• Korean Journal of Medicinal Crop Science
• /
• v.22 no.6
• /
• pp.442-448
• /
• 2014

The major objective of this study was to investigate the usability as cultivar for processing of new Citrus hybrid 'Hamilgam'. We investigated various antioxidant activities, such as DPPH radical, ABTS radical, Hydroxyl radical and Superoxide anion radical effect, along with total polyphenol content and total flavonoid content of Citrus hybrid 'Hamilgam', C. unshiu, C. natsudaidai. The total polyphenol content and total flavonoid content were the highest in the Hamilgam. The major flavonoids of Hamilgam and Natsudaidai were naringin and neohesperidin, and those of Unshu were narirutin and hesperidin, as determined by HPLC. Especially, the neohesperidin content of Hamilgam showed much higher (100 times over) than that of Unshu. However, the aglycone form was not found. DPPH and ABTS radical scavenging activities were the highest in Hamilgam peels. Hydroxyl radical scavenging activity was high in the order of Unshu, Hamilgam and Natsudaidai. Superoxide anion radical scavenging of 3 cultivars peels displayed low activities compared to DPPH and ABTS radical scavenging. Based on these results, Hamilgam peel extracts possess antioxidant activities and may thus serve as potential sources of functional food, cosmetic products, etc.

• Applied Biological Chemistry
• /
• v.34 no.4
• /
• pp.318-326
• /
• 1991

This study was devised to investigate the effects of flavonoids on carbon tetrachloride toxicity of rats. Through the experiments, the contents of total cholesterol, transaminase(GOT, GPT) and alkaline phosphatase(Alk. P) activities in the liver and serum were determined. The results obtained are summarized as follows; (1) The liver cholesterol concentration of flavonoid injected groups were remarkably increased up to 45% at 2 days after $CCl_4$ injection and then the values were almost recovered to the level of control group at 4 days after $CCl_4$ injection. The increase of serum cholesterol content was inhibited by the flavonoids after $CCl_4$ injection, but the result was not significant. (2) Flavonoids injection was found to have the ability to decrease the elevated serum GOT, Alk. P activities resulting from injection of $CCl_4$ and induce rapid recovery from such an elevated level and the extent of such a decreasing action was greatest in hesperidin injection group. The liver microsomal Alk. P and GOT activities were not affected by the treatment of flavonoids. (3) The elevated serum and liver microsomal GPT activities induced by $CCl_4$ injection were inhibited by the injection of flavonoids.

• Journal of the East Asian Society of Dietary Life
• /
• v.21 no.5
• /
• pp.661-668
• /
• 2011

This study was conducted in order to determine the optimum conditions for the production of fermented grapefruit extract showing high cell growth, antioxidant activity and total flavonoid content. Five lactic acid bacterial strains - Lactobacillus plantarum KCTC3104, Lactobacillus brevis KCTC3102, Weisella cibaria KCTC3746, Leuconostoc citreum KCTC3526 and Leuconostoc mesenteroides KCTC3505 - were evaluated first in order to determine the optimum strain able to grow with high efficiency on grapefruit as a substrate and possesses higher antioxidant activity and flavonoids content. Among these strains, L. mesenteroides KCTC3505 was selected as a starter culture. To estimate the available or effective content of grapefruit in basal medium, the effects of 30%, 50%, and 70% grapefruit contents on the performance of fermentation were tested, and it was found that grapefruit can be added at 70% levels to medium. In this study, three factors of fermentation conditions - incubation time, sucrose, and glucose contents - were evaluated for their effects on fermentation performance. Taguchi experiment design was employed and the responses of experiments were calculated using signal and noise ratio calculation with larger-the-best characteristics. Finally, the optimum conditions for the manufacture of fermented grapefruit extract were as follows: grapefruit 70%, sucrose 10 g/L, glucose 10 g/L, sodium acetate 1 g/L, NaCl 1 g/L, dipotassium phosphate 0.1 g/L, magnesium sulfate 0.01 g/L and 16 hr of incubation.

