녹차 추출물에 가압 침지한 오리알의 항산화 활성 변화

최용민(Youngmin Choi),이선미(Seon-Mi Lee),황인국(In Guk Hwang),정헌상(Heon-Sang Jeong),이준수(Junsoo Lee) 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.9

본 연구에서는 오리알에 녹차 추출물을 이용하여 가압침지처리를 함으로써 녹차의 기능성 성분을 침투시키고자 하였으며 가압침지 후 오리알의 성분변화와 항산화 활성의 변화를 연구하였다. 녹차의 활성성분을 함유하는 오리알을 제조하기 위해 녹차 10, 20, 30% 추출액에 오리알을 침지시켜 각각 1과 5MPa 조건에서 30분 동안 상온에서 가압하여 녹차의 catechin 성분들이 침투되도록 하였다. 대조구(0.17mg/100g)와 비교하여 오리알 난백의 EGCG 함량은 20mg/100 g(30% 녹차 추출물, 5MPa)으로 약 100배 이상 증가하였으며 침지시료의 농도와 압력이 증가할수록 EGCG 함량이 증가함을 알 수 있었다. 항산화 활성과 세포 보호 효과 및 ROS 제거 효과 모두 대조구보다 5MPa 조건에서 증가하는 것으로 나타났다. 본 연구 결과는 비교적 간단한 공정과 경제적인 방법으로 녹차의 EGCG 함량이 증가된 오리알을 제조하는 방법을 연구하고 그 활성을 증명함으로써 국내 오리알을 이용한 고부가가치 가공식품 개발과 오리알 의 소비촉진에 영향을 미칠 것으로 생각된다. This study was carried out to investigate changes in epigallocatechin gallate (EGCG) contents and antioxidant activity of duck egg after pressurized soaking in green tea extract. The duck eggs were soaked in different concentrations of green tea extract (10~30%) and subjected to pressures of 0.1~5.0 MPa for 30 min at ambient temperature in a lab model high-pressure rig. After pressured treatment at 5.0 MPa in 30% green tea extract, EGCG content of duck egg white (20 mg/100 g) markedly increased compared to that of untreated sample (0.17 mg/100 g). Moreover, the antioxidant, hepato-protective, and cellular antioxidant activities of duck egg white after pressured treatment at 5 MPa in 30% green tea extract were all higher than those of untreated sample. Our results could have a direct impact on duck egg consumption by increasing consumer awareness of the health benefits of duck eggs.

국내 콩(Glycine max L.)자원의 lutein 함량

최용민(Youngmin Choi),임호(Ho Lim),우선희(Sunhee Woo),김홍식(Hong Sik Kim),정승근(Seung-Keun Jong),이준수(Junsoo Lee) 한국식품과학회 2007 한국식품과학회지 Vol.39 No.5

본 연구는 홍삼 및 농축액의 합리적인 농약잔류허용기준 개정을 위한 과학적인 자료를 얻고자 수행하였다. 인삼 재배 시에 사용 등록된 농약 3종(azoxystrobin, fenhexamid, cyprodinil)을 인삼포에 직접 살포하여 수확한 수삼을 홍삼과 농축액으로 직접 제조하였다. 수확한 수삼에 azoxystrobin 0.12 ppm, fenhexamid 0.19 ppm, cyprodinil 1.78 ppm이 잔류하였으며 농약이 잔류된 수삼을 원료로 홍삼 및 농축액으로 가공하여 각 제품의 농약 잔류량을 조사한 결과 fenhexamid의 경우 홍삼에 0.54 ppm, 홍삼농축액에서 1.93 ppm이 잔류하였다. Azoxystrobin은 홍삼에서 0.24 ppm, 홍삼농축액에서 0.81 ppm이 잔류하여 가공단계를 거치면서 증가하였다. 그러나 cyprodinil의 경우 1.78 ppm이 잔류된 수삼이 홍삼으로 가공되면서 1.49 ppm으로 감소하였으나 홍삼농축액에서는 3.66 ppm으로 증가하였다. 농약이 잔류된 수삼을 이용하여 홍삼과 농축액 제조시 azoxystrobin, fenhexamid, cyprodinil의 감소계수(dry base)는 홍삼에서 0.66, 0.94, 0.28, 홍삼농축액에서 3.25, 4.94, 1.01이였다. Little is known about the genetic variability in lutein content for soybeans (Glycine max L.) cultivated in Korea. Therefore, the objective of this study was to screen high quality soybean cultivars for lutein content. The lutein contents of 23 recommended varieties, 56 sauce varieties, 44 sprout varieties, and 40 local varieties were determined by saponification followed by reversed phase high performance liquid chromatography (HPLC). We found that IT No. 153398 and 22789, originating from sauce and local varieties, respectively, contained significantly higher amounts of lutein as compared to the other 161 samples. Moreover, relevant quantitative differences were found among the samples, which had lutein contents ranging from 83 to 402 μg/100 g in the recommended varieties, from 39 to 778 μg/100 g in the sauce varieties, from 52 to 589 μg/100 g in the sprout varieties, and from 106 to 861 μg/100 g in the local varieties, respectively. In summary, this study provides reliable lutein data for soybean cultivars that can be used for breeding studies and the development of functional foods.

