• Korean Journal of Organic Agriculture
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• v.20 no.3
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• pp.399-409
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• 2012

Effects of pretreatment and extraction conditions on total polyphenol yield from licorice root were investigated using statistical method. For pretreatment, heat treatment at $121^{\circ}C$ for 10 min was applied. Licorice root content in solvent (10, 20, and 30%) ethanol concentration (20, 40, and 60%) and reaction time (1, 2, and 3 h) were used as variables for extraction conditions. Two experiments, with heat treated and no treated licorice, were prepared with same experimental design. Box behnken design was employed and produced a total of 15 trials. Total polyphenol yield from licorice root was not affected by heat treatment. Among variables, licorice content in solvent showed most significant effect regardless of other variables (p<0.05). Finally, optimum conditions for the extraction of total polyphenol from licorice root was detected as following: 10% of licorice in solvent, 52% ethanol as solvent, 2 h of reaction time and non-heat treatment and the extraction yield from optimized condition was 17.6 mg/g licorice root.

• Journal of the Korean Applied Science and Technology
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• v.33 no.4
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• pp.693-697
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• 2016

In this study, the electron donating ability(EDA) and total polyphenol content of herbal wine were examined. The herbal wine was obtained from extract concentration to evaluate its functional properties. The herbal wine were screened for their potential antioxidant activities using test such as electron donating ability(EDA) and total polyphenol content. The electron donating ability(EDA) were $21.81{\pm}0.56$ in herbal wine 15% and $40.45{\pm}1.60$ in herbal wine 35%. As the extract concentration was increased the electron donating ability(EDA) were significantly increased(p<0.05). The total polyphenol contents were measures $113.89{\pm}1.79{\mu}g\;GAE/m{\ell}$ in herbal wine 15%, $274.24{\pm}0.71{\mu}g\;GAE/m{\ell}$ in herbal wine 35%. As the extract concentration was increased the total polyphenol contents were significantly increased(p<0.05). Also, the total polyphenol contents were measures $61.75{\mu}g\;GAE/m{\ell}$ in herbal wine, the higher.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.447-452
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• 2013

This study investigated the quality characteristics of Yanggaeng with different amounts (in ratios of 0, 1, 2, 4% to the total materials) of tumeric powders. The proximate composition and total polyphenol content, antioxidant activities, Hunter's color values, pH, Brix and sensory properties of tumeric hanging were examined. Results of analysis of the proximate composition analysis showed that ash content was increased significantly by adding turmeric powder and the more content of turmeric powder. The higher content of tumeric powder, the higher total polyphenol and total flavonoids contents. Brix and brightness were lowered and yellowness was increased. The sensory properties were highly rated for the control without turmeric powder in four organoleptic (sensory) properties (taste, texture, odor, acceptance) except color. The group with-1% addition of turmeric powder was highly rated in the second place.

• Preventive Nutrition and Food Science
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• v.16 no.2
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• pp.184-188
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• 2011

The melatonin, total polyphenol contents, and DPPH radical scavenging activity were determined in alfalfa, chicory, rape, red kale and sunflower after germination for four days at $24{\pm}0.1^{\circ}C$. Compared with seeds, melatonin content was increased in all sprouts, at the highest level in red kale (2,502.9 pg/g, 5.6 times higher than seed) followed by rape (2,430.1 pg/g), chicory (2,037.7 pg/g), alfalfa (1,160.8 pg/g) and sunflower (768.2 pg/g) sprout, however, the addition of tryptophan (0.5 mM), the precursor of melatonin synthesis, did not show any desirable effect. Both polyphenol content and DPPH radical scavenging activity were substantially increased in chicory (8.7 mg/g, 66%), rape (10.7 mg/g, 51%) and red kale (11.0 mg/g, 53%) sprouts, but not in alfalfa and sunflower sprouts. Melatonin content per gram polyphenol (ng/g) was also increased in all sprouts through germination. Germination was effective in increasing melatonin in all seeds tested, while its effect on polyphenol content and DPPH radical scavenging activity was species dependent.

