• Korean Journal of Plant Resources
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• v.26 no.5
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• pp.539-547
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• 2013

This study investigates the change of chemical components, antioxidant and antimutagenic activity in Glycyrrhiza uralensis Fischer stems and leaves (GU) by the various processing methods, as follows: fresh (GU-1), dried under the shade (GU-2), blanched (GU-3), roasted 3 times (GU-4), roasted 4 times (GU-5). The components have been identified and quantified through the use of gas chromatograph-mass spectrometry (GC-MS). At results, cis-1,3-dimethyl-2-methylenecyclohexaneat at 19.7 min and n-hexadecanoic acid at 21.5 min were detected in five kinds of extract. 3-O-Methyl-D-fructose at 17.8 min was observed in four extracts except in GU-1 and aminopyrazine at 19.8min was observed in four extracts except in GU-4. The total phenolics contents was high in GU-4(3.38 g/100 g). ABTS radical scavenging was high in GU-5($EC_{50}$, 0.57 ug) and DPPH radical scavenging was high in GU-4($EC_{50}$, 2.66 ug). The extracts of GU-3, GU-4, and GU-2 were most potent in anti-mutagenicity activity against 1-NP, Trip-P-1, and Trip-P-2, respectively. GU-3 and GU-4 also showed most potent effect of anti-mutagenicity on 2-AA and AFB1, respectively.

• Food Science and Preservation
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• v.24 no.5
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• pp.673-679
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• 2017

In this study, the antimicrobial, antioxidant activities and ${\alpha}$-glucosidase inhibitory activities of Amphidinium carterae ethanol extract (AE) was evaluated for using as a functional food ingredient. Chlorella ethanol extract (CE) was used to the comparison as a control. Anticancer activities of the AE and CE were analyzed by HepG2 and HT-29 human cancer cell. The AE showed antimicrobial activities for all tested bacterial strains. Whereas, CE showed antimicrobial activities for several tested bacterial strains only. The CE showed higher total phenolics contents, DPPH and ABTS radical-scavenging activities (47.36 mg/g, 22.42% and 28.58%, respectively) than those of AE (8.88 mg/g, 20.16% and 17.69%, respectively). AE showed anti-diabetic effect on ${\alpha}$-glucosidase inhibitory activity with dose-dependantly manner. The cell viability of AE ($125{\mu}g/mL$) on HepG2 and HT-29 human cancer cells were 38.12% and 11.27%, respectively. It was demonstrated that ethanol was efficient solvent for extracting functional components from A. carterae. These results indicated that AE can be described as a good candidate for using as a functional food ingredient.

• Journal of Life Science
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• v.18 no.3
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• pp.403-408
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• 2008

In this study, we compared with 80% ethanol extracts from peel of Poncirus trifoliata (PTP) and peel of Citrus junos (CJP) against antioxidant and immune activities. Total phenolics and flavonoids contents in PTP extracts were $60.75{\pm}1.15$ and $33.75{\pm}0.15$ mg/l00 g, respectively, and those were lower than CJP extracts. Antioxidant activities of PTP were increased with the more concentration, and were similar to CJP. Antioxidant activities of PTP were increased with increasing of concentration, and were similar to those of CJP. The NO production in macrophage cell lines were increased in a dose-dependent manner, until 5 mg/ml of CJP and 1 mg/ml of PTP compared with control cells, but decreased at higher concentrations. The proliferation of mouse spleen cells were increased in a dose-dependent manner, until 1 mg/ml of CJP and PTP compared with control cells but decreased at higher concentrations. The NO production in macrophage cell lines treated with PTP and CJP were increased in a dose-dependent manner, compared with untreated control cells until the concentrations of $1{\sim}5$ mg/ml (CJP) and 1 mg/ml (PTP) but decreased at higher concentrations than that. The proliferation of mouse spleen cells treated with PTP and CJP were increased in a dose-dependent manner, compared with untreated control cells until the concentration of 1 mg/ml but decreased at higher concentrations than that.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.1
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• pp.66-71
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• 2008

