• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.479-488
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• 2008

Some biological activities such as an electron donating capacity, the contents of total polyphenol compounds and flavonoids, fibrinolytic activity and $\alpha$-glucosidase inhibitory activity have been detected in hot water extracts of Ligularia fischeri and Angelica gigas Nakai. To increase the usefulness of the functional ingredients for prevention and improvement of some metabolic disorders, ethanol-treated hot water extracts of Angelica gigas Nakai were prepared. A hot water extract of Ligularia fischeri has 92% of electron donating capacity, 39.4 mg/g of total polyphenol compounds, 24.8 mg/g of flavonoids and 29.8% of $\alpha$-glucosidase inhibitory activity, but no fibrinolytic activity. A hot water extract of Angelica gigas Nakai has 94.7% of electron donating capacity, 5.8 mg/g of total polyphenol compounds, 2.6 mg/g of flavonoids, 0.48 plasmin units of fibrinolytic activity and no $\alpha$-glucosidase inhibitory activity. However, with partial purification using cold ethanol treatment, the $\alpha$-glucosidase inhibitory activity of Angelica gigas Nakai was increased to 70.5%. Thus, we expected a more useful effect with the use of the addition of a cold ethanol-treated Angelica gigas Nakai extract. The L, b values of cold buckwheat noodles using a mixture of 0$\sim$3% of Ligularia fischeri powder and 0.5% of an ethanol-treated hot water extract of Angelica gigas Nakai were decreased with the addition of an increasing amount of Ligularia fischeri powder. Among the mechanical qualities, only adhesiveness was significantly higher in 3% Ligularia fischeri noodles. From sensory evaluation data, it was determined that these two functional ingredients did not ruin the color, texture, and overall acceptance of the cold buckwheat noodles. A higher amount of the extracts improved the quality of the product with little added cost.

• Fisheries and Aquatic Sciences
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• v.3 no.3_4
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• pp.195-199
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• 2000

Tyrosinase inhibitory activities of 14 kinds of seaweed, Ecklonia stolonifera, Ecklonia cava, Undaria pinnatiflda, Laminaria japonica, Sargassum fulvellum, Sargassum miyabei, Sargassum thunbergii, Porphyra yezoensis, Gracilaria verrucosa, Carpopeltis affinis, Pachymeniopsis elliptica, Gelidium amansii, Codium fragile and Ulva pertusa were determined using commercially available mushroom tyrosinase in an in vitro assay system. The $1\%$ (w/v) methanol extract from E. stolonifera showed the highest tyrosinase inhibitory activity of $79.0\%$, electron donating activity of $79.0\%$ and total phenol content of 3.75 mg/100g. Ethyl acetate-methanol-water (7 : 2 : 0.2, v/v) fraction $(0.5\%,\;w/v)$ isolated from the methanol extract showed tyrosinase inhibitory activity of $75.9 \%$, electron donating activity of $88.1 \%$ and total phenol content of 4.38 mg/100g. Tyrosinase inhibitory activity was closely associated with total phenol content (R = 0.99) and electron donating activity (R=0.99). Maximum absorption wavelength of the fraction was 218nm and that of phenolic compounds showed about a range from 210 to 220nm. The inhibition mode of the fraction was noncompetitive inhibition.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.43-47
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• 2009

Rheum undulatum and Rheum palmatum have been widely used as food material as well as medicinal ingredients for their therapeutic effects in oriental countries. Many kinds of herbs are being used in the manufacture of functional foods. The objective of this study was to determine polyphenol content, superoxide dismutase (SOD)-like activity, tyrosinase activity, and electron donating ability of R. undulatum and R. palmatum. Total polyphenol content were most effective in 50 and 100% ethanol extracts from R. undulatum and R. palmatum. SOD-like activities of R. undulatum extracts were higher than those of R. palmatum extracts, and water extracts of samples were highest. EDAs of R. undulatum extracts were higher (26.76-44.46%) than those of R. palmatum extracts, while those of both extracts were lower than 1.0 and 0.1% L-ascorbate. And these suggest that the extracts of R. undulatum and R. palmatum can be used as a material in functional food.

