• The Korea Journal of Herbology
• /
• v.30 no.1
• /
• pp.11-18
• /
• 2015

Objectives : The objective of this study is to evaluate antioxidant activity and the main component content change of steaming-drying fermented Gastrodiae rhizoma extract. Methods : The antioxidant activities were determined for total polyphenol, flavonoid contents, SOD-like activity, electron donating activity, nitrite scavenging ability and major functional components(gastrodin and 4-hydroxybenzyl alcohol content) were also measured. Results : The polyphenol content of fermented Gastrodiae rhizoma by S. cerevisiae were higher than those of fermented Gastrodiae rhizoma by A. oryzae, and when the fermentation period is extended. SOD like activity of fermented Gastrodiae rhizoma showed to be increased by fermentation with S. cerevisiae than fermentation by A. oryzae. Electron donating activity of fermented Gastrodiae rhizoma were increased at almost parallel level as vitamin C, by fermentation. Notably, fermentation by A. oryzae was moderately better than fermentation by S. cerevisiae. Flavonoid content of Gastrodiae rhizoma showed to increasing by fermentation, particularly fermentation by S. cerevisiae was proven to be more effective than by A. oryzae. The more steaming-drying or increased period of fermentation would be resulted in more gastrodin contents but under the same conditions, 4-hydroxybenzyl alcohol content of fermentation by A. oryzae in case of steaming and drying 1 time and 3 time was higher than control. Conclusions : These results has strongly hint the possible applicability of fermentation might be effective to improve the diverse biological activities of Gastrodiae rhizoma and may further supports to develop a functional food materials.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.3
• /
• pp.262-270
• /
• 2006

This study was performed to investigate the functional properties of roasted Pleurotus eryngii by the extraction conditions. Total phenolic compound content and electron donating ability (EDA) were high at 50% ethanol concentration. Superoxide dismutase (SOD)-like activity was high at 75% ethanol concentration. Nitrite scavenging ability increased as ethanol concentration in extracting solvent decreased. EDA decreased, SOD-like activity and nitrite scavenging ability increased as the extraction time increased. With the increase in extraction temperature, EDA and SOD-like activity decreased. But extraction temperature did not significantly affect the nitrite-scavenging ability With the increase in ratio of sample content to solvent, EDA, SOD-like activity and nitrite scavenging ability decreased. The results would be useful for understanding the extraction condition of roasted Pleurotus eryngii.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.3
• /
• pp.301-306
• /
• 2006

Physiological activities of Allium tuberosum and Allium senescens were examined. Nitrite-scavenging activity, superoxide dismutase (SOD)-like activity and electron-donating ability (EDA) of leeks extracted with water, 50%, and 100% ethanol were measured. Nitrite-scavenging activities at pH 1.2 were most effective in water and 50% ethanol extracts from both samples. SOD-like activities of water and 50% ethanol extracts of both samples were $18.21{\sim}36.33%$ lower than those of 1 and 0.1% L-ascorbate solutions. SOD-like activities of A. tuberosum extracts were higher than those of A. senescens extracts, and water extracts of samples were the highest. EDAs of A. tuberosum extracts were higher ($30.59{\sim}49.68%$) than those of A. senescens extracts, while those of both extracts were lower than 1 and 0.1% L-ascorbate solutions. The results will be useful for understanding the physiological activities of leek extracts.

• Korean Journal of Food Science and Technology
• /
• v.31 no.3
• /
• pp.575-580
• /
• 1999

In this study, the quality changes of Hoelen was investigated, which were color differences, browning degrees, total phenolic compounds and electron donating abilities to optimize drying condition using hot air and far infrared drying by changing conditions such as temperatures, air velocities and radiation distances. In color values, ${\Delta}b\;value$ decreased with increasing temperatures, while ${\Delta}L$, ${\Delta}a$ and ${\Delta}E\;value$ increased. The browning degrees showed the similar tendency with the color values. Total phenolic components of Hoelen decreased with increasing drying temperature and air velocity, and decreasing radiation distance. On the other hand, there was no significant difference in the changes of electron donating abilities (EDA) of Hoelen among drying methods and conditions. As a result, the hot air drying was more effective method than the far infrared was.

• Korean journal of food and cookery science
• /
• v.29 no.5
• /
• pp.525-531
• /
• 2013

Nutritional components and quality characteristics of drained soybean boiling water(DBW), which is discarded in the mass production of fermented soy foods, were compared with raw soybean(Control) and Cheonggukjang(CGJ) to provide the basic data for its recycle. The contents of moisture, crude protein, crude lipid and crude ash of DBW were shown as 87%, 2.2%, 0.15% and 1.42%, respectively. Decreased total amino acid of 1,677.8 mg/100g in DBW was comparable with 29,051.1 mg/100g in control, however, there was no great difference in the proportion of essential amino acid to the total. While the total sugar contents were decreased in both DBW and CGJ with 8.39% and 7.17% each from the control of 11.50%, the reducing sugars were increased with higher amount of 6.44% in CGJ and 8.30% in DBW than 5.60% in control. pH of DBW was lower than both of the control and CGJ. Hunter's color values revealed the increase of redness(a value) and yellowness(b value) of DBW and CGJ suggesting that Maillard reaction products were produced by the heating and fermentation process. Polyphenol compounds were highly abundant in CGJ of 0.74 tannic acid equivalent(mg/g) followed by similar low amounts of 0.33 and 0.29 tannic acid equivalent(mg/g) in DBW and control, respectively. Antioxidative activity determined by Electron Donating Ability(%) using DPPH radical showed that CGJ, of which polyphenols were the highest, has the strongest electron donating ability with the lowest $EC_{50}$ value of 5.91 mg/mL. DBW was much lower but similar with the control. From the above results the drained soybean boiling water was shown to have many nutritional and functional components as much as soybean, therefore, it could be a potent reusable food material.

