• Food Science and Preservation
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• v.18 no.6
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• pp.930-937
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• 2011

To develop natural preservatives or functional health foods from soybeans (Baektae and Taekwang), the antioxidant and fibrinoytic activities of the water and 70% (v/v) ethanol extract of soybeans and fermented soybean paste (Chungkukjang) were examined. The polyphenol contents of water extracts from Baektae and Baektae Chungkukjang were 189.25 mg/100 g and 814.58 mg/100 g, respectively, whereas those from Taekwang and Taekwang Chungkukjang were 210.23 mg/100 g and 834.23 mg/100 g. The polyphenol contents of the water extracts from Chungkukjang was 4.0~4.3-fold higher than those from soybean. The electron-donating abilities (EDAs) and superoxide dismutase-(SOD)-like activities of the water and ethanol extracts from Chungkukjang were higher than those of the extracts from soybean. Both extracts were found to have had fibrinolytic activity, and the highest activity was present in the water extracts of Baektae Chungkukjang. The polyphenol contents and antioxidative and fibrinolytic activities of the extracts from Chungkukjang were higher than those of the other soybean extracts. These results indicate that Chungkukjang can be used as a material for health foods or natural antioxidants.

• Journal of Mushroom
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• v.19 no.4
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• pp.322-328
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• 2021

This study was carried out to evaluate potential of Hypsizygus marmoreus (brown cultivar) as a functional food and drug materials. H. marmoreus were divided into pileus and stipe and extracted in hot water and 80% ethanol. The total polyphenol content was highest in the hot water extracts (pileus 17.15±0.19 mg of GAE g, stipe 7.37±0.16 mg of GAE/g) and pileus compared to the ethanol extracts (pileus 10.23±0.14 mg of GAE/g, stipe 3.76.±0.19 mg of GAE/g) and stipe. Also, hot water extracts of pileus from H. marmoreus (brown cultivar) was more effective DPPH, ABTS, ORAC value, reducing power than ethanol extracts and stipe extracts. The pileus and stipe extracts were confirmed to be non-cytotoxic in the mouse macrophage cell line RAW 264.7 determined by WST-1 (4-[3-(4-iodophenyl)-2-(4-nitrophenyl)-2H-5-tetrazolio]-1,3-benzene disulphonate) assay. Overall, extracts of H. marmoreus (brown cultivar) was higher antioxidant activity than other mushrooms, and no cytotoxicity. Therefore, H. marmoreus (brown cultivar) showed potential as a functional food and drug materials. The brown cultivar of H. marmoreus have higher antioxidant activity than white cultivar, H. marmoreus seem to have different antioxidant activity depending on the cultivar.

• Korean Journal of Plant Resources
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• v.27 no.2
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• pp.111-118
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• 2014

Contents of phenolics, flavonoids, and catechins, and antioxidant activity were investigated in the ethanol extracts of three different flower species, Magnolia denudata, Prunus mume, Carthamus tinctorius. Total phenolics were more present in M. denudata than P. mume or C. tinctorius, ranging from 72.6 to 118.0 mg/kg (p < 0.05). Total flavonoids level had same tendency to total phenolics content, showing highest amount (25.1 mg/kg) in M. denudata. The antioxidant activity of the methanol extracts from all the flowers dose-dependently increased. DPPH free radical scavenging activity at 250 mg/kgwas higher in M. denudata and P. mume by 93.0 and 92.6%, respectively, than C. tinctorius by 23.0% (p < 0.05). Total catechins content including 6 compounds was higher in M. denudate (9,425.5 mg/kg) than that in P. mume or C. tinctorius (3,407.8 or 190.6 mg/kg). However, P. mume extracts showed highest amount in caffeine as well as vitamine C. DPPH radical scavenging activity in three different flowers was highly correlated with contents of total phenolics ($r^2=0.7994$), total flavonoids ($r^2=0.9131$), and total catechins ($r^2=0.5929$), and their content and activities were different depending on species.

