• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.5
• /
• pp.698-704
• /
• 2014

This study was conducted to investigate the effects of chestnut inner shell powder on antioxidant activities and quality characteristics of pork patties. Patties were prepared with different amounts of chestnut inner shell powder (0, 1, 3, and 5% of pork quantity). The total phenol contents and DPPH free radical scavenging activities of the patties significantly increased with increasing amount of chestnut inner shell powder. The moisture content and pH of row patties were not significantly different between the control group and treatment groups. The cooking loss rate significantly decreased with increasing chestnut inner shell powder amount. Reduction ratio of the diameter of experimental patties was lower than that of the control patties, although it was not significant. As the content of chestnut inner shell powder increased, L-value decreased while a-value increased in both row patties and cooked patties. However, b-value changed upon heating. The b-value of row patties also increased with increasing chestnut inner shell powder content, whereas the b-value of cooked patties decreased. The hardness, chewiness, gumminess, and cohesiveness of the control group were lower than those of the treatment group. The consumer acceptability score for patties with 1% chestnut inner shell powder was higher than that for patties in terms of overall preference, appearance, color, and texture. Further, overall preference, appearance, and color for patties with chestnut inner shell powder 3% were higher than those of the control group. We suggest that chestnut inner shell can be improve the quality characteristics and consumer acceptability of pork patties, as well as the development of health-oriented meat products.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.5
• /
• pp.690-697
• /
• 2014

This study was conducted to investigate the effect of mulberry powder on the antioxidant activities and quality characteristics of yogurt. The samples were fermented with different amounts (0, 0.5, 1, and 3% to the yogurt quantity) of mulberry powder for 24 hr. The total phenol content, anthocyanin content, and DPPH radical scavenging activity of yogurt significantly increased with higher mulberry powder content. The pH decreased with higher mulberry powder content until 16 hr, whereas the treated groups showed higher pH levels than the control group after 20 hr. Acidities of the treated groups were higher than that of the control group upon addition of mulberry powder. Citric acid, succinic acid, and lactic acid contents of the treatment group were higher than that of the control until 16 hr, whereas the free organic acid content of the control group increased after 20 hr. The amount of lactic acid bacteria increased with higher mulberry powder content until 12 hr, whereas that of the treated group tended to decrease compared to the control group after 16 hr. Color values of mulberry yogurt were lower in terms of brightness and yellowness, whereas redness value was higher compared to the control. Mulberry yogurt groups showed higher sensory attributes than the control, except for 3% added yogurt. Consumer acceptability score of yogurt with 1% mulberry powder was ranked higher than those of other yogurts in terms of overall preference, sourness, color, flavor, and sweetness. We suggest that mulberry powder can be used to improve the quality characteristics, functionality, fermentation, and sensory evaluation of yogurt.

• Korean Journal of Food Science and Technology
• /
• v.45 no.3
• /
• pp.293-298
• /
• 2013

We aimed to provide the basic data for the development of a beverage using the juices from bioresources from Jeju. Our results show that pH and $^{\circ}Bx$ of the bioresources ranged 2.0-6.5 and 3.3-16.8, respectively. Rubus coreanus Miquel juice had the highest total phenol content (47.3 mg gallic acid equivalent (GAE)/100 mL). Citrus sphaerocarpa juice showed higher rates of 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging (86.8%) than those of other juices. However, the oxygen radical absorbance capacity (ORAC) value ($2,409.5{\mu}M$ TE/mL) of Citrus sudachi Hort. ex Shirai juice was higher than those of other juices. A high correlation (R=0.7343) was observed between the pH and ORAC values for the 20 bioresources. Furthermore, a high correlation (R=0.8752) was found between the phenolic contents and DPPH radical scavenging for the 5 citrus fruits. These results suggest that the bioresources in Jeju could be used as natural antioxidants for the development of functional foods, including healthy beverages.

