• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1503-1508
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• 2010

This study was conducted to investigate physicochemical characteristics, antioxidant activities, and sensory evaluation of water extracts from Liriopis tuber (Liriope platyphylla Wang et Tang; LP) treated with roasting over various temperatures ($150{\sim}190^{\circ}C$). The LP water extracts showed increase of total sugar, reducing sugar, total protein, and total saponins except pH as roasting temperature was elevated. The browning index, and a and b values of color were increased, however, L value was decreased as temperature was elevated. 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, superoxide anion radical, and nitrite scavenging activities and trolox equivalent antioxidant capacity of LP water extracts were increased by 6.77, 2.37, 4.02, and 4.92 times, respectively, after roasting at $190^{\circ}C$. In sensory evaluation, LP water extracts roasted at $170^{\circ}C$ showed the highest scores in color, savory taste, flavor, and overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.736-742
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• 2013

The physiochemical properties of commercial fruit vinegars were compared according to fermentation methods. Type A vinegars were synthesized through acetic acid fermentation while Type B vinegars were produced using both alcohol and acetic acid fermentation serially. There were differences from using these fermentation methods; Type A vinegars had a lower pH and slightly higher total acidity than Type B vinegars. The content of total sugar and reducing sugar were relatively higher in Type B vinegars, which showed a higher content of the free sugars (fructose, glucose, sucrose, and maltose). The intensity of brown color and Hunter's a and b values were also high in Type B vinegars. In contrast, the content of organic acids was higher in Type A vinegars, which were mainly composed of acetic, tartaric, malic, and succinic acid. We were also able to estimate the fruit juice content of vinegars through its content of organic acids. Type B vinegars contained a higher total phenolics and flavonoids content than Type A vinegars, and showed a higher DPPH radical scavenging activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1357-1362
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• 2013

The objective of this study was to evaluate the effects of far-infrared (FIR) irradiation on the antioxidant and tyrosinase inhibitory activities of Schizonepeta (S.) tenuifolia. After FIR irradiation of S. tenuifolia for 30 min at 70, 90, or $110^{\circ}C$, water extracts (2 g/100 mL) were prepared at $60^{\circ}C$ for 1, 3, or 5 h. Total phenol content (TPC), 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging activities (RSAs), and tyrosinase inhibitory activity of the extracts were determined. TPC, antioxidant and tyrosinase inhibitory activities of the extracts increased significantly with increasing FIR irradiation temperature of S. tenuifolia. For example, irradiation at $110^{\circ}C$ for 5 h increased TPC, DPPH RSA, ABTS RSA, and tyrosinase inhibitory activity of the extract from 204.64 to $618.67{\mu}g$ gallic acid equivalents/mL, from 30.15 to 80.84%, from 24.43 to 55.33%, and from 7.05 to 33.65%, respectively, compared to the extract of untreated S. tenuifolia. These results indicate that FIR irradiation may be useful as a processing method for enhancing the quality of S. tenuifolia.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1446-1451
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• 2013

The quality characteristics of pork patty prepared with chitosan containing preservatives during storage at $4^{\circ}C$ were investigated to improve its functional property and shelf life using food preservatives of natural origin (PI; 0.1% chitosan, 2.5% citric acid, 100 ppm grapefruit seed extract, 0.2% adipic acid, 0.1% Cinnamomum extract, D.W. 97.09% and PII; 0.1% chitosan, 2.5% citric acid, 100 ppm grapefruit seed extract, 0.2% adipic acid, 0.1% Lysimachia christinae Hance extract, D.W. 97.09%). The sensory qualities (taste, appearance, texture and overall acceptability) of patties preserved with PI (1, 3 and 5%) and PII (1, 3 and 5%) were also investigated. The taste and overall acceptability of patties prepared with 1% PI and 1% PII were higher than those of the control. The DPPH radical scavenging activities of the control, 1% PI and 1% PII treated patties were 13.54%, 21.78% and 14.07%, respectively. The total aerobes and coliform count of patties preserved with 1% PI were $10^4$ CFU/g and $10^2$ CFU/g, respectively, after 10 days storage at $4^{\circ}C$. Cooking loss from 1% PI and 1% PII treated patties was lower than that of from the control. Water holding capacity was the highest for 1% PI (65.84%), followed by 1% PII and then the control. The shelf life of patties prepared with 1% PI and 1% PII was extended by about 5 days relative to the control at $4^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.663-669
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• 2013

To improve the use of ginseng flower-buds, antioxidant activities of ginseng flower-buds fermented using a variety of useful microorganisms were analyzed. Non-fermented grape pomace was used as a control, while fermentation was carried out using Bacillus subtilis (BS), Lactobacillus plantarum (LP), Lactobacillus casei (LC), Candida utilis (CU), Saccharomyces cerevisiae strain CHY1011 (Y1), Saccharomyces cerevisiae strain ZP 541 (Y2), and a mixed-strain culture with LP, LC, and CU (M). The total polyphenol content of ginseng flower-buds was highest in the control compared to the other fermented ginseng flower-buds. DPPH radical and ABTS radical scavenging activity were also highest in fermented group by BS. The FRAP value (10 mg/mL) was highest in the control group but did not show a significant difference in the fermented group by BS. The highest reducing power activity was in the fermented group by LC compared to the other group, including the control. Therefore, the fermentation of ginseng flower-buds using various microorganisms, shows that fermentation with the Bacillus subtilis strain increases antioxidant activity. More research of its effects on other physiological activities will be needed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.11
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• pp.1580-1588
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• 2016

