• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.4
• /
• pp.496-502
• /
• 2005

The chemical properties and nitrite scavenging ability were analyzed which on a citron (Citrus junos) of 4 kinds purchased in different regions [Namhae (I, II), Tongyoung and Koheung] in Korea. Four kinds of organic acids were determined. Citric acid contents in flesh and peel of citron were $10.2\pm0.14\~17.7\pm0.17\;g/100g$. The organic acid content was the highest in citron purchased from Koheung. Total mineral content in citron was in a range of $2,844.3\~4,022.4$ mg/100 g, the potassium content was the highest in the range of $1,332.4\pm2.31\~2,308.5{\pm}3.25\;mg/l00g$. The major free amino acid from citron were proline, asparagine and glutamic acid. And the highest in peel of citron purchased from Tongyoung by 326.9 mg/100 g. However, the kinds and contents of chemical components in citron were somewhat different among various regions. The electron donating ability using DPPH method of citron juice was more than $80.0\%$ at the concentration of $0.1\~0.2\%$ and it was stronger by increased the juice concentration in the reaction mixture. SOD-like activity showed $10.2\pm0.50\~20.1\pm0.77\%$ at the concentration of $0.01\~0.2\%$. The nitrite scavenging ability was pH and sample concentration dependent. It was the highest at the pH 1.2 and more than $73\%$ in $0.1\~0.2\%$ citron juice. On the contrary in all concentration of added citron juice lower than $27\%$ at pH 4.2.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.4
• /
• pp.446-450
• /
• 2005

The biological activity of water and ethanol extracts from Chamomaile for functional food source were examined. Total phenol contents in the $60\%$ ethanol extracts $(24.98\pm0.20\;mg/g)$ from Chamomaile leaf was higher than those of water extracts $(23.64\pm0.35\;mg/g)$ The major phenolic compound by HPLC were rosemarinic acid and Quercetin. $60\%$ ethanol extracts had higher content of these phenolics than water extacts. Electron donating ability showed $91.05\%$ in the water extracts and $95.49\%$ in the $60\%$ ethanol extracts. Antioxidant protection factor (PF) showed $0.71\pm0.02 $ in the water extracts and $1.48\pm0.03 $ in the $60\%$ ethanol extracts. The water extracts of Chamomaile leaves did not have antimicrobial activity against H. pylori, but the $60\%$ ethanol extracts revealed the slight antimicrobial activity as 9.42 mm of clear zone. Angiotensin converting enzyme inhibition was $57.98\%$ in water extracts and $91.36\%$ in $60\%$ ethanol extracts. Xanthine oxidase activity was $73.48\%$ in water extracts and $81.96\%$ in $60\%$ ethanol extracts. The results suggest that Chamomailes extract may be useful as potential source as antioxidant, angiotensin converting enzyme and xanthine oxidase inhibitors.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.10
• /
• pp.1619-1624
• /
• 2005

The effect of far-infrared (FIR) irradiation on the antioxidant activity of extracts from grape seed (GS) was evaluated. GS (5 g) were placed in Pyrex petri dishes (8.0 cm diameter) md FIR irradiated at 150$^{\circ}C$ for 10, 20, 30, 40 or 60 min with a FIR heater. After FIR irradiation, water extract (WE) (1.0 g/10 mL), methanol extract (ME) (1.0 g/10 mL) and 70$\%$ ethanol extract (EE) (1.0 g/10 mL) of GS were prepared, and total phenol contents (TPC) and radical scavenging activity (RSA) of the extracts were determined. The antioxidant activities of GS extracts increased as FIR irradiation. For example, FIR irradiation of GS at 150$^{\circ}C$ for 10 min increased the TPC and RSA of WE from 0.95 mM to 1.84 mM and 33,87$\%$ to 58.55$\%$, respectively, compared to non-irradiated control. In the case of ME at the same conditions of FIR irradiation (150$^{\circ}C$ for 10 min), the TPC and RSA also increased from 3.4 mM to 4.52 mM and 76.55$\%$ to 89.41$\%$, respectively. The TPC and RSA of EE increased from 2.65 mM to 4.82 mM and 66.89$\%$ to 84.62$\%$, too. According to the GC/MS analysis, several low-molecular-weight phenolic compounds such as vanillic acid and 3,4-hydroxy benzoic acid were newly formed in the EE after FIR irradiated at 150$^{\circ}C$ for 10 min. There were slight differences in the kinds of phenolic compounds between EE of non irradiated control and FIR irradiated samples. These results indicated that FIR irradiation onto GS could enhance antioxidant activities of its extracts with increasing the amount of phenolic compounds.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.3
• /
• pp.315-320
• /
• 2006

