• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1175-1182
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• 2013

The purpose of this study was to evaluate the functional characteristics of fermented mixed grain beverages obtained using different microbial species and to evaluate their suitability for consumption. Various fermented mixed grain beverages were prepared through fermentation with Aspergillus (A.) oryzae CF1003 (A), A. acidus KACC46420 (B), Rhizopus (R.) delemar KACC46149 (C), R. oryzae KACC45714 (D), R. oryzae KACC46148 (E), A-E mixed strains (F), A. oryzae CF1001 (G), A. acidus CF1005 (H) and A+H mixed strains (I). The visual appearance, flavor, taste, and the antioxidant capacity of each fermented beverage were then assessed. The chromaticity and aesthetic quality of the fermented beverage was measured and all fermented beverages appeared yellow. The C-, G-, H- and I-fermented beverages received scores of 3.319, 3.206, 3.170 and 3.025 points, respectively, following a sensory evaluation, while the others received less than 3 points. The polyphenol content of the different beverages were similar, while the flavonoid content significantly differed. In particular, the flavonoid content of the C- and E-fermented beverages was significantly higher than other beverages. Although the electron donating ability and reducing power of the fermented beverages was very low, the superoxide dismutase (SOD)-like activity of all beverages (except the E-fermented beverage) increased in a concentration-dependent manner. Specifically, the SOD-like activity from the F-fermented beverage at 10,000 ppm was more than 50%. Interestingly, the antioxidant activities of the beverages were unrelated to their polyphenol or flavonoid levels. This study also found that the aesthetic qualities of G- and H-fermented beverages were the highest and that this was completely independent of their antioxidant capacity. Therefore, our results suggest that further studies are required to develop mixed grain-derived fermented beverages that can also fulfill a useful functional purpose.

• Food Science and Preservation
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• v.20 no.1
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• pp.104-110
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• 2013

Dried leaves of Raphanus sativus L. and Angelica keiskei L. extracts have strong antioxidant potential and in consequence profound effects on ulcerative colitis. Present study was conducted to explore the effect of diet mixtures containing dried leaves of Raphanus sativus and Angelica keiskei powder on ulcerative colitis in mice and antioxidant potential of radish green and Angelica extracts as well. Both dried leaves of Raphanus sativus and Angelica keiskei extracts exhibited higher antioxidant activity due to the presence of polyphenols, favonoids and antioxidant enzymes like superoxide dismutase (SOD). Analyzed data indicate that Angelica keiskei extract had higher polyphenol and flavonoid contents compared with radish green, while maximum SOD activity was noted in dried leaves of Raphanus sativus extract Likewise, higher antioxidant ($348.72{\pm}31.65{\mu}g/mL$) and $ABTS^+$ radical scavenging (17%) activities were noted in dried leaves of Raphanus sativus extract compared with Angelica keiskei.

• Horticultural Science & Technology
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• v.29 no.1
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• pp.68-73
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• 2011

To identify and quantify the major antioxidants present in Chrysanthemum zawadskii var. latilobum (C. zawadskii, hereafter), the flowers of C. zawadskii were cut into pieces, extracted with methanol (MeOH), and fractionated by using n-hexane, chloroform ($CHCl_3$), ethyl acetate (EtOAc), n-butanol (n-BuOH), and water. The highest concentration of polyphenol and flavonoid was observed in the EtOAc fraction. Based on ABTS and DPPH methods, highest antioxidative activities of C. zawadskii were found in the EtOAc fraction, in their 81.56% and 68.12% levels, respectively. By using HPLC, we identified two flavonoids: quercetin and luteolin, in the EtOAc fraction, and their contents were 20.02 and 1.65 $mg{\cdot}g^{-1}$, respectively. Our results clearly suggest the presence of these antioxidants in the flower of C. zawadskii, thus it may be consumed as tea with health beneficial effects.

