• Food Science and Preservation
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• v.20 no.2
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• pp.234-241
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• 2013

The phenolic compounds of water extracts from Prunella vulgaris were highest at 9.25 mg/g, respectively, when various extraction solvents were used. The optimum condition for extracting phenolic compounds from Prunella vulgaris was extraction in water for 18hr. The DPPH-scavenging activities of Prunella vulgaris were highest at the water extracts. The ABTS radical cation decolorization was higher than 40% in the range of 0~100% ethanol extract section. The antioxidant protection factor on the lipophilic phenolic metabolites was shown to be 1.1 PF in the water extracts from Prunella vulgaris. The TBARS was lower than the control ($0.53{\mu}M$) in all the sections. The tyrosinase inhibitory effect, which is related to skin whitening, was above 40%, and for the anti-wrinkle effect, the elastase inhibition activity was above 40% at 0.2 mg/mL. The astringent effect of the Prunella vulgaris 40% ethanol extracts was 98.1% at 1 mg/mL. As a result, it can be concluded that Prunella vulgaris has the potential to be used as a cosmetic material.

• Food Science and Preservation
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• v.24 no.6
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• pp.802-812
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• 2017

This study was conducted to investigate the quality properties depending on the cultivation methods (general, organic, pesticide-free) of yuza and its various parts (peel, pulp, seed). The contents of hesperidin were the highest in yuza feel grown by pesticide-free method (13.23 mg/g). The contents of naringin presented a higher content in the peel, especially which of the general (4.62 mg/g) showed the highest value. Vitamin C analysis showed the highest content in the peel, significantly varied according to the cultivation method and various parts (p<0.05). Vitamin C value was significantly highest in organic peel, which was 770.02 mg/100 g, whereas among the peel, the pulp and the seed were it the lowest in the seed. The content of total polyphenols were the highest in general peel (0.85 mg/g). Flavonoid content of pesticide-free seed was significantly higher than those of the other yuja samples which was 0.89 mg/g (p<0.05). The DPPH radical scavenging activity was relatively more active in the peel among the above-mentioned three parts, especially the pesticide-free peel was most active, which was 73.94%. The ABTS radical scavenging activity of organic peel was significantly active among the samples, which was 84.47% (p<0.05). Based on these results, it can be said that yuja has variety of useful components in the pulp and the seed as well as the peel: and thus it's hight recommended to develop more varied yuja products.

• Food Science and Preservation
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• v.24 no.1
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• pp.13-20
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• 2017

This study was carried out to investigate the quality characteristics of fried fish paste prepared with different amounts of squeezed Aronia melanocarpa juice. Squeezed Aronia melanocarpa juice (AMJ) was incorporated into fish paste at different levels (containing 2, 7, and 12 g of Aronia melanocarpa juice in 2 AMJ, 7 AMJ, and 12 AMJ, respectively) based on the total weight of water. Sugar contents and total acidity increased with increasing AMJ content. With increasing amounts of AMJ in fried fish paste, L value inside and on the surface decreased, a value increased, and b value inside decreased, whereas b value on the surface increased. pH decreased with increasing levels of AMJ. As the result of textural properties, folding test in all samples showed that AA means good flexibility. The strength, hardness, and chewiness of fried fish paste with AMJ increased while cohesiveness was not significantly different. Total polyphenol contents increased with higher levels of AMJ. DPPH radical scavenging activity was significantly higher than those of the control. In the sensory evaluation, fried fish paste containing 7 AMJ received the highest score than both the control and other samples.

• Korean Journal of Plant Resources
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• v.25 no.4
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• pp.473-481
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• 2012

This study was conducted to investigate the contents of ginsenosides and physiochemical properties of Panax ginseng after 9 times steaming and drying treatment by using the new auto steamer which is more fast and simple than previous report. In the process of steaming and drying, the content of six major ginsenosides such as Rg1, Re, Rb1, Rc, Rb2 and Rd were gradually decreased. On the other hand, the content of seven minor ginsenosides includes Rh1, 20(S)-Rg2, 20(R)-Rg2, 20(S)-Rg3, 20(R)-Rg3, Rk1 and Rg5 were gradually increased. We observed the protopanxadiol ginsenosides such as Rb1, Rb2, Rc and Rd were converted into 20(S)-Rg3, 20(R)-Rg3, Rk1 and Rg5; similarly protopanxatriol ginsenosides of Rg1 and Re were converted into Rh1, 20(S)-Rg2 and 20(R)-Rg2. Based on the result of fresh ginseng, the contents of reducing sugar, acidic polysaccharide and total phenolic compounds were gradually increased and reached to maximum at 7 times repetitive steaming process of the fresh ginseng. Whereas DPPH radical scavenging activities were gradually decreased to 68% at 7 times steaming. New auto 9 repetitive steaming and drying process has similar production with original methods, but content of benzo(a)pyrene were not almost detected comparatively taking less time. The present results suggested that this method is best for the development of value-added ginseng industry related products.

