• Horticultural Science & Technology
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• v.32 no.1
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• pp.115-122
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• 2014

In order to select the raspberry cultivars that have high contents of bioactive constituents and high antioxidant activities, 7 cultivated and 2 wild raspberries which were selected and cultivated in the Bokbunja Institute were evaluated for their physicochemical characteristics, bioactive constituents, and antioxidant activities. The wild raspberry of Asan was the smallest among the sample raspberries but it had the highest sugar and lowest acid contents among the raspberries. Another wild raspberry of Ulleungdo had the highest total phenolic compound and ellagic acid contents, 182.97, $55.25mg{\cdot}100g^{-1}FW$, respectively, although it was small and had low sugar and high acid contents. Among the widely cultivated raspberry cultivars in Kimhae, 'Wangttal' cultivar was a big raspberry with 12.80% sugar content, and another unknown raspberry cultivar was as small as the wild raspberry with 14.60% sugar content. Although 'Wangttal' and the unknown raspberry cultivars cultivated in Kimhae possess lower contents of total phenolic compound (159.62, $165.94mg{\cdot}100g^{-1}$) and ellagic acid (45.7, $52.1mg{\cdot}100g^{-1}$ ) than the wild raspberry of Ulleungdo, the contents of total flavonoids (14.28, $14.90mg{\cdot}100g^{-1}$) and total anthocyanins (28.69, $30.48mg{\cdot}100g^{-1}$) were higher. Also the wild raspberry of Ulleungdo, 'Wangttal', and the unknown raspberry cultivar of Kimhae had higher antioxidant activities measured by FRAP (Ferric reducing antioxidant power), DPPH (2,2-diphenyl-1-picrylhydrazyl), and ABTS (2,2' azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) assays. The present study shows that three raspberry cultivars could be potent resources for raspberry breeding and functional material development.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.830-841
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• 2015

This study compared the physicochemical characteristics, proximate composition, taste compound and antioxidant properties of Sikhye prepared with pigmented rice. Proximate composition showed a significant difference depending on the type of pigmented rice except crude fat contents and pH, color was a significant difference depending on the type of pigmented rice. The highest brix degree was $15.07^{\circ}Brix$ in red and black rice Sikhye. Each highest value of reducing sugar and free sugar content showed milled rice and brown rice Sikhye. Titratable acidity and total acidity of the pigmented rice Sikhye were highest for black rice Sikhye, free sugar content were highest for green rice Sikhye. Analysis of their relative antioxidative properties indicated that black rice Sikhye had the highest total polyphenol, flavonoid, and anthocyanin content, the highest levels of DPPH radical scavenging ability, and the highest level of reducing power and ferric reducing ability of plasma scores. Principal component analysis suggested that black rice Sikhye had a strong association with antioxidant properties, brown and red rice Sikhye had the strongest association with the sweetness and unique flavor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1223-1230
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• 2008

To evaluate the potential of a new breed, Suweon-511, antioxidant components and antioxidant activities of the 70% ethanol extracts of Suweon-511 (SWE) and Ilpum (IPE) were measured. Total polyphenol and flavonoid contents were 318.17 and 167.21 $\mu$g/g for SWE, which were higher than that of IPE (222.16 and 100.89 $\mu$g/g). Both $\alpha$- and $\gamma$-tocopherol contents were higher in SWE as well. The total tocopherol contents of SWE (1.31 mg/100 g) was higher than that of IPE (0.86 mg/100 g). The $\alpha$-, $\gamma$- and $\delta$-tocotrienol contents of SWE (0.10, 0.43, and 0.02 mg/100 g) that of IPE (0.09, 0.43, and 0.03 mg/100 g) showed little difference. For $\gamma$-oryzanol, Suweon-511, which contained 76.58 $\mu$g/g, contained ten times as much as I lpum (7.77 $\mu$g/g). The total antioxidant activity of SWE and IPE were 16.00 and 9.73 mg AA eq/g, respectively. For reducing power, at 5 mg/mL, both extracts were 0.18, but at 20 mg/mL, SWE showed 0.61 and that of IPE was 0.58. The DPPH radical, hydroxyl radical, superoxide radical and hydrogen peroxide scavenging activity of SWE were 42.00, 21.59, 23.27, and 17.13% at 5 mg/mL, and for IPE, they were 30.10, 22.37, 25.18, and 18.08%, respectively. These data, as well, did not show big difference between the two breeds. As indicated in the data above, the newly-bred Suweon-511 had higher content of antioxidant components compared to Ilpum, but similar or a little higher antioxidant activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.534-541
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• 2013