For the purpose of developing natural antioxidant, the antioxidative and antimicrobial activities of phenolics isolated from spices were determined. The total phenolics contents of spices were more than 20 mg/g in water and 60% ethanol extracts of all spice, oregano and sage. Electron donating ability assay showed high inhibition rate in water extracts of all spice, nutmeg, white pepper, oregano and sage and 60% ethanol extracts of oregano and nutmeg. Antioxidant protection factor (PF) was higher than 1.2 in 60% ethanol extracts of sage, all spice and oregano and water extracts of sage. The 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid radical decolorization (ABTS) was inhibited by more than 90% by water and 60% ethanol extracts of all spice and oregano. TBARS (thiobarbituric acid reactive substances) were $0.7{\mu}M$ in the control and $0.2{\mu}M$ in water and 60% ethanol extracts the each spices. The water extracts of each spices did not have antimicrobial activity against H. pylori; however, the 60% ethanol extracts from oregano revealed the high antimicrobial activity as clear zone of 10 mm and inhibition rate of 77.2% with $200{\mu}g/mL$ of phenolics content. The result suggests that spices extract may be useful as potential sources of anti-Helicobacter pylori, antioxidant.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.3
• /
• pp.271-277
• /
• 2006

A mechanically pressed juice of Bokbunja (Rubus coreanus Miq.) extract was prepared using 70% ethanol solution. The extract was subjected to gamma-irradiation treatment (20 kGy) and investigated for its change of color and biological activities. Hunter $L^*$ values of the irradiated Bokbunja extract were increased in comparison with the non-irradiated extracts, and the $a^*\;and\;b^*$values decreased by the irradiation treatment. The content of the total phenolic compounds in the non-irradiated and irradiated extracts were 58.4 and 56.5 mg/g, respectively. The 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging activities of non-irradiated and irradiated extracts at a 250 ppm level were 80% and 79%, respectively. Lipid oxidation was retarded by addition of Bokbunja powder. Nitrite scavenging activity was the highest in the Bokbunja powder at pH 1.2 and the effect was not changed by irradiation. The Bokbunja powder showed antimicrobial activity against Salmonella Typhimurium and Bacillus cereus. However, irradiation of Bokbunja did not affect any physiological functions (p>0.05). A Salmonella mutagenicity assay indicated that the irradiated Bokbunja extract did not show any mutagenicity. Therefore, Bokbunja extract could be used in various applications as a functional material, such as ingredients of food and cosmetic, compositions with functions.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.3
• /
• pp.278-283
• /
• 2006

Styela clava was processed by four different kinds of method including FR (fresh S. clava), H1 (heat treated S. clava at $110^{\circ}C$ for 15 min) H2 (heat treated S. clava at $120^{\circ}C$ for 5 min), and FD (freeze dried S. clava). Each S. clava sample was treated with methanol, ethanol, acetone, and water, then antioxidant and anticancer activities of the extracts were evaluated. In extracts from non-dried S. clava (FR, H1, and H2), total extract yield decreased with increasing treated temperature. The extraction yield was in the order of ethanol>methanol>water>acetone among treated solvents. In case of dried S. clava (FR), the extraction yield was lower than non-dried samples, and was in the order of methanol>ethanol>water>acetone. The radical scavenging activity (RSA) of non-dried S. clava (FR, H1, and H2) was in the order of acetone>ethanol>methanol and heat treatment also decreased RSA. RSA of FD was the highest in ethanol extract, while acetone and water extracts did not show RSA. When antioxidant activity was determined by reducing power (RD), methanol extract of FR showed the highest values and heat treatment decreased RD, too. RD of FD was in the order of methanol>ethanol>water>acetone. The acetone extracts from FD showed significant anticancer activity against human colon cancer cell line HT-29. These results indicated that extraction yield and properties of extracts from S. clava were dependent on processing temperature, solvent and/or physicochemical state. The appropriate extraction process should provide some valuable bioactive materials from S. clava.

