• Title/Summary/Keyword: Flavonoid content

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Easy production techniques for clear pear juice and its antioxidant activities of 'Chuwhangbae' pear (추황배 청징배즙의 제조 및 항산화 활성)

  • Choi, Jin-Ho;Yim, Sun-Hee;Choi, Jang-Jeon;Kim, Sung-Jong;Nam, Seung-Hee;Kang, Sam Seok;Kim, Yoon Kyeong;Lee, Han Chan
    • Food Science and Preservation
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    • v.20 no.5
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    • pp.720-726
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    • 2013
  • This study was carried out to optimize the filtration, clarification, anti-browning processing conditions of clear pear juice and to investigate changes in antioxidant activity of pear juice produced through different heating treatment. For the filtration with cheese cloth, filter paper, or centrifugation (10 min at 3,000 rpm), the pear juice was most efficiently filtered with centrifugation because it showed the highest lightness (L value) and lowest yellowness (a value). Among various clarifying agents, 1% of gelatin or bentonite clarified effectively pear juice but tannin or egg albumin did not. Among anti-browning agents (0.1%) like L-ascorbic acid, NaCl or citric acid, L-ascorbic acid prevented the browning of pear juice with the lowest browning index value (2.62), compared to that of NaCl (2.74), or citric acid (2.87). Fructose, sucrose, glucose and sorbitol were present in the pear juice, the fructose and glucose contents increased but that of sucrose decreased in the heated pear juice. The total polyphenol content of the heated pear juice significantly increase, and did the total flavonoid contents in the clear and heated pear juice. The DPPH radical scavenging activity and nitrate scavenging activity were higher in the clear and heated pear juice than in the fruit crush.

Antioxidant and anticancer properties of hot water and ethanol extracts from the roots of Smilax china L. (발계(Smilax china L.) 열수 및 에탄올 추출물의 항산화 및 항암활성)

  • Kim, Ye Jin;Son, Dae-Yeul
    • Food Science and Preservation
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    • v.20 no.5
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    • pp.691-698
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    • 2013
  • The biological activities of Smilax china L. rhizome (SCR), hot water (SCRW) and 70% ethanol extract (SCRE) were analyzed. The total phenolic contents of SCRW and SCRE were 51.7 and 100.5 mg/g, respectively. The measured flavonoid content of SCRW ($67.7{\mu}g/g$) was almost double that of SCRE ($31.7{\mu}g/g$). SCRE ($IC_{50}=42.4{\mu}g/mL$) exhibited stronger antioxidant activity in the DPPH system than the positive control ${\alpha}$-tocopherol ($71.3{\mu}g/mL$) or butylated hydroxy anisole ($53.8{\mu}g/mL$) did. SCRE ($IC_{50}=50.3{\mu}g/mL$) also showed stronger ABTS radical scavenging activity, as did ${\alpha}$-tocopherol ($67.1{\mu}g/mL$). The SOD-like activity and Tyrosinase inhibition activity of SCRW and SCRE showed almost the same pattern. The best SOD-like activity and tyrosinase inhibition activity were measured as 24.9% and 20.3% in SCRW at $1,000{\mu}g/mL$, respectively. The cytotoxic effects of the SCR extracts were analyzed via MTT assay on human cancer and normal cells. SCRW and SCRE did not show cytotoxicity up to the concentration of $1,000{\mu}g/mL$ against the normal human cell line HEK293. Against human breast cancer cells (MCF-7), SCRW inhibited MCF-7 growth (by 27.6%) better than the anticancer drug cyclophosphamide (15.5%) at $1,000{\mu}g/mL$. SCRE ($1,000{\mu}g/mL$) inhibited the growth of human lung cancer cells A549 (37.6%) and human stomach cancer cells AGS (53.6%) more effective than did SCRW (21.0% and 35.4%) or CPA (22.2% and 31.7%). These results suggest the potential use of SCRE and SCRW as an excellent antioxidant and antiproliferative substance, respectively.

