• Journal of the Korean Applied Science and Technology
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• v.35 no.4
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• pp.1276-1284
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• 2018

probiotics strains promoting the health are a collection of microorganisms that improve or restore microbial populations in the intestines. In this study, Leuconostoc probiotics was isolated from fermented gimchi and identified. Angelica dahurica, containing abundantly antioxidant activity, imperator, is a wildly grown species of angelica native. Before fermentation, total phenolics compound were $48.83{\pm}4.9GAE\;mg/g$ in the Angelica dahurica extract. After fermentation total phenolic compounds were $97.7{\pm}12.6GAE\;mg/g$. The total amount of phenol in the fermented product was 30.2% higher than that before fermentation. The total flavonoid content before fermentation was $9.86{\pm}4.3mg/g$ and the total flavonoid content was $37.17{\pm}7.4mg/g$ after fermentation, which was 82.3% higher than before fermentation. The DPPH radical scavenging activity, superoxide radical scavenging activity, hydroxy radical scavenging activity and $Fe^{{+}{+}}$ chelating antioxidative activity of the Angelica dahurica extract were $41.6{\pm}7.1%$, $65.7{\pm}8.4%$, $55.26{\pm}9.4%$ and $17.5{\pm}4.6%$, respectively. After fermentation, they were $60.3{\pm}12.6%$, $78.8{\pm}8.3%$, $56.9{\pm}4.9%$ and $36.6{\pm}8.9%$, respectively. Therefore, the present study suggests that the fermentation using the probiotics strain of the Angelica dahurica extract can be used as a functional health food and cosmetic material with increased antioxidant capacity.

• Applied Chemistry for Engineering
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• v.19 no.1
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• pp.129-132
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• 2008

The purposes of this study were to investigate the physicochemical properties and component values of bamboo oil from Phyllostachys nigra var. henonis obtained by refining process. The tar concentration in the refined bamboo oil (RBO) was decreased to about 78% compared to crude Bamboo oil (CBO). The chromaticities of light, red, and yellow in RBO were 92.4 and 3.0, respectively. This result indicates that the chromaticity of light was increased with the decrease in the tar concentration in the Bamboo oil. The total concentrations of organic acid and phenolics compound in RBO were decreased to about 63% and 80%, respectively. The total concentration of free sugars was decreased to about 78% in RBO and the concentration of free sugar was in the order of lactose, fructose, and glucose. The palmitoleic acid and stearic acid concentrations were higher than that of other fatty acids. The concentration of total organic acid was decreased to about 88% through RBO. Among the various organic acids, the formic acid concentration was highest in the RBO. The minerals concentrations in the CBO were in the order of Ca, K, Na, and Fe. On the other hand, in the case of RBO, it was in the order of Ca, Fe, K, and Na.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.324-331
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• 2010

This study was designed to test the effects of enzyme treatments on the extraction of total phenolic compounds and on color characteristics in wines from domestic MBA(Muscat Bailey A) grapes. The total phenolic compound content of the MBA grape wine was $1,352.8{\pm}37.8\;mg/{\ell}$ at 10 days of fermentation. Furthermore, MBA wines treated with 2%(v/v) of Pectinex and Viscozyme had 14.5%(p<0.05) and 3.8% increase, respectively, in total phenolic compound content by 10 days of fermentation. Pectinex treatment was more effective for phenolic levels than Viscozyme treatment. The L, a and b values of the MBA grape wine were 7.4, 9.2 and -1.2, respectively, by 10 days of fermentation. The values in case of Pectinex enzyme treatment were 7.0, 10.6 and -0.8, respectively, and these values were significantly different according to Pectinex treatment(p<0.05). But the values in case of Viscozyme enzyme treatment were 7.2, 9.8 and -1.1, respectively, and these values were not different according to Viscozyme treatment. The hue and color intensity values of the MBA grape wine were 0.492 and 0.785, respectively, by 10 days of fermentation. The values in case of Pectinex enzyme treatment were 0.460 and 0.881, respectively. And as a result of the Pectinex treatment, the hue value of wine was decreased and color intensity was increased slightly(p<0.05). But the values in case of Viscozyme enzyme treatment were 0.482 and 0.805, respectively, and these values were not different according to the Viscozyme treatment.

