• Title, Summary, Keyword: total flavonoid content

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Changes in Composition and Content of Flavonoids by Processing Type in Rapeseed (Brassica napus) Flowers (유채꽃 가공유형별 플라보노이드 조성 및 함량 변화)

  • Lim, Ye-Hoon;Chun, Jin-Hyuk;Lee, Ki-Taek;Hong, Soon-Taek;Lee, Yong-Hwa;Kim, Sun-Ju
    • Korean Journal of Environmental Agriculture
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    • v.36 no.1
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    • pp.7-16
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    • 2017
  • BACKGROUND: Increased value added by rapeseed (Brassica napus) by-product and the development of a usable rapeseed functional tea. METHODS AND RESULTS: To develop a usable rapeseed functional tea, the total flavonoid content in the varieties Youngsan, Tammi, Tamra, Naehan, Hanra, Mokpo No. 68, and Mokpo No. 111 was investigated. Effect of three treatments, i.e., drying, leaching, and roasting, on flavonoid contents or flower was tested using multiple processing methods per treatment. Total flavonoid content decreased under the various drying methods, confirming that flavonoid content is heat-dependent. This finding was more pronounced for freezing and oven-drying (15.3 and 13.8 mg/g DW, respectively), with a 10% difference in the total flavonoid content between the two methods. Under leaching conditions, the flavonoid content decreased with increasing treatment time. Notably, roasting methods did not result in loss of flavonoid content. The total flavonoid content in the rapeseed varieties decreased in the following order: Youngsan, Tammi, Tamra, Naehan, Hanra, Mokpo No. 68, and Mokpo No. 111. CONCLUSION: The flavonoid content in rapeseed flower was higher in Youngsan than in the other varieties, under processing conditions such as freeze-drying, leaching at $90^{\circ}C$ for 5 min, and roasting.

Changes in Total Flavonoid and Total Polyphenol Contents of Leafy Vegetables(Spinach, Chard and Whorled Mallow) by Blanching Time (데치는 시간에 따른 엽채류(시금치, 근대, 아욱)의 총 플라보노이드 및 총 폴리페놀 함량 변화)

  • Hong Jeong-Jin;Ahn Taehyun
    • Korean journal of food and cookery science
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    • v.21 no.2
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    • pp.190-194
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    • 2005
  • This study was conducted to investigate the changes in contents of total flavonoid and total polyphenol of three leafy vegetables, spinach(Spinacia oleracea L.), chard(Beta vulgaris L.), whorled mallow(Malva verticillata L.) by various blanching times. Total flavonoid and total polyphenol contents of spinach were 21.01 and 25.58 mg/g, those of chard were 26.02 and 35.14 mg/g, and those of whorled mallow were 16.80 and 19.94 mg/g, respectively. Total flavonoid and total polyphenol contents of chard were the highest among the leafy vegetables. Total flavonoid and total polyphenol contents of leafy vegetables were decreased according to blanching time. Especially, total flavonoid content of chard showed significant loss of $15-30\%$ by blanching time. Total polyphenol content of whorled mallow showed loss of $37-39\%$, but the decrease was not significant.

Effects of Various Extracts from Turmeric (Curcuma longa L.) on Antioxidant Activity

  • Kim, Gyeong-Hwuii;Duan, Yishan;Kim, Han-Soo
    • Journal of the Korean Applied Science and Technology
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    • v.33 no.3
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    • pp.521-528
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    • 2016
  • The antioxidant activity of 70% methanol, 70% ethanol and chloroform-methanol (CM, 2:1, v/v) extracts from turmeric (Curcuma longa L.) was investigated in this study. The antioxidant potential of various extracts of turmeric was evaluated by using different antioxidant tests, namely DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, ABTS [2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity, ferric reducing antioxidant power and ${\beta}$-carotene bleaching assays as well as total phenol content and total flavonoid content. All extracts exhibited abundant total phenol content, total flavonoid content and strong antioxidant activity. Particularly, higher activity was exhibited by CM extract with $46.32{\pm}0.35mgCAE/g$ and $15.58{\pm}0.39 mgQE/g$ of total phenol content and total flavonoid content. Generally, antioxidant activity of various extracts from turmeric increased in the following order: 70% methanol extract, 70% ethanol extract and CM extract, respectively. Results suggested that turmeric could be widely used as a source of antioxidant and a kind of functional material in food.

