• Korean Journal of Plant Resources
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• v.23 no.1
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• pp.38-46
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• 2010

Phenolic compound contents and scavenging activity on DPPH and ABTS radicals in twelve fern species were studied by analysing ultrasonification extraction of dried aerial parts and rhizomes using methanol solvent. Total polyphenol content ranged from 2.97 to 140.1 mg per 1 g dried sample and 0.80 to $49.58\;mg{\cdot}g^{-1}$ fresh sample. Highest polyphenol content was obtained with aerial part of Davallia mariesii and Polystichum lepidocaulon. Total flavonoid content of dried sample was $2.56{\sim}34.91\;mg{\cdot}g^{-1}$ and fresh sample $0.71{\sim}11.49\;mg{\cdot}g^{-1}$. Higher flavonoids were obtained with dried aerial part of Dryopteris crassirhizoma, but with fresh aerial part of P. lepidocaulon. In general, total polyphenol content was higher in rhizomes, except in case of total flavonoid. Scavenging effects on DPPH and ABTS radicals was higher with rhizome extracts compared to aerial parts. The rhizome of Polystichum polyblepharum showed highest effects on both radicals. However, the amount of fresh sample for $RC_{50}$ with consideration of water content and extraction yield. P. lepidocaulon aerial part was more advantageous than P. polyblepharum rhizome. All the fern extracts except for the Coniogramme japonica extract demonstrated superior scavenging effects on ABTS radicals, being similar activity of ascorbic acid and BHT.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.739-744
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• 2012

Cirsium japonicum (Gyonggido (GG), Gangwondo (GW), Jeollanamdo (JN) and Jejudo (JJ)) were investigated for their antioxidative components (total polyphenol and flavonoid contents) and their antioxidant activities (2,2-diphenyl-1-picrylhydrazyl) (DPPH), 2,2'-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP) and reducing power). Analysis of antioxidative components and activities showed significant (p<0.05) differences across samples from various regions (GG, GW, JN, JJ). Amounts of total polyphenol and flavonoid contents were in the order of GG${\geq}$GW>JJ>JN (p<0.05). The results of the antioxidative activity test of Cirsium japonicum showed that GG and GW had higher activities compared to others (p<0.05). Therefore, the results of the antioxidative activity test (DPPH, ABTS, FRAP and reducing power) were correlated with total polyphenol and flavonoid contents values.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.212-217
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• 2004

To make the germinated buckwheat tea, soluble solid contents, total flavonoid contents and organoleptic properties were investigated under various steaming time and drying temperature. The optimum condition of soluble solid contents were 6.93 min of steaming time and 73.59$^{\circ}C$ of drying temperature. Total flavonoid contents were maximum under the condition of 5.22 min of steaming time and 79.05$^{\circ}C$ of drying temperature. The optimum condition of overall palatability was 6.00 min of steaming time and 77.33$^{\circ}C$ of drying temperature. The optimum ranges of soluble solid contents, total flavonoid contents and overall palatability of the tea were 5.4∼7.0 min of steaming time and 75∼8$0^{\circ}C$ of drying temperature. The values expected in the optimum ranges were also similar to the experimental values.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.882-887
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• 2011

We investigated the physicochemical and antioxidant activity characteristics of Yakju with different ratios (0, 5, 10, and 15%) of dandelion (Taraxacum officinale) root powder in order to find out potential as a functional fermented rice alcohol. Yakju samples were measured to obtain total flavonoid content, total polyphenol content, 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity, and reducing power. Total flavonoid and polyphenol contents increased with increasing amounts of dandelion root. The DPPH radical scavenging activity increased with the addition of dandelion root. Also, the reducing power was higher in Yakju with dandelion root compared with controls such as gallic acid, butylated hydroxytoluene, and ${\alpha}$-tocopherol. It is concluded that the Yakju fermented with additional dandelion root is functionally superior to the rice alcohol without dandelion root.

• Journal of Applied Biological Chemistry
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• v.52 no.2
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• pp.70-76
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• 2009

In order to find out antioxidant principle in pepper leaves, the contents of total ascorbic acid, total phenolic, and total flavonoid compounds from thirteen cultivars were measured by spectrophotometer. The contents of total phenolic and flavonoid compounds ranged from 231 mg/100 g to 516 mg/100 g and from 251 mg/100 g to 689 mg/100 g respectively. Antioxidant effects of pepper leaves were determined by three different in vitro bioassays including DPPH, ABTS, and FRAP. The relationship between ascorbic acid and antioxidant activity showed a positive correlation and significantly high correlation coefficients were observed between the contents of total phenolic and antioxidant assays including DPPH, ABTS, and FRAP. Especially, the antioxidant effect of pepper leaves was in parallel with the contents of flavonoid. These results suggest that flavonoid contents considerably affect antioxidant activity of pepper leaves. Among the various pepper cultivars, pepper leaves showed different level of antioxidant activity. This study will provide good information about antioxidant activity and their compounds of pepper leaves.

