• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.2
• /
• pp.287-299
• /
• 2015

Antioxidant activity of factory eel teriyaki sauce with bokbunja was investigated by functional analysis. Sugar content analysis of eel teriyaki sauce-free with bokbunja showed fructose and glucose but not maltose. Anthocyanin content of eel teriyaki sauce with bokbunja juice concentrate was 40%. DPPH radical scavenging activity and total polyphenol content of bokbunja added eel teriyaki sauce increased with increasing amount of bokbunja and were 80% higher than control sample. Total polyphenol content and DPPH radical scavenging activity were closely related to electron donating ability. The preferred concentrations of eel teriyaki sauce for commercial production were 60% for bokbunja, 40% for bokbunja concentrate, 20% for bokbunja powder eel.

• Korean Journal of Medicinal Crop Science
• /
• v.22 no.6
• /
• pp.442-448
• /
• 2014

The major objective of this study was to investigate the usability as cultivar for processing of new Citrus hybrid 'Hamilgam'. We investigated various antioxidant activities, such as DPPH radical, ABTS radical, Hydroxyl radical and Superoxide anion radical effect, along with total polyphenol content and total flavonoid content of Citrus hybrid 'Hamilgam', C. unshiu, C. natsudaidai. The total polyphenol content and total flavonoid content were the highest in the Hamilgam. The major flavonoids of Hamilgam and Natsudaidai were naringin and neohesperidin, and those of Unshu were narirutin and hesperidin, as determined by HPLC. Especially, the neohesperidin content of Hamilgam showed much higher (100 times over) than that of Unshu. However, the aglycone form was not found. DPPH and ABTS radical scavenging activities were the highest in Hamilgam peels. Hydroxyl radical scavenging activity was high in the order of Unshu, Hamilgam and Natsudaidai. Superoxide anion radical scavenging of 3 cultivars peels displayed low activities compared to DPPH and ABTS radical scavenging. Based on these results, Hamilgam peel extracts possess antioxidant activities and may thus serve as potential sources of functional food, cosmetic products, etc.

• The Korean Journal of Food And Nutrition
• /
• v.34 no.2
• /
• pp.165-173
• /
• 2021

Centella asiatica (CA) has been used as a nutritional plant as well as a traditional herbal medicine around the world. This study, quality component (proximate composition, total polyphenol, and triterpenoid compound), and antioxidant and anti-inflammatory activities of CA dried using various methods were investigated. Proximate compositions of CA with different drying methods included a large amount of carbohydrates, crude protein, crude ash, and crude fiber. Among the drying methods, cold drying provided the highest total polyphenol content and antioxidant activity, while hot-air drying at 75℃ provided the lowest total polyphenol content and antioxidant activity. In addition, when the major triterpenoid compounds of CA were analyzed, the highest content of asiaticoside of triterpenoid glycoside was obtained with all drying methods. With respect to the total triterpenoid, the highest content was obtained with cold drying (68.8 mg/g) whereas natural drying (31.4 mg/g) provided the lowest content. In anti-inflammatory activity of LPS-stimulated RAW 264.7 cells, EtOH extract of cold drying showed a significantly higher inhibitory activity in comparison to the other drying methods. In conclusion, it is considered that the cold drying method is suitable for industrial preparation of functional materials with high physiological ingredients, and antioxidant and anti-inflammatory activities from CA.

• Journal of the Korean Dietetic Association
• /
• v.19 no.4
• /
• pp.389-399
• /
• 2013

This study compared the nutritional composition and antioxidative activity of different parts of Taraxacum coreanum (aerial parts and roots) according to different drying methods (natural drying and freeze-drying). There were no significant differences in vitamin C content in roots depending on the drying methods. However, vitamin A (P<0.01), E (P<0.001) and C (P<0.001) content of aerial parts, and vitamin A (P<0.001) and E (P<0.05) content of roots were significantly higher after freeze-drying compared to natural drying. For organic acids, the oxalic acid content of the aerial parts and roots were the highest. The total polyphenol and total flavonoid content in extracts from the aerial parts (P<0.01) and roots (P<0.05) were significantly higher after freeze-drying compared to natural drying. In addition, the total polyphenol and flavonoid content, DPPH radical scavenging activity, and antioxidative index from the natural drying and freeze-drying of Taraxacum coreanum extracts were significantly higher in the aerial parts compared to the roots (P<0.05). These results suggest that the nutritional composition and antioxidative activity of Taraxacum coreanum are higher in the aerial parts compared to the roots, and higher after freeze-drying compared to natural drying. Therefore, the aerial parts of Taraxacum coreanum could be suggested as an antioxidative functional food source.

• Food Science and Biotechnology
• /
• v.18 no.1
• /
• pp.43-47
• /
• 2009

Rheum undulatum and Rheum palmatum have been widely used as food material as well as medicinal ingredients for their therapeutic effects in oriental countries. Many kinds of herbs are being used in the manufacture of functional foods. The objective of this study was to determine polyphenol content, superoxide dismutase (SOD)-like activity, tyrosinase activity, and electron donating ability of R. undulatum and R. palmatum. Total polyphenol content were most effective in 50 and 100% ethanol extracts from R. undulatum and R. palmatum. SOD-like activities of R. undulatum extracts were higher than those of R. palmatum extracts, and water extracts of samples were highest. EDAs of R. undulatum extracts were higher (26.76-44.46%) than those of R. palmatum extracts, while those of both extracts were lower than 1.0 and 0.1% L-ascorbate. And these suggest that the extracts of R. undulatum and R. palmatum can be used as a material in functional food.