국내 시판되는 적포도주의 항산화효과 및 항산화성분

최용민(Youngmin Choi),유광원(Kwang-Won Yu),한남수(Nam Soo Han),고종호(Jong-Ho Koh),이준수(Junsoo Lee) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.9

본 연구는 국내에서 시판되는 국내산 적포도주 4종과 수입산 적포도주 13종에 대하여 항산화성분(폴리페놀 함량, 안토시아닌 함량)과 항산화활성(ABTS 라디칼 제거능, DPPH 라디칼 제거능, 환원력)을 비교?분석하여 한국형 명품 포도주 개발에 대한 기초 자료를 제시하고자 하였다. 총 폴리페놀 함량은 수입 적포도주 모두 1,600 ㎎ GAE/L 이상의 높은 폴리페놀 화합물을 함유했던 반면, 국산 적포도주는 K1(1,656 ㎎ GAE/L)을 제외하고 나머지 3종은 400 ㎎ GAE/L 이하의 비교적 낮은 폴리페놀 화합물 함량을 나타내었다. 적포도주의 색도에 주된 영향을 미치는 안토시아닌은 폴리페놀 화합물에 비해 낮은 비율로 존재하였으며, G1이 349 ㎎ CGE/L로 가장 높은 함량을 나타내었고, 수입산과 국내산 간에는 유의적인 함량 차이를 보였다. 이는 포도주 제조의 주 원료인 포도 재배 지역의 기후 및 품종 간 변이와 숙성과정이 영향을 주었을 것으로 생각한다. 수입 포도주의 경우 5,939 AEAC(S2)~10,008 AEAC(U1)의 높은 ABTS 라디칼 제거능을 나타낸 반면, 국내산 포도주의 경우 K1이 7,131 AEAC인 것을 제외하고 K2, K3, K4는 각각 1,000, 1,247, 834 AEAC로 수입산 포도주에 비해 낮은 활성을 보였다. 포도주의 DPPH 라디칼 제거능과 환원력 역시 K2, K3, K4를 제외한 나머지 시료에서 높은 활성을 나타내었다. 포도주의 항산화력과 항산화성분 간의 상관분석 결과, 총 폴리페놀성분과 ABTS 라디칼 제거능(R²=0.9784), DPPH 라디칼 제거능(R²=0.9905) 및 환원력(R²=0.8580) 간에는 상당한 상관성을 나타낸 반면, 총 안토시아닌 함량과 항산화력 간에는 어떠한 상관성이 존재하지 않았다. 이는 포도주의 총 항산화력에 기여하는 성분은 안토시아닌이 아닌 폴리페놀성 화합물인 것으로 사료된다. The objectives of this study were to determine antioxidant activities and antioxidnat compounds of 13 imported and 4 domestic red wines and to investigate relationships between antioxidant activities and antioxidant compounds in the selected red wines. The concentrations of total polyphenolics and anthocyanins in the samples were investigated by spectrophotometric methods. ABTS (2,2'-azino-bis-3-ethylbenzothiazoline -6-sulphonic acid) and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity, and reducing power have been used to compare the relative antioxidant activities of the selected red wines. In this study, total polyphenolic contents of the red wines were ranged from 250 to 2,298 ㎎ gallic acid equivalents/L and the anthocyanin contents were ranged from 11 to 349 ㎎ cyanidin-3-glucoside equivalents/L, respectively. As expected, all the red wines exhibited excellent antioxidnat activities (ABTS and DPPH radical scavenging and reducing power) except three domestic red wines. The correlation coefficient between total polyphenolic content and their antioxidant activities, namely ABTS radical scavenging activity, DPPH radical scavenging activity and reducing power, were 0.9784, 0.9905 and 0.8580, respectively. No correlation was observed between total anthocyanin content and their antioxidant activities.

