This study evaluated the nutritional compositions of dropwort (Oenanthe javanica) extracts depending on the ethanol concentrations. Extractions were performed with hot water, 50% ethanol, 80% ethanol, and 95% ethanol for 4 hours. Changes in yield, as well as total carbohydrate, crude protein, crude fat, total dietary fiber, free sugar, and mineral (Na, Fe, and Ca) contents were investigated. The highest extraction yield of ethanol extracts was 44.67% in 50% ethanol extract of dropwort. Crude protein content reached a maximum of 6.70% while carbohydrate content was highest at 19.6%, in 50% ethanol extract of dropwort. Crude fat content irregularly increased according to ethanol concentration as compared with hot water extract. Total dietary fiber content decreased in ethanol extract, but these changes were not concentration-related. Total sugar contents were highest in hot water and 80% ethanol extracts. Vitamin A content of ethanol extract was higher than that of hot water extract. Mineral (Na, Ca, and Fe) contents were significantly reduced in ethanol extract according to concentration of ethanol, whereas mineral contents were higher in ethanol extract than in hot water extract. Based on this study, ethanol extract of dropwort is more efficient for development of desirable processed foods.

The aims of this study were to investigate some macrominerals (Na, Ca, P, K, Mg) in 207 beverages, 19 liquid teas, and 24 liquid coffees. The samples were digested by microwave and determinations of macrominerals were carried out by an Inductively Coupled Plasma Optical Emission Spectrometer (ICP-OES). The elements, listed in order of mean value of macromineral content, were potassium 208.4±298.2 mg/L (72.2±169.8 mg/container)> calcium 89.0±161.0 mg/L (26.0±57.7 mg/container)> sodium 71.2±75.0 mg/L (20.9±27.9 mg/container)> phosphorus 55.6±91.9 mg/L (17.9±33.8 mg/container)> magnesium 6.1±18.4 mg/L (2.4±10.1 mg/container). All 250 samples contained sodium and potassium, and the detection rate of calcium, phosphorus and magnesium was 88.4%, 93.2%, and 20.4%. The mean ratio of phosphorus to calcium in beverages, liquid teas, and liquid coffees was 4.2±16.0 (ND～164.4), and sports drinks showed the highest mean ratio (48.5±75.6) significantly (p<0.05). In case of sodium, detected content exceeding labeling regulations (less then 120%) was observed in 12 samples (5.5%). Food class of food code for each food product.2)Food species of food code for each food product.3)The number of sample which were analyzed. 4) The number of sample which were labelled.

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