• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.983-988
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• 2009

To investigate the applicability of hot water extract from Codonoposis lanceolata (CL) and fermented Codonoposis lanceolata (FCL) as functional food and cosmeceutical material, its total phenolic contents, total flavonoids, electron donating ability (EDA), SOD-like activity, nitrate-scavenging ability (NSA), reducing power were examined. Total phenolic contents of CL and FCL were 0.54 mg/100 g and 2.79 mg/100 g, respectively, and total flavonoids contents were estimated as 2.26 mg/100 g for CL and 6.16 mg/100 g FCL. The EDA of CL and FCL were 8.0$\sim$17.9% and 32.9$\sim$74.9%. The SOD-like activities of CL and FCL were 0.6$\sim$16.5% and 3.5$\sim$21.6%, respectively, and the activity was dependent on the sample concentration. The NSA was pH dependent, and was the highest at pH 1.2 and the lowest at pH 6.0. The NSA of FCL was higher than that of CL. The FCL extract showed the highest reducing power (0.65) at the concentration of 1,000 $\mu g$/mL. Based on the above results, we deemed that the FCL might have potential antioxdant activities.

• Food Science and Preservation
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• v.23 no.6
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• pp.778-787
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• 2016

Fermented vinegars using pear was compared according to the appled side materials. Quality characteristics of three kinds of the fermented vinegars (pear vinegar, PV; pear black rice vinegar, PBV; pear mint vinegar, PMV) were investigated, which includes pH, total acidity, colors, the contents of sugar, amino acids, total polyphenol, and total flavonoid, ${\alpha}^{\prime}{\alpha}-diphenyl-{\beta}-pycrylhydrazyl$ (DPPH) radical scavenging ability, and sensory evaluation. Brown rice vinegar (BRV) was used as a control. The pH and total acidity of the fermented pear vinegars were significantly different showing the range of 3.17~3.43 and 4.01~5.05%, respectively (p<0.05). The sugar contents of PV and PMV were significantly higher than other vinegars (p<0.05). L, a, and b values were the highest in PV, PBV, and PMV, respectively. Among the four vinegars, the essential amino acids were the highest in PV with the order of lysine, isoleucine, valine, and threonine. Besides, the fermented pear vinegars have many non-essential amino acids such as glutamic acid and aspartic acid. The aspartic acid content was the highest in PV while glutamic acid content was the highest in BRV. The total polyphenol content was the highest in PV while total flavonoid content was the highest in PBV. The DPPH radical scavenging ability (%) was the highest in PV. In sensory evaluation, PBV showed the highest color, taste and overall preference scores. These results show that pear would be desirable to prepare high-quality vinegars and functional foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1405-1411
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• 2013

We investigated the physicochemical characteristics and antioxidant activities of Doragi (Platycodon grandiflorum) at different aging temperatures (60, 70 and $80^{\circ}C$) and for various periods of duration (5, 10, 15, 30 and 50 days). As the temperature and duration were increased, the pH of Doragi water extracts decreased from 5.22 to 4.17, whereas total acidity increased from 0.265 to 0.998 lactic acid eq.%. In addition, browning index went up from 0.092 to 1.002 and 5-hydroxymethylfurfural (HMF) content steeply rose to 50.40 mg/g from its initial zero value with an increase in temperature and duration. The radical scavenging activity of ethanol extracts was enhanced with a rise in temperature and duration as evident from the value of total polyphenol content (0.589 to 2.358 mg/g), DPPH (0.149 to 1.244 mg Trolox eq/g) and ABTS (0.354 to 1.509 mg Trolox eq/g). The correlation between physicochemical characteristics and antioxidant activities was high; the correlation between pH and total acidity showed a r value of -0.910 (P<0.01), whereas between browning index and 5-HMF content, the r value was 0.880 (P<0.01). Total polyphenol content and DPPH and ABTS radical scavenging activity were highly correlated with the r value of 0.885 (P<0.01) and 0.745 (P<0.01), respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1660-1665
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• 2015

