• The Korean Journal of Mycology
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• v.31 no.1
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• pp.28-33
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• 2003

To establish the optimal fermentation periods in the manufacture of mushroom fermentation foods using sugar, changes of quality characteristics of the mushrooms fermentation broth were investigated with changes of enzyme activity and physiological functionality during fermentation. Viscosity, L value (lightness), a value (redness) and b value (yellowness) were significantly decreased after 3 months of fermentation and after that, increased. In sensory evaluation test, unique flavors and tastes of mushrooms in the fermented broth were decreased during fermentation, whereas the other tastes and flavors were gradually increased. Overall acceptability was the highest in the 3 months of fermentation broth. ${\alpha}-Amylase$ activities of the fermented broth were significantly increased to 1 month of fermentation, however invertase and cellulose activities were low or not detected in the fermented broth. Antioxidant activities were the highest in 4 months of fermentation and after that, decreased. Tyrosinase inhibitory activities were high in all samples and they were not changed during fermentation. SOD-like activity was high in the fermentation broth of Flammulina velutipes and it was also not changed during fermentation. In conclusion, optimal fermentation periods in the manufacture of mushroom fermentation foods using sugar was 3 or 4 months.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1948-1953
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• 2014

This study examined changes in antioxidant activity as well as contents of rosmarinic acid, homoplantaginin, and luteolin, which is the main substance of Salvia plebeia R. Br. (SPR) known to have anti-inflammatory efficacy, according to drying, blanching, and fermentation conditions. Rosmarinic acid content was 16.42 mg/g upon hot-air drying and 10.19 mg/g upon hot-air drying after blanching, and there was no significant difference in the case of leaf and root freezing or cold-air drying. Rosmarinic acid content was 8.69 and 8.15 mg/g in the case of air-drying in the shade and freeze-drying, respectively, and decreased to 0.05 mg/g or undetected after fermentation. SPR processed by freeze-drying, cold-air drying in the shade, and hot-air drying showed ABTS radical scavenging ability over 98.5% at a concentration over $500{\mu}g/mL$ as well as excellent radical scavenging ability of 87.3% in the case of hot-air drying after blanching. Root showed lower ABTS radical scavenging ability than leaves. SOD-like activity was measured to be 6.1~27.8% at a concentration of $1,000{\mu}g/mL$, which was significantly difference from ABTS radical scavenging ability. As rosmarinic acid and homoplantagine, an anti-inflammatory material contained in SPR, are almost undetectable after oxidation fermentation during processing, hot-air drying after blanching or drying seems to be suitable to develop SPR as a functional substance.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.542-548
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• 2005

Chemical components and physiological activities Bamboo (Phyllostachys bambusoides Starf) extracts obtained by burning, dry heating or extracting with water or 70% ethanol and were investigated. Contents of soluble solid and total phenolic compounds were highest in the ethanol extract. Contents of polyphenols such as catechin, chlorogenic acid, caffeic acid, 3-hydroxy benzoic acid and ferulic acid were determined. Free sugars consisted of galactose, glucose, fructose, and sucrose. Organic acids including citric, tartaric, malic, succinic, and acetic acid were present in the bamboo extracts. Antioxidant activities of dry heat and ethanol extracts were higher than those of BHA or ${\delta}-tocopherol$. Nitrite- scavenging effect of extracts ranged from 84.7 to 99.6% at pH 1.2 ana 3.0. Tyrosinase-inhibitory activity was higher in the water extract, and SOD-like and ACE-inhibitory activity were highest in tile dry kent extract. Antimicrobial activities of the bamboo extracts were strong against Bacillus subtilis, Escherichia coli O157, and Staphylococcus aureus.

