• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.189-197
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• 2014

Onion juices were prepared by various heat treatments (at $105-120^{\circ}C$ for 4.5-5.5 h), from the onions cultivated with increasing numbers of sulfur applications (once for Sulfur-1, four times for Sulfur-4). As heat treatment intensity increased, the onion juices darkened (p<0.001), which adversely affected the sensory preference. In addition, increasing the heating temperature significantly increased the organic acid content of onion juices (p<0.001), and therefore, decreased pH (p<0.001). Heat intensity did not affect the thiosulfinate content of onion juices, suggesting that the rate of decomposition of thiosulfinate into low-molecular weight sulfur derivatives is similar over the temperature range of $105-120^{\circ}C$. Total flavonoids were higher in onion juices derived from Sulfur-4 than in Sulfur-1 onions, and increased with heat treatment intensity (p<0.001). These results indicated that heat-facilitated conversion of bound forms of flavonoids to their free forms increases the extractability of flavonoids from onions.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.219-226
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• 2009

Red ginseng extract was added to Yanggaeng to determine a practical use for the herb which has medical usage and functionality. We examined the antioxidant activity and quality characteristics of Yanggaeng prepared with different amounts (as ratios of 1%, 2%, 3% to the total materials) of red ginseng extract, as well as those of commercial red ginseng Yanggaeng. The antioxidant activity of the Yanggaengs samples was estimated by the DPPH free radical scavenging activity, $ABTS^{+\cdot}$ scavenging activity, and reducing power. The antioxidant activity of the Yanggaeng increased as a result of the addition of the red ginseng extract. Levels of polyphenol compounds and flavonoids increased according to the extract concentration. The quality characteristics of the red ginseng Yanggaeng were estimated in terms of pH, sugar content, viscosity, color, texture profile analysis, and sensory evaluations. With increasing concentrations of the extract, viscosity and sugar content increased, but pH decreased. In terms of the overall palatability, color, taste, flavor, and hardness, the 3% red ginseng Yanggaeng was determined as the best among the tested samples. Also, the 3% red ginseng Yanggaeng had higher scores than the commercial red ginseng Yanggaeng.

• The Korean Journal of Food And Nutrition
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• v.28 no.2
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• pp.196-201
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• 2015

To improve functionality of rice, we manufactured mixed cereals and mixed cereals with taste materials and evaluated their antioxidant component (ascorbic acid, tocopherols, polyphenols and flavonoids) contents and sensory evaluation. Ascorbic acid content in water extract of the control was 6.68 mg%, and mixed cereals were 18.23 and 21.84 mg%, respectively. Ascorbic acid content in methanol extract of the control was lower than those of mixed cereals too. ${\beta}$-Tocopherol was the only tocopherol detected in the control. However, tocopherols detected in mixed cereals were ${\alpha}$-, ${\beta}$-. ${\gamma}$-, ${\delta}$-tocopherol and ${\alpha}$-, ${\gamma}$-tocotrienol, with a highest content of ${\gamma}$-tocopherol. Total tocophenols content of the control was 1.26 mg%, whereas, those of mixed cereals were 19.24 and 39.32 mg%, respectively. Polyphenols contents in water extract of the control was 2.20 mg%, and mixed cereals were 14.38 and 21.91 mg%, respectively. In addition, polyphenols contents in methanol extract of mixed cereals were higher than that of the control, too. Flavonoids were undetected in water extract of the control, but flavonoids contents of mixed cereals were 42.45 and 32.54 mg%, respectively. In methanol extracts, flavonoids contents of the control and mixed cereals were not significantly different. The sensory parameters including taste, flavor, color, texture and overall acceptance of control were lower than those of mixed cereals. Especially, mixed cereals with taste materials was the highest acceptance.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.772-782
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• 2013

