• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.756-761
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• 2009

The objective of this study was to assess the quality characteristics of almond Dasik prepared with the addition of purple sweet potato powder (PSPP). Five different levels (0, 5, 10, 15, and 20%) of PSPP were added and the physicochemical properties of the Dasik were examined. Crude protein and crude fat contents decreased as the level of PSPP increased (p<0.05). The Hunter L-value decreased while the a-value increased as the PSPP level increased. Texture measurements showed that the addition of PSPP increased hardness, cohesiveness, and brittleness. Total polyphenol content and antioxidant activity were assessed in terms of estimating the functionality of the Dasik. The results showed that incorporating PSPP into the Dasik provided higher polyphenol content and antioxidant activity compared to the control Dasik (p<0.05). The results of a consumer acceptance test revealed that the Dasik sample made with 15% PSPP was most preferred and the 20% sample was the least preferred. Therefore, it is suggested that purple sweet potato powder can be incorporated into Dasik up to 15% without reducing its quality.

• Korean Journal of Medicinal Crop Science
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• v.19 no.5
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• pp.354-361
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• 2011

In order to product dry goods of Gastrodiae Rhizoma with high quality, tubers were treated with various dry methods such as cutting, drying methods and steaming. In cutting than no cutting, they were shown shorter drying hours and lower drying yield. Drying hours in freeze drying was shorter than those of hot air and far-infrared ray. Total polyphenol content was higher in cutting than no cutting. According to steaming, it was increased in freeze drying but decreased rapidly in the other dry methods. Among all treatments, hot air dry treatment with cutting and no steaming had the highest total polyphenol content. Gastrodin and 4-hydroxybenzyl alcohol contents generally were similar or higher in cutting than no cutting. By steaming, gastrodin content in freeze drying was decreased but 4-hydroxybenzyl alcohol content was increased. But hot-air and infrared ray dry, they were shown opposite results. Gastrodin and 4-hydroxybenzyl alcohol contents showed opposite reaction to each other and were shown various response by dry methods.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.10a
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• pp.116-116
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• 2018

Bioconversion, the enzymatic process by microorganism on organic precursor to desired products. The natural extract is converted into a form that can be easily absorbed into the skin, while scaling up of to higher quantity is possible. Selection of naturally processed raw material rather than chemically processed is preferred. Therefore, fermentation was carried out by mixing Rubus coreanus Miquel, soybean, Zanthoxylum schinifolium as bioconverting materials, the possibility of inflammation, whitening material were checked. In this study, useful microorganisms were isolated from various salted fish, and 16S rDNA sequence was analyzed to confirm their genetic characteristics. Combining the three natural materials using bioconversion technology to study their activity before and after fermentation. To evaluate the antioxidant activity and the active ingredient content the DPPH radical scavenging activity and the total polyphenol content were examined. Raw 264.7 cells were used to evaluate MTT assay, NO and $TNF-{\alpha}$ production inhibitory activity. Also, to evaluate the whitening activity, tyrosinase inhibitory activity and melanin formation inhibitory activity were measured using B16F10 cells. In total 34 strains were obtained from various salted fish. The effective strains useful for the bioconversion process, showed that DPPH radical scavenging ability and polyphenol content were increased in the two kinds of microbial treatment groups compared to the untreated group. 16S rDNA sequencing analysis of the strains showed excellent in Pediococcus pentosaceus B1 in comparison. An increase of up-to 156% in anti-oxidative activity and 141% in polyphenol content was observed after bioconversion. In addition, after mixed fermentation the toxidty of Raw 264.7 and B16F10 cells tended to decrease and a significant increase was observed in anti-inflammatory activity as well. Also, tyrosinase activity and melanin significantly. synthesis decreased significantly.

