• Journal of the Korean Applied Science and Technology
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• v.32 no.1
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• pp.127-135
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• 2015

The aim of this study was to investigate the antioxidant activity of thermal treatment yam (Dioscorea batatas DECNE.) in Korea. Thermal treatment yam was extracted by different solvents including 70% methanol, 70% ethanol and chloroform-methanol mixture (CM, 2:1, v/v). Then color property, total phenol content and antioxidant activity were analyzed. Yam possessed high $L^*$ value and $H\limits^{\circ}$ value, which were $54.92{\pm}2.18$ and $73.20{\pm}0.77$, respectively. Thermal treatment yam exhibited great antioxidant activity evaluated by ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, reducing power, and ferric reducing antioxidant power. Total phenol contents of various extracts from thermal treatment yam increased in the following order: 70% methanol extract ($63.53{\pm}0.33mg\;CAE/g$), 70% ethanol extract ($69.47{\pm}1.00mg\;CAE/g$) and CM extract ($97.49{\pm}0.66mg\;CAE/g$), respectively. The same trend was also could be found in antioxidant activity assays except for reducing power assay. These results implied that these extracts from thermal treatment yam might be useful to take a good part in prevention of human diseases and aging.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.433-439
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• 2005

Soybean is an important plant as it is the source of protein and oil as well as various phytochemicals that are related with biological activity. Over the past decades, scientists have conducted considerable research on the physiological properties of soybeans, especially isoflavones, which are the characteristic components in soybeans. However, there is no research on the properties or the bio-functionality of soybean leaf. Jangachi and kimchi are two of the traditional special dishes of Gyungsang Province in Korea which we made from soybean leaves. Depending on the recipe, green or yellow soybean leaves are used for the preparation of these two side dishes. We compared the antioxidative activity and measured the contents of isoflavones, total phenol, chlorophylls, carotenoids, and vitamin C in the ingredients (green and yellow soybean leaf) and the final side dishes (jangachi and kimchi). We Int report that isoflavones were contained in soybean leaf and that jangachi had the highest isoflavone contents among the samples. Yellow soybean leaf contained higher isoflavones than green soybean lear and kimchi. From the TEAC assay results, the sequence or antioxidative activities was yellow soybean leaf > soybean leaf jangachi > green soybean leaf > soybean leaf kimchi. The sequence was the same with total phenol contents, indicating that antioxidative activity is highly related with total phenol level. Chlorophylls, carotenoids and vitamin C existed abundantly in green soybean leaf. In conclusion, soybean leaf could be a good material for health due to the presence of isoflavones and the other useful antioxidants mentioned above.

• Bulletin of the Korean Chemical Society
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• v.31 no.12
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• pp.3567-3572
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• 2010

Black pine barks from the southern region of Korea were extracted using pressurized hot water and the water soluble extracts were then separated in a stepwise fashion using a variety of solvents, column chromatography (CC), thin layer chromatography (TLC), and high pressure liquid chromatography (HPLC). The antioxidant activities of each fraction and the active compounds were determined based on the radical scavenging activities of 2,2-diphenyl-1-picrylhydrazyl (DPPH), reductive potential of ferric ion, and total phenol contents. A DPPH test showed that the half maximal effective concentration ($EC_{50}$ value : $6.59{\pm}0.31\;{\mu}g/mL$) of the ethyl acetate fraction (ca. 0.67%) was almost the same as that of the control compounds and inversely proportional to the value of the total phenol contents. The cell viability of the water extracts was confirmed by methyl thiazol-2-yl-2,5-diphenyl tetrazolium bromide (MTT) with enzyme linked immune sorbent assay (ELISA). Catechin, epicatechin, quercetin and ferulic acid were isolated from the ethyl acetate fraction as active compounds and identified by nuclear magnetic resonance. The antioxidant activity as value of DPPH of each of the separated compounds was lower than the ethyl acetate fraction, and ferulic acid was the lowest among these compounds.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.63-71
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• 1995

Defatted sesame flour is the by-products obtained after oil extracting process. Although this flour has high quality and quantity of protein its use is limited only for animal feed and fertilization. Sesame seeds contain antinutrients such as oxalate, phytate and phenol compounds and these compounds lower their nutritive value. recently, ultrafiltration(UF) has been used to concentrate protein from various food sources. This study was carried out to examine the effects of UF with different membrane pore size on the components of sesame protein concentrates including antinutrients and to compare with that of conventional acid-precipitated sesame protein isolate. The protein contents of sesame protein concentrates prepared by JF using 10K, 30K, 100K were 84.2%, 82.7%, 76.4% and the protein yields were 36.44%, 34.69, 31.43% and the protein contents was 88.7% Alkali extraction process at pH 9.0 followed by UF technique reduced oxalate and phytate content. There were 85% and 94% reduction of oxalate and phytate content by UF with membrane pore size of 100K daltons, respectively. However, the content of total phenol compounds was not reduced by this method. About 99% of calcium and 50% of zinc were removed by UF with membrane of 100K daltons. total essential amino acid contents of sesame protein concentrates prepared by UF were decreased slightly when compared with acid-precipitated sesame protein concentrate.

