.44 mg/100 mL, respectively) in the E treatment which is the fermented wines of 25% Sorghum and 75% Corn. The ABTS and DPPH radical scavenging activity of the samples were 71.06~74.57% and 15.46~36.20% respectively. Antioxidant activity was higher in fermented wines with sorghum and corn than in control. As a result, this study provides useful scientific information that quality characteristics of fermented wines containing sorghum and corn and forms a basis in the food and wine industry.

In this study, the quality characteristics of kimchi, such as its salinity, pH, and acidity, were measured and compared, and the HT-29 human colon cancer cells were used to show the anticancer effects of kimchi. The kimchi samples used herein included standard kimchi (SK), turnip kimchi (TK), and turnip-powder-added kimchi (TPK). The measured pH and acidity of TK and TPK showed no significant differences with those of SK. Compared to SK and TK, TPK had higher DPPH scavenging activity and higher total flavonoid content, confirming its antioxidant activity. The cancer cell growth inhibition rates of TK and TPK were significantly higher than that of SK. In HT-29 cells treated with TPK, the mRNA expression of Bcl-xL, an anti-apoptosis-related gene, was lower, and the mRNA expressions of the apoptosis-related genes Bax, Bad, and caspase-9 were higher. TPK showed significantly higher levels of mRNA expressions for the cell-cycle-related genes p53 and p21 than the other samples, in addition to suppression effects on cancer cell proliferation. Compared to SK, TK and TPK suppressed the growth of colon cancer cells and showed higher anticancer effects. Therefore, it is shown that kimchi with added turnip powder had high anticancer effects.

To confirm the applicability of crab apple, the composition and content of amino acids and minerals with ‘Fuji’ apple were measured. Apple and crab apple were extracted with water, 70% and 100% ethanol, respectively. The contents of polyphenols, flavonoids, and ascorbic acid, antioxidant activities of these extracts were measured. The amino acid composition of apples comprised a total of 17 amino acids. The total amino acid contents of apple and crab apple were 2,050.45 mg/kg and 900.05 mg/kg, respectively. For minerals, the total mineral content of apple and crab apple were 489.14 mg%, 529.77 mg%, respectively. The contents of polyphenols, flavonoids, and ascorbic acid of apple and crab apple extracts were highest in 70% ethanol extracts. The content of polyphenols, the crab apple extract, showed a generally higher content than the apple extract. The content of flavonoids, apple and crab apple extracts revealed no difference between extracts. The content of ascorbic acid, apple extract showed a generally higher content than the crab apple extract, but there was no significant difference between extracts. In the case of DPPH and ABTS radical scavenging abilities, 70% ethanol extract showed the highest antioxidant activity, and crab apple showed higher activity than apple extracts.