• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.529-533
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• 2001

This study was carried out to characterize aroma of semi-fermented teas made traditionally in Korea temple. These teas had favorable floral aroma. The extraction of aroma compounds was accomplished by a simultaneous distillation and extraction method using a Likens and Nickerson's extraction apparatus. The concentrated extract was analyzed and identified by GC and GC-MSD. The main aroma components of these teas were 3-methylbutanal, 2-methylbutanal, (E)-2-hexenal, phenylacetaldehyde, 2-phenyl ethanol, geraniol, ${\beta}-ionone$ and nerolidol. Particularly, the concentration of phenylacetaldehyde was much higher concentration in semi-fermented teas than in green tea prepared from same place. The GC patterns of the aroma components in the semi-fermented teas were slightly different, though they were prepared in same place.

• Food Science and Biotechnology
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• v.14 no.1
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• pp.89-93
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• 2005

Squalene synthase (SQS) inhibitors were screened from various plants and food extracts. Effective SQS inhibitor was purified from fermented soybean paste using ethanol extraction, HP-20 column chromatography, ethyl acetate extraction, silica gel column chromatography, and crystallization. Through UV spectrometry, $^1H$ NMR, $^{13}C$ NMR, and mass spectrometry, SQS inhibitor was identified as daidzein with molecular mass of 254 and molecular formula of $C_{15}H_{10}O_4$. Daidzein showed $IC_{50}$ value of 50 nmol/L against SQS, confirming its potential as therapeutic agent for hypercholesterolemia.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.117-124
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• 2000

Considering the thermal unstableness of ginseng components, microwave-assisted extraction(MAE) was performed under the atmospheric pressure condition. The monitoring of extraction characteristics and the optimization of extraction conditions were made by response surface methodology. The extraction efficiency of soluble ginseng components was high at lower ethanol concentration and at higher microwave power, while crude saponin content was easily extracted at higher ethanol concentration. Estimated conditions for the maximized extraction of soluble components including crude saponin, total phenolics and electron donating ability were $54{\sim}60%$ in ethanol concentration, $41{\sim}90$ W in microwave power, and within 4 min in extraction time. Predicted values at the optimum condition(60% ethanol, 80 W microwave power and 4 min extraction time) were in good agreement with observed values.

• Journal of Dairy Science and Biotechnology
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• v.34 no.4
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• pp.263-270
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• 2016

This study was carried out to evaluate the antioxidant activity and total polyphnol content of Greek-style yogurt in 12% solid content with added stevia leaf extracts. Stevia leaf extracts used as sweetener in preparing Greek-style yogurt were prepared in hot water ($100^{\circ}C$ for 6 h 3 times, and by 70% fermented ethanol for 24 h at room temperature 3 times). The antioxidant activities were measured by assessing the radical scavenging effect through DPPH, ABTS, and FRAP assays. To identify the compounds present, total polyphenol content was evaluated using a Folin-Dennis assay. The capability to scavenge free radicals and total polyphenolic content were the highest in Greek-style yogurt containing 1% stevia extract and fermented in 70% ethanol. According to the results, antioxidant activities significantly increased when high concentration of stevia extracts were added to the yogurt (p<0.05). Therefore, these results suggest that stevia leaf extracts can be used as a source of functional compounds in Greek-style yogurt. We also suggest that fermented ethanol extraction can be used to obtain stevia leaf extracts.

• Korean Journal of Plant Resources
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• v.34 no.4
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• pp.395-402
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• 2021

Interest in peanuts driven by their various biological activities and abundant nutrition engenders research interest in peanut sprouts for determining their biological activities and nutrition. Several research groups have recently studied the peanut sprout ingredients, but these studies focused on the peanut sprout extracted by methanol, an inedible extraction solvent. Thus, the present study provides the contents of two biologically active compounds, resveratrol and aspartic acid, in peanut and peanut sprout extracted by hot water and fermented ethanol, two edible extraction solvents, using UPLC-MS/MS technique. The UPLC-MS/MS results show that the peanut sprout extracted by fermented ethanol has the highest resveratrol and aspartic acid contents. This extract also exhibited the highest inhibitory effect on adipocyte differentiation, which the resveratrol may induce. Consequently, peanut sprout extracted by fermented ethanol might be helpful for the development of functional food plant materials.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.523-528
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• 1998

Response surface methodology (RSM) was used to monitor extraction characteristics of electron donating ability and organoleptic properties for ethanol extracts from Chrysanthemum petals, thereby determining optimum extraction conditions. A central composite design was applied to investigate effects of solvent per sample $(X_1)$, ethanol concentration $(X_2)$ and extraction time $(X_3)\;at\;60^{\circ}C$ on dependent variables such as electron donating ability $(Y_1)$, organoleptic color $(Y_2)$ and organoleptic aroma $(Y_3)$ of the extracts. Second-order models were employed to generate 4-dimensional response surfaces for qualitative and quantitative aspects of ethanol extracts. Coefficients of determination $(R_2)$ of the models for dependent variables were ranged from 0.8180 to 0.9696. Optimum extraction conditions for each variable were 50 mL/g, 61% and 16 hrs in electron donating ability, 88 mL/g, 21% and 16 hrs in organoleptic color, 55 mL/g, 73% and 19 hrs in organoleptic aroma, respectively. The optimum condition ranges for maximized characteristics of ethanol extracts were $65{\sim}78\;mL/g,\;90{\sim}100%\;and\;15{\sim}25\;hrs$. Predicted values at the optimum conditions were in good agreement with experimental values.