• Journal of Life Science
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• v.7 no.3
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• pp.192-197
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• 1997

Italian ryegrass, red clover, sorghum, and alfalfa were used for leaf protein preparation. Fresh leaves were pulped in the presence or absence of a reducing agent(sodium ascorbate or NaHSO$_{4}$) and green juice was heated and washed with acetone. The biological evaluation of leaf proteins was carried out by the growth method with male rats weighing about 45g. Italian ryegrass, red clover, and sorghum were brown when leaves were pulped in the absence of a reducing agent. On the other hand, alfalfa had neither o-diphenolics nor polyphenolase, and hence the alfalfa leaf protein did not brown during pulping ever in the absence of a reducing agent. The brown leaf protein from Italian ryegrass hd lower digestibility than the leaf protein protected from browning, although there were no difference in growth-promoting effect and protein efficiency ratio(PER)between the two leaf protein. The feeding of brown leaf protein from red clover resulted in the lowering of weight gain, digestibility, and PER, and all the measurement including diet intake were lowered by feeding the brown leaf protein from sorghum. In the case of alfalfa leaf protein, there were no difference in nutritional quality between the two leaf protein made with and without an attempt to prevent browning. The results mentioned above indicate that the occurrence of phenolics and polyphemolase in a crop in responsible for the browning of leaf protein and that the browning of leaf protein caused its nutritional impairment.

• Korean Journal of Medicinal Crop Science
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• v.13 no.3
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• pp.93-100
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• 2005

This research was performed to investigate the possibilities of industrial usage of camellia (Camellia japonica L.) by examining the antioxidant and antimicrobial effects of methanol extract with different sections. Content of total phenolics, DPPH radical scavenging activities and antibacterial activity of young leaf, mature leaf, flower bud, flower, bark, and seed of camellia were compared in vitro experimental models. Total phenolics was contained the higher in young leaf (74.62 mg), flower bud (65.02 mg) and flower (62.42 mg) but less than 20.95 mg per 100 g of dry weight in other parts of Camellia japonica L. And effects of antioxidant measured by DPPH radical scavenger activity ($RC_{50}$, reduce concentration 50%), was shown higher $7.16{\sim}18.14\;{\mu}g/m{\ell}$ in methanol extract of young leaf, flower bud and flower than $61.23\;{\mu}g/m{\ell}$ of BHT as a chemical oxidant. Also, the antimicrobial activity of Camellia japonica L. extracts determined using a paper disc method against food-borne pathogen and food spoilage bacteria, the young leaves extracts showed the most active antimicrobial activity against 7 kinds of harmful microorganisms. Flower bud extracts showed the highest antibacterial activity against P. aeruginosa and Enterobacter spp. C1036. In addition, the minimum inhibitory concentration (MIC) of young leaf extract against B. subtillis,S. fradiae,S. aureus,E. coli,P. aeruginosa, Enterobacter spp. C1036, and S. typhimurium were revealed 1 to 15 ${\mu}g/m{\ell}$. As a result, antimicrobial activity of camellia extracts was shown higher gram positive bacteria than gram negative bacteria.

• Food Science and Preservation
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• v.22 no.2
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• pp.182-189
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• 2015

Four different kinds of coffee beans (CS, Colombia supremo; EY, Ethiopia yirgacheffee; IM, Indonesia mandheling; and IMM, India monsooned malabar) were roasted at 200 and $250^{\circ}C$ for 10, 15, and 20 min. To determine the optimum roasting conditions, various components of the coffee beans such as pyrazines produced during the roasting, and their antioxidant and antidiabetic effects were analyzed. The different roasting condition did not affect on the concentration of caffeine. However, the amount of 5-caffeoylquinic acid and the total phenolics decreased significantly, at a greater temperature and a longer roasting time. The greatest amount of pyrazines was produced from the IMM however, the amount of pyrazines decreased rapidly at $250^{\circ}C$ according to increasing in roasting time. The DPPH free radical scavenging activity was mostly 80% more effective than that of BHT and ${\alpha}$-tocopherol activities at the same concentration. In the case of the FRAP assay, the reducing power of the coffee slightly decreased at a greater temperature pand longer time. While the inhibitory effect on ${\alpha}$-glucosidase was negligible, the activity decreased by more than 80% when the coffee beans were roasted at $250^{\circ}C$ for 20 min. The inhibitory effect on ${\alpha}$-amylase showed similar results. Taken together, the optimum roasting conditions were determined to be $200^{\circ}C$ and 15 min, which provided the best physiological activity and nutty and chocolatey aromas from the pyrazine of coffee.

• Journal of Life Science
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• v.25 no.8
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• pp.870-879
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• 2015

The objective of this research was to evaluate the inhibitory activities of phenolic compounds isolated from mulberry (Morus alba) leaves of 109 types against α-amylase and α-glucosidase. The inhibitory activity of the water extracts from Morus alba cv. Kuksang against α-amylase and α-glucosidase were determined as 93.8% and 48.7% respectively. The total phenolic content of extracts from Morus alba cv. Kuksang was 9.7±0.2 mg/g soluble in water and 14.3±0.2 mg/g soluble in ethanol. The inhibitory activity of the water extracts from Morus alba cv. Kuksang at 200 μg/ml phenolics concentration against α-amylase and α-glucosidase were determined as 100% and 82.6% respectively. The purification of inhibitory compounds was carried out by Sephadex LH-20 and MCI-gel CHP-20 column chromatography using a gradient elution procedure by nomal phase type (EtOH→distilled water) and reverse phase type (distilled water→MeOH). The quercetin was confirmed to be the chemical structure of the inhibitory compound against α-amylase and α-glucosidase by spectroscopic analysis of FAB-MS, NMR and IR spectrum.

