• Journal of Bio-Environment Control
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• v.30 no.3
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• pp.218-229
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• 2021

Recently, as consumers' interest and importance in health care have significantly increased, they prefer natural and organic foods that do not use chemical pesticides. Since sprout vegetables effectively promote health and prevent diseases such as cancer and cardiovascular disease, the consumption of sprout vegetables, a highly functional and safe food, has been increased significantly. This study aimed to investigate the effect of light on the growth and bioactive compounds of seven different sprout vegetables. After sowing the seeds of various sprout vegetables (kale, Chinese kale, broccoli, red cabbage, alfalfa, red radish, and radish), the sprouts were cultivated under light conditions (20℃, RGB 6:1:3, 130 μmol·m^-2·s^-1, 12 hours photoperiod) and dark condition for 7 days. Sprouts samples were taken at 1-day intervals from 4 to 7 days after treatment. The fresh weight, dry weight, plant height, total phenol content, and antioxidant capacity were measured. Brassica species (kale, Chinese kale, broccoli, red cabbage) and Medicago species (alfalfa) had significantly higher fresh weight values under dark conditions, while the content of bioactive compounds was increased considerably under light conditions. In contrast, the fresh weight of Raphanus genus (red radish, radish) significantly increased under the light condition, but the antioxidant phenolic compounds were significantly higher under the dark state. A negative correlation was observed between the growth and secondary metabolites in various sprout vegetables. This study confirmed the effect of light and dark conditions on different sprout vegetables' growth and nutritional value and emphasizes the importance of harvest time in producing high-quality sprout vegetables.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.598-604
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• 2012

Four types of mixed citrus and carrot juice (CCJ) were prepared with citrus-pressed juice and cake, and carrot-pressed juice. Their physicochemical properties and antioxidative activities were investigated. The four types of juices were created using different ratios of citrus-pressed juice, carrot-pressed juice, citrus-pressed cake, and additives. The mixing ratios of the four CCJ were as follows (all ratios given in the order of citrus-pressed juice : carrot-pressed juice : citrus-pressed cake : additives; 70:30:0:0 for CCJ-1, 65:30:0:5 for CCJ-2, 65:30:5:0 for CCJ-3, and 60:30:10:0 for CCJ-4. Acidity was low in CCJ-3 and -4 at 0.82 and 0.80, respectively, compared with 0.95 in CCJ-1. The fructose, glucose, and sucrose content was 2.11~5.76 g/100 g, 1.20~2.75 g/100 g, and 3.00~4.21 g/100 g, respectively. Total phenolic content was 1.17 and 1.22 times high as 863 and 898 mg% in CCJ-3 and -4, respectively, compared with 735 mg% in CCJ-1. DPPH radical scavenging activities of methanol extracts of CCJ-3 and -4 were 3.05 and 3.29 times as high as 58.7% and 63.3%, respectively, compared with 19.2% in CCJ-1. Superoxide anion scavenging activities were also 1.67 and 1.80 times higher in CCJ-3 and -4 than that of CCJ-1. Inhibition of NO production in methanol extracts of CCJ-4 were 1.15 and 1.57 times as high as 20.9% and 28.5%, respectively, compared with 18.2% in CCJ-1. Based on the sensory evaluation, CCJ-3 was more preferable in terms of color, flavor, taste, and overall preference than CCJ-1, -2, and -4. It was concluded that CCJ-3 made with 65% citrus-pressed juice, 30% carrot-pressed juice, and 5% citrus-pressed cake were high in antioxidative activity and the inhibition of NO production, and more preferable in terms of sensory attributes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.253-258
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• 2011

To increase utilization of Korean sweet persimmon, white breads containing sweet persimmon were prepared and those characterizations were evaluated. WB (white bread without persimmon), FPB (white bread containing 30% (w/w) persimmon flesh), and WPB (white bread containing 30% (w/w) whole persimmon) were prepared by straight dough method. Specific volumes of WB, FPB, and WPB were 3.51, 2.99 and 3.21 $cm^3$/g, respectively. Loss of bread of WB, FPB, and WPB were 9.81, 7.78, and 8.86%. With addition of sweet persimmon in bread, the lightness (L) was decreased, and the redness (a) and the yellowness (b) were increased. DPPH radical scavenging activity, one of antioxidant activity, of WB, FPB, WPB at concentration of 10 mg/mL was $12.39{\pm}0.135$, $14.57{\pm}0.01$, and $19.57{\pm}0.44%$, respectively. Total phenolic contents of WB, FPB and WPB were $177.05{\pm}5.52$, $185.26{\pm}0.79$, and $216.24{\pm}5.47$ mg GAE/g. Hardness of WB were 175.33 Dyne/$cm^3$, and the value was decreased in FPB and WPB. In sensory test, FPB acquired relatively high points in texture, flavor, taste, and overall acceptance.

