• Korean journal of food and cookery science
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• v.26 no.6
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• pp.866-871
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• 2010

The antioxidant activities and quality characteristics of jams containing maltitol substituted for sucrose(sucrose, maltitol syrup(MT), and MTS(sucrose 50%+MT 50%)) were evaluated. The endpoint of jam preparation was determined to be 64 $^{\circ}Brix$. The pH was the highest in MTS among all treatments. The reducing sugar content and viscosity were the highest in MT, and second highest in MTS. Lightness(L value) of Hunter color system was the highest in MT, whereas yellowness(b value) was the highest in MTS. Hardness and cohesiveness of textural properties were the highest in MT. Antioxidant activities were the highest in MT, which also had the lowest $IC_{50}$ values(49.63 mg/g for DPPH and 27.24 mg/g for hydroxyl radical scavenging activity). Total phenol content was highest in MT among all treatments. Flavor and overall acceptance scores of MTS were the highest among all treatments. Based on these results, it was suggested that half-substitution of sucrose with maltitol is the most appropriate for attaining favorable physicochemical and antioxidative properties during black garlic jam preparation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.156-162
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• 2011

The objective of this study is to evaluate antioxidant activities of black ginseng prepared by nine repeated steaming-drying cycles. Ethanol extracts from each cycle of ginseng showed 33.5~41.0% of yields, 36.2~44.5% of moisture content and $64\sim66^{\circ}Brix$ of soluble solids. As the number of steaming-drying cycles increased, pH decreased, while the absorbance at 420 nm increased remarkably after the 4th cycle. Although the amounts of Rg1 and Rb1 contents quite decreased, the total phenol content of black ginseng (the final cycle of ginseng) was increased to 126%, compared with that of white ginseng. Antioxidant activities, determined by ferric-reducing antioxidant potential (FRAP), 2,2'-azinobis(3 ethybenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, 1,1-diphenyl-2-picrydrazyl (DPPH) and hydroxyl radical scavenging activities, increased remarkably as the number of steaming-drying cycles increased. Especially, FRAP value increased 155.6%. Also, $IC_{50}$ values for DPPH and hydroxyl radical scavenging activities of the final 9th-cycling product, decreased 4.5 folds and 9.7 folds, respectively, compared with those of white ginseng. Based on these results, it was suggested that antioxidant activities of black ginseng improve according to the increasing number of steaming-drying cycles, which was derived from increase of total phenol content.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.530-536
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• 2014

In this study, we investigated the quality and antioxidant activity of wet noodles fortified by adding brown rice and sorghum powders. Wet noodles were divided into four groups: WN-p (wheat flour 100%, purified salt 2%), WBN-b (wheat flour 80%, brown rice powder 20%, bamboo salt (${\times}1$) 2%), WBSN-b (wheat flour 80%, brown rice powder 10%, sorghum powder 10%, bamboo salt (${\times}1$) 2%), and WSN-b (wheat flour 80%, sorghum powder 20%, bamboo salt (${\times}1$) 2%). The wet noodles were evaluated for their quality characteristics and capacities to scavenge free radicals. The weight, volume, capacity to absorb water, and turbidity of cooked WBSN-b were close to those of cooked WN-p. Springiness, cohesiveness, and chewiness of cooked WBSN-b were the highest among all cooked noodles added with brown rice or sorghum powders and textural properties of cooked WBSN-b were not significantly different from WN-P. In the sensory evaluation, the overall acceptance of WBSN-b received the highest score of 6.4 points, which was higher than the score for WN-p. DPPH and hydroxyl radical scavenging activities increased significantly with addition of brown rice and sorghum powder, and radical scavenging activities of WBSN-b and WSN-b were the highest. In conclusion, wet noodles added with 10% brown rice powder, 10% sorghum powder, and 2% bamboo salt (${\times}1$) exhibited the same quality properties of WN-p. Addition of 10% brown rice powder, 10% sorghum powder, and 2% bamboo salt (${\times}1$) increased the sensory and antioxidant activities of wheat flour noodles.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1418-1424
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• 2010

