• Analytical Science and Technology
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• v.22 no.4
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• pp.277-284
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• 2009

The germination rate of radishes grown with the far infrared irradiated water and drinking water was 100% and 78% respectively. The far infrared irradiated water stimulated the cell division of the cotyledons and enlarged the cell sizes both in the dark and in the light. In the dark and light conditions, the size of the cotyledons of transversal axis and longitudinal axis grown with the far infrared irradiated water was bigger than that grown with the drinking water. The content of chlorophyll and the consumption of $CO_2$ of the cotyledons grown with the far infrared irradiated water were higher, respectively. Osmotic pressure of the cotyledons grown with the far infrared irradiated water was 1.25 factors higher than that grown with the drinking water. The water potential of the cotyledons grown with the far infrared irradiated water was more negative value. The length of hypocotyls grown with the far infrared irradiated water was 2.18 factors longer in the dark, 1.99 factors longer in the light than that grown with the drinking water and the radish roots grown with the far infrared irradiated water were larger, respectively.

• Applied Biological Chemistry
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• v.49 no.1
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• pp.60-64
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• 2006

The effect of far-infrared (FIR) irradiation and heat treatment on the antioxidant activity of extracts from citrus pomaces (CP) was evaluated. CP were placed in pyrex petri dishes (8.0 cm diameter) and irradiated at $100^{\circ}C$ and $150^{\circ}C$ for 5, 10, 15, 20, 40 or 60 min with a FIR heater or simple heater, respectively. After FIR irradiation or simple heat treatment, 70% ethanol extracts (EE) and water extracts (WE) of CP were prepared and radical scavenging activity (RSA) and reducing power of the extracts were determined. The antioxidant activities of the extracts increased as the time of heating or FIR-irradiation increased. When CP were FIR-irradiated at $100^{\circ}C$ far 30min, the values of RSA and reducing power of EE increased from 14.9% to 44.2%, and 0.290 to 0.886, respectively, compared to the untreated control. Simple heat treatment of CP at $100^{\circ}C$ for 60 min also increased RSA and reducing power of EE to 44.7%, and 1.045, respectively. FIR irradiation and heat treatment increased RSA and reducing power of WE from CP, too. These results indicated the antioxidant activity of CP extracts was significantly affected by FIR irradiation and heating temperature and duration on CP, and that the FIR irradiation and heat treatment process can be used as a tool for increasing the antioxidant activity of CP.

• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.386-389
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• 2007

The antioxidant activities of Phellinus igniarius (PI) and Ganoderma lucidum (GL) extracts were evaluated after far-infrared (FIR) irradiation. PI and GL were irradiated at $120^{\circ}C$ for 30, 60, 90 and 120 min with a FIR heater (2-14 ${\mu}m$), and then extracted by distilled water for 1 hr. Total sugar contents (TSC), total phenolic contents (TPC), radical scavenging ability (RSA), and reducing power (RP) were significantly increased by FIR irradiation. When PI was irradiated for 120 min, the TSC, TPC, RSA, and RP values of the PI extracts increased from 10.1 to 25.9 mg/g, 6.1 to 13.4 mg/g, 23.8 to 51.5%, and 0.222 to 0.363, respectively, compared to the untreated controls. The GL extracts, under the same conditions ($120^{\circ}C$ for 120 min), also increased in TSC, TPC, RSA, and RP from 11.1 to 22.6 mg/g, 2.5 to 5.8 mg/g, 14.5 to 18.6%, and 0.271 to 0.296, respectively. These results indicate that appropriate FIR irradiation of PI and GL could enhance the antioxidant activities of their extracts by increasing amounts of phenolic and sugar compounds.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.10
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• pp.1619-1624
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• 2005

The effect of far-infrared (FIR) irradiation on the antioxidant activity of extracts from grape seed (GS) was evaluated. GS (5 g) were placed in Pyrex petri dishes (8.0 cm diameter) md FIR irradiated at 150$^{\circ}C$ for 10, 20, 30, 40 or 60 min with a FIR heater. After FIR irradiation, water extract (WE) (1.0 g/10 mL), methanol extract (ME) (1.0 g/10 mL) and 70$\%$ ethanol extract (EE) (1.0 g/10 mL) of GS were prepared, and total phenol contents (TPC) and radical scavenging activity (RSA) of the extracts were determined. The antioxidant activities of GS extracts increased as FIR irradiation. For example, FIR irradiation of GS at 150$^{\circ}C$ for 10 min increased the TPC and RSA of WE from 0.95 mM to 1.84 mM and 33,87$\%$ to 58.55$\%$, respectively, compared to non-irradiated control. In the case of ME at the same conditions of FIR irradiation (150$^{\circ}C$ for 10 min), the TPC and RSA also increased from 3.4 mM to 4.52 mM and 76.55$\%$ to 89.41$\%$, respectively. The TPC and RSA of EE increased from 2.65 mM to 4.82 mM and 66.89$\%$ to 84.62$\%$, too. According to the GC/MS analysis, several low-molecular-weight phenolic compounds such as vanillic acid and 3,4-hydroxy benzoic acid were newly formed in the EE after FIR irradiated at 150$^{\circ}C$ for 10 min. There were slight differences in the kinds of phenolic compounds between EE of non irradiated control and FIR irradiated samples. These results indicated that FIR irradiation onto GS could enhance antioxidant activities of its extracts with increasing the amount of phenolic compounds.