• Journal of the Korean Applied Science and Technology
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• v.35 no.1
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• pp.263-272
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• 2018

The object of this study was to measure the bioactivity and lipid peroxidation inhibition activity of peel from Gardenia jasminoides Ellis fructus (GJE) in Namhae Korea. The amount of phytic acid was also determined. Extraction was performed using three solvents, CM (choloform:methanol, 2:1, v/v), n-butanol and 70% ethanol. To investigate by the solvent extract of total phenol content and value as a functional food ingredient of GJE peel through nitrogen oxide scavenging activity, antioxidant activity, reducing power and lipid peroxidation inhibition were performed. The bioactivities of the extract solvents increased significantly with increasing concentrations (0.2, 0.4, 0.6 mg/mL, p<0.05). The total phenol contents of GJE peel extracts were highest in CM ($39.74{\pm}0.15mg\;CAE/g$) extract. The order of total phenol contents, antioxidant activity and reducing power of the solvents in the GJE peel were the same, in the analysis of nitrogen oxides scavenging activity and lipid peroxidation inhibition, it was confirmed the results were inconsistent. As a result, the GJE peel showed excellent bioactivities. Considering the extraction yield and various physiological activities, it is considered that efficiency is better when extracted from CM and 70% ethanol extracts.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.936-941
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• 2000

To assess functional properties of chungkugjang (CK), a traditional Korean soyfood, fermented with black beans at $42^{\circ}C$ for 72 hrs, some biological activities of methanol extract of CK and the changes in phytoesterogen (daidzein, genistein) contents during fermentation were investigated. The methanol extract of CK (MEC) prepared with soybean had no or a little antibacterial activity. MEC prepared with black bean inhibited the growth of all bacteria tested, and MEC of small black bean was higher in antibacterial activity than that of large black bean. Hydrogen-donating activities of MEC of large and small black bean were 76.4 and 75.5%, respectively, which were higher than that of soybean being 67.3%. Nitrite-scavenging activity was found to be above 90% in all MECs tested as compared with control group. MEC showed strong antioxidant activities against both peroxidation of linoleic acid and $H_{2}O_{2}-FeSO_{4}-induced$ peroxidation of rat liver homogenate. The antioxidant activities were high in the order of small black bean, large black bean and soybean. Contents of genistein and daidzein were gradually increased during fermentation of CK. The isoflavones were higher in black bean CK than in soybean CK and higher in large black bean CK than in small black bean CK. In black beans genistein content was about twice as much of daidzein.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.820-827
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• 2012

This study was performed to evaluate the effect of yam (Diocorea japonica) extract by methanol on sausage quality during cold storage. Yam extracts were prepared by 70% methanol and concentrated using rotary evaporation. The total phenol contents of the extracts were 123.03 mg/g. 1,1'-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity and super oxide dismutase (SOD) activity of the extracts were increased with dose dependently. Nitrite scavenging activity was also increased with the increase of concentration of yam extracts; in particular, 70 ${\mu}g/mL$ of the extracts showed 57.12% of nitrite scavenging activity. Sausages containing yam extracts showed lower pH than that of the control. In color, the lightness ($L^*$) of sausages with 1.0% of the yam extracts was lower than that of the control. Redness and yellowness of the sausages with 1.0% of the yam extracts were higher than those of the control. Thiobarbituric acid reactive substances (TBARS) value of the sausage with 1.0% of the extracts was lower than those of the control on days 9 and 12. However, the hardness of the sausage was increased with an increase in yam extracts. From these results, the yam extracts showed high antioxidant activity; moreover, it also retards the lipid oxidation of the sausages during cold storage. The yam extracts could be used as additives to prevent lipid oxidation of the sausage. Further study should be conducted in order to identify the optimum concentration of the extracts in meat products.

