• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.7
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• pp.809-815
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• 2017

The purposes of this study were to evaluate the quality characteristics and antioxidant activities of Sulgidduk added with almond powder (0, 6, 12, or 15%). As the amount of almond powder increased, soluble solid content ($^{\circ}Brix$) and reducing sugar content (%) decreased, whereas pH and acidity were unchanged. The L (lightness) value in the Hunter color system of Sulgidduk added with almond powder decreased, whereas a (redness) and b (yellowness) values increased. Total phenolic content of Sulgidduk increased according to the amount of almond powder. The antioxidant activities, including 1,1-diphenyl-2-picrylhydrazyl and hydroxy radical scavenging activities, increased in Sulgidduk with almond powder compared with that of the control. It is concluded that Sulgidduk with almond powder may be of high quality with antioxidant activity. In the sensory test, Sulgidduk added with 12% almond powder showed the highest score in terms of overall preference.

• Korean Journal of Medicinal Crop Science
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• v.25 no.3
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• pp.152-159
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• 2017

Background: In this study, examined the effects of an extract of a mixture of Angelica gigas, Cnidium officinale, Paeonia lactiflora, and Rehmannia glutinosa fermented by Leuconostoc mesenteroides, with enhanced value and functionality. In oriental medicine, a mixture of these herbs is called Samultang. Methods and Results: In this study, we evaluated the effects of a fermented extract of Samultang on oxidative stress, procollagen type I expression, and melanin production. Samultang was extracted with 70% ethanol, followed by inoculation with Leuconostoc mesenteroides to obtain the fermented extract. The evaluation of viability of B16F10 cells and human foreskin fibroblast (HHF) revealed that both ethanol and fermented extracts of Samultang were non-toxic. The results of 1,1-diphenyl-2-picrylhydrazyl (DPPH) test showed that the fermented extract of Samultang ($SC_{50}value=100{\mu}g/m{\ell}$) was a more effective DPPH free radical scavenger than its ethanol extract. In addition, procollagen type I expression was higher in cells treated with the fermented extract of Samultang than in cells treated with ethanol. In the non-toxic concentration range, the fermented extract of Samultang showed strong inhibitory effect on melanin production in ${\alpha}-melanocyte$ stimulatin hormone-stimulated B16F10 cells ($IC_{50}=37.9{\mu}g/m{\ell}$). Conclusions: These results suggest that the fermented extract of Samultang has considerable protential as a cosmetic ingredient owing to its antioxidant, anti-wrinkle, and whitening effects.

• Journal of The Korean Society of Grassland and Forage Science
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• v.33 no.4
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• pp.234-239
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• 2013

This study investigated the effects of drying methods and drying time on the changes in anthocyanin content in colored barley. Colored barley cultivar Boanchalbori was harvested at a time when the anthocyanin content was the most and dried in afield. The harvested barley was then treated by two methods, sun drying and shade drying, for 4, 8, 24, and 32 h. The moisture content of the sun-dried barley decreased slightly faster than shade-dried samples, but the difference was not statistically significant. Chemical analysis indicated that the samples dried under shaded conditions had slightly higher crude fiber and lower nitrogen free extract, but the difference was not statistically significant. There was no difference in the total digestible nutrients between the two methods. In the case of sun-dried barley, the anthocyanin content decreased compared to the control and shade-dried samples after drying for 4 h (p < 0.05), was maintained at a constant level at 24 h, and then decreased at 32 h. In case of shade-dried barley, the anthocyanin content decreased gradually with the drying time, and a significant decrease was found at 24 h of drying (p<0.05) as compared to the control. The shade-dried method was more successful in reducing anthocyanin loss than the sun-dried method (p<0.05). There was a slight decrease in 1,1-Diphenyl-2-Picrylhydrazyl radical scavenging with drying time in the shade-dried method, and a significant decrease after 4 h with the sun-dried method. These results showed that covering with a two-layer awning was advantageous to dry colored barley in the field conditions.

