• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1229-1234
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• 2017

This study was carried out to investigate the changes in the antioxidant activity of Cheonggukjang with the addition of hazelnut. The number of Bacillus subtilis and the content of crude fat were increased with the addition of hazelnut. The addition of hazelnut made the color of Cheonggukjang lighter. The flavonoid and polyphenol content were sharply increased in proportion to the addition of hazelnut. The DPPH radical scavenging activity of Cheonggukjang was also increased with the addition of hazelnut. Taken together, it was found that the addition of hazelnut had a positive influence on Cheonggukjang by increasing the antioxidant activity.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.63-71
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• 2017

This study aimed to assess the antioxidative potential of adding ethanolic extracts from Ulmus davidiana to Yackwa (Korean fried cookie). The reducing power and antioxidant activity of U. davidiana-treated Yackwa were assessed against DPPH, nitric oxide, superoxide anions, superoxide dismutase, and ABTS radicals. Increasing the amount of U. davidiana extract in Yackwa dough resulted in improved antioxidant properties. U. davidiana extracts were effective antioxidants with a radical scavenging potency similar to the potency of butylated hydroxytoluene (BHT) and L-ascorbic acid. The DPPH and nitric oxide radical scavenging activity of Yackwa containing 0.2% U. davidiana resulted in increased oxidative stability relative to control dough. Although the antioxidant effects of Yackwa containing U. davidiana extract were lower than those of Yackwa containing BHT and L-ascorbic acid, these results suggest that U. davidiana extracts have potent antioxidant activity. Accordingly, U. davidiana extract is a potential additive for deep-fried foods, such as Yackwa, to improve their oxidative stability.

• 한국생물공학회:학술대회논문집
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• 2005.10a
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• pp.854-858
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• 2005

Methanol and water crude extracts, crude polysaccharides and crude polysaccharides-free of water crude extracts from Shiitake mush-room (Lentinus edodes) were investigated for their antioxidant capacity in total polyphenolics and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. Total polyphenolics in the crude polysaccharides-free of water crude extracts were higher than that of the other ones. And crude polysaccharides-free of water crude extracts and water crude extracts show high on DPPH free radical scavenging activity. Positive correlations were found between total polyphenolics and their antioxidant activity.

• Preventive Nutrition and Food Science
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• v.11 no.3
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• pp.198-203
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• 2006

The flowers of Chrysanthemum morifolium (Compositae) were investigated for their biofunctional components. Antioxidant compounds were identified from the flower of Chrysanthemum morifolium, through activity-guided fractionation and repeated column chromatographic separations. The structures of the isolated compounds were characterized as chlorogenic acid (1), luteolin (2) and quercitrin (3) by the analysis of physico-chemical and spectral data. Their antioxidant effects were evaluated by assaying for 1,1-diphenyl-2-picrylhydrazyl free radical scavenging activity and inhibition of xanthine/xanthine oxidase activity.

• Preventive Nutrition and Food Science
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• v.20 no.3
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• pp.210-214
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• 2015

Grape pomace is an abundant source of underutilized winery by-products. Polyphenols were extracted from grape pomace using cellulase and gluco-amylase enzymes. 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Folin-Ciocalteu's assays were used to measure antioxidant activity and total polyphenolic contents. Both cellulase, and gluco-amylase digested grape pomace showed efficient radical scavenging activity. In addition, the total polyphenolic contents of cellulase digested grape pomace showed lower concentrations were effective compared to higher concentrations, whereas glucoamylase enzyme did not show remarkable variations. The DPPH radical scavenging activity and total polyphenolic contents were significantly higher in the cellulase digested grape pomace compared to the gluco-amylase digested and the not digested grape pomace. It is notable that enzymatic digestions were efficient for extracting polyphenols from grape pomace. The underutilized grape pomace polyphenols can be further used for food safety as a natural antioxidant.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.287-299
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• 2015

Antioxidant activity of factory eel teriyaki sauce with bokbunja was investigated by functional analysis. Sugar content analysis of eel teriyaki sauce-free with bokbunja showed fructose and glucose but not maltose. Anthocyanin content of eel teriyaki sauce with bokbunja juice concentrate was 40%. DPPH radical scavenging activity and total polyphenol content of bokbunja added eel teriyaki sauce increased with increasing amount of bokbunja and were 80% higher than control sample. Total polyphenol content and DPPH radical scavenging activity were closely related to electron donating ability. The preferred concentrations of eel teriyaki sauce for commercial production were 60% for bokbunja, 40% for bokbunja concentrate, 20% for bokbunja powder eel.

