• Journal of Food Hygiene and Safety
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• v.20 no.4
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• pp.258-266
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• 2005

Licorice Extract and Erythritol, food additives used in korea, are widely used in foods as sweetener. Its application for use in food is regulated by the standard and specification for food additives but official analytical method far determination of these sweetener in food has not been established. Accordingly, we has been carried out to set up analytical method of the glycyrrhizic acid in several foods by the way of thin layer chromatography and high performance liquid chromatography glycyrrhizic acid is qualitative anaylsis technique consists of clean-up with a sep-pak $C_{18}$ cartridge, separation of the sweeteners by Silica gel 60 F254 TLC plate using 1-butanol:4Nammonia solution:ethanol (50:20:10) as mobile solvent. Also, the quantitative analysis for glycyrrhizic acid, was performed using Capcell prk $C_{18}$ column at wavelength 254nm and DW:Acetonitrile (62:38 (pH2.5)) as mobile phase. and we has been carried out to set up analytical method of the erythritol in several foods by the way of high performance liquid chromatography. erythritol is qualitative anaylsis technique consists of clean-up with a DW and hexane. The quantitative analysis for erythritol, was performed using Asahipak NH2P-50 column, Rl and DW:Acetonitrile (25:75) as mobile phase. The glycyrrhizic acid results determined as glycyrrhizic acid in 105 items were as follows; N.D$\∼$48.7ppm for 18 items in soy sauce, N.D$\∼$5.3ppm for 12 items in sauce, N.D$\∼$988.93ppm for 15 items in health food, N.D$\∼$180.7ppm for 26 items in beverages, N.D$\∼$2.6ppm for 8 items in alcoholic beverages repectively and ND for 63 items in the ethers. The erythritol results determined as erythritol in 52 items were as follows; N.D$\∼$155.6ppm for 13 items in gm, N.D$\∼$398.1ppm for 12 items in health foods repectively and ND for 45 items in the others.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1648-1653
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• 2011

The purpose of this study was to investigate the antioxidant, nitrite scavenging, angiotensin-converting enzyme (ACE), and tyrosinase inhibition activities of ethanol extracts from Hericium erinaceus (HE) cultured in Angelica keiskei (AK) and Angelica keiskei pomace (AKP). Antioxidant activities of the HE, AK, AKP, HE+AK, and HE+AKP extracts were higher than that of control, but lower than those of BHT and Vit C. Tyrosinase inhibition activity was the highest in AKP+HE extract (90%), whereas those of HE, AK, AKP, and AK+HE extracts were about 57, 61, 82, and 78%, respectively. Nitrite scavenging abilities of various samples were above 80% at pH 1.2, and there was no significant difference between the HE, AK, AK+HE, and AKP+HE extracts at pH 3.0, excepting the AKP extract. ACE inhibition activity was the highest in AKP extract (60%), whereas those of HE, AK, AK+HE and AKP+HE extracts were about 42%, 50%, 35% and 40%, respectively. These results suggest that H. erinaceus cultured in AK and AKP may be used as a raw material for functional foods, and food additives, as well as in the cosmetic industry as a natural source of bioactive compound after further investigation in vivo.

• Korean Journal of Food Science and Technology
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• v.51 no.6
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• pp.610-614
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• 2019

The effect of broccoli extracts on the storage stability of red beet extracts under various conditions (temperature, light condition, and pH) was analyzed. Regardless of the pH and light conditions, the absorbance of the red beet pigment at 537 nm was relatively stable (less than 10% reduction) at 4℃ for up to 5 days. The absorbance of the control extracts was rapidly reduced during storage at an ambient temperature in the dark, but the degree of reduction was relatively low at pH 3.8. As a positive control, the addition of vitamin C to the control extracts slightly inhibited the reduction (40% reduction), but the degree of the inhibition was much higher (15% reduction) with the addition of broccoli extracts (in 70% ethanol). Among all the samples, the addition of the broccoli floret extracts using 70% ethanol was the most effective method for the enhancement of the storage stability of red beet pigment at an ambient temperature in the dark.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.83-90
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• 1999

