• Food Science and Biotechnology
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• 제17권6호
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• pp.1387-1390
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• 2008

This study evaluated the effects of heat treatment on antioxidant activity of Rehmannia radix Libosch (RRL). RRL was heated at various temperatures ($110-150^{\circ}C$) for various times (1-5 hr), and the total polyphenol, flavonoid content, and antioxidant activity were investigated. With increased heating temperature and exposure time, total content of polyphenol, flavonoid, as well as antioxidant activity increased. The highest total polyphenol and flavonoid contents were 21.65 and 3.56 mg/g, respectively, these values were occurred after heating for 3 hr at $150^{\circ}C$ (RRL was 5.09 and 0.83 mg/g, respectively). The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was highest value of 83.46% after heating for 3hr at $150^{\circ}C$. The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) cation radical scavenging activity was highest value of 20.43mg ascorbic acid (AA) eq/g after heating for 2 hr at $150^{\circ}C$. There were highly significant differences in the total polyphenol, flavonoid content, and antioxidant activity among heating temperatures and times (p<0.001), with heating temperature having the greater effect.

• Natural Product Sciences
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• 제24권4호
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• pp.247-252
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• 2018

Halophytes are expected to possess abundant secondary metabolites and various biological activities because of habitat in extreme environments. In this study, we collected 14 halophytes (Asparagus oligoclonos, Calystegia soldanella, Carex pumila, Chenopodium glaucum, Elymus mollis, Glehnia littoralis, Limonium tetragonum, Messerschmidia sibirica, Rosa rugosa, Salsola komarovii, Spergularia marina, Suaeda glauca, Suaeda maritima, and Vitex rotundifolia) native to Korea and compared their total polyphenol contents, antioxidant and anti-inflammatory activities. The total polyphenol contents of R. rugosa (27.28%) and L. tetragonum (13.17%) were significantly higher than those of the other 12 halophytes and L. tetragonum, R. rugosa, and M. sibirica showed significantly greater antioxidant activities than the other 11 halophytes, as determined by DPPH (2,2-diphenyl-1-picrylhydrazyl). A. oligoclonos, E. mollis, and C. pumila showed significantly greater anti-inflammatory activities than the other 11, as determined by NO (Nitric oxide) and $PGE_2$ (Prostaglandin $E_2$) levels. In contrast, these three extracts had normal and low total polyphenol contents among the 14 halophytes. Consequently, the total polyphenol content in the 14 studied halophytes appeared to be related to antioxidant, but not anti-inflammatory activity levels.

• 한국약용작물학회지
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• 제14권5호
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• pp.307-310
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• 2006

This study purposed to look for its uses by analyzing useful substances in kenaf (Hibiscus cannabin us L.) leaves based on the total polyphenol and flavonoid contents in the leaves, DPPH radical scavenging activity of leaf extract, SOD activity, etc. by different growth stage and variety. According to the results of experiment, the total polyphenol content was highest in Everglade-41 (27.9 mg/g dw.), the total flavonoid content was highest in Tainung-2 (42.3 mg/g dw.), and SOD activity was highest in Dowling (96.1 %). However, DPPH radical scavenging activity was similar among the three varieties.

• Food Science and Biotechnology
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• 제16권5호
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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 $130^{\circ}C$.

• 한국식품과학회지
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• 제37권2호
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• pp.268-273
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• 2005

끓는 물에 의한 재래적인 방법과 전자렌지를 이용하여 데치는 방법이 시금치의 phytochemical 성분 및 위해성 요인의 변화에 미치는 영향을 살펴보았다. ${\beta}$-Carotene과 chlorophylls 함량은 데치기에 의해 대조군보다 유의적으로 증가하였으며, 특히 재래적인 방법이 전자렌지에 의한 방법보다 높은 함량을 보였는데 chlorophyll a 함량은 유의적으로 증가한 반면 ${\beta}$-carotene과 chlorophyll b 함량은 단지 함량만 증가하였을 뿐 유의적인 차이는 없었다. Ascorbic acid와 총 flavonoid 및 총 polyphenol 함량은 데치기에 의해 모두 감소하였으며, 전자렌지에 의한 방법이 재래적인 방법보다 높은 함량을 보였다. 이때 전자렌지에 의해 데쳤을 경우 ascorbic acid는 대조군과 유의적인 차이 없이 감소하였으나, 총 flavonoid와 총 polyphenol은 대조군보다 유의적으로 낮은 함량을 보여 다소 영향을 받는 것으로 나타났다. 총균과 대장균군 수는 데치기에 의해 모두 유의적으로 감소하였으며 특히 끓는 물에 의한 재래적인 방법이 전자렌지에 의한 데치기보다 약 20-25% 정도 유의적으로 낮았다. Nitrate는 데치기에 의해 감소하는 경향을 나타냈으며 특히 전자렌지에 의한 방법이 재래적인 방법보다 낮은 함량을 보였다.

• 한국작물학회지
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• 제52권3호
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• pp.289-295
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• 2007

본 연구는 적변 유발 세균에 의해 발생하는 적변삼과 polyphenol 및 polyphenol oxidase 활성과의 관계를 조사하였으며, 이는 다음과 같다. 1. 적변 유발 균주를 상처낸 건전 인삼 외피에 접종하여 무처리구와 비교하였을 때, 접종일수의 증가에 따라 Hue angle값이 접종 후 1일 101.2, 10일 95.9, 20일 90.1, 30일 60.9로 적색으로 변화되었다. 2. Lysobacter gummosus, Pseudomonas veronii 및 Agrobacterium tumefaciens 균주를 인삼의 상처부위에 접종하였을 때, 총페놀의 함량은 일수가 경과할수록 증가하였다. 3. Lysobacter gummosus, Pseudomonas veronii 및 Agrobacterium tumefaciens 균주를 상처낸 인삼에 접종하였을 때 페놀함량의 증가와 함께 효소의 활성이 증가하였으나 단백질당 PPO의 활성은 감소하였다.

