부산지역에 위치한 시설원 거주노인의 식생활, 영양섭취상태 및 건강상태에 관한 연구

김현주 동아시아식생활학회 1997 동아시아식생활학회지 Vol.7 No.4

The purpose of this study was to investigate of the dietary life, nutritional status and health condition in 100 elderly living in nursing homes in Pusan area. The quality of meals served in nursing homes base on nutrient contents and the state of preferared foods was evaluated by the questionaire and the nutritional status and health condition of subjects were estimated by the analysis of serum components. The results of this study are summarized as follows : 1. Almost all subjects were aged over 70 years and poor-educated. Mean height and weight of subjects were lower than Korean average standard but Body Mass Index(BMI) of those were normal and body fat contents of females were especially high. 2. Protein, vitamin A, vitamin C and Ca intake of subjects were lower than Korean RDA. Subjects preferred pan-broiled for meats and fishes, muchim for vegetables fruits as food between meals. 3. There were no smoking and drinking in almost all subjects. All subjects have taken nutritional supplements, mainly mineral supplements. Prevalence of disease in subjects were in the following order : cardiovascular, stomach, neuralgia in males. The frequency of neuralgia in females was highest. 4. Serum levels of HDI-cholesterol, total cholesterol, triglyceride, total protein, albumin, globulin, Ca and Mg were lower than those of normal ranges. Therefore, it is necessary to improve nutritional status of the elderly in nursing homes with by increasing the various side dishes and to develop the standard menu for those.

떫은감의 재배지역과 품종에 따른 영양성분 특성

변린린(Lin-Lin Bian),유수연(Su-Yeon You),박정진(Jeongjin Park),양수진(Soo Jin Yang),정현정(Hyun-Jung Chung) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.3

본 연구에서는 떫은감의 대표적인 품종인 대봉감과 반시의 일반성분 및 영양성분을 분석하고 비교하였으며, 대봉감과 반시의 재배지역별 영양성분의 특성을 살펴보았다. 다양한 영양성분은 품종에 따라 다른 함량을 나타냈는데 대봉감 품종은 불용성 식이섬유, 베타카로틴, 과당, 자당, 만니톨, 칼륨, 사과산, 호박산, 총 페놀화합물이 반시 품종에 비해 유의적으로 높은 함량을 나타냈으며, 반대로 반시 품종은 수분함량, 조단백질 함량, 비타민 C, 칼슘, 망간, 주석산, 총 플라보노이드 함량이 대봉감 품종에 비해 유의적으로 높은 함량을 보였다. 재배지역에 따라 많은 성분들이 유의적인 차이를 나타냈다. 다른 지역에 비해 비교적 높은 함량을 보이는 영양성분은 A지역은 베타카로틴, 솔비톨, 만니톨, 아연, 총 페놀화합물, B지역은 조지방 함량, 리코펜, 자당, 자일리톨, 사과산, C지역은 호박산, D지역은 수분 함량, 망간, 탄닌, E지역은 조단백질 함량, 나트륨, 망간, 칼슘, 주석산, 총 플라보노이드 함량이었다. 이상의 결과로 떫은감은 품종이나 재배지역에 따라 많은 영양성분의 유의적인 차이를 나타낸다는 것을 확인하였으며 이런 차이는 떫은감을 활용한 가공제품 생산 시 고려되어야 할 사항으로 생각된다. The nutritional components of astringent persimmons according to growing region (five different regions) and cultivar (Daebong and Bansi) were analyzed. The analyzed nutritional components were proximate compositions, insoluble and soluble dietary fibers, vitamin C, carotenes (β-carotene and lycopene), free sugars (glucose, fructose, and sucrose), sugar alcohols (xylitol, sorbitol, and mannitol), minerals (Na, Mg, K, Ca, Mn, Fe, and Zn), organic acids (tartaric acid, malic acid, citric acid, and succinic acid), tannic acid, total phenolic compounds, and flavonoids. Daebong and Bansi, which are representative cultivars of astringent persimmons grown in Korea, exhibited significant differences in nutritional components. Insoluble dietary fibers, β-carotene, fructose, sucrose, mannitol, potassium, malic acid, succinic acid, and total phenolic compounds were present at higher levels in Daebong as compared to Bansi. On the other hand, Bansi was rich in moisture, crude protein, vitamin C, Ca, Mn, tartaric acid, and flavonoids. Nutritional components were highly influenced by growing region. Daebong grown in region A was greater in β-carotene, sorbitol, mannitol, zinc, and total phenolic compounds among the all other tested persimmons grown in five different regions. The crude protein, Na, Ca, Mn, tartaric acid, and flavonoids were highest in Bansi grown in E region.

