• Current Research on Agriculture and Life Sciences
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• v.28
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• pp.1-7
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• 2010

The antioxidant activities and flavonoid contents of the mulberry leaves and the ginko leaves teas were investigated. The antioxidant activities were examined by FRAP and DPPH radical scavenging assays, and total phenolic content and the flavonoid contents by HPLC were also determined. The ginko leaves tea showed the highest antioxidant activities and antioxidant contents, while the wild mulberry leaves tea showed the lowest. The antioxidant activities of the mixture tea of wild mulberry leaves and ginko leaves were increased more than the wild mulberry leaves tea. The flavonoid contents of the leaves(ginko, wild mulberry and mixture) powders were higher than those of infusion teas. Compared with wild mulberry tea, the mixture tea showed a little increase of flavonoid contents. The total phenolic contents and the flavonoid contents of the teas showed good correlations with their antioxidant activities, such as FRAP and DPPH radical scavenging activities(${\geq}0.8727$). The antioxidant capacities of wild mulberry leaves tea could be enhanced by the addition of the ginko leaves.

• Korean Journal of Plant Resources
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• v.9 no.3
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• pp.224-229
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• 1996

Floral flavonoids of Hibiscus syriacus L. six complex with 68 formac all in all were examined. Thirteen flavonoids appeared on the two dimensional chromatogtams. Spot 5, however, occupied more than 50% in total flavonoid contents, and other spots were invariably minor pigments in all samples examined. Ten spots among 13 spots showed the characteristics of flavones, having color of purple to dark purple under UV light and yellow under ammonia gas, while spots reagents suggests that 10 purple spots are 4', 5-OH aglycone type. Four spots out of 10 purple spots were possible to be identified: spot 5, saponarin, spot 7, vitexin, spot 9, xylovitexin, and spot 11, rhamnosylvitexin, respectively. It was suggested that spot 13 might be apigenin-7-O-diglycoside.

• 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.

• 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).

• Food Science and Preservation
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• v.25 no.1
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• pp.90-97
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• 2018

Peach seeds contain a large amount of phenolic components and exhibit excellent physiological effects in various diseases. We examined the antioxidant effects of stone and seed of three peach cultivars (Miwhang, MH; Kanoiwa hakuto, KH; and Cheonhong, CH) by 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay, ferric reducing activity of plasma (FRAP) assay, and cupric ion reducing antioxidant capacity (CUPRAC) reduction. The results showed that the stone extracts of CH had higher levels of total phenols and flavonoids than those of the other cultivars do, and the stone extracts of KH and CH have the potential to reduce DPPH, FRAP, and CUPRAC activities. In addition, we found that KH, MH, and CH stone extracts decreased nitric oxide generation in RAW 264.7 and BV2 cells. The total phenol and flavonoid contents had no significant correlation with anti-oxidant activities. On the other hand, the anti-inflammatory activity had a low linear correlation with anti-oxidant activities and total phenol and flavonoid contents. The present results suggest that the correlation between antioxidant and anti-inflammatory effects of stone and seed, and the appropriate combination of the stone and seed extracts could be used as an anti-inflammatory treatment and prevention material, respectively.

• Journal of Bio-Environment Control
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• v.27 no.4
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• pp.415-423
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• 2018

The aim of this study was to evaluate the individual glucosinolate (GSL), total phenol, total flavonoid, and vitamin C content, and antioxidant activity under various light quality condition, mainly focusing on red (R) to far-red (FR) light ratios in three Brassica sprouts (radish, Chinese cabbage, and broccoli). Three R/FR ratio of 0.6, 1.3, and 2.0 were exposed to 5-day old sprouts for 48 h in a controlled environment, and the targeted phytochemical contents and antioxidant activities were compared with three separate control plot of dark, fluorescent, and red:blue 8:2 conditions. Total GSL content was highest in broccoli among the cultivars throughout the respective treatments, and increased with the increasing of R/FR ratio in the broccoli sprouts, while the content showed non-significant results in the Chinese cabbage sprouts. The progoitrin, a major GSL in Chinese Cabbage and broccoli, content decreased by upto 38% and 69%, respectively, with decreasing the R/FR ratio compared to the control plots (fluorescent, red:blue 8:2, and dark condition). The contents of phenol, flavonoid, and vitamin C were lowest in dark condition in all the three Brassica sprouts. The total phenol content and antioxidant activities increased with decreasing the R/FR ratio in all the Brassica sprouts, while total flavonoid and vitamin C content showed different patterns depending upon the Brassica sprouts. These results suggest that additional use of FR is expected to improve the functional quality of Brassica sprouts in different ways.

• Journal of Environmental Science International
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• v.25 no.5
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• pp.695-703
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• 2016

The purpose of this study was to measure the bioactivity and antioxidant activity of Orostachys japonicus A. Berger. Orostachys japonicus A. Berger have been known to contain functional materials such as kaempferol, hydroquinone, methyl gallate, quercetin, gallic acid etc. To identify the main functional materials of Orostachys japonicus A. Berger, the contents of flavonoid and phenol were measured. We extracted Orostachys japonicus A. Berger powder from four solvents such as chloroform:methanol (CM, 2:1, v/v), distilled water (DW), 70% methanol, 70% ethanol. After that, this study determined tannin, total phenol, flavonoid content, DPPH radical scavenging activity, ABTS radical scavenging activity, ferric reducing antioxidant power and reducing power of Orostachys japonicus A. Berger extracts and as results of comparing each extract. respectively. From the above results shows that antioxidant activity and bioactivity of Orostachys japonicus A. Berger extracts was higher in the order of 70% ethanol, 70% methanol, DW and CM (p<0.05). The results showed that antioxidant activity of Orostachys japonicus A. Berger extracts supposed to affect by the total phenol and flavonoid contents.