Quality Characteristics of Soy Sauces containing Gastrodia elata during Fermentation (천마가 함유된 간장의 발효 중 품질 특성)

  • Park, Shin-Young;Jang, Yeon-Jeong;Kim, Eun-Ju;Choi, Yoon-Hee;Choi, Hye-Seon;Choi, Ji-Ho;Song, Jin
    • Journal of the East Asian Society of Dietary Life
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    • v.24 no.6
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    • pp.875-882
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    • 2014
  • This study investigated changes in quality characteristics of soy sauce (Kanjang) with Gastrodia elata (GK) in aged for 6 months, and developed new soy sauce products with improved sensory characteristics. The pH level was maintained in all samples. The salinity slowly increased, and then decreased in GK 10% after 5 months. The sugar content (Brix) increased after 2 months, except in GK 10%. Crude protein and amino nitrogen contents increased with time. The optical density showed significant differences after 5 months in GK 5%. The total polyphenol contents were highest in GK 5% aged for 5 months up to 31 mg/mL. The flavonoid contents of GK 5% were highest after 5 months up to 122 mg/mL. Finally, sensory tests of GK 10% showed higher total acceptance after 2 months. The results show that an aging period of 5 months in GK 5% greatly enhanced quality characteristics.

Physicochemical properties and storage stability of blueberry fermented by lactic acid bacteria (블루베리 유산균 발효물의 이화학적 특성 및 저장안정성)

  • Lee, Dae-Hoon;Hong, Joo-Heon
    • Food Science and Preservation
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    • v.22 no.6
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    • pp.796-803
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    • 2015
  • The physicochemical properties and storage stability of blueberries fermented by lactic acid bacteria were investigated. The viable cell count of lactic acid bacteria slowly increased to 5.96 log CFU/mL after 72 hr of fermentation. The pH decreased whereas titratable acidity increased after fermentation. The contents of total anthocyanin (31.52 mg/100 g) and cyanidin-3-glucoside (C3G) (5.41 mg/100 g) after 72 hr of fermentation were higher than those of non-fermented blueberries (16.10 mg/100 g and 2.21 mg/100 g, respectively). The L and a value decreased, and the b and ${\Delta}$E value increased. The total polyphenol and flavonoid contents of fermented blueberries (2.21 g/100 g and 0.91 g/100 g, respectively) were higher than those of non-fermented blueberries (1.13 g/100 g and 0.49 g/100g, respectively). The DPPH radical scavenging activity and superoxide radical scavenging activity of the fermented blueberries were 30.74%, and 52.76%, respectively. The ferric reducing antioxidant power of the fermented blueberries ($256.42{\mu}M/g$) was higher than that of non-fermented blueberries ($191.52{\mu}M/g$). Anthocyanin and C3G content was stable in fermented blueberries after 42 days of storage. The results suggest that blueberries fermented by lactic acid bacteria have the potential to be functional materials in the food industry.

Effect of different drying methods on anti-oxidation and anti-thrombosis activities of Salicornia europaea (함초의 건조방법에 따른 항산화 및 항혈전 활성의 변화)

  • Sung, Hwa-Jung;Kim, Deuk Hoi;Sohn, Ho-Yong
    • Food Science and Preservation
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    • v.24 no.5
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    • pp.658-665
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    • 2017
  • The current study was performed to investigate the changes of bio-activities of Salicornia europaea (SE) depending on the different dry methods. The ethanol extracts were prepared from the freeze-drying SE (FD), hot-air drying SE (HD), and shade drying SE (SD). Their anti-oxidant and anti-thrombosis activities were compared. The yields of ethanol extraction in FD, HD, and SD were 14.4, 13.2 and 11.9%, respectively. The highest contents of total polyphenol (4.6 mg/g) and total sugar (23.4 mg/g) were shown in FD, whereas, the highest content of reducing sugar (14.6 mg/g) was observed in HD. In anti-oxidation activity assay, the FD and HD showed similar radical scavenging activities and reducing power. However, in SD, nitrite scavenging activity and reducing power were severely decreased. In anti-coagulation activity assay, the thrombin time (TT), prothrombin time (PT) and activated partial thromboplastin time (aPTT) of FD, HD and SD did not show significant changes at 5 mg/mL concentration. But the HD at 7 mg/mL had strong inhibitions against thrombin and blood coagulation factors. The platelet aggregation and hemolysis activities were not affected by dry methods. Our results suggest that both FD and HD are effective to maintain the functional ingredient of SE, and HD is economic and efficient dry process for production of functional food.

