• Journal of Korean Society of Forest Science
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• v.110 no.2
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• pp.254-265
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• 2021

As a result of measuring the polyphenol content of Humulus japonicus (HJ) extract according to the collection time and extraction solvent, bothhot water extract and 70% ethanol extract were collected and extracted in June, and the polyphenol content was high. When the harvesting time was the same, the polyphenol content of the ethanol extract was higher than that of the hot water extract. As a result of measuring the antioxidant activity of HJ extract by measuring electron-donating ability, SOD-like activity, and ABTS radical scavenging ability, HJ6E, which has the highest polyphenol content, showed the highest activity. In addition, in the case of the extract collected in August, the polyphenol content was similar. However, the antioxidant activity of the ethanol extract was high, sothe antioxidant activity remained high when extracted with 70% ethanol. As a result of measuring tyrosinase inhibitory activity for evaluating skin whitening activity, HJ6W did not show any activity. The activity at the highest concentration was 16.18% for HJ8W, 8.07% for HJ6E, and 14.7% for HJ8E. Therefore, the content of ingredients showing skin whitening activity was higher in August than in June. In the elastase inhibitory activity for evaluating the anti-wrinkle activityof the skin, the ethanol extract showed very little activity, and the hot water extract did not. In addition, since all extracts do not show astringent activity, it is judged that it is not appropriate to use HJ as a functional ingredient for preventing wrinkle formation. As a result of measuring the cell viability of HJ6E, which showed the highest polyphenol content and antioxidant activity, it showed a cell proliferation effect at low concentrationsbut strong cytotoxicity at concentrations above 50 ㎍/mL. In the case of the NO production inhibitory ability, as the concentration increased, the NO production of Raw 264.7 was suppressed. Theamount of NO production at 1,000 ㎍/mL decreased to 40.7%. However, whether these results are due to cytotoxicity or the extract's efficacy is a part that requires further research.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1149-1156
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• 2017

We investigated the quality characteristics and the antioxidant efficacy of roasted maize tea according to different moisture contents (9% to 14%) using the puffing system (PS) and the roasting system (RS). Compared with the RS, the PS caused higher turbidity (0.017 vs. 0.003 in PS-14% vs. RS-14%), brown color intensity (0.170 vs. 0.059 in PS-14% vs. RS-14%), a-values (0.20 vs. -0.44 in PS-14% vs. RS-14%), b-values (7.90 vs. 5.57 in PS-14% vs. RS-14%), and a lower L-value (19.67 vs. 21.03 in PS-14% vs. RS-14%). Total polyphenol and flavonoid contents of roasted maize tea were increased along with the moisture content and they were higher with the PS (polyphenol; 5.95 mg GAE/g, flavonoids; 1.27 CE/g in PS-14%) than with the RS (polyphenol; 5.39 mg GAE/g, flavonoids; 1.12 mg CE/g in RS-14%). The DPPH and ABTS radical scavenging effects of roasted maize tea were also increased along with the moisture content, and the scavenging efficacy was significantly higher with the PS (DPPH; 160 mg TE/100g, ABTS; 507 mg TE/100g in PS-14%) compared with the RS (DPPH; 120 mg TE/100g, ABTS; 362 mg TE/100g in RS-14%). The polyphenol levels were significantly correlated with turbidity, brown color intensity, and L, a, and b-values of the roasted maize tea. In addition, an increase of the total polyphenol content in roasted maize tea induced antioxidant activities. As a result, an increase in polyphenols during the roasting process induced antioxidant activities which could prevent damage from free radicals.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.12
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• pp.1491-1496
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• 2007

