• The Journal of the Convergence on Culture Technology
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• v.6 no.4
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• pp.739-745
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• 2020

Makgeolli is a liquor that represents Korea and is made by mixing yeast and water with starch. Physicochemical Characteristics and Antioxidant activities of rice, nuruk, water and Fermentation time different to Makgeolli. Alcohol content was 6.76~14.56%, Reducing sugar content 1.17~1.68g/L and M5~M6 samples was higher 1.68g/L~2.43g/L. M1~M9 samples pH 3.56±0.02 and total acid 0.45~0.83%. Makgeolli total phenol content was average 966.38mg/L and ABTS 0.77mM. The Antioxidant activity measurements of FRAP and ABTS showed a similar correlation with the total phenol content. Makgeolli showed a high correlation cofficient of r GAE / PRequiv=0.8582 and r GAE / TEAC=0.9769. We intend to make rice, yeast, brewing water, fermentation period, etc. different conditions of makgeolli and analyze the status of fermentation progress and use it as basic data of quality indicators of the fermented rice wine process.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.386-391
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• 2012

The principal objective of this study was to evaluate the quality characteristics of black garlic milk tofu prepared with five different levels (0%, 0.5%, 1%, 1.5%, and 2.0%) of black garlic concentrate (BG0~BG4). We conducted the pH, total phenol and flavonoids, Hunter's color values, mechanical characteristics, and a sensory evaluation analysis of black garlic milk tofu. The total phenol and flavonoid content of black garlic concentrate were 1.67mg/100 g and 1.07 mg/100 g. The more black garlic concentrate increased, the more lightness (L) decreased, but redness(a) and yellowness (b) increased. The hardness, gumminess, and chewiness scores significantly increased (p<0.05) in all black garlic milk tofu samples. In color, taste, flavor, texture, and overall quality, the score of milk tofu with 1.0% black garlic concentrate (BG2) increased the most.

• The Korean Journal of Food And Nutrition
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• v.7 no.4
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• pp.332-337
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• 1994

The antioxidant activity of solvent extracts isolated from barley leaves was investigated by measuring peroxide value. The fractions of methanol extract obtained from preparative TLC was also studies, with UV-Visible spectrum, total phenol contents and hydrogen donating ability(HDA) The antioxidant activity of various solvent extracts was, in decreasing order, methanol> ethyl ether> methylene chloride $\geq$ ethyl acetate $\geq$acetone> hexane. The antioxidant activity of the fractions of methanol extract was, in decreasing order, fraction 2> fraction 3> fraction 1 and their activity was all superior to that of tocopherol at 500 ppm level. All fraction(1, 2 and 3) exhibited a strong UV absorption at 280 m which would be specifically produced by phenolic compound. UV absorption at 280 m of fraction 2 was greater than those of fraction 1 and 3. In the visible spectrum of these fractions, the maximum .absorption wavelengths of fraction 1, 2 and 3 were 660, 460 and 460 m, respectively. Antioxidant activity of barley leaves seemed to be due to the flavonoids containing phenolic group by UV spectrum and total phenol content.

• Journal of the Korean Society of Food Culture
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• v.25 no.1
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• pp.76-81
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• 2010

This study was conducted to evaluate the influence of Lactobacillus bulgaricus and/or Sterptococcus thermophilus on the fermentation of yoghurt containing 5% (w/v) buckwheat sprouts. The results revealed that after 12 hours of fermentation the appropriate pH, titratable acidity and number of viable cells were attained. At that time, the rutin content of the buckwheat sprout-added yoghurt prepared by the mixed culture method was not changed, but the quercetin content increased greatly. Conversely, the rutin content of yoghurt that only contained Streptococcus thermophilus was decreased while the quercetin content was increased. The total phenol contents as well as the DPPH radical scavenging activities of both the mixed culture and Streptococcus thermophilus yoghurt did not differ significantly. Taken together, the results revealed that the use of a mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus during the preparation of buchwheat sprout-added yoghurt was desirable due to the decrease in pH and increase in titratable acidity and viable cells that occurred after 12 hr of fermentation. Moreover, phytochemicals in buckwheat sprouts such as rutin, quercetin and phenol compounds were comparatively increased during fermentation and influenced the antioxidant activity in buckwheat sprout-added yoghurt.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.774-781
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• 2015

The objective of the present study was to determine the total phenol and flavonoid contents and to evaluate the antioxidant potential, of different solvent extracts (ethyl acetate, n-butanol, chloroform, and water) from Robus idaeus in various radical scavenging models (DPPH activity, superoxide dismutase (SOD) activity, reducing power, and nitrite scavenging activity), along with their antimicrobial potential. Measurement of total phenol and flavonoid content of the ethyl acetate extract of R. idaeus was found to be significantly higher than those of the other extracts. The ethyl acetate extract (at a concentration of $1,000{\mu}g/mL$) showed significantly higher reducing power and DPPH radical scavenging activity as compared to the other extracts. Results were dose-dependent. Moreover, the ethyl acetate extract of R. idaeus ($1,000{\mu}g/mL$) showed potent antioxidant efficacy ($85.5{\pm}1.18%$) as evidenced by nitrite scavenging ability at pH 1.2. All solvent extracts of R. idaeus showed lower SOD-like activity (13.72~20.54%). In addition, the antimicrobial activity of all solvent extracts except water extract showed strong inhibition (inhibitory zones in mm) of Staphylococcus aureus ($19.40{\pm}1.00mm$) and Bacillus cereus ($20.50{\pm}0.21mm$) growth. In particular, ethyl acetate extracts (100 mg/mL) showed antimicrobial activity comparable to that of tetracycline (0.01 mg/mL), which was used as a positive control. The results of this study indicate that the ethyl acetate extract of R. idaeus is a natural antioxidant and antimicrobial, with enriched phenols and flavonoids concentration, that has potential in the development of health-enhancing food products.

