• Food Science and Preservation
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• v.23 no.2
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• pp.283-289
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• 2016

Naturally occurring antioxidants, such as polyphenols are widely found in fruits, vegetables, wines, juices, and other plant-based dietary sources and are divided into several sub classes, including phenylpropanoids, flavonoids, stilbenoids, and lignans. As part of the our ongoing search for bioactive food ingredients, the antioxidant and advanced glycation end products (AGEs) formation inhibitory activities of the methanolic extract of the aerial parts of Cirsium setidens were investigated in vitro bioassay system. The antioxidant properties were evaluated through radical scavenging assays using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) ($ABTS^+$) radicals. In addition, the activity of C. setidens against diabetes complications was also tested via AGEs formation inhibition assay. The total phenolic contents were determined using a UV-VIS spectrophotometric method. All tested samples showed a dose-dependent radical scavenging and AGEs inhibitory activities. In particular, the n-butanol (BuOH)-soluble portion showed the most potent radical scavenging activities against DPPH and $ABTS^+$ radicals with $IC_{50}$ values of $24.3{\pm}1.7$ and $25.0{\pm}3.3{\mu}g/mL$, respectively. Futhermore, the inhibition of AGEs formation by the n-BuOH-soluble portion ($IC_{50}$ value; $46.0{\pm}1.5{\mu}g/mL$) was higher than that those of the soluble portions for the other solvent. The results showed that C. setidens could be considered as an effective source of natural antioxidants and other ingredients.

• Food Science and Preservation
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• v.17 no.1
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• pp.50-57
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• 2010

To develop a new functional kimchi with antioxidative properties, salted baechu was soaked in black rice water extract for 6 h at room temperature. The antioxidative property of the water extract was $78.75{\pm}1.18%$ that of the control (0.1% [w/v] alpha-tocopherol). The black rice gel was added to the baechu kimchi preparation. The color of baechu kimchi treated with black rice water extract changed to dark violet and/or black. Control kimchi and black rice water-treated kimchi were stored at $4^{\circ}C$ for 30 days. No significant differences were detected between the control and the black rice water-treated group in the early stages of fermentation. As fermentation time increased, pH decreased and titratable acidity increased rapidly in control kimchi. However, such marked changes were not evident in test kimchi. The hardness value of black rice water-treated kimchi was higher than that of control kimchi after the midpoint of the fermentation period. The storage life of baechu kimchi treated with black rice water extract was prolonged by up to 5 days compared with control samples, owing to a decline in lactic acid bacteria and yeast levels during the final fermentation period in black rice water-treated kimchi. The total phenolic levels and the antioxidative capacity of black rice water-treated kimchi (83%) were approximately 1.5-fold higher than in control kimchi (57%). In sensory evaluation, black rice water-treated kimchi scored higher than did control kimchi using a blind test protocol.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.143-148
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• 2016

This study investigated the lignan content, total phenol content, and antioxidant activities [2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and oxygen radical absorbance capacity (ORAC)] of fermented sesame by cultivars. The results showed that the lignan contents of fermented and non-fermented sesame ranged from 2.35~6.58 mg/g and 2.17 to 6.58 mg/g, respectively. The highest total phenol contents of fermented and non-fermented sesame were 51.90 mg gallic acid equivalent (GAE)/g and 25.94 mg GAE/g, respectively. DPPH radical scavenging and ORAC value ranged from 37.95 to 82.57% and from 172.34 to $1,067.80{\mu}M$ TE/g in non-fermented sesame and fermented sesame, respectively. Fermented sesame had higher lignan content, total phenol content and antioxidant activities. than those of non-fermented sesame. Fermented sesame subjected to bioconversion showed increased lignan content and high antioxidant activity.

• Journal of Bio-Environment Control
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• v.29 no.4
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• pp.388-398
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• 2020

Watermelon yield mainly depends on soil water content controlled by irrigation in a plastic greenhouse. In this study, we investigated the effect of different soil moisture contents affected by irrigation starting point on growth, yield, and physiological responses of small-sized watermelons. Irrigation was initiated at 5 different levels of soil water content as a starting point with soil moisture detecting sensor after 14 days of transplanting, and stopped at 7 ~ 10 days before harvest. These treatments were compared with the conventional periodic irrigation as control. When soil had the lowest moisture content (-50 kPa), the overall shoot growth was retarded, but the root length and root dry weight increased. The photosynthetic parameters (photosynthetic rate, stomatal conductance, and transpiration rate) of watermelon leaves decreased significantly in the lowest soil moisture content (-50 kPa). On the other hand, the photosynthetic rates of watermelon leaves grown with irrigation starting point between -20 and -40 kPa were observed to be higher than those of other treatments. Fruit set rate and marketable fruit yield increased significantly at -30 kPa and -40 kPa. Proline, abscisic acid (ABA), total phenol and citrulline, which are known to contribute to stress tolerance under drought condition, increased as soil water content decreased, particularly, the largest increases were recorded at -50 kPa. From these results, it was found that an appropriate water supply adjusted with an irrigation starting point between -30 and -40 kPa could help to keep favorable soil water content during the cultivation of small-sized watermelons, promoting the marketable fruit production as well as inducing the vigorous plant growth and reproductive development.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.3
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• pp.333-338
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• 2008

