• Preventive Nutrition and Food Science
• /
• v.16 no.4
• /
• pp.370-375
• /
• 2011

The antioxidative activity and the polyphenolic composition were examined in four different cultivars of apple (Malus domestica), 'Fuji', 'Tsugaru', 'Hongro' and 'Kogetsu', and their parts (peel, core, pulp and juice). The total phenolics, flavonoids and anthocyanins differed among the tested cultivars and parts. Peel parts had the highest total phenolics and anthocyanin content. Contributions of those phenolics to total antioxidative activity were determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays, and the linoleic acid oxidation assay. Concentration of phenolics contributes significantly to the total antioxidative activity of apples. Clearly, apple peels, especially from Hongros and Kogetsus, possess high levels of phenolic compounds and antioxidants. Therefore, apple peels may potentially function as a value-added ingredient.

• Journal of Food Hygiene and Safety
• /
• v.32 no.5
• /
• pp.371-380
• /
• 2017

In this study, 17 kinds of polyphenols and 5 kinds of anthocyanins were analyzed to compare the contents of polyphenols and anthocyanins in 76 colored agricultural products. A total of 17 polyphenols were analyzed simultaneously by 9 phenolic acids (gallic acid, protocatechuic acid, chlorogenic acid, vanillic acid, caffeic acid, syringic acid, p-coumaric acid, t-ferulic acid, t-cinnamic acid) and 8 flavonoids ((+)catechin, syringic aldehyde, rutin, epicatechin gallate, naringin, luteolin, naringenin, kaempferol) and 5 anthocyanins (delphinidin-3-glucoside, delphinidin-3-rutinoside, cyanidin-3-galactoside, cyanidin-3-glucoside, cyanidin-3-arabinoside) were simultaneously analyzed. The total content of 17 polyphenols was determined as seoritae $255.1{\pm}7.5{\mu}g/g$, seomoktae $275.8{\pm}5.3{\mu}g/g$, black rice $78.5{\pm}4.6{\mu}g/g$, black sesame $75.8{\pm}3.2{\mu}g/g$, blueberry $143.3{\pm}5.5{\mu}g/g$, aronia $195.2{\pm}4.9{\mu}g/g$ and blackcurrent $131.6{\pm}3.2{\mu}g/g$, the highest content was found in the order of seomoktae > seoritae > aronia > blueberry > blackcurrant > black rice > black sesame. The total content of 5 anthocyanins was determined as seoritae $82.4{\pm}17.2{\mu}g/g$, seomoktae $95.2{\pm}6.1{\mu}g/g$, black rice $74.1{\pm}9.7{\mu}g/g$, black sesame were not detected, blueberry $110.8{\pm}1.9{\mu}g/g$, aronia $218.9{\pm}6.1{\mu}g/g$ and blackcurrent $209.7{\pm}4.0{\mu}g/g$, the highest content was found in the order of aronia > blackcurrant > blueberry > seomoktae > seoritae > black rice. These results indicated that seomoktae and aronia possessed the high level of functional components and further study will be needed to develop high value-added foods based on the colored agricultural products.

• Biomedical Science Letters
• /
• v.15 no.4
• /
• pp.335-342
• /
• 2009

This study was investigated to evaluate the contents of polyphenols and flavonoids, and physiological activities of various extracts from Calystegia japonica roots for making good use of their functional materials. The roots of C. japonica were extracted with water (WE), ethanol (EE) and hot water (HWE) by different methods. Among these extracts, the highest extracting yield was 30.30% of HWE, while the highest contents of total polyphenols and flavonoids were 40.85% and 6.40% of WE, respectively. The nitrite scavenging abilities were ranged from 31.31% (HWE) to 37.46% (EE) at pH 1.2 and 1.0 mg/ml concentration. In the measurements of electron donating abilities, EE showed the highest effect as 91.83% at 0.3 mg/ml assay concentration, and the electron donating ability was decreased as the extract concentration was increased. In the results of superoxide dismutase (SOD)-like activity, HWE showed the highest effect as 7.15% at 1.0 mg/ml. The tyrosinase inhibition activities of WE and EE were 15.28% and 14.97%, respectively. The xanthine oxidase inhibitory effects were ranged from 97.50 to 99.28% at 1.0 mg/ml. These results indicate that C. japonica extract has a good antioxidant effects and could be useful for developing functional products.

