• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.889-899
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• 2017

To investigate the quality characteristics of domestic $ros{\acute{e}}$ wines marketed in Korea, 11 kinds of wines were purchased at the Korea Wine Festival in 2016. The color, physiological activity, aroma component and sensory evaluations were conducted. The hue value of $ros{\acute{e}}$ wines ranged from 0.592 to 1.990, with the Ro7 of Delaware having the highest value. The brightness of $ros{\acute{e}}$ wines ranged from 42.96 to 94.99, the redness from 3.20 to 59.37, and the yellowness from 8.43 to 24.83. Of the 11 $ros{\acute{e}}$ wines evaluated, 1 was a dry wine and 10 were sweet wines. The average sugar content of the sweet wines was 73.89 mg/mL. Among the organic acid contents, malic acid ranged from 0.214 to 2.903 mg/mL, and lactic acid content ranged from 0 to 3.423 mg/mL. Malolactic fermentation differed, depending on the source. The total polyphenol content of $ros{\acute{e}}$ wines ranged from 50.55 to 99.55 mg%, the anthocyanin content was 2.12 to 213.30 mg/L, and the DPPH radical scavenging activity of $ros{\acute{e}}$ wines was between 73.75 to 90.41%. A total of 41 volatile components were detected, including 7 alcohols, 22 esters, 4 terpenes, 3 acids and 5 other compounds. Of these, 9 compounds had odor activity value(OAV) greater than 1; these were identified as 1-propanol (alcohol, pungent), 3-methyl-1-butanol (harsh, nail polish), ethyl butanoate (strawberry, lactic), isopentyl acetate (fresh, banana), ethyl hexanoate (green apple, fruity), ethyl octanoate (pineapple, pear, floral), ethyl decanoate (fruity, fatty, pleasant), linalool (flower, lavender) and limonene (lemone, orange). As a result of the sensory evaluation, the Ro5 wine made from Campbell Early grape, and having a good color, flavor and taste, was the most preferred.

• Food Science and Preservation
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• v.19 no.4
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• pp.525-531
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• 2012

This study was conducted to evaluate the quality and anti-oxidant characteristics of different granule tea variants (WSMGT: granule tea prepared from sea mustard hot water extract; ASMGT: granule tea prepared from sea mustard autoclave extract; WSTGT: granule tea prepared from sea tangle hot water extract; and ASTGT: granule tea prepared from sea tangle autoclave extract) from sea tangle and sea mustard powder. The Color of WSTGT showed the highest $L^*$, $b^*$ values, and the lowest $a^*$ value. The water absorption binding agents in ASMGT were higher than those in WSMGT, WSTGT. and ASTGT. Binding agents on water absorption in ASMGT were higher than those of WSMGT, WSTGT, and ASTGT. The alginic acid content of ASMGT was highest. The total polyphenol and total flavonoid contents of ASMGT and ASTGT were highest. The electron donating ability and ferrous ion chelating activity in WSTGT greatly increased compared to those in the other granules tea variants. These results suggest that pressure extraction can be used in functional foods.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.578-584
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• 2021

In this study, we investigated the potential of 70% ethanol extracts from wild edible plants (Pueraria lobata sprout, Rosa multiflora sprout, Artemisia princeps leaf, Diospyros kaki leaf, Morus alba leaf, Robinia pseudoacacia flower, Inula britannica var. japonica flower), as natural antioxidants. The antioxidant contents and activities of extracts were examined using various methods. The measurements of total polyphenol content revealed that Rosa multiflora sprout extract had the highest value and total flavonoid content showed that Diospyros kaki leaf extract had the highest value. Antioxidant activities were the highest in Rosa multiflora sprout for DPPH (IC₅₀ 232.52 ㎍/mL), ABTS⁺ (IC₅₀ 470.10 ㎍/mL), superoxide^- (IC₅₀ 431.88 ㎍/mL), nitrite (IC₅₀ 363.38 ㎍/mL) scavenging activity, and reducing power (2.47 O.D.). These results suggest that the ethanolic extract of Rosa multiflora sprout is a potential source of natural antioxidants.

