• International journal of advanced smart convergence
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• v.10 no.1
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• pp.197-208
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• 2021

The deer antler has been used as a major drug in oriental medicine for a long time. Recently, the demand for easy-to-take health functional foods is increasing due to economic development and changes in diet. As part of research on the development of functional materials for antlers, lactic acid fermentation of antler extract was performed. It was intended to develop a functional material with enhanced total polyphenol and flavonoid content and enhanced antioxidant activity. Lactic acid bacteria fermentation was performed by adding 4 types of lactic acid bacteria starter products, B. longum, Lb. Plantarum, Lb. acidophilus and mixture of 8 types of lactic acid bacteria to the antler water extract substrate, respectively. During the fermentation of lactic acid bacteria, the number of proliferation, total polyphenol and total flavonoid content, DPPH radical scavenging and antioxidant activity were quantified and evaluated. As a result of adding these four types of lactic acid bacteria to the antler water extract substrate, the number of lactic acid bacteria measured was 2.04~5.00×107. Meanwhile, a protease (Baciullus amyloliquefaciens culture: Maxazyme NNP DS) was added to the antler extract to decompose the peptide bonds of the contained proteins. Then, these four types of lactic acid bacteria were added and the number of lactic acid bacteria increased to 2.84×107 ~ 2.21×108 as the result of culture. The total polyphenol contents were 4.82~6.26 ㎍/mL in the lactic acid bacteria fermentation extracts, and after the reaction of protease enzyme and lactic fermentation, increased to 14.27~20.58 ㎍/mL. The total flavonoid contents were 1.52~2.21 ㎍/ml in the lactic acid bacteria fermentation extracts, and after the protease reaction and fermentation, increased to 5.59 ~ 8.11 mg/mL. DPPH radical scavenging activities of lactic acid bacteria fermentation extracts was 17.03~22.75%, but after the protease reaction and fermentation, remarkably increased to 32.82~42.90%.

• The Korea Journal of Herbology
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• v.32 no.5
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• pp.19-25
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• 2017

Objective : The Sinseon-yukza-hwan (SSY), a Korean medicinal formula which includes Radix Rehmanniae Preparata and other medicinal herbs, has long been used for treatment of alopecia and gray hair through oral administration. This study is designed to enhance the utilization of natural materials in hair and scalp-related cosmetics. Possibility of SSY as an antioxidant was examined from its 50% ethanol extract. Methods : The antioxidative capacities were evaluated by determining total phenolic and flavonoid contents, 1,1-diphenyl-2-picryl hydrazyl (DPPH), 2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), reducing power and hydroxyl radical scavenging activity. Results : Total polyphenol and flavonoid contents of SSY were 25.53 mg TE, tannic acid equivalent/g and 18.90 mg RE, rutin equivalent/g, respectively, which correlated strongly its antioxidative activity. The DPPH and ABTS free radical scavenging activities of SSY at $0.1mg/m{\ell}{\sim}5mg/ml$ were ranged from 20% to 85% and 10% to 58%, respectively. Also the hydroxyl radical scavenger activity and reducing power increased in SSY-treated group, which were significantly lower in SSY-compared to BHA-treated group. But the highest reducing power was shown as 79% from SSY-treated group, which was higher value than 65% from BHA-treatment. These results showed that SSY extract effectively inhibited the generation of free radicals in the all assay system with dose-dependent manners. Conclusions : Thus, the present study provide preclinical data to support the expanded application of SSY, which could be potential candidates for natural antioxidants.

• Korean Journal of Veterinary Service
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• v.45 no.4
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• pp.263-268
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• 2022

The current study examined the impact of fermented barley sprout extract prepared using lactic acid bacteria (Lactobacillus sp.) in decreasing odor and increasing livestock productivity and measured the difference in the polyphenol and flavonoid contents of the extract after fermentation. Furthermore, the effectiveness of fermented barley sprout extract was evaluated through order level and production index of livestock by supplying it to a broiler house. The results showed that with fermented barley sprout extract, the polyphenol and flavonoid contents were increased significantly by 174% and 562%, respectively. When the extract was applied as an additive to drinking water in the test farm, the productivity improved by about 10%, the mortality rate was reduced by about 66%, and there was a significant decrease in odor by about 80%. Compared with the control group, the production index increased by about 21%, the feed requirement decreased by about 8%, the odor showed a decrease in the NH₃ level, and no other gas was detected. It was observed that lactic acid bacteria settle in the intestine, suppress the proliferation of bacteria that cause diarrhea and enteritis, and help digestion. The lactic acid bacteria effectively remove bad odor gases such as NH₃, Amines, H₂S and CH₄S. Such odor reduction improves productivity. Our findings provide valuable information for quality water supply, production optimization and livestock management.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.8
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• pp.937-943
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• 2017

