• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.4
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• pp.450-455
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• 2012

In this study, the nutritional components and antioxidant activities of boysenberry were investigated. The values of pH, soluble solids, and total acidity were 3.62, $13.436^{\circ}Brix$, and 1.15%, respectively. Hunter L, a, and b values were 20.14, 13.19, and 3.20, respectively. Proximate compositions were as follows: moisture 79.52%, crude protein 1.08%, crude lipid 0.73%, crude fiber 2.51%, ash 0.62%, and nitrogen free extract 15.54%. Mineral contents of boysenberry were K 219.30, P 46.25, and Ca 39.60 mg/100 g. Regarding amino acid contents, boysenberry was very rich in alanine 75.22 mg/100 g and deficient in cystine 2.83 mg/100 g. Free sugar compositions were as follows: glucose (6.91%) and fructose (5.88%). Contents of ascorbic acid and total phenolics were 79.52 mg/100 g and 39.20 mg GAE/g, respectively. The DPPH radical scavenging activity and reducing power of boysenberry extract were 89.11% and 1.31 (absorbance) at a concentration of 1.25 mg/mL, respectively. Therefore, boysenberry can be utilized as an effective source of functional food substances such as natural antioxidants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1656-1662
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• 2012

This study was conducted to evaluate the vegetative value of sweet potato leaves and stalks by investigating their chemical composition and antioxidant activity. The major minerals were found to be Ca and K. The crude protein content of the leaves ranged from 15.57% in Geonpungmi to 20.34% in Yeonhwangmi, while that of stalks was between 3.71% in Yulmi and 5.97% in Sinchunmi. The total phenolics and flavonoids content of the leaves were about 3.0~4.0 times higher than those of stalks. The levels of polyphenols and flavonoids were high in Geonpungmi leaf and in Sinchunmi stalk. ABTS radical activities were high in Geonpungmi leaf (58.75 mg AA eq/g) and in Daeyumi stalk (14.95 mg AA eq/g). DPPH radical scavenging was high in Geonpungmi and Jeungmi leaves ($IC_{50}$, 0.11 mg/mL) and in Sinchunmi stalk ($IC_{50}$, 1.09 mg/mL).

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.250-257
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• 2014

To develop vinegar with immature Citrus unshiu (IC), bacterial strains with high acetic acid-producing capabilities were isolated and identified, after which their quality characteristics, total phenolic and total flavonoid contents, and antioxidant activities were measured. Five bacterial strains were isolated from naturally fermented C. unshiu, and three were identified as Acetobacter fabarum (A. sp. RIC I) and A. pomorum (A. sp. RIC II, V). A. sp. RIC V showed the highest acetic acid-producing capability and was thus chosen as the candidate strain for further acetic fermentation using IC juice. Vinegars made with 30, 35, and 40% IC juices showed acidities of 5.38, 5.38, and 5.32% and fermentation efficiencies of 73, 72, and 70%, respectively. The fermentation periods required to reach greater than 5% acidity were 11, 9, and 9 days for vinegars containing 30, 35, and 40% IC juices, respectively. Fructose and glucose contents of the vinegars increased along with total organic acid contents including acetic acid, with increasing IC juice contents. Total phenolics were 1,546.6 and $230.9{\mu}g$ GAE/mL, whereas total flavonoids were 1,004.7 and $175.1{\mu}g$ QE/mL in vinegars made with IC and mature C. unshiu (MC) juices, respectively. DPPH free radical scavenging activities were 29% and 5%, ABTS radical scavenging activities were 62.0% and 17.9%, SOA scavenging activities were 60.9% and 41.7%, and XO scavenging activities were 32.5% and 5% in vinegars made with IC and MC juices, respectively. Therefore, vinegars made with 35% and 40% IC juices using A. sp. RIC V as the acetic acid fermentation strain showed potent antioxidant activities with greater total phenolic and flavonoid contents, promoting their use as functional vinegars.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.1
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• pp.57-64
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• 2012