As an oriental medicinal plant, wild grape (WG, Vitis coignetiae) has been known to contain abundant nutrients compared to grape (Vitis vinifera L.) and as a source of stilbenes, a kind of polyphenol. This study was performed to investigate the antioxidative activity of WG extracts by measuring electron donating ability (EDA), nitrite scavenging ability (NSA), super oxide dismutase (SOD)-like activity and total polyphenol content (TPC). The extracts were obtained using microwave-assisted extraction (microwave power: 90 W, extraction time: 5 min, extractant: water, 50 and 100% ethanol). EDAs, SOD-like activities and TPCs were the highest at 50% ethanol extracts while conversely lowest at 100% ethanol extracts. EDAs of 50% and 100% ethanol extracts at 1.6 g/dL concentration, $97.70{\pm}0.55\;and\;98.05{\pm}0.36%$, were higher than those of 0.1 and 1% L-ascorbic acids, $101.44{\pm}0.98%\;and\;99.43{\pm}0.78%$, respectively. At the concentration of 1.6 g/dL, 50% ethanol extract showed lower NSA (pH 1.2) than water extract unlike EDA, TPC and SOD-like activity. Regarding TPCs of WG extracts, the activities were the highest at 50% ethanol extracts (1.6 g/dL: $38.76{\pm}0.23$ mM gallic acid equiv.) followed by water and 100% ethanol extracts. The results suggest the usefulness of developing functional foods using antioxidative active compounds of WG with high polyphenol contents.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.331-336
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• 2006

Effects of high temperature and pressure treatment on garlic (Allium sativum L.) treated at 110, 120, 130, 140, and $150^{\circ}C$ for 1, 2, 3, 4, and 5 hr were evaluated by investigating changes in antioxidant activities, and total polyphenol, total flavonoid, and 5-hydroxymethyl-2-furaldehyde (5-HMF) contents of garlic juice. Antioxidant activities, and total polyphenol, total flavonoid, and 5-HMF contents increased with increasing treated temperature and time. $IC_{50}$ (1.952 mg/g) was achieved at $150^{\circ}C$ for 4 hr, 50 times higher than untreated garlics. Highest total polyphenol content was 18.155 mg/g at $140^{\circ}C$ and 2 hr, seven times higher than untreated garlics. Highest total flavonoid content was $532.73\;{\mu}g/g$ at $150^{\circ}C$ and 1 hr, sixteen times higher than untreated garlics. 5-HMF content was highest (7,765.9 ppm) at $150^{\circ}C$ and 2 hr. Correlation coefficients among antioxidant activities, and total polyphenol, total flavonoid, and 5-HMF contents were very high (p<0.01).

• Horticultural Science & Technology
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• v.34 no.3
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• pp.488-494
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• 2016

To develop appropriate potato clones as functional food materials, we collected 35 potato breeding clones to analyze the contents of the total polyphenol, anthocyanin, and vitamin C with the 'Superior', 'Dasom valley', and 'Gogu valley' cultivars as controls. Based on our analysis great differences were observed in different potato clones. KPG16 had the highest content of total polyphenol at $105.08mg{\cdot}100g^{-1}\;FW$; KPG13 had the highest content of anthocyanin at ${\cdot}4.78mg100g^{-1}\;FW$; KPG20 had the highest content of vitamin C at $22.16mg{\cdot}100g^{-1}\;FW$. Some clones had higher contents of the total polyphenol but lower levels of anthocyanin. Ultimately, potato clones showing relatively high indexes for all three compounds, could be considered as good functional food material. By equilibrium analysis of the contents of total polyphenol, anthocyanin, and vitamin C, KPG5 showed relatively higher contents, with values of 103.95, 3.15, $12.12mg{\cdot}100g^{-1}\;FW$, respectively. Therefore, KPG5 was considered to be the best potato breeding clone in view of a functional potato breeding system.

• Korean Journal of Plant Resources
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• v.32 no.5
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• pp.407-414
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• 2019

Anthocyanin, polyphenol contents, and antioxidant activities of introduced small fruits and berries varieties were investigated. The anthocyanin and polyphenol contents were different according to the varieties. The highest total anthocyanin was 927.9~1,149.1 mg, $100g^{-1}FW$, and the highest total polyphenol content was 502.2 to 530.5 mg, $100g^{-1}FW$ in black chokeberry. A linear correlation ($r^2$) was shown between DPPH free-radical scavenging activity and total anthocyanin ($r^2=0.7669^{**}$) and phenolic content ($r^2=0.8956^{***}$). The content of quercetin, catechin and epicatechin was higher among the all types of polyphenols in small fruits and berries varieties. The main anthocyanin of blueberry and black currant was delphinidin-3-glucoside, and the major anthocyanin of saskatoon berry and black chokeberry was cyanidin-3-galactoside.

