• Journal of the Korean Society of Clothing and Textiles
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• v.36 no.4
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• pp.412-421
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• 2012

The yerba mate that grows in the subtropical forests of South America is an evergreen tree within the Aquifoliaceae family. The yerba mate (Ilex paraguariensis) tea is habitually used as a drink in Argentina, Paraguay, Uruguay, and Southern Brazil. A wild mate tree needs about 25 years to fully grow to 15 a height of meters; however, they only grow to a height of 3-5 meters when cultivated. The leaves are 7-11 cm long and 3-5cm wide with a serrated margin. Yerba mate tea-based beverages are made from the leaves and stems of the mate tree. It is known that they contain a rich content of antioxidants and polyphenol, vitamins, amino acids, minerals and colorants. Dyeing properties of a mate plant in the silk, wool, linen and cotton fabrics were investigated. Constituents of colorant of mate tea are chlorophyll and carotinoid; in addition, it has more minerals such as (Fe, Ca, Mn, Mg, Na, K, Zn, and Cu) than green tea. Mate tea colorants showed good affinity to silk and wool fabrics. It was found that the optimum condition for dyeing was 30 minutes for dyeing time, 7 for pH of dyebath, and at a dyeing temperature of $80^{\circ}C$. The maximum absorbance wavelength (${\lambda}_{max}$) of silk and wool fabrics dyed with mate tea were at 420-440nm; however, that of linen and cotton fabrics were at 400nm. K/S values of fabrics dyed under optimum conditions were 1.979 for silk fabrics, 1.541 for wool fabrics, 0.551 for linens and 0.465 for cotton fabrics. Munsell hue values of dyed fabrics measured 3.1Y-6.4GY for silk, 1.4Y-8.3Y for wool, 5.5Y-3.7GY for linen, and 5.3Y-1.3GY for cotton. All dyed fabrics showed hues in-between greenish yellow and greenyellow. Colorfastness to rubbing, perspiration and dry-cleaning of dyed fabrics with mate tea were very good; however, the grades of colorfastness to washing of dyed linen and cotton fabrics were poor, and colorfastness to light were poor.

• Journal of Nutrition and Health
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• v.53 no.3
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• pp.244-254
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• 2020

Purpose: Ixeris strigosa (IS) is a perennial plant that commonly grows in meadows. The leaves and roots of IS have been used in medicine as a sedative. This study evaluated the antioxidant and carbohydrate-digestive-enzyme inhibitory effects of IS to determine its potential as an essential antioxidant and glycemic inhibitor for type 2 diabetics. Methods: The antioxidative and α-amylase and α-glucosidase inhibitory activities were examined using the water extracts (ISW), ethanol extracts (ISE), and solvent fractions from IS. The antioxidative activities were measured using in vitro methods by measuring the 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging activity. Results: Investigations of the total polyphenol, flavonoid content, in vitro antioxidant activity, and α-amylase and α-glucosidase inhibitory activities of the IS extract showed that the ISE had higher total phenolic and flavonoid contents than the ISW, as well as high antioxidant activity. The ethanolic extracts of IS (70%) had an α-amylase inhibitory activity of 78.55%. The ethyl acetate fraction (90.56%) showed higher α-glucosidase inhibitory activity than the positive control, acarbose (83.01%). Conclusion: Among the ISE fractions, the ethyl acetate and butanol fractions showed the best digestive enzyme inhibitory activity. Moreover, the antioxidant activity of the extract and the carbohydrate, α-amylase, and α-glucosidase inhibitory effects showed a stronger correlation with the total phenol and flavonoid contents compared to the ISW. As a result, the antioxidant and digestive enzyme inhibitory activities of high ISE are due to the phenolic compounds, particularly the flavonoid compounds. Therefore, ethyl acetate and butanol fractions of the 70% ethanol extract are excellent anti-diabetic functional materials.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.731-736
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• 2010

The purpose of this study was to evaluate selected functional compounds and biological activities of 11 different pepper cultivars grown in rain-shelter and field. The selected compounds were capsaicinoids, polyphenolic and vitamin C. Antioxidant activities were measured by ABTS radical scavenging activity, reducing power and metal chelating effect. Antiproliferative activity was assessed by the measurement of the inhibition of HCT116, MCF 7 and NCI-H460 cancer cell proliferation. The contents of capsaicin, dihydrocapsaicin, polyphenolics and vitamin C from 11 cultivars grown in field were 0.0~268.3 mg/100 g, 0~55.1 mg/100 g, 635~878 mg/100 g and 4.1~8.2 mg/g, respectively. There were significant differences in the content of selected compounds among the cultivars, although no significant difference in rain-shelter and field was detected. Similar to the results from the selected compounds, there was no difference in antioxidant and antiproliferative activities between rain-shelter and field. This research provides basic information on functional compounds and biological activity of cultivation methods and pepper cultivars.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1783-1791
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• 2013

