• Culinary science and hospitality research
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• v.19 no.4
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• pp.279-290
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• 2013

Cedrela sinensis is a Korean traditional wild herb that has special taste, aroma and red leaves. Only Korean and Chinese have been eating blanched Cedrela sinensis leaves. In this study, quality characteristics and antioxidant activity of Cedrela sinensis Jeonbyeong were compared and analyzed by pulverizing Cedrela sinensis leaves and subsequently adding by adjusting the amount of Cedrela sinensis powder. For analyzing the quality characteristics, the moisture content and pH of Jeonbyeong batter, specific volume, moisture content, color, texture profile analysis and sensory evaluations are measured. Total phenolic content showed $16.11{\pm}0.09$ mg GAE/100 g in the 12% Cedrela sinensis powder added group, which was the highest. DPPH free radical scavenging activity of Jeonbyeong indicated the highest score in the 12% Cedrela sinensis powder added group(p<0.001). While the pH(p<0.01) and moisture content(p<0.001) of batter and moisture content(p<0.01) of Jeonbyeong significantly decreased with increasing Cedrela sinensis powder content. Chromaticity measurement results of Jeonbyeong showed significantly decreased L value and b value chromaticity (p<0.001) and increased a value. Hardness significantly increased with increasing Cedrela sinensis powder content. In the sensory evaluations, 9% Cedrela sinensis powder added group ranked significantly higher than any other group in every section. From these results, we suggest that Cedrela sinensis leaves show remarkable antioxidant activity as a good ingredient for functional processed food.

• Journal of Life Science
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• v.29 no.12
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• pp.1358-1363
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• 2019

In this study, the effect on the free amino acid content and anti-oxidative activity of Arctium lappa samples by heat treatment were compared to obtain data on the conditions required for properly processing the root as a raw material for tea. The results of DPPH and ABTS radical scavenging activity assays showed that 180℃-4 min and 200℃-3 min treatments retained relatively high activity. All heat treatment conditions showed increased polyphenol content compared to the initial sample value of 42.72 mg/l, and the 180℃-4 min and 200-3 min treatments were higher than the others at 60.09 mg/l and 62.74 mg/l, respectively. In the free amino acid analysis of the A. lappa root tea, the tendency of the initial content was confirmed to decrease as temperature and time increased. Changes in phenylalanine, histidine, leucine, and isoleucine were found to be high, while aspartic acid and proline changes were relatively low. Overall, amino acid content decreased significantly under heating conditions above 180℃-3 min and 200℃-2 min. From these results, heat treatment of A. lappa root at 180℃-4 min was deemed optimal based on anti-oxidative activity and free amino acid content.

• Korean Journal of Medicinal Crop Science
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• v.11 no.5
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• pp.364-370
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• 2003

Essential oil of Thuja occidental leaves was extracted by steam distillation method, and chemical composition of essential oil was analyzed by GC-MS. The essential oil was tested to antimicrorbiaI activity against 28 test microorganisms and antioxident assay through DPPH free radical scaveging test and insecticidal activity by mosquito insecticide assay. The major constituents in the essential oil of T. occidental were monoterpene as d-isothujone, ${\alpha}-thujone$, camphor, L-fenchone, and hornyl acetate. The essential oil have broad antimicrobiaI activity, which showed strong antimicrobiaI activity for Streptococcus pyogenes as bacteria, Alternaria alternata, Aspergillus niger, Aspergillus oryzae, Saccharomyces cerevisiae, and Streptococcus mutans as fungi. The essential oil also showed DPPH free radical scavenging ability at concentration of $36\;{\mu}{\ell}/m{\ell}$. In spraying and fumigation tests, the essential oil had strong insecticidal activity against mosquito.

