• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.3
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• pp.232-238
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• 2013

An experiment was conducted to determine the content of phenolics and flavonoids, antioxidant activity and antioxidant enzyme status for the extracts from 5 and 7-day old sprouts (DOS) of cowpea (Vigna unguiculata L. Walp). Total phenolics [mg ferulic acid equivalents (FAE) $kg^{-1}$ DW] content was highest in cotyledon extracts (48.8 mg $kg^{-1}$), followed by roots (30.8 mg $kg^{-1}$) and hypocotyl (22.2 mg $kg^{-1}$) extracts (p < 0.05) from 5 DOS. The result of total flavonoid level [mg rutin equivalents $kg^{-1}$ DW] had same tendency to the results of total phenolics, showing lower amount ranges. The antioxidant activity of the methanol extracts from all the plant dose-dependently increased. DPPH (1,1-diphenyl-2-picryl hydrazyl radical) free radical scavenging activity was higher in cotyledon extracts (82.5%) than in root (52.6%) or hypocotyl parts (35.0%) from 5 DOS. Among antioxidant enzymes, APX and CAT activities were highest in cotyledon part and POX and SOD activities in root part of 5 and 7 DOS. The results showed that total phenolics content ($r^2$ = 0.1516~0.9911) were more highly correlated with antioxidant activity than total flavonoids level ($r^2$ = 0.0113~0.9442), and that the level and activity of physiological-active substances were different depending on plant part of the sprout.

• Korean Journal of Food Science and Technology
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• v.51 no.3
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• pp.227-236
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• 2019

Antioxidant activity in water and ethanol extracts of dried Lycium chinense fruit, as a result of the total phenolic and tannin content, was measured using a number of chemical and biochemical assays for radical scavenging and inhibition of lipid peroxidation, with the analysis being extended by applying a bootstrapping statistical method. Previous statistical analyses mostly provided linear correlation and regression analyses between antioxidant activity and increasing concentrations of phenolics and tannins in a concentration-dependent mode. The present study showed that multiple component or multivariate analysis by applying multiple regression analysis or regression planes proved more informative than linear regression analysis of the relationship between the concentration of individual components and antioxidant activity. In this paper, we represented the multivariate analysis of antioxidant activities of both phenolic and tannin contents combined in the water and ethanol extracts, which revealed the hidden observations that were not evident from linear statistical analysis.

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.714-716
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• 2017

Rose flower is widely used in the preparation of tea and contains a large variety of phytochemicals, including phenolics such as catechin, quercetin, and rutin. The effects of aging on rose (Rosa hybrida L.) flower extracts (RFE) were examined under conditions of varying temperature and relative humidity. The total phenolic content, antioxidative activity, and catechin levels were measured to evaluate the effects of temperature and relative humidity on the aging process. Performing the aging process at $30^{\circ}C$ under 60% or 90% relative humidity for 24 h significantly increased the total phenolic content and the antioxidant activities of RFE (p<0.05). Additionally, an aging process performed at $30^{\circ}C$ and 60% relative humidity for 24 h maximized the extraction rate of phenolics such as catechin and consequently led to increased antioxidative activity of RFE. In summary, this study indicates that the extraction rate of physiologically active phenolic compounds in rose flower can be increased by performing an aging process under optimized temperature and relative humidity conditions.

• Food Science and Biotechnology
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• v.17 no.2
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• pp.251-256
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• 2008

Changes in antioxidant activity of Rubus coreanus fruit of 3 clones (S13, S114, and S16), which were selected from different sites, were studied at different ripening stages. Antioxidant activities (tree radical scavenging activity and reducing power) were determined and their relationships to total phenolic contents and ascorbic acid were analyzed. The highest tree radical scavenging activities of 3 clones (S13, S14, and S16) were 79.39, 75.80, and 81.16% at $125\;{\mu}g/mL$, respectively. In general, the antioxidant activity and the related parameters, including total phenolic content and vitamin C content decreased during fruit ripening. Total phenolic contents of the R. coreanus fruits (S13, S14, and S16) were correlated with tree radical scavenging activity ($R^2=0.8114$, 0.9186, and 0.9714). These results improve knowledge of the effect of ripening on the antioxidant activity and related compounds contents that could help to establish the optimum R. coreanus fruit harvest data for various usages.

