• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.234-241
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• 2014

In this study, we assessed the antioxidant activities and quality characteristics of cookies containing various concentrations (0, 1, 3 and 5%) of Eleutherococcus sessiliflorus leaf powder. Antioxidant activity was estimated based on DPPH free radical scavenging activity and total content of phenolic compounds in Eleutherococcus sessiliflorus leaf powder and cookies. The quality characteristics of Eleutherococcus sessiliflorus leaf cookies were estimated based on spread factor, loss rate, leavening rate, color, texture and sensory evaluation, polyphenol contents, DPPH free radical scavenging activity, as well as spread factor of cookies significantly increased. L value, b value and hardness of cookies decreased with increasing Eleutherococcus sessiliflorus leaf powder content. Finally, the sensory evaluation showed the highest scores for cookies containing 3% Eleutherococcus sessiliflorus leaf powder. From these results, we suggest that Eleutherococcus sessiliflorus leaf is a good ingredient for increasing consumer acceptability as well as the functionality of cookies.

• Korean Journal of Food Science and Technology
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• v.51 no.6
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• pp.592-595
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• 2019

Paprika (Capsicum annuum L.) contains various phytochemicals, including carotenoids, ascorbic acid, tocopherol, flavonoids, and phenolic compounds, as well as natural food colorants. Very little information is available regarding wine produced from different colored paprikas. The objectives of this study were to prepare wines from red, orange, and yellow paprika and evaluate their physicochemical characteristics. The alcohol concentration, pH, titratable acidity, and reducing sugar content were not significantly affected by the type of paprika. Hunter's color values varied with the color of paprika. The total mineral content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging potential of red paprika wine were significantly higher; however, the total polyphenol content of yellow paprika wine was significantly higher than that of the other wine samples. This study suggested that paprika could be used to prepare wine and red paprika might be appropriate for producing good-quality wine.

• International Journal of Advanced Culture Technology
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• v.8 no.1
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• pp.226-235
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• 2020

In this paper, we present to evaluate physiological activity of Robinia pseudo-acacia leaf and its skin penetration using liposome and cell penetrating peptide. After extraction with Robinia pseudo-acacia leaf using the distilled water and supercritical, various physiological activities were examined. In antioxidants experiments, the total concentration of polyphenol compounds was determined to be 56.88 mg/g in hydrothermal extract, 45.07 mg/g in supercritical extract. The DPPH radical scavenging ability at 1,000 ㎍/mL was 33.97% in supercritical extract. The scavenging effect on SOD experiment at 500 ㎍/mL was 76.41% in supercritical extract. In the antimicrobial experiments, the hydrothermal extract had no effect, but supercritical extract represented maximum clear zone of 14.00 mm in Staphylococcus aureus strain. Liposome containing the RSE (Robinia pseudo-acacia leaf supercritical extract) reduced particle size and stabilized zeta potential. In the epidermal permeability experiment, it was confirmed that the permeation of liposome containing the RSE and cell penetrating peptides was remarkable.

• The Plant Pathology Journal
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• v.17 no.6
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• pp.342-346
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• 2001

The physiological changes in sorghum (Sorghum vulgare Pers.) leaves infected with Drechslera sorghicola were investigated through five recognizable stages of disease development. Water-soaked yellowish brown spots developed two days after inoculation, turned brown with yellow halo, enlarged and coalesced at later stages of disease development. Healthy and infected leaves were analyzed for different biochemical constituents. The chlorophyll contents were decreased significantly with the progress of infection. The levels of reducing and total sugars increased while non-reducing sugars decreased to a significant extent with the progress of disease. The concentration of total phenolics, orthodihydroxy phenols, free and glycosidic phenols showed significant changes due to infection, whereas basic and acid phenols showed little or no change with disease development. Levels of phenolic compounds increased four days after inoculation and decrease thereafter, but the concentration was higher at every stage of disease development relative to healthy tissues. Polyphenol oxidase and peroxidase enzyme activities increased to varying degrees at different stages of infection. Analysis of protein fractions showed a significant increase with the progress of disease.

• Korean Journal of Medicinal Crop Science
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• v.20 no.4
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• pp.259-269
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• 2012

This study was performed to determined the antioxidant activities, anticancer and immuno-activities of anthocyanin fraction from Rubus coreanus Miquel fruits (Bokbunja). Anthocyanin fraction extracted from Bokbunja revealed the presence of three anthocyanin components, which were tentatively identified as cyanidin 3-O-sambubioside, cyanidin 3-O-xylosylrutinoside and cyanidin 3-O-rutinoside using RP-HPLC/DAD/MS. The anthocyanin fraction from Bokbunja always showed reducing power and high scavenging activities against DPPH, hydroxy radical (OH) and superoxide anion radical ($O_2{^-}$) similar to general synthetic antioxidant and polyphenol compounds from plant origin. Anthocyanin fraction from Bokbunja showed high inhibition on proliferation of LNCaP and A549 cells and did not inhibit the proliferation of other cancer cells. Immuno-activities of Anthocyanin fraction from Bokbunja were investigated, it showed high promotion of human B and T cells growth about 50% and secretion of IL-6 and TNF-${\alpha}$ by treatment after 6 days. Over all, the result of the study suggest that anthocyanin fraction from Bokbunja displays antioxidant activity comparable to that general synthetic antioxidant, also, anthocyanin fraction from Bokbunja are expected to be good candidate for development into source of anticaner and immuno-activator agent in food industry.