• Journal of Convergence for Information Technology
• /
• v.11 no.6
• /
• pp.206-212
• /
• 2021

This study aimed to maximize the efficacy of Angelica gigas by finding a more effective way to extract active compounds from Angelica gigas. After extracting Angelica gigas by hydrothermal, ethanol, and supercritical carbon dioxide extraction methods, analysis of decursin and decursinol angelate content, quantification of total polyphenol content, and evaluation of efficacy of antioxidant, whitening, and antibacterial were conducted. The content of decursin and decursinol angelate was very high at 38.65% of the supercritical carbon dioxide extract, and the total polyphenol content was high in the order of hydrothermal extract, ethanol extract and supercritical carbon dioxide extract, but the difference was relatively small. The antioxidant effects were consistent with the total polyphenol content, and the antibacterial effects were consistent with the decursin and decursinol angelate content. In other words, through this study, we found that the optimal method for extracting active compounds from Angelica gigas is the supercritical carbon dioxide extraction method.

• The Korean Journal of Food And Nutrition
• /
• v.34 no.3
• /
• pp.302-309
• /
• 2021

This study examined the quality characteristics of yanggaeng with rice germ; it was incorporated into yanggaeng at different levels (containing 5% rice germ, 10% rice germ, 15% rice germ, and 20% rice germ) based on the total weight of red bean extracts. For analyzing the quality characteristics of yanggaeng, moisture content, hardness, color, antioxidant activity, total polyphenol content, reducing sugar, and vitamin E were determined. There was no significant difference in the moisture content and hardness except in the control. For color, lightness and yellowness of yanggaeng increased as the concentration of the powder was increased, whereas there was no significant difference in redness. As the rice germ powder was increased, total polyphenol content and antioxidant activity increased significantly, whereas reducing sugar decreased. Especially, total vitamin E, including isomers, increased as the concentration of the powder increased from 0.41 mg/100 g to 4.03 mg/100 g. Therefore, it could be possible to develop processed products with functional snack for yanggaeng prepared by adding 10% rice germ.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.42 no.2
• /
• pp.269-277
• /
• 2018

This study extracted Artemisia capillaris Thunberg with distilled water and ethanol to investigate its antioxidant effect. We then investigated the possibility of producing nanofibers by an electrospinning process by adding the extracts to polyvinyl alcohol (PVA). The electrospinning method used a PVA concentration of 12wt.%, an applied voltage of 10kV, and a tip-to-collector distance of 15cm. Total polyphenol and total flavonoid contents were measured to verify the antioxidant activity of Artemisia capillaris Thunberg extracts (ACEs). The total polyphenol content of the distilled water extract and the ethanol extract were measured as 218.47 and 271.26mg/g, respectively, and the total flavonoid content of the distilled water extract and the ethanol extract were measured as 141.68 and 34.98mg/g, respectively. As the content of the ACEs in the PVA nanofibers increased, the Diameters of the nanofibers and the uniformity of the diameters decreased. The electrospinning process was fabricated in a relatively uniform form without beads, and the diameters of the nanofibers that were produced ranged from 340 to 390nm. The results of FT-IR, XRD and DSC analyses confirmed that the ACEs were well mixed with the PVA molecules and were electrospun.

• Korean Journal of Food Science and Technology
• /
• v.38 no.3
• /
• pp.331-336
• /
• 2006

Effects of high temperature and pressure treatment on garlic (Allium sativum L.) treated at 110, 120, 130, 140, and $150^{\circ}C$ for 1, 2, 3, 4, and 5 hr were evaluated by investigating changes in antioxidant activities, and total polyphenol, total flavonoid, and 5-hydroxymethyl-2-furaldehyde (5-HMF) contents of garlic juice. Antioxidant activities, and total polyphenol, total flavonoid, and 5-HMF contents increased with increasing treated temperature and time. $IC_{50}$ (1.952 mg/g) was achieved at $150^{\circ}C$ for 4 hr, 50 times higher than untreated garlics. Highest total polyphenol content was 18.155 mg/g at $140^{\circ}C$ and 2 hr, seven times higher than untreated garlics. Highest total flavonoid content was $532.73\;{\mu}g/g$ at $150^{\circ}C$ and 1 hr, sixteen times higher than untreated garlics. 5-HMF content was highest (7,765.9 ppm) at $150^{\circ}C$ and 2 hr. Correlation coefficients among antioxidant activities, and total polyphenol, total flavonoid, and 5-HMF contents were very high (p<0.01).

• Korean Journal of Plant Resources
• /
• v.33 no.3
• /
• pp.170-182
• /
• 2020

Wheat is an economically important cereal worldwide and is a staple food in many countries. Extensive researches have been performed on the nutritional value and antioxidant potentials of sprouts of legumes like soybean, however very limited studies have been carried out on the sprouts of Korean wheat cultivar. The objective of this study was to investigate the phytochemical and antioxidant potentials of Korean wheat sprouts. The sprouts were grown for 10 (WS-10), 20 (WS-20), and 30 (WS-30) days at room temperature. The pH, color, chlorophyll, free amino acid, 1,1-diphenly-2-picrylhydrazyl (DPPH), and total polyphenol content of the sprout samples were determined. The pH of sprouts was increased in the older sprouts. Color values were significantly influenced by the age of sprouts. The chlorophyll content was lowest but the total free amino acid content was highest in WS-30. On the other hand, the DPPH free radical scavenging potential and total polyphenol content were lower in WS-30. The results suggested that Korean wheat sprouts could be a potential source of nutrients and natural antioxidants.