• Journal of Food Hygiene and Safety
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• v.22 no.2
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• pp.120-126
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• 2007

Present study have been performed to develop Bulnesia sarmienti as a functional food. Methanol, n-hexane, chloroform, ethyl acetate and butanol extracts of Bulnesia sarmienti contained total phenol by 5.81 to 7.47%. It is high content than fruits which were known as high contests of total phenol. The electron donating ability of the extract of Bulnesia sarmienti were increased along with increasing concentrations of extracts. At $500{\mu}g/mL\;and\;1000{\mu}g/mL$, the all extracts showde more than 80% of scavenging abilities, which means the equal effect of the antioxidant, BHT. Nitrite scavenging abilities were measured as follows: methanol, butanol, 5.53, 5.77% at $100{\mu}g/mL$, respectively. The ethyl acetate extract was 73.29% at $1000{\mu}g/mL$ which showed the highest activity and methanol, butanol, n-hexane, chloroform and water extract were 65.65, 65.02, 47.49, 52.51, 45.54% which also showed relatively high activities. The growth inhibitory effects of each solvent extract on tumor cell were as follows: test against SUN-1, the gastric carcinoma cell, exhibited the highest inhibitory effects at $100{\mu}g/mL$ where the n-hexane extract was 61.6%. The ethyl acetate and water extracts did not revealed any inhibitory effects. Hela, the uterine carcinoma cell, exhibited the highest inhibitory effects at $100{\mu}g/mL$ where the n-hexane extract was 75.1%. The water extracts did not revealed any inhibitory effects. HT-29, the colon carcinoma cell, also exhibited the highest inhibitory effects at $100{\mu}g/mL$ where n-hexane extract was 57.4%. In conclusion, Bulnesia sarmienti have been shown the antioxidant and antitumor effects, and that it is expected to be developed as functional foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.384-390
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• 2009

Extraction characteristics of citron (Citrus junos Sieb. ex Tanaka) seeds and functional properties of corresponding extract were monitored by response surface methodology (RSM). Maximum extraction yield of 20.23% was obtained at extraction temperature of $50.23^{\circ}C$, extraction time of 3.03 hr, and shaking velocity of 400.06 rpm. At extraction temperature, extraction time, and shaking velocity of $49.88^{\circ}C$, 2.72 hr, and 400.39 rpm, respectively, maximum polyphenol content was 4.37 mg/g. At extraction temperature, extraction time, and shaking velocity of $50.28^{\circ}C$, 3.42 hr, and 399.96 rpm, respectively, maximum electron donating ability (EDA) was 49.69%. Maximum nitrite scavenging activity (NSA) was 47.79% at extraction temperature, extraction time, and shaking velocity of $49.19^{\circ}C$, 0.68 hr, and 602.95 rpm, respectively. Based on superimposition of 3-dimensional RSM with respect to extraction yield, polyphenol, EDA, and NSA, optimum ranges of extraction conditions were extraction temperature of $50^{\circ}C$, extraction time of about 3 hr, and shaking velocity of 400 rpm.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1388-1394
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• 2012