국내 시판되는 일부 다류 제품의 항산화 효과

최용민(Youngmin Choi),김명희(Myunghee Kim),신정진(Jung-Jin Shin),박주미(Ju-Mi Park),이준수(Junsoo Lee) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.5

본 연구에서는 일상생활에서 손쉽게 음용할 수 있는 차 추출물에 대해 항산화력과 항산화 성분의 함량을 측정함으로써 그 상관관계를 알아보고자 하였다. 차 추출물의 항산화력은 ABTSㆍ^+와 DPPH radical을 사용하여 측정하였으며, 항산화력 성분은 총 폴리페놀, 총 플라보노이드, 총 비타민 C 함량을 각각 측정하였다. 총 폴리페놀 함량은 홍차, 허브티 Ⅰ, 녹차 Ⅰ, 허브티 Ⅱ, 녹차 Ⅱ, 한차 Ⅰ에서 101.51~62.60 ㎎범위로 다른 차에 비하여 높게 나타났으며, 총 플라보노이드 함량은 허브티 Ⅱ, 한차 Ⅰ, 홍차에서 높은 함량을 나타내었다. 반면 총 비타민 C의 경우 한차 Ⅰ이 15.78 ㎎을 나타낸 제품을 제외하고 다른 것들은 모두 낮은 함량을 나타내었다. 항산화력이 높게 나타난 차는 주로 녹차류와 홍차였으며 이들의 항산화력에 기여하는 물질이 주로 비타민 C나 플라보노이드가 아닌 폴리페놀성 화합물임을 알 수 있었다. The antioxidant activities and their antioxidant compounds of a group of teas obtained in local markets were investigated. A total of 18 teas were tested for their antioxidant activities based on their ability to scavenge ABTS (2,2'-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid) cation radical and DPPH (1,1-diphenyl-2- picrylhydrazyl) free radical. The former was expressed as mg of ascorbic acid equivalents per 1 tea bag (L-ascorbic acid equivalent antioxidant capacity, AEAC) and the latter was expressed as percentage of electron donating activity (EDA%). A good correlation of AEAC and EDA was observed between the two methods. The concentrations of total polyphenolics and flavonoids in tea extracts were measured by spectrophotometric methods. Total ascorbic acid was determined via the 2,6-dicholoroindophenol titrimetric method. According to the AEAC value and EDA, black tea, brown rice green tea, green tea, herb tea and malva tea showed relatively high antioxidant activities. Polyphenolic compounds were the major naturally occurring antioxidant compounds found in teas and the high concentrations of polyphenolic compounds were observed in black tea, green tea and herb tea. Overall, six teas out of 18 teas tested in the study showed better antioxidant activities and higher amounts of total polyphenolic compounds.

