• Applied Biological Chemistry
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• v.49 no.4
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• pp.328-333
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• 2006

Many plant extracts are known to have antioxidative effects. However, their activities can be reduced or disappeared during mass production process. The purpose of this study is to compare antioxidative effects of edible plant extracts distributed in Korea. forty three kinds of edible plant extracts commercially available in Korea were selected and investigated for their total phenolics contents and antioxidative potentials(DPPH radical and superoxide anion radical scavenging activities). In contents of total phenolics, the commercial plant extracts from Artemisia annua(whole plant), Ilex paraguariensis(leaf, Silybum marianum(fruit and leaf, Ulmus pumila(bark), Coliolus versicolor(fruit), and Curcuma longa(root and stem) contained over 70 mg/g of powder, DPPH radical scavenging activities($SC_{50}$, 50% scavenging concentration) of A. annua, I. paraguariensis, Pinus densiflora(leaf),S. marianum, U. pumila, and C. longa were $53.96{\pm}0.81\;ppm,\;24.61{\pm}2.12\;ppm,\;35.96{\pm}1.11\;ppm,\;57.46{\pm}2.13\;ppm,\;55.25{\pm}1.65\;ppm\;and\;12.99{\pm}1.67ppm$, respectively, while that of positive control(vitamin C) was $3.86{\pm}0.81\;ppm$. $SC_{50}$ values against superoxide anion radical of A. annua, Cinnamomum zeylanicum(bark), I. paraguariensis, Rubus coreanus(fruit and leaf), Morus alba(leaf), P. densiflora, S. marianum, U. pumila, C. versicolor, C. longa, Perilla frutescens var. acuta(leaf), and H. sabdariffa(leaf and newer) were $53.21{\pm}1.83ppm,\;50.12{\pm}2.12ppm,\;5.59{\pm}0.84ppm,\;41.60{\pm}8.93ppm,\;20.19{\pm}0.97ppm,\;15.19{\pm}1.66ppm,\;21.20{\pm}1.88ppm,\;15.71{\pm}0.91ppm,\;55.48{\pm}2.42ppm,\;52.12{\pm}2.44ppm,\;23.80{\pm}1.98ppm\;and\;11.14{\pm}0.51ppm$, respectively($SC_{50}$ value of vitamin C: $9.61{\pm}0.93ppm$). In particular, both 1 paraguariensis and P. densiflora had high content of phenolics as well as high scavenging activities of DPPH radical and superoxide anion radical. Consequently, above two commercial extracts may be useful as a source of antioxidative nutraceutics.

• Food Science and Preservation
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• v.9 no.1
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• pp.36-41
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• 2002

We examined the chemical properties of leek and dropwort and prepared the noodles with the dried powder of them, to develope functional processing floods which contain biological active compounds. The groups were divided by the drying methods as follows: hot air drying at 50$\^{C}$ (A), hot air drying after blanching for 30 sec (B), hot air drying after steaming for 2 min (C) and freeze drying (D). We had analyzed the content of vitamin C, total chlorophyll, and phenolic compounds and measured the hunter color values of dried powders individually. The contents of evaluated compounds were higher in A and D than in B and C groups and also the electron donating activity of A and D was stronger than B and C. The cooking properties of noodles prepared with leek and dropwort powder were examined. After cooking, the weight and volume of noodles prepared with powder were lower than those of control The turbidity of noodle soup were increased as the adding ratio was increased. The cutting strength of cooked leek noodles with A and B powder was similar to that of control, in case of dropwort, cooked noodles with D showed similar to that of control. The cutting strength of cooked noodles were decreased as the adding ratio were increased. The electron donating activity of noodles with vegetable powders showed high than that of control The sensory evaluation showed that significant difference between noodles with 2.5 ?/e addition groups and control was not recognized but was recognized between noodles with 5% addition groups and the control.

