• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.977-982
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• 2009

This study was carried out to investigate physiological activities in the extract of Eriobotrya japonica in order to elevate its utilization as a functional material. The maximum total polyphenol and total flavonoid contents were 28.91$\pm$2.1 mg/g and 10.54$\pm$4.6 mg/g, respectively. The nitrite scavenging abilities at pH 1.2 were in the range of $49.52\pm1.04\sim72.52\pm$0.84% whereas they were $35.28\pm0.78\sim51.20\pm$1.10% at pH 4.2 and $27.90\pm0.36\sim32.26\pm$1.20% at pH 6.0. At the concentrations of 100, 200 and 300 $\mu g$/mL of the hot-water extract, the degranulation of RBL-2H3 cells were inhibited 14.58$\pm$0.97%, 43.69$\pm$0.96% and 95.58$\pm$0.75%, respectively. The anti-inflammation activity was the highest as 44.35$\pm$0.63% at a concentration of 400 $\mu g$/mL.

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.617-624
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• 2017

Chocolate, one of the most popular confectioneries in the world, is known for its aromatic flavor and high antioxidant activities. In this study, we investigated the effects of fermentation with commercially available lactic acid bacteria, ABT-5, on the flavor and antioxidant activities of dark chocolate. During 24 h fermentation, pH decreased from 5.52 to 3.97 and total acidity increased from 0.51 to 1.85%, whereas total polyphenol and flavonoid contents as well as DPPH and ABTS radical scavenging activities remained unchanged. Furthermore, compared with control HepG2 cells treated with unfermented dark chocolate, those treated with the fermented dark chocolate showed significantly lower levels of reactive oxygen species and higher viability under $H_2O_2-induced$ oxidative stress. Finally, GC-MS and headspace GC-MS analysis detected 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 2-furanmethanol, known to enhance flavor, in the fermented dark chocolate. Collectively, these results suggest that ABT-5-fermented dark chocolate could be utilized for developing value-added dark chocolate products.

• Food Science and Preservation
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• v.23 no.3
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• pp.387-392
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• 2016

The antioxidant activities of brownish natural dyeing agents, extracted from seven kinds of plants, were tested. Total polyphenol content, DPPH and ABTS radical scavenging activities, and singlet oxygen quenching effect were determined for hot water extracts and floral waters of plants. DPPH and ABTS radical scavenging activites increased with increasing amounts of the extracts from Uncaria gambir R. and Terminalia chebula R. displayed remarkable scavenging effects at concentrations below 0.1 mg/mL, in comparison with the positive control, ascorbic acid. However, antioxidant effects of the floral water, obtained from steam distillation of tested plants, were inefficient at concentration below 0.2 mg/mL. In particular, the natural dyeing agent effectively suppressed singlet oxygen induced by photosensitizer in in vitro assay systems. The concentrations ($IC_{50}$) required to exert 50% of singlet oxygen were 120 and $190{\mu}g/mL$ for hot water extracts from Uncaria gambir R. and Phellinus linteus, respectively. Among all the tested samples, the Uncaria gambir R. and Phellinus linteus extracts contained higher amount of total phenolic contents. The results suggest that naturally occurring dyeing agents are beneficial as natural antioxidants, encouraging further extensive studies.

• Food Science and Preservation
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• v.18 no.1
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• pp.79-86
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• 2011

Three bark extracts of Albizia julibrissin were prepared using water (AW), 70% (v/v) ethanol (AE), and hot water (AHW). Organic solvent fractions were analyzed for total flavonoids and polyphenols, antioxidant activities, and inhibitory activities against xanthine oxidase. Total flavonoid and polyphenol contents of the AHW extract were 8.57 mg/g and 108.67 mg/g, respectively. The SOD-like activities of all extracts, assayed at 1.0 mg/mL, were 10.46-16.73%. The nitrite-scavenging ability of the AHW extract, assayed at pH 1.2, was 60.82%, and the $IC_{50}$ value was $770.18\;{\mu}g$/mL. The electron-donating ability of the AHW extract, at 0.3 mg/mL, was 92.30%; the $IC_{50}$ values of the AW and AHW extracts were $31.31\;{\mu}g$/mL and $36.22\;{\mu}g$/mL, respectively; thus higher than that of ascorbic acid ($39.06\;{\mu}g$/mL). Xanthine oxidase inhibition by the AHW extract, at 1.0 mg/mL, was 94.05%. These results indicate that the AHW of A. julibrissin has potential as a natural antioxidant, for addition to foods and nutraceuticals.

• Food Science and Preservation
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• v.17 no.1
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• pp.139-144
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• 2010

This study was carried out to investigate potential applications of the extract of Castanopsis cuspidata var. sieboldii $N_{AKAI}$ nut as a functional food ingredient. The pH and $^{\circ}Brix$ of nut were 6.43 and 3.17, respectively. L, a and b values as Hunter's color were 83.07, 1.49 and 10.48, respectively. Total content of monosaccharide was 54.26 mg% and organic acids were composed of oxalic acid 495.37 mg%, formic acid 200.03 mg%, malic acid 93.65 mg%, citric acid 27.80 mg%, and succinic acid 16.61 mg%. Total phenolic contents in various solvent extracts were as follows: water 27.69 mg%, 75% ethanol 16.50 mg%, ethyl acetate 16.50 mg%, and methanol 10.30 mg%. The antioxidant activity ($SC_{50},\;{\mu}g/mL$) of the nut extracts by various solvents was in the order of ethyl acetate 74.88 > methanol 155.00 > n-hexane 213.33 > ethanol 249.33 > butanol 274.78 > chloroform 314.67 > 75% ethanol 848.33 > water extracts 869.67. The results indicated that the extract of C. cuspidata nut contained a potential food ingredient.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.637-644
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• 2013

