• Preventive Nutrition and Food Science
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• v.17 no.4
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• pp.306-309
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• 2012

This study was performed to investigate the potential use of Saussurea lappa C.B. Clarke as a source of antioxidant agents. Various solvent fractionates from S. lappa C.B. Clarke roots were investigated for their anti-oxidative effectiveness. The contents of total phenolics and flavonoids were determined by the Folin-Ciocalteu's colorimetric and the aluminum nitrate method, respectively. Total phenolic and flavonoid contents of n-butanol soluble fractionates from S. lappa C.B. Clarke, 44.43 ${\mu}g$ gallic acid equilibrium (GAE)/g extract and 92.15 ${\mu}g$ quercetin equilibrium (QE)/g extract, respectively, were higher than those of other solvent fractionates. The n-butanol soluble fractionates of S. lappa C.B. Clarke (1,000 ppm) showed the strongest inhibitory potential on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and reducing power at 92.98% and 0.38, respectively. Thus, our data shows that the S. lappa C.B. Clarke plant may help prevent antioxidative stress.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.600-606
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• 2010

The objective of this study was to develop functional rice coated with yacon roots extracts and to evaluate the antioxidant properties and physiological activity of rice coated with yacon extract. The washed rice was coated by spraying yacon extract at 10, 20, 30, and $40^{\circ}Brix$ and dried at room temperature. The moisture contents, color changes, antioxidant properties as total polyphenolics and DPPH radical scavenging activity and instrumental texture property and sensory evaluation change in the yacon root extracts coated rice and uncoated cooked rice were observed during 3 days of storage. Increasing the coating concentration was associated with lower color values(L value) and moisture contents. Total phenolics and DPPH radical scavenging properties generally increased in the cooked rice coated with yacon root extract more than the control (non-coated rice). However, D-20($20^{\circ}Brix$ of the yacon root concentration) resulted in better textural properties and sensory overall acceptability in cooked rice on 0 and 3 storage days. It was concluded that the optimum coating ration of rice and added functional yacon rice were $20^{\circ}Brix$ and 7% respectively, in proportion to the total weight of raw rice.

• Horticultural Science & Technology
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• v.29 no.6
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• pp.583-591
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• 2011

'Formosa' plums were picked at three maturity stages according to skin redness, treated with $1{\mu}L{\cdot}L^{-1}$ 1-MCP at $10^{\circ}C$ for 24 h and then stored for 21 days at $10^{\circ}C$. Ethylene production, respiration rate, firmness, color, TSS, TA, and ethanol concentration were determined. Total phenolic content, total flavonoid content, and antioxidant capacity were determined periodically by separating the flesh from the peel. Ethylene production and respiration rate were strongly inhibited in all stages of the 1-MCP-treated fruit, while ethylene production dramatically increased in all stages of non-treated fruit until 11 days after harvest, after which it decreased until the end of the experiment. The respiration rate of the stored fruit increased for 11 days in stages 1 and 2 and for 7 days in stage 3 and decreased after. 1-MCP-treated fruit in all stages showed delay in fruit quality changes such as firmness, TA, skin color, and ethanol concentration, but non-treated fruit did not. Total phenolic contents, total flavonoid contents and antioxidant capacity of 'Formosa' plums were not affected by 1-MCP treatment or maturity stage. However, those values were higher in the peel than in the flesh.

• Journal of Haehwa Medicine
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• v.22 no.2
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• pp.93-101
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• 2014

Objective : This study was designed to investigate the anti-oxidative potentials to wide the usage of Morus alba L. derived from medicinal herbs on cosmoceutical fields. Methods : Anti-oxidative potentials were investigated by using several kinds of assays including electron donating ability, and the total contents of phenolic compounds were also measured. In some cases TLC (Thin Layer Chromatography) method were used to identify the patterns of phenolics in herbal extracts. Results : Aurones which are sub-types of flavonoids were observed in methanol extract of Mori Cortex Radidus, and total phenolic contents in Mori Cortex Radidus were more than in methanol extracts of Mori Folium and Mori Ramulus. Various kinds of phenolic compounds were observed in chloroform fraction of Mori Cortex Radidus. Conclusion : According to these results, the chloroform fraction of Mori Cortex Radidus could be the most possible resource that has potentials on anti-oxidant agents on cosmoceutical fields.

• Korean Journal of Medicinal Crop Science
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• v.21 no.3
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• pp.191-196
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• 2013

The effect on the antioxidant activity and Nitric Oxide activity production inhibitory activity of Taraxacum has not been known. Therefore, phenolics and flavonoid contents were investigated from the ethanol extracts of five different Taraxacum species. The results showed that, among the five Taraxacum, T. hallaisanensis contains the highest total phenolic and flavonoid contents. When the antioxidant activity was measured by DPPH, $ABTS^+$ and reducing power activity, the free radical scavenging activity of T. hallaisanensis was also the highest among five Taraxacum species. However, measurement by CCK-8 assay in Raw264.7 cells indicated that the extracts of Taraxacum species have no effect on cell viability. Moreover, we also investigated the effect of Taraxacum species on NO scavenging activity in lipopolysaccharide (LPS)-stimulated Raw264.7 cells. The results clearly showed that Taraxacum species inhibited NO production, and the inhibitory effect of T. hallaisanensis was the strongest. The above results suggested that Taraxacum species affected the antioxidant and NO scavenging activity, and among the five species, antioxidant and NO scavenging activity assay of T. hallaisanensis was significantly higher than those of other four Taraxacum species. Therefore, T. hallaisanensis could be used as a potential drug with anti-oxidant and anti-inflammatory effect.

• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.388-394
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• 2018

This study was conducted to investigate the antioxidant activity of Kochujang following the addition of Omija (Schizandra chinensis Baillon) by-product extract powder. This study specifically investigated the total levels of phenolics and flavonoids, the activities of DPPH and ABTS radical scavenging, and FRAP (ferric reducing antioxidant power). Our results showed that the total phenolic and flavonoid contents of unmodified Kochujang were 4.06 mg TAE/g and 2.87 mg TAE/g, respectively, and that the total phenolic and flavonoid contents of Kochujang with added Omija by-product extract powder were 3.89~5.19 mg TAE/g and 3.11~5.35 mg TAE/g, respectively. As more Omija by-product extract powder was added, the more the total levels of phenolic compounds and flavonoids increased. This study found that DPPH radical scavenging activity in unmodified Kochujang was 25.8% and that in Kochujang with added Omija by-product extract powder was 27.1~39.7% each. These results indicate that Omija by-product extract powder has possibility not only in Kochujang products but also as a functional food with antioxidant activity characteristics. These results also indicate that adding Omija by-product extract powder to Kochujang had significant effects on overall acceptability. Thus, the addition of 5 or 10% of Omija by-product extract powder is desirable for making Kochujang.

• Food Science and Preservation
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• v.6 no.3
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• pp.328-332
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• 1999

This study was investigated pattern changes of tannin isolated from astringent persimmon fruits. The contents of total phenolics and soluble tannins decreased as the maturing and softening of persimmon fruits proceeded. Green and mature persimmon tannins reacted with acetaldehyde. The more contents of tannin increased, the more reactions became. And the reaction of green Persimmon tannin was more active than mature persimmon tannins. But tannin from soft persimmon fruits did not react with acetaldehyde. Tannins were more polymerized during maturing and softening of fruits. So there was a little difference in chromatography of persimmon tannins. Also green and mature persimmon tannins obtained 4 bands respectively after thin layer chromatography analysis. But there was only 2 bands in soft persimmon tannin. As softening of persimmon fruits proceeded, most of tannins reacted with acetaldehyde, so coagulated. Also the component of soluble tannins was changed during softening of persimmon fruits.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.375-383
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• 2009

This study was conducted to measure the total polyphenol contents and DPPH radical scavenging activities of different potato plants parts, varieties, and grades, and by distribution and different cooking conditions. The results were as follows. For the plant parts, total phenolic content and DPPH radical scavenging activity were highest in the flowers followed by leaves and stems, respectively. Among 5 potato varieties, 'Jasim' had the highest DPPH radical scavenging activity and the activity of its pulp was lower than that of its cortex(peel). Regardless of potato grade, the cortexes(peel) of samples had two-fold higher DPPH radical scavenging activity than pulp, and the Grade SS potato had the highest phenolic content. It was also found that the bud ends and stem ends had comparably larger amounts of phenolic compounds in horizontally cut potatoes. Finally, the descending order for DPPH radical scavenging activity, according to different cooking conditions, was as follows: gas oven range-baking, frying, microwave-heating, sauteing, boiling in 1% saline solution, steaming, and boiling in 3% saline solution.

• Journal of Ginseng Research
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• v.37 no.2
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• pp.219-226
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• 2013

This study was conducted to investigate the effect of extrusion conditions (moisture content 20% and 30%, screw speed 200 and 250 rpm, barrel temperature $115^{\circ}C$ and $130^{\circ}C$) on the acidic polysaccharide, ginsenoside contents and antioxidant properties of extruded Korean red ginseng (KRG). Extruded KRGs showed relatively higher amounts of acidic polysaccharide (6.80% to 9.34%) than non-extruded KRG (4.34%). Increased barrel temperature and screw speed significantly increased the content of acidic polysaccharide. The major ginsenosides (Rb1, Rb2, Rc, Rd, Re, Rf, Rg2s, Rg3s, Rh1, and Rg3r) of KRG increased through extrusion, while the ginsenoside (Rg1) decreased. The EX8 (moisture 30%, screw speed 250 rpm, and temperature $130^{\circ}C$) had more total phenolics and had a better scavenging effect on 2,2-diphenyl-1-picrylhydrazyl radicals than those of extruded KRG samples. The extrusion cooking showed a significant increase (6.8% to 20.9%) in reducing power. Increased barrel temperature significantly increased the values of reducing power, the highest value was 1.152 obtained from EX4 (feed moisture 20%, screw speed 250 rpm, and temperature $130^{\circ}C$). These results suggest that extrusion conditions can be optimized to retain the health promoting compounds in KRG products.

• Food Science and Preservation
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• v.10 no.2
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• pp.206-212
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• 2003

Comparative effects of electron beam and gamma-ray irradiation (25 ∼15 kGy) were investigated on saponin stability and some physiological and chemical properties of white and red ginseng powders. Saponin components were found stable upon irradiation of both energies when determined by TLC and HPLC, after 4 months of storage at room temperature as well as immediately after treatment The contents of total phenolics and acidic polysaccharides of the samples were higher in red ginseng than in white. Polysaccharide contents increased with irradiation doses. Amylase activity of white ginseng was stimulated by irradiation but decreased with the lapse of storage time. There were no apparent differences in electrophoresis patterns of extracted proteins depending on irradiation doses and energy sources.