Oats (Avena sativa L.) were evaluated in recent years as a promising crop for increasing the nutritional quality of foods, due to their abundance in many bioactive compounds. The objectives of this study were to determine antioxidant compounds and antioxidant activities of nine oat cultivars and investigate the relationships between antioxidant compounds and antioxidant activities in oat cultivars. The contents of total polyphenolics and vitamin E in oat cultivars were analyzed by spectrophotometric methods and normal phase HPLC, respectively. 2,2'-Azino-bis-(3-ethylbenzothiazoline- 6-sulphonic acid) (ABTS) radical and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities, reducing power, and chelating effects were used to compare the relative antioxidant activities of oat cultivars. In this study, total polyphenolic and vitamin E contents of oat cultivars ranged from 83.41 to 130.59 mg gallic acid equivalents/100 g and 0.54 to 1.90 mg/100 g, respectively. High levels of ABTS radical (116.14 mg Trolox equivalent antioxidant capacity (TEAC)/100 g) and DPPH radical (38.58 mg TEAC/100 g) scavenging activities and reducing power ($A_{700}=0.922$) were found in Daeyang. Significant correlation was evaluated between total polyphenolic contents and their antioxidant activities, namely ABTS and DPPH radical scavenging activities and reducing power. A low correlation was observed between vitamin E contents and their antioxidant activities. The results of this study could have an impact on oat consumption by enhancing consumer awareness of the health benefits of oats.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.755-758
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• 2005

Wild grape is a traditional medicine plant in north-eastern part of Asia and has been known to have healing properties for various illnesses. This study was to determine the optimum extraction condition and antioxidant activity of ethanol extracts of wild grape (V. coignetiae) seed. Also, organic solvent fractions of hexane, chloroform, ethyl acetate and butanol were obtained from the ethanol extract of wild grape seed at different temperatures. Total ethanol extraction yield of wild grape seed ranged from $4\%\;to\;12\%$ depending on the ethanol concentration, extraction temperature and time condition. The highest extraction yield of $11.9\%$ was obtained at $90\%$ ethanol condition for 12 hour at $70^{\circ}C$. However, the strongest free radical scavenging effect $(RC_{50})$ with $20.93\mu g/mL$ was observed in $70\%$ ethanol extract of wild grape seed extracted for 6 hour at $70^{\circ}C,\;while\;RC_{50}\;with\;40.42$\mu g/mL$ was observed in $90\%$ ethanol extract for 12 hour at $70^{\circ}C$. Antioxidant activity of ethanol extracts of wild grape seed increased as total phenol contents increased. Among each fraction obtained from organic solvents, ethyl acetate fraction was found to have the strongest $RC_{50}\;(8.6\mu g/mL)$ and 636.77 mg GAE/g phenol contents .

• KOREAN JOURNAL OF CROP SCIENCE
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• v.59 no.4
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• pp.463-469
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• 2014

Sorghum has been consumed as one of the important staple food in the semiarid tropics of Africa and Asia. Sorghum is rich in starch, protein, essential vitamins and minerals and grows relatively well in dry climate regions when it compared with other staple food crops. Sorghum has taken an increased interest due to several studies that report about the beneficial effects of sorghum on human health. In the present study, we investigated the antioxidative and activity of extract of milling by-products (hull and bran) of Korean sorghum cultivar, 'Hwanggeaumchal' as well as its grain. Hull extract showed the highest total polyphenol contents ($29.7{\pm}0.2mg\;GAE/100g$) and major four pigments content ($322.6{\pm}14.5mg/100g$). From results of 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonate (ABTS) radical scavenging activity, hull extract ($IC_{50}$, $6.3{\pm}0.1{\mu}g/mL$) was also showed the strongest antioxidative effects. Bran and grain showed similar polyphenol, pigments contents and antioxidative effects. We determined cell viability by MTT assay and evaluated the anti-inflammatory activity by measuring nitric oxide (NO) of hull, bran and grain methanol extract (0.5% HCl v/v) on RAW 264.7 cells. Hull extract treatment was significantly decreased NO production with dose-dependant manner. Apigeninidin as one of the major pigment of hull was showed inhibitory activity against NO production without cytotoxicitiy. Therefore, sorghum milling by-products can be used as a good source of antioxidative and anti-inflammatory agents.