• The Korean Journal of Food And Nutrition
• /
• v.24 no.2
• /
• pp.204-209
• /
• 2011

This study investigated the effects of mulberry fruit extract on antioxidant activities and the alleviation of an alcoholinduced hangover, which was measured with alcohol dehydrogenase(ADH) enzyme activity. The antioxidative capacity of each mulberry extract was measured by total phenolic compounds, electron donating ability, superoxide dismutase-like ability, thiobarbituric acid reactive substances, and nitrite scavenging ability. The 60% methanol extract yielded the highest total phenolic compounds. The electron donating ability of the 40% ethanol and 40% methanol extracts were 68% and 67%, respectively. The superoxide dismutase-like abilities of the 40% methanol and 40% ethanol extracts were 30% and 28%, respectively, when extracts were assayed at 2.5 mg/$m\ell$. The nitrite scavenging ability of the 60% ethanol and 40% methanol extracts were 98% and 97%, respectively. The 60% ethanol extract yielded the highest ADH.

• Food Science and Preservation
• /
• v.13 no.6
• /
• pp.732-739
• /
• 2006

This study was performed to investigate the changes in quality properties of extract from roasted Pleurotus eryngii by microwave-assisted extraction (MAE). MAE was carried out under different conditions including ethanol concentration, extraction time and microwave power. Total phenolics compound contents, electron donating ability (EDA) and nitrite-scavenging ability at pH 1.2 were high at 50% ethanol concentration. Superoxide dismutase (SOD)-like activity was high at 75% ethanol concentration. Soluble solid and total phenolics compound content decreased as extending extraction time up to 7 min. EDA decreased as increased extraction time. SOD-like activity and nitrite-scavenging ability were not significantly different. The highest soluble solid content, total phenolics compound content and EDA were obtained at 100 W extraction of microwave power. SOD-like activity was high at 25 W. But microwave power did not significantly affect the nitrite-scavenging ability.

• Korean Journal of Food Science and Technology
• /
• v.29 no.3
• /
• pp.432-436
• /
• 1997

This study was conducted to investigate the functional characteristics of diethylether and butanol extracts from Ganoderma lucidum, Agaricus bisporus and Lentinus edodes. Electron donating abilities of diethylether and butanol extracts from Ganoderma luculum were 95.07% and 97.75%, respectively. Electron donating abilities of butanol extracts from Agaricus bisporus was 94.33%, and that of Lentinus edodes was 96.09%. Antioxidative activities of diethylether and butanol extracts from Canoderma lucidum were higher than those of BHA. All extracts of Agaricus bisporus and Lentinus edodes showed lower antioxidative activity than that of BHA. Nitrite-scavenging abilities of diethylether and butanol extracts from Ganoderma lucidum were 68.34% and 44.44%, respectively. Nitrite-scavenging abilities of butanol extracts from Agaricus bisporus were 43.39%, and those of Lentinus edodes were 68.23%.

• Journal of the East Asian Society of Dietary Life
• /
• v.20 no.6
• /
• pp.903-908
• /
• 2010

Yeast-leavened rice bread with added vital wheat gluten was formulated by substituting normal rice flour with 0~30% black rice flour, and the effects of black rice flour substitution on rice bread quality were investigated. Black rice flour contained more protein, lipid, and ash contents than normal rice flour. Increasing levels of black rice flour substitution decreased the specific loaf volume of rice bread. Black rice flour decreased lightness and yellowness, and imparted a reddish color in the bread crumbs. Only a slight difference in crumb firmness was observed between control rice bread (100% normal rice flour) and rice bread containing up to 20% black rice flour. However, crumb firmness of rice bread containing 30% black rice flour was considerably higher than that of the control rice bread and increased rapidly at 2~3 days during a 3-day storage period at $25^{\circ}C$. Antioxidant activity of rice breads was estimated by determining electron-donating ability (EDA) to DPPH radical. The electron-donating ability slightly increased with increasing levels of black rice flour in rice bread.

• Journal of the Korean Chemical Society
• /
• v.19 no.3
• /
• pp.156-162
• /
• 1975

Rates of reactions of methanesulfonyl chloride with various substituted anilines have been measured in methanol. Substituent effects in aniline are found to be linearly correlated with pKa(Bronsted relation with ${\beta}$ = 0.84) and ${\rho}$(Hammett equation with ${\rho}$ = -2.46) respectively. The results are interpreted in terms of degree of bond-formation at the transition state, which was found to have progressed relatively further. The rates for o-methylaniline deviated from the Bronsted plot established by meta and para substituted anilines because of a steric effect of ortho position in aniline. Activation parameters, ${\Delta}H^{\neq}$ and ${\Delta}S^{\neq}$ have also been determined. The enthalpy of activation showed a regular variation in that electron donating substituents in the p-substituted aniline decrease ${\Delta}H^{\neq}$ and increase the negative value of ${\Delta}S^{\neq}$.