• Applied Biological Chemistry
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• v.46 no.3
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• pp.165-170
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• 2003

The antioxidative activity of antioxidative substances produced from several bacterial strains isolated from fermented foods were tested by $DPPH\;({\alpha},{\alpha}'-diphenyl-{\beta}-picrylhydrazyl)$ free radical scavenging activity. One of the strains showing the highest antioxidative activity was identified as Bacillus sp. based on the morphological, biochemical, physiological characteristics, and 16S rRNA sequence, and named FF-7. The most optimal medium condition for the production of antioxidative substance from Bacillus sp. FF-7 was 2% galactose as carbon source and l% tryptone as nitrogen source. The antioxidative substance produced from FF-7 in these cultural medium was also tested by in vitro experimental models, the peruxidation of linoleic acid and the peroxidation of rat tissues microsomes by using thiobarbituric acid (TBA) for assay of free malondialdehyde production. The antioxidative activity against lipid peroxidation of rat tissues microsomes was shown in the following order; brain 97.50% > heart 79.95% > kidney 77.84% > spleen 77.47% > testis 69.96% > liver 62.45%. The antioxidative substance produced from FF-7 on linoleic acid peroxidation by IBA method was effectively inhibited during four days, and 0.05% BHT (butylated hydroxytoluene) used comparative control was also effectively inhibited. Results showed that the highest antioxidative activity by DPPH method of antioxidative substance produced from Bacillus sp. FF-7 was obtained by supplementing 2% galactose as carton source and l% tryptone as nitrogen source in cultured medium, this substance effectively inhibited the formation of TBARS in brain microsome in vit개 system and in linoleic acid peroxidation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.967-972
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• 2006

The antioxidative and antimicrobial activities were determined on the mushroom (Sarcodon aspratus) extracts in order to find out new food functional components. The antioxidative activities of water and ethanol extracts from the Sarcodon aspratus were measured by peroxide values (POV), electron-donating ability (EDA) using 1,1-diphenyl-2-picryl hydroxyl (DPPH), nitrite-scavenging ability and superoxide dismutase-like activity (SODA) by pyrogallol. The antioxidative activity of the ethanol extract measured by POV was higher than those of the water extract, BHT, and ${\alpha}-tocopherol$. The EDA of the water extract and ethanol extract using DPPH showed the highest values of 76.94% and 73.06%, respectively. The nitrite-scavenging abilities (pH 1.2, 1,000 ppm) of the water and ethanol extracts were 72.61% and 62.69%, respectively, and the nitrite-scavenging ability of the water extract was higher than that of the ethanol extract in all pH values. The SODA of the ethanol extract was higher than that of the water extract. The Sarcodon aspratus extracts had antimicrobial effects on Listeria monocytogenes and Staphylococcus aureus.

• Food Science and Preservation
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• v.17 no.5
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• pp.698-705
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• 2010

Ripe fruits of Poncirus trifoliata were examined with a view to development of functional foods and physiological activities were assessed. The flavonoid compound of the sarcocarp extract (SC), at 20.39 mg/g, was the highest of all extracts studied, whereas that in fruit juice extract (FJ) was 18.72 mg/g. The total polyphenol content of pericarp ethanol (PE) and water (PW) extracts were 60.54 mg/g and 45.91 mg/g, respectively. The nitrite scavenging ability of PW (2.0 mg/mL) was 52.27% at pH 1.2. The tyrosinase inhibitory activity of PE (2.0 mg/mL) was 23.23%, but SW showed no such activity at any tested concentration. The electron donating abilities of PW, SC, and FJ were greater than 50% when tested at 0.5 mg/mL. Notably, the $IC_{50}$ of PW was 147.73 ${\mu}g$/mL. Inhibition of xanthine oxidase by PW and SE (0.5 mg/mL) were more than 90%, whereas the $IC_{50}$ of SC was 18.28 ${\mu}g$/mL. These results indicate that P. trifoliate ripe fruits may potentially serve as components of valuable new functional foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.14-19
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• 2010

