• Bulletin of the Korean Chemical Society
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• v.35 no.7
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• pp.1956-1964
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• 2014

To provide the scientific corroboration of the traditional uses of Akebia quinata (Thunb.) Decne., a detailed analytical examination of A. quinata stems was carried out using a reversed-phase high performance liquid chromatography (RP-HPLC) method coupled to photodiode array detector (PDA) for the simultaneous determination of four phenolic substances; cuneataside D (1), 2-(3,4-dihydroxyphenyl)ethyl-O-${\beta}$-D-glucopyranoside (2), 3-caffeoylquinic acid (3) and calceolarioside B (4). Particular attention was focused on the main compound, 3-caffeoylquinic acid (3), which has a range of biological functions. In addition, 2-(3,4-dihydroxyphenyl)ethyl-O-${\beta}$-D-glucopyranoside (2) was considered as a discernible marker of A. quinata from its easy confuse plants. The contents of compounds 2 and 3 ranged from 0.72 to 2.68 mg/g and from 1.66 to 5.64 mg/g, respectively. The validation data indicated that this HPLC/PDA assay was used successfully to quantify the four phenolic compounds in A. quinata from different locations using relatively simple conditions and procedures. The pattern-recognition analysis data from 53 samples classified them into two groups, allowing discrimination between A. quinata and comparable herbs. The results suggest that the established HPLC/PDA method is suitable for quantitation and pattern-recognition analyses for a quality evaluation of this medicinal herb.

• The Korean Journal of Food And Nutrition
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• v.24 no.2
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• pp.204-209
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• 2011

This study investigated the effects of mulberry fruit extract on antioxidant activities and the alleviation of an alcoholinduced hangover, which was measured with alcohol dehydrogenase(ADH) enzyme activity. The antioxidative capacity of each mulberry extract was measured by total phenolic compounds, electron donating ability, superoxide dismutase-like ability, thiobarbituric acid reactive substances, and nitrite scavenging ability. The 60% methanol extract yielded the highest total phenolic compounds. The electron donating ability of the 40% ethanol and 40% methanol extracts were 68% and 67%, respectively. The superoxide dismutase-like abilities of the 40% methanol and 40% ethanol extracts were 30% and 28%, respectively, when extracts were assayed at 2.5 mg/$m\ell$. The nitrite scavenging ability of the 60% ethanol and 40% methanol extracts were 98% and 97%, respectively. The 60% ethanol extract yielded the highest ADH.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.51-60
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• 2016

This study was performed to evaluate the antioxidant activity of oven-dried tomato powder (OTP) as affected by drying temperature and the effect of OTP on the product quality of pork patties. Three OTP products were obtained by drying of fresh tomato at 60, 80 and 100℃ oven until constant weight was obtained. Total phenolic content of three kinds of OTPs ranged from 1.95 to 5.94 g/100 g. The highest amount of total phenolic compound was observed in OTP dried at 100℃. Antioxidant activity of three kinds of OTPs was measured by 1,1-diphenyl-2-pycrylhydrazyl (DPPH)-radical scavenging activity, iron chelating ability, reducing power and measurement of lipid peroxide in linoleic acid emulsion system. In all parameters, OTP at 100℃ showed the higher antioxidant activity than other temperatures (p<0.05). Based on the model study, the physicochemical properties, and antioxidant and antimicrobial activities of pork patties containing 1% OTP were measured. Redness of pork patties were increased with the addition of OTPs (p<0.05). Thiobarbituric acid reactive substances (TBARS) values of raw pork patties containing OTPs were lower than those of control (CTL) until 7 d of storage, regardless of drying temperatures (p<0.05). Peroxide values of pork patties made with OTP (1%) were lower than those of CTL until the end of storage time (p<0.05). However, no antimicrobial activities were observed among the treatments (p>0.05). Therefore, OTPs could be used as a natural antioxidant in meat products.