• The Korea Journal of Herbology
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• v.24 no.1
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• pp.23-33
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• 2009

Objectives : The present study was performed to clarify the antioxidant and anticancer effects of extract of stamens of Nelumbo nucifera and Kaempferol. Methods : Antioxidant effect was measured by DPPH-radical scavenging activity for electron donating ability (EDA), superoxide dismutase (SOD)-like activity for SOD and lipid peroxidation. Anticancer effect was assessed by MTT absorbance for cytotoxicity. Results : Vitamin E, Kaempferol and ethyl acetate extract of stamens of Nelumbo nucifera increased SOD-like activity and DPPH-radical scavenging activity dose-dependently. On the contrary, lipid peroxidation was time-dependently decreased. Furthermore, Kaempferol and ethyl acetate extract of stamens of Nelumbo nucifera significantly decreased the growth rate of C6 glioma cells. Conclusions : These results suggest that ethyl acetate extract of stamens of Nelumbo nucifera may be a putative antioxidant or anticancer substance.

• Journal of Applied Biological Chemistry
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• v.53 no.2
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• pp.91-98
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• 2010

This study was aimed to investigate the contents of flavonoids and the biological activity of fermented beverage of medical plants, DeulBit (DB). 50 g of Cassia semen (Cassia tora L.), 50 g of Omija (Schisandra chinensis Baillon.), 50 g of Gugija (Lycium chinense Mill), 50g of Menthae herba, 75 g of Chrysanthemum indicum Linne, 25 g of Dioscorea batatas, 5 g of Lindera obtusiloba Blume, 150 g of Polygonatum odoratum, 25 g of Glycyrrhiza uralensis, 25 g of Acanthopanacis cortex, 100 g of green tea (Camellia sinensis), and 100 g of Laminaria japonica was fermented with sucrose ($50.0{\sim}60.0^{\circ}Brix$.) and 0.5% of deep sea water in 10 L of distilled water for six months at room temperature. Total flavonoids contents of DB was calculated to $3.4{\pm}0.5\;{\mu}g/g$ and antioxidative activity of DB was measured by using DPPH radical scavenging and SOD-like activity. DPPH radical scavenging and SOD-like activity of DB was 96% and 29% at 100% of DB, respectively. In addition, DB indicated about 88% and 66% of the xanthine oxidase and angiotensin converting enzyme inhibitory activities at 1% and 10% of DB, respectively and showed fibrinolytic activity. Nitric oxide (NO) synthesis was increased to 15 times by addition of DB. In addition, NO productions of the macrophages RAW264.7 cells stimulated with lipopolysaccharide (LPS) were reduced to 40.4% by addition of DB. These results suggested that DB is significant role for antioxidative and fibrinolytic activity, and have the strong xanthine oxidase and angiotensin converting enzyme inhibitory activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.1908-1914
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• 2013

In the present study, the levels of phenolic compounds and flavonoids, as well as activities of radical scavenging (DPPH and ABTS radical scavenging activity) and anti-obesity were assessed with cold water (CLC), hot water (CLH), and methanolic (CLM) extracts of Curcuma longa L. (turmeric). Our results showed that the phenolic compounds of CLC, CLH and CLM were $3.68{\pm}0.80%$, $3.94{\pm}0.74%$ and $9.01{\pm}0.73%$, respectively. The DPPH and ABTS radical scavenging activities of the CLM were significantly higher than that of the water extracts (CLC and CLH). During the adipocyte differentiation, the treatment of CLM more significantly inhibited lipid accumulation in 3T3-L1 cells than that of the water extracts. These results indicate that the stimulation of radical scavenging potential and the inhibition of adipogenesis were brought on by the lipophilic compounds of turmeric.

• Food Science and Preservation
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• v.17 no.1
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• pp.131-138
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• 2010

To obtain basic data on the use of lotus as a raw material in functional food, antioxidant and anticancer activities of the leaf and root were investigated. Total flavonoid and total phenolic contents, at 12.84 mg/g and 24.33 mg/g respectively, were higher in white lotus leaf (WLL) than in any other part of the plant. The radical-scavenging activity of different tissues of lotus, measured in the DPPH radical-scavenging assay, increased with higher concentrations of solvent fractions. The butanol fraction of white lotus leaf showed the highest DPPH radical-scavenging activity. The reducing power of fractions increased in a dose-dependent manner. The butanol fraction of WLL had the greatest reducing power, and showed strong antioxidant activity in the linoleic acid system, and high-level inhibition of tyrosinase. Fractions from lotus were also capable of scavenging nitrite, depending on the concentration of the fractions. Butanol fractions of the leaf of white and red lotus scavenged 95.61% and 92.15% of available nitrite, respectively, when used at 1 mg/mL concentrations. Butanol fractions from leaf of white and red lotus exhibited the strongest inhibitory effects on human lung and colon cancer cells.