• Journal of Life Science
• /
• v.24 no.4
• /
• pp.377-385
• /
• 2014

This study was conducted to investigate the physicochemical characteristics and biological activities of water and 30%, 50%, 70%, 100% ethanol extracts from Artemisia Argyi H. and fermented Artemisia Argyi H. The yield was the highest in the 30% ethanol extract with Argyi H. at 29.74%. Total phenol and flavonoid contents were the highest in 70% ethanol extract with Argyi H. at 72.25 mg/g and 33.34 mg/g, respectively. The antioxidant activities of all extracts were significantly increased in a dose dependent manner. The 70% ethanol extract from Argyi H. show the highest level of DPPH, ABTS radical scavenging activity and bleaching inhibition activity in ${\beta}$-carotene linoleic acid system. Tyrosinase inhibition activity was also higher in the 70% ethanol extract, and the lowest in the 100% ethanol extract with Argyi H. at 50.01% and 11.44% at $500{\mu}g/ml$ concentration, respectively. At $250{\mu}g/ml$ concentration, the xanthin oxidase inhibition activity of water extract was more than 60%, and it was higher than the extracts. These results suggest that the 70% ethanol extract of Artemisia Argyi H. has a high rate of biological activities and can be useful to develop functional food ingredients.

• Korean Journal of Food Science and Technology
• /
• v.46 no.6
• /
• pp.671-676
• /
• 2014

This study was designed to evaluate the changes in the physicochemical properties and antioxidant activity of Dutch coffee (cold brew) under different conditions of extraction and storage. Dutch coffee was extracted from ground coffee soaked in water at 4 or $20^{\circ}C$ and stored for 8 weeks at 4 or $20^{\circ}C$. The storage temperature affected the decline in pH and increase in acidity compared to the extraction temperature. The total phenol content partly decreased during the storage period. As the extraction temperature increased, the ABTS [2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)] and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging activities also increased; in fact, DPPH radical-scavenging activity showed a general increase. As the storage time prolonged, the caffeine content decreased, but the contents of caffeic acid and chlorogenic acid increased. The results for all kinds of samples indicated that the general bacterial count was <1 CFU/mL, which indicated that the coffee can be stored for and consumed within 8 weeks.

• Food Science and Preservation
• /
• v.24 no.2
• /
• pp.303-311
• /
• 2017

This study was performed to evaluate the quality characteristics and the antioxidant activities of yanggeng added with the aged black chestnut inner shells (ACI). The levels of ACI addition to Yanggeng were 0%, 1%, 3%, or 5%. The moisture content and the reducing sugar contents of Yanggeng increased with the amount of ACI. The pH of Yanggeng with ACI decreased with the amount of ACI, but the acidity increased. Depending on the amount of ACI added, the lightness (L) and yellowness (b) values of Yanggeng with ACI decreased in the Hunter color system, and the redness (a) value increased. Textural properties by TPA showed that hardness, springiness and chewiness decreased as increase in the amount of ACI added. Total phenol content in the Yanggeng added with ACI increased with the amount of ACI added. Increasing amount of ACI addition enhanced antioxidant activities of Yanggeng, as evidenced by DPPH radical scavenging activity and hydroxyl radical scavenging activity assays. In the preference test, Yanggeng added with 3% ACI showed the highest overall preference and texture. Based on these results, when 3% ACI was added to Yanggeng the quality characteristics, antioxidant property and sensory properties were excellent.

