• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.775-779
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• 2002

Barley brans, divided into fractions I $(pearlers\;1{\sim}4)$, II $(pearlers\;5{\sim}20)$, and III $(pearlers \;21{\sim}24)$, germ, and broken kernels were collected as pearling by-products produced by an industrial process consisting of 24 consecutive barley pearlers. The pearling by-products were extracted with 75% ethanol, and polyphenol extracts were separated using Sepabeads SP-850 resin. Total polyphenol content was the highest (43.68%) in the polyphenol extract separated from fraction I. Polyphenol compounds analyzed by HPLC were tentatively identified as proanthocyanins and prodelphinidin polymers, which were known to have antioxidative and antimutagenic activities. Antioxidative abilities were estimated to be in the following order: fraction I>germ>fraction II>fraction III. At 0.01% polyphenol extract, angiotensin I-converting enzyme inhibitory activity was the highest in the germ fraction (40.04%). Nitrite-scavenging activity was over 70% in all fractions. Superoxide dismutase-like activity was in the range of $64{\sim}78%$ in fractions I and II.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.570-578
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• 2009

The present study was conducted to investigate the antioxidant and antimicrobial activities of green tea at different harvest time. The leaves were collected in late March(Ilro), early April(Okro and Ujeon), late April(Sejak), and early May(Eoksu and Hanra). The total polyphenol content of Sejak was highest (28.87mg TAE/g). Electron donating abilities toward $\alpha$,$\alpha$-diphenyl-$\beta$-picyryl hydrazyl (DPPH) radical were approximately 80%. SOD-like activities were above 30%, where ujeon showed the highest activity ($38.95{\pm}0.96%$). The nitrite scavenging ability was pH-dependent and shown to be highest at pH 1.2, and lowest at pH 6.0. The inhibitory effects against the angiotensin I converting enzyme were over 85%, except for Okro ($58.22{\pm}4.66%$) and Hanra ($77.96{\pm}3.83%$). The tyrosinase inhibition rate increased with harvest time. Okro showed the highest caffeine content ($3.86{\pm}0.32%$) and had the highest antimicrobial activities against Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella typhimurium. The combined results of this work revealed that the antioxidant and antimicrobial activities of green tea were independent of harvest time.

• 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.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.391-396
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• 2008

This study was carried out to help restore and spread broaden the consumption of Chungtaejeon, a our traditional tea, Chungtaejeon in Korea, and as well as to gather the basic data on Chutaejeon tea. We have also compared the various ingredients components and physiological activities of Chungtaejeon tea extracts with that of green tea extracts. According to the results, the total phenol contents in of the Chungtaejeon and green tea extracts were 90.56 and 98.70 mg/100 mL, respectively, and their tannin contents levels in Chungtaejeon and green tea extracts were 214.14 mg/100 mL and 259.60 mg/100 mL, respectively, showing a difference in content. The catechin contents of the Chetaejeon and green tea extracts were in the order of EGC($15.80{\sim}16.50\;mg/100mL$), EGCG($10.40{\sim}10.60\;mg/100 mL$), and ECG($9.55{\sim}9.88\;mg/100 mL$), however, with the exception of EC(7.86 mg/100 mL) in the green tea extracts, there were not significant differences between that in them Chetaejeon and green tea extracts. Quercetin was the main flavonoid ingredient component in those both the Chungtaejeon and green tea extracts was quercetin, at levels of 0.08 mg/100 mL and 0.06 mg/100 mL and its contents in Chungtaejeon and green tea extracts were 0.08 mg/100 mL and 0.06 mg/100 mL, respectively. The primary amino acid in both tea extracts was theanine main amino acid at levels of, theanine contents were most increased in 8.02 mg/100mL and 10.80 mg/100 mL, respectively, Chungtaejeon tea extracts by 8.02 mg/100 mL and green tea extracts by 10.80 mg/100 mL. And the arginine contents of the Chungtaejeon and green tea extracts in Chungtaejeon and green tea extracts were 1.78 mg/100 mL and 1.86 mg/100 mL, respectively. In terms of mineral composition, potassium content was highest contents in the Chungtaejeon and green tea extracts by 19.80 and 18.04 mg/100 mL, respectively. Finally, the Chungtaejeon tea extracts offered the greatest anti-oxidation and ACE inhibition activities were most increased in the Chungtaejeon tea extracts, and the green tea extracts showed the highest level of nitrite radical scavenging activity at 90% was extremely much increased in the green tea extracts by 90%.