This study was performed to investigate the changes between free and bound forms of bioactive compounds in germinated adzuki bean. Adzuki bean was germinated at $25^{\circ}C$ for 6 days, and then free and bound forms of bioactive compounds were extracted. Total free polyphenol and flavonoid contents in of raw adzuki bean increased from 0.91 mg/g and 0.60 mg/g in before germination to 2.37 mg/g and 3.03 mg/g in at 6 days after germination, respectively. Bound polyphenol, flavonoid, and phenolic acid contents also increased with increasing germination periods, whereas bound polyphenol and flavonoid contents slightly reduced in at 2 days after germination. The total phenolic acid contents, including ferulic acid, veratric acid, hesperidin, salicylic acid, naringenin, and hesperidin, increased during germination, and germination process can convert compounds to phenolic acid via anabolism and catabolism. Total anthocyanin and anthocyanidin contents of adzuki bean decreased during germination due to hydration by water during soaking or enzyme activation of anthocyanase during germination. These results suggest that the germination process increased utilization of functional compounds such as phenolic compound and isoflavones in black soybean.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.3
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• pp.273-278
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• 2008

This study set out to investigate the changes to the growth, yield, and flavonoid contents of mungbean according to different seeding times from mid May to mid July in the southern region of Korea. Days to first flowering, days to first maturing, and cultivation period were shorter at later seeding time than earlier seeding time. But later the seeding time was, days from first maturing to first harvesting, days required between harvesting increased. Number of pods at first harvesting and yield of mungbean were highest when seeded at late June, showing increase in yield 14% more than at early June as standard seeding time. However number of seeds per pod and 1,000-seed weight at first harvesting were highest when seeded at mid July. The number of harvesting was smallest at two times when seeded at June or mid July. The contents of average vitexin and isovitexin in mungbean were highest in the order of mid July, late June, and mid May. In particular, their contents reached its highest point in the seeds of the second harvest. Considering the results of the cultivation period, yield, harvesting times, vitexin and isovitexin contents, the proper seeding time of mungbeans in the southern region of Korea will be from late June to mid July.

• The Korean Journal of Mycology
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• v.45 no.2
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• pp.121-131
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• 2017

We evaluated the antioxidant properties of Lentinula edodes upon sawdust bag cultivation with 5 oak substrates: Quercus acutissima, Q. mongolica, Q. serrata, Q. aliena, and Q. variabilis. We found that the optimal extraction conditions were 70% (v/v) methanol shaken at 150 rpm at $25^{\circ}C$ and 150 rpm for 24 h. The methanolic extracts from L. edodes contained high phenolic and flavonoid contents, they also exhibited stronger antioxidant activities. The total phenolic contents and total flavonoid contents of the mushroom extracts ranged from 2.37 to 3.12 milligrams of gallic acid equivalents per gram of dried mushroom (mg GAE/g) and 0.48 to 0.48 milligrams of quercetin equivalents per gram of dried mushroom (mg QE/g), respectively. In addition, the mushroom extracts exhibited 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (15.8% to 89.4%) at 2 to 10 mg/mL, ferric reducing antioxidant power (0.153 to 0.425) at 5 to 20 mg/mL, and reducing power (0.078 to 0.359) at 5 to 20 mg/mL, respectively. Q. aliena more effectively increased total phenolic contents, total flavonoid contents, and antioxidant activities than the other oak substrates.