• Journal of Korean Society of Forest Science
• /
• v.94 no.1 s.158
• /
• pp.11-15
• /
• 2005

Fruit characteristics, saccharinity, and antioxidative activity of selected clones of Rubus coreanus, grown in Korea, well-known as edible and medical resources, frequently used and which has an excellent pharmacological activity are examined and analyzed. The results obtained from this study can be summarized as follows; Result of surveying characteristics for the fruit and saccharinity variation by collection time, there are some meaningful differences between examined clones and the collection time, exception of the fruit width. From the clones, SG 3 is the biggest in size, the highest in the saccharinity out of five clones, on the other hand, CJ 18 and SH 3 are the opposite. Meanwhile, comparing examined saccharinity factor with maximum temperature and precipitation out of daily climates at Suwon Meteorological Observatory at the same period, on the day the highest temperature is $29.5^{\circ}C$, saccharinity distinctively ascends, but on the day the precipitation is recorded 121.5 mm and next day, the saccharinity descends. Also, five-day saccharinity until the precipitation lower than 0.1 mm per day shows from 10.4 to 11.5 Brix higher than the average saccharinity of 9.7 Brix. Fifteen clones including CA 6 about fruit characteristics in terms of collection layer and saccharinity variation were examined, there is significantly difference among examined clones, but about the collection layer, only saccharinity factor has meaningful significance. For clones, MJ 11 is the biggest and excellent character of 15 clones but the saccharinity, 10.3 Brix lows a bit, MC 9 and HAE 5 are the worst fruit in character but saccharinity is 13.4 Brix and 10.6 Brix which is higher than the average saccharinity of 9.8 Brix. About saccharinity for the collection layer, the fruit average saccharinity, collected from the upper layer which is good at lightness and temperature condition, is 10.2 Brix which shows higher than the one of the fruit, 9.7 Bix and 9.5 Brix collected from the middle or the lower layer. The saccharinity of fruit collected from the middle or the lower layer is lower than the average saccharinity of 9.8 Brix out of 15 surveyed clones. Surveying antioxidative activity resulted from free radical scavenging activity about 30 clones of fruit in total, there is difference between surveyed clones. Especially, Immatured fruit extracts exhibited higher free radical scavenging activity of 94.5 to 97.5% which indicates the similarity to Ascorbic acid, unlike other clones, on the concentration of 250 to 1,000 ppm.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.63 no.2
• /
• pp.149-157
• /
• 2018

In this study, we investigated the changes in physicochemical properties, antioxidant activities, and contents of functional compounds, such as avenanthramides (AVNs), vitamin E, and ${\beta}$-glucan, in oats by accelerated age-conditioning (temperature: $45^{\circ}C$, relative humidity: 20%). No significant differences were observed in crude protein, crude fat, and AVNs contents of three oat cultivars, up to 63 days of storage; however, their antioxidant activities, as well as ${\beta}$-glucan, vitamin E, and fatty acid contents were significantly different (p < 0.05). ${\beta}$-glucan and fatty acid contents and the antioxidant activities of Deayang (DY) cultivar did not change during storage. ${\beta}$-glucan and unsaturated fatty acid contents of Choyang (CY) and Jopung (JP) increased during the storage period, while antioxidant activities did not (DPPH-CY; 48.1 to 26.9 mg TEAC/100 g, JP; 49.4 to 26.7 mg TEAC/100 g. ABTS-CY; 88.4 to 56.3 mg TEAC/100 g, JP; 80.0 to 55.8 mg TEAC/100 g). The total vitamin E content in DY (1.20 to 0.85 mg/100 g) and CY (1.73 to 1.33 mg/100 g) decreased, but it was maintained in JP. This study indicated that the changes in physicochemical properties and functional compounds of oat grains during storage depends on the cultivars. The result showed that DY, which has the highest AVNs content, has more stable functional compounds and antioxidant activities during storage. These results can serve as essential data for post-harvest management and development of functional food materials for extending the use of oats.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.62 no.3
• /
• pp.203-213
• /
• 2017

