• Korean Journal of Plant Resources
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• v.29 no.1
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• pp.32-38
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• 2016

In order to improved use of Persicaria tinctoria seeds and to get basic information, general composition, fatty acid, mineral, amind acid analysis and physiological activity of methanol extract of Persicaria tinctoria seeds were investigated. Total calories of Persicaria tinctoria seeds were 348.00 kcal/100 g, general composition, carbohydrate, crude protein, crude fat and crude ash consisted of 7.85%, 67.90%, 10.10%, 4.00% and 10.15%, respectively. The amount of saturated and unsaturated fatty acids was showed 0.9048 g/100 g and 2,714 g/100 g, respectively. Minerals contained 100g of Persicaria tinctoria seeds were followed by K (549.5 ㎎), Mg (264.4 ㎎), Ca (216.2 ㎎), Fe (12.1 ㎎), Zn (3.0 ㎎). Total 15 kinds of amino acids were detected, these amino acids displayed higher value in the alanine (1,432.6 ㎎/100 g) and glutamic acid (1,088.8 ㎎/100 g). Total polyphenol and flavonoid contents were 11.08 ㎎/L and 3.56 ㎎/L, respectively. DPPH radical scavenging and ABTS radical scavenging activity in the methanol extract of 1,000 ㎎/L was showed 86.74% and 61.74%, respectively.

• The Korean Journal of Food And Nutrition
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• v.28 no.4
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• pp.571-578
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• 2015

This study was carried out to investigate the quality characteristics of bread containing sweetpotato (Ipomoea batatas (L.) Lam) leaf powder (0, 2, 3, 5, and 7% of the total flour). We found that the addition of sweetpotato leaf powder decreased the pH of the dough, whereas the total titratable acidity increased and the specific volume and baking loss of bread were decreased. However, the moisture content of the bread did not show any significant differences. The L and a values of the bread inner crumb were decreased by the addition of sweetpotato leaf powder, however, the b value was increased. The 2,2-diphenyl-1-picrylhydrazyl-radical scavenging activity, total polyphenol, lutein and ${\beta}-carotene$ contents were increased significantly by the addition of sweetpotato leaf powder. The taste, color, flavor, chewiness and overall acceptability of bread containing 2~3% sweetpotato leaf powder were better than those of the controls. We found that the sample group with 2~3% sweetpotato leaf powder is the optimum content for making bread.

• Microbiology and Biotechnology Letters
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• v.42 no.3
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• pp.285-292
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• 2014

In the course of study for development of functional food ingredients from aged black garlic (ABG), heat-treated ripe bulbs of Allium sativum L., the water extracts from raw-garlic (RG) and ABG, and the subsequent organic solvent fractions of ABG were prepared, and their antioxidant, antimicrobial, and antithrombosis activities were compared. The extraction yield of ABG was 4-folds higher than that of RG, and the contents of total polyphenol, total flavonoid, total sugar and reducing sugar in the ABG extract were 4-folds, 1.56-folds, 3.36-folds and 6.75-folds higher than those of the RG extract, respectively. In antioxidation activity assay, the extract of ABG showed minor scavenging activity against DPPH anion, but revealed strong scavenging activity against ABTS cation and nitrite. Especially, the ethylacetate fraction from the ABG extract demonstrated stronger antioxidation activity than the RG extract and other fractions. Although the antimicrobial and antithrombosis activities of the RG extract did not appear in the ABG extract, the ethylacetate fraction from the ABG extract had antibacterial activity against Staphylococcus aureus and Bacillus subtilis, and strong antithrombosis activity via the inhibition of prothrombin, blood coagulation factors and platelet aggregation. All extracts and fractions did not show any hemolytic activity against human red blood cells up to 5 mg/ml. Our results suggest that the ethylacetate fraction of ABG could be applicable to the development of functional food ingredients for antithrombosis agents.

