• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1114-1117
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• 2005

The effects of far-infrared (FIR) irradiation and heat treatment on the antioxidant activity of extracts from peanut shells was evaluated. Peanut shells were placed in pyrex petri dishes (8.0cm diameter) and irradiated at $150^{\circ}C$ for 5, 10, 15, 20, 40 or 60min with a FIR heater. After FIR irradiation or simple heat treatment at same conditions, methanol extracts of peanut shells were prepared and total phenol contents (TPC), radical scavenging activities (RSA) and reducing powers of the extracts were determined. The antioxidant activities of the extracts increased as the time of heating or FIR-irradiation increased. When peanut shells were FIR­irradiated at $150^{\circ}C$ for 5 min, the values of TPC, RSA, and reducing power of the extracts increased from 40.17mg/mL to 42.30mg/mL, $67.7\%\;to\;76.3\%$, and 0.569 to 0.639, respectively, compared to the untreated controls. Simple heat treatment of peanut shell under the same conditions $(150^{\circ}C\;for\;5min)$ also increased the TPC, RSA, and reducing power of the extracts from 40.17mg/mL to 43.52mg/mL, 67.7\%\;to\;79.3\%$ and from 0.569 to 0.623, respectively. The results indicate that appropriate FIR-irradiation or heat treatment on peanut shells could increase the antioxidant activities of methanolic extracts.

• Journal of Physiology & Pathology in Korean Medicine
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• v.30 no.3
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• pp.164-176
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• 2016

This study was perfomed to investigate the effects of Chunghyul-plus(CHP) on oxidative damage and hyperlipidemia in db/db mouse. After treatment with CHP, safety in cytotoxicity, heavy metal toxicity, production of reactive oxygen species(ROS), nitric oxide (N0) and proinflammatory cytokine IL-Ib, TNF-a, IL-6 in RAW 264.7 cells. Serum total cholesterol, LDL cholesterol, HDL cholesterol, triglyceride, insulin, GLP-1, glucose, food intake, body weight, organ weight, AST, ALT, ALP, BUN, creatine and histologic change of liver and aorta were measured in db/db mouse after oral administration of CHP. CHP showed safety in cytotoxicity and toxicity of liver and kidney for logn time administration. CHP increased the DPPH and ABTS radical scavenging activity. CHP showed significant inhibitory effect on reactive oxygen species (ROS), and showed inhibitory effect on nitiric oxide(NO) compared to control group. CHP decreased cytokine IL-6 production significantly, and decreased IL-1β and TNF-α compared to control group. CHP decreased body and organ weitht, intake food, and glucose levels compared to control group. CHP decreased total cholesterol and triglyceride significantly, and decreased LDL-cholesterol levels and increased HDL-cholesterol levels compared to control group. CHP decreased atherogenic index and cardiac risk factor significantly. CHP increased serum insulin and GLP-1 compared to control group. In histologic examination, lipophagy in the liver and aorta decreased in CHP treated mice and the cell was regular and boundary of vessel wall was clear compared to control group. These results suggest that CHP is effective in antioxidation activity and treatment and prevention of hyperlipidemia, atherosclerosis, diabetes, ischemic heart disease, stroke and other cardiocerebrovascular disease.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.889-899
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• 2017

To investigate the quality characteristics of domestic $ros{\acute{e}}$ wines marketed in Korea, 11 kinds of wines were purchased at the Korea Wine Festival in 2016. The color, physiological activity, aroma component and sensory evaluations were conducted. The hue value of $ros{\acute{e}}$ wines ranged from 0.592 to 1.990, with the Ro7 of Delaware having the highest value. The brightness of $ros{\acute{e}}$ wines ranged from 42.96 to 94.99, the redness from 3.20 to 59.37, and the yellowness from 8.43 to 24.83. Of the 11 $ros{\acute{e}}$ wines evaluated, 1 was a dry wine and 10 were sweet wines. The average sugar content of the sweet wines was 73.89 mg/mL. Among the organic acid contents, malic acid ranged from 0.214 to 2.903 mg/mL, and lactic acid content ranged from 0 to 3.423 mg/mL. Malolactic fermentation differed, depending on the source. The total polyphenol content of $ros{\acute{e}}$ wines ranged from 50.55 to 99.55 mg%, the anthocyanin content was 2.12 to 213.30 mg/L, and the DPPH radical scavenging activity of $ros{\acute{e}}$ wines was between 73.75 to 90.41%. A total of 41 volatile components were detected, including 7 alcohols, 22 esters, 4 terpenes, 3 acids and 5 other compounds. Of these, 9 compounds had odor activity value(OAV) greater than 1; these were identified as 1-propanol (alcohol, pungent), 3-methyl-1-butanol (harsh, nail polish), ethyl butanoate (strawberry, lactic), isopentyl acetate (fresh, banana), ethyl hexanoate (green apple, fruity), ethyl octanoate (pineapple, pear, floral), ethyl decanoate (fruity, fatty, pleasant), linalool (flower, lavender) and limonene (lemone, orange). As a result of the sensory evaluation, the Ro5 wine made from Campbell Early grape, and having a good color, flavor and taste, was the most preferred.