• Journal of Life Science
• /
• v.18 no.3
• /
• pp.403-408
• /
• 2008

In this study, we compared with 80% ethanol extracts from peel of Poncirus trifoliata (PTP) and peel of Citrus junos (CJP) against antioxidant and immune activities. Total phenolics and flavonoids contents in PTP extracts were $60.75{\pm}1.15$ and $33.75{\pm}0.15$ mg/l00 g, respectively, and those were lower than CJP extracts. Antioxidant activities of PTP were increased with the more concentration, and were similar to CJP. Antioxidant activities of PTP were increased with increasing of concentration, and were similar to those of CJP. The NO production in macrophage cell lines were increased in a dose-dependent manner, until 5 mg/ml of CJP and 1 mg/ml of PTP compared with control cells, but decreased at higher concentrations. The proliferation of mouse spleen cells were increased in a dose-dependent manner, until 1 mg/ml of CJP and PTP compared with control cells but decreased at higher concentrations. The NO production in macrophage cell lines treated with PTP and CJP were increased in a dose-dependent manner, compared with untreated control cells until the concentrations of $1{\sim}5$ mg/ml (CJP) and 1 mg/ml (PTP) but decreased at higher concentrations than that. The proliferation of mouse spleen cells treated with PTP and CJP were increased in a dose-dependent manner, compared with untreated control cells until the concentration of 1 mg/ml but decreased at higher concentrations than that.

• Korean Journal of Food Science and Technology
• /
• v.37 no.6
• /
• pp.970-975
• /
• 2005

Based on their biological activity, phenols from rosemary extract were evaluated for inhibition of Helicobacter pylori. Contents of total phenolic compounds and inhibition zone of water and ethanol extracts from rosemary were 24.3mg/g and 25.7mg/g, and 11mm, 14mm, and, at $200{\mu}g/mL$ phenol content, 20.9% and 78.2% inhibitory activities were observed, respectively. Electron donating abilities and 2.2-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid cation radicals of water and ethanol extracts were 89.1% and 62.0% and 98.4% and 96.5%, respectively. Thiobarbituric acid reactive substances values of all extracts were lower than that of control. Ethanol extract showed 98.8% angiotensin-converting enzyme inhibitory activity. Xanthin oxidase inhibitory activities of water and ethanol extracts were very high, at 84.8%, 100%, respectively. These results indicated phenolic compounds from rosemary can be utilize as a potential antioxidant, antimicrobial, anti-hypertension and anti-gout sources.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.3
• /
• pp.302-308
• /
• 2009

This study was performed to investigate the effect of dietary medicinal herb extract mix (MHEM, mulberry leaf : Japanese honeysuckle : goldthread＝48.5:48.5:3.0) on antioxidative activity of chicken thigh meat. The dietary treatments consisted of a corn-soybean meal basal diet (control), basal diet with 0.3% and 1% MHEM. At the end of the feeding trial, thigh meat samples were collected and stored in a refrigerator at $4^{\circ}C$ to be analyzed on day 0, 3, 7 and 14. The MHEM did not affect proximate composition of the thigh meat. Total phenol contents of the thigh meats in treatment groups were higher than that of the control (p<0.05). 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity were higher in dietary treatment group. 2-Thiobarbituric acid reactive substances values of the treatment group were lower than that of control at day 7 and 14 and the added level also affected the inhibition of lipid oxidation of thigh meat. In sensory test, panelists preferred treatment group at day 7 and 14. Therefore, results indicate that dietary MHEM added to chicken may retard the oxidative deterioration of chicken thigh meat during cold storage.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.4
• /
• pp.426-434
• /
• 2017

Physiological activities, including antioxidant activity, were examined in water and 80% ethanol extracts of leaf, stem, and root parts of Welsh onion. Total phenol and flavonoid contents were highest in both extracts of leaf and lowest in those of stem among parts of Welsh onion. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity was highest in root among 80% ethanol extracts and in leaf among water extracts. 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity and reducing power were the highest in both extracts of Welsh onion leaf. Inhibitory activities against lipase in both extracts and ${\alpha}$-glucosidase in water extract were also highest in Welsh onion leaf. Alcohol dehydrogenase promoting activity was also highest in extracts of Welsh onion leaf. Both leaf and water extracts of stem only exhibited antimicrobial effects on Gram (-) Pseudomonas aeruginosa. This result implies that leaf is the most optimal part of Welsh onion as functional material, although stem and root parts of Welsh onion also exhibited physiological activity, including antioxidant activity.