• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.736-742
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• 2013

The physiochemical properties of commercial fruit vinegars were compared according to fermentation methods. Type A vinegars were synthesized through acetic acid fermentation while Type B vinegars were produced using both alcohol and acetic acid fermentation serially. There were differences from using these fermentation methods; Type A vinegars had a lower pH and slightly higher total acidity than Type B vinegars. The content of total sugar and reducing sugar were relatively higher in Type B vinegars, which showed a higher content of the free sugars (fructose, glucose, sucrose, and maltose). The intensity of brown color and Hunter's a and b values were also high in Type B vinegars. In contrast, the content of organic acids was higher in Type A vinegars, which were mainly composed of acetic, tartaric, malic, and succinic acid. We were also able to estimate the fruit juice content of vinegars through its content of organic acids. Type B vinegars contained a higher total phenolics and flavonoids content than Type A vinegars, and showed a higher DPPH radical scavenging activity.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.64-68
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• 2009

The effects of drying methods (hot air, cold air, vacuum, and infrared drying) on physicochemical and organoleptic qualities of sliced-dried persimmons (Diospyros kaki Thumb. cv. Cheungdobansi) were investigated. The weight of the sliceddried persimmons ranged from 9.30 to 12.01 g, the length from 3.55 to 4.06 cm, the width and thickness were from 3.17 to 3.73 cm and 1.82 to 2.04 cm, respectively. Hot air drying resulted in the highest hardness value as well as Hunter's L, a, and b values. Infrared drying showed the lowest L value and vacuum drying revealed the lowest a and b values. Moisture contents of the sliced-dried persimmons ranged from 38.04 to 46.41%, and soluble solid contents were 42.96-$48.44^{\circ}Bx$. The phenolic compounds and DPPH radical scavenging activity were high for infrared and vacuum drying methods, and all the sliced-dried persimmons showed relatively high antioxidant activities. The sensory evaluation results indicated that the organoleptic scores for the overall preference were high in the order of vacuum > infrared > hot air > cold air drying. These results suggest that the drying methods affected the qualities of the sliced-dried persimmons, showing that vacuum drying is the mast effective among the methods tested for manufacturing the high-quality sliced-dried persimmons.

• Korean Journal of Food Science and Technology
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• v.46 no.3
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• pp.303-308
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• 2014

This study determined the antioxidant levels and activities of hot water aronia extracts by different drying methods such as sun drying, sun drying after steam treatment, freeze-drying, and oven drying. The total polyphenol content, calculated as gallic acid equivalent, was the highest in the freeze-dried sample (910 mg), followed by sun-dried after steam treatment (779 mg), sun-dried (769 mg), and oven-dried (757 mg) samples. Similar patterns were observed for the total flavonoid and anthocyanin contents. Freeze-dried aronia samples contained the highest polyphenol, flavonoid, and anthocyanin contents as compared to the samples dried by other methods. All antioxidant activities were found to increase in a dose-dependent manner. For the hot water-extracted freeze-dried aronia powder (200 mg/mL), the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radicalscavenging activities were 65.5% and 61.7% and the hydroxyl and superoxide anion radical-scavenging activities were 50.5% and 52.1%, respectively. These results suggest that comparatively, freeze-drying is a better method for preserving the bioactive components and the antioxidant activities of aronia.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.286-291
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• 2018

This study aimed to investigate the antioxidant ability of a cumin seeds ethanol extract (CE). The DPPH and ABTS radical scavenging activities of 0.25, 0.5, and 1.0 mg/mL of CE were found to be 24.6, 41.4, and 73.4 and 14.5, 27.2, and 50.1%, respectively (p<0.05), suggesting a dose-dependent effect. Moreover, the total phenolic content of CE was $61.0{\mu}M$ tannic acid equivalent/g extract and the FRAP value was $429{\mu}M$ ascorbic acid equivalent/g extract. In 9 hours of oil oxidation, CDA and ${\rho}-AV$ was significantly reduced to 13.4 and 59.1%, respectively, at a CE concentration of 100 ppm compared with that in the control (p<0.05). Major volatile compounds of CE were found to be ${\alpha}$-pinene, 2-butenal, cyclohexene, ${\beta}$-pinene, cis-sabinene, ${\rho}$-cymene, and limonene. These results suggest that CE containing volatile compounds has excellent antioxidant ability and oxidation stability, and thus could be used as a natural antioxidant to prevent oxidation in lipid foods.

