• Food Science and Preservation
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• v.13 no.6
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• pp.762-768
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• 2006

To assess utilization of onions extract as natural food additives, ethyl acetate, ethanol and hot water extract of freeze dried onions (red, white and yellow) were exmined for their chemical component and nitrite scavenging activity. Contents of total organic acid and total free sugar were in the range of $135.4{\sim}1,2557mg%$ and $51.7{\sim}62.9%$ as dry matter bases, respectively, and then their content of three onions were higher in ethylacetate and hor water extracts than in ethanol extract. Contents of total phenol and total flavonoids were in the range of $9.3{\sim}$13.3 % and $159.8{\sim}584.1mg%$ as dry matter bases, respectively, and their content of red onion extract by three solvent were higher than those of other onion extract. Nitrite-scavenging activities (NSA) of onion extracts were increased by lowering pH and elevating onion concentrations, and their values of ethanol and hot water were about 55% in addition of 10 mg/mL of red onion extract showing that NSA of red onion was twice higher than that of the other onions. In conclusion, the result indicated that red onion extract was very effective to inhibit nitrosamine formation at low pH condition as natural nitrite scavenging agent.

• Food Science and Preservation
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• v.21 no.1
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• pp.46-54
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• 2014

Yellow and black soybean Cheonggukjangs (YBSC) prepared with an addition of onion (Allium cepa L.) in different contents (0, 5, 10, 20, and 30%, w/w) were manufactured, and the sensory evaluation was carried out. The optimum addition ratio of onion was determined to be 20%. Total phenolic and flavonoid contents of YBSC prepared with an addition of onion were higher than those of the YBSC prepared without an onion. In addition, YBSC prepared with an addition of onion showed higher 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activities than those prepared without an onion. Furthermore, rat blood plasma 1 hour after oral administration of YBSC prepared with an onion was more effective in suppressing the accumulation of cholesteryl ester hydroperoxide than those prepared without onion and control. These results indicated that the consumption of the YBSC prepared with onion may contribute to the antioxidant defense in vivo.

• Food Science and Preservation
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• v.21 no.5
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• pp.601-608
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• 2014

To determine the optimal shelf life for maintaining the high quality of kohlrabi, the changes in the physiological and secondary metabolites of kohlrabi stems during storage were investigated. The results showed that the kohlrabi maintained its marketable quality for two weeks at room temperature and for two months in cold storage ($4^{\circ}C$). Interestingly, the total phenol and flavonoid contents sharply declined along with the quality deterioration after two-week storage at room temperature. Moreover, insignificant changes in these compounds were observed for two months during the cold storage. The secondary metabolites of the kohlrabi were also influenced by its storage condition. The total phenol and total flavonoid contents of the kohlrabi significantly increased with the storage periods at low temperature, and significantly decreased with the storage periods at room temperature. In terms of the packaging, no significant difference in the total phenol content of the kohlrabi was found between the packaged and non-packaged types of storage. However, the flavonoid content of the packaged kohlrabi was higher than that of the non-packaged kohlrabi at the end of their storage. The content of glucosinolates, an anti-cancer ingredient was maintained during the storage, so the vegetables remained good sources of these compounds when stored in cold storage even for a long period. This study showed a close correlation between the secondary metabolites and the change in the quality of kohlrabi during storage. The results also suggested that secondary metabolites such as phenolics can be considered quality indicators of the shelf life of kohlrabi.

• Korean Journal of Medicinal Crop Science
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• v.14 no.1
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• pp.8-13
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• 2006

This study was carried out to investigate drying methods for keeping freshness and active components of aerial part of Saururus chinensis. Chopped samples were prepared using hot air drying, hot air drying + roasting, presteamed + hot air drying, freeze drying, and sun drying. Drying time was shorter $88{\sim}93%$ in hot air drying and freeze drying than in sun drying. Percentage of dry matter was higher in the order of freeze drying > sun drying > hot air drying, and moisture content in the order of sun drying > hot air drying > freeze drying. The contents of total phenolics and quercetin related substances were greater in the order of freeze drying > hot air drying > sun drying, while were decreased due to treatments before or after hot air drying. Electron donating ability (EDA) was highest in freeze drying, and showed a little difference between hot air drying and sun drying, but was increased because of treatments before or after hot air drying. In color values, the a value was lower in the order of freeze drying < hot air drying < sun drying. The contents of active components of plant parts of hot air dried were higher in the order of flower >leaf > chopped sample > stem. EDA showed similar tendency with those. The a value was lower in the order of leaf < chopped sample < flower < stem. As a result, freeze drying of chopped samples or hot air drying of leaf and flower were effective to maintain qualities of aerial part of Saururus chinensis.

