• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.224-232
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• 2012

This study was conducted to investigate the effect of chestnut inner shell powder on antioxidant activity and the quality characteristics of cookies. Cookies were prepared with different amounts of chestnut inner shell powder(in ratios of 0, 0.5, 1, 3 and 5% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenol content in chestnut inner shell powder and cookies. For analyzing quality characteristics, bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. The spread ratio, a values, total phenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing chestnut inner shell powder(p<0.001), while the pH of the dough, L values and b values of the cookies significantly decreased with increasing chestnut inner shell powder content(p<0.001). The consumer acceptability score for the 3% chestnut inner shell cookie groups ranked significantly higher(p<0.01) than those of the other groups in overall preference, flavor, taste and color. From these results, we suggest that chestnut inner shell is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.33-38
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• 2014

In this study, we investigated the effect of the amount of water added prior to fermentation on the quality of bokbunja (Rubus coreanus Miq.) wine produced. Water was added at 0-fold (A), 1-fold (B), 2-fold (C), 3-fold (D), and 4-fold (E) of the fresh bokbunja weight (w/w), prior to fermentation. Although the amount of bokbunja wine obtained after fermentation increased in proportion to the amount of water added prior to fermentation, the total acidity of the bokbunja wine, adjusted for the weight of bokbunja used in the fermentation process, increased. Moreover, the total phenol and flavonoid content (mg) per weight (g) of bokbunja, in (B), (C), (D), and (E) were 2.86-4.42 and 2.58-3.01 times higher, respectively, than those in (A). These data suggest that different types of bokbunja wines can be produced and different contents of total phenol can be obtained by simply changing the amount of water added prior to fermentation.

• Korean Journal of Medicinal Crop Science
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• v.24 no.1
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• pp.31-37
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• 2016

Background : We studied the anti-oxidant activity and anti-inflammatory effects of Spiraea fritschiana Schneid extract (SFSE). Methods and Results : The SFSE was prepared using methanol and was evaluated for its total phenol and flavonoid content, DPPH (1,1-diphenyl-2-picrylhydrazyl) free-radical scavenging activity, reducing power, and effect on nitric oxide (NO) production, and cell viability by using real-time polymerase chain reaction (PCR). The total phenol content was $212.78{\mu}g{\cdot}galli$c acid equivalent (GAE)/mg and the total flavonoid content was $66.84{\mu}g{\cdot}quercetin$ equivalent (QE)/mg. The extract showed antioxidant activity (DPPH free-radical scavenging activity) with $RC_{50}$ value of $76.61{\mu}g/m{\ell}$. The reducing power of the extract was Abs 0.58 at $250{\mu}g/m{\ell}$. Cell viability was determined using the MTT 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assay. To evaluate anti-inflammatory activity, we examined the inhibitory effects on lipopolysaccharide-(LPS)-induced NO production in RAW 264.7 cells. The NO inhibition rate was 90% at $200{\mu}g/m{\ell}$ SFSE. At the same concentration, the expression of pro-inflammatory genes such as inducible nitric oxide synthase (iNOS) and cyclooxygenase (COX)-2 also decreased. Conclusions : Our results suggest that SFSE is a novel resource for the development of foods and drugs that possess anti-oxidant and anti-inflammatory activity.

• The Korean Journal of Food And Nutrition
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• v.31 no.6
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• pp.911-918
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• 2018

