• Korean Journal of Food Science and Technology
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• v.51 no.3
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• pp.207-213
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• 2019

This study was conducted to investigate the antioxidant contents and activities of twelve vegetable sprouts (broccoli, red radish, radish, mizuna, kale, taatsai, pak choi, Chinese cabbage, turnip, rapeseed, chicory, and alfalfa). The total flavonoid contents of the broccoli, red radish, and radish sprout were $25.36{\pm}0.13$, $25.26{\pm}1.80$, and $25.16{\pm}1.25mg$ CE/100 g FW, respectively, and were significantly higher than those of the other tested vegetables. Radish sprouts had the highest total phenolic content (112.42 mg GAE/100 g FW), followed by red radish and broccoli sprouts. The main polyphenols in the vegetable sprouts were epicatechin and chlorogenic acid, but they varied across sprout varieties. The correlation between total flavonoids and total phenolics for the 12 vegetable sprouts was very high (r=0.926). The total antioxidant activity (DPPH and ABTS radical scavenging activities) was also highly correlated with total flavonoids and total phenolics.

• Korean Journal of Medicinal Crop Science
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• v.9 no.4
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• pp.290-294
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• 2001

Sambaekcho wines were fermented with 5% improved Nuruk, 120% brewing water, and powdered leaf or root as an additive, then the contents of several important phenolics were examined. As the fermentation progressed, the contents of total and flavonoid phenolics, and quercetin-related substances of the Sambaekcho wines increased continuously. The contents of the functional components of the Sambaekcho wines with powdered leaf were much higher than those of the Sambaekcho wines with powdered root, indicating leaf was more adequate than root in making Sambaekcho wine.

• Journal of Plant Biotechnology
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• v.43 no.1
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• pp.104-109
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• 2016

Rosa rugosa is a medicinal, ornamental, and edible plant native to Eastern Asian countries, including Korea, Japan, and China. The aim of this study was to establish a system for biomass production and secondary metabolite accumulation during in vitro culture and acclimatization of Rosa rugosa. The highest rate of multiple shoot proliferation was achieved with $8.8{\mu}M$ benzyladenine (BA) (83.3%). However, the number of shoots (14.4 per explant) at $4.4{\mu}M$ BA was higher than that at $8.8{\mu}M$ BA. Compared to BA, a combination of thidiazuron (TDZ) and indole butyric acid (IBA) exhibited significantly lower shoot induction, with only 50.0~79.2% and 4.2~16.7% relative shoot formation, respectively. During acclimatization, shoots were sampled every week and their total phenolic contents were analyzed. Among various growth factors, fresh weight showed the most dramatic increase from the 3rd week (88.0 mg/plant) to 4th week (132.7 mg/plant). Total phenolics and flavonoids contents were the highest at $1^{st}$ week of acclimatization. Depending on developmental stages, total phenolics and flavonoids contents were higher in 1-yr-old shoots grown ex vitro than in those of older field-grown or in vitro-grown plants. Amongst different ages of field grown plants, 6-year-old plants, the oldest in this study, showed the lowest content in total phenolics.

• Food Engineering Progress
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• v.15 no.3
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• pp.195-202
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• 2011

Physiological characteristics of brown rice and black rice were investigated to provide the fundamental information of physiological property of rice and to show the potential of rice as a functional ingredient. Bioactive compounds were extracted from brown and black rices with aqueous solvents like 80% ethanol. Total phenolics, flavonoids and antioxidative capacity of brown and black rices' extracts were determined. Brown rice showed much higher amount of total phenolics and flavonoid contents as well as antioxidative capacity than those of milled rice indicating that most of bioactive compounds are located in the bran layer. Black rice showed higher total phenolics and flavonoid contents and antioxidative capacity than those of brown rices. The highest antioxidative capacity was obtained from Heugjinju followed by Heugseol, Sinnongheug-chal, Hopum and Samkwang. This result indicated that antioxidative capacity is affected by total phenolics and flavonoid contents. Both brown and black rices contained higher amount of ferulic acid than that of p-coumaric acid.

