• Journal of Life Science
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• v.28 no.10
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• pp.1156-1162
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• 2018

To investigate the anti-thrombotic activities of the lotus (Nelumbo nucifera Gaertner), various hot-water extracts were prepared from the leaf, pod of seed (PS), seed, embryo of seed (ES), root, and the node of root (NR) of the lotus. The highest extraction ratio was found in the NR (20.3%), followed by the seed, root, leaf, ES, and PS. These extracts had pH and acidity levels ranging from 5.6~6.5 and 0.06~0.20%, respectively. The seed extract showed 70% brix, whereas the leaf and PS extracts showed less than 0.1% brix. The highest contents of total polyphenol (179.7 mg/g), total flavonoids (161.4 mg/g), and reducing sugar (161.4 mg/g) were observed in the leaf extract, and the highest total sugar content (873.0 mg/g) in the seed extract. Anti-coagulation assay of the extracts of NR, leaf, and PS showed strong activities. In particular, at a concentration of 5 mg/ml, the PS extract had 15-fold extended thrombin, prothrombin, and activated partial thromboplastin times. However, only the ES extract showed activities inhibitory to platelet aggregation, with treatment with 0.25 mg/ml of ES extract decreasing platelet aggregation to 25.1%, a reduction comparable to that effected by aspirin. The extracts other than the seed extract showed no hemolysis activities against human RBC at treatments of up to 1 mg/ml. These results suggest that the NR, PS, seed, and ES, all byproducts of the lotus agriculture industry, have high potential as novel sources of anti-thrombotic agent.

• Food Science and Preservation
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• v.15 no.3
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• pp.461-468
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• 2008

To obtain basic da1a on the preparation of Cudrania tricuspidata leaves tea, the quality and anti-oxidative characteristics of dried raw leaves (RT), pan-fired leaves tea (PT) and fermented leaves tea (FT) were investigated. General characteristics of RT, PT and FT, respectively, were: moisture content 18.47, 6.23 and 8.50%; crude protein content 17.77, 20.46 and 19.13%; and carbohydrate content 54.42, 62.52 and 61.96%. The crude lipid and ash contents were in the range 0.05 - 0.07% and 9.27 -10.74% respectively; the water soluble solid content was in the order FT > PT > RT and ranged from 23.10 - 37.38%; there were no significant differences in the total polyphenol content (815.24 - 835.16 mg%). Although $L^*$ values of PT (20.94) and FT (20.85) were lower than those of RT (34.71), the $a^*$ value in PT and the $b^*$ value in FT were highest. In all ethanol extracts the reducing power, electron-donating ability and superoxide dismutase (SOD)-like activity increased in a concentration-dependent manner. Furthermore, the activity in FT was higher than in PT or RT. The total free amino-acid content was higher in FT (1429.93 mg%) than RT (1108.94 mg%) or PT (833.13 mg%). The major amino acids were L-asparagine and L-valine in RT, L-cysteine and L-glutamic acid in PT and L-proline in FT. In a sensory evaluation of PT and FT, bitter and astringent tastes were decreased relative to RT, while sweet and savory tastes, flavor, color and overall acceptability were increased. These results indicate that FT bas a higher antioxidant effect and free-amino-acid content than PT, while the sensory quality of FT is similar to that of PT.

• Microbiology and Biotechnology Letters
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• v.42 no.2
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• pp.162-169
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• 2014

