• Applied Chemistry for Engineering
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• v.24 no.5
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• pp.483-488
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• 2013

In this study, the cellular protective effect of resveratrol on oxidative damage and its antioxidative activity were investigated. The free radical-scavenging activity ($FSC_{50}$) of resveratrol was measured to be $103{\mu}M$. The reactive oxygen species-scavenging activity ($OSC_{50}$) of resveratrol on the ROS generated in a $Fe^{3+}-EDTA/H_2O_2$ system was investigated using the luminol-dependent chemiluminescence assay. Resveratrol displayed $0.042{\mu}M$ ROS scavenging activity, which is 9.6-fold higher than that of L-ascorbic acid ($0.405{\mu}M$) and had a more prominent cellular protective effect than (+)-${\alpha}$-tocopherol. When HaCaT cells were exposed to $800mJ/cm^2$ of UVB or treated with $30{\mu}M$ rose bengal, resveratrol protected the cells against oxidative stress in a concentration-dependent manner; however, it was unable to protect the cells when the damage was induced by 10 mM $H_2O_2$. These results indicate that resveratrol could be employed to improve and prevent the skin aging through its antioxidative and cellular protective activities.

• Korean Journal of Food Science and Technology
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• v.42 no.6
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• pp.750-754
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• 2010

The purpose of this study was to investigate the antioxidant and skin whitening effects of Rhamnus yoshinoi extracts. Rhamnus yoshinoi was extracted with 100% ethanol and water. The antioxidative and skin whitening effects of extracts were determined by in vitro assays using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method and inhibitory effects against tyrosinase activity and melanogenesis in B16F1 melanoma cells. The radical scavenging activities of the Rhamnus yoshinoi extracts were tested by DPPH assay and showed high DPPH radical scavenging activities (SC50; 21.6 ppm in EtOH, 40.5 ppm in water). As for tyrosinase inhibitory activity, the Rhamnus yoshinoi ethanol extract had the highest inhibition activity ($IC_{50}$; 256.3 ppm). In B16F1 mouse melanoma cells, the Rhamnus yoshinoi ethanol extract significantly inhibited melanin synthesis by 53.36% at the concentration of 50 ppm. These results suggest that Rhamnus yoshinoi ethanol extract has significant antioxidant activity and whitening activity.

• Journal of The Korean Society of Grassland and Forage Science
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• v.29 no.3
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• pp.263-268
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• 2009

This study was conducted to determine application possibility of mulberry (Morus alba) silage as a functional feed in feeding management of Korean native cattle for high quality beef production by analysing active components and antioxidative activity. The chemical analysis of mulberry silage indicates that the content of dry matter, crude protein, ether extract, crude fiber and crude ash was $28.41{\pm}3.12%,\;12.43{\pm}0.28%,\;2.47{\pm}0.18%,\;20.29{\pm}0.75%\;and\;6.98{\pm}0.12%$, respectively. The content of 1-deoxynojirimycin (1-DNJ), which is representative active ingredient of mulberry and blood sugar descending component, was 0.568 mg/g and the content of $\gamma$-Aminobutyric acid (GABA), which is blood pressure descending component, was 5,936.22 pmol. Mulberry silage used in this study did not contain flavonoids but did contain total phenols for 21.69 ${\mu}g/mg$. 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was increased with increasing the concentration of mulberry silage extracts and there was above 50% of scavenging activity at the concentration of 0.25 mg/ml. Hydroxyl radical scavenging activity was also increased with increasing the concentration of silage extracts. Alkyl radical scavenging activity was high at the low concentration of silage extracts, which was above 50% of scavenging activity at the concentration of 0.125 mg/ml. The result of this study indicated that there was high possibility of mulberry silage as a functional feed for beef cattle.

• Food Science and Preservation
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• v.20 no.2
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• pp.265-271
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• 2013

The objective of this study was to assess the quality characteristics of yanggaeng prepared with different ratios of blueberry powder: 0%, 3%, 6%, and 9%. The moisture content of the control yanggaeng was lower than that of any other blueberry added groups. The pH decreased while the titratable acidity and the Brix increased as the amount of blueberry powder increased. The lightness (L) and yellowness (b) were the highest while the redness (a) was the lowest in the controls. Texture profile analysis showed that the hardness of the added groups were higher than that of the control which were the lowest. The total polyphenol content and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity increased as the amount of blueberry powder increased. The results of consumer acceptance test revealed that the color preference was the highest in the 9% added group while the smell, taste, texture and the overall acceptability showed no significant differences groups. Based on these results, it is suggested that yanggaeng with up to 9% added blueberry powder can be developed as products without adverse effects on sensory characteristics.