This study investigated the changes in yields, antioxidant compounds, and antioxidant activities among 11 adzuki bean cultivars cultivated in a paddy field with somewhat poorly drained soil. The adzuki bean cultivars were cultivated in the paddy field from 2015 to 2016 in Milyang, Gyeongsangnam, Korea. Average soil moisture content was 16.5% in 2015 and 31.0% in 2016 at the experimental site during adzuki bean cultivation. As the soil moisture content increased, most of the adzuki bean cultivars showed deceases in stem height, first setting pod node, number of pods, 100 seed weight, and yield. Chungju-pat produced the greatest yields among the 11 cultivars in 2015 and 2016, whereas Hongeon had the smallest yields. Adzuki bean yields after paddy field cultivation was lower for all cultivars than for adzuki bean yields from the same cultivars after upland field cultivation. Chungju-pat and Chilbo-pat showed the smallest decreases in yields after paddy field cultivation, whereas Hongeon and Kumsil showed the greatest yield reductions. There were no significant differences in proximate composition. Some mineral components ($P_2O_5$, Ca, and Mg) were statistically different across cultivars. Chungju-pat had the highest Ca and Mg contents, but antioxidant components (polyphenol and flavonoids) and antioxidant activities (ABTS and DPPH) were highest in Saegil and lowest in Jungbu-pat. PCA and clustering analyses, based on the growth, yield, and antioxidant component measurements, performed to identify which variables contributed the most to separating adzuki bean cultivars or to grouping cultivars with similar characteristics. These analyses showed that the antioxidant components and antioxidant activities had the most influence on grouping cultivars together. Among the 11 cultivars, Saegil was statistically different from the other cultivars, but the other 10 cultivars were not significantly different under paddy field cultivation. Soil moisture content affected adzuki bean yield and antioxidant component contents. An increase in soil moisture led to a decrease in yield, but an increase in antioxidant components. These results provide information that will improve the selection of an appropriate adzuki bean cultivar for use in paddy fields.

• Journal of Food Hygiene and Safety
• /
• v.25 no.4
• /
• pp.354-359
• /
• 2010

In the present study, we investigated the chemical composition, antioxidant activities and nitrite scavenging ability in leaf and root of Youngia sonchifolia Max. The leaf powder contained 4.3% of water, 53.9% of crude carbohydrate, 21.6% of crude protein, 3.5% of crude fat and 16.7% of crude ash. The root powder contained 4.8% of water, 65.9% of crude carbohydrate, 17.4% of crude protein, 3.2% of crude fat and 8.7% of crude ash. The major mineral elements both in leaf and root powder were potassium, calcium, and magnesium. Contents of unsaturated fatty acids were higher than those of saturated fatty acids both in leaf and root powder. Total polyphenol and flavonoid contents of methanol extract in leaf were 3,922.4 mg/100 g and 1,903.2 mg/100 g respectively. In comparison, total polyphenol and flavonoid contents of methanol extract in root powder were 1,898.4 mg/100 g and 359.8 mg/100 g. The antioxidative activities of several solvents extract of leaf and root powder were investigated by measuring electron-donating ability using 1,1-diphenyl-2-picrylhydrazyl (DPPH). Of the each extracts, ethyl acetate extract of leaf and root powder showed relatively higher antioxidant activity; 94.3% in the leaf powder and 92.9% in the root powder. Nitrite scavenging ability was also highest in the ethyl acetate extract of leaf (45.4%) and root powder (28.8%). These results suggest that ethyl acetate extract of Youngia sonchifolia Max. can be used as a functional materials.