The Korean Journal of Food And Nutrition最新文献_第2页

Contents of vitamin B9 (folate) and B12 (cobalamins) in commonly consumed seafood menus in Korea 在韩国，常见的海鲜菜单中维生素B9(叶酸)和B12(钴胺素)的含量

The Korean Journal of Food And Nutrition Pub Date : 2021-01-01 DOI: 10.4163/JNH.2021.54.2.211

E. Park, B. Jeong, Jiyeon Chun

{"title":"Contents of vitamin B9 (folate) and B12 (cobalamins) in commonly consumed seafood menus in Korea","authors":"E. Park, B. Jeong, Jiyeon Chun","doi":"10.4163/JNH.2021.54.2.211","DOIUrl":"https://doi.org/10.4163/JNH.2021.54.2.211","url":null,"abstract":"Purpose: A total of 39 seafood menus were prepared according to the Korean standard recipe, and analyzed for vitamin B9 (folate) and B12 (cobalamins) contents, using validated applied analytical methods. The menus included Guk/Tang/Jjigae (boiled or stewed dishes, n = 10), Bokkeum (stir-fried dishes, n = 10), Jjim/Jorim (braised or steamed dishes, n = 7), Gui (baked or grilled dishes, n = 7), Twigim (deep-fried dishes, n = 2) and Muchim (dried or blanchedseasoned dishes, n = 3). Methods: The contents of vitamin B9 and B12 in all food samples were determined by the trienzyme extraction-Lactobacillus casei and immunoaffinity-high-performance liquid chromatography/photodiode array detection methods. Analytical quality control was performed in order to assure reliability of the analysis. Results: Accuracy (97.4–100.6% recoveries) and precision (< 6% relative standard deviations for repeatability and reproducibility) of vitamin B9 and B12 analyses were determined to be excellent. The vitamin B9 and B12 contents of the 39 seafood menus evaluated, varied in the range of 1.83–523.08 μg/100 g and 0.11–38.30 μg/100 g, respectively, depending on the ingredients and cooking methods. The vitamin B9 content was highest in Jomi-gim (523.08 μg/100 g), followed by Geonsaeu-bokkeum (128.34 μg/100 g) and Janmyeolchi-bokkeum (121.53 μg/100 g). Vitamin B12 was detected in all seafood menus, with highest level obtained in Kkomack-jjim (41.58 μg/100 g). The seaweed dish was found to have high levels of both vitamin B9 and B12. All assays were performed under strict quality control. Conclusion: Guk and Tang menus, which contain a large amount of water, were relatively lower in the vitamin B9 and B12 contents than the other menus. Bokkeum menus containing various vegetables were high in the vitamin B9 content, but the vitamin B12 content was dependent on the type of seafood used in the menu.","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"155 1","pages":"211"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79787863","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Analysis of Major Phytosterol Contents for 10 Kind of Vegetable Oils 10种植物油主要植物甾醇含量分析

The Korean Journal of Food And Nutrition Pub Date : 2021-01-01 DOI: 10.9799/KSFAN.2021.34.2.217

Sang-Hun Cho, Myung-Jin Lee, Ki-Yu Kim, Geonhui Park, Suk-Ho Kang, Kyoung-Suk Um, Hyo-Jeong Kang, Yong-bae Park, M. Yoon

引用次数: 0

The Antioxidant and Antimicrobial Activity of Solanum nigrum L. Fruit Powder by Extraction Solvent 提取溶剂对茄果粉抗氧化及抑菌活性的影响

The Korean Journal of Food And Nutrition Pub Date : 2021-01-01 DOI: 10.9799/KSFAN.2021.34.2.137

K. Shin, Yeong-cheol Eum

引用次数: 1

Antioxidative and α-Glucosidase Inhibition Activit of Extracts Fraction from Saururus chinensis Baill 菝葜提取物的抗氧化活性及α-葡萄糖苷酶抑制活性

The Korean Journal of Food And Nutrition Pub Date : 2021-01-01 DOI: 10.9799/KSFAN.2021.34.3.289