• Food Science and Preservation
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• v.23 no.7
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• pp.1012-1017
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• 2016

This study was conducted to investigate total flavonoid content, flavonoid composition, and free radical scavenging effects of by-products from five orange cultivars during the period September 2015 to February 2016. Total flavonoid content was highest in peel extracts from immature fruit harvested in September. Total flavonoid contents of all cultivars mostly decreased while ripening. Among the five cultivars, total flavonoid content was highest in Hamlin sweet orange (21.66 mg/g), followed by Sanguinello blood orange (20.39 mg/g), Shamouti orange (18.49 mg/g), Tarocco blood orange (18.46 mg/g), and Olinda Valencia orange (17.07 mg/g). With regard to flavonoid composition, all cultivar materials had high levels of narirutin and hesperidin, but naringin and neohesperidin were not detected in any of the materials. Nobiletin, as polymethoxyflavone, was detected within a$23{\sim}40{\mu}g/mL$ range in the immature fruit of all cultivars. Among all cultivars, antioxidant activities were higher in peel extracts than in pulp extracts. DPPH radical scavenging activities of peel extracts ranged from 40% to 58% while the ABTS radical scavenging activity range was 90~94%. The results indicate that orange, by-products, especially peel of immature orange fruit, could have application as natural materials with antioxidative effects.

• Journal of Life Science
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• v.20 no.11
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• pp.1625-1633
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• 2010

This study was carried out to investigate the physicochemical compositions and antioxidative effects of Eriobotrya japonoca Lindl (Loquat). The proximate compositions of the loquat leaf on a dry matter basis were 8.78% moisture content, 6.74% crude protein, 7.87% crude fat, 6.99% crude ash, 43.61% dietary fiber and 26.01% carbohydrate. In analysis of free amino acids, 16 kinds total amino acid components, 17 kinds of components were isolated from loquat. The essential amino acids contained in loquat leaf accounted for 50.15% of total amino acids, while the non-essential amino acids accounted for 49.85%. In analysis of total fatty acids, only 5 kinds of acid were detected: lauric acid, myristic acid, pentadecanoic acid, stearic acid and oleic acid. The contents of vitamin A, vitamin E and vitamin C were 0.039 mg%, 0.096 mg% and 0.575 mg%, respectively. The mineral contents of loquat leaf were greater in order of Zn

• Journal of Naturopathy
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• v.11 no.2
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• pp.109-115
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• 2022

Background: Studies on the existence and activation of antioxidants in the wild Erigeron canadensis are still incomplete. Purposes: The activity of antioxidant substances was studied by extracting E. canadensis with ethyl alcohol. Methods: After washing the wild turfgrass, extraction with ethyl alcohol was used to investigate the activity of antioxidant substances using various analytical instruments. Results: The highest yield ratio of the extract was 49.3%, and it varied according to temperature and ethyl alcohol ratio. The 50:50 of water to ethyl alcohol at 180℃ was the highest yield. 100% survival rate was in the untreated group and 98-100% in the experimental group at 50 ppm or more of the extract. There was no cytotoxicity at almost all concentrations. The extract of 25 ppm was suppressed by 42% in the test group. The extract of 50 ppm reduced the free fatty acid content by 15%. Cell viability was 20% at the extract concentration of 50 ppm and 24% at 100 ppm. At an extract of 500 ppm, the free oxygen scavenging ability using DPPH and ABTs was 90-98%. When the changes in the free radical scavenging activity of DPPH and ABTs were observed in three dimensions, the antioxidant activity tended to increase at 85℃ as the temperature increased. However, at 85~130℃, it showed a rather decreasing tendency as the temperature increased. Conclusions: There were antioxidants in the ethyl alcohol extract of the wild grass, there was almost no cytotoxicity and suppressed NO production, and the scavenging function of free oxygen was also high. These results provide primary data for the various natural healing uses of the extracts of the turfgrass.

• Korean Journal of Clinical Laboratory Science
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• v.48 no.4
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• pp.355-364
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• 2016