• Food Science and Biotechnology
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• v.18 no.3
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• pp.818-821
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• 2009

Total phenol, total flavonoid, reducing powder, electron donating activity, ascorbic acid equivalent antioxidant capacity, antimicrobial and antiproliferative activities of olive leaf extracts were investigated. The contents of total phenol and flavonoid were 257.48 and 92.33 mg in 100 g of olive leaf extract, respectively. The reducing power of the olive leaf extract increased with concentration increasing. Electron donating activity was high in 100 ${\mu}g/mL$ treated olive leaf extract as 95.20%. The ascorbic acid equivalent antioxidant capacity of the olive leaf extract was 68.93 mg/g olive leaf extract. The olive leaf extracts showed relatively high antimicrobial activity against Escherichia coli, Salmonella typhimurium, Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, and Pseudomonas aeruginosa. All of the cancer cell lines including MKN45, HCT116, NCI-H460, and MCF7 have 70-81% as effective growth inhibition.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.677-683
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• 2004

The electron donating ability and nitrite scavenging activity were measured in ethanol extracts from the raw, simple cooked and seasoned materials of Bibimbab (mixed rice), a Korean traditional one-dish meal. The ethanol extracts of raw fragrant edible wild aster exhibited the highest electron donating ability $(80.28\%)$, as measured by the DPPH method. When Bibimbab was compared with Kimbab and hamburgers, which are popular food, it showed the highest antioxidative activity by the DPPH method. The nitrite scavenging ability was measured in an environment similar to in human digestive organs, i.e. pH $1.2\~6.0$. Generally, the antioxidative activity decreased in the sequence pH 1.2, 3.0 and then 6.0. The simple cooked materials, with the exception of fragrant edible wild aster, increased the antioxidative potential. The seasoned materials also had a tendency to increase the antioxidative potential. In conclusion, the ethanol extract of Bibimbab showed the highest nitrite scavenging activity. Therefore, the nutritional superiority of Bibimbab was confirmed through its electron donating ability, as measured by the DPPH method, and nitrite scavenging effect.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.347-352
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• 2003

Physiological functionalities of various extracts from Danmemil and legumes were determined and its optimal extraction conditions were also investigated. Angiotensin I-converting enzyme (ACE) inhibitory activity and tyrosinase inhibitory activity of Danmemil were higher in water extracts (53%, 58%) than those of ethanol extracts. However, its electron-donating ability was the highest in ethanol extracts (72%). ACE inhibitory activity and electron-donating ability of Black bean No. 1 and Taekwangkong(one of bean) were higher in water extracts than those of ethanol extracts, whereas SOD-like activity was the highest in ethanol extracts. ACE inhibitor and tyrosinase inhibitor of Danmemil were maximally extracted when it were treated with 20 times of distilled water at 35$^{\circ}C$ for 24 h and 36 h, respectively. Its electron donating compound was maximally extracted by treatment of 50$^{\circ}C$ for 18 h. ACE inhibitor of Black bean No. 1 was extracted maximally when it was treated with distilled water (1 :20) at 20$^{\circ}C$ for 24 h, whereas the other functional compounds were maximally extracted at 20$^{\circ}C$ for 18 h.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.175-180
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• 2017

