• Journal of Mushroom
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• v.7 no.3
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• pp.91-97
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• 2009

This expriment was carried out on culture media which affect growth, development and physiological effect to Pleurotus ostreatus, when aqueous ferrum, red pepper powder, leaves of ginkgo biloba were added to culture media. The yield of fresh mushroom per 850ml PP bottle in chunchu-neutari was highest by 144g in 34.9g aqueous ferrum added, ferrous content don't affected to yield of mushroom, but variety of Pleurotus ostreatus affect to yield. Mineral content of fruit body and culture media in Suhan-neutari was different to mineral kind, ferrous content of furit body was similar to 0.31~0.43mg/kg when ferrous content of media was increased in 0.89mg/kg to 10.8mg/kg. The more content of red pepper powder in culture media was high, the more capsaicin content in fruit body was high. transferred capsaicin was highest by 6 mg/100g in Suhan-neutari. Total phenolics content were higher in culture media which was added aqueous ferrum and red pepper powder, but correlation don't showed total phenolics content among antioxydant activity, reducing power, chelating capacity. Macrophage activation was higher in Suhan-neutari than other Pleurotus spp.

• Journal of agriculture & life science
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• v.44 no.3
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• pp.69-78
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• 2010

To get basic data for the utilization of Pinkpop Borisu fruit and leaf as a raw material in functional food, antioxidative activities were investigated. The radical scavenging activity of various solvent fraction from fruit and leaf against the DPPH and ABTS radicals increased with the increasing amount of various solvent fractions and butanol fraction of leaf showed the highest DPPH radical scavenging activities. Among the various solvent fractions from fruit and leaf of Pinkpop Borisu, butanol fraction of leaf showed the strongest scavenging effect on ABTS radicals. Reducing power and ferric reducing/antioxidant power (FRAP) of the various solvent fractions from fruit and leaf increased with the increasing concentration of fractions and butanol fraction of leaf showed the highest reducing power. The butanol fraction of fruit and leaf showed strong antioxidative activity on linoleic acid system. Total phenolics contents of butanol fraction from fruit and leaf were 106.34 and 252.46 mg/g, respectively. The antioxidative activities of the butanol fraction from fruit and leaf are attributed to phenolic compounds. The present results suggest that butanol fraction of Pinkpop Borisu leaf would have the protective potential from oxidative stress induced by free radicals.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.175-180
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• 2005

This study was carried out to determine total contents of phenol and flavonoid in common and tartary buckwheat for the purpose of developing new kind of functional food with buckwheat materials. Total content of phenol and flavonoid in seeds of tartary buckwheat were higher than that of common buckwheat. It showed same tendency in groats and hulls. Total content of phenol and flavonoid in groats showed higher than hulls in tartary buckwheat while those of hulls was a little higher than groats in common buckwheat seed. Rutin content in common buckwheat was higher in odor of the hulls (25.2 mg/100 g)>dehulled seed(19.8 mg/100 g)>groats (12.8mg/100 g). But tartary buckwheat was higher in oder of the groats(2042.1 mg/100 g)>dehulled seed (1375.8 mg/100 g)>hulls(138.7 mg/100 g). Flavanol content in dehulled seeds of the tartary and common buckwheat did not show the difference. However, flavanol contents in leaf, stem and spouts of tartary buckwheat were respectively higher than in those of common. Among the flavanols, catechin content was highest in all plant parts of their buckwheat and also was higher in odor of epicatechin>epicatechingallate. However, epicatechingallate content in sprouts of both buckwheat species was about 30-40 times higher than seeds.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1286-1290
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• 2006

The objectives of this study were to determine antioxidant activities and antioxidnat compounds of 13 imported and 4 domestic red wines and to investigate relationships between antioxidant activities and antioxidant compounds in the selected red wines. The concentrations of total polyphenolics and anthocyanins in the samples were investigated by spectrophotometric methods. ABTS (2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, and reducing power have been used to compare the relative antioxidant activities of the selected red wines. In this study, total polyphenolic contents of the red wines were ranged from 250 to 2,298 mg gallic acid equivalents/L and the anthocyanin contents were ranged from 11 to 349 mg cyanidin-3-glucoside equivalents/L, respectively. As expected, all the red wines exhibited excellent antioxidnat activities (ABTS and DPPH radical scavenging and reducing power) except three domestic red wines. The correlation coefficient between total polyphenolic content and their antioxidant activities, namely ABTS radical scavenging activity, DPPH radical scavenging activity and reducing power, were 0.9784, 0.9905 and 0.8580, respectively. No correlation was observed between total anthocyanin content and their antioxidant activities.

• Horticultural Science & Technology
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• v.33 no.2
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• pp.283-291
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• 2015

The aim of this study was to evaluate the changes of fruit quality, flavonoid contents and antioxidant activity of Yuzu (Citrus junos Sieb. ex Tanaka) from Go-heung and Jeju according to harvest time. Samples were harvested from August to December on the $1^{st}$ of every month. August and September samples were green colored, whereas November and December samples were yellow. The fruit shape index decreased, changing from globular to elliptical, whereas the $^{\circ}birx$ increased with ripening stage. The yuzu from Jeju was larger than that from Go-heung in each month of cultivation. August samples exhibited the highest amounts of phenolic compounds. In addition, samples from Jeju had higher total phenolic content than those from Go-heung. The content of phenolic compounds decreased with ripening until October and then increased subsequently. Antioxidant activity of the yuzu was evaluated by FRAP and DPPH methods. The antioxidant activity showed a similar trend as total phenolic content. Immature yuzu fruit was found to exhibit the highest amount of flavonoids such as naringin and hesperidin. November and December samples showed almost the same contents of flavonoids. The flavonoid content of yuzu fruit harvested from Jeju was higher than that from Go-heung. Overall, the samples harvested at the early stage, in the month of August, exhibited the highest flavonoid content, phenolic content and antioxidant activity. As the health benefits of these compounds has been demonstrated in various studies, the immature yuzu appears to be preferable for use as a raw material for formulation of pharmaceutical products as well as for functional food production after a proper in-vivo and in-vitro medical tests.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.153-160
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• 2013