Cherry silverberry (Elaeagnus multiflora) contains bioactive phenolics. This study was conducted to determine whether feeding cherry silverberry wine (CSW) to rats would alleviate the progress of alcoholic fatty liver. Adult male Sprague-Dawley rats were divided by weight into the following three groups. Two groups of rats were fed 6.7% ethanol or the caloric equivalent Lieber-DeCarli diet containing maltose-dextrin, and the other group an isocaloric Lieber-DeCarli diet containing CSW at the same ethanol level for 6 weeks. CSW's flavonoids, its antioxidant and free radical scavenging activities, serum transaminases, serum and hepatic lipids, and liver histology were examined. Our results showed that CSW exerted significant antioxidant and radical scavenging activities. The serum activities of alanine and aspartate transminases were markedly decreased by CSW at 6 weeks. Also, CSW feeding resulted in significant reductions in blood cholesterol and triglyceride. The development of alcoholic fatty liver was significantly delayed by lowering fat accumulation. Taken together, these results indicate that CSW may help protect the liver against alcoholic fatty liver by improving serum and hepatic lipid status. This may be associated with the protective effect of CSW on alcoholic fatty liver via bioactive phenolic compounds.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.149-154
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• 2016

Cosmeceutical potentials of unpolished rice vinegars containing different amounts of Monascus-fermented soybean powder (soy-koji) were investigated. Four different vinegar types were prepared using 0, 10, 30, and 50% soy-koji addition. Soy-koji vinegar showed stronger cosmeceutical properties, in terms of tyrosinase and elastase inhibitory activities as well as antioxidant capacities, than unpolished rice vinegars (P<0.05). Bioactive effects of soy koji vinegar increased with increasing concentrations of total phenolics and isoflavone aglycones (P<0.05). Results indicate that unpolished rice vinegar supplemented with soy-koji can be an efficient strategy to improve bioactivities in vinegar with associated enhancement of cosmeceutical functionality.

• Journal of Life Science
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• v.33 no.2
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• pp.138-148
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• 2023

This study compared and analyzed the antioxidant activities of various organic solvent fractions from the leaves and roots of Peucedanum insolens Kitagawa. For this study, the dried leaves and roots of P. insolens Kitagawa were first extracted using 70% ethanol. The extracts were sequentially sub-fractionated in the order of hexane, chloroform, ethyl acetate, n-butanol, and water. The results revealed that the distribution of total phenolic contents by organic solvent fractions showed the same pattern in both the leaves and roots, with the highest in the ethyl acetate fraction (101.1±1.0 mg vs 71.2±3.4 mg of GAE/mg), but the lowest content in the hexane fraction (9.5±0.2 mg vs 7.5±2.1 mg of GAE/mg). The distribution of total flavonoid content in the organic solvent fractions showed the same pattern as that of total phenolic content. The results of DPPH, ABTS, and FRAP assays showed that the leaf and root extracts exhibited free radical scavenging activity in the same pattern, particularly, the ethyl acetate fraction had the highest activity. These results indicate that not only the roots of P. insolens Kitagawa but also the leaves possess potential substances that exhibit strong antioxidant activity. Significant correlations (R=0.903, p<0.0001, DPPH radical; R=0.891, p<0.001, ABTS radical; R=0.745, p<0.05, FRAP radical) between total phenolics and radical scavenging activities, but also significant correlations (R=0.867, p<0.001, DPPH vs. ABTS radicals; R=0.882, p<0.0001, DPPH vs. FRAP radicals; R=0.973, p<0.0001, ABTS vs. FRAP radicals) between radical scavenging activities were found in the organic solvent fractions. Therefore, as in the roots of P. insolens Kitagawa, the leaves possess strong antioxidant capacity and can be used as the main antioxidant material.

