• Asian-Australasian Journal of Animal Sciences
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• v.31 no.8
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• pp.1213-1220
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• 2018

Objective: An experiment was conducted to assess the antioxidant contents and activities of colored rice grains and to evaluate their nutritive characteristics in terms of chemical composition and in situ ruminal degradation. Methods: Ten cultivars of colored rice grains (Oryza sativa L.) collected from several areas of Japan were studied, and control rice without pigment, maize, barley, and wheat grains were used as control grains. Their chemical compositions, pigment, polyphenol contents, total antioxidant capacity (TAC), and degradation characteristics were determined. Results: The starch contents of the colored rice grains were in the range of 73.5% to 79.6%, similar to that of the control rice grain. The black and red rice grains contained anthocyanin (maximum: $5,045.6{\mu}g/g$) and proanthocyanidin (maximum: $3,060.6{\mu}g/g$) at high concentrations as their principal pigments, respectively. There were significantly (p<0.05) positive relationships among the pigment contents, polyphenol content, and TAC values in the colored and control rice grains, indicating that the increase in pigment contents also contributed to the increased polyphenol content and TAC values in the colored rice grains. The dry matter and starch degradation characteristics, as represented by c (fractional degradation rate of slowly degradable fraction) and by the effective degradability, of the colored rice grains and the control rice grain were ranked as follows among commonly used grains: wheat>barley${\geq}rice$>maize. The colored rice grains also included the most-digestible starch, since their potential degradable fraction and actual degradability at 48 h incubation were almost 100%. Conclusion: Colored rice grains have high potential to be used as antioxidant sources in addition to starch sources in ruminants.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.787-793
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• 2008

A major polyphenolic compound extracted from omija (Schisandra chinensis) fruit was structurally identified, and its composition of major nutrients was investigated as well in this study. A dominating high performance liquid chromatography (HPLC) peak of water-extracted anthocyanin represented 94.1% of total absorbable compounds at 520 nm, which was further identified with HPLC-mass spectrometry (MS). As a result, mass-to-charge ratio (m/z) of the predominant anthocyanin was determined to be 727, and it was identical to molecular mass of cyanidin-3-xylosylrutinoside (Cya-3-O-xylrut). This is the first report that colorant of omija is predominantly composed of Cya-3-O-xylrut. Omija fruit contained exclusively 3 types of monosaccharide such as glucosc (0.68 g), galactose (0.01 g), and fructose (0.52 g) per 100 g of fruits. Several organic acids, citric (3.29 g), malic (1.4 g), acetic (0.4 g), and succinic acids (0.36 g) per 100 g of fruits, were detected by high performance anion exchange chromatography (HPAEC) analysis. During the compositional analysis of tree amino acid by HPLC, it was noticed that omija fruit contained substantial amount (0.01 g/100 g of fruits) of $\gamma$-amino butyric acid (GABA).

• Journal of Applied Biological Chemistry
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• v.60 no.2
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• pp.95-100
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• 2017

The physicochemical properties and schizandrin contents of various solvent ($H_2O$, 50% EtOH, 75% EtOH, 95% EtOH) extracts from residue after Omija juice was investigated using total polyphenol contents (TOC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity (RAS), anthocyanin contents (ANC), and schizandrin contents level (SCL). Total polyphenol contents, radical scavenging activity, and anthocyanin contents of 50% EtOH extract were the highest among all residue after Omija juice extracts, and was 16.70 mg/mL in the TOC and 86.16% in the DPPH-RAS. This meant that 50% EtOH extract from residue after Omija juice had more available antioxidant matters. As extraction time increases all extract treatments significantly reduced in the ANC contents (p <0.05). Amount of the SCL were observed higher value in 95% EtOH extract of residue after Omija juice.

• Korean Journal of Plant Resources
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• v.27 no.6
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• pp.650-659
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• 2014

Large quantities of Korean wild grape (Vitis coignetiae, KWG) pomace, a by-product of grape juice and wine manufacture, are generated annually, and disposal cost of KWG pomace is now increasing. Therefore, this study was conducted to determine total polyphenol, flavonoid, and anthocyanin content in whole KWG, KWG skin and KWG pomace and to identify and quantify flavonoids found in whole KWG and KWG pomace using LC/MS/MS. Spectral analysis showed high total polyphenol and flavonoid in KWG skin extracted with 75% ethanol (p < 0.05). KWG pomace had higher amount of total polyphenol, flavonoid and anthocyanin than whole grape (p < 0.05). Sixteen flavonoids were identified, but only 10 flavonoids were quantifiable from whole KWG and KWG pomace. Both epicatechin and rutin were the major flavonoids, and 521 or 147 ng/g of epicatechin (p < 0.05) and 305 or 110 ng/g of rutin (p > 0.05) were found in whole KWG and KWG pomace, respectively. The results show that KWG pomace is a very rich source of flavonoids, thus KWG pomace can be used as a functional food additive. Plans to include KWG pomace in food production are necessary.

