• Proceedings of the Plant Resources Society of Korea Conference
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• 2023.04a
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• pp.66-66
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• 2023

만감류 5종(한라봉, 천혜향, 황금향, 레드향, 카라향) 부위별 에탄올 추출물의 항산화 활성에 관하여 총 폴리페놀 함량 측정, 총 플라보노이드 함량 측정, DPPH radical 소거 활성 실험을 실시하였다. 만감류 5종(한라봉, 천혜향, 황금향, 레드향, 카라향)의 총 폴리페놀 함량의 경우, 레드향 과피 처리구(93.97mg/g)에서 가장 높았으며, 천혜향을 제외한 모든 만감류 품종 부위들 가운데, 과피 처리구에서 높은 폴리페놀 함량을 나타내었다. 만감류 5종(한라봉, 천혜향, 황금향, 레드향, 카라향)의 총 플라보노이드 함량은 한라봉 전체 처리구(23.65mg/g)에서 가장 높았으며, 모든 처리구에서 30mg/g 함량보다 낮은 결과를 나타내어 총 폴리페놀 함량 대비 낮은 함량을 나타내었다. 이러한 현상은 만감류 5종(한라봉, 천혜향, 황금향, 레드향, 카라향) 가운데 과피 두께의 비율이 영향을 미친 것으로 판단되어진다. 만감류 5종(한라봉, 천혜향, 황금향, 레드향, 카라향)의 DPPH radical 소거 활성의 경우, 한라봉 전체(81.01%)를 시작으로 한라봉 중피(73.13%), 한라봉 외피(63.94%) 처리구에서만 DPPH radical 함량이 EDA 50% 이상 값을 나타내었다. 특히 총 폴리페놀 함량(mg/g)과 총 플라보노이드 함량(mg/g) 모두에서 높은 수치를 기록했던 처리구들 가운데 한라봉 중피(79.75, 23.16), 한라봉 전체(75.51, 23.65) 처리구에서 높은 항산화 활성을 보인 반면, 레드향 과피(93.97, 20.59)의 활성은 49.26%로 DPPH radical EDA 50%에 미치지 못하였다. 이러한 결과는 과피와 과육의 에센셜 오일과 성분의 차이에서 기인된 것으로 추측된다.

• Proceedings of the KSAR Conference
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• 2002.06a
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• pp.30-30
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• 2002

본 연구는 돼지 액상정액의 품질을 간편하게 육안적으로 식별하기 위한 방법을 개발하기 위하여 채취된 정액을 페놀레드(0.5%)가 첨가된 BTS보존액에 정액과 회석액비율을 1:1로 희석하여 1-2시간 17℃까지 냉각시킨 후 최종정자수가 3×10/sup 9/ sperm/80㎖ 되도록 최종 추가조정 희석한 후 17℃에서 1, 3 및 5일 동안 보관한 정액의 활력과 pH를 조사하고 페놀레드 색상변화를 Figure 1과 같이 pH 6.2-8.0까지의 색상을 10등급으로 나누고 pH 7.0 수준을 표준색상으로 하여 색상 변화를 조사한 결과는 다음과 같다. 돼지 액상정액을 17℃에서 1, 3 및 5일 동안 각각 보관하였을 때 정자 활력은 71.9%, 59.8% 및 53.9%였으며, 이 때 pH 는 각각 6.89, 6.84 및 7.06으로 적정 색상을 나타내었다. (중략)

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.7
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• pp.973-979
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• 2016

Lentils (Lens culinaris) have been gaining increasing attention recently as a top five superfood, as they are high in protein and other essential nutrients, including folate, iron, potassium, and various antioxidants. In the present study, phenolic extracts from four different lentil cultivars (green, red, French, and beluga) were evaluated for their total phenolic contents and in vitro antioxidant activities. Total polyphenol and flavonoid contents of four different lentil extracts were 27.30~30.30 mg tannic acid equivalents (TAE)/g and 13.14~16.29 mg quercetin equivalents (QUE)/g, respectively. Beluga and red lentil extracts showed higher polyphenol contents than others (P<0.05), whereas there was no significant difference in flavonoid contents among the four lentil cultivars. $RC_{50}$ values of the lentil extracts for DPPH radical, ABTS radical, and $H_2O_2$ were $57.42{\sim}64.49{\mu}g/mL$, $66.11{\sim}75.69{\mu}g/mL$, and $59.72{\sim}72.86{\mu}g/mL$, respectively. Among the four lentil extracts, beluga lentil extract showed the most potent scavenging effect in all three reactive oxygen species (ROS) scavenging assays, and thus beluga extract was further tested for its inhibitory effect on early peroxidation of linoleic acid. The results showed that beluga lentil extract significantly inhibited linoleic acid peroxidation in a dose-dependent manner (concentration required for 50% reduction=$222.76{\m}g/mL$). In addition, beluga lentil extract showed a significant protective effect against alcohol-induced cytotoxicity in AML-12 cells (normal mouse hepatocyte cell line). Taken together, these results suggest that lentil extracts represent potential sources of natural antioxidants, and further studies will be necessary to determine their protective effects against oxidative stress in vivo.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.12a
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• pp.77-77
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• 2020

