• Preventive Nutrition and Food Science
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• v.22 no.3
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• pp.195-202
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• 2017

The objective of this study was to investigate the antioxidant and antimicrobial properties of quinoa cultivated in Korea and to compare it with imported quinoa from the USA and Peru. The highest amount of total flavonoid contents (TFC) with 20.91 mg quercetin equivalents/100 g was measured in quinoa seed extract cultivated in Korea, while the total phenolic contents (TPC) were significantly higher in quinoa from the USA (16.28 mg gallic acid equivalents/100 g). In addition, quinoa extracts cultivated in Korea displayed a superior antioxidant ability in both, ferric reducing antioxidant power and 1,1-diphenyl-2-picrylhydrazyl values. There was a high correlation between TFC and antioxidant activity and a low correlation between TPC and antioxidant activity. The antimicrobial activity of the quinoa extracts was determined using a disc diffusion assay and optical density method. In both assays, the quinoa seed extracts did not have strong antimicrobial activity against foodborne bacteria, including Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, Escherichia coli, Salmonella Typhimurium, and Campylobacter jejuni.

• Proceedings of the Korean Society of Community Living Science Conference
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• 2009.09a
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• pp.91-91
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• 2009

Pulses are an annual leguminous crop yielding from one to twelve grains or seeds. This study was used eight pulses except for green beans. We evaluated the chemical characteristics of these raw pulses produced in Korea. The nutritional and functional contents such as moisture, carbohydrate, crude protein, crude lipid, ash, dietary fiber, minerals(Ca, P, Fe, Na, and K), vitamins (A, E, C, B groups, folic acid, and niacin), total polyphenol, carotenoid, and flavonoid containing isoflavone were investigated. As a results, all raw samples were shown the high levels of almost nutritional contents (especially, protein, fats, and fat-soluble vitamins). In addition, yellow soybeans, red bean, and kidney bean were high the contents of total polyphenol. Of the functional contents, three lands of the yellow soybeans were shown the high flavonoid. This study represent much to provide the fundamental nutrition and function data in pulses because they have significant nutritional and health advantages for humans.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1332-1340
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• 2017

In this study, we assessed antioxidant, anti-diabetic, and anti-Alzheimer activities of Opuntia ficus-indica var. saboten (OFI) at harvest time. OFIs were cultivated December 2015~November 2016 in Jeju island. The 70% ethanol extracts of OFI were used to investigate total polyphenol and flavonoid contents, antioxidant(DPPH and ABTS radical scavenging assay), anti-diabetic(yeast ${\alpha}$-glucosidase and rat ${\alpha}$-glucosidase inhibition assay), and anti-Alzheimer(Acetylcholinesterase and butyrylcholinesterase inhibition assay) activities. Total polyphenol and flavonoid contents of OFIs were $17.40{\sim}23.11{\mu}g$ garlic acid/mg Ex and 2.17~6.22 ug (+)-catechine/mg Ex, respectively. DPPH and ABTS radical scavenging activity of OFIs were 131.98~184.90 mg ascorbic acid(AA) eq/100 g and 63.60~101.83 mg AA eq/100 g, respectively. In the anti-diabetic and anti-Alzheimer activities, 70% ethanol extracts of OFI exhibited moderate inhibition activity, compared to control (acarbose and beberine). Total polyphenol and flavonoid contents, antioxidant, anti-diabetic, and anti-Alzheimer activities were no significant differences by season, respectively. Therefore, information on comparative biological evaluations of OFI may be a beneficial in exploring functional food and drug development.

• Food Science and Preservation
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• v.13 no.4
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• pp.501-505
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• 2006

This study was carried out to investigate the antioxidative activity and cytotoxicity on human KB cell of extract from Rhododendron mucronulatum flower, and also to determine the contents of total polyphenol and flavonoid. The methanol extract of Rhododendron mucronulatum flower was fractionated with various solvents such as hexane, chloroform, ethyl acetate, butanol and water. The DPPH radical scavenging activities of ethyl acetate fraction had stronger activity than other fractions. So, antioxidative substances of ethyl acetate fraction were crude purified by silica gel column chromatography. The DPPH radical scavenging activities of crude purified fraction 2 and 3 were more than 90% at 40 ppm. In the presence of $100{\mu}g/mL$, growth inhibition on human KB cell by WST-1 assay showed 81.2% in chloroform fraction and 74.6% in hexane fraction. The contents of total polyphenol and flavonoid of ethyl acetate traction were 32.70% and 20.30%, respectively, The antioxidative activity showed correlation with total polyphenol and flavonoid contents.

• Food Science and Preservation
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• v.18 no.6
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• pp.916-922
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• 2011

The antioxidative activity of a medicinal herb mixture combined with traditional natural herbal materials was investigated. The medicinal herb mixture yielded 35.00% water extracts and 25.33% 80% ethanol extracts. The ethyl acetate fraction yields were 0.64% in the water extracts and 3.76% in the 80% ethanol extracts. The total flavonoid contents of the water and 80% ethanol extracts were 2.34 and 2.42%, respectively, and their total phenolic contents were 5.04 and 4.56%. The total flavonoid and phenolic contents of the ethyl acetate fraction were the highest in the various solvent extracts. The extracts were rich in salicylic and ${\rho}$-coumaric acids. The electron-donating ability of the medicinal herb mixture was 43.32% in the water extracts and 41.32% in the 80% ethanol extracts, and the nitrite-scavenging ability was 9.68% in the water extracts and 8.94% in the 80% ethanol extracts.

