• Culinary science and hospitality research
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• v.20 no.3
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• pp.80-89
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• 2014

This study examined the nutritional components and physicochemical properties of small colored potatoes and small regular potatoes as a natural health food source. To accomplish this, the general and antioxidative contents of small colored potatoes and small regular potatoes were measured. Total contents of carbohydrates, crude protein, crude lipid, and ash were 88.1%, 4.9%, 0.9%, and 6.4%, respectively. Small colored potatoes contained 76.5 kcal, while their total dietary fiber was 4.0%. Total proteins consisted of 17 different kinds of amino acids. Regarding their mineral contents, K was the most abundant mineral, followed by P, Mg, and Ca. Total phenol contents of the 70% ethanolic extracts of small colored potatoes were $48.2{\pm}1.2$ mg GAE/g. Total flavonoid contents of the 70% ethanolic extracts were $13.1{\pm}0.3$ mg RE/g. Overall, small colored potatoes had higher amounts of nutrients and physicochemical properties than small regular potatoes. The general nutrients and other antioxidant bioactive materials in small colored potatoes were also potential materials for good health food. It is expected that follow up studies of small colored potatoes through developing processed food and evaluation of their functional properties would provide useful information as a source of functional foods.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.10a
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• pp.64-64
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• 2019

Screening and identification of genetic resources based on their phytoconstituents and morphological characters potentially provide baseline data for researchers, breeders, and nutraceutical companies who wish to formulate a nutrient-dense diet and health beneficial supplement. Thus, we evaluated the amount of total phenolic content and major phenolic compounds; examined if phenolic compounds could be used as distinguishing factors for perilla genetic resources; and investigated the relation between some quantitative and qualitative morphological characters with the contents of phenolic compounds in 360 accessions obtained from National Agrobiodiversity Center gene bank, Jeonju, Korea. Total phenolic content (TPC) was estimated using Folin-Ciocalteu colorimetric assay. Individual phenolic compounds were determined using an Ultra-High Performance Liquid Chromatography system equipped with Photodiode Array detector. Considerable variations were observed in TPC (7.99 to 117.47 mg GAE/g DE), rosmarinic acid (RA) (ND to 19.19 mg/g DE), caffeic acid (CA) (ND to 0.72 mg/g DE), apigenin-7-O-diglucuronide (ADG) (ND to 1.24 mg luteolin equivalent (LUE)/g DE), scutellarein-7-O-glucuronide (SG) (ND to 4.32 mg LUE/g DE), and apigenin-7-O-glucuronide (AG) (ND to 1.60 mg LUE/g DE). RA was the most dominant phenolic compound in most accessions (95.3%) followed by SG. The adaxial leaf color was light green, green and dark green in 13.8%, 65.0%, and 21.1 % of the accessions, respectively. 78.8% of the accessions had light green color at the abaxial side with the remaining being described as green. Most of the accessions (96.9%) were cordate shape, the remaining being eclipse. Intensities of green pigment at abaxial and adaxial leaf surfaces were correlated with contents of individual phenolic compounds and TPC whereas leaf length and width had no correlation with TPC, CA and RA, and negatively correlated with ADG, AG, and SG. Leaf shape was not related with content of phenolic compounds, color of leaves, or the length or width of leaves. Accessions IT57426, IT157434, IT267710, and IT267712 which contained relatively high contents of TPC and major phenolic compounds (RA and SG) could be used for further research in breeding and bioassay test. Our study result showed the contents of total phenolics and individual phenolic compounds along with the morphological characters could be useful distinguishing factors for perilla genetic resources.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1351-1357
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• 2007

"Hae-Songi" mushroom is a kind of Hypsizigus marmoreus, one of the edible mushrooms. Powder and hot water extracts of the mushroom fruit-body were investigated for their proximate composition, amino acid contents, ${\beta}-glucan$ contents, total phenolic contents and antioxidant activity. The measured antioxidant activity included free radical scavenging activity against DPPH, reducing power $Fe^{2+}$ chelating ability and SOD activity. Mushroom extracts exhibited in vitro antioxidant activity. This mushroom contained high protein (29%, total amino acid contents 204.86 mg/g), free amino acids (46.53 mg/g) and ${\beta}-glucan$(0.11%). At a concentration of 1% extracts solutions (w/v) according to different extraction times, DPPH free radical-scavenging activities were found to exhibit $89%{\sim}92%$ inhibition. Positive correlations $(R^2=0.9901{\sim}0.7424)$ were found between total phenolic content in the mushroom hot water extracts and their antioxidant activity. In this study, it is demonstrated that "Hae-Songi" mushroom may possess potential for use as a health food, due to theirantioxidant capacity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1776-1782
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• 2013

