• Journal of Life Science
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• v.19 no.3
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• pp.390-396
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• 2009

In this study, extracts from S. officinalis were tested for antioxidative effects and inhibitory activities against $\alpha$-amylase, angiotensin converting enzyme (ACE) and xanthine oxidase (XOase). The content of total phenolic compounds in water, 60% ethanol, 60% methanol and 60% acetone extracts were 36.2, 42.7, 40.3 and 39.6 mg/g, respectively. In 60% ethanol extracts, the EDA by DPPH free radical scavenging test of S. officinalis was $66.3{\pm}2.2%$ at $200{\mu}g/ml$. The inhibition rate of ABTS was $97.6{\pm}0.1%$, the antioxidant protection factor was $2.26{\pm}0.63$ PF, and TBARS was $0.62{\pm}0.05$ (${\times}100{\mu}M$ in the control and $0.29{\pm}0.02$ (${\times}100{\mu}M$). Also in 60% ethanol extracts of S. officinalis, the inhibitory activity against XOase was 78% and was not shown to be against ACE. According to the $12.6{\pm}0.14\;mm$ of clear zone formed, the inhibition rate against $\alpha$-Amylase was 7.6% at $200{\mu}g/ml$ of phenolics content. Antimicrobial activities of 60% ethanol extracts of S. officinalis against Helicobacter pylori exhibited an inhibition rate of $12.5{\sim}66.1%$ according to the $10{\sim}15\;mm$ of clear zone at $50{\sim}200{\mu}g/ml$. The results suggest that the 60% ethanol extracts from Salvia officinalis L. will be useful as natural antioxidants and functional food sources.

• Journal of Life Science
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• v.30 no.8
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• pp.695-700
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• 2020

The purpose of this study is to evaluate the anti-oxidant and anti-microbial activity of syringin isolated from Cortex Fraxini to investigate their potential for use as safe natural compounds. Purified syringin was dissolved in distilled water for each concentration and used in each experiment. Syringin showed higher 2,2-Diphenyl-1-picrylhydrazyl radical scavenging than butylated hydroxytoluene (BHT) at a concentration of 50 ㎍/ml. In 2,2'-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging, activity was similar to that of BHT at all concentrations. In antioxidant protection factor measurement, activity of syringin slightly increased as the concentration increased, as did the inhibitory effect of thiobarbutric acid reactive substances. In evaluating anti-microbial activity, the clear zones of Listeria monocytogenes KCTC 13064, Staphylococcus aureus KCTC 1916, Escherichia coli KCTC 2571, and Helicobacter pylori HPKCTC B0150 at a concentration of 200 ㎍/ml were found to be 17.8 mm, 20.45 mm, 17.05 mm, and 16.8 mm, respectively, but no clear zone was observed in the case of Candida albicans ATCC 10231. The activity against water-soluble antioxidants was therefore superior to that against lipid-soluble antioxidants. Anti-microbial activity was examined by inhibiting growth against gram-positive and -negative strains, and anti-fungal activity was not observed. Based on the results of this study, syringin has possible applications as a natural anti-oxidant and anti-microbial material.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.175-180
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• 2005

This study was carried out to determine total contents of phenol and flavonoid in common and tartary buckwheat for the purpose of developing new kind of functional food with buckwheat materials. Total content of phenol and flavonoid in seeds of tartary buckwheat were higher than that of common buckwheat. It showed same tendency in groats and hulls. Total content of phenol and flavonoid in groats showed higher than hulls in tartary buckwheat while those of hulls was a little higher than groats in common buckwheat seed. Rutin content in common buckwheat was higher in odor of the hulls (25.2 mg/100 g)>dehulled seed(19.8 mg/100 g)>groats (12.8mg/100 g). But tartary buckwheat was higher in oder of the groats(2042.1 mg/100 g)>dehulled seed (1375.8 mg/100 g)>hulls(138.7 mg/100 g). Flavanol content in dehulled seeds of the tartary and common buckwheat did not show the difference. However, flavanol contents in leaf, stem and spouts of tartary buckwheat were respectively higher than in those of common. Among the flavanols, catechin content was highest in all plant parts of their buckwheat and also was higher in odor of epicatechin>epicatechingallate. However, epicatechingallate content in sprouts of both buckwheat species was about 30-40 times higher than seeds.