In the course of study for the development of functional food using red beans (azuki beans, Phaseolus radiatus L.), the ethanol extracts from raw-red bean (RRB) and boiled-red bean (BRB) were prepared, and the components and various biological activities of both were compared. It was observed that the extraction yield, and the total polyphenol content, of the BRB were 1.2 times higher than that of the RRB. However, the contents of total flavonoid, total sugar and reducing sugar in the BRB were 30, 27.9 and 30.8% respectively when compared with those of RRB. In relation to antioxidative activity, both RRB and BRB exhibited moderate DPPH anion, ABTS cation, and nitrite scavenging activities and reducing power, though in all cases RRB demonstrated stronger activities than BRB. The extracts of RRB and BRB did not reveal any antimicrobial activities. In a ${\alpha}$-amylase inhibitory activity assay, RRB was higher than BRB, while BRB showed higher ${\alpha}$-glucosidase inhibitory activity than RRB. A strong and particular activity was observed in an anti-thrombosis activity assay of RRB. The extract of RRB demonstrated strong inhibitions against prothrombin and blood coagulation factors, with moderate thrombin inhibition. However, the extract of BRB did not exhibit any significant anti-thrombosis activity. Our results indicate that RRB has different, but useful biological activities, and loss or elimination of the biologically active substances in RRB occurs during the production of BRB. Therefore, to develop more functional foods from red beans, a study of suitable boiling, heating and drying processes is essential, and the efficient re-use of boiled waste water from the boiling process is necessary. These results could be applied to the further development of functional red bean beverages and sweat red bean pastes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.962-968
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• 2011

The objective of this study was to investigate the chemical components and quality characteristics of three waxy corn varieties (Heukjinju, Ilmi, and Yeonnong1) harvested by conventional cultivation (CC) and environmentally-friendly cultivation (EFC). Crude ash content of the three corn varieties was higher, but not significant, in CC than EFC. Crude fat and protein contents in Heukjinju were higher in EFC, and amylose content was significantly higher (p<0.001). Free sugar, minerals, and fatty acid composition patterns varied according to the cultivation method. Vitamin E contents in the Heukjinju and Yeonnong1 cultivars were higher in CC than EFC. Total polyphenol content of waxy corns on EFC and CC were 175.28 and 204.00 mg/100 g, respectively, in the Heukjinju cultivar (p<0.01), and 148.64 and 158.42 mg/100 g, respectively, in the Ilimi cultivar, and 123.24 and 128.30 mg/100 g, respectively, in the Yeonnong1 cultivar. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity on EFC and CC was 1.51 and 1.76 in Heukjinju cultivar (p<0.05), 0.29 and 0.34 in Ilmi cultivar (p>0.05), and 0.39 and 0.42 mg trolox eq/g in Yeonnong1 cultivar (p>0.05), respectively. However, 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonate) radical scavenging activity was higher in CC than EFC.

• Food Science and Preservation
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• v.21 no.2
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• pp.193-198
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• 2014

The quality and antioxidative characteristics of drinks prepared with different mixing ratios of black garlic and Oenanthe javanica DC., BD-1 (black garlic only), BD-2 (black garlic:Oenanthe javanica DC.=2:1), BD-3 (black garlic:Oenanthe javanica DC.=1:1), and BD-4 (black garlic:Oenanthe javanica DC.=1:2), were studied. The pH increased with the increasing concentration of Oenanthe javanica DC. extract in all the tested drinks, but the sugar contents decreased. The total polyphenol contents of the drinks were 28.48 ${\mu}g/mL$ (BD-1), 41.91 ${\mu}g/mL$ (BD-2), 42.36 ${\mu}g/mL$ (BD-3), and 46.96 ${\mu}g/mL$ (BD-4). The SOD-like activity was highest for BD-4 (18.60%), followed by BD-3 (15.53%), BD-2 (12.53%), and BD-1 (10.27%). The thiobarbituric acid reactive substances (TBARS) was highest for BD-4 (52.51%), followed by BD-3 (45.70%), BD-2 (39.44%), and BD-1 (28.72%). The ferrous ion chelating activity increased with the increasing concentration of Oenanthe javanica DC extract, and BD-4 showed the best activities among all the tested drinks. The water-soluble vitamin content (vitamins B1, B2, B6, and C) of BD-4 (1197.77 ${\mu}g/mL$) was higher than those of the other drinks (BD-1, 213.02 ${\mu}g/mL$; BD-2, 477.87 ${\mu}g/mL$; BD-3, 914.72 ${\mu}g/mL$), and the vitamin C (806.21 ${\mu}g/mL$) content of the water-soluble vitamins at BD-4 was higher than those of vitamins B1 (68.04 ${\mu}g/mL$), B2 (312.51 ${\mu}g/mL$), and B6 (11.01 ${\mu}g/mL$). BD-4 showed the best score in the sensory evaluations, such as in the evaluation of the color, flavor, taste, and overall acceptability.