Amino Acid Contents and Various Physiological Activities of Allium victorialis (산마늘의 아미노산 함량과 생리활성 효과)

  • Cho, Ja-Yong;Park, Yun-Jum;Oh, Dea-Min;Rhyu, Dong-Young;Kim, Young-Seon;Chon, Sang-Uk;Kang, Seong-Sun;Heo, Buk-Gu
    • Korean Journal of Plant Resources
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    • v.24 no.2
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    • pp.150-159
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    • 2011
  • This study was conducted to gather the basic data on the alpine leek (Allium victorialis) for the expand of consumption and the production of its manufactured goods. Amino acid content in alpine leek leaves and various physiological activities were examined. Seventeen component amino acids and 38 free amino acids from alpine leek leaves were analyzed, and the total contents were 2,693.28 mg/100g for component amino acids and 535.39 mg/100g for free amino acids. Total phenolic compounds in the leaves of alpine leek showed the highest level from the methanol extract (37.7 mg/l), and followed by ethanol extract (31.9 mg/l) and hot water extract (25.4 mg/l). Total flavonoid contents in 1,000 mg/l extract was the highest in the methanol extract (22.2 mg/l). DPPH radical scavenging activity at 1,000 mg/l extract was high in the order of ethanol extract (51.6%), methanol extract (47.3%) and hot water extract (37.2%). nitrite radical scavenging activity Methanol extract from Allium victorialis leaves was the highest nitrite radical scavenging activity (79.5%). Hyperplasia suppression of lung cancer cells (Calu-6) and gastric cancer cells (SNU-601) by the methanol extract from the bulb of alpine leek were 99.9% in the extracting concentration of over 200 mg/l. No significant difference in antimicrobial activity among the 3 different solvents and extract concentrations was observed, and the inhibition zones against the gram-positive and negative microorganisms were ranged from 8.23 to 10.15 mm. It was concluded that physiological activities in a human body could be improved by the intake of alpine leek as a pharmaceutical material, and that it would be useful for the prevention of health risk such as lung and gastric cancers.

Comparison of Antioxidant Effects by Different Extraction Methods in Flowers of Aster scaber, Aster maackii, Coreopsis lanceolata and Coreopsis tinctoria (참취, 좀개미취, 큰금계국 및 기생초 꽃의 추출방법에 따른 항산화 활성 비교)

  • Woo, Jeong-Hyang;Shin, So-Lim;Chang, Young-Deug;Lee, Cheol-Hee
    • Korean Journal of Plant Resources
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    • v.22 no.5
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    • pp.381-388
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    • 2009
  • Antioxidant substances were extracted from flowers of Aster scaber, Aster maackii, Coreopsis lanceolata and Coreopsis tinctoria using 2 types of extraction methods- ultrasonic wave and reflux, and antioxidant effects were compared. Higher yield of extract was obtained by ultrasonic wave method in all 4 species. Extraction time was different depending on species, but in all 4 species DPPH and ABTS free radical scavenging and ferrous ion chelating activity were higher or similar by ultrasonic wave than reflux method. Content of total polyphenol and flavonoid was mainly higher by ultrasonic wave than reflux method. Longer the treatment, the more the antioxidant activity and bioactive substances. Anti-lipid peroxidation of ultrasonic and reflux extracts obtained from flowers of Aster scaber and Coreopsis lanceolata were compared. Flower extract of Aster scaber obtained by reflux method showed the highest inhibition effect against peroxidation of linoleic acid, but extract of Coreopsis lanceolata obtained by 15-minute ultrasonic extract showed the highest effect. Ultrasonic wave extraction was more economical and efficient method than reflux extraction.

