• 한국식품영양과학회지
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• 제33권2호
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• pp.299-304
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• 2004

배로부터 polyphenol 화합물군을 분리 및 정제하여5주간 고지방식이를 한 후, 혈장 및 간장에서의 지질대사에 미치는 영향을 분석한 결과 혈장에서는 배의 polyphenol 화합물군 PR-II에서 총지질, 총콜레스테롤이 유의성 있게 감소하였다 또한 간장에서는 총지질, 중성지질이 대조군에 비해서 유의성 있는 결과가 나타났다 5주 동안 고지방 식이를 한 후 분변을 채취하여 총지질, 총콜레스테롤 및 중성지질을 측정한 결과 배에서 추출한 polyphenol화합물 군이 고지방식이만을 섭취시킨 대조군에 비해 다소 감소되는 경향을 보였다. 배의 polyphenol 화합물군을 섭취시킨 후 총단백질과 알부민 함량을 측정한 결과 대조군과 실험군에서 유의성 있는 차이는 나타나지 않았다.

• 한국환경과학회지
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• 제21권10호
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• pp.1265-1274
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• 2012

This study was conducted to investigate the extraction characteristics including total polyphenol compound content (TPC) and the antioxidative effect of Rumex crispus root extract on commercial corn oil. Extraction yield was increased with extraction temperature but decreased with extraction ratio. No significant differences in aromatics content were found among the extracts prepared with various extraction conditions; extraction ratio, extraction temperature, extraction pH and composition of extractant. Total flavonoid content of the extract was increased with extraction temperature and extraction pH, and highest value of it was found when extractant composition of ethanol in water was 75%. Total polyphenol compound content (TPC) of the extract with 10 fold extraction ratio showed the highest value, but no significant difference in TPC was found with extraction temperature. Reducing power and DPPH (${\alpha}$,${\alpha}$-diphenyl-${\beta}$-picrylhydrazyl) radical scavenging ability (RSA) of the extract in spectrophotometric absorbance were decreased with extraction ratio but increased with extraction temperature and showed 63.1%~98.4% and 67.6%~86.7% of those of ascorbic acid in reducing power and DPPH RSA, respectively. The antioxidative effects of the extract on corn oil were 84.8~93.0% of that of commercial butylated hydroxytoluene, the antioxidant index value was highest when the ethanol composition to water in extractant was equal ratio.

• 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.

• 대한의생명과학회지
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• 제26권4호
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• pp.376-382
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• 2020

This study was the change of compound and bioactivity were analyzed by different harvesting time (May, August, and November) of Suaeda japonica Makino. The total polyphenol and flavonoid contents of S. japonica were the highest at about 22.81 mg GAE/g and 4.56 mg QE/g, respectively, in the S. japonica harvested in Nov. Also, the contents of quercetin, showed the highest content in Nov harvested S. japonica. In addition, the antioxidative activity of each extract from S. japonica changed depending on harvesting time. For S. japonica harvested in Nov showed the highest DPPH and ABTS radical scavenging activity. From the NO inhibition assay, the S. japonica harvested in Nov had shown the highest anti-inflammatory effects. Therefore, consideration of the optimal harvesting time for S. japonica could be an important factor attributing to its natural antioxidant and anti-inflammatory properties and the optimal harvesting time was confirmed especially to be in Nov.

• 동의생리병리학회지
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• 제21권6호
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• pp.1431-1436
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• 2007

In order to optimize the extract condition and improve physiological activity of the extract form Tricholoma matsutake, experiments related to extraction methods, totale yield, content of total soluble polysaccharide, SOD-like activity, total polyphenol amount, and volatile flavor compound and the others were carried out, results were obtained as following: Compare with traditional hydrothermal extraction method (Hot water extraction : HWEW), it illustrates that the low temperature extraction method which combines a supersonic waves and microwave (Supersonic microwave extraction : SMEW) causes of increasing the total yield, total soluble polysaccharide. As to the anti-oxident effect, SMEW method leds to increasing of the SOD-like activity, total polyphenol amount as well. Also, cytotoxic effect and growth inhibitory effect against cancer cell line are much higher in SMEW method than HWEW method, especially SMEW5 extracts treated by supersonic 15 min. and microwave 120W, 3 min. and 2 times. The main volatile flavor compound and infinitesimal volatile flavor compound both increase significantly by SMEW method. It is concluded the main components of the volatile flavor compounds extracted from Tricholoma matsutake are 1-octen-3-0l, Methyl cinnamate, 2-octeno1 et al. alcohol typies. Consequently, SMEW5 method is considered as the most effective one for anti-oxidant and is prior to any other methods. And the optimun conditions of this method are : supersonic waves (supersonic, 25KHz, 50W) 15 minutes, microwave spectroscopy (microwave, 2,450MHz, 120W) 3 minutes, and every treatment is performed once followed twice repeats.

• 생약학회지
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• 제48권3호
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• pp.208-212
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• 2017

In this study, analysis of active compounds that are believed to be highly relevant to antioxidant activity was carried out on the methanol extract and its solvent fractions of Corni fructus. The DPPH radical scavenging activity for the comparison of antioxidant activity was higher in order of aqueous fraction > methanol extract > ethyl acetate fraction > n-hexane fraction. It is similar to the order of total polyphenol contents in the samples. As a result of LC-MS analysis, phenolic acid compounds such as caffeic acid, gallic acid and chlorogenic acid and lognin, which is known as a representative active ingredient of Corni fructus, were identified as active compounds. And the antioxidative activity and the total polyphenol content of the extracts and solvent fractions were found to be related to the contents of the compounds. Particularly, it was confirmed that phenolic acid such as caffeic acid contributes to the antioxidative activity of the aqueous fraction of Corni fructus methanol extract.