상업용 김치와 담금 배추김치의 발효에 따른 품질특성 변화

남동건,김세나,최용민,김영섭,양미란,한혜경,최애진,Nam, Dong-Geon,Kim, Sena,Choi, Youngmin,Jin, Yong-Xie,Yang, Mi-Ran,Han, Hye-Kyung,Choi, Ae-Jin 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.2

Purpose: The purpose of this study was to evaluate the folate contents and quality characteristics of commercial and fermented Kimchi and compare the correlation between folic acid and quality characteristics. Methods: The contents of total folate and quality characteristics were evaluated in 10 kinds of industrial and local Kimchi and nine kinds of other commonly consumed Kimchi. Changes in folate content and quality characteristics of Kimchi during 14 days of fermentation at $15^{\circ}C$ were compared. Results: Chungnam (L4) Kimchi had the lowest pH of 4.62, and acidity (0.57%) and salinity (3.26%) were highest compared to other areas. The content of total folate of D company (A) was the highest at $73.66{\mu}g/100g$. The content of total folate was significantly higher than those of Sesame leaf Kimchi (O9) and Young leafy radish Kimchi (O5) containing 65.77 and $62.82{\mu}g/100g$, respectively. The pH of fermented Kimchi decreased from 6.09 to 4.11 (p<0.05), and the acidity significantly increased (p<0.001) to 0.32-0.66%. Reducing sugar content decreased rapidly by 4 days and then slowly decreased (p<0.001). Total bacteria and lactic acid bacteria counts significantly increased (p<0.05) with fermentation period. Content of total folate was highest at $69.82{\mu}g/100g$ and $68.16{\mu}g/100g$ on days 0 and 2 of fermentation, after which it decreased to 77.6% at $15.61{\mu}g/100g$ on day 10 of fermentation. Conclusion: As a result, there was no definite trend regarding folate content in commercial Kimchi and other Kimchi. Young leafy radish, Chives, and Welsh onion Kimchi, which are rich in green leaves, are excellent folate source foods. The highest folate content of fermented Kimchi was identified on day 2 of fermentation. Therefore, it is recommended to use raw or immature Kimchi when using Kimchi as a folate source food.

국내에서 소비되는 상용 식품의 비타민 K₁ 함량 분석

이성응,성지혜,최용민,김영화,정헌상,이준수,Lee, Seongeung,Sung, Jeehye,Choi, Youngmin,Kim, Youngwha,Jeong, Heon-Sang,Lee, Junsoo 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.8

Vitamin $K_1$ (phylloquinone) content of commonly consumed foods in Korea were determined by solvent extraction followed by reversed-phase liquid chromatography using post-column derivatization and fluorescence detection. Samples were obtained in the years of 2013 and 2015. In this study, 46 vegetables, 14 fruits, and 6 legumes were analyzed. Relatively higher amounts of vitamin $K_1$ were found in sweet potato leaves, green kiwi, and mung beans among vegetables, fruits, and legumes, respectively. The content of vitamin $K_1$ in vegetables including spinach, broccoli, and potato ranged from non-detectable (ND) to $1,467.3{\mu}g/100g$. The content of vitamin $K_1$ in fruits ranged from ND to $42.7{\mu}g/100g$. The content of vitamin $K_1$ in legumes, including soybeans, mung beans and peas ranged from 1.7 to $63.4{\mu}g/100g$. In addition, the analytical method validation parameters including recovery, reproducibility, repeatability, peak purity, and linearity were calculated to ensure the method's validity. The results showed high linearity with a correlation coefficient of 0.9999. Overall recovery was close to 100% (n=5). This study revealed reliable vitamin K content in commonly consumed foods in Korea for a nutritional information and food composition database. 본 연구에서는 국내에서 소비되는 일부 상용식품의 비타민 $K_1$ 함량을 측정하고자 하였으며, 이 분석방법을 검증하며 결과의 신뢰도를 확보하고자 하였다. 각 식품군의 비타민 K는 용매추출법을 이용하여 추출하였으며, 포스트칼럼이 장착된 역상 HPLC를 통하여 분리, 정량하였다. 채소류에서는 고구마 잎이 $1,467.3{\mu}g/100g$으로 가장 높았으며, 과일류는 녹색 키위가 $42.7{\mu}g/100g$으로 가장 높게 분석되었다. 두류에서는 녹두가 $63.4{\mu}g/100g$으로 가장 높은 값을 나타내었다. 분석방법을 검증하기 위하여 직선성, 재현성, 반복성, 회수율 및 peak purity를 구하였으며 분석관리 차트를 작성하여 분석 결과 값을 관리하였다. 그 결과 본 시험법에서 표준물질의 피크 머무름시간과 모시잎 시료의 피크 머무름시간이 일치하여 특이성을 확인하였다. 검량선의 상관 계수는 0.9999 이상으로 높은 유의 수준을 보여 분석에 적합함을 알 수 있었으며, 반복성과 재현성의 변동계수는 각각 2.33, 3.93%로 나타났고 회수율은 103.67%로 우수하게 나타났다. 본 연구에서 분석된 자료는 표준화된 식품성분표의 기초 자료로 이용될 수 있을 것으로 판단된다.

