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Kim Yoonjeong,Pyeon Jiye,Lee Jae-Yeon,Kim Eun-Min,La Im-Joung,Lee Ok-Hwan,Kim Keono,Sung Jeehye,Kim Younghwa 한국응용생명화학회 2024 Applied Biological Chemistry (Appl Biol Chem) Vol.67 No.-
Morinda citrifolia L. (Noni) has been widely used in traditional medicine in tropical zones and has become increasingly popular globally owing to its health benefits. Most noni fruits are consumed as juice, which is traditionally produced by the natural fermentation of noni fruits. In this study, the metabolic profiles of noni fruit juice (NJ1) and fermented noni fruit juices (NJ2 and NJ3) was compared. A total of 74, 83, and 91 compounds including anthraquinones, coumarins, flavonoids, phenolic acids, phenolics, terpenoids, and miscellaneous (acids, carbohydrates, vitamins, fatty acids, etc.) were tentatively identified from NJ1, NJ2, and NJ3 in both positive and negative electrospray ionization modes. The phenolic compound composition differed significantly between noni juice and fermented noni juice. The results of the unsupervised principal component analysis and hierarchical clustering analysis showed that the non-fermented juice group clustered with the fermented juice groups. Asperulosidic acid, isoasperulosidic acid, and rutin levels were higher in the NJ1 group than those in the NJ2 group. Deacetylasperulosidic acid and monotropein contents in NJ2 were higher than those in NJ1. Similarly, NJ1 had higher asperulosidic acid and isoasperulosidic acid than those in NJ3. The findings from this study have the potential to enhance the quality of fermented noni juice. Morinda citrifolia L. (Noni) has been widely used in traditional medicine in tropical zones and has become increasingly popular globally owing to its health benefits. Most noni fruits are consumed as juice, which is traditionally produced by the natural fermentation of noni fruits. In this study, the metabolic profiles of noni fruit juice (NJ1) and fermented noni fruit juices (NJ2 and NJ3) was compared. A total of 74, 83, and 91 compounds including anthraquinones, coumarins, flavonoids, phenolic acids, phenolics, terpenoids, and miscellaneous (acids, carbohydrates, vitamins, fatty acids, etc.) were tentatively identified from NJ1, NJ2, and NJ3 in both positive and negative electrospray ionization modes. The phenolic compound composition differed significantly between noni juice and fermented noni juice. The results of the unsupervised principal component analysis and hierarchical clustering analysis showed that the non-fermented juice group clustered with the fermented juice groups. Asperulosidic acid, isoasperulosidic acid, and rutin levels were higher in the NJ1 group than those in the NJ2 group. Deacetylasperulosidic acid and monotropein contents in NJ2 were higher than those in NJ1. Similarly, NJ1 had higher asperulosidic acid and isoasperulosidic acid than those in NJ3. The findings from this study have the potential to enhance the quality of fermented noni juice.