Rhus verniciflua was extracted at different temperatures and times, and the extracts were evaluated for contents of total phenolics and flavonoids, and antioxidant activities using DPPH and ABTS radical scavenging activities. Extraction temperatures and times were 80, 100, 120, 140 and $160^{\circ}C$, and 1, 3 and 5 hr. The total phenolic and flavonoid contents as well as antioxidant activities by DPPH and ABTS increased as the extraction temperature increased. The total phenolic contents did not significantly increase at less than $100^{\circ}C$ with different extraction times. However, they were increased at 3 hr and decreased at more than $120^{\circ}C$. The total flavonoid contents reached a high value of 8.04 mg CE/g at $140^{\circ}C$. The antioxidant activity by DPPH increased as the extraction temperature increased and reached high values of 34.28 mg TE/g at $140^{\circ}C$. The total antioxidant activity by ABTS was similar to DPPH. These results presumed that the optimum extraction temperature and time in the process of Rhus verniciflua extraction are $140^{\circ}C$ for 3 hr.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.187-194
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• 2009

The aim of this study was to investigate the physicochemical characteristics of native Korean Allium wakegi Araki samples, which were grown from seven local seed bulbs(Yesan, Muan, Anmyon-do, Deokjeok-do, Jeju-do, Yecheon, and China) to produce high quality native Korean Allium wakegi Araki. For the proximate composition of samples, moisture contents were in the range of 90.69~92.43%. The crude protein content of the Jeju-do sample was highest compared to the other samples. However, there were no significant differences in total sugar contents between samples. The seed bulb origin did not affect the hardness of the stem part, but was high for the leaves of the Yesan sample compared to the other samples. The results for anti-oxidative activity were as follows: Yesan(2.30 mg/mL) > China(2.51 mg/mL) > Muan (2.56 mg/mL) > Yecheon(2.74 mg/mL) > Jeju-do(2.85 mg/mL) > Anmyon-do(2.87 mg/mL) > Deokjeok-do(3.18 mg/mL). In terms of mineral and amino acid contents, the Yesan sample showed the highest levels, respectively, compared with the other samples. Food values such as contents of total phenolics and pyruvic acid were highest in the Jeju-do sample. These results show that the physicochemical characteristics of Allium wakegi Araki were significantly different according to different seed bulb origins.

• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.1098-1106
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• 2015

This study aimed to investigate antioxidant activities from 11 forest plants, and determine their total phenolics, flavonoids and proantocyanidins contents. In addition, the antioxidant activities were correlated with antioxidant compounds. Among the samples, Cornus officinalis, Castanea crenata, Lindera erythrocarpa, Carpinus laxiflora and Pourthiaea villosa showed significantly higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) ($IC_{50}=21.12{\sim}28.93{\mu}g/mL$) and 2,2'-azino-bis(3-ethylbenzothia zoline-6-sulfonic acid) (ABTS) ($IC_{50}=28.18{\sim}52.55{\mu}g/mL$) radical scavenging ability with reducing power ($IC_{50}=59.91{\sim}93.64{\mu}g/mL$) than other plants; and C. crenata, L. erythrocarpa and Rubus coreanus showed strong nitric oxide (NO) inhibition activity (${\geq}60%$). In addition, L. erythrocarpa, C. laxiflora and P. villosa showed higher oxygen radical absorbance capacity (ORAC) values (${\geq}1,100{\mu}M$ TE/g sample) than other samples. High total phenolic contents were observed in C. crenata (429.11 mg GAE/g), L. erythrocarpa (437.11 mg GAE/g), C. laxiflora (408.67 mg GAE/g) and P. villosa (404.11 mg GAE/g). The DPPH and ABTS radical scavenging activity with reducing power were significantly correlated with total phenolic contents ($R^2=0.71{\sim}0.79$), but total phenolic contents were not correlated with NO inhibition and ORAC ($R^2=0.35{\sim}0.43$). Therefore, these results suggested that C. officinalis, C. crenata, L. erythrocarpa, C. laxiflora and P. villosa are potential natural antioxidative candidate ingredients.

• Food Science and Preservation
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• v.21 no.2
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• pp.181-186
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• 2014

This study was conducted to that investigate the quality characteristics of wet-ground whole-grain buckwheat powder for the buckwheat husk. The particle size of buckwheat rice was 74.84 ${\mu}m$, which was approximately four to five times larger than wet-ground whole buckwheat by wet grinding. The particle size showed that there was no significant difference after 90 min on wet grinding. The total phenolics and total flavonoids contents of the whole buckwheat powder were higher than those of buckwheat rice, and they gradually increased wet grinding progressed. The rutin contents of the buckwheat increased after wet grinding and was 152.90 ppm at 90 min. There was no significant difference in the quercetin contents after wet grinding at different times. The mineral contents (Ca, K and Mg) of the whole buckwheat powder were greater than those of the buckwheat rice. Further, Zn and Mn were detected in the whole buckwheat powder. The total amino acid content of the whole buckwheat powder increased to 22.27 mg%, and the important glutamic acid increased from 14.58 to 30.45 mg%. These study results were based on 90 min wet-grinding time for whole-buckwheat-powder manufacture. Whole buckwheat powder manufactured through wet grinding can be used as an active ingredient of buckwheat husk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.9
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• pp.1174-1181
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• 2008