• Journal of Life Science
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• v.24 no.6
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• pp.655-663
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• 2014

Woosul (Achyranthis radix), a widely used material in food and oriental medicinal industry, has different origins of plant species in Korea, Japan and China. In Korea, woosul is designated as the radix of Achyranthes japonica Nakai (AJN) and Achyranthes bidentata Blume (ABB) in the regulation of The Korean Pharmacopoeia. However, the comparative study of hot water (HW) extracts between AJN and ABB is still rudimentary. In this study, HW extracts and its subsequent organic solvent fractions of AJB and ABB were prepared, and their in-vitro antimicrobial, antioxidant and anti-diabetes activities were evaluated. The HW extract of ABB has higher sugars and polyphenol compounds, and higher lightness and lower yellowness compared than those of AJN. Analysis of biological activities showed that the ethylacetate (EA) fraction of AJN and n-hexane fraction of ABB have antibacterial activities, and the EA fractions of AJN and ABB has strong antioxidation activities determined by radical scavenging activity and reducing power. In anti-diabetes activity assay, the EA fractions of AJN and ABB showed ${\alpha}$-amylase inhibitory activities, while the butanol fractions of AJN and ABB showed ${\alpha}$-glucosidase inhibitory activities. Our results suggest that the HW extracts of AJB and ABB have different components and extraction yields, and their subsequent fractions have different biological activity. Therefore it was concluded that the EA fraction of AJN is appropriate to develop as natural medicine, and the HW extract of AJN is suitable to woosul-tea or woosul-sikhye production.

• Food Science and Preservation
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• v.17 no.5
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• pp.698-705
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• 2010

Ripe fruits of Poncirus trifoliata were examined with a view to development of functional foods and physiological activities were assessed. The flavonoid compound of the sarcocarp extract (SC), at 20.39 mg/g, was the highest of all extracts studied, whereas that in fruit juice extract (FJ) was 18.72 mg/g. The total polyphenol content of pericarp ethanol (PE) and water (PW) extracts were 60.54 mg/g and 45.91 mg/g, respectively. The nitrite scavenging ability of PW (2.0 mg/mL) was 52.27% at pH 1.2. The tyrosinase inhibitory activity of PE (2.0 mg/mL) was 23.23%, but SW showed no such activity at any tested concentration. The electron donating abilities of PW, SC, and FJ were greater than 50% when tested at 0.5 mg/mL. Notably, the $IC_{50}$ of PW was 147.73 ${\mu}g$/mL. Inhibition of xanthine oxidase by PW and SE (0.5 mg/mL) were more than 90%, whereas the $IC_{50}$ of SC was 18.28 ${\mu}g$/mL. These results indicate that P. trifoliate ripe fruits may potentially serve as components of valuable new functional foods.

• Journal of Mushroom
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• v.19 no.1
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• pp.56-65
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• 2021

The hot-water extracts of four strains of Volvariella volvacea [Vv (KMCC04386), Vv-Chi (KMCC04382), V9-21 (KMCC04380), and VG-19 (KMCC05115)] were prepared to determine their antioxidant activities, ��-glucan content, and nutritional content. Among the four V. volvacea strains, Vv strain showed the highest DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity (23.7%). The highest total polyphenol and total flavonoid contents (8.17 mg y/g and 3.46 mg QE/g, respectively) were observed in the Vv-Chi strain. The ferric reducing antioxidant power (FRAP) and reducing power were significantly higher in the Vv-Chi strain compared to those in the other V. volvacea strains (p<0.05). There were no significant differences in the nitrite scavenging activity among the four different strains (p<0.05). The ��-glucan content in the four V. volvacea strains ranged from 15.13-16.07%, and the VG-19 strain had the highest ��-glucan content (15.73%). The VG-19 strain also had the highest total amino acid (986.8 mg/kg) and essential amino acid (369.3 mg/kg) contents among the four V. volvacea strains. The results of this study showed that the Vv-Chi strain exhibited the highest antioxidant activity, while the ��-glucan and nutritional contents were higher in the VG-19 strain compared to those in the other strains of V. volvacea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1302-1309
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• 2009

