• Title/Summary/Keyword: phenol contents

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Contents of Isoflavones and Antioxidative Related Compounds in Soybean Leaf, Soybean Leaf Jangachi, and Soybean Leaf Kimchi (콩잎 밑 콩잎 요리의 이소플라본 함량 및 항산화 관련 성분들의 비교)

  • Ryu Seung-Hee;Lee Hye-Suk;Lee Young-Soon;Moon Gap-Soon
    • Korean journal of food and cookery science
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    • v.21 no.4 s.88
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    • pp.433-439
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    • 2005
  • Soybean is an important plant as it is the source of protein and oil as well as various phytochemicals that are related with biological activity. Over the past decades, scientists have conducted considerable research on the physiological properties of soybeans, especially isoflavones, which are the characteristic components in soybeans. However, there is no research on the properties or the bio-functionality of soybean leaf. Jangachi and kimchi are two of the traditional special dishes of Gyungsang Province in Korea which we made from soybean leaves. Depending on the recipe, green or yellow soybean leaves are used for the preparation of these two side dishes. We compared the antioxidative activity and measured the contents of isoflavones, total phenol, chlorophylls, carotenoids, and vitamin C in the ingredients (green and yellow soybean leaf) and the final side dishes (jangachi and kimchi). We Int report that isoflavones were contained in soybean leaf and that jangachi had the highest isoflavone contents among the samples. Yellow soybean leaf contained higher isoflavones than green soybean lear and kimchi. From the TEAC assay results, the sequence or antioxidative activities was yellow soybean leaf > soybean leaf jangachi > green soybean leaf > soybean leaf kimchi. The sequence was the same with total phenol contents, indicating that antioxidative activity is highly related with total phenol level. Chlorophylls, carotenoids and vitamin C existed abundantly in green soybean leaf. In conclusion, soybean leaf could be a good material for health due to the presence of isoflavones and the other useful antioxidants mentioned above.

Comparision of SOD Activity and Phenolic Compound Contents in Various Korean Medicinal Plants (한국산 약용식물로부터의 SOD활성 및 Phenolic Compounds 함량 비교)

  • Lim, Jung-Dae;Yu, Chang-Yeon;Kim, Myong-Jo;Yun, Song-Joong;Lee, Sun-Ju;Kim, Na-Young;Chung, Ill-Min
    • Korean Journal of Medicinal Crop Science
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    • v.12 no.3
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    • pp.191-202
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    • 2004
  • 82 species of Korean medicinal plants were measured to their SOD (superoxide dismutase) activity, total phenol and individual phenol compounds. The SOD activity of medicinal plants was varied from 3.67% to 48.3%, and especially, 4 species including Polygala tenuifolia Willd. showed activity over 40% higher than other species. The 16 individual phenol compounds concentrations have a severe variation in medicinal plants. Codonopsis lanceolata is the highest concentration $(12,176\;{\mu}g/g)$, and 10 species including Glycyrrhiza uralensis Fisch were showed to concentrations more than $1,000\;{\mu}g/g$. And also, salicylic acid was generally found in many plants, but trans-cinnamic acid, naringenin and kampferol was little found in plants. The total phenol by Folin-Dennis methods showed a respectively variation $(3{\sim}249.731\;{\mu}g/g)$ in 82 medicinal plants, and 7 species including Astragalus membranaceus showed low total phenol concentrations less than $10\;{\mu}g/g$. In conclusion, we expect that selecting medicinal plants with high biological activity might develop to chemicals related to antioxidants, as well as these become most popular substance at many industrial materials, and suggest to more researchs in future.

