• Korean journal of food and cookery science
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• v.25 no.4
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• pp.421-426
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• 2009

The objective of this study was to evaluate the antioxidant and physiological The objective of this study was to evaluate the antioxidant and physiological activities of organic and inorganic coffee based on flavonoid composition. Organic and inorganic coffee varieties were prepared with Brazil arabica bean and Columbia arabica bean, respectively. Color values (Lightness, redness, and yellowness), mineral contents, total phenol content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, individual flavonoids, and sensory characteristics were then measured in the espresso of each coffee bean. The pH, Brix, and color difference between organic coffee and inorgainc coffee did not correlate with the harvest method. Coffee varieties were more influential on physiological properties, and were markedly more influential than the mineral content. Total phenolics had a higher correlation with DPPH radical scavenging activity ($r^2$=0.832). Depending on the harvesting method, significant differences (p<0.05) were shown in aroma, color, and overall acceptability in sensory evaluation.

• Culinary science and hospitality research
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• v.23 no.8
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• pp.137-144
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• 2017

This study examined the components and physicochemical properties of Lepidium meyenii as a natural health food source. To accomplish this objective, the general and antioxidative contents of Lepidium meyenii were measured. Total contents of carbohydrates, crude protein, crude lipid, and ash were 56.04%, 33.77%, 1.49%, and 3.7%, respectively(dry wright basis). Total phenol contents of the 70% ethanolic extracts of Lepidium meyenii were 189.9 mg/g, 152.5 mg/g. Total flavonoid contents of the 70% ethanolic extracts were 166.0 mg/g, 78.2 mg/g. The antioxidative activities of Lepidium meyenii were significantly increased in a dose dependent manner on DPPH(1,1-diphenyl-2-picrylhydrazyl) radical scavenging, ABTS (2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) radical scavenging, FRAP(ferric reducing antioxidant power) activity, reducing power. The general nutrients and other antioxidant bioactive materials in Lepidium meyenii were also potential materials for good health food.

• Food Science and Preservation
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• v.19 no.5
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• pp.665-671
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• 2012

The effects of pretreatment by pulsed electric fields (PEFs) on the juice expression characteristics of the Malus pumila fruit were investigated. Fresh fruits were divided into quarters, were produced on a laboratory scale (100 g apples per lot) by pretreatment with electric fields at two different field intensities (1, 2 kV/cm; n=50, 100, 200, and 400 pulses), and were then pressed at room temperature. Relative to the control samples, the juice yield increased with increasing field intensities. The total phenolics and antioxidant activity were higher in the juice from the PEF-treated fruit than in the juice from the untreated fruit. There was no significant difference in soluble-solid and reducing sugar contents between the PEF-treated and untreated fruits. These results suggest that PEF pretreatment may be useful for increasing the juice yield, total phenolics, and antioxidant activity of the Malus pumila fruit.

• Preventive Nutrition and Food Science
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• v.14 no.1
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• pp.43-48
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• 2009

Current study investigated phytochemical compositions and antioxidant capacity of Korean leafy vegetables including chajogi, gomchwi, meowi and sseumbagwi. ${\beta}$-carotene, total soluble polyphenol, total flavonoids contents were determined, and antioxidant capacity were evaluated by various methods. ${\beta}$-carotene, total soluble polyphenol, total flavonoids contents in gomchwi were significantly higher (as much as 19 folds) compare to other vegetables (p<0.05). Sseumbagwi extract ($100{\mu}g/mL$) was removed 78.6% of superoxide radicals in xanthin-xanthin oxidase system measured by EPR. Gomchwi showed the highest nitrate scavenging activity as 94.3% at pH 1.2. In SOD-like activity, chajogi, gomchwi, and meowi were evaluated in the range of $12.6{\sim}24.5%$. All samples were revealed to prevent the reaction of ferrous chloride during 9 days, which were comparable ability with 125 mg/100 g of ${\alpha}$-tocopherol. The rich phytochemical contents of gomchwi and sseumbagwi influenced to high antioxidant capacity.

• Journal of Applied Biological Chemistry
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• v.63 no.4
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• pp.297-303
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• 2020

Berries are rich sources of phenolic compounds, which are known to have health-promoting effects. In this study, phenolic compounds of seven popularly consumed berries were analyzed by HPLC-ESI-MS/MS. In addition, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical and nitrite scavenging activities were investigated for comparison of the biological activity of the berry extracts. Chlorogenic acid was the major phenolic acid, which had the highest content in aronia, followed by blueberry. The rutin and isoquercetin contents were the highest in mulberry, followed by aronia, black raspberry, and blueberry. The anthocyanin content was the highest in black raspberry. Aronia showed the highest DPPH free radical and nitrite scavenging activities with the highest contents of total phenolics and proanthocyanidins.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.548-553
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• 2009

Qualitative properties- polyphenol compounds(total phenolics, anthocyanin, flavonoids, tannins), color parameters and antioxidant activities- of wild grape wine having different aging periods were studied. The contents of total phenolics and anthocyanin decreased significantly in accordance with aging terms(p<0.05). The total phenolics and anthocyanin of the oldest wine(WG3) represented only 43% and 45% of it's related compound in the wine aged for one year(WG1), respectively. The contents and the degree of polymerization of tannins, including condensed tannins, also decreased but not showed statistically significant. However, The contents of flavonoids of the 2 year old wine(WG2) decreased significantly related to that of WG1, remaining, then, almost constant at that levels during aging. The L* values, b(yellow) values and the hue (hab) values were increased in long aged wines(WG2, WG3), while the intensity of color(CI) and, the a(red) parameter value decreased. The antiradical activity of wild grape wines was shown to be high(87 EDA%) in WG1. The corresponding coefficient of tannin concentrations with antiradical activity($r^2$=0.9189) suggests that the tannin content may be strongly related to the antioxidant properties of wild grape wines.

