• The Korean Journal of Food And Nutrition
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• v.15 no.2
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• pp.119-125
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• 2002

Phytoestrogens are non-steroidal compounds fecund In a variety of plants, which exert estrogenic effects in animals. In this study, the physico-chemical properties of Iranian black pomegranate extract and its products as preliminarily research for the developing of natural estrogen supplement were evaluated. The chemical components of Iranian black pomegranate extracts and its product (Forever 120) were analyzed. Proximate compositions of pomegranate extracts were as follows; crude lipid 0.4%, crude protein 0.9%, crude ash 1.4% and carbohydrate 42.0%. Major amino acids of pomegranate extracts are glutamic acid (1310.0ppm), aspartic acid (896.2ppm), arginine (877.7ppm) and phenylalanine (57.5ppm). Fatty acid compositions of pomegranate extract 1ibid extracted by chloroform-methanol (2:1) were myristic (13.1%), stearic (69.4), oleic acid (6.8%) and palmitic acid (8.3%). Mineral elements were ferrous (6640.0ppm) and potassium (2550.8ppm). Vitamins were composed of ascorbic acid(20.0mg/100g), Vit. B$_1$(0.12mg/100g) and niacin (0.80mg/100g). 20 phytoestrogens and 20 estrogens of pomegranate extracts were detected Daidzein (0.29ppm), quercetin (9.75ppm) genistein (0.29ppm) and 17 $\beta$ -estradiol(0.15ppm). Above the chemical components of pomegranate extracts were compared with that of pomegranate its product or other isoflavon concentrates.

• Journal of Mushroom
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• v.10 no.1
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• pp.29-36
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• 2012

We conducted an analysis by comparing the nutritional contents of Auricularia auricula-judae(black), Auricularia polytricha and Auricularia auricula-judae (brown). In nutritional contents of three strains of Auricularia spp., four free sugars, seven organic acids and 24 amino acids were detected. Auricularia auricula-judae (black) was highly contained free sugar, organic acid and amino acid. There was the most prevalent Vitamin $D_2$ content in Auricularia auricula-judae (black) of Auricularia spp. Dietary fiber of three strains showed contents of about 60% but were not significantly different. ${\beta}$-glucan contents of Auricularia auricula-judae (brown) contained the highest contents with $25.21{\pm}0.37%$ and showed significant differences between Auricularia polytricha and Auricularia auricula-judae (black). Total polyphenol contents of Auricularia polytricha showed the highest contents, followed by Auricularia auricula-judae (brown) and Auricularia auricula-judae (black).

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.648-654
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• 2010

This study investigated the antioxidant activities and antimicrobial effects of MeOH extracts from some spices. The total flavonoid contents of MeOH extracts from ginger, garlic, onion, Chinese pepper (Zanthoxylum schinifolium) and black pepper (Piper nigrum) were 20.3%, 10.0%, 4.3%, 6.6% and 12.8%, while the total phenol contents were 19.3%, 1.0%, 0.5%, 3.4% and 7.9%, respectively. The order of the nitrite-scavenging abilities of spice extracts were ginger> black pepper> Chinese pepper> garlic> onion (p<0.05). MeOH extract from ginger showed antimicrobial activity to Bacillus cereus, and garlic extract showed strong antimicrobial activity to Salmonella enteritidis. However, onion extract did not show any antimicrobial activity. The electron donating ability of MeOH extract from ginger was markedly higher than those of garlic, Chinese pepper, black pepper and onion extracts. Antioxidative activities in linoleic acid substrates were in order of BHT> ginger> Chinese pepper> black pepper> garlic> $\alpha$-tocopherol> onion. Antioxidative activities in linoleic acid emulsion substrates were in order of BHT> $\alpha$-tocopherol> ginger> black pepper> Chinese pepper> garlic> onion.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.7
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• pp.996-1000
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• 2016

Effects of copigments (succinic acid, $Cu^{2+}$, ascorbic acid, sucrose, and pH) on stability of anthocyanin extracted from black beans (Glycine max Merrill.) were investigated during storage for 8 days at 4 and $40^{\circ}C$. Succinic acid improved stability of anthocyanin by 7~15% compared to the non-treatment group at $40^{\circ}C$. $Cu^{2+}$ maintained stability of anthocyanin by about 100% for 8 days at $4^{\circ}C$. Ascorbic acid reduced stability of anthocyanin by 64~72% of non-treatment at $40^{\circ}C$. Sucrose treatment did not significantly affect stability compared to the control. The lower pH improved stability of anthocyanin. Stability at pH 1 was improved by 81~87% compared to that at pH 7. These results show that temperature, organic acid, and pH were effective in improving storage stability of anthocyanin from black beans.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.398-409
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• 2006

Changes of component(amino acid, free sugar, fatty acid and mineral) and antioxidant effect by pickling of soybeans we.e investigated. Soybean cultivars, Daewon, Pungsannamul, Hwaeum(yellow bean), Ilpum Black and Zynuni(black bean) were soaked in persimmon vinegar for 10 days at $20^{\circ}C$. The major amino acids of raw soybeans were glutamic acid, aspartic acid, lysine and leucine. The content of total amino acid decreased by pickling. The major free sugar of raw soybeans were glucose, fructose and sucrose. Sucrose decreased and glucose and fructose increased by pickling. Maltose was found only in pickled Daewon and Ilpum Black. Linoleic and linolenic acid content of raw soybeans were $49.3%{\sim}57.1%\;and\;7.8{\sim}8.9%$, and the fatty acid contents did not change by pickling. The major mineral elements were K, P and Mg, and their compositions except for Na did not change by pickling. Total phenolic compound, vitamin $B_1$ and C content increased during pickling. The antioxidant effects, electron donating abilities, nitrite-scavenging abilities increased by pickling.