This study is investigated to evaluate the enhancement of antioxidant compound and activity of rough rice with different germination periods and high pressure treatment. The subject was germinated at $37^{\circ}C$ for 6 days (HP0), and then the germinated rough rice were subjected to 30 MPa for 24 hr (HP24) and 48 hr (HP48), respectively. HP0, HP24 and HP48 samples were prepared and extracted with 80% ethanol. The highest total polyphenol contents (5.15 mg/g) occurred in treating at HP48 after germination for 5 days. The total phenolic acid contents including gallic acid, chlorogenic acid, catechin, ${\rho}$-coumaric acid, ferulic acid, salicylic acid, naringin, myricetin, trans-cinnamic acid, naringenin and kaempferol increased from $37.26{\sim}204.32{\mu}g/g$ at HP0 to $77.29{\sim}283.05{\mu}g/g$ at HP48. In antioxidant activity analyses, HP48 extracts showed higher values in ABTS and DPPH radical scavenging activity, reducing power, and $Fe^{2+}$ iron chelating effect than those of the HP24 and HP0 extracts. These results suggest that the combined treatment of high pressure treatment and germination process efficiently enhanced antioxidant compound and activity of rough rice.

• Korean Journal of Food Science and Technology
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• v.52 no.5
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• pp.441-449
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• 2020

The aim of this study was to compare the biological activities of whole-plant (WAE), bulb (BAE), and leaf (LAE) extracts of Allium macrostemon. The antioxidant activities, total polyphenol contents, and anti-adipogenic activities of WAE and LAE were superior to those of BAE, whereas the biological effects of WAE and LAE were similar. Therefore, the effect of LAE on adipogenesis was further investigated. Treatment of preadipocytes with LAE at 100 g/mL resulted in the inhibition of intracellular lipid accumulation by 49.64%. Consistent with this result, quantitative reverse transcription-PCR showed that LAE treatment decreased the gene expressions of CCAAT/enhancer-binding protein beta (C/EBPβ), peroxisome proliferator-activated receptor gamma (PPARγ), C/EBPα and stearoyl-CoA desaturase 1 (SCD1). Thus, LAE attenuates the adipogenesis of preadipocytes by suppressing the expression of adipogenic and lipogenic genes. These results suggest that LAE can be potentially useful as a functional ingredient to prevent obesity in the food industry.

• Korean Journal of Medicinal Crop Science
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• v.23 no.6
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• pp.468-472
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• 2015

Background : Chinese matrimony vine (Lycium chinense Mill.) is a deciduous shrub belonging to the Solanaceae. The leaves are used as an alternative raw material replacing dried fruits associated with high production costs in many industires. The aim of this experiment was to determine the effect of drying temperature on the leaves used in the manufacture of functional products. Methods and Results : The leaves of Chinese matrimony vine were harvested when the plant height reached 60 - 70 cm in the spring and treated at four different temperatures ($40^{\circ}C$, $50^{\circ}C$, $60^{\circ}C$ and $70^{\circ}C$). The time to reach the desiccation state of 20% was 63 h at $40^{\circ}C$, 37 h at $50^{\circ}C$, 17 h at $60^{\circ}C$ and 11 h at $70^{\circ}C$. The drying rate per hour was 1.28% at $40^{\circ}C$, 2.25% at $50^{\circ}C$, 4.94% at $60^{\circ}C$ and 7.60% at $70^{\circ}C$. No significant difference were observed in ash, crude fat, polyphenol or rutin content of treated samples. Crude protein and betaine content decreased with higher dry temperatures. Nitrogen free extract of the treated samples increased with higher drying temperatures. Conclusions : Taking into consideration drying time, drying rate, color value, energy consumption and functional ingredients is advantageous to dry the leaves of the Chinese matrimony vine at $60^{\circ}C$ using a hot air agricultural dryer.

• Journal of Mushroom
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• v.15 no.4
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• pp.195-201
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• 2017

We measured the antioxidant activities of Oak mushroom (Lentinula edodes) in browned sawdust medium under conditions of varying LED sources and amounts of light. Consequently, exposure to 200Lx blue LED resulted in highly efficient browning; the most efficient browning was shown at 200Lx, regardless of the type of luminous source. We identified that quantities obtained with the blue luminous source increased compared to those in other treatment plots. The DPPH radical scavenging test conducted to examine antioxidant activity revealed that the red luminous source caused high radical scavenging compared to efficient browning. The fruiting body for Nongjin-go, as a treatment plot with the highest scavenging, under a 400Lx red luminous source was $34.3{\pm}1.80%$ and that for 'Sanjo 701' at a 300lx red luminous source was $32.99{\pm}1.58%$. The polyphenol content, reported to be correlated with DPPH radial scavenging, showed no similar correlation in the 'Nongjin-go' variety. By contrast, 'Sanjo 701' showed a similar association.