The physiological functionalities of 70% ethanol extracts (EE) from Cudrania tricuspidata fruit (ECFD, EE of C. tricuspidata subjected to freeze-drying; ECHD, EE of C. tricuspidata subjected to heat air drying; ECID, EE of C. tricuspidata subjected to infrared drying) were investigated. Yields of freeze-dried powders of ECFD, ECHD, and ECID were 51.50%, 53.91%, and 56.14%, respectively. Color $L^*$, $a^*$, $b^*$, and $H^{\circ}$ values of ECHD and ECID decreased. Dried ECHD and ECID had relatively higher contents of total polyphenolics and flavonoids than ECFD. Electron donating abilities at a concentration of 10 mg/mL (w/v) were in order of ECID (62.37%) >ECHD (80.17%)>ECFD (77.80%). Reducing powers ($OD_{700}$) of ECFD, ECHD, and ECID were 0.75, 1.70, and 1.89, respectively. Additionally, ABTS radical scavenging ability of ECID was the highest with a value of 62.37% at a concentration of 10 mg/mL (w/v). Nitrite scavenging activities of ECFD, ECHD, and ECID at a concentration of 10 mg/mL (w/v) were 28.76%, 30.69%, and 41.64%, respectively. SOD (superoxide dismutase)-like activities at 5 mg/mL (w/v) were in the order ECFD (891.93 mUnits)>ECHD (723.02 mUnits)>EFID (611.97 mUnits). Whereas ferrous ion chelating activity of ECFD (52.36%) and ECID (47.16%) was significantly higher than that of ECHD (30.04%). ACE inhibitory and xanthine oxidase (XO) inhibitory activities of ECHD and ECID at a concentration of 1 mg/mL (w/v) were higher than those of ECFD. In conclusion, we provided experimental evidence that extracts of pre-dried C. tricuspidata exhibit increased physiological functionalities. Further, infrared drying technique is the best method for enhancement of antioxidant activity of C. tricuspidata fruit.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.281-286
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• 2014

This study was carried out to develop Yakju, a new kind of Korean traditional rice wine added with bamboo ethanol extract and characterized by containing various health benefits. The wine with bamboo ethanol extract was fermented by adding ginger and pear to improve flavor and quality. Several quality characteristics and physiological functionalities of Yakju were investigated. When bamboo ethanol extract was added to Yakju, the pH level decreased compared to that of the control. However, total acidity and soluble solid levels were higher than those of the control. The alcohol content of Yakju added with bamboo ethanol extract was slightly higher than that of the control. In examining the colors of Yakju containing bamboo ethanol extract, L value was lower than that of the control, whereas b value and brownness were higher. Various organic acids such as citric acid, malic acid, succinic acid, lactic acid, and acetic acid were determined, and the main organic acid among them was lactic acid. Various free sugars such as sorbitol, glucose, and fructose were detected and glucose was the most abundant. Total polyphenol content of Yakju added with bamboo ethanol extract was lower than that of the control. Further, electron-donating ability ranged from 23.8~40.0%, which was higher than that of the control. Nitrite scavenging ability of Yakju added with bamboo ethanol extract ranged from 15.2~36.4%, which was higher than that of the control at pH 6.0. Sensory evaluation of Yakju showed that bamboo ethanol extract+ginger as well as bamboo ethanol extract+ginger+pear treatment significantly increased flavor, taste, and overall acceptance compared to the others.

• Food Science of Animal Resources
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• v.23 no.2
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• pp.172-179
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• 2003

This study was carried out to find the preventive medical and therapeutic effects of Sarcodon asparatus on adult disease by employing several biological and biochemical assays. Nitrate scavenging ability(NSA) of Sarcodan asparatus extracts was displayed up to 99.9% at pH 1.2 in a dose-dependent manner. They also had 90.4% electron donating ability(EDA) at the concentration of 0.1 mg/mL. Extracts of Sarcodon asparatus were also able to function as a powerful antioxidant at all concentrations(0.01∼l.0 mg/mL). Furthermore, we observed that 1 mg/mL concentration of the extracts was more powerful than BHT, With respect to fibrolytic activity, Sarcodon asparatus showed 1,843.8 unit/g, which was higher than streptokinase(1,189 unit/g). The inhibitory effects of the extracts on angiotensin converting enzyme, measured by the normal and pretreatment methods, were 53 and 58%, respectively. We also performed cytotoxicity effect of Sarcodon asparatus extracts on a various cancer cell lines. The growth inhibitory effects of the extracts(5.0 mg/mL) on A549, HeLa, AGS, and SK-Hep-1 cells were 78.9, 55.3, 69.0, and 42.5 %, respectively. Interestingly, Sarcodon asparatusextracts induced mutation on Salmonella typhimurium TA98 and TA100 when Ames test was done.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.684-690
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• 2008

