• Food Engineering Progress
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• v.21 no.1
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• pp.93-98
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• 2017

The feasibility of incorporating cabbage powder (CP) as a value-added food ingredient into convenient food products was investigated using cookie as a model system. CP was incorporated into cookies at amounts of 0, 2, 4, 6, and 8% (w/w) based on total weight of wheat flour. pH level and moisture content of cookie dough decreased and increased significantly, respectively, with increasing levels of CP (p<0.05), whereas density was not directly affected by levels of CP incorporation. The spread ratio of cookies and their hardness increased significantly while the loss rate decreased significantly with increasing levels of CP (p<0.05). In terms of color, lightness and yellowness decreased while redness increased significantly (p<0.05) with increasing levels of CP. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activities were significantly elevated by CP addition, and they increased significantly as CP concentration increased in the formulation (p<0.05). Finally, consumer acceptance test indicated that the higher than 4% of CP incorporation had an adverse effect on general consumer preferences. In contrast, cookies with moderate levels of CP (2%) were recommended based on overall scores to take advantage of the antioxidant properties of CP without sacrificing consumer acceptability.

• Journal of Mushroom
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• v.18 no.2
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• pp.151-163
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• 2020

Antioxidant activities and contents of β-glucan and amino acids of wild mushrooms collected from Geosan, Boeun, Eumseong, and Bonghwa in Korea were investigated. Phaeolus schweinitzii (OK1165) displayed the highest 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (60.3%), ferric reducing antioxidant power (3.84), reducing power (1.05), nitrite scavenging activity (96.4%), total polyphenol content (54.7 mg gallic acid equivalent/g), and flavonoid content (19.98 mg quercetin equivalent/g). The β-glucan content of Pycnoporus cinnabarinus (OK1172) of 51.9% was higher than the contents of the other mushrooms. P. schweinitzii (OK1165) displayed the highest total amino acid (1,373.9 mg/kg) and essential amino acid (515.0 mg/kg) contents among the wild mushrooms. The findings confirmed that wild mushrooms could be a high-value resource for functional foods with pronounced antioxidant activity. The results also provide fundamental data for extracting useful compounds from wild mushrooms.

• Korean Journal of Food Science and Technology
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• v.53 no.1
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• pp.104-110
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• 2021

In this study, vinegar was prepared using black raspberry pomace to increase its utilization capacity. As a result of alcohol fermentation, the final alcohol content was 8.90% and the sugar content was 7.03°Brix. The total acid content after acetic acid fermentation was 4.44%, which was 0.38% higher than that of the juice. Among the organic acid content, the acetic acid content was higher in the pomace than in the juice. The total polyphenol (51.58 TAE mg/mL), total flavonoid (9.55 RUE mg/mL), and total anthocyanin (6.05 CYE mg/mL) contents of vinegar produced using black raspberry residue were higher than those of the juice. In addition, 2,2'-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity, reducing power, and ferric reducing antioxidant power (FRAP) activity were higher than those of the juice, indicating strong antioxidant properties. Thus, black raspberry pomace has excellent acetic acid fermentation ability and high antioxidant activity, indicating that it can be used as a functional fermented vinegar.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.403-416
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• 2020

The purpose of this study was to evaluate the food functional properties and in vitro bioactivity of vacuum freeze-dried fish roe concentrates (FRCs) prepared from Alaska pollock Theragra chalcogramma (AP), bastard halibut Paralichthys olivaceus (BH) and skipjack tuna Katsuwonus pelamis (ST). All three species showed better buffering capacity on the alkaline side (pH 10-12) than on the acidic side. The water-holding capacities of the FRCs were 3.5, 8.5 and 4.2 g/g protein for AP, BH and ST, respectively, and were significantly higher than that of commercial egg white. The protein solubilities of the FRCs were 42.5% (AP), 50.0% (BH) and 13.9% (ST). The foaming capacities of the FRCs were not significantly different among the species (128.0% for AP, 128.3% for BH, and 143.3% for ST; P>0.05), and their foam stability was maintained at 53.0-74.2% for 60 minutes. The oil-in-water emulsifying activity indexes of AP and BH (19.5 and 20.2 ㎡/g protein, respectively) were significantly superior to that of ST (P<0.05). The 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzothia-zoline-6-sulfonic acid radical-scavenging activities (IC₅₀, mg/mL) of the FRCs were in the ranges of 1.05-3.26 and 0.13-0.18 mg/mL, respectively, and the angiotensin I converting enzyme inhibitory activity was in the range of 0.97-1.89 mg/mL.