• The Journal of the Convergence on Culture Technology
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• v.8 no.2
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• pp.399-408
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• 2022

As part of research on the development of functional materials for antlers, lactic acid fermentation of antler extract was performed. It was intended to develop a functional material with enhanced total polyphenol and flavonoid content and enhanced antioxidant activity. During the fermentation of lactic acid bacteria, the number of proliferation, total polyphenol and total flavonoid content, DPPH radical scavenging and antioxidant activity were quantified and evaluated. As a result of adding these four types of lactic acid bacteria to the antler water extract substrate, the number of lactic acid bacteria measured was 2.04~5.00×10⁷. Meanwhile, a protease (Baciullus amyloliquefaciens culture: Maxazyme NNP DS) was added to the antler extract to decompose the peptide bonds of the contained proteins. Then, these four types of lactic acid bacteria were added and the number of lactic acid bacteria increased to 2.84×10⁷~2.21×10⁸ as the result of culture. The total polyphenol contents were 4.82~6.26g/mL in the lactic acid bacteria fermentation extracts, and after the reaction of protease enzyme and lactic fermentation, increased to 14.27~20.58 g/mL. The total flavonoid contents were 1.52~2.21 g/ml in the lactic acid bacteria fermentation extracts, and after the protease reaction and fermentation, increased to 5.59~8.11 mg/mL. DPPH radical scavenging activities of lactic acid bacteria fermentation extracts was 17.03~22.75%, but after the protease reaction and fermentation, remarkably increased to 32.82~42.90%.

• Journal of Environmental Science International
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• v.21 no.10
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• pp.1265-1274
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• 2012

This study was conducted to investigate the extraction characteristics including total polyphenol compound content (TPC) and the antioxidative effect of Rumex crispus root extract on commercial corn oil. Extraction yield was increased with extraction temperature but decreased with extraction ratio. No significant differences in aromatics content were found among the extracts prepared with various extraction conditions; extraction ratio, extraction temperature, extraction pH and composition of extractant. Total flavonoid content of the extract was increased with extraction temperature and extraction pH, and highest value of it was found when extractant composition of ethanol in water was 75%. Total polyphenol compound content (TPC) of the extract with 10 fold extraction ratio showed the highest value, but no significant difference in TPC was found with extraction temperature. Reducing power and DPPH (${\alpha}$,${\alpha}$-diphenyl-${\beta}$-picrylhydrazyl) radical scavenging ability (RSA) of the extract in spectrophotometric absorbance were decreased with extraction ratio but increased with extraction temperature and showed 63.1%~98.4% and 67.6%~86.7% of those of ascorbic acid in reducing power and DPPH RSA, respectively. The antioxidative effects of the extract on corn oil were 84.8~93.0% of that of commercial butylated hydroxytoluene, the antioxidant index value was highest when the ethanol composition to water in extractant was equal ratio.

• Journal of Life Science
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• v.31 no.1
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• pp.17-27
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• 2021

This study was performed to investigate the antioxidant activities of subfractions of Peucedanum insolens Kitagawa root in various organic solvents and their anti-inflammatory effects on LPS-treated RAW264.7 cells. First, P. insolens Kitagawa roots were dried at room temperature for one week, chopped, and extracted with 70% ethanol. The resulting extracts were successively sub-fractionated with hexane, chloroform, ethyl acetate, and water. The antioxidant potential of the fractions was evaluated using a DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging assay and by measuring total polyphenol and flavonoid contents. The anti-inflammatory potency of the fractions was evaluated by measuring the inhibition levels of the expressions of inflammatory-mediated genes and proteins (e.g., iNOS, COX-2, IL-1β, and IL-6) in RAW264.7 cells. The results clearly showed that the ethyl acetate fraction of the P. insolens Kitagawa root contained relatively high total flavonoid (34.08±1.68 ㎍ of quercetin equivalents per mg) and total polyphenol (154.1±3.2 ㎍ of gallic acid equivalents per mg) contents. The DPPH assay results showed that the P. insolens Kitagawa root possessed strong free radical scavenging activity in the ethyl acetate fraction. Both the ethyl acetate and hexane fractions showed strong inhibitory potencies to nitric oxide production induced by lipopolysaccharide (1 ㎍/ml) treatment for 24 hr in RAW264.7 cells. The results also showed that both the hexane and ethyl acetate fractions of the P. insolens Kitagawa root strongly inhibited mRNA levels of iNOS, IL-1β, and IL-6, which were overexpressed by LPS treatment for 24 hr in the RAW264.7 cells. These results suggest that P. insolens Kitagawa root may contain compounds that possess strong potency for anti-inflammatory activity. Further studies are needed to discover more detailed modes of action of P. insolens Kitagawa root fractions against inflammation modulation, such as the regulation of cytokine signaling and inflammatory signaling pathways.