• Korean Journal of Food Science and Technology
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• v.45 no.5
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• pp.550-556
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• 2013

Reflux extraction properties of Schisandra chinensis were investigated with different extraction conditions of ethanol concentration (0-99%), extraction time (2-8 h), and extraction temperature ($40-100^{\circ}C$). Different chemical properties, such as reducing sugars (RS), titratable acidity (TA), Hunter's color values, total phenolic compounds (TPC), and antioxidant activity (DPPH and ABTS assays) were analyzed for the corresponding extracts. The results showed that RS and TA increased as the extraction temperature increased. For each parameter, the maximum value was achieved, when extraction was carried out with 50% ethanol for 8 h at $100^{\circ}C$. Redness ($a^*$) of the extract decreased as all 3 extraction parameters were increased. TPC increased significantly as the extraction time and temperature increased; further, the highest TPC was achieved, when extraction was carried out with 50% ethanol. The same tendency was observed for DPPH and ABTS radical scavenging activities. The highest TPC and antioxidant activity were obtained, when extraction was carried out with 50% ethanol for 4-6 h at $60-80^{\circ}C$, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1204-1210
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• 2013

Various commercial vinegars of high-strength acidity (10% or more of total acidity) were investigated to compare their physicochemical and antioxidant properties. The total acidity of double-strength vinegars was relatively lower than triple-strength vinegars. Irrespective of the acidity, sugar and reducing sugar content ranged from $7.00{\sim}10.80^{\circ}Bx$ and 1.32~3,885.90 mg%, respectively. Free sugars were mainly composed of fructose and glucose, and were relatively high in double-strength vinegars. The content of acetic acid (a principal organic acid in vinegars) increased with acidity, but oxalic acid was not identified in commercial high-strength acidity vinegars. Double-strength vinegars using malt extracts were the highest in free amino acid content, showing 24 kinds of amino acids. The content of total phenolics and flavonoids was highest in apple vinegars of double-strength acidity, which affected the scavenging ability of DPPH and ABTS radicals. Overall, the quality of high-strength acidity vinegars was affected by its content and production methods, and double-strength acidity vinegar using apples showed the best antioxidant activities.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.95-102
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• 2012

The purpose of this study is to investigate antioxidant properties in microbial fermentation products of Lonicera japonica Thunb extract. The bacterium Lactobacillus plantarum NHP1 was isolated from conventional fermented foods. Modern pharmacological studies show that Lonicera japonica Thunb and its active principles of wide pharmacological actions. For instance, they show a strong efficacy in antibacterial, anti-inflammatory, antiviral, anti-endotoxin, blood fat reducing, antipyretic, and antioxidant activities. The extract of Lonicera japonica Thunb was obtained by extracting dried Lonicera japonica Thunb using either hot water or 70% ethanol as a solvent. Fermentation was performed in a 2L fermentor containing 1.2 L of extractat conditions of $30^{\circ}C$ and 100 rpm for 48 hr. The amount of cholorogenic acid was $2.65{\mu}g/g$ in hot water extract. The total phenolic content (GAE, gallic acid equivalent) in hot water and 70% ethanol were $56.5{\pm}4.9$ GAE mg/g and $72.7{\pm}5.3$ GAE mg/g, respectively. After fermentation, the phenolic content increased to 30.2% in hot water and 12.9% in ethanol extract. In the same manner, flavonoid content increased to more than 75% regardless of extract solvent. ABTS (2,2-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid) value noticeably increased to 50% after fermentation.

• Journal of agriculture & life science
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• v.45 no.6
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• pp.183-191
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• 2011

We investigated characterization as cosmetic substances of chestnut inner skin extracts with in vitro antioxidant activity. Total phenolics of various extracts from chestnut inner skin were the highest 60% methanol (164.82 mg/g), and ethyl acetate fractions (191.14 mg/g). We found that the both samples from chestnut inner skin dose-dependently increased in vitro antioxidant activities (DPPH radical scavenging activity and inhibition of lipid peroxidation). In addition, the both samples also showed a strong UV absorption in the range of UV-B (290-320 nm). Especially the 60% ethanol extracts presented higher inhibitory effect on elastase (46.40% at $100{\mu}g/mL$) than that of the ethyl acetate fractions, so that it showed in vitro anti-wrinkle activity. Finally, the 60% methanol extracts and ethyl acetate fractions showed anti-bacterial activity against skin pathogenic bacteria. Consequently, these results suggest that the chestnut inner skin can be used for cosmetic industry.