• Journal of Life Science
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• v.33 no.10
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• pp.835-841
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• 2023

To determine the characteristics of propolis fermented with microorganisms, the optimal conditions for propolis extraction with ethanol were first reviewed, and the physicochemical properties of the extracted propolis were then investigated. The shaking and stationary extraction methods were tested. The flavonoid content was 6.40 mg/g when the stationary extraction method was used and 6.95 mg/g when the shaking extraction method was used. The ethanol concentration was then varied, and the use of 50, 60, 70, and 80% ethanol resulted in the total flavonoid content in the propolis samples reaching 6.75, 8.45, 7.45, and 7.75 mg/g, respectively. This indicated that a 60% (v/v) concentration was optimal. As the extraction time was increased from 1 to 3 hr, the flavonoid content slightly increased; however, extending the extraction step to more than 3 hr did not significantly affect the flavonoid content. In terms of the extraction temperature, the highest concentration of flavonoids (8.63 mg/g) was detected at 50℃. In the propolis samples, 5.80, 2.61, and 1.32 mg/g of fructose, sucrose, and rhamnose were detected, respectively. As for the amino acid content, 17 amino acids, including glutamic acid, were detected, and the total amino acid content was 2.49 mg/g.

• Food Science and Biotechnology
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• v.14 no.3
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• pp.344-349
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• 2005

Aldose reductase catalyzes the conversion of glucose into sorbitol. Inhibiting this enzyme in diabetes mellitus can delay or prevent pathogenic process. Aldose reductase inhibitor was screened from Korean fermented soybean pastes (Doen-jang) and purified via sequential processes of ethanol extraction, HP-20 column chromatography, ethyl acetate extraction, silica gel column chromatography, and crystallization. Aldose reductase inhibitor was identified as genistein with molecular weight of 270 Da and molecular formula of $C_{15}H_{10}O_5$ based on UV spectrometry, $^1H$ and $^{13}C\;NMRs$, and mass spectrometry. Genistein inhibited aldose reductase of pig lens with $IC_{50}$ level of $20\;{\mu}M$. Because genistein was effective against aldose reductase of animal source, it may be a potential therapeutic agent for diabetic complications.

• Journal of Mushroom
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• v.14 no.4
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• pp.215-219
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• 2016

The total polyphenol and physiological activities of Pleurotus ostreatus 30% fermented ethanol using different drying methods and extraction periods were investigated. Based on the observed polyphenol content and physiological activity, freeze-drying showed better results than hot air-drying method for P. ostreatus extracted with 30% fermented ethanol for more than 15 days. The total phenolic compound content of 'Gosol' following thefreeze-drying method for 15 days showed the highest value of $0.49{\pm}0.02mg/mL$. Freeze-drying with extraction for 30 days for ASI 2344 showed the highest antioxidant activity based on the DPPH radical scavenging rate of $35.50{\pm}3.29%$. Freeze-drying 'Gosol' for 30 days resulted inthe highest anti-inflammatory and nitrite scavenging activity of $48.40{\pm}3.38%$. Our results showed that P. ostreatus is a functional food.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.39 no.4
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• pp.303-311
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• 2013

This study was performed to investigate the anti-inflammatory activities of fermented Scutellaria baicalensis extracts using Lactobacillus rhamnosus. The extracts were WE (water extract at $100^{\circ}C$ for 24 h), EE (70% ethanol extract at $60^{\circ}C$ for 24 h), FWE (fermented and water extract at $60^{\circ}C$ for 24 h), FEE (fermented and 70% ethanol extract at $60^{\circ}C$ for 24 h). The cytotoxicity of the extracts was in the range of 11.2 ~ 15.6 % at 1.0 mg/mL concentratioin. The FEE showed the lowest activity at 1.0 mg/mL concentratioin. Compared to the WE, hyaluronidase inhibitory activity contents in the FEE increased to 9.2% at 1.0 mg/mL concentratioin. Nitric oxide production of WE, EE, FWE and FEE at 1.0 mg/mL concentration was mesured as 7.6, 7.9, 6.9, 6.4 ${\mu}M$, respectively. $PGE_2$ secretion of the human fibroblast of the FEE were lower than 810 pg/mL. Our results suggested that the extracts from fermentation process after 70% ethanol extraction had relatively high anti-inflammatory activities and that the Scutellaria baicalensis could be more extracted in FEE than others.