• Korean journal of food and cookery science
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• v.28 no.4
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• pp.375-382
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• 2012

The quality characteristics of granules prepared from water and 50% ethanol extracts of mulberry and blueberry were investigated. The total polyphenol and total flavonoid contents of mulberry and blueberry were higher in the 50% ethanol extract than those in the water extract. Total anthocyanin content was highest in the 50% mulberry ethanol extract (470.91 mg/100 g). Oxygen radical absorbance capacity (ORAC) of the mulberry and blueberry extracts was 335.37 ${\mu}moles\;TE/g$ and 238.14 ${\mu}moles\;TE/g$, respectively. Superoxide radical scavenging activity of the mulberry and blueberry extracts increased with an increase in extract concentration. Total polyphenol and flavonoid contents of granules from the mulberry extract were 4.83 mg/mL and 3.49 mg/mL, respectively. Total anthocyanin content of granules from the mulberry and blueberry extracts was 76.26 mg/100 g and 75.26 mg/100 g, respectively. Electron donating ability and ORAC of granules from the mulberry and blueberry extracts were 45.09% and 24.10%, 87.65 ${\mu}moles\;TE/g$ and 57.59 ${\mu}moles\;TE/g$, respectively. Granules that were stored for 7 weeks at room temperature had low anthocyanin content degradation and Hunter color values (L, a, and b).

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.202-208
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• 2016

The physicochemical properties and antioxidant activities of fermented mulberry by lactic acid bacteria were investigated. The viable cell counts of lactic acid bacteria slowly increased up to 8.31 log CFU/mL. The pH and titratable acidity were 3.90 and 0.15%, respectively, after 24 h of fermentation. Color in terms of L and a values decreased, whereas b and ${\Delta}E$ values increased. The total anthocyanin contents of fermented mulberry (171.40 mg/100 g) was higher than that of mulberry (144.70 mg/100 g). The cyanidin-3-glucoside and cyanidin-3-rutinoside contents of fermented mulberry were 61.39 mg/100 g and 85.45 mg/100 g, respectively. Total phenolic and flavonoid contents of fermented mulberry (10.75 g/100 g and 5.02 g/100 g, respectively) was higher than those of mulberry (4.53 g/100 g and 1.77 g/100 g, respectively). The oxygen radical absorbance capacity of fermented mulberry was $292.94{\mu}M/g$. The 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and superoxide radical scavenging activity of fermented mulberry at $250{\sim}2,500{\mu}g/mL$ were 17.40~58.21% and 32.63~87.34%, respectively. The ferric reducing antioxidant power and reducing power of fermented mulberry at $250{\sim}2,500{\mu}g/mL$ were $37.03{\sim}762.13{\mu}M$ and 0.12~0.74, respectively. The results suggest that mulberry fermented by lactic acid bacteria has potential as functional materials in food industry.

• Journal of Life Science
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• v.23 no.8
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• pp.1019-1024
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• 2013

The aims of this study were to determine antioxidation effect and neuroblastoma cell protection effect of donkey's bone and skin extracts (DBSE). DBSE was extracted by a pressure-cooker for 48 h and lyophilized. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was significantly increased with increased doses of DBSE and 40 mg/ml of DBSE showed 95.43% of the DPPH scavenging effect, which was equivalent to 1 mg/ml of vitamin C. The 2,2'-azino-bis (3-ethylbenzothiazoline-6- sulphonic acid) (ABTS) radical scavenging activity was also increased in a dose-dependent manner, and 20 mg/ml of DBSE showed 88.73% of the ABTS scavenging effect. The oxygen radical absorbance capacity (${\mu}M$ Trolox equivalent) of DBSE was significantly increased at a concentration of 10 mg/ml, which showed $132.53{\mu}M$ TE. The viability of oxidatively stressed brain cells induced by $500{\mu}M\;H_2O_2$ was protected by DBSE at concentrations greater than $50{\mu}M$. Cell viability after DBSE treatment at 50 and $100{\mu}g/ml$ was 53.78 and $54.34{\mu}M$ TE, respectively. There was no significant difference between both doses; however, 200 and $500{\mu}g/ml$ of DBSE showed 59.74 and 66.08% of cell viability, respectively indicating that DBSE protected SK-N-SH from oxidation stress. These results suggest that DBSE may have potential to be used as natural antioxidants in food industry, while in vivo evidence is necessary to support DBSE's in vitro-based antioxidative efficiency.

