• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1518-1524
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• 2011

This study was investigated the quality characteristics and antioxidant activities of the Rehmanniae radix (Rehmannia glutinosa Libosch. var. purpurea Makino) paste (RRP) and Rehmanniae radix preparata extract (RRPP). RRP and RRPP were made from vacuum concentrates of hot water extracts. The sugar contents of RRP and RRPP were 65.3 and 72.0$^{\circ}Brix$, respectively, whereas the reducing sugar contents were 2.4% and 44.9%. The pH level was lowest in the RRPP. The DPPH and hydroxyl radical scavenging activity of RRPP were much higher than those of RRP. Total phenol contents of RRP and RRPP were 2.15 mg/mL and 12.36 mg/mL, respectively. FRAP values of RRP and RRPP were 0.55 mg/mL and 2.02 mg/mL, respectively. Based on these results, it can be concluded that RRPP was the most appropriate in terms of both physicochemical and antioxidative activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.62-67
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• 2013

This study was carried out to investigate the quality characteristics and antioxidant activities of Rehmanniae radix (Rehmannia glutinosa Libosch. var. purpurea Makino) freeze-dried powder (RRP) and Rehmanniae radix preparata powder (RRPP). Under the Hunter color system, redness was higher and lightness/yellowness lower in RRPP, compared to RRP. The reducing sugar contents of RRP and RRPP were 0.8% and 6.0%, respectively (p<0.05). The pH was lower in the RRPP (RRP: 6.71, RRPP: 4.23). The amount of catalpol amount in RRPP (47.20 mg/mL) was lower than RRP (144.90 mg/mL). RRPP contained high amounts of 5-HMF (5-hydroxymethyl-2-furaldehyde, 47,231 mg/mL), but 5-HMF was not detected in RRP. Total phenol contents of RRP and RRPP were 2.10 mg/mL and 3.66 mg/mL, respectively. FRAP values of RRP and RRPP were 0.51 mg/mL and 1.99 mg/mL, respectively. The antioxidant activities by DPPH (1,1-diphenyl-2-picryl hydrazyl) and hydroxyl radical scavenging activity of RRPP were much higher than RRP. Based on these results, RRPP is a good candidate for food processing in terms for its physicochemical and antioxidative activities.

• Food Science and Preservation
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• v.23 no.3
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• pp.393-401
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• 2016

The phenolic compounds extracted from Aster scaber were examined for their biological activities owing to their potential use in health and beauty food products. The phenolic content in water and 60% ethanol extracts were $11.1{\pm}0.11$ and $4.18{\pm}0.05mg/g$, respectively. The DPPH radical scavenging activities of the water and ethanol extracts were 87% and 91% at $50{\mu}g$ phenolics/mL, respectively. At the same phenolics concentration, the respective extracts showed 84% and 95% for ABTS radical decolorization activities and 95% and 97% for TBARs. The antioxidant protection factors for the water and ethanol extracts at $200{\mu}g$ phenolics/mL were 1.87 and 2.22 PF, respectively. Enzyme inhibitory activities of the water and ethanol extracts ($50{\mu}g$ phenolics/mL) were 50.8% and 69.4% on angiotensin converting enzyme, 91% and 80% on xanthine oxidase, and 24% and 89% on ${\alpha}$-amylase, respectively. The tyrosinase inhibitory activities indicating skin-whitening were 47% and 25% for the water and ethanol extracts, respectively. Anti-wrinkle effect of the water extract was relatively higher than that of the ethanol extract. These results suggest that the water and ethanol extracts of Aster scaber can be used as an ingredient in health and beauty food products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.8
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• pp.1212-1218
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• 2015