• Korean Journal of Organic Agriculture
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• v.28 no.3
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• pp.387-403
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• 2020

This experiment was carried out to determine optimal concentration of organic liquids for the improvement of antioxidant in pepper. As human beings enter the age of 100, they are naturally recognized as a standard of high quality agricultural products for safety and improvement of functional materials. Tomatoes are among the most consumed vegetables in the world and there is a growing interest in varieties with high functional content. However, there is a limit to the improvement of functional materials of certain varieties, so it is necessary to study the improvement of materials by cultivation physiology and environmental conditions. The test material was sown on March 15th in Wanju province and on June 15th in rain shelter house using pepper "suppermanidda" varieties. To investigate the optimum concentration of organic liquids for the improvement of antioxidant, 15 kinds of treatments were carried out including control, tomato liquid fertilizer etc. The liquid fertilizer of organic material was treated with 6 times of irrigation, and the analysis of nutrients and antioxidant was done by harvesting pepper on the September 10th. The contents of beta-carotene was increased in the T3, T4, T12 treatments, vitamin C was in the P14 treatments, flavonoid, polyphenol were in the P12 treatment compared to the control. In T12 treatment, flavonoid increased by 115.9%, polyphenol by 121.7%, beta-carotene by 117.2% and vitamin C by 136.1% compared to the control. There was no significant difference in the growth characteristics and characteristics of pepper fruit of pepper according to liquid fertilizer treatment. Therefore, it has been confirmed that the organic antioxidant is affected by the liquid fertilizer treatments of organic materials and it is necessary to study the environmental conditions such as temperature, moisture and photosynthesis.

• Food Science and Preservation
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• v.21 no.3
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• pp.365-372
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• 2014

Imported Valencia oranges were evaluated to determine the relationship between the fruit size and its quality. The orange size was classified into three groups on a commercial basis: small ($140{\sim}160g/113{\pm}5$ fruit/box), medium ($190{\sim}220g/88{\pm}5$ fruit/box), and large ($250{\sim}280g/72{\pm}5$ fruit/box). The physicochemical and sensory properties were analyzed to evaluate the orange quality. No significant difference in the peel thickness and flesh ratio was detected across the fruit sizes. The juice yield of the medium-sized orange and the TSS/TA ratios of the medium-sized and large oranges showed the highest value, respectively (p<0.05). The large orange had the highest vitamin C content, which was positively correlated with both its DPPH and ABTS radical scavenging abilities (p<0.05). In the sensory evaluation of the fruits and their juice, the scores for sourness and overall preference were significantly higher in the medium-sized and large oranges than in the small ones. The total soluble solids, total acidity, TSS/TA ratio, and reducing sugar content were significantly related to the sensory properties. Finally, the quality and sensory properties were considered superior in the medium-sized and lager Valencia oranges. Further studies on the effects of the variety and origin of Valencia oranges on their quality and sensory properties are required.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.7
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• pp.980-989
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• 2016

In the present study, we compared and investigated the nutritional compositions of Amaranthus cruentus and Amaranthus hypochondriacus baby-leaves cultivated in Korea. Baby-leaves of two amaranthes consisted of more than 92% moisture, and A. cruentus contained a higher amount of moisture than A. hypochondriacus. Meanwhile, A. hypochondriacus contained higher levels of crude ash, crude protein, crude lipid, carbohydrates, and dietary fiber than A. cruentus. The major free sugars of the two amaranth baby-leaves were fructose and glucose. Fructose content of A. hypochondriacus was higher than that of A. cruentus, and glucose content of A. cruentus was higher than that of A. hypochondriacus. Acetic acid, malic acid, and fumaric acid were detected in two amaranth leaves, but succinic acid was not detected. Two amaranth leaves contained 17 amino acids except for methionine, proline, and tyrosine, and leaves contained the highest glutamic acid contents. In addition, A. cruentus and A. hypochondriacus leaves contained high contents of taurine and ${\gamma}$-aminobutyric acid and showed various biological activities. The major mineral and fatty acid of the two amaranth leaves were potassium and linolenic acid (C18:3), respectively. The ${\beta}$-carotene contents of A. cruentus and A. hypochondriacus leaves were $478.72{\mu}g/100g$ and $474.12{\mu}g/100g$, respectively. In vitamin B complex, $B_2$, $B_3$, and $B_5$ were detected in the two amaranth leaves whereas vitamins $B_1$, $B_6$, and $B_{12}$ were not detected. A. hypochondriacus contained higher amounts of vitamin C and E than those of A. cruentus. Overall, amaranth leaves contained high amounts of nutritional components. Therefore, amaranth leaves are expected to be useful for the development of a functional food. Moreover, these results will provide fundamental data for advancing sitological value, breeding new cultivars, and promoting leafy vegetable usage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1492-1503
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• 2015