Although the chitosan has many functional properties due to its cationic amino groups, the application of chitosan in foods is limited by its poor water solubility, bitter taste and astringency. This study was conducted to investigate physicochemical and sensory properties of chitosan hydrolysates in various molecular weights obtained by ultrafiltration after enzymatic hydrolysis. As molecular weight decreased, the solubility of chitosan hydrolysates increased, while the viscosity and emulsion stability decreased. High molecular weight chitosan hydrolysates (>30 kDa) exhibited 800% of fat binding capacity, while low molecular weight ones $(3{\sim}30\;kDa)$ showed 500% of fat binding capacity. Water soluble chitosan hydrolysates exhibited no color differences. Freeze-thaw stability of chitosan hydrolysates was good, without variations among fractions. Cholesterol binding capacity of chitosan hydrolysates was changed from 24% to 36% with increasing molecular weights. From sensory evaluation of chitosan hydrolysates, it was found that bitterness, astringency, chemical flavor and fish flavor of chitosan hydrolysates were very weak.

• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.39-43
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• 2014

The antimicrobial activity of Orixa japonica Thunb. leaf extract towards 13 microorganism strains was evaluated. Both methanol (MEex) and 70% ethanol extracts showed antimicrobial activity towards Streptococcus mutans, Bacillus cereus, Staphylococcus aureus, and Pseudomonas aeruginosa. MEex showed a higher antimicrobial activity than the 70% ethanol extract. In addition, the dichloromethane fraction (DCMfr) of the MEex also had an antimicrobial effect against the microorganisms examined. The minimum inhibitory concentrations (MICs) towards S. mutans, B. cereus, S. aureus, and P. aeruginosa were 49.22, 24.61, 49.22, and 49.22 mg/mL, respectively. In contrast, the MICs of the DCMfr tpwards S. mutans, B. cereus, S. aureus, and P. aeruginosa were 3.31, 0.21, 1.7, and 1.7 mg/mL, respectively. The MEex antimicrobial activity was not affected by a 3 h exposures to pH in the range of 3-11 or by temperatures were maintained between $80^{\circ}C-100^{\circ}C$ for 6 h. However, the MEex antimicrobial activity decreased at a heat treatment of $121^{\circ}C$ 1 h.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.9
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• pp.1220-1225
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• 2012

Ligularia stenocephala leaves were subjected to extraction by using several solvents with different polarities, which were then investigated for their antioxidant and antimicrobial activities. Extraction yield of ethanol extract of Ligularia stenocephala was 21.36%. The water fraction showed the highest extraction yield of 60.35%, followed by the n-butanol, n-hexane, and ethyl acetate fractions. Total polyphenolic content was the highest (254.00 mg/g GAE) in the ethyl acetate fraction of Ligularia stenocephala extract. The ethyl acetate fraction had $IC_{50}$ values of 0.28 mg/mL for DPPH radical scavenging, and 96.$67{\pm}0.09%$ for ABTS radical scavenging activity. Further, FRAP value was significantly higher in the ethyl acetate fraction. The ethyl acetate fraction showed antimicrobial activities against B. cereus, and the diameter of the zone of inhibition was 10.2 mm at 5 mg/disc. These results suggest that the ethyl acetate fraction of Ligularia stenocephala possesses the antimicrobial activities against B. cereus, and its high antioxidant activity could be applicable to food additives and as a natural cosmetic ingredient.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1331-1337
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• 2012

The study analyzed the total polyphenolic contents, DPPH radical scavenging activities, ABTS radical scavenging activities, reducing power levels, SOD-like activities, and tyrosinase inhibition activities of fractions from Campanula takesimana Nakai extract. Total polyphenolic content of the ethyl acetate fraction from Campanula takesimana Nakai extract was the highest. The ethyl acetate fraction of Campanula takesimana Nakai extract showed the lowest $IC_{50}$ value (0.13 mg/mL) as well as greater than 98% ABTS radical scavenging activity, which was similar to ascorbic acid. Further, reducing power was significantly higher in the ethyl acetate fraction. The SOD-like activity of edible plant was 70.56% (n-butanol fraction) and 62.27% (ethyl acetate fraction) at 1 mg/mL. Tyrosinase inhibition activity of Campanula takesimana Nakai extract was reduced to 34.77% in the n-butanol fraction and 30.85% in the ethyl acetate fraction at 5 mg/mL. These results suggest that the ethyl acetate and n-butanol fractions of Campanula takesimana Nakai extract could be applicable as food additives or cosmeceutical ingredients.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.1-8
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• 2009