The study was designed to investigate the effects of cold and conventional extrusion on antioxidant properties of extruded rice with vegetables. Moisture content and screw speed were fixed at 25% and 150 rpm. Cold extrusion and conventional extrusion were adjusted at die temperature of $80^{\circ}C$ with a $CO_2$ injection rate of 300 mL/min and $140^{\circ}C$ without a $CO_2$ injection, respectively. Pumpkin, tomato, strawberry, and green tea powder of 10% were individually blended with rice flour. 1,1-Diphenyl-2-picrylhydrazyl radical-scavenging activity of extruded pumpkin and tomato mix by conventional extrusion was higher than that by cold extrusion. Total phenolic content in extruded pumpkin, tomato, and strawberry mix by cold extrusion was higher than that by conventional extrusion. Total flavonoid content was highest (18.82 mg/g) in extruded green tea by conventional extrusion. Total carotenoid content decreased in extruded pumpkin but increased in extruded tomato. Tomato extrudates with cold extrusion had higher lycopene content than conventional extrusion. Anthocyanin content of conventional extruded strawberry was higher than that of cold extrudates. Total chlorophyll contents decreased through the extrusion process.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.575-581
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• 2010

Kidney bean was used in the brewing of Takju. The Takju formed varied the percentage of kidney bean used; that is, 0%(only rice) in $T_{-1}$, 100%(only kidney bean) in $T_{-2}$, 90% in $T_{-3}$, 80% in $T_{-4}$, 70% in $T_{-5}$, 60% in $T_{-6}$, and 50% in $T_{-7}$. We determined the total sugar, pH, reducing sugar, alcohol production, acidity, and DPPH free radical scavenging activity of Takju. The acidic value of $T_{-1}$ was above that of $T_{-6}$, and the pH of $T_{-2}$ was above that of $T_{-1}$. Both satisfy the food code parameters (namely, below 0.5 in acidity, 3.8~4.7 in pH). The alcohol production of $T_{-1}$ was above that of $T_{-2}$. For 2 days of fermentation, the reducing sugar of $T_{-1}$ totaled 2, down from 4.96%. After fermentation, there was not much difference from 4 to 12 days. The antioxidative effect of $T_{-1}$ proved to be much better than those of the other. Thus, we can be seen that these results thus indicate that the role of kidney bean added to Takju show good antioxidative activity. From the result of sensory test, we also concluded that the taste of Takju kidney bean is very similar to that of Takju with rice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1589-1596
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• 2011

Mulberry was added to bulgogi marinade sauce at concentrations of 5, 10, 15, and 20%. Moisture content, crude ash, crude protein, and crude fat in the control group were 62.2~62.6%, 3.5~3.6%, 2.2~2.4%, and 1.5~1.6%, respectively. The moisture contents significantly increased with mulberry content. Crude ash, protein, and fat contents relatively decreased as the amount of mulberry in the sample increased. DPPH radical scavenging activity of fresh mulberry was also measured. Fresh mulberry showed higher antioxidant activity in the marinade, and it increased with the mulberry content. Color L, a, and b values of the marinade containing 5% mulberry were 25.41, 3.1, and 4.3, respectively, and all values significantly decreased as the amount of mulberry in the marinade increased. Sensory evaluation of bulgogi marinade was performed by trained panelists. Bulgogi marinade prepared with 15% mulberry content showed a significantly higher score in the sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1695-1700
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• 2014

Oriental herbal liquor (Yakju) is a type of Korean traditional alcoholic beverage that uses Nuruk and oriental herbs for fermentation. The purpose of this study was to develop cosmetic ingredients using Jubak, which is a by-product of alcoholic fermentation of oriental herbal liquor. To investigate antioxidant, whitening, and anti-aging effects of Jubak, we prepared extract of Jubak and its solvent fractions. Ethyl acetate fraction (KSD E4-3) showed the most prominent free radical [1,1-diphenyl-2-picrylhydrazyl (DPPH)] scavenging activity ($SC_{50}$: 0.75 mg/mL). KSD E4-3 significantly inhibited in vitro mushroom tyrosinase activity ($IC_{50}$: 0.82 mg/mL) and reduced the melanin contents in mouse melanoma melanocyte, B16F10 cells. KSD E4-3 down-regulated protein expression of tyrosinase related proteins (TRP)-1, -2, which play key roles in melanogenesis. For anti-aging effects, inhibition of matrix metalloproteinase (MMPs) expression was evaluated using human keratinocyte, HaCaT cells. Treatment of HaCaT cells with KSD E4-3 reduced expression of MMP-1, -2, -9 and inhibited proteolytic activities of MMP-2, -9. These results suggest that KSD E4-3 induces down-regulation of cellular melanogenesis and protects against photoaging induced by UVB-induced damage. Thus KSD E4-3 could potentially be a valuable cosmetic ingredient.