Youn Ri Lee

引用次数: 0

Antioxidative and Antimicrobial Effects of Ethanol Extract of Codonopsis lanceolata by Steaming Times 蒸煮次数对杉木党参乙醇提取物抗氧化及抗菌作用的影响

The Korean Journal of Food And Nutrition Pub Date : 2021-01-01 DOI: 10.9799/KSFAN.2021.34.1.107

Hee-Kyung Lee, C. H. Suk, On-Yu Choi，, 최두복

引用次数: 1

Determination of the Contents of Apigenin and Luteolin in Vegetables 蔬菜中芹菜素和木犀草素含量的测定

The Korean Journal of Food And Nutrition Pub Date : 2021-01-01 DOI: 10.9799/KSFAN.2021.34.2.233

Kyung-ja Kang, Beom-ho Kim, Dae-hwan Kim, H. Yun, Young-Sun Cho, Narae Han, Jong-Chul Choi, Sung-nam Lee, O. Choi

引用次数: 1

Extraction Characteristics on Soaked Liquor of Omija (Schisandra chinensis) by Freeze-thawing Process 五味子浸渍液冻融提取特性研究

The Korean Journal of Food And Nutrition Pub Date : 2021-01-01 DOI: 10.9799/KSFAN.2021.34.3.263

E. Lee, Y. Jee, Seung Eun Lee, Hyung Don Kim, Jehun Choi, Min Hye Kang, Geum-soog Kim, S. Choi, G. Jang

引用次数: 0

Analysis of the Effects of Red Ginseng Ingredient-based 'SSR' in Decreasing Fatigue and Inducing Changes in Blood Composition through a Clinical Trial 通过临床试验分析红参成分“SSR”对减轻疲劳和诱导血液成分变化的作用

The Korean Journal of Food And Nutrition Pub Date : 2021-01-01 DOI: 10.9799/KSFAN.2021.34.2.196

K. Shin, Hong Lee, Sun Mi Park

引用次数: 0

Antioxidant and Anti-Diabetic Activities of Soybean Fermented with Monascus 红曲发酵大豆的抗氧化和抗糖尿病活性

The Korean Journal of Food And Nutrition Pub Date : 2021-01-01 DOI: 10.9799/KSFAN.2021.34.2.187

S. H. Kim, S. Kang

引用次数: 1

Quality Characteristics of Centella asiatica Species and Antioxidant Activities of Solvent Extracts 积雪草品种品质特征及溶剂提取物的抗氧化活性

The Korean Journal of Food And Nutrition Pub Date : 2021-01-01 DOI: 10.9799/KSFAN.2021.34.3.255

Kyung-Haeng Lee, K. Yu, Y. Bae, Chaelim Kim, Ga-young Joo, J. Yun

{"title":"Quality Characteristics of Centella asiatica Species and Antioxidant Activities of Solvent Extracts","authors":"Kyung-Haeng Lee, K. Yu, Y. Bae, Chaelim Kim, Ga-young Joo, J. Yun","doi":"10.9799/KSFAN.2021.34.3.255","DOIUrl":"https://doi.org/10.9799/KSFAN.2021.34.3.255","url":null,"abstract":"Centella asiatica (CA) is a vegetable that has been used for medicinal purposes for a long time, but it is not well known in Korea. In this study, the approximate analysis, physicochemical properties, free sugars, free amino acids and minerals of native and improved CA cultivated in Chungju area were measured. And the antioxidant contents and activities of CA solvent extracts were measured. There was no significant difference between native and improved species. As for the characteristics of CA, it was confirmed that the improved species had a large weight, size and a tough texture. Glucose was detected in native CA, fructose, glucose and sucrose were detected in improved species. A total of 15 free amino acids were detected and the content was slightly higher in improved species than in native species. The mineral content in CA was slightly higher in the improved species, and the detected minerals were Na, P, Ca, K, Mg and Fe. Polyphenols, ascorbic acid and flavonoids in each extraction solvent (water, 70% and 100% ethanol) were all higher in the improved species than in native species. And it was found that the antioxidant activities of ethanol extracts were higher than that of water.","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"10 1","pages":"255-262"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87266182","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1