• Food Science and Preservation
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• v.30 no.2
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• pp.247-261
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• 2023

Kimchi cabbage is widely consumed in Korea, with the popularity of this pickled vegetable dish growing internationally due to its health benefits. In this study, the physical (size, color), functional (antioxidant activity, total polyphenol, and flavonoid content), and nutritional (water- and fat-soluble vitamins) characteristics of two new kimchi cabbage varieties, namely red and gold kimchi cabbages (RKC and GKC, respectively), were analyzed and compared with those of the common kimchi cabbage (CKC). There were no significant differences in the thickness or length of the three kimchi cabbages, although RKC had the narrowest outer leaves among the three varieties (11.94 cm). Regarding chromaticity, yellowness was highest in GKC (29.86), whereas redness was highest in RKC (9.31). Furthermore, RKC had the highest recorded vitamin B₆ and B₉ (1,288.5 ㎍/100 g and 776.7 ㎍ dietary folate equivalent/100 g, respectively). On the other hand, the fat-soluble vitamins vitamin A (β-carotene) and K (Phylloquinone) were both highest in GKC (907.1 ㎍/100 g and 712.2 ㎍/100 g, respectively). Generally, all kimchi cabbage samples contained high levels of vitamin E (1.8-4.9 mg α-tocopherol equivalent/100 g). RKC attained the highest antioxidant activity and total polyphenol and total flavonoid contents among the three kimchi cabbages. These results show that gold and red kimchi cabbage can be used as raw materials in the food-processing industry.

• The Journal of Korean Obstetrics and Gynecology
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• v.37 no.2
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• pp.1-16
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• 2024

Objectives: The purpose of this study is to evaluate the antioxidant and anti-inflammatory effects of Goryeon-hwan (GRH), which is mentioned in ≪Donguibogam≫ that treats leukorrhea. Methods: In this study, the antioxidant efficacy of GRH was evaluated by measuring the total polyphenol and flavonoid content, DPPH radical scavenging activity, ABTS radical scavenging activity, and ROS production through RAW264.7 cells. The concentration of GRH cytotoxicity was confirmed through the cell viability of RAW264.7 cells, and the production of NO, the production of Cytokine through ELISA assay, and the expression of genes through Real-time PCR were measured to evaluate anti-inflammatory efficacy. Protein phosphorylation and protein expression were measured through Western blot analysis. Results: As a result of the experiment, GRH contained polyphenol and flavonoid, and concentration-dependent increased DPPH radical scavenging activity and ABTS radical scavenging activity and decreased ROS production. The anti-inflammatory efficacy measurement results showed a significant decrease in NO and Cytokine production in the GRH administration group compared to the control group. In terms of gene expression and protein expression, there was a significant decrease in iNOS, COX-2, IL-1β, IL-6, and TNF-α depending on the concentration, and a significant increase in HO-1 and NQO1. Protein phosphorylation measurements showed a concentration-dependent significant decrease in the GRH group at ERK and p38. Conclusions: As a result, the study experimentally confirmed the antioxidant and anti-inflammatory effects of GRH, suggesting that it may be used as a treatment for various gynecological inflammatory diseases including vaginitis.

• The Korean Journal of Food And Nutrition
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• v.36 no.1
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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.

• Journal of Applied Biological Chemistry
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• v.63 no.1
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• pp.111-116
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• 2020

Total polyphenol contents, flavonoid contents, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activities of ethanol extracts of 20 herbal plants (sage, turmeric, mace, bayleaf, fenugreek, oregano, blackpepper, whitepepper, clove, marjoram, cinnamon, coriander, basil, dillseed, mustard, cadamon, thyme, celery, rosemary, cumin) were analyzed for the screening of high flavonoid-containing plant resource. Thyme extract, showing the highest flavonoid content and a high degree of antioxidant activity, was selected as a bioactive cosmetic material. The total polyphenols and flavonoids contents of thyme extracts were measured as 6.90 mg chlorogenic acid equivalent (CAE)/100 g and 1.71 mg naringin equivalent (NE)/100 g, respectively, and DPPH radical scavenging activities was 90%. Among the tested organic solvents, hexane gave the highest extraction yield. Thus hexane was selected as the most suitable solvent for the extraction of thyme. Response surface method was used to obtain optimized extraction conditions for thyme: reaction temperature of 35.9 ℃, raw material to hexane ratio of 1.63:25 (w/v), and reaction time of 192 min. These predicted extraction conditions was validated by a total flavonoid extraction experiment showing a value equivalent to 96.3% of the predicted total flavonoid content. It is expected that the optimized solvent extraction conditions could be used for the production of flavonoid using thyme.