To investigate the applicability of hot water extract (PLW) and ethanol extract (PLE) from Phellinus linteus as functional food and cosmeceutical materials, its total flavonoids content, total phenolics content, electron donating ability (EDA), nitrite-scavenging ability (NSA), SOD-like activity, inhibitory effect of tyrosinase and elastase were examined. Total flavonoids contents of PLW and PLE were 17.31 mg/g and 42.61 mg/g, respectively, and total phenolics contents were estimated as 149.92 mg/g for PLW and 432.42 mg/g for PLE. The EDA of PLW and PLE were $6.49{\sim}92.98%$ and $22.61{\sim}94.28%$. The EDA and total phenolics contents had a high correlation of 0.83. The NSA was pH dependent, and was highest at pH 1.2 and lowest at pH 6.0. The NSA of PLE was higher than that of PLW. The SOD-like activities of PLW and PLE were $14.36{\sim}35.21%$ and $17.27{\sim}81.84%$, respectively, and the activity was dependent on the sample concentration. The tyrosinase inhibitory activity was the highest in PLE ($10.51{\sim}80.93%$) while that of PLW was $4.77{\sim}43.69%$. Finally, the elastase inhibitory activity was $10.01{\sim}76.02%$ at PLE. Based on the above results, we deemed that the ethanol extract of Phellinus linteus was the most pertinent for use as functional food and cosmeceutical materials.

• Food Science and Preservation
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• v.21 no.1
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• pp.82-90
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• 2014

This study was conducted in order to analyze the polyphenol contents and antioxidant activities of hot-water extracts of Aster scaber in the wild field and cultivated field, and through the drying methods for the comparison on the quality characteristics of Aster scaber, according to cultivation and drying methods, and the development of functional materials. The extraction yield was higher in the Aster scaber cultivated field than those of the Aster scaber in the wild field, and high from the dried Aster scaber. The total polyphenol and flavonoid contents of Aster scaber hot-water extracts from the wild field were higher than those in the cultivated field. The total polyphenol contents were high in the extract of blanched and dried Aster scaber, and the flavonoid content was high in the non-treated Aster scaber. The electron donating ability (EDA) values of Aster scaber hot-water extracts were increased along with the increase of extract concentration, while the EDA of the blanched and dried Aster scaber extracts was higher than the other extracts. Furthermore, the SOD-like activity was increased by the extract concentration, and was high in the extract of the non-treated Aster scaber. The nitrite scavenging ability in pH 1.2 was high in the non-treated, blanched, dried, and natural dried Aster scaber. The xanthine oxidase inhibitory activities were increased through the increase of extract concentrations, and higher in the hot-water extract from Aster scaber in the wild field (WRA) than those in the other extracts. The inhibition of tyrosinase and reduction of power were increased by the increased extract concentration, and high in the extracts of blanched and dried Aster scaber. The reduced power was higher in the Aster scaber hot-water extracts of cultivated field, and was higher in the extracts of blanched and dried Aster scaber than those in the extracts dried through the use of other drying methods. Aster scaber has a high content of polyphenol and flavonoid, and antioxidant activities, which were developed as functional materials.

• Food Science and Preservation
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• v.16 no.1
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• pp.101-108
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• 2009

The purpose of this study was to measure flavonoid and polyphenol contents, and physiological activities of various extracts from Vitex rotundifolia seeds (known as Man Hyung Ja). We obtained three extracts using water (WE), ethanol (EE) and hot water (HWE). The EE sample had the highest flavonoid content of 31.05 mg/g. Polyphenol contents of WE and HWE were 186.69 mg/g and 182.55 mg/g, respectively. HWE had the highest superoxide dismutase (SOD)-like activity, at 83.40%. The electron donating abilities (EDA) were $91.14{\sim}95.97%$ at the concentration of 1.0 mg/mL, and all of extracts showed more than 88% EDA even at a concentration of 0.1 mg/mL. The inhibitory rates of xanthine oxidase were $94.02{\sim}97.51%$ when 1.0 mg/mL extracts were used, and all extracts showed more than 90% inhibition at 0.5 mg/mL. The nitrite scavenging abilities were $59.27{\sim}86.61%$ at pH 1.2 and 1.0 mg/mL extract concentration; these abilities decreased as pH increased. Tyrosinase inhibition activities of HWE and WE were 48.58% and 46.67%, respectively. These results indicate that Vitex rotundifolia seeds extract might be an effective antioxidative activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.68-75
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• 2013

