• Journal of the Korean Society of Food Culture
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• v.32 no.5
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• pp.446-452
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• 2017

This study was conducted to evaluate the quality characteristics and antioxidant activities of salad dressing prepared with acaiberry powder (0, 1, 3, and 5%). The pH and titratable acidity increased as the acaiberry powder increased. The sugar content showed no significant differences between samples. The viscosity was lowest in the controls and increased with increasing amounts of the acaiberry powder. The lightness and yellowness values decreased, while the redness values increased with increasing amounts of acaiberry powder. The total polyphenol content ranged from 10.26-45.19 mg GAE/100 g, increasing with increased acaiberry powder levels. The antioxidant activities measured via DPPH radical scavenging activity, reducing power and FRAP also increased with increasing acaiberry powder concentrations. Finally, a consumer acceptance test revealed that up to 3% acaiberry powder could be added to salad dressing to provide high antioxidant activity without sacrificing sensory quality.

• The Korean Journal of Food And Nutrition
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• v.36 no.6
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• pp.471-478
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• 2023

This study investigated the quality characteristics and antioxidant activities of salad dressing prepared with Jerusalem artichoke powder (0%, 4%, 8%, and 12%). The pH, soluble solid content, and viscosity increased as the content of Jerusalem artichoke powder increased. The titratable acidity showed no significant differences between samples. The lightness values decreased, while the redness and yellowness values increased with increasing amounts of Jerusalem artichoke powder. The total polyphenol content ranged from 52.00-69.64 ㎍ GAE/g, and increased with the increase in Jerusalem artichoke powder levels. The antioxidant activities measured via DPPH and ABTS radical scavenging activity and reducing power also increased with increasing Jerusalem artichoke powder, at a higher rate than in the control. These results suggest that it is beneficial to add Jerusalem artichoke powder when in salad dressing.

• Preventive Nutrition and Food Science
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• v.21 no.4
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• pp.330-337
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• 2016

We investigated the quality characteristics and antioxidant activities of yogurt supplemented with 1%, 2%, and 3% aronia juice and fermented for 24 h at $37^{\circ}C$. The total acidity increased with increasing levels of aronia juice and incubation time. Lightness and yellowness of the yogurt decreased, but redness increased, with increasing aronia juice content and incubation time. The number of lactic acid bacteria (LAB) increased with increased incubation time, and yogurt containing 2% and 3% aronia juice showed higher LAB counts than 1% aroinia juice-supplemented yogurt. The total polyphenol and flavonoid contents increased proportionally with increasing levels of aronia juice. Antioxidant activity of aronia-containing yogurt was significantly higher than that of the control and increased proportionally with aronia juice concentration. Yogurt with 2% aronia juice had the best taste (P<0.05). Aronia juice may be a useful additive for improving the taste and antioxidant potential of yogurt.

• Journal of the Korean Society of Food Culture
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• v.30 no.6
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• pp.813-817
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• 2015

Consumers have recently shown great interest in organic foods since they are considered to have higher antioxidant activity compared to conventionally farmed foods. The purpose of this study was to evaluate the general characteristics of organic and conventional spinach, such as length, weight, color, moisture contents, and antioxidant capacity based on ABTS radical scavenging activity, total phenol, and flavonoid contents. Spinach that was used in this study was grown conventionally and organically in Po-Hang, Korea. As the results, conventional spinach showed higher values for length, weight (p<0.001), and moisture content (p<0.05). For antioxidant capacity, organically grown spinach showed higher antioxidant activity than the conventional group based on total phenol and flavonoid contents, but only total flavonoid content was significantly different (p<0.05). For ABTS radical scavenging activity, the conventional group showed a slightly higher capacity, but the difference was not significant. Thus, the organic farming system in spinach showed similar or slightly higher antioxidant activities.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.10
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• pp.1591-1602
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• 2019

Objective: The present study was conducted to evaluate the antioxidant potential of paneer, a soft cheese supplemented with various water soluble date extracts during storage. Further, the whey obtained from all the paneer samples was also investigated for its antioxidant potential. Methods: The date cultivars were evaluated for their physico-chemical characteristics and date extracts were assessed for their antioxidant potential. Physico-chemical evaluation, microbiological quality and further antioxidant potential of the prepared paneer were carried out during storage period (0 to 8 days, $5^{\circ}C$). Results: All the date extracts were found to have considerable antioxidant activity due to presence of total phenolics and flavonoids. Owing to the presence of phenolics and flavoinds in date extracts, supplemented paneer showed higher trolox equivalent antioxidant capacity, reducing power and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity than control paneer. Paneer supplemented with Rabi extracts had the highest total phenolics ($190.7{\mu}g$ gallic acid equivalent/g paneer), DPPH radical scavenging activity ($928.1{\mu}mol$ equivalent of Trolx/g paneer) and trolox equivalent antioxidant capacity ($9.2{\mu}mol$ equivalent of Trolx/g paneer). The whey obtained from control paneer showed lower values of total phenolics, total flavonoids, DPPH, trolox equivalent antioxidant capacity and reducing power as compared to the values of whey obtained from paneer supplemented with date extracts. Conclusion: Paneer supplemented with date extracts and its whey may offer potent antioxidant activity.