• Korean Journal of Plant Resources
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• v.34 no.5
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• pp.420-432
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• 2021

This study was conducted to evaluate antioxidant, antibacterial, anti-inflammatory, and digestive enzyme activity in water extract (SAW) and 60% ethanol extract (SAE) from Stachys sieboldii. As the treatment concentration of each extract S. sieboldii extract increased, antibacterial and antioxidant activity increased. The total polyphenol and total flavonoid contents of SAW were 106.25 ± 0.94 mgGAE/g, 24.4 ± 0.24 mgQE/g and SAE were 124.61 ± 1.11 mgGAE/g, 45.2 ± 3.52 mgQE/g, respectively. The 400 ㎍/mL of SAW and SAE performed more than 53% protective effects against oxidative stress in HepG2 cell lines. All extracts were not showed cytotoxicity to RAW 264.7 cell line at 100 ㎍/mL. NO production was reduced to 44.3 ± 1.4% for SAW and 45.1 ± 1.0% for SAE at a concentration of 100 ㎍/mL. The production of inflammatory cytokines each TNF-α, IL-1β, and IL-6 was inhibited in a concentration-dependent. S. sieboldii extract did not showed Caco-2 cells cytotoxicity and inhibited NO production in concentration-dependent. As the concentration of the S. sieboldii extract increased of α-amylase and protease enzymes activity, which are digestive enzyme. As a result of the experiment, it is judged that it can be used as basic data for the development of health food using S. sieboldii.

• The Journal of Internal Korean Medicine
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• v.42 no.1
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• pp.11-24
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• 2021

Objective: Chronic reflux esophagitis (CRE), characterized by esophageal mucosa ulcer, is caused by continuous backflow of gastric acid and consequent inflammation due to unstable gastroesophageal sphincter. The aim of the present study was to clarify the effect of an Arecae Semen and Coptidis Rhizoma mixture (AC-mix) on CRE. Methods: CRE was surgically induced in SD rats with three experimental groups used: normal; CRE control; and CRE treatment (200 mg/kg AC-mix). Blood and esophageal tissue were collected after two weeks of drug administration. The anti-oxidant activity of the AC-mix was measured by total polyphenol and total flavonoid contents as well as by radical scavenging activity with protein levels evaluated using western blotting. Results: CRE damage to the esophageal mucosa was significantly reduced in the AC-mix group as compared with the controls, and administration of the AC-mix was seen to inhibit NF-κBp65 activity. Consequently, the inactivation of NF-κBp65 significantly inhibited inflammatory mediators such as COX-2 and iNOS. Moreover, the anti-oxidant enzyme HO-1 significantly increased through activation of the Nrf2-Keap1 pathway. Matrix metalloproteinase-2 (MMP-2), which can break down collagen from the basement membrane and extracellular matrix, was decreased following AC-mix treatment, and elevated levels of MMP-2 were regulated by its tissue inhibitor. Conclusions: These results show that AC-mix can alleviate esophageal mucosa ulcer though inhibition of the NF-κBp65 inflammatory pathway and enhancement of the anti-oxidant Nrf2-Keap1 pathway.

• Journal of Convergence for Information Technology
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• v.11 no.12
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• pp.236-243
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• 2021

The aim of this study was to evaluate the anti-oxidant and anti-wrinkle effect of the black carrot(BC) extracted by supercritical dioxide(SC-CO₂). DPPH/ABTS radical scavenging and total polyphenol contents were measured to investigate the anti-oxidant activity of the BC supercritical extract. Collagen production and MMP-1 expression were assessed in normal human dermal fibroblasts(NHDF) for anti-wrinkle activity, The black carrot extract showed the highest total phenolic content(9.037±1.123 mg GAE/g extract) and the best antioxidant properties as shown by DPPH and ABTS assay. The supercritical fluid extracts of black carrot exhibited low toxicity to NHDF cells. In addition, the supercritical fluid extracts showed MMP-1 inhibition and type I pro-collagen synthesis inducing activities in a dose-dependent manner, respectively. Therefore, these results suggest that the black carrot is a potential source of high anti-oxidative, solvent-free and anti-aging material with promising applications in cosmetic, food, and beauty-food industries.

• Journal of Life Science
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• v.29 no.8
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• pp.846-853
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• 2019

Phytochemical compounds of Ligusticum striatum Makino are used as traditional medicinal herbs in Asia. These compounds are reported to have pain relief and antioxidant activities in gynecological and brain diseases. In this study, we investigated the antioxidant effects of Ligusticum fermented ethanol extract from Lactobacillus plantarum BHN-LAB 129 isolated from Kimchi, a Korean traditional food. The total polyphenol and total flavonoid contents increased by about 116.2% and 281.0% respectively, in the fermented Ligusticum extract as compared with those in the nonfermented Ligusticum ethanol extract. Superoxide dismutase-like (SOD), DPPH radical scavenging, ABTS radical scavenging, and reducing power activities increased by around 139.9%, 199.6%, 301.0%, and 137.1%, respectively, in the fermented Ligusticum ethanol extract as compared with these parameters in the nonfermented Ligusticum ethanol extract, respectively. In conclusion, the fermented Ligusticum ethanol extract with L. plantarum BHN-LAB 129 was effective in increasing the antioxidant effects. The bioconversion process in this study points to the potential of using Ligusticum to produce phytochemical-enriched natural antioxidant agents with high added value. The findings may prove useful in the development of improved foods and cosmetic materials.