This study was to investigate antioxidant effects of mistletoe extracts by extraction conditions. Electron donating ability of 50% ethanol extract had shown 92.27% at 50 mL/g, which was higher than 1.0% and 0.1% L-ascorbate solutions (p<0.05). SOD-like activities were the most effective in all samples at 50 mL/g, which were barely detectable. The total polyphenol contents of water extracts including all extracts were the highest at 50 mL/g extracts (p<0.05). The nitrite scavenging effects were different depending on pH value; they were decreased overall as pH value was increased. Especially, nitrite scavenging effects were the most effective in pH 1.2, which showed more than 80% (p<0.05). Tyrosinase-inhibitory activities ranged at fewer than 10%. These results indicate that mistletoe extracts are potential sources of natural antioxidant.

• Food Science and Preservation
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• v.23 no.1
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• pp.1-6
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• 2016

The physiological activities of 70% ethanol extracts of grape seed (GS) prepared by freeze-drying (GSFD), infrared drying (GSIR), hot-air drying (GSHD), or sun-drying (GSSD) were investigated. The moisture contents of GSFD, GSIR, GSHD and GSSD powders were 4.53, 6.71, 6.91 and 5.55% respectively. Hunter's color value analysis revealed that the $L^*$ value of GSIR was lower, and the $a^*$ and $b^*$ values of GSIR were higher, than those of GSFD, GSHD, and GSSD. The total polyphenol and proanthocyanidin contents of GSFD were significantly higher than those of the other extracts. The flavonoid related substance contents were in the order of GSFD (7.68 g/100g) = GSSD (7.59 g/100g) = GSHD (7.33 g/100g) > GSIR (6.45 g/100g). The electron donating abilities of $500{\mu}g/mL$ solutions of GSFD, GSIR, GSHD and GSSD were 88.71, 52.62, 65.20, and 65.22%, respectively, while their reducing powers ($OD_{700}$) were 1.633, 1.097, 1.217 and 1.054 absorbance units, respectively. Additionally, the same trend was observed for the ABTS radical-scavenging abilities of the extracts as that observed for their electron-donating abilities and reducing powers. These results suggest that GSFD is the best method for preparing GS extracts with enhanced antioxidant activities, and that GS extracts may be used as a natural antioxidant material for use in health foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.529-534
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• 2009

Physiological activities of mistletoe extracts were examined. Total polyphenol contents, electro-donating ability, SOD-like activity, nitrite-scavenging ability and tyrosinase of mistletoe extracted with water, 50%, and 100% ethanol were determined. Total polyphenol contents of powder extracts were higher than slice extracts. EDAs showed over 90% at powder extracts. Especially mistletoe extracts with 50% ethanol were higher than water extracts. SOD-like activities of water, 50% and 100% ethanol extracts of all samples were $23.71{\sim}33.4%$ lower than those of 1.0% and 0.1% L-ascorbate solutions. Nitrite-scavenging activities at pH 1.2 were the most effective in water, 50% and 100% ethanol extracts. The results will be useful for understanding the physiolosical activities of mistletoe extracts.

• Korean Chemical Engineering Research
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• v.52 no.1
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• pp.92-97
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• 2014

Perchlorate ($ClO_4^-$) is an emerging contaminant of soil/groundwater and surface water. $ClO_4^-$ has been shown to inhibit iodide uptake into the thyroid gland and cause a reduction in thyroid hormone production. $ClO_4^-$ is highly soluble and very stable in water. Biodegradation by $ClO_4^-$-reducing bacteria (PRB) is considered the most important factor in natural attenuation of $ClO_4^-$. Rivers in an industrial complex have potential to be contaminated with $ClO_4^-$ discharged from point or non-point sources. In this study, water samples were taken from the rivers running through the Gumi industrial complexes and used for batch test to analyze $ClO_4^-$-degradation potential of river microorganisms. The results of 83-h batch culture showed that $ClO_4^-$-removal efficiency of all samples was 0.77% or less without addition of an external electron ($e^-$) donor. However $ClO_4^-$-removal efficiency was higher when an $e^-$ donor (acetate, thiosulfate, $S^0$, or $F^0$) was added into the batch culture, showing up to 100% removal efficiency. The removal efficiency was various depending on type of $e^-$ donor and site of sampling. When acetate was used as an $e^-$ donor, the highest $ClO_4^-$-removal efficiency was observed among the $e^-$ donors used in this study, suggesting that activity of heterotrophic PRB was dominant. The results of this study provide basic information on natural attenuation of $ClO_4^-$ by river microorganisms. The information can be useful to prepare a strategy to enhance efficiency of $ClO_4^-$ biodegradation for in situ bioremediation.