This study was performed to assess the antioxidant activities and whitening effects of Sorbus commixta HEDL cortex on melanin synthesis. The whitening effects of Sorbus commixta HEDL cortex water extracts were examined by in vitro mushroom tyrosinase assay and B16BL6 melanoma cells. We assessed inhibitory effects of Sorbus commixta HEDL cortex water extracts on expression of melanogenic enzyme proteins including tyrosinase, tyrosinase-related protein 1 (TRP-1) and tyrosinase-related protein 2 (TRP-2) in B16BL6 cells. Inhibitory effects of Sorbus commixta HEDL cortex onto free radical generation were determined by measuring DPPH and hydroxyl radical scavenging activities. Our results indicated that Sorbus commixta HEDL cortex water extracts effectively inhibited free radical generation. In DPPH radical scavenging activity, Sorbus commixta HEDL cortex water extracts had a potent anti-oxidant activity in a dose-dependent manner. They significantly inhibited tyrosinase activity in vitro and in B16BL6 melanoma cells. Also, Sorbus commixta HEDL cortex suppressed the expression of tyrosinase, TRP-1 and TRP-2 in B16BL6 melanoma cells. These results show that Sorbus commixta HEDL cortex inhibited melanin production on the melanogenesis. The underlying mechanism of Sorbus commixta HEDL cortex on whitening activity may be due to the inhibition of tyrosinase activity and tyrosinase, TRP-1, TRP-2 expression. We suggest that Sorbus commixta HEDL cortex may be contain new natural active ingredients for antioxidant and whitening cosmetics.

• Bulletin of the Korean Chemical Society
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• v.23 no.9
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• pp.1229-1258
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• 2002

This paper reports the photochemical reduction of benzil 1 to benzoin 2 and the reduction of 2 to hydrobenzoin 4 in deoxygenated solvents in the presence of triethylamine (TEA) and/or TiO2. Without TEA or TiO2, the photolysis of 1 resulted in very low yield of 2. The presence of TEA or TiO2 increased the rate of disappearance of 1 and the yield of 2, which were further increased considerably by the presence of water. The photoreduction of 1 to 2 proceeds through an electron transfer to 1 from TEA or hole-scavenged excited TiO2 followed by protonation. In the reaction medium of 88 : 7 : 2 : 3 CH3CN/CH3OH/H2O/TEA with 2.5 $㎎/m{\ell}$ of TiO2, the yield of 2 was as high as 85 % at 50 % conversion of 1. The photolysis of 2 in homogeneous media resulted in photo-cleavage to benzoyl and hydroxybenzyl radicals, which are mostly converted to benzaldehyde. The reduction product 4 is formed in low yield through the dimerization of hydroxybenzyl radicals. The addition of TEA increased the conversion rate of 2 and the yield of 4 significantly. This was attributed to the scavenging effect of TEA for benzoyl radical to produce N,N-diethylbenzamide and the photoreduction of benzaldehyde in the presence of TEA. The ratio of $(\pm)$ and meso isomers of 4 obtained from the photochemical reaction is about 1.1. This ratio is the same as that from the photochemical reduction of benzaldehyde in the presence of TEA. In the TiO2-sensitized photochemical reduction of 2, meso-4 was obtained in moderate yield. The reduction of 2 to 4 proceeds through two consecutive electron/proton transfer processes on the surface of the photocatalyst without involvement of ${\alpha}-cleavage$. The radical 11 initially formed from 2 by one electron/proton process can also combine with hydroxy methyl radical, which is generated after hole trapping of excited TiO2 by methanol, to produce 1,2-diphenylpropenone after dehydration reaction.

• Journal of Life Science
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• v.18 no.4
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• pp.509-514
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• 2008

Tremendous natural product extracts were used as a herb medicine remedy or therapy for centuries. Because these extracts have various biological activities, we examined the effects of Gryllotalpa orientalis extract for anti-oxidant and anti-inflammation activity by 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric reducing ability of plasma (FRAP), hydroxy radical scarvenging and cyclooxygenase-2 promoter assays. Gryllotalpa orientalis extracts were prepared from solvents such as distilled water (DW), dimethyl sulfoxide (DMSO), ethanol and methanol. The results showed that Gryllotalpa orientalis extracts have potent DPPH (methanol extract), FRAP (DW extract) and hydroxy radical scavenging (DW and methanol extracts) activity than any other extracts used. A significant inhibition of cyclooxygenase-2 (Cox-2) promoter activity was detected in the presence of DMSO extract or ethanol extract. Collectively, the present results suggested that Gryllotalpa orientalis extract could be used for anti-oxidant and/or anti-inflammation agent for human or agricultural purposes.

