• Journal of Life Science
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• v.24 no.12
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• pp.1325-1329
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• 2014

Gugija (Lycii chinese Miller) is traditionally consumed as a Chinese medicinal material in food, tea, or alcoholic beverages. Gugija has beneficial healthy components, but it produces an off-flavor during storage. This study compared the flavor components of fresh-dried Gugija and stale-dried Gugija. The flavor compounds in one fresh sample (sample 1) and one stale sample (sample 2) were extracted by the simultaneous distillation and extraction method. The concentrated aroma extracts were analyzed and identified by gas chromatography-mass spectrometry. Forty-five compounds, including 17 aldehydes, 8 alcohols, 6 terpene compounds, 4 esters, 3 ketones, and 3 pyrazines, were isolated in sample 1. Thirty-four compounds, including 12 aldehydes, 3 alcohols, 5 terpene compounds, 2 esters, 3 ketones, 3 pyrazines, and 1 acid, were isolated in sample 2. The main aroma components of sample 1 were 2-methyl butanal, 2-methyl propanol having sweet odor, and hexanal, (Z)-3-hexenol having grass odor, and phenyl acetaldehyde, benzyl alcohol having floral odor, and alkyl pyrazines having nutty odor. These compounds were decreased in sample 2, and several compounds containing isovaleric acid, which has a disagreeable, rancid-cheese odor were found newley.

• Korean Journal of Food Science and Technology
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• v.47 no.4
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• pp.539-543
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• 2015

A hardy kiwifruit is a good source of phenolics and antioxidants. This study was aimed at investigating the effects of hot air drying at three different temperatures (35, 50, and $70^{\circ}C$) for 24 h on the total phenolic and flavonoid contents and the antioxidant capacity of hardy kiwifruits of Actinidia arguta ${\times}$ A. deliciosa cv. Mansoo. Dried kiwifruit extracts were produced using 80% (v/v) aqueous ethanol under homogenization. Hot air drying lowered the total phenolic and flavonoid contents and decreased the antioxidant capacity in the dried kiwifruits compared with their fresh counterparts. The results also revealed high positive linear correlations of antioxidant capacity with total phenolic and flavonoid contents, indicating that phenolics are the major contributors to antioxidant capacity. Our results suggested that an optimal drying process must be determined for industrial application in order to obtain dried kiwifruits with increased antioxidant capacity for consumers.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.303-310
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• 2002

An optimization for fermentation processes to make lactic acid juice with extracts from apples, carrots, celery, watercress, jujube and lycii (3 : 3 : 1 : 1/2 : 1 : 1/2) using co-cultures of Leuconostoc mesenteroides, Lactococcus lactis and Lactobacillus cellobiosus isolated from Dongchimi had been investigated on the emphasis of composition of sugars and sodium chloride at various temperatures. The concentration of sugars less than 25% and salt less than 0.8% did not affect remarkably the cell growth of lactic acid bacteria and acid formation during fermentation. The fermenting juice showed increases in the population of lactic acid bacteria and acidity, and decreases in population of coliform bacteria and sugar concentration with high cultural temperature. At $25^{\circ}C$ viscous substance was not formed as it had at $15^{\circ}C$. The optimum composition, based on the sensory evaluation, was determined to be oligosaccharide and 0.2% for sodium chloride. It took 3 days to produce the most preferable juice of pH 3.62 at $25^{\circ}C$. At the optimal state the fermented juice showed viable cell counts (cfu/mL) of exponential numbers 8 for lactic acid bacteria and 4 for yeast. Coliform bacteria which had been $5.6{\times}10^2\;cfu/mL$ at the beginning of fermentation were not detected.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.976-982
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• 2005

Abilities of various edible plants and natural antioxidants to protect brain against oxidative damages were evaluated using brain homogenate of perfused Sprague-Dawley rat. Oxidative damage, expressed as lipid peroxidation (LPO), indicating total quantity of malondialdehyde and 4-hydroxyalkenal, increased from 4.1 to 6.9nmol/mg protein by treatment of $2.5{\mu}M$ ferrous sulfate and 7.5mM hydrogen peroxide as source of reactive oxygen species (ROS) on brain homogenate for 10min at $37^{\circ}C$ Mallow(88%) in leafy vegetables, small potato (93%) in root vegetables, green red pepper (76%) in fruit vegetables, and avocado (96%) in fruits showed highest LPO inhibition capacities. Ability of mushrooms decreased in order of nameko, shiitake, pine mushroom, oyster mushroom, and new type pine mushroom. Among natural antioxidants tested, (+)catechin (91%), (-)epigallocatechin gallate (85%), (-)epicatechin gallate (83%), and kaempferol(83%) showed high LPO inhibition capacities.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.13-21
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• 2014