• The Korean Journal of Food And Nutrition
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• v.34 no.5
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• pp.537-544
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• 2021

In this study, antioxidative activities of Jeolpyun containing Smilacis chinae R. extract powder (2%, 4%, 6%, 8%) were evaluated using total polyphenol contents, electron donating ability on 2,2-diphenyl-1-picrylhydrazyl (DPPH) and decomposing ability of hydrogen peroxide. In chromaticity analysis, the brightness significantly decreased with increasing Smilacis chinae R. extract powder content. Jeolpyun containing 6% Smilacis chinae R. extract powder revealed the highest value (9.67±0.603) for the redness and 2% Smilacis chinae R. extract powder was the highest value (14.20±0.917) for the yellowness. Total polyphenol contents of Jeolpyun containing 8% Smilacis chinae R. extract powder were the highest content of 17,320±390.38 ㎍ gallic acid equivalent/mL (GAE/mL). Total polyphenol contents were significant relation at p<0.05. Electron donating ability for Jeolpyun containing 8% Smilacis chinae R. extract powder revealed the highest electron donating ability (74.24±0.827%). Electron donating abilities revealed significant difference (p<0.05). Jeolpyun containing 6% Smilacis chinae R. extract powder revealed the most hydrogen peroxide decomposing ability (-3.38±1.44) and hydrogen peroxide decomposing ability revealed significant difference (p<0.05).

• The Korean Journal of Food And Nutrition
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• v.35 no.4
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• pp.259-267
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• 2022

The purpose of this study was to evaluate the antioxidative activities of jeolpyun containing Cnidium officinale M extract (2%, 4%, 6%, 8%) by total polyphenol contents, electron donating ability on 2,2-diphenyl-1-picrylhydrazyl (DPPH), scavenging ability of superoxide anion radical and decomposing ability of hydrogen peroxide. In chromaticity analysis, the brightness significantly decreased with increasing Cnidium officinale M extract content. Jeolpyun containing 8% Cnidium officinale M extract revealing the highest value for the redness and the yellowness, 1.07, 12.70, respectively. The total polyphenol contents of jeolpyun containing 8% Cnidium officinale M extract were the highest content of 4,213 ㎍ gallic acid equivalent (GAE)/mL. The total polyphenol contents revealed significant difference (p<0.05). Jeolpyun containing 8% Cnidium officinale M extract revealing the highest electron donating ability (83.55%). The electron donating abilities were significantly related at p<0.05. The scavenging abilities of superoxide anion radical for jeolpyun containing 4% Cnidium officinale M extract revealed the highest ability (0.01676). There was no significant difference. The hydrogen peroxide decomposing ability for jeolpyun containing 8% Cnidium officinale M extract revealed the most hydrogen peroxide decomposing ability (-0.193) and the hydrogen peroxide decomposing ability revealed a significant difference (p<0.05).

• Current Research on Agriculture and Life Sciences
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• v.33 no.2
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• pp.65-68
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• 2015

Hunter's color value "a" in dried-persimmon of table and full ripe fruit was higher than that in unripe fruit. In case of soluble solid content, full ripe fruit was $50^{\circ}Brix$, the highest degree, while unripe fruit was $40^{\circ}Brix$, the lowest degree. PPO activation of unripe fruit was 4.7, which was higher than table-ripe fruit (0.7) and full ripe (1.0). Polyphenol oxidase activation remained even while drying, but there was no difference in PPO activation degree as drying period increased. Total phenol content of unripe fruit was 101.4, which was higher than table-ripe fruit (57.5) and full ripe fruit (67.4). Total phenol content level increased as drying period increased, which was based on fresh weight. Hardness of unripe and table ripe fruit continued to decrease until three weeks during softening. After that, hardness was high and it started drying. However, in full ripe fruit, hardness increased after two weeks and softening was fast during the drying period, and its weight reduction rate was lower than that of unripe and table ripe fruit.