• Korean Journal of Food Science and Technology
• /
• v.51 no.6
• /
• pp.592-595
• /
• 2019

Paprika (Capsicum annuum L.) contains various phytochemicals, including carotenoids, ascorbic acid, tocopherol, flavonoids, and phenolic compounds, as well as natural food colorants. Very little information is available regarding wine produced from different colored paprikas. The objectives of this study were to prepare wines from red, orange, and yellow paprika and evaluate their physicochemical characteristics. The alcohol concentration, pH, titratable acidity, and reducing sugar content were not significantly affected by the type of paprika. Hunter's color values varied with the color of paprika. The total mineral content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging potential of red paprika wine were significantly higher; however, the total polyphenol content of yellow paprika wine was significantly higher than that of the other wine samples. This study suggested that paprika could be used to prepare wine and red paprika might be appropriate for producing good-quality wine.

• The Korean Journal of Community Living Science
• /
• v.28 no.1
• /
• pp.103-113
• /
• 2017

This study was designed to investigate effective preprocess methods for the antioxidant activity of Lycopus lucidus Trucz tubers extract. Lycopus lucidus Trucz tubers (LlTT) were treated with D (Dried), SD (Steamed and Dried), ASD (Alcohol-Steamed and Dried), DR (Dried and Roasted), SDR (Steamed, Dried and Roasted), and ASDR (Alcohol-Steamed, Dried and Roasted). Solid content was high in Lycopus lucidus Trucs tubers, which were roasted after drying (especially SDR, ASDR). Total sugar and reducing sugar contents were high in roasted ones. Total polyphenol and flavonoid contents were high upon alcohol-steaming in both the dried and roasted groups. Antioxidant activities of LlTT extracts showed effective nitrate scavenging ability, ABTs radical scavenging ability, Xanthine oxidase inhibitory activity, and DPPH radical scavenging ability. As a result, roasting or steaming process (especially using alcohol) can be helpful to obtain the highly antioxidative extract of Lycopus lucidus Trucs tubers.

• Culinary science and hospitality research
• /
• v.23 no.3
• /
• pp.8-14
• /
• 2017

The purpose of the study is to examine the physicochemical and quality characteristics of fermented soybean paste sauce containing lotus leaf powder at concentrations of 0% (control), 2%, 4%, 6% and 8%. The color of increasing the amount of concentrated lotus leaf powder in the fermented soybean paste sauce tended to increase the pH, total soluble solids, saltinity and viscosity. It also tended to increase total polyphenol, flavonoids content and DPPH radical scavenging ability. The total bacteria numbers increased with storage period, and those of fermented soybean paste sauce with 4% lotus leaf powder were lower compared to the other samples. The results of this study suggest that lotus leaf is a beneficial ingredient for increasing quality characteristics and the functionality of fermented soybean paste sauce.

• The Journal of Internal Korean Medicine
• /
• v.40 no.3
• /
• pp.331-342
• /
• 2019

Objectives: Samul-tang is commonly used to alleviate the side effects of chemotherapy. This study aimed to establish an efficient method of extracting ACTS002 based on Samul-tang using the yield, high-performance liquid chromatography (HPLC), and antioxidant assay. Methods: ACTS002 was extracted from each extraction solvent, and the contents of 5-hydroxymethyl-2-furaldehyde (5-HMF), paeoniflorin, and ferulic acid were quantitatively analyzed and compared using HPLC. Moreover, the antioxidant activities of ACTS002 were measured using total flavonoids, total phenolic compounds, 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), and Ferric reducing/antioxidant power (FRAP). Results: All of the components were set as the index contents because they were easy to process. The antioxidant activity of total flavonoids was the highest in 70% ethyl alcohol extracts, and total phenolic compounds were the highest in 50% ethyl alcohol extracts. In DPPH, 50% ethyl alcohol extracts showed the highest activity, and in ABTS 70% ethyl alcohol extracts were the highest. In FRAP, 70% ethyl alcohol extracts showed the highest activity. Conclusions: ACTS002 can control quality by setting 5-HMF, paeoniflorin, and ferulic acid as the index contents. The antioxidant activity measurement was relatively high in the 50% and 70% ethyl alcohol extracts. Our results can predict the possibility of a pharmacological activity and the standardization of ACTS002.