본 연구에서는 비트 새싹 추출물의 항산화 및 항염증 효능을 평가하기 위해 3가지 품종의 레드 비트(메를린, 우단, 디트로이트다크레드) 새싹을 60% 에탄올로 추출한 후 free radical 소거활성, 총 폴리페놀 함량을 측정하였다. 또한, LPS로 염증반응이 유도된 대식세포인 RAW264.7 세포에서 nitric oxide(NO) 생성억제 효과를 알아보았다. 메를린, 우단, 디트로이트다크레드 새싹 추출물의 총 폴리페놀 함량을 querceitn을 표준물질로 사용하여 측정한 결과 2.84 mg Que/g, 2.61 mg Que/g, 2.71 mg Que/g으로 나타났고 DPPH 라디칼 소거능은 농도 의존적으로 증가하였으며, 200 ㎍/ml일 때, 55%, 72%, 63%로 나타났다. 또한, DPPH 라디칼 소거능이 가장 높은 메를린 새싹 추출물은 LPS로 염증반응이 유도된 RAW264.7 세포에서 농도 의존적으로 iNOS와 COX-2를 억제하는 것을 확인하였다. 이러한 결과를 바탕으로 메를린 비트 새싹 추출물이 항산화 및 항염증제의 천연물 소재로 활용이 가능할 것으로 생각된다.

• Food Science and Preservation
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• v.20 no.5
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• pp.608-613
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• 2013

The physicochemical characteristics and antioxidant capacities of 15 red wines (Cabernet Sauvignon) from the US (5) and Chile (10) were investigated. The contents of soluble solid, reducing sugar, titratable acidity, and $SO_2$ were measured. Antioxidant capacities were examined by DPPH, ORAC assay, and total phenolic contents. In addition, polyphenols composition were analyzed by HPLC. The contents of soluble solid, reducing sugar, and acidities were 7.03~8.6 $^{\circ}Brix$, 2.7~6.7 g/L, and 0.7~0.8%, respectively, and showed no differences between wines from the two countries (p<0.05). The $SO_2$ content of Chile wines was 50% higher than that of US wines (p<0.05). Antioxidant activities by DPPH assay ranged 5.58~9.80 mM and 6.77~9.48 mM in the US and Chile wines, respectively. The ORAC values of the US and Chile wines ranged 2.17~18.08 mM and 4.55~33.77 mM, respectively. The total phenolic content ranged from 1,315 to 2,651 mg/L among the US red wines, and from 1,653 to 2,493 mg/L among Chile red wines. Gallic acid, catechin, syringic acid, p-coumaric acid, quercetin, and kaempferol were identified by HPLC. The polyphenol contents of the Chile red wines were higher than those of the US red wines(p<0.05). There were no differences in the physicochemical characteristics and the antioxidant capacities of the wines from US and Chile, but only in their $SO_2$ and polyphenol contents (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1338-1343
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• 2016

The purpose of this study was to investigate the quality characteristics and antioxidant activities of noodles added with red lentil powder (RLP). Noodles were prepared by addition of 0, 15, 30, and 45% powder to flour of the basic formulation. RLP noodles were evaluated for their cooking properties (weight, water absorption, volume, and turbidity), color values, texture characteristics, sensory characteristics, and antioxidant activities. The weight, water absorption, and volume of cooked RLP noodles increased according to RLP content. The turbidity values of cooking water increased according to RLP content. The L value of RLP noodles decreased with increasing amounts of RLP, whereas a and b values increased with increasing amounts of RLP. The texture characteristics of RLP noodles decreased compared to those of control noodles except for adhesiveness. Antioxidative activities of RLP noodles significantly increased with increasing RLP content (P<0.05). The sensory preference test revealed that RLP 30% noodles showed the highest scores for smell, taste, chewiness, and overall preferences. It is suggested that RLP 30% noodles could be substituted for wheat flour to improve noodle quality.