• The Korea Journal of Herbology
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• v.33 no.3
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• pp.37-43
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• 2018

Objectives : Butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) were well known as anti-oxidant, but they were limited to use because of toxicity. So, many studies are being done to develope natural anti-oxidant. Total phenolic and flavonoid contents along with total antioxidant capacity of the ethanolic extract of Plantaginis Herba (PH) were evaluated to explore the reliable and potential sources of novel natural antioxidants. Methods : Total polyphenol contents and total flavonoid contents in PH ethanol extract were determined by colorimetric method. And DPPH(1.1-diphenyl-2-picrylhydrazyl), ABTS(2'-azino-bis (3-ethylbenzothiazoline-6-Surfonicacid)) free radical scavenging capacity and reducing power inhibition activities of PH ethanol extract were measured at 100, 500, 1000, $5000{\mu}g/m{\ell}$ concentrations by spectrometric assay. Results : The total polyphenol contents and total flavonoid contents of the extract were 161.99 mg/g, 144.05 mg/g, respectively. Also, DPPH, ABTS free radical scavenging capacity and reducing power of PH ethanol extract in treated concentrations (100, 500, 1000, $5000{\mu}g/m{\ell}$) increased dose dependently. In particular, DPPH free radical scavenging capacity of PH ethanol extract from $500{\mu}g/m{\ell}$ was significantly increased compared to positive control (BHA). ABTS free radical scavenging capacity of PH ethanol extract from $1000{\mu}g/m{\ell}$ was significantly higher than BHA. Also, reducing power showed that PH ethanol extract from $500{\mu}g/m{\ell}$ was significantly increased compared to BHA. Conclusions : These results suggest that PH ethanol extract has effects to scavenge free radicals, thus PH has potential and applicable benefits for development of materials and products to have anti-oxidation functions.

• Journal of the Korean Society of Food Culture
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• v.17 no.1
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• pp.90-95
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• 2002

This study was conducted to determine the desirable thawing method and storage time of Nokchaborijook(gruel made of barley, rice powder and Green tea) which made of optimum conditions as the 5.8% Green tea and 15 seconds grinding time. Decision on desirable storage time(10, 20, 30, 40, 50days), thawing method(water bath, microwave oven) of frozen Nokchaborijook were determined by sensory evaluation and physicochemical attributes. As the storage time became longer, moisture and flavonoid contents were decreased. Viscosity, the ratio of water seperation, spreadability of Nokchaborijook which stored at 30 days showed great differences between the two thawing method. Among the sensory characteristics, desirability for overall, flavor, and texture were decreased as the storage time became longer. As a result of consumer test, Nokchaborijook thawed at water bath was more desirable than Nokchaborijook thawed at microwave oven. According to the results, frozen Nokchaborijook can be using as a supplement of dietary fiber and flavonoid for the health and be using convenience food.

• Journal of the Korean Applied Science and Technology
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• v.33 no.4
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• pp.741-750
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• 2016

The acai berry (Euterpe oleracea Mart.) contains vitamin B complex, vitamin C, anthocyanin and so on. Especially acai berry was seen as nutritionally comparable to blueberry and related berries. The acai berry has significant aging-reducing properties. Compounds have been found to have anti-aging and antioxidant components. Acai berry was extracted with 70% methanol, 70% ethanol and CM (chloroform:methanol=2:1, v/v). After sample and reagents of each experiment was reacted, DPPH radical scavenging activity and ABTS radical scavenging activity, ferric reducing antioxidant power, reducing power were measured to determine the antioxidant capacity, and as results of comparing each extract. Ethanol (70%) extraction was measured highest. Anthocyanin, total phenol, flavonoid also appeared similar to the results. In addition, the antioxidant activities of the extraction solvents were increased significantly with increasing concentrations, but showed lower antioxidant activity than the positive control (ascorbic acid). As a result, antioxidant activities of sample supposed to affect by the anthocyanin, phenol and flavonoid contents.

• Korean Journal of Plant Resources
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• v.37 no.3
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• pp.235-246
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• 2024

We studied antioxidant activities of Vaccinium oldhamii Miq. from 11 regions in South Korea and blueberries, domestically produced and imported. Correlation analysis between V. oldhamii habitats, environmental factors, and antioxidant properties was conducted. DPPH RC50 values ranged from 220.44 to 902.38㎍/mL, ABTS from 524.29 to 1230.97 ㎍/mL, and FRAP from 1783.71 to 2235.78 ㎛ Fe (II)/g. V. oldhamii from Gumi showed highest DPPH activity, Taean and Haenam for ABTS, and Gimcheon for FRAP. V. oldhamii exhibited superior antioxidant activities compared to blueberries. Meteorological conditions correlated positively with ABTS and DPPH activities, negatively with wind speed and humidity affecting DPPH and phenolic, flavonoid, and anthocyanin contents. Based on these findings, it is suggested that V. oldhamii fruits collected from Gimcheon and Gumi regions can be effectively utilized as natural antioxidants derived from plant materials.