• Food Science and Preservation
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• v.21 no.2
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• pp.231-238
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• 2014

This study was performed to investigate the changes in antioxidant activity and quality characteristics of soy sauce with Gastrodia elata (GK) and oak mushroom (MK) in maturation period to develop a new Kanjang product with improved functional and sensory characteristics. The pH was decreased, and the total acidity was higher in GK at 25-day maturation period. Although the total sugar content increased at 15 days with GK, it was reduced after 20 days. The reducing sugar, however, showed no notable differences after 20 days. The protease activities of GK was rapidly increased after 20 days. The total polyphenol and flavonoid contents tended to be similar and dramatically increased after 15 days. On the other hand, the DPPH radical scavenging activity of MK was higher than that of GK. These results showed that the 20-day maturation period of GK greatly enhanced its antioxidant activity and quality characteristics. It is thus expected to be used as functional materials.

• Food Science and Preservation
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• v.20 no.4
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• pp.467-474
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• 2013

This study demonstrated that the physiochemical properties and anti-oxidants activities of soy sauce with Oak mushroom (MK) and Astragalus memyranaceus (AK) improved in sensory acceptability and functionality during the ripening period of 30 days. The pH content was reduced and the total acidity content was increased with time. The total sugar of AK and MK was higher than traditional soy sauce (TK), and the changes in amino nitrogen of the AK increased dramatically from 0.50 to 0.98%. During the antioxidant experiments, the total polyphenol and flavonoid contents increased at a steady rate and studies showed that the DPPH free radical scavenging activities were higher in all treatments except in the traditional soy sauce. According to the results of this study, the antioxidant activities of the AK and MK were higher than the TK, while the preference for the AK and MK was higher than the TK. In conclusion, the AK could be used as a functional soy sauce.

• Food Science and Preservation
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• v.20 no.4
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• pp.510-517
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• 2013

This study was conducted to investigate the antioxidant and antimicrobial activities of the hot-water and methanol extracts of raw and black Doraji to increase its utilization. In order to prepare the black Doraji, it was steamed for 15 days at a temperature of $60^{\circ}C$ and then it was dried at a temperature of $30^{\circ}C$ for 3 hr. The methanol extract from the black Doraji (BM) contained the highest levels of total polyphenols among the extracts, and the total polyphenol content of the extract from a black Doraji was higher than that of the extract from a raw Doraji. The total flavonoid contents of the hot-water extract from a black Doraji (BW) was the highest (7.94 mgQE/g) among the samples. The DPPH and ABTS radical scavenging activities increased according to the increase in the concentrations of the Doraji extracts. The BM has the highest radical scavenging activity among the extracts. Each extract showed a slight difference in the antibacterial activity according to the tested strains. The Black Doraji showed a higher antimicrobial activity compared to the raw Doraji. The hot-water extracts demonstrated higher activities than the methanol extracts, and the BW revealed the strongest activity. In this study, the black Doraji showed more effect of the antioxidant and anti-microbial activities than the raw Doraji. These results will provide fundamental data for improving the sitological value and the black Doraji can be used as a valuable resource for the development of nutraceutical foods.

• Food Science and Preservation
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• v.24 no.1
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• pp.21-26
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• 2017

This study was performed to determine the effects of preconditioning process (Con, roasting; SR, steaming and roasting; HDR, hot air drying and roasting; SHDR, steaming hot air drying and roasting) and roasting on the antioxidant and physicochemical properties of acorn (Quercus species) tea. Each sample was extracted in $95^{\circ}C$ hot water for 5 min. The color values of lightness and yellowness were the highest in HDR, and redness were the highest in the control. The total sugar content was the highest in SHDR. Total polyphenol and total flavonoid contents of HDR tea were higher than those of teas prepared by the different processes. DPPH and ABTS radical scavenging abilities of HDR were 75.66% and 98.16%, respectively, which were higher than those of other teas. In the sensory evaluation, HDR tea was ranked significantly higher than other teas in terms of flavor, taste and overall acceptability. Finally, acorn tea treated with drying was superior to other treatments in antioxidant and quality properties. The result suggests that HDR can be applied to acorn tea to achieve better quality and functionality.