Effect of Different Varieties, Processing Methods, Harvesting Times, and Storage Periods on the Quality of Maca

Tingting Xu,Xiaoya Chen,Xiuming Cui,Chengxiao Wang,Lisha Qiu 한국원예학회 2023 원예과학기술지 Vol.41 No.4

Maca, Lepidium meyenii Walpers (Brassicaceae), has been the subject of much research due to its unique biological activity. Maca is widely distributed in Yunnan Province, China, but is not well recognized in the market. In this study, through a chemical analysis, high-performance liquid chromatography (HPLC), and principal component analysis (PCA), the nutritional and bioactive components of different varieties, processing methods, harvesting times, and storage periods of maca were determined and analyzed. The results indicated that whole maca when dried at 35°C, harvested around the winter solstice and planted at an altitude of about 3,000 meters was favorable for the production of nutrients and bioactive components. Compared to black maca, yellow maca had higher levels of glucosinolates, flavonoids, alkaloids and macamides. In addition, a shorter storage period (less than one year) of maca leads to a higher content of bioactive components. The findings here provide a scientific basis for the cultivation and origin processing of maca

어획지별 바다방석고둥의 식품성분 특성

하진환,김풍호,심효도,김진수,김인수,HA Jin-Hwan,KIM Poong-Ho,SIM Hyo-Do,KIM Jin-Soo,KIM In-Soo 한국수산과학회 2001 한국수산과학회지 Vol.34 No.4

바다방석고둥을 효율적으로 이용하기 위한 기초 연구로 바다방석고둥의 어획지별 (제주시, 서귀포시, 한림읍 및 성산읍 연안)위생적, 영양적, 맛 및 관능적 특성과 같은 식품성분 특성에 대하여 살펴보았다. 바다방석고둥은 수은, 납 및 카드뮴과 같은 중금속이 검출되지 않았거나 흔적량에 불과하여 식품소재로 사용하여도 중금속적인 면에서는 안전하다고 판단되었다. 바다방석고둥의 엑스분 질소함량은 $343.0\~385.4mg/100g$이었다. 구성아미노산함량은 $12.5\~13.2g/100g$이었고, 함량이 많은 것으로는 glutamic acid, proline 및 aspartic acid 등이었으며, 곡류 제한아미노산인 lysine의 함량도 많았다. 그리고, 무기질은 나트륨, 칼슘, 칼륨 및 마그네슘 등의 함량이 많았다. 바다방석고둥의 지방산조성은 필수지방산이거나 건강기능성이 인정되는 20:4n-6, 20:5n-3 및 22:5n-3 등과 같은 고도불포화산이 주요 지방산이었으나, 지질함량이 깎아 지방산에 의한 건강 기능성을 기대하기는 어렵다고 판단되었다. 이상의 결과로 미루어 보아 바다방석고둥은 어획지에 따른 차이가 거의 없어, 이들을 가공원료로 사용하는 경우 어획지역에 따른 가공품의 품질 차이는 없으리라고 판단되었다. In order to investigate regional variation of food component in the top shells, Omphalius pfeifferi capenteri, caught from Jeju, Sogwipo, Hallim and Songsan, Jeju island, Republic of Korea, food sanitary (heavy metal and volatile basic nitrogen), nutritional (mineral, total amino acid contents, fatty acid composition), taste (extractive nitrogen) components and sensory evaluation (color, texture and taste) were measured. From the result of the contents of heavy metal and volatile basic nitrogen, the top shell might not invoke health risk in using food source, The extractive nitrogen contents of top shell were $343.0\~385.4\;mg/100\;g$. The amounts of total amino acids were $12.5\~13.2\;g/100\;g$, and the major compound among them were glutamic acid, proline and aspartic acid. The major compound among mineral were sodium, calcium, potassium and magnesium. In fatty acid composition, polyenes with essential component or healthy functionality such as 20:4n-6, 20: 5n-3 and 22: 5n-3 were the major components. But, lipid content was extremely small. Judging from the results of chemical and sensory evaluation described a above, food components were not different among top shells caught from various area.