• Korean Journal of Food Science and Technology
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• v.52 no.2
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• pp.156-161
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• 2020

This study was designed to evaluate the quality characteristics and antioxidant activities of noodles containing Allium senescens L. powder (0, 2, 4, 6, and 8%). With an increase in the consumption of Allium senescens L., there was a decrease in pH (p<0.001), water absorption ratio, volume expansion ratio, and turbidity (p<0.05). The colorvalue showed that the addition of Allium senescens L. decreased the L and b values. On the other hand, a value was increased (p<0.001). The mechanical texture of the noodles containing Allium senescens L. was decreased by the addition of Allium senescens L. considering its hardness and chewiness; however, it increased the adhesiveness, springiness, and cohesiveness (p<0.001). In the sensory evaluation, the noodles with 4% Allium senescens L. powder showed the best results (p<0.001). The total polyphenol content, total flavonoid content, DPPH radical scavenging, and reducing power were increased upon addition of Allium senescens L. powder (p<0.001).

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.12
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• pp.1497-1502
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• 2007

The antioxidant effect of Korean cabbage kimchi containing 20% of sea tangle (SK) was studied in the rats fed with high fat diet (HFD) for 8 weeks. The rats (n=40) were divided into four experimental groups as a high fat diet group (HFD), HFD supplemented either with Korean cabbage kimchi used as experimental control (HCK), with SK (HSK), or with J-kimchi (HJK) that was purchased at the local market. The amount of kimchi supplemented was 10%. DPPH radical scavenging activities of SK were significantly higher than those of CK. Kimchi suppressed the hepatic lipid peroxidation significantly, especially by HSK (p<0.05). Inhibition of thiobarbituric acid reactive substances (TBARS) formation in HSK was the greatest among the kimchi groups (p<0.05). The activities of $Cu{\cdot}Zn$-superoxide dismutase (SOD), Mn-SOD and catalase decreased significantly (p<0.05) by kimchi supplementation. SOD and catalase activities of HSK were found to be the lowest among the kimchi groups. The decreased enzyme activity in kimchi group might be due to the less amount of lipid peroxides produced in the rats fed kimchi diet. The lowest antioxidative enzyme activities observed in HSK were in line with those of hepatic POV and TBARS of HSK. Our findings confirmed that kimchi acted as an antioxidant in the high fat fed rats and its antioxidant effect was significantly increased by the addition of sea tangle.

• Journal of agriculture & life science
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• v.45 no.4
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• pp.105-112
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• 2011

Nutritional components and antioxidant activities of commercial loquat leaf tea (CLLT) were evaluated. Proximate compositions were as follows; moisture 5.34%, crude protein 8.38%, crude fat 13.26%, nitrogen free extract 46.21%, crude fiber 19.24% and crude ash 7.57%, respectively. Ascorbic acid and total phenolics content of CLLT was 0.47 mg/100 g and 42.55 mg/GAE g, respectively. Mineral elements were Ca 1,624.01 mg/100 g, K 1,099.66 mg/100 g, and Mg 192.70 mg/100 g, respectively. Amino acid contents of CLLT were very rich in glutamic acid 565.98 mg/100 g and deficient in cystine 12.97 mg/100 g. The 2,2'-azino-bis (3-ethylbenzthiazoline-6- sulfonic acid) diammonium salt (ABTS), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities of hot water extract from CLLT were 72.51% and 90.11%, respectively at a concentration of $1,000{\mu}g/mL$. Reducing power and ferric reducing antioxidant power (FRAP) of hot water extract from CLLT were increased in a dose dependent manner. Therefore, these results suggest that the hot water extract of CLLT possess antioxidant activities and thus it has great potential as a source for functional food such as natural antioxidant.

