• Journal of Applied Biological Chemistry
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• v.60 no.3
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• pp.241-244
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• 2017

The antioxidant activity of various solvent extracts from Jeju camellia mistletoe (Korthalsella japonica (Thunb.) Engl.) was investigated using various in vitro assays as the 1,1-diphenyl-2-picrylhydrazyl radical scavenging, ferrous ion chelating and reducing power assays. Methanol and ethanol extracts showed the most potent antioxidant activity in all assays tested followed by water extract. The inhibitory effect of the Jeju camellia mistletoe extracts on pancreatic lipase and $\acute{a}$-glucosidase was also evaluated and the results showed that methanol and ethanol extracts markedly reduced both enzyme activities. Therefore, the methanol and ethanol extracts of Jeju camellia mistletoe is definitely worthy of further investigation for these beneficial effects on nutraceutical medicine.

• Journal of the Korean Applied Science and Technology
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• v.39 no.1
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• pp.10-17
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• 2022

This study attempted to investigate the antioxidant capacity and whitening effects of the extract from the mixture of 7 different vegan cosmetic ingredients. To examine radical scavenging capacity, DPPH, ABTS and FRAP assays were performed. In addition, polyphenol and flavonoid concentrations were measured to check antioxidant substances. Specifically, in a DPPH test, 105.74 mg ascorbic acid/g antioxidant capacity was observed. In an ABTS assay, 85.31 mg ascorbic acid/g antioxidant capacity was found. Lastly, in an FRAP assay, 1mg of the extract revealed ascorbic acid 198.01±5.50 ㎍ reducing power. Polyphenol and flavonoid concentrations were 30.19±0.75 mg/g and 9.12±0.36 mg/g respectively. In a cell-based assay, cytotoxicity and whitening activity were examined. In terms of cytotoxicity, '20% or less' was observed. Furthermore, the inhibition of melanin synthesis was '34.70±2.97%' at 100 ㎍/mL, confirming the possibility of the extract from the mixture of 7 different substances as a cosmetic ingredient.

• Food Science and Preservation
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• v.24 no.5
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• pp.673-679
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• 2017

In this study, the antimicrobial, antioxidant activities and ${\alpha}$-glucosidase inhibitory activities of Amphidinium carterae ethanol extract (AE) was evaluated for using as a functional food ingredient. Chlorella ethanol extract (CE) was used to the comparison as a control. Anticancer activities of the AE and CE were analyzed by HepG2 and HT-29 human cancer cell. The AE showed antimicrobial activities for all tested bacterial strains. Whereas, CE showed antimicrobial activities for several tested bacterial strains only. The CE showed higher total phenolics contents, DPPH and ABTS radical-scavenging activities (47.36 mg/g, 22.42% and 28.58%, respectively) than those of AE (8.88 mg/g, 20.16% and 17.69%, respectively). AE showed anti-diabetic effect on ${\alpha}$-glucosidase inhibitory activity with dose-dependantly manner. The cell viability of AE ($125{\mu}g/mL$) on HepG2 and HT-29 human cancer cells were 38.12% and 11.27%, respectively. It was demonstrated that ethanol was efficient solvent for extracting functional components from A. carterae. These results indicated that AE can be described as a good candidate for using as a functional food ingredient.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.624-630
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• 2010

This study was conducted to determine antioxidant compounds and antioxidative activities of by-products including rice bran and half-crashed rice by rice milling. DPPH, ABTS radical scavenging activities and reducing power have been used to investigate the relative antioxidative activities of 70% EtOH extracts from by-products. The contents of total polyphenol, total flavonoid and $\gamma$-oryzanol in EtOH extracts were measured by spectrophotometric methods, and vitamin E was carried out by HPLC. Ethanol extract from rice bran showed markedly antioxidative activity than that from half-crushed rice. Among EtOH extracts from milling by-products, rice bran of 'Hongjiju' tended to have the most effective antioxidative activity compared to the others. These results suggested that by-products of rice milling have the potent antioxidative activity and these activity are partly due to the antioxidative compounds present in by-products including rice bran and half-crushed rice.

• Journal of agriculture & life science
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• v.43 no.3
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• pp.27-34
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• 2009

Green tea was prepared by soaking 1.5 g of green tea leaves into 100 mL of distilled water at $75^{\circ}C$ for 5 min. The green tea was stored at three different conditions - (A) green tea was stored at not-artificially excluding natural light condition, at natural air condition, and without addition of vitamin C; (B) green tea was stored at artificially excluding natural light condition by wrapping a vial with aluminium foil, at nitrogen filling up condition, and with addition of 30 mg/100 mL of vitamin C; and (C) green tea was stored at artificially excluding natural light condition by wrapping a vial with aluminium foil, at nitrogen filling up condition, and without addition of vitamin C. After 28 days of storage at $4^{\circ}C$, the chemical quality of the green tea was evaluated. Total phenolic contents of (A), (B), and (C) green tea decreased to 71.50, 73.88 and 75.07%, respectively, after storing for 28 days compared to those of beginning state. DPPH radical scavenging activities of (A), (B), and (C) green tea were 87.87, 92.93 and 88.39%, respectively. Epigallocatechin gallate (EGCG), the main active compounds of green tea, contents of (A), (B), and (C) green tea were 130.61, 136.47 and 4.34%, respectively. The results indicated that light, air condition, and vitamin C were significantly important to the chemical quality of green tea during storage.