This study evaluated the combination effect of various freezing and thawing techniques on the quality and nutritional aspects of onions. Onions were frozen by natural air convection freezing (NCF), air blast freezing (ABF), and liquid nitrogen freezing (LNF). Onions were frozen for 76 min by NCF, 9 min by ABF, and 9 min by LNF. The freezing treatment was stopped when the core temperature reached $-12^{\circ}C$ for NCF and ABF, and $-120^{\circ}C$ for LNF. Frozen samples were thawed through natural air convection thawing, running water thawing, sonication thawing (ST), or microwave thawing. The quality and nutritional aspects of frozen-thawed onions were evaluated by measuring thawing loss, pH, texture, water content, color, and SEM image. ST was found to cause the least loss in onion sample among the tested thawing methods, whereas the freezing methods did not cause any significant loss. In our experiment, thawing is found to be a more critical technique when compared to that of freezing. There were no clear quantifications or trends of pH and water content among different freezing and thawing techniques. The highest total color difference (${\Delta}E$) was observed in the NCF sample. For morphological observation, ABF gave the smallest ice crystal size, as well as minimum cell collapse. Loss of vitamin C, free sugar, and organic acid content was lower in the ABF and ST sample, when compared to other trials. In our study, we found that combination of ABF and ST could preserve the quality and nutritional aspects of frozen-thawed onions better than other methods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.744-751
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• 1995

Effect of licorice root(Glycyrrhiza Uralensis Fischer) on the Dongchimi(watery radish kimchi) fermentation was investigated by measuring physicochemical, microbiological and sensory properties during fermentation up to 41 days. Dongchimi with the various levels(0, 0.5, 1.0, 1.5%) of licorice root was fermented at two temperatures : Group A was fermented at $10^{\circ}C$ and group B was fermented at $4^{\circ}C$ after keeping at room temperature($16{\pm}0.5^{\circ}C$) for 24 hours. During the fermentatiion, pH was slowly lowered in all Dongchimi samples and pH of Dongchimi added licorice root was a little higher than that of Dongchimi without licorice root. Total acidity of group A was slightly larger than that of group B and Dongchimi added licorice root showed small content than that of Dongchimi without licorice root. Reducing sugar content was reached maximum value in 13 days of fermentation in Dongchimi added licorice root of group A and B, group A decreased remarkably in 32 days of fermentation in all samples and group B was maintained in the rest sample except for Dongchimi without licorice root and Dongchimi added 1.5% licorice root. Total vitamin C of Dongchimi added licorice root was slightly higher than that of Dongchimi without licorice root of two groups. Lightness lowered gradually with the fermentation and Dongchimi without licorice root decreased a little than that of Dongchimi added licorice root. The number of lactic acid bacteria in Dongchimi added licorice root was more numerous than that of Dongchimi without licorice root. As a result of the sensory evaluation, group B showed higher scores than group A and Dongchimi added 0.5% licorice root was the most preferable one.