• Journal of Life Science
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• v.22 no.3
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• pp.354-359
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• 2012

In our study, we investigated the antioxidant effect of methanol extract from the leaves of Picrasma quassioides (PQ) and Chamaecyparis obtuse (S. et Z.) ENDL (CO). Total polyphenol contents of methanol extracts from PQ and CO varied from 138.3 to $367.52{\mu}g/mg$ and total flavonoid contents varied from 8.12 to $46.41{\mu}g/mg$. Contents of polyphenol and flavonoid in PQ were found to be extremely high. In addition, the methanol extract of PQ had a higher antioxidant activity in both DPPH ($4.79{\mu}g/ml$) and ABTS ($7.21{\mu}g/ml$) compared to other plants (CO). Based on the results of the FRAP assay, PQ showed a value of $8.52{\mu}mol/{\mu}g$ and CO exhibited a value of $1.77{\mu}mol/{\mu}g$. The methanol extracts from the leaves of PQ showed the highest radical-scavenging activity in various antioxidant systems.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.331-336
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• 2006

Effects of high temperature and pressure treatment on garlic (Allium sativum L.) treated at 110, 120, 130, 140, and $150^{\circ}C$ for 1, 2, 3, 4, and 5 hr were evaluated by investigating changes in antioxidant activities, and total polyphenol, total flavonoid, and 5-hydroxymethyl-2-furaldehyde (5-HMF) contents of garlic juice. Antioxidant activities, and total polyphenol, total flavonoid, and 5-HMF contents increased with increasing treated temperature and time. $IC_{50}$ (1.952 mg/g) was achieved at $150^{\circ}C$ for 4 hr, 50 times higher than untreated garlics. Highest total polyphenol content was 18.155 mg/g at $140^{\circ}C$ and 2 hr, seven times higher than untreated garlics. Highest total flavonoid content was $532.73\;{\mu}g/g$ at $150^{\circ}C$ and 1 hr, sixteen times higher than untreated garlics. 5-HMF content was highest (7,765.9 ppm) at $150^{\circ}C$ and 2 hr. Correlation coefficients among antioxidant activities, and total polyphenol, total flavonoid, and 5-HMF contents were very high (p<0.01).

• Journal of Bio-Environment Control
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• v.18 no.4
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• pp.442-447
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• 2009

Extracts from various parts of oriental melon were obtained and antioxidant property and antioxidant constituents including total phenol, total flavonoid, total vitamin C were examined. Free radical scavenging activity was measured by DPPH and ABTS method. Peel part of oriental melon showed the most potent scavenging activities against DPPH and ABTS radicals. The contents of total phenol, total flavonoid in peel were higher than other parts except vitamin C. The amount of vitamin C was the highest in placenta. The relationship between antioxidant activities and antioxidant constituents was determined and showed higher correlation coefficients between antioxidant activities and content of total phenol than other constituents. The above results suggest that phenolic compounds affect antioxidant activity of oriental melon and oriental melon has a good promise as functional food for enhancing health.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.924-932
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• 2013

This study investigated the antioxidant activities of processed Deoduck (Codonopsis lanceolata) extracts treated through high-pressure extraction and steaming with fermentation. The antioxidant activities were determined for DPPH and ABTS radical-scavenging activity, SOD-like activity, ferric reducing antioxidant power (FRAP), and $Fe^{2+}$ chelating. Total phenolic and flavonoid contents were also measured. Among eight Deoduck extracts, the S5FDW extract had the highest total phenolic and flavonoid content, 73.9 mg GAE/g and 50.9 mg QUE/g, respectively. The S5FDW extract had the highest DPPH radical-scavenging activity (27%) at a 1.0 mg/mL concentration. The ABTS radical-scavenging activity was highest for S5FDW extract (82.1%) at a 10 mg/mL concentration. The HFDE extract showed the highest SOD-like activity (29.7%) at a 1.0 mg/mL concentration. FRAP was highest in S5FDW extract (140.8 ${\mu}M$) at a 1.0 mg/mL concentration. The DE extract showed the highest $Fe^{2+}$ chelating (46%) at a 1.0 mg/mL concentration. The phenolic and flavonoid contents significantly correlated with the antioxidant activity of several processed Deoduck extracts and was higher in the processed Deoduck extracts compared to the raw Deoduck extracts. Therefore, processing techniques can be useful methods for making Deoduck a more potent and natural antioxidant.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.792-799
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• 2013

This study was designed to develop natural browning inhibitors. The anti-browning effects of distilled water (SBD) and 80% ethanol extracts (SBE) of Scutellaria baicalensis Georgi in apple slices were investigated by L and ${\Delta}E$ values. Both SBD and SBE were effective in reducing the browning of apple slices and were successively fractionated into chloroform ($CHCl_3$), ethyl acetate (EtOAc), and water ($H_2O$) fractions. These extracts were measured for total phenolic content, flavonoid content, anti-oxidative activity (through free radical scavenging activity and the FRAP assay), ferrous ion chelation, and the inhibition of PPO (polyphenol oxidase) activity. Overall, fractions of SBE were better than fractions of SBD in all measurements. The highest total phenolic and flavonoid content were measured in the EtOAc and $CHCl_3$ fractions of SBE. EtOAc and $CHCl_3$ fractions also exhibited the highest anti-oxidative activities (in DPPH and ABTS free radical scavenging and the FRAP assay). Unusually, the highest ferrous ion chelating capacity was found in the $H_2O$ fraction of SBD, but the other fractions showed more than triple the ascorbic acid already in use. Also, $CHCl_3$ fractions showed a stronger inhibition of PPO activity than ascorbic acid. All of these results suggest that EtOAc and $CHCl_3$ fractions from Scutellaria baicalensis can be used as natural anti-browning agents.