This study was carried out to investigate physicochemical and functional properties of dried Brassica campestris ssp rapa (BR) sprouts. The proximate compositions of BR sprouts as dry matter basis were 2.35% of moisture content, 22.51% of crude protein, 21.60% of crude lipid, 4.35% of crude ash, and 49.19% of carbohydrate, respectively. The free sugars were identified as glucose and fructose. Analyzing total amino acids, 18 kinds of components were isolated from BR sprouts. The essential amino acid contained in BR sprouts accounted for 47.00% of total amino acid, while the non-essential amino acid accounted for 53.00%. The contents of vitamin A and vitamin E were 0.09 mg% and 3.06 mg%, respectively. Tartaric acid was the major organic acid. Among the minerals in dried BR sprouts, the content of potassium was the highest (882.50 mg%) and those of magnesium and calcium were comparatively high (342.85 mg%, 274.30 mg%). BR sprouts ethanol extract significantly inhibited the HMG-CoA reductase activity in a concentration-dependent manner in vitro. Furthermore, nitrite scavenging ability and DPPH radical scavenging activity of the ethanol extract of BR sprouts were 64.25% and 69.29% at a concentration of 1,000 ${\mu}g$/mL, respectively. These results suggest that BR sprouts possess potential antioxidative capacity and HMG-CoA reductase inhibitory activity.

• Korean Journal of Microbiology
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• v.43 no.4
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• pp.298-303
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• 2007

Antithrombotic activities of water extract of cheongkookjang and cheongkookjang fermented with green tea or mugwort were evaluated on some antithrombosis related activities in vitro and thrombotic death inhibition in vivo. Cheongkookjang made of white soybean (Glycine max) or black small soybean (Rhynchosia nulubilis) showed potent antioxidative activities. Addition of green tea or mugwort during cheongkookjang fermentation increased the antioxidative activity, cheongkookjang with green tea showed more drastic increase compared with cheongkookjang with mugwort. Nitrite scavenging effects of the cheongkookjang extracts were prominent but the addition of green tea or mugwort seldom increased the scavenging effects. All the cheongkookjang extracts showed strong inhibitory activities on platelet aggregation. The inhibitory activities of cheongkookjang were increased considerably by addition of green tea or mugwort even with low concentration. Plasmin unit as fibrinolytic activity was not affected considerably by addition of green tea. Addition of mugwort decreased the activity transiently at low concentration ($0.3{\sim}1.0%$) but increased again slowly at higher concentration ($1{\sim}3%$). In vitro thrombotic death inhibition test, the antithrombotic activity of cheongkookjang made of black small bean with green tea was higher by about 1.5 times compared to that without green tea. As results, cheongkookjang might inhibit antithrombosis not only by fibrinolytic action but also by inhibition of platelet aggregation and antioxidative action. The addition of functional materials such as green tea or mugwort could increase the antithrombotic function, even at low concentration.

• Food Science of Animal Resources
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• v.22 no.1
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• pp.20-29
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• 2002

The functional sausage added to effective extracts are prepared to carried out to investigate functional and storage characteristics. This products were stored at different temperature. The changes of pH were tended to be a little ranged from pH 6.07 to pH 6.35 in control. At the same time, the pH changes treated with plant extracts showed the same tendency as control. The treatments using natural extracts revealed a little low TBARS value during storage at 10$^{\circ}C$. The nitrite scavenging ability of extracts from pine needle were higher than those of green tea extracts, irrespective of storage temperature. The VBN content was tended to be increased as storage time goes by, irrespective of storage temperature. The treatments using plant extracts revealed a little low VBN content, compared to control during storage. The changes of total bacteria were more increased to 2.2${\times}$10$^1$∼3.2 ${\times}$ 10$\^$6/ CFU/g during storage at 30$^{\circ}C$ than 2.2${\times}$10$^1$∼3.3${\times}$10$^2$CFU/g in case of storage at 10$^{\circ}C$. The treatments using plant extracts revealed an antimicrobial activity until storage at 3 days, compared to control. The lightness of sausage color were a little more decreased gradually during storage at 30$^{\circ}C$ than those of storage at 10$^{\circ}C$. Overall, the lightness of sausage color treated with pine needle extracts were a more bright than those of control. However, the redness of sausage color treated with pine needle and green tea showed the most lowest red color, compared to control. Sensory test suggested that the changes of sausage color, flavor, texture and taste were tended to be decreased gradually. In conclusion, pine needle extract was the most effective natural resources on the basis of the functional and physico-chemical properties of sausage of sausage.