• Korean journal of food and cookery science
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• v.30 no.1
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• pp.76-83
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• 2014

In this study, we have investigated the quality characteristics and antioxidant activities of Rehmannia glutinosa JungKwa (RJ) prepared with different types of sugars (sucrose, isomalto-oligosaccharide, honey or sorbitol). Moisture content was the highest in RJ with honey. The pH level was the highest in RJ with sorbitol, whereas the acidity is the highest in honey. The reducing sugar content is the highest in RJ with honey. The L and a values of Hunter color system showed the highest in RJ with honey, while the b value the highest in RJ with sorbitol. The hardness of texture profile analyses represented the lowest in RJ with sorbitol. Sensory results showed that RJ with sugar was the best in the sensory preference test. The total phenol content was the highest in RJ with honey, while the lowest in RJ with sorbitol. The antioxidant activity determined by $IC_{50}$ values of DPPH and hydroxy radical scavenging activities was the highest in RJ with honey. From these results, it was suggested that RJ with honey show the highest antioxidant activity.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.62-69
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• 2014

Jungkwa is a traditional Korean dessert preserved in honey or sucrose. This study was carried out to investigate the antioxidant activities and quality characteristics of Rehmannia glutinosa Jungkwa (RJ). RJ was prepared after six repeated cycles of boiling-cooling. After blanching fresh Rehmannia glutinosa (600 g) for 5 min at $100^{\circ}C$, Rehmannia glutinosa was boiled in sucrose syrup (sucrose 720 g in water 600 g) for 60 min and then cooled for 24 hr. Moisture, pH and color values of lightness, redness and yellowness in the Hunter color system of Jungkwa decreased as the number of boiling-cooling cycles increased, whereas acidity, $^{\circ}Brix$ and reducing sugar contents of syrup increased. Total phenol content increased in by the 6th boiling-cooling cycle. Antioxidant activities, including DPPH and hydroxyl radical scavenging activities, increased in RJ by the 6th boiling-cooling cycle. Based on these results, the antioxidant activities of Rehmannia radix Jungkwa was improved according to an increasing number of boiling-cooling cycles due to increased total phenol contents.

• Preventive Nutrition and Food Science
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• v.21 no.3
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• pp.255-262
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• 2016

The objective of this study was to determine the effects of different growing regions on quality characteristics, total bioactive compound contents, and in vitro antioxidant activity in aronia. Aronia grown in 3 different regions (Sangjoo, Ulju, and Youngcheon) in Korea was obtained and used fresh or as a freeze-dried powder. No statistically significant differences were observed for moisture, ash, crude lipid, and crude protein contents in aronia sampled from the 3 different regions. Aronia grown in Sangjoo had the highest total acid content and the lowest sugar content and pH value. Conversely, aronia grown in Youngcheon possessed the lowest total acid content and the highest sugar content and pH value. Aronia grown in Sangjoo possessed relatively high levels of polyphenols, flavonoids, and anthocyanins, as well as high antioxidant activity in comparison with aronia produced in other regions. Aronia grown in Youngcheon scored the highest for taste and overall acceptability in sensory evaluations, which may be related to the high sugar content and pH, and the low total acidity of the fruits. It is possible that higher sugar contents and pH, and lower total acidity in the aronia grown in Youngcheon result in more preferable sensory characteristics. However, they also contain relatively low levels of total polyphenols, flavonoids, and anthocyanins, and have low antioxidant activity as measured by 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assays.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.811-818
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• 2014

The quality characteristics and antioxidant activities of makgeolli added with different amounts of pomegranate powder (0%, 5%, 10%, 15%, 20%) were investigated. Although pH was reduced with increasing concentrations of pomegranate powder, all pH values rapidly decreased for 2 days, and then gently increased afterwards. Total acidity increased until 3 days of fermentation and then slowly increased. Sugar and reducing sugar contents reached maximum levels after 1 day of fermentation and gradually decreased until 7 days. Alcohol content remarkably increased until 2 days and gradually increased until 7 days. The addition of over 10% pomegranate powder increased yeast count until 3 days of fermentation, followed by a decrease. In the sensory evaluation, color, flavor, sweetness, and overall acceptance decreased with increasing concentrations of pomegranate powder, and sourness and bitterness slightly increased. Early antioxidant activity improved according to the concentration of pomegranate powder, but addition of 15% and 20% pomegranate powders reduced antioxidant activity from 3 days of fermentation. In conclusion, addition of 10% pomegranate powder would be the most suitable to manufacture pomegranate makgeolli.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.3
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• pp.295-303
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• 2017

Physicochemical and antioxidant activity characteristics of radish pickles added with different amounts of stevia leaf (0, 1.0, 2.0, and 3.0 g) were investigated. Radish slices ($4{\times}4{\times}4cm$) were salted with NaCl, soaked into pickling solution added with different amounts of stevia leaf, and then stored at $4^{\circ}C$ for 6 months. Throughout the whole storage periods, L and b values of radish pickles increased significantly with increasing amount of stevia leaf, whereas a value decreased. Hardness and strength increased significantly with increasing amount of stevia leaf during the storage period. Antioxidant compound contents and antioxidant activity increased significantly with increasing amount of stevia leaf. These results are expected to be useful in producing stevia leaf radish pickles with antioxidant activity and we propose the manufacture and commercialization of radish pickles added with 2.0 g of stevia leaf.