• Culinary science and hospitality research
• /
• v.21 no.5
• /
• pp.171-179
• /
• 2015

This study was conducted to investigate the antioxidant activity and the bioactive compounds found in 70% ethanol extracts taken from Sanguisorbae officinalis L. leaves(SO) cultivated in Korea. The extracts were tested for their total phenolic contents (TPC), total flavonoid contents (TFC), phenolic compounds, and antioxidative activities using various in vitro assay such as DPPH, ABTS radical scavenging activity, FRAP activity, and reducing power. The TPC and TFC were found to be $119.3{\pm}1.54mg$ gallic acid and $59.6{\pm}1.43mg$ rutin at mg of 70% ethanol extracts, respectively. Catechin was the major material among the phenolic compounds in SO extracts. The DPPH radical scavenging activity, ABTS radical scavenging activity, FRAP activity, and reducing power of SO extracts were increased in a dose-dependent manner. These results suggest that SO extracts could be considered as a good source of natural antioxidants and functional food ingredient.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.3
• /
• pp.294-300
• /
• 2006

This study was carried out to evaluate the possibility of citron seed as industrial resource by analyzing chemical properties and the antioxidant activity. Crude lipid content of citron seed was $35.29{\pm}0.18%$. Total mineral content in citron seed was 1171.64 mg/100g and the potassium content ($637.99{\pm}5.38mg/100g$) was the highest. The contents of total phenols and flavonoids in citrus seed were $24.44{\pm}1.10mg/100g$ and $2.27{\pm}0.18mg/100g$, respectively. The electron donating ability using DPPH, hydroxy radical scavenging activity and SOD-like activity were increased significantly by increased the sample concentration in the reaction mixture. The nitrite scavenging ability was dependent on pH of reaction mixture and sample concentration. It was higher activity at pH 1.2 than pH 4.2. During the storage of soybean oil, the peroxide and acid values of the oil were significantly increased regardless of addition of citron extract. But antioxidant activity of soybean oil added with ethanol extract from citron seed was superior to that of control (sample with no addition) at 16 days of storage.

• CELLMED
• /
• v.4 no.2
• /
• pp.11.1-11.6
• /
• 2014

Cinnamomum zeylanicum (C. zeylanicum) is a tropical evergreen tree of Lauraceae family. It is one of the oldest culinary spices known and used traditionally in many cultures for centuries. In addition to its culinary uses, cinnamon also possesses as a folk remedy of many health disease condition including analgesic, antiseptic, antispasmodic, aphrodisiac, astringent, carminative, haemostatic, insecticidal, and parasiticide and memory enhancing property. This study was aimed to assess the acetylcholinesterase and butyrylcholinesterase inhibitory activity of standardized methanol extract of the C. zeylanicum. Gas chromatography - mass spectrometry (GC-MS) and high performance liquid chromatography (HPLC) analysis were done to identify the presence of eugenol as chemical component and support the neuroprotective activity in the extract. Anticholinesterase inhibitory activity of crude methanol extract of C. zeylanicum leaves and cinnamon oil were evaluated by 96-well microtiter plate assay and thin layer chromatography bioassay detection methods. This study revealed that cinnamon oil ($IC_{50}:45.88{\pm}1.94{\mu}g/ml$) has better anticholinesterase activity than methanol extract ($IC_{50}:77.78{\pm}0.03{\mu}g/ml$). In HPLC analysis, retention time of eugenol in cinnamon oil was found to be 15.81 min which was comparable with the retention time (15.99 min) of the reference standard, eugenol. Seven chemical compounds were identified by GC-MS analysis, in which eugenol as an important phytoconstituents. Thus the phytochemicals from C. zeylanicum methanol leaves extract could be developed as potential source of anticholinesterase activity, with particular benefit in the symptomatic treatment of Alzheimer's disease.

• Journal of Life Science
• /
• v.18 no.2
• /
• pp.273-278
• /
• 2008

Various biological resources from plants, animals, mushrooms, microorganisms, and foods were tested for the inhibitory activity against squalene synthase (SQS). Among 32 samples, more than one fourths (9 samples) exhibited significant SQS inhibitory activity. Interestingly, SQS inhibitory activity was detected in the samples such as green tea, fermented soybean paste, and plum juice. The SQS inhibitory activity of green tea was not only high but also stable. Its SQS inhibitors were supposed to be catechin derivatives, which have been known to be main bioactive components in green tea. The galloyl catechins showed higher SQS inhibitory activity compared to the nongalloyl catechins. Especially, (-)-epigallocatechin gallate appeared to be strongest inhibitor against squalene synthase ($IC_{50}=90{\mu}M$).

• Journal of Applied Biological Chemistry
• /
• v.55 no.1
• /
• pp.19-25
• /
• 2012

Green tea leaves were fermented for 15 and 30 days with Monascus pilosus which is known to produce functional statins (TMs), and the content of various biochemical constituents such as total polyphenol (TP), total flavonoid (TF), theaflavin, and thearubigin were analyzed and compared with that of non-fermented green tea (GT) and Pu-erh Chinese post-fermented tea (PU). In addition to the electron donating ability (EDA), ferric iron reducing power (FIRP), xanthine oxidase (XO) inhibitory activity, superoxide dismutase (SOD)-like activity, iron chelating activity (ICA) and hydrogen peroxide contents were also measured and compared with that of GT and PU. Content of TP and TF in the water and ethanol extracts in TMs were lower than those in GT and PU. Theaflavin and thearubigin contents of water and ethanol extracts in TMs were higher than those of GT. And, these components were increased depending on the period of fermentation. While, EDA and FIRP of TMs were lower than those of GT, XO inhibitory activity of TMs was higher than non-fermented tea. While, ICA of TMs was slightly higher than GT and PU, the content of hydrogen peroxide in TMs was markedly lower than GT. This results suggested that the green tea fermented by M. pilosus was valuable for oxidative stress-induced diseases by decreasing hydrogen peroxide, and forming theaflavins and thearubigins with functionality of genus Monascus.

