• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.379-384
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• 2011

The present study was designed to investigate the chemical composition and antioxidant activities of Prunus salicina Formosa produced in Gimcheon. The free sugar amounts in Prunus salicina Formosa were fructose>glucose>sucrose>maltose, and malic acid contents in Prunus salicina Formosa were the highest among all the organic acids found in the present study. Each Prunus salicina Formosa extract was obtained by treating Prunus salicina Formosa with distilled water, 80% ethanol, 60% acetone, and 80% methanol at 25 and $50^{\circ}C$. The highest contents of total polyphenol and flavonoid were observed in the 60% acetone extract and 80% ethanol extract, respectively. The 60% acetone extract exhibited the greatest DPPH radical scavenging ability, reducing power, and nitrite scavenging ability. However, SOD-like activity was not considerably different for all the extracts studied. The results from the present study could be helpful for developing antioxidant products using Prunus salicina Formosa produced in Gimcheon.

• Preventive Nutrition and Food Science
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• v.22 no.3
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• pp.223-230
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• 2017

The purposes of this study were to produce polysaccharides from red pepper stems using different extraction methods and evaluate their chemical composition, in vitro biological capacities, and rheological properties. Two polysaccharides were extracted from red pepper stems using an autoclave and alkali treatments, and the extracts were named PAU and PAL, respectively. The contents of total phenolics and flavonoids were significantly higher in PAU than those in PAL. PAU exhibited greater scavenging activities on 2,2-diphenyl-1-picrylhydrazyl radicals, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radicals, superoxide radicals, and nitrite compared to PAL, suggesting that PAU served as better antioxidants. Similarly, in vitro inhibitory abilities against carbohydrate hydrolyzing enzymes of PAU were higher than those of PAL. Steady shear rheological analysis demonstrated that PAU showed higher psuedoplastic shear-thinning behavior compared to PAL. Based on the results from dynamic shear rheological properties, it was found that both samples had predominantly viscous behavior rather than elastic behavior.

• Food Science and Biotechnology
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• v.15 no.1
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• pp.143-147
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• 2006

Physiological activities of Korean-grown ginger (KG) and Chinese-grown ginger (CG) extracts were examined. Ginger was extracted with water, and 50 and 100% ethanol, and then nitrite-scavenging activity (NSA), superoxide dismutase (SOD)-like activity, and electron-donating ability (EDA) of extracts were investigated. NSA at pH 1.2 was the most effective in 50% ethanol extracts of both origins. SOD-like activities of water and 50% ethanol extracts of both samples were 8.66-35.95% lower than those of 1 and 0.1% L-ascorbate solutions. SOD-like activity of KG extracts was higher than that of CG extracts, and water extracts of samples were the highest. EDA of KG extract was higher (22.23-86.95%) than that of CG extract, while both sample extracts showed lower EDA than those of 1 and 0.1% L-ascorbate solutions.

• Food Science and Preservation
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• v.18 no.5
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• pp.764-772
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• 2011

Hot-water and 70%-ethanol Smilax china leaf extracts were prepared, and their total polyphenol and flavonoid contents, DPPH-radical-scavenging ability, nitrite-scavenging ability, and antimicrobial activity were determined. The total polyphenol contents of the hot-water and ethanol extract were $5.433{\pm}0.171$ and $13.060{\pm}0.110mg/g$, respectively; their flavonoid contents were $1.599{\pm}0.017$ and $3.005{\pm}0.084mg/g$; their DPPH-radical-scavenging abilities, assayed at 1.0 mg/mL, were 33.6 and 92.3%; and their nitrite-scavenging abilities, assayed at 0.1-2.0 mg/mL, were 37.9-61.6 and 38.4-77.8%. The 70%-ethanol extract showed higher antimicrobial activity than the hot-water extract. The antimicrobial activities were high in Bacillus cereus, Vibrio parahaemolyticus, Salmonella typhymurium, and Staphylococcus aureus, in that order. The antimicrobial substances in the two extracts were maintained after heating at $65-125^{\circ}C$ for 30 min.

• Food Science and Preservation
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• v.20 no.4
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• pp.592-596
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• 2013

To stabilize the basal extraction conditions of Leonuri herbal products, three kinds of Leonurus sibiricus water extracts were prepared with different extraction conditions (boiling extraction (I), high thermal process & boiling extraction (II), and wet grinding & boiling extraction (III)), and their physiological properties were investigated. The extraction yields of the L. sibiricus water extracts were from 13.02 to 15.90%, with no significant difference among them. The polyphenol contents were significantly high in extracts (II) and (III) than in extract (I). The $IC_{50}$ for the electron-donating ability was the smallest in extracts (II), (III) and (I) in ascending order. The ABTS radical scavenging ability was significantly higher in extracts (II) and (III) than in extract (I). Also, the ACE in hibition ability for 5 mg/mL of each extract was high in extracts (II) and (III), but there was no significant difference among the three extracts in terms of their nitrite scavenging abilities. Extraction processes (II) and (III) were shown to be useful for preparing Leonurus sibiricus water extracts with healthful properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1231-1237
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• 2008