A study is undertaken to examine the effects of the additional frozen blueberry powder and anthocyanin powder extracted from black beans to quality attributes of pound cakes. Frozen blueberry powder and anthocyanin powder extracted from black beans are being added to the flour at a ratio of 0.5, 1.5, 2.5, and 3.5% respectively. The antioxidant activity is highly correlated with the total phenolic and total flavonoids contents of frozen blueberry powder and anthocyanin powder extracted from black beans of pound cakes, respectively (r=0.8423, p<0.001 r=0.9449, p<0.001). The quality characteristics of the specific volumes decreased significantly with increasing substitution levels of frozen blueberry powder and anthocyanin powder extracted from black beans (p<0.01). The lightness significantly decreased with increasing frozen blueberry powder and anthocyanin powder extracted from black beans of pound cakes' crusts and crumbs (p<0.01). The hardness, chewiness and gumminess tend to reduce, while the cohesiveness increase in both powders. The consumer acceptability score for 0.5~3.5% of frozen blueberry powder and anthocyanin powder extracted from black beans pound cakes ranked significantly (p<0.01) higher than those of the other groups according to taste, flavor and overall preferences. These results show that frozen blueberry powder and anthocyanin powder extracted from the black beans are a good ingredient for increasing consumer acceptability and overall healthy.

• Journal of Plant Biotechnology
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• v.40 no.3
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• pp.178-183
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• 2013

Traditionally, Codonopsis lanceolata root have been used as a source of natural heath food. This study was initiated to investigate the impacts of methyl jasmonate (MeJA) and salicylic acid (SA) on adventitious growth C. lanceolata, the production of secondary metabolites, such as flavonoids, total phenolic compound, antioxidative activity (DPPH). The highest phenolics content was observed in treatment of 20 uM MeJA (74.53 mg/g). The content of total flavonoids followed the similar pattern as that of total phenolics, showing 38.45 mg/g of C. lanceolata treated by 20 uM MeJA. The DPPH scavenging activity was 24.2 ($IC_{50}$) of C. lanceolata treated by 20 uM MeJA. These results provide useful information for enhancing biological properties of cultural roots of C. lanceolata.

• Korean Journal of Plant Resources
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• v.24 no.6
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• pp.659-665
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• 2011

The aim of this study was to determine total phenolics (TP) content, total flavonoids (TF) level, and antioxidant activity of methanol extracts from leaf parts of 15 Vietnamese wild plants. TP content showed the highest amount in methanol extracts from Altenanthera sessilis ($409.7{\pm}1.4$ ppm), and followed by Eclipta prostrata ($183.6{\pm}3.8$ ppm) and Cassia tora ($159.3{\pm}5.7$ ppm). The highest TF level also was found in A. sessilis ($156.3{\pm}1.7$ ppm), followed by E. prostrata, and C. tora, showing similar tendency to TP. Methanol extracts of A. sessilis, E. prostrate and C. tora at 1000 ppm exhibited the highest DPPH radical scavenging activity by 94.5, 92.6 and 92.7%, respectively. The methanol extracts from A. sessilis showed the highest ABTS and nitrite scavenging activities by 97% and 92%, respectively. The highest correlation coefficient ($r^2$) was 0.9522 between TP and TF, and followed by 0.8919 between DPPH and ABTS activities. However, polyphenols and antioxidant activities showed low correlation coefficients, ranging from $r^2=0.4114$ to 0.4826. It was concluded that Vietnamese wild plants contain polyphenol compounds with antioxidant activities depending on plant species.

• Korean Journal of Medicinal Crop Science
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• v.20 no.6
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• pp.479-486
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• 2012

The production of adventitious roots derived from root explant of Echinacea angustifolia and its secondary metabolite content were assessed in different types and levels of auxin. The induction of adventitious roots from root explant cultured in Murashige and Skoog solid medium supplemented with 1.0 mg/L indole -3-butyric acid (IBA) attained highest as 20.87 mg fresh weight and 3.07 mg dry weight per culture but root suspension culture at the same concentration of IBA enhanced biomass production as 3.07 g fresh weight and 0.38 g per culture after 4 weeks in culture. 3.0 mg/L ${\alpha}$-naphthalene acetic acid (NAA) treatment had similar effect on root biomass production as 3.07 g fresh weight and 0.38 g per culture with liquid suspension culture, whereas adventitious roots exposed to over 3.0-5.0 mg/L IBA or 5.0 mg/L NAA were less responsive by reducing the number of adventitious roots and/or changing root morphology such as short and thick. The content of secondary metabolites such as phenolic, flavonoids and total caffeic acid in adventitious roots cultured on MS medium supplemented with 1.0 mg/L IBA were attained highest as 27.20, 9.60. 10.67 mg/g dry weight, respectively. Overall, the best production of root biomass and secondary metabolites were given by 1.0 mg/L IBA.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.828-831
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• 2007