• Journal of Mushroom
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• v.16 no.4
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• pp.324-330
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• 2018

The objective of this study was to evaluate antioxidant effect and tyrosinase inhibitory activity of white beech mushroom (Hypsizygus marmoreus) extracts. The white beech mushroom was extracted into hot water and methanol. Total polyphenol content was highest in the hot water extract ($8.4{\pm}3.27mg\;GAE/g$) compared to the methanol extract ($7.3{\pm}2.85mg\;GAE/g$). The flavonoids contents in hot water and methanol extracts were $3.8{\pm}3.81ug/mg$ and $2.5{\pm}1.95ug/mg$, respectively. The tyrosinase inhibitory activity of extract was increased in a dose dependent manner and tyrosinase inhibitory activity of extract (hot water extract, 69.72%; methanol extract, 52.67% at 40 mg/ml) was lower than those of positive control 2% arbutin (96%). The DPPH radical scavenging activity of the hot water and methanol extract was 80% and 74%, respectively. Hot water extract ($63.34{\pm}1.00uM\;TE/g$) were more effective in ORAC (oxygen radical absorbance capacity) value than methanol extract ($46.33{\pm}0.48uM\;TE/g$). The toxicity of hot water and methanol extracts was investigated using WST-1 (4-[3-(4-iodophenyl)-2-(4-nitrophenyl)-2H-5-tetrazolio]-1,3-benzene disulphonate) assay on the B16BL6 melanoma cells.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.4
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• pp.579-585
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• 2015

The objective of this study was to investigate the quality characteristics of coffee soaked in Morus bombycis extract. Green coffee beans were soaked in M. bombycis extract for 2, 4, and 6 hours (sample codes: 2H, 4H, and 6H) at $4^{\circ}C$. Soaked green beans were dried and roasted for coffee extraction. Two controls, roasted with the same amount of heat (C1) and showed the same weight after roasting (C2), were used. Physicochemical characteristics (pH, total acidity, color, browning index, and total soluble solids), DPPH free radical scavenging activity (DPPH), ferric-reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), total polyphenol content (TPC), and total flavonoid content (TFC) were investigated. Lower pH and higher total acidity were observed in 2H, 4H, and 6H (P<0.05), supporting evidence of sour taste. There were significant differences in DPPH between the controls (45.51~47.02%) and samples (50.67~55.25%, P<0.05), although 2H and 6H did not show significantly higher DPPH than the controls. 2H, 4H, and 6H showed significantly higher FRAP values ($0.320{\sim}0.331\;FeSO_4{\cdot}7H_2O\;mM\;FeSO_4/g$) than controls ($0.265{\sim}0.271\;mM\;FeSO_4/g$). ORAC values of samples [1,062.86~1,153.68 mM trolox equivalent (TE)/g] were significantly higher than those of controls (689.40~942.12 mM TE/g). 2H, 4H, and 6H showed significantly higher TPC [24.27~26.07 mg gallic acid equivalent (GAE)/g] and TFC [3.75~4.28 mg quercetin equivalent (QE)/g] than controls (19.79~22.77 mg GAE/g and 1.07~1.95 mg QE/g, respectively) (P<0.05). M. bombycis extracts soaked into green coffee beans showed polyphenol compounds from green coffee beans. Consumer acceptance of 4H (5.12) was the highest, followed by C2 (4.92). C1 (4.14) showed the lowest consumer acceptance. Consumers were segmented into two groups, those who preferred M. bombycis extract-soaked coffee (approximately 61%) and controls (approximately 39%).