• Korean Journal of Food Science and Technology
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• v.45 no.2
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• pp.262-266
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• 2013

The aim of this study was to determine the total phenol, total flavonoids, and proanthocyanidin contents of fermented black rice and its fractions, as well as to assess the antioxidant activities. Antioxidative activities were assessed in various in vitro models using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), reducing power, ferric ion reducing antioxidant power (FRAP), and nitrite scavenging activity (Griess reagent assay). Our results show that the antioxidant activity was significantly higher in the low-molecular fraction of fermented black rice than in the other samples (p<0.05). Among the fermented black rice and its fractions, the low-molecular fraction had the highest total phenol ($109.2{\pm}2.9$ mg GAE, gallic acid equivalent/g), total flavonoids ($39.4{\pm}0.8$ mg RE, rutin equivalent/g), and proanthocyanidin ($32.9{\pm}1.4$ mg CE, catechin equivalent/g) contents, which correlated strongly with its antioxidative activity. Considering the high consumer demand due to the beneficial health effects, fermented black rice and its fractions can be utilized to develop functional food, as well as health-promoting and pharmaceutical agents.

• Applied Microscopy
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• v.34 no.4
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• pp.295-303
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• 2004

Plants of Lycopersicon esculentum, containing various organic compounds, are known to develop idioblasts in their epidermis. Lycopersicon esculentum have long been investigated in many areas, but structural aspects of the epidermis of various organs have not been carried out in detail. Thus, the present study attempted to reveal the patterns of idioblast development, particularly those of the reproductive organs, in L. esculentum epidermis using scanning electron microscopy. The present study mainly focused on patterns of the stomata and trichome types. Two types of stomata were developed in the flowers and fruits: anomocytic stomata (stomata type I) were distributed normally throughout the epidermis, whereas actinocytic raised stomata (stomata type II) were found variously in different epidermal tissues. For the trichomes, both glandular and non-glandular types were developed in the epidermis. The former included peltate glandular trichomes having four head cells (trichome type I) and capitate multicellular glandular trichomes (trichome type II). The latter included non-glandular short trichomes (trichome type III) and considerably elongated trichomes with basal rosette cells (trichome type IV). In paticular, the raised stomata were well-developed in the peduncles and the peltate glandular trichomes were prominent in the sepal and ovary epidermis. Transmission electron microscopy on the ontogeny and ultrastructural differentiation of these idioblasts, associated with the current result, will aid us in better understanding of the structure and functional relationship in the epidermal differentriation of Lycopersicon esculentum.

• Korean journal of food and cookery science
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• v.28 no.1
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• pp.41-49
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• 2012

This purpose of this study was to develop a tea with small red bean which have been known to have effect regarding anti-obesity, fatigue recovery, edema recovery, blood circulation, etc. In order to provide baseline data for small red bean tea we investigated the general components, antioxidative effect and proanthocyanidin analysis in small red beans[Phaseolus angularis W.F. Wight.]. Physicochemical analysis(pH, sugar content, salinity, turbidity), color, anti oralmicrobial activity, content of saponin and sensory test of small red bean with different boiling time in 8 minutes(SR1), 16 minutes(SR2), 24 minutes(SR3), 32 minutes(SR4), 40 minutes(SR5) was also measured. It was shown that the crude fat, carbohydrate, moisture, crude protein, crude ash content of small red bean were 1.0%, 63.9%, 12.8%, 18.7%, 3.6%. DPPH free radical scavenging activity, the total phenolic compounds content and flavonoid content increased significantly (p<0.001). The results of analyzed proanthocyanidin was distinguished by characteristic UV-visible spectra with absorption maximum at 320 nm($t_R$ 7.589 min). As the boiling time(8 minutes:SR1, 16 minutes:SR2, 24 minutes:SR3, 32 minutes:SR4, 40 minutes:SR5) of small red beans increaseds, the pH significantly decreased(p<0.001). The sugar content, salinity and turbidity significantly increased(p<0.001). Moreover, Hunter L, a and b values, crude saponin also increased(p<0.001). The results of analyzed activity against oral bacteria, S. mutans, S. sobrinus, P. intermedia and P. gingivalis showed a higher antibacterial activities than E. coli and S. aureus. MIC was measured that S. mutans, S. sobrinus, P. intermedia and P. gingivalis showed a lower MICs than E. coli and S. aureus. The results regarding sensory test measures, In case of color, refreshing taste and overall quality, SR3 had the highest preference overall among tested samples. In cases conceming odor and taste, SR5 had the highest preference and with regards to sweetness and saltyness, SR4 had the highest preference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1249-1254
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• 2013