• Journal of Life Science
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• v.29 no.9
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• pp.955-963
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• 2019

This study evaluated the characteristics and antioxidant properties of cookies prepared with different amounts (0%, 1%, 3%, 5%, and 7%) of Lentinus edodes water extract (LEWE). The baking loss rate of cookies increased as the amount of LEWE increased (p<0.05). The pH of cookies significantly decreased when amounts of LEWE increased (p<0.05), but spread factor, leavening rate, and moisture content showed no significant difference among the samples. L value and b value of cookies significantly decreased when amounts of LEWE increased (p<0.05), but a value of cookies significantly increased when amounts of LEWE increased (p<0.05). Hardness was higher in the 7% LEWE cookies. Chewiness and brittleness increased with increasing LEWE concentration, but cohesiveness and springiness showed no significant differences among the samples. Total polyphenol content and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity significantly increased upon the addition of LEWE (p<0.05). In a sensory evaluation, the appearance, color, and taste of the cookies were rated higher in groups containing 0% LEWE, but the flavor, texture, and overall acceptability scores were highest for cookies with 1% LEWE added. These results suggest that cookies prepared by adding 1-3% LEWE achieve the best sensory evaluation and antioxidant activity.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.39 no.4
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• pp.295-302
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• 2013

In this study, the antioxidative effects and inhibitory activities of unripened fruit extract of Rubus coreanus Miquel (R. coreanus Miquel) on tyrosinase were investigated and the potential applicability as a cosmeceutical ingredients was evaluated. All experiments were performed with 50% ethanol extract, ethyl acetate fraction and aglycone fraction of unripened fruit extract of R. coreanus Miquel. The DPPH (1,1-diphenyl-2-picrylhydrazyl) scavenging activites ($FSC_{50}$) of 50% ethanol extract (6.56 ${\mu}g/mL$) and ethyl acetate fraction (6.14 ${\mu}g/mL$) of unripened fruit extract of R. coreanus Miquel were higher than (+)-${\alpha}$-tocopherol (8.98 ${\mu}g/mL$), which is known as a typical hydrophobic antioxidant. Reactive oxygen species (ROS) scavenging activities ($OSC_{50}$) of 50% ethanol extract (0.83 ${\mu}g/mL$), ethyl acetate fraction (0.84 ${\mu}g/mL$) and aglycone fraction (1.13 ${\mu}g/mL$) of R. coreanus Miquel on ROS generated in $Fe^{3+}-EDTA/H_2O_2$ system were higher than L-ascorbic acid (1.5 ${\mu}g/mL$), which is known as s typical hydrophilic antioxidant. The cellular protective effect of extract and fraction of unripened fruit extract of R. coreanus Miquel on the rose bengal sensitized photohemolysis of human erythrocytes was increased in a concentration dependent manner (1 ~ 50 ${\mu}g/mL$). And 50% ethanol extract in 50 ${\mu}g/mL$ showed the most protective effect among extracts (${\tau}_{50}$ = 296.3 min). The inhibitory effects on tyrosinase of ethyl acetate and agylcone fractions were higher than arbutin. These results indicate that unripened fruit extracts of R. coreanus Miquel can be applied to antioxidant scavenging ROS including radical as an alternative whitening agent to replace arbutin.

• Journal of Applied Biological Chemistry
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• v.60 no.4
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• pp.383-390
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• 2017

Regarding the facts that fat, which is easily oxidized, is one of the major responsible factors affecting the quality of aroma, and polyphenol compounds including chlorogenic acid (CGA) contribute the anti-oxidative activities to coffee, we investigated fat oxidation, conversion of CGA, and changes of anti-oxidative activities according to the degree of roasting and storage of 60 days. We found that the amount of extractable fat by diethyl ether is increased as the coffee beans are roasted longer. Furthermore, the acidity values of the fat are increased from $8.91{\pm}0.16$ to $17.81{\pm}0.11$, and $10.37{\pm}0.27$ to $17.93{\pm}0.09$ in the medium and dark roasted coffee beans, respectively, while it is increased from $4.47{\pm}0.11$ to $11.89{\pm}0.18$ in the green coffee bean after 60 days. The CGA contents in the coffee beans were decreased from $310{\pm}8.2$ to $282{\pm}11.2$, then to $58{\pm}0.0mg$ in 10 gr of the green, medium and dark beans, respectively, and were not changed significantly during the storage period. However, the anti-oxidative activities measured by 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid radical scavenging assays were not significantly different among the green, medium, and dark coffee beans during the storage period. Furthermore, antioxidant reactive element-luciferase assay showed that biological anti-oxidative activities were increased as coffee beans were more roasted and stored longer. As the total polyphenolic contents in the beans were significantly decreased by roasting, the results suggests that other molecules, such as, Maillard reaction products might play substantial role in anti-oxidative activity and influence cup quality of coffee.

• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.643-647
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• 2012

The antioxidant capacity of aloe vera gel (AG), aloe vera exudates (AE), and a low molecular filtrate of aloe vera gel (ALMF) prepared from aloe vera grown on Jeju Island, Korea was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azinobis-3-ethyl-benzothiazoline-6-sulfonic acid (ABTS), and oxygen radical absorbance capacity (ORAC) assays, and total phenolic content (TPC), and total flavonoid content (TFC) were determined. The phenolic compounds in aloe samples were analyzed. Antioxidant capacities in oil-in-water emulsions following riboflavin photosensitization were analyzed using lipid hydroperoxide. AE had significantly higher antioxidant capacity than that of the other samples based on the DPPH, ABTS, and ORAC assays (p<0.05). Lipid hydroperoxide values of 5 mg/mL for AG, AE, and ALMF were 521.78, 272.32, and 699.89 mmol/kg oil, respectively, whereas that of samples without aloe vera was 893.07 mmol/kg oil over 48 h. AE had higher TPC and TFC values. Aloesin and aloin were found in AE, whereas those compounds were only found in trace amounts in AG and ALMF.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.34-34
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• 2017

Various extracts of roots, stems, and leaves of Phalaenopsis Sogo Yukidian 'V3' were evaluated for total phenolics, total flavonoids, and antioxidant capacity. The conjugate form of stem samples contained the highest total phenolics ($5.092{\pm}0.739mg$ gallic acid equivalent per g dry weight） and the highest total flavonoids ($2.218{\pm}0.021mg$ rutin equivalent per g dry weight) was found in the hexane extract of leaves. The ethyl acetate extract of roots showed the maximum antioxidant activity as compared to other extracts. Of which, the $IC_{50}$ value of this sample were 0.070 mg/mL and 0.450 mg/mL in the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay and reducing power, respectively, while the lipid peroxidation inhibition (LPI) value was as 94.2% by ${\beta}$-carotene bleaching method. Five phenolic compounds including caffeic acid, syringic acid, vanillin, ellagic acid, and cinnamic acid were quantified by high-performance liquid chromatography (HPLC). It is suggested that roots of the hybrid Phalaenopsis Sogo Yukidian 'V3' can be explodited as an effective source of antioxidants.

• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.258-265
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• 2013

Home-made soy sauces with or without Hovenia dulcis Thunb (Hutgae) originated from different parts such as fruits, stems, and twigs were prepared according to the Korean traditional procedure. Soy sauces supplemented with Hutgae were evaluated for their activities of 2,2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH) and alcohol dehydrogenase (ADH), free amino acid profiles, and sensory quality. All soy sauce types containing Hutgae had a strong DPPH activity as compared to the general type of soy sauce without Hutgae (GSC). Among Hutgae groups, DPPH activities of soy sauce supplemented with Hutgae stems was higher than that of soy sauces with either Hutgae fruits or twigs. ADH activities of soy sauces with Hutgae ranged from 14% to 55%, thus indicating that the functional activity of Hutgae was not altered during soy sauce preparations. Total free amino acid content of GSC was 295.5 mg%, and that of soy sauce with Hutgae fruits (346.8 mg%) was the highest when compared to Hutgae stems (272.3 mg%) and Hutgae twigs (225.6 mg%). In amino acid profiles, aspartate, arginine, histidine, and lysine levels were higher in soy sauces with Hutgae compared to GSC, whereas isoleucine, leucine, and phenylalanine levels were lower. Particularly, high levels of aspartate, glutamate, threonine, and lysine were presented in Hutgae twigs, whereas for Hutgae fruits and Hutgae stems, the levels of serine, glycine and arginine, and proline and methionine were high, respectively. According to sensory evaluations, Hutgae stems were preferred than GSC, due to the lower offensive smell and higher umami tastes. These findings demonstrate that soy sauce with Hutgae stems has potential protective effects against hangovers, improves the taste, and implies a possible functional ingredient.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.266-273
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• 2012

The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing Hutgae(Hovenia dulcis Thunb). Aqueous extracts of Hutgae were prepared from different parts such as trunk, twig, and fruit. These extracts were used for determining the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl(DPPH) radical scavenging activity and sensory evaluation. Hutgae twig and fruit extracts had a strong DPPH scavenging effect compared to Hutgae trunk extract. In sensory analysis, high intensities of roast smell, bitter taste, and astringent taste were observed in Hutgae twig extract, whereas those of sweet smell and sweet taste were predominated within Hutgae fruit extract. Hutgae trunk and fruit extracts obtained higher overall acceptability. Various seasoning items such as anchovy, dried-pollack, katsuobushi, shiitake, radish, and kelp were used to determine the suitable type of soy sauce containing Hutgae extracts regarding the different parts. Hutgae fruit and trunk extracts were evaluated for use as a good source of seasoned soy sauce, and the dried-pollack and radish among the seasoning items were well-matched with Hutgae extracts. From these results, soy sauce containing Hutgae trunk and fruit extracts added to dried-pollack soup may be used as a functional seasoning in order to remove hangovers.