This study was conducted to obtain the baseline data for fermented tea with King oyster (Pleurotus eryngii) mushroom mycelium as well as to investigate the possibility of development for deodeok processing products. For this research, the physicochemical properties and antioxidant activity for fermented tea were confirmed by different roasting temperatures and roasting times. The results of the physicochemical properties, browning, turbidity, reducing sugar, total polyphenol and total flavonoid contents, were increased with increasing roasting temperature and roasting time, whereas the pH was decreased. The results of the antioxidant activity test of fermented tea, DPPH radical-scavenging activity, FRAP and reducing power, were increased with increasing roasting temperature and roasting time. The preference of fermented tea was confirmed as being the highest when roasted at $180^{\circ}C$ for 30 min. Although fermented tea did not have a unique flavor of mushroom and burnt flavor, it had strong color, flavor and taste. For this reason, fermented tea production for high content of functional materials and high preference is possible by roasting at $180^{\circ}C$ for 30 min. As for the results of this study, the physical properties of fermented deodeok were relatively stable on high temperature exposure and furthermore, the development of a variety of foods will be possible because fermented deodeok has an antioxidant capacity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.168-174
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• 2013

We investigated the physiological activities of extracts from Campbell Early and Muscat Bailey A (MBA) grapevine leaves. Total phenol and flavonoid contents were highest in ethanol extracts from MBA grapevine leaves compared to extracts from Campbell Early grapevine leaves. Specific polyphenols higher in ethanol extracts from MBA grapevine leaves include gallic acid, epicatechin, caffeic acid, naringin, and resveratrol. Resveratrol content from MBA grapevine leaves increased when extracted for more than two hours in ethanol and water. The hydroxyl radical scavenging ability of ethanol extracts was higher than the water extract from both strains of grapevine leaves. DPPH and total antioxidants were highest in ethanol extracts from MBA grapevine leaves among the other extracts. Therefore, these results suggest that ethanol extracts from MBA grapevine leaves are a highly valuable resource for the development of natural functional foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.3
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• pp.342-347
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• 2007

Physicochemical properties of onion powder as influenced by drying methods were investigated. Moisture contents of onion powder were 13.29%, 12.99%, and 10.78% for samples dried using hot-air dryer, freeze dryer, and vacuum dryer, respectively. There were no significant differences in crude fat, crude protein, and crude ash content (p>0.05) depending on the drying methods. Samples prepared by freeze drying showed a significantly higher L-value as compared with those prepared by hot-air and vacuum drying (p<0.05). Scanning electron micrographs showed that freeze drying produced smaller particle-sized sample which in turn resulted in the higher porosity of the sample. Freeze dried samples revealed significantly lower degree of rehydration than other samples (p<0.05) probably due to small particle size of the sample. Water solubility of freeze dried sample appeared to be higher than that of other drying methods while the swelling ratio of the same sample appeared to be lower than that of the others. Browning index was significantly lower in samples prepared by freeze drying (p<0.05) but not significantly different between samples dried by hot-air and vacuum drying. Vitamin C content was higher in freeze dried onion powder due to the lower temperature applied to the sample. Freeze dried onion powder contained significantly lower amount of total polyphenol and higher amount of total sugar as compared to other samples (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.182-191
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• 2012

Black rice bran powder has potential medical uses and functionality. In this study, we assessed the antioxidant activity and quality characteristics of cookies containing various concentrations (0, 1, 3, 5, 7, and 9%) of black rice bran powder. To analyze quality characteristics, proximate composition, fatty acid composition, amino acid composition, bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. Black rice bran cookies (7%) contained more crude protein ($10.67{\pm}0.33$%) compared to control ($5.84{\pm}0.06$%). The total unsaturated fatty acid contents of the control and 7% black rice bran cookies were 30.44 and 30.81%, respectively. The amino acid content of 7% black rice bran cookie was higher than that of control. Bulk density of the dough, moisture, spread factor, total polyphenol content, and DPPH free radical scavenging activity of the cookies significantly increased with increasing content of black rice bran powder, whereas pH of the dough, loss rate, leavening rate, and L values of the cookies decreased. Additionally, consumer acceptability scores for the 7% black rice bran cookie group ranked significantly higher than those of the other groups in terms of appearance, taste, flavor, texture, and overall preference. Taken together, the results of this study suggest that black rice bran powder is an effective ingredient for increasing the consumer acceptability and functionality of cookies.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.596-602
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• 2014

We investigate the quality characteristics and free radical scavenging ability of yanggaeng prepared with different amounts of grape juice (GJ). GJ was incorporated into yanggaeng at different levels (containing 50, 100, 150, and 200 g of GJ in yanggaeng, respectively) based on the total weight of water. Sugar contents showed a significant increase; however, pH showed a decrease with increasing levels of GJ. In terms of color, lightness and yellowness decreased significantly but redness increased with increasing levels of GJ. In a texture profile analysis, hardness were increased; however, springiness, cohesiveness, gumminess, and chewiness decreased with increasing levels of GJ. Total polyphenol content and 1,1-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity increased significantly as the GJ concentration increased in the formulation. The sensory evaluation indicated that yanggaeng containing the 150 g level of GJ showed the best preference in terms of color, taste, texture, flavor, and overall acceptance. These results suggest that grape juice may be a useful ingredient in yanggaeng to improve quality and antioxidant potential.