• Korean Journal of Food Science and Technology
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• v.39 no.1
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• pp.7-13
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• 2007

The changes in phenolic compounds and pectin content were investigated during the growth of 3 cultivars (Hosui, Niitaka and Chuwhangbae) of Asian pear (Pyrus pyrifolria) fruits. The amounts of total phenolic compounds in peel, flesh and core was 20.61-22.98mg/g, 0.87-1.23mg/g and 6.39-37.96mg/g during early growth, respectively, and decreased with pear growth. Arbutin, chlorogenic acid and epicatechin were detected in each part of all three cultivars during early growth; of these, arbutin content was the highest. Caffeic acid, catechin and 4-hydroxymethyl benzoic acid were detected in the peel and core during the ripening process. The total pectin content in the flesh of Hosui, Niitaka, and Chuwhangbae cultivars decreased from 5.93mg/g, 5.99mg/g and 5.40mg/g to 1.07mg/g, 1.60mg/g and 1.63mg/g, respectively. Of the soluble pectins, the hydrochloric acid-soluble pectin content was the highest, 3.21-3.45mg/g, and decreased during growth.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.7
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• pp.2763-2769
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• 2015

Background: Cancer is an unnatural type of tissue growth in which the cells exhibit unrestrained division, leading to a progressive increase in the number of dividing cells. It is now the second largest cause of death in the world. The present study concerned antioxidant, anticancer and anticholinesterase activities and protocatechuic, catechin, caffeic acid, syringic acid, p-coumaric acid and o-coumaric concentrations in methanol extracts of flowers, fruits and seeds of Hypericum amblysepalum. Materials and Methods: Antioxidant properties including free radical scavenging activity and reducing power, and amounts of total phenolic compounds were evaluated using different tests. Protocatechuic, catechin, caffeic acid, syringic acid, p-coumaric acid and o-coumaric concentrations in extracts were determined by HPLC. Cytotoxic effects were determined using the MTT test with human cervix cancer (HeLa) and rat kidney epithelium cell (NRK-52E) lines. Acetyl and butyrylcholinesterase inhibitory activities were measured by by Ellman method. Results: Total phenolic content of H. amblysepalum seeds was found to be higher than in fruit and flower extracts. DPPH free radical scavenging activity of the obtained extracts gave satisfactory results versus butylated hydroxyanisole and butylated hydroxytoluene as controls. Reducing power activity was linearly proportional to the studied concentration range: $10-500{\mu}g/mL\;LC_{50}$ values for H. amblysepalum seeds were 11.7 and 2.86 respectively for HeLa and NRK-52E cell lines. Butyryl-cholinesterase inhibitory activity was $76.9{\pm}0.41$ for seed extract and higher than with other extracts. Conclusions: The present results suggested that H. amblysepalum could be a potential candidate anti-cancer drug for the treatment of human cervical cancer, and good source of natural antioxidants.

• Preventive Nutrition and Food Science
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• v.19 no.1
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• pp.40-48
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• 2014

Laver is one of the most consumed edible red algae seaweeds in the genus Porphyra. Laver is primarily prepared in the form of dried, roasted, and seasoned products. We investigated the total polyphenol and flavonoid contents of laver products, and evaluated the in vitro antioxidant properties of solvent extracts from commercially processed laver products. Significant differences in the concentration of phenolic compounds were found among differently processed laver. The total phenolic content for laver extracts ranged from 10.81 mg gallic acid equivalent (GAE)/g extract to 32.14 mg GAE/g extract, depending on extraction solvent and temperature. Laver extracts contained very few flavonoids (0.55 mg catechin equivalent/g extracts to 1.75 mg catechin equivalent/g extracts). 2,2-Diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS), hydroxyl radical, and superoxide anion scavenging assays were used to determine the radical scavenging capacities of laver extracts. These assays revealed that the processing method and extraction condition affected the antioxidant potentials of laver. Antioxidant activity of dried laver, roasted laver, and seasoned laver increased in a concentration-dependent manner ($100{\sim}1,000{\mu}g/mL$). The radical scavenging activities of $37^{\circ}C$ and $100^{\circ}C$ water extracts were lower than that of a $37^{\circ}C$ 70% ethanol extract. The highest radical scavenging capacity was observed in the $37^{\circ}C$ 70% ethanol extracts of dried laver, roasted laver, and seasoned laver. Overall, these results support that notion that laver contains bioactive compounds, such as polyphenols and flavonoids, which may have a positive effect on health.