A Study of Compound Changes in Coffee Beans by Different Roasting Condition

  • Lee, Jae Chul
    • Culinary science and hospitality research
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    • v.22 no.6
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    • pp.114-119
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    • 2016
  • This study aimed to investigate changes in the diverse compound in coffee beans under different roasting conditions. Four different kinds of chemical characteristics (phenolic contents, flavonoid contents, chlorogenic acid, and caffeine) were analyzed. According to the temperature of coffee roasting, this study categorized green bean, extract A ($191^{\circ}C$), B ($202^{\circ}C$), C ($220^{\circ}C$), and D ($233^{\circ}C$). As a result, total phenol compound showed low level of total phenol compound at lower temperatures. Extract A showed significantly higher level of total flavonoid ($111.33{\pm}10.14$), green bean showed $83.67{\pm}2.43$, Extract B $46.11{\pm}2.38$, C and D showed $31.44{\pm}0.12$, $19.22{\pm}0.46$ respectively. Green bean showed higher level of chlorogenic acid ($64.47{\pm}0.51$), Extract A ($39.66{\pm}0.47$), extract B ($12.45{\pm}0.99$), C, D ($3.59{\pm}0.31$, $0.63{\pm}0.12$) respectively. This study also noted that there are significant different in terms of caffeine content. Extract A has higher level of caffeine content ($38.45{\pm}1.70$) significantly, green bean ($27.14{\pm}2.27$), extract B ($18.95{\pm}0.64$), extract C ($17.89{\pm}0.96$). As a conclusion, we revealed that roasting conditions play an important role in the composition of coffee compounds.

Component Analysis and Antioxidant Activity of Wasabi japonica Matsum Leaves (고추냉이 잎의 함유성분 분석과 항산화 활성)

  • Park, Sung Jin;Lee, Hyeon Yong
    • Korean Journal of Medicinal Crop Science
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    • v.23 no.3
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    • pp.207-213
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    • 2015
  • The purpose of this study was to determine the possibility of using Wasabi japonica Matsum leaves as natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of Wasabi japonica Matsum leaves were measured. The contents of carbohydrate, crude protein, crude lipid and ash are 53.41%, 25.00%, 7.95% and 13.64%. And the calories of Wasabi leaves was 385.23 Kcal. Total dietary fiber was 52.27%. The K was the largest mineral followed by Ca, P, Mg which means Wasabi leaves is alkali material. The contents of sinigrin and allyisothiocyanate in the wasabi leaves were 69.2 mg/g and 241.0 mg/g, respectively. Total phenol contents of the hot water extract and the 70% ethanolic extract were $19.44{\pm}0.23$ and $19.33{\pm}1.17mg$ GAE/g, respectively. The total flavonoids content of the hot water extract and the 70% ethanol extract were $7.69{\pm}0.71$ and $19.25{\pm}1.41mg$ QE/g, espectively. The general nutrients and other antioxidant bioactive materials in Wasabi japonica Matsum leaves were also potential materials for good health food.

Flavonoid and Phenol Contents and Antioxidant Effect of Wine By-product Extracts (포도주 부산물의 총 플라보노이드와 총 페놀 함량 및 항산화 효과)

  • Baek, Jae Yeol;Lim, Sun-Young
    • Journal of Life Science
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    • v.26 no.8
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    • pp.948-954
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    • 2016
  • We investigated the flavonoid and phenol contents and antioxidant effect of wine by-product extract. Antioxidant effects were measured with 1,1-diphenyl-2-picryhydrazyl (DPPH) and 2.2'-azino-bis(3-ethylbenothiazoline-6-sulfonic acid) diammonium salt radical cation (ABTS+) assays. Cellular reactive oxygen species (ROS) were measured with the dichlorofluorescein-diacetate (DCFH-DA) assay. The flavonoid and phenol contents of the methanol (MeOH) extract were greater than those of the acetone+methylene chloride (A+M) extract. Among fractions, the 85% aqueous methanol (85% aq. MeOH) fraction contained the highest flavonoid contents, while the n-BuOH fraction had more phenol contents. In the DPPH and ABTS assays, the MeOH extract showed a scavenging effect greater than that of the A+M extract (p<0.05). The n-BuOH fraction (0.5 mg/ml concentrations) showed scavenging effects of 72% and 92%, respectively, in the DPPH and ABTS assays (p<0.05). However, the 85% aq. MeOH fraction showed a 90% scavenging effect in the DPPH assay only. In 120 min ROS production assay, all tested fractions dose-dependently decreased cellular ROS production induced by H2O2 in comparison with that produced by exposure to the extract-free control. The MeOH extract showed a higher sinhibitory effect on cellular ROS producing than that of the A+M extract at all concentrations tested. Treatment with the n-BuOH fraction (0.1 mg/ml concentrations) inhibited cellular ROS production by 60%. These results indicate that the n-BuOH fraction of wine by-product extract inhibited cellular oxidation and may contain valuable bioactive compounds such as flavonoids and phenols.