In the present study, the effects of heat treatments on the phenolic components and antioxidative activities of various rice cultivars (from Hwaseongbyeo, Keunnunbyeo, Hongjinjubyeo, and Heugkwangbyeo) were investigated. Each brown rice cultivar was heated at six temperatures (40, 60, 90, 120, 150, and $180^{\circ}C$) for 15 min. The total polyphenolic content (TPC) and total flavonoid content (TFC) of 70% ethanol extracts from heated brown rice were quantified using spectrophotometrical methods, and antioxidant activities determined using DPPH, ABTS radical scavenging activities and reducing power. Hongjinjubyeo had the highest TPC (6.50 mg GAE/g, DB) and ABTS radical scavenging activity (5.85 AAE/g, DB) at $60^{\circ}C$. Also, Heugkwangbyeo showed considerable values for TPC (6.57 and 6.89 mg GAE/g, DB) and ABTS radical scavenging activity (6.29 and 6.11 AAE/g, DB) at $40^{\circ}C$ and $180^{\circ}C$, respectively. Overall, the antioxidant activities of both Hongjinjubyeo and Heugkwangbyeo extracts had a strong positive correlation ($R^2{\geq}0.916$, ${\alpha}$=0.01) with TPC and TFC. These results indicate that heat treatment effectively enhances the antioxidant activity of Hongjinjubyeo and Heugkwangbyeo.

• Food Science and Preservation
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• v.21 no.5
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• pp.718-726
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• 2014

The objective of this study was to investigate the physiological activities of Aronia melanocarpa extracts on extraction solvents (through hot water extraction, 50% ethanol extraction, and 50% methanol extraction). The yield of 50% ethanol extract, 84.50%, was higher than that of the hot water extract (84.05%) and of the 50% methanol extract (76.20%). The total sugar content of the extraction solvent, 35.56~37.68 g/100 g, did not significantly differ. The total anthocyanin content of the 50% methanol extract, 395.10 mg/100 g, was higher than of 50% ethanol extract (318.61 mg/100 g) and of the hot water extract (252.82 mg/100 g). The anthocyanin composition of the cyanidin-3-galactoside, 364.65 mg/100 g, was higher than that of the cyanidin-3-arabinoside (163.06 mg/100 g) and of the cyanidin-3-glucoside (35.69 mg/100 g) in the 50% methanol extract. The DPPH radical scavenging activities of the 50% ethanol and the 50% methanol extracts at $100-1,000{\mu}g/mL$ were 7.96-70.01%, and 8.90-69.21%, respectively. The superoxide radical scavenging activities of all the extracts improved with an increase in the treatment concentration. The FRAP of the 50% ethanol extract and the 50% methanol extract at $100-1,000{\mu}g/mL$ were $57.14-817.87{\mu}M$ and $67.32-812.78{\mu}M$, respectively. The tyrosinase inhibitory activity of the 50% ethanol extract, 23.03-33.82% ($100-1,000{\mu}g/mL$), was higher than that of the other extracts. The cancer cell growth inhibition activity of the 50% ethanol extract (76.86% at $1,000{\mu}g/mL$) on HeLa cell line was significantly higher than of the hot water and of the 50% methanol extracts. There results suggest that the 50% ethanol extract from Aronia melanocarpa may be a useful for functional food material in the food industry.

