• Food Science and Preservation
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• v.17 no.1
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• pp.131-138
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• 2010

To obtain basic data on the use of lotus as a raw material in functional food, antioxidant and anticancer activities of the leaf and root were investigated. Total flavonoid and total phenolic contents, at 12.84 mg/g and 24.33 mg/g respectively, were higher in white lotus leaf (WLL) than in any other part of the plant. The radical-scavenging activity of different tissues of lotus, measured in the DPPH radical-scavenging assay, increased with higher concentrations of solvent fractions. The butanol fraction of white lotus leaf showed the highest DPPH radical-scavenging activity. The reducing power of fractions increased in a dose-dependent manner. The butanol fraction of WLL had the greatest reducing power, and showed strong antioxidant activity in the linoleic acid system, and high-level inhibition of tyrosinase. Fractions from lotus were also capable of scavenging nitrite, depending on the concentration of the fractions. Butanol fractions of the leaf of white and red lotus scavenged 95.61% and 92.15% of available nitrite, respectively, when used at 1 mg/mL concentrations. Butanol fractions from leaf of white and red lotus exhibited the strongest inhibitory effects on human lung and colon cancer cells.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1415-1422
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• 2014

Hot water extraction concentrate was prepared from Alliun hookeri root (AHR) to evaluate its applicability to yogurt. The highest antioxidant activity of hot water concentrates was obtained under extraction conditions of 4 hr at $95^{\circ}C$. Antioxidant activities measured by DPPH radical assay, ABTS radical cation assay, reducing power, and cheating activity were highly correlated with total phenolic (89.51 mg/g) and total flavonoid (52.71 mg/g) contents, with R values of 0.94 and 0.96, respectively. Yogurt was fermented with a commercial lactic acid bacteria mixed strain (Yo-mix$^{TM}$ 305) for 10 hr at $42^{\circ}C$ after addition of 0~10% (w/w) hot water concentrates from AHR to yogurt base. As fermentation proceeded, pH and $^{\circ}Brix$ of yogurt decreased from 6.57~6.60 to 4.34~4.51 and from 8.10~8.90% to 4.60~5.25%, respectively, whereas titrate acidity, viscosity, and viable cell numbers increased from 0.22~0.23% to 1.01~1.10%, from $0mPa{\cdot}s$ to $202.55{\sim}290.50mPa{\cdot}s$, and from 6.40~6.80 log CFU/mL to 8.60~9.20 log CFU/mL, respectively. There was no significant difference in any sensory attribute between the control and 2.5% addition group, suggesting that 2.5% hot water concentrate from AHR could be used to manufacture yogurt.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.146-151
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• 2004

To evaluate a gamgug (Chrysanthemun indicum L.) as a new food material, its physicochemical properties were analyzed. The proximate compositions of gamgug were that the moisture content 10.51%, 9.38% for crude protein, 3.47% for lipid, 4.87% for ash, 13.12% for reduing sugar, 9.03% for crude fiber, and 0.74% for vitamin C, respectively. The essential amino acid contained in gamgug accounted for 41.42% of the total amino acid, while the non-essential amino acid accounted for 58.58%. It was shown that the fatty acid consisted of 6 different kinds, of which 22.63% for palmitic acid followed by 17.51% for linoleic acid, 12.76% for linolenic acid, 4.36% for myristic acid, 3.16% for oleic acid, and 0.61% for stearic acid, respectively. The content of minerals was that K was 847.4 $\mu\textrm{g}$/g which was the largest, Mg 369.0 $\mu\textrm{g}$/g, Ca 300.8 $\mu\textrm{g}$/g, and Na 61.4 $\mu\textrm{g}$/g, respectively. It was also shown that gamgug contained 45 different kinds of volatile flavor compounds, of which a docosane accounted for 9.4%, a benzene, 1-(1,5-dimethyl-4-hexenyl)-4-methyl-benzene for 5.8%, and camphor for 5.4%, respectively.

