• Journal of the Korean Applied Science and Technology
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• v.32 no.2
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• pp.302-311
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• 2015

To better investigate the antioxidative property of thermal treatment yam (Dioscorea batatas DECNE.) in Korea, some established methods were used. 70% Methanol, 70% ethanol and chloroform-methanol (CM, 2:1, v/v) extracts were collected. 70% Methanol extract exhibited stronger antioxidative activity evaluated by ferrous ion chelating activity, NO radical scavenging activity and ${\beta}$-carotene bleaching assays. On the contrary, CM extract was the most effective in inhibiting linoleic acid peroxidation. Yam available in Korea was also analyzed for its bioactive compounds such as lycopene, chlorophyll a, b, tannin, phytic acid and total saponin contents. Total saponin was abundant in thermal treatment, which determined to be $42.52{\pm}1.88mg/g$. Based on the results obtained from this study, thermal treatment yam could be used as natural antioxidant source due to its high antioxidant activity and bioactive compound contents.

• Preventive Nutrition and Food Science
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• v.14 no.4
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• pp.283-289
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• 2009

We evaluated total phenolics and antioxidative activities of water extracts from different parts of Cudrania tricuspidata (specifically, the leaves, stems, roots, and fruits). The antioxidative activities of these samples were determined using five methods, including 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical scavenging, reducing power, ferric reducing ability of plasma (FRAP), and $\beta$-carotene/linoleic acid system. The water extract of leaves exhibited the higher DPPH, ABTS radical scavenging activities, reducing power, and FRAP than water extract of stem, roots, and fruits. Inhibition values on linoleic oxidation of water extracts from leaves, stems, roots, and fruits were calculated as 45.98%, 33.03%, 39.73%, and 25.48% at 10 mg/mL, respectively. The water extract of C. tricuspidata leaves had the highest amount of toal phenolics (73.60$\pm$0.28 mg/g). High-performance liquid chromatography (HPLC) analysis showed that quercetin is the predominant phenolic compound in water extract of leaves. Thus, our study verified that the water extract of leaves has strong antioxidant activities which are correlated with its high level of phenolic compounds, particularly quercetin. This water extract of C. tricuspidata leaves can be used as an effective and safe source of antioxidants.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.34 no.4
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• pp.1-11
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• 2021

Objectives : The aim of this study was to investigated the anti-aging and anti-wrinkles effects of the pinus koreaiensis seed(PKS) oil. Methods : The anti-oxidant effect was performed by beta-carotene bleaching assay and the intracellular proteome was analyzed expression of each 15 proteins by 2-D electrophoresis. And fatty acid was analysed by gas chromatography. Anti-wrinkle effect was analyzing human skin by the PRIMOS system. Results : Fatty acid analysis of PKS oil has shown oleic acid was 49.7% and linoleic acid was 34.1%. And the antioxidant effect was about 125% compared with alpha-tocoperol(0.1%) by beta carotene bleaching assay. In 2D PAGE analysis, fifteen protein changes in five mechanisms which was collagen synthesis pathway, MMPs, ECM-cell interaction, cytokine, antioxidant enzymes were analyzed. In case of anti-wrinkle effect was proved in vivo by analyzing human skin by the PRIMOS system. The analysis results of eye wrinkles for 4 weeks showed an improvement effect of over 6%. Conclusions : In this study, the amount of protein change in the five mechanism through the cell experiment and the skin anti wrinkle efficacy by the human in vivo test were investigated. As a result pinus koreaiensis seed oil by supercritical extraction could be used as a anti-aging and anti-wrinkle substance for the skin.

• Journal of Life Science
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• v.24 no.4
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• pp.377-385
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• 2014

This study was conducted to investigate the physicochemical characteristics and biological activities of water and 30%, 50%, 70%, 100% ethanol extracts from Artemisia Argyi H. and fermented Artemisia Argyi H. The yield was the highest in the 30% ethanol extract with Argyi H. at 29.74%. Total phenol and flavonoid contents were the highest in 70% ethanol extract with Argyi H. at 72.25 mg/g and 33.34 mg/g, respectively. The antioxidant activities of all extracts were significantly increased in a dose dependent manner. The 70% ethanol extract from Argyi H. show the highest level of DPPH, ABTS radical scavenging activity and bleaching inhibition activity in ${\beta}$-carotene linoleic acid system. Tyrosinase inhibition activity was also higher in the 70% ethanol extract, and the lowest in the 100% ethanol extract with Argyi H. at 50.01% and 11.44% at $500{\mu}g/ml$ concentration, respectively. At $250{\mu}g/ml$ concentration, the xanthin oxidase inhibition activity of water extract was more than 60%, and it was higher than the extracts. These results suggest that the 70% ethanol extract of Artemisia Argyi H. has a high rate of biological activities and can be useful to develop functional food ingredients.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1942-1947
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• 2014

