• Food Science and Preservation
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• v.23 no.2
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• pp.246-251
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• 2016

This study was performed to determine the effects of drying methods (HD, hot air drying; FD, freeze-drying) on the antioxidant and physiological abilities of Haw (Crataegus pinnatifida Bunge). Powder color values of dried Haw, L and b, were higher for HD, while the chroma values were higher for FD. The total polyphenol, and flavonoid contents of HD Haw and FD Haw were found to be $9.29{\pm}0.50mg\;GAE/mL$ and $15.48{\pm}0.38mg\;GAE/mL$, and $9.41{\pm}0.26mg\;RHE/mL$ and $26.46{\pm}0.34mg\;RHE/mL$, respectively. DPPH radical scavenging abilities at 100 mg/mL concentration were higher for FD (64.90%) than HD (28.66%), as were the reducing power, ABTS radical scavenging ability, and nitrite scavenging ability. However, the HMG-COA reductase of HD (74.67%) was higher than that of FD (72.10%). The ${\alpha}-glucosidase$ inhibitory abilities of HD and FD at a concentration of 0.1 mg/mL were 24.69% and 97.38%, respectively. These results indicate that Haw is a potential functional material and that freeze-drying Haw is better than hot air drying.

• Food Science and Preservation
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• v.23 no.2
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• pp.218-224
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• 2016

The quality and shelf life of noodles containing onion powder (0, 3, 5, and 10%) were investigated. The pH of raw noodles decreased by increasing the concentration of onion power. The weight, volume, and water absorption of the cooked noodles were comparable, irrespective of onion powder concentrations. Color L and a values of raw noodles decreased, while b value increased by addition of onion powder. However, no considerable differences in color values were observed among the control and onion noodle groups after cooking (p<0.05). The total polyphenol contents and DPPH radical scavenging activities of raw and cooked noodles increased with increasing onion powder concentrations, although the latter had lower values. In the aspect of texture, the control group showed higher hardness and chewness than those of noodle containing onion powder, except for springiness. The results of raw noodle storage at $10^{\circ}C$ for 12 days indicated that raw onion noodles, especially those with 5% onion powder added, could be preserved for at least 6 days longer than the control noodle. In the sensory evaluation of cooked noodles, no significant differences in appearance, taste, flavor, texture and overall acceptability were observed between the control and onion noodle groups. This study indicates that the addition of 5% onion powder could improve the functionality and shelf life of noodles.

• Food Science and Preservation
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• v.23 no.2
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• pp.204-210
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• 2016

This study aimed to find an effective preservation method of lotus leaves for the preparation of lotus-leaf Yakju throughout the year. The characteristics of Yakju containing lotus leaves pretreated by blanching, steaming, roasting, and drying were investigated in this study. The chemical properties of Yakju (pH, amino acidity, alcohol content, and volatile acid content) were significantly different for all treatments, except for the total acid content. The polyphenol content ranging from 315.89 to 462.63 ppm (p<0.05) was significantly different depending on pretreatment method L color value for Yakju was not significantly different all treatments, while a value was significantly different in Yakju containing frozen stored leaves after pretreatment. The b value was lowest for the blanching treatment, and was significantly different for all treatments. Among the organic acids present in Yakju, the oxalic, citric, and malic acid contents were significantly different for all treatments. In sensory evaluation, lotus-leaf Yakjus containing fresh leaves and dried leaves were preferred to the others in color and flavor among Yakjus prepared with lotus leaves before cold storage. However, among the Yakjus prepared with lotus leaves after cold storage, that containing blanched leaves was preferred to the others in terms of flavor, taste, and overall acceptability.