This study was conducted to predict optimum leaching conditions for functional components of black tea. Two variables were used to determine the optimum leaching temperature and leaching time with a five-level central composite design and response surface methodology. Soluble solid, reducing sugar, total phenolics, and total flavonoid contents increased as leaching temperature and time increased. The ranges of maximum leaching conditions for these components were $78.28{\sim}87.08^{\circ}C$ and $3.97{\sim}4.27min$. Vitamin C level was maximal at $61.29^{\circ}C$ and 2.68 min. Electron donating ability showed the highest values at $68.30^{\circ}C$ and 0.54 min. Based upon the superimposed results, it was predicted that the optimal ranges of leaching conditions for some functional components from black tea were $63{\sim}79^{\circ}C$ for $1.5{\sim}2.1$ min.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.4
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• pp.481-489
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• 2017

Kiwifruit wine was prepared with the domestic new cultivars 'Jecy Sweet' and 'Jecy Gold', and quality characteristics were investigated during fermentation with Saccharomyces bayanus Lalvin and Saccharomyces cerevisiae Fermivin and aging for 120 days at $15^{\circ}C$. Total acidities were 0.94% and 1.22% for 'Jecy Sweet' and 'Jecy Gold' at the beginning, respectively, and increased gradually during fermentation; highest acidities were 1.49% and 1.26%, respectively, on the 6th day of fermentation regardless of yeast strain. Alcohol content increased greatly from the 4th day of fermentation and was highest (10.2%) in 'Jecy Sweet' fermented by S. bayanus Lalvin, followed by 9.2% in 'Jecy Sweet' fermented by S. cerevisiae Fermivin and 9.4% in 'Jecy Gold' fermented by Lalvin and Fermivin on the 12th day of fermentation. Soluble solid content was $24.8^{\circ}Brix$ at the beginning and decreased gradually during fermentation. The lowest soluble solid content was $9.7^{\circ}Brix$ on the 6th day of fermentation regardless of kiwifruit cultivar and yeast strain. Total phenols in 'Jecy Sweet' (1,127 mg/L) were 1.32-fold higher than those in 'Jecy Gold' (848 mg/L) and decreased greatly until the 6th day of fermentation, after which they increased slightly until the 12th day of fermentation. During aging, total phenols increased until the 30th day and were maintained for 120 days. Quality characteristics of kiwifruit wines were similar between the two yeast strains but were different between kiwifruit cultivars. Contents of ethanol and total phenolics were higher in 'Jecy Sweet' wine than in 'Jecy Sweet' wine.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.270-277
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• 2015

This study was performed to investigate the antidiabetic and antioxidant activities of Crataegus pinnatifida which was extracted with water and different concentrations of EtOH (0~100%). The extraction yield of 70% EtOH (33.16%) was higher than that of 50% EtOH (27.79%), water (21.71%), 30% EtOH (21.88%) and 100% EtOH (19.03%). Total polyphenol contents of 50% EtOH extract from C. pinnatifida were the highest. DPPH and ABTS radical scavenging activities were $80.79{\pm}0.83%$ and $34.92{\pm}0.97%$ in 50% EtOH extract, respectively, which were higher than those of other extracts. The inhibitory activities of 50% ethanol extract from C. pinnatifida against advanced glycation end products (AGEs) formation and ${\alpha}$-glucosidase were determined to be $27.09{\pm}2.27%$ and $58.87{\pm}0.70%$, respectively. The inhibitory activity of water extract from C. pinnatifida against aldose reductase was higher ($30.68{\pm}1.41%$) than those of other extracts. Overall, 50% EtOH extract from C. pinnatifida showed the highest antidiabetic and antioxidant effects. These results suggest that 50% ethanol extracts from C. pinnatifida have potential as a useful ingredient with antidiabetic and antioxidant effects.