콩의 종류 및 조리방법에 따른 단백질·아미노산 함량 변화

임정연,김상천,김세나,최용민,양미란,조인희,김행란,Im, Jeong Yeon,Kim, Sang-Cheon,Kim, Sena,Choi, Youngmin,Yang, Mi Ran,Cho, In Hee,Kim, Haeng Ran 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.5

Purpose: The objective of this study was to provide nutritional information (protein and amino-acid contents) of soybeans (Baktae, Seoritae, Huktae, and Seomoktae) with different cooking methods. Methods: Raw, boiled (in $100{\pm}15^{\circ}C$ of water for 4 hr), and fried (in a pan at $110{\pm}15^{\circ}C$ for $20{\pm}5min$) soybean samples were prepared. Contents of protein and amino acids were determined. Results: Protein content in raw Baktae, Seoritae, Huktae, and Seomoktae soybeans ranged from 361.0 to 386.8 mg/g. Protein contents differed according to cooking methods. They were higher in pan-fried beans (107.9-113.5%) than in raw or boiled soybeans (48.2-49.5%). A total of 18 amino acids were analyzed. Amino acid data sets were subjected to principle component analysis (PCA) to understand their differences according to soybean types and cooking methods. Bean samples could be distinguished better according to cooking method in comparison with bean types by principle component (PC1) and PC2. In particular, fried soybeans contained much higher levels of cystein. Other amino acids were the dominant in raw and boiled ones. On the other hand, the amounts of threonine, histidine, proline, arginine, tyrosine, lysine, tryptophan, and methionine were higher in raw bean samples than in cooked ones. Conclusion: The contents of amino-acids and proteins are more effected by different cooking methods in comparison with soybean types.

흰색과 갈색 팽이버섯(Flammulina velutipes)의 영양성분 및 용매별 추출물의 항산화 활성

홍형석,강내경,이종헌,최용민,남진식,Hong, Hyung-Seok,Kang, Nae-Kyoung,Lee, Jong-Hun,Choi, Youngmin,Nam, Jin-Sik 한국식품영양학회 2022 韓國食品營養學會誌 Vol.35 No.5

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.

단고추 종류와 데침처리에 따른 영양성분 변화 및 잔존율 비교

김홍균,황진봉,김세나,최용민,김소민,한혜경,양미란,김행란,Kim, Honggyun,Hwang, Jin Bong,Kim, Se Na,Choi, Youngmin,Kim, So-Min,Han, Hye-Kyung,Yang, Mi-Ran,Kim, Haeng Ran 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.4

Purpose: To provide the nutritional information of sweet peppers, we have evaluated changes of nutrient content and retention rates by different sweet pepper types and blanching method. Methods: Four types of raw and blanched ($100^{\circ}C$, 30 sec) sweet peppers were prepared and their weight, nutrient content (3 water soluble vitamins, 10 minerals) and retention rates were analyzed. Results: The weight of blanched sweet peppers was decreased than that of raw sweet peppers. From the results of the two-way analysis, the type of sweet pepper had a greater influence than blanching method used on the thiamine, riboflavin, folate and vitamin C contents (but not niacin) (p<0.05). Red pimento contained the most thiamine (0.1 mg/100 g), riboflavin (0.16 mg/100 g), folate ($47.89{\mu}g/100g$) and total niacin (0.11 mg/100 g). Red paprika contained high levels of riboflavin (0.15 mg/100 g) and folate ($44.96{\mu}g/100g$). Orange paprika contained the highest vitamin C content (116.29 mg/100 g). In addition, the mineral content, with the exception of Se, was strongly influenced by the type of sweet pepper rather than the blanching method (p<0.001). The K content of sweet peppers was higher than other minerals. Overall, after blanching, high retention rates (over 70%) were observed in all types of sweet peppers. However, the retention rates of thiamin, vitamin C and Se showed lower levels (less than 70%). Conclusion: The vitamin and mineral contents depends more on the type of sweet pepper; although vitamin and mineral (except Se) contents showed some changes after blanching. Our results can be utilized to determine the effects of cooking processes on nutritional information.