• Food Science and Preservation
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• v.13 no.6
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• pp.789-795
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• 2006

This study was designed to investigate quality characteristics of Korean cabbage kimchi added with germinated brown rice extracts (GBRC; (A) and CBREP; (B)) and Korean cabbage kimchi on the market mom the result pH and total acidity were shown to be similar in all samples. In the case of Korean cabbage kimchi added with (A) and (B), content of total sugar and reducing sugar were higher than those of Korean cabbage kimchi on the market. Color values (L, b) were shown to be similar in all samples in which a value was lower than that of Korean cabbage kimchi on the market. The amounts of total amino acid and free amino acid of Korean cabbage kimchi added (A) and (B) were higher than those of Korean cabbage kimchi on the market. But the amount of $\gammma$-aminobutyric acid (GABA) in main functional components of germinated brown rice was shown to be low. Total phenol content and other antioxidant and anticoagulant activities of Korean cabbage kimchi fortified with (A) and (B) were higher than those of Korean cabbage kimchi on the market. In conclusion, Korean cabbage kimchi added with (A) and (B) were shown to be similar in fermentation tendency compared to Korean cabbage kimchi on the market and, the functional properties could be enhanced by the addition of (A) and (B).

• Food Science and Preservation
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• v.11 no.4
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• pp.544-549
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• 2004

Major components and antioxidant activity of fermented tea were investigated. Contents of total flavonoid and total phenol showed the highest score in ethanol extract ($481.4\;{\mu}g/g$ and 33.5 g/100g), respectively. Their contents in hot water extract ($405.7\;{\mu}g/g$ and 23.6 g/100g) were lower than those of the others extracts. However, their contents of ethyl acetate extract($495.2\;{\mu}g/g$, 39.5 g/100g) from fermented tea stored for 1 year had the highest amount among all tested samples. Catechins of fermented tea were found to be EGC, GC, catechin, catechol and EGCG. However, they were not detected in hot water extract. Scavenging activities of DPPH free radical of all extracts from fermented tea were increased in proportion to their concentration and were $72.4\%$ for fermented tea and $80.9\%$ for fermented tea stored for 1 year. Reducing power of ethanol extract at $500\;{\mu}g/mL$ were 0.78 as OD value of 700 nm for fermented tea and 0.88 for fermented tea stored for 1 year, respectively. Antioxidant activities of ethyl acetate extracts at $3000\;{\mu}g/mL$ were $86.6\%$ for fermented tea and $73.7\%$ for fermented tea stored for 1 year, respectively.

• Food Science and Preservation
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• v.13 no.2
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• pp.228-233
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• 2006

This study was Carried out to the changes of nutrientd and components for food valuation estimation during maturation of Elaeagnus multiflora fruits. The content of moisture was decreased during maturation, but brix was increased. The content of carbohydrate was increased during maturations but crude protein was decreased. And the content of reducing sugar was increased. The content of free fructose and glucose were high and its content were increased during maturation. Total content of free sugars were 135.66 mg/100 g-fr.wt in mature green fruit, 544.26, 787.83 mg/100 g-fr,wt in mature and over mature fruits, respectively. The Organic acids of Elaeagnus multiflora fruits were acetic, citric lactic, and malic, succinic acids. The content of citric acid was the highest among organic acids. Total content of organic acids were 407.95 mg/100 g-fr,wt in green mature fruits, and were decreased during maturation. The content of reducing vitamin C was 56.98 mg/100 g-fr.wt in mature green fruits and total contents of vitamin C was decreased during maturation. The content of phenol substance was 411.39 mg/100 g-fr.wt in the mature green fruit and was decreased during maturation.