• Microbiology and Biotechnology Letters
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• v.31 no.4
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• pp.362-367
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• 2003

Coriolus versicolor was grown in a defined synthetic liquid medium and citrus extracts, and the culture extracts were examined for antioxidant activity, nitrite scavenging activity, and in vitro anticancer activity against HeLa, PC-3, HepG2, and A-549 cells. Whereas the culture extracts obtained from the synthetic medium and the un-inoculated citrus extract showed 60 and 22％ of the 1,1-diphenyl-2-picrylhydrazyl radical scavenger activity, the culture extracts obtained from the citrus extracts medium exhibited antioxidant activity up to 89％. The nitrite scavenging activity of the culture extracts obtained from the citrus extracts medium and the synthetic liquid medium, and the un-inoculated citrus extract at pH 1.2 were up to 67, 55, and 34％, respectively. The culture extract obtained from the synthetic liquid medium inhibited the growth of HeLa, PC-3, HepG2, and A-549 up to 66, 23, 18, 10％ at 48 h of incubation, respectively; however, the culture extract obtained from the citrus extracts medium inhibited the growth of HeLa, PC-3, HepG2, and A-549 up to 75, 82, 55, and 82％, respectively. As a negative control, the un-inoculated citrus extract was examined in the same way and inhibited the growth of HeLa, PC-3, and HepG2 cells 20, 6, and 15％ at 48 h incubation, respectively; the inhibition of A-549 cell growth was negligible. These results clearly showed that the fermentation of C. versicolor in the citrus extracts rather than in the defined synthetic medium significantly enhanced the anticancer activity, antioxidant activity, and nitrite scavenging activity.

• Proceedings of the SCSK Conference
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• 2003.09a
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• pp.13-34
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• 2003

Fructose-1, 6-diphosphate (FOP), a glycolytic metabolite is reported to ameliorate inflammation and inhibit the nitric oxide production in murine macrophages stimulated with endotoxin. It is also reported that FOP has cytoprotective effects against hypoxia or ischemia/reperfusion injury in brain and heart. In this study, we examined whether FDP has protective effects on UV-induced oxidative damage in skin cell culture system and human skin in vivo. FDP had a protective role in UVB-induced LDH release and ROS accumulation in HaCaT although it did not show direct radical scavenging effect in the experiment using 1, 1-diphenyl-2-picrylhydrazyl (DPPH). FDP also preserved cellular GSH content after UV irradiation in HaCaT and normal human fibroblast culture system. Cellular oxidative stress induces multiple downstream signaling pathways that regulate expression of multiple gene including MMP-1 and collagen, we examined the effects of FDP on UV-induced alteration of these protein expression in fibroblast culture and human skin in vivo. The increased MMP-1 expression in fibroblast and human skin by UV irradiation was significantly decreased by FDP. FDP also prevented the UV-induced decrease of collagen expression in fibroblast and human skin. Moreover, the decreasing the intracellular levels of reducing equivalents in human fibroblast by glutathione (GSH) depletion lowered the UVA dose threshold for reduction of procollagen expression, indicating that the differences of glutathione contents define the susceptibility of fibroblasts towards UV-induced reduction of procollagen expression. FDP also preserved cellular GSH content after UV irradiation, indicating that FDP has protective effects on UV-induced reduction of procollagen expression, which are possibly through maintaining intracellular reducing equivalent. Based on these premises, we examined the effect of daily use of a moisturizer containing FDP on facial wrinkle in comparison with vehicle moisturizer lacking FDP. In the clinical study, FDP significantly decreased facial wrinkle compared with vehicle alone after 6 months of use. Our results suggest that FDP has anti-aging effects in skin by increasing cellular antioxidant system and preventing oxidative signal and inflammatory reaction. Therefore FDP may be useful anti-aging agent for cosmetic purpose.

• Journal of Life Science
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• v.24 no.3
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• pp.266-273
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• 2014

In the present study, the chemical compositions and antimicrobial and antioxidant activities of commercially available essential oils in Korea were investigated. The essential oils were analyzed by gas chromatography-mass spectrometry (GC-MS). The results demonstrated that they exhibit a broad spectrum of antimicrobial activities against gram positive, gram negative, and multidrug resistant (MDR) strains. The antimicrobial activity of five of the essential oils against 40 organisms was assessed using the minimum inhibitory concentration (MIC). The MIC values were in the ranges of 0.0625-0.5% (v/w) for lemongrass and manuka, 0.03125-1.0% (v/w) for tea tree, 0.0625-1.0% (v/w) for thyme, and 1-4% (v/w) for ravensara, depending on the pathogens studied. This study revealed that, among the essential oils tested, lemongrass and thyme oil showed broad antimicrobial activity against infectious bacteria. The antioxidant activities and the reducing power of the essential oils were determined with a 1, 1-diphenyl-2-picrylhydrazyl (DPPH) assay. Thyme oil exhibited the strongest antioxidant activity comparing with ascorbic acid. This is the first report on the chemical compositions and antimicrobial activities of commercially available essential oils against infectious bacteria and MDR strains acquired from Korean hospitals.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.8
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• pp.1157-1164
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• 2015