Comparison of Nutritional Components in Soybean Varieties with Different Geographical Origins

( Jin Hwan Lee ),( Myoung Gun Choung ) 한국응용생명화학회 2011 Applied Biological Chemistry (Appl Biol Chem) Vol.54 No.2

Nutritional components, including isoflavone, protein, oil, fatty acid, and free sugar, in soybean varieties with different geographical origins were evaluated. Three representative isoflavone aglycones (daidzein, glycitein, and genistein) from the hydrolyzed extract were elucidated using high-performance liquid chromatography with diode array detection and electrospray ionization/ mass spectrometry. Among components, isoflavone exhibited differences between varieties and countries, whereas protein, oil, fatty acid, and free sugar showed no meaningful differences. Genistein (596.2 μg/g) exhibited the highest content of isoflavone, followed by daidzein (499.8 μg/g), and glycitein (87.2 μg/g). Nepal varieties showed the highest average isoflavone content (1,391.2 μg/g), with the lowest (878.2 μg/g) from those of China. Linoleic acid (>50%) in fatty acid and sucrose (>70%) in free sugar exhibited the highest contents in all varieties. Although isoflavone showed predominant differences, this component was not significantly correlated with countries owing to the differences in contents of various varieties from each country. However, isoflavone in terms of nutritional value may be a key factor when considering the useful ingredients of soybeans from different geographical origins.

일반성분분석을 통한 군납 건빵의 배합비 관리 연구

이동헌,정민홍,변지은,이광근 한국산업식품공학회 2019 산업 식품공학 Vol.23 No.1

In this study, the nutritional components (moisture, fat, protein, ash) value of military hardtack was collected and analyzed to control the mixing ratio of rice and flour. Hardtack from 4 factories was analyzed by 3 testing organizations certified by the Korean Ministry Food and Drug Safety. In addition, the accuracy and collaborative study possibility of each organization were evaluated in Q-test and HorRat. Also, other hardtack groups with different mixing ratios were compared to quality control of hardtack by I-MR charts. As a result, the HorRat and Q-test values of test organizations were 0.5-6.2 and 0.08-0.91, respectively. The quality of hardtack by the factories was similar. However, for accurate management of the mixing ratio, suggesting both upper and lower limit requirements of the nutritional components is necessary.

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.

유색 파프리카의 영양성분

류아름(A-Reum Ryu),강민철(Min-Cheol Kang),홍정선(Jung Sun Hong),최정희(Jeong Hee Choi),최윤상(Yun-Sang Choi),최희돈(Hee-Don Choi) 한국축산식품학회 2021 Food and Life Vol.2021 No.3

This study was conducted to examine the nutritional components of three different colored varieties of paprika―the red,the orange, and the yellow. Their nutritional value was investigated based on the approximate composition of free sugar,organic acid, free amino acid, fatty acids, vitamins, and mineral content. All 3 paprika varieties were rich in the freesugars―fructose and glucose, with red paprika (RP) having the highest sugar content. Amongst organic acids, the succinicacid content in RP was 3.6–5.3 times higher than orange paprika (OR) and yellow paprika (YP). Aspartic acid andglutamic acid were highest among the major free amino acids in all the paprika varieties, with the lowest content inthe RP. Altogether, 6 saturated fatty acids and 4 unsaturated fatty acids were detected; the former were highest inthe RP while the latter were highest in the OR and the YP varieties. YP and RP contained significantly higher contentof vitamin C and vitamin E respectively, in comparison to OR. The colored paprika were rich in the following minerals,with significantly high content in the YP: potassium>phosphorus>magnesium. In conclusion, the findings indicate a differencein the nutritional composition of the colored varieties of paprika that can potentially be used as an index affectingthe consumer consumption.