Antioxidative Activity of Feral Haw (Crataegus pinnatifida BUNGE) Seed Extracts Using Various Solvents (자생 산사(Crataegus pinnatifida BUNGE)씨의 추출 용매에 따른 항산화 활성)

  • Kim, Min-A;Duan, Yishan;Seong, Jong-Hwan;Chung, Hun-Sik;Kim, Han-Soo
    • Korean journal of food and cookery science
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    • v.30 no.1
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    • pp.33-40
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    • 2014
  • The purpose of this study was to examine the antioxidative activity of feral haw (Crataegus pinnatifida BUNGE) seed extracts using 70% methanol, 70% ethanol, chloroform:methanol (CM, 2:1, v/v), n-butanol and ethyl acetate (EA). The total phenol content of the five extracts ranged from 37.29 mg/g to 55.53 mg/g. Moreover, the content was high in the 70% methanol and, 70% ethanol extracts, but low in the n-butanol extract. On the contrary, the total flavonoid content decreased in the order of n-butanol (2.93 mg/g), EA (2.67 mg/g), 70% methanol (1.00 mg/g), 70% ethanol (0.88 mg/g) and CM (0.67 mg/g) extracts. The $NO_2$ radical scavenging activity, antioxidant activity by ${\beta}$-carotene bleaching assay and, superoxide dismutase (SOD) like ability decreased in the order of 70% methanol, 70% ethanol, CM, EA and, n-butanol extracts; further, a similar tendency was also observed in the total phenol contents. Overall, these results indicated that the antioxidative activity of feral haw seeds was closely related to the total phenol and flavonoid contents. Therefore, haw seeds might be usefully applied to natural antioxidants as well as functional foods.

Analysis of Total Phenol, Flavonoid content and Antioxidant Activity of Various Extraction Solvents Extracts from Onion (Allium cepa L.) Peels

  • Duan, Yishan;Jin, Dong-Hyeok;Kim, Han-Soo;Seong, Jong-Hwan;Lee, Young-Guen;Kim, Dong-Seob;Chung, Hun-Sik;Jang, Seong-Ho
    • Journal of the Korean Applied Science and Technology
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    • v.32 no.3
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    • pp.418-426
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    • 2015
  • Total phenol contents, total flavonoid contents and antioxidant activity of 70% methanol, 70% ethanol and chloroform-methanol (CM, 2:1, v/v) extracts from onion (Allium cepa L.) peels were studied. The $IC_{50}$ values of DPPH (2,2-diphenyl-1-picrylhydrazyl) radical and ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity in 70% ethanol extract were remained to be lowest followed by 70% methanol extract and CM extract. And the total phenol content ($113.56{\pm}0.86mg\;CAE/g$), total flavonoid content (49.63 mg QE/g) and ferric reducing antioxidant power value were also found to be the highest. In contrast, 70% methanol extract possessed the strongest antioxidant activity by ${\beta}$-carotene bleaching assay. CM extract displayed the lowest antioxidant activity compared with other extracts. Onion peels exhibited strong antioxidant activity and abundant phytochemicals, which could be used in a various food products to add phytochemicals and promote good health.

