• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.233-239
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• 2015

This study determined the optimum extraction conditions based on five response variables (yield, total phenolics, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavanging activity, oxygen radical absorbance capacity (ORAC), and ${\beta}$-1,3-glucan content) in chaga mushroom (Inonotus obliquus) using the response surface methodology, where three independent variables (ethanol concentration, extraction temperature, and extraction time) were optimized using a central composite design. The optimum ethanol concentration, extraction temperature, and extraction time were 50% (w/w), $88.7^{\circ}C$, and 14.5 h; 9.2%, $92.7^{\circ}C$, and 14.5 h; 50.8%, $92.7^{\circ}C$, and 14.5 h; 9.2%, $92.7^{\circ}C$, and 1.5 h; and 90.8%, $92.7^{\circ}C$, and 1.5 h for yield, total phenolics, ABTS, ORAC, and ${\beta}$-1,3-glucan content, respectively. The predicted values of the response variables were compared with those of the extracts under the optimal extraction conditions to verify the models. The optimum extraction condition for the five response variables was predicted to be 81.4% ethanol at $92.7^{\circ}C$ for 14.5 h.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.11
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• pp.1552-1563
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• 2016

To examine the cognitive function of onion (Allium cepa L.) beverages (odourless and fortified), we analyzed in vitro neuronal cell protection against $H_2O_2$-induced cytotoxicity and performed in vivo tests on amyloid beta ($A{\beta}$)-induced cognitive dysfunction. Cellular oxidative stress and cell viability were evaluated by DCF-DA assay and MTT assay. These results show that fortified beverage resulted in better neuronal cell protection than odourless beverage at lower concentration ($0{\sim}100{\mu}g/mL$). Fortified beverage also showed more excellent acetylcholinesterase (AChE) inhibitory activity ($IC_{50}$: 4.20 mg/mL) than odourless beverage. The cognitive functions of odourless beverage and fortified beverage in $A{\beta}$-induced neurotoxicity were assessed by Y-maze, passive avoidance, and Morris water maze tests. The results show improved cognitive function in both groups treated with beverages. After in vivo tests, cholinergic activities were determined based on AChE inhibition and acetylcholine levels, and antioxidant activities were measured as SOD, oxidized glutathione (GSH)/total GSH ratio, and MDA levels in mouse brain tissue. In a Q-TOF UPLC/MS system, main compounds were analyzed as follows: odourless beverage (five types of sugars and three types of phenolics) and fortified beverages (six types of phenolics and two types of steroidal saponins).

• Korean Journal of Food Science and Technology
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• v.48 no.3
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• pp.284-288
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• 2016

To investigate the physiological effect of Hibiscus sabdariffa, in vitro antioxidant activities and neuroprotective effects against high glucose-induced oxidative stress were examined. The ethyl acetate fraction (EtOAc-Fr) from H. sabdariffa contained high total phenolic contents compared with other fractions but total anthocyanin contents were lower than 80% Ethanol extract showed the highest 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging activity and malondialdehyde inhibitory effect. Furthermore, the EtOAc-Fr decreased the intracellular reactive oxygen species level, and protected the neuron-like PC12 cells from high glucose-induced cytotoxicity. The EtOAc-Fr also presented inhibitory effects against acetylcholinesterase as an acetylcholine hydrolase enzyme. Finally, chlorogenic acids as main phenolics by high performance liquid chromatography analysis.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.822-829
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• 2015

The purpose of this study was to evaluate the biological activities and quality properties of macaroons made with GABA rice powder and xylose. GABA rice powder was added to macaroons at weight percentages of 0, 2.5, and 3.5%. Hunter's color values ($L^*$, $a^*$, $b^*$), total sugar contents, total phenolics, ABTS and DPPH radical scavenging activities, textures, and sensory characteristics supplemented with different xylose and GABA rice powder contents were measured. As the ratio of GABA rice powder in macaroons increased, total phenol contents and ABTS and DPPH radical scavenging activities increased. In the texture profile analysis, fracturability and brittleness were lower as GABA rice powder content increased. In the sensory evaluation, significant differences (p<0.05) were observed in color, sweetness, texture, and overall acceptability depending on the addition of GABA rice powder to macaroons. Overall qualities of macaroons were different from GABA rice powder and xylose added ones. Therefore, xylose and GABA rice powder may be used to make healthy macaroons.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.363-368
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• 2013

The nutrients and antioxidative activities of fruits and leaves from Metasequoia glyptostroboides were investigated to provide basic data for the future development of functional foods. The nitrogen-free extract contents of fruit and leaves were 69.04% and 50.47%, respectively. Total phenolic content was higher in leaves (21.75 mg/GAE g) compared to the fruit (19.95 mg/GAE g). The mineral components of fruit and leaves mainly consisted of calcium (2,136.08 and 304.85 mg/100 g, respectively), potassium (1,355.53 and 1,144.04 mg/100 g, respectively), and phosphorous (426.30 and 350.50 mg/100 g, respectively). In terms of amino acid composition, aspartic acid, glutamic acid, proline, and leucine were relatively high, but methionine and cystine were low. The hot water extract from leaves was a more potent free radical-scavenger and had higher reducing activities than extracts from fruit. Thus, phenolics of M. glyptostroboides leaves can be utilized as an effective functional food substance for its natural antioxidant properties.

