• Journal of the Korean Applied Science and Technology
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• v.41 no.2
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• pp.520-529
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• 2024

Lycium barbarum extract has a high potential to be developed as a health functional food due to the various health-promoting effects of Lycium barbarum. This study analyzed changes in nutritional and functional components depending on the extraction solvent (purified water and a mixture of purified water and alcohol) and the condition of the sample. The nutritional components (carbohydrates, protein, fat, ash), organic acids, amino acids, total phenolic compounds, and total flavonoids of the extract produced during the extraction process were analyzed. The nutritional composition and functional substances of the extracts showed some differences depending on the type of solvent and the condition of the sample. The amounts of crude protein (7.61%), crude fat (1.63%), carbohydrate (90.22%), and ash (0.54%) of dried Lycium barbarum extract using purified water as a solvent were similar to those of the powder sample extract. The highest content of citric acid was 4.31 mg/mL, similar to the case of acetic acid, when the powder sample used a mixture of purified water and alcohol as a solvent. The highest amino acid content was 357.39 mg/mL when the powder sample was mixed with purified water and alcohol as a solvent. The total amount of phenolic compounds was 686.16 g/L when the powder sample was extracted with a mixture of purified water and alcohol as a solvent. The highest total flavonoid content was 111.32 g/L when the powder sample was extracted with a mixture of purified water and alcohol as a solvent.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.04a
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• pp.88-88
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• 2018

Coffee is one of the most popular drinks in the world. Roasting process of coffee bean is one of major steps to make coffee, however, there are few studies which analyzed chemical compounds in intermediate state of roasting coffee beans due to technical limitations to get coffee beans with the same roasting condition. We utilized Stronghold S7 pro roasting machine which guarantees the saming roasting conditions repletively with the aid of precise computer to control heat sources to get 20 steps (every 30 seconds) of roasted coffee beans during roasting process (10 min in total). Along with roasting process, phenolic compounds were decreased, which can be explained that roasting process cause phenolic compounds degradation. Caffeine is almost constant during roasting, reflecting that caffeine is not affected in roasting process. These samples presents that organic acids significantly increase along with the roasting process by HPLC analysis. With additional analysis of coffee beans, such as moisture contents, pH, as well as coffee tastes, our analysis will show detailed process of chemical compounds of coffee beans during roasting process.

• Journal of Food Hygiene and Safety
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• v.31 no.2
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• pp.119-125
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• 2016

Antioxidative components and activities of the extracts from Pleurotus ostreatus extracted at different ethanol concentration were analyzed and their correlation were investigated. Ergothioneine, total phenolic compounds, and flavonoid contents of the extracts from P. ostreatus extracted with hot water (0% ethanol) were the highest ($2.98{\pm}0.05$, $9.51{\pm}0.45$, and $2.83{\pm}0.03mg/g$, respectively) and the contents were decreased according to increase of ethanol concentration for extraction. DPPH and ABTS radical scavenging activities of the extracts from P. ostreatus extracted with hot water were the highest ($80.41{\pm}0.56$ and $91.47{\pm}0.11%$, respectively). FRAP value also showed the highest reducing power by $8.86{\pm}0.33\;FeSO_4\;eq$. mM in hot water extracts. Positive correlations were found between ergothioneine contents and antioxidative active components and antioxidant activity of the extracts from P. ostreatus. Results indicate that hot water extraction was most efficient for the extracts with high antioxidative activities from P. ostreatus.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.307-315
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• 2016

Purpose: The central composition design was used to optimize the mixture conditions of black garlic extract. Methods: The response surface methodology (RSM) was carried out from concentration of black garlic extract ($X_1$) and the amount of the black garlic extract ($X_2$) as independent variables, and salts ($Y_1$), reducing sugars ($Y_2$), the content of total phenolic compounds ($Y_3$) and ABTS radical scavenging activity ($Y_4$) as dependent variables. We confirmed the conditions that salinity was minimized and reducing sugar, total phenolic compounds and ABTS radical scavenging activity had maximum values through the response surface analysis. Results: All results had saddle points in originally set up conditions hence, ridge analysis was carried out for narrowing the experimental area. The minimum salt concentration was 16.03% at black garlic extract concentration of $14.84^{\circ}brix$ and contents of 9.26%. Reducing sugar content had maximum of value 7.30 g/mL at $24.58^{\circ}brix$ and contents of 8.08%. Total phenolic compounds contents and ABTS radical scavenging activity had maximum values at black garlic extract concentration of 20.33 and $25.02^{\circ}brix$. The results indicate that addition of black garlic extract contributed to increased reducing sugar, phenolic compounds contents and antioxidant activity of the soy sauce, but the salt concentration was not significantly affected. Conclusion: Based on the results of RSM, the optimum ranges of addition conditions for lowering the salt concentration and, increasing the sensory and functional ability of soy sauce were as follows: black garlic extract concentration of $15-25^{\circ}brix$ and content of 7.8-9.3%.

