• 대한의생명과학회지
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• 제27권4호
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• pp.291-297
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• 2021

Codonopsis lanceolata, called deodeok in Korean, has been verified for various effects, including anti-aging and anti-inflammatory effects and insomnia improvement, and is one of the healthy foods that Koreans enjoy eating. In this study, the saponin content, lansemaside A content, and total saponin content of deodeok were analyzed using high-pressure sterilization and solid fermentation by mixed lactic acid bacteria. The antioxidant effect was compared to determine improved processing methods of deodeok. The lansemaside A content of deodeok samples depending on the preprocessing methods was analyzed: 2,594.10 mg/kg for dried deodeok, 2,100.93 mg/kg for steamed deodeok, and 1,151.31mg/kg for fermented deodeok. The total saponin content was found to be 7,209 mg/kg for dried deodeok and 8,605 mg/kg for steamed deodeok, showing a high saponin content. The total polyphenol content was highest for dried deodeok, steamed deodeok, and fermented deodeok. As for the antioxidant effect, it was analyzed that the effect of dried deodeok was the highest, followed by steamed deodeok and fermented deodeok; Dried deodeok had the highest value in total polyphenol content, not in total saponin content, which is considered to have a positive influence on its antioxidant effect. The content of lansemaside A was the highest for dried deodeok. When fermented deodeok is consumed, more beneficial effects on health can be expected by ingesting it with lactic acid bacteria cultured using saponins and polyphenols. Therefore, this study suggests the possibility of manufacturing products suitable for the needs of consumers, such as the flavor of deodeok, according to the processing methods.

• 한국식품영양학회지
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• 제36권1호
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• pp.25-32
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• 2023

To increase antioxidant activity and physicochemical quality characteristics, four kinds of berries (blueberry (BEB), blackberry (BKB), cranberry (CNB), raspberry (RSB)) with antioxidant activities were used to replace beet (B) in existing ABC juice. In the experimental group, the pH was decreased while the content of soluble solids was increased significantly. Total polyphenol content was significantly increased in all experimental groups compared to that in the control group. The control group had the lowest polyphenol content at 14.723 ㎍ GAE/g, whereas the blackberry replacement group had the highest polyphenol content at 67.12 ㎍ GAE/g. The total flavonoid content was the lowest in the control group at 8.98 ㎍ QE/g but the highest in the blackberry group at 50.47 ㎍ QE/g. All experimental groups showed significantly higher antioxidant activities than the control group. DPPH & ABTS radical scavenging activities were the lowest in the control group at 15.69% and 19.55%, respectively, but the highest in the blackberry group at 48.24% and 59.43%, respectively. SOD-like activity was also the lowest in the control group at 14.12%, but the highest in the blackberry group at 48.18%. When comparing experimental groups, antioxidant activities (DPPH, ABTS, SOD) and antioxidant components (total polyphenols and total flavonoids) were in the order of BKB > CNB > RSB > BEB > Control. In conclusion, the new ABC juice containing four types of berries is enriched in antioxidants with significantly improved antioxidant activities and physicochemical quality characteristics.

• 대한가정학회지
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• 제46권3호
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• pp.49-55
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• 2008

The purpose of this study was to investigate the effects of green tea extracts (GTE) on the fermentation properties of polyphenol-enriched beers. As such, the formation patterns of tannoid in beer with GTE were investigated at 3 different infusion times, while the ale and the lager beers fortified with GTE were analyze to ascertain effects on gravity, pH, yeast viability, total polyphenol, and tannoid during fermentation period. The results were as follows: 1) The formation of tannoid in beer with GTE in the tannometer; In reaction of GTE with polyvinylpyrrolidon (PVP), control lager beer peaked in the formation of tannoid at $70\;{\sim}\;80\;mg$ of PVP, the 1st extract exceeded the detection limit, the 2nd extract at $170\;{\sim}\;180\;mg$, while the third extract at $150\;{\sim}\;160\;mg$ of PVP. The GTE were slow in reacting with PVP, and their formation patterns were different from those of polyphenols from barley and hop. 2) Ale fermentation; The final alcohol content was 9.25% (ABV). The addition of GTE increased the yeast viability after 2 days and finally reached 52.3% from 30.9%. Total polyphenol in GTE beer increased by 1.5 times (p < .05). However, its tannoid contents increased by 6.4 times. 3) Lager fermentation; The final alcohol content was 5.93% (ABV). The effect of GTE on lager beer was minimal for all variables. However, total polyphenol of GTE beer increased by 1.4 times (p < .05). Its tannoid increased by 3.3 times (p < .05).