Yield Analysis of Flavonoids in Acanthopanax divaricatus and A. koreanum Grown using Different Cultivation Methods

  • Lee, Jeong Min;Lee, Jaemin;Lee, Jung Jong;Lee, Sang Chul;Lee, Sanghyun
    • Natural Product Sciences
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    • v.22 no.1
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    • pp.25-29
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    • 2016
  • High-performance liquid chromatography was performed in order to analyze the changes in the flavonoid content (rutin, hyperin, afzelin, quercetin, and kaempferol) of Acanthopanax divaricatus and A. koreanum, in response to different cultivation methods (pinching height, planting time, and top dressing). The total flavonoid content of A. divaricatus and A. koreanum ranged from 0.201 to 0.690 mg/g with different pinching heights, 0.143 to 1.001 mg/g for different planting times, and 0.156 to 1.074 mg/g depending on the rate of fertilizer application. In both A. divaricatus and A. koreanum, the total flavonoid content in the upper section of the plant was greater than that in the lower section. These results demonstrate which cultivation methods maximize the flavonoid content of A. divaricatus and A. koreanum, and thus help to optimize flavonoid yields to improve production for nutraceutical, pharmaceutical, and cosmeceutical applications.

Physiological Activity of Acai Berry (Euterpe oleracea Mart.) Extracted with Different Solvents (추출용매에 따른 아사이 베리의 생리활성)

  • Chung, Hai-Jung
    • Journal of the Korean Society of Food Culture
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    • v.27 no.1
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    • pp.75-81
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    • 2012
  • This study was conducted to investigate the physiological activity of acai berry (Euterpe oleracea Mart.) extracts from three different solvents (water, methanol, and ethanol). We measured total polyphenol and total flavonoid content, DPPH radical scavenging activity, nitrite scavenging activity, metal chelating effect, and reducing power. The extraction yield from water, methanol, and ethanol was 17.10, 9.50, and 37.51%, respectively. The highest total polyphenol content (10.54 mg/100 g) and total flavonoid contents (1.88 mg/100 g) was observed in water extract. DPPH radical scavenging activity was the highest in both water extract (72.03%) and methanol extract (74.79%) at levels of 5 mg/mL, which was similar to that of BHT (78.90%). Water extract yielded the highest metal chelating effect (92.54%) and reducing power (1.09) at levels of 5 mg/mL. Taken together, these findings suggest that extracts of acai berry can be used as functional food materials with antioxidative and nitrite scavenging activities.

Changes in Total Polyphenol, Total Flavonoid Contents and Antioxidant Activities of Hibiscus cannabin us L.

  • Ryu, Seung-Won;Jin, Cheng-Wu;Lee, Han-Shin;Lee, Ji-Yeon;Sapkota, Kumar;Lee, Beom-Goo;Yu, Chang-Yeon;Lee, Myoung-Ku;Kim, Myong-Jo;Cho, Dong-Ha
    • Korean Journal of Medicinal Crop Science
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    • v.14 no.5
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    • pp.307-310
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    • 2006
  • This study purposed to look for its uses by analyzing useful substances in kenaf (Hibiscus cannabin us L.) leaves based on the total polyphenol and flavonoid contents in the leaves, DPPH radical scavenging activity of leaf extract, SOD activity, etc. by different growth stage and variety. According to the results of experiment, the total polyphenol content was highest in Everglade-41 (27.9 mg/g dw.), the total flavonoid content was highest in Tainung-2 (42.3 mg/g dw.), and SOD activity was highest in Dowling (96.1 %). However, DPPH radical scavenging activity was similar among the three varieties.

Changes in Antioxidant Activity of Rehmannia radix Libosch with Heat Treatment

  • Woo, Koan-Sik;Hwang, In-Guk;Song, Dae-Sik;Lee, Youn-Ri;Lee, Jun-Soo;Jeong, Heon-Sang
    • Food Science and Biotechnology
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    • v.17 no.6
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    • pp.1387-1390
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    • 2008
  • This study evaluated the effects of heat treatment on antioxidant activity of Rehmannia radix Libosch (RRL). RRL was heated at various temperatures ($110-150^{\circ}C$) for various times (1-5 hr), and the total polyphenol, flavonoid content, and antioxidant activity were investigated. With increased heating temperature and exposure time, total content of polyphenol, flavonoid, as well as antioxidant activity increased. The highest total polyphenol and flavonoid contents were 21.65 and 3.56 mg/g, respectively, these values were occurred after heating for 3 hr at $150^{\circ}C$ (RRL was 5.09 and 0.83 mg/g, respectively). The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was highest value of 83.46% after heating for 3hr at $150^{\circ}C$. The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) cation radical scavenging activity was highest value of 20.43mg ascorbic acid (AA) eq/g after heating for 2 hr at $150^{\circ}C$. There were highly significant differences in the total polyphenol, flavonoid content, and antioxidant activity among heating temperatures and times (p<0.001), with heating temperature having the greater effect.