• Korean Journal of Food Science and Technology
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• v.44 no.4
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• pp.441-446
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• 2012

We investigated the chemical properties and antioxidant activities of sword bean (SWB) and compared it to soybean (SB) and black soybean (seoritae, BSB). The value of vitamin C, vitamin A, crude fat, and crude protein in SWB was 25.5, 0.37 mg/kg, 1.2, and 25.6%, respectively. The crude fat content (1.2%) in SWB was very low in comparison with those of SB (16.5%) and BSB (16.1%). In 16 free amino acids investigated, the histidine content (9.2%) was high in SWB, followed by SB (3.0%) and BSB (2.9%). Total flavonoid content of SWB (493.2 mg/100 g) was significantly higher than those of SB (71.8 mg/100 g) and BSB (97.5 mg/100 g). Total polyphenol content of SWB (1,152.0 mg/100 g) was not significantly different from that of SB (1,165.7 mg/100 g) but lower than that of BSB (1,298.6 mg/100 g). DPPH radical scavenging activity ($SC_{50}$, 50% scavenging concentration) of SWB was 13.1 ${\mu}g/mL$, whereas that of positive control (${\alpha}$-tocopherol) was 8.3 ${\mu}g/mL$.

• Journal of Life Science
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• v.24 no.6
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• pp.595-602
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• 2014

Styela Clava tunic (SCT) has found some applications in many areas of medical treatment including as an anti-inflammatory compound, a wound healing film, in guided bone regeneration, and as a food additive. The protective effect of SCT aqueous extract (AE-SCT) on cell death induced by $H_2O_2$ treatment was investigated by measuring the changes in cell viability in HepG2 cells after AE-SCT treatment. High concentrations of antioxidant compounds including flavonoids (3.3 mg/g) and phenolics (32.3 mg/g) were detected in AE-SCT but no significant cytotoxicity was observed in HepG2 cells treated with AE-SCT. The viability of HepG2 cells was also not changed by treatment with different concentrations of AE-SCT after $H_2O_2$ treatment. However, cell viability was significantly increased in cells treated with three different concentrations of AE-SCT before $H_2O_2$ treatment. The greatest increase in cell viability was observed in the group treated with $50{\mu}g/ml$ AE-SCT, when compared with vehicle-treated group. FACS and DAPI staining analysis indicated that the decrease in number of dead cells was dependent on the concentration of AE-SCT. Alterations in the Bax/Bcl-2 ratio after $H_2O_2$ treatment were significantly restored by treatment with different concentrations of AE-SCT. These results indicate that AE-SCT, which contains high levels of antioxidants, may protect cells against death induced by $H_2O_2$ treatment.

• Korean Journal of Medicinal Crop Science
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• v.13 no.6
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• pp.293-299
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• 2005

To determine optimal fermentation period of vegetables mixed with black sugar without innoculation of microorganisms, changes in chemical components, quality characteristics of the fermented broth and physiological functionality during the fermentation period were investigated, pH and $^{\circ}BX$ of the fermented broths were decreased gradually during the fermentation period. Except for radish, L and a color values of fermented broths were increased but b values were decreased during fermentation period. Viscosity of fermented broths of vegetables were decreased after 3 months of fermentation. ${\alpha}-Amylase$ activity in fermentation broth of brocolli, eggplant, cabbage, chicory, aralia, radish were increased to 460, 430, 180, 420, 560, 260 after six months fermentation period. In radish and tomato fermentation broth, invertase activity were increased to 200 and 460 units and cellulase activity were increased to 280 and 140 after six months fermentation period. The content of total phenolic compounds and electron donating ability were the highest after 2 to 4 months fermentation period and decreased thereafter. No significant level of tyrosinase inhibitory activity and SOD-like activity were observed. In the sensory evaluation test of aralia fermentation broth of droop, sweet and sour flavor and bitter, astringent taste were decreased during the fermentation period and droop tastes were highest in 3 months. In radish fermentation broth, radish flavor and pungent taste were decreased and sweet taste was increased during fermentation period. Acceptability in overall was the greatest after three months. Based on the results stated above, optimal fermentation period was appropriated 3 or 4 months.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.1
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• pp.15-20
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• 2006