• 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 the Korean Society of Food Science and Nutrition
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• v.46 no.2
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• pp.185-195
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• 2017

Two byproducts, brewer's spent grain (BSG; germinated rice and malt) and brewer's spent material (BSM; Achyranthes japonica Nakai), were collected during the manufacture of pilsner beer using A. japonica Nakai and germinated rice. Water extracts of BSG and BSM were prepared at different temperatures ($25^{\circ}C$, $60^{\circ}C$, and $100^{\circ}C$) for 5 h, and their nutritional and functional properties were investigated. ${\gamma}-Aminobutyric$ acid (GABA), saponin, and niacin contents were higher in extracts prepared at $60^{\circ}C$ for more than 3 h than the other extracts, whereas total polyphenol content, DPPH radical scavenging activity, and reducing power were higher in samples extracted at $100^{\circ}C$ for 1 h compared to the other ones. Overall, water extraction at $60^{\circ}C$ for 3 h was desirable to effectively collect both nutritional and functional components from BSG and BSM. Under these conditions, BSM extracts showed 4~18 times high niacin and folate contents, 1.4 times high total phenolic content, and 11~60 times high antioxidant activities compared to BSG extracts. This study shows that pilsner beer byproducts would be good sources of health beneficial components, especially GABA, saponin, water soluble vitamins, and polyphenolics.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.175-182
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• 2014

This study investigates the free radical-scavenging activities of Amaranth (Amaranthus spp. L.) red and purple flower extracts. The methanol and hot water extracts of flower are being evaluated for its total polyphenol and flavonoid contents, scavenging activities by the DPPH and ABTS analysis, SOD-like activity, and inhibition activities of superoxide radical on the HL-60 cells and nitric oxide of the RAW 264.7 cells. The PFM (purple flower extracted with MeOH) showed the highest total phenolic and flavonoid content, 606.95 mg GAE/100 g and 254.69 mg CE/100 g, respectively. Amongst the scavenging activities of the DPPH radicals, PFM($RC_{50}=155.06{\mu}g/m{\ell}$) is the highest of all the samples. The ABTS radical-scavenging activity is also highest for PFM (53.16%) at the $250{\mu}g/m{\ell}$ concentration. But, the SOD-like activity of the PFW (purple flower extracted with hot water) increases more than 3 folds of the PFM. In the leukemia HL-60 cell, the PFM shows strongly inhibited superoxide radical generations at a concentration of $200{\mu}g/m{\ell}$ at 72.34%, which increases with 1.79 folds more than the RFW (red flower extracted with hot water). The inhibition activity of nitric oxide in Raw 264.7 cells is the highest for PMF (46.90%) at a $250{\mu}g/m{\ell}$ concentration. In conclusion, PMF show the highest flavonoid contents and the most powerful free radical-scavenging activity. Our results suggest that the increase of antioxidant activities depend on flavonoid contents. Thus, Amaranth flower can be useful for natural antioxidant compounds.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.534-541
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• 2013

In the present study, the effects of heat treatments on the phenolic components and antioxidative activities of various rice cultivars (from Hwaseongbyeo, Keunnunbyeo, Hongjinjubyeo, and Heugkwangbyeo) were investigated. Each brown rice cultivar was heated at six temperatures (40, 60, 90, 120, 150, and $180^{\circ}C$) for 15 min. The total polyphenolic content (TPC) and total flavonoid content (TFC) of 70% ethanol extracts from heated brown rice were quantified using spectrophotometrical methods, and antioxidant activities determined using DPPH, ABTS radical scavenging activities and reducing power. Hongjinjubyeo had the highest TPC (6.50 mg GAE/g, DB) and ABTS radical scavenging activity (5.85 AAE/g, DB) at $60^{\circ}C$. Also, Heugkwangbyeo showed considerable values for TPC (6.57 and 6.89 mg GAE/g, DB) and ABTS radical scavenging activity (6.29 and 6.11 AAE/g, DB) at $40^{\circ}C$ and $180^{\circ}C$, respectively. Overall, the antioxidant activities of both Hongjinjubyeo and Heugkwangbyeo extracts had a strong positive correlation ($R^2{\geq}0.916$, ${\alpha}$=0.01) with TPC and TFC. These results indicate that heat treatment effectively enhances the antioxidant activity of Hongjinjubyeo and Heugkwangbyeo.