• Journal of Life Science
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• v.28 no.12
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• pp.1489-1500
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• 2018

Honey is made from flower nectar by honey bees. In this study, 120 honeys from various flowers and across eight different provinces in Korea were collected and their components, antioxidants, and hemolytic activities against red blood cell were evaluated. Our results show that total polyphenol (TP) varied widely across the samples, with chestnut honey showing the highest TP ($77.1{\pm}8.4mg/100g$), protein content ($25.9{\pm}0.9mg/100g$), and absorbance at 400 nm ($A_{400}$ : $0.156{\pm}0.036$). In contrast, the acacia honey and sugar honey had a TP of 9.5~30 mg, 12~15 mg/100g of, and the lowest $A_{400}$ of $0.06{\pm}0.02$. High amounts of total flavonoid were quantified in the jujube and chestnut honeys at $8.73{\pm}7.31$ and $8.39{\pm}3.02mg/100g$, respectively. No samples demonstrated hemolytic activity up to 1 mg/ml. Antioxidant activities determined by DPPH, ABTS, and nitrite scavenging placed the chestnut honey highest, followed by jujube, styrax, multi-floral, citrus, acacia and sugar honey. Analysis of parameter correlations indicated that the components and bioactivity of the honey are dependent on the origin of the flower rather than on bee-farming regions. A positive correlation between TP content and antioxidant activity was identified. The correlation coefficients between $A_{400}$ and the TP, ABTS scavenging, and reducing power values were 0.804, 0.772 and 0.741, respectively. We therefore suggest that $A_{400}$ could be used as a noble, economic and simple factor for honey quality evaluation. Our results can potentially be used to develop functional honey for the food and pharmaceutical industries.

• Journal of Life Science
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• v.33 no.2
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• pp.138-148
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• 2023

This study compared and analyzed the antioxidant activities of various organic solvent fractions from the leaves and roots of Peucedanum insolens Kitagawa. For this study, the dried leaves and roots of P. insolens Kitagawa were first extracted using 70% ethanol. The extracts were sequentially sub-fractionated in the order of hexane, chloroform, ethyl acetate, n-butanol, and water. The results revealed that the distribution of total phenolic contents by organic solvent fractions showed the same pattern in both the leaves and roots, with the highest in the ethyl acetate fraction (101.1±1.0 mg vs 71.2±3.4 mg of GAE/mg), but the lowest content in the hexane fraction (9.5±0.2 mg vs 7.5±2.1 mg of GAE/mg). The distribution of total flavonoid content in the organic solvent fractions showed the same pattern as that of total phenolic content. The results of DPPH, ABTS, and FRAP assays showed that the leaf and root extracts exhibited free radical scavenging activity in the same pattern, particularly, the ethyl acetate fraction had the highest activity. These results indicate that not only the roots of P. insolens Kitagawa but also the leaves possess potential substances that exhibit strong antioxidant activity. Significant correlations (R=0.903, p<0.0001, DPPH radical; R=0.891, p<0.001, ABTS radical; R=0.745, p<0.05, FRAP radical) between total phenolics and radical scavenging activities, but also significant correlations (R=0.867, p<0.001, DPPH vs. ABTS radicals; R=0.882, p<0.0001, DPPH vs. FRAP radicals; R=0.973, p<0.0001, ABTS vs. FRAP radicals) between radical scavenging activities were found in the organic solvent fractions. Therefore, as in the roots of P. insolens Kitagawa, the leaves possess strong antioxidant capacity and can be used as the main antioxidant material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1508-1514
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• 2012