The effect of extraction methods, such as reflux extraction (RE), autoclave extraction (AE), low temperature high pressure extraction (LTPE) and ultrasonification extraction (USE) on antioxidant activity of various species of Artemisia (Artemisia capillaris T., Artemisia princeps P., Artemisia annua L.) was investigated. The extraction yield of RE and AE was higher than other methods tested for all Artemisia. The total polyphenol and flavonoid content of Artemisia sp. extracts from RE was highest of the extraction methods tested. The total polyphenol and flavonoid content of A. capillaris T. extracted by RE was 260.82 mg GAE/g and 11.52 mg RHE/g, respectively. The A. capillaris T. extract showed higher DPPH and ABTS radical scavenging activity than that of the other tested Artemisia sp. Nitrite scavenging activity and superoxide dismutase (SOD)-like activity of various extracts from RE was 45.48% and 68.29% (A. capillaris T.), 45.73% and 61.43% (A. princeps P.), and 44.25% and 58.19% (A. annua L.), respectively. The RE method was the most effective method for extracting antioxidant substances from various A. capillaris T. compared with AE, LTPE and USE. These results suggest that extracts of Artemisia sp. from RE can be used as bioactive and functional materials in the food industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.843-850
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• 2016

This study was conducted to investigate changes in isoflavone composition (glycosides and bio-active aglycones) and evaluate the quality characteristics of doenjang prepared using different Bacillus strains (KACC15935 and HJ18-9). After 60 days of fermentation, ${\beta}-glucosidase$ activity of doenjang fermented with B. subtilis HJ18-9 was higher than those of other samples. Contents of aglycones (daidzein, genistein, and glycitein) in B. subtilis HJ18-9 significantly increased up to $703.90{\pm}11.09{\mu}g/g$. In addition, total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity increased markedly during fermentation. These results suggest that fermentation with B. subtilis could be used to increase ${\beta}-glucosidase$ activity with a view towards development of functional foods.

• Korean Journal of Medicinal Crop Science
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• v.13 no.1
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• pp.52-56
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• 2005

This study was compared the quality of red ginseng and characteristic changes of physicochemical properties according to the storage period (non storage, two days, six days, eight days, ten days) and store temperature $20^{\circ}C, \;34^{\circ}C,\;-10^{\circ}C)$. The water content of the fresh ginseng has a tendency to decrease as storage time increases. When we store the fresh ginseng for 10 days, the ideal storage temperature is considered to be $34^{\circ}C$ degrees. The amount of total nitrogen has a tendency to increase more than that of no storage as storage period approaches to 10 days. In the storage temperature, the amount of total nitrogen has a tendency to increase in the order of 1) room temperature, 2) freezing storage, 3) cold storage more than no storage. Cold storage has larger contents of total phenolic compounds than room temperature and freezing storage according to storage temperature. When we analyze the changes of a relative density of eight elements, ginsenoside $Rb_1,Rb_2,Rc,Rd,Re,Rg_3,Rg_1\;and\;Rg_2$ in red ginseng's saponin Rf according to storage condition, the relative density of $Rb_1\;and\;Rg_1$ against Rf diminishes in each storage condition as storage time increases. And it is also thought that density change of ginsenoside appears because of the materials, and change tendency according to storage condition is not clear. From functional nature on the evaluation of the quality, taste and fragrance of red ginseng according to storage district, it is evaluated that it is most recommendable for red ginseng to be transported and stored in $3{\sim}4$ degrees to keep its best condition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.683-688
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• 2007

Total polyphenolic compounds, DPPH radical scavenging activity, superoxide dismutase (SOD), vitamin A, C, E, flavonoid and anthocyanin of Rubus coreanus Miquel during maturation were investigated to expand the utilization of Rubus coreanus Miquel as functional food material. Physiological activities of unripened, middle-ripened and ripened fruit of Rubus coreanus Miquel were examined. The ripened fruit included higher contents of total polyphenolic compound compared with those of the other sample groups, unripened and middle-ripened fruit. SOD of unripened, middle-ripened and ripened fruit were 59.15, 80.05 and 95.03%, respectively. Scavenging concentration ($SC_{50}$) of unripened and middle-ripened fruit for 0.4 mM DPPH (1,1-diphenyl 2-picryl hydrazyl) was 2.3 mg/mL by weight, but only 1.6 mg/mL for ripened fruit. The vitamin A content of the Rubus coreanus Miquel was found to be lower as the fruit ripened; however, vitamin E showed the reverse pattern. In addition Rubus coreanus Miquel is a fruit which has a high vitamin C content regardless of maturity. The flavonoid contents of Rubus coreanus Miquel were in order of ripened fruit ($49{\mu}m/mg$)>middle-ripened fruit ($16.4{\mu}m/mg)$>unripened fruit ($15.4{\mu}m/mg$). Also, the contents of anthocyanin in ripened fruit were $394.50{\mu}m/mg$, which were higher than those of middle-ripened ($12.43{\mu}m/mg)$ and unripened fruit ($7.89{\mu}m/mg$).