• Korean Journal of Plant Resources
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• v.36 no.1
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• pp.1-14
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• 2023

This study measured the antioxidant activity and phytochemical content of 192 Boehmeria nivea var. tenacissima (Gaudich.) Miq. collected from six regions in order to identify the possibility of its industrial application. Two antioxidant activity assay (DPPH radical scavenging activity and ABTS radical scavenging activity) and two phytochemical content assay (total polyphenol content (TPC) and total flavonoid content (TFC)) of 192 samples were analyzed. The results showed that the DPPH radical scavenging activity of 192 samples was ranged from 0.02 to 1.35 mgAAE/g, and among them, the samples collected from Goheung (0.53 ± 0.37) and Ulleungdo (0.52 ± 0.28) showed the highest activity. The ABTS radical scavenging activity was showed the ranged from 0.07 to 1.81 mgAAE/g, and the samples collected at Ulleungdo (0.47 ± 0.36) showed the highest activity. The total polyphenol content of 192 samples was 18.6 to 234.8 ugGAE/g, and the samples collected at Mokpo (93.4 ± 34.7) and Jindo (90.4 ± 24.5) showed the highest content. The total flavonoid content was 0.10 to 1.22 mgQE/g and the samples collected at Ulleungdo (0.49 ± 0.31) showed the highest content. In the correlation analysis, there was no significant relationship between the environmental conditions and the antioxidant activity. The total polyphenol content showed a positive correlation with daily temperature difference, and negative correlation with average wind speed and average humidity, and total flavonoid content showed negative correlations with the average temperature, maximum temperature, and minimum temperature. This result can be used as a basic data establish the cultivation conditions of B. nivea var. tenacissima (Gaudich.) Miq. as a functional raw material to increase the usefulness of B. nivea var. tenacissima (Gaudich.) Miq..

• Food Science and Preservation
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• v.21 no.1
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• pp.82-90
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• 2014

This study was conducted in order to analyze the polyphenol contents and antioxidant activities of hot-water extracts of Aster scaber in the wild field and cultivated field, and through the drying methods for the comparison on the quality characteristics of Aster scaber, according to cultivation and drying methods, and the development of functional materials. The extraction yield was higher in the Aster scaber cultivated field than those of the Aster scaber in the wild field, and high from the dried Aster scaber. The total polyphenol and flavonoid contents of Aster scaber hot-water extracts from the wild field were higher than those in the cultivated field. The total polyphenol contents were high in the extract of blanched and dried Aster scaber, and the flavonoid content was high in the non-treated Aster scaber. The electron donating ability (EDA) values of Aster scaber hot-water extracts were increased along with the increase of extract concentration, while the EDA of the blanched and dried Aster scaber extracts was higher than the other extracts. Furthermore, the SOD-like activity was increased by the extract concentration, and was high in the extract of the non-treated Aster scaber. The nitrite scavenging ability in pH 1.2 was high in the non-treated, blanched, dried, and natural dried Aster scaber. The xanthine oxidase inhibitory activities were increased through the increase of extract concentrations, and higher in the hot-water extract from Aster scaber in the wild field (WRA) than those in the other extracts. The inhibition of tyrosinase and reduction of power were increased by the increased extract concentration, and high in the extracts of blanched and dried Aster scaber. The reduced power was higher in the Aster scaber hot-water extracts of cultivated field, and was higher in the extracts of blanched and dried Aster scaber than those in the extracts dried through the use of other drying methods. Aster scaber has a high content of polyphenol and flavonoid, and antioxidant activities, which were developed as functional materials.

• Korean Journal of Food Science and Technology
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• v.46 no.4
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• pp.395-403
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• 2014

This study aimed to investigate the activities of phytochemical and bioactive components from 24 new varieties of red pepper obtained by crossbreeding different Korean red pepper lines. The ASTA (American Spice Trade Association) color values ranged from 116.69 to 249.83 and the total carotenoid content ranged from 3.19 to 6.11 mg/g dried red pepper. The free sugar content ranged from 43.41 to 199.54 mg/g, and the fructose content was found to be higher than the glucose content. The ascorbic acid, total polyphenol, and flavonoid contents were found to be 8.08-11.53 mg/g, 7.93-14.26 mg gallic acid/g, and 4.24-10.07 mg quercetin/g dried pepper, respectively. Overall, the total polyphenol contents of the new varieties were found to be higher than the average content of Korean red peppers. The total capsaicinoid content in the new varieties varied widely from 0.42 to 237.87 mg/100 g dried pepper. The pepper-methanol extract antioxidant activities of 'variety 2, 4, 8, 9' were higher than others. A high correlation was observed between the antioxidant activities and the polyphenol contents (r=0.804, r=0.701).