We developed a method for improving the antioxidant activities of Citrus extracts through cyclic low pressure drying(CLPD) and a high hydrostatic pressure extraction (HPE) process. Citrus fruits were prepared for water extraction at $60^{\circ}C$ and 300 MPa for 5 min (high hydrostatic pressure extraction, HPE5) and 15 min (high hydrostatic pressure extraction, HPE15) after cyclic low pressure drying method. Extraction yields obtained by cyclic low pressure drying and high hydrostatic pressure extraction process were 20.41, 23.47, and 28.19%, respectively. Total polyphenol contents were increased by combined process. Generally, CLPD and HPE resulted in higher yields than the conventional extraction process. Further, HPE15 showed 48.21% DPPH radical scavenging activity (EDA, %) at $1,000{\mu}g/mL$. In general, antioxidant activities of Citrus increased by CLPD and HPE. Therfore, CLPD and HPE of Citrus resulted in higher antioxidant activity than conventional water extraction.

• Culinary science and hospitality research
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• v.21 no.5
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• pp.160-170
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• 2015

In accordance to the increasing number of death due to cancer and side effects of chemotherapy, attention has recently focused on combined treatment of natural component and anti-tumor agent. Therefore development of safe and effective functional substances derived from natural materials is required. The emergence of various functional activities of Rubus coreanus Miquel, such as antioxidant, anticancer, anti-inflammatory, etc. is continuously increasing its consumption. To utilize the above activities, many products developed by using Rubus coreanus Miquel extracts in the areas of foods, liquors, and cosmetics and medicines. In this review, anti-cancer, anti-inflammatory activity and patents of Rubus coreanus Miquel are summarized. Further studies are needed to search for development of functional material from natural origin and various application possibility using stem, leaf and fruit of Rubus coreanus Miquel.

• Journal of Life Science
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• v.24 no.9
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• pp.1006-1011
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• 2014

Ginseng has been known to be highly effective for health as a traditional medicinal herb. Ginseng berry, or fruit of ginseng, contains ginsenoside, saponin, polyphenol, polyacetylene, alkaloid, etc. as the main compounds as does ginseng. The aim of this study is to evaluate any effect of ginseng berry water extract (GBE) on diabetic-associated molecules, such as enzymes, which are responsible for the glucose entry of the cells and the insulin receptor signaling molecules using HepG2 cells. Therefore, two enzymes, ${\alpha}$-amylase and ${\alpha}$-glucosidase, were selected and assayed for their activities in the presence of GBE in vitro. These two enzymes are responsible for producing glucose from dietary starch. Protein-tyrosine phosphatase 1B (PTP1B) and Akt1 are key proteins in the insulin receptor signaling pathway. These two intracellular signaling molecules were investigated for their expression levels in HepG2 cells after insulin and GBE treatment. GBE, at concentrations up to $1,000{\mu}g/ml$, did not exert any inhibitory effect on ${\alpha}$-amylase and ${\alpha}$-glucosidase. It was observed that the expression level of PTP1B was increased by insulin and the $25{\mu}g/ml$ GBE treatment enhanced the PTP1B level. However, GBE at a concentration of $200{\mu}g/ml$ reduced the expression level of PTP1B. In the case of Akt1, the Akt1 level by insulin was decreased by GBE treatment. These data suggest that the water extracts of ginseng berry have an influence on intracellular signaling by insulin.