The 70% ethanol extract from Adenophora triphylla showed a strong antioxidant effect and reduced cytotoxicity of $H_2O_2$ in SK-N-SH cells. The chloroform fraction from A. triphylla extract (AT-CH) among the six fractions showed strong DPPH radical and intracellular reactive oxygen species (ROS) scavenger effects and the highest protective effect against $H_2O_2$-induced SK-N-SH cell death. Bioactivity compounds were purified from AT-CH, and the chemical structures of the compounds were determined as ${\beta}$-sitosterol and daucosterol on the basis of $^1H-NMR$, $^{13}C-NMR$, and EI mass spectra. ${\beta}$-Sitosterol and daucosterol also had protective effects against oxidative stress in SK-N-SH cells. Phospho-p38 MAPK levels were elevated by $H_2O_2$ but were inhibited by treatment with AT-CH and phytosterols (${\beta}$-sitosterol and daucosterol) isolated from AT-CH. These results suggest that AT-CH has brain neuroprotective effects against oxidative stress ($H_2O_2$) by inhibiting activation of p38 pathways and scavenging intracellular ROS.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1343-1349
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• 2017

This study was carried out to determine the simultaneous extraction conditions of functional components (lutein, ${\beta}$-carotene, total polyphenol, flavonoids, and phenolic compounds) from sweet potato leaves and to evaluate the antioxidant activities. Extraction conditions included different ethanol concentrations (1st extraction: 99.9% ethanol; 2nd extraction: 50~90% ethanol) and times (30, 60, and 90 min). The highest values of lutein and ${\beta}$-carotene content were obtained by the 2nd extraction at an ethanol concentration of 90%. The extraction yields of lutein and ${\beta}$-carotene decreased with increasing extraction time. The maximum polyphenol, flavonoid, and total phenolic acid contents and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activities were 32.3 mg gallic acid equivalent/g, 17.0 mg catechin equivalent/g, 2,842.6 mg/100 g, 17.0 mg ascorbic acid equivalent/g, and 1.94 mg/mL ($IC_{50}$) at the 2nd extraction with an ethanol concentration of 60%. The optimum extraction conditions were as follows; ethanol concentrations of the extraction solvent were 99.9% (1st extraction) and 60% (2nd extraction), and extraction time was 30 min.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1327-1335
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• 2017

This study was carried out to determine the effect of cacao bean addition on the physicochemical properties of extruded rice flour. Rice-based cacao beans (0, 20, 40, 60%) were extruded at a die temperature of $130^{\circ}C$, screw speed of 200 rpm, and moisture content of 25%. As the content of cacao beans increased from 20% to 60%, expansion index decreased, while piece density and specific length increased. The water soluble index and water absorption index of the extrudate increased through extrusion cooking. Lightness decreased as cacao bean content increased while redness increased. As the content of cacao beans increased, paste viscosity decreased. Cold peak viscosity was observed in all extrudates of raw roasted cacao beans. ${\alpha},{\alpha}$-Diphenyl-${\beta}$-picrylhydrazyl (DPPH) radical-scavenging activity increased upon extrusion and cacao bean addition. As content of cacao beans increased, non-roasted cacao beans had higher total phenolic contents than roasted cacao beans. This study showed that addition of cacao beans to extruded rice snack improved antioxidant activity.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.64-68
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• 2009

The effects of drying methods (hot air, cold air, vacuum, and infrared drying) on physicochemical and organoleptic qualities of sliced-dried persimmons (Diospyros kaki Thumb. cv. Cheungdobansi) were investigated. The weight of the sliceddried persimmons ranged from 9.30 to 12.01 g, the length from 3.55 to 4.06 cm, the width and thickness were from 3.17 to 3.73 cm and 1.82 to 2.04 cm, respectively. Hot air drying resulted in the highest hardness value as well as Hunter's L, a, and b values. Infrared drying showed the lowest L value and vacuum drying revealed the lowest a and b values. Moisture contents of the sliced-dried persimmons ranged from 38.04 to 46.41%, and soluble solid contents were 42.96-$48.44^{\circ}Bx$. The phenolic compounds and DPPH radical scavenging activity were high for infrared and vacuum drying methods, and all the sliced-dried persimmons showed relatively high antioxidant activities. The sensory evaluation results indicated that the organoleptic scores for the overall preference were high in the order of vacuum > infrared > hot air > cold air drying. These results suggest that the drying methods affected the qualities of the sliced-dried persimmons, showing that vacuum drying is the mast effective among the methods tested for manufacturing the high-quality sliced-dried persimmons.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.87-92
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• 2009

The antioxidant properties and protective effects of Inula britannica on ${H_2}{O_2}$-induced SH-SY5Y neuroblastoma cell damage were investigated. A series of solvent fractions, including hexane(Fr.H), petroleum ether, chloroform, ethyl acetate(Fr.EA), and water fraction(Fr.W), were prepared from the 70% methanol extracts of Inula britannica. Fr.W had the highest total contents of phenolics and flavonoids, followed by Fr.EA. The antioxidant properties of the fractions were also evaluated by analyzing their scavenging activities on 1,1-diphenyl-2-picrylhydrazyl(DPPH) radicals, 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals, and nitric oxide. Fr.W showed the strongest activities in all assays. The concentrations of Fr.W that resulted in 50% reductions of the DPPH and ABTS radicals were 20.7 ${\mu}g$/mL and 39.4 ${\mu}g$/mL, respectively. Fr.W showed the weakest cytotoxic activities on the SH-SY5Y cells, whereas it effectively protected ${H_2}{O_2}$-induced cell death, increasing cell survival by 35.0-77.0% at a concentration range of 62.5-250 ${\mu}g$/mL. In this range, Fr.W also significantly decreased intracellular ROS levels by 34-39%. Overall, the antioxidant properties of Inula britannica can contribute to rescuring neuronal cells from oxidative stress-induced cell injury.