• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.644-649
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• 2012

The edible barnyard millets(Echinochloa spp.) which have essentially vanished in the farmhouses environment and in agricultural germplasm were evaluated with the aim of restoration as a crop. The proximate components and mineral elements of milled millet were nutritionally similar or better than brown rice, and the vitamin contents of $B_1$ and $B_2$ exceeded those of rice by 1.3 times and 2.3 times, respectively. ${\beta}$-Carotene which is absent from brown rice was detected at levels ranging from 15~31 ${\mu}g$ in millet samples. Nine essential amino acids, including histidine and arginine and eight non-essential amino acids, such as aspartic acid were detected. The sum of all amino acids was determined to be IEC518>525>510 in the range of 69~106 mg/g. Analysis of physiological active substances via their electron donating ability(EDA) revealed values ranging from 3.4~8.2%, with the total polyphenol component being 51.1~69.4 mg/g and ${\alpha}$-glucosidase inhibition ability determined as 8.3~10.9%. In terms of agronomical characteristics and yields of barnyard millet, three millet varieties(IEC510, 518, and 525) were suitable as edible crops. IEC525 was selected as optimum variety for cultivation on the basis of nutritional ingredients, physiological active substances, and yield.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1102-1106
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• 2010

This study was carried out to investigate the effect of ethanol extract from citrus peels (CP-Et) against the alloxan-induced oxidative damage on HIT-T15, Hamster pancreatic $\beta$-cell. Total polyphenol and flavonoid contents in CP-Et were $57.00{\pm}2.91\;mg/g$ and $8.11{\pm}2.83\;mg/g$, respectively. Cell toxicity on HIT-T15 by CP-Et (0.125~0.75 mg/mL) was not observed. CP-Et (0.125 mg/mL) increased cell proliferation rate of HIT-T15, which was treated alloxan ($IC_{50}=11.58\;mM$) (cell viability=$80.52{\pm}3.29%$ of normal cell, p<0.05). In comparison with insulin secretion of oxidative damaged HIT-T15, 1.5 fold ($116.93{\pm}2.11\;{\mu}g/mg$ protein) was increased by treatment CP-Et treatment (0.125 mg/mL) in HIT-T15 (p<0.05). These results showed that CP-Et contribute to repairing cells and improvement of insulin expression on oxidative stress pancreatic $\beta$-cell, and also suggested application of CP-Et as a functional food material for type 2 diabetes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.542-549
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• 2013

This study was conducted to investigate the chemical properties and functionality of probiotic potato juice fermented by Lactobacillus casei. Free sugar content (especially glucose) of potatoes decreased by fermentation, but organic acid contents increased by fermentation. Although the free amino acid content of Superior juice significantly decreased after fermentation, Haryeong significantly increased after fermentation. ${\gamma}$-Aminobutyric acid, a functional amino acid, was detected at high levels in all samples and slightly decreased with fermentation, but not significantly. The total polyphenol content of potato juice showed insignificant changes in all samples by fermentation. The hydroxyl radical scavenging activity of all samples was more than 90%, and most of the activity was maintained after fermentation. The nitrite scavenging ability of all samples greatly decreased with fermentation; however a SOD-like activity slightly increased with fermentation, except for Haryeong. There was a significant xanthine oxidase inhibitory effect in fresh potato juice (more than 45%) and a low loss by fermentation. From our results, most of the chemical properties and functionality of potato juice are maintained after fermentation, although free sugar content and nitrite scavenging activity decline. Thus probiotic potato juice fermented by lactic acid could be used as a functional beverage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1826-1831
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• 2015

The study investigated the quality characteristics of white breads prepared 0, 5, 10, and 15% burdock (Arctium lappa L.) powder. Density of the dough was reduced with increasing burdock powder content, whereas pH of the dough increased with increasing content of burdock powder. The baking loss rate of bread decreased as the amount of burdock powder increased. As powder concentration increased, L and a values of crust and L value of crumb decreased, whereas a and b values of crumb increased. The hardness and chewiness of breads increased upon addition of burdock powder, whereas fracturability, cohesiveness, and springiness decreased. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity and total polyphenol contents were significantly elevated by addition of burdock powder (P<0.05). In a sensory evaluation, color and flavor were highest in the control group while sweet taste, savory taste, moistness, and chewiness were lowest. The overall acceptability of bread added with 5% burdock powder was higher than both the control and other samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1308-1313
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• 2005

The physiological activity of Lycii fructus extracts were examined. Total phenolic contents in the ethanol extracts (9.5 mg/g) of Lycii fructus were higher than that of water extracts (8.7 mg/g). The chlorogenic acid ($1.7{\mu}g$ in water extracts and $1.3{\mu}g$ in $60\%$ ethanol extract) was the most abundant phenolic compound as analyzed by HPLC. The ABTS [2,2'-azinobis (3-othylbenfothiaznoline-6- sulfornic acid)] radical decolor-ization electron donating ability (DPPH) and antioxidant protection factor (PF) were determined for extracts from Lycii fructus. Water extract ($76.7\%$ on ABTS, $92.6\%$ on DPPH and 1.1 on PF) showed higher inhibition rate than $60\%$ ethanol extracts ($52.8\%,\;88.8\%$ and 1.0). Thiobarbituric acid reactive substance (TBARS) was determined as $1.5{\times}10^{-3}\;{\mu}M$ in $60\%$ ethanol extract. Ethanol extracts was more effective in decreasing TBARS than water extracts. The water extracts from Lycii fructus had higher angiotensin converting enzyme (ACE) inhibition activity than ethanol extracts. The result will be useful for functional foods application and under-standing the physiological activities of Lycii fructus.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.657-662
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• 2007