• Food Science and Preservation
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• v.23 no.2
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• pp.267-274
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• 2016

This study was conducted to examine the physicochemical properties and antioxidant activities of medicinal fruit extracts (Corni fructus, Schizandra chinensis, Rubus coreanus Miquel and Lycii folium) with different extraction mixing ratios (MS, an equal ratio of the medicinal fruit = 1.25:1.25:1.25:1.25; M1, 2:1:1:1; M2, 1:2:1:1; M3, 1:1:2:1 and M4, 1:1:1:2) from medicinal fruit. pH, sugar content and acidity of the extracts were 3.22~3.52, $3.20{\sim}4.20^{\circ}Brix$ and 3.60~5.85%, respectively. The extraction yield of M2 (42.33%) was higher than those of MS (36.03%), M1 (40.40%), M3 (32.53%) and M4 (35.90%). The total polyphenol and flavonoid contents of M3 were 14.54 g/100 g and 5.65 g/100 g, respectively. The DPPH and ABTS radical scavenging activities of M3 at $1,000{\mu}g/mL$ were 86.09% and 90.49%, respectively. The ferric-reducing antioxidant power and the reducing power of M3 at $250{\sim}1,000{\mu}g/mL$ were $0.36{\sim}0.86{\mu}M$ and 0.21~0.96, respectively. The antioxidant activities of M3 were significantly higher than those of the other extracts. In conclusion, this study demonstrated that medicinal fruit extracts had potential as a functional material.

• Korean Journal of Plant Resources
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• v.20 no.2
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• pp.177-184
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• 2007

Bioactive substances, antioxidant activities and tyrosinase inhibitory activities of seed extracts were evaluated to discover new functional materials, using 13 edible or medicinal plants. Total polyphenol and flavonoid contents were highest in Taxus cuspidata, with $57.51mg{\cdot}g^{-1}\;and\;7.98mg{\cdot}g^{-1}$, respectively. Seed extract of Vitis coignetiae${\times}$Vitis labruscana($RC_{30}=0.030mg{\cdot}ml^{-1}$) was found to be the most effective in DPPH radical scavenging test, and the highest ABTS radical scavenging activity was shown in Diospyros lotus($RC_{30}=0.044mg{\cdot}ml^{-1}$). Inhibitory effects on peroxidation of linoleic acid determined by ferric thiocyanate (FTC) method were similar to BHT in Diospyros kaki, Diospyros lotus, Magnolia officinalis, Styrax obassia, Vitis coignetiae, Vitis coignetiae${\times}$Vistis labruscana, Zizyphus jujuba, Zizyphus jujuba var. inermis. For the inhibition against mushroom tyrosinase, Diospyros kaki, Diospyros lotus, Poncirus tritoliata, Prunus serrulata var. spomtanea, Zizyphus jujuba and Zizyphus jujuba var. inermis exhibited inhibitory activity, and especially Diospyros lotus showed the strongest inhibition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1487-1492
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• 2012

Antioxidant activity and neuroprotective effects of extracts from Cichorium endivia L. (CEL) on hydrogen peroxide-induced oxidative damage in neuronal cells were investigated. The total polyphenol and flavonoid contents of the water and ethanolic extracts from CEL were $36.2{\pm}0.99$, $37.2{\pm}3.76$ mg gallic acid equivalent/g extract, and $46.9{\pm}5.22$, $53.86{\pm}5.09$ mg catechin equivalent/g extract, respectively. In addition, antioxidant activities of the extracts were also determined by ferric reducing antioxidant power (FRAP), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and reducing power. In an MTT assay on the neuronal cells, the extracts showed a protective effect by increasing cell viability on hydrogen peroxide-induced oxidative damage in neuronal cells. Antioxidative enzyme (superoxide dismutase: SOD, catalase: CAT) levels in cultured neuronal cells were increased in the presence of extracts from CEL. It was found that CEL extracts inhibited hydrogen peroxide-induced Bcl-2 and Bax expression in neuronal cells. These results indicate that the CEL extracts possess an antioxidant activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1065-1070
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• 2013