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.149-155
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• 2011

The objective of this study was to evaluate the antioxidant and antigenotoxic activities of sansuyu fruit (Corni fructus, CF) at temperatures of $25^{\circ}C$, $50^{\circ}C$, and $90^{\circ}C$ using a water extraction method. Total phenolic content (TPC), DPPH radical-scavenging activity (RSA), and superoxide dismutase (SOD)-like activity, and ORAC (Oxygen radical absorbance capacity) values were determined. Also the antigenotoxicity of CF was determined by measuring inhibitory effects of $H_2O_2$ induced DNA damage in human leukocytes using the comet assay. The TPC in the CF extracts was 4.2, 4.6, and 5.5 g/100 g GAE in $25^{\circ}C$, $50^{\circ}C$, and $90^{\circ}C$, respectively. The DPPH RSA of the CF extracts increased in a dose-dependent manner over the range of $50\sim1000\;{\mu}g$/mL in all temperatures and the $SC_{50}$ of DPPH RSA of the CF extracts were not significantly different at different extraction temperatures. The $SC_{50}$ of SOD-like was the highest in CF extracted at $25^{\circ}C$ (1.1 mg/mL) followed by $90^{\circ}C$ (1.2 mg/mL) and $50^{\circ}C$ (1.3 mg/mL). The ORAC values of the CF extracts were not significantly different in low concentration ($10\;{\mu}M$/mL) and was in order of $25^{\circ}C$ ($5.7\;{\mu}M$ TE)< $90^{\circ}C$ ($6.2\;{\mu}M$ TE)< $50^{\circ}C$ ($8.5\;{\mu}M$ TE) in high concentration ($50\;{\mu}M$/mL). $200\;{\mu}M$ $H_2O_2$ induced DNA damages in human leukocytes were significantly reduced by the pretreatment with the CF extracts. These results suggest that sansuyu fruit (Corni fructus) can be used as a natural source for antioxidant activities and as antigenotoxic agents regardless of the water extraction temperature.

• Korean Journal of Food Science and Technology
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• v.45 no.1
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• pp.97-103
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• 2013

Pine bark extract is made from the bark of Pinus densiflora which naturally contains occurring phytochemicals such as phenolic compounds. PineXol$^{(R)}$ from products of pine bark extract is sold under the brand name. The aim of this study was to evaluate the total phenol, total flavonoids contents and antioxidant activity of the PineXol$^{(R)}$ as well as to assess the lipid accumulation during adipogenesis of 3T3-L1 cells. Our results demonstrate that the total phenolic and flavonoids contents of the PineXol$^{(R)}$ were $717.40{\pm}6.86$ GAE mg/mL and $54.44{\pm}0.01$ RE mg/mL, respectively. The antioxidative activities of the PineXol$^{(R)}$ were significantly increased in a dose dependent manner on DPPH (1,1-Diphenyl-2-picryl hydrazyl) radical scavenging, ABTS (2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) radical scavenging, FRAP (ferric reducing antioxidant power) activity, reducing power, nitrite radical scavenging activity and ORAC (Oxygen radical absorbance capacity) value. In addition, the PineXol$^{(R)}$ inhibited the adipocyte differentiation of 3T3-L1 preadipocytes. Exposure to 200 ${\mu}g/mL$, PineXol$^{(R)}$ significantly reduced lipid accumulation (~80%) in 3T3-L1 cells compared to control cells.

• Korean Journal of Plant Resources
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• v.25 no.5
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• pp.568-577
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• 2012