• The Journal of Korean Medicine
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• v.28 no.1 s.69
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• pp.148-158
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• 2007

Objective : The objective of this study was to investigate the antioxidant effects of Mori Folium extract. Methods Total antioxidant status was examined by total antioxidant capacity(TAC) and total antioxidant response(TAR) against potent free radical reactions. The effect of Mori Folium extract was examined by measuring total phenolic content, concentration at which 1,1-dipheny1-2-picrylhydrazyl(DPPH) radical scavenging activity was inhibited, inhibitory effect on lipid peroxidation, and the effect on reactive oxygen species(ROS) generation. Results : 1. TAC and TAR of Mori Folium extract at the concentration of 5 mg/ml were 1.61 and 1.24 mM Trolox equivalents, respectively. 2. Total phenolic content of Mori Folium extract at the concentration of 5 mg/Ml was 1.70 mM gallic acid equivalent. 3. Concentration of Mori Folium extract at which DPPH radical scavenging activity was inhibited by 50% was 2.29 m9/m4 as compared to 100% by Pyrogallol solution as a reference. 4. The inhibitory effect of the extract on lipid peroxidation was examined using rat liver mitochondria induced by FeSO$_4$/ascorbic acid. Mori Folium extract at the concentration of 10 mg/ml significantly decreased thiobarbituric acid reactive substances(TBARS) concentration. The extract prevented lipid peroxidation in a dose-dependent 5. The effect of Mori Folium extract on reactive oxygen species(ROS) generation was examined using a celt-free system induced by hydrogen peroxide FeSO$_4$. Addition of 1 mg/ml of Mori Folium extract significantly reduced dichlorofluorescein(DCf) fluorescence. The extract caused concentration-dependent attenuation of the increase in DCF fluorescence, indicating that the extract significantly prevented ROS generation in vitro. Conclusion ; The antioxidant effects of Mori Folium extract seem to be due, at least in part, to the prevention offree radical-induced oxidation, fllowed by inhibition of lipid peroxidation.

• Korean Chemical Engineering Research
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• v.53 no.4
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• pp.457-462
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• 2015

Hemicellulosic hydrolysates contain not only sugars but also several kinds of ethanol fermentation inhibitory substances such as carboxylic acids, furans and phenolic compounds. In this work, emulsion liquid membrane (ELM) was chosen as a separation technology to remove the inhibitors. A basic simulated hemicellulosic hydrolysate was composed of xylose as sugar, dilute sulfuric acid solution as solvent, and acetic acid as carboxylic acid, and furfural as furan derivative or p-hydroxybenzoic acid(HBA) as phenolic compound was added to the hydrolysate when necessary. Acetic acid and HBA as weak acid could be selectively removed from the hydrolysates in all the ELM systems considered here, but furfural as aldehyde was quite hard to remove. Also, when HBA was added to the basic simulated hemicellulosic hydrolysate, both of acetic acid and HBA in the feed phase could be selectively removed up to 99% in an ELM system with tributyl phosphate as extractant.

• Journal of Ginseng Research
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• v.27 no.4
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• pp.188-194
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• 2003

Rust-spot on North American ginseng roots (Panax quinquefolius L.) is considered a physiological, not a pathological disorder. Ginseng rust-spot starts as an orange spot on the surface of the root and may spread forming a sunken, round to irregular lesion. 5 mm in diameter. Pieces of root, 7 mm in length and containing a rust-spotted lesion, were embedded in agar and sectioned using a vibratome. These sections and hand sections, cut with a two-sided razor blade, were examined using fluorescence microscopy. The 4-5 cell layers of the periderm were destroyed in the area of the lesion and orange substance:, were deposited in and around the lesion. Sections stained with vanillin-HCI and viewed using bright field microscopy confirmed that the orange substances were phenolic compounds. Scanning electron micros-copy showed that the periderm had pulled away from the root, or was completely destroyed, in the area of the lesion. The smooth surface of the lesion indicates the deposition of phenolic compounds in surrounding cells as a wound response. Roots sprayed or dipped in ethephon (1500 mgㆍL$^{-1}$ ) developed rust-spots, more so at 21$\pm$2$^{\circ}C$ than at 3$\pm$0.2$^{\circ}C$. Roots held at 21$\pm$2$^{\circ}C$ were yellowish and developed white cell proliferations. Comparable control roots also developed rust-spots likely due to the high undecomposed organic matter content of the incubation soilless mix.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.83-88
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• 2013