The present investigation evaluated the antioxidant activities of water extracts from dandelion (Taraxacum officinale) aerial parts, roots, and mixed extracts. Mixed extract of T. officinale was a mixture of aerial parts and roots at 9:1 and 8:2 weight ratios. Extracts from aerial parts (DAE), roots (DRE), and mixture of aerial parts and roots (DME) were measured for cell viability and catalase activity in HepG2 cells, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and lipid peroxidation inhibitory activity. Cell viabilities of HepG2 cells treated with DAE, DRE, DME 8:2, and DME 9:1 against $H_2O_2$-induced oxidative damage were 63.4%, 54.6%, 76.7% and 83.4% at a concentration of $400{\mu}g/mL$, respectively. Catalase activity was highest in DME 9:1 (12.2 mU/min/mg protein) compared with DAE (9.0 mU/min/mg protein) and DRE (9.7 mU/min/mg protein). DPPH radical scavenging activity of DME showed a significantly lower $EC_{50}$ value than DAE ($EC_{50}$ value of DME $9:1=163.3{\mu}g/mL$, DME $8:2=172.4{\mu}g/mL$, and $DAE=173.7{\mu}g/mL$). Lipid peroxidation inhibitory activity of DME showed a significantly lower $EC_{50}$ value than DAE [$EC_{50}$ values of DME $(9:1)=454.4{\mu}g/mL$, DME $(8:2)=426.6{\mu}g/mL$, and $DAE=654.7{\mu}g/mL$]. The results indicate that a small amount of T. officinale roots increased antioxidant activity of aerial parts. Especially, a 9:1 mixture was more valuable than 8:2 mixture for industry.

• Korean Journal of Food Science and Technology
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• v.45 no.3
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• pp.317-324
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• 2013

This study investigated the changes in physicochemical characteristics of adzuki bean (Vigna angularis var. nipponensis) tea depending on the variety and roasting times, for the development of functional foods. The levels of total polyphenol, flavonoids, and tannin contents were 12.72 mg gallic acid equivalent (GAE)/g, 3.01 mg catechin equivalent (CE)/g, and 3.56 mg tannic acid equivalent (TAE)/g, respectively, for the Jeolgangsung-ipat sample roasted for 16 min. The highest DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity was 7.81 mg Trolox equivalent (TE)/g in Bulgeun-ipat sample that was roasted for 14 min. The highest total polyphenol content in the hot water-leached liqueur of adzuki bean tea was $26.55{\mu}g$ GAE/100 mL in Yungum-pat that was roasted for 12 min. The total flavonoids and tannin contents of Whin-ipat and Jeolgangsung-ipat roasted for 10 min were $15.10{\mu}g$ CE/100 mL and $14.60{\mu}g$ TAE/100 mL, respectively. The highest DPPH and ABTS (2,2'-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid) radical scavenging activities of hot water-leached liqueur of adzuki bean tea were 488.72 and 728.25 mg TE/100 mL, respectively, in Yungumpat roasted that was for 12 min. The results of this study show that roasted adzuki bean tea has notable antioxidant activity and is considered to have significant health benefits.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.5
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• pp.812-824
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• 2020

Objective: The aim of this work was to assess the effect of fermented blueberry (FB; 2%, 4%, and 6%) on the oxidative stability and volatile molecule profiles of emulsion-type sausage stored at 4℃ for 28 days. Methods: The antioxidant activity of FB was determined through radical-scavenging activity against 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals. Four formulations of sausage treatments with different FB levels (0%, 2%, 4%, 6%) were prepared, then peroxide value (POVs), thiobarbituric acid-reactive substances (TBARS) values, protein carbonyls and thiol groups were measured. The aroma profiles of sausages for each treatment was also determined. Results: The half maximal inhibitory concentration indicated that FB had greater scavenging ability than ascorbic acid against DPPH and hydroxyl radicals. Sausages with FB significantly retarded increases in POVs and TBARS, as well as in the content of protein carbonyls during all storage days (p<0.05). Particularly, 4% and 6% FB-treated sausages had better oxidation inhibition effects. However, FB accelerated the reduction in thiol groups (p<0.05). Additionally, FB inhibits the excessive formation of aldehyde compounds; for example, hexanal, which may cause rancid flavors, decreased from 58.25% to 19.41%. FB also created 6 alcohols (i.e., 2-methyl-1-propanol, 3-methyl-1-butanol, and phenylethyl alcohol), 5 ester compounds (i.e., ethyl acetate, ethyl lactate, and ethyl hexanoate) and 3-hydroxy-2-butanone in the sausages that contribute to sausage flavors. The principal component analysis showed that the aroma profiles of sausages with and without FB are easily identified. Conclusion: The addition of FB could significantly reduce the lipid and protein oxidation and improve oxidative stability for storage. Also, adding FB could inhibit rancid flavors and contribute to sausage flavors.