• The Korean Journal of Community Living Science
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• v.24 no.1
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• pp.5-12
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• 2013

Caffeine is an alkaloid of the methylxanthine family known as a central nervous system stimulant, temporarily warding off drowsiness and restoring alertness in humans. There is a recommended upper limits of caffeine for health because a high dose can cause negative effects. Chlorogenic acid is a natural polyphenol compound known to have an antioxidant activity. In this study, the contents of caffeine and chlorogenic acid in coffee beans from different origins(Costa Rica, Indonesia, Vietnam) were determined by using liquid chromatography-tandem mass spectrometry(LC-MS/MS). The experiment offers more selectivity and sensitivity for those compounds compared with conventional methods such as UV/VIS spectrophotometry. The average concentrations of caffeine and chlorogenic acid in coffee beans origined in Costa Rica were 15.05 mg/g and 5.33 mg/g respectively. In the case of coffee beans origined in Indonesia, the average concentrations were 13.10 mg/g for caffeine and 3.75 mg/g for chlorogenic acid. Vietnamese coffee showed that the average concentrations were 17.79 mg/g for caffeine and 1.12 mg/g for chlorogenic acid. This study can contribute to a better understanding of the contents of caffeine and chlorogenic acid in various coffee beans in order to evaluate dietary intake.

• Biomolecules & Therapeutics
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• v.24 no.2
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• pp.178-183
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• 2016

Naturally occurring coumarin compounds have received substantial attention due to their pharmaceutical effects. Esculetin is a coumarin derivative and a polyphenol compound that is used in a variety of therapeutic and pharmacological strategies. However, its effect on aldose reductase activity remains poorly understood. In this study, the potential beneficial effects of esculetin on lenticular aldose reductase were investigated in galactose-fed (GAL) rats, an animal model of sugar cataracts. Cataracts were induced in Sprague-Dawley (SD) rats via a 50% galactose diet for 2 weeks, and groups of GAL rats were orally treated with esculetin (10 or 50 mg/kg body weight). In vehicle-treated GAL rats, lens opacification was observed, and swelling and membrane rupture of the lens fiber cells were increased. Additionally, aldose reductase was highly expressed in the lens epithelium and superficial cortical fibers during cataract development in the GAL rats. Esculetin reduced rat lens aldose reductase (RLAR) activity in vitro, and esculetin treatment significantly inhibited lens opacity, as well as morphological alterations, such as swelling, vacuolation and liquefaction of lens fibers, via the inhibition of aldose reductase in the GAL rats. These results indicate that esculetin is a useful treatment for galactose-induced cataracts.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.458-463
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• 2011

The effect of subcritical water for the extraction of total polyphenols and flavonoids from apple peel was investigated, and then the antioxidant activity of the extracts was estimated. Maximum yields of total polyphenolic compounds($36.4{\pm}1.9mg$ quercetin equivalent(QE)/g dried material) and flavonoids($9.9{\pm}0.8mg$ QE/g dried material) were obtained by subcritical water extraction(SWE) with operating conditions of $190^{\circ}C$, 1,300 psi, and 20 min. Furthermore, the highest antioxidant activity($76.1{\pm}1.1%$) was observed in the extract obtained from SWE using the same conditions. The flavonoids from the SWE of apple peel were compared to three conventional extraction methods in terms of their extraction efficiency and antioxidant activity. The SWE was significantly more effective than hot water ($90^{\circ}C$), methanol, and ethanol extraction for flavonoid yield by 4.7-, 2.2-, and 1.3-fold, respectively, and for antioxidant activity by 11.0-, 4.9, and 2.8-fold, respectively.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.665-673
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• 2012

The purpose of this study was to propose optimal mixing proportion by adding stevia in powder form, which are low caloric and high intensity sweetener to cookies, and to determine the characteristic of product. It reduced the average sugar content of cookies to 50%, processed stevia powder, add them in 2, 4, 6, and 8% to make cookies and measured various product characteristics, including anti-oxidant activity. The antioxidant activity was highly correlated with the total phenolic composition of stevia cookies (r=0.967). Total phenolic contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder. The bulk density of the dough, spread factor and the hardness, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder, while the pH of the dough, and L values of the cookies decreased with increasing stevia powder content (p<0.001). Additionally, the consumer acceptability scores for the 4% stevia cookie groups ranked significantly (p<0.001) higher than those of the other groups in color, taste, flavor, sweetness and overall preference. All the take together, the results of this study suggest that stevia powder is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

• Natural Product Sciences
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• v.2 no.1
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• pp.1-8
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• 1996

Flavonoids are widely distributed polyphenol compounds in plant kingdom and known to possess varieties of biological/pharmacological activities in vitro and in vivo. A search for antiinflammatory/immunoregulatory flavonoids as potential therapeutic agents has been continued, since serious side effects of currently used nonsteroidal and steroidal antiinflammatory drugs limit their long term uses for the inflammatory disorders. In this reserch, various flavonids were isolated and tested for their in vivo antiinflammatory activity and in vitro inhibitory activity of lymphocyte proliferation. Using a mouse ear edema assay, it was found that certain flavones/flavonols possess mild antiinflammatory activity and a C-2,3-double bond might be essential. Isoflavones were less active. These flavonoids inhibited in vitro lymphocyte proliferation, relatively specific for T-cell proliferation $(IC_{50}=1-10\;{\mu}M)$ and the inhibition was reversible. We have also tested several biflavonoid derivatives, since we recently found that biflavones were phospholipase $A_2$ inhibitors. It was demonstrated that biflavones such as ochnaflavone and ginkgetin inhibited lymphocyte proliferation induced by both concanavaline A and lipopolysaccharide. The inhibition was irreversible in contrast to that of flavones/flavonols. And antiinflammatory activity of biflavonoids are discussed.