• Korean Journal of Clinical Laboratory Science
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• v.51 no.3
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• pp.316-322
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• 2019

Helicobacter pylori, a gram-negative bacterium, is one of the risk factors that induces gastritis and gastric cancer. Therefore, much attention has been paid to the compounds that inhibit bacterial growth or eradicate bacteria. Evodiae fructus (EF), the fruit of Evodia rutaecarpa, has been used for treating diarrhea and abdominal pain. EF extract was already found to inhibit the growth of H. pylori. However, to the best of our knowledge, the effect of EF on the virulence factors of H. pylori has not been reported. In this study, when comparing the minimum inhibitory concentration (MIC) of the different methanol concentration extracts, the 95% methanol extract (EF95) showed the lowest MIC value. EF95 extract suppressed the expressions of cagA, vacA and ureB, but interestingly, it up-regulated the expression of ureA. A decrease in production of ammonia in the culture medium and the cell lysates indicated that EF95 inhibited the urease activity in H. pylori, which was the result of EF95 inhibiting the ureB expression. Although the mechanism by which EF95 extract regulates the virulence factors in H. pylori needs further study, EF95 could be used for treatment of gastric troubles induced by H. pylori.

• Journal of Food Hygiene and Safety
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• v.37 no.5
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• pp.356-363
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• 2022

To investigate the functional activity of different citrus fruit peels, antioxidant compounds in 70% ethanol extracts of mandarin, lemon, orange, and grapefruit peel powders were identified, and antioxidant and antibacterial activities were quantitated. Mandarin peel contained the highest content of total phenolic compounds and total flavonoid substances (21.46±0.12 mg GAE/g and 11.57±0.05 mg RE/g, respectively). The total phenolic compound content of the three other citrus fruits was 14.16±0.18-18.44±0.07, and their total flavonoid content was 5.51±0.10-7.46±0.09 mg RE/g. DPPH radical scavenging activity was the highest in lemon peel (87.64±0.21%), and mandarin peel displayed the best antioxidant activity with respective ABTS radical scavenging activity and FRAP measurements of 43.20±0.61% and 78.82±1.06 mM TE/g. Grapefruit peel antimicrobial activity increased with treatment time, and was the most potent among the four tested citrus species, inhibiting Staphylococcus aureus by about 4.05 log cycle. These findings demonstrate that mandarin and grapefruit peel can be used to prevent oxidation, improve food storage capabilities, and potentially preserve food quality.

• Journal of Pharmacopuncture
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• v.26 no.4
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• pp.338-347
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• 2023

Objectives: Ilex paraguariensis (Aquifoleaceae) is cultivated to produce "yerba mate". Due to its nutritional, energizing, hypoglycemic and antioxidant effects, it is used in the elaboration of food, pharmaceuticals, and cosmetics. The oxidative stress related to protein glycation and production of advanced glycation end products (AGEs) leads to the development of several diseases. The objective of this work was to compare the antioxidant and anti-AGEs activity of a decoction of fruits (F) and leaves (L). Methods: The antioxidant activity was assayed by the DPPH assay and the inhibition of egg yolk lipid peroxidation (ILP), and anti-AGEs activity, through the inhibition of the formation of fructosamine (IF), β-amyloid (Iβ), protein carbonylation (IC) and AGEs (IA). Polyphenols were quantified by HPLC. Results: Maximum response ± SEM: For F 0.01 ㎍/mL: IF = 42 ± 4%, IC = 17 ± 2% and for 10 ㎍/mL: IA = 38 ± 4%, Iβ = 67 ± 7%. For L 0.1 ㎍/mL: IF = 35 ± 2%, IC = 19 ± 2% and for 100 ㎍/mL: IA = 26 ± 3%, Iβ = 63.04 ± 2%. The DPPH IC₅₀ = 134.8 ± 14 ㎍/mL for F and 34.67 ± 3 ㎍/mL for L. The ILP IC₅₀ = 512.86 ± 50 ㎍/mL for F and 154.8 ± 15 ㎍/mL for L. By HPLC L presented the highest amounts of flavonoids and caffeoylquinic acids. F and L showed strong anti-AGEs activity, affecting the early stages of glycation at low concentrations and the late stages of glycation at high concentrations. The highest activity for both F and L was seen in the IF and Iβ. F presented the highest anti-AGEs potency. L presented the highest antioxidant potency, which was related to the highest content of polyphenols. Conclusion: The fruits of I. paraguariensis could be a source of antioxidant and anti-AGEs compounds to be used with medicinal purposes or as functional food.