다양한 제조공정에 따른 사과주스의 이화학 특성 및 항산화 활성
김급래(Keup-Rae Kim),김건오(Keono Kim),박사무엘(Samuel Park),김승현(Seung Hyun Kim),김태완(Teawan Kim),이동희(Donghui Lee),성지혜(Jeehye Sung) 한국식품영양과학회 2024 한국식품영양과학회지 Vol.53 No.3
본 연구는 국내에서 제조공법에 따른 시판 사과주스의 이화학적 품질 특성, 항산화 활성 및 주요 플라보노이드 조성을 분석하였다. 본 연구에서 사과주스의 이화학적 특성을 분석한 결과 FC 주스에서 NFC 주스와 CF 주스보다 당도가 다소 낮은 반면 산도 및 pH는 유의적인 차이가 나타나지 않았다. 이외에도 각 시료의 색도 차이가 관찰되었지만 제조공정 차이에 의한 경향은 보이지 않았다. 항산화 활성 분석 결과 NFC 주스와 CF 주스의 항산화 활성이 FC 주스에 비해 유의적으로 높았다. 이러한 항산화 활성 차이는 사과주스 내 hydrophilic한 폴리페놀 및 플라보노이드 성분이 크게 기여한 것으로 사료된다. 사과주스 내 주요 플라보노이드는 phlorizin, (-)-epicatechin, procyanidin B1, procyanidin B2 및 procyanidin B5였으며 FC 주스와 비교해서 NFC 주스와 CF 주스의 함량이 높았다. 이는 사과주스 제조 시 농축과정 중 열처리로 인해 일부 플라보노이드를 포함한 항산화 성분들이 파괴되어 항산화 활성의 감소를 유도한 것으로 판단된다. Apple juice has recently attracted attention due to its high polyphenol content and antioxidant capacity. The present study investigated the flavonoid compositions and antioxidant properties of apple juices produced by cold filling (CF), from concentrate (FC), or not from concentrate (NFC). Flavonoid compositions were determined by LC-MS/MS using a triple quadrupole instrument, and antioxidant activities were evaluated using a ferric-reducing power assay and ABTS and DPPH radical scavenging assays. Results showed CF and NFC juices had significantly higher total phenolic and flavonoid contents than FC juice. Flavonoids detected and quantified included procyanidins, (–)-epicatechin, and phlorizin. Procyanidin B2 (0.45±0.03∼2.54±0.23 μg/mL) and (–)-epicatechin (0.70±0.03∼2.44±0.17 μg/mL) levels were significantly higher than those of other flavonoids in CF and NFC juices. In addition, NFC apple juice was the strongest radical scavenger and ferric ion reducer. These results suggest that CF and NFC apple juices be considered safe, effective, and natural products.
Vitamin K Contents of Processed Food and Restaurant Meals in Korea
Keono Kim,Yejin Kim,Yeji Kwon,Chaeeun Yeo,Jeehye Sung 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
In the Korean food composition database, there is a lack of reliable analytical data for Vitamin K1 (phylloquinone) and Vitamin K2 (menaquinone). This study was to determine phylloquinone and menaquinone contents of major processed foods and restaurant meals in Korea. Vitamin K content of sample was determined by solvent extraction and enzyme extraction followed by reversed-phase liquid chromatography using post-column derivatization and fluorescence detection. The analytical method of vitamin K was validated with respect to the quality control charts, a reference material, and precision. 65 Key food latest consumption trend was selected as commonly consumed foods in Korea based on dietary records. Relatively higher amount of vitamin K1 was found in plant-derived foods such as seaweed with vinegar dressing (119.49 μg/100 g) and seasoned chives (118.08 μg/100 g) than other foods. On the other hand, vitamin K2 was abundant in animal-based foods including steamed eggs (15.19 μg/100 g) and andong-style braised spicy chicken with vegetables (9.93 μg/100 g). The present study provides a reliable nutritional information to develop the food composition database in Korea.
Physicochemical and Sensory Properties of Different Varieties of Honeys
Keup-Rae Kim,Keono Kim,Chuleui Jung,Jeehye Sung 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
This study investigated the physicochemical and sensory qualities of 7 different honeys (chestnut, coffee, acasia, poly-flower, artificial, jujube, and manuka honeys). Sensory analysis was carried out by 79 consumer assessors. As the results of sensory qualities, acasia, artificial and poly-flower honeys had high familiarities of flavor, color and viscosity with low sourness and bitterness, contributing to the higher overall liking than the other honeys. However, coffee, jujube and manuka honeys showed low overall liking with high sourness and bitterness. The physicochemical characteristics were determined by °Brix, titratable acidity (TA), color, and sugar contents. Although the °brix had no significant difference between honey samples, sugar contents varied from 51.10 g/100 g (coffee honey) to 84.39 g/100 g (manuka honey). Fructose and glucose were the major sugars in all honeys. Chestnut, manuka, and coffee honeys had higher TA than other samples, which might be involved in the sourness of honeys. The present study suggests that sensory familiarities of honeys have a significant influence on the hedonic perception of honey.