We evaluated the effects of heat treatment on various properties of onion extracts (Allium cepa). Onion was heated at various temperatures ($110-150^{\circ}C$) for various times (1-5 hr), and the total polyphenol, flavonoid, and free sugar contents, and antioxidant activity were investigated. With increased heating temperatures and exposure times, the total contents of polyphenols and flavonoids, as well as antioxidant activity increased. The highest total polyphenol content (189.80 mg/100g) occurred after heating for 2 hr at $140^{\circ}C$. The highest total flavonoid content (252.51 mg/100g) occurred after heating for 3 hr at $150^{\circ}C$. The antioxidant activity assessed using the DPPH method was highest, at 2.1 mg/mL ($IC_{50}$ value), after heating for 2 hr at $150^{\circ}C$. Correlations between antioxidant activity and the total polyphenol, total flavonoid, and fructose contents were highly significant (all p<0.01). The optimal heating time and temperature were 2 hr and $130^{\circ}C$.

• Horticultural Science & Technology
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• v.29 no.6
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• pp.583-591
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• 2011

'Formosa' plums were picked at three maturity stages according to skin redness, treated with $1{\mu}L{\cdot}L^{-1}$ 1-MCP at $10^{\circ}C$ for 24 h and then stored for 21 days at $10^{\circ}C$. Ethylene production, respiration rate, firmness, color, TSS, TA, and ethanol concentration were determined. Total phenolic content, total flavonoid content, and antioxidant capacity were determined periodically by separating the flesh from the peel. Ethylene production and respiration rate were strongly inhibited in all stages of the 1-MCP-treated fruit, while ethylene production dramatically increased in all stages of non-treated fruit until 11 days after harvest, after which it decreased until the end of the experiment. The respiration rate of the stored fruit increased for 11 days in stages 1 and 2 and for 7 days in stage 3 and decreased after. 1-MCP-treated fruit in all stages showed delay in fruit quality changes such as firmness, TA, skin color, and ethanol concentration, but non-treated fruit did not. Total phenolic contents, total flavonoid contents and antioxidant capacity of 'Formosa' plums were not affected by 1-MCP treatment or maturity stage. However, those values were higher in the peel than in the flesh.

• Journal of Applied Biological Chemistry
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• v.65 no.4
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• pp.413-419
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• 2022

The applicability of Brussels sprouts, which are widely cultivated in Jeju, as a functional biomaterial in the cosmetics and food industries is investigated. The active ingredients (total phenols and flavonoids, β-carotene, vitamin C, free sugar, minerals, glucosinolates, and isothiocyanates) and antioxidant activities of 70% ethanol extracts of Brussels sprouts and cabbage were analyzed. The total phenol, flavonoid, vitamin C, and β-carotene contents of Brussels sprouts were approximately 36%, 2.5 times, 2.3 times, and 65% higher than those of cabbage, respectively. The total free sugar content of Brussels sprouts was 58%-72% lower than that of cabbage. The K content was the highest among the other minerals, and there was little difference between the two samples. The Na content was approximately three times higher in cabbage than in Brussels sprouts. The total glucosinolate content of Brussels sprouts was 34.5 mol SE/g DW, twice that of cabbage. The sinigrin content of Brussels sprouts was thrice (10.06 μmol/g DW) that of cabbage. The isothiocyanate (sulforaphane, I3C) content in Brussels sprouts was double that of cabbage. The antioxidant activity of Brussels sprout extract was 2.5 to 2.8 times higher in 1,1-Diphenyl-2-picrylhydrazyl radical scavenging capacity and 3.3 to 3.6 times higher in 2,2'-Azino-bis(3-ethybenzothiazoline-6-sulfonic acid) radical scavenging capacity than those of cabbage extract. These are important basic data for the study of glucosinolates and isothiocyanates, which have anticancer activity, as well as antioxidant-related substances of Brussels sprout, which has high potential for use as a biomaterial in functional foods and cosmetics.