• The Korean Journal of Food And Nutrition
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• v.36 no.3
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• pp.185-192
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• 2023

This study analyzed the chemical characteristics and physiological activity of five kinds of fresh vegetables produced in trees in early spring and tried to use them as basic data for wild vegetable producers and processed food manufacturers using wild vegetables. The crude protein, minerals, ascorbic acid, folate, total phenol, total flavonoid, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and ACE (angiotensin converting enzyme) inhibitory activity were determined. Five spring wild vegetables contain high protein and phosphorus, indicating that they are useful food ingredients as sources of protein and phosphorus. Vitamin C content was high in R. venicifera and C. sinensis shoots, and in particular, R. venicifera and A. cortex shoots have high folic acid (folate) contents of 1,903.91 ug% and 1,525.35 ug%, respectively, which is considered a good food for folic acid intake in spring. The total phenol content was between 0.52% and 1.27%, and it was the highest in C. sinensis of 1.27%, followed by the order of R. venicifera, A.cortex, K.pictus, and A. elata, which tended to be consistent with the total flavonoid content. As for DPPH radical scavenging ability, C. sinensis (55.93%) showed the highest activity, and ACE inhibitory activity showed the highest activity in A. cortex (88.04%).

• Natural Product Sciences
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• v.19 no.2
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• pp.173-178
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• 2013

The protective effect of SAPP, an extract from a novel herbal complex, on acute liver injury was investigated using mouse animal model in this study. The content of total phenol in SAPP was increased at dose dependent manner. Consistent with the content of total phenol, SAPP showed the significant anti-oxidative effects on 1, 1-diphenyl-2-picrylhydrazyl (DPPH) method. Acute liver injury was induced by D-galactosamine (D-GalN) in mouse. Treatment with SAPP significantly reduced the level of alanine transaminase (ALT) and aspartate transaminase (AST) in serum. Histological observation revealed that whereas D-GalN treated mouse showed vacuolization of hepatocytes, sinusoidal dilation and congestion, loss of cell boundaries and ballooning degeneration, loss of architecture and cell necrosis, treatment with SAPP improved D-GalN-induced liver injury. These results suggest that SAPP shows protective effects against D-GalN-induced hepatotoxicity in vivo acute mouse model.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.597-604
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• 2013

This study was conducted to investigate the effect of mulberry leaf powder on the antioxidant activity and the quality characteristics of maejakgwa (a Korean traditional cookie). Maejakgwa was prepared with different amounts of mulberry leaf powder (in ratios of 0, 3, 6, 9 and 12% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenol content in mulberry leaf powder and maejakgwa. For analyzing the quality characteristics, bulk density and the pH of the dough, moisture contents, color, texture profile analysis and sensory evaluations were measured. The total phenol contents, DPPH free radical scavenging activity, bulk density of the batter and the a values of maejakgwa significantly increased with increasing mulberry leaf powder, whereas the pH of the batter, L values and b values of the maejakgwa significantly decreased with increasing mulberry leaf powder content. Finally, the results of the acceptance test indicated that maejakgwa containing 6% mulberry leaf powder had the highest scores. From these results, we suggest that mulberry leaf is a good ingredient for increasing consumer acceptability as well as the functionality of maejakgwa.

• Culinary science and hospitality research
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• v.24 no.2
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• pp.96-102
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• 2018

The objective of this study was to assess the quality characteristics of Sulggitteok prepared with different ratios of chestnut powder: 0%, 5%, 10%, 15%, and 20%. The moisture content of the chestnut Sulggi without added chestnut powder was 38.24% than that of any other chestnut powder added groups and gradually decreased from 33.34~26.27% based on the addition of chestnut powder. In terms of color, the lightness (L) decreased significantly but redness (a) and yellowness (b) significantly (p<0.001) increased with increasing contents of chestnut powder. The total polyphenol content and DPPH free radical scavenging activity increased as the amount of chestnut powder increased and decreased. Total phenol contents of phenol contents was higher in the 10% added group (347.50 mg GAE/100 g) and DPPH radical scavenging activity was significantly higher in the 5% added group ($69.35{\pm}2.02%$) and 10% added group ($74.33{\pm}2.29%$). Texture profile analysis showed that the hardness, adhesiveness, chewiness were higher than that of the control. The result of sensory evaluation test and the overall acceptability showed that the taste, color, flavor, chewiness, softness and overall acceptability were the highest in the 10% added group while the color and flavor showed no significant different group. Based on these results, it is suggested that chestnut Sulggi with up 10% added chestnut powder can be developed as products.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.116-125
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• 2014

This study was performed to evaluate the antioxidant activities as well as quality and sensory characteristics of Rubus coreanus wine sauce prepared with different amounts of Rehmannia Radix Preparata concentrate (RPC, 0, 0.5, 1.0, 1.5 %). Moisture content, salinity and acidity of control were 83.84%, 0.57% and 0.10%, respectively. Sugar content of control was 15.6 $^{\circ}Brix$. Acidities, and reducing sugar contents of sauces increased according to the added amount of RPC, whereas pH and color values of lightness, redness and yellowness in the Hunter color system of sauces decreased. Viscosity of sauces added with RPC significantly increased, compared to that of control. Total phenol contents of sauces increased according to RPC amount. Antioxidant activities such as DPPH and hydroxyl radical scavenging activities improved according to the amount of RPC, due to the increased amount of total phenol contents. Sensory results showed that the overall-preference scores were highest in sauces containing 0.1% RPC. Based on these results, it was suggested that 1.0% RPC addition to sauce is the most suitable to improve quality.