• Journal of Life Science
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• v.31 no.2
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• pp.149-157
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• 2021

Prunus mume Sieb. et Zucc is widely distributed in East Asia (Korea, Japan, and China), and its fruit is often used as a medication and food material. However, because most previous studies have only investigated the state of Prunus mume fruit extract, studies on the various ways of processing this extract are still needed to increase its utilization. In this study, we evaluated the physicochemical properties and physiological activities of spray-dried Prunus mume vinegar powder (SPP). The sugar content, pH, total acidity, and moisture content of the SPP were 8.90 °Brix, 3.19, 1.05%, and 3.07%, respectively. The SPP exhibited significantly high antioxidant activity in terms of DPPH radical scavenging activity (65.55%), reducing power (1.48), and hydrogen peroxide scavenging activity (48.07%). In addition, the SPP remarkably decreased the cell viability of human breast MDA-MB-231 and human skin cancer SK-MEL-28 in a dose-dependent manner. The morphological results of the treatment of MDA-MB-231 cells with SPP were distorted, shrunken cell masses. Furthermore, apoptotic bodies and nuclear condensation formed in the SPP-treated MDA-MB-231 cells. The total polyphenol and flavonoid contents of the SPP were 59.58 ㎍/g (gallic acid equivalent) and 57.56 ㎍/g (quercetin equivalent). The results of this study indicate that SPP, which has antioxidant activity and anticancer effects, can be useful in the development of natural medicines and functional food ingredients.

• Korean Journal of Plant Resources
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• v.35 no.5
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• pp.574-585
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• 2022

This study was conducted to quantify chlorogenic acid content and evaluate biological activity, such as antioxidant, antibacterial, anti-inflammatory, and digestive enzyme activity of Aralia elata ethanol extract (AEE). The SC₅₀ of DPPH and ABTS radical scavenging activities of AEE were 4.79±0.05 mg/mL, 5.79±0.05 mg/mL; total polyphenol and total flavonoid contents were 170.0±1.8 mgGAE/g, 105.5±4.1 mgQE/g, respectively. Nitric oxide (NO) was increased in RAW 264.7 cells and Caco-2 cells with treatment of LPS, and production of NO was inhibited by AEE in a concentration-dependent manner. Production of NO was reduced by 60.0±1.1% in RAW 264.7 cells and 50.7±2.8% in Caco-2 cells at of AEE. Similarly, the production of inflammatory cytokines (TNF-α, IL-1β and IL-6) was inhibited in a concentration dependent manner. Antibacterial activity increased as the dose concentration of AEE increased, and the MIC was 75 mg/mL for L. monocytogenes, and 100 mg/mL for S. typhimurium and H. pylori. In addition, amylase and protease enzyme activity was observed in AEE and increased enzyme activity was observed according to the concentration of the extract. AEE contained 7.06±0.01 mg/g of chlorogenic acid. As a result of the experiment, it is judged that it can be used as basic data for the development of health food using Aralia elata.

• The Korean Journal of Food And Nutrition
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• v.35 no.6
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• pp.491-498
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• 2022

This study compared the antioxidant and mineral properties of the leaves and seeds of fifteen Korean adzuki bean (Vigna angularisL.) breeding lines. This study was conducted in an attempt to expand the use of Korean adzuki bean leaves. The potassium, calcium, magnesium, and sodium contents of the leaves were significantly higher than the seeds, in particularly, the potassium content. The leaves had approximately 3.3 times higher potassium content than the seeds. For instance, the potassium content of YA1317 leaves was 21% higher than that of Arari. The total polyphenol content and ABTS activity of Adzuki bean leaves were significantly higher than the seeds, as opposed to the total flavonoid content and DPPH scavenging activity. Among the 15 breeding lines, YA1402 had 1.2~3.2 times higher antioxidant content and activity as compared to the Arari variety. It was concluded that adzuki bean leaves had higher mineral content, antioxidant component and activity as compared to the seeds. Therefore, adzuki bean leaves could be used an ingredient for dishes and as a medicine.