The tea has traditionally been used as a foodstuff by unique flavor, however recently not only the diversity of consumer demands but also the public interest in unique favorite and functional aspects have increased. It has been also reported that the main components contained in the leaves of tea (Camellia sinensis) include total nitrogen, free amino acids, polyphenols, and fiber, of which catechin has powerful bioactive effect such as anti-cancer, anti-aging, and anti-diabetic. (-)-Epigallocatechin gallate (EGCG) which is a major phenolic constituent of green tea extract has received considerable attention for a variety of important bioactivities. This study was carried out to obtain useful information for tea breeding programs, and to investigate the concentration of quality and functional related components in Korean indigenous tea germplasms. Korean indigenous tea lines were classified into three groups of sprout time, i.e, early, medium and late sprout time, and the ratio were 20%, 43% and 37%, respectively. There was a difference in characteristics among these Korean indigenous tea lines, leaf width of those ranged from 19.8 to 75 mm, leaf length was 35.5-160.0 mm, and leaf area was $660-8,400\;mm^2$. Experimental data on chlorophyll content (SPAD value) of Korean indigenous tea genetic resources ranged from 51.3 to 82.3. The concentrations of the total nitrogen, total free amino acids, and theanine were ranged 4.18-6.07%, 2.87-4.58%, and 1.64-2.66%, respectively. Also, catechin concentration showed from 11.54 to 15.07%, and concentration of caffeine was 2.82-4.23%. These results indicated indicated that it is possible to select elite lines with high concentration of quality related components and low concentration of caffeine from Korean domestic tea germplasms.

• Korean Journal of Food Science and Technology
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• v.47 no.4
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• pp.534-538
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• 2015

The purpose of this study was to investigate the biological benefits of apple peel. The antioxidant and anti-inflammatory activities of a 70% ethanol extract of apple peel were examined. The total phenolic compound and flavonoid contents of apple peel were $6.8{\pm}0.5mg$ gallic acid equivalent/g of fresh weight and $3.3{\pm}0.3mg$ catechin equivalent/g of fresh weight, respectively. Antioxidant activity was evaluated by measuring 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. The DPPH radical scavenging activity of apple peel was $18.9{\pm}1.6$, $46.3{\pm}2.3$ and $58.1{\pm}3.9%$ at concentrations of 0.1, 0.5 and 1.0 mg/mL, respectively (p<0.05). The anti-inflammatory effect was investigated by measuring the inhibition of inflammatory enzymes. Apple peel significantly inhibited secretory phospholipase, cyclooxygenase-1, cyclooxygenase-2, and lipoxygenase activity by up to $53.5{\pm}2.3$, $13.4{\pm}1.8$, $64.8{\pm}5.4$ and $44.4{\pm}4.5%$, respectively (p<0.05). Taken together, these findings suggest that apple peel may act as an antioxidant by radical scavenging and may possess potential anti-inflammatory properties for suppressing the activity of inflammatory enzymes. These results also suggest that apple peel can be utilized as a health functional food ingredient possessing antioxidant and anti-inflammatory activities.

• Food Science and Preservation
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• v.22 no.3
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• pp.437-442
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• 2015

In a continuing screening of selected medicinal plants native to South Korea, the antioxidant and pancreatic lipase inhibitory activities of an aqueous methanolic extract from the heartwood of Aquilaria agallocha were investigated. Eighty percent of the methanolic extract of A. agallocha was further divided into $CH_2Cl_2$, EtOAc and n-BuOH in order to yield four solvent-soluble portions, namely $CH_2Cl_2$-soluble, EtOAc-soluble, n-BuOH-soluble and $H_2O$ residue. The antioxidant properties were evaluated by employing radical scavenging assays using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) ($ABTS^+$) radicals, while the anti-obesity efficacy of A. agallocha extracts and solvent-soluble portions were tested by porcine pancreatic lipase assay. All tested samples showed dose-dependent radical scavenging and pancreatic lipase inhibitory activities. Among the tested extracts and solvent-soluble portions, the $CH_2Cl_2$-soluble portion showed much higher radical scavenging activity and pancreatic lipase inhibitory properties when compared with other solvent-soluble portions. This result suggested that there was a significant relationship between the total phenolic content and biological efficacies, and A. agallocha extract might be considered as a new potential source of natural antioxidants and as a pancreatic lipase inhibitory source. A more systematic investigation of this biomass will be performed for further investigation of activity against antioxidative and anti-obesity effects.