• Korean Journal of Community Nutrition
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• v.10 no.6
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• pp.952-962
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• 2005

To explore the relationship between economic status and food and nutrient intake patterns, the 2001 National Health and Nutrition Survey result was analyzed. Dietary intake data of 6,978 Korean adults of 20 years and older who participated in the 2001 National Health and Nutrition Survey were used along with their demographic data. Economic status of the subjects was classified into the following 4 groups based on the self-reported average monthly income of household with reference to the minimum monthly living expenses (MLE) in 2001 : low < $100\%$ MLE $\leq$ middle < $200\%$ MLE $\leq$ high < $300\%$ MLE $\leq$ higher, Individuals in the higher income class had significantly higher mean intake for most of the nutrients including energy, protein, carbohydrate, fat, calcium, thiamin, riboflavin, niacin and vitamin C, and a higher percentage of energy intake from fat. In addition, they consumed more animal foods including meats, eggs, fish/shellfish, milk/dairy products and fats. On the other hand, the mean intakes of individuals in the lower economic class for calcium, vitamin A, and riboflavin were lower than $75\%$ of RDAs. And, there was a predominant difference in contribution of fat to total energy intake among the groups of different economic status. These results showed that household income is an important factor influencing the food and nutrient intake patterns of the Korean adult population. Although individuals at different age classes may respond differently to a change in economic status, developing and implementing nutrition policy and intervention programs for those nutritionally vulnerable groups should consider the economic status as an important factor to customize and differentiate the content of the Program. (Korean J Community Nutrition 10(6) : $952\∼962$, 2005)

• Advances in Traditional Medicine
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• v.8 no.2
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• pp.154-163
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• 2008

The methanol extract of stem barks of Careya arborea Roxb. (MECA) (Family- Myrtaceae) was evaluated for antitumor activity and antioxidant status against Ehrlich's Ascites Carcinoma (EAC) bearing Swiss albino mice. After 24 h of tumor inoculation the MECA was administered at the doses of 50, 100 and 200 mg/kg body weight/mice/day for 14 days. After the last dose and 18 h fasting mice were sacrificed. The effect of MECA on the growth of transplantable murine tumor, life span of EAC bearing hosts, hematological profiles, serum and liver biochemical parameters were estimated. The MECA showed significant (P < 0.01) decrease in ascites volume, packed cell volume and viable cell count and prolonged the life span of EAC tumor bearing mice. Hematological profiles reverted to more or less normal levels in extract treated mice. The MECA also produced protective effect by decreasing the activity of serum enzymes, bilirubin and increase the protein and uric acid levels. MECA significantly (P < 0.05) decreased the levels of lipid peroxidation, while significantly (P < 0.05) increased the levels of glutathione content, vitamin C, vitamin E, superoxide dismutase and catalase CAT. The results indicate that MECA exhibited significant antitumor and antioxidant activity in EAC bearing mice.

• Korean Journal of Food Science and Technology
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• v.45 no.2
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• pp.227-234
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• 2013

The purpose of this study was to determine the possibility of using Oenanthe javanica as a natural health food source. To accomplish this, its general and biological activities were measured. Its carbohydrate, crude protein, crude lipid, and ash contents were 44.7, 9.8, 8.9, and 27.8%, respectively. The K content was largest for minerals followed by Ca, P, and Mg, which means that Oenanthe javanica is an alkali material. The concentrations of total phenol and flavonoids of OJE were $88.9{\pm}0.46$ mg GAE/g, and $28.6{\pm}0.64$ mg QE/g, respectively. Gallic acid, catechin, chlorogenic acid, and caffeic acid in OJE as measured by using HPLC were $0.9{\pm}0.23$, $1.2{\pm}0.19$, $227.1{\pm}0.62$, and $4.0{\pm}0.35$ mg/g. The DPPH and ABTS radical scavenging activities of OJE were 72.2%, and 66.1%, respectively, at $1,000{\mu}g/mL$. The FRAP and reducing power of OJE were 0.79, and 0.41 absorbance units value respectively, at $1,000{\mu}g/mL$. OJE possessed significant antioxidant properties, which suggests its great potential as a functional ingredient for food applications.