• Food Science and Preservation
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• v.17 no.6
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• pp.861-866
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• 2010

We obtained hot-water extracts (HWE) and 70% (v/v) ethanol extracts (EE) from cultured wild ginseng roots (CWGR) and determined the saponin and total polyphenol contents, and antioxidant activities. The yields of freeze-dried powder from the HWE and EE were 27.86% and 18.33% (both w/w), respectively. The total polyphenol content of the EE (22.63 mg/g) was higher than that of the HWE (17.90 mg/g). Ginsenoside-Rb1 and -Rg1 contents of hot-air-dried CWGR were 17.90 mg/g and 22.63 mg/g, respectively. The electron-donating ability of HWE and EE were 2.82-60.58% and 3.88?70.88%, respectively, and the reducing powers ($OD_{700}$) were 0.02-0.17 and 0.07-1.90, respectively, at concentrations of 1-20 mg/mL. Thus, the HWE reducing power was markedly lower than that of the EE, but the SOD-like activity of the EE was significantly higher than that of the HWE. The nitrite-scavenging activities of HWE and EE were 9.25-19.18% and 11.94-53.49%, respectively, at concentrations of 1-20 mg/mL. Additionally, the TBARS (Thiobarbituric acid reactive substances, % value) of the EE (1-20 mg/mL) was 9.18-66.59%, thus 1.9-2.8-fold greater than that of the HWE (4.74-24.88%). In conclusion, we provide experimental evidence that extracts of CWGR may be natural antioxidants.

• Journal of Life Science
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• v.17 no.9 s.89
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• pp.1237-1243
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• 2007

This study was investigated on the antioxidant capacity of 80% ethanol extract of lotus root in vitro. The ex-traction yields of 80 % ethanol extract was 9.14%. Lotus root ethanol extract was fractionated by the following: n-hexane, chloroform, ethylacetate and n-butanol. n-Butanol fraction showed the highest ex-traction yield of all fractions. Antioxidative activities of different fractions were examined by l.l-diphenyl-2-picrylhydrazyl(DPPH) radical generation, the Rancimat test, the nitrite scavenging ac-tivity and the thiobarbituric acid(TBA) method, and compared with the properties of the commercial antioxidant butylated hydroxytoluene(BHT). The antioxidative capacity of the ethylacetate fraction was the highest among fractions and its fraction showed higher contents of total polyphenol. Furthermore, the antioxidative capacity of the ethylacetate fraction was similar to that of BHT. In conclusion, these results suggest that lotus root may be a good candidate as a natural antioxidant source.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1471-1477
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• 2009

This study was conducted to examine the antioxidant activities of the extracts from aerial parts and roots of Syneilesis palmata. The ethanol extract of aerial parts showed the highest content of flavonoid compounds (31.72 mg/g), and the ethanol extract of roots has the highest content of total polyphenol compounds (68.11 mg/g). The water extract of S. palmata roots showed the highest xanthine oxidase inhibition of 99.29% and the ethanol extract of aerial parts showed 98.48% at 1.0 mg/mL. The ethanol extract of roots showed the highest value of nitrite scavenging ability of 70.89% at pH 1.2, SOD-like activity of 13.06% and electron donating ability of 98.58% at 1.0 mg/mL concentration. The effect of tyrosinase inhibition was found at only the ethanol extracts of roots (9.33%). We found that root extracts contain abundance polyphenol compounds and their antioxidant activities were greater than those of the extracts of aerial part.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.565-573
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• 2015

This study was carried out to clarify the addition effects of lentil and Opuntia ficus-indica instead of nitrite on storage stability for sausages. The antioxidant activity, acid value, peroxide value, volatile basic nitrogen and total aerobes were determined. As the concentration of lentils and Opuntia ficus-indica increased, total polyphenol and DPPH radical scavenging effects increased significantly. The F6 batch which had the maximum concentration of lentil and Opuntia ficus-indica, had the highest polyphenol value and DPPH radical scavenging effects. In addition, lentil and Opuntia ficus-indica supplementation lowered acidity, peroxide value and volatile basic nitrogen of sausages. Therefore, addition of lentil and Opuntia ficus-indica showed inhibition effects on lipid oxidation and protein deterioration of sausages. Also, Opuntia ficus-indica dropped pH, while lentil raised the pH. Bacterial counts didn't have an effect with the concentration of lentil and Opuntia ficus-indica on initial storage day. Overtime, the bacterial growth in the supplemented sausage group was less than the growth in no supplementation sausages. These results indicate that the addition of lentil and Opuntia ficus-indica increase antioxidative activity and inhibit lipid oxidation, protein deterioration and microbial growth. Lentil and Opuntia ficus-indica are useful materials in sausage production.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.441-449
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• 2013