• Advances in Traditional Medicine
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• v.9 no.4
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• pp.277-284
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• 2009

The methanol extract of Dillenia indica was tested for antioxidant activity as determined by free radical scavenging of DPPH radical scavenging assay, reducing power, total antioxidant capacity measured by phosphomolybdenum method, total phenolic content and total flavonoids content determination assays. The extract showed significant activities in all antioxidant assays compared to the standard antioxidant in a dose dependent manner. In DPPH radical scavenging assay the $IC_{50}$ value of the extract was found to be 100.53${\mu}g/ml$ while ascorbic acid has the $IC_{50}$ value 58.92${\mu}g/ml$. Dillenia indica extract showed strong reducing power and total antioxidant capacity. Moreover, methanol extracts also possess high amount of phenolics and flavovonoids and expressed as gallic acid and rutin equivalent respectively. The remarkable activities exhibited in reactive oxygen species scavenging may attributed to the high amount of hydrophilic phenolics present in Dillenia indica.

• Journal of Environmental Science International
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• v.23 no.12
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• pp.2129-2134
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• 2014

The antioxidant activities and total phenolics of four Rosaceae species Pourthiaea villosa (Thunb.) Decne, Sorbus commixta Hedlund, Sorbaria sorbifolia var. stellipila Maxim and Pyrus pyrifolia (Burm.f.) Nakai were determined. Phenolic content (polyphenol and flavonoid), radical scavenging activities [2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis (3-ethylnezthiazoline-6-sulfoic acid) (ABTS)] and ferrous ion chelating effect were evaluated. Total polyphenol and flavonoid contents were highest in Pourthiaea villosa (Thunb.) Decne and lowest in Pyrus pyrifolia (Burm.f.) Nakai. Phenolic contents of Pourthiaea villosa (Thunb.) Decne was $331.45{\pm}7.78$ and $90.4{\pm}3.5mg{\cdot}g^{-1}$. DPPH and ABTS radical scavenging activities were found to be lowest in Sorbus commixta Hedlund whereas Sorbaria sorbifolia var. stellipila Maxim and Pourthiaea villosa (Thunb.) Decne showed relatively good DPPH and ABTS radical scavenging activities. Ferrous ion chelating effect was highest in Pyrus pyrifolia (Burm.f.) Nakai ($1.05{\pm}0.04mg{\cdot}ml^{-1}$) and lowest in Sorbus commixta Hundlund ($4.22{\pm}0.71mg{\cdot}ml^{-1}$).

• Nutrition Research and Practice
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• v.9 no.6
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• pp.569-578
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• 2015

BACKGROUND/OBJECTIVES: Fermentation can increase functional compounds in fermented soybean products, thereby improving antioxidant and/or anti-inflammatory activities. We investigated the changes in the contents of phenolics and isoflavones, antioxidant activity and anti-inflammatory activity of Doenjang during fermentation and aging. MATERIALS/METHODS: Doenjang was made by inoculating Aspergillus oryzae and Bacillus licheniformis in soybeans, fermenting and aging for 1, 3, 6, 8, and 12 months (D1, D3, D6, D8, and D12). Doenjang was extracted using ethanol, and sequentially fractioned by hexane, dichloromethane (DM), ethylacetate (EA), n-butanol, and water. The contents of total phenolics, flavonoids and isoflavones, 2,2-diphenyl-1 picryl hydrazyl (DPPH) radical scavenging activity, and ferric reducing antioxidant power (FRAP) were measured. Anti-inflammatory effects in terms of nitric oxide (NO), prostaglandin (PG) E2 and pro-inflammatory cytokine production and inducible nitric oxide synthase (iNOS) and cyclooxygenase (COX)-2 expressions were also measured using LPS-treated RAW 264.7 macrophages. RESULTS: Total phenolic and flavonoid contents showed a gradual increase during fermentation and 6 months of aging and were sustained thereafter. DPPH radical scavenging activity and FRAP were increased by fermentation. FRAP was further increased by aging, but DPPH radical scavenging activity was not. Total isoflavone and glycoside contents decreased during fermentation and the aging process, while aglycone content and its proportion increased up to 3 or 6 months of aging and then showed a slow decrease. DM and EA fractions of Doenjang showed much higher total phenolic and flavonoid contents, and DPPH radical scavenging activity than the others. At $100{\mu}g/mL$, DM and EA fractions of D12 showed strongly suppressed NO production to 55.6% and 52.5% of control, respectively, and PGE2 production to 25.0% and 28.3% of control with inhibition of iNOS or COX-2 protein expression in macrophages. CONCLUSIONS: Twelve month-aged Doenjang has potent antioxidant and anti-inflammatory activities with high levels of phenolics and isoflavone aglycones, and can be used as a beneficial food for human health.