• Korean Journal of Food Science and Technology
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• v.43 no.2
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• pp.149-155
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• 2011

This study was carried out to develop a method of removing unnecessary sugars and high-molecular weight soluble components from water extract by using various highly porous polymer resins: these resins are widely used as adsorbents for polyphenolic compounds. Each anthocyanin-rich fraction (ARF) that was eluted from column packed with 4 different resins (SEPABEADS SP207, 700, 850 and Diaion HP 20) was obtained from an aqueous extract of the ripe fruits of Rubus coreanus, which is well-known in Korea as "Bok-bun-ja". Among the above mentioned resins, Diaion HP20 had the highest efficacy and provided maximum yield of the ARF. The ARF eluted from the column packed with HP 20 exhibited the strongest antioxidant activity in vitro. Bioactive phytochemicals extracted from Rubus coreanus were investigated using the on-line HPLC-$ABTS^{{\cdot}+}$ system, and the resulting 6 peaks were identified as radical-scavenging components. By using liquid chromatography-mass spectrometry, 5 peaks were obtained, and these were identified as cyanidin-3-sambubioside, cyanidin-3-glucoside, cyanidin-3-xylosylrutinoside, cyanidin-3-rutinoside and pelargonidin-3-rutinoside. These results indicate that the use of appropriate porous resin (Diaion HP 20) leads to an increase in the yield of bioactive components and enhancement of their biological properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.110-115
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• 2010

The purpose of this study was to investigate the effect of adding various concentrations of cherry powder(obtained from freezed dried fruit of Prunus serrulata L. var. spontanea Max. wils.) on the physicochemical, antioxidant, and sensory characteristics of jelly. The pH of the jelly decreased significantly with the addition of cherry powder. The sugar content of the jelly increased significantly (p<0.05) with cherry powder added more than 7%. The Hunter color L-values decreased significantly (p<0.05) by the addition of cherry powder, and a- and b-values increased by the addition of cherry powder compared to the control, but there were no constant changes with increasing amounts of cherry powder. For the textural characteristics, the addition of cherry powder significantly (p<0.05) increased the hardness, chewiness and gumminess but there were no significant difference (p<0.05) in the springness and cohesiveness. The antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of jelly increased as the concentrations of cherry powder increased. The jellies containing 1 and 5% cherry powder had acceptable sensory properties, such as color, flavor, taste, texture, and overall quality. In consideration of the antioxidant properties and sensory characteristics, the highest quality improvement was obtained by adding 5% (w/w) of cherry powder into the jellies.

• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.13-18
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• 2014

This study was designed to investigate the in vitro antioxidant potentials and the antioxidant components of 80% ethanolic extracts prepared from five edible spring flowers. The contents of total phenols (14.1-18.9 mg gallic acid equivalents/g of dry weight; DW), flavonoids (0.3-4.9 mg catechin equivalents), total carotenoids ($1.9-578.1{\mu}g$ ${\beta}$-carotene equivalents), and proanthocyanidins (2.8-23.5 mg catechin equivalents), were determined by spectrophotometry. In addition, the content of ascorbic acid (0.71-1.31 mg) was determined using HPLC with UV detection. All varieties of the flower examined showed antioxidant potential (1.2-46.1 mM Trolox equivalents/g DW), which was measured by the radical scavenging activity and the reducing power. Of the five flowers analyzed, Prunus avium L. showed the highest antioxidant activity. A strong correlation was found between the ascorbic acid ($r^2=0.75$), flavonoids ($r^2=0.71$), and total phenolic content ($r^2=0.64$) and the antioxidant parameters, suggesting that these components are likely significant contributors to the antioxidant capacity of the five spring flowers.