Nutritional compositions of Korean traditional actinidia (Actinidia arguta) cultivars, such as Otumsense, Chiak, and Skinny green, were investigated as high value-added food substances. Among minerals, K content of three cultivars was the highest, and P, Ca, and Na contents were relatively higher than those of other minerals. Contents of essential amino acids were analyzed as follows: Otumsense (198.48 mg/100 g), Chiak (413.50 mg/100 g), and Skinny green (270.07 mg/100 g). Total amino acids of Chiak were the highest among the three cultivars, and major amino acids of the three cultivars were glutamic acid and aspartic acid. Analysis of fatty acids showed that major fatty acids were palmitic acid as a saturated fatted acid and ${\alpha}$-linoleic acid as an unsaturated fatty acid in the three cultivars. Glucose and fructose were major free sugar constituents in the three cultivars. Total free sugar content of Otumsense was relatively higher than others. Finally, niacin and vitamin $B_6$ of Skinny green (1.55 mg/100 g, 1.92 mg/100 g) were the highest among the cultivars. However, ${\beta}$-carotene as a vitamin A precursor ($3.82{\mu}g/100g$) and vitamin C as a natural antioxidant substance (47.18 mg/100 g) of Otumsense cultivar were the highest.

• Nutrition Research and Practice
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• v.6 no.1
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• pp.21-27
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• 2012

Pumpkins have considerable variation in nutrient contents depending on the cultivation environment, species, or part. In this study, the general chemical compositions and some bioactive components, such as tocopherols, carotenoids, and ${\beta}$-sitosterol, were analyzed in three major species of pumpkin ($Cucurbitaceae$ $pepo$, $C.$ $moschata$, and $C.$ $maxima$) grown in Korea and also in three parts (peel, flesh, and seed) of each pumpkin species. $C.$ $maxima$ had significantly more carbohydrate, protein, fat, and fiber than $C.$ pepo or $C.$ $moschata$ (P<0.05). The moisture content as well as the amino acid and arginine contents in all parts of the pumpkin was highest in $C.$ $pepo$. The major fatty acids in the seeds were palmitic, stearic, oleic, and linoleic acids. $C.$ $pepo$ and $C.$ $moschata$ seeds had significantly more ${\gamma}$-tocopherol than $C.$ $maxima$, whose seeds had the highest ${\beta}$-carotene content. $C.$ $pepo$ seeds had significantly more ${\beta}$-sitosterol than the others. Nutrient compositions differed considerably among the pumpkin species and parts. These results will be useful in updating the nutrient compositions of pumpkin in the Korean food composition database. Additional analyses of various pumpkins grown in different years and in different areas of Korea are needed.

• Nutrition Research and Practice
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• v.1 no.1
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• pp.70-73
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• 2007

This study was conducted to determine the nutritional characteristics of horsemeat and bone meal in comparison with those of beef and pork presented by Dietary Reference Intakes For Koreans. Longissimus muscle and large metacarpal bone samples were collected from 20 fattened Jeju horses. Muscle samples were subjected to proximate analysis, assays for fatty acid profile and minerals, and bone samples to mineral assays. Horsemeal had similar levels of protein (21.1 vs 21.0 or 21.1%) and lower levels of fat (6.0 vs 14.1 or 16.1%) compared with beef or pork, respectively. Horsemeat had much higher levels of palmitoleic (8.2 vs 4.4 or 3.3%) and $\alpha-linolenic$ (1.4 vs 0.1 or 0.6%) acids than beef or pork, respectively. Linoleic acid was much higher in horsemeat (11.1%) and pork (10.1%) than in beef (1.6%). PUFA:SFA and n-6:n-3 ratios in horsemeat were 0.29 and 10.2, respectively. There were no big differences in mineral contents between horsemeat, beef and pork. For daily recommended mineral intakes of male adults (Dietary Reference Intakes For Koreans), phosphorus, sodium, potassium, iron, zinc and copper can be provided up to 24, 2.5, 6.7, 21, 26 and 40%, respectively, by 100 g raw horsemeat, but calcium and manganese levels are negligible. Horse cannon bone had much higher mineral contents especially in calcium (10,193 mg/100 g), phosphorus (5,874 mg/100 g) and copper (0.79 mg/100 g). Thiamin, riboflavin, niacin and retinol contents were 0.20, 0.21, 1.65 mg/100 g and $30{\mu}g/100g$, respectively. But ascorbic acid and beta-carotene were not detected. Our data demonstrated that higher levels of palmitoleic and $\alpha-linolenic$ acid in horsemeat than in beef and pork may be beneficial for human health. Horsemeat and bone meal are a good source of some minerals and vitamins.

