• The Korean Journal of Community Living Science
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• v.13 no.3
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• pp.27-37
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• 2002

To develop the processing methods of grape and increase the use of poor fruits, we researched the health drink made with them after making grape juice and vinegar. The grape heated at $80^{\circ}C$ during 30min was followed by filtration. Grape vinegar was prepared by alcohol and acetic acid fermentation of grape. Optimum initial alcohol concentration for acetic acid fermentation was 6-8%. Acetic acid fermentation of grape vinegar manufactured in onggi took 9 days and was faster than any other type of utensil. As the result of analysis of grape vinegar fermented in the various ratio of 'Campbell Early' and 'Kyoho' grape, the redness and total anthocyanin content and the score of sensory evaluation were higher in vinegar made with 100% 'Campbell Early'. The drink manufactured by adding grape vinegar was developed and adding 10% of grape vinegar to volume of grape juice and water mixture(1:1) was best in sensory evaluation. In this mixture, sugar content was $14^{\circ}$Bx.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.1
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• pp.31-36
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• 1983

The anthocyanins isolated from raspberries, were studied by column chromatography on polyvinylpyrroldone, paper chromatography, total hydrolysis, partial hydrolysis, color classification and spectroscophy. Four individual pigments were identified as cyanidin 3 digalactoside with caffeic acid, cyanidin 3 diglucoside with caffeic acid, cyanidin-3, 5-diglucoside with caffeic acid and cyanidin-3-monoglucoside with caffeic acid, respectively.

• Natural Product Sciences
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• v.13 no.2
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• pp.135-139
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• 2007

Four anthocyanins were isolated from the acidic alcoholic extract of Syzygium cumini fruits growing in Egypt: Pelargonidin-3-O-glucoside, pelargonidin-3,5-O-diglucoside, cyanidin-3-O-malonyl glucoside, and delphenidin-3-O-glucoside. They were identified by the chromatographic, TLC and PC, and spectral analyses, UV, $^1$H-NMR and FAB/MS. The fruits were found to contain 0.03 gm % anthocyanins calculated on fresh weight basis calculated by spectrophotometric assay. Cytotoxic activity of total alcoholic extract of the fruits was performed against several types of tumor cell lines using the SRB assay. The tested extract exhibited significant cytotoxic activity for MCF7 (breast carcinoma cell line) (IC$_{50}$= 5.9 ${\mu}$g/mL), while the IC$_{50}$ was > 10 ${\mu}$g/mL for both Hela (Cervix carcinoma cell line), HEPG2 (liver carcinoma cell line), H460 (Lung carcinoma cell line) and U251 (Brain carcinoma cell line).

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.784-791
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• 2013

Four different yeasts (Fermivin (FM), Saf-instant yeast red (SI), Angest wine active dry yeast (AW) and Angest instant yeast high sugar (AI)) were used for the fermentation of black raspberry wine. The amount of reducing sugars in FM (2.7%) and AI (2.8%) were higher than those in SI (2.4%) and AW (2.5%). The amount of glucose (the major free sugar) was higher in AW (2.57 mg/mL) and AI (2.50 mg/mL) than FM (2.03 mg/mL) and SI (1.75 mg/mL). AW (11.95%) had the highest alcohol content, while SI (11.75%) had the lowest. The pH of FM (pH 3.73) was the lowest, and there were no significant differences in total acidity among the samples. The major organic acid in the wines was citric acid (6.71~8.18 mg/mL) and the amount of organic acids depended on the type of yeasts. The amount of malic acid was highest in SI (2.92 mg/mL), and lowest in AI (1.83 mg/mL). The Hunter color test showed that SI was highest in lightness, redness and yellowness, whereas AI was lowest. There were no differences in turbidity between the samples. There were no significant differences in total phenolic contents (TPC) and total anthocyanin contents (TAC). However, the TPC and TAC of black raspberry wines were higher than those in commercial red wines. The antioxidant activities of wines (determined by ABTS and FRAP) increased in the order of FM, AI, AW and SI. It could not be concluded which yeast is adequate for the fermentation of black raspberry wine because any of the tested yeasts showed the best in all the quality characteristics of the wines.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.161-169
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• 2014

The quality characteristics and antioxidant activities of Cheongpomook prepared with different amounts of aronia (Aronia melanocarpa) powder were studied. Freeze-dried aronia powder was incorporated into mung bean starch at different levels (1, 3 and 5% aronia powder based on the total weight of mung bean starch). Moisture content in control group was 89.7% and was not significantly different from the different levels of aronia powder groups. Syneresis, hardness, chewiness and gumminess were increased with higher amounts of aronia powder in Cheongpomook. In chromaticity determination, the L value of the samples decreased but the a and b values increased with increasing the levels of aronia powder in Cheongpomook. The total polyphenols, flavonoids and anthocyanin contents were proportionally increased with increasing the levels of aronia powder added in Cheongpomook. The antioxidant activity measured by DPPH and ABTS radical scavenging activities was significantly higher than control and increased proportionally to the aronia powder concentration. The sensory evaluation indicated that the 5% aronia powder showed the best preference in color, taste, flavor, hardness, and overall acceptance. These results suggest that aronia powder may be useful ingredient in Cheongpomook to improve quality and antioxidant potential.