Various studies on the effect of mushroom, a member of phytonutrients, on inflammatory diseases have been reporter over the years, Among various species mushrooms, King oyster mushroom (Pleurotus eryngii) and winter mushroom (Flammulina velutipes) are popular dietary ingredients for Asian cuisine. The extracts from all the three mushrooms were used to determine the antioxidative effect and the cytotoxicity. Result analysis were repeated more than three times to get an average${\pm}$standard deviation, and statistical significance were confirmed by SPSS. As a result, total phenol content of the king oyster mushroom and the winter mushroom were $19.66{\pm}0.10mg/g$ and $22.08{\pm}1.10mg/g$, respectively. Also, the total flavonoid content was $15.21{\pm}1.31mg/g$ for the king oyster mushroom and $20.50{\pm}4.52mg/g$ for winter mushroom. The results in winter mushroom showed higher values in total phenol and flavonoid content than in the king oyster mushroom. All samples of extracts showed free radical DPPH (1,1-diphenyl-2-picrylhydrazyl) scavenging activity with their 10 mg/mL concentration. These results indicate that the extract of the king oyster mushroom (Pleurotus eryngii) and the winter mushroom (Flammulina velutipes) may be possible phytonutrients with the anti-inflammatory and the anti-cancer effect.

• The Korea Journal of Herbology
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• v.32 no.4
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• pp.39-46
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• 2017

Objectives : This study aims to provide basic data about Portulacae Herba (PH) extracts as natural antioxidants by considering diverse antioxidant activities of PH depending on solvents. Methods : The samples of PH were pulverized, and A hot water and a 70% EtOH were stir-extracted for two hours three times repeatedly in a water bath with a temperature of 95 degrees and at room temperature respectively to measure 7 kinds of antioxidant activities. Results : There were significant differences in total phenol content, because the total phenol content of the 70% EtOH extract was higher than the hot water extract's, and the total flavonoid content of the 70% EtOH extract($4.40{\mu}g/mg$) was nearly 3.8 times higher than the hot water extract's($1.16{\mu}g/mg$). DPPH and ABTS radical scavenging activities were 70% EtOH extract showed a little higher activity than the hot water extract, and at a concentration of $500{\mu}g/mg$, the highest scavenging activity was found in the 70% EtOH extract, not in the control group. Hydroxyl radical and $Fe^{2+}$ chelatingactivities were slightly higher in hot water extract than in 70% EtOH extract, and increased in a dose-dependent manner. Nitrite scavenging activities increased dose-dependently in the hot water and the 70% EtOH extract, regardless of the pH level, and scavenging activity of the 70% EtOH extract was higher at pH 1.2 than at pH 3.0. Conclusions : In conclusion, it is thought that PH hot water and 70% EtOH extract have antioxidant activities, and can be used as natural antioxidants in future.

• The Korean Journal of Food And Nutrition
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• v.36 no.4
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• pp.244-252
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• 2023

This study was conducted to provide basic data on the antioxidant activity, inhibition of adipocyte differentiation and reactive oxygen species (ROS) production of a mixture of Brassica juncea extract (BJE) and fermented black rice fraction (BRF). We investigated the total phenol content, total flavonoid content, antioxidant effects (DPPH radical scavenging, ABTS radical scavenging, reducing power, FRAP and ORAC assay) and anti-obesity activity of the mixture in 3T3-L1 cells. Our results showed that the total phenol and flavonoid content increased with increasing BRF mixture ratio. The antioxidant activity increased as the BRF mixture ratio increased. In addition, BJE and BRF mixtures did not show any cytotoxicity during the 3T3-L1 differentiation period. During adipocyte differentiation, BJE and BRF mixtures significantly inhibited lipid accumulation and ROS production compared to the control group. These results warrant further experiments to develop an anti-obesity functional food using a mixture of BJE and BRF.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1067-1077
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• 2014

A study was undertaken to examine the effect of adding freeze dried maquiberry powder on the quality of pound cakes. Freeze dried maquiberry was added to the flour at a ratio of 0.5, 1, 1.5 and 2.5%. The antioxidant activity was estimated by DPPH free radical scavenging activity, the total phenolic compounds content, and flavonoid content in freeze dried maquiberry powder of pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of freeze dried maquiberry powder of pound cakes (r=0.9126, p<0.001, r=0.8366, p<0.001, respectively). The quality characteristics of freeze dried maquiberry powder of poundcakes were estimated. The specific volume decreased significantly with increased substitution level of freeze dried maquiberry powder (p<0.01). The lightness significantly decreased with increased freeze-dried maquiberry powder of pound cake crust and crumb (p<0.01, p<0.01). The hardness and adhesiveness increased, while gumminess tended to reduce with increased maquiberry powder. The consumer acceptability score of 0.5~2.5% freeze dried maquiberry powder of pound cakes ranked significantly (p<0.01) higher than those of the other groups in overall preference. These results showed that freeze dried maquiberry powder is a good ingredient to increase consumer acceptability and health.