• Food Science and Biotechnology
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• v.14 no.5
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• pp.700-703
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• 2005

Eight edible mushrooms grown in Korea were extracted with ethanol at room temperature for 24 hr. The extracts were investigated for their antioxidant activities as measured by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging activities. Among the mushroom extracts evaluated in this study, the ethanolic extracts from Ganoderma lucidum and Pleurotus eryngii showed the greatest potential antioxidant activity, by producing 85 and 88% inhibition in DPPH radical scavenging method and 219 and 165 mg ascorbic acid equivalent antioxidant capacity (AEAC), respectively. Total phenolics and total flavonoids in the ethanolic extracts were determined by spectrophotometric method. Positive correlations were found between total phenolic contents in the extracts and their antioxidant activities, suggesting that phenolic contents in the mushrooms extracts are mainly responsible for their antioxidant activities.

• Nutrition Research and Practice
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• v.9 no.6
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• pp.569-578
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• 2015

BACKGROUND/OBJECTIVES: Fermentation can increase functional compounds in fermented soybean products, thereby improving antioxidant and/or anti-inflammatory activities. We investigated the changes in the contents of phenolics and isoflavones, antioxidant activity and anti-inflammatory activity of Doenjang during fermentation and aging. MATERIALS/METHODS: Doenjang was made by inoculating Aspergillus oryzae and Bacillus licheniformis in soybeans, fermenting and aging for 1, 3, 6, 8, and 12 months (D1, D3, D6, D8, and D12). Doenjang was extracted using ethanol, and sequentially fractioned by hexane, dichloromethane (DM), ethylacetate (EA), n-butanol, and water. The contents of total phenolics, flavonoids and isoflavones, 2,2-diphenyl-1 picryl hydrazyl (DPPH) radical scavenging activity, and ferric reducing antioxidant power (FRAP) were measured. Anti-inflammatory effects in terms of nitric oxide (NO), prostaglandin (PG) E2 and pro-inflammatory cytokine production and inducible nitric oxide synthase (iNOS) and cyclooxygenase (COX)-2 expressions were also measured using LPS-treated RAW 264.7 macrophages. RESULTS: Total phenolic and flavonoid contents showed a gradual increase during fermentation and 6 months of aging and were sustained thereafter. DPPH radical scavenging activity and FRAP were increased by fermentation. FRAP was further increased by aging, but DPPH radical scavenging activity was not. Total isoflavone and glycoside contents decreased during fermentation and the aging process, while aglycone content and its proportion increased up to 3 or 6 months of aging and then showed a slow decrease. DM and EA fractions of Doenjang showed much higher total phenolic and flavonoid contents, and DPPH radical scavenging activity than the others. At $100{\mu}g/mL$, DM and EA fractions of D12 showed strongly suppressed NO production to 55.6% and 52.5% of control, respectively, and PGE2 production to 25.0% and 28.3% of control with inhibition of iNOS or COX-2 protein expression in macrophages. CONCLUSIONS: Twelve month-aged Doenjang has potent antioxidant and anti-inflammatory activities with high levels of phenolics and isoflavone aglycones, and can be used as a beneficial food for human health.

• Food Science and Biotechnology
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• v.17 no.2
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• pp.251-256
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• 2008

Changes in antioxidant activity of Rubus coreanus fruit of 3 clones (S13, S114, and S16), which were selected from different sites, were studied at different ripening stages. Antioxidant activities (tree radical scavenging activity and reducing power) were determined and their relationships to total phenolic contents and ascorbic acid were analyzed. The highest tree radical scavenging activities of 3 clones (S13, S14, and S16) were 79.39, 75.80, and 81.16% at $125\;{\mu}g/mL$, respectively. In general, the antioxidant activity and the related parameters, including total phenolic content and vitamin C content decreased during fruit ripening. Total phenolic contents of the R. coreanus fruits (S13, S14, and S16) were correlated with tree radical scavenging activity ($R^2=0.8114$, 0.9186, and 0.9714). These results improve knowledge of the effect of ripening on the antioxidant activity and related compounds contents that could help to establish the optimum R. coreanus fruit harvest data for various usages.