Analysis of Total Phenol, Flavonoid content and Antioxidant Activity of Various Extraction Solvents Extracts from Onion (Allium cepa L.) Peels

  • Duan, Yishan;Jin, Dong-Hyeok;Kim, Han-Soo;Seong, Jong-Hwan;Lee, Young-Guen;Kim, Dong-Seob;Chung, Hun-Sik;Jang, Seong-Ho
    • Journal of the Korean Applied Science and Technology
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    • v.32 no.3
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    • pp.418-426
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    • 2015
  • Total phenol contents, total flavonoid contents and antioxidant activity of 70% methanol, 70% ethanol and chloroform-methanol (CM, 2:1, v/v) extracts from onion (Allium cepa L.) peels were studied. The $IC_{50}$ values of DPPH (2,2-diphenyl-1-picrylhydrazyl) radical and ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity in 70% ethanol extract were remained to be lowest followed by 70% methanol extract and CM extract. And the total phenol content ($113.56{\pm}0.86mg\;CAE/g$), total flavonoid content (49.63 mg QE/g) and ferric reducing antioxidant power value were also found to be the highest. In contrast, 70% methanol extract possessed the strongest antioxidant activity by ${\beta}$-carotene bleaching assay. CM extract displayed the lowest antioxidant activity compared with other extracts. Onion peels exhibited strong antioxidant activity and abundant phytochemicals, which could be used in a various food products to add phytochemicals and promote good health.

Antioxidant Activity of Pleurotus ostreatus and Pleurotus eryngii Hot Water Extracts by Drying Methods (건조 방법에 따른 느타리버섯과 새송이버섯 열수추출물의 항산화 활성)

  • Kim, NaMi;Park, Jong-Dae;Choi, Yun-Sang;Lee, Myunghee;Sung, Jung-Min
    • The Korean Journal of Food And Nutrition
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    • v.33 no.1
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    • pp.64-73
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    • 2020
  • The purpose of this study was to investigate the antioxidant activity and β-glucan content of extracts extracted by varying the temperature at 30, 55 and 80℃ after hot air drying or freeze drying of Pleurotus ostreatus and Pleurotus eryngii. For the analysis antioxidant activity of each mushroom, β-glucan, total phenol, flavonoid contents, and DPPH·ABTS+·Nitrite assay were measured. Also, the β-glucan content, total flavonoid content and ABTS+ scavenging activity increased with freeze drying rather than hot air drying, and increased with increasing extraction temperature in both mushrooms. However, the total phenol and nitrite scavenging activity increased with hot air drying rather than freeze drying, and decreased with increasing temperature in both mushrooms. DPPH scavenging activity was not significant in both mushrooms, but decreased with increasing extraction temperature. Pearson's correlations between total flavonoid content and antioxidant activities were r=0.719~0.753 (p<0.01). As a result, the β-glucan content, total flavonoid content, and ABTS radical cation scavenging activity were highest during freeze drying and extraction at 80℃. And the highest total phenol content, DPPH radical scavenging activity and nitrite scavenging activity were obtained during hot air drying and extraction at 30℃.

The determination of total phenolic and flavonoid contents in Lentinus edodes and their Glutathione S-Transferases effects

  • Hwang, Hyun-Ik;Lee, In-Son;Moon, Hae-Yeon
    • 한국생물공학회:학술대회논문집
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    • pp.667-671
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    • 2003
  • The total phenolic and flavonoid contents of Lentinus edodes extracts were determinated by spectrophotometrical .method, and antihepatotoxic activity was detected on glutathione S-Transferases(GST). The total phenolic contents was highest water extract than solvent(ethanol, methanol) extracts, but flavonoid content was appear on opposite. GST activity was the highest appears in water extract. This fact verified of anticancer effect indirectly of Lentinus edodes.

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