This study investigated the effect of wild grape (Vitis coignetiae) dietary supplementation on the antioxidative potential and quality of the breast and leg meat of broilers. A total of 36 one-day-old male Cobb broiler chicks were obtained from a commercial hatchery, and randomly assigned to 9 pens with 4 birds per pen. Then, broilers were fed 3 different dietary supplementations, including 0%, 0.25%, or 0.5% wild grape, for 2 wks at the finishing period. After slaughtering, the total phenolic content, ${\alpha}$,${\alpha}$'-diphenyl-${\beta}$-picryl-hydrazyl (DPPH) radical scavenging activity, 2-thiobarbituric acid reactive substances (TBARS), and total cholesterol content of broiler breast and leg meat were measured. Higher total phenolic content was recorded in the leg meat of broilers fed the wild grape when compared with the control, while breast meat did not show any difference. Dietary supplementation of 0.25% and 0.5% wild grape significantly increased DPPH radical scavenging activity of both breast and leg meat. TBARS values of both breast and leg meat were decreased by supplementation of 0.5% wild grape during storage when compared to the control, except for the leg meat at day 7. However, there was no significant difference found in total cholesterol content in both breast and leg meat. The results indicate that the antioxidative potential of broiler meat is improved by supplementing the diet with wild grape.

• Journal of Korean Society of Forest Science
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• v.78 no.2
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• pp.198-208
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• 1989

Cell suspension cultures for Salix koreensis was well established at the supplements of 2, 4-D with cytokinin particulary the combination of 1.0 mg/l 2, 4-D with 0.1 mg/l of zeatin. These combined rates of phytohormones are also effective to callus induction from S, koreensis leaf and its multiplication. Cultured media exhibited the great inhibitory effect on the germination of rice, barnyard grass and lettuce seeds, indicating the presence of biologically active substances in media. Several phenolic compounds such as pyrogallol, sinapic acid, cinnamic acid, tannic + gallic and p-chlorobenzoic acid were detected in the cell suspension culture. The inhibitory effect exhibited by cultured media may be partly attributed to these phenalic compounds.

• Food Science of Animal Resources
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• v.39 no.4
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• pp.610-622
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• 2019

The aim of this study was to investigate the natural antioxidant activity of raw garlic (RG), aged black garlic (AG), and garlic fermented with Bacillus subtilis (FG) extracts on pork patty lipid oxidation throughout refrigerated storage. The total polyphenol, total flavonoid content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity of three different types of garlic extracts were measured. The total phenolic and flavonoid content of AG was significantly higher than that of FG and RG; FG also showed a significantly higher total phenolic content than that of RG (p<0.05). The DPPH and ABTS radical scavenging activity of AG and FG was significantly higher than that of RG and that of AG was significantly higher than that of FG (p<0.05). To investigate the effect of processed garlic extracts on pork patty lipid oxidation, freeze-dried extracts of RG, FG, and AG were added to the patties at levels of 0.5% (w/w). Patties containing 0.01% (w/w) ascorbic acid (AA) and patties without treatment (CON) were compared with patties containing garlic extracts. The pH value, 2-thiobarbituric acid reactive substances value, and volatile basic nitrogen value of pork patties containing AG and FG extracts were significantly decreased compared to the other groups (CON, AA, and RG; p<0.05). Taken together, these results suggest that AG and FG extracts possess strong antioxidative activity and can serve as natural antioxidative additives to prevent pork patty lipid oxidation.

• Food Science of Animal Resources
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• v.42 no.1
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• pp.61-72
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• 2022

Antioxidants present in fruits and vegetables have a potential to reduce disease risk, and increase the shelf life of food products by reducing lipid oxidation. The effect of marination with antioxidants-rich fruit juices on quality characteristics of vacuum-packed chicken wings were examined during frozen storage. Chicken wings were mixed separately with marinades containing pineapple juice, June plum juice, and mango juice and kept for 12 h and 24 h. Three best marination conditions were selected based on a sensory evaluation. Antioxidant activity and total phenolic content of fruit juices, and marinade uptake, and marinade loss of marinated chicken wings were determined. In addition, vacuum packed marinated chicken wings were tested for pH, water holding capacity (WHC), 2-thiobarbituric acid reactive substances (TBARS) value and antioxidant activity over a 4-wk frozen storage. The best sensory properties were reported from chicken wings marinated with pineapple juice for 24 h, mango juice for 24 h, and June plum juice for 12 h (p<0.05) compared to other marinade-time combinations. Mango juice showed the highest antioxidant activity (92.2%) and total phenolic content (38.45 ㎍/mL; p<0.05) compared to other fruit juices. The pH and WHC of vacuumpacked chicken wings were slightly decreased over the frozen storage (p<0.05). Moreover, chicken wings marinated with mango juice had the lowest TBARS values and the highest 2,2-diphenyl-1-picryl-hydrazyl-hydrate free radical scavenging activity. In conclusion, mango juice was selected among tested as the most effective marinade for enhancing the oxidative stability of lipid while maintaining the other meat quality traits of vacuum-packed chicken wings.