• Journal of Ginseng Research
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• v.34 no.1
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• pp.59-67
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• 2010

Response surface methodology was used to predict the optimum conditions of explosive puffing process for ginseng. A central composite design was used to monitor the effect of moisture content and puffing pressure on dependent variables such as functional compounds (extract yield, crude saponin, acidic polysaccharide, and total phenolic content) and sensory properties. Correlation coefficients $(R^2)$ of models for crude saponin, acidic polysaccharide, and total phenolic content were 0.9176 (p<0.05), 0.9494 (p<0.05), and 0.9878 (p<0.001), respectively. Functional compounds increased with decreasing moisture content and increasing puffing pressure. Overall palatability was high at 15-20% moisture content and 98-294 kPa of puffing pressure. On the basis of superimposed contour maps for functional compounds and overall palatability of puffed ginseng, the optimum ranges of puffing conditions were 10-17% moisture content and 294-392 kPa puffing pressure.

• Journal of Plant Biotechnology
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• v.45 no.4
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• pp.392-399
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• 2018

Fruits of 10 cultivars ('Blue Gold', 'Brigitta', 'Coville', 'Duke', 'Nelson', 'North Blue', 'Rancocas', 'Sierra', Sunrise, and 'Weymouth') of blueberries (Vaccinum corymbosun) were analyzed for characteristics, contents of total phenolic compounds and flavonoids and antioxidant activity in this study. Fruit weights ranged from 0.83 to 1.88 g. Total soluble solids concentration varied from 9.7 in 'Duke' to $16.6^{\circ}Brix$ in 'Sierra' with titratable acidities of 0.94 % in 'Sunrise' and 1.75% in 'Brigitta'. There are relatively high contents in 'North Blue' ($23.75mg\;GAE{\cdot}g^{-1}\;FW$) and low contents in 'Coville' ($17.15mg\;GAE{\cdot}g^{-1}\;FW$) in total phenolic compounds. Contents of total phenolic compounds were high in 'Nelson'($14.1mg\;QE{\cdot}g^{-1}\;FW$) and low in 'Duke' ($10.1mg\;QE{\cdot}g^{-1}\;FW$). Analysis of antioxidant activity of blueberry fruits showed that there were high acitiviites of ABTS+ radical scavenging in 'Rancoccas' (82.2%), 'Bluegold' (79.6%), and 'Nelson' (77.8%), and high activities of DPPH radical scavenging in 'Rancocca' (76.0%), and high in hydroxy radical scavenging in 'Nelson' (73.0%). Quantification analysis method of qualitative data showed that 'Bluegold', 'Nelson', 'Northblue', and 'Rancocas' had high contents of phenol and flavonoid compounds, and activity antioxidants of berries. Blueberry cultivars selected by statistical quantification analysis can be utilized as valuable genetic resources for breeding of blueberry with high antioxidant activities in the future.

• Korean Journal of Microbiology
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• v.35 no.3
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• pp.237-241
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• 1999

Phenolic resin wastewater contained 41,000 mglI phenol, 2,800 mg/l fonualdehyde and various chlorinated phenolic compounds. Candida tropicalis PW-51 isolated [rom the natural enVlfooment was able to degrade 1,000 mg/l phenol in the presence of 100 mglI formaldehyde, but it took much time to degrade phenol with the increase of formaldehyde in phenolic resin wastewater. %en the phenolic resin wastewater was diluted to 1/40, the initial concentration of phenolic compounds (phenols) was 882 mglI and degraded to 81 mglI by C tfVpicalis PW-51 in batch culture. In a continuous biological treatment, the phenolic resin wastewater was diluted to 40 (745 mglI), 20 (1,356 mglI), or 10 (2,875 mglI) times. The removal efficiency of phenols in 1/40- and lI20-diluted phenolic resin wastewater was about 92%, but the phenols in 1!1O-diluted wastewater were not degraded. The remained phenols in wastewater were absorbed by a mixture of activated carbon and rice bran (1:1, v:v) in the process of absorption which was connected to the biological treatment. The total removal efficiency of phenols in 1!40~ and l/20-diluted phenolic resin wastewater was 99.9%.