The objective of this study was to investigate the antioxidative capacity of ethanol extracts from Rumex crispus L. The concentration of R. crispus L. extract at which DPPH radical scavenging activity was inhibited by 50% was 2.15 mg/mL, which was lower than that of ${\alpha}$-tocopherol (0.43 mg/mL), as compared to 100% by pyrogallol as a reference. Total antioxidant status was examined by total antioxidant capacity against ABTS radical reactions. Total antioxidant capacities of R. crispus L. extract at concentrations of 0.1 and 1 mg/mL were 0.47 and 2.33 mM Trolox equivalents, respectively, which were higher than those of ${\alpha}$-tocopherol. Superoxide scavenging activities of R. crispus L. extract at concentrations of 0.1 and 1 mg/mL were 21.5 and 78.9%, respectively, which were not significantly (p>0.05) different from those of catechin. Oxygen radical absorbance capacities of R. crispus L. extract at concentrations of 20 and 100 ${\mu}g/mL$ were 62.5 and 156.4 ${\mu}M$ Trolox equivalents, respectively, which were lower than those of ascorbic acid. Cupric reducing antioxidant capacities of R. crispus L. extract at concentrations of 0.1 and 1 mg/mL were 0.28 and 1.88 mM Trolox equivalents, which were similar or significantly (p<0.05) higher than those of ${\alpha}$-tocopherol, respectively. R. crispus L. extract prevented supercoiled DNA strand breakage induced by hydroxyl radical and peroxyl radical. Total phenolic contents of R. crispus L. extract at concentrations of 0.5 and 5 mg/mL were 0.58 and 3.85 mM gallic acid equivalents, respectively. R. crispus L. extract at concentration of 0.1 and 0.5 mg/mL inhibited 0.2 mM tert-butyl hydroperoxide-induced cytotoxicity by 38.5 and 63.5%, respectively, in HepG2 cell culture system. Thus, strong antioxidant and cytotoxicity-inhibiting effects of R. crispus L. extract seem to be due to, at least in part, the prevention from free radicals-induced oxidation as well as high levels in total phenolic contents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.8
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• pp.1114-1121
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• 2016

This study investigated the food components and antioxidant activities of dried Jerusalem artichoke (Helianthus tuberosus L.) with white and purple colors. For the proximate composition of dried Jerusalem artichoke, regardless of color, carbohydrate content was highest, followed by crude protein, ash, and moisture contents, and breed-specific differences were not detected. The highest mineral content of dried Jerusalem artichoke was potassium, followed by calcium, magnesium, sodium, and iron. The major minerals of white color sample were calcium, magnesium, and zinc, whereas those of the purple color sample were potassium, sodium, copper, and manganese, and no significant differences between the samples were detected. The main amino acid of dried Jerusalem artichoke was arginine, regardless of color, followed by asparagine, aspartic acid, and ${\gamma}-amino-n-butyric$ acid in order. Cysteine, leucine, and tyrosine were significantly (P<0.05) more abundant in the purple color sample than in the white color sample. In contrast, phosphoethanolamine was significantly (P<0.05) higher in the white color sample than in the purple color sample. Antioxidant activity was higher in the purple color sample than in the white color sample for all activities except the 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) assay methodology. Ferric-reducing antioxidant power and oxygen radical absorbance capacity assays at low concentrations of extracts found no differences between the two samples, although the purple sample at high concentration showed relatively high antioxidant activities.

• Food Science and Preservation
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• v.24 no.5
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• pp.688-696
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• 2017

In this study, the physicochemical properties and anti-wrinkle effect of polysaccharides with different molecular weights from Gloiopeltis furcata were investigated. Crude polysaccharides were isolated by viscozyme treatment followed by ethanol precipitation and lyophilization. Crude polysaccharides were hydrolyzed by acid (0.1 N HCl) and the molecular weight fractions were generated by centrifugal filter (<10 kDa, 10 to 100 kDa, and 100 kDa>). The yield of polysaccharides with different molecular weight fractions was 8.4-39.6%. The major constituents in molecular weight fractions were total sugar (81.37-85.82%), uronic acid (27.89-32.85 g/100 g), sulfate (33.38-39.04%), and protein (0.35-3.16%) The L, a, and b value of the 100 kDa group were decreased, but viscosity increased. The oxygen radical absorbance capacity of the 100 kDa group at $180.07{\mu}M$ was the highest among groups. The protective effects of 100 kDa group at 0.5 and $5{\mu}g/mL$ against $H_2O_2$-induced cytotoxicity in L132 cell were 87.34% and 103.85%, respectively. The matrix metalloproteinase-1 activity of 100 kDa group decreased in a dose-dependent manner. The pro-collagen synthesis activity of 100 kDa group at $0.05-0.5{\mu}g/mL$ was 64.91-77.80%. The polysaccharides with different molecular weights from Gloiopeltis furcata investigated herein are useful as a potential candidate for cosmedical materials.