• Journal of the Korean Society of Food Culture
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• v.37 no.1
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• pp.47-60
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• 2022

This study examines the effects of different cooking methods (stir-frying, steaming, superheated-steaming) on the contents and the true retention of moisture, water-soluble vitamins, and bioactive compounds of ten selected vegetables: broccoli, brussels sprout, cabbage, eggplant, green bean, onion, red cabbage, red onion, squash, and tomato. The total color difference (𝚫E) values were decreased after stir-frying the samples, except for eggplant, green bean, and tomato. The true retention of water-soluble vitamins (B₁, B₂, B₃, and C) was increased in most vegetables after superheated-steaming, as compared to steaming and stir-frying. Moreover, compared to the uncooked vegetables, a higher true retention of total polyphenol and flavonoid was obtained for most vegetables subsequent to superheated-steaming. Total anthocyanin content was detected only in eggplant, red cabbage, and red onion, and a smaller loss of anthocyanin was determined after subjecting red cabbage to superheated-steaming. Also, the free radical scavenging activities were higher in superheated-steaming vegetables, except in eggplant and squash. These results indicate that superheated-steaming induces a positive effect for retaining water-soluble vitamins and functional components of vegetables.

• Food Science and Preservation
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• v.30 no.2
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• pp.321-333
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• 2023

The study investigated the pH, acidity, soluble solids, total sugar, polyphenol, flavonoid, anthocyanin content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, and color of kombucha with a variety of added fruit peels during the fermentation process. Pear, grape, plum, orange, apple, and golden kiwi peels were added during fermentation. The pH showed a decrease, while an increase in acidity was observed. An increase in soluble solids, which was higher in most experimental groups than the control group, was also observed. A decrease in total sugar was observed over time. However, an increase was observed in reducing sugar. On Day 0, higher total sugar and reducing sugar were detected in the peel addition group compared with the control group. The antioxidant capacity of polyphenol, flavonoid, anthocyanins, and DPPH radicals scavenging increased with fermentation and was higher in all addition groups, except for pear, compared with the control group. Except for grapes and plums containing high levels of anthocyanins, an increase in the L-value was observed over time, and an increase in the a-value of grapes and plums was also observed (p<0.05). The possible utilization of inedible fruit peel in kombucha was shown. Applying inedible fruit peels to kombucha is proposed to increase antioxidant content and modulate color and pH.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.548-553
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• 2009

Qualitative properties- polyphenol compounds(total phenolics, anthocyanin, flavonoids, tannins), color parameters and antioxidant activities- of wild grape wine having different aging periods were studied. The contents of total phenolics and anthocyanin decreased significantly in accordance with aging terms(p<0.05). The total phenolics and anthocyanin of the oldest wine(WG3) represented only 43% and 45% of it's related compound in the wine aged for one year(WG1), respectively. The contents and the degree of polymerization of tannins, including condensed tannins, also decreased but not showed statistically significant. However, The contents of flavonoids of the 2 year old wine(WG2) decreased significantly related to that of WG1, remaining, then, almost constant at that levels during aging. The L* values, b(yellow) values and the hue (hab) values were increased in long aged wines(WG2, WG3), while the intensity of color(CI) and, the a(red) parameter value decreased. The antiradical activity of wild grape wines was shown to be high(87 EDA%) in WG1. The corresponding coefficient of tannin concentrations with antiradical activity($r^2$=0.9189) suggests that the tannin content may be strongly related to the antioxidant properties of wild grape wines.