Taste-Active and Nutritional Components of Thai Native Chicken Meat: A Perspective of Consumer Satisfaction

Lengkidworraphiphat, Phatthawin,Wongpoomchai, Rawiwan,Bunmee, Thanaporn,Chariyakornkul, Arpamas,Chaiwang, Niraporn,Jaturasitha, Sanchai Korean Society for Food Science of Animal Resource 2021 한국축산식품학회지 Vol.41 No.2

The taste-active and nutritional components of Thai native, broilers, black-boned, and spent hen chickens were analyzed. The amounts of tasty amino acids especially glutamic acid were the highest in Thai native chicken. The black-boned chicken had the highest arginine content, related to the least amount of consumer satisfaction. Concerning nutritional quality, choline, and taurine were deemed important for brain function. The black-boned chicken showed the highest choline and taurine contents, unlike that of the spent hens. In contrast, broilers presented the highest betaine content, which might be attributed to their lipid metabolism. L-carnitine content was abundant in black-boned and Thai native chickens. Moreover, the amounts of essential amino acids were high in Thai native chicken. In conclusion, black-boned chicken proved to be an excellent nutritional source for health-conscience consumers, whereas the Thai native chickens were flavourful and delicious.

Phenotypic Variations in External and Internal Fruit Quality Traits of Different Plum Accessions

Lehan Xia,Long Chen,Yuling Chen,Zhenyu Huang 한국원예학회 2023 원예과학기술지 Vol.41 No.5

Chinese plum (Prunus salicina Lindl.) is a fruit tree with a range of different fruit characteristics, such as different sizes, shapes, flavors, textures, and colors. The relationships between the economic characteristics, nutritional components, functional components, and antioxidant activities of plum fruit have rarely been reported. In order to select new and superior varieties of Chinese plum that are suitable for promotion in north China, eight Chinese plum varieties mainly cultivated in Henan Province (‘Purple amber plum’, ‘Green crisp plum’, ‘French plum’, ‘Princess plum’, ‘Huangganli’, ‘Huangjuli’, and ‘Friar plum’ from Zhengzhou city, and ‘Friar plum’ from Pingdingshan city) and five new breed accessions (‘7–15 plum’, ‘4–12 plum’, ‘1–24 plum’, ‘3–11 plum’, and ‘4–22 plum’) were used as subjects, with the main appearance indexes, nutrient components, functional components, and extract antioxidant activities from these fruits determined and analyzed. The results show that the same accessions of Chinese plum in different regions had the same fruit shape index values, whereas their fruit sizes, nutrient components, functional components and antioxidant activities showed significant differences. The total sugar content was extremely significantly positively correlated with reduced sugar contents and vitamin C (Vc) contents in the different accessions, with correlation coefficients of 0.926 and 0.708, respectively. The flavonoid contents and total phenolic contents in different accessions of plum fruits had an extremely significant positive correlation, with a correlation coefficient of 0.979 obtained. The flavonoid contents and total phenolic contents were significantly positively correlated with the ·OH scavenging capacity, showing correlation coefficients of 0.664 and 0.650, respectively. ‘Princess plum’ and ‘French plum’ had high flavonoid contents, total phenolic contents, and ·OH scavenging capacity levels; the ‘4–12 plum’ had a high triterpenoid acid content and DPPH· scavenging capacity; and ‘Huangganli’ had a high triterpenoid acid content and ·O₂ -scavenging capacity. These results confirm that Chinese plums are a good source of natural phenolic antioxidants.