• Food Science and Preservation
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• v.9 no.4
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• pp.380-384
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• 2002

This study has been carried out to investigate the composition of fatty Acids, organic acids, minerals, vitamin C, total phenolics and saponin in 30$\^{C}$ hot air dried powder of main and lateral root of Acorus calamus L. Major saturated fatty acids were identified caprylic acid, pentadecanoic acid, stearic acid and heneicosanoic acid, etc.. Content of caprylic acid in main and lateral root were 28.35% and 31.44%. Unsaturated fatty acids such as linoleic acid, palmitoeic acid and linoleic acid was highly contented, linoleic acid was highest contented 25.55% in main root and 23.43% in lateral root. Succinic acid was the most abundant organic acid of root content of main and lateral root were 2,790 mg% and 2,630 mg%. Potassium was found to be the mon predominant mineral in root, followed by calcium, phosphorus and magnesium, in a order. Contents of potassium in main and lateral root account for 194 mg% and 454 mg%, respectively. Contents of these minerals in lateral root were higher value than that in main root. Contents of ascorbic acid and total phenolics were 113.8 $\mu\textrm{g}$/g and 463 mg％ in main root, 125.1 $\mu\textrm{g}$/g and 474 mg% in lateral root, respectively. Crude saponin content of main and lateral mot were high level amount, 2.51 ％ and 3.39 %.

• Journal of Plant Biotechnology
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• v.39 no.3
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• pp.146-153
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• 2012

In this study, the antioxidant property of leaf and callus extracts of five selected in vitro grown Ocimum species (Ocimum sanctum, Ocimum kilimandscharicum, Ocimum gratissimum, Ocimum basilicum, and Ocimum americanum) and their respective callus extracts was investigated. The callus cultures were successfully initiated on Murashige and Skoog (MS) medium supplemented with 2,4-dichlorophenoxy acetic acid (2,4-D) (1mg L) combined with different concentrations (0.1-0.4 mg L) of kinetin as plant growth regulators. Total phenolic contents were estimated using the Folin-Ciocalteu reagent. 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, ferric reducing antioxidant power, $Fe^{2+}$ chelating activity, and ${\beta}$-carotenelinoleic acid bleaching assays were used to determine the biological effects of the extracts. Interestingly, all the callus extracts exhibited significant (p<0.05) increase in phenolic contents and antioxidant activity. Furthermore, a liner correlation was obtained between the total phenolic contents and free radical scavenging activity ($R^2$ = 0.783). The extracts of leaves and calluses of Ocimum species exhibited activity in all the in vitro antioxidant assays, but its extent was less potent that the positive controls butylated hydroxyl anisole (BHA) and ascorbic acid. A higher accumulation of phenolics in the callus extracts suggests that isolation of high-concentration materials with antioxidant activivity is possible from in vitro callus cultures rather than field-grown plant organs. Furthermore, these extracts may be used as an effective preservative in the food industry.

• The Plant Pathology Journal
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• v.17 no.6
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• pp.342-346
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• 2001

The physiological changes in sorghum (Sorghum vulgare Pers.) leaves infected with Drechslera sorghicola were investigated through five recognizable stages of disease development. Water-soaked yellowish brown spots developed two days after inoculation, turned brown with yellow halo, enlarged and coalesced at later stages of disease development. Healthy and infected leaves were analyzed for different biochemical constituents. The chlorophyll contents were decreased significantly with the progress of infection. The levels of reducing and total sugars increased while non-reducing sugars decreased to a significant extent with the progress of disease. The concentration of total phenolics, orthodihydroxy phenols, free and glycosidic phenols showed significant changes due to infection, whereas basic and acid phenols showed little or no change with disease development. Levels of phenolic compounds increased four days after inoculation and decrease thereafter, but the concentration was higher at every stage of disease development relative to healthy tissues. Polyphenol oxidase and peroxidase enzyme activities increased to varying degrees at different stages of infection. Analysis of protein fractions showed a significant increase with the progress of disease.

• Food Science and Biotechnology
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• v.18 no.2
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• pp.513-518
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• 2009

This study was carried out to investigate the changes of yield, total phenolics, saponin content and composition, antimicrobial, and antioxidant activities of various fractions of fine ginseng root (Panax ginseng C.A. Mayer) by maceration method in the order of increasing polarity (hexane, chloroform, ethyl acetate, butanol, and water). Butanol fraction showed the highest total saponin content compare to other fractions. Hexane fraction could harvest significantly high ginsenoside Rg2, Rg1, and Rf (p<0.05). And the contents of ginsenoside Rh1, Rg3, and Rg1 showed relatively higher in the fraction of ethyl acetate than other fractions. The system of hexane-chloroform-ethyl aceate-butanol showed relatively high content of ginsenoside Re, Rd, Rc, Rb3, and Rb1. However, the last fraction of water still remained lots of Rb2 content. The fraction of water was the highest phenolics. The 1,1-diphenyl-2-picryhydrazil, superoxide, and hydroxyl radical scavenging activity of water fraction was higher than the other fractions. In antimicrobial activity, the fraction of hexane showed relatively high antimicrobial activity against Pseudomonas aeruginosa, Salmonella typhimurium, Staphylococcus aureus, Bacillus cereus, and Escherichia coli. And the fractions of the chloroform and ethyl acetate showed higher antimicrobial activities than the other samples in against P. aeruginosa and S. typhimurium.