• Food Science and Preservation
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• v.23 no.3
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• pp.291-300
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• 2016

Kiwifruit (Actinidia chinensis, Hayward) was stored at $25^{\circ}C$ for 0~30 days and investigated to find out the optimum storage time to obtain the best physical and functional properties for consumers' preference. Kiwifruits was stored at different time period (0, 5, 10, 15, 20, and 30 days) for investigating their physiochemical quality, nutritional components, and functional characteristics. Kiwifruits stored for 20~30 days showed the best physiochemical quality such as higher total acidity and proper firmness. They were also more enriched with dietary fibers, free sugar, and organic acid, although no significant changes were observed in crude protein, crude fat, and moisture content. For functional properties, kiwifruits stored for 20 days showed significantly higher contents of total phenolics, flavonoids, and actinidin. In addition, it showed stronger antioxidant activity, whitening effect, and proteolytic activity when compared with other samples. SDS-PAGE analysis showed the presence of actinidin enzyme in kiwifruits. These results indicated that the kiwifruits stored for 15~20 days possessed excellent quality and high concentrations of nutritional and functional compounds, which could be best for both fresh consumption and product processing.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.709-716
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• 2005

The aim of this study was to determine the optimal cooking conditions for astringent persimmon concentrates. With increasing time of concentration, the moisture contents and L-, a- and b-values all decreased, whereas the brix level and viscosity increased. The crude protein, fiber and ash increased and the vitamin C decreased by concentrating. The pH was the lowest at 23 hrs of boiling concentration. With longer boiling concentration time, the fructose, glucose, and sucrose levels increased but the maltose level decreased. The DPPH radical scavenging effects of astringent persimmon concentrates were more than 92%. The total phenolics, flavanol tannin, leucoanthocyanin, and chlorogenic acid levels increased with longer boiling concentration time. In the sensory evaluation of the astringent persimmon concentrates, overall acceptability was the best at the 23-hr boiling concentration. From the above results, the 23-hr boiling, astringent persimmon concentrates could be useful for cooking in terms of obtaining the high amounts of phenolic compounds as functional compounds and overall acceptability.

• Food Science and Preservation
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• v.13 no.2
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• pp.131-137
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• 2006

In order to reduce the damage of effective component during processing, we carried out hot-water extraction monitering in Gastrodia elata Blume by response surface methodology. The extraction con야tions for vanillyl alcohol, vanillin and coumarin were optimized at 91.07, 93.73 and $96.30^{\circ}C$, for 2.64, 2.58 and 3.84 hr, at the concentration of 15.16, 21.56 and 19.88 mL/g, respectively. The optimal condition for extraction of total phenolics was acheved at $98.14^{\circ}C$, 3.20 hr and 18.63 mL/g. This study elicited regression formula for each variable, and superimposed the total optimal conditions of extraction for effective compounds and optimal condition for antioxidant characteristics dividing processing factors. It is shown that the predicted result under the extraction condition as follows: extraction temperature for $90{\sim}100^{\circ}C$, extraction time for $3{\sim}4hr$, and solvent volume of $15{\sim}20mL/g$ of sample.

• Korean journal of food and cookery science
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• v.31 no.2
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• pp.207-213
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• 2015

Free amino acid and mineral analysis of beverages with Gugija (Lycii fructus) extracts performed to determine the antioxidative and anti-diabetes activities of the beverages. The four major free amino acids in the water- or ethanol-extracts of the Gugija beverages were asparagine (115.23, 51.95 mg%), methionine (20.02, 22.07 mg%), aspartic acid (19.65, 13.72 mg%) and taurine (18.64, 22.44 mg%). The mineral contents of the Gugija beverages with water- and ethanol-extracts were in the order K>Mg>Na>Ca>Zn>Fe. Antioxidant activity determined by DPPH and ABTS radical scavenging activity. There was no significant difference in DPPH and ABTS radical scavenging activities between the water-extract beverages and the ethanol-extract beverages, although more phenolics and flavonoids were found in the ethanol-extract beverage. Higher anti-${\alpha}$-glucosidase activity was observed in the ethanol-extract beverage compared to acabose, which was used as the control and is an inhibitor of ${\alpha}$-glucosidase, suggesting that the Gugija beverage with ethanol extract could be a potential hypoglycemic agent.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.14
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• pp.6117-6121
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• 2015

Background: Most northeast Thai vegetables may play roles in human health by acting as antioxidant and anticancer agents. Recent study showed that Cratoxylum formosum subsp. pruniflorum (Kurz.) Gogel. (Teawdang) could inhibit growth of liver cancer cell lines. Cervical cancer, which has human papilloma virus as its main cause, is found at high incidence in Thailand. Due to increasing drug resistance, searches for potential anticancer compounds from natural source are required. Therefore, our purpose was to evaluate the cytotoxicity of Teawdang extracts in cervical cancer cell lines. Materials and Methods: Teawdang edible parts, purchased from Khon Kaen market during July-October 2013 was extracted with organic solvent. Phenolic profiles of crude hexane (CHE), ethyl acetate (CEE), methanol (CME) and water (CWE) extracts were performed by high performance liquid chromatographic (HPLC) techniques. Their cytotoxic effects on cervical cancer cells were investigated with HPV-non infected (C-33A) and HPV-infected (HeLa and SiHa) cell lines. Results: HPLC profiles showed that all crude extracts contained caffeine, ferulic acid and resveratrol. CME and CEE had high contents of gallic acid and quercetin. Catechin was found only in CWE. Cytotoxicity test showed that CEE had the lowest IC50 on HeLa ($143.18{\pm}13.35 {\mu}g/mL$) and SiHa cells ($106.45{\pm}15.73{\mu}g/mL$). C-33A cells were inhibited by CWE ($IC50=130.95{\pm}3.83{\mu}g/mL$). Conclusions: There were several phenolic compounds in Teawdang extracts which may have cytotoxic effects on cervical cancer cell lines. Investigation of these bioactive compounds as new sources of anticancer agents is recommended.