• Korean Journal of Food Science and Technology
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• v.52 no.6
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• pp.632-640
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• 2020

In this study, we produced macarons by adding white bean powder at various proportions (0, 25, 50, 75, and 100%). The macarons in the 100% additive group had the highest moisture content, smallest volume, highest weight, and highest sugar and reducing sugar content. The macarons in the 50% additive group had the highest spread factor.Furthermore, their pH and acidity demonstrated the greatest air bubble stability. In the Hunter color system, by adding white bean powder, the L value gradually decreased, whereas the a and b values gradually increased. The hardness, gumminess, and chewiness decreased with the addition of white beans. Flavonoids and total phenolic compounds, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and superoxide dismutase (SOD)-like activity were the highest at 100%. Additionally, their overall acceptability was the highest at 50%. These results suggested that the use of white bean powder to produce macarons have numerous advantages.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1063-1072
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• 2011

This study analyzed the functional components and antioxidant activities of pomegranate juice and pomegranate husk, endocarp and seed extracts by comparing Korean and Iranian pomegranates. Korean pomegranate husk (KPH) had the highest total polyphenol content among the pomegranate extracts, and total phytoestrogen content was highest in Korean pomegranate endocarp (KPE). Iranian pomegranate endocarp (IPE) and Iranian pomegranate husk (IPH) showed the highest flavonoid levels. Overall, Korean pomegranate had more functional components than those in Iranian pomegranate. KPE had the highest DPPH radical scavenging activity and superoxide dismutase like-activity among all of the extracts, and KPH had the highest nitrite scavenging activity. IPE showed the highest superoxide anion scavenging activity. The ABTS$^+$ assay also indicated that IPH had the highest antioxidant activities. This study also showed that the more total polyphenols, flavonols, and phytoestrogens the pomegranate contained, the higher antioxidant activities. A positive correlation was observed between total polyphenol, flavonol and phytoestrogen levels and antioxidant activities. Korean pomegranates contained more functional components and had higher antioxidant activity than those of Iranian pomegranates. Additionally, pomegranate endocarp and seed extracts were better than pomegranate juice in terms of functional components and antioxidant activity. These results suggest that pomegranate husk, endocarp and seed extracts as well as pomegranate juice may have value as natural antioxidants with their high quality functional components and antioxidant activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.4
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• pp.525-530
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• 2011

Pine needles have long been used as a traditional health-promoting medicinal food in Korea. This study was carried out to investigate the effects of pine needle extracts on the antioxidant activity, and proliferation of osteoclastic RAW 264.7 cells. Pine needle extracts were examined using hot water, ethanol, hexane, hot water-ethanol, and hot water-hexane. The effects of the pine needle extracts were examined by comparing the results with that of a commercial agents, proanthocyanidin. Analysis of each extract indicated that hot water-ethanol and ethanol extracts contained the highest total polyphenol concentrations. The hot water-ethanol and ethanol extracts also showed relatively the highest SOD-like activity. The proliferation of osteoclastic RAW 264.7 cells treated with pine needle extracts was decreased by lower than 70%. In addition, the hot water and ethanol extracts of pine needle significantly reduced the number of tartrate-resistant acid phosphatase-positive ($TRAP^+$) multinucleated cells from osteoclatic RAW 264.7 cells. These results indicate that pine needle extracts had an anabolic effect on bone through the promotion of osteoclast differentiation, suggesting that they could be used for the treatment of common metabolic bone diseases.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1508-1514
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• 2012

The purpose of this study was to evaluate the antioxidant contents and antioxidant activities of solvent fractions from methanolic extract of sericea lespedeza. To determine the antioxidant compounds in solvent fractions from methanolic extract, total polyphenolic, flavonoid, tannin, and proanthocyanidin contents were measured by spectrophotometric methods. Solvent fractions were evaluated for antioxidative capacity according to DPPH and ABTS radical scavenging activities. Total polyphenolic contents were 12.44, 3.61, 6.39, 27.11, 20.00, and 9.32 mg gallic acid equivalent (GAE)/g extract residue (ER), respectively. Total flavonoid contents were 2.94, 9.92, 7.77, 9.27, 5.11, and 2.66 mg catechin equivalent (CE)/g ER, respectively. Total tannin contents were 8.75, 10.04, 7.42, 17.32, 11.65, and 7.61 mg tannic acid equivalent (TAE)/g ER, respectively. Total proanthocyanidin contents were 346.09, 63.50, 103.76, 288.62, 231.99, and $358.48{\mu}g$ CE/g ER, respectively. DPPH radical scavenging activities of solvent fractions from methanolic extract of sericea lespedeza were 20.62, 5.16, 9.29, 20.80, 20.00 and 20.79 mg Trolox equivalent (TE)/g ER, and ABTS radical scavenging activities were 33.86, 9.24, 17.36, 33.76, 33.49, and 33.86 mg TE/g ER, respectively. SOD-like activities were 4.12, 0.61, 2.01, 9.89, 13.47, and 11.82 units/mL, and ${\alpha}$-glucosidase inhibition activities were 93.85 and 61.64% at concentrations of 50 and $25{\mu}g/mL$ in the water fraction, respectively. The results of this study show that notable antioxidant activities in sericea lespedeza have significant health benefits.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1502-1507
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• 2012