• Korean journal of food and cookery science
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• v.30 no.1
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• pp.33-40
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• 2014

The purpose of this study was to examine the antioxidative activity of feral haw (Crataegus pinnatifida BUNGE) seed extracts using 70% methanol, 70% ethanol, chloroform:methanol (CM, 2:1, v/v), n-butanol and ethyl acetate (EA). The total phenol content of the five extracts ranged from 37.29 mg/g to 55.53 mg/g. Moreover, the content was high in the 70% methanol and, 70% ethanol extracts, but low in the n-butanol extract. On the contrary, the total flavonoid content decreased in the order of n-butanol (2.93 mg/g), EA (2.67 mg/g), 70% methanol (1.00 mg/g), 70% ethanol (0.88 mg/g) and CM (0.67 mg/g) extracts. The $NO_2$ radical scavenging activity, antioxidant activity by ${\beta}$-carotene bleaching assay and, superoxide dismutase (SOD) like ability decreased in the order of 70% methanol, 70% ethanol, CM, EA and, n-butanol extracts; further, a similar tendency was also observed in the total phenol contents. Overall, these results indicated that the antioxidative activity of feral haw seeds was closely related to the total phenol and flavonoid contents. Therefore, haw seeds might be usefully applied to natural antioxidants as well as functional foods.

• International journal of advanced smart convergence
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• v.10 no.1
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• pp.197-208
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• 2021

The deer antler has been used as a major drug in oriental medicine for a long time. Recently, the demand for easy-to-take health functional foods is increasing due to economic development and changes in diet. 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. Lactic acid bacteria fermentation was performed by adding 4 types of lactic acid bacteria starter products, B. longum, Lb. Plantarum, Lb. acidophilus and mixture of 8 types of lactic acid bacteria to the antler water extract substrate, respectively. 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 4.82~6.26 ㎍/mL in the lactic acid bacteria fermentation extracts, and after the reaction of protease enzyme and lactic fermentation, increased to 14.27~20.58 ㎍/mL. The total flavonoid contents were 1.52~2.21 ㎍/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%.

• The Korea Journal of Herbology
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• v.33 no.6
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• pp.1-8
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• 2018

Objectives : Herbal medicinal mixture (JMB) are consisted of Caryophylli Flos, Aucklandiae Radix and Angelicae Dahuricae Radix. Each of herbal medicines has studied on anti-oxidant effect. So this study was conducted to investigate efficacy and potency of JMB on anti-oxidation. Methods : The JMB was extracted at room temperature by 80% ethanol. And total polyphenol contents, total flavonoid contents in JMB ethanol extract were determined by colorimetric method. Also, DPPH, ABTS free radical scavenging capacity and reducing power of JMB ethanol extract were measured at 100, 500, 1000, $5000{\mu}g/m{\ell}$ concentrations by spectrometric assay. Positive control was used BHA (butylated hydroxyanisole). Results : The total polyphenol contents and total flavonoid contents of the extract were 55.38 mg/TAEg, 513.72 mg/RUEg, respectively. Also, DPPH free radical scavenging capacity and reducing power of JMB ethanol extract in treated concentrations (100, 500, 1000, $5000{\mu}g/m{\ell}$) increased dose dependently. In particular, DPPH free radical scavenging capacity of JMB ethanol extract at 500, 1000, $5000{\mu}g/m{\ell}$ was similar to positive control (BHA) at high concentration (50, $100{\mu}g/m{\ell}$). ABTS free radical scavenging capacity of JMB ethanol extract at 500, 1000, 5000 ug/ml was similar to BHA at high concentration (50, $100{\mu}g/m{\ell}$). Also, reducing power was showed that JMB ethanol extract at $5000{\mu}g/m{\ell}$ was similar to BHA at high concentration (50, $100{\mu}g/m{\ell}$). Conclusions : These results suggest that JMB ethanol extract has effects to scavenge free radicals. Therefore, JMB has potential and applicable benefits for development of materials and products to have anti-oxidation functions.

• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.388-394
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• 2018

This study was conducted to investigate the antioxidant activity of Kochujang following the addition of Omija (Schizandra chinensis Baillon) by-product extract powder. This study specifically investigated the total levels of phenolics and flavonoids, the activities of DPPH and ABTS radical scavenging, and FRAP (ferric reducing antioxidant power). Our results showed that the total phenolic and flavonoid contents of unmodified Kochujang were 4.06 mg TAE/g and 2.87 mg TAE/g, respectively, and that the total phenolic and flavonoid contents of Kochujang with added Omija by-product extract powder were 3.89~5.19 mg TAE/g and 3.11~5.35 mg TAE/g, respectively. As more Omija by-product extract powder was added, the more the total levels of phenolic compounds and flavonoids increased. This study found that DPPH radical scavenging activity in unmodified Kochujang was 25.8% and that in Kochujang with added Omija by-product extract powder was 27.1~39.7% each. These results indicate that Omija by-product extract powder has possibility not only in Kochujang products but also as a functional food with antioxidant activity characteristics. These results also indicate that adding Omija by-product extract powder to Kochujang had significant effects on overall acceptability. Thus, the addition of 5 or 10% of Omija by-product extract powder is desirable for making Kochujang.

• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.228-234
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• 2022

Various types of tea have been cultivated to obtain different flavors and enhance their functional properties. The objective of this study was to investigate the physicochemical properties of γ-aminobutyric acid (GABA) teas produced from commercial Korean green, white, and black teas. The concentration of total minerals was reduced in GABA green tea and GABA white tea but was improved in GABA black tea. The essential, non-essential, and total free amino acid contents were remarkably increased in the GABA teas. The amino acid GABA content was increased by 561.00 and 294.20 times in GABA white tea and GABA black tea, respectively. The antioxidant potential was not reduced, although the total polyphenol and total flavonoid contents decreased in GABA green tea and GABA black tea. The results indicated that the overall nutritional value of commercial green, white, and black teas could be improved by processing them into GABA teas.