Garlics were aged at 60, 70, 80, and $90^{\circ}C$ for 1, 3 and 6 days. Samples were analyzed for physico-chemical components and antioxidant activities, such as DPPH scavenging activity and reducing power of hot water and ethanol extracts. The Hunter L, a and b values were significantly lower in sample aged at higher temperature and for longer time. In initiation of aging, the share force was the lowest in sample aged at $90^{\circ}C(85.70{\pm}1.44\;kg/cm^2)$ and it increased for 6 days to $411.30{\pm}13.90\;kg/cm^2$ in aging. The pH of garlic was acidified at increasing aged temperature and periods. In sample aged for 6 days at $60^{\circ}C$ and $90^{\circ}C$, pH was 6.12 and 3.90, respectively. Contents of total phenolics and flavonoids also increased in sample aged at higher temperature and for longer time. Their contents increased about 3.5 and 9.1 times higher in sample aged for 6 days at $90^{\circ}C$ than sample aged for 6 days at $60^{\circ}C$, respectively. Total pyruvate contents were fluctuated by aging temperature and periods. DPPH scavenging activity was increased in sample aged at higher temperature and longer time. The highest activity of DPPH scavenging showed $87.48{\pm}0.20%$ in sample aged for 6 days at $90^{\circ}C$. Similar results were observed in reducing power activity. It was estimated that such increases in anti-oxidant activities in aged garlics may come from actions of phenolics, flavonoids and browning compounds in them.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.812-821
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• 2008

The characteristics of cold-pressed sesame oil (CPSO), virgin sesame oil (VSO), commercial heat-press extracted sesame oil (CHPESO) and commercial supercritical fluid extracted sesame oil (CSFESO) were investigated. The total phenolics of CPSO, VSO, CHPESO and CSFESO were 31.27, 68.33, 60.65 and 31.44 mg/100 g, respectively. Their $\gamma$-tocopherol contents were 32.82, 31.66, 29.26 and 26.87 mg/100g, respectively. The sesamol, sesamin, and sesamolin contents of VSO were the highest. The oxidation induction period (4.53 hr) of CPSO was lower than that of VSO, CHPESO and CSFESO (19.90, 16.50, and 12.23 hr, respectively). CPSO was rapidly oxidized during storage at $60^{\circ}C$ in the dark, and its peroxide value (POV) was increased about 14 times. Although there were few differences in electron-donating abilities at low concentrations (below 100 mg%), VSO showed the highest electron-donating abilities at higher concentrations (77.76% at 10,000 mg%). Contents of linolenic acid and oleic acid were $40.35{\sim}43.98$ and $31.59{\sim}33.46\;g$/100 g, respectively. CPSO contained the highest amount of oleic and linoleic acid among the variously extracted sesame oil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1898-1902
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• 2010

This study was designed to evaluate antioxidant activity of low-quality Codonopsis lanceolata treated by fermentation process followed by hydraulic high pressure extraction. C. lanceolata was subjected to 5,000 bar for 30 min at $25^{\circ}C$. The highest phenolics content was observed in the combined treatment of fermentation and high pressure extraction (35.11 mg/100 g), followed by high pressure extraction alone (14.78 mg/100 g) and conventional extraction (14.56 mg/100 g). The content of flavonoids followed the similar pattern as that of total phenolics, showing 280.86 mg/100 g of C. lanceolata treated by the combined fermentation with high pressure extraction whereas 193.05 mg/100 g of C. lanceolata treated by the conventional extraction. The DPPH scavenging activity was 69.32% at 0.6 mg/mL of C. lanceolata treated by the combined process, while the DPPH scavenging activities of C. lanceolata treated by high pressure extraction alone and the conventional extraction were 60.35% and 30.92%, respectively. The highest reducing power of C. lanceolata extract (1.0 mg/mL) was observed at the combined treatment (0.926), followed by high pressure extraction alone (0.881) and the conventional extraction (0.733). The combination of fermentation with high pressure extraction significantly increased the contents of phenolics and flavonoids and also enhanced the antioxidant activity. Therefore, the combined application of fermentation and high pressure extraction can be an alternative technique for the extraction of C. lanceolata. These results provide useful information for enhancing biological properties of low-quality C. lanceolata.