• Journal of Dairy Science and Biotechnology
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• v.37 no.3
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• pp.196-205
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• 2019

Helianthus tuberosus is a perennial plant in the genus, Asteraceae. Pork potato has various pharmacological functions such as improving constipation, preventing bowel disease, inhibiting colon cancer, reducing serum cholesterol, lowering blood lipids, and enhancing blood sugar. This study investigated the physicochemical properties of fermented milk by adding Helianthus tuberosus powder. During the fermentation process, the pH of the fermented milk with added Helianthus tuberosus was higher after 16 hours of fermentation. At 48 hours of fermentation, the pH decreased to 3.70, 3.65, 3.63, and 3.59 with 0% (the control group), 1%, 3%, and 5% Helianthus tuberosus added, respectively. In the last 48 hours of fermentation, the acidity increased to 2.35%, 2.57%, and 3.17% with 0% (the control group), 1%, 3%, and 5% Helianthus tuberosus added, respectively. The number of lactic acid bacteria increased as the quantity of Helianthus tuberosus added increased. The highest number of lactic acid bacteria was 9.96 log CFU/g after 16 hours of fermentation with a 5% addition of Helianthus tuberosus . After 48 hours of fermentation, the amount of lactic acid bacteria decreased to 7.84 log CFU/g and 7.88 log CFU/g in the control group and the 1% added Helianthus tuberosus group, respectively. The addition of 3% and 5% Helianthus tuberosus increased the lactic acid bacteria count to 9.48 log CFU/ g and 9.81 log CFU/g, respectively. As the fermentation time increased, oxalic acid and tartaric acid decreased but lactic acid increased. Lactose degraded galactose and glucose over time. After 48 hours of fermentation, the viscosity in the control, 1%, 3%, 5% added Helianthus tuberosus groups increased to 1,006 cP, 1,026 cP, 1,040 cP, and 1,106 cP, respectively. The antioxidant effect was higher in the 5% added Helianthus tuberosus group (84.14%) than in the control group (80.39%) at 48 hours of fermentation. The concentration of polyphenol was 1.6 mg/g and antimicrobial activity was strong against E. coli and Staphylococcus aureus.

• Journal of the Korean Applied Science and Technology
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• v.35 no.3
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• pp.633-642
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• 2018

The purpose of this study was to assess the antioxidant, anti-inflammatory and preservative effects of Water Chestnut from 70% ethanol extracts. The toxicity of extracts from Water Chestnut investigated using the RAW 264.7 cell showed higher than 90% of cell survival rate. The total content of polyphenol ethanol extract was $353.1{\pm}5.6mg/g$, while the total content of flavonoid was $26.2{\pm}1.4mg/g$. With a concentration level of $1{\sim}1000 ({\mu}g/m{\ell})$ ethanol extract of Water Chestnut the range of removal of 1, 1-diphenyl-2-picryl-hydrazyl (DPPH) radicals was $17.0{\pm}2.8%{\sim}88.6{\pm}0.6%$ respectively and the range of removal of 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals was also $2.3{\pm}0.8%{\sim}93.9{\pm}0.2%$ respectively. There were decreases in reactive oxygen species(ROS) generations ethanol extracts of Water Chestnut 1, 10, $100({\mu}g/m{\ell})$ and significance decrease at $100{\mu}g/m{\ell}$ (p<.01). As a result of measuring the Nitric Oxide(NO) generation amount of Water Chestnut extract 1, 10, $100({\mu}g/m{\ell})$ concentration exhibited significant (p<.001, p<.01) decreases. For the anti-bacterial features using a paper disk and the preservative features using petri film, no significance was found and therefore water chestnut extracts had not anti-bacterial or preservative features.

• Journal of Nutrition and Health
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• v.38 no.5
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• pp.352-363
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• 2005

The previous extensive in vitro studies on the antioxidative activities of a number of Korean grains, vegetables, seaweeds and mushrooms, and the various combinations of these food source exhibited a wide range of antioxidative activities, and four food mixtures composed of 5 kinds of foods (5A, 5B, 5C and 5D) were designed from 16 selective foods showing. high antioxidant effect, in vitro, to find the good combinations for the meal planning. Mixture 5B or 5C contained very high levels of total flavonoid and polyphenol, and ethanol extract from 5A, 5B or 5C showed very strong inhibitory effects against in vitro $Fe^{2+}-induced$ lipid peroxidation and ethanol extract from 5B or 5C showed remarkable DPPH radical scavenging effect and lipid peroxide-protein conjugation inhibition effect. And in vivo study was also carried out with two mixtures (5B, 5C). Powders (P5B, P5C) or ethanol extracts (E5B, E5C) of these mixtures were supplemented to Sprague-Dawley rats fed on high fat $(15\%)-high$ cholesterol $(1\%)$ semipurified diet for 5 weeks. The total antioxidant power in serum was significantly higher in P5B, P5C, E5B and E5C groups than in high fat control group, and $ascorbate-Fe^{2+}-induced$ TBARS was significantly lowered by E5B supplementation in rat liver. In liver tissue, Cu, Zn-SOD activity was significantly higher in P5B and E5B groups than in high fat control group, while catalase or GSH-peroxidase (GPx) activity was not changed by any supplementations. In kidney, Cu, Zn­SOD activity was significantly higher in P5B group than in high fat control group, while GPx activity was not changed by any supplementations. Taken together, mixture 5B and 5C showed very strong antioxidative effects both in vitro and in vivo. Therefore, the ingredient Korean foods of 5B and 5C could be recommended to take a lot together for prevention from age-related chronic diseases.