• The Korean Journal of Food And Nutrition
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• v.33 no.5
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• pp.561-569
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• 2020

In this study, the antioxidative activity of Jeolpyun containing S. glauca (Bunge) Bunge powder (2%, 4%, 6%, and 8%) and extract (2%, 4%, 6%, and 8%) was evaluated based on the total polyphenol contents, electron-donating ability, scavenging of superoxide anion radical, and decomposition of hydrogen peroxide. Total polyphenol contents of Jeolpyun containing 8% S. glauca (Bunge) Bunge powder were the highest with a value of 2,280±0.00 ㎍ GAE/mL. It was observed that total polyphenol content exhibited a significant relation with concentrations at p<0.05. The electron-donating ability of Jeolpyun containing 8% S. glauca (Bunge) Bunge extract was the highest with a value of 83.93±0.69%. The electron-donating abilities revealed significant differences between concentrations (p<0.05). The superoxide radical scavenging ability of the blank was 0.01523±0.00068 and Jeolpyun containing 6% S. glauca (Bunge) Bunge powder was the highest with a value of 0.00977±0.00842. The hydrogen peroxide decomposing ability of Jeolpyun containing 0% S. glauca (Bunge) Bunge powder was -0.00377±0.0049; 8% S. glauca (Bunge) Bunge powder revealed the highest decomposing ability of -0.0476±0.0234. Hydrogen peroxide decomposing abilities revealed significant differences between concentrations (p<0.05). Jeolpyun containing S. glauca (Bunge) Bunge powder and extract demonstrated improved antioxidative activities.

• Preventive Nutrition and Food Science
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• v.18 no.3
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• pp.196-202
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• 2013

Citron seed extracts (CSEs) were made using distilled water (CSEW), ethanol (CSEE), and n-hexane (CSEH), to measure the total polyphenol contents, DPPH and ABTS radical scavenging activities, and anti-complementary activity. The total polyphenol content was observed the highest in CSEE (188.71 ${\mu}g/mL$), and occurred in the following order: CSEE>CSEW (141.11 ${\mu}g/mL$)>CSEH (26.19 ${\mu}g/mL$) at 10 mg/mL. CSEE (63.56%) and CSEW (56.61%) showed significantly higher DPPH radical scavenging activities when compared with CSEH (28.57%). ABTS radical scavenging activities of CSEE (45.53%) and CSEW (40.02%) were also observed to be higher, whereas CSEH did not show ABTS radical scavenging activity. Anti-complementary activity of CSEE (26.85%) showed a greater activity than that of CSEW (7.84%) at 1,000 ${\mu}g/mL$. Limonin and nomilin contents had the highest values (1.882% and 2.089%) in CSEE, and with 0.327% and 0.139% in CSEW; however, CSEH showed relatively very low values at 0.061% and 0.026%, respectively. Among the CSEs tested, CSEE as a by-product from citron may provide an important source of dietary antioxidant compounds with rich polyphenol and limonoid contents, and immunopotentiating activity, including the complement activation factor.

• Korean Journal of Oriental Medicine
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• v.17 no.2
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• pp.169-172
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• 2011

Traditional medicines usually use combinational formula that is prepared by mixing different varieties of medicinal herbs and boiling them in water to yield a decoction. In recent years a modified method has been proposed and practiced wherein the individual herbs are boiled with water separately and later these extracts are mixed together for use. This practice has lead to a constant controversy concerning the chemical and biological equivalence between the preparations arriving out of these two methodologies. In this research, we attempted to study the effects of traditional and individual preparation of Ssanghwa-tang (ST) to evaluate their equivalence in terms of its antioxidant activity and polyphenol content. The study results indicate that the polyphenol contents as well as the extraction yields of these two preparations were very similar to each other.

• Journal of Mushroom
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• v.14 no.2
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• pp.44-50
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• 2016

In the present study, we analyzed the amino acid and free sugar contentof Flammulina velutipes. We observed that the free sugar content in Flammulina velutipes increased under higher storage temperatures. However, the the packaging material had no effect on the sugar content. Higher storage temperature increased the level Among the packaging film materials tested for the storage of Flammulina velutipes, polyphenol oxidase. ${\beta}$-glucan level of Flammulina velutipes by variation in the packaging film material or storage temperature. We suggest that the ${\beta}$-glucan content is not an acceptable to mushroom storage standards.