• Horticultural Science & Technology
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• v.28 no.6
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• pp.921-927
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• 2010

The objective of this study was to improve the breeding efficiency and consumption of red onion by analysis of chemical components. The red cultivar S&P5294 ($52.9mg{\cdot}g^{-1}$ F.W.) resulted in the highest sugar content, and sweetness whereas 'Redprime' had the lowest. For the pyruvic acid content the cultivar 'Redsun' showed the highest value, followed by 'Sunpower' (yellow onion) and S&P7270. Breeding lines had higher sugar content and sweetness than 'Redprime' and 'Sunpower', while they had less pyruvic acid value than 'Redsun' and 'Sunpower'. The the same trend was verified for the total phenol and total flavonoid, of which breeding lines were found to have more content than 'Redprime' or 'Sunpower'. Three major flavonoids, rutin (quercetin glycoside), myricetin, and quercetin, were identified and quantified whereas kaempferol was not detected in all cultivars. Rutin was the major flavonoid present in all cultivars (136.9 to $169.9{\mu}g{\cdot}g^{-1}$ F.W.), followed by quercetin (62.5 to $135.7{\mu}g{\cdot}g^{-1}$ F.W.). Relatively smaller amount of myricetin (11.2 to $16.1{\mu}g{\cdot}g^{-1}$ F.W.) was also detected. Among nine cultivars, 'Redsun' exhibited significantly ($p$ < 0.05) higher content of quercetin and rutin (135.7 and $169.9{\mu}g{\cdot}g^{-1}$ F.W., respectively), and S&P5296 had the highest content of myricetin($16.1{\mu}g{\cdot}g^{-1}$ F.W.). Breeding lines had more quercetin, rutin and myricetin contents than the cultivars 'Redprime' and 'Sunpower'. Hampyeong had the highest content for total phenol and total flavonoid, followed by Andong and Changyeong whereas Changyeong had the highest value for rutin, myricetin and quercetin followed by Hampyeong and Andong. Among red onion cultivars, 'Redsun' showed the highest value for anthocyanin, followed by S&P5295 and S&P5296, which the cultivar 'Redprime' had significantly (p<0.05) lower content(35.5 mg%).

• Food Science and Preservation
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• v.24 no.3
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• pp.413-420
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• 2017

This study was designed to examine the in vitro antioxidant and anti-inflammatory effects of red beet (Beta vulagaris) root. Red beet root was extracted using 70% ethanol and then fractionated sequentially with n-hexane, ethyl acetate and butanol. Antioxidative ability was evaluated by bioassays using total polyphenol contents and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid diammonium salt) radical scavenging activity. Ethyl acetate fraction of red beet root was best on total polyphenol contents ($37.02{\pm}0.37mg\;GAE/g$) and ABTS radical scavenging effects ($IC_{50}$ $42.9{\pm}9.5{\mu}g/mL$). For the anti-inflammatory activity in RAW264.7 cells, the hexane fraction showed the highest inflammatory effect. Dose response studies were performed to determine the inhibitory effect of hexane fraction of red beet root on pro-inflammatory mediators in lipopolysaccharide (LPS)-stimulated RAW264.7 cells. The hexane fraction of red beet root inhibited the NO and $PGE_2$ production and the protein level of iNOS and COX-2, and protein expression of pro-inflammatory cytokines ($TNF-{\alpha}$, IL-6 and $IL-1{\beta}$), in a dose-dependent manner. These results suggest that red beet root has considerable potential as a functional food ingredient with antioxidative and anti-inflammatory effects.

• Polymer(Korea)
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• v.36 no.4
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• pp.470-477
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• 2012

A tyrosinase-immobilized biosensor was developed based on various amine-modified multi-walled carbon nanotube (MWNT) supports for the detection of phenolic compounds. MWNTs with various amine groups were prepared by radiation-induced graft polymerization of glycidyl methacrylate (GMA) onto MWNT supports and the subsequent amination of poly(GMA) graft chains. The physical and chemical properties of the poly(GMA)-grafted MWNT supports and the aminated MWNT supports were investigated by SEM, XPS, and TGA. Furthermore, the electrochemical properties of the prepared tyrosinase-modified biosensor based on MWNT supports with amine groups were also investigated. The response of the enzymatic biosensor was in the range of 0.1-0.9 mM for the concentration of phenol in a phosphate buffer solution. Various parameters influencing biosensor performance have been optimized: binder effects, pH, temperature, and the response to various phenolic compounds. The biosensor was tested on phenolic compounds contained in two different commercial red wines.

• Journal of the Korean Chemical Society
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• v.47 no.1
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• pp.7-12
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• 2003

It was recently reported that the SERS effect of the silver mirror substrate made by Tollen's method is much superior to that of other substrates. In this study, the experiments for comparison were done, where we checked the characteristics of silver mirror substrate made by different reductants, time interval and thermal treatments. We also surveyed correlations in substrates changes, the influence of SERS enhancement, and adsorbed orientation of phenol red.