• Korean Journal of Plant Resources
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• v.24 no.2
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• pp.253-259
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• 2011

In this studies, contents and activities of antioxidative substances in the fruits of a pear cultivar and five Korean wild pear lines were investigated. The content of total phenolic compounds was highest with Pyrus pyrifolia var. culta "Shingo" (7.68 $mg{\cdot}g^{-1}$, D.W.) while total flavonoids was highest with P. ussuriensis var. acidula (5.66 $mg{\cdot}g^{-1}$, D.W.). The contents of total polyphenols and flavonoids varied according to plant species, but in general pyrifolia lines had higher total polyphenols than total flavonoids whereas in ussuriensis lines total flavonoid contents were higher than total polyphenols. The scavenging effects of DDPH radicals was highest with highest with P. ussuriensis var. seoulensis ($RC_{50}$=1.45 $mg{\cdot}mL^{-1}$) and that of ABTS radicals was highest with P. ussuriensis var. acidula ($RC_{50}$=0.69 $mg{\cdot}mL^{-1}$). A pear cultivar "Shingo" showed highest total polyphenol content, but scavenging activity of DDPH and ABTS radicals was lowest. The fruits of P. ussuriensis var. seoulensis contained low level of phenolic compounds, but their scavenging effects on two radicals was superior. Ferrous ion chelating effect was high in P. pyrifolia var. culta (98.93%), and in P. ussuriensis var. sinensis (68.71%), but two species had low scavenging activity. The content of phenolic compounds in wild pears was not always directly proportional to the radical scavenging activity. Neither radical scavenging activity was to ferrous ion chelating activity. In conclusion the fruits of P. ussuriensis var. acidula, P. ussuriensis var. seoulensis, and P. ussuriensis var. sinensis had great potential for the development of new antioxidative functional food because their antioxidative activity is higher or at least similar to P. pyrifolia var. culta. However, due to their different levels of antioxidative effects, the development of methods of using them jointly, not singly, to obtain maximum level of antioxidants is recommended.

• Korean Journal of Plant Resources
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• v.37 no.2
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• pp.110-119
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• 2024

This study was conducted to provide information on the possibility of using Rhododendron micranthum as resource plant. Through polyphenol profiling of R. micranthum shoot extract, useful components were selected and the content of useful components and antioxidant activity by extraction solvent were compared. As a result, 37 polyphenol compounds were identified in R. micranthum shoot extract through LC-ESI-MS analysis. Contents by extraction solvent were compared of chlorogenic acid, astragalin, myricetin, and afzelin. Chlorogenic acid was highest at 6.57±0.12 mg/g in the ethanol extract, astragalin was 2.29±0.02 mg/g in the ethanol extract, myricetin was 4.77±0.06 and 4.52±0.27 mg/g in the methanol, ethanol extracts, and afzelin was highest at 0.10±0.01 mg/g in the methanol extract. Total polyphenol content of the R. micranthum shoot extract according to the extraction solvent was highest in the ethanol extract at 80.01±2.36 mg/g, and total flavonoid content was also highest in the ethanol extract at 78.08±3.44 mg/g. The IC₅₀ value of DPPH radical scavenging activity according to the extraction solvent of R. micranthum shoot was lowest in methanol extract at 943.57±10.68 mg/L, and the IC₅₀ value of ABTS radical scavenging activity was also lowest in methanol extract at 641.60±7.58 mg/L.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.10a
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• pp.129-129
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• 2018

중국(中國) 장홍화(藏紅花)는 크로신과 카르티노이드,안토시아닌등의 성분함량으로 혈관질환 예방과 항암작용, 두뇌의 신경안정, 호르몬분비 및 학습증진에 효과가 있는 것으로 알려져 있다. 이러한 장홍화는 중국의 고원지대에서 자생하는 것으로 생산량이 적어서 고가에 판매되고 있다. 비타민 C가 레몬보다 10배나 많이 함유되어 있는 중국유(中國柚)는 과피가 일반 감귤류 보다 10배 이상 두꺼워 비타민P가 다량으로 함유되어 있다. 즉, 유기산, 비타민P와 비타민C가 매우 많이 함유되어 있어서 예로부터 중국에서는 감기와, 피부노화, 피로를 방지하는데 사용되어져 왔다. 그밖에 비타민B군과 당질, 단백질등이 다른 감귤류 품종보다 많고, 모세혈관을 보호하는 헤스페리딘(비타민P)이 다량으로 함유되어 있어서 심혈관 질환 장애와 뇌졸증, 뇌출혈 등을 억제하는 효과를 가지고 있다. 또한 몸 안에 쌓여 있는 노폐물 등을 밖으로 배출시켜주는 효과가 양호하여 피부미용에 효과가 있는 것으로 알려져 있다. 본 실험에서는 중국장홍화(中國藏紅花)와 유(柚)의 혼합추출액 의 항산화활성과 총폴리페놀 함량을 조사하였던 바, 중국(中國) 장홍화(藏紅花)의 경우 폴리페놀 함량이 높게 나타났으며, 매우 양호한 항산화 효능을 나타내었다. 중국유(中國柚)의 경우도 과피에서 폴리페놀 함량이 높게 나타났으며 항산화 활성도 과피에서 매우 양호한 결과를 나타내었다. 중국(中國) 장홍화(藏紅花)와 중국유(中國柚)의 혼함추출액에서의 항산화 효과가 더 양호한 반응을 나타내었다. 이러한 결과들로 미루어볼 때 중국장홍화(中國藏紅花)와 유(柚)의 항산화 활성은 천연화장품의 신소재로서의 가치를 가지고 있다고 판단된다.