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.275-281
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• 2013

This study was performed to evaluate the quality characteristics and antioxidative activities of cookies prepared with different amounts of purple sweet potato powder. Moisture and crude ash contents were lowest in the control group followed in order by the 10%, 20%, and 30% purple sweet potato powder addition groups. The lightness and yellowness values measured by Hunter color system decreased based on the amount of purple sweet potato powder concentration added to cookies. The total phenolic compound and anthocyanin contents were the highest in 30% purple sweet potato powder added cookies. The DPPH radical scavenging activity of 30% purple sweet potato powder added cookies showed the highest values among groups. In the sensory evaluation, the scores for taste, texture and overall preference were significantly highest in cookies with 10% and 20% purple sweet potato powder. Considering the scores of antioxidant activity and sensory evaluation, the concentration of between 10% and 20% addition of purple sweet potato powder would be ideal for development of functional cookies.

• Journal of the Korean Society of Food Culture
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• v.31 no.5
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• pp.457-464
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• 2016

This study was conducted to assess the quality characteristics and antioxidant activity of Yanggaeng prepared with different concentrations of blackcurrant powder (0, 1.5, 3, and 4.5%). The moisture content ranged from 41.95% to 45.38%, exhibiting no significant differences between the groups. The pH gradually decreased with increasing levels of blackcurrant powder. The lightness (L) value decreased while redness (a) value increased with an increasing amount of blackcurrant powder. Hardness of the control group was lower than those of the treatment groups. Consumer acceptance test revealed no significant differences in surface color, smell, taste, and overall acceptability scores between the control and 3% added groups. The total polyphenol contents and total anthocyanin contents were 7.58~54.88 mg GAE/100 g and 0.00~4.20 mg C3G/100 g), respectively, which increased proportionally with increasing levels of blackcurrant powder. The antioxidant activity measured based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and ferric reducing antioxidant power (FRAP) were significantly higher in treatment groups than the control and increased as the concentration of blackcurrant powder increased. From the above results, blackcurrant powder up to 3% can be incorporated into Yanggaeng to satisfy taste and functional needs for consumers.

• Journal of Ginseng Research
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• v.21 no.1
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• pp.28-34
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• 1997

The effects of light on the pigment production and chloroplast development were examined on ginseng hairy roots cultured in 1/2MS liquid medium. The chlorophyll and carotenoid production were increased from 1,000 to 3,500 lux condition, but decreased drastically in 7,000 lux condition. The anthocyanin production was significantly increased with increment light intensity(1,000∼7,000 lux). The thylakoid membrane of chloroplast was proplastid in dark condition and it began to develop into thylakoid membrane in 1,000 lux condition and then intact thylakoid membrane was developed in 3,500 lux condition. However, the development of thylakoid membrane in 7,000 lux condition was inhibited comparing to 3,500 lux condition. The total chlorophyll production in blue light condition were high comparing to other wavelength and same as 40% of total chlorophyll on white light(3,500 lux) condition. The chlorophyll and carotenoid production by sucrose concentration were high in 3% sucrose condition and anthocyanin production was high in 4% condition. The production of chlorophyll and carotenoid by light periods was high when explants were cultured in dark condition for 1 week and then transferred to light condition for 4 weeks. Our results suggest that pigment production and chloroplast development could be accelerated by light Intensity of specific wavelength in cultures of ginseng hairy root.

• Journal of agriculture & life science
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• v.46 no.6
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• pp.127-135
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• 2012

This study was conducted to investigate effects of dietary anthocyanin fortified barley (AFB) or whole crop barley (WCB) on growing performance, meat quality and blood properties in swine at late fattening phase. Swine performance was not significantly differed (p>0.05) but average daily gain and average daily feed intake tended to increase in treatments. Meat quality parameters including pH, cooking loss, shear force and meat surface color were not influenced by the addition of barley in diet. However, DPPH content of longgissmus dorsi muscle was significantly increased in WCB10 compared to control, AFB5 and WCB5 (p<0.05). FRAP content of longgissmus dorsi muslce was higher in WCB5 than the AFB (p<0.05), thereby, a tendency in FRAP was not similar to that of DPPH. Only myristic acid (C14:0) was affected, and the lowest myristic acid was found when AFB was supplied to swine. A tendency was not determined in total protein and HDL-cholesterol content, however, control, WCB10 and AFB5 had high in total protein and showed significantly low values in HDL-cholesterol. Therefore, the results indicate that barley can be considered as an ingredient in swine diet, but further investigation is necessary.

• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.757-761
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• 2014

The objective of this study was to investigate the content of phenolic compounds and their contribution to antioxidant activity in the seed coats, dehulled and whole black and yellow soybeans. The total phenolic and total anthocyanin contents were analyzed. FRAP, DPPH and ABTS assays were carried out to determine the antioxidant activities. The 100-seed weight and color values were also analyzed. Black seed coats had significantly greater total phenolic and total anthocyanin contents as compared to whole beans, dehulled beans, and yellow seed coats. Moreover, black seed coats exhibited the highest antioxidant activity among the samples, regardless of the utilized method. The antioxidant activities determined in all assays positively correlated with the total phenolic ($0.980{\leq}r{\leq}0.991$) and anthocyanin contents ($0.990{\leq}r{\leq}0.997$) as well as among themselves ($0.992{\leq}r{\leq}0.996$). It is anticipated that the information generated from this study will help support the development of soybean products for improving health.