• Journal of Korean Society of Environmental Engineers
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• v.35 no.4
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• pp.247-256
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• 2013

In this study, alginate beads containing birnessite (Bir-AB), a highly reactive oxidative catalyst for the transformation of phenolic compounds, was prepared and its 1-naphthol (1-NP) removal efficiency was investigated in a batch test. Based on scanning electron microscopy image, it can be inferred that the alginate gel cluster acts as a bridge which bind the birnessite particles together. Kinetic experiment with Bir-AB of different mixing ratios of birnessite to alginate (Bir : AG=0.25 : 1~1 : 1 w/w) indicate that pseudo-first order kinetic constants, $k(hr^{-1})$ for the 1-NP removals increased about 1.5 times when the birnessite mixing ratio was doubled. The removals of 1-NP was found to be dependent on solution pH and the pesudo-first order rate constants were increased from 0.331 $hr^{-1}$ at pH 10 to 0.661 $hr^{-1}$ at pH 4. The analysis of total organic carbon for the reaction solutions showed that a higher removal of dissolved organic carbon was achieved with Bir-AB as compared to birnessite. HPLC chromatographic analysis of the methanol extract after reaction of 1-NP with Bir-AB suggest that the reaction products could be removed through incorporation into the aliginate beads as a bound residue. Mn ions produced from the oxidative transformation of 1-NP by birnessite were also removed by sorption to Bir-AB. The Bir-AB was recovered quantitatively by simple filtration and was reused twice without significant loss of the initial reactivity.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.59 no.3
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• pp.282-292
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• 2014

This study investigated the changes of antioxidant compounds and antioxidant activity of foxtail millet (FM) and proso millet (PM) by drainage methods in poorly drained sloping paddy field. The experimented soils in this study were very poorly drained (VPDP) and imperfectly drained paddy soil (IDP). Two drainage methods namely under pipe drainage (UPD) and open ditch (ODD) were installed within 1-m position at the lower edge of the upper paddy fields. The soil moisture contents of UPD and ODD on VPDP were $18.52{\pm}4.58$ and $19.01{\pm}4.25%$, and IDP were $14.87{\pm}4.82$ and $18.64{\pm}3.85%$, respectively. Generally, crop yields, proximate and minerals composition of FM and PM showed significant differences by drainage methods. The total polyphenol, flavonoid and tannin contents, and radical scavenging activity of the ethanolic extracts of FM and PM showed significant differences by drainage methods. The total polyphenol content of FM and PM by drainage methods was 1.69~2.30 and 1.18~1.35 mg GAE/g, total flavonoid content was 0.31~0.76 and 0.27~0.41 mg CE/g, and total tannin content was 0.36~0.54 and 0.21~0.28 mg TAE/g, respectively. The DPPH radical scavenging activity of FM and PM was 39.53~59.81 and 27.91~40.25 mg TE/100 g, and ABTS radical scavenging activity was 113.59~152.10 and 61.38~79.19 mg TE/100 g, respectively. The antioxidant compounds and radical scavenging activity of FM and PM by drainage methods were frequently affected soil water.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.60 no.4
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• pp.484-490
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• 2015

Thirty-eight Pea (Pisum sativum L.) genotypes were screened to identify varieties to be suitable for sprout. Based on seed yield and sprout qualities such as whole length and sprout yield, five genotypes (PI269803, PI343278, PI343283, PI343300 and PI 343307) were primarily selected as candidates for pea sprouts. In order to determine optimal cultivation condition for pea sprouting, growth characteristics were investigated according to the change of germination temperature and days for sprouting. Whole length and hypocotyl length were observed to increase as a time dependent manner at each tested temperature (20, 23, and $25^{\circ}C$). However, whole length, hypocotyl length, and sprout yield were highly increased at $23^{\circ}C$ compared to 20 and $25^{\circ}C$. Especially, PI269803 and PI343300 showed higher sprout yield than the others. In addition, the effect of the change of germination temperature on antioxidant properties was estimated by measuring total phenolic content (TPC) and free radical scavenging activity (DPPH and ABST activity). TPC and DPPH/ABST activities of PI269803 and PI343300 were higher at $23^{\circ}C$ than at 20 and $25^{\circ}C$, while antioxidant properties of PI343278 and PI343283 were decreased in a temperature-dependent manner. The results show a high degree of correlation between TPC and antioxidant activities and suggest that the temperature change for pea sprouting could be responsible for antioxidant properties. Taken together, these results provide optimal cultivation conditions for pea sprouting and suggest that PI269803 and PI343300 with high sprout yield and antioxidant properties could be used for pea sprouts.