• Korean Journal of Food Science and Technology
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• v.45 no.3
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• pp.299-304
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• 2013

The major hydrophilic bioactive compounds (chlorogenic acid, caffeine, total phenolics, and flavonoids) and the antioxidant capacity in a single size were evaluated for regular coffee varieties commercially available in Korea. The content of total phenols (63.83-110.12 mg gallic acid equivalents) and flavonoids (35.27-69.27 mg catechin equivalents) were spectrophotometrically determined, and the content of chlorogenic acid (5.17-69.78 mg) and caffeine (74.38-146.32 mg) were determined using HPLC-UV. All varieties of regular coffee studied showed antioxidant potential (88.78-487.52 mg trolox equivalents/serving size), which was conferred by their concentrations of phenolic compounds, caffeine and chlorogenic acid. There were significant (p<0.01) correlations between the total phenolics ($r^2$=0.732) and flavonoids ($r^2$=0.8705) and the antioxidant capacity, suggesting that these components were likely a significant contributor to the antioxidant capacity of commercial regular coffee brews.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.356-362
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• 2003

The present study was conducted to know the physicochemical properties of non fermented tea and fermented teas with the fermented time of 0 hr (non fermented tea), 10 hrs, 17 hrs (semi-fermented tea), 24 hrs (black tea), respectively The moisture content of non fermented tea, semi fermented, and black tea was 3.01% ~ 3.29%. The contents of reducing sugar, crude lipid, crude protein were increased and that of ascorbic acid was decresed with fermentation. The total contents of those increased as tea was more fermented. The contents of the citric acid and the malic acid were increased with fermentation, but the content of the succinic acid was decreased. However, the total content of organic acid was generally increased with fermentation. The total content of the amino acid was increased with fermentation. In non fermented tea, Thr+theanine, the Asp, and the Glu, were determined in order of content. In semi-fermented tea and black tea, Ter+theanine, Glu, and Asp were determined in order of content. The rate of essential amino acid in the total content of free amino acid was increased with fermentation. The content of theanine was 1.21% in non fermented tea and 1.50% in black tea. The contents of theanine were increased as tea was more fermented. The content of caffein was 3.57% in non fermented tea and 3.55 ~ 3.60% in semi-fermented tea and black tea. These results were inconsistent in the content of caffein. Five kinds of catechin, that is, cathechin, epigallocathechin, epicathechin, epigallocathechin gallate, and epicathechin gallate were extracted. The content of catechin was 14.18% in non fermented tea, but decreased sharply as tea was more fermented.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.4
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• pp.381-391
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• 1993

To evaluate the antioxidizing effect of flavonoid on fish oil and peroxidized fish oil, rats were fed with diets containing 5% corn oil (CO), 5% corn oil and 15% fresh fish oil (FO) or peroxidixed fish oil (PFO) for 4weeks. An half of FO and PFO group rats were injected with 10mg flavonoid (+)-catechin (a day per kg body weight) (FO-C and PFO-C). FO and FO-C group rats showed higher increase in body weight as compared to PFO, PFO-C group rats. Whereas, the opposite result was obtained in case of liver weight increase. In addition, catechin apparently reduced liver weight by 12~17%. Phospholipid, cholesterol, triglyceride and lipid peroxide content in serum and cholesterol, lipid peroxide content in liver and adipose tissue of PFO, PFO-C group rats were significantly higher than those of FO, FO-C one. These results suggested that catechin reduced the synthesis of lipid and protected effectively against lipid peroxidation. In fatty acids profile of neutral lipid and phospholipid, the ratio of polyunsaturated fatty acids (PUFA) versus saturated fatty acids (SFA) in PFO, PFO-C were lower than that of FO or FO-C because of ruduced PUFA. Contrary to our expectation, the enzyme activities of superoxide dismutase(SOD), catalase and glutathione peroxidase (GSH-Px) in rat liver of FO and FO-C group were lower than those of PFO and PFO-C group. These results were quite interesting and might be explained in terms of homeostasis. In case of total lipid in liver, $C_{20:5}$, $C_{22:6}$ fatty acids were decreased in rat fed peroxidized fish oil. In conclusion, catechin was considered to be an antioxidative and hepatoprotective drug and hypolipidemic agent.

• Journal of Life Science
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• v.22 no.5
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• pp.587-594
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• 2012

TMR (total mixed ration) feed was developed by adding mugwort and was fed to Korean black cattle. The effects on the physicochemical properties of the Korean black cattle, when fed mugwort, were investigated, as was the feasibility of producing beef with high quality and functionality. Korean black cattle were reared by using basal TMR (control) and basal TMR supplemented with mugwort of middle fattening 4.6% and late fattening 6.5% (treatment). The content of total catechin in Korean black cattle fed with the control and treatment was 0.262 and 0.379 mg/kg, respectively, while the content of epicatechin was 0.042 and 0.059 mg/kg, respectively, both of which were a significant increase from feeding the cattle TMR with mugwort ($p$ <0.05). There was no significant difference between the control and treatment in terms of $L^*$ (lightness), $b^*$ (yellowness), pH, VBN (volatile basic nitrogen) content, bacterial counts, water-holding capacity, freezing loss, thawing loss, cooking loss, cohesiveness, chewiness, shear force, and sensory score. TBARS (2-thiobarbituric acid reactive substances) and springiness for the control were significantly higher than the treatment ($p$ <0.05). The $a^*$ (redness), EDA (electron donating ability), hardness, and gumminess for the treatment were significantly higher than for the control ($p$ <0.05). These results suggest that the feed containing mugwort can be used to improve color and increase antioxidant ability as functional feed.