• Journal of Life Science
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• v.26 no.6
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• pp.680-688
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• 2016

Sipyukmiryuki-eum (SYMYKE), Danjacheongpi-tang (DJCPT), Jipae-san Ⅰ (JPS Ⅰ), Jipae-san Ⅱ (JPS Ⅱ), and Chungganhaeul-tang (CGHUT) are representative herb-combined remedies used in traditional Korean medicine for treating breast cancer patients, as mentioned in "Dongeuibogam." In this study, we investigated the total phenolic contents (TPCs) and the anti-oxidant and anti-microbial activities of hot water and 70% ethanol extracts of these herbal prescriptions. Among the five herb-combined remedies, the extraction yields of the hot water extracts and 70% ethanol extracts were the highest in JPS Ⅱ (34.30%) and DJCPT (30.50%), respectively. The TPCs of the hot water extracts from the herb medicines were rich in the order of JPS Ⅰ < CGHUT < JPS Ⅱ < SYMYKE < DJCPT. In addition, the 70% ethanol extracts from the herb medicines were rich in the order of JPS Ⅱ < JPS Ⅰ < CGHUT < SYMYKE < DJCPT. Among them, DJCPT and SYMYKE displayed a strong anti-oxidant capability, which was determined using ferric-reducing anti-oxidant power and scavenging of 2,2'-diphenyl-1-picrylhydrazyl and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonate) cationic radical activity assays. In addition, anti-microbial activities against Staphylococcus aureus and Escherichia coli were stronger in the 70% ethanol extracts than in the hot water extracts. Together, these findings reveal a positive relationship between TPCs and their anti-oxidant activities.

• Journal of Food Hygiene and Safety
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• v.32 no.6
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• pp.521-530
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• 2017

The purpose of this study was to examine the physicochemical and antioxidant properties of cookies with mealworm (Tenebrio molitor) and black soybean powder. The leavening rates, and loss ratios were significantly increased with adding up the amount of mealworm powder (p < 0.05). The total polyphenol, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging ability, FRAP activity (ferric reducing antioxidant power) and ABTS radical scavenging ability (2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) were all significantly increased as mealworm powder contents increased. In addition, cookies containing both mealworm and black soybean powder were higher in total polyphenol, DPPH and ABTS radical scavenging abilities than cookies containing only mealworm powder (p < 0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.957-963
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• 2013

This study evaluated the quality characteristics of muffins prepared with different amounts (0%, 4%, 8%, or 12%) of apricot powder. The moisture content was higher in groups containing 8% and 12% apricot powder. The specific volume of muffins decreased as the amount of apricot powder increased. The lightness value was lower in groups containing apricot powder, with redness and yellowness values increasing with increasing amounts of apricot powder. Rheology tests showed no significant differences in hardness, springiness, and cohesiveness between control muffins and muffins with apricot added. Scanning electron microscopy showed that the number and size of air cells decreased with increasing levels of apricot powder. The substitution of wheat flour with apricot powder yielded muffins with a higher DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity and total polyphenol content. Consumer acceptance tests revealed no significant differences in appearance, smell, and texture between muffin samples, but the taste and overall acceptability scores were lowest for muffins with 12% apricot added. Therefore, up to 8% apricot powder can be incorporated into muffins to meet the sensory quality and functional needs of the consumer.

• Korean Journal of Food Science and Technology
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• v.49 no.5
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• pp.532-537
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• 2017

The purpose of this study was to examine the best cooking condition to decrease 4'-O-methylpyridonxine (MPN, ginkgotoxin) and increase the antioxidative effect. We also examined the change in color of ginkgo biloba seeds after different cooking methods and times. MPN content was decreased with an increase in the cooking time. For the reduction of MPN content, the most efficient cooking method was pan-frying. In particular, MPN content was largely reduced after 8 min of pan-frying. 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity and total flavonoid content were increased after 11 min of pan-frying and this level was maintained until 14 min. The total phenolic compound content was maintained for up to 30 min by steaming and 11 min by pan-frying. Therefore, the optimum condition was established by pan-frying from 8 to 11 min.

• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.347-353
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• 2016

This study was performed to examine the quality characteristics of the sponge cakes with different contents (2-10% (w/w)) of lemon grass powder (LGP). An increase in LGP content in the cake led to a significant increase in the specific gravity of batter, baking loss rate, redness, hardness, cohesiveness, chewiness, and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of the cakes and a significant decrease in pH, moisture content, specific volume, height, volume and symmetry index, lightness, and yellowness of the cakes. Springness and resilience did not show any difference between the cakes. The consumer acceptance test indicated that the addition of LGP up to 2% did not cause a significant negative effect on the consumer acceptances in all attributes. The sponge cakes with 2% LGP can be recommended for manufacturing bakery.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1959-1963
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• 2014

The feasibility of incorporating flaxseed powder up to 8% (w/w) as a value-added food ingredient in convenient food products was investigated using pound cake as a model system. The moisture content, volume, height, and hardness of cakes decreased significantly with increasing levels of flaxseed powder (P<0.05). On the other hand, baking loss increased with higher flaxseed powder in the formulation (P<0.05). Lightness and yellowness decreased, whereas redness increased significantly (P<0.05). 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities increased significantly (P<0.05), and they were well correlated. The consumer acceptance test indicated that addition of 2% flaxseed powder had the most favorable effect on consumer preferences in general. Based on the overall observation, pound cakes with 2% flaxseed powder is recommended to take advantage of its functional properties without sacrificing consumer acceptability.