• Korean journal of applied entomology
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• v.48 no.3
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• pp.377-383
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• 2009

This study was conducted to investigate the total phenol contents, antioxidative activities and antibacterial activities of twenty species of entomopathogenic fungi. The total phenol content was highest in Aspergillus flavus ($553.0{\pm}52.15{\mu}g/g$) and A. parasiticus ($529.9{\pm}60.10{\mu}g/g$). On the other hand those in other strains were within the range of $26.6{\sim}121.9{\mu}g/g$. The antioxdative activity was shown in the most of strains and the highest DPPH (1, 1-diphenyl-2-picrylhydrazyl) radical scavenging activity was observed in A. flavus ($90.9{\pm}2.90%$) and A. parasiticus ($77.9{\pm}4.13%$). This result indicated that the antioxidative activities were very correlated with the total phenol contents. The antibacterial activitiy was found in the every tested pathogenic bacteria. Especially, the antibacterial activity was strongest against Listeria monocytogenes and Escherchia coli.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.694-700
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• 2007

Acanthopanax senticosus is a common Asian herb also known as "Siberian Ginseng". It is often used as a traditional herbal medicine for reducing damage in the liver, kidney, bone and muscle. In the present study we investigated the ferric reducing/antioxidant power and total phenolic contents of the ethanol-/water-extracts obtained from the stems and leaves of Acanthopanax senticosus. Osteoblast cellular proliferation was evaluated using the MTT and alkaline phosphatase activity assays in the human osteoblast-like MG-63 cell line. Acanthopanax senticosus extracts exerted remarkable ferric reducing/antioxidant power and contained high amount of phenolics. Among the extracts the stem-/ethanol-extract showed the highest antioxidant activity and total phenol content. Interestingly a highly positive correlation was found between antioxidant activity and total phenol content (p < 0.01). Proliferation of MG-63 osteoblast cells was highest in the stem-/ethanol-extract and alkaline phosphatase activity significantly increased in the water-extract of the stems (p < 0.05). These findings suggest that Acanthopanax senticosus extracts have antioxidant activity for preventing oxidative stress-related diseases and may have beneficial effects on bone health through the proliferation of osteoblast cells.

• Food Science and Preservation
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• v.21 no.5
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• pp.601-608
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• 2014

To determine the optimal shelf life for maintaining the high quality of kohlrabi, the changes in the physiological and secondary metabolites of kohlrabi stems during storage were investigated. The results showed that the kohlrabi maintained its marketable quality for two weeks at room temperature and for two months in cold storage ($4^{\circ}C$). Interestingly, the total phenol and flavonoid contents sharply declined along with the quality deterioration after two-week storage at room temperature. Moreover, insignificant changes in these compounds were observed for two months during the cold storage. The secondary metabolites of the kohlrabi were also influenced by its storage condition. The total phenol and total flavonoid contents of the kohlrabi significantly increased with the storage periods at low temperature, and significantly decreased with the storage periods at room temperature. In terms of the packaging, no significant difference in the total phenol content of the kohlrabi was found between the packaged and non-packaged types of storage. However, the flavonoid content of the packaged kohlrabi was higher than that of the non-packaged kohlrabi at the end of their storage. The content of glucosinolates, an anti-cancer ingredient was maintained during the storage, so the vegetables remained good sources of these compounds when stored in cold storage even for a long period. This study showed a close correlation between the secondary metabolites and the change in the quality of kohlrabi during storage. The results also suggested that secondary metabolites such as phenolics can be considered quality indicators of the shelf life of kohlrabi.