• Korean Journal of Agricultural Science
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• v.43 no.5
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• pp.734-741
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• 2016

Lily (Lilium davidii) is a high-yielding flowering plant. Besides roses and chrysanthemums, lily bulbs have long been used as food and in oriental medicine. However, the usage and value of cut lily bulbs has not been recognized. A bulb whose yield has been decreased is called a waste bulb, and a large amount of such bulbs is discarded every year. In this study, the functionality of waste bulbs from cut lilies was investigated to explore their potential use as a value-added product. We divided lily bulbs into two groups, one group with six varieties of new bulbs (Medusa, Siberia, Woori Tower, Yelloween, Le Reve, and Morning Star) used for cultivation and the other group with six varieties of waste bulbs (Medusa, Siberia, Woori Tower, Yelloween, Sorbonne, and Sheila). Physiological activities (${\alpha},{\alpha}$-diphenyl-${\beta}$-picrylhydrazyl: DPPH) and 3-ethlbenzthiazolne-6-sulfonic acid (ABTS) radical scavenging capability and tyrosinase inhibiting activity), the amount of total as well as eight individual phenolic compounds (chlorogenic acid, epicatechin, rutin hydrate, p-coumaric acid, kaempferol 3-O-${\beta}$-rutinoside, phloridzin dihydrate, myricetin, and quercetin), and total flavonoid content were measured in the bulbs by high performance liquid chromatography. We detected high amounts of total phenol and total flavonoid as well as high DPPH and ABTS radical scavenging ability. More tyrosinase inhibiting activity was detected in the new bulbs than in the waste bulbs. However, both the new and waste bulbs showed a higher inhibitory activity than the standard (100 ppm ascorbic acid). Although the content of phenolic compounds differed among varieties, under the conditions of the experiment, the most abundant phenolics were epicatechins, followed by chlorogenic acid, and rutins. Overall, the waste bulbs had a higher content of these compounds than the new bulbs. Based on these results, we concluded that bulbs from cut lilies could be used as functional foods in the future and farmers could expect economic gain from the hitherto neglected waste bulbs.

• Journal of the Korean Applied Science and Technology
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• v.35 no.3
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• pp.622-632
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• 2018

The aim of the present study was to evaluate of turmeric (Curcuma longa L.) on the physiological activities and oxidation inhibitory action. The effects of various solvents (distilled water DW, 70% ethanol and n-butanol) on the total phenolics content (TPC) of turmeric and their corresponding biological activity were studied. Bioactive compound of total saponin $7.506{\pm}0.349mg\;SE/g$ dry weight. Turmeric extracts yield were DW (17.11%), 70% ethanol (15.26%) and n-butanol (4.12%), respectively. Oxidation inhibitory action of the samples exhibited a dose-dependent increase. However, in the current study, none of the samples evaluated showed activity as strong as the BHA, ascorbic acid and EDTA. Results showed that extraction solvent had significant effects on TPC and oxidation inhibitory action (DPPH radical scavenging activity, ABTS radical scavenging activity, reducing power and ferric reducing antioxidant power) of n-butanol. Turmeric exhibited the antioxidant properties, which suggests that the plant material could be used for further studies as a potential source for bioactive and natural antioxidant.

• Korean Journal of Weed Science
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• v.30 no.4
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• pp.371-379
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• 2010

Crimson clover (Trifolium incarnatum), hairy vetch (Vicia villosa) and rye (Secale cereale) are common leguminous cover crops. Because they contain water-soluble allelopathic substances that show a variable level in tissue depending on growth stage of the plants, the weed inhibition effects are dependent on the growth stage of cover crops. This study investigated the allelopathic effects of crimson clover, hairy vetch and rye on soybean, radish, oilseed rape and lettuce seeds germination and seedling growth. We used extract that were prepared from the shoots of crimson clover, hairy vetch and rye at different growth stages, vegetative growth stage, flowering stage, and fruiting stage. Applications of aqueous extracts from three growth stage of cover crops strongly affected to oilseed rape and lettuce seeds germination but the treatment resulted in a slight inhibition of the germination in soybean and radish. Radical length was more sensitive to aqueous extracts than seed germination rate. Especially, three cover crops extracts at vegetative growth stage highly inhibited seedling root growth of oilseed rape and lettuce by over 80% and 90% respectively. Furthermore, the $GR_{50}$ values were lowest in the treatment of extracts from vegetative growth stage and the level of phenolics was decreased by the order of vegetative growth stage, flowering stage and fruiting stage.