• Applied Chemistry for Engineering
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• v.21 no.1
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• pp.6-10
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• 2010

In order to research the effect of solvents of extract on biological activities of Phyllostachys nigra Munro, antioxidative activity, superoxide dismutase (SOD)-like activity, nitrite scavenging activity, tyrosinase inhibitory activity, angiotensin-converting enzyme (ACE) inhibibitory activity in vitro were investigated. When ethyl acetate and hexane as solvents were used, the total phenols concentrations were 44.1 and 47.3 mg/kg, respectively, which was about 2.0 fold higher than that of water. The antioxidive activity was affected by solvents of extraction. The antioxidative activity was increased in order of hexane > ethyl acetate > n-butanol > methanol > water extraction. On the other hand, in the case of SOD-like activity, it was in the order of methanol > n-butanol > hexane > ethyl acetate extraction. The nitrite scavenging ability showed the most remarkable activity at pH 1.2 irrespective of solvents. Especially, when pH was increased from 1.2 to 6.0 using ethyl acetate extraction, it was decreased from 69.2 to 7.8%. The tyrosinase inhibitory activity was in the range of 15.2~21.3% and was increased in order of water > methanol > n-butanol>hexane > ethyl acetate extract. These results suggest that hexane and ethyl acetate extraction of Phyllostachys nigra Munro can be used in bioactive and functional materials.

• Journal of Life Science
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• v.18 no.2
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• pp.220-227
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• 2008

To clarify the antioxidation effect of the various solvent fractionation of Tetragonia tetragoniodes which has been known to superior plants for the traditional prevention and treatment of stomach-related diseases, total polyphenol and flavonoid contents, vitamin E content, the elimination activity of a DPPH free radical and superoxide anion, inhibition activity of the superoxide generation, reducing power and metal chelating effects were estimated. The contents of the polyphenol compounds were highest in the DCM and EA fractionation, and the content of flavonoid was high in the order of HX and EA fractionation. The vitamin E content showed high in the order of the HX and DCM fractionation among solvent fractions. $IC_{50}$ for the elimination effect of a DPPH radical were estimated as 554.25 and $394.96{\mu}g/ml$ in the DCM and EA fractions, respectively. These values were higher than that of BHT $784.7{\mu}g/ml$ widely used in antioxidation effect. The inhibition activity of the superoxide generation using the T. tetragoniodes solvent fractions represented the effects similar to that of ${\alpha}$-tocopherol known to prevent the lipoprotein oxidation, but lower consequences than that of the phenol-resins, BHT and BHA, respectively. In the antioxidation activity derived by the reducing capability, the EA fractionation in a 1.5 mg/ml concentration showed higher than that of ${\alpha}$-tocopherol.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1414-1421
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• 2009

Pine needle powder has medical and functional uses. In this study, cookies were prepared using different 0.5%, 1%, 3%, 5% of pine needle powder. The total phenolic content was measured by the Folin-Ciocalteu method, and antioxidant activity was evaluated by DPPH assay. The antioxidant activity was highly correlated with the total phenolic composition of pine needle cookies (r=0.989). In addition, the quality characteristics of the pine needle cookies were estimated based on the bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations. The bulk density of the dough and the hardness, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing pine needle powder, while the pH of the dough, spread factor and L values of the cookies decreased with increasing pine needle powder content (p<0.05). Additionally, the consumer acceptability scores for the 3% pine needle cookie groups ranked significantly (p<0.05) higher than those of the other groups in appearance, taste, flavor, texture and overall preference. Taken together, the results of this study suggest that pine needle powder is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.810-815
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• 2006

The biological activities of Oenothera laciniata extracts were measured, including antioxidant activity and cytotoxic effects. O. laciniata is an endemic species of Jeju Island, Korea with a seaside habitat. The concentration of total polyphenolic compounds from ethanol (EtOH), n-hexane, dichloromethane ($CH_2Cl_2$), ethylacetate (EtOAc), butanol (BuOH), and water fractions of O. laciniata was 63.96, 8.49, 28.11, 172.64, 114.56, and 34.91 mg/g, respectively. The EtOAc fraction contained the highest antioxidative activities ($IC_{50}$), measured as follows: 16.19 ${\mu}g/mL$ in DPPH radical scavenging capacity, 220.37 ${\mu}g/mL$ in xanthine oxidase inhibitory activity, 42.07${\mu}g/mL$ in superoxide radical scavenging capacity, and 421.33 ${\mu}g/mL$ in nitric oxide scavenging capacity. The cytotoxicity of O. laciniata extracts was examined through their effect on the growth of HL-60 cells. Incubation of HL-60 cells with the EtOAc fraction resulted in the greatest inhibition of cell growth; high DNA fragmentation and numerous sub-G1 hypodiploid cells were observed in HL-60 cell cultures treated with the EtOAc fraction. These results suggest that the EtOAc fraction of O. laciniata has potent apoptotic and antioxidative activities in vitro.