• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.11
• /
• pp.1589-1596
• /
• 2011

Mulberry was added to bulgogi marinade sauce at concentrations of 5, 10, 15, and 20%. Moisture content, crude ash, crude protein, and crude fat in the control group were 62.2~62.6%, 3.5~3.6%, 2.2~2.4%, and 1.5~1.6%, respectively. The moisture contents significantly increased with mulberry content. Crude ash, protein, and fat contents relatively decreased as the amount of mulberry in the sample increased. DPPH radical scavenging activity of fresh mulberry was also measured. Fresh mulberry showed higher antioxidant activity in the marinade, and it increased with the mulberry content. Color L, a, and b values of the marinade containing 5% mulberry were 25.41, 3.1, and 4.3, respectively, and all values significantly decreased as the amount of mulberry in the marinade increased. Sensory evaluation of bulgogi marinade was performed by trained panelists. Bulgogi marinade prepared with 15% mulberry content showed a significantly higher score in the sensory evaluation.

• Journal of the Korean Applied Science and Technology
• /
• v.29 no.2
• /
• pp.330-338
• /
• 2012

During 10 days germination of perilla seeds for sprouts preparation, the changes of proximate composition and antioxidant activities were monitored, and the inhibitory effect of sprouts extracts on perilla oil oxidation was also studied. The moisture content in seeds(2.9%) was increased to 9.2% in sprouts at 10 days while crude ash content wasn't significantly. The crude fat and protein contents were reduced from 46.8% and 20.7% in seeds to 18.2% and 18.3% in sprouts, respectively, but reducing sugar and fiber contents increased from 2.2% and 14.8% to 12.8% and 22.4%, respectively. Compared with perilla leaf, sprouts at 10 days contained more fat, carbohydrate, reducing sugar, and fiber while less moisture, ash, and protein. Antioxidant activities during germination were increased and reached to maximum at 8 days in which Trolox equivalent antioxidant capacity(TEAC) based on DPPH and ABTS radical scavenging were 133.1 and 136.8 Trolox eq. mmol/kg, respectively, and ferric ion reducing power(FRAP) was 399.3 Fe(II) eq. mmol/kg. Polyphenol content(19.2 g/kg) was maximum at this stage, too. Perilla leaf showed similar TEAC but higher FRAP than the sprouts. When methanol extract of sprouts at 8 days was added to perilla oil, the oil oxidation was delayed in dose dependent manner. The induction time for oxidation was extended about 2.8 times by adding 2.5%(w/w) extract, that is, from 1.67 hr(control) to 4.62 hr. This induction time corresponded to 38% level of that of perilla oil containing 2.5% BHT.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.8
• /
• pp.1079-1083
• /
• 2008

The purposes of this study were aimed to evaluate the antioxidant and antiproliferative activities of water, methanol, and 70% acetone extracts from pepper leaves. The antioxidant activity was evaluated by ABTS and DPPH radical scavenging activities, reducing power, and chelating effect. Moreover, the effects of the extracts on cell proliferation of breast (MCF7), colon (HCT116), and gastric (MKN45) tumor cells were investigated. Higher extraction yields were obtained with methanol than with 70% acetone and water. Among the three different solvents, 70% acetone extract showed the highest polyphenolic contents. 70% acetone extracts showed higher antioxidant activities compared with other extracts. Also, 70% acetone extract of pepper leaves exhibited higher antiproliferative activity (>80%) against HCT116 and MKN45 cells compared with other samples at the concentration of 1 mg/mL. These results indicate that pepper leaves may serve as potential dietary sources of natural antioxidants and antiproliferative substances.