• Food Science and Preservation
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• v.9 no.3
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• pp.351-355
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• 2002

The purpose of this study was to investigate the nitrite scavenging, eletron donating activity and antioxidant activity of wood vinegar on soybean oil. Wood vinegar was added to soybean oil in the quantities of 0.5, 1 and 5%. Nitrite scavenging effect of all concentrations diminished at higher pH, while in the case of pH 1.2, it showed a nitrite scavenging effect of more than 80% at concentration above of 100 ㎕/mL. The electron donating activity was about 80% at concentration above of 50 ㎕/mL. Soybean oil without the addition of wood vinegar was used as a control. The oxidation of these samples was determined by measuring the peroxide value(POV), thiobarbituric acid(TBA) value and acid value(AV). When wood vinegar was added 1 and 5%, the peroxide value wag lower than both the control and 0.1% BHT. TBA value were in the 5% wood vinegar tallowed by 1% wood vinegar, 0.1% BHT, 0.5% wood vinegar and the control, respectively. The results showed that the acid values were lowest in 5% wood vinegar, followed by the 0.1% BHT, 1% wood vinegar, 0.5% wood vinegar and finally the control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.143-147
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• 2013

The feasibility of incorporating black sesame powder (BSP) as a value-added food ingredient in convenient food products, using a model system of yanggaeng, was investigated. BSP was incorporated into yanggaeng at 0, 3, 6, 9, and 12% (w/w) weight amounts based on the total weight of cooked white bean and BSP. pH increased significantly with increasing levels of BSP added (p<0.05). In terms of color, lightness and yellowness decreased significantly but redness increased (p<0.05) with increasing levels of BSP. Hardness also increased significantly with higher amounts of BSP in the formulation (p<0.05). Total polyphenol content and 1,1-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity significantly increased as the BSP concentration increased in the formulation (p<0.05). Finally, the consumer acceptance test indicated that the highest levels of BSP incorporation (12%, w/w) had a considerable adverse effect on consumer preferences in all attributes. In contrast, yanggaengs with moderate levels of BSP (6%, w/w) are recommended (based on overall preference score) for taking advantage of the functional properties of BSP without sacrificing consumer acceptability.

• Journal of Bio-Environment Control
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• v.18 no.1
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• pp.60-66
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• 2009

This study was conducted to investigate into the effective drying method for three greens such as bang-a (Isodon japonicus), aster (Aster yomena) and lettuce greens (Ixeris dentata) Nakai. We have dried three greens using the different drying methods, have made methanol extracts and have also determined the physiological activities in $1,000mg{\cdot}L^{-1}$ extracts. Total phenolic compound contents were most increased by 65.1 and $60.2mg{\cdot}L^{-1}$ in the extracts of bang-a and aster which were frozen dried, however, that in lettuce greens were oven dried by $51.2mg{\cdot}L^{-1}$. Total flavonoid contents were extremely much more in bang-a extracts dried in the oven by $70.6mg{\cdot}L^{-1}$, however, aster and lettuce greens extracts frozen dried by 53.9 and $35.8mg{\cdot}L^{-1}$. DPPH radical scavenging activity in bang-a extracts were greatly increased by 78.8% when bang-a were frozen and dried, however, that in aster were not significant by $89.8{\sim}90.9%$. DPPH radical scavenging activities in lettuce greens extracts were became highest in the order f oven drying (91.9%), natural drying (91.0%) and freeze drying methods (90.9%). Nitrite radical scavenging activities in bang-a and aster extracts were most increased in the natural drying treatment by 73.3 and 78.2%, however, that in lettuce greens extracts were highest in freeze drying treatment by 75.1%.