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.342-347
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• 2006

Korean pear juice heat-treated at various temperatures (110, 120, 130, 140, and $150^{\circ}C$) and times (1, 2, 3, 4, and 5 hr) was analyzed to determine total polyphenol, total flavonoid, free sugar, and 5-HMF contents, and DPPH free radical-scavenging activity. Total polyphenol, total flavonoid, and 5-HMF contents, and antioxidant activities increased, whereas fructose content decreased with increasing heat treatment temperature and time ($p\;{\pm}\;0.007\;mg/g$ with treatment at $150^{\circ}C$ for 1 hr (unheated pear juice: $0.233\;{\pm}\;0.024\;mg/g$). Highest total flavonoid content was $561.49\;{\pm}\;16.93\;{\mu}g/g$ with treatment at $150^{\circ}C$ for 4 hr (unheated pear juice: $1.50\;{\pm}\;0.20\;{\mu}g/g$). $IC_{50}$ value was highest, $1.93\;{\pm}\;0.01\;mg/g$, at $150^{\circ}C$ for 2 hr, whereas that of unheated pear juice was $64.58\;{\pm}\;0.99\;mg/g$. Glucose content was not affected by treatment conditions, whereas fructose content decreased with treatment at $140^{\circ}C$ for 3 hr. Highest 5-HMF content was $5,594.93\;{\pm}\;6.43\;ppm$ at $150^{\circ}C$ for 5 hr (unheated pear juice: $2.04\;{\pm}\;0.21\;ppm$). Correlation coefficients were observed among total phenolic, total flavonoid, and antioxidant activities, and between fructose and 5-HMF at significance level (p<0.001).

• Journal of Digital Convergence
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• v.18 no.7
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• pp.397-403
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• 2020

This study was carried out to investigate the free amino acid and derivatives and phenolic acid and flavonoid compositions and contents of hot water and 95% ethanol extracts of Imperata cylindrica Beauvois var. koenigii root. The purpose of this study is to obtain basic data and to confirm their applicability as functional cosmetic and functional food ingredients on extracts. 15 kinds and 9 kinds of free amino acids were detected in both extracts, respectively. 5 kinds and 4 kinds of protein free-amino acid derivatives were detected in both extracts, respectively. Total phenol contents were 116.50 ± 0.06 and 140.10 ± 0.04 mg% in both extracts, respectively. The total flavonoid contents were 31.80 ± 0.03 and 43.90 ± 0.05 mg% in both extracts, respectively. 5 kinds and 6 kinds of phenolic acids were detected in both extracts, respectively. In the case of flavonoid analysis, no flavonoid compound was detected in the hot water extract while taxifolin was identified in the 95% ethanol extract. Based on the above results, the hot water and 95% ethanol extracts of I. cylindrica Beauvois var. koenigii root are rich in free amino acids, amino acid derivatives, phenolic acids and flavonoids which confirm their potential for applications in cosmeceuticals, nutricosmetics formulations and functional foods.

• Biomedical Science Letters
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• v.24 no.2
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• pp.87-93
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• 2018

The current study was carried out to determine the effects of the leaf and root of Houttuynia cordata Thunb on antioxidant and anti-inflammatory. Total polyphenol contents of leaf and root ethanol extracts were found to be 59.32 and 12.07 mg/g, respectively. Also, total flavonoid contents of leaf and root ethanol extracts were found to be 10.85 and 8.55 mg/g, respectively. The $RC_{50}$ values of DPPH radical scavenging of leaf and root ethanol extracts were 23.51 and $154.72{\mu}g/mL$, respectively. The $RC_{50}$ values of ABTS radical scavenging of leaf and root ethanol extracts were 35.42 and $233.89{\mu}g/mL$, respectively. The antioxidant activities in leaf ethanol extracts were higher in root. Also, to confirm anti-inflammatory activity of ethanol extract, we treat leaf and root of Houttuynia cordata Thunb extract on BV-2 cell with LPS. The NO inhibition effects in of Houttuynia cordata Thunb leaf ethanol extracts showed higher values compared with the root ethanol extracts. These results indicate that Houttuynia cordata Thunb ethanol extracts may play a positive role in antioxidant and anti-inflammatory.