• Food Engineering Progress
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• v.13 no.3
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• pp.169-175
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• 2009

Water soluble polysaccharides (WSP) and arabinogalactan of Portulaca oleracea L. (POL) were increased after extrusion and commercial cellulase treatment. Arabinose and galactose content increased more about 1.5 times than those of raw POL, and rhamnose also increased about 2.6 times in WSP. High molecular weight fraction (I) of POL depending on extrusion condition including Ext I, Ext II and Ext III degraded into low molecular weight fraction (II) about 37, 29, and 26%, respectively, ranged from 67,000-69,000 Da of molecular weight. Especially, the molecular weight and composition of WSP with extruded, were increased from 9 to 13% in low molecular weight fraction, compared to those of raw POL. Solubilization and degradation of polysaccharides were a directly propotional to specific mechanical energy in POL extrusion. WSP obtained by extrusion at Ext I and Ext II were found to be effective antioxidants in different in vitro assays with regards to 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and Trolox equivalent antioxidant capacity (TEAC). However, these results suggest that WSP obtained using extrusion and subsequent enzymatic treatment may be an effective method to produce arabinogalactan from POL and be used as a functional food ingredients.

• Food Science and Preservation
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• v.18 no.3
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• pp.414-422
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• 2011

The optimum condition for phenolics contents extraction from purple sweet potato was 12 hrs. in 50% ethanol. The electron donating scavenging activities (DPPH), ABTS radical cation decolorization (ABTS) and antioxidant protection factor (PF) of Jami, Yeonjami and Shinjami were higher than general sweet potato, and thiobarbituric acid reaction substance (TBARs) was below 30%. The minimum inhibitory concentration (MIC) against Staphylococcus aureus and Escherichia coli on skin were each 5,000 and 2,500 ppm in all purple sweet potatoes, and MIC of Jami was the lowest as 2,500 ppm against Staphlococcus epidermidis. The whitening (tyrosinase inhibitory) activity of purple sweet potatoes was the highest as 62.5% and 48.7% in Jami water and ethanol extracts. The anti-inflammation (hyaluronidase inhibitory) activity of purple sweet potatoes was the highest as 25.3% and 94.4% in Jami water and ethanol extracts. The safety of cosmetic with Jam; extracts was assessed by various safety profiles. pH and viscosity change of essence for 90 days was not detected. Cosmetic was stable to temperature and light for 90 days. The result to measure changes of skin color and pore size of the skin was that an aged skin was more effective than young skin.

• Journal of Life Science
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• v.29 no.10
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• pp.1136-1143
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• 2019

The purpose of this study was to investigate the biological activities of an aqueous extract of Angelica gigas (Ag) fermented by Saccharomyces cerevisiae (Sc). First, the soluble solids of the F/3 group, in which the Ag was fermented by Sc for 3 days, decreased from $1^{\circ}Bx$ to $0.9^{\circ}Bx$. On the other hand, the pH increased with the number of days of fermentation. The result of a TLC experiment confirmed that it gradually decomposed into a low-molecular weight sugar form upon fermentation. The total phenolic compounds and flavonoid contents were higher in the fermented group than in the non-fermented group. K and Ca contents were increased by fermentation in the following order: F/3, NF, and F/0 groups. Decursin and decursinol angelate contents were highest in the F/3 group. The DPPH (${\alpha}$, ${\alpha}{\prime}$-diphenyl-${\beta}$-picrylhydrazyl) radical scavenging activity of the NF, F/0, and F/3 groups were 41.89%, 39.51%, and 60.26%, respectively. The inhibition activities of tyrosinase and lipoxygenase were stronger in the F/3 group than in the NF group. This experiment showed that the fermentation of Ag Nakai can lead to an increase in its antioxidant ability, physiological activity, whitening and anti-inflammatory effects. Thus, this oriental herbal medicine can be developed into a functional material that can be utilized in the development of cosmetic products in future.