• Food Science and Preservation
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• v.13 no.5
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• pp.548-554
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• 2006

This study investigated the effect of the addition of germinated brown rice extract powder (0, 0.67, 3.35 and 6.70%) to the fermentation of Korean cabbage kimchi. During the fermentation of Korean cabbage kimchi with GBREP, content of total free amino acid and essential amino acid was showed higher value by increasing the addition of GBREP. In particular, ${\gamma}$-aminobutyric acid (GABA) content of Korean cabbage kimchi, prepared with 6.70% GBREP was 2 times higher than control Korean cabbage kimchi. By increasing the content of GBREP, total phenol content was showed high value and the content was more increased during fermentation except control Korean cabbage kimchi. By increasing the content of GBREP, electron donating activity and superoxide radical scavening activity were showed higher value and then showed maximum scavening activity on palatable period. Nitrite-scavenging ability of Korean cabbage kimchi with GBREP was higher than control Korean cabbage kimchi and showed the highest scavenging ability at pH 1.2.

• Food Science and Preservation
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• v.16 no.1
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• pp.115-121
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• 2009

We prepared five different kinds of herb mixtures prescribed for hypoglycemic effect. And the physicochemical properties of their water extracts were assessed to identify functional materials. Yields were in the range $19.52{\sim}29.79%$. Total phenolics and flavonoid contents were $349.24{\sim}1,752.21\;mg%$ and $163.06{\sim}1,118.47\;mg%$, respectively, and herb mixtures No. 2, 3 and 5 showed particularly high levels greater than 1,000 mg%. Electron-donating ability was best in herb mixtures showing high levels of total phenolics and flavonoids. Nitrite-scavenging abilities were more than 70% in herb mixtures No. 2 and 5, and decreased as pH increased. Herb mixture extracts strongly inhibited differentiation of 3T3-L1 fibroblasts, with potencies ranked in the herb mixture order 5, 1, 4, 3, and 2. The five different kinds of herb mixtures prescribed for their hypoglycemic effects may be useful as functional food materials.

• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.42-47
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• 2016

The purpose of this study was to evaluate the quality characteristics in different types of Omija (Schizandra chinensis Baillon) powder tea. Raw Omija was prepared in three ways: 1) freeze-dried powder of whole Omija (FD), 2) freeze-dried powder of pressed Omija juice (PF), and 3) granules of pressed Omija juice (PG). Dried Omija was extracted and prepared in three ways: 4) freeze-dried powder (EF), 5) granules (EG), and 6) spray-dried powder (ES). The total soluble solid contents and turbidity were higher in PG, EG, and ES than those in other samples. $L^*$ value, pH, and reducing sugar contents were higher in PG and EG than those in other samples. Finally, $a^*$ value, $b^*$ value, total phenolic compounds contents, antioxidant activities, total anthocyanin contents, and schizandrin contents were lower in PG and EG than those in other samples. These results show that FD, PF, EF, and ES are more effective in outstanding redness and antioxidant activities compared to other Omija powder products.

• Korean Journal of Food Science and Technology
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• v.51 no.5
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• pp.503-508
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• 2019

To evaluate the protective effect of Ecklonia cava on ultra-fine dust ($PM_{2.5}$)-induced cytotoxicity, we investigated the in vitro antioxidant activity and cell viability after exposure to $PM_{2.5}$. E. cava was extracted using water and 80% ethanol, and antioxidant activity was determined using the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS)/2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and lipid peroxidation inhibition assays. The 80% ethanol extract showed relatively higher antioxidant activity than the water extract. The cell protective effects were determined by measuring the intracellular reactive oxygen species (ROS) content and viability of nasal epithelial (RPMI-2650), lung epithelial (A549), and brain neuroblastoma (MC-IXC) cells. Results showed that the 80% ethanol extract inhibited ROS production more than the water extract. In contrast, both extracts showed similar effects on cell viability in the $PM_{2.5}$-induced cell death assay. Thus, Ecklonia cava may act as an effective resource for preventing $PM_{2.5}$-induced cytotoxicity in nasal, lung, and brain cells.