• Korean Journal of Food Science and Technology
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• v.53 no.1
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• pp.104-110
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• 2021

In this study, vinegar was prepared using black raspberry pomace to increase its utilization capacity. As a result of alcohol fermentation, the final alcohol content was 8.90% and the sugar content was 7.03°Brix. The total acid content after acetic acid fermentation was 4.44%, which was 0.38% higher than that of the juice. Among the organic acid content, the acetic acid content was higher in the pomace than in the juice. The total polyphenol (51.58 TAE mg/mL), total flavonoid (9.55 RUE mg/mL), and total anthocyanin (6.05 CYE mg/mL) contents of vinegar produced using black raspberry residue were higher than those of the juice. In addition, 2,2'-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity, reducing power, and ferric reducing antioxidant power (FRAP) activity were higher than those of the juice, indicating strong antioxidant properties. Thus, black raspberry pomace has excellent acetic acid fermentation ability and high antioxidant activity, indicating that it can be used as a functional fermented vinegar.

• Journal of Convergence for Information Technology
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• v.11 no.3
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• pp.194-204
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• 2021

The reason why domestic fermented tea is less recognized than the world's top three black[Sri Lanka Uva black tea, India Darjeeling black tea, China Keemun(祁門) black tea] teas is that there is a very lack of scientific basis for clear quality standards and functionality. This researcher identified the major components of the world's top three black teas and fermented teas derived from domestic wild tea trees through analysis of various instruments such as HPLC, TOF-MS, and ELISA reader. In addition, in order to compare the physiological activity of the world's three major black teas and domestic fermented teas, the biological activity was compared and analyzed through DPPH·ABTS free radical scavenging activity and NO production inhibition. Furthermore, comparative analysis data on organic acid, free sugar, and tannic acid were obtained for quality comparison of palatable foods. When the above results are summarized, it is believed that it is possible to present the quality standards of Korean tea, and it is expected that the globalization of Korean tea will be possible.

• Journal of Nutrition and Health
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• v.54 no.1
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• pp.116-128
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• 2021

Purpose: The extraction conditions for bioactive components from peanut shells, which is a byproduct of peanut processing, were optimized to enhance the total phenolic content (TPC, Y1), total flavonoid content (TFC, Y2), and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (RSA, Y3). In addition, this study evaluated the anti-obesity effect of peanut shell extract. Methods: Optimization of ultrasonic-assisted extraction (UAE) was performed using a response surface methodology. The independent variables applied for extraction were time (X1: 5.0-55.0), temperature (X2: 26.0-94.0), and ethanol concentration (X3: 0.0%-99.5%). Quadratic regression models were derived based on the results of 17 experimental sets, and an analysis of the variance was performed to verify its accuracy and precision of the regression equations. Results: When evaluating the effects of independent variables on responses using statistically-based optimization, the independent variable with the most significant effect on the TPC, TFC, and RSA was the ethanol concentration (p = 0.0008). The optimal extraction conditions to satisfy all three responses were 35.8 minutes, 82.7℃, and 96.0% ethanol. Under these conditions, the inhibitory activities of α-glucosidase and pancreatic lipase by the extract were 86.4% and 78.5%, respectively. Conclusion: In this study, UAE showed superior extraction efficiency compared to conventional hot-water extraction in the extraction of polyphenols and bioactive materials. In addition, α-glucosidase and pancreatic lipase inhibitory effects were identified, suggesting that peanut shells can be used as effective antioxidants and anti-obesity agents in functional foods and medicines.