This study was initiated to evaluate the antioxidant and antimicrobial activities of methanol extract (ME) and hot water extract (HWE) obtained from the fruiting bodies of medicinal mushroom, Phellinus gilvus. The free radical scavenging activity of ME from P. gilvus on 1,1-diphenyl-2-picrylhydrazyl (DPPH) were 93.65% at 2 mg/mL, which was comparable with the positive control, butylated hydroxytoluene (BHT, 96.97%) at the same concentration. The ferrous ion-chelating ability of ME and HWE was significantly higher than that of BHT at all concentration levels. The antimicrobial assay of ME was performed against six bacteria and one species of fungus. ME exhibited antibacterial activity against 5 out of 6 bacteria: Staphylococcus aureus, Streptococcus mutans, Bacillus subtilis, Escherichia coli, and Pseudomonas aeruginosa; whereas, ME did not show antimicrobial activity against gram-negative bacterium Vibrio vulnificus and fungal species Candida albicans. The minimum inhibitory concentration (MIC) of ME against 5 strains of bacteria, such as S. aureus, S. mutans, B. subtilis, E. coli, and P. aeruginosa, was 100, 100, 50, 100, 200 mg/mL, respectively. The results suggest that good antioxidant and microbial activities of P. gilvus fruiting bodies might be used for natural antioxidant and antimicrobial agents.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.667-676
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• 2012

This study was conducted to investigate the quality characteristics and antioxidant activity of Kochujang following the addition of deodeok (Condonopsis lanceolata) powder. To accomplish this, 1%, 3% and 5% deodeok powder was added to Kochujang and the samples were then incubated at $30^{\circ}C$. during which time the general ingredients, water content, acidity, salinity, reducing sugar content, amino-nitrogen content and DPPH were analyzed at intervals of about two weeks. The water crude protein, crude fat and ash content were 3.61%, 8.44%, 4.62% and 8.85%, respectively. The initial acidity was 3.23~3.97%, and this increased to 4.39~44.86%. highlight please clarify this, I cannot infer your intended meaning; however, this can likely be deleted. The salinity was 7.42~7.73%, and 5% with deodeok powder producing the lowest content and showing a tendency to decrease during the storage period. The early amino-nitrogen content was 274.0~333.1%, with higher nitrogen contents being associated with large amounts of deodeok powder. The amino-nitrogen content during the storage period increased to the 4th week, then decreased. Additionally, the a value decreased sharply during the 4-week storage period. Addition of large amount of deodeok powder significantly improved the free radical scavenging activity. The free radical scavenging activity of 1%, 3% and 5% deodeok powder was higher than that of Kochujang throughout the maturation period. Overall, the results of this study indicate that there is the potential to develop functional foods by the addition of deodeok.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.32 no.3 s.58
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• pp.193-200
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• 2006

We investigated the effect of moisturizing and anti-oxidation of Astragalus membranaceus (Astragali Radix) root extract with respective to growing districts and extract methods for the purpose of development of cosmetic ingredients. Astragalii Radix was collected in Jecheon, Jeongseon, Taebaek, and Yeongju in Korea and China as growing districts. Formononetin was determinated by HPLC method as one of the various active agents in Astragalus membranaceus root extract. The 75% ethanol extract demonstrated to be more effective than $H_2O$-extracted one for a scavenging activities to DPPH radicals and reactive oxygens. The 75% ethanol extract showed $IC_{50}$ (50% scavenging concentration) of 2.162 mg/mL and 2.981 mg/mL in case of free radical scavenging activity test and reactive oxygen scavenging activity test, respectively Especially, free radical scavenging activity of isoflavonoids isolated from ethylacetate fraction was similar to scavenging activity of genistein. Astragalus membranaceus root extract of Jecheon district by sonicating extraction method was more effective in skin hydration compared with others.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.100-112
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• 2014

This study investigates the characteristics of cookies added with yacon. The addition of yacon powder did not affect the density of the cookies and decreased pH level. The moisture content was the highest in the cookies with 12% of yacon. Spread ratio was the highest in the cookies containing yacon powder. The loss rate and leavening rate of the cookies decreased with increasing amounts of yacon powder. Lightness and yellowness decreased significantly while redness increased significantly with a high content of yacon powder in the formulation. The hardness of the control group was higher than that of the cookies prepared with different levels of yacon powder. The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenolic acid content in yacon powder and cookies. The consumer acceptability score for the 6% yacon cookie group ranked significantly higher than the other groups in overall preference, appearance, flavor, taste and color. Through this experiment, this study exhibited both the functional and health based benefits of yacon when it is added to cookies and confirmed the development feasibility of yacon cookies considering consumer satisfaction.