• Food Science and Preservation
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• v.30 no.6
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• pp.1095-1106
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• 2023

This study investigated the anti-oxidative and anti-inflammatory effects of Aster glehni (AG) extract in RAW 264.7 cells and Caenorhabditis elegans. The total polyphenol and flavonoid contents were higher in the ethanol extracts than in the hot water extracts. As a result of measuring the moisture contents (%) and extraction yields (%) of AG and drying A. glehni for processing (DAG), 70% ethanol, which has the highest percentage of extraction yield, was selected as the final solvent. DPPH radical scavenging activity showed higher antioxidant activity of ethanol extracts of DAG than AG. The cytotoxicity assay of the AG or DAG ethanol extracts was treated at different concentrations (25, 50, and 100 ㎍/mL), and cell viability rates were higher than 80% at all concentrations. The LPS-stimulated nitric oxide (NO) production in RAW 264.7 was significantly reduced at all concentrations of AG and DAG groups. As a result of measuring the gene expression of iNOS, which induces NO production, the AG or DAG group decreased by 33% and 32%, compared with the phosphate buffer saline (PBS) group. Under inflammatory stress conditions, the survival rate of C. elegans treated with AG or DAG ethanol extract with LPS showed concentration-dependent improvement in survival rate compared with the PBS group. Considering these results, AG could potentially be developed as an antioxidant and anti-inflammatory functional food material.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.830-841
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• 2015

This study compared the physicochemical characteristics, proximate composition, taste compound and antioxidant properties of Sikhye prepared with pigmented rice. Proximate composition showed a significant difference depending on the type of pigmented rice except crude fat contents and pH, color was a significant difference depending on the type of pigmented rice. The highest brix degree was $15.07^{\circ}Brix$ in red and black rice Sikhye. Each highest value of reducing sugar and free sugar content showed milled rice and brown rice Sikhye. Titratable acidity and total acidity of the pigmented rice Sikhye were highest for black rice Sikhye, free sugar content were highest for green rice Sikhye. Analysis of their relative antioxidative properties indicated that black rice Sikhye had the highest total polyphenol, flavonoid, and anthocyanin content, the highest levels of DPPH radical scavenging ability, and the highest level of reducing power and ferric reducing ability of plasma scores. Principal component analysis suggested that black rice Sikhye had a strong association with antioxidant properties, brown and red rice Sikhye had the strongest association with the sweetness and unique flavor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.242-249
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• 2015

This study examined the antioxidant and antimicrobial activities of 70% ethanol extracts and water extracts of Allium hookeri root. We evaluated the effects of water extracts of A. hookeri root on storage of seasoned pork added with water extracts at $4^{\circ}C$ for 21 days in order to evaluate its potential as a functional food material. A. hookeri root water extracts displayed antioxidant activities (total polyphenol content and DPPH and ABTS radical scavenging activities) that were superior to those of 70% ethanol extracts. The 70% ethanol extracts and water extracts of A. hookeri root showed antimicrobial activities against food-borne Staphylococcus aureus bacteria that were about 1/400 times greater than that of vancomycin. Chemical composition analysis was conducted on pork seasoned with sauce containing 5%, 10%, and 15% water extracts. Moisture and crude ash contents significantly decreased as the amount of water extracts increased (P<0.05), and the highest crude protein content was in the 10% group. Acidity of seasoned pork increased proportionally in the early stages of storage, whereas it significantly decreased as the amount of water extracts increased after day 12 (P<0.05). Although the total number of bacteria in seasoned pork continuously increased during storage, growth of bacteria was significantly restricted as level of A. hookeri root water extracts increased (P<0.05). In the sensory evaluation, pork seasoned with 10% A. hookeri root water extracts showed the highest scores for taste, texture, and overall acceptance (P<0.05). In summary, A. hookeri water extracts display antioxidant and antimicrobial activities that can improve quality characteristics of seasoned pork and have potential as natural preservatives to restrict bacteria growth. Regarding the amount of extracts, 10% was determined to be the most appropriate level to minimize changes in seasoned pork during storage and improve sensory quality.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.807-819
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• 2012