The purpose of this study was to evaluate the antioxidant contents and activities of solvent fractions from methanolic extracts of cockscome flowers. The yield of methanolic extracts from cockscome flowers was 23.33%, whereas those of its solvent fractions (hexane, chloroform, ethyl acetate, butanol, and water) were 10.27, 20.00, 13.63, 17.55, and 38.54%, respectively. Total polyphenolic, flavonoid, tannin, and proanthocyanidin contents of methanolic extracts (ME) were 6.80 mg gallic acid equivalent (GAE)/g ME, 2.34 mg catechin equivalent (CE)/g ME, 6.23 mg tannic acid equivalent (TAE)/g ME, and $44.72{\mu}g$ CE/g ME, respectively. The highest total polyphenolic, flavonoid, and tannin contents of solvent fractions were 14.92 mg GAE/g solvent fraction (SF), 5.44 mg CE/g SF, and 13.38 mg TAE/g SF in the butanol fraction, respectively. The total proanthocyanidin contents were 42.47, 44.43, 50.03, 49.12, and $41.80{\mu}g$ CE/g SF, respectively. The DPPH and ABTS radical scavenging activities from cockscome flowers were 5.24 and 10.70 mg Trolox equivalent (TE)/g ME, respectively. The highest DPPH and ABTS radical scavenging activities of the solvent fractions were 12.53 and 21.09 mg TE/g SF in the butanol fraction, respectively. SOD-like activities of methanolic extracts from cockscome flowers were 7.96 units/mL, whereas those of its solvent fractions were 4.56, 6.15, 8.07, 12.36, and 5.21 units/mL, respectively. The results of this study show that notable antioxidant activities in cockscome flowers have significant health benefits.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1447-1452
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• 2016

The objective of this study was to develop a healthy Sulgidduk, a kind of rice cake, added with Portulaca oleracea L.. The effects of P. oleracea L. paste (0% 1%, 3%, or 5%) on the quality characteristics of Sulgidduk were evaluated. As the concentration of P. oleracea L. paste increased, pH decreased and acidity increased. The reducing sugar contents (%) increased with the amount of P. oleracea L. paste. The Hunter a and b values of Sulgidduk increased with an increase in P. oleracea L. paste concentration, whereas L value decreased. DPPH radical scavenging activity and SOD like activity of P. oleracea L. Sulgidduk increased with increasing P. oleracea L. paste contents. The sensory results show that overall preference of Sulgidduk with a P. oleracea L paste content of 3% was higher than those of other treatments.

• Korean Journal of Pharmacognosy
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• v.45 no.4
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• pp.332-337
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• 2014

The Salvia plebeia R. which is the biennial plant belonging to the labiatae department, grows widely in Korea. This study was performed to evaluate the antioxidant activities and anti-allergic effects of Salvia plebeia R. leaves (SPLE) or roots (SPRE). Using ethanol extracts, both leaves and roots induced significant radical scavenging activity against DPPH and ABTS radicals in a dose dependent manner (p<0.05). Superoxide dismutase (SOD)-like activity of SPLE was significantly higher than that of SPRE at all concentrations. Treatment of the RBL-2H3 cells with SPLE and SPRE in vitro decreased ${\beta}$-Hexosaminidase release and significantly inhibited IgE-antigen complex-mediated IL-4 and TNF-${\alpha}$ mRNA expression in RBL-2H3 cells. These findings suggest that Salvia plebeia R. can protect or reduce allergic asthma through high antioxidant and anti-allergic reactions.