This study was conducted to investigate the functional biological effects of hot water and ethanol extracts from Taraxacum mongolicum (TM). Then, the hot water and ethanol extracts of TM were measured for total flavonoids content, total phenolics content, electron donating ability, nitrite-scavenging ability, SOD-like activity, tyrosinase inhibitory effect, and elastase inhibitory effect. Total flavonoids contents of hot water and ethanol extracts from TM were 7.80$\pm$0.97 mg/g and 9.12$\pm$0.51 mg/g, respectively, and total phenolics contents were estimated as 54.20$\pm$1.95 mg/g for water extract and 79.43$\pm$4.44 mg/g for ethanol extract. The $RC_{50}$ values for electron donating ability of hot water and ethanol extracts were 943.98 $\mu$g/mL and 309.41 $\mu$g/mL. SOD-like activity and nitrite-scavenging ability were dependent on concentration of hot water and ethanol extracts, and the activity of ethanol extract was higher than that of hot water extract. However, hot water and ethanol extracts from TM showed no inhibitory activities on the elastase and tyrosinase inhibitory activities. Based on the above results, the ethanol extract of TM seems to be the most pertinent for use as functional food and cosmetic.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.237-243
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• 2006

This study investigated the development of increased health promotion and higher quality of Gardenia jasminoides noodles. Gardenia jasminoides powder was extracted with water and 70% ethanol, after which their electron donating ability (EDA) and nitrite scavenging ability (NSA) were tested. EDA at $300{\sim}1,000$ ppm of water extract ranged from 65% to 86% and that of ethanol extract from 69% to 91%. NSA of water extract was 79% and ethanol extract was 88% at 1,000 ppm both peaked at pH 1.2. NSA was increased with increasing concentration of extracts and decreasing pH. The quality characteristics of Gardenia jasminoides noodles were evaluated by shelf life, color and sensory evaluation. Total viable cells in Gardenia jasminoides noodles during storage at 5? were $0.2{\sim}0.3$ log cycles, which were lower than those of the control and the shelf-life was expanded. Redness (a) of the dried and cooked noodles was decreased with increasing Gardenia jasminoides concentration (p<0.05). Yellowness (b) of the noodles was increased with increasing Gardenia jasminoides concentration in both the dried and cooked noodles. In sensory evaluation, dried and cooked noodles with $0.2{\sim}0.3%$ Gardenia jasminoides powder d significantly higher scores in overall acceptability(p<0.05).

• Food Science and Preservation
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• v.13 no.2
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• pp.161-167
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• 2006

This study was investigated to develope health promoting and high quality of mugwort noodle. Mugwort powder was extracted with water and 70% ethanol and the extracts were tested it electron donating ability (EDA), nitrite scavenging ability (NSA) and inhibitory effects on MDA cell and A549 cell. EDA at 100-1,000 ppm of water extract was ranged f개m 73% to 81% and that of ethanol extract was ranged from 74% to 92% NSA of water extract was 40% and ethanol extract was 41% at 1,000 ppm, which were the highest at pH 1.2. NSA was increased with increasing conncentration of mugwort extracts and decreasing pH. Inhibition ratio of water and ethanol extracts on MDA cell growth was 30 and 27% while that on A549 cell was 22% and 23% at 1,000 ppm, respectively. Quality characteristics of mugwort none were evaluated by their color, shelf life na sensory characteristics. Lightness (L) and redness(a) of dried noodle and cooked noodle were decreased with increasing mugwort concentration(p<0.05). The number of total viable cells and fungi in mugwort noodle was $0.5{\sim}0.7log$ cycles lower than that of contro. In sensory evaluation of dried noodles and cooked noodles, noodles with 2% mugwort powder had significant high scores in overall acceptability.

• Korean Journal of Food Science and Technology
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• v.44 no.3
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• pp.373-377
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• 2012

This study was carried out in order to investigate the functional properties of 50% methanol extracts from four parts (root, stem, leaf and fruit) of Acanthopanax sessiliflorus by means of measuring the contents of eleutheroside B, E, and total polyphenols as well as determining electron donating ability (EDA), nitrite scavenging ability (NSA), and anticancer activity. The highest contents of eleutheroside B and E were found in the fruit (538.99 ${\mu}g/g$) and the stem (556.00 ${\mu}g/g$). The root extract demonstrated the highest polyphenol content (2.97 mg/g). EDA of the stem and root extracts were 90.21% and 85.71%. All of the extracts showed 81.5-93.0% of NSA at pH 1.2. In addition all extracts indicated no cytotoxicity to normal cell line (DC2.4). The root extract had a 23% inhibitory effect against the stomach cancer cell line (SNU-719). These results revealed that 50% methanol extracts from A. sessiliflorus can be used as a potential resource of nutraceuticals.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.20-26
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• 2007

We analyzed the contents of polyphenol compounds, the antioxidant activity and the physiological activity to investigate the functional effects of extracts from Angelica dahurica by the reflux water extraction (RW), reflux ethanol extraction (RE) and pressure heating water extraction (PW). The content of phenolic compounds of PW was the highest at 156.30 mg/g, and those of RW and RE were 31.69 mg/g and 26.34 mg/g, respectively. The electron donating ability (EDA) were in the range of 30.56% $\sim$ 52.74% and superoxide dismutase (SOD) like activity were 10.96% $\sim$ 23.24% at 1,000 ${\mu}g/mL$. The nitrite scavenging ability of PW at pH 1.2 was 61.47%, higher than those of RW (16.81%) and RE (17.78%). The xanthine oxidase inhibitory were 90.91% and tyrosinase inhibitory rate of RE was the highest (51.71%) at the concentration of 5,000 ${\mu}g/mL$. All extracts were increased with increments of the extract concentrations.