To enhance the physiological activities and reduce the off-flavor of garlic in the Kimchi, we manufactured the Kimchi seasoning replaced with 25~75% black garlic instead of raw garlic and measured the contents of antioxidants and antioxidant activities. The polyphenol compound content was $270.91{\mu}g/mL$ in the control and $278.18{\sim}305.75{\mu}g/mL$ in the Kimchi seasoning with black garlic. The polyphenol compound content increased by increasing the amount of black garlic in the Kimchi seasoning. The polyphenol compound contents gradually decreased during storage period. The flavonoid compound content was 26.18 mg% in the control and 26.80~38.72 mg% in the Kimchi seasoning replaced with 25~75% black garlic. The flavonoid compound contents increased by increasing the amount of black garlic. The flavonoid contents were different from those of polyphenol compounds during storage periods. In the case of DPPH electron donating abilities, DPPH electron donating ability of the control was 84.82%, which showed a lower antioxidative activity than the Kimchi seasoning replaced with black garlic. The electron donating abilities of the Kimchi seasoning replaced with black garlic were increased as the amount of black garlic was increased. In the lipid peroxidation test, the control showed no lipid peroxidation during the storage period. The Kimchi seasoning replaced with black garlic also inhibited lipid peroxidation during storage as in the control. However, it showed lower activity than the control. Reducing power was higher in the Kimchi seasoning replaced with black garlic than in the control. The higher the ratio of black garlic, the higher the reducing power.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.582-588
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• 2006

The antioxidant and antimicrobial activity of the fermentation extract (PFE) and the 50 and 80% ethanol extracts (PE 50, PE 80) of Pinus densiflora pine needles were evaluated. Electron donating ability, superoxide dismutase (SOD) ability, and antimicrobial activity were observed in PFE; those abilities differed in PE 80 and PE 50, depending on the ethanol concentration used for the extraction. PFE had the highest electron donating ability with a value of 92.20%, while PE 80 and PE 50 had values of 74.66 and 53.47%, respectively. For SOD activity, PE 80 exhibited a slightly higher value of 31.11% compared to that of PFE and PE 50, which were 29.65 and 25.43%, respectively. PFE, PE 50, and PE 80 were all found to inhibit bacteria, and the effectiveness of this inhibition was strongly related to the type of extracts used. PFE showed good antimicrobial effects for all of the tested Gram-positive strains and for most of the tested Gram-negative strains. These results suggest that PFE has superior functionality compared to the ethanol extracts (PE 80, PE 50), in terms of antioxidant and antimicrobial activity. On the basis of these results, pine needle fermentation extracts can be used for industrial applications as a functional material.

• The Korean Journal of Food And Nutrition
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• v.35 no.2
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• pp.96-105
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• 2022

This study compared and analyzed the antioxidant effect of Doenjang prepared from vegetable water, and explored the optimal addition ratio of vegetables of 5 kinds and the possibility of application to Doenjang. The sample is three kinds of vegetable water (VW1, VW2, VW3) prepared by adding different ratios of radish, carrot, green onion, onion and shiitake mushroom and Denjang prepared using it. Doenjang was aged and fermented at about 40℃ for 40 days, and then separated and used only solids. The content of their antioxidant compounds was measured the content of total phenolic acid contents and total flavonoid contents. In addition, the antioxidant effect was measured by electron donating activity, SOD-like activity, ABTs radical scavenging activity and reducing power. The total phenolic acid contents and total flavonoid contents were high at VW3 and that Doenjang made with VW3. Electron donating activity and SOD-liked activity were high at VW2 and Doenjang made with VW2. ABTs radical scavenging activity was high in Doenjang made of VW3, and Reducing power was high in VW3. Therefore, if Doenjang is prepared with vegetable water prepared by properly mixing 5 types of vegetables, the possibility of developing Doenjang with high antioxidant effect was suggested.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.378-382
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• 1999

The sanitizing effect of irradiation on the fresh vegetable extract juices was investigated. Total bacteria, coliform bacteria and total ascorbic acid were determined during the storage periods at 4oC. Chlorophyll, carotenoid, tannin, electron donating ability and peroxidase activity were determined immediately after irradiation. Results showed that the viable cells were detected below the level of 105 CFU/ml during 12 days with doses of 3 and 5 kGy. Total ascorbic acid and tannin contents increased immediately after irradiation. However, irradiation didn't affect chlorophyll and car otenoid contents, electron donating ability, and peroxidase activity. It was considered that irradiation was effective in sanitizing fresh vegetable extract juices.