• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1286-1290
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• 2006

The objectives of this study were to determine antioxidant activities and antioxidnat compounds of 13 imported and 4 domestic red wines and to investigate relationships between antioxidant activities and antioxidant compounds in the selected red wines. The concentrations of total polyphenolics and anthocyanins in the samples were investigated by spectrophotometric methods. ABTS (2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, and reducing power have been used to compare the relative antioxidant activities of the selected red wines. In this study, total polyphenolic contents of the red wines were ranged from 250 to 2,298 mg gallic acid equivalents/L and the anthocyanin contents were ranged from 11 to 349 mg cyanidin-3-glucoside equivalents/L, respectively. As expected, all the red wines exhibited excellent antioxidnat activities (ABTS and DPPH radical scavenging and reducing power) except three domestic red wines. The correlation coefficient between total polyphenolic content and their antioxidant activities, namely ABTS radical scavenging activity, DPPH radical scavenging activity and reducing power, were 0.9784, 0.9905 and 0.8580, respectively. No correlation was observed between total anthocyanin content and their antioxidant activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.153-160
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• 2013

The peel from seven types of citrus was extracted with 80% methanol, and their phenolic compound content, oxygen radical absorbance capacity (ORAC), inhibitory activities of nitric oxide (NO), and reactive oxygen species (ROS) production induced by LPS and t-BHP in LPS-activated RAW 264.7 cells were measured. Total phenolic content was high in Yungkyool, Cheonhyehyang, and Jinkyool (30.6, 30.2, and 28.2 mg GAE/g, respectively), while total flavonoid content was high in Yungkyool and Jinkyool (30.3 and 25.5 mg RE/g, respectively). ORAC was the highest at 1,076 mM TE/g in Yungkyool, followed by Cheonhyehyang (1,012), Jinkyool (984), and Hallabong (914). High inhibitory activity against NO production was shown in Cheonhyehyang, Yungkyool, and Jinkyool with $IC_{50}$ values of 215.3, 259.2, and 328.9 ${\mu}g/mL$, respectively. LPS-induced ROS production was inhibited by 16.4% and 12.8% in Hallabong and Jinkyool, while t-BHP-induced ROS production was inhibited by 28.7%, 26.1%, and 26.6% in Jinkyool, Hallabong, and Cheonhyehyang, respectively. Correlation coefficients between total phenolic, total flavonoid content, and ORAC were 0.884 and 0.855. Inhibitory activity against NO production showed higher correlation with total phenolic content than total flavonoid content. It was concluded that citrus peels had potent antioxidant activities and could be used as natural antioxidants in the food and pharmaceutical industries.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.178-182
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• 2005

Basic optimal extraction condition and stability data were determined for prediction of usefulness of olive leaf as functional food material. Solid contents of olive leaf extracts increased with increasing extraction temperature and ethanol content, and was the highest (38%) under $85^{\circ}C$, 80% ethanol, and 5 hr treatment conditions, Total phenol contents and electron-donating abilities of olive leaf extracts also increased with Increasing ethanol content, and were the highest under $25^{\circ}C$, 80% ethanol, and 1 hr treatment conditions, then slightly decreased during storage at $25,\;55,\;and\;85^{\circ}C$. Olive leaf extract showed high stability under acidic storage condition, while low under alkalic condition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1408-1413
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• 2017

The aim of this study was to investigate the antioxidant activities and protective effects of hot water extract from Curcuma longa L. (CLW) on oxidative stress-induced C2C12 myoblasts. Antioxidant activities of CLW were evaluated based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities. Protective effects of CLW on oxidative stress-induced C2C12 myoblasts were determined based on cytotoxicity, $H_2O_2$ protective activity, and intracellular reactive oxygen species (ROS) level. DPPH and ABTS radical scavenging activities represented by $SC_{50}$ were $188.5{\pm}3.0{\mu}g/mL$ and $92.0{\pm}0.9{\mu}g/mL$, respectively. Using C2C12 myoblasts, CLW treatment increased cell viability against oxidative stress-induced cell death. Further, CLW treatment reduced the intracellular ROS level in cells treated with $H_2O_2$. These results suggest that CLW might have the capability to protect oxidative stress-induced C2C12 myoblasts.

• Journal of the Korean Wood Science and Technology
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• v.36 no.6
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• pp.49-58
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• 2008

This research was carried out to use green tea leaves powder for scavenging effects of volatile organic compounds on the UV varnishes and adhesives of fancy cherry veneer overlaid on the PF resin bonded Meranti plywood. The results are as follows: 1) Green tea leaves contained 9.85% of polyphenol compounds. 2) FT-IR results showed green tea leaves had effects to react with benzaldehyde and ethyl hexyl alcohol to form a chemical bond. 3) 2.5% of green tea leaves powder content was proper for scavenging effect on the UV varnishes and adhesives of fancy veneer overlaid on the PF resin bonded plywood 4) 20 liters small chamber test indicated excellent emission speed results such as $0.089mg/m^2hr$ of TVOC and $0.001mg/m^2hr$ of HCHO (on 7th day), as compared with standard (less than $0.1mg/m^2hr$ of TVOC and $0.015mg/m^2hr$ of HCHO emission are the excellent grade).