• Journal of agriculture & life science
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• v.44 no.1
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• pp.61-67
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• 2010

This study was to investigate the fructose, total fructan, polyphenol contents, and antioxidant activity of garlic treated acid and heat($100{\sim}140^{\circ}C$ for 2 hr). Optimum condition of acid hydrolysis of fructan was 0.3N $H_2SO_4$ and 5 min. As increasing heating temperature, fructose content was significantly increased from 17.1 to 189.9 mg/g whereas total fructan content was decreased from 248.1 to 2.0 mg/g. The fructan was mostly hydrolyzed by heating at $130^{\circ}C$ for 2 hr. The polyphenol contents was increased from 0.85 to 13.74 mg/g increasing heating temperature and also antioxidant activity was significantly increased. The polyphenol contents and antioxidant activity on acid hydrolysate after heating was slightly increased.

• Food Science and Preservation
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• v.13 no.2
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• pp.119-124
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• 2006

This study was conducted to optimize roasting process of Job's tears for utilization as food Optimal condition for masting was investigated with changes in temperature and time by response surface methodology. The qualities of water extract such as browning degree, polyphenol and DPPH radical scavenging ability were affected more by roasting temperature than time. The values increased with temperature and time proportionally. The response variables were more significant with temperature than time and the established polynomial model was suitable (P>0.05) model by Lack-of-Fit analysis. Optimal roasting conditions with the limit of $0.2{\sim}0.3$ browning degree, $2.0{\sim}2.5{\mu}g/mL$ polyphenol, $30{\sim}40%$ scavenging ability and $0{\sim}100$ hue angle were $215^{\circ}C$ and 32 min.

• Food Science and Preservation
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• v.20 no.5
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• pp.608-613
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• 2013

The physicochemical characteristics and antioxidant capacities of 15 red wines (Cabernet Sauvignon) from the US (5) and Chile (10) were investigated. The contents of soluble solid, reducing sugar, titratable acidity, and $SO_2$ were measured. Antioxidant capacities were examined by DPPH, ORAC assay, and total phenolic contents. In addition, polyphenols composition were analyzed by HPLC. The contents of soluble solid, reducing sugar, and acidities were 7.03~8.6 $^{\circ}Brix$, 2.7~6.7 g/L, and 0.7~0.8%, respectively, and showed no differences between wines from the two countries (p<0.05). The $SO_2$ content of Chile wines was 50% higher than that of US wines (p<0.05). Antioxidant activities by DPPH assay ranged 5.58~9.80 mM and 6.77~9.48 mM in the US and Chile wines, respectively. The ORAC values of the US and Chile wines ranged 2.17~18.08 mM and 4.55~33.77 mM, respectively. The total phenolic content ranged from 1,315 to 2,651 mg/L among the US red wines, and from 1,653 to 2,493 mg/L among Chile red wines. Gallic acid, catechin, syringic acid, p-coumaric acid, quercetin, and kaempferol were identified by HPLC. The polyphenol contents of the Chile red wines were higher than those of the US red wines(p<0.05). There were no differences in the physicochemical characteristics and the antioxidant capacities of the wines from US and Chile, but only in their $SO_2$ and polyphenol contents (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1399-1406
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• 2015

The purpose of this study was to investigate the antioxidant activity of Korean traditional soy sauce and its relationship with physicochemical properties. Seventeen samples of soy sauce prepared by using a Korean traditional method were obtained from six provinces of Korea. The most powerful antioxidant activity of soy sauce was ranging from 8.96 to 63.39% for 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, from 0.12 to 2.41 AE mg/mL for ferric reducing antioxidant power (FRAP) value, and from 8.42 to 115.69 TE mg/mL for oxygen radical absorbance capacity (ORAC). Protease activity and total polyphenol contents were highly correlated with antioxidant activities such as DPPH radical scavenging activity and FRAP value (R=0.97). The contents of amino nitrogen were also correlated with DPPH radical scavenging activity (R=0.92), FRAP (R=0.93), and ORAC values (R=0.80). Based on these results, antioxidant activities were highly influenced by protease activity, contents of total polyphenols, and amino nitrogen.