• 한국약용작물학회지
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• 제24권4호
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• pp.263-270
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• 2016

Background: In this study, microwave extraction was used, which is an effective method to extract useful bioactive substances as it requires low quantities of solvent and short time periods. The aim of this study was to determine the optimal extraction conditions for Agrimonia pilosa Ledeb. Methods and Results: The independent variables were ethanol concentration, microwave power, and extraction time, each of which had five levels. The dependent variables were total polyphenol and total flavonoid content, and DPPH radical scavenging activity. To determine the optimal extraction conditions for bioactive compounds, a response surface methodology was employed. Contour maps were generated from polynomial equations. The optimal conditions were then assumed by superimposing these contour maps. Based on the resulting graph, the optimal microwave extraction conditions for Agrimonia pilosa Ledeb were determined as 42 - 48% ethanol concentration, 240 - 280W microwave power, and 13 - 20 min of extraction time. Conclusions: Ethanol concentration had a significant effect on microwave extraction, in terms of total polyphenol and total flavonoid content, as well as DPPH radical scavenging activity. Microwave power and extraction time influenced the total polyphenol content, but not the total flavonoid content or the DPPH radical scavenging activity.

• Current Research on Agriculture and Life Sciences
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• 제33권2호
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• pp.65-68
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• 2015

Hunter's color value "a" in dried-persimmon of table and full ripe fruit was higher than that in unripe fruit. In case of soluble solid content, full ripe fruit was $50^{\circ}Brix$, the highest degree, while unripe fruit was $40^{\circ}Brix$, the lowest degree. PPO activation of unripe fruit was 4.7, which was higher than table-ripe fruit (0.7) and full ripe (1.0). Polyphenol oxidase activation remained even while drying, but there was no difference in PPO activation degree as drying period increased. Total phenol content of unripe fruit was 101.4, which was higher than table-ripe fruit (57.5) and full ripe fruit (67.4). Total phenol content level increased as drying period increased, which was based on fresh weight. Hardness of unripe and table ripe fruit continued to decrease until three weeks during softening. After that, hardness was high and it started drying. However, in full ripe fruit, hardness increased after two weeks and softening was fast during the drying period, and its weight reduction rate was lower than that of unripe and table ripe fruit.

• Preventive Nutrition and Food Science
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• 제14권1호
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• pp.60-65
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• 2009

Cookies were prepared by adding different levels (0, 5, 10, 15, and 20%) of purple sweet potato powder (PSPP) and their physicochemical and sensory characteristics were examined. With increase of the PSPP level, moisture content decreased and ash content increased (p<0.05). The spread factor of control cookies was higher than that of cookies containing PSPP. The incorporation of PSPP in cookies lowered the lightness and yellowness but increased redness (p<0.05). Texture measurement showed that the addition of PSPP did not affect the hardness of cookies. Results of acceptance test revealed that overall acceptability score was not significantly different between the control and the PSPP added cookies. Therefore, it is suggested that PSPP can be incorporated into cookies up to 20% without affecting the cookie quality. Total polyphenol content and antioxidant activity were assessed to examine the functionality of cookies. In addition, substitution of wheat flour with PSPP yielded cookies with higher polyphenol content and antioxidative activity (p<0.05). The peroxide value (POV) and acid value increased during storage at $60^{\circ}C$ for 80 days. The POV was significantly lower in cookies containing PSPP than the control cookies, suggesting that the addition of PSPP deterred the lipid oxidation (p<0.05).