• Journal of Food Hygiene and Safety
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• v.34 no.5
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• pp.473-479
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• 2019

The purpose of this study was to investigate the storage stability of liquid stick packs containing concentrated and steam-dried ginseng berry. Storage stability of liquid stick packs was determined during storage at 10, 25 and $35^{\circ}C$ for 4 months. The pH was decreased from 4.81 to 3.81 after 4 months at $35^{\circ}C$ while the acidity and solubility were not changed during storage of 4 months. The DPPH radical scavenging activity was decreased during storage at $35^{\circ}C$ after 4 months. The Hunter L and yellowness (b) values decreased while the redness (a) was not changed during storage after 2 or 3 months. The total amount of six ginsenosides including Rg1, Rb1, F2, Rg3(S), Rg3(R), and Rg5 was not changed after storage of 4 months at 10 and $25^{\circ}C$. Neither bacteria nor coliforms were not detected during storage of 4 months. Considering quality parameters, significant changes were observed in color parameters L and b, while all others remained unchanged during 4 months stored at 10 and $25^{\circ}C$.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.41 no.1
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• pp.35-43
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• 2015

Morinda officinalis (Rubiaceae) is a medicinal herb that has traditionally been used for the treatment of skin inflammation. The present study was to investigate the inhibitory efficacy of matrix metalloproteinases-1 (MMP-1) of the extracts of the root of M. officinalis, which was autoclaved at $132^{\circ}C$ and $1.2kgf/cm^2$ for 15 min using an autoclave. The composition of the extracts were compared with that prepared without autoclaved treatment. Total phenol and flavonoid contents were analyzed for the autoclaved M. officinalis root extract (AME) and M. officinalis root extract (ME). Results showed that the autoclaved AME contained total phenol and flavonoid contents 1.5-fold times more than those from ME. AME showed DPPH and superoxide radical scavenging activities as 79.25% and 94.5%, respectively, at the concentration of $500{\mu}g/mL$. In anti-inflammatory assay, AME inhibited the activity of COX-2 and 5-LOX metabolites. In addition, AME showed higher an inhibition rate in MMP-1 expression than ME in UVA-irradiated human dermal fibroblast (HDF) without any significant cytotoxicity. UVB-induced cytotoxicity and cell death were effectively suppressed by AME. In conclusion, autoclaving the M. officinalis root increased the phenol and flavonoid contents. The extracts of the autoclaved M. officinalis enhanced the antioxidant, anti-inflammatory and anti-MMP-1 effects. Thus, the extracts could be an useful active ingredient in cosmetics.

• Food Science and Preservation
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• v.19 no.4
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• pp.594-603
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• 2012

This study developed a high-utility type of vinegar from Rubus coreanus by optimizing its fermentation conditions. In the alcohol fermentation process, the optimal conditions for the maximization of the alcohol contents were an initial sugar concentration of 15 $^{\circ}Brix$, a temperature of $30^{\circ}C$ and 4 days. The optimal conditions for the acetic acid fermentation were 9 days of fermentation at $30^{\circ}C$ and 200 rpm, with 6% alcohol and 2% initial acidity. The sucrose, fructose, and glucose contents were 952.90, 491.01, and 386.62 mg%, respectively. The free organic acids were acetic, malic, succinic, malonic, oxalic, and lactic acids. The total free amino acid content was 104.33 ${\mu}g/mL$, with alanine, glutamic acid, ${\gamma}$-amino-N-butyric acid, and o-phospho-ethanolamine as the major amino acids. The K, Na, and Mg contents were 1,686.10, 172.50, and 69.33 ppm, respectively. The total phenolic and anthocyanin contents were 25.19 and 80.71 mg/100 mL, respectively. The DPPH- and $ABTS^{.+}$ radical scavenging activities were approximately 65 and 94%, respectively. Moreover, the vinegar's ${\beta}$-carotene bleaching activity and reducing power showed that it had strong anti-oxidant properties. These results show that Rubus coreanus vinegar has anti-oxidant properties and may be used as functional food.