The water and $40\%$ ethanol extracts from mulberry fruits were tested for their antimicrobial activities against Helicobacter pylori and antioxidant. Kangwon III (Morus albba L.) was higher phenolic content (2.90 mg/g) than other water extracts. The phenolic contents of $40\%$ ethanol extracts from Kangwon III and Hihak were 3.02 mg/g and 2.46 mg/g, respectively . The ABTS [2,2'-azinobis(3-ethylbenzothiazoline-6-sulfornic acid)] radical decolorization, electron donating ability (EDA), thiobarbituric acid reactive substance (TBARS) and antioxidant protection factor (PF) were determined for water extracts and $40\%$ ethanol extracts from mulberry fruits. EDA was higher in water extracts than ethanol extract. EDA of water extract from Kangwon III was determined as $99.54\%$ while the activity of ethanol extracts was $89.61\%$ in Daechoukmyeun. The water extracts from Cheongilppong showed higher antioxidative activity than another mulberry fruits extract when evaluated by ABTS [2,2'-azinobis(3-ethylbenzothiaznoline-6-sulfornic acid)] radical decolorization, TBARS and antioxidant PF by water extracts. Kangwon III was higher phenolic content (2.90 mg/g) than other that of water extracts. $40\%$ ethanol extracts were determined that phenolic contents of Kangwon III, Hihak were 3.02 mg/g, 2.46 mg/g for each other. Antimicrobial activity showed the high value in water extracts of Cheongilppong, Kuksang 20. The result will be useful nature microbial medicine for mulberry fruits.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.857-861
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• 2005

The chemical components of different parts of Erigeron annuus were examined in order to use as a new functional food material. Nitrogen free extract contents of flowers, leaves, stems and roots were 53.15, 55.79, 36.71 and $42.61\%$, respectively. The contents of crude fiber in the stems and roots were similar, while those in leaves were lower than those in the flowers. Mineral components of Erigeron annuus were rich in Na $(19.55\~33.78\;mg/100\;g),\;K (49.95\~89.80\;mg/100\;g)\;and\;Ca(25.39\~116.40\;mg/100\;g)$. Among the portions of Erigeron annuus Ca contents was slightly higher level in tile loaves than those of flowers, stems and roots. The major free sugars of Erigeron annuus were sucrose $(0.12\~1.37\%),\;glucose\;(0.68\~1.08\%)\;and\;fructose\;(0.56\~1.66\%)$. The contents of total amino acid in Erigeron annuus were 2,509.74 mg/100 g in the flowers,2,630.95 mg/100 g in the leaves, 889.54 mg/100 g in the stems, and 1,201.41 mg/100 g in leaves. Abundant amino acids in the flowers and leaves were glutamic acid, tyrosine and proline. And abundant amino acids of stems were lysine, glutamic acid and aspartic acid, and its root were lysine, glutamic acid and proline, Organic acid components of Erigeron annuus were succinic acid $(4.78\~19.72\;mg/100\;g),\;tartaric\;acid\;(3.90\~6.91\;mg/100\;g)\;and\;citric\;acid\;(1.79\~6.60\;mg/100\;g)$. Nine fatty acids in Erigeron annuus were identified and the major fatty acids were myristic acid $(18.05\~20.18\%),\;oleic\;acid\;(18.50\~32.91\%)\;and\;linoleic\;acid\;(18.02\~29.87\%)$. Total flavonoid and phenol contents were higher in leaf and flower extracts than any other extracts.

• Korean Chemical Engineering Research
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• v.48 no.2
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• pp.259-267
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• 2010

The catalytic wet oxidations of the wastewater containing azo dye Reactive Black 5(RB5) with heterogeneous catalyst of CuO have been carried out to investigate the effects of temperature($190{\sim}230^{\circ}C$) and catalyst concentration(0.00~0.20 g/l) on the removals of colour and total organic carbon TOC. The wastewater colour was measured with spectrophotometer, and the oxidation rate was estimated with TOC. About 90% of colour was removed during 120 min in thermal degradation of the RB5 wastewater at $230^{\circ}C$, while TOC was not removed at all. As increasing reaction temperature and catalyst concentration, the removal rates of colour and TOC increased in the catalytic wet oxidations of RB5 wastewater. The effects of catalyst were already considerable even at 0.01 g CuO/l, while the removal rates of colour and TOC increased negligibly with increasing the catalyst concentration above 0.05 g CuO/l. The initial destruction rates of the wastewater colour have shown the first-order kinetics with respect to the wastewater colour. TOC changes during catalytic wet oxidations have been well described with the global model, in which the easily degradable TOC was distinguished from non-degradable TOC of the wastewater. The impacts of reaction temperature on the destruction rate of the wastewater colour and TOC could be described with Arrhenius relationship. Activation energies of the colour removal reaction in thermal degradation, wet oxidation, and catalytic wet oxidation(0.20 g CuO/l) of the RB5 wastewater were 108.4, 78.3 and 74.1 kJ/mol, respectively. The selectivity of wastewater TOC into the non-degradable intermediates relative to the end products in the catalytic wet oxidations of RB5 wastewater was higher compared to that in phenol wet oxidations.