• Journal of Korean Society of Forest Science
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• v.100 no.1
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• pp.14-24
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• 2011

Anticancer activity of Acer mono aqueous extracts was enhanced by nano-encapsulation process of gelatin. The cytotoxicity on human normal lung cell (HEL299) of the extracts from WE (water extract at 100) showed 23.51%, lower than that from NE (nano-encapsulatioin of water extract of Acer mono) in adding the maximum concentration of 1.0 mg/mL. NE showed more potent scavenging effect as 73.15% than the WE. On SOD-like test, the NE showed highest activity as 32.33% at 1.0 mg/mL concentration. Human stomach adenocarcinoma, liver adenocarcinoma, breast adenocarcinoma and lung adenocarcinoma cell growth were inhibited up to about 59-73%, in adding 1.0 mg/mL of NE. NE was 15% higher than conventional water extraction. Among several cancer cell lines (stomach adenocarcinoma, liver adenocarcinoma), the growth of digestive related cancer cells were most effectively inhibited as about 71-73%. The size of nano particles was in the ranges of 100-200 nm, which can effectively the penetrate into the cells, it was observed by real time confocal microscope. It tells that the aqueous extracts of Acer mono bark could be definitely enhanced by nano-encapsulation process.

• Korean Journal of Food Science and Technology
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• v.52 no.6
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• pp.616-621
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• 2020

Sinapinic acid is a widely-distributed phenolic acid in various edible plants. In this study, changes in chemical stability and biological activities of sinapinic acid by heat treatment were evaluated at different pH values. The decomposition of sinapinic acid with heating at 95℃ was accelerated at higher pH; the residual levels after 10 min of heating were 80, 45 and 24% at pH 6, 7 and 8, respectively. Levels of reactive oxygen species derived from sinapinic acid also increased after heating at pH 7 and 8. ABTS radical scavenging activities and ferric reducing antioxidant power of sinapinic acid were reduced significantly after heating at pH 7 and 8. The cytotoxic activity of sinapinic acid against HCT116 cells was significantly enhanced after heating at pH 8 with decreased glutathione levels. The results suggest that heat treatment causes changes in the chemical stability and biological activities of sinapinic acid, and such changes are more prominent at higher pH.

• Korean Journal of Food Science and Technology
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• v.52 no.6
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• pp.573-579
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• 2020

The physicochemical properties and antioxidant activities of aged ginger (Zingiber officinale Roscoe) were investigated every four days during the twenty days of aging process and compared with fresh ginger. Browning intensity and redness value were significantly increased compared to fresh ginger; however, lightness and yellow values were significantly decreased. Total sugar content was the highest during the second step and decreased significantly after the third step. The content of gingerol decreased with aging whereas 6-shogaol increased from 17.7 to 34.1 times the baseline. Total phenolic and flavonoid contents were the highest during the second step and decreased in the subsequent steps. The radical scavenging activities and reducing power were the highest during the second and third steps, respectively, and then they gradually decreased. The antioxidant activities of aged ginger during the aging process showed a high correlation with browning intensity, 6-shogaol, total sugar, and total phenolic content. Therefore, our study suggested that aging during the second and third steps were effective in optimizing antioxidant activity.

• Journal of Nutrition and Health
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• v.54 no.2
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• pp.224-237
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• 2021

Purpose: Paeonia Radix Alba is a traditional herbal medicine used to treat the liver and the spleen. Many studies have reported that Paeonia Radix Alba extract (PR) affects liver injury, but there has been no study on liver injuries induced by thioacetamide (TAA). Therefore, we aimed at evaluating the effect of PR on a TAA-induced acute liver injury (ALI) model. Methods: The antioxidant activity of PR was assayed by the content of total polyphenol, total flavonoid, 1,1-diphenyl-2'-picrylhydrazyl (DPPH), and 2,2'-azino-bis (3-ethylbenzo-thiazoline-6-sulfonicacid) (ABTS) radical scavenging activities in vitro test. ALI was induced via-intraperitoneal injection of TAA (200 mg/kg body weight) for three consecutive days. Also, silymarin (100 mg/kg body weight) and PR (100 or 200 mg/kg body weight) were administered at 1 hours 30 minutes prior to TAA treatment. The levels of ammonia, glutamic oxaloacetic transaminase (GOT), and glutamic pyruvic transaminase (GPT) were analyzed using an assay kit. The expressions of antioxidant proteins including Nrf2, Keap1, HO-1, SOD, catalase, and GPx-1/2 and oxidative stress-related proteins including NOX2, p47^phox, and p22^phox were evaluated by the western blot analysis. Results: PR showed excellent antioxidant activity in vitro. TAA administration increased the levels of ammonia, GOT, and GPT in the ALI control group compared to the normal group, whereas it was significantly reduced by PR pretreatment. Moreover, NADPH oxidase protein expressions were upregulated after TAA treatment, while the elevated expressions were inhibited by PR pretreatment. The expressions of antioxidant protein were downregulated in the ALI control group, whereas Nrf2 activation in the PR group was accompanied by increased levels of antioxidant enzymes. Conclusion: PR administration increased the antioxidant enzymes via activation of the Keap1/Nrf2 pathway and inhibited the protein levels of NADPH oxidase factors. Taken together, these results showed that PR treatment may be considered to ameliorate acute liver injury induced by TAA.