• Journal of Applied Biological Chemistry
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• v.62 no.3
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• pp.281-286
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• 2019

A black tea (Camellia sinensis L.) residue extract (BTRE) was prepared by 30% ethanol extraction to evaluate its in vitro antioxidant activity. The yield and polyphenol content of BTRE were $22.4{\pm}1.18%$ and $23.2{\pm}1.02{\mu}g$ gallic acid equivalents/mg-extract, respectively. Antioxidant activity of BTRE proportionally increased as BTRE concentration increased. $IC_{50}$ values of BTRE for cation radical, free radical and nitrite scavenging were 141.8, 108.1, and $397.2{\mu}g/mL$, respectively. Also $IC_{50}$ value of BTRE for ferric reducing anti-oxidant power was $97.8{\mu}g/mL$. BTRE effectively inhibited linoleic acid peroxidation. These results imply that BTRE possessed potent antioxidant activity, thus being utilized as a physiologically active material.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.5
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• pp.540-545
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• 2013

This study investigated the effect of diets supplemented with different levels (0, 1, 3, and 5 %) of turmeric Curcuma longa L. powder (TP) on the body composition of black rockfish Sebastes schlegeli. Fish weighing $10.05{\pm}0.44$ g were fed to apparent satiation twice daily for 8 weeks. Adding TP decreased crude lipid levels and increased crude protein and ash levels. Abundant fatty acids in the TP-added group were C16:0, C18:1 n-9 (cis), and C22:6 n-3. The major amino acids in samples were glutamic acid, aspartic acid, glycine, leucine, alanine, lysine, and arginine.

• Journal of the Korean Society of Clothing and Textiles
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• v.47 no.1
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• pp.52-72
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• 2023

This study examined the effect of Jojoba oil on the protection of virgin black hair and hair damaged by bleaching. Both hair types were treated for 35 days with 100% Jojoba oil or one of two types of hair conditioner, one formulated with 3% of Jojoba oil and the other formulated without Jojoba oil. The effect of protection was examined in terms of the change in the color, tensile stress, weight, and amount of protein leak compared to untreated black hair or bleached hair. The composition of fatty acids in the Jojoba oil was analyzed using the Gas chromatography mass spectrometry. The differences among the three treatments were statistically tested by one-way analysis of variance test and the Duncan post-hoc test at α = .05. The main fatty acid contained in the Jojoba oil was 11-eicosenoic acid (75.14%). Based on the statistical test it was found that 100% Jojoba oil was the most effective in increasing the tensile stress of black hair and the weight of bleached hair after 35 days of treatment.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.219-219
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• 2017

Black soybean with the anthocyanin in the seed coat is known to have higher antioxidant activity than the yellow soybean. This study was carried out to evaluate antioxidant activity of 231 Korean black soybean landraces which conserved at RDA gene bank. Antioxidant activities were measured using DPPH, TPC, TFC, ABTS, and FRAP assay. DPPH showed wide variations, ranging from 16.4 to 200.4($IC_{50}$). TPC, TFC, ABTS, and FRAP were ranged from 0.8 to 13.2 mg gallic acid equivalent/g (mg GAE/g), 0.15 to 0.82 mg quercetin equivalent/g (mg QE/g), 2.0 to 8.3 mg ascorbic acid/g (mg ASC/g) and 0.2 to 3.1 mg ASC/g, respectively. Among 231 Korean black soybean landraces, IT177715 showed the highest antioxidant activity in DPPH assay. In TPC, TFC, ABTS, and FRAP assays, IT274975, IT274551, IT167725, and IT178047 showed the highest antioxidant activity, respectively. In Relative Antioxidant Capacity Index (RACI), IT178047 showed the highest antioxidant activity, while IT177197 the lowest. This study will be able to provide useful data to select black soybean landraces with high antioxidant activity.

• The Korean Journal of Food And Nutrition
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• v.24 no.1
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• pp.138-143
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• 2011

This study analyzed the maltol quality, composition ratio of fatty acids, and contents of phenolic compounds in white ginseng extracts(four types), red ginseng extracts(five types), black ginseng extracts(two types), and Chinese ginseng extracts(nine types). By examining patterns in these measurements, we determined the characteristic factors of the extracts and measured the possibility of qualitative analysis. In the analysis of maltol using TLC, white ginseng extracts were not detected while red and black ginseng extracts were detected, so the possibility of detection was considered as a characteristic factor for qualitative analysis. Regarding the composition of fatty acids, palmitic and linoleic acids were the main fatty acids in the ginseng extracts palmitic acid was high in white ginseng extracts while linoleic was low in red ginseng extracts. Regarding the ratio(Pal/Lin) of the two fatty acids, there was a large difference between white ginseng extracts(56.7~64.3%) and red ginseng extracts(32.0~38.5%), and these figures seemed to be characteristic factors for the analysis. For the phenolic compounds, extracts contained maltol, caffeic acid, syringic acid, p-coumaric acid, ferulic acid, and cinnamic acid. White ginseng extracts contained similar percentages of phenolic compounds while red ginseng extracts had high maltol content. According to the measurement results of the percentages of maltol and cinnamic acid, white ginseng extracts showed values below five, whereas red and black ginseng extracts showed 53~289, which was also a characteristic factor for qualitative analysis. Consequently, we found that we can differentiate between ginseng extracts using characteristic factors that we analyzed in an experiment on white ginseng extracts from China.