• Journal of Korean Medicine for Obesity Research
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• v.16 no.1
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• pp.11-18
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• 2016

Objectives: To confirm microbiological change and cytoprotective effect of Samjung-hwan (SJH) which fermented by Lactic acid bacteria from natural fermented SJH. Methods: SJH was fermented by Lactobacillus brevis and Lactococcus lactis subsp. lactis from natural fermented SJH. After 1 week of fermentation, we analysed pH and microbial profiling. We also performed measuring total polyphenol total flavonoid contents and 1,1-Diphenyl-2-picryhydrazyl (DPPH) free radical scavenging activity to investigate antioxidant ability. Cell viability was performed by using HepG2 cell. Results: pH of lactic acid bacteria inoculated group and non-inoculated group was decreased and total counts of lactic acid bateria for both group was increased after fermentation of SJH. Total polyphenol and flavonoid contents and DPPH free radical scavenging activity was increased in both group. Total polyphenol contents of lactic acid bacteria Inoculated group is more increased than non-inoculated group. HepG2 cell viability was increased in both group. Conclusions: SJH fermentd by Lactobacillus brevis and Lactococcus lactis subsp. lactis shows change in microbiological character and has cytoprotective effect. Further studies are required for investigating function of lactic acid bacteria during fermentation of SJH.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.882-887
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• 2011

We investigated the physicochemical and antioxidant activity characteristics of Yakju with different ratios (0, 5, 10, and 15%) of dandelion (Taraxacum officinale) root powder in order to find out potential as a functional fermented rice alcohol. Yakju samples were measured to obtain total flavonoid content, total polyphenol content, 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity, and reducing power. Total flavonoid and polyphenol contents increased with increasing amounts of dandelion root. The DPPH radical scavenging activity increased with the addition of dandelion root. Also, the reducing power was higher in Yakju with dandelion root compared with controls such as gallic acid, butylated hydroxytoluene, and ${\alpha}$-tocopherol. It is concluded that the Yakju fermented with additional dandelion root is functionally superior to the rice alcohol without dandelion root.

• Korean Journal of Plant Resources
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• v.31 no.3
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• pp.195-201
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• 2018

This study was executed to evaluate the phenolic content, DPPH radical scavenging rate, and the cytotoxic effect in human cancer cell, 3T3-L1 cell from C. lanceolata extracts at various ethanol concentration. Total polyphenol and flavonoid content of the C. lanceolata at various ethanol concentration showed the high amount in 70%, 100% ethanol extract. The DPPH radical scavenging activity progressively increased in a dose-dependent manner, and showed the highest in 100% ethanol extract. The cytotoxic effect against human cancer cell of the C. lanceolata was higher in 50% and 70% ethanol extracts. In particular, the cytotoxic effect in MCF-7 cell was relatively higher than in other cells. The $IC_{50}$ (concentration causing 50% cell death) value showed the highest on MCF-7 cell ($538.39{\mu}g/m{\ell}$ in 70% ethanol extract, and exhibited significant activity against Hela cell ($637.87{\mu}g/m{\ell}$, Calu-6 cell ($728.64{\mu}g/m{\ell}$. The extract of 70% ethanol at $1,000{\mu}g/m{\ell}$ exhibited a pronounced cytotoxic effect on 3T3-L1 cell comparable to that of the other extracts, and reduced in a concentration-dependent manner.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1059-1066
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• 2014

In this study, the nutritional value, total polyphenol content, total flavonoid content, and antioxidant activity of freeze-dried Cedrela sinensis tender leaf powder were examined. Among the nutritional values, the crude protein, crude fiber, calcium, and potassium were abundantly present in Cedrela sinensis. The Cedrela sinensis powder was extracted with two solvents, 70% ethanol and distilled water (D.W.), to evaluate its functional properties. Total polyphenol and flavonoid contents were measured in the two different extracts, and the extracts were screened for their potential antioxidant activities using tests such as DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP), and ABTS radical scavenging assay. Although both extracts exhibited good antioxidant activities against trolox, the ethanolic extract exhibited higher antioxidant activities than the D.W. extract. These results indicated that the Cedrela sinensis powder is a high-valued food ingredient and the extraction with 70% ethanol will be useful as a nutritional source with natural antioxidant activities.