• 한국식생활문화학회지
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• 제28권3호
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• pp.320-327
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• 2013

The quality characteristics of Omija (Schizandra chinesis Baillon) extracts under various extraction temperatures and times were examined. The pH level of the extracts ranged from 3.35-3.47. The sugar and solid content of the samples significantly increased with increasing extraction temperatures and times (p<0.01). In contrast, the lightness of the extracts decreased with increasing extraction temperatures and times (p<0.001). In a palatability test, extracts boiled at $80^{\circ}C$ for 30 minutes scored high in terms of color, flavor, turbidity, sourness, and overall acceptability. Hydroxy radical scavenging activity and polyphenol content of the extracts significantly increased with increasing extraction temperatures and times (p<0.01). Furthermore, direct correlations between hydroxy radical scavenging activity and polyphenol content (or flavonoid content) were established through simple regression (r>0.9) for different extraction temperatures and times. From these results, extracts boiled at $80^{\circ}C$ for 120 minutes is the best to product omija beverage considering functionality and sensory evaluation as well.

• 한국식품저장유통학회지
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• 제11권1호
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• pp.88-93
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• 2004

마이크로웨이브 추출방법과 환류 냉각 추출방법을 비교한 결과, 물과 에탄올의 혼합용매로 추출한 경우 마이크로웨이브 추출 방법에 의하여 추출시간을 단축시키면서 환류 냉각 추출 방법에서와 같은 수준의 가용성 고형분 및 총 폴리페놀 함량을 갖는 참취 추출물을 얻을 수 있었다. 마이크로웨이브 추출 시 최적 마이크로웨이브 에너지는 120∼150 W였고 추출시간은 4∼8분이 적당하였다. 추출에 사용한 용매들 가운데 에탄올, 메탄을 보다 물 그리고 물과 에탄을 또는 메탄을 혼합용매를 사용한 추출물의 가용성 고형분, 총 폴리페놀 함량 및 항산화 효과가 높은 것으로 나타났다.

• Applied Biological Chemistry
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• 제46권1호
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• pp.7-11
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• 2003

감자 polyphenol oxidase의 구리결합지역 DNA와 histidine 다량 함유 인공 펩타이드를 암호화하는 DNA를 대장균 벡터에 각각 클로닝하여 발현시킨 후 대장균 내의 구리함량 증감을 조사하였다. Polyphenol oxidase의 구리결합지역 DNA를 포함하는 PPOCBpET32 벡터를 함유하는 균주의 경우는 벡터를 함유하지 않는 대장균 대조구보다 오히려 구리 함량이 약간 감소하여 약 600ppm의 간을 보여주어, 감자 polyphenol oxidase 구리결합지역의 대장균 내에서의 발현이 구리 함량 증가에 기여하지 못함을 알 수 있었다. 반면에 한 개의 hexahistidine 단위 DNA를 포함하는 pET28a 벡터 함유 대장균 균주를 knamycin 미첨가 배지에서 배양한 경우에는 구리 함량이 약 2,500ppm으로 높게 나타났다. 한편 hexahistidine 9개로 구성된 polyhistidine을 암호화하는 DNA를 포함하는 pET-his 벡터 함유 균주를 kanamycin 미첨가 배지에서 배양한 경우에 구리함량이 약 3,200ppm으로 나타나, 하나의 hexahistidine 단위만 발현하는 균주와 비교하여 구리함량이 약 30% 증가됨을 알 수 있었다.

• 한국유기농업학회지
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• 제20권3호
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• pp.399-409
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• 2012

Effects of pretreatment and extraction conditions on total polyphenol yield from licorice root were investigated using statistical method. For pretreatment, heat treatment at $121^{\circ}C$ for 10 min was applied. Licorice root content in solvent (10, 20, and 30%) ethanol concentration (20, 40, and 60%) and reaction time (1, 2, and 3 h) were used as variables for extraction conditions. Two experiments, with heat treated and no treated licorice, were prepared with same experimental design. Box behnken design was employed and produced a total of 15 trials. Total polyphenol yield from licorice root was not affected by heat treatment. Among variables, licorice content in solvent showed most significant effect regardless of other variables (p<0.05). Finally, optimum conditions for the extraction of total polyphenol from licorice root was detected as following: 10% of licorice in solvent, 52% ethanol as solvent, 2 h of reaction time and non-heat treatment and the extraction yield from optimized condition was 17.6 mg/g licorice root.