• Food Science and Preservation
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• v.11 no.1
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• pp.88-93
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• 2004

This study was conducted in order to compare reflux extraction(RE) and microwave-assisted extraction(MAE) in extraction efficiency and establish optimum microwave extraction conditions in obtaining Aster scaber Thunb extracts. Extraction time was reduced considerably in MAE. When 70％ methanol, 50％ methanol, 70％ ethanol, or 50％ ethanol was used, no difference was found in the amount of soluble solid and total phenol between MAE and RE. The optimum microwave-assisted extraction conditions for Aster scaber Thunb were achieved by 120-150 watts of microwave energy and 4∼8 minutes of extraction time. No significant changes were found in antioxidant activity using DPPH scavenging method over the variation of microwave power or extraction time. The use of diluted methanol or ethanol improved soluble solid content(30.8％), total polyphenol content(2.9％) and antioxidant activity(69％ ).

• Journal of the East Asian Society of Dietary Life
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• v.3 no.2
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• pp.107-119
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• 1993

The objeative of this study was to investigate the possibility of estimation of internal quality by observing visible state of strawberry. Several tests such as color("L", "A", H,V,C), degree of blackred ness, opening state of calyx, vitamin C content, brix degree, acidity, freshness, overall quality, chlorophyll content, and anthocyanin content were performend during circulation at 20$^{\circ}C$. Acidity(R=-0.96), chloroph-yll content(r=-0.99), vitamin C content(r=-0.98), freshness(r=-0.96), and overall quality(-0.99), degree of blackredness(r=0.98) and opening state of calyx(=0.98), color saturation(r=0.99), degree of blackredness(r=0.98) and opening state of calyx(=0.98) increased during circulation at 20$^{\circ}C$. in correlation between visible indicators andd internal qualities, "L" valu and brix degree was r=-0.74, "a" and brix degree was r=0.93 Hue and anthocyanin content was r=0.74, value and chlorophyll content, brix degree were r=-0.91, r=-0.77, chroma and brix degree was r=0.96. The correlations between color saturation and vitamin C content(r=-0.96), chlorophyll content(r=-0.98), freshness(r=-0.98), overall quality(r=-0.94), loss of total polyphenol(0.94) and acidity(r=-0.94) showed high correlation. The correlatiions between degree of blackrednes and vitamin C content(r=-0.99), chlorophyll content(r=-0.94), anthocyanin content(=-0.74), freshness(r=-0.97) overall quality (r=-0.95), loss of total polyphenol(r=0.93) and acidity(r=-0.91) chlorophyll content(r=-0.99), freshness(r=-0.98), overall quality(r=-0.92), loss of total polyphenol(r=0.99) and acidity(r=0.83) showed high correlation.

• Preventive Nutrition and Food Science
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• v.21 no.2
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• pp.110-116
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• 2016

This study was performed to evaluate and compare the antioxidant substance content and antioxidant activities of white (Superior) and colored (Hongyoung, Jayoung, Jasim, Seohong, and Jaseo) potatoes. The potatoes were extracted with 80% ethanol and were evaluated for the total polyphenol, flavonoid, and anthocyanin contents and for 1,1-diphenyl-2-picrylhydrazyl (DPPH)/2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity, reducing power, and ferrous metal ion chelating effect. The total polyphenol, flavonoid, and anthocyanin contents of Hongyoung and Jayoung were higher than white and other colored potatoes. All colored potato extracts, except for Jaseo and Seohong, showed higher ABTS radical scavenging activities than the general white potato extract. Hongyoung and Jayoung had the highest ABTS and DPPH radical scavenging activities. Optical density values for the reducing power of Jayoung and Jaseo at concentration of 2 mg/mL were 0.148 and 0.090, respectively. All colored potato extracts had lower ferrous metal ion chelating effect than the white potato. A significant (P<0.05) positive correlation was observed between total polyphenol content and total flavonoid content (r=0.919), anthocyanin content (r=0.992), and ABTS radical scavenging activity (r=0.897). Based on these results, this research may be useful in developing the Hongyoung and Jayoung cultivars with high antioxidant activities.