This study evaluated the qualitative properties of Buchimgaru supplemented with JAP (Jerusalem Artichoke Powder). In Buchimgaru, JAP and wheat flour were mixed in ratios of 1:9 (10% JAP), 2:8 (20% JAP), and 3:7 (30% JAP). The values for texture profiles (hardness, chewiness, springiness, and cohesiveness) decreased when JAP was added to Buchimgae formulations. The fructan contents of Buchimgaru supplemented with 0, 10, 20, and 30% JAP were 1.52, 6.39, 10.50, and 13.71%, respectively. The total polyphenol content of Buchimgaru supplemented with JAP was significantly higher than Buchimgaru without JAP. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of Buchimgaru supplemented with 30% JAP was approximately 11 times greater than Buchimgaru without JAP. In the sensory evaluation (color, flavor, overall preference), Buchimgae supplemented with JAP showed higher sensory values than Buchimgae without JAP.

• Journal of Life Science
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• v.27 no.3
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• pp.346-350
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• 2017

Seaweeds have a number of secondary metabolites, such as polyphenols, polysaccharides, and carotenoids, and have received much attention as a source of natural antioxidants. Thus, this study was carried out to examine the antioxidant activities from ethanol (EE) and water (WE) extracts of Zostera marina. Their antioxidant effects were investigated using total polyphenol contents (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, reducing power, and chelating effect. TPC of EE and WE was 2.12 mg/g and 3.88 mg/g, respectively. DPPH radical scavenging activities of EE and WE were increased in a dose-dependent manner. In particular, EE had DPPH radical scavenging activity of 93% at a concentration of 0.5 mg/ml, and was higher than that of WE (71%). EE and WE increased reducing power in a concentration-dependent manner, but their effects were lower than that of the control (ascorbic acid). In case of chelating effect, WE was 66% at a concentration of 1 mg/ml, and was stronger than EE (6%). These results suggest that extracts of Zostera marina can be potentially used as proper natural antioxidants in the food industry.

• The Korean Journal of Food And Nutrition
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• v.29 no.1
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• pp.128-133
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• 2016

This study aimed to evaluate the efficacy of the antioxidative and antidiabetic activities of the flowers, leaves, and roots of the Jerusalem artichoke (Helianthus tuberosus L.). The total polyphenol and flavonoid contents of the leaves were higher than those of the flowers and roots. However, the DPPH radical-scavenging and hydroxyl radical-scavenging activities of the flowers were higher than those of the leaves and roots. The nitrite-scavenging ability under acidic conditions was high in Jerusalem artichoke flower extracts. The ${\alpha}-glucosidase$ inhibitory activity and ${\alpha}-amylase$ inhibitory activity of a methanol extract of Jerusalem artichoke roots were about 60% (5 mg/mL concentration). Based on these experiments, it can be concluded that the flowers leaves, and roots of the Jerusalem artichoke can be used as natural preservatives. Therefore, they can be developed as functional foods, to take advantage of their antioxidant activity and abundant polyphenols. This study suggests that the whole Jerusalem artichoke, including roots, leaves, and flowers, is useful as a functional, nutritious food product.

• Korean Journal of Food Science and Technology
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• v.52 no.1
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• pp.60-66
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• 2020

This study examined the antioxidant activity and neuroprotective effects of ethanol extracts obtained from Diospyros kaki core (DCE). The total polyphenol and flavonoid contents in DCE was 786.47±15.27 and 31.14±0.82 mg/g, respectively. In addition, DCE exhibited a dose-dependent induction of radical scavenging activity, determined by 1,1-diphenyl-picrylhydrazyl (DPPH), 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonicacid) (ABTS), ferric reducing antioxidant power (FRAP), and reducing power assays. The viability of HT22 hippocampal cells was examined to investigate the neuroprotective effect of DCE. DCE treatment did not induce cytotoxicity at concentrations below 1,000 ㎍/mL. Additionally, DCE treatment in the background of H₂O₂ induce oxidative stress revealed a significant increase in the survival rat, indicated by increased SOD activity and decreased levels of MDA, a lipid peroxidation product. Therefore, the results suggest that DCE can be used as a source of natural antioxidants source and a therapeutic agent for the treatment of brain disorders induced by oxidative stress and neuronal damage.