• Journal of the Korean Society of Clothing and Textiles
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• v.42 no.2
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• pp.269-277
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• 2018

This study extracted Artemisia capillaris Thunberg with distilled water and ethanol to investigate its antioxidant effect. We then investigated the possibility of producing nanofibers by an electrospinning process by adding the extracts to polyvinyl alcohol (PVA). The electrospinning method used a PVA concentration of 12wt.%, an applied voltage of 10kV, and a tip-to-collector distance of 15cm. Total polyphenol and total flavonoid contents were measured to verify the antioxidant activity of Artemisia capillaris Thunberg extracts (ACEs). The total polyphenol content of the distilled water extract and the ethanol extract were measured as 218.47 and 271.26mg/g, respectively, and the total flavonoid content of the distilled water extract and the ethanol extract were measured as 141.68 and 34.98mg/g, respectively. As the content of the ACEs in the PVA nanofibers increased, the Diameters of the nanofibers and the uniformity of the diameters decreased. The electrospinning process was fabricated in a relatively uniform form without beads, and the diameters of the nanofibers that were produced ranged from 340 to 390nm. The results of FT-IR, XRD and DSC analyses confirmed that the ACEs were well mixed with the PVA molecules and were electrospun.

• Journal of agriculture & life science
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• v.51 no.2
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• pp.47-59
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• 2017

The objectives of this study were to select the seeds of Cucurbitaceae and Solanaceae genotypes in terms of superior with bioactive compounds content and to inform sophisticated data for developing the high value-added products. We evaluated to aspects of the antioxidant activity, polyphenol content, and flavonoid contents in seeds from two vegetable family. We used in the Cucurbitaceae(watermelon, squash, bitter gourd, and sponge gourd) and Solanaceae(hot pepper, sweet pepper, and egg plant) the total 408 genotypes. In Cucurbitaceae, polyphenol content of watermelon and squash genotypes were ranged 19.9-343.8 and $6.1-81.2mg{\cdot}100g^{-1}\;DW$, respectively. The polyphenol content of watermelon genotypes was 12% among all genotypes over $160mg{\cdot}100g^{-1}\;DW$. The mean of flavonoid content in watermelon and squash genotypes represented 80 and $41.3mg{\cdot}100g^{-1}\;DW$, respectively. In Solanaceae, flavonoid content of hot pepper genotypes was ranged $64.4-472.5mg{\cdot}100g^{-1}\;DW$, with an average of $165.0mg{\cdot}100g^{-1}$. The 23 hot pepper genotypes were classified over 90% antioxidant activity. The antioxidant activity of sweet pepper was ranged 35.9-90.3%, and 23% of all genotypes represented 82% antioxidant activity. The polyphenol and flavonoid content of egg plant was ranged $38.1-642.0mg{\cdot}100g^{-1}\;DW$ and $14.2-1217.0mg{\cdot}100g^{-1}\;DW$, respectively. In addition, we selected that 8 egg plant with the superior genotypes for antioxidant activity, polyphenol, and flavonoid content. Results revealed that there was significant variation of antioxidant activity and bioactive compounds contents in both vegetable famaily. In addition, we suggested that selected genotypes seeds with high contain bioactive compounds will be more efficiency to develop natural value-added products.

• Journal of Nutrition and Health
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• v.50 no.4
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• pp.391-401
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• 2017

Purpose: The purpose of this study was to estimate the dietary flavonoid intakes of Korean adults according to socioeconomic status. Methods: Using data from the 2007~2012 Korea National Health and Nutrition Examination Survey, a total of 31,112 subjects aged over 19 years were included in this study. We estimated individuals' daily intakes of total flavonoids and seven flavonoid subclasses, including flavonols, flavones, flavanones, flavan-3-ols, anthocyanins, proanthocyanidin, and isoflavones,by linking food consumption data with the flavonoids database for commonly consumed Korean foods. We compared intakes of flavonoids according to the levels of household income and education. Results: Average dietary flavonoid intakes of the study subjects were 321.8 mg/d in men and 308.3 mg/d in women. Daily flavonoid intakes were positively associated with household income level (p < 0.0001) and education level (p < 0.0001). The subjects in the highest household income and highest education level group (OR 0.37, 95% CI 0.30~0.45, p < 0.0001 in men, OR 0.50, 95% CI 0.41~0.60, p < 0.0001 in women) had a lower likelihood of having low total flavonoid intake (less than 25 percentile) compared to the lowest household income and lowest education level group. The food group that contributed to total flavonoid intake with the biggest difference between the lowest and highest groups for both household income level and education level was beverages. Conclusion: This study shows that socioeconomic status was positively associated with flavonoid intake in a representative Korean population. Further research is needed to analyze the association of flavonoid intake with health outcomes according to socioeconomic status such as household income and education level.