The peel from seven types of citrus was extracted with 80% methanol, and their phenolic compound content, oxygen radical absorbance capacity (ORAC), inhibitory activities of nitric oxide (NO), and reactive oxygen species (ROS) production induced by LPS and t-BHP in LPS-activated RAW 264.7 cells were measured. Total phenolic content was high in Yungkyool, Cheonhyehyang, and Jinkyool (30.6, 30.2, and 28.2 mg GAE/g, respectively), while total flavonoid content was high in Yungkyool and Jinkyool (30.3 and 25.5 mg RE/g, respectively). ORAC was the highest at 1,076 mM TE/g in Yungkyool, followed by Cheonhyehyang (1,012), Jinkyool (984), and Hallabong (914). High inhibitory activity against NO production was shown in Cheonhyehyang, Yungkyool, and Jinkyool with $IC_{50}$ values of 215.3, 259.2, and 328.9 ${\mu}g/mL$, respectively. LPS-induced ROS production was inhibited by 16.4% and 12.8% in Hallabong and Jinkyool, while t-BHP-induced ROS production was inhibited by 28.7%, 26.1%, and 26.6% in Jinkyool, Hallabong, and Cheonhyehyang, respectively. Correlation coefficients between total phenolic, total flavonoid content, and ORAC were 0.884 and 0.855. Inhibitory activity against NO production showed higher correlation with total phenolic content than total flavonoid content. It was concluded that citrus peels had potent antioxidant activities and could be used as natural antioxidants in the food and pharmaceutical industries.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.178-182
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• 2005

Basic optimal extraction condition and stability data were determined for prediction of usefulness of olive leaf as functional food material. Solid contents of olive leaf extracts increased with increasing extraction temperature and ethanol content, and was the highest (38%) under $85^{\circ}C$, 80% ethanol, and 5 hr treatment conditions, Total phenol contents and electron-donating abilities of olive leaf extracts also increased with Increasing ethanol content, and were the highest under $25^{\circ}C$, 80% ethanol, and 1 hr treatment conditions, then slightly decreased during storage at $25,\;55,\;and\;85^{\circ}C$. Olive leaf extract showed high stability under acidic storage condition, while low under alkalic condition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1408-1413
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• 2017

The aim of this study was to investigate the antioxidant activities and protective effects of hot water extract from Curcuma longa L. (CLW) on oxidative stress-induced C2C12 myoblasts. Antioxidant activities of CLW were evaluated based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities. Protective effects of CLW on oxidative stress-induced C2C12 myoblasts were determined based on cytotoxicity, $H_2O_2$ protective activity, and intracellular reactive oxygen species (ROS) level. DPPH and ABTS radical scavenging activities represented by $SC_{50}$ were $188.5{\pm}3.0{\mu}g/mL$ and $92.0{\pm}0.9{\mu}g/mL$, respectively. Using C2C12 myoblasts, CLW treatment increased cell viability against oxidative stress-induced cell death. Further, CLW treatment reduced the intracellular ROS level in cells treated with $H_2O_2$. These results suggest that CLW might have the capability to protect oxidative stress-induced C2C12 myoblasts.

• Journal of the Korean Wood Science and Technology
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• v.36 no.6
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• pp.49-58
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• 2008

This research was carried out to use green tea leaves powder for scavenging effects of volatile organic compounds on the UV varnishes and adhesives of fancy cherry veneer overlaid on the PF resin bonded Meranti plywood. The results are as follows: 1) Green tea leaves contained 9.85% of polyphenol compounds. 2) FT-IR results showed green tea leaves had effects to react with benzaldehyde and ethyl hexyl alcohol to form a chemical bond. 3) 2.5% of green tea leaves powder content was proper for scavenging effect on the UV varnishes and adhesives of fancy veneer overlaid on the PF resin bonded plywood 4) 20 liters small chamber test indicated excellent emission speed results such as $0.089mg/m^2hr$ of TVOC and $0.001mg/m^2hr$ of HCHO (on 7th day), as compared with standard (less than $0.1mg/m^2hr$ of TVOC and $0.015mg/m^2hr$ of HCHO emission are the excellent grade).

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.847-853
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• 1997

Attempts were made to determine the compositions of Opuntia ficus-indica var. saboten for the utilization as food materials. The major components of Opuntia ficus-indica and aloe in proximate compositions were nitrogen free extract. Total mineral contents of stem, fruit and seed of Opuntia ficus-indica were 9400.8, 6151.2 and 1096.8 mg%, respectively, and their major minerals were Ca, P and Mg. The major free amino acids of fruit were tyrosine, proline and arginine, those of stem were glycine and arginine and that of seed was glutamic acid. The major amino acid of fruit was glutamic acid, those of stem were glycine and arginine and those of seed were glutmic acid and arginine. Vitamin C contents of fruit and stem were 163.8 and 71.2 mg% but not presented in seed. Vitamin A was also not presented in fruit, stem and seed. Contents of total polyphenols and flavonoids were changed by extraction solvent and temperature. Total polyphenols of fruit were higher than those of stem and seed. Total flavonoids of fruit were similar to those of stem.