• Journal of agriculture & life science
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• v.43 no.1
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• pp.43-50
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• 2009

To get basic data for the utilization of white and red lotus as a raw material in functional food, chemical components of its leaf and root were investigated. Leaf had the highest level of nitrogen free extract and root had the highest level of moisture. The mineral analysis showed K(380.44~1,516.34 mg/100g), Ca(36.67~1,323.92 mg/100g), P(84.02~473.13 mg/100g) and Na(57.73~304.07 mg/100g). The rich free sugars in white and red lotus were glucose(161.12~765.15 mg/100g) and frutose (100.57~901.12 mg/100g). Total amino acid contents in leaf and root of white lotus and leaf and root of red lotus were 6,385.57, 1,162.93, 6,003.01 and 1,242.20 mg/100g, respectively. Although the free amino acid compositions of white and red lotus were different, their major free amino acids were glutamic acid, phenylalanine arginine and tyrosine. The ascorbic acid were 248.65 and 20.99 mg/100g in leaf and root of white lotus, 156.92 and 9.32 mg/100g in leaf and root of red lotus. The leaf of white lotus exhibited the highest total phenolic contents at 24.33 mg/g.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.2
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• pp.527-534
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• 2019

Japanese sumac (Rhus javanica) is one of the common herbaceous plants growing over the country. This study was conducted to investigate the extraction characteristics and physiological activities inluding nitrite scavenging ability of the water extracts from leaf, fruit and bark of Japanease sumac. Extraction yield was 6.62~13.84%, free amino acids were detected as 24 kinds with 37.9 mg/100g in leaf extract, 23 kinds with 27.0 mg/100g in fruit extract and 27 kinds with 39.0 mg/100g in bark extract, respectively, and seven kinds essential amino acids were detected. Total contents of flavonoids equivalent to naringin were 587.2 mg/100g in bark extract, 557.3 mg/100g in fruit extract and 379.9 mg/100g in leaf extract, respectively. Total contents of phenolics equivalent to gallic acid were 111.2 mg/100g in leaf extract, 108.4 mg/100g in fruit extract and 80.4 mg/100g in bark extract, respectively. The nitrite scavenging ability of extracts was order of 61.93% in bark extract>57.38% in fruit extract>55.49% in leaf extract, and was 78.1~100% of those of BHT (butylated hydroxytoluene) equivalents at pH 1.2. The electron donating ability was order of 47.38% in fruit extract>43.06% in leaf extract>38.55% in bark extract, and was compared to 65.6%, 58.8% and 53.6% of those of BHT equivalents, respectively. The reduction power was evaluated to 37% higher in leaf extract, 43% higher in fruit extract and 46% higher in bark extract than those of BHT equivalents. The metal chelating ability of extracts was considerably low and was order of 27.3% in bark extract>20.6% in leaf extract>11.2% in fruit extract.

• Journal of Applied Biological Chemistry
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• v.65 no.3
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• pp.129-142
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• 2022

Ginseng sprouts, which can be eaten from leaves to roots, has the advantage of not having to use pesticides without being affected by the season by using smart farms. The optimal cultivation timing of sprout ginseng was checked and the nutritional content and antioxidant activity were compared and analyzed. The values of total fatty acids and total minerals were no significant changes during the growth periods. The contents of total amino acids were slightly decreased to 45 days and after increased to 65 days. When the growth period was 65 days, arginine had the highest content of 3309.11 mg/100 g. The total phenolic contents were high at 3.73 GAE mg/g on the 45 days, and the total flavonoid contents were also the highest at 9.04 RE mg/g on the 45 days. The contents of total ginsenoside was not noticeable for the growth periods (29.83 on 25 days→32.77 on 45 days→26.02 mg/g on 65 days). The ginsenoside Rg2 (0.62 mg/g), Re (8.69 mg/g), Rb1 (4.75 mg/g) and Rd (3.47 mg/g) had highest contents on 45 days during growth. The values of phenolic acids and flavonols were gradually increased to 45 days (338.6 and 1277.14 ㎍/g) and then decreased to 65 days. The major compounds of phenolic acids and flavonols were confirmed to benzoic acid (99.03-142.33 ㎍/g) and epigallocatechin (416.03-554.64 ㎍/g), respectively. The values of 2,2-diphenyl-1-picrylhydrazyl (44.27%), 2,4,6-azino-bis (3-ethylbenzothiazoline-6-sulphnoic acid) diammonium salt (75.16%), and hydroxyl (63.29%) radical scavenging activities and ferric reducing/antioxidant power (1.573) showed the highest activity on the 45 days as well as results of total phenolic and total flavonoid contents.