• Journal of the East Asian Society of Dietary Life
• /
• v.26 no.5
• /
• pp.427-434
• /
• 2016

The study was conducted to investigate quality properties and sensory characteristics of soup prepared with 0, 30, 40, and 50% soybean flour instead of wheat flour. Total moisture contents of soup among the different groups were not significantly different, whereas the ash, crude lipid, and crude protein contents of soup increased with increasing levels of soybean flour. pH and total acidity of the test sample added with soybean flour were similar compared to the control, whereas sugar content increased with higher amounts of soybean flour. In the chromaticity determination, L, a and b values increased with increasing level of soybean flour. Total polyphenol and flavonoid contents increased with increasing levels of soybean flour. The antioxidant activity of samples measured based on DPPH and ABTS radical scavenging activities were significantly higher than the control, and proportionally increased as the amount of soybean flour increased. In the sensory evaluation, addition of 40% soybean flour resulted in the best scores for flavor, taste, thickness, and overall acceptance. Addition of 40% soybean flour increased the intensity of softness and nutty taste and reduced oily taste compared to the control. These results suggest that addition of 40% soybean flour could be applied for preparation of cream soup.

• Korean Journal of Human Ecology
• /
• v.7 no.3
• /
• pp.49-58
• /
• 2004

The purpose of the study was to verify if or not as funtional food by estimating antitumor activity and antimicrobial activity of Coriolus versicolor(Fr.)Quel and Ganoderma Lucidum (Fr.)Karst. 1. The contents of moisture. crude fiber and crude protein of GL were higher $(18.28\%,\;10.3\%,\;78.4\%)$ than that of CV, but the content of crude lipid GL was higher than that of CV. 2. Inhibitory effects of on the growth of AGS human gastric adenocarcinoma cells and HT-29 human colon adenocarcinoma cell were increased by increasing of concentration in added methanol extracts of CV and GL. 3. Antimicrobial activity on Escherichia col1; Staphylococcus aureus, Salmonella typhimurium existed methanol extracts of CV. Therefore. it is suggested that CV is worth as functional food.

• Korean Journal of Food Science and Technology
• /
• v.51 no.2
• /
• pp.133-140
• /
• 2019

Antioxidant activities of Ulmus davidiana root and bark extracts were evaluated by various antioxidant tests, including DPPH radical-scavenging, nitric oxide-scavenging, superoxide anion radical-scavenging, and ABTS radical-scavenging assays, and superoxide dismutase (SOD)-like activity and reducing power analysis, along with the determination of total phenolic and flavonoid contents. Both the extracts showed strong antioxidant activities by these testing methods. Ulmus davidiana root extract possessed strong reducing power and nitric oxide-scavenging activity, and high scavenging activities against free radicals including the superoxide anion, and the ABTS and DPPH radicals, but a weaker scavenging activity of SOD. In contrast, the Ulmus davidiana bark extract exhibited a strong SOD-like activity, but all the other activities were weak. It was observed that the total phenolic and flavonoid contents of the Ulmus davidiana root extract were higher than those of the Ulmus davidiana bark extract.

• Culinary science and hospitality research
• /
• v.21 no.2
• /
• pp.119-129
• /
• 2015

In this study, rice bran containing biologically active substances, including oryzanol and dietary fiber, Korean food industry was used in glutinous rice Takju(a cloudy Korean rice wine) fermentation. During fermented in rice wine, four different amounts of defatted rice bran(0, 3, 6, and 10g) were formulated in a recipe and fermentation characteristics, physicochemical properties, and sensory characteristics of product were analyzed. An increase in the amount of defatted rice bran was witnessed by heightened pH values in the fermentation period. The titratable acidity of sansung takju was increased with high levels of defatted rice bran. The titratable acidity of defatted rice bran takju during the fermentation period significantly was decreased, and then increased. FRAP radical-scavenging activity of TDT6 2.56 g/moL, compare with the control group, showed the highest reducing power. The results of the sensory evaluation showed that overall-acceptability had the highest scores in the sansung takju containing TDT3(3%) level of defatted rice bran. In conclusion, sansung takju added with TDT3(3%) of defatted rice bran is rated most prefrence in the four groups in this parts quality and acceptability.

• Culinary science and hospitality research
• /
• v.21 no.2
• /
• pp.52-59
• /
• 2015

This study evaluated the physicochemical and sensory characteristics of teriyaki sauce added with samultang. Soluble solid content and salinity of teriyaki sauce groups added with samultang were lower than the control. The pH of the samples ranged from $4.16{\pm}0.12{\sim}4.26{\pm}0.12$, a difference that was not significant. Regarding viscosity, as the amount of added samultang was increased, the viscosity of teriyaki sauce decreased. Teriyaki sauce with samultang showed $25.72{\pm}1.52{\sim}32.94{\pm}0.94(%)$ of DPPH radical scavenging activity; free radical scavenging activity of teriyaki sauce significantly increased with an increase samultang. According to the result of sensory evaluation, overall-acceptability was $6.43{\pm}1.96$, which is approximately 10% higher than the other groups. Taken together, the results of this study suggest that samultang is a beneficial ingredient for increasing consumer acceptability and the functionality of teriyaki sauce.