• Journal of Korean Society of Forest Science
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• v.105 no.2
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• pp.208-215
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• 2016

Vaccinium oldhamii Miq. is a Korean native tree, which is deciduous and shrub tree with broad leaf. Fruits were used primarily for edible or medicinal purposes for bladder infection in Korea and China. However, there is a lack of information on the degree of variation of phytochemical contents and antioxidant activity of these native clonal. We investigated morphological characteristics, phytochemical contents (polyphenol, flavonoid, anthocyanin) and antioxidant activity for the fruits of 24 individual variation from 4 different regions in Korea. The results in terms of horticultural traits and biochemical characteristics showed significant differences among populations and among individuals within population. The total phenolic contents ranged from 4.40 to 10.58 mg GAE/g and the total flavonoid contents ranged from 2.02 to 8.09 mg NE/g. The total anthocyanin contents ranged from 232.5 to 684.3 mg CGE/100g. Reducing power fruits ranged from 0.15 to 1.43 and DPPH free radical scavenging activity ranged from 49.1 to 97.5% at 400 ppm. Results revealed that the region of origin greatly influenced the phytochemical contents and antioxidant activity of V. oldhamii, which might help for the selection and validation of the most productive cultivars in the food and pharmaceutical industries.

• Journal of Life Science
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• v.19 no.9
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• pp.1271-1276
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• 2009

Unlike the traditional preparation method for Chungkukjang, we prepared Dua-Chungkukjang with soybean fermented at $40^{\circ}C$ after the soaking, germination and steaming process, and we studied the physico-chemical characteristics of Dua-Chungkukjang. Reducing sugar content in both traditional Chungkukjang and Dua-Chungkukjang increased sharply after 10 hr of fermentation, but it decreased slightly after that. Total nitrogen content in both traditional Chungkukjang and Dua-Chungkukjang increased slowly as fermentation took place. Total nitrogen content reached 3,500 mg% and 3,700 mg%, and soluble nitrogen compound reached 750 mg% and 1,800 mg% after 40 hr of fermentation, respectively. $\beta$-Glucosidase activity increased continuously as fermentation took place, and it reached 193, 223, 235 and 248 units in Dua-Chungkukjang while it reached 125, 178, 205 and 214 units in traditional Chungkukjang after 10 hr, 20 hr, 30 hr and 40 hr of fermentation. This means that $\beta$-Glucosidase activity in Dua-Chungkukjang was $1.2{\sim}1.5$ times higher than that in the control treatment, traditional Chungkukjang. Total isoflavone content was $101.44{\mu}g$/g and $365.92{\mu}g$/g for 10 hr of fermentation, and $225.98{\mu}g$/g and $441.37{\mu}g$/g for 40 hr in traditional Chungkukjang and Dua-Chungkukjang, respectively. Isoflavone content of Dua-Chungkukjang was 2-3.5 times higher than that of traditional Chungkukjang. Anthocyanin content also increased continuously as fermentation took place, and it reached 5.0 mg/g and 6.9 mg/g in traditional Chungkukjang and Dua-Chungkukjang after 40 hr of fermentation, respectively.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.609-617
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• 2017

This experiment was carried out to enhance the availability of blackberry. Since it is difficult to use blackberry as a fresh fruit, we investigated the quality characteristics of blackberry powder obtained by various drying methods (freeze drying and hot-air drying at $40{\sim}80^{\circ}C$). The L- and b-values of freeze-dried powder was higher than hot-air dried powder. The pH (3.2) was lowest and the acidity (14.4%) was highest in freeze-dried powder. In freeze drying, the brix degree was $65.7^{\circ}Bx$, but it increased from $54.7^{\circ}Bx$ to $68.5^{\circ}Bx$ with increasing temperature during hot air drying. The total polyphenol and flavonoids contents were the highest in freeze-dried powder, at 9.3 and 6.2 mg/g, respectively. The levels increased as temperature increased in hot air drying. Anthocyanin content in freeze-dried powder was 8.51 mg/g, while it sharply decreased to 1.17~2.45 mg/g in hot-air drying. Vitamin C content in freeze drying ($979.4{\mu}g/g$) was higher than that in hot-air drying ($48.3{\sim}303.2{\mu}g/g$). The sample concentration required for 50% reduction of DPPH free radical scavenging ($RC_{50}$) was $79.7{\mu}g/mL$ in freeze drying, and showed high antioxidant activity. Also it decreased from $122.4{\mu}g/mL$ to $87.7{\mu}g/mL$ with temperature increase during hot air drying. We therefore conclude from the above results that freeze drying is more suitable for the production of blackberry powder, because this method showed high value of chromaticity, total polyphenol, flavonoid, anthocyanin content, vitamin C and antioxidant activity.