This study was investigated to analyze the contents of flavonoid and polyphenol compounds, and inhibitory activities of tyrosinase and antioxidation to measure physiological effect of reflux water extraction (WE), reflux ethanol extraction (EE) and hot water extract under high pressure (HWE) of Torreya nucifera seed. HWE yields the highest contents of flavonoid compounds (176.34 mg/g) and polyphenol compounds (112.95 mg/g). The tyrosinase inhibitory rates were $5.62{\sim}28.71%$ at 2.0 mg/mL and HWE showed the highest inhibition rate. The nitrite scavenging abilities of all extracts were over 90% at pH 1.2 and 3.0 at the concentration of 2.0 mg/mL. The superoxide dismutase (SOD)-like activities of HWE was the highest value of 33.58%. The electron donating abilities (EDA) were $66.46{\sim}89.72%$ and HWE was the highest when the extracts were tested at 0.1 mg/mL. The EDA of all extracts were decreased with an increment of the extracts concentrations. The xanthine oxidase inhibitory rate of HWE was the highest value of 89.29% at the concentration of 2.0 mg/mL and the WE and HWE were over 75% rate of xanthine oxidase inhibition at 0.5 mg/mL.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.995-1000
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• 2004

Nutritional composition and antioxidative capacity of mulberry fruit (Ficus-4x) were investigated for evaluation as new red-colored fruit. Contents of moisture, crude fat, crude protein, and vitamin C were similar, whereas that of crude ash was higher, to those of other berry fruits. Contents of minerals (Ca, 14.33 mg/100 g; P, 39.98 mg/100 g; Fe, 6.01 mg/100 g; Zn, 4.04 mg/100 g; Mn, 2.26 mg/100 g), particularly Fe, were higher than those of other berry fruits. Hardness, springness, cohesiveness, gumminess, and chewiness of mulberry fruit were higher, and color values (L, 36.03; a, 1.80; b, 1.54) were lower than those of strawberry. Relative scavenging activities of mulberry fruit methanol extract and its cyanidine 3-glucoside on 1, 1-diphenyl-2-picrylhydrazy radical (DPPH) were 35.7 and 78.2%, respectively, using butylated hydroxyanisole (BHA) as standard. Antioxidant activities in corn oil (peroxide values and conjugated dienoic acid) were tertiary butylhydroquinone (TBHQ) > mulberry fruit ethanol extract > mulberry fruit water extract > butylated hydroxytoluene (BHT) > tocopherol. Results show mulberry fruit can be very useful red-colored fruit for development of functional foods with beneficial effects on radical scavenging and antioxidative capacities.

• The Korean Journal of Mycology
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• v.39 no.2
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• pp.111-116
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• 2011

This study was carried out to examine Electron donating ability (EDA), nitrite scavenging, tyrosinase inhibition, ACE inhibition activity and fibrinolytic activity of culture extracts from Phellinus linteus which was grown added rice bran, pine needles and turmeric in brown rice. Electron donating ability of Phellinus linteus extract (PLE) was lower in the water extract than the ethanol extract. Nitrite scavenging activity was the highest in PLE from ethanol extract than water extract. Especially, when the pine needles was addition treatment, the nitrite scavenging activity was about 70% at pH 1.2 by ethanol extract. Tyrosinase inhibition activity of PLE was highest in the water extract than ethanol extract, and inhibition rate was the most higher in the extract by hot water added pine needles. ACE inhibition activity were very low effective at water and ethanol extract. Fibrinolytic activities were similarly strong in rice bran, pine needles and turmeric powder. Especially, when rice bran was added, showed the activity was increased about 5% than plasmin. Therefore, It may be used for the food industry as natural source of bioactive compound after further investigation, such as in vivo experiment.