• Journal of Plant Biotechnology
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• v.47 no.3
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• pp.248-253
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• 2020

Moringa (Moringa oleifera), which is native to tropical and subtropical climates, now grows in Korea due to its warming climate. Since it is also imported and used for food and other products in various countries, it is necessary to analyze the properties of moringa being imported into Korea. In this study, the antioxidant activity and total phenol and flavonoid content were high in the leaves and twigs and showed a positive correlation. The mineral content was also high in the leaves and twigs, and potassium ions were the most abundant mineral. In addition, seven phenolic acids (caffeic acid, chlorogenic acid, cinnamic acid, coumaric acid, ferulic acid, gallic acid, and syringic acid) and four flavonoids (kaempferol, myricetin, quercetin, and rutin) were detected in the leaves, twigs, and stems, and the ferulic acid and quercetin content was particularly high. The results of this study can be used as comparative data for domestic moringa growers in the future.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.8-12
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• 2002

The nitrite scavenging effect of three kinds of edible wild plants belong to Umbelliferaeceae family was investigated. The contents of crude protein, crude lipid and $\beta$-carotene of the plants were in the range of 22.99∼31.00%, 3.51∼5.08% and 5.40∼19.81 mg%, respectively. The content of ascorbic acid was very low and selenium was not detected in any samples. The contents of linoleic acid and linolenic acid were 66.46∼77.44%. The content of total phenol was 875.77 mg% in Ledebouriella seseloides WOLFF, which was the highest among the samples. The methanol fraction of the plant extract showed higher nitrite scavenging effect than the water fraction. The nitrite scavenging effects of the samples were the highest at pH 1.2 and lowest at pH 6.0, suggesting that it's pH dependent. Nitrite scavenging effect of methnol-soluble fractions obtained from Ledebouriella seseloides WOLFF was 95.3% at pH 1.2, which was the greatest among tested samples. There was a high correlation between the nitrite scavenging effect and the total phenol content.

• Korean Journal of Plant Resources
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• v.21 no.5
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• pp.402-407
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• 2008

Total phenol content was obtained from the stem extract of 7.8 (g/100g, D.W.) and root extract of 10.5 (g/100g, D.W.) on Rosa rugosa. S-4 and R-2 compounds were isolated from the stem and root of R. rugosa. The structure of S-4 and R-2 compounds was assigned as catechin by $^{1}H,\;^{13}C$ CNMR signal and TOF-MS. The tannin content of stem extract was 752.5 (mg/100g, D.W.) as 6.3 of gallic acid, 61.5 of epicatechin and 684.8 of catechin. The tannin content of root extract was higher about 2 times (1676.0) as 6.8 of gallic acid, 160.3 of epicatechin and 1508.5 of catechin than that of stem. It was shown that catechin was main compound in the stem and root extracts of R. rugosa. Antioxidant activities were stronger low concentration, and were not different of stem and root extracts. As the results, stem and root of R. rugosa were evaluated, as natural antioxidant resource.

• Korean Journal of Plant Resources
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• v.12 no.3
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• pp.215-220
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• 1999

To find out the temporal and spatial variations in contents of sugar, phenolic compounds and mineral, the sap of Acer mono MAX. were harvested from several regions and periods, and those contents were determined by solvent fractionation, TLC, HPLC and atomic absorption spectrophotometer. Most of all the free sugar contained in the sap of Acer mono MAX. was sucrose, with range of 1.35 to 3.41%. The content of total phenolic compound in the sap of Acer mono MAX. was distributed from 0.034 to 0.151 mg/100m1, and most of phenolic acid was phloroglucinol. The contents of Na, K, Ca and Mg were ranged from 24.11 to 33.15, from 13.75 to 22.10, from 47.19 to 88.00 and from 2.48 to 6.31 ppm, respectively. Contents of sugar, phenolic compounds and mineral decreased sharply at the later harvest. Comparing two different methods of the sap harvest, bore method and groove method, the contents of compounds in the study were determined higher with groove method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.997-1002
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• 2013

This study investigated the physicochemical properties (pH, Brix), total phenol content, antioxidant activities (DPPH radical scavenging activity and oxygen radical absorbance capacity (ORAC)), and nitrite scavenging activity of beverage concentrates and purees. All concentrates and purees were produced from natural materials and have been used as the main ingredients in health-related beverages. Our results show that the pH values and Brix of all concentrates and purees ranged from 2.81 to 5.12 and 1.70 to 70.30 Brix, respectively. The highest total phenol content (182.71 mg GAE/mL), DPPH radical scavenging activity (69.88%) and nitrite scavenging activity (28.19%) were obtained from acai berry puree. The concentrate from wild blueberry had the highest ORAC value ($27,514{\mu}M$ TE/mL). Among the correlation coefficient data, the total phenol content exhibited a high correlation coefficient (r=0.9099) and DPPH radical scavenging activity. These results suggest that concentrates and purees from natural materials contribute to antioxidant activities in healthy beverages.

• Journal of the Korean Applied Science and Technology
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• v.35 no.4
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• pp.1442-1455
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• 2018

The objective of this study was to examinate the differences of general component, chromaticity, pH, weight, loss on baking, specific volume bulk, diameter of upper side and height, mechanical texture, DPPH radical, ABTS radical, Total amount of phenol, Monacolin-K content, sensory test on Muffin using no Red Yeast Rice and different levels (2%, 4%, 6%, 8%, 10%) of Red Yeast Rice. pH was decreased as the amount of added Red Yeast Rice increased(control 8.35, RM2% 7.93, RM4% 7.86, RM6% 7.69, RM8% 7.49, RM10% 7.30). Weight and loss on baking were showed not too different depending the amount of added Red Yeast Rice, and the baking loss were at very low point. Adhesion, cohesiveness, elasticity, viscosity, and chewiness showed no attentive differences on mechanical texture analysis. As the level of Red Yeast Rice increased, DPPH radical, ABTS radical, and Total phenol content decreased. Monacolin K were at higher point as the level of Red Yeast Rice increased. The sensory test showed Taste, Texture, and Overall acceptability gained the highest point when using 4% of Red Yeast Rice. On the sensory test, 4% of Red Yeast Rice was considered to be the best level based on Flavor and Color. The results of these tests show 4% of Red Yeast Rice is most preferred and considered to be most suited with flour and rice flour.