The physiological properties of water extracts from Jerusalem artichoke (Helianthus tuberosus L.) leaves (JAL) with different extraction processes (stirrer extraction, SE; reflux extraction, RE; autoclave extraction, AE; low temperature high pressure extraction, LTPE) were investigated. The freeze-dried powder yields of SE, RE, AE, and LTPE were 22.33%, 29.88%, 31.65, and 15.74%, respectively. AE showed the highest value of extract yield. The $a^*$ and $b^*$ values were higher in AE compared to other extracts. Total polyphenolics and flavonoids contents in AE was significantly higher than in other extracts. The amount of proanthocyanidin related substances were highest in LTPE (29.36 mg/g), followed by RE (21.57 mg/g), SE (20.35 mg/g), and AE (13.02 mg/g). The electron donating abilities of SE, RE, AE, and LTPE at a concentration of $500{\mu}g/mL$ (w/v) were 76.16%, 39.55%, 25.50%, and 12.59%, respectively. Reducing power for the four different processes was 1.79, 1.60, 1.51, and 1.17, respectively. Additionally the same tendency was observed with electron donating ability and reducing power for ABTS radical and nitrite scavenging abilities. AE and LTPE showed relatively high antioxidant activities. Alpha-glucosidase, xanthine oxidase, and angiotensin I-converting enzyme inhibitory activities of LTPE at a concentration of $500{\mu}g/mL$ (w/v) were somewhat higher than other extracts. Additionally, there was significantly higher or little lower inhibitory activity compared to the control group. In conclusion, we provided experimental evidence that extracts of JAL have potential as functional materials, and component analysis of JAL could be used as new cosmeceuticals. Also, LTPE is the superior method for the enhancement of biological activity.

• Food Science and Preservation
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• v.21 no.3
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• pp.404-411
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• 2014

This study was carries out to analyzed the antioxidant activities of extracts extrated from soybean and small black bean for the development of functional materials. Yields of hot-water and ethanol extracts were higher in the soybean than small black bea, and yields of hot-water extracts were higher than ethanol extracts. Total phenol contents were 26.22 mg/g in the ethanol extracts from small black bean, and were higher than those in the soybean extracts. Total flavonoid contents were 30.52 mg/g of hot-water extracts from small black bean. The EDA values were increased by the increase of extract concentrations and were high in the hot-water and ethanol extracts from bean and small black bean The EDA values was high in the extracts of small black bean from low concentrations. The SOD-like activity of hot-water and ethanol extracts from small black bean was higher than those of soybean extracts. The SOD-like activity was 73%, 62% of the hot-water and ethanol extracts from small black bean in 10 ml/mL extract concentration, respectably. The nitrite scavenging ability was high extracts from soybean was 47.60% in pH 1.2, Those of hot-water extracts were higher than in ethanol extracts in 10 ml/mL extract concentration. The xanthine oxidase inhibitory activities were increased by the increase of extract concentrations and were high in ethanol extracts from small black bean of low concentration. The xanthine oxidase inhibitory activities was hot-water extracts from soybean were higher than 5 ml/mL extract concentration than those of other extracts. The inhibitory activities of tyrosinase were increased by increase of extract concentrations and were high each other 42.05%, 45.67% of hot-water and ethanol extracts from small black bean in 10 ml/mL extract concentration. Reducing power was increased by increase of extract concentrations in extracts of small black bean, and were high more than double in hot-water and ethanol from small black bean than extracts of soybean.