Antioxidant activities of brown teff hydrolysates produced by protease treatment

  • Yun, Ye-Rang;Park, Sung-Hee
    • Journal of Nutrition and Health
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    • v.51 no.6
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    • pp.599-606
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    • 2018
  • Purpose: Various plants, herbal medicines, and marine foodstuffs have been used in kimchi preparation to improve its overall quality. Teff, which is rich in minerals and starches, facilitates stable blood glucose levels and is well-suited for use in gluten-free products; hence, it can be used to reinforce the mineral composition of kimchi. In this study, we probed the antioxidant activities of hydrolysates prepared by treatment of brown teff with three proteases under different conditions. Methods: The mineral composition of brown teff was determined by inductively coupled plasma spectrophotometry-mass spectrometry, and we established optimal hydrolysis conditions by determining the total phenol and flavonoid contents of teff hydrolysates obtained using three different proteases (protamax, flavourzyme, and alcalase), two different protease concentrations (1 and 3 wt%), and three different incubation times (1, 2, and 4 h). The antioxidant activity of the hydrolysates was further investigated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, total antioxidant capacity (TAC), and ferrous reducing antioxidant power (FRAP) assays. Results: Brown teff was rich in I, K, Mg, and Ca, and the highest total phenol content ($24.16{\mu}g/mL$), total flavonoid content ($69.08{\mu}g/mL$), and TAC were obtained for 1 wt% protamax treatment. However, the highest DPPH scavenging activity and FRAP values were observed for hydrolysates produced by alcalase and flavourzyme treatments, respectively. Conclusion: Treatment of brown teff with proteases affords hydrolysates with significantly increased antioxidant activities and high total phenol and flavonoid contents, and these antioxidant activities of teff hydrolysates have the potential to enhance the quality and functionality of kimchi in future applications.

Study on the Curing Safety of Thermosetting Resin Mold Meterial (열경화성수지 성형재료의 경화 안전성에 관한 연구)

  • 최일곤;최재욱;김상렬
    • Journal of the Korean Society of Safety
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    • v.12 no.1
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    • pp.71-76
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    • 1997
  • In this paper, it was described results of study on curing safety of molding meterial, about the variation of phenol resin contents, wood flour contents and moisture of wood flour, under the same condition. The experimental results are summarized as follows ; 1) When the curing temperature was high, the curing time was short in the case of 4~8wt% moisture of wood flour, but in the case of more than l2wt% moisture of wood flour, the curing time was long. 2) The curing time for curing temperature was more short when 6wt% moisture of wood flour than 4wt% moisture of wood flour. 3) The more wood flour content and moisture of wood flour content, the longer curing time and the more mineral filler content, the shorter curing time. 4) When the phenol resin content of main matrix increase, the curing time was short.

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Study on Some Physico-chemical Properties of Cigarette Filter Rods by Triacetin Content (Triacetin 함량에 따른 담배필터의 이화학적 특성에 관한 연구)

  • 김종열;신창호;김정열;김영호;이근회
    • Journal of the Korean Society of Tobacco Science
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    • v.19 no.2
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    • pp.129-135
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    • 1997
  • This study was carried out to investigate the influence of triacetin(TA) on some phisico-chemical properties of cigarette filter rods. To find the effect of TA on physical properties, we made six kinds of filters varying the TA levels(0%, 2%, 4%, 6%, 8%, 10%) and measured the hardness, resilience and roundness. The hardness of filter rods was increased from 83.2% to 94.6% with increasing the TA level hut the roundness was not affected by TA levels. After manufacturing the cigarette with the filters, we have analysed the delivery amount of phenol and TA with the content of TA. The amount of phenol was decreased from 20.6$\mu\textrm{g}$/cig. to 12.0 $\mu\textrm{g}$/cig. with increasing the TA level of the filters. The decreasing of phenol amount was thought to be caused by solution effect. Also the TA delivery of TPM was increased from 0% to 5% of TPM with increasing the amount of TA. We have found the interesting phenomena that ventilation rate was also decreasing up to 6oye with increasing TA. It seemed to be due to the encapsulated pressure drop and the reduction of the plugwrap porosity which also caused by the smear with TA on the surface of plugwrap. From this results, we could find that not only the hardness, resilience and ventilation rate but also the contents of phenol and TA in cigarette smoke was affected by the TA levels on the cigarette filter rods.

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