• Korean Journal of Clinical Laboratory Science
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• v.53 no.2
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• pp.165-173
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• 2021

Clematis trichotoma Nakai (CTN) is a broad-leaved vine plant belonging to the family Ranunculus, native to Korea. Young leaves are used as food, and the stem and roots are used as medicinal materials. Antioxidant studies have been reported on the stems of CTN, but no studies have been conducted on the leaves. In this study, a 70% ethanol extract of CTN was prepared and its antioxidant and anti-inflammatory activities were investigated. For measuring the antioxidant activity, five assays (polyphenol and flavonoid content, reducing power, 2,2-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid), and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity) were performed and CTN showed a concentration-dependent effect in all assays. To investigate the anti-inflammatory activity, we used RAW 264.7 cells. The concentrations (from 31.25 to 250 ㎍/mL) of CTN did not show cytotoxicity. CTN (250 ㎍/mL) inhibited dendritic transformation (34.4%) and also inhibited inflammation as seen by reduced levels of NO (77.4%), IL-6 (85.5%) and TNF-α (41.2%) compared to lipopolysaccharide (LPS). CTN (250 ㎍/mL) also suppressed the expression of the following genes: COX-2 (79.8%), iNOS2 (93.9%), IL-6 (87.6%), and TNF-α (77.3%) compared to LPS. These results demonstrated that CTN has excellent antioxidant and anti-inflammatory activities and can therefore be used as a natural biological resource.

• Journal of Applied Biological Chemistry
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• v.65 no.3
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• pp.189-194
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• 2022

In this study, a sesame meal was used in order to analyze the proximate composition and mineral contents. The sesame seed meal, pressed from roasted Sesame seed, contains various polyphenols. The defatted sesame meal was extracted using 70% ethanol, and its antioxidant activity and antidiabetic effects were evaluated. Proximate composition of sesame meal was showed that moisture 6.51%, carbohydrate 16.22%, crud protein 46.30%, ash 9.88%, crude fat 21.09%. Mineral contents were K 1128.08 mg/100 g, Ca 1356.27 mg/100 g, Fe 12.29 mg/100 g, P 2022.14 mg/100 g, Cu 2.08 mg/100 g, Mg 643.40 mg/100 g, Na 7.29 mg/100 g. The results showed the sesame meal of 70% ethanol extract had higher polyphenol content (184.98 mg GAE/g) and flavonoid content (27.63 mg QE/g). The 2,2-diphenyl-1-picrylhydra-zyl and 2,2'-aziono-bis(3-ethylbenzthiazoline-6-sulfonic acid radical scavenging activities of defatted sesame meal (IC₅₀ ) were 891.84 and 340.09 ㎍/mL. According to the test results, the defatted sesame meal extracted using 70% ethanol had significant antioxidant activity and inhibitory ability to diabetes-related enzymes, indicating that it has good potential as a functional food or nutritional food for prevention and treatment of oxidation.

• 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.

• Korean Journal of Food Science and Technology
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• v.50 no.2
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• pp.179-185
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• 2018

In this study, the optimal fermenting conditions of sugar extracts of Artemisia annua L. (Aa), Houttuynia cordata Thunb (Hc), and Saururus chinensis Baill (Sc) were determined to develop fermented beverages. The sugar extracts ($50{\pm}5^{\circ}Bx$) were diluted to 10, 15, and $20^{\circ}Bx$, and fermented with 2% (v/v) of Lactobacillus plantarum DK119 ($5{\times}10^9CFU/mL$) at $37^{\circ}C$ for 4 days. According to the lactic acid bacteria population, pH, titratable acidity, and reducing sugar content, $20^{\circ}Bx$ for Aa, $10^{\circ}Bx$ for Hc and $15^{\circ}Bx$ for Sc were the maximum concentrations for the fermentation. There were no changes in total polyphenol content in the extracts of Aa, Hc, and Sc, whereas the radical scavenging activity and ferric reducing antioxidant power were increased during the fermentation. Lactic acid fermentation resulted in improvement of sensory evaluation scores on unfavorable plant taste and overall acceptability of the sugar extracts of medicinal plants.