• Korean Journal of Pharmacognosy
• /
• v.52 no.1
• /
• pp.49-54
• /
• 2021

As the consumption of avocado fruits and avocado oils is steadily increasing, the amount of avocado seeds which are thrown away as by-products is also inceasing. Thus, the possibility of use of avocado seeds as natural preservatives was studied focused on the antioxidant effect. The extraction of avocado seeds and seed husks with 100% ethanol by maceration showed highest antioxidant activities and lowest IC50 values compared to 80% ethanol extract. Furthermore, 100% ethanol extract of avocado seeds and seed husks included significantly higher amount of polyphenols than 80% extract. However, total flavonoid content of 100% avocado seed extract was not signigicantly different from 80% seed extract, whereas that of 100% avocado seed husk extract was significantly higher than 80% seed husk extract. In case of acid values, heating of oil alone for 120 and 180 min significantly increased the acid values, whereas the treatment of oil with seed and seed husk extract signficantly decreased the acid values. These results suggest that antioxidant effects of avocado seeds and seed husks protected the oil against heat-induced acidification. Thus, avocado seeds and seed husks have a potential to be developed as an natural antioxidant and natural preservative which could be used commercially.

• Journal of the Korean Society of Food Culture
• /
• v.37 no.1
• /
• pp.81-89
• /
• 2022

This study aimed to evaluate the changes in the content of functional components and antioxidant activity of rice and barley according to the milling process used. A considerable amount of γ-oryzanol was observed in unmilled rice and barley. However, γ-oryzanol was not detected in the rice and barley after the milling process. The highest content of γ-aminobutyric acid (GABA) was observed in the unmilled Keunalbori-1-ho barley. The contents of biotin in all samples also decreased in the milled grains compared to the unmilled grains. The highest content of total polyphenols and flavonoids was observed in the Heuksujeongchal barley, and the highest radical scavenging activity was also found in this grain. The milling process led to a decrease in the content of functional components, including γ-oryzanol, GABA, biotin, polyphenols, and flavonoids in both rice and barley. These results may be useful in the development of processed foods using cereal grains.

• International Journal of Industrial Entomology and Biomaterials
• /
• v.44 no.1
• /
• pp.21-27
• /
• 2022

Different parts of the mulberry plant are described to be potential sources of polyphenolics exhibiting strong antioxidant activity. In this study, we prepared various aqueous extracts of mulberry root bark by subjecting to steam at different temperatures and time intervals (45℃, 15 h; 70℃, 15 h; 95℃, 6 h and 95℃, 15 h) followed by extracting at 80℃ for 1 h. The total polyphenolic content ranged from 66.82-101.20 mg gallic acid equivalent (GE)/g of extract whereas the flavonoids were in the range of 13.03-25.23 mg catechin equivalent (CE)/g of extract. The extracts also exhibited strong antioxidant activities (0.99-1.66 mg trolox equivalent (TE)/g of extract in DDPH assay and 10.65-16.26 mg TE/g of extract in ABTS assay). This study clearly showed an improvement in the antioxidant activity of the water extract of mulberry root bark by the steam treatment, which can be used as a tea or health-promoting materials.