• Journal of the Korean Applied Science and Technology
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• v.41 no.2
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• pp.375-385
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• 2024

The purpose of this study is to manufacture ice cream with perilla leaves fermented extract(5%, 10%, 15%, and 20% w/v) fermented by Lactobacillus acidophilus KCTC 3164 strain as functional additives. The physical and chemical properties(color, viscosity, pH, total acidity, melting rate, overrun) and antioxidant activity of ice cream with perilla leaves fermented extract were evaluated. The addition of perilla leaves fermented extract affected the color of the ice cream, and the melting rate increased with increasing addition of perilla leaves fermented extract. In contrast, viscosity showed a gradual decrease. Overrun increased gradually with higher levels of perilla leaves fermented extract, while pH decreased significantly, and total acidity increased. The DPPH radical scavenging activity and total polyphenol content of ice cream with perilla leaves fermented extract significantly increased with higher concentrations of fermented perilla leaves extract. The results of this study indicate that the ice cream sample with 10% fermented perilla leaves extract has a potential as a functional ice cream since it exhibited high overrun, a low melting rate, the desired viscosity, and high DPPH radical scavenging activity and total polyphenol content.

• Journal of Mushroom
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• v.19 no.1
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• pp.56-65
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• 2021

The hot-water extracts of four strains of Volvariella volvacea [Vv (KMCC04386), Vv-Chi (KMCC04382), V9-21 (KMCC04380), and VG-19 (KMCC05115)] were prepared to determine their antioxidant activities, ��-glucan content, and nutritional content. Among the four V. volvacea strains, Vv strain showed the highest DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity (23.7%). The highest total polyphenol and total flavonoid contents (8.17 mg y/g and 3.46 mg QE/g, respectively) were observed in the Vv-Chi strain. The ferric reducing antioxidant power (FRAP) and reducing power were significantly higher in the Vv-Chi strain compared to those in the other V. volvacea strains (p<0.05). There were no significant differences in the nitrite scavenging activity among the four different strains (p<0.05). The ��-glucan content in the four V. volvacea strains ranged from 15.13-16.07%, and the VG-19 strain had the highest ��-glucan content (15.73%). The VG-19 strain also had the highest total amino acid (986.8 mg/kg) and essential amino acid (369.3 mg/kg) contents among the four V. volvacea strains. The results of this study showed that the Vv-Chi strain exhibited the highest antioxidant activity, while the ��-glucan and nutritional contents were higher in the VG-19 strain compared to those in the other strains of V. volvacea.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.125-135
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• 2016

This study investigated the quality characteristics of muffins containing Actinidia polygama powder, which is well known for its various functions and biological activity. With increasing Actinidia polygama powder, the volume, height and specific volume increased significantly. The height of the muffins prepared with Actinidia polygama powder was higher than that of the control group. The pH of the muffin decreased significantly with increased levels of Actinidia polygama powder. The moisture of samples raged from 26.83% to 30.86%. The L- and b-value decreased, while a-value increased, with increasing amounts of added Actinidia polygama powder. Textural profile analysis showed that the hardness, springiness and chewiness were decreased with increasing Actinidia polygama powder contents. As the Actinidia polygama powder content increased, 1,1-diphenyl-2picriylhydrazyl(DPPH) radical scavenging also significantly increased. The sensory evaluation results indicated that the group of 3% Actinidia polygama powder recorded the highest overall preference score at 6.20. The quality characteristics of the 3% added samples exhibited significantly similar or higher values as compared to those of the conrols, raising the possibility of development in health-functional muffins.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.299-305
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• 2010

The purpose of this study was to investigate antimicrobial, antioxidant, DPPH radical scavenging and SOD-like activity effect of Jubak(AFC) extract using hot water and ethanol solvent. All extracts from Jubak(AFC) had antimicrobial activities in the Bacillus subtilis, Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli. Antioxidant activities of the Jubak(AFC) using soybean oil emulsion was confirmed to be higher in the extract using ethanol and hot water than control and the antioxidant was practically effective when concentration of the Jubak was 200 ppm. Scavenging effect of DPPH radical of Jubak extracts showed inhibition effect was above 80%. SOD-like activity were higher in hot water extracts than in ethanol extracts. If keeping up Jubak's study, it could have potential as a cosmetic raw material. Additionally, Jubak could be expected as functional material in food by different extract method.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.1
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• pp.80-87
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• 2016

This study was conducted to investigate the physicochemical properties and antioxidant activities of strawberries from different cultivars and ripening stages grown in Korea. Fragaria ananassa 'Seolhyang' and 'Janghee' in unripe and ripe stages were used in this study. Overall, firmness of unripe fruits was harder than that of ripe fruits, whereas firmness of 'Seolhyang' was harder than that of 'Janghee'. There was no significant difference in soluble solid content (SSC) between the two cultivars, whereas SSC increased when fruits matured. Total phenolic and flavonoid concentrations of 'Seolhyang' were greater than those of 'Janghee' cultivar. However, there was no ripening effect on total phenolic concentration in both cultivars. Total anthocyanin concentrations of the two cultivars were higher in ripe stage while that of 'Janghee' was greater than that of 'Seolhyang' statistically. Total antioxidant activities of 'Seolhyang' were greater than those of 'Janghee'. Total phenolic and flavonoid concentrations were highly correlated with antioxidant activities but there was no correlation between total anthocyanins and total antioxidant activities.