• Food Science and Preservation
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• v.14 no.4
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• pp.385-393
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• 2007

Much research is conducted on the biological activities of medicinal herbs, traditional plants, and agricultural products, cultivated in Korea. This study focused on optimization of hot-water extraction methods for such products, by analyzing and monitoring extraction characteristics using a response surface methodology. We found that the total phenolics contents, electron-donating abilities, and nitrite-scavenging abilities of extracts were significantly affected both by the solvent used for extraction, and by the nature of the particular herb or plant under study. The extraction efficiencies of valuable ingredients such as alliin, allicin, and total thiosulfinate, were greatly affected by extraction temperature, but not by extraction time or the solvent used. We elicited a regression formula for each variable. We first entered the optimal values of all extraction conditions giving active ingredients into the model. Next, we entered the optimal values of all extraction conditions favoring the retention of valuable antioxidant characteristics. Finally, we entered processing factors into the model. Overall, the optimal extraction was at $80^{\circ}C$ for 3.5 hr with 8.5 ml of solvent/g of sample. The predicted values of each variable were similar to the actual values.

• Food Science and Preservation
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• v.21 no.4
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• pp.500-505
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• 2014

This study investigated the effects of the steeping condition and salinity stress on the quality properties of germinated black soybean. The absorbed water content increased drastically in six hours with the increase in the steeping time and the temperature. The pH decreased as the steeping temperature increased. A gradual increase in the dissolution of the anthocyanin was observed with the steeping time. The adequate steeping conditions were found to have been six hours at $25^{\circ}C$, which showed the needed absorbed water content within a short time. The germination percentage of the black soybeans decreased with the increase in the NaCl concentration. The pinitol and total phenolics contents showed the highest values under the concentrations of 0.7% and 0.3-0.5% NaCl, respectively. The flavonoid content was highest at the 0.1% NaCl concentration. Consequently, the salinity stress during the germination of the black soybeans enhanced the pinitol content and lowered the blood sugar, which gives it an advantage as a functional food material.

• Korean Journal of Food Science and Technology
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• v.44 no.6
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• pp.699-703
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• 2012

The quality of commercial cider vinegars was compared according to their acidity levels (low, general, double strength and triple strength). The pH, reducing sugar content and brown color intensity decreased, while the total acidity increased with the increasing acidity levels, which may be resulted from difference in formulation and manufacturing procedures. The free sugars were mainly composed of fructose and glucose, which were the highest in low acidity vinegar, followed by double strength, general, and triple strength acidity vinegars. Acetic acids and malic acids were identified as the major organic acids. The citric acid concentration was the highest in triple strength vinegars. The contents of total phenolics and flavonoids were the highest in low acidity vinegars, which indicated their dependence on the apple juice content. DPPH and ABTS radical scavenging abilities were the highest in low acidity vinegars, that showed high amounts of antioxidants.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.87-92
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• 2009

The antioxidant properties and protective effects of Inula britannica on ${H_2}{O_2}$-induced SH-SY5Y neuroblastoma cell damage were investigated. A series of solvent fractions, including hexane(Fr.H), petroleum ether, chloroform, ethyl acetate(Fr.EA), and water fraction(Fr.W), were prepared from the 70% methanol extracts of Inula britannica. Fr.W had the highest total contents of phenolics and flavonoids, followed by Fr.EA. The antioxidant properties of the fractions were also evaluated by analyzing their scavenging activities on 1,1-diphenyl-2-picrylhydrazyl(DPPH) radicals, 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals, and nitric oxide. Fr.W showed the strongest activities in all assays. The concentrations of Fr.W that resulted in 50% reductions of the DPPH and ABTS radicals were 20.7 ${\mu}g$/mL and 39.4 ${\mu}g$/mL, respectively. Fr.W showed the weakest cytotoxic activities on the SH-SY5Y cells, whereas it effectively protected ${H_2}{O_2}$-induced cell death, increasing cell survival by 35.0-77.0% at a concentration range of 62.5-250 ${\mu}g$/mL. In this range, Fr.W also significantly decreased intracellular ROS levels by 34-39%. Overall, the antioxidant properties of Inula britannica can contribute to rescuring neuronal cells from oxidative stress-induced cell injury.