Antioxidant properties of Artemisia princeps Pamp were determined using in vitro assay systems against 1,1-diphenyl-picrylhydrazyl (DPPH) radical, superoxide ($O_2{^-}$), hydrogen peroxide ($H_2O_2$), hydroxyl radical ($HO{\cdot}$) and nitric oxide (NO) radical, as well as rat liver microsomal lipid peroxidation. Among the five solvent fractions, ethyl acetate fractions showed the highest total polyphenol and flavonoid contents at $311.35{\mu}g/mg\;and\;92.73{\mu}g/mg$, respectively. Ethyl acetate fractions, except for $H_2O_2$ scavenging activity, also showed the highest scavenging activity; the 50% inhibitory concentration ($IC_{50},\;{\mu}g/mg$) values for DPPH, superoxide, $HO{\cdot}$ and NO radical scavenging were 52.71, 26.47, 58.92 and 65.94, respectively. Additionally, the highest inhibition of rat liver microsomal lipid peroxidation was observed by ethyl a cetate fraction.

• Journal of Life Science
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• v.25 no.12
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• pp.1362-1369
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• 2015

The goal of this study was done for evaluating stability according to low-temperature storage of kimchi duruchigi supplemented with a hot water extract of Rubus coreanus Miquel (RCM). Total polyphenol and flavonoid contents in the RCM extract prepared from the hot water were detected by 293.34 μg CA/mg and 90.57 μg quecetin/mg, respectively. DPPH and superoxide radical scavenging activities of the extract were showed by relatively high values of 70.63 and 57.87%, respectively. Kimchi duruchigi was designed by control (non-treated), T1 (3% RCM extract), T2 (6% RCM extract), and T3 (0.1% ascorbic acid, a positive control). When compared with control and T3 groups, pHs of T1 and T2 groups supplemented with the RCM extract were gently changed depending on the storage time, and water holding capacities of T1 and T2 groups were improved in comparison with control group. Although meat color showed a tendency to most of increase according to the elapsed time, T1 and T2 groups showed less changes than that of control group. Lipid peroxidation appeared in a little bit changes regardless of the processing and storage days, but protein spoilages in T1 and T2 groups were found by lower changes when compared with the control group. As the results of sensory evaluation, T1 and T2 groups during storage had the better taste, flavor and acceptability than those of control and T3 groups. Therefore, we suggest that kimchi duruchigi supplemented with the RCM extract is a possible of improving the storage stability and product preference.

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.469-474
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• 2011

Ginger (Zingiber officinale Rosc.) is a well known edible plant that is traditionally used to treat various illnesses related to inflammation and oxidative stress. Steam distillated ginger oil or water extract are mainly used for related products; however, it is unclear whether these fractions contain most of the bioactive compounds or the highest efficacy. This investigated the antioxidant effects of extracts prepared by supercritical fluid extraction (SFE). 6-Gingerol was the most abundant component in hexane fraction of ethanol extract from ginger. The antioxidative properties of SFE oil and Marc ethanol fractions were demonstrated using the 2,20-diphenylpicrylhydrazyl (DPPH) and 2,2'-azinobis 3-ethyl benzothiazoline-6-sulfonic acid (ABTS) radicals scavenging assays. A clear correlation was observed between total polyphenol contents and $RC_{50}$ values in the Marc ethanol fraction. These results indicate that not only SFE oil but the marc after SFE could be good sources for the food industry.

• Korean Journal of Food Science and Technology
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• v.49 no.5
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• pp.474-479
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• 2017

Five types of coffee bean, which are usually imported and consumed in Korea, were roasted at $250^{\circ}C$ for 15 min and extracted by using a filter coffee machine. The physicochemical properties, functional components, and radical scavenging activity of coffee bean extracts were investigated. The pH of extract was the highest among the extracts and the soluble solid contents of extracts were $0.9-1.0^{\circ}Bx$. The acidity of the extracts was in the range from 0.46-0.55%, which was not significantly different from the control. Indonesian coffee bean extract showed the highest brown color intensity and contained the highest amounts of caffeine and chlorogenic acid. The highest total polyphenol content was found in Kenyan coffee bean extract. Coffee bean extracts from Indonesia and Kenya showed significantly higher radical scavenging activities than the other extracts. This study showed that coffee bean extracts from Indonesia and Kenya contained a large number of bioactive compounds and high antioxidant activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.972-979
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• 2014

This study was conducted to investigate the physiological characteristics of water and ethanol extracts from leaves and stems of Achyranthes japonica. The highest contents of total polyphenol and flavonoid compounds were 58.27 and 42.22 mg/g in water extract from leaves, respectively. The protein content was the highest at 16.42 mg/g in water extract from leaves. Ethanol extract from stems showed the highest content of reducing sugars at 11.35 mg/g. In the measurement of electron donating ability (EDA), ethanol extract from stems showed the highest EDA at 93.41% at a concentration of 1.0 mg/mL. Superoxide dismutase-like activity of ethanol extract from leaves was the highest at 8.13% at a concentration of 1.0 mg/mL. In the analysis of nitrate scavenging activity, water extract from leaves showed the highest activity at 94.90% at pH 1.2, and the activity increased as concentration increased and pH decreased. In the measurement of xanthine oxidase inhibition, ethanol extract from stems showed the highest inhibitory activity at 66.67% at a concentration of 1.0 mg/mL. Especially, nitrate scavenging activities of water extract from leaves were the highest under all pH conditions. These results verify that extracts from leaves of A. japonica have strong antioxidant activity and can be used as an effective antioxidant source for nutraceutical foods, medicines, and cosmetic stuffs.