• Journal of Korean Society of Forest Science
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• v.100 no.3
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• pp.408-416
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• 2011

Leaf and bulb of wild garlic (Allium victorials var. platyphyllum) from Ulleung Island and Gangneung region were extracted with water and 70% ethanol and investigated on its antioxidative activity. Total polyphenol content of Ulleung island wild garlic was higher than that of Gangneung region. Total polyphenol content in bulb was high compared to content of the leaves, and 70% ethanol extract of Ulleung Island leaf was high in 72.50 mg/g. Flavonoid content in leaf was higher than that of bulb, 70% ethanol extract of Ulleung Island leaf was high in 73.30 mg/g. Electron donating activity of 70% ethanol extract from Ulleung island and water extracts (55.13%) from Gangneung were higher than those of other extracts. Bulb extracts on electron donating activity were higher than those of the leaf extracts. SOD like activity of extracts was high in 70% ethanol extract of wild gallic leaf cultivated at Gangneung. Hydroxy radical scavenging activity of wild gallic was high in leaf extracts compared to activity of bulb extracts. Hydroxy radical scavenging activity (58.85%) of Ulleung island wild gallic leaf extracts was higher than that of the wild gallic leaves of Gangneung. Lipid peroxidation inhibitory activity was both high in water and 70% ethanol leaf extracts of Ulleung island and Gangneung region, especially, 70% ethanol extract of leaves from Ulleung island was the highest 73.33%. These results suggest that extracts from wild garlic could be used as an antioxidative functional food source.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1334-1341
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• 2014

To examine the biological activity of polysaccharide extracted from cultured mycelia of Schizophyllum commune, we determined anti-complementary activity and nitric oxide production as a measure of immunological activity, anti-lipidperoxidation and hydroxy radical scavenging activity as a measure of antioxidative activity, tyrosinase inhibitory activity, anti-microbial activity, and transdermal flux of polysaccharide extracted from cultured mycelia of S. commune. Polysaccharide extracted from S. commune activated the complementary system and produced nitric oxide in RAW 264.7 macrophages. Antioxidant activities as malondialdehyde values were $49.5{\pm}0.7$, $39.7{\pm}1.7$, $39.2{\pm}1.2$, and $2.6{\pm}0.5nM/mL$ for control, extracellular polysaccharide extracted from S. commune (SC-EP), ultrafiltrated polysaccharide extracted from S. commune (SC-UP), and butylated hydroxytoluene, respectively. Hydroxy radical scavenging activity ($IC_{50}$) of SC-UP and mannitol were 3.32 and 1.66 mg/mL, respectively. Tyrosinase inhibitory activities of SC-UP, arbutin, and kojic acid were 19.9%, 31.8%, and 99.0%, respectively. Anti-microbial activities of SC-UP appeared to be low, and transdermal fluxes of SC-UP were 0.47%, 0.73%, and 1.20% after 3, 6, and 9 hr, respectively. These findings suggest that polysaccharide extracted from S. commune has potential immunological and antioxidant activities.

• Bulletin of the Korean Chemical Society
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• v.31 no.5
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• pp.1319-1325
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• 2010

Tyrosinase ubiquitously existing from microorganisms to animals and plants is known to be the most critical and rate limiting enzyme during melanin biosynthesis. In order to develop new tyrosinase inhibitor we have synthesized 14 diphenyl ether compounds possessing hydroxyl, bromo, and nitro groups in the structure. Among the compounds prepared, 18 and 19 have shown much stronger inhibition of tyrosinase monophenolase function than arbutin used as a positive control. Both compounds 18 and 19 possess para-hydroxyphenyl moiety in their structure, which might reinforce the importance of p-hydroxyphenyl group in the tyrosinase inhibitory process. In the DPPH radical scavenging activity test, none of the compounds even 18 and 19 showed significant antioxidant activity. The results suggest that elaborate adjustment of diphenyl ether analogues with proper substituents have potential to be developed as new skin whitening agents working on the tyrosinase function.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.423-429
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• 2013

In this study, to develop a new anti-aging agent, we will examine the antioxidant activity and the inhibitory effects of the mosidae for the MMP-1 activities in UVB-irradiated HS68 human foreskin fibroblast cell lines and human keratinocytes (Ha- CaT cell line). And the consomme soup being prepared with mosidae according to different levels (3, 6, 9, 12%) and then quality characteristics will be determined by sensory evaluations and color values. It is also observed that the mosidae has the inhibition of UVB-induced MMP-1 activities. The consomme soup prepared with mosidae is found to reduce the level of $IC_{50}$ in SOD-like activities and hydroxy radical scavenging activities, respectively. And consomme soup prepared with mosidae (CS6) is the best by sensory evaluations. In conclusion, these results suggest that the consomme soup prepared with mosidae can be further developed as new anti-aging food.