• Culinary science and hospitality research
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• v.22 no.8
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• pp.27-38
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• 2016

This study examined the nutrient components and physicochemical properties of Acer termentosum Maxim. leaf as a natural health food source. To accomplish this purpose, the general and antioxidative contents of Acer termentosum Maxim leaf were measured. Total contents of carbohydrates, crude protein, crude lipid, and ash were 53.6%, 24.3%, 3.5%, and 3.5%, respectively. Caloric content of Acer termentosum Maxim was 246.5 kcal, while total dietary fiber was 46.7%. Regarding mineral contents, K was the most abundant mineral, followed by Ca, Mg, and P. Therefore, Acer termentosum Maxim is an alkali material. Total phenol contents of the 70% ethanolic extracts of Acer termentosum Maxim was $116.35{\pm}1.4mg\;GAE/g$. Total flavonoid contents of the 70% ethanolic extracts were $20.3{\pm}1.23mg\;RE/g$. The antioxidative activities of Acer termentosum Maxim. were significantly increased in a dose dependent manner on DPPH(1,1-Diphenyl-2-picrylhydrazyl) radical scavenging, ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) radical scavenging, FRAP (ferric reducing antioxidant power) activity, reducing power. It is expected that follow up study of Acer termentosum Maxim through developing processed food and evaluation of their functional properties would provide useful information as a source of functional foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.250-257
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• 2014

To develop vinegar with immature Citrus unshiu (IC), bacterial strains with high acetic acid-producing capabilities were isolated and identified, after which their quality characteristics, total phenolic and total flavonoid contents, and antioxidant activities were measured. Five bacterial strains were isolated from naturally fermented C. unshiu, and three were identified as Acetobacter fabarum (A. sp. RIC I) and A. pomorum (A. sp. RIC II, V). A. sp. RIC V showed the highest acetic acid-producing capability and was thus chosen as the candidate strain for further acetic fermentation using IC juice. Vinegars made with 30, 35, and 40% IC juices showed acidities of 5.38, 5.38, and 5.32% and fermentation efficiencies of 73, 72, and 70%, respectively. The fermentation periods required to reach greater than 5% acidity were 11, 9, and 9 days for vinegars containing 30, 35, and 40% IC juices, respectively. Fructose and glucose contents of the vinegars increased along with total organic acid contents including acetic acid, with increasing IC juice contents. Total phenolics were 1,546.6 and $230.9{\mu}g$ GAE/mL, whereas total flavonoids were 1,004.7 and $175.1{\mu}g$ QE/mL in vinegars made with IC and mature C. unshiu (MC) juices, respectively. DPPH free radical scavenging activities were 29% and 5%, ABTS radical scavenging activities were 62.0% and 17.9%, SOA scavenging activities were 60.9% and 41.7%, and XO scavenging activities were 32.5% and 5% in vinegars made with IC and MC juices, respectively. Therefore, vinegars made with 35% and 40% IC juices using A. sp. RIC V as the acetic acid fermentation strain showed potent antioxidant activities with greater total phenolic and flavonoid contents, promoting their use as functional vinegars.

• Food Science and Preservation
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• v.24 no.8
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• pp.1138-1148
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• 2017

In this study, contetnts of phenolic acid and isoflavone, and biological activities of soy sauce were compared the soy sauce added bitter melon powder (BMPs). After the fermentation, pHs were decreased from 5.83 (0% BMP), 5.47 (5% BMP), and 5.32 (10% BMP) to 5.28, 5.36, and 5.16 at 90 days, whereas the acidities of soy sauce were increased from 0.06%, 0.07%, and 0.09% to 0.30%, 0.28%, and 0.36% at 90 days, respectively. In addition, the salinities of soy sauce were decreased, while viable cell numbers including Bacillus and yeast were increased. The contents of total phenolic, isoflavone-aglycone, and phenolic acid and antioxidant and ${\alpha}$-glucosidase inhibition activities were significantly increased for 90 days, while the isoflavone-glycoside contents were decreased. In Particular, soy sauce with 10% BMP at 90 days showed the highest contents of glutamic acid (GA, 9,876.09 mg/100 mL) and ${\gamma}$-aminobutyric acid (GABA, 325.02 mg/100 mL) contents than among other samples. Additionally, the radical scavenging activities (DPPH, ABTS, ${\cdot}OH$, and FRAP) and ${\alpha}$-glucosidase inhibition activities of soy sauce with 10% BMP at 90 days were shown to be high 96.07%, 97.27%, 59.47%, 1.98%, and 79.96%, respectively.