• Food Engineering Progress
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• v.23 no.2
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• pp.125-133
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• 2019

The characteristics of extracts and precipitates after extraction at different water temperature (25, 50, 75, 95℃), ethanol ratio (25, 50, 75, 100%), and extraction method (stir, soak, autoclave) of yam powder and raw yam were investigated. The total polyphenol content was the highest in the 50% ethanol extract of yam powder. The DPPH radical scavenging activity was the highest in the 75% ethanol extraction and the crude saponin content was the highest in the 95℃ water extraction. Tyrosinase inhibitory activity was the highest in 95℃ water extraction, low concentration of ethanol extraction, and autoclave extraction. The peak viscosity, trough, and final viscosity of the precipitates increased after ethanol extraction, whereas decreased after the 95℃ water extraction and the autoclave, indicating the destruction of starch granules. This was confirmed by observing the starch granules broken using the SEM. The significance of this study was to investigate the possibility of the use of yam resources as a material, processing product development, skin beauty functional food and cosmetic material.

• Journal of Convergence for Information Technology
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• v.10 no.12
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• pp.183-190
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• 2020

This study evaluated the possibility of Hoangtonogak Plus extracts as a bioactive ingredients for cosmetic products. Methanol(MN) and hot-water(WN) extracts were analysed by DPPH/ABTS radical scavenging activity, FRAP value for anti-oxidant activity, MTT assay for cell viability, inhibition of NO production and iNOS protein expression for anti-inflammatory effect, paper disc diffusion method for anti-microbial activity against Staphylococcus aureus, Staphylococcus epidermidis and Escherichia coli.. The contents of total polyphenol of MN and WN extracts were 2.92±0.01 mgGAE/g and 1.67±0.02 mgGAE/g, respectively. DPPH, ABTS and FRAP values of MN extracts were higher than WN at each concentration. No significant cytotoxicity was observed in RAW264.7 cells. Furthermore, NO production of MN and WN at 1 mg/mL concentration was measured as 11.69 μM, 20.4 μM, respectively. In addition, MN extracts showed anti-microbial effect only on S. epidermidis. Also MN extracts suppressed iNOS protein level in a concentration-dependent manner. According to our results, the MN extracts demonstrated its potential as a natural source of antioxidant with anti-microbial and anti-inflammatory properties.

• Korean Journal of Food Science and Technology
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• v.53 no.1
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• pp.78-84
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• 2021

As a calorie supplement for the elderly, functional beverages based on black sesame were prepared with different roasting times (0, 10, 15, and 20 min for R-0, R-10, R-15, and R-20, respectively), and their properties were compared. The total calorie content of the beverage was adjusted to match that of half a meal to meet the nutritional requirements of the elderly. The suspension stability of all samples was maintained for 5 day by the addition of xanthan gum. Regarding the color of the beverage, L* and a* values decreased, whereas b* increased with the increase in black sesame roasting time. Among the samples, the total lignan content did not change, except for R-20, which showed a significantly lower value than the others. Total polyphenol content significantly increased with roasting time, reaching the maximum value in R-15 and R-20; however, the free radical scavenging effect decreased for R-20. Based on the results of the sensory test, R-15 was the most acceptable for customized beverages.