To evaluate the functional characteristic and availability for drinking of the fermented Smilax china leaf tea by using different microbial species, various fermented leaf tea was prepared by non-fermentation (C), or the fermentation of Saccharomyces cerevisiae (S), Bacillus sp. (B), Bifidobacterium bifidus (L), Monascus pilosus (M) and Aspergilus oryzae (A), and sensory and antioxidant parameter of each brewed tea was observed. The color of the A tea was red, but the other teas were yellow in color. Furthermore, the aesthetic quality of the A and M tea was 3.95 and 3.30 point, respectively, and other teas (2.55~2.28) were similar to that of the C tea. TP of fermented tea water extract was lower than that of the C, although TF was not significantly different between the fermented and non-fermented tea. Especially, TF of the A tea was significantly lower than those of the other teas. The range of EDA ($1mg/m{\ell}$) of water and ethanol extracts of tea C and the fermented teas was 19.25~22.48%; however, tea A was only 8.04~12.49%. In addition, FRAP, FICA and LPOIA of teas were not significantly different between the fermented and non-fermented teas. On the other hand, XOIA and AOIA of tea ethanol extracts were slightly higher than those of water extracts. XOIA of water extract derived from the teas was 4.83~9.20%, while ethanol extract of these was 9.00~19.00%. However, XOIA of B and L teas water extract was not detected. Furthermore, AOIA of fermented tea water extract (30.17~48.52%) were lower than those of ethanol extract (44.09~66.93%). In this study, interestingly, antioxidant parameters, such as FRAP, FICA, LPOIA and AOIA, of the A tea water extract (0.1%) was higher than that of the other tea in spite of high decreasing rate in the contents of TP and TF. Therefore, above results imply the possibility of fermented Smilax china leaf tea as a functional food.

• Korean journal of food and cookery science
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• v.26 no.1
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• pp.88-94
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• 2010

This study was carried out to investigate the total polyphenol and flavonoid contents and antioxidative activities of the methanol extracts of Citrus sunki, C. unshiu and C. natsudaidai peels before and after drying. Total polyphenolic content was high in the citrus peels before drying compared to the dried peels, and highest in the order of C. sunki, C. natsudaidai and C. unchiu. On the other hand, flavonoid content was high in the dried citrus peels than in the citrus peels before drying, and was highest in the order of C. unshiu, C. natsudaidai, C. sunki, but in dried peels it was highest in the order of C. natsudaidai, C. unshiu, C. sunki. DPPH radical scavenging activity was highest in the order of C. natsudaidai, C. unchiu, C. sunki, and that in the citrus peels before drying was higher than in the dried peels. Inparticular, C. natsudaidai peels before drying showed higher activity than vitamin C in 0.5 or 1.0 mg/100 g. Hydrogen peroxide scavenging activity was highest in the order of C. unshiu, C. natsudaidai, and C. sunki in the citrus peels before drying. The dried peels were highest in the order of C. unshiu, C. natsudaidai, C. sunki at 0.5 mg/100 g, but high in order of C. natsudaidai, C. unshiu and C. sunki at more than 1.0 mg/100 g. Inparticular, all C. natsudaidai peels displayed high activity more than 87% at 2.0 mg/100 g. Clear patterns in alkyl radical scavenging activity could not be confirmed in Citrus species whether before or after drying of peels. Hydroxyl radical scavenging activity was highest in the order of C. natsudaidai, C. unshiu and C. sunki but was relatively low compared to the scavenging activity of other activated oxygen species.