조미료류, 채소류, 과일류 등의 농산식품에 함유된 베타카로틴 함량 분석

신정아(Jung-Ah Shin),최용민(Youngmin Choi),이기택(Ki-Teak Lee) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.3

본 연구는 식품성분표 개정을 위한 기초연구로서 농산식품인 조미료류 5개, 차류 2개, 채소류 2개, 곡류 3개, 견과류 및 종실류 6개, 유지류 2개, 과일류 20개에 함유되어 있는 기능성 영양성분 중 하나인 베타카로틴 함량을 분석하였다. 대표성과 신뢰성이 확보된 베타카로틴의 분석품질을 확보하기 위하여 참값을 알고 있는 표준인증물질인 slurried spinach(SRM 2385)의 베타카로틴 함량을 측정한 결과 RSD 1.73%였으며, 회수율은 102%로 아주 양호한 결과를 얻었다. 농산식품 분석 결과 채소류와 차류에서 비교적 높은 베타카로틴 함량이 검출되었다. 보리순가루 17,293.95 μg/100 g(2,882.33 μgRE), 보리순 생것 2,755.15 μg/100 g (459.19 μgRE), 녹차가루 7,579.04 μg/100 g(1,263.17 μg RE), 마른 녹차잎 13,671.85 μg/100 g(2,278.64 μgRE)으로 베타카로틴 함량이 비교적 높았다. 견과류 및 종실류의 베타카로틴 함량 분석 결과 검은 참깨 마른 것 41.27 μg/100 g(6.88 μgRE), 들깨 마른 것 33.06 μg/100 g(5.51 μg RE), 흰 참깨 마른 것 25.36 μg/100 g(4.23 μgRE) 순으로 베타카로틴 함량이 검출되었다. 유지류의 베타카로틴 함량분석 결과 들기름 58.56 μg/100 g(9.76 μgRE)과 참기름 11.41 μg/100 g(1.90 μgRE)으로 측정되었다. 과일류 20개에서는 살구 생것 2,280.35 μg/100 g(380.06 μgRE)과 파파야완숙 생것 242.57 μg/100 g(40.43 μgRE), 파파야적숙생것 162.70 μg/100 g(27.12 μgRE)으로 비교적 높은 베타카로틴 함량을 나타내었다. 거봉 생것, 청포도 생것, 켐벨얼리포도 생것의 경우 껍질을 포함하였을 때 베타카로틴 함량이 높게 측정되었다. The content of β-carotene in agricultural foods, such as seasonings, tea, vegetables, cereals, nuts & seeds, oils & fats, and fruits, were quantitatively analyzed using reversed-phase HPLC with an UV/visible detector. Standard reference material (SRM) 2385 was used as a control material to validate measurement of β-carotene in this study. Recovery percentage and relative standard deviation of β-carotene in SRM 2385 were 102% and 1.73%, respectively. Vegetables and tea contained relatively high concentrations of β-carotene (young barley powder, 17,293.95 μg/100 g; raw young barley, 2,755.15 μg/100 g; dried green tea leaves, 13,671.85 μg/100 g; green tea powder, 7,579.04 μg/100 g). Contents of β-carotene in nuts & seeds as well as oils & fats ranged from 11.32 μg/100 g in almond products (roasted with salt) to 58.56 μg/100 g in perilla seed oil. Among 20 fruits, a high content of β-carotene was found in apricots (raw), which contained 2,280.35 μg/100 g.