• The Korean Journal of Food And Nutrition
• /
• v.22 no.1
• /
• pp.41-47
• /
• 2009

This study investigated antioxidative and hypoglycemic activities of Omija for evaluation of usefulness as a functional food resource. Omija water extracts were extracted with water for 24 hr, 6 hr and 3 hr at room temperature, 60$^{\circ}C$ and 100$^{\circ}C$, respectively. Omija ethanol extracts were extracted with 60% ethanol for 24 hr and 3 hr at room temp temperature and 60$^{\circ}C$, respectively. The antioxidant properties of Omija(Schizandra chinensis Baillon) extracts prepared under different extraction conditions were evaluated by a variety of radical scavenging assays including DPPH, $ABTS^{{cdot}+}$, and nitrite and reducing power. Hypoglycemic activity was examined for $\alpha$-glucosidase inhibition using an in vitro model. The total phenolic content was also determined. Antioxidant activities of Omija were the highest in the group extracted with 60% ethanol for 3 hr. The ethanol extracts showed higher activity than water extracts. An extraction temperature was the highest in 60$^{\circ}C$. The total phenolic content extracted with 60% ethanol for 3 hr at 60$^{\circ}C$ was 530 mg GAE/100 g. The water extract extracted with water for 24 hr at room temperature showed the lowest antioxidant activity and phenolic content. $\alpha$-glucosidase inhibitory activity was the highest in the group extracted with 60% ethanol for 3 hr at 60$^{\circ}C$, followed by the group extracted with 60% ethanol for 24 hr. The results suggest that extraction of Omija by 60% ethanol for 3 hr at 60$^{\circ}C$ will be useful as a functional food resource with natural antioxidants and hypoglycemic activities.

• Korean Journal of Food Science and Technology
• /
• v.23 no.5
• /
• pp.622-626
• /
• 1991

Antioxygenic effects of browning reaction product(BRP) obtained from 2M L-ascorbic acid(AsA) solution by heating at $85^{\circ}C$ were investigated. BRP obtained from AsA solution(pH 2.30) without pH adjusting showed slightly antioxygenic effect. As heating time increased, powers of antioxygenic activity of BRP did not increase. Retained AsA after heating did not effect antioxygenic activity of AsA solution. After adjusting pH of AsA solution to 2.3, 4.0, 7.0, 9.0 and 11.5 respectively, BRP were obtained from these AsA solution by heating at $85^{\circ}C$ for 15 hrs. Among these BRPs, BRPs of pH 2.3 and 4.0 showed no antioxygenic effect, lower browning degree and higher retained AsA, but had stronger reducing power. While those of pH 7.0, 9.0 and 11.5 had stronger antioxygenic activity, higher browing degree and lower retained AsA, but showed weaker reducing power. After adjusting pH of AsA solution to 7.0, antioxygenic activities of BRP which was obtained from this AsA solution by heating respectively at $85^{\circ}C$ for 0, 3, 5, 10, 15 and 25 hrs increased in proportion to heating time.

• Korean Journal of Food Science and Technology
• /
• v.49 no.5
• /
• pp.494-501
• /
• 2017

Waffles with cinnamon powder added in different proportions (0-12% of wheat flour) were baked to investigate the effects of baking on the physicochemical properties and antioxidant activity. Compared with the control without cinnamon, baking loss was lower in waffles with cinnamon, which led to a decrease in waffle hardness. This was attributable to the higher water-holding capacity of cinnamon than wheat flour. With the increase in the amount of cinnamon, the springiness, resilience, and cohesiveness of the waffle decreased, which was thought to result from the decrease in gluten formation by the proportional decrease of wheat flour. The total reducing capacity and DPPH radical scavenging activity of the waffle was significantly increased. This was substantially in agreement with the observations that cinnamon had an appreciable total reducing capacity and radical scavenging activity that were unchanged by heat treatment. This indicates that the antioxidant functionality of cinnamon could be effectively added to thermally processed food.

• Proceedings of the Korean Society of Applied Pharmacology
• /
• 1993.04a
• /
• pp.119-119
• /
• 1993

안트라싸이클린계 항암항생제의 부작용 발생기전으로는 C-고리의 퀴논 부위에 전자가 전달되어 퀴논 고리가 환원되는 과정이 제시되고 있으며 그 중 하나의 전자가 전달되어 생성되는 활성산소(activated oxygen)가 심장독성과 관련이 있는 것으로 알려져 있다. 이 때 퀴논 고리의 환원력(전자흡수능력)이 C-고리자체의 변환, 또는 인접 B-고리에 도입된 치환체의 영향으로 억제될 수 있다는 보고를 이론적 근거로 하여 안트라싸이클리논 골격을 전자흡수 능력을 가진 acridone 골격으로 치환한 화합물(1)과 안트라싸이클리논 골격을 유지하면서 aminosugar 부위를 pentopyranose계열을 도입 한 2 합성하였다. 화합물 1은 1,3-butadiene 과 1,4-benzoquinone 의 Diels-Alder adduct 3을 출발물질로 하여 7 단계의 반응과정으로 합성하였다.