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.847-853
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• 1997

Attempts were made to determine the compositions of Opuntia ficus-indica var. saboten for the utilization as food materials. The major components of Opuntia ficus-indica and aloe in proximate compositions were nitrogen free extract. Total mineral contents of stem, fruit and seed of Opuntia ficus-indica were 9400.8, 6151.2 and 1096.8 mg%, respectively, and their major minerals were Ca, P and Mg. The major free amino acids of fruit were tyrosine, proline and arginine, those of stem were glycine and arginine and that of seed was glutamic acid. The major amino acid of fruit was glutamic acid, those of stem were glycine and arginine and those of seed were glutmic acid and arginine. Vitamin C contents of fruit and stem were 163.8 and 71.2 mg% but not presented in seed. Vitamin A was also not presented in fruit, stem and seed. Contents of total polyphenols and flavonoids were changed by extraction solvent and temperature. Total polyphenols of fruit were higher than those of stem and seed. Total flavonoids of fruit were similar to those of stem.

• The Journal of the Korea Contents Association
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• v.22 no.3
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• pp.567-575
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• 2022

This study was carried out to elucidate bioacive effects of three domestic cherry tomato cultivars. Total polyphenol and flavonoid of Summerking, Qutiquti, and Minichal cultivar were 12.56±1.88, 12.50±1.92, 11.65±1.85 mg/g and 4.58±1.03, 4.19±0.40, 4.30±0.49 mg/g(dry weight) respectively. Domestic cherry tomatoes showed antioxidative activity(DPPH and ABTS radical scavenging activities). All of the cherry tomatoes had no cytotoxicity for normal liver cell, but showed strong inhibitory effect against cervical cancer cell(HeLa) growth. These results revealed that domestic cherry tomatoes can be used as a bioactive food material.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.175-180
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• 2005

This study was carried out to determine total contents of phenol and flavonoid in common and tartary buckwheat for the purpose of developing new kind of functional food with buckwheat materials. Total content of phenol and flavonoid in seeds of tartary buckwheat were higher than that of common buckwheat. It showed same tendency in groats and hulls. Total content of phenol and flavonoid in groats showed higher than hulls in tartary buckwheat while those of hulls was a little higher than groats in common buckwheat seed. Rutin content in common buckwheat was higher in odor of the hulls (25.2 mg/100 g)>dehulled seed(19.8 mg/100 g)>groats (12.8mg/100 g). But tartary buckwheat was higher in oder of the groats(2042.1 mg/100 g)>dehulled seed (1375.8 mg/100 g)>hulls(138.7 mg/100 g). Flavanol content in dehulled seeds of the tartary and common buckwheat did not show the difference. However, flavanol contents in leaf, stem and spouts of tartary buckwheat were respectively higher than in those of common. Among the flavanols, catechin content was highest in all plant parts of their buckwheat and also was higher in odor of epicatechin>epicatechingallate. However, epicatechingallate content in sprouts of both buckwheat species was about 30-40 times higher than seeds.

• Korean Journal of Soil Science and Fertilizer
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• v.41 no.1
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• pp.38-43
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• 2008

Pepper plants (Capsicum annuum, cv. Manitta) were subjected to different intensities of UV-B radiation to understand alterations of primary- and secondary-metabolism such as carbohydrates, phenolic compounds and polyamines. UV-B doses with a UV-B lamp ($1.2W\;m^{-2}$) were adjusted between 0 to 9 hr. The soluble sugars and starch contents in pepper leaves were highly influenced by UV-B treatment. The soluble sugars altered from $6.7mg\;g^{-1}\;fw$ to $5.2mg\;g^{-1}\;fw$ after 9 hrs of UV-B exposure. The starch contents after 3 hrs of UV-B exposure changed from $17.7mg\;g^{-1}\;fw$ to $12.3mg\;g^{-1}\;fw$ and then remained unchanged. The absorbance of UV-absorbing compounds reached initially maximum at all wavelengths read. On the basis of this result, we analyzed total phenolics, anthocyanin and simple free phenolic acids. Anthocyanin and free phenolic acids responded sensitively with a steady increase during UV-B treatment, although anthocyanin contents declined highly after 3 hrs of treatment. Whereas, there is no alteration of total phenolics (as gallic acid equivalent) caused by UV-B. Free polyamine levels in leaves increased rapidly and highly when UV-B was treated. The most prominent changes in polyamine induction were putrescine and spermidine (+ 70 %) after 3 hrs and spermine (+ 150 %) after 6 hrs.

• Current Research on Agriculture and Life Sciences
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• v.28
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• pp.53-62
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• 2010

The effect of far-infrared (FIR) irradiation on the functional compounds of grape seeds extract were evaluated. Grape seed was dried on different heating power (0, 900, 1800 W) and heating time (0, 20, 40 min) with far-infrared drier. Contents of soluble solids, catechins, total phenolics and total flavonoids along with Hunter's color value, electron donating ability (EDA) and nitrite scavenging activity were analyzed. The soluble solids, Hunter's L value and a value were not significantly different from control samples. Cathechin, procyanidin $B_2$ and epicatechin contents changed with heating time. In the treated sample, total cathechins content was found maximum at 900 W of heating power and 20 min of heating time with a high level of total phenolics, total flavonids and EDA. These results indicated that FIR irradiation of grape seed could enhance antioxidant activities of its extracts by increasing the amounts of functional compounds. Moreover, response surface methodology(RSM) was applied to predict optimum conditions for heating by FIR rays of grape seeds. Based on superimposition of contour map with respect to total phenolics, total catechin and EDA, optimum ranges of heating conditions were heating power of 621.82~818.18 W and heating time of 16.3~19.83 min.