• The Korean Journal of Food And Nutrition
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• v.33 no.2
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• pp.167-173
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• 2020

To increase the functional material content of soybean, a repetitive steaming and drying process was used. We investigated the changes in the total polyphenol content, the antioxidant activity, and the angiotensin-I converting enzyme (ACE) inhibition in soybean following nine rounds of steaming and drying. Soybean was steamed 9 times for 2 h and then dried 9 times from 55℃ to 73℃ for 3 h. The total polyphenol content in the soybean reached a maximum value of 60.47 mg GAE eq./100 g at 73℃ while the total polyphenol content in the raw soybean reached 25.17 mg GAE eq./100 g. In the raw soybean samples, the DPPH radical scavenging activity (5 mg/mL) was 8.04% but it increased by 43.29% after drying 9 times to 73℃. ABTS radical scavenging activity also improved following 9 rounds of steaming and drying. ACE inhibitory activity of the soybean dried 9 times at 73℃ was 58.94% at 10 mg/mL. These results showed that steaming and drying soybean 9 times enhanced the antioxidant activity and the ACE inhibitory activity of soybean. Therefore, more research on the biological and anti-hypertensive activity of soybean using this steaming and drying method is necessary.

• Korean Journal of Medicinal Crop Science
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• v.28 no.4
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• pp.254-259
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• 2020

Background: Centella asiatica is a well-known medicinal plant having a wound healing effect. In this study, the growth, asiaticoside content, and antioxidant components and activity were investigated in C. asiatica resources under different cultivation and irrigation conditions. Methods and Results: The cultivation and irrigation methods were divided as greenhouse and open field, and sprinkler and sub irrigation. respectively. Growth characteristics were measured in aerial parts of C. asiatica. Asiaticoside content was analyzed using high performance liquid chromatography. Total polyphenol, total flavonoid and 2,2-diphenyl-1picryl hydrazyl (DPPH) radical scavenging activity were analyzed for antioxidant activities. Growth was higher under greenhouse and sub irrigation than open field and sprinkler conditions. In the leaves, asiaticoside content was 53.45 mg/g (open field) and 34.38 mg/g (sub irrigation), total polyphenol was 41.14 mg/g (open field) and 25.73 mg/g (sub-irrigation), and total flavonoid was 27.26 mg/g (open field) and 23.72 mg/g (sub-irrigation). DPPH radical scavenging activity in the leaves was 85.97 mg·ascorbic acid equivalent (AAE)/g (open field) and 54.83 mg·AAE/g (sub irrigation). Conclusions: Asiaticoside and antioxidant components and activity were not accompanied with high yield, although high growth was observed under greenhouse conditions. Therefore, cultural requirements of C. asiatica should be sufficiently considered to suit each purpose.

• Journal of Practical Agriculture & Fisheries Research
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• v.26 no.3
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• pp.32-44
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• 2024

Five species, including Synurus plamatopinnatifidus (Makino) Kitam, Lindera obtusiloba Blume, Acorus gramineus Sol., Swertia japonica (Schult.) Griseb., and Valeriana fauriei Briq., native to Mt. Jiri, were collected from their habitats from April to October 2022. The collected plants were analyzed for 17 types of polyphenol components in the whole plant, and the antioxidant activities of DPPH and ABTS were measured according to the parts of the leaves and roots, and the contents of total polyphenol and total flavonoid were measured. Based on these results, we hope that they will be used as basic data for the development of antioxidant cosmetic raw materials targeting the five plants native to Mt. Jiri with high antioxidant efficacy. 1. The polyphenol components contained in the five species of plants native to Mt. Jiri were 12 types, including catechin and quercetin. Among them, the total polyphenol content of A. gramineus was 39.5ppm, and the variety with the lowest polyphenol content was S. japonica with 5.9ppm. 2. DPPH radical scavenging activity was confirmed by EC₅₀ value. As a result, the variety with the highest DPPH radical scavenging activity was L. obtusiloba leaves at 35.31㎍/mL. The variety with the lowest scavenging activity was V. fauriei at 262.69㎍/mL for the leaves and 278.99㎍/mL for the roots. 3. ABTS radical scavenging activity was confirmed by EC₅₀ value. The variety with the highest scavenging activity was L. obtusiloba roots at 55.79㎍/mL and 58.85㎍/mL for leaves. The variety with the lowest scavenging activity was S. japonica leaves at 576.5㎍/mL. 4. The variety with the highest total polyphenol content was L. obtusiloba leaves at 158.72mg/g, and the variety with the lowest content was V. fauriei leaves at 0.13mg/g. Therefore, there was a large difference in the total periphenol content by variety. 5. The variety with the highest total flavonoid content was L. obtusiloba leaves at 163.75mg GAE/g, and the other varieties showed low contents at 17.67~41.38mg GAE/g.

