• Natural Product Sciences
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• v.28 no.1
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• pp.27-32
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• 2022

This study evaluated the general nutritional ingredients such as crude fats, crude ashes, crude proteins, total polyphenols, and total flavonoids in 18 kinds of edible tree sprouts. The tree sprouts of Philadelphus schrenckii, Lycium chinense, and Morus alba had the highest crude fat, crude ash, and crude protein content, respectively. The tree sprouts of Cedrela sinensis (CSS) with high ABTS⁺ radical scavenging activities had a high content of total polyphenols (175.65 mg/g ext.) and total flavonoids (75.18 mg/g ext.). The simultaneous determination of flavonoids such as rutin, isoquercitrin, quercitrin, afzelin, and quercetin in CSS was conducted using high-performance liquid chromatography with a wavelength of 270 nm. Among the flavonoids, the content of quercitrin in CSS was the highest at 59.28 mg/g ext. This study also aids the quality control of many edible tree sprouts by analyzing the general components, total polyphenols, and total flavonoids.

• Journal of Environmental Science International
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• v.17 no.1
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• pp.19-27
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• 2008

Artichoke extracts are widely used alone or in association with other herbs for embittering alcoholic and soft drinks and to prepare herbal teas or herbal medicinal products in Viet Nam. The objective of this paper was a screening of flavonoids and total phenolic compounds content in the parts of artichoke (Cynara scolymus L.) as flowers, leaves, roots, trunks, stumps, The total phenolic compounds and flavonoids in the parts of artichoke were extracted among 3 extraction methods as methanol extraction (EM1), mixing methanol and water method (EM2) and water extraction method (EM3). Total phenolic compounds and flavonoids were determined by UV/VIS, HPLC techniques. The apigenin 7-O-glucosides, cynarin, narirutin, gallic acid, caffeic acid were found as the main flavonoids constituents in all parts of artichoke. It showed that value of total phenolic compounds and flavonoids by EM3 were higher than that of total phenolic compounds and flavonoids by EM1 and EM2. Furthermore, the results of this study revealed that total phenolic compounds and flavonoids, obtained by these convenient extraction methods, may show the quick efficacy of artichoke in all respects of their quality and quantity.

• Applied Chemistry for Engineering
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• v.29 no.4
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• pp.446-451
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• 2018

Effective ingredients were extracted using wheat sprout with high levels of flavonoids, and the extraction process was optimized with a central composite design model. The response value of the central composite design model establishes the extraction yield and the content of the flavonoids. The main and interactive effects were then analyzed depending on independent variables such as the extraction time, the volume ratio of alcohol to ultrapure water, and the extraction temperature. The extraction time and temperature were relatively large for the extraction yield. For the total flavonoids, the extraction time was most significantly affected. Considering both the extraction yield and the content of the total flavonoids, optimal extraction conditions were as follows: the extraction time (2.44 h), volume ratio of alcohol to ultrapure water (50.00 vol%), extraction temperature ($54.41^{\circ}C$). Under these condition, the extraction yield was 30.14 wt% and the content of the total flavonoids was $35.37{\mu}g\;QE/mL\;dw$. From the actual experimental result, the extraction yield under this condition was 29.92 wt% and the content of the total flavonoids was $35.32{\mu}g\;QE/mL\;dw$, which had an error rate of 0.39% and 0.74%, respectively. This is a multi-analysis comprehensive analysis that analyzes two simultaneous values of responses, but is considered to be highly accurate and also provides an excellent reliability of the optimization process in this study.

• Applied Chemistry for Engineering
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• v.29 no.6
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• pp.663-669
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• 2018

The process of extracting active ingredients from wheat sprout using ultrasound assisted method was optimized with a central composite design model. The response value of the central composite design model established the extraction yield and the total flavonoids content, main effects and interactive effects were analyzed depending on independent variables such as the extraction time, volume ratio of ethanol to ultrapure water, and ultrasonic irradiation power. The volume ratio of ethanol to ultrapure water and ultrasonic irradiation power were relatively large for the extraction yield and the extraction time was most significantly affected the total flavonoids, Considering both the extraction yield and total flavonoids content, the optimal extraction conditions were as follows: the extraction time of 17.00 min, volume ratio of ethanol to ultrapure water of 50.25 vol%, ultrasonic irradiation power of 551.70 W. In this case, the extraction yield and total flavonoids content were 28.43 wt% and $29.99{\mu}g\;QE/mL\;dw$, respectively. The actual experimental extraction yield and total flavonoids content under this condition were 8.73 wt% and $29.65{\mu}g\;QE/mL\;dw$, respectively with respective error rates of 1.05 and 1.13%.

• The Korean Journal of Food And Nutrition
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• v.20 no.2
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• pp.103-107
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• 2007

Elsholtzia spp., a herbaceous perennial plant grown worldwide, have been used as a folklore medicine. Due to the presence of flavonoid in their extracts, Elsholtzia spp. have various functional properties. The objective of this research was to compare the amount of flavonoids in Elsholtzia spp. extracts in order to improve the potential of by using their functional properties. Elsholtzia spp. were collected in various areas of Korea. These were divided into leaf, flower, stem, and root. Each sample was dried using various drying method and ground to a powder. The powdered sample prepared was extracted with 80% ethanol. Extracts were analysed for the content of total flavonoids and apigenin by HPLC. Higher content of flavonoids was observed in the extracts of leaves and flowers. In previous study, apigenin among flavonoids was detected from Elsholtzia spp. so, apigenin content was analysed by HPLC. According to the results, the extracts of leaf and flower had the higher apigenin content than other samples.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.635-642
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• 2016