• Korean Journal of Plant Resources
• /
• v.34 no.6
• /
• pp.527-535
• /
• 2021

Legumes have been important components of the human diet. They contain not only protein, starch, and dietary fiber, but also various phenolic compounds such as flavonoids and phenolic acids. The importance of phenolic compounds to human health is well known due to their antioxidant activities. In this study, three legumes (adzuki beans, common beans, and black soybeans) frequently cultivated in Korea were evaluated for their total phenolic content (TPC) and antioxidant activities using DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2'-azinobis (3-ethylbenzothiazoline 6-sulfonate)), and FRAP (ferric reducing antioxidant potential) assays. In addition, correlations between agricultural traits and antioxidant activities of these three legumes were analyzed. Antioxidant activities assessed by DPPH, ABTS, and FRAP assays and TPC showed wide variations among legumes types and accessions. Among the three legumes, adzuki beans showed higher TPC and antioxidant activity than the other two legumes. In correlation analysis, seed size showed negative correlations with antioxidant activities and TPC. In principal component analysis and hierarchical clustering analysis, each of the three legumes was clearly separate. Results of this study can be used as basic information for developing functional materials for each legume. They can also help us understand the overall antioxidant activity of the three legumes.

• Food Science and Preservation
• /
• v.30 no.6
• /
• pp.991-998
• /
• 2023

This study investigated the antioxidant activity of Aronia vinegar during acetic acid fermentation. As a result of acetic acid fermentation at 30℃ for 30 days with different initial ethanol contents, it was found that adjusting the initial ethanol content to 6% was optimal, at which 4.1% of acetic acid was produced. During fermentation under optimal conditions, the total polyphenol content decreased, but the content was higher than that of the control brown rice vinegar but lower than that of grape vinegar. The contents of flavonoids and tannins showed a decreasing pattern as acetic acid fermentation progressed, but they were higher than those of brown rice vinegar and grape vinegar. The DPPH scavenging activity was higher than 95.7% in all test groups, indicating that it would be possible to produce high-quality Aronia vinegar using the acetic acid fermentation method.

• The Korean Journal of Community Living Science
• /
• v.28 no.2
• /
• pp.203-215
• /
• 2017

This study was carried out to compare the major nutrient components and antioxidant activities of Stachys sieboldii Miq leaf and root powders. For proximate compositions, crude protein and crude fat contents of leaf powder were higher than those of root powder, whereas contents of crude ash and carbohydrates were lower in leaf powder. The content of glutamic acid was greater in amino acids of leaf and root powders, and contents of total amino acids and essential amino acids were higher in leaf powder compared with root powder. Root powder contained a higher level of total unsaturated fatty acids than leaf powder. Total contents of organic acids were higher in leaf powder; tartaric acid was the major organic acid in leaf powder, and malic acid was the major organic acid in root powder. The content of vitamin A was higher in leaf powder than in root powder. However, vitamin E content was higher in root powder than in leaf powder. Total mineral contents of leaf powder were higher than those of root powder, and mineral contents of leaf and root powders were in the order of K>Ca>Mg. Extract yields of leaf and root powders were 27.21% and 58.51%, respectively. Total polyphenols and total flavonoids of leaf extract were 236.35 mg/g and 1.90 mg/g, respectively, which were higher than those of root extract. The $IC_{50}$ values of leaf and root ethanol extracts based on DPPH hydroxyl scavenging were 0.69 mg/mL and 5934.31 mg/mL, respectively, and antioxidative activities of ethanol extracts from all Stachys sieboldii Miq parts dose-dependently increased. These results suggest that Stachys sieboldii Miq can be recommended as an edible functional food material.