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조리 방법에 따른 호박 중의 클로로필과 카로틴 함량 변화
김동석,小机信行,김미향 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.6
This study was performed to investigate changes of chlorophyll and carotene contents by cooking methods and parts of pumpkin(zucchini, green pumpkin, and sweet pumpkin). The highest chlorophyll content of 3-parts(peel, cortex, and seed), all of pumpkin was peel part for chlorophyll contents by cooking methods of all kinds of pumpkin. It was the highest when cooked by non-batter frying. Carotene was relativity stable with cooking. But in case of sweet pumpkin, steaming cooking method was reduced carotene contents. β-carotene of zucchini, green pumpkin, and sweet pumpkin was higher than standard contents.
Tsuchida, H.,Kozukue, N.,Han, G.P.,Choi, S.H.,Levin, C.E.,Friedman, M. Elsevier 2010 Postharvest biology and technology Vol.58 No.2
To elucidate the cause of reported pyruvate accumulation in chilled stored cucumbers (Cucumis sativus L.) cv. 'Toppugurin', we have examined differences in the extent of incorporation of acetate-1,2-<SUP>14</SUP>C into the tricarboxylic acid (TCA) cycle and the specific activity of the enzyme citrate synthase between healthy and chilling-injured cucumber tissues stored in the dark for 0, 3, 6 and 12 d at 1<SUP>o</SUP>C or 20<SUP>o</SUP>C. Radioactive tracing, gas chromatography, and enzyme analysis suggest that the incorporation of acetate into citrate, the distribution of organic acids in the tricarboxylic acid cycle, and the specific activity of citrate synthase in the cold-storage (chilling-injured) cucumber tissues differed from those in the healthy tissues. The observed decrease in citrate synthase activity may be the cause of the observed increase in pyruvate accumulation in the chilling-injured cucumber fruit tissue compared to tissues stored at 20<SUP>o</SUP>C. The results also suggest that the increased formation of pyruvate and reduced activity of citrate synthase during cold storage observed in the present study could serve as indicators (biomarkers) of stress-induced changes in chilled cucumbers. Possible mechanisms of the described effects are discussed.
토마토의 생육과정에 따른 성분 변화I : Tomatine 분석을 중심으로
김동석,小机信行,한재숙,김미향 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.6
This was aim to study the changes of components by different parts and maturity of tomato. We found that orally fed tomatine which induced a significant reduction in cholesterol in hamster in contrast to potato glycoalkaloids, the safety of tomatine was supported by our observation that pickled green tomatoes consumed widely in many countries has a high tomatine content. The tomatoes harvested during the first stage(10 days after flowering) contained tomatine 6333.49 ㎍ per 100 g and dehydrotomatine and α-tomatine in a ratio of about 1:13.8. The tomatine content then decreased by about 85% during stage 2(20 days after flowering) an dehydrotomatine contene dropped to a value near zero during stage 3, 4. It then the tomatine content dropped to a value near zero during the final stage(50 days after flowering). With respect to health benefits at all stages of maturity, unripe tomato contain chlorophyll and α-tomatine should consumed.
토마토의 생육과정에 따른 성분 변화 II : Ascorbic acid, Chlorophyll, Carotene, Lycopene 분석을 중심으로
김동석,小机信行,한재숙,김미향 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.6
This was aim to study the changes of components by different parts and maturity of tomato. Tomato include the green pigment chlorophyll, the yellow pigment -carotene. the red pigment lycopene and the other component. These colors of tomatoes are reported to have important functional roles to promote health in human. The main objective of this study was to define changes in the content of the four tomato maturation that is ascorbic acid, chlorophyll, carotene, lycopene. A ascorbic acid contents of tomato fruits was the highest at 50th day. Chlorophyll contents of tomatoes fruits was the highest at 10th days after flowering. α-carotene contained low-quantity while all growth period. β-carotene contained the highest at 50th days after flowering, 1036.97㎍. Lycopene contained the highest at 50th days after flowering, 5800㎍.
김기선,고즈쿠에 노부유키,한재숙 동아시아식생활학회 2003 동아시아식생활학회지 Vol.13 No.6
This research used High Performance Liquid Chromatography(HPLC) to analyze and compare the content and the pattern of chlorophyll to find the difference in quality, water temperature, and the stirring time between the three different types of Korean and Japanese powder green tea, which were currently on the market. Chlorophyll contents of Japanese-made medium quality tea (S5; 8.34㎎/g), and low quality tea (S6; 8.23㎎/g) were relatively high, and that of Korean-made medium quality tea (S2 ; 4.87㎎/g) was lower. The water temperature of 85℃ and 95℃ were high except in Korean-made medium and low quality powder green tea (S2 and S3). Japanese-made powder tea required 60 seconds of stirring time and Korean-made tea required 15 seconds, but 30 seconds seem to be the ideal stirring time for both of them. Chlorophyll a, b, pheophytin a, b, and pheophorbide were confirmed from the chlorophyll pattern. There were 1.5~2 times more of chlorophyll a in Japanese-made one compared to that of Korean-made one; also 1.5 ~2 times more of pheophytin a in Korean-made one than Japanese-made one. It might be concluded that Japanese-made powder green tea was higher in quality.