The purpose of this study was to investigate the levels of antioxidant activities in some traditional and a few super food mixed rice. Amongst nine chosen samples, traditional five grains were analyzed and results revealed highest content of crude-protein ($8.05{\pm}1.11%$) and lowest crude-fat content ($1.74{\pm}0.29%$); however, the calories was found to be relatively low ($358.05{\pm}0.34kcal$) in the samples. Total polyphenols, flavonoids and tannins were extracted from nine samples with 80% methanol and biochemical activity was measured. The content of total polyphenols, flavonoids and total tannin was $206.5{\sim}452.0{\mu}g/mL$, $0.126{\sim}0.340{\mu}g/mL$, and $548.1{\sim}774.8{\mu}g/mL$, respectively. The traditional five grains showed the highest values except for DPPH radical scavenging activity. DPPH radical scavenging activity was 5 to 40.3% higher in eight samples than the traditional five grains sample. From these results, it is conjectured that a mixture of five grains, might exhibit equal or considerably higher effect as healthy diet when compared to super food. The results from this study would serve as basic data for the use of traditional mixed grains rice diet for good health.

• Food Science and Biotechnology
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• v.16 no.3
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• pp.451-456
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• 2007

The potential antioxidant activities of methanolic extracts from soybean and rice fermented with Monascus sp. were investigated. M. pilosus IFO 480 and M. anka IFO 478 were screened as a suitable strain to promote the antioxidant activities in soybean- and rice- fermentation. The methanol extracts from soybean and rice after fermenting for 20 days at $30^{\circ}C$ resulted in a significant increase in the antioxidant capacities expressed as radical (ABTS and DPPH) scavenging assay and peroxidation inhibition (%) by thiocyanate method and increased (p<0.01) by a 2.6 to 3.1-fold compared with those of the unfermented products. The average antioxidant potentials of Monascus-fermented soybean extracts (MFSE) were significantly (p<0.01) stronger than Monascus-fermented rice extracts (MFRE). A linear correlations between free radical scavenging activity of MFSE and the total phenolics content (r=0.84) and total flavonoids content (r=0.81) were observed. These results indicated that MFSE exhibited stronger (p<0.01) antioxidant activity and contained significantly higher levels (p<0.05) of phenolics than MFRE.

• Korean Journal of Food Science and Technology
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• v.52 no.6
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• pp.604-609
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• 2020

This study analyzed the antioxidant contents and activities of the pedicel and sepals from 12 colored cherry tomatoes ('Green Joy', 'TY Item', 'Dotori Red TY', 'TY Sispen', 'KT Orange TY', 'White Joy TY', 'Dotori Norang TY', 'Beta Tiny', 'Blacklin', 'KT Red TY', 'KT Norang TY', 'Black Joy 200') for their potential use as bioactive ingredients. 'Green Joy' had a significantly higher content of total flavonoids (92.55±3.20 mg CE/100 g FW), total phenolics (261.94±8.32 mg GAE/100 g FW), and total antioxidant activity than the other varieties. The main polyphenols were rutin, chlorogenic acid, and methyl gallate. For all 12 samples, the total flavonoids content was highly correlated with the total phenolics content and the total antioxidant activities. Non-edible parts of cherry tomato have high potential as functional food materials because they contain similar or more antioxidants and antioxidant properties than the pulp of tomato and cherry tomato or other fruits.

• Preventive Nutrition and Food Science
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• v.21 no.3
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• pp.255-262
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• 2016

The objective of this study was to determine the effects of different growing regions on quality characteristics, total bioactive compound contents, and in vitro antioxidant activity in aronia. Aronia grown in 3 different regions (Sangjoo, Ulju, and Youngcheon) in Korea was obtained and used fresh or as a freeze-dried powder. No statistically significant differences were observed for moisture, ash, crude lipid, and crude protein contents in aronia sampled from the 3 different regions. Aronia grown in Sangjoo had the highest total acid content and the lowest sugar content and pH value. Conversely, aronia grown in Youngcheon possessed the lowest total acid content and the highest sugar content and pH value. Aronia grown in Sangjoo possessed relatively high levels of polyphenols, flavonoids, and anthocyanins, as well as high antioxidant activity in comparison with aronia produced in other regions. Aronia grown in Youngcheon scored the highest for taste and overall acceptability in sensory evaluations, which may be related to the high sugar content and pH, and the low total acidity of the fruits. It is possible that higher sugar contents and pH, and lower total acidity in the aronia grown in Youngcheon result in more preferable sensory characteristics. However, they also contain relatively low levels of total polyphenols, flavonoids, and anthocyanins, and have low antioxidant activity as measured by 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assays.

• Korean Journal of Food Science and Technology
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• v.51 no.3
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• pp.207-213
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• 2019

This study was conducted to investigate the antioxidant contents and activities of twelve vegetable sprouts (broccoli, red radish, radish, mizuna, kale, taatsai, pak choi, Chinese cabbage, turnip, rapeseed, chicory, and alfalfa). The total flavonoid contents of the broccoli, red radish, and radish sprout were $25.36{\pm}0.13$, $25.26{\pm}1.80$, and $25.16{\pm}1.25mg$ CE/100 g FW, respectively, and were significantly higher than those of the other tested vegetables. Radish sprouts had the highest total phenolic content (112.42 mg GAE/100 g FW), followed by red radish and broccoli sprouts. The main polyphenols in the vegetable sprouts were epicatechin and chlorogenic acid, but they varied across sprout varieties. The correlation between total flavonoids and total phenolics for the 12 vegetable sprouts was very high (r=0.926). The total antioxidant activity (DPPH and ABTS radical scavenging activities) was also highly correlated with total flavonoids and total phenolics.