• Korean Journal of Organic Agriculture
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• v.21 no.2
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• pp.219-232
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• 2013

The relevant main constituents of rosemary are compound of a vast number of polyphenolics, including carnosic acid, carnosol, rosmarinic acid, and ursolic acid. Recently, phenolic compounds of plant origin have attracted considerable attention due to their beneficial functional and nutritional effects including antioxidant and antibacterial activity. This study was carried out to investigated effect of carnosic acid on pH, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), 2,2-diphenyl-1-picryhydrazyl (DPPH) radical scavenging activity, and total bacteria counts in white sausage during the storage at room temperature. Addition of carnosic acid was decreased of pH, TBARS, VBN, and enhanced antioxidant and antibacterial activity in white sausage. These activities increased with increasing concentrations of carnosic acid. Furthermore, the potent antibacterial activities of carnosic acid against pathogenic bacteria (Escherichia coli KCCM 11234 and Salmonella enteritidis KCCM 12021) were measured. Carnosic acid showed noticeable inhibitory effects on E. coli and S. enteritidis. In conclusion, carnosic acid might be used as a natural preservative in white sausage.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.3
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• pp.289-295
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• 2007

This study was conducted to investigate the potential of polyphenols and polyphenol oxidase activity on the induction of rusty symptom development in ginseng root. When rusty inducing bacteria were inoculated on fresh ginseng root, the hue value of the inoculated root increased from 101.2 (white yellow) at 1 day after innoculation to 60.9 (brownish red) at 30 days after innoculation. Lysobacter gummosus, Pseudomonas veronii and Agrobacterium tumefaciens enhanced the accumulation of total phenolics. Along with the increase of total phenolics, total activity of polyphenol oxidase concomitantly increased but the specific activity of the enzyme was not.

• Korean Journal of Medicinal Crop Science
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• v.20 no.6
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• pp.479-486
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• 2012

The production of adventitious roots derived from root explant of Echinacea angustifolia and its secondary metabolite content were assessed in different types and levels of auxin. The induction of adventitious roots from root explant cultured in Murashige and Skoog solid medium supplemented with 1.0 mg/L indole -3-butyric acid (IBA) attained highest as 20.87 mg fresh weight and 3.07 mg dry weight per culture but root suspension culture at the same concentration of IBA enhanced biomass production as 3.07 g fresh weight and 0.38 g per culture after 4 weeks in culture. 3.0 mg/L ${\alpha}$-naphthalene acetic acid (NAA) treatment had similar effect on root biomass production as 3.07 g fresh weight and 0.38 g per culture with liquid suspension culture, whereas adventitious roots exposed to over 3.0-5.0 mg/L IBA or 5.0 mg/L NAA were less responsive by reducing the number of adventitious roots and/or changing root morphology such as short and thick. The content of secondary metabolites such as phenolic, flavonoids and total caffeic acid in adventitious roots cultured on MS medium supplemented with 1.0 mg/L IBA were attained highest as 27.20, 9.60. 10.67 mg/g dry weight, respectively. Overall, the best production of root biomass and secondary metabolites were given by 1.0 mg/L IBA.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.454-458
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• 2002

The effect of antibrowning agents such as PVPP (polyvinylpolypyrrolidone), bentonite, gelatin, celite 545, tannic acid and sodium sulfite in apple concentrate was investigated for the control of enzymatic browning by comparing physicochemical properties (pH, color, turbidity), polyphenoloxidase activity and contents of polyphenol compounds. In color value, apple concentrate containing PVPP showed higher L value (lightness) than control and other antibrowning agents. The turbidity (absorbance at 660 nm) of apple concentrate added PVPP, gelatin celite 545, tannic acid and sodim sulfite were 0.003, 0.038, 0.018 and 0.022, respectively. PVPP was regarded to remove suspended solids effectively. Polyphenoloxidase activity and polyphenolics(catechol, catechin, chlorogenic acid, epicatechin) content of apple concentrate used PVPP significantly reduced. Therefore PVPP was proved to be effective for enzymatic antibrowning agent considering to color, turbidity, polyphenoloxidase activity and polyphenol compounds in apple concentrate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.274-279
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• 2000

Effect of potato polyphenolic compound on the concentrations of serum and liver lipids, serum glucose, and urine protein was investigated in Sprague Dawley rats by feeding a diet containing 0.5% of cholesterol for 2 weeks. Polyphenolic compound extracted from potato (Solanum tuberosum variety Dejima) was supplemented at a 0.5% level in the basal diet or the cholesterol diet. The supplementation of potato polyphenolic compounds decreased slightly the concentrations of total cholesterol and VLDL+LDL-cholesterol in serum, and atherosclerotic index in rats fed the cholesterol diet, while those measurements were not altered by the supplementation of potato polyphenolic compounds in rats fed the basal diet. In the rats fed the basal diet or the cholesterol diet containing potato polyphenolic compounds, urine protein increased by 12% and 27% at 1st week, respectively, but this change was not seen at 2nd week. The concentration of serum glucose, however, was not significantly different in the dietary groups.

• Food Engineering Progress
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• v.13 no.3
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• pp.221-225
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• 2009

The aim of this study was to determine the antioxidant compounds (polyphenolics and flavonoids) and to evaluate antioxidant activities using 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity and reducing power in 19 vinegar samples. In general, antioxidant activities and antixoidant compounds in drinking vinegars were higher than those in seasoning vinegars. The highest polyphenolic content was found in balsamic vinegar (372.53 mg/100 mL) and also the highest flavonoid contents was in balsamic vinegar (114.40 mg/100 mL). Organic acid content in glacial acetic acid among 19 samples was found in highest amount. There was no relationships between antioxidant compounds/activities and organic acid content in vinegar samples. Therefore, it is assumed that antioxidant activity of vinegars is due to the polyphenolic and/or flavonoid contents of the vinegar samples.