• 한국식생활문화학회지
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• 제27권1호
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• pp.75-81
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• 2012

This study was conducted to investigate the physiological activity of acai berry (Euterpe oleracea Mart.) extracts from three different solvents (water, methanol, and ethanol). We measured total polyphenol and total flavonoid content, DPPH radical scavenging activity, nitrite scavenging activity, metal chelating effect, and reducing power. The extraction yield from water, methanol, and ethanol was 17.10, 9.50, and 37.51%, respectively. The highest total polyphenol content (10.54 mg/100 g) and total flavonoid contents (1.88 mg/100 g) was observed in water extract. DPPH radical scavenging activity was the highest in both water extract (72.03%) and methanol extract (74.79%) at levels of 5 mg/mL, which was similar to that of BHT (78.90%). Water extract yielded the highest metal chelating effect (92.54%) and reducing power (1.09) at levels of 5 mg/mL. Taken together, these findings suggest that extracts of acai berry can be used as functional food materials with antioxidative and nitrite scavenging activities.

• 한국자원식물학회지
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• 제26권3호
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• pp.347-354
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• 2013

Apple and pear are popular fruits consumed in Korea and are common fruit in daily diet. In order to compare the antioxidant activity of the apple and pear peels, total polyphenol contents, total flavonoid contents, $ABTS^+$ free radical scavenging activity, and DPPH free radical scavenging activity were measured from hot water, ethanol, and methanol extracts of the two fruit peels. The total polyphenol and flavonoid contents were highest in 95% methanol extracts of the apple peelsand 70% ethanol extract of the pear peels, respectively. Total polyphenol contents of the pear peels were higher than that of apple peels, and total flavonoid contents of the apple peels were higher than that of pear peels. The apple and pear peels had the highest $ABTS^{+{\cdot}}$ and DPPH free radical scavenging activity in 95% methanol extracts and 70% ethanol extracts, respectively. $ABTS^{+{\cdot}}$ and DPPH free radical scavenging activity of pear peels was higher than that of apple peels, and the DPPH free radical scavenging activity of apple and pear peels were detected in hot water, 95% methanol, and 70% ethanol extracts, respectively. Ascorbic acid, a synthetic antioxidant used as positive control, had significantly higher scavenging activity than the apple and pear peels. In conclusion, the apple and pear peelshave great potential as natural antioxidants. Therefore, above results should be considered to provide the possibility for the development of high functional antioxidants.

• 대한가정학회지
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• 제46권3호
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• pp.49-55
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• 2008

The purpose of this study was to investigate the effects of green tea extracts (GTE) on the fermentation properties of polyphenol-enriched beers. As such, the formation patterns of tannoid in beer with GTE were investigated at 3 different infusion times, while the ale and the lager beers fortified with GTE were analyze to ascertain effects on gravity, pH, yeast viability, total polyphenol, and tannoid during fermentation period. The results were as follows: 1) The formation of tannoid in beer with GTE in the tannometer; In reaction of GTE with polyvinylpyrrolidon (PVP), control lager beer peaked in the formation of tannoid at $70\;{\sim}\;80\;mg$ of PVP, the 1st extract exceeded the detection limit, the 2nd extract at $170\;{\sim}\;180\;mg$, while the third extract at $150\;{\sim}\;160\;mg$ of PVP. The GTE were slow in reacting with PVP, and their formation patterns were different from those of polyphenols from barley and hop. 2) Ale fermentation; The final alcohol content was 9.25% (ABV). The addition of GTE increased the yeast viability after 2 days and finally reached 52.3% from 30.9%. Total polyphenol in GTE beer increased by 1.5 times (p < .05). However, its tannoid contents increased by 6.4 times. 3) Lager fermentation; The final alcohol content was 5.93% (ABV). The effect of GTE on lager beer was minimal for all variables. However, total polyphenol of GTE beer increased by 1.4 times (p < .05). Its tannoid increased by 3.3 times (p < .05).

• 한국식품영양학회지
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• 제33권5호
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• pp.561-569
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• 2020

In this study, the antioxidative activity of Jeolpyun containing S. glauca (Bunge) Bunge powder (2%, 4%, 6%, and 8%) and extract (2%, 4%, 6%, and 8%) was evaluated based on the total polyphenol contents, electron-donating ability, scavenging of superoxide anion radical, and decomposition of hydrogen peroxide. Total polyphenol contents of Jeolpyun containing 8% S. glauca (Bunge) Bunge powder were the highest with a value of 2,280±0.00 ㎍ GAE/mL. It was observed that total polyphenol content exhibited a significant relation with concentrations at p<0.05. The electron-donating ability of Jeolpyun containing 8% S. glauca (Bunge) Bunge extract was the highest with a value of 83.93±0.69%. The electron-donating abilities revealed significant differences between concentrations (p<0.05). The superoxide radical scavenging ability of the blank was 0.01523±0.00068 and Jeolpyun containing 6% S. glauca (Bunge) Bunge powder was the highest with a value of 0.00977±0.00842. The hydrogen peroxide decomposing ability of Jeolpyun containing 0% S. glauca (Bunge) Bunge powder was -0.00377±0.0049; 8% S. glauca (Bunge) Bunge powder revealed the highest decomposing ability of -0.0476±0.0234. Hydrogen peroxide decomposing abilities revealed significant differences between concentrations (p<0.05). Jeolpyun containing S. glauca (Bunge) Bunge powder and extract demonstrated improved antioxidative activities.