Anti-skin Aging Potential of Alcoholic Extract of Phragmites communis Rhizome

  • Ha, Chang Woo;Kim, Sung Hyeok;Lee, Sung Ryul;Jang, Sohee;Namkoong, Seung;Hong, Sungsil;Lim, Hyosun;Kim, Youn Kyu;Sohn, Eun-Hwa
    • Korean Journal of Plant Resources
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    • v.33 no.6
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    • pp.604-614
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    • 2020
  • Chronological aging and photoaging affect appearance, causing wrinkles, pigmentation, texture changes, and loss of elasticity in the skin. Phragmites communis is a tall perennial herb used for its high nutritional value and for medicinal purposes, such as relief from fever and vomiting and facilitation of diuresis. In this study, we investigated the effects of ethanol extract of P. communis rhizome (PCE) on skin aging. The total flavonoid and total phenolic content in PCE were 2.92 ± 0.007 ㎍ of quercetin equivalents (QE) and 231.8 ± 0.001 ㎍ of gallic acid equivalents (GAE) per 100 mg of dried extract (n = 3). The half-maximal inhibitory concentration (IC50) values of PCE for 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) and hydrogen peroxide scavenging activities were 0.96 and 0.97 mg/mL, respectively. PCE showed inhibitory effects on tyrosinase when L-tyrosine (IC50 = 1.25 mg/mL) and L-3,4-dihydroxyphenylalanine (IC50 = 0.92 mg/mL) were used as substrates. PCE treatment up to 200 ㎍/mL for 24 h did not cause any significant cytotoxicity in B16F10 melanocytes, human dermal fibroblasts (HDFs), and HaCaT keratinocytes. In B16F10 melanocytes, PCE (25 and 50 ㎍ /mL) inhibited melanin production and cellular tyrosinase activity after challenge with α-melanocyte-stimulating hormone (α-MSH; p < 0.05). In HDFs, PCE suppressed the mRNA expression of matrix metalloproteinase-1 (MMP-1) and reduced the activity of elastase (p < 0.05). In addition, ultraviolet B (UVB)-mediated downregulation of hyaluronic acid synthase-2 gene expression in HaCaT keratinocytes was also effectively suppressed by PCE treatment. Overall, our results showed that PCE has potential anti-skin aging activity associated with the suppression of hyperpigmentation, wrinkle formation, and reduction in dryness. PCE is a promising candidate for the development of an anti-skin aging cosmetic ingredient.

Antioxidant activity and quality characteristics on the maturation period of the soy sauce with Gastrodia elata and oak mushroom (Lentinus edodes) (천마 및 표고버섯 첨가 전통간장의 숙성기간별 품질특성 및 항산화 활성)

  • Kwon, Hyuk-Jin;Kim, Hwa-Sun;Choi, Yoon-Hee;Choi, Ji-Ho;Choi, Hae-Sun;Song, Jin;Park, Shin-Young
    • Food Science and Preservation
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    • v.21 no.2
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    • pp.231-238
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    • 2014
  • This study was performed to investigate the changes in antioxidant activity and quality characteristics of soy sauce with Gastrodia elata (GK) and oak mushroom (MK) in maturation period to develop a new Kanjang product with improved functional and sensory characteristics. The pH was decreased, and the total acidity was higher in GK at 25-day maturation period. Although the total sugar content increased at 15 days with GK, it was reduced after 20 days. The reducing sugar, however, showed no notable differences after 20 days. The protease activities of GK was rapidly increased after 20 days. The total polyphenol and flavonoid contents tended to be similar and dramatically increased after 15 days. On the other hand, the DPPH radical scavenging activity of MK was higher than that of GK. These results showed that the 20-day maturation period of GK greatly enhanced its antioxidant activity and quality characteristics. It is thus expected to be used as functional materials.

Isoflavones Contents and Physiological Activities of Soybeans Fermented with Aspergillus oryzae or Bacillus natto (Aspergillus oryzae 또는 Bacillus natto 발효콩의 Isoflavone 함량과 생리활성)

  • Chung, Woo-Youl;Kim, Sung-Kee;Son, Jong-Youn
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.37 no.2
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    • pp.141-147
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    • 2008
  • This study investigated the isoflavone contents and physiological properties of non-fermented soybean (NF) and the fermented soybeans prepared with Asp. oryzae (AO) and B. natto (BN). The total isoflavone contents (daidzin, genistin, daidzein and genistein) of NF, AO and BN were 81.8 mg/100 g, 130.7 mg/100 g and 139.5 mg/100 g, respectively. Especially, the total phenol contents of NF, AO and BN were 2.1%, 4.3% and 7.6%, and the total flavonoid contents were 1.3%, 1.6% and 2.7%, respectively. The nitrite-scavenging abilities of NF, AO and BN were 34.4%, 55.2% and 92.5%, respectively. Antimicrobial activity of BN was shown to be the strongest to Bacillus cereus, Staphylococcus aureus and Escherichia coli. The SOD-like activity was the strongest in AO, whereas the electron donating ability was the strongest in BN. Antioxidant activity of AO at concentration of 0.02% was stronger than BN or NF.