• The Korean Journal of Food And Nutrition
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• v.35 no.1
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• pp.62-73
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• 2022

Omija seed oil was extracted from Omija seeds, a by-product of Omija, using an eco-friendly pressed extraction method. Physicochemical properties and antioxidant activities of 12 extracts using different combinations of seed moisture content (5, 7.5, and 10%) and extraction temperature (25, 49, 75, and 100℃) were then investigated. The highest extraction yield was 31.33% at moisture of 5% and temperature of 75℃. The lowest acid value was 4.18±0.25 at moisture of 5% and temperature of 49℃or moisture of 7.5% and temperature of 25℃. Peroxide value, iodine value, and saponification value were the lowest at 0.64±0.56 meq/kg, 159.38± 6.03, and 57.60±9.40, respectively, at moisture of 5% and temperature of 25℃. The content of total polyphenolics was the highest at 4,413±125 mg TAE/100 g when the moisture content was 10% and the extraction temperature was 25℃. DPPH radical scavenging activities of oil extracts at 20~100 mg/mL were 28.68±7.30~87.65±2.20%. The maximum antioxidant activity and IC₅₀ were 87.65±2.20% and <20 mg/mL, respectively, for extract obtained at moisture of 10% and temperature at 100℃. As a result, the extraction yield, acid value, peroxide value, iodine value, saponification value, and so on were excellent at moisture content of 5% and extraction temperature of 25℃ or 49℃. However, the content of total polyphenolic compounds and antioxidant activity were the highest at moisture of 10% and extraction temperature of 100℃. In conclusion, extracting Omija seed oil from Omija seeds, a by-product of Omija, is effective with a pressed extraction method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.6
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• pp.884-892
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• 2014

The purpose of this study was to investigate the drying characteristics and drying models of Ainsliaea acerifolia Sch. Bip. using far-infrared thin layer drying. Far-infrared thin layer drying test on Ainsliaea acerifolia Sch. Bip. was conducted at two air velocities of 0.6 and 0.8 m/sec, as well as three drying temperatures of 40, 45, and $50^{\circ}C$ respectively. The drying models were estimated using coefficient of determination and root mean square error. Drying characteristics were analyzed based on factors such as drying rate, leaf color changes, antioxidant activity, and contents of polyphenolics and flavonoids. The results revealed that increases in drying temperature and air velocity caused a reduction in drying time. The Thompson model was considered suitable for thin layer drying using far-infrared radiation for Ainsliaea accerifolia Sch. Bip. Greenness and yellowness values decreased and lightness values increased after far-infrared thin layer drying, and the color difference (${\Delta}E$) values at $40^{\circ}C$ were higher than those at $45^{\circ}C$ and $50^{\circ}C$. The antioxidant properties of Ainsliaea acerifolia Sch. Bip. decreased under all far-infrared thin layer drying conditions, and the highest polyphenolic content (37.9 mg/g), flavonoid content (22.7 mg/g), DPPH radical scavenging activity (32.5), and ABTS radical scavenging activity (31.1) were observed at a drying temperature of $40^{\circ}C$ with an air velocity of 0.8 m/sec.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1660-1665
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• 2015

Oats (Avena sativa L.) were evaluated in recent years as a promising crop for increasing the nutritional quality of foods, due to their abundance in many bioactive compounds. The objectives of this study were to determine antioxidant compounds and antioxidant activities of nine oat cultivars and investigate the relationships between antioxidant compounds and antioxidant activities in oat cultivars. The contents of total polyphenolics and vitamin E in oat cultivars were analyzed by spectrophotometric methods and normal phase HPLC, respectively. 2,2'-Azino-bis-(3-ethylbenzothiazoline- 6-sulphonic acid) (ABTS) radical and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities, reducing power, and chelating effects were used to compare the relative antioxidant activities of oat cultivars. In this study, total polyphenolic and vitamin E contents of oat cultivars ranged from 83.41 to 130.59 mg gallic acid equivalents/100 g and 0.54 to 1.90 mg/100 g, respectively. High levels of ABTS radical (116.14 mg Trolox equivalent antioxidant capacity (TEAC)/100 g) and DPPH radical (38.58 mg TEAC/100 g) scavenging activities and reducing power ($A_{700}=0.922$) were found in Daeyang. Significant correlation was evaluated between total polyphenolic contents and their antioxidant activities, namely ABTS and DPPH radical scavenging activities and reducing power. A low correlation was observed between vitamin E contents and their antioxidant activities. The results of this study could have an impact on oat consumption by enhancing consumer awareness of the health benefits of oats.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1286-1290
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• 2006

The objectives of this study were to determine antioxidant activities and antioxidnat compounds of 13 imported and 4 domestic red wines and to investigate relationships between antioxidant activities and antioxidant compounds in the selected red wines. The concentrations of total polyphenolics and anthocyanins in the samples were investigated by spectrophotometric methods. ABTS (2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, and reducing power have been used to compare the relative antioxidant activities of the selected red wines. In this study, total polyphenolic contents of the red wines were ranged from 250 to 2,298 mg gallic acid equivalents/L and the anthocyanin contents were ranged from 11 to 349 mg cyanidin-3-glucoside equivalents/L, respectively. As expected, all the red wines exhibited excellent antioxidnat activities (ABTS and DPPH radical scavenging and reducing power) except three domestic red wines. The correlation coefficient between total polyphenolic content and their antioxidant activities, namely ABTS radical scavenging activity, DPPH radical scavenging activity and reducing power, were 0.9784, 0.9905 and 0.8580, respectively. No correlation was observed between total anthocyanin content and their antioxidant activities.