Comparison of mineral and ash contents in commercial
                        beverages

Kang, Hye-Mi; Kim, Hyun-Jeong; Park, Eun Jin; Chae, Jung-Woo; Seo, Dongwon; Lee, Sam-Pin

doi:10.11002/kjfp.2021.28.6.758

Cited by 3 publications

(2 citation statements)

References 16 publications

(3 reference statements)

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“…The mineral compositions of the samples were determined by pre-treatment using the method of Kang et al (2021) and the content was determined using an atomic absorption spectrophotometer (AAnalyst 400, Perkin Elmer, Norwalk, CT, USA).…”

Section: Analysis Of Mineral Compositionsmentioning

confidence: 99%

Comparative analysis of nutritional components in various parts of Hovenia dulcis Thunbergii

Kim¹,

Lee²,

Huh³

2023

Korean J. Food Preserv.

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In this study, the nutritional compounds present in various parts of Hovenia dulcis Thunbergii (H. dulcis) were compared. Regarding the free sugar content, fruits exhibited the highest fructose concentration (9.42 g/100 g), whereas branches (2.46 g/100 g) and leaves (5.82 g/100 g) contained the highest glucose levels. The most common types of organic acids were citric and tartaric acids in the fruits, citric and malic acids in the branches, and malic and succinic acids in the leaves. The leaves exhibited the highest total amino acid content of 12,102.91 mg/100 g, whereas vitamin C is predominantly found in branches and leaves at 367.85 mg/100 g and 336.21 mg/100 g, respectively. In H. dulcis, β-carotene was present in high concentration in leaves (2.41 mg/100 g), whereas the branches (0.15 mg/100 g) and fruits (0.09 mg/100 g) contain smaller amounts of it. Vitamin E, α-tocopherol, was present in high concentrations in the fruit (11.01 mg/100 g), branches (6.61 mg/100 g), and leaves (11.01 mg/100 g).

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Section: Analysis Of Mineral Compositionsmentioning

confidence: 99%

Comparative analysis of nutritional components in various parts of Hovenia dulcis Thunbergii

Kim¹,

Lee²,

Huh³

2023

Korean J. Food Preserv.

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“…Peanut sprouts have high levels of resveratrol (2,551.8 mg/100 g), which possesses an antioxidant potential with 89.1% of the lipid peroxidation of linoleic acid emulsion (Gülçin, 2010;Kang et al, 2010). In addition, peanut sprouts have less fat than peanut seeds (Li et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Fermentation of Oak Tree Sawdust affects Peanut Sprout Growth and Fungal Microbiomes

Kim,

Ko,

Kang

et al. 2023

HST

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This study demonstrated that the fermentation of oak tree sawdust increases peanut (Arachis hypogaea L.) seed germination, sprout biomass, and the total vigor index (TVI). The seed germination rate (0, 3.9, 30.8, and 65.4%) varied significantly among the different fermentation treatments (0, 30, 45, and 60 days, respectively). Seedlings grown in the sawdust with the 60-day fermentation period showed the highest weight (2.8 g) with the longest epicotyl with true leaves (2.5 cm), hypocotyls (2.4 cm), and roots (6.6 cm), consequently having the highest TVI (629.23). Seedlings grown for 0 and 30 days in fermented sawdust had the lowest TVIs (32.7 and 0, respectively). In a microbiome analysis, the fungal community varied among the different fermentation treatments, suggesting that the fungal community affects the seed germination physiology.

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Production of Functional Vinegar Enriched with γ-Aminobutyric Acid through Serial Co-Fermentation of Lactic Acid and Acetic Acid Bacteria Using Rice Wine Lees

Park,

Kwon,

Shin

et al. 2024

Applied Microbiology

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Functional vinegar with high γ-aminobutyric acid (GABA) content was manufactured through a two-stage serial co-fermentation of rice wine lees, a by-product of Korean rice wine, using lactic acid bacteria (LAB) and acetic acid bacteria (AAB). The first LAB fermentation elevated GABA content by utilizing monosodium glutamate (MSG) as a precursor. Lactiplantibacillus plantarum KS2020 converted up to 10% of MSG into GABA and indicated a GABA content of 65.49 mg/g. The concentration of LAB-fermented rice wine lees was then optimized for the second co-fermentation, and Acetobacter aceti was used to produce vinegar. Co-fermentation using 40% first LAB-fermented rice wine lees yielded vinegar with 55.34 mg/g acetic acid and 22.61 mg/g GABA. The temperature-dependent reduction in GABA in GABA-enriched vinegar followed the Arrhenius relationship during storage, with an activation energy of 9.94 kcal/mol (20–35 °C, R2 = 0.99). The GABA present in the vinegar showed evidence of a temperature-/time-dependent decrease, decreasing by 40% over five months. This study first proved the higher GABA-enriched vinegar production from rice wine lees using Lb. plantarum KS2020 and A. aceti.

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Comparison of mineral and ash contents in commercial beverages

Cited by 3 publications

References 16 publications

Comparative analysis of nutritional components in various parts of Hovenia dulcis Thunbergii

Comparative analysis of nutritional components in various parts of Hovenia dulcis Thunbergii

Fermentation of Oak Tree Sawdust affects Peanut Sprout Growth and Fungal Microbiomes

Production of Functional Vinegar Enriched with γ-Aminobutyric Acid through Serial Co-Fermentation of Lactic Acid and Acetic Acid Bacteria Using Rice Wine Lees

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