This study was conducted to ferment high quality vinegar by using Omija fruit. Strains of bacteria producing acetic acid were isolated from spoiled Omija wine (OV1 and OV2) and traditional rice vinegar (RA). The bacterium was from optimally-oxidized Omija wine containing 6.0% ethanol and from Omija vinegar with 5.21% acetic acid by 14 days of fermentation. The Omija vinegar got the highest sensory score (5.80) among several commercial vinegars. The Omija vinegar showed a potent antibacterial activity against Staphylococcus aureus, Bacillus subtilis, Escherichia coli, and Pseudomonas fluorescens by the paper disc test, while Omija wine had limited antibacterial activity against S. aureus and P. fluorescens. The diameter of the clear zone formed by the paper disc test using Omija vinegar was not less than 9.5 mm. The DPPH free radical-scavenging activity of Omija wine was higher than that from Omija water extracts. The nitrite scavenging ability of Omija wine (36.98% of all nitrites present) and vinegar (31.14%) was higher than that from Omija water extracts (22.53%). Omija vinegar exhibited strong antibacterial and antioxidant activities. In conclusion, we prepared high quality vinegar from dried Omija.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.875-884
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• 2011

The purpose of this study was to examine the qualities of optimized muffins with germinated brown rice soaked in mycelial culture broth of Phellinuslinteus (GBRP) using response surface methodology. Firstly, general compositions of optimized muffins with GBRP were higher than that of control and total sugar contents were similar. However, the total free amino acid and constitutional amino acid contents except for GABA were lower than those of control. Starch hydrolysis in control was higher than in optimized muffins with GBRP, whereas protein digestibility and protein efficiency ratio were not. The weights of optimized muffins with GBRP were higher than that of control (p<0.01), whereas height (p<0.01) and pH (p<0.001) were similar. The hardness (p<0.05) and chewiness (p<0.05) of optimized muffins with GBRP were higher compared to control; adhesiveness, springiness, and gumminess were similar, but cohesiveness (p<0.01) was not. The flavor (p<0.05) and taste (p<0.01) of optimized muffins with GBRP were higher than those of control; appearance, texture and overall acceptability were similar, but color (p<0.05) was not. The total polyphenol contents (p<0.01), DPPH radical scavenging activity (p<0.01), and superoxide dismutase-like activity (p<0.05) of optimized muffins with GBRP were higher than those of control, but nitrite scavenging activity was similar.

• The Korea Journal of Herbology
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• v.25 no.3
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• pp.149-157
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• 2010

Objective：Gagam-Gongjin-dan (GGD) is an oriental medicinal prescription composited with Cervi parvum Cornu, Corni Fructus, Angelica Gigantis Radix, Lycii Fructus, Dioscoreae Rhizoma, Citri Pericarpium, Gastrodiae Rihzoma, Agastachis Herba, Cassiae cortex, Scutellariae Radix and Schisandrae Fructus. The purpose of this study was to investigate the effects of GGD extract against acetaminophen (APAP)-induced liver injury in mice. Methods：GGD extract was prepared by extracting with methanol for 7 days. The extract was freeze-dried following filtration through vacuum distillation system. The first, we investigated the antioxidant effects of GGD extract on electronic donating ability (DPPH), nitrite (NO) scavenging and superoxide dismutase (SOD)-like activity. The next, we investigated the possible hepatoprotective effect of GGD extract administration against acetaminophen-induced liver injury in mice. Mice were orally administrated with or without GGD extract of different doses (25-100 mg/kg/day) one times per day for 6 days. After 3 days, APAP was orally applied with a single dose (400 mg/kg). Results：GGD extract increased DPPH, NO and SOD-like activities in dose dependant. APAP treatment significantly increased aspartate aminotransferase (AST) and alanine aminotransferase (ALT) activities in plasma. Also, APAP treatment significantly evaluated lipid peroxidation product thiobarbituric reacting substances (TBARS) and depleted some antioxidant enzymes (superoxide dismutase, catalase, d-aminolevulinate dehydratase and gluthathione peroxidase activities) in liver homogenates compared to the control group. However, the orally administration of GGD extract was able to counteract these effects. Histological studies provided supportive evidence for biochemical analysis Conclusions：These results suggest that GGD extract has a potential antioxidant and hepatoprotective effect against APAP-induced liver injury, these properties may contribute to liver disease care.