• The Korean Journal of Ecology
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• v.24 no.1
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• pp.67-73
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• 2001

The allelochemicals from aqueous extracts of A. artemisiifolia var. elatior leaves and roots were analyzed and 60 compounds in the leaf and 53 compounds in the roots were inspected. The main compounds were acids,. especially phenolic acids and some non-acids. The total amount of compounds in the aqueous extracts of A. artemisiifolia var. elatior leaves was higher than in the roots. The aqueous extracts had much high inhibiting effects on the germination and seedling elongation of selected plants. In both cases, the inhibiting effects were very different with different selected plants and increased significantly as the concentration of aqueous extracts increased. Capsicum annum, Achyranthes japonica, and Oenothera odorta plants were suffered more significant inhibition effects than Raphnus sativus, Cucumis sativus, Brassica camperstris plants. Aqueous extracts from leaves had slightly higher inhibition effects than the aqueous extracts from the roots.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2022.09a
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• pp.86-86
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• 2022

Sorghum (Sorghum bicolor) is increasingly important as a biomass crop worldwide. Its genetic diversity provides a large range of biochemical composition suitable for various uses as bioplastics. Phenolic compounds are the main compounds of lignocellulosic residues, which can be used as a source of active components for their use in active packaging materials. In this research, we investigated the total phenolic content (TPC) and the total flavonoid content (TFC) among 60 mutant lines (early heading, high biomass and dwarfness) and their original cultivars. Sixty sorghum mutant lines were developed by treatment with gamma-ray or proton irradiation in 14 sorghum cultivars. The levels of TPC and TFC of 14 original cultivars were ranging from 3.27 to 11.54 mg/100 g and 2.39 to 6.74 mg/100 g, respectively. The TPCs of the mutant lines were ranging from 1.92 to 13.10 mg/100 g with average content of 6.35 mg/100 g. The TFCs of the mutant lines were ranging from 1.72 to 8.30 mg/100 g with average content of 4.20 mg/100 g. Three mutant lines derived from gamma-ray showed significant lower TPC and TFC than those of the original cultivar. While, five mutant lines showed significant higher TPC and TFC. These findings will be useful for the selection of sorghum genotypes with improved phenolic compounds.

• Food Science and Biotechnology
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• v.18 no.6
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• pp.1464-1469
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• 2009

Jiwhang (Rehmannia glutinosa), one of the most widely used medicinal herbs, was dried with various methods such as sun drying, hot air drying, vacuum drying, and freeze drying methods, and their effects on the antioxidant capacity in relation with the content of total phenolic compounds were studied with a steamed-and-dried rehmannia (sookjiwhang) for comparison. Generally, total phenolic contents decreased significantly by all of the drying treatments except the steamed-and-dried rehmannia, in which total phenolic contents increased 2.4 fold compared with fresh rehmannia. Content of verbascoside, a functional phenolic compound, was the highest in the freeze-dried rehmannia ($177.97{\pm}0.02\;{\mu}g/g$ d.m.) followed by vacuum-dried ($105.55{\pm}0.07\;{\mu}g/g$ d.m.), hot air-dried ($23.01{\pm}0.02\;{\mu}g/g$ d.m.), and sun-dried ($4.89{\pm}0.13\;{\mu}g/g$ d.m.) ones comparable to the fresh rehmannia ($80.15{\pm}1.26\;{\mu}g/g$ d.m.). Antioxidant capacity determined by both 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethyl-benzthiazoline-6-sulphonic acid) (ABTS) methods agreed with the result of total phenolic contents, that is, the antioxidant capacity was the highest in the steamed-and-dried rehmannia followed by fresh rehmannia, vacuum-dried, hot air-dried, sun-dried, and freeze-dried ones. Conclusively, the total phenolic contents and antioxidant capacity of rehmannia were greatly affected by the drying methods used.