• Journal of Life Science
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• v.22 no.11
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• pp.1477-1486
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• 2012

This study was performed to determine the effect of onion peel extract using 70% ethanol and 95% ethanol on its anti-oxidation activity, small intestine length, and intestinal villi of high-fat fed mice. Five percent of each onion peel extract using 70% and 95% ethanol showed significant decrease of E. coli and Listeria monocytogenes. Total phenolic contents of onion peel extracts using 70% and 95% ethanol were $166.89{\pm}0.03$ mg/g and $160.89{\pm}0.13$ mg/g, respectively. In anti-oxidation activity, DPPH radical scavenging activity and SOD-like activity of onion peel extracts were higher at 100 ug/ml concentration. The obese mice were fed high-fat diets supplemented by 1, 3, and 5% of the onion peel extracts using 70% and 95% ethanol for 4 weeks. Body weight, feed intake, feed efficiency, small intestine weight, length, villi's length, and number of bacteria in intestine were determined. Body weight of mice fed 5% of onion extracts using both 70% and 95% ethanol was significantly lower than that of control (p<0.05). However, feed intake was increased in mice fed 5% of onion extracts at both fermented ethanol levels. Small intestine weight and length of mice showed no significant change with supplementation of the onion peel extracts. However, length of small intestine villi was significantly longer than that of control. Total bacteria counts of Cl. Perfringenes and E. coli in small intestine of the mice were significantly reduced by supplementation of 5% of onion extract using ethanol, while lactic acid bacteria were increased. These results suggest that 5% of onion peel extracts using ethanol at either 70% or 95% concentration have potential to be used as an additive for body weight control and enhanced gut health; however, more research on its effectiveness is needed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1055-1061
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• 2007

Caesalpinia sappan L. is an indeciduous tree distributed in China, India, Miyanmar and Vietnam. Its heartwood has long been used in oriental folk medicines to treat diseases. In this study, antioxidative activities of Caesalpinia sappan L. and the effect of gamma irradiation on its chemical and biological properties were investigated. The ethyl acetate fraction (EtOAc fr.) of Caesalpinia sappan L. was irradiated with 100 kGy of gamma ray. The dark red color of EtOAc fr. was significantly (p<0.05) removed by irradiation (Hunter L and b values increased and a value decreased). The total phenolic content of EtOAc fr. was 865 mg/g and it was increased to 1195 mg/g by gamma irradiation. DPPH radical and superoxide anion radical scavenging activities and lipid peroxidation inhibitory activity of EtOAc fr. were very high and its activities were also increased by gamma irradiation. EtOAc fr. also inhibited the irradiation-induced DNA damage of lymphocyte as determined by comet assay. In conclusion, EtOAc fr. of Caesalpinia sappan L. extract showed high antioxidative activities in vitro. Furthermore, gamma irradiation on EtOAc fr. ameliorated the color and antioxidative properties. Therefore, it can be suggested that Caesalpinia sappan L. may be a good material for antioxidant function and gamma irradiation may be applied for the improvement of chemical and biological properties of Caesalpinia sappan L.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1128-1135
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• 2011

Changes in the chemical components of three cereals, foxtail millet, proso millet, and sorghum, during germination were determined. The crude protein contents of the three cereals did not significantly change during germination, whereas the contents of total dietary fiber of the three cereals increased during germination. The contents of ${\gamma}$-aminobutyric acid (GABA) of Whanggeum-cho (347.4 ${\mu}g/g$), Chongcha-cho (336.5 ${\mu}g/g$), Bulgeun-gijang (347.4 ${\mu}g/g$), Noranchal-gijang (344.9 ${\mu}g/g$), Whanggeumchal-susu (410.4 ${\mu}g/g$), and Whinchal-susu (444.0 ${\mu}g/g$) increased after 24, 24, 84, 36, 48, and 72 hr of germination, respectively, and then sharply decreased. The contents of total polyphenols, flavonoids, and tannin in foxtail millet, proso millet, and Whinchal-susu tended to increase during germination. However, the total phenolic content of Whanggeumchal-susu greatly decreased by 48 hr of germination and then considerably increased, whereas the total flavonoid content of Whanggeumchal-susu greatly decreased during germination. Total tannin content of Whanggeumchal-susu greatly decreased by 36 hr of germination and then slowly increased. DPPH radical scavenging activity of Whanggeumchal-susu greatly decreased by 36 hr of germination and then remained constant, whereas those of other cereals did not greatly change during germination. These results indicate that there are some differences in the chemical components of three cereals during germination.