• Korean Journal Plant Pathology
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• v.3 no.2
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• pp.93-99
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• 1987

Six rice cultivars showing various types of resistance or susceptibility to Pyricularia oryzae in the field were used to study the relationship between susceptibility and contents of carbohydrates, amino acids and phenolics at different plant maturities and leaf ages under controlled environmental conditions. No consistent differences between the susceptible cultivars and adult-plant-resistant cultivars were found in terms of the contents of individual carbohydrates, total amino acids and phenolics in rice leaves throughout the plant development. Only the adult-plant-resistant cultivar Dobong had lower contents of inositol throughout the plant development than the other cultivars. The amounts of sucrose, inositol, glucose, and fructose increased in all tested cultivars at eight leaf stage than those at five leaf stage, but slightly decreased at twelve leaf stage. In contrast, total amino acids and phenolics gradually decreased during plant development. With increasing age of rice leaves, the amounts of total soluble amino acids and phenolics gradually increased in healthy fifth leaf tissues, although there were no significant differences between the cultivars. In particular, a high level of phenolics existed in old fifth leaves of the cultivar Dobong. These results suggest that increased resistance to blast of matured rice plants and old leaves may be the two different phenomina derived from the physiological changes occurring during plant development and leaf senescence, probably functioning differently in P. oryzae development.

• Microbiology and Biotechnology Letters
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• v.44 no.3
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• pp.278-284
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• 2016

Commercial Korean domestic and foreign intermediate food materials (IFMs) of blueberry, Aronia, oat, sweet pumpkin, and ginger were purchased to compare their functional properties, including total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), and antioxidant capacity. Each IFM was extracted using 80% (v/v) methanol for the analyses. The TPC (mg gallic acid equivalent/100 g dried sample) and TFC (mg catechin equivalent/100 g dried sample) levels in domestic blueberry (TPC, 2,916 ± 200; TFC, 1,327 ± 31) and sweet pumpkin (TPC, 476 ± 20; TFC, 23 ± 32) IFMs were significantly higher than those in the foreign IFMs. In the case of TAC (mg cyanidin-3-glucoside/100 g dried sample), the level in domestic blueberry IFM (949 ± 57) was significantly higher than that in the foreign product. Among the domestic IFMs, the antioxidant capacities (mg vitamin C equivalent/100 g dried sample) of blueberry, sweet pumpkin, and ginger were 7,057 ± 321, 311 ± 8, and 3,321 ± 109, respectively, being significantly higher than those of their foreign counterparts, based on the ABTS radical scavenging assay. In the DPPH radical scavenging assay, foreign Aronia (12,667 ± 437) and ginger (2,067 ± 99) IFMs showed significantly higher levels of free radical scavenging activity than did the domestic IFMs. These results provide basic information regarding the functional properties of Korean domestic IFMs, compared with their foreign counterparts.

• Preventive Nutrition and Food Science
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• v.21 no.3
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• pp.263-270
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• 2016

This study investigated the phenolic, flavonoid, and vitamin constituents in the main root, root hair, and leaf of ginseng. The total individual phenolic and flavonoid contents were the highest in the leaf, followed by the main root and root hair. Ferulic acid and m-coumaric acid were found to be the major phenolics in the main root and root hair, while p-coumaric acid and m-coumaric acid were the major phenolics in the leaf. Catechin was the major flavonoid component in the main root and root hair, while catechin and kaempferol were the major flavonoid components in the leaf. Pantothenic acid was detected in the highest quantity in the non-leaf parts of ginseng, followed by thiamine and cobalamin. Linolenic acid and menadione were the major components in all parts of ginseng.