• 한국응용과학기술학회지
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• 제35권1호
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• pp.254-262
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• 2018

구아바 잎 추출물의 항산화 활성과 항염증 소재로서의 활용 가능성을 확인하고자 하였다. 구아바 잎 추출물의 총 폴리페놀 함량, 총 플라보노이드함량, RAW 264.7 세포에 대한 세포 독성 및 NO 생성 억제를 통한 항염증 효과, 피부에 대한 안전성 평가를 실시하였다. 본 실험 결과, 총 폴리페놀과 플라보노이드의 함량이 각 126.4 mg/g, 223.17 mg/g으로 높은 함량을 확인하였다. 대식세포인 264.7세포에 대한 세포 독성이 나타나지 않았으며 NO 생성을 농도 의존적으로 억제되는 것을 확인하였다. 구아바 잎 추출물을 함유한 크림을 제조하여 1차 첩포 테스트를 실시하여 피부 안전성을 확인한 결과 첩포 24 시간 후와 첩포 제거 24 시간 후에도 피부에 대한 자극은 확인되지 않았다. 이러한 결과를 종합해 볼 때 높은 총 폴리페놀과 플라보노이드의 함량으로 인한 항산화 활성이 우수하고, 세포에 대한 피부 독성이 적고 NO 생성 억제 효과가 확인됨에 따라 항산화 및 항염증 효과를 가진 소재로서의 활용 가능성을 확인하였다.

• 한국약용작물학회지
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• 제27권6호
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• pp.383-389
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• 2019

Background: Ginseng has been used as a medicine and functional food since ancient times. It is a perennial crop, and its whose commercial valuse increases with growing period and is affected by the atmosphere and soil environment. Methods and Results: In a selected field, we measured air temperature under a shade structure and soil physicochemical properties, and determied plant and root growth as well as ginsenoside and total polyphenol content of one- to five-year-old ginsengs plants. Although air temperature above 30℃ was recored for more than 37 days, no marked growth inhibition of ginseng was detected. Among all soil physicochemical properties, except for pH, were within the allowable range the shortage increases with ginseng years. In five-year-old ginseng, the quantity is about 9.7% higher than the average weight by standard, indicating that is not affected by temperature when grown under a shade structure. Three-year-old ginseng contained the highest total ginsenoside and total polyphenol levels and exhibited the greatest DPPH radical scavenging activity. Conclusions: The total ginsenoside and protopanaxadiol/protopanaxatriol ratio were both low at five-year-old ginseng plants, which was attributed to rapid growth of the root system in five-year-oid plants. There were no significant differences in total polyphenol content and antioxidant activity between.

• 한국식품영양과학회지
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• 제46권8호
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• pp.937-943
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• 2017

본 연구에서는 발아에 의한 팥의 기능성분 변화를 살펴보기 위하여 6일 동안 발아시키면서 유리형 및 결합형 폴리페놀, 플라보노이드, 페놀산 및 안토시아닌의 변화를 분석하였다. 유리형 폴리페놀 및 플라보노이드 함량은 발아기간이 증가함에 따라 각각 약 2.6배 및 5배 정도 증가하였으며, 결합형 폴리페놀 및 플라보노이드 함량은 발아 초기 감소하였다가 발아 3일 및 2일 이후 각각 증가하였다. 발아기간에 따른 구성 페놀산의 변화의 경우 ferulic acid, veratric acid, hesperidin, salicylic acid, naringenin 및 hesperidin과 총 페놀산은 유리형 및 결합형 페놀산 함량이 모두 증가하였지만, 안토시아닌 및 안토시아니딘은 침지 및 발아과정에서 손실되어 감소하였다. 본 연구 결과 팥을 발아시킬 경우 폴리페놀, 플라보노이드 및 페놀산 함량이 증가함에 따라 팥에 함유된 기능성분의 이용성을 증대시키기 위해서는 발아공정의 적용이 효과적이라고 판단된다.

• Preventive Nutrition and Food Science
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• 제14권2호
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• pp.109-115
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• 2009

The principal objective of this study was to assess the radical scavenging activities and total polyphenols, flavonoids, and flavonol contents of takju, a Korean traditional rice wine. The antioxidant properties of the wine and takju samples were evaluated using five distinct assays: specifically, 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2-azino-di-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS); hydroxyl; superoxide anion; and nitric oxide (NO) radical-scavenging activity assays. In this study, the takju evidenced strong scavenging activities against the hydroxyl, superoxide anion, and NO radicals. Furthermore, the total polyphenol contents of T-2 were similar to those previously observed in white wine (p<0.05). However, the flavonoids and flavonol contents of all takju samples were significantly (p<0.05) lower than that of white wine. The results of this study show that takju possesses a powerful radical scavenging activity against a variety of oxidative systems. The findings of this study also indicate that takju should be considered a useful antioxidant, and that their functional compound reduces oxidative stress.