• Journal of the Korean Society of Food Culture
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• v.35 no.6
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• pp.590-596
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• 2020

Buckwheat (Fagopyrum species) has long been an excellent functional food. Besides, buckwheat sprouts contain various functional substances. In this study, we investigated the antioxidant activity of buckwheat sprouts in the context of cultivars harvested after different cultivation periods (0, 3, 5, 7, 9, 13, and 15 days after planting). Buckwheat sprouts were cultivated at 25℃ for up to 15 days and then extracted with ethanol. Antioxidant components were then extracted from sprouts and leaves using a freeze dryer. The total polyphenolic content, flavonoid content, and antioxidant activity were then analyzed. The total polyphenol content increased from 32.26 mg GA eq/100 g for raw buckwheat to 114.75 mg GA eq/100 g after 7 days of cultivation. Also, the flavonoid content increased from 20.61 mg catechin eq/100 g (0 days) to 56.54 mg/g after 9 days of cultivation. The DPPH radical scavenging activity (concentration of extract at 0.25 mg/mL) increased from 7.89% at day 0 to 53.48% after 9 days of cultivation. Additionally, the ABTS radical scavenging activity increased from 10.26% at day 0 to 32.89% after 7 days of cultivation; of note, the activity decreased afterward. These results suggest that the best buckwheat sprouts with higher biological activities are those cultivated for 7-9 days. For a complete understanding of the potential of buckwheat sprouts as functional foods, we plan to further analyze their antioxidant activity in the future.

• Food Science and Preservation
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• v.12 no.2
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• pp.156-160
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• 2005

To obtain basic data utilizing chestnuts as a raw food material, proximate analysis was conducted. Chemical component of chestnut flesh were $63.60\%$ moisture, $118\%$ ash, $3.02\%$ crude protein, $0.615\%$ crude fat, $1.21\%$ crude fiber, and $30.37\%$ nitrogen free extract, respectively. The weight ratio of tegmen, seed coat and flesh of chestnut sample were 17.05, 14.9, and $68.05\%$, respectively. The total amino acid contents of flesh and seed coat were $2,994\;mg\%$ and $1,450\;mg\%$, respectively. The total amount of free amino acids was less than that of total amino acids. As results of mineral analysis, the content of K was higher than that of any other minerals. The contents of maltose and sucrose were higher than those of fructose and glucose. The total polyphenol contents of tegmen, seed coat, fresh, leaf and bark were $9.56\;mg\%$, $0.047\;mg\%$, $0.23\;mg\%$, $15.44\;mg\%$ and $17.85\;mg\%$, respectively.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.244-249
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• 2007

This study was conducted to determine the effect of feeding dietary mugwort on the beef quality during 14 month(from 14 month to 27 month) with 32 heads of fattening Hanwoo. Fattening Hanwoos were randomly allotted 4 treatments(8 heads/treatment): C-1[(control(0%) of Hanwoo steers)], C-2[(control(0%) of Hanwoo heifers)], T-1(supplemented with mugwort powder 2.0% of Hanwoo steers), T-2(supplemented with mugwort powder 2.0% of Hanwoo heifers). The shear force value and water holding capacity(WHC) of longissimus muscle were the highest in T-1($3.20kg/0.5inch^2$, 54.32%) and cookingloss was in C-2(22.22%) than the others(p<0.05). However, panel test scores of juiciness, tenderness and flavor of longissimus muscle were the highest for T-1(5.20-5.50 point) between the treatment group. The total catechin and epicatechen in longissimus muscle were higher in treatment group(0.43-046 mg/kg, 0.056-0.065 mg/kg) than control group(0.23-0.25 mg/kg, 0.031-0.032 mg/kg)(p<0.05). The content of total fatty acid in longissimus muscle were oleic acid(48.45-47.56%), palmitic acid(29.67-28.86%), stearic acid(9.92-10.82%), palmitoleic acid and myristic acid(4.68-5.49%, 2.48-3.89%) of range. In conclusion, the effects of feeding dietary mugwort of Hanwoo steer were improved the quality beef with highly panel test scores(juiciness, tenderness, flavor) and physical-chemical characteristics(shear force value, WHC).