• Food Science and Preservation
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• v.19 no.4
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• pp.547-553
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• 2012

Cheongkookjang that was prepared with three kinds of soybeans [non-germinated soybean (NG), soybeans germinated for 12 hr (GS12), and soybeans germinated for 24 hr (GS24)] were investigated. The changes in the pH, total aerobes, and slime content of Cheongkookjangs that were prepared with NG, GS12 and GS24 did not significantly differ during their fermentation for 48 hr at $40^{\circ}C$. The total aerobes of the Cheongkookjang variants reached $10^8{\sim}10^9$ CFU/mL after theirfermentation for 48 hr. The total polyphenol content and DPPH-radical-scavenging activities the germionated and non-germinated soybeans did not significantly differ, but increased significantly according to the germination degree during the fermentation. The isoflavone content of the Cheongkookjang with the germinated soybean increased. The isoflavone content of Cheongkookjang variant were 0.141 mg/g (NG), 0.369 mg/g (GS12) and 0.569 mg/g (GS24); their free amino acid contents were 254.26 mg% (NG), 337.49 mg% (GS12) and 528.78 mg% (GS24); and their sensory characteristics such as their taste, color, flavor, bitter taste, texture, and overall acceptability did not significantly differ.

• Journal of Mushroom
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• v.19 no.3
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• pp.184-190
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• 2021

With the development of sawdust medium cultivation technology, Lentinula edodes (shiitake mushroom) has become the most extensively produced and consumed mushroom globally. In this study, the approximate composition, nutritional components, and bioactive compounds of L. edodes were analyzed and compared for the five sawdust-cultivated shiitake mushrooms cultivars namely Sanjo701ho, Sanjo707ho, Sanjo715ho, Chamaram, and L808. The approximate range of the composition of freeze-dried shiitake mushrooms was 4.06-5.92 g/100 g of ash, 0.75-1.02 g/100 g of crude fat, and 21.24-29.15 g/100 g of crude protein. Sanjo701ho had the highest trehalose content (9.60±0.08 g/100 g), total polyphenol content (3.49±0.04 mg GAE/g), and total flavonoid content (1.33±0.03 mg QE/g) among the other shiitake mushroom cultivars. The total amino acid content was as follows: glutamic acid>aspartic acid>leucine. Glycine, alanine, valine, isoleucine, leucine, and phenylalanine contents were significantly decreased in the following sequence: Sanjo707ho, Sanjo715ho, Sanjo701ho, Chamaram, and L808. Crude protein, trehalose, and six types of amino acids were identified as classification indicators for the five cultivars of sawdust-cultivated shiitake mushrooms.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1223-1230
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• 2008

To evaluate the potential of a new breed, Suweon-511, antioxidant components and antioxidant activities of the 70% ethanol extracts of Suweon-511 (SWE) and Ilpum (IPE) were measured. Total polyphenol and flavonoid contents were 318.17 and 167.21 $\mu$g/g for SWE, which were higher than that of IPE (222.16 and 100.89 $\mu$g/g). Both $\alpha$- and $\gamma$-tocopherol contents were higher in SWE as well. The total tocopherol contents of SWE (1.31 mg/100 g) was higher than that of IPE (0.86 mg/100 g). The $\alpha$-, $\gamma$- and $\delta$-tocotrienol contents of SWE (0.10, 0.43, and 0.02 mg/100 g) that of IPE (0.09, 0.43, and 0.03 mg/100 g) showed little difference. For $\gamma$-oryzanol, Suweon-511, which contained 76.58 $\mu$g/g, contained ten times as much as I lpum (7.77 $\mu$g/g). The total antioxidant activity of SWE and IPE were 16.00 and 9.73 mg AA eq/g, respectively. For reducing power, at 5 mg/mL, both extracts were 0.18, but at 20 mg/mL, SWE showed 0.61 and that of IPE was 0.58. The DPPH radical, hydroxyl radical, superoxide radical and hydrogen peroxide scavenging activity of SWE were 42.00, 21.59, 23.27, and 17.13% at 5 mg/mL, and for IPE, they were 30.10, 22.37, 25.18, and 18.08%, respectively. These data, as well, did not show big difference between the two breeds. As indicated in the data above, the newly-bred Suweon-511 had higher content of antioxidant components compared to Ilpum, but similar or a little higher antioxidant activity.