• Journal of the Korean Society of Food Culture
• /
• v.36 no.2
• /
• pp.226-234
• /
• 2021

The purpose of this study was to investigate the changes in the content of functional components and the antioxidant activity of cooked rice and porridge composed of selected grains. The results of the study showed that brown rice and oat contained considerable amounts of γ-oryzanol (78.099~238.566 mg/100 g). However, cooked rice showed a decreased content of the same. The highest content of γ-aminobutyric acid (GABA) was observed in brown rice from Samgwang. The contents of biotin in all samples also decreased in cooked rice compared to raw cereal grains. The highest content of total polyphenols and flavonoids were observed in Heukjinmi rice, and the highest radical scavenging activity was also found in this variety. The cooking process led to a decrease in the content of functional components including γ-oryzanol, GABA, biotin, polyphenols, and flavonoids versus the corresponding raw cereal grains. These results may be useful in the development and application of home meal replacements using cereal grains.

• Food Science and Preservation
• /
• v.25 no.1
• /
• pp.155-163
• /
• 2018

The present study was carried out to investigate the physicochemical properties of hot water extracts of red ginseng powder prepared by two-stage hot air drying method using steamed ginseng and steaming liquid for 2.5 h under high-temperature and high-pressure autoclave condition. The total polyphenols, total flavonoids, total sugar, acid polysaccharides and crude saponin in hot water extracts from red ginseng powder were analyzed and determined, and the flavor components of ginseng were measured using color difference meter and an electronic tongue. The total polyphenol, total flavonoid, total polysaccharide, and acid polysaccharide of the red ginseng hot water extract obtained by autoclaving (ARG) were 9.06 mg GAE/g, 3.38 mg NE/g, 35.22 g/100 g, and 10.90 g/100 g, respectively. The final contents of the total polyphenols, total flavonoids, crude saponin were higher than those determined using other red ginseng methods; the time required for steamed red ginseng production reduced. The total ginsenoside content of ginseng including Rb1 was 10.69 mg/g, which is the lowest ARG. The processing conditions affected the conversion to ginsenosides unique to red ginseng. Red ginseng and steaming liquid obtained from the autoclave are expected to be in need for non-food materials and products as well as foods by improving the flavor components through conversion of red ginseng components into low molecular weight.

• The Korean Journal of Community Living Science
• /
• v.28 no.1
• /
• pp.103-113
• /
• 2017

This study was designed to investigate effective preprocess methods for the antioxidant activity of Lycopus lucidus Trucz tubers extract. Lycopus lucidus Trucz tubers (LlTT) were treated with D (Dried), SD (Steamed and Dried), ASD (Alcohol-Steamed and Dried), DR (Dried and Roasted), SDR (Steamed, Dried and Roasted), and ASDR (Alcohol-Steamed, Dried and Roasted). Solid content was high in Lycopus lucidus Trucs tubers, which were roasted after drying (especially SDR, ASDR). Total sugar and reducing sugar contents were high in roasted ones. Total polyphenol and flavonoid contents were high upon alcohol-steaming in both the dried and roasted groups. Antioxidant activities of LlTT extracts showed effective nitrate scavenging ability, ABTs radical scavenging ability, Xanthine oxidase inhibitory activity, and DPPH radical scavenging ability. As a result, roasting or steaming process (especially using alcohol) can be helpful to obtain the highly antioxidative extract of Lycopus lucidus Trucs tubers.

• Preventive Nutrition and Food Science
• /
• v.14 no.3
• /
• pp.195-200
• /
• 2009

This study was carried out to investigate the biological activities of star anise extracts obtained from four different solvents (water, methanol, ethanol and chloroform) by measuring total polyphenol and flavonoid contents, DPPH radical scavenging, hydroxyl radical scavenging, nitrite scavenging activity and antimicrobial activity. The methanol extract showed the highest extraction yield, followed by ethanol, water and chloroform. The properties of the extracting solvents significantly affected the total polyphenol content. Methanol extracts contained more total polyphenols than any other extracts. The highest DPPH radical scavenging activity was found in methanol extract. The hydroxyl radical and nitrite scavenging activity were highest in methanol and ethanol extracts. In antimicrobial activity, water extract showed stronger activities than methanol and ethanol extract against Micrococcus luteus and Bacillus subtilis, and no inhibitory effects on Gram negative bacteria were found in all extracts at the concentration used.