• Natural Product Sciences
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• v.24 no.2
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• pp.125-131
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• 2018

Berries and branches essential oil of Juniperus phoenicea were obtained by electromagnetic induction heating assisted extraction and by hydrodistillation with a yield varied from ($1.2{\pm}0.3$ to $2.4{\pm}0.7%$) and from ($0.6{\pm}0.1%$ to $1.1{\pm}0.1%$), respectively. forty eight compounds were identified representing (97.2 - 99.7%) of the oil. ${\alpha}$-Pinene (40.3 - 67.8%) and ${\delta}$-3-carene (13.5 - 26.8%) were the main compounds in berries and branches essential oils. Antioxidant activity was evaluated by three means: inhibition of 2, 2-diphenyl-1-picryl hydrazyl (DPPH) free radical, reducing power and ${\beta}$-Carotene/linoleic acid bleaching. The antioxidant activity of essential oils showed $IC_{50}$ ranging from $67.6{\pm}1.02{\mu}g/mL$ to $131.5{\pm}0.8{\mu}g/mL$ for berries and from $98{\pm}1.25{\mu}g/mL$ to $166.8{\pm}0.29{\mu}g/mL$ for the branches. Berries oil show more potent antioxidant activity compared to branches. This result is supported by the three methods investigated in this work.

• Food Science and Biotechnology
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• v.17 no.6
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• pp.1191-1196
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• 2008

The antibacterial and antioxidant potentials of extruded ginseng extract (EGE) with 60% ethanol and methanol were investigated. The inhibitory activity of the EGE in Gram-positive bacteria was significantly higher than in Gram-negative bacteria. Higher antibacterial activity was observed with methanol ginseng extract when moisture content and barrel temperature were 20% and $115^{\circ}C$, respectively, that diameter of inhibition zone at 1,500 mg/mL was $15.40{\pm}0.13\;mm$ for Bacillus subtilis and $9.31{\pm}0.05\;mm$ for Salmonella typhimurium. The amount of total phenolics was highest in extruded ginseng at 20% moisture content and $115^{\circ}C$ barrel temperature. Especially, a positive correlation was observed between the total phenolic content and antioxidant activity of the extracts. In the 2,2-diphenyl-1-picryhydrazyl radical (DPPH) system, all tested extract of extruded ginseng at 20% moisture content exhibited very strong antioxidant properties when compared to red ginseng with percent scavenging effect of 23-35% at 20mg/mL. In conclusion, it can be said that the extracts of extruded ginseng could be used as natural antimicrobial and antioxidant agents in the food preservation.

• Food Science and Biotechnology
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• v.17 no.2
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• pp.313-318
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• 2008

This study was conducted to evaluate in vitro antioxidative and antimicrobial properties of ethanolic extracts from Allium victoriallis L. var. platyphyllum (AVP) with 6 different parts. The antioxidative activities of these samples were determined using the 4 separate methods that involved reducing power, DPPH, hydrogen radical scavenging, and lipid peroxidation with use of a $\beta$-carotene/linoleic acid system. The leaf part ethanolic extracts (1,000 ppm) showed the strongest inhibitory potential for reducing power, DPPH, and hydroxyl radicals to 99.8, 49.4, and 52.8%, respectively. Inhibition values of linoleic oxidation were calculated as 58.0, 39.5, and 38.0% for seed, flower, and leaf ethanolic extracts (1,000 ppm), respectively, from AVP. In addition, the ethanolic extracts of the root part showed the most effective antimicrobial activity. The inhibition zones of the root ethanolic extracts ($200\;{\mu}g/disc$) of AVP against Bacillus cereus and Staphylococcus aureus were 17 and 14 mm, respectively. In a micro-dilution assay, B. cereus, S. aureus, and Vibrio parahaemolyticus exhibited sensitivity to root part ethanolic extracts with an minimum inhibition concentration (MIC) value of 20, 28, and 18 mg/mL, respectively. Therefore, the AVP extracts may be suitable as antimicrobial and antioxidative agents in the food industry.