• The Korean Journal of Ecology
• /
• v.7 no.2
• /
• pp.85-90
• /
• 1983

There was a decrease in nitrate reductase activity (NRA) measured in vivo in rice roots (Oryza sativa cv. Tongil) grown in anaerobic culture solution. But it was reversed by addition of malonate to the in vivo nitrate reduction assay medium. Malonate increased the in vivo NRA during 2-5 hours incubation and decreased it in longer incubation hours. In vivo NRA was stimulated by addition of NaHCO3 to the assay medium, but not by Na2CO3. The stimulation of NRA by NaHCO3 was not observed in shoot removed rice roots. It is suggested that CO2 from NaHCO3 is carboxylated by phosphoenol pyruvate carboxylase, results in increasing the malate contents in the roots, and stimulates the in vivo NRA. NADH needed in nitrate reduction is supported by malate oxidation. In rice roots, it seems probable that malate oxidation in the mitochondria is more important to nitrate reduction than malae oxidation in cytoplasm.

• Korean Journal of Food Science and Technology
• /
• v.28 no.1
• /
• pp.109-116
• /
• 1996

The relationship between antioxidant activities and physicochemical properties of several fractions obtained from freeze-dried (FD) coffee were investigated. The nine kinds of fraction were consecutively extracted from FD coffee with solvents in increasing order of polarity, and the higher polarity of the solvent the higher extraction yield of the fraction. The antioxidant activities of the fractions were determined by Rancimat and oven test on edible oils. The antioxidant activities of the fractions increased in the order of acetone>ethanol>methanol>50% methanol/water>water fraction, and the antioxidant activities of them were higher on lard than on soybean oil. The antioxidant activity of each fraction was strongly related to the contents of total phenol, total nitrogen content and acidity, whereas color intensity, reducing power, carboxylic acid content showed little contribution to the activity. All fractions had three peaks maxima at 208, 275 and 324 nm on UV-visible spectra, but the only one at 324 nm was linealy proportional to the antioxidant activities of the fractions.

• Korean Journal of Soil Science and Fertilizer
• /
• v.20 no.2
• /
• pp.185-192
• /
• 1987

A green house experiment was conducted to find out the acetylene reducing and $N_2$-fixing activity from photosynthetic and aerobic heterotrophic nitrogen fixing microorganisms in submerged paddy soil under different agricultural locality, soil series, soil texture, soil type, and drainage condition in which samples taken from without nitrogen treatment plot of NPK trials on 16 sites of the farmer's field. The results obtained were summarized as follows: 1. The highest acetylene reducing activity was observed at 7 days after incubation in the light condition (photo synthetic microbes+heterotrophic bacteria) while it was observed at 35 days incubation in the dark condition (heterotrophic bacteria). 2. Among the soil series, photosynthetic nitrogen fixing activity was pronounced more in Jangae, Ogcheon and Hwadong series while lower was obtained in Buyong and Daejeong series. Aerobic heterotrophic nitrogen fixing activity was high in Buyong and Daejong series. 3. Estimated amount of $N_2$-fixation from acetylene reducing activity was equivalented to 3.0 mg in light condition and 4.9 mg/100g/105 days in dark condition. 4. Among the agricultural locality, photosynthetic nitrogen fixing activity was high in rather warm southern part while heterotrophic nitrogen fixing activity was predominated more in mountainous area and Chungcheong continental. 5. Photosynthetic nitrogen fixing activity was predominated in high productive soil while aerobic heterotrophic nitrogen fixing activity was pronounced more in crose coarse sandy soil. 6. The soils properties of high photosynthetic nitrogen fixing activity were constituted of poorly or imperfectly drained clay or clay loam soil while heterotrophic nitrogen fixing activity was pronounced more in well to moderately well drained sandy or sandy loam soil.