• Korean Journal of Food Science and Technology
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• v.3 no.1
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• pp.44-47
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• 1971

(1) Suppression of the seed browning was observed when 3% $CO_2$ conditions were given to a small-type sweet pepper Zairaisisi stored at various CA conditions of a low temperature. (2) When changes in the total polyphenol content for low temperature storage were determined, the highest peak of polyphenol level appeared later than the control which conceded well with the change of seed out-looks. (3) The seed browning effect of enzyme solution for polyphenol extracts of pepper seeds stored at a low temperature with various CA conditions showed a parallelism to the change in polyphenol oxidase activity. (4) There was no striking influence of various CA conditions on maintaining consistent peroxidase activity of pepper seeds.

• Korean Journal of Organic Agriculture
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• v.20 no.1
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• pp.91-99
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• 2012

This study was conducted to develop a functional feed additive for pig with spent $Lycium$ $chinense$ Mill fruit. We investigated the optimum conditions for the extraction of polyphenol from spent $Lycium$ $chinense$ Mill using methanol. Methanol concentration as a solvent for extraction, extraction time and the volume of solvent per a gram of solid (ground spent Lyceum chinense Mill) were selected as parameters. Three levels of parameters were configured according to Box Behnken experiment design, a fractional factorial design, and total 15 trials were employed. Total polyphenol concentration from each trial was used as response from experiment system and effects of parameters on total polyphenol extraction efficiency were determined using response surface model. As a result, all terms in analysis of variance, regression ($p$ = 0.001), linear ($p$ = 0.002), square ($p$ = 0.017) and interaction ($p$ = 0.047) was significant and adjusted determination coefficient ($R^2$) was 94.7%. Total polyphenol extraction efficiency was elevated along increased methanol content and decreased solvent to solid ratio. However extraction time did not affect the efficiency. This study provides a primary information for the optimum extraction conditions to maximize total polyphenol recovery from spent Lycium chinens Mill fruit and this result could be applied to re-use of argo-industrial by-products and to develop of functional feed additives in organic farming.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.174-185
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• 2017

The purpose of this study was to investigate the quality characteristics of fish paste added with different amounts (0%, 0.5%, 1%, 1.5%, and 2%) of spirulina powder. Specifically, moisture content, pH value, color value, texture value, total polyphenol content, DPPH radical scavenging activity, and sensory evaluation were measured in the samples. The moisture content of the fish paste added (0.5%, 1%, 1.5%, and 2%) ranged from 68.60% to 69.03%, and the increased amounts of spirulina powder in the fish paste tended to decrease the pH value. For the Hunter color values, the L, a values of surface and inside of the fish paste decreased with increased amounts of spirulina powder. The b values of the fish paste increased with increased amounts of spirulina powder. In the texture meter test, the hardness, gumminess, and adhesiveness decreased with the increased amounts of spirulina powder, and chewiness of group adding spirulina powder was measured lower than control. Springiness of the fish paste did not appear statistically significantly different among the samples according to the increased amounts of spirulina powder. Total polyphenol content of fish paste added with spirulina powder increased with increased amounts of spirulina powder, and DPPH radical scavenging was heightened according to increased amounts of spirulina powder. In sensory evaluation, the addition of 1% spirulina powder had the best score in odor, texture, taste, and overall preference. These results suggest that spirulina powder can be applied to fish paste to increase quality, preference, and functionality.

• Journal of the Korean Society of Food Culture
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• v.28 no.5
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• pp.488-494
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• 2013

This study assessed the quality characteristics of Yanggaeng prepared with different ratios of Citrus mandarin powder: 0, 2, 4, and 6%. The moisture content was lowest in the controls, while there were no significant differences among the groups supplemented with Citrus mandarin powder. The pH significantly decreased as the amount of Citrus mandarin powder increased. The lightness (L), redness (a), and yellowness (b) were lower in control groups compared to Citrus mandarin powder groups. Texture profile analysis showed that the hardness of the Citrus mandarin powder groups were lower than the control (which was the highest). The total polyphenol and flavonoid content and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity increased as the amount of Citrus mandarin powder increased. The result of a sensory evaluation test revealed no significant differences between the controls and groups with 2% Citrus mandarin powder added in color, smell, taste, texture, and overall acceptability.