• Nutrition Research and Practice
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• v.8 no.2
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• pp.183-191
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• 2014

BACKGROUND/OBJECTIVES: The objective of this study was to measure and/or estimate the total antioxidant capacity of the Korean diet. MATERIALS/METHODS: Eighty-one plant foods that were expected to exhibit rather high antioxidant activities were selected from the Korean diet using the Fifth Korean National Health and Nutrition Survey (KNHANES V). These foods were categorized into 11 food groups: cereals, potatoes, legumes, nuts, vegetables, kimchies, mushrooms, fruits, fruit juices, sea weeds, and oils. The foods were mixed in the proportions specified in traditional Korean recipes and analyzed. The measured indicators for antioxidant capacities were total phenolics, 2,2-diphenyl-1-picrylhydrazyl (DPPH), oxygen radical absorbance capacity (ORAC), and Trolox equivalent antioxidant capacity (TEAC). RESULTS: Total phenolics were high in the fruit juices, nuts, vegetables, and fruits; and the average DPPH, ORAC, and TEAC values were high in the vegetables, fruits, fruit juices, and nuts. The correlation coefficient between the content of total phenolics of each food and the in vitro antioxidant capacity was relatively high at 0.851. The intake of total phenolics per capita per day in the Republic of Korea was estimated to be 127 mg. The total dietary antioxidant capacity (TDAC) values, which were obtained from the total antioxidant capacity of each food, taking into account the intake of each food, were 20,763, 54,335, and $876.4{\mu}mol$ of Trolox equivalents using the DPPH, ORAC, and TEAC methods, respectively. The food group that contributed the most to the Korean TDAC was cereals at 39.7%, followed by fruits and vegetables at 27.8% and 13.9%, respectively. The contribution of legumes, nuts, fruit juices, and mushrooms was quite minimal at less than 2% each. CONCLUSIONS: The content of total phenolics and the antioxidant capacity of the Korean diet are significantly correlated and the high contributing food groups are cereals, fruits, and vegetables.

• Food Science and Biotechnology
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• v.18 no.2
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• pp.513-518
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• 2009

This study was carried out to investigate the changes of yield, total phenolics, saponin content and composition, antimicrobial, and antioxidant activities of various fractions of fine ginseng root (Panax ginseng C.A. Mayer) by maceration method in the order of increasing polarity (hexane, chloroform, ethyl acetate, butanol, and water). Butanol fraction showed the highest total saponin content compare to other fractions. Hexane fraction could harvest significantly high ginsenoside Rg2, Rg1, and Rf (p<0.05). And the contents of ginsenoside Rh1, Rg3, and Rg1 showed relatively higher in the fraction of ethyl acetate than other fractions. The system of hexane-chloroform-ethyl aceate-butanol showed relatively high content of ginsenoside Re, Rd, Rc, Rb3, and Rb1. However, the last fraction of water still remained lots of Rb2 content. The fraction of water was the highest phenolics. The 1,1-diphenyl-2-picryhydrazil, superoxide, and hydroxyl radical scavenging activity of water fraction was higher than the other fractions. In antimicrobial activity, the fraction of hexane showed relatively high antimicrobial activity against Pseudomonas aeruginosa, Salmonella typhimurium, Staphylococcus aureus, Bacillus cereus, and Escherichia coli. And the fractions of the chloroform and ethyl acetate showed higher antimicrobial activities than the other samples in against P. aeruginosa and S. typhimurium.

• Horticultural Science & Technology
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• v.30 no.3
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• pp.301-307
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• 2012

To develop high value added healthy functional resource from Korean mulberry, the bioactive compounds and antioxidant activities of three different mulberry cultivars were investigated and compared with blueberry and strawberry. Total phenolics, total flavonoids, and trans-resveratrol of 'Daesungppong' were the highest than the 'Suwonppong', whereas those of the strawberries were the lowest. In case of total anthocyanins, 'Daesungppong' was also the highest and followed by blueberry. The antioxidant activities of 'Daesungppong' using DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2'-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid), and FRAP (Ferric reducing antioxidant power) assays were the highest followed by 'Suwonppong'. Meanwhile, there were no significant differences in the antioxidant activities between 'Cheongilppong' and blueberry, and the activities of strawberry were the lowest. Furthermore, there was a strong correlation (r = 0.764-0.897) between DPPH, ABTS, and FRAP assays with the bioactive compounds such as total phenolics, total flavonoids, and total anthocyanins. Therefore, Korean mulberry, especially 'Daesungppong' demonstrated interesting biological properties that suggest its use as a potential source and high value added of natural antioxidant compounds and antioxidant activity.