The purpose of this study was to evaluate the antioxidant contents and antioxidant activities of solvent fractions from methanolic extract of sericea lespedeza. To determine the antioxidant compounds in solvent fractions from methanolic extract, total polyphenolic, flavonoid, tannin, and proanthocyanidin contents were measured by spectrophotometric methods. Solvent fractions were evaluated for antioxidative capacity according to DPPH and ABTS radical scavenging activities. Total polyphenolic contents were 12.44, 3.61, 6.39, 27.11, 20.00, and 9.32 mg gallic acid equivalent (GAE)/g extract residue (ER), respectively. Total flavonoid contents were 2.94, 9.92, 7.77, 9.27, 5.11, and 2.66 mg catechin equivalent (CE)/g ER, respectively. Total tannin contents were 8.75, 10.04, 7.42, 17.32, 11.65, and 7.61 mg tannic acid equivalent (TAE)/g ER, respectively. Total proanthocyanidin contents were 346.09, 63.50, 103.76, 288.62, 231.99, and $358.48{\mu}g$ CE/g ER, respectively. DPPH radical scavenging activities of solvent fractions from methanolic extract of sericea lespedeza were 20.62, 5.16, 9.29, 20.80, 20.00 and 20.79 mg Trolox equivalent (TE)/g ER, and ABTS radical scavenging activities were 33.86, 9.24, 17.36, 33.76, 33.49, and 33.86 mg TE/g ER, respectively. SOD-like activities were 4.12, 0.61, 2.01, 9.89, 13.47, and 11.82 units/mL, and ${\alpha}$-glucosidase inhibition activities were 93.85 and 61.64% at concentrations of 50 and $25{\mu}g/mL$ in the water fraction, respectively. The results of this study show that notable antioxidant activities in sericea lespedeza have significant health benefits.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.870-877
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• 2016

In this study, we evaluated the nutritional components and functional activities of Wooung (burdock, Arctium lappa L.) and Jerusalem artichoke (Helianthus tuberosus L.) tea. Roasting burdock' contained 75.87% carbohydrates; in addition, the moisture content, crude fat, crude protein, and crude fiber were 10.43%, 1.77%, 8.50%, and 3.43%, respectively. Roasting Jerusalem artichoke showed 77.477% carbohydrate content, with moisture content, crude fat, crude protein, and crude fiber of 10.67%, 1.23%, 7.83%, and 2.80%, respectively. Roasting burdock's water-soluble dietary fiber content was 4.8 g/100 g and insoluble dietary fiber content was 1.5 g/100 g; whereas, roasting Jerusalem artichoke' water soluble dietary fiber content was 2.4 g/100 g and insoluble dietary fiber content was 1.6 g/100 g. The highest mineral contents in roasting burdock and Jerusalem artichoke were potassium and magnesium, in order. The results of amino acid analyses s indicated a total of 25 types in roasting burdock, with total amino acid content of 1,382.112 mg/100 g, and essential amino acid content of 766.031 mg/100 g. In total, 24 types of amino acids were separated and identified in roasting Jerusalem artichoke, with total amino acid content of 2,678.018 mg/100 g, and total essential amino acid content of 157.294 mg/100 g. Roasting burdock and Jerusalem artichoke' polyphenol contents were 32.56 and 29.56 mg GAE/g each, and their flavonoid contents were 16.54 and 16.71 CE/g each. $IC_{50}$ values of DPPH radical-scavenging activity of roasting burdock and Jerusalem artichoke were 12.99 and 19.74, respectively; and $IC_{50}$ values of hydroxyl radical-scavenging activity were 25.96 and 22.93, respectively.

• Korean Journal of Food Science and Technology
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• v.52 no.1
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• pp.67-74
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• 2020

In this study, various constituents and biological activities of different parts of asparagus were analyzed and compared. The Ca content was high in the leaves, K was significantly high in the top 25 cm of the spear, and Fe and Na were significantly high in the roots. The ascorbic acid, rutin, total polyphenol, and total flavonoid contents were high in the leaves, and the asparagine and glutathione contents were significantly high in the top 25 cm of the spear and roots, respectively. The bottom 5 cm of the spear had the highest saponin content compared with all other parts. The DPPH and ABTS radical scavenging activities were the highest in the leaves. The bottom 5 cm of the spear had the highest α-amylase inhibitory